JPH06104054B2 - Soft type sake and its manufacturing method - Google Patents

Description

Detailed Description of the Invention [Industrial applications]

TECHNICAL FIELD The present invention relates to soft-type sake with improved bitterness, astringency, and sourness, and a method for producing the same and a method for improving the same.

[Prior art]

Conventionally, the taste of sake has been improved by using a special koji mold or yeast or by applying a special treatment. As a method for modifying ordinary sake by treating it, up until now, there has been a method for improving the quality of sake using a reverse osmosis membrane (Japanese Patent Laid-Open No. 59-183686) and anion exchange of anionic components in sake. A method of removing with a resin or an exchange membrane (JP-A-55-77885) has been proposed. Further, as a purpose different from the purpose of improving the palatability of sake as described above, for example, a method of treating liquor with an ion exchange resin to prevent spoilage deterioration (Japanese Patent Publication No. 31-4989), salicylic acid or cadmium in liquor With an ion exchange resin (Japanese Examined Patent Publication No. 48-18833, Japanese Patent Publication No. 51-5077), and a method of removing the coloring of alcoholic beverages with a chelating ion exchange resin (Japanese Examined Patent Publication No. 61-48912), etc. For example, these are not intended to improve the taste of sake. Also known is a method in which a saccharified solution prepared from starch or rice koji is treated with an ion exchange membrane and then made into sake.
(JP-A-57-129700, JP-A-57-159500, JP-A-58)
-882, JP-A-58-43780), these methods are carried out for the purpose of removing inappropriate phosphorus components and inorganic ions derived from rice from the saccharified liquid used for the production of sake, The purpose is different from the present application.

[Problems to be Solved by the Invention]

The method for improving the quality of sake using the above-mentioned reverse osmosis membrane (Japanese Patent Application Laid-Open No. 59-183686) is aimed at simply providing a low-alcoholic beverage with a reduced alcohol content, and the object of the invention is to Different. In addition, the method of removing anionic components in sake with an anion exchange resin or an exchange membrane (Japanese Patent Laid-Open No. 55-77885) is still insufficient to improve the astringency of sake, and the desired soft type No sake was available. Therefore, it has been awaited to provide soft type sake with improved bitterness, astringency, and miscellaneous taste by another treatment method.

[Means for Solving the Problems]

The present inventors have conducted extensive studies to solve the above-mentioned problems, and as a result, by performing an electrodialysis treatment of sake with a cation exchange membrane and an anion exchange membrane, it has been known that bitterness, astringency, and miscellaneous taste are improved. The inventors of the present invention have completed the invention, knowing that a soft type of sake different from the existing sake is produced. That is, the present invention, compared to the original sake composition, sake degree, alcohol (%), extract content, isomaltose, glucose, galactose, glycerin, n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, caproic acid. The composition content of ethyl does not substantially change, succinic acid, lactic acid, malic acid, Na ⁺ ion, K ⁺
It is a novel soft type sake which is characterized by having a reduced composition content of ions, tryptophan, arginine, lysine, putrescine and cadaverine. Further, the present invention is a method for producing soft type sake or a method for modifying sake, characterized by subjecting sake to electrodialysis treatment having a cation exchange membrane and an anion exchange membrane. The novel soft type sake of the present invention is a specific composition component described above, which is reduced as compared with the original sake composition, whereby bitterness and astringency while having the original taste of sake. A novel and unprecedented new sake with improved taste and miscellaneous taste was obtained. For example, the sake degree, alcohol (%), extract content, isomaltose, glucose compared to the original sake composition. , Galactose, glycerin, n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, ethyl caprate composition content does not substantially change, succinic acid and lactic acid are reduced by 20-60%, malic acid is 25- 80% reduction, Na ⁺
Ions reduced by 40-85%, K ⁺ ions reduced by 50-95%,
Tryptophan reduced by 30-80%, Arginine by 10-40
%, Lysine is reduced by 5 to 30%, and putrescine and cadaverine are reduced by 80 to 90%. In producing the novel soft type sake of the present invention, the raw sake may be subjected to electrodialysis treatment having a cation exchange membrane and an anion exchange membrane. The original sake used in the present invention includes, for example, those which are produced according to a usual production method of sake and filtered, and for example,
Fermented from rice, rice koji, etc. as raw materials, squeezed, preferably drawn, fired, or lowered by pulling, further, pulling, firing, activated carbon treatment, pull down treatment And so on. Usually sake degree;
-4 to +7, alcohol content (%); 14 to 20%, total acidity; 1.
Many have physical properties of 0 to 2.5, amino acid degree; 1.0 to 2.5, extract content; 2 to 8. The electrodialysis treatment having a cation exchange membrane and an anion exchange membrane used in the present application is to have at least one cation exchange membrane and one or more cation exchange membranes,
A filter press type is preferred, and a cation exchange membrane and an anion exchange membrane are a pair. More specifically, as shown in FIG.
Inside the electrodialyzer, raw sake processing chambers (3) partitioned by anion exchange membrane (1) and cation exchange membrane (2) and salt waste liquid flow passages (4 and 4 ') are alternately arranged, and the cathode side end In the salt waste liquid flow path (4), the cathode side is partitioned by the cathode film (5) into the cathode and the electrode liquid chamber (7) surrounding it, and similarly, the salt waste liquid flow path (4) at the end on the anode side is formed. In ′), the anode side is divided by an anode film (6) into an anode and an electrode liquid chamber (7) surrounding the anode. In the electrodialyzer having the configuration shown in FIG. 1, the effective membranes effectively used for the electrodialysis treatment of the present application are the anion exchange membrane (1) and the cation exchange membrane (2). The area of one or the other. Further, a film for cathode (5) and a film for anode (6)
Is usually used to prevent migration of ions such as nitrate ions from the electrode liquid to the raw sake processing chamber or salt waste liquid flow path, and to prevent the migration of chloride ions from the raw sake processing chamber or salt waste liquid flow path into the electrode liquid. A cation exchange membrane is used. The raw sake is introduced into the raw sake treatment chamber (3) in the electrodialyzer from the raw sake reservoir (8) by a pump, collected and discharged from the raw sake treatment chamber, and circulated to the raw sake reservoir. Further, the salt waste liquid is introduced from the salt waste liquid reservoir (9) into the salt waste liquid flow passages (4 and 4 ') in the electrodialyzer by a pump, and then collected and led out from the salt waste liquid flow passage so that the salt waste liquid reservoir is discharged. Is circulated to. Distilled water or the like is usually used as the salt waste liquid, and the salt waste liquid discharged to the outside of the electrodialyzer may be directly discarded or circulated. When performing electrodialysis, the electrodes are energized. The flow rate of the raw sake should be adjusted so that an appropriate amount of electrodialysis treatment can be performed. Also, it is good to use multiple electrodialyzers or to circulate the raw sake to perform electrodialysis. Especially, the device is simple. It is preferable to circulate electro-dialysis of the raw sake until the intended content is obtained. The cation exchange membrane is not particularly limited as long as it has a cation property, but a styrene-divinylbenzene copolymer carrier having a sulfone group introduced therein is preferably exemplified. Further, it is more preferable that the molecular weight cutoff is about 1000 or less. The anion exchange membrane is not particularly limited as long as it has an anionic property, but a styrenedivinylbenzene copolymer carrier into which quaternary ammonium is introduced is preferably exemplified. Further, it is more preferable that the molecular weight cutoff is about 1000 or less. The carrier in the above cation exchange membrane and anion exchange membrane retains a cation group or an anion group,
Further, any carrier having a molecular weight cutoff of 1000 or less can be appropriately selected, and an Aciplex cartridge (AC-230 type manufactured by Asahi Kasei Co., Ltd.) in which these exchange membranes are appropriately combined is preferable and preferred. When performing the electrodialysis treatment, appropriate treatment conditions may be selected based on the composition content of the intended soft type sake. For example, the treatment conditions include the effective membrane area per unit area of the electrodialyzer. The condition where the product of current (current density) and time is in the range of 0.03 to 30 A · sec / cm ² , and the ratio of the amount of raw sake treated to the effective membrane area is in the range of 0.5 to ⁵ ml / cm ^2. Is exemplified. In that case, of the raw sake to be processed
Although pH and temperature are also related, the pH of raw sake is usually around pH 4 to 4.5, so there is no problem unless it changes significantly. The processing temperature should be such that the temperature of sake does not rise due to electrodialysis and circulation by a pump, etc.
It is preferable to carry out the reaction at a temperature within the range of room temperature or lower and at which freezing does not occur. The voltage is determined according to the amount of raw sake and the amount of current flowing at that time, and the current (current density) per effective membrane unit area at that time is 0.05 to 5 mA /
Since it is about cm ² , an appropriate voltage may be set. Also,
If the flow rate of raw sake is too slow, partial electrolysis will occur, which is unfavorable for the quality of sake. Therefore, it is usually preferable to set the film surface linear velocity of raw sake to about 5 cm / sec or more. An example of specific treatment conditions of the above conditions is, for example, an electrodialyzer having an effective membrane area of 400 cm ² and a voltage of 9 V and a current of 0.05
A, treatment temperature; 10 ° C, treatment pH; 4.1, flow rate; 300 ml / min (10 cm
/ sec), the raw sake processing amount; 1 and the condition of about 5 to about 90 minutes for circulation and treatment. The soft type sake having the intended composition thus obtained may be filled in a container as it is, or may be filled in a container after a known treatment such as sterilization treatment.

【Example】

Next, the present invention will be specifically described with reference to examples of the present invention, but the present invention is not limited thereto. Example 1 As an electrodialysis treatment apparatus having a cation exchange membrane and an anion exchange membrane, a tabletop desalination apparatus (trade name, manufactured by Asahi Kasei Co., Ltd .;
Using a micro acylizer G3), multiple anion exchange membranes (styrenedivinylbenzene with quaternary ammonium introduced) and cation exchange membranes (styrenedivinylbenzene with sulfone groups introduced) are alternately used in this tabletop desalting device. The cartridge type exchange membrane (trade name: AC230-400, manufactured by Asahi Kasei Corp., having alternating 10 sheets of effective cation exchange membranes and 10 sheets of anion exchange membranes, effective current-carrying membrane area; 400 cm ² ) was attached to the cartridge type exchange membrane. That is, the outline of the processing apparatus is as shown in Fig. 1, and the raw sake processing chamber (3) and the salt waste liquid flow paths (4 and 4 ') partitioned by the anion exchange membrane (1) and the cation exchange membrane (2). Are arranged alternately, and the raw sake is introduced into the raw sake processing chamber (3) by a pump, electrodialyzed and then discharged to the outside of the apparatus, collected in an external liquid reservoir, and again the raw sake processing chamber ( 3) According to the circulation method introduced in. The number of raw sake treated at one time was 1. Distilled water or the like was introduced into the salt waste liquid flow paths (4 and 4 ') for circulation. Energize the electrodes on both ends of the processor under the following conditions for 15 and 30
Min, 60 min, 90 min, 120 min.
V, current 0.05A, flow rate 300ml / min (10cm / sec), temperature about 10
° C]. Hara Sake, which has been subjected to electrodialysis treatment, has a total rice of 1000 g (kake rice 840 g, koji rice 220 g), pumped water 1320 g, lactic acid 1.4 g, yeast 0.5 g.
Was fermented by three-stage preparation, squeezed on the 14th day, then drawn, fired, and lowered. This original sake contains 18.5% (V / V) alcohol content, p
H was 4.1. Sensory evaluation of the sake treated at each treatment time was performed. In addition, general component analysis values, various composition analyzes of organic acids, ions, sugars, amino acids and amines, and aroma component analysis were performed. As the evaluation method of sensory evaluation, three-level evaluation (1 point: good, 2 points: normal, 3 points: bad) was performed for the items of taste, fragrance, and overall, and the average score was calculated. In addition, a comment was also sought and the standard comment was described. In addition,
Bitterness, astringency, and miscellaneous tastes are typical expressions for evaluating the taste of sake, and among these, miscellaneousness is whether or not a comprehensive taste balance including bitterness and astringency is obtained as sake. It is an expression regarding. The analysis method of the general component analysis value was based on the National Tax Agency prescribed analysis method.
That is, alcohol was distilled and measured with an alcohol float meter. The degree of sake was measured with a sake degree float meter. The total acidity was measured by titration with sodium hydroxide using a mixed indicator of bromthymol blue and neutral red. The amino acid content was measured by titration with sodium hydroxide using a phenolphthalein indicator and neutral formalin. The extract content was obtained by measuring the distillation residue with a sucrose meter. Various compositions of organic acids, ions, sugars, amino acids and amines were analyzed by high performance liquid chromatography. In addition, the analysis of the aroma components was performed by gas chromatography. As shown in Table 1, the results of sensory evaluation showed that bitterness, astringency, and miscellaneous taste were slightly felt in the original sake,
When sake is treated for 15 to 90 minutes, bitterness, astringency,
It was a refreshing soft-type sake with no miscellaneous taste. For sake treated for 120 minutes,
Although it was evaluated as watery and not preferable, there was no ripe persimmon after drinking in any of the above treated sake. Further, in the electrodialysis treatment of the present invention, the color of sake did not change before and after the treatment. Table 2 shows the results of analysis of general components, organic acids, ions, sugars, amino acids, amines and aroma components. Test Example Sake which was electrodialyzed for 60 minutes in the same manner as in Example 1 was compared with sake of the following reference example. Reference example: Hara Sake is an anion exchange resin (Mitsubishi Kasei Co., WA
-30) column (1 × 30 cm) at a flow rate of SV = 25, and a fraction having an appropriate acidity, which is 1500 to 2000 after the passage.
Fractions of 500 ml at 500 ml were used. As a result, as shown in Tables 3 and 4 below, the sake of the present application was more preferable than the sake of the anion exchange resin treatment shown in the reference example, and the composition of each component was also different. It was a thing.

【The invention's effect】

According to the present invention, it is possible to provide a soft type sake which is improved in bitterness, astringency, and an unpleasant taste not found in conventional sake. In addition, the soft type sake of the present invention,
It is a sake that does not easily grow old and retains the unique yellow color of sake.
Furthermore, the soft-type sake of the present invention has the effects of preventing hangover and being accompanied by no ripe persimmon after drinking. The method for producing soft-type sake of the present invention can provide unprecedented soft-type sake by extremely simple treatment, and can easily change various soft-type sake by changing treatment conditions and treatment time. Since it is an electrodialysis treatment, it is not necessary to regenerate the resin or the like.

[Brief description of drawings]

FIG. 1 shows an outline of the electrodialysis treatment apparatus of the present application.
(1) shows an anion exchange membrane, (2) shows a cation exchange membrane, (3) shows a raw sake processing chamber, (4 and 4 ') shows a salt waste liquid flow path.

Claims (2)

[Claims] 1. Sake degree, alcohol (%), extract content, isomaltose, glucose, in comparison with the original sake composition
Galactose, glycerin, n-propyl alcohol,
Composition of isobutyl alcohol, isoamyl alcohol, isoamyl acetate, ethyl caproate does not change substantially, and the composition of succinic acid, lactic acid, malic acid, Na ⁺ ion, K ⁺ ion, tryptophan, arginine, lysine, putrescine, cadaverine Content decreases, succinic acid, lactic acid
20-60% less, malic acid 25-80% less, Na ⁺ ions 40-85% less, K ⁺ ions 50-95% less, tryptophan 30-80% less, arginine less. A new soft type sake characterized by a 10-40% reduction, a lysine reduction of 5-30% and a putrescine and cadaverine reduction of 80-90%. 2. Electricity having a cation exchange membrane having a sulfone group and a molecular weight cutoff of about 1000 or less and an anion exchange membrane having a quaternary ammonium group and a molecular weight cutoff of about 1000 or less. A soft-type sake brewing method characterized by treatment by dialysis.