JPH11196852A - Obtaining of mellow pure sake and production and selling system therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To feed a pure Sake (Japanese fermented, mildly alcoholic beverage made from rice) having umami essential to rice and mellow quality Sake quality even to the final consumers by carrying out a process from the preparation of a fresh Sake obtained after pressing and filtering junmaishu (a Sake prepared by brewing pure rice) or ginjoshu (a Sake prepared by using a highly polished rice and having a fruity aroma) using organic rice (cultivated by fertilized without using chemicals) to the storage under specific conditions. SOLUTION: A pure Sake is obtained from a preparation part 20 only by slight filtration of a fresh Sake obtained after pressing and filtering junmaishu or ginjoshu using organic rice as a raw material with carbon. The cutoff of ventilation for feed of oxygen to a storage part 21 is carried out together with low-temperature storage. The fresh Sake is occasionally delivered from the storage without deteriorating the mellow Sake quality of the fresh Sake. The fresh Sake is refrigerated and delivered to a retail and storage part 26 with a refrigerator car in a delivering part 25, stored under cutoff of the ventilation and low-temperature refrigeration, then retailed and sold.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to pure rice liquor and ginjo liquor using organic rice as a raw material, and more particularly, to pure liquor obtained from the above junmai liquor and ginjo liquor and having a richness of umami and aroma inherent in rice. The present invention relates to a method for producing and selling a rich liquor that enables the production method, storage of the obtained liquor, brewing as appropriate, and retail direct sales.

[0002]

2. Description of the Related Art Japanese sake includes Honjozo, Junmaishu and Ginjoshu. Junmaishu and Ginjoshu use brown rice produced by organic farming, and the brown rice used is 60 to 40% milled rice. The sake is excellent in aroma obtained by careful low-temperature fermentation using rice core. Junmai sake does not use brewing alcohol.

As shown in FIG. 4, the method of producing sake is roughly divided into a raw material processing step 50, a fermentation step 53, a production step 59, and a storage bottling step 62. In the raw material processing step 50, the brown rice 51 is polished and then washed and dipped, and then steamed rice is produced by the steamed rice machine 52. Next, fermentation process 5
In step 3, a koji is made from the steamed rice and the seed koji through a koji making machine, and the koji is steamed rice, water, and pure cultured yeast 55.
Is added in the brewery tank 56 to make a brewery that is a source of liquor. The sake mother is transferred to a fermentation tank 57, and koji, steamed rice, and water are added to ferment the mash to make it mature. The fully aged mash is squeezed by the upper tank machine 58 and separated into lees and sake. After the sake that has passed through the upper tank in the fermentation step 53 is desalted, the bacteria are removed by the filter 60 in the production step 59, and the fire is started by the burner 61 to sterilize the fire-killed bacteria and the remaining enzymes. After stabilizing the quality of sake, the process is shifted to the storage and bottling step 62 to produce sake.

Conventionally, in the above-mentioned process, most of the umami possessed by the liquor is carried along with various germs during the filtration of the liquor by the filtration machine in the production process, and the taste of the liquor becomes light and the mellowness is lost. . Also, when the sake quality of the new sake filtered by the upper tank has settled down, it is turned on and fired to disinfect the microorganisms in the new sake, deactivate and destroy the enzymes remaining in the new sake, and as a living body of the sake The operation has been completely stopped and stabilized. Therefore, the true taste of sake will be lost by this burning. Of course, it is necessary to appropriately set the above-mentioned burning time depending on the dry and sweet taste and the ambient temperature in order to increase the sugar content before burning. In addition, the burning temperature is determined by the quality of sake, but it is important to determine the burning temperature in consideration of the limit of destruction of the remaining enzymes. Also, regarding the burning method, carbon treatment is required before burning, and it is necessary to perform complicated operations such as not to harm the quality of sake, and to make sure that sake does not come into contact with the air, and to make the above-described operation error by mistake. It will have a great effect on the quality of sake.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and a method of obtaining a raw sake having an original taste of rice and an original sake having a rich quality of sake, It is an object of the present invention to provide a manufacturing and selling system that allows tastes of umami to be reached by end users. In order to obtain a raw sake having the above-mentioned mellow quality, it is necessary to take measures against filtration and burning during the production process, which deprives the original properties of sake found in conventional brewing methods. In other words, while eliminating germs and burnt bacteria mainly composed of lactic acid bacteria and preventing the growth of residual harmful bacteria by means instead of the conventional burning, maintaining stable quality of sake and living as a living body of sake until passing to consumers. It is necessary to take countermeasures to keep the pause for a while. In addition, it is necessary to take measures for maintaining the quality of the sake of brewing and dispensing as appropriate.

[0006]

Therefore, the method for producing a rich liquor of the present invention is obtained after the upper tank of pure rice liquor or ginjo liquor made from organic rice in order to bring out the original umami, aroma and mellowness of rice. For the new sake to be obtained, raw sake is obtained through production by only light carbon filtration, and the obtained raw sake is stored at a low temperature with aeration shut off to cut off the supply of oxygen. is there.

[0007] With the above structure, it is necessary to slightly stop the filtration performed on the sake after the upper tank, so that the main point is to remove various bacteria and fire bacteria that grow in the process of the upper tank, so that the sake is not removed by the umami. There is. In addition, if activated carbon is used at the time of filtration, decolorization, clarification, unpleasant taste, and removal of various bacteria can be performed, and also, it is possible to prevent burns caused by burned bacteria. In addition, by stopping the burning that has been done for sake in the past to prevent fires from dropping, the sake that has been filtered through the upper tank is temporarily suspended from living as a living body by low-temperature refrigeration, but released from low-temperature refrigeration. When it is done, it can supply a rich and rich sake that has revived its business. In the case of storage, contact with air can be cut off by shutting off ventilation, so that the supply of oxygen is shut off and deterioration of alcohol quality due to oxidation can be prevented. That is, it is possible to prevent the occurrence of cloudiness and bad odor of the new sake, and it is possible to prevent the growth of microorganisms against aerobic microorganisms. In addition, by storing at low temperature, it is possible to prevent the growth of bacteria, and in particular, it is possible to prevent the generation and proliferation of fire-killed bacteria mainly composed of lactic acid bacteria.

In addition, the ventilation can be blocked by filling with nitrogen gas in order to prevent intrusion of oxygen.

In order to prevent survival in the presence of oxygen due to the facultative anaerobicity of the bacteria killed by the heat-killed bacteria, it is necessary to cut off the contact with oxygen, and it is desirable to fill with nitrogen gas.

[0010] The low-temperature storage according to claim 1 is characterized in that the storage is performed at a temperature sufficient to inhibit the growth of microorganisms.

[0011] The set temperature of the low-temperature storage is such that, even if various types of bacteria or fire-killed bacteria still remain in the fresh sake which has been filtered after the upper tank, the microorganisms may be -10 to -12.
If the temperature is set slightly lower than this temperature in view of the fact that the growth is completely inhibited at ° C., the fired sake without burning is not burned.

Next, the production and sales system of rich liquor of the present invention comprises a raw material processing section for obtaining steamed rice using organic rice as a raw material,
A fermentation unit that makes a moromi from the steamed rice, seed koji, yeast, and water, and separates the mash into lees and new sake, a production unit that filters the separated new sake to remove various bacteria, and a raw liquor obtained by the filtration. A storage unit provided with a thermal tank capable of blocking ventilation and low-temperature refrigeration for storage of sake, a sake brewing unit composed of, and a delivery unit for delivering the brewed sake to a final retail store by a freezing car,
A retail store is provided with a thermal tank capable of blocking ventilation and low-temperature refrigeration, a final storage unit enabling retailing and direct sales at any time, and a distribution unit.

[0013] As described above, the mellow sake production / sales system comprises a sake brewing section and a distribution section. The raw sake production section comprises a raw material processing section for producing steamed rice through a process of washing and dipping a rice core obtained by refining organic rice as a raw material, and a method of inoculating seed rice into steamed rice to produce koji, and adding water to the koji and the steamed rice. A fermentation unit that grows mash by adding yeast and yeast and makes koji, steamed rice, and water, fermented and aged to make a mash, separates the aged mash into sake lees and new sake, and slags. A production unit that obtains raw sake by removing various bacteria and burnt bacteria by mild carbon filtration of the fresh sake in the tank, and a storage unit that stores the raw sake in a thermal tank that shuts off ventilation and cools at low temperature and makes it possible to appropriately brew it, Because of the composition, compared to the conventional brewing method, it is possible to obtain a low-grade filtration in the production section, and to obtain a raw liquor with the original taste of sake and a rich liquor quality by eliminating the burning work. it can. Without changing the quality of the raw liquor obtained as described above, a low-temperature refrigeration-capable thermal tank, which can be voluntarily brewed, is provided in the storage unit. The fire can be prevented without burning. In addition, the thermal tank has a ventilation shut-off mechanism so that the fresh sake in the tank is kept out of contact with the outside air, especially oxygen. Can be maintained.

The distribution section comprises a delivery section and a final storage section. In the delivery section, the required amount of fresh sake brewed from the storage section can be sent to the retailer from the delivery section at will, and the delivery section can deliver the sake. Since the retailers are provided with a thermal tank that can block ventilation and cool at low temperatures, as in the storage unit, it is possible to subdivide and sell directly the delivered sake to end users without lowering the quality of sake.

[0015] The thermal tank according to the fourth aspect is substantially 0 ° C.
It is characterized by having a cooling tank capable of refrigeration at -15 ° C and a ventilation shutoff mechanism or a nitrogen gas filling section.

Approximately 0 ° C. to -15 ° C.
A low-temperature heat transfer section consisting of a chillable refrigerator and a coil for transferring cold heat is provided on the outer periphery of the tank, and a ventilation shutoff mechanism is provided in a closed basin-like member inside, or by filling with nitrogen gas,
In addition, low-temperature refrigeration that does not allow the growth of microorganisms in the contained sake can be carried out at the appropriate time without impairing the quality of the sake and the rich sake can be sold at retail and retail destinations. It can be easily supplied to end users.

The ventilation shut-off mechanism according to the fifth aspect is constituted by a film member which is in close contact with the liquid surface in the tank, and which holds the film member as the liquid surface rises and descends in a gas-tight manner.
An elastic contact body is provided between the outer periphery of the member and the inner periphery of the tank and is in airtight contact with the inner periphery of the tank.

According to the above construction, a film member is provided in close contact with the liquid surface in the tank containing the sake, and the frame member moves up and down while maintaining the close contact with the liquid surface while holding the member. The frame member is formed with an elastic contact body that comes into contact with the inner periphery of the tank in a gas-tight manner, so that the liquid surface that rises and falls is always shut off from the outside air, and the supply of oxygen from the outside is prevented. It can be completely cut off, prevents the oxidation of the new sake, suppresses the alteration phenomenon of discoloration to brown, prevents the deterioration of sake quality such as taste and aroma, and also prevents the growth of breathable anaerobic microorganisms.

[0019]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to an embodiment shown in the drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the components described in this embodiment are not merely intended to limit the scope of the present invention, but are merely illustrative examples unless otherwise specified. Absent. FIG.
FIG. 2 is a block diagram showing a schematic configuration of a system for producing and selling a rich sake according to the present invention. FIG. 2 is a diagram showing a schematic configuration in a case where a nitrogen gas filling section is provided in the thermal tank of FIG. FIG. 2A is a diagram showing a schematic configuration in a case where a ventilation shutoff mechanism is provided in the thermal tank of FIG. 1, and FIG. 2B is a diagram showing a schematic configuration of the ventilation shutoff mechanism shown in FIG.

As shown in FIG. 1, the rich sake production and sales system of the present invention comprises a sake production section 10 and a distribution section 24. The sake brewing unit 10 includes a raw material processing unit 11, a fermentation unit 14, a production unit 20, and a storage unit 21.
4 comprises a delivery unit 25 and a retail storage unit 26. The processing contents of the raw material processing section 11 and the fermentation section 14 are the same as those of the raw material processing step and the fermentation step of the sake brewing process, except that brown rice uses rice produced by organic farming and the rice polishing rate is 6%.
It is also possible to use a rice core polished to 0 to 40% and to produce a special flavor by low-temperature fermentation. In the raw material processing section 11 and the fermentation section 14, the brown rice 12 is polished and then washed and immersed, and then steamed rice is produced by the steaming rice machine 13. Next, in the fermentation unit 14, a koji is made from the steamed rice and the seed koji 16 through a koji making machine, and steamed rice, water, and a purely cultured yeast 15 are added to the koji in the sake tank 17 to form a koji. Is making a sake mother. This sake mother was transferred to the fermentation tank 18 and koji,
Add steamed rice, water and ferment to make mash and ripen. The fully aged mash is pressed by the upper tank machine 19 and separated into lees and sake.

The production unit 20 includes the upper tank machine 1 of the fermentation unit 14.
9. Sake the sake separated by 9 at low temperature, and then
Filtration is performed by the filter 22 to remove various bacteria and the like, and the mixture is clarified to form a rich liquor. In addition, it does not perform the burning after filtration which is seen in the conventional sake brewing.
In the storage unit 21, the above-mentioned unrefined liquor is subjected to ventilation shutoff and low-temperature refrigeration by a thermal tank 23 so as to be able to be stored at any time without impairing the rich liquor quality of the unrefined liquor.

In the distribution section 24, the storage section 21 is provided by the delivery section 25, for example, by a refrigerator car such as a tank lorry.
The cold sake brewed from the thermal tank 23 is refrigerated and delivered to the retail storage unit 26, stored in the thermal tank 23 provided in the retail storage unit 26, and stored under aeration shutoff and low-temperature refrigeration. It makes it possible to store and sell it at any time.

With the above configuration, the fresh sake separated from the lees by the upper tank machine 19 in the fermentation unit 14 is subjected to slagging and filtration by the filter 22 in the production unit 20. For example, mild sake using activated carbon is used. Filter, decolorize, clarify, remove unpleasant taste, remove germs, avoid filtering umami components,
Leave the rich flavor of sake. In the traditional sake brewing, after that, the fire is put on, causing the sterilization of various bacteria and burnt bacteria and the inactivation and destruction of the remaining yeast, and the complete stoppage of the sake as a living body. Stop stabilization.

According to the present invention, the above-mentioned mildly filtered fresh liquor is not burned, but the life of the liquor having the rich liquor quality is temporarily suspended during the storage period, and the liquor is kept as it is. After the storage and storage, the storage unit 21 and the retail storage unit 26 are provided with a thermal tank 23 capable of shutting off ventilation and allowing low-temperature refrigeration. The above-mentioned ventilation shuts off the liquor stored in the thermal tank to prevent contact with oxygen, prevents the aging phenomenon caused by oxidation and prevents it from discoloring brown, and also grows against breathable anaerobic fire-killed bacteria. I try to prevent it. Also,
The low-temperature refrigeration is performed by placing the unrefined sake at a temperature at which the growth of microorganisms can be inhibited under a temperature setting of approximately 0 ° C. to −15 ° C., thereby preventing rot of lactic acid bacteria such as burn-out bacteria and the like as a living body of the sake. The work is temporarily suspended. By blocking the ventilation and refrigeration at low temperatures, the sake quality is maintained in a rich state immediately after the production of the sake, and the sake can be brewed as needed at any time.

As described above, the rich sake that can be brewed at any time is sent to the retail storage unit 26 through the refrigerated delivery unit 25 of the distribution unit 24, and is sent to the thermal tank 23 provided in the storage unit. Stored and ventilated and refrigerated at low temperatures. Therefore, even retailers can directly sell raw sake with rich liquor quality to consumers, and enjoy the taste of original sake.

FIG. 2 shows a schematic configuration in the case where a nitrogen gas filling section is provided in the thermal tank of FIG. As shown in the figure, the sealed high-pressure tank 27 and the nitrogen gas
And a cooling device including a refrigerator 28 for supplying cold energy, a cooling coil 29, a temperature sensor 31, and a temperature controller 32. The raw sake stored by the cooling device is 0 ° C to -1.
The temperature can be maintained at a low temperature of 5 ° C. The nitrogen gas filling section 30 prevents oxidation of the built-in sake.

FIG. 3A shows a schematic configuration in the case where a ventilation shut-off mechanism is provided in the thermal tank of FIG. 1. As shown in FIG.
And a cooling device including a refrigerator 28, a cooling / heating coil 29, a sensor 31, and a temperature control unit 32, and a ventilation shutoff mechanism 34.
A low-temperature refrigeration of 15 ° C. is possible in combination with the ventilation shut-off mechanism 34. The ventilation shut-off mechanism 34 is shown in FIG.
As shown in an exploded perspective view shown in FIG. 5, a frame member 35, a non-permeable membrane member 36 capable of blocking air flow, a set fitting 37 for setting the membrane member 36 to the frame member 35, and an inner wall of the storage container 33. An air tube 38 for maintaining airtightness and an air pump 39
And a hanging weight 38a for bringing the membrane member 36 into close contact with the liquid surface moving up and down. At the time of use, as shown in FIG. 3B, the film member 36 is sandwiched between the set members 37 to the frame member 35 to be set airtight, and the air tube 38 is set to the frame member 35. Then, the membrane member 36 is set in close contact with the liquid surface, and is pumped up by the air pump 39 to the air tube 38 to raise and lower the liquid surface following the rise and fall of the liquid surface via the weight 38a while making airtight contact with the inner wall of the storage container 33. It is designed to be airtight. Therefore, the above configuration can completely shut off the contact of the outside air with the liquid surface.

[0028]

According to the above-mentioned structure, it is possible to supply to a retail store by using the environmentally-friendly rice produced by organic farming, brewing the sake with the original flavor of the rice and rich liquor quality at any time without fear of fires. In addition, it is possible to directly supply the final customers with the sake that has the original appearance of sake, and to give the opportunity to taste the rich sake that cannot be tasted by ordinary sales methods.

[Brief description of the drawings]

FIG. 1 is a block diagram illustrating a schematic configuration of a system for producing and selling a rich sake according to the present invention.

FIG. 2 is a diagram showing a schematic configuration in a case where a nitrogen gas filling section is provided in the thermal tank of FIG. 1;

3A is a diagram showing a schematic structure when a ventilation blocking mechanism is provided in the thermal tank of FIG. 1, and FIG. 3B is a diagram showing a schematic configuration of the ventilation blocking mechanism shown in FIG. It is.

FIG. 4 is a diagram showing a schematic configuration of a conventional sake production method.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Sake production part 11 Raw material processing part 12 Brown rice 14 Fermentation part 15 Yeast 16 Seed koji 19 Upper tank machine 20 Production part 21 Storage part 22 Filtration machine 23 Thermal tank 24 Distribution part 25 Delivery part 26 Retail storage part 27 Sealed high pressure tank 28 Refrigerator 29 Cooling / heating coil 30 Nitrogen gas filling unit 33 Storage container 34 Ventilation blocking mechanism 35 Frame member 36 Membrane member 37 Set fitting 38 Air tube 38a Weight

Claims (6)

[Claims] 1. In order to bring out the original umami, aroma and mellowness of rice, pure rice liquor made from organic rice and fresh sake obtained after the upper tank of ginjo liquor are produced through a production means using only light carbon filtration. A method of obtaining a rich liquor, characterized in that the raw liquor is obtained at a low temperature while the supply of oxygen to the obtained raw liquor is cut off and the ventilation is shut off. 2. The method according to claim 1, wherein the ventilation is blocked by filling with nitrogen gas. 3. The method according to claim 1, wherein the low-temperature storage is performed at a temperature sufficient to inhibit the growth of microorganisms. 4. A raw material processing section for obtaining steamed rice using organic rice as a raw material, a fermentation section for forming a moromi from the steamed rice, seed koji, yeast and water, and separating the mash into lees and a new sake; A brewing section, which comprises a production section for filtering germs by filtering the liquor, a storage section provided with a thermal tank capable of blocking ventilation and low-temperature refrigeration for storage of the liquor obtained by filtration, A distribution unit that distributes the unrefined sake to a final retail store by a freezing car, a final storage unit that provides a thermal tank that enables ventilation shutoff and low-temperature refrigeration at the retail store, and enables retail and direct sales at any time, and a distribution unit that includes , A rich and rich sake production and sales system. 5. The thermal tank according to claim 1, wherein the temperature is approximately 0 ° C. to −15.
5. The system according to claim 4, further comprising a cooling tank capable of refrigeration at a temperature of ° C., and a ventilation blocking mechanism or a nitrogen gas filling unit. 6. The ventilation blocking mechanism comprises a film member which is in close contact with the liquid surface in the tank, and holds the film member in an airtight manner as the liquid surface rises and lowers, and a frame member which raises and lowers the film member. 6. An elastic contact body provided in an air-tight manner between an inner periphery of a tank and an inner periphery provided around the outer periphery.
The production and sales system of the rich liquor described.