JP4032258B2 - Method for producing vacuum dried product of sake moromi, dried product of sake moromi and method for eating and drinking the same - Google Patents
Method for producing vacuum dried product of sake moromi, dried product of sake moromi and method for eating and drinking the same Download PDFInfo
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- JP4032258B2 JP4032258B2 JP2004362859A JP2004362859A JP4032258B2 JP 4032258 B2 JP4032258 B2 JP 4032258B2 JP 2004362859 A JP2004362859 A JP 2004362859A JP 2004362859 A JP2004362859 A JP 2004362859A JP 4032258 B2 JP4032258 B2 JP 4032258B2
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- dried product
- sake
- moromi
- sake moromi
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- 238000000034 method Methods 0.000 title claims description 4
- 230000035622 drinking Effects 0.000 title claims 2
- 238000004519 manufacturing process Methods 0.000 title description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000000859 sublimation Methods 0.000 claims description 5
- 230000008022 sublimation Effects 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims 1
- 239000000047 product Substances 0.000 description 21
- 239000013078 crystal Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009194 climbing Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Alcoholic Beverages (AREA)
Description
本発明は清酒もろみ（酒税法上、雑酒に分類される。清酒もろみをしぼることにより清酒を製し、後に酒粕を残す）の真空乾燥品の製造方法及びこれによる酒もろみの乾燥製品並びに飲食方法に関する。 The present invention relates to a method for producing a vacuum-dried product of sake moromi (classified as miscellaneous sake under sake tax law. Regarding the method.
甘酒は一般的に知られており、簡易な携行品としての提供もなされているが、甘酒は発酵以前のものである。又酒類を含むもろみ物質はデリケートで風味等もすぐ劣化するものとなる。
以上の通り、従来の清酒もろみの副産物の酒類としての製品に加え風味も保持できる酒もろみの乾燥品と言った新たな製品化を目的とする。本発明はもろみのフリーズドライ製品として、適宜適量の水または湯を加えるだけで迅速且つ容易に新鮮な酒もろみの風味を持ったものに再生させるようにする。 As described above, in addition to the traditional sake mash by-product liquor product, the goal is to make a new product called sake moromi mash that can retain its flavor. According to the present invention, as a freeze-dried moromi product, a suitable amount of water or hot water can be added to quickly and easily regenerate a product with a fresh mash flavor.
本発明は清酒もろみの適量を容器に取出し、真空中で氷晶点以下の温度に保持しながら昇華乾燥を行って、もろみの結晶体を作成することを特徴とするのであり、而してその製品１食分は酒もろみの凡そ２００ｇ〜６００ｇ程度を使用し、且つその真空凍結乾燥により得られた昇華乾燥物はアルミ箔包装して目的とする携行に便ならしめた製品となすのである。 The present invention is characterized in that an appropriate amount of sake moromi is taken out into a container and sublimation-dried while being kept at a temperature below the ice crystal point in a vacuum to produce a moromi crystal. One serving of product uses approximately 200 g to 600 g of sake moromi, and the sublimation dried product obtained by vacuum freeze-drying is packaged in aluminum foil to make the product convenient for carrying.
本発明による真空凍結乾燥では、酒もろみのアルコール分は昇華するのであり、残渣のもろみで結晶体を構成し、その目方は凡そ１／２０程度のものになされる。而して、上記結晶体の形状は使用する容器形状に応じ角型や筒型の任意形状、或いは粉粒体などに形成可能であり、また簡便な包装を可能にして携行が容易となることから、キャンプや登山などの広範な場所に於ける嗜好品として、また栄養補強食品としての提供を可能にするものである。 In the vacuum freeze-drying according to the present invention, the alcohol content of sake mash is sublimated, and the mash of the residue constitutes a crystal, which is about 1/20. Thus, the shape of the crystal body can be formed into an arbitrary shape such as a square shape or a cylindrical shape, or a granular material according to the shape of the container to be used. Therefore, it can be provided as a favorite product in a wide range of places such as camping and mountain climbing, and as a nutritional supplement food.
図１は本発明に係る酒もろみの真空乾燥品の製造工程略図である。１はトレイであって一定容積の容器、即ち本発明では酒もろみの凡そ２００ｇ〜６００ｇ程度を収納させる容器２の一定数を載置可能になすのである。３はトロリーであって上記容器２を収容したトレー１の多数を棚段状に収納し、次述する真空凍結乾燥機に対し搬送するようになすのである。４は真空凍結乾燥機であって、上記トロリー３のトレー１が棚段の並列状に装填されると共に、真空下で一定時間の凍結乾燥が行われるようになさしめる。該凍結乾燥では容器２内の酒もろみが氷晶点以下の温度に保持されながら昇華乾燥されるのであり、このさいアルコール分は昇華されて、酵母を含んだもろみ糟の昇華乾燥物が形成されるものとなる。 FIG. 1 is a schematic diagram of the production process of a vacuum dried product of sake mash according to the present invention. Reference numeral 1 denotes a tray which can be loaded with a fixed volume of containers, that is, in the present invention, a fixed number of containers 2 for storing about 200 g to 600 g of sake mash. A trolley 3 accommodates a large number of trays 1 containing the containers 2 in a shelf shape and conveys them to a vacuum freeze dryer described below. Reference numeral 4 denotes a vacuum freeze dryer, in which the trays 1 of the trolley 3 are loaded in parallel on the shelf, and freeze drying is performed for a certain time under vacuum. In the freeze-drying, the sake mash in the container 2 is sublimated while being kept at a temperature below the freezing point, and the alcohol content is sublimated to form a sublimation dried product of mash mash containing yeast. Will be.
上記に於いて、５は上記真空凍結乾燥機４に於ける処理中に、前記トロリー３を一定時間待期させておくための凍結庫である。６は選別コンベアーであって、該箇所で上記真空凍結乾燥機４により昇華乾燥された容器２内の製品を、図示しない人或いは公知の自動形状識別手段Ｆの設置などにより検知して選別するようになすのであり、次にこれらは包装機７に送られて適宜な大きさに包装されて製品となされる。 In the above description, reference numeral 5 denotes a freezer for keeping the trolley 3 waiting for a certain time during the processing in the vacuum freeze dryer 4. A sorting conveyor 6 detects and sorts the product in the container 2 sublimated and dried by the vacuum freeze dryer 4 at that location by a person (not shown) or installation of a known automatic shape identification means F. These are then sent to the packaging machine 7 where they are packaged to an appropriate size to produce a product.
図２は斯くして製造される本発明品８であり、本発明ではアルミ箔を使用し１食分を凡そ１０ｃｍ方形内で、且つその目方は凡そ１０ｇ〜３０ｇ程度の小袋包装品となされるのである。このさいアルミ箔による包装は、遮光に優れ且つ外気温による変質などの影響を避けて長期の保存に適するようになすためである。 FIG. 2 shows the product 8 of the present invention thus manufactured. In the present invention, an aluminum foil is used, and one serving is approximately 10 cm in a square, and the size of the product is approximately 10 g to 30 g. It is. This is because the aluminum foil packaging is excellent in light shielding and is suitable for long-term storage while avoiding the influence of deterioration due to the outside temperature.
上記に於ける結晶体の形状は、当初に酒もろみを収容した容器２の形状に成形化されるものとなるのであり、すなわち該形状が直方体であれば直方体形状に、これに対し円筒体であれば円筒形状を形成するものとなるが、これらの形状をそのまま保持して包装することも良く、或いは包装時に粉砕したりすることにより、扁平な包装製品とすることも差し支えない。 The shape of the crystal in the above is initially formed into the shape of the container 2 containing the sake mash. That is, if the shape is a cuboid, the shape is a cuboid. If it exists, it will form a cylindrical shape. However, these shapes may be retained and packaged as they are, or may be flattened by crushing at the time of packaging.
本発明は上記の如く構成するものであって、その製品は小袋で軽量化されたものであるため、携行に大変便利であり、即ち屋外のキャンプ場や或いは登山などにさいし簡便に持ち運びできる。而して、その使用に於いてはコップなどの容器内で昇華乾燥物を水或いは温湯などで溶かして飲食するのである。このさい凡そ６０℃以上の熱湯を注ぐと昇華乾燥物内の酵母が死滅してしまうのであり、従って凡そ６０℃未満の温湯を使用して一定時間放置するさいは、即席のにごり酒（俗称どぶろく酒）が再生されるものとなり、即刻に身体を内部から暖める非常食品として著効を奏するものとなる。 The present invention is configured as described above, and since the product is light in a small bag, it is very convenient to carry, that is, it can be easily carried in an outdoor campsite or mountain climbing. Thus, in use, the dried sublimation is melted with water or hot water in a container such as a cup to eat and drink. When hot water of approximately 60 ° C or higher is poured, the yeast in the sublimated dried product will be killed. Therefore, when using hot water of less than 60 ° C and leaving it for a certain period of time, instant nigard sake (commonly known as doboku sake ) Will be regenerated, and will be effective as an emergency food that immediately warms the body from the inside.
ところで、本発明になる上記乾燥製品の全国的な展開では、各地の酒蔵独特な清酒もろみに由来するものとなることから、広く各地所酒蔵のブランドを冠した酒もろみの奇抜な商品展開の図れるものとなるのである。なお、本発明品は乾燥酵母としての使用も可能にするのである。 By the way, the nationwide development of the dried product according to the present invention is derived from sake moromi that is unique to each brewery. It becomes a thing. The product of the present invention can also be used as dry yeast.
１ トレイ
２ 容器
３ トロリー
４ 真空凍結乾燥機
５ 凍結庫
６ 選別コンベアー
７ 包装機
８ 小袋品（製品）
1 Tray 2 Container 3 Trolley 4 Vacuum freeze dryer 5 Freezer 6 Sorting conveyor 7 Packaging machine 8 Small bag (product)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004362859A JP4032258B2 (en) | 2004-12-15 | 2004-12-15 | Method for producing vacuum dried product of sake moromi, dried product of sake moromi and method for eating and drinking the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004362859A JP4032258B2 (en) | 2004-12-15 | 2004-12-15 | Method for producing vacuum dried product of sake moromi, dried product of sake moromi and method for eating and drinking the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2006166773A JP2006166773A (en) | 2006-06-29 |
| JP4032258B2 true JP4032258B2 (en) | 2008-01-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP2004362859A Expired - Lifetime JP4032258B2 (en) | 2004-12-15 | 2004-12-15 | Method for producing vacuum dried product of sake moromi, dried product of sake moromi and method for eating and drinking the same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2023056866A (en) * | 2021-10-08 | 2023-04-20 | 純一郎 徳永 | Method for producing lyophilized product of sake mash, and lyophilized product of sake mash |
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2004
- 2004-12-15 JP JP2004362859A patent/JP4032258B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2023056866A (en) * | 2021-10-08 | 2023-04-20 | 純一郎 徳永 | Method for producing lyophilized product of sake mash, and lyophilized product of sake mash |
| JP7273920B2 (en) | 2021-10-08 | 2023-05-15 | 純一郎 徳永 | Method for producing freeze-dried product of sake mash and freeze-dried product of sake mash |
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| Publication number | Publication date |
|---|---|
| JP2006166773A (en) | 2006-06-29 |
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