JPS6037976A - Method for stirring unrefined sake utilizing fermentation gas - Google Patents

Abstract

PURPOSE:To improve the quality and yield of Japanese SAKE, by stirring the unrefined SAKE with a gas having a composition satisfying the stirring condition without causing the destruction of the unrefined SAKE, thereby carrying out the normal fermentation of SAKE. CONSTITUTION:The stirring operation of unrefined SAKE in the fermentation process of Japanese SAKE is carries out as follows. The fermentation gas generated from the unrefined SAKE is collected in the chamber 1 above the surface of the unrefined SAKE, and excess fermentation gas is discharged. The residual gas is introduced to the compression pump 4, replenished with oxygen by mixing with fresh air supplied from the line 9, and recycled to the bottom of the fermentation tank through the closed loop circuit 5, 8. The unrefined SAKE is stirred by this procedure, and normal fermentation can be achieved. Since the gas generated in the fermentation process contains CO2 and ethanol as the main components, it can be recycled and used as an efficient stirring medium without causing the surplus of oxygen, and the ethanol which is an effective flavor component can be condensed and recovered resulting in the improvement in the quality and the yield of SAKE.

Description

[Detailed Description of the Invention] Fermentation means in sake brewing are being rationalized year by year, and the capacity of fermentation tanks has already reached ioo+<p. Accordingly, the amount of fermentation heat increases, and cooling coils are installed around the inner and outer peripheries of the tank as a means of cooling the product temperature, and heat exchange is controlled by temperature sensing with sensors. is prone to localized cooling, resulting in significant temperature differences.

Generally, the fermentation temperature for sake brewers is 15°C to 16°C,
Since a difference of 5°C to 6°C occurs in some areas, it often affects the quality of alcohol or the rate of alcohol conversion.

Therefore, attempts have been made to use mechanical agitation or pump agitation in order to equalize the temperature of the product, but these methods have not been practical due to problems such as destruction of monuments and difficulty in cleaning after use. It has been reached. In order to solve these problems, an air agitation method has also been adopted as another method, but even if the acoustic breakdown is 31!4, it causes excess oxygen, and as described in the literature, This leads to changes in the respiratory system of yeast, and particularly in Seiiii#蓼, it has an adverse effect on fermentation, resulting in unfavorable results.

For the reasons mentioned above, the present invention aims to provide a beneficial and useful stirring method that allows normal fermentation to occur by stirring with a gas body that matches the stirring conditions without destroying the oak.

In the gas generated during rfL fermentation in this invention.

Since it contains CO□10 ethanol as its main component, there is no need to worry about excess oxygen even if you recycle and stir it. At the same time, the ethanol, which is an effective aroma component, is cooled, condensed, and recovered, so that the direction of the carbon content or alcoholization rate can be measured.

As a result of this method, the temperature difference, which was conventionally 5° (2 to 6°C), was reduced to within 2°C, and the raw material dissolution rate was also significantly improved.

In the attached drawings, 1 is a cold water jacket around the sealed fermentation tank 1, 3 is a fermentation gas exhaust pipe, 4 is a blower, 5 is an air supply pipe, 6 is a cooling pipe, 7 is a check valve, 8 is a gas distribution pipe, 9 1 is an air suction pipe, and 10 is a water supply and steam supply pipe.

Conventionally, the fermentation culm is cooled with cold water jacket 1 and 2, and natural reflux is performed as shown by the arrow, but especially in the first half of fermentation, the fluidity is poor because the raw materials are not decomposed Even in the second half, in the case of large fermentation tanks, significant temperature differences were unavoidable even with local cooling from the inside and outside.

In this case, this invention sucks a part of the rA fermentation gas discharged outdoors from M1's trachea 3 with the blower 4, and blows it out from the gas distribution pipe 8 to help the circulation in the cape 5 where it tends to stagnate. It was designed to be located at In this case, the excess gas is led to the cooling pipe 6', cooled and condensed, and then recovered to the FIIIi fermentation vessel via the check valve 7, and the non-condensable excess gas is released from the relief valve 11. Zeru.

Therefore, the degree of stirring is determined by the blower 4 being activated when a set temperature difference inside the barrel is exceeded, and automatic stirring is performed continuously or intermittently. The main component of fermentation gas is c
o2. Since the CO□ concentration increases during the cycle, yeast activity is suppressed, and when the set value is reached, the valve in the air intake pipe 9 opens and oxygen is automatically supplied. Since most of the ethanol in the gas is an effective aroma component, the cooling pipe 6'
It can be cooled and condensed by cooling and collected into a fermentation vessel. Water and steam supply pipe 10 is used to clean and sterilize equipment after fermentation is complete.
The cleaning water and steam supplied from the tank 1 are washed and discharged into the tank from the jet hole of the gas distribution pipe 8 installed downward.Finally, the inside of the tank 1 is also easily sterilized with hot air at the same time. It was designed so that it could be done.

[Brief explanation of the drawing]

The accompanying drawings are diagrams of the equipment in which the method of the invention is to be carried out. In the figure, 1 Sealed fermentation tank 2 Cold water jacket 1-3 Fermentation gas exhaust pipe 4 Blower 5 Air supply pipe 6.6'' Cooling pipe 7 Check valve 8 Gas distribution pipe 9 Air intake pipe 10 Water supply and steam supply pipe 11 Relief It is a valve. Patent applicant Yayoi Engineering Co., Ltd. 11”-”
””, i Agent Patent Attorney Ishiyama Usui゛ □. i'=',,4,i

Claims (1)

[Claims] ■ In the rod stirring operation in the fermentation process of sake brewing,
A storage chamber for the fermentation gas generated is formed on the upper surface of the town, and after exhausting the excess gas from the collected fermentation gas, it is introduced into a pressurizing pump. A closed circuit for supplying to the lower part of the fermentation container and a circuit for introducing new air to supply oxygen are installed to perform stirring work as a gas containing components that match the stirring conditions and to ensure normal fermentation. A sake culm stirring method that uses dark fermentation gas. 2. Features 6rj7 characterized in that among the fermentation gases passing through the closed circuit, gases containing effective aroma components are cooled and condensed and then stirred while being collected in the fermentation vessel. 3. The method according to claim 1, characterized in that the dregs of effective air components in the surplus gas aerated are cooled and condensed and then stirred while being collected in a fermentation vessel. the method of.