JP2003159045A - Method for producing fermented food such as shochu, japanese sake and the like with activated water - Google Patents
Method for producing fermented food such as shochu, japanese sake and the like with activated waterInfo
- Publication number
- JP2003159045A JP2003159045A JP2001364119A JP2001364119A JP2003159045A JP 2003159045 A JP2003159045 A JP 2003159045A JP 2001364119 A JP2001364119 A JP 2001364119A JP 2001364119 A JP2001364119 A JP 2001364119A JP 2003159045 A JP2003159045 A JP 2003159045A
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- Prior art keywords
- water
- sake
- shochu
- sales
- fermented food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Water Treatment By Electricity Or Magnetism (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、焼酎、日本酒等の
醗酵食品の製造方法に関するもので、活性水、すなわ
ち、水を磁気およびミネラルを有する岩石またはセラミ
ックよりなるミネラル材等を充填した容器内に通水して
得たミネラルを含む磁気処理水（以下単に活性水とい
う）を、前述した焼酎、日本酒等の醗酵食品の工程用
水、製造用水として使用するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fermented foods such as shochu, sake, etc., in a container filled with activated water, that is, a mineral material made of rock or ceramic having magnetism and minerals. The magnetically treated water containing minerals (hereinafter referred to simply as activated water) obtained by passing water through is used as process water and production water for fermented foods such as shochu and sake described above.
【０００２】[0002]
【従来の技術】従来、焼酎、日本酒等の醗酵食品の工程
用水、製造用水としては、除濁、除鉄、除マンガン等を
目的にした濾材を使用した濾過水、マイクロフィルタ
ー、ウルトラフィルター等の濾過材を使用した濾過水、
イオン交換樹脂を使用した軟水、純水を使用することが
多いが、このような処理をして得た濾過水、軟水、純水
を使用した場合には、焼酎、日本酒等の醗酵食品の歩留
り、香りの向上に寄与することはなかつた。2. Description of the Related Art Conventionally, as process water for production of fermented foods such as shochu, sake and the like, water for production is filtered water using a filter medium for the purpose of turbidity removal, iron removal, manganese removal, microfilters, ultrafilters, etc. Filtered water using filter media,
Although soft water and pure water using ion exchange resins are often used, the yield of fermented foods such as shochu and sake when using filtered water, soft water, and pure water obtained by such treatment is used. However, it never contributed to the improvement of fragrance.
【０００３】また、前述した濾過水、軟水、純水は地表
水、井戸水、湧水等の不純物または有害物質を除去する
ことを目的としていて作られた用水で、焼酎、日本酒等
の醗酵食品の製造工程で障害となる雑菌の影響を防止す
ることは出来なかった。The above-mentioned filtered water, soft water, and pure water are water for the purpose of removing impurities or harmful substances such as surface water, well water, and spring water, and are used for fermented foods such as shochu and sake. It was not possible to prevent the influence of miscellaneous bacteria that interfere with the manufacturing process.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、焼酎、日本
酒等の醗酵食品の製造工程で、工程用水、製造用水とし
て活性水を使用することによって、焼酎、日本酒等の醗
酵食品の製造工程で最も障害となる雑菌の混入を抑制す
るとともに、活発な醗酵を行なうことによって、焼酎、
日本酒等の醗酵食品の歩留り、香りを向上させることに
目的がある。DISCLOSURE OF THE INVENTION The present invention is a process for producing fermented foods such as shochu, sake and the like. By using active water as process water and production water, shochu, in the process of producing fermented foods such as sake. By controlling the contamination of various bacteria, which is the most obstacle, and performing active fermentation, shochu,
Its purpose is to improve the yield and aroma of fermented foods such as sake.
【０００５】また、本発明は、焼酎、日本酒等の醗酵食
品の工程用水、製造用水として活性水を使用することに
よって、焼酎、日本酒等の醗酵食品を風味、コク、香
り、品質を低下させずに長期間にわたって保持すること
に目的がある。Further, the present invention uses active water as process water and manufacturing water for fermented foods such as shochu, sake, etc., so that the flavor, body, aroma and quality of fermented foods such as shochu, sake etc. are not deteriorated. The purpose is to hold for a long time.
【０００６】また、本発明は、焼酎、日本酒等の醗酵食
品の工程用水、製造用水として活性水を使用することに
よって、種麹の工程で雑菌を抑制して菌むらの無い種麹
ができることによって、焼酎、日本酒等の醗酵食品の歩
留り、香り、品質保持性を向上させることに目的があ
る。Further, the present invention uses active water as process water and production water for fermented foods such as shochu, sake and the like, thereby suppressing miscellaneous bacteria in the process of seed koji and making it possible to produce seed koji without bacterial unevenness. Its purpose is to improve the yield, aroma, and quality retention of fermented foods such as shochu, shochu, and sake.
【０００７】また、本発明は、焼酎、日本酒等の醗酵食
品の工程用水、製造用水として活性水を使用することに
よって、醗酵工程で雑菌を抑制して強く、活発な醗酵が
行われることによって、焼酎、日本酒等の醗酵食品の歩
留り、香り、品質保持性を向上させることに目的があ
る。Further, the present invention uses active water as process water for producing fermented foods such as shochu, sake and the like, and water for production, whereby strong and active fermentation is carried out by suppressing miscellaneous bacteria in the fermentation process. Its purpose is to improve the yield, aroma, and quality retention of fermented foods such as shochu and sake.
【０００８】[0008]
【課題を解決するための手段】本発明は、水を磁気およ
びミネラルを有する岩石またはセラミックよりなるミネ
ラル材を充填した容器内に通水して得た活性水を焼酎、
日本酒等の発酵食品の工程用水、製造用水として使用す
ることによって、焼酎、日本酒等の発酵食品の歩留り、
香り、品質保持性を向上させることに特徴がある。According to the present invention, activated water obtained by passing water through a container filled with a mineral material made of rock or ceramic having magnetism and minerals is shochu.
By using it as process water for production of fermented foods such as sake, water for production, the yield of fermented foods such as shochu and sake,
It is characterized by improving aroma and quality retention.
【０００９】また、本発明は、前述した焼酎、日本酒等
の醗酵食品の製造方法において、ミネラル材として、磁
鉄鉱、石灰岩、海緑石、トリリン酸カルシウムと磁気処
理水で作ったセラミック、数種類のミネラル材粉未と磁
気処理水で作ったセラミックより選択した一種または複
数種を使用して、焼酎、日本酒等の醗酵食品の歩留り、
香り、品質保持性を一段と向上させることに特徴があ
る。Further, the present invention provides a method for producing fermented foods such as shochu, sake and the like as mineral materials, such as magnetite, limestone, glauconite, ceramics made of calcium triphosphate and magnetically treated water, and several kinds of mineral materials. Yield of fermented foods such as shochu, sake, etc. by using one or more selected from ceramics made from powdered and magnetically treated water,
It is characterized by further improving scent and quality retention.
【００１０】[0010]
【発明の実施態様】さらに、本発明は、前述した焼酎、
日本酒等の醗酵食品の製造方法において、活性水を、工
程用水、製造用水のうち、すくなくとも、原料の洗浄用
水、仕込み用水、割り水用水として使用して、焼酎、日
本酒等の醗酵食品の歩留り、香り、品質保持性を効率的
に向上させることに特徴がある。Further, the present invention relates to the above-mentioned shochu,
In the method for producing fermented foods such as sake, active water, among process water, production water, at least, water for washing raw materials, water for preparation, using as water for dividing water, shochu, yield of fermented foods such as sake, It is characterized by efficiently improving scent and quality retention.
【００１１】以下、本発明の醗酵食品の製造方法の一例
を焼酎を製造する場合について図１に従って説明する
と、密閉した円筒形の容器に、下から磁鉄鉱、石灰岩、
トリリン酸カルシウムを原料とするセラミック、数種類
のミネラル材粉末と特殊磁気処理水で作ったセラミッ
ク、海緑石の順に充填して活性水製造装置を構成し、こ
の活性水製造装置に水を通水して活性水を製造する。An example of a method for producing a fermented food according to the present invention will be described below with reference to FIG. 1 in which shochu is produced. In a closed cylindrical container, magnetite, limestone,
Ceramics made from calcium triphosphate as raw material, ceramics made from several kinds of mineral powder and special magnetically treated water, and glauconite are filled in this order to form an activated water production device, and water is passed through this activated water production device. To produce activated water.
【００１２】この活性水の成分は、ナトリウム、カリウ
ム、カルシウム、マグネシウム、イオン状シリカ、塩化
物イオン、硫酸イオン、硝酸イオン、リン酸イオンを含
み、大腸菌、黄色ブドウ球菌、サルモネラ、カビ、ヒ
素、ガトミウム、鉛、水銀、セレン、クロム等の有害物
質は含まれてい。The components of this active water include sodium, potassium, calcium, magnesium, ionic silica, chloride ion, sulfate ion, nitrate ion, and phosphate ion, and Escherichia coli, Staphylococcus aureus, Salmonella, mold, arsenic, Hazardous substances such as gatium, lead, mercury, selenium and chromium are included.
【００１３】前述した活性水を、精白米を洗米器に移送
する送米用水、精白米を洗浄する洗米用水として供給
し、さらにボイラーにボイラー用水として供給し、ボイ
ラーで発生させたスチームを麹米の蒸窯に供給した後、
蒸した麹米に麹菌を加えてよく混ぜ合わせて、菌むらの
無い種麹を製造する。The activated water described above is supplied as water for sending the polished rice to the rice-washing machine and water for washing the polished rice, and further supplied to the boiler as water for the boiler, and steam generated in the boiler is used as koji rice. After supplying to the kiln of
Koji mold is added to steamed koji rice and mixed well to produce seed koji with no unevenness of the fungus.
【００１４】次いて、製造した種麹を一次醗酵槽に充填
して活性水を仕込み水として供給してよく混ぜ合わせて
醗酵させ、この一次醗酵槽で活性水の使用効果で雑菌を
抑制して、微生物の活発な生命活動によって醗酵を力強
く行って一次醪を製造する。Next, the produced seed koji is filled in a primary fermentation tank, activated water is supplied as feed water and well mixed to ferment, and various bacteria are suppressed by the effect of using the activated water in this primary fermentation tank. , Fermenting is carried out vigorously by the active life of microorganisms to produce primary fermentation.
【００１５】次いで、一次醪を二次醗酵槽に移し、この
二次醗酵槽には、原料芋を活性水で洗浄した後、芋蒸窯
で前述のスチームで蒸し、蒸した芋を冷却して粉砕して
入れ、同時に活性水を供給してよく混せ合わせて醗酵さ
せ、この二次醗酵槽においても、活性水の使用効果で難
菌を抑制し、微生物の活発な生命活動によって醗酵を力
強く行なって二次醪を製造する。Then, the primary ferment was transferred to a secondary fermenter, and in this secondary fermenter, the raw potatoes were washed with active water, then steamed with the above-mentioned steam in a potato steaming kiln, and the steamed potatoes were cooled. Grind and put, and at the same time supply active water and mix well to ferment, and also in this secondary fermentor, the effect of using active water suppresses inferior bacteria and the fermentation is vigorously carried out by the active life of microorganisms. Go to manufacture secondary mash.
【００１６】二次醗酵槽で製造した醪を4等分にして、2
基の蒸留器で2回づつ蒸留した後、これを絞って、歩留
りよく、香りのよい、品質保持性のよい芋焼酎の原酒を
製造し、さらに、この芋焼酎の原酒は、純アルコール度
は38度で、芋焼酎35度、25度として製品にするための割
り水として、前述の活性水を使用して、香り、品質保持
性のよい芋焼酎を製造する。The ferment produced in the secondary fermenter is divided into 4 equal parts and 2
After distilling twice with a base distiller, squeeze it to produce a good-smelling, fragrant, quality-maintaining potato shochu original sake, and further, this potato shochu original sake has a pure alcohol content of At the temperature of 38 degrees, potato shochu is produced at 35 degrees and 25 degrees, and the active water described above is used as the dividing water to make the product.
【００１７】さらに、原酒を作るときに絞って出来た焼
酎の絞り粕は、前述の活性水を工捏用水、製造用水に使
用することにより廃液は腐敗せず、固液分離の容易な廃
液として処理が容易になり、従来の用水を使用した場合
のように、廃棄の腐敗や固液分離について特別な対策を
講じる必要がない。Furthermore, the squeezed lees of shochu produced by squeezing when making sake is a waste liquid which does not spoil by using the above-mentioned active water for kneading water and manufacturing water, and is easy to solid-liquid separate. It facilitates processing and eliminates the need for special measures for spoilage of waste and solid-liquid separation, as is the case when using conventional water.
【００１８】焼酎を製造する際に工程用水、製造用水と
して使用する活性水は、前述したように、水を磁気およ
びミネラルを有する岩石またはセラミックよりなるミネ
ラル材を充填した円筒形の容器内に通水して製造したも
のを使用してもよいが、望ましくは、ミネラル材として
磁鉄鉱 石灰岩 海緑石 トリリン酸カルシウムと磁気
処理水て作ったセラミックおよひ数種類のミネラル材粉
末と磁気処理水で作ったセラミックより選択した一種ま
たは複数種にするとよい。As described above, the active water used as the process water and the production water when producing shochu is passed through a cylindrical container filled with a mineral material made of rock or ceramic having magnetism and minerals. Although it may be produced by water, it is preferable to use magnetite, limestone, chalcopyrite, calcium triphosphate and magnetically treated water as the mineral material, and ceramics made of several kinds of mineral materials and magnetically treated water. It is recommended to use one or more selected from ceramics.
【００１９】活性水の使用量は、麹米用の精白米を洗米
器に送り込むときの送米用水と洗米用水、ボイラのボイ
ラー用水、一次醗酵槽と二次醗酵槽の仕込み用水、芋の
洗浄用水、原酒の割り水用水の各々の使用目的に応じて
適宜決定するが、通常の場合、送米用水としては精白米
の容量の3〜5倍量使用するとよく、洗米用水としては精
白米の容量の3〜4倍量使用するとよく、芋の洗浄用水と
しては芋の容量の約4倍量使用するとよい。The amount of active water used is as follows: water for sending and washing rice when sending polished rice for koji rice to a rice washing machine, water for boiler boiler, water for preparing primary fermentation tank and secondary fermentation tank, and cleaning for potato. Although it is appropriately determined depending on the purpose of use of water for brewing and water for splitting sake of the sake, usually, it is recommended to use 3 to 5 times the amount of polished rice as the water for sending rice and water for washing rice It is recommended to use 3 to 4 times the volume of potatoes, and about 4 times the volume of potatoes as water for washing potatoes.
【００２０】活性水は麹米用の精白米の送米用水と洗米
用水、ボイラのボイラー用水、一次醗酵槽と二次醗酵槽
の仕込み用水、芋の洗浄用水、原酒の割り水用水に使用
すると、焼酎の歩留り、香り、品質保持性の点におい
て、最適な効果をあげられるが、しかし、活性水は、す
くなくとも、焼酎の原料の洗浄用水、仕込み用水、割り
水用水として使用すれば、所期の焼酎の歩留り、香り、
品質保持性を安価な製造コストで得られる。Activated water is used as water for sending and washing rice for polished rice for malted rice, water for boilers for boilers, water for preparing primary fermentation tanks and secondary fermentation tanks, water for cleaning potatoes, and water for splitting sake. In terms of yield, scent, and quality retention of shochu, the active water can be used at least as long as it is used for washing, preparing, and dividing water of the raw material for shochu. Yield, fragrance,
Quality retention can be obtained at low manufacturing cost.
【００２１】焼酎を製造する際に使用するボイラーより
のスチームの使用量、一次醗酵槽の仕込み用水の使用
量、二次醗酵槽の仕込み用水の使用量は通常の場合の焼
酎を製造する際の範囲でよく、また、焼酎の原酒の割り
水としての使用量も通常の場合の焼酎の原酒を割り水す
る際の範囲でよい。The amount of steam used from the boiler used when producing shochu, the amount of feed water used for the primary fermentation tank, and the amount of feed water used for the secondary fermenter are the same as those used when producing shochu in the usual case. The amount may be in the range, and the amount of the shochu sake to be used as water-diluting water may be in the range for distilling the shochu-liquor sake in the usual case.
【００２２】次ぎに、本発明の醗酵食品の製造方法の他
の一例を日本酒を製造する場合について図２に従って説
明すると、活性水製造装置と活性水の成分は前述したと
おりであるので説明を省略するが、前述した活性水を、
精白米の送米用水と洗米用水として供給するとともに、
ボイラー用水としてボイラーに供給し、次いで、洗米し
た精白米を活性水のスチームによって蒸窯して蒸米を作
ったた後、この蒸米に活性水を仕込み水として供給する
とともに酵母を添加して、雑菌が抑制された菌むらのな
い状態の酒母を製造する。Next, another example of the method for producing a fermented food according to the present invention will be described with reference to FIG. 2 in the case of producing sake. The active water producing apparatus and the components of the active water are as described above, and the description thereof is omitted. However, the active water mentioned above,
In addition to supplying water for sending polished rice and washing water,
It is supplied to the boiler as water for the boiler, and then the washed polished rice is steam-fired by steaming with activated water to make steamed rice. The liquor mother is produced in a state in which the bacteria are suppressed and the bacteria are even.
【００２３】次に、製造した酒母を、一段添仕込みに移
送して、活性水の使用効果による雑菌の抑制効果で微生
物の活発な生命活動によって、醗酵を力強く行なって一
次醪を製造した後、製造した一次醪を二段中仕込みに移
送して、活性水を仕込み水として供給して一次醪とよく
混ぜ合わせて、前述と同様に、活発に醗酵させた二次醪
を製造し、さらに製造した二次醪を三段留仕込みに移送
して、活性水を仕込み水として供給して、前述と同様
に、雑菌を抑制し、醗酵に必要な微生物の生命活動を活
発に行ない、力強い醗酵を行うことによって、三次醪を
製造する。Next, the produced liquor mother is transferred to a one-step addition charge, and the fermentation is vigorously carried out by the active life of microorganisms due to the effect of inhibiting various bacteria due to the effect of using active water to produce the primary mash. The produced primary mash is transferred to the two-stage medium charge, activated water is supplied as the charge water and mixed well with the primary mash, and similarly to the above, the actively fermented secondary mash is manufactured, and further manufactured. Transferred the secondary fermented rice to a three-stage distillation, and supplied the activated water as the charged water, and in the same manner as described above, suppress miscellaneous bacteria, actively carry out the vital activities of microorganisms required for fermentation, and perform powerful fermentation. By carrying out, the tertiary mash is manufactured.
【００２４】製造された醪を濾過して出来た日本酒の原
酒は、工程用水、製造用水として活性水を使用したこと
により、歩留りの向上した、香りのよい、品質保持性を
向上させた原酒を製造する。The sake brewed by filtering the produced mash is a brew with improved yield, fragrance and improved quality retention by using activated water as process water and production water. To manufacture.
【００２５】日本酒を製造する際に工程用水、製造用水
として使用する活性水は、水を磁気およびミネラルを有
する岩石またはセラミックよりなるミネラル材を充填し
た円筒形の容器内に通水して製造したものを使用しても
よいが、望ましくは、ミネラル材として磁鉄鉱 石灰岩
海緑石 トリリン酸カルシウムと磁気処理水て作った
セラミックおよび数種類のミネラル材粉末と磁気処理水
で作ったセラミックより選択した一種または複数種にす
るとよいことは前述した通りである。The active water used as process water and production water when producing sake is produced by passing water through a cylindrical container filled with a mineral material made of rock or ceramic having magnetism and minerals. However, it is preferable to use one or more selected from magnetite, limestone, chalcopyrite, calcium triphosphate and magnetically treated water as the mineral material and ceramics made from several kinds of mineral material powder and magnetically treated water. As described above, the seeds should be used.
【００２６】日本酒を製造する際に工程用水、製造用水
として使用する活性水の使用量は、麹米用の精白米を洗
米器に送り込むときの送米用水と洗米用水、ボイラのボ
イラー用水、酒母や１段添仕込や２段仲仕込や３段留仕
込への仕込み用水の各々の使用目的に応じて適宜決定す
るが、通常の場合、送米用水としては精白米の容量の3
〜5倍量使用するとよく、洗米用水としてほ精白米の容
量の3〜4倍量使用するとよい。The amount of active water used as process water and production water in the production of sake is as follows: water for sending rice and water for washing rice when sending polished rice for koji rice to a rice washing machine, water for boiler boiler, liquor It is decided as appropriate according to the purpose of use of water for 1-stage addition, 2-stage intermediate preparation and 3-stage distillation preparation, but in the normal case, it is 3
It is recommended to use ~ 5 times the amount, and 3 ~ 4 times the amount of polished rice for washing water.
【００２７】活性水は麹米用の精白米の送米用水と洗米
用水、ボイラのボイラー用水、酒母や１段添仕込や２段
仲仕込や３段留仕込への仕込み用水に使用すると、日本
酒の歩留り、香り、品質保持性の点において、最適な効
果をあげられるが、しかし、活性水は、すくなくとも、
日本酒の原料の洗浄用水、仕込み用水、割り水用水とし
て使用すれば、所期の日本酒の歩留り、香り、品質保持
性を安価な製造コストで得られる。Activated water is used as water for sending polished rice for malted rice, water for washing rice, water for boilers for boilers, liquor mother, one-stage addition, two-stage intermediate preparation, and three-stage distillation preparation. In terms of yield, scent, and quality retention, it has the optimum effect, but activated water is at least
If it is used as cleaning water, preparation water, or water for splitting sake as a raw material for sake, the desired yield, aroma and quality retention of sake can be obtained at a low manufacturing cost.
【００２８】日本酒を製造する際に使用するボイラーよ
りのスチームの使用量、酒母や１段添仕込や２段仲仕込
や３段留仕込への仕込み用水の使用量は通常の場合の日
本酒を製造する際の範囲でよい。The amount of steam used from the boiler used in the production of sake, the amount of water used to prepare liquor, one-stage addition, two-stage intermediate preparation, and three-stage distilling are the same as in the case of ordinary sake production. The range when doing is good.
【００２９】以上、本発明の活性水を使用して製造する
醗酵食品として、焼酎と日本酒の製造について説明をし
たが、焼酎と日本酒以外にも、ビール、ウイスキー、味
噌、醤油、納豆、その他の醗酵食品であればどのよな食
品でも対象になる。The production of shochu and sake as fermented foods produced by using the active water of the present invention has been described above. However, in addition to shochu and sake, beer, whiskey, miso, soy sauce, natto, etc. Any fermented food can be used.
【００３０】[0030]
【実施例１】本発明の活性水を使用する芋の焼酎の製造
方法の実施例について説明すると、活性水を製造する装
置は、密閉の円筒形の容器（直径300mm×高さ1000mm）
に下から磁鉄鉱５kg石灰岩1５kg、トリリン酸カルシウ
ムを原料とするセラミック500g、数種類のミネラル材粉
末と特殊磁気処理水で作ったセラミック500g、海緑石５
kgの順に充填したものである。[Example 1] Explaining an example of a method for producing shochu of potato using activated water according to the present invention, the apparatus for producing activated water is a closed cylindrical container (diameter 300 mm x height 1000 mm).
From the bottom, magnetite 5kg, limestone 15kg, ceramics made from calcium triphosphate 500g, ceramics made from several kinds of mineral powder and special magnetically treated water, glauconite 5
It is filled in the order of kg.
【００３１】この活性水の分析試験を行ったところ、鉄
分0.02mg／L以下、マンガン0.02mg／L以下ナトリウム13
mg／L、カリウム27mg／L、カルシウム35mg／L、マグネ
シウム14mg／Lイオン状シリカ68mg／L、塩化物イオン13
mg／L、硫酸イオン2mg／L、硝酸イオン７mg／L、リン酸
イオン5mg／L、を含み、大腸菌、黄色ブドウ球菌、サル
モネラ、カビ、ヒ素、カドミウム、鉛、水銀、セレン、
クロム等の有害物質は含まれていなかった（これらの成
分は原水の水質によっても影響を受ける）。An analysis test of this active water was carried out. As a result, iron content was 0.02 mg / L or less, manganese content was 0.02 mg / L or less, sodium 13
mg / L, potassium 27 mg / L, calcium 35 mg / L, magnesium 14 mg / L ionic silica 68 mg / L, chloride ion 13
mg / L, sulfate ion 2 mg / L, nitrate ion 7 mg / L, phosphate ion 5 mg / L, E. coli, Staphylococcus aureus, Salmonella, mold, arsenic, cadmium, lead, mercury, selenium,
Hazardous substances such as chromium were not included (these components are also affected by the quality of raw water).
【００３２】焼酎の製造工程について説明すると、前述
した活性水を1200kgの精白米を洗米器に移送する送米用
水として、約5000 L供給するとともに洗米用水として、
1200kgの精白米に約4000 Lを洗浄水として使用し、さら
にボイラーにボイラー用水として活性水を供給し、ボイ
ラーで発生させたスチームを麹米の蒸窯に約２時間15分
供給した後、蒸した麹米に麹菌を加えて良く混ぜ合わせ
て、41時間後に菌むらの無い1200kgの種麹が製造され
る。Explaining the manufacturing process of shochu, the above-mentioned active water is supplied as water for transferring 1200 kg of polished rice to a rice washing machine, and about 5000 L is supplied and water for washing rice is used.
Approximately 4000 L of milled rice of 1200 kg was used as washing water, activated water was further supplied to the boiler as boiler water, and steam generated in the boiler was supplied to the koji rice steaming kiln for approximately 2 hours and 15 minutes and then steamed. The koji mold is added to the koji rice and mixed well, and after 41 hours, 1200 kg of seed koji with no mold unevenness is produced.
【００３３】次いで、製造した種麹を一次醗酵槽に充填
して、1524 L活性水を仕込み水として供給して、良く混
ぜ合わせて６日間醗酵させるが、この一次醗酵槽で、活
性水の使用効果で雑菌が抑制されて、微生物の活発な生
命活動による醗酵が力強く行われた一次の醪が製造され
る。Next, the produced seed koji is filled in a primary fermenter, 1524 L of active water is supplied as feed water, mixed well and fermented for 6 days. Use of the active water in this primary fermenter By the effect, various bacteria are suppressed, and the primary fermented ferment is produced in which fermentation is vigorously carried out by the active life activity of microorganisms.
【００３４】次いで、一次醪を二次醗酵槽に移し、この
二次醗酵槽には、原料芋6000kgを24000 Lの活性水で洗
浄した後、芋蒸窯で前述のスチームで２時間蒸し、蒸し
た芋を冷却して粉砕して入れ、同時に前述の活性水を31
56 L供給して、良く混ぜ合わせて８日間醗酵させるが、
この二次醗酵槽においても、活性水の使用効果で雑菌が
抑制されて、微生物の活発な生命活動による醗酵が、こ
こでも力強く行われた二次醪が製造される。Then, the primary ferment was transferred to a secondary fermentor, and in this secondary fermenter, 6,000 kg of the raw potatoes were washed with 24000 L of active water, and then steamed for 2 hours in the above-mentioned steam in a potato-fired kiln and steamed. The potatoes are cooled, crushed and put in, and at the same time, the active water mentioned above is
Supply 56 L, mix well and ferment for 8 days,
Also in this secondary fermentation tank, various bacteria are suppressed by the effect of using active water, and the fermentation by vigorous life activity of microorganisms is performed, and the secondary fermentation is performed strongly.
【００３５】二次醗酵槽で製造された醪を４等分にし
て、２基の蒸留器で２回づつ蒸留し、１回の蒸留時間は
各々３時間３０分間行い、これを絞って原酒が出来上が
る。The fermented liquor produced in the secondary fermenter is divided into four equal parts and distilled twice with two distillers, and each distillation time is performed for 3 hours and 30 minutes. Done.
【００３６】ここで、工程用水として活性水を使用し、
さらに製造用水として一次醗酵槽と二次醗酵槽の仕込み
水にも活性水を使用することにより、雑菌が抑制され、
醗酵に必要な微生物の活発な生命活動で力強い醗酵によ
って、下記の表に示すように、歩留りが向上し、雑臭が
排除され良い香りの原酒が出来上がり、さらに雑菌を抑
制することにより、品質保持性が向上した。Here, active water is used as process water,
Furthermore, by using active water as the water used for production in the primary and secondary fermentation tanks as well, various bacteria are suppressed,
As shown in the table below, by vigorous fermentation of the vital life activity of the microorganisms required for fermentation, the yield is improved, the odor is eliminated and a good-flavored original sake is produced. The property has improved.
【００３７】この原酒は、純アルコール度は３８度で、
芋焼酎３５度、２５度として製品にするための割り水と
して、前述の活性水を使用して、香り、品質保持性の良
い芋焼酎が出来る。This sake has a pure alcohol content of 38 degrees,
Using the above-mentioned activated water as water for making a product of potato shochu at 35 and 25 degrees, it is possible to make a shochu with a good scent and quality retention.
【００３８】さらに、原酒を作るときに絞って出来た焼
酎の絞り粕は、廃液として処分が必要となるが従来の用
水を使用した場合は、腐敗しやすく、固液分離が困難で
廃液処理に多額の費用を必要としていたが、前述の活性
水を工程用水、製造用水に使用することにより、廃液の
腐敗を防ぎ、固液分離を容易にして、廃液処理の費用を
大幅に削減できる効果も生まれた。Further, the squeezed lees of shochu made by squeezing when making sake is required to be disposed of as a waste liquid, but when conventional water is used, it is easily spoiled, and solid-liquid separation is difficult, so that the waste liquid can be treated. Although a large amount of cost was required, by using the above-mentioned activated water for process water and manufacturing water, it is possible to prevent spoilage of waste liquid, facilitate solid-liquid separation, and significantly reduce the cost of waste liquid treatment. was born.
【００３９】 表１ 芋焼酎の歩留り（表中の数字は原料１ton当たりの純アルコール量） 2000年 2001年 9月 10月 11月 12月 1月 2月 3月 4月 本発明法 219 223 218 225 220 222 224 221 比較例法 198 203 201 188 199 204 198 199[0039] Table 1 Yield of potato shochu (numbers in the table are pure alcohol amount per ton of raw material) 2000 2001 September October November December January February March April Inventive method 219 223 218 225 220 222 224 221 Comparative Example Method 198 203 201 201 188 199 204 198 199
【００４０】 表２ 芋焼酎の味覚 芋焼酎の味覚については以下、杜氏３名、酒販関係者４名によって、〇は最も好 ましい、△は普通、×は好ましくない、の比較評価を行った。 １．まろやかさ 杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G 本発明法 〇 〇 〇 〇 △ 〇 〇 比較例法 × △ × × × △ △ ２．当たりの良さ 杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G 本発明法 〇 〇 〇 〇 △ 〇 〇 比較例法 △ × × × × △ △ ３．しぶみ、苦味 杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G 本発明法 〇 〇 〇 〇 △ 〇 〇 比較例法 × × △ × × △ △[0040] Table 2 The taste of potato shochu Regarding the taste of sweet potato shochu, 〇 is the most preferred by 3 people from Du and 4 people related to liquor sales. The comparative evaluation was performed such that Δ is normal and X is unfavorable. 1. Mellowness Morino A Morino B Morino C Sake Sales D Sake Sales E Sake Sales F Sake Sales G Inventive method 〇 〇 〇 〇 △ 〇 〇 Comparative Example Method × △ × × × × △ △ 2. Goodness Morino A Morino B Morino C Sake Sales D Sake Sales E Sake Sales F Sake Sales G Inventive method 〇 〇 〇 〇 △ 〇 〇 Comparative Example Method △ × × × × △ △ 3. Swelling, bitterness Morino A Morino B Morino C Sake Sales D Sake Sales E Sake Sales F Sake Sales G Inventive method 〇 〇 〇 〇 △ 〇 〇 Comparative Example Method × × △ × × △ △
【００４１】 表３ 芋焼酎の香り 芋焼酎の香りについても以下、杜氏３名、酒販関係者４名によって、〇は最も好 ましい、△は普通、×は好ましくない、の比較評価を行った。 （１）やわらかな香り 杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G 本発明法 〇 〇 〇 〇 〇 〇 〇 比較例法 × × × × △ △ × （２）鼻を刺激する匂い 杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G 本発明法 〇 〇 〇 〇 △ 〇 〇 比較例法 × × × × △ △ × （３）あまい匂い 杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G 本発明法 〇 〇 〇 〇 〇 〇 〇 比較例法 × × × 〇 △ × △[0041] Table 3 The scent of potato shochu Regarding the scent of sweet potato shochu, ◯ is the most preferred by 3 people from Du and 4 people related to liquor sales. The comparative evaluation was performed such that Δ is normal and X is unfavorable. (1) Soft scent Morino A Morino B Morino C Sake Sales D Sake Sales E Sake Sales F Sake Sales G Invention method 〇 〇 〇 〇 〇 〇 〇 〇 Comparative Example Method × × × × △ △ × (2) Smell that stimulates the nose Morino A Morino B Morino C Sake Sales D Sake Sales E Sake Sales F Sake Sales G Inventive method 〇 〇 〇 〇 △ 〇 〇 Comparative Example Method × × × × △ △ × (3) Sweet smell Morino A Morino B Morino C Sake Sales D Sake Sales E Sake Sales F Sake Sales G Invention method 〇 〇 〇 〇 〇 〇 〇 〇 Comparative Example Method × × × ○ △ × △
【００４２】表４
芋焼酎の保存性
芋焼酎の保存性についても以下、杜氏３名、酒販関係者
４名によって、６ヵ月後、１年後の変化について、〇は
最も好ましい、△は普通、×は好ましくない、の比較評
価を行った。
（１）６ヵ月後の変化
杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G
本発明法 〇 〇 〇 〇 〇 〇 〇
比較例法 × △ × △ △ × △
（２）１年後の変化
杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G
本発明法 〇 〇 〇 〇 × × ×
比較例法 × × × × △ × ×Table 4 Preservability of sweet potato shochu Regarding the preservability of sweet potato shochu, ◯ is the most preferable, and △ is normal, regarding the changes after 6 months by 3 people of Du and 4 persons related to liquor sales. A comparative evaluation was performed in which x is not preferable. (1) Changes after 6 months Du Mr. A Du Mr. B Du Mr C Liquor sales D Liquor sales E Liquor sales F Liquor sales G Comparative invention method 〇 〇 〇 〇 〇 〇 〇 〇 Comparative example method × △ × △ △ × △ (2) Changes after 1 year Mori A Mori B Mori C Sake Sales D Sake Sales E Sake Sales F Sake Sales G Inventive Method 〇 〇 〇 〇 〇 × × × Comparative Example Method × × × × △ × ×
【００４３】[0043]
【実施例２】実施例１に示した密閉の円筒形の容器（直
径300mm×高さ1000mm）に下から磁鉄鉱5kg石灰岩15kg、
トリリン酸カルシウムを原料とするセラミック500g、数
種類のミネラル材粉末と特殊磁気処理水で作ったセラミ
ック500g、海緑石5kgの順に充填した活性水製造装置を
使用したものである。[Example 2] In the closed cylindrical container (diameter 300 mm x height 1000 mm) shown in Example 1, from below, magnetite 5 kg, limestone 15 kg,
It uses an activated water production system in which 500 g of ceramics made from calcium triphosphate as a raw material, 500 g of ceramics made from several kinds of mineral powder and special magnetically treated water, and 5 kg of glauconite are filled in this order.
【００４４】この活性水の分析試験を行ったところ、鉄
分0.02mg／L以下、マンガン0.02mg／L以下、ナトリウム
15mg／L、カリウム25mg／L、カルシウム32mg／L、マグ
ネシウム17mg／L、イオン状シリカ48mg／L、塩化物イオ
ン15mg／L、硫酸イオン3mg／L、硝酸イオン６mg／L、リ
ン酸イオン５mg／L、を含み、大腸菌、黄色ブドウ球
菌、サルモネラ、カビ、ヒ素、カドミウム、鉛、水銀、セレ
ン、クロム等の有害物質は含まれていなかった。An analytical test of this active water was conducted to find that iron content was 0.02 mg / L or less, manganese was 0.02 mg / L or less, and sodium was
15 mg / L, potassium 25 mg / L, calcium 32 mg / L, magnesium 17 mg / L, ionic silica 48 mg / L, chloride ion 15 mg / L, sulfate ion 3 mg / L, nitrate ion 6 mg / L, phosphate ion 5 mg / L, and did not contain harmful substances such as Escherichia coli, Staphylococcus aureus, Salmonella, mold, arsenic, cadmium, lead, mercury, selenium and chromium.
【００４５】日本酒で普通酒の製造工程について説明す
ると、前述した活性水を1000kgの精白米を洗米器に移送
する送米用水として、約4000 L供給するとともに洗米用
水として、1000kgの精白米に約4000 L を洗米用水とし
て使用し、さらに２ｍ３の浸漬タンクに1000kgの精白米
の浸漬用水として、1800 Lを使用し、さらにボイラーに
ボイラー用水として供給し、ボイラーで発生させたスチ
ームを蒸煮米器に供給する。Explaining the production process of ordinary sake using sake, about 4000 L of the above-mentioned active water is supplied as water for transferring 1000 kg of polished rice to a rice washing machine, and about 1000 kg of polished rice is used as water for washing rice. 4000 L was used as water for washing rice, 1800 L was used as the water for dipping 1000 kg of polished rice in a 2 m 3 dipping tank, and the steam was supplied to the boiler as steam for the boiler. Supply to.
【００４６】次いで、蒸煮米は麹米、酒母用米、醪用米
等の用途に応じた温度に冷却され、麹は種麹を振りかけ
て２日間かけて麹がつくられるが、前述の活性水を充分
に吸収してつくられた麹は、活発な微生物の生命活動に
よって雑菌が抑制され、麹むらの無い麹が出来上がる。Next, the steamed rice is cooled to a temperature according to the intended use such as koji rice, sake mother rice, and rice for mashing, and the koji is sprinkled with seed koji to make koji over 2 days. The koji made by fully absorbing koji can suppress miscellaneous bacteria by vigorous microbial life activity, resulting in koji without malting.
【００４７】次いで、酒母米45kgに前述の活性水を仕込
み水として約70 L使用し、それに麹米20kg、乳酸及び純
粋培養酵母を加えて仕込む、仕込み期間は約２週間であ
り、日本酒製造では優良な酒母の育成が重要であり、雑
菌による影響を極力排除する必要があるが、優良酵母と
汚染微生物とは常に生存競争をしており、此処で活発な
微生物活動によって作られた麹むらのない麹によって優
良な酒母を仕込むことができ、ここにおける雑菌の影響
を如何に防止するかが、日本酒の風味、香り、品質保持
性の重要なポイントになり、本発明は、これまでの雑菌
対策と関係なく、前述の活性水を使用することにより、
醗酵に必要な微生物の生命活動を活発にして、雑菌を抑
制する。Next, about 70 L of the above-mentioned active water was used as the water for charging 45 kg of brewed rice, and 20 kg of koji rice, lactic acid and pure cultured yeast were added and charged, and the preparation period was about 2 weeks. It is important to cultivate a good liquor mother, and it is necessary to eliminate the influence of various bacteria as much as possible, but the good yeast and the contaminating microorganisms are always in competition for survival, and here, the koji-mura produced by active microbial activity An excellent liquor mother can be charged with no koji, and how to prevent the influence of various bacteria here is an important point for the flavor, aroma, and quality retention of sake, and the present invention is a countermeasure against various bacteria. By using the above-mentioned activated water,
Suppress various bacteria by activating the vital activities of microorganisms required for fermentation.
【００４８】次いで、醪工程は三段仕込みで順次仕込み
量を多くしていく拡大培養法で、一段目の添仕込みで
は、先に作られた酒母に蒸米100kg、麹米40kg、前述の
活性水の仕込み水を130 L加えて、一日目は櫂入れを行
い、醪に充分な酸素を送り込んで酵母の増殖を促進させ
るが、二日目は仕込み休みで、朝夕に軽く櫂入れを行い
保温に努め、酵母の増殖を促進させる。ここでも活性水
の使用効果で、酵母の醗酵に必要な微生物の生命活動が
活発に行われることにより、雑菌が抑制されて力強い醗
酵で作られた一段醪ができあがる。Next, the mashing process is an expansion culture method in which the amount of ingredients is increased in sequence by three stages. In the first stage of addition, 100 kg of steamed rice, 40 kg of koji rice and the above-mentioned activated water are added to the sake mother made earlier. Add 130 L of the prepared water and paddle on the first day to supply enough oxygen to the mash to promote yeast growth, but on the second day, leave the pot closed and lightly paddle in the morning and evening to keep it warm. Endeavor to promote yeast growth. Again, the effect of using active water is that the vital activities of microorganisms required for fermentation of yeast are actively carried out, so that various bacteria are suppressed and a one-stage fermentation made by strong fermentation is completed.
【００４９】3日目は仲仕込みで、一段醪に蒸米215kg、
麹米60kg、前述の活性水の仕込み水を330 L加えて櫂入
れを朝夕行い、二段醪を作り、４日目は留仕込みで、二
段醪に蒸米440kg、麹米80kg、前述の活性水の仕込み水7
50 Lを加えて仕込み、その後、醪日数20日間醗酵させる
が、前述の活性水の使用効果で雑菌が抑制されて、微生
物の活発な生命活動による醗酵が行われた醪が出来上が
る。On the 3rd day, broth was steamed in 215kg.
60 kg of koji rice, 330 L of the above-mentioned activated water was added and padded in the morning and evening to make a two-stage rice mash, and on the fourth day, mashed rice was 440 kg of steamed rice in the two-stage rice mash, 80 kg of koji rice, the above-mentioned activity. Water preparation water 7
After adding 50 L and fermenting, fermentation is carried out for 20 days, but by the effect of using active water described above, various bacteria are suppressed, and fermentation is carried out by vigorous life activity of microorganisms.
【００５０】次に、醪を布製の酒袋入れて槽内に並べ
て、水圧器で加圧して搾り、原酒が出来上がるが、工程
用水及び製造用水に前述の活性水の使用効果で、雑菌が
抑制されることにより、歩留りが向上し、香り、品質保
持性を向上させた。Next, the sake liquor bags made of cloth are lined up in a tank, pressed with a water pressure device and squeezed to make a raw sake, but bacteria are suppressed by the effect of using the above-mentioned active water for process water and production water. As a result, the yield was improved and the scent and quality retention were improved.
【００５１】さらに、原酒をつくるときに搾って残った
粕や、酒袋を洗った廃液を処分する必要があるが、従来
の用水を使用した場合は、腐敗しやすく、固液分離が困
難で廃液処理に多額の費用を必要としていたが、前述の
活性水を工程用水、製造用水に使用することにより、廃
液の腐敗を防ぎ、固液分離を容易にして、廃液処理の費
用を大幅に削減できる効果を生じた。Further, when making sake, it is necessary to dispose of lees remaining after being squeezed and the waste liquid after washing the sake bag. However, when conventional water is used, it is easily decomposed and solid-liquid separation is difficult. Although a large amount of cost was required for waste liquid treatment, by using the above-mentioned activated water for process water and manufacturing water, spoilage of the waste liquid was prevented, solid-liquid separation was facilitated, and the waste liquid treatment cost was greatly reduced. The effect that can be produced.
【００５２】歩留り評価には、製造歩合として、醪熟成
歩合、醪垂れ歩合、白米1000kg当たりの純アルコール収
得量があり、本発明法との比較は次の通りであった。
表１
醪熟成歩合 醪垂れ歩合 純アルコール収得量
（１） （２） （１） （２） （１） （２）
本発明法 ９４％ ９４％ ９３％ ９３％ ４０３Ｌ ４０５Ｌ
比較例法 ９２％ ９１％ ９１％ ９１％ ３４１Ｌ ３３８Ｌ
醪熟成歩合：仕込んだ白米が醪の熟成（上槽直前）時点
で清酒に変換した歩合
醪垂れ歩合：醪を上槽して得られた清酒の歩合
純アルコール収得量：白米1000kgから得られた清酒の純
アルコールのＬ数In the yield evaluation, the production ratios were a ripening ratio, a dripping ratio, and a pure alcohol yield per 1000 kg of white rice. The comparison with the method of the present invention was as follows. Table 1 Meal ripening rate Saggy rate Pure alcohol yield (1) (2) (1) (2) (1) (2) Inventive method 94% 94% 93% 93% 403L 405L Comparative example method 92% 91% 91% 91% 341L 338L Agricultural ripening ratio: A ratio in which the prepared white rice was converted to sake at the time of ripening of the mash (immediately before the top tank). A dripping ratio: A ratio of pure sake obtained from the top tank of the mash. L number of pure alcohol of sake obtained from 1000 kg of white rice
【００５３】表２
日本酒の品質
日本酒の品質は、麹の品質の良し悪しで左右され、その
麹の判定を麹の色調、香味、乾燥の程度について、杜氏
３名によって、〇は非常に良い、△は普通、×は悪い、
の比較評価を行った。
（１）色調
杜氏A 杜氏B 杜氏C
本発明法 〇 〇 〇
比較例法 △ 〇 △
（２）香り
杜氏A 杜氏B 杜氏C
本発明法 〇 〇 〇
比較例法 △ △ △
（３）味
杜氏A 杜氏B 杜氏C
本発明法 〇 〇 〇
比較例法 △ 〇 △
（４）乾燥の程度
杜氏A 杜氏B 杜氏C
本発明法 〇 〇 〇
比較例法 △ △ ×
（５）状貌
杜氏A 杜氏B 杜氏C
本発明法 〇 〇 〇
比較例法 △ △ ×Table 2 Quality of sake The quality of sake depends on whether the quality of koji is good or bad. Judgment of koji is very good in terms of color tone, flavor, and degree of drying of koji, by three Mr. Mori, △ is normal, × is bad,
Was evaluated. (1) Color tone Morin A Morin B Morin C Inventive method 〇 〇 〇 Comparative example method △ 〇 △ (2) Fragrant Morin A Morin B Morinichi C Inventive method 〇 〇 〇 Comparative example method △ △ △ (3) Taste Morin A Morin B Morin C Inventive method 〇 〇 〇 Comparative example method △ 〇 △ (4) Degree of drying Morin A Morin B Morinichi C invention method 〇 〇 〇 Comparative example method △ △ × (5) Shape A Morin A Morin B Morin C Invention method 〇 〇 〇 Comparative example method △ △ ×
【００５４】表２
製品の味覚
製品の味覚については以下、杜氏３名、酒販関係者４名
によって、〇は最も好ましい、△は普通、×は好ましく
ない、の比較評価を行った。
（１）甘味
杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G
本発明法 〇 〇 〇 △ 〇 〇 △
比較例法 △ △ △ × × 〇 ×
（２）苦味
杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G
本発明法 〇 〇 〇 △ △ 〇 〇
比較例法 △ × △ × × △ ×
（３）辛味
杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G
本発明法 〇 〇 〇 △ 〇 〇 〇
比較例法 △ × △ × △ △ ×
（４）旨味
杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G
本発明法 〇 〇 〇 〇 〇 〇 〇
比較例法 △ △ △ △ × × △
（５）渋味
杜氏A 杜氏B 杜氏C 酒販D 酒販E 酒販F 酒販G
本発明法 〇 〇 〇 〇 〇 〇 〇
比較例法 △ × △ × △ 〇 △Table 2 Taste of the Products Regarding the taste of the products, a comparative evaluation was made by 3 Mr. Mori and 4 liquor sales officials, that ◯ is the most preferable, Δ is normal, and X is not preferable. (1) Sweetness Mori A Mori B Mori C Sake sales D Sake sales E Sake sales F Sake sales G Inventive method 〇 〇 〇 △ △ 〇 〇 △ Comparative example method △ △ △ × × 〇 × (2) Bitterness Mori A Mr. M brewers C Liquor sales E Liquor sales F Liquor sales G The present invention method 〇 〇 〇 △ △ 〇 〇 Comparative example method △ × △ × × △ × × (3) Pungency Morin A Morin B Morizin C Liquor sales E Liquor sales F Liquor sales G Inventive method 〇 〇 〇 〇 △ 〇 〇 〇 Comparative example method △ × △ × × △ △ × (4) Umami Mori A Mori B Mori C Sake Sales D Sake Sales E Sake Sales F Sake Sales G This Invention Method 〇 〇 〇 〇 〇 〇 〇 〇 Comparative Example Method Δ △ △ △ × × △ (5) Shibumi Mori A Mori B Mori C Sake Sales D Sake Sales E Sake Sales F Sake Sales G Inventive Method 〇 〇 〇 〇 〇 〇 〇 〇 Comparative Example Method △ × △ × △ 〇 △
【００５５】表３
製品の品質について以下、杜氏３名によって、〇は良
い、△は普通、×は悪い、比較評価を行った。
Table 3 Regarding the quality of the products, the following three people made comparative evaluations with ◯ for good, Δ for normal, and × for bad.
【００５６】[0056]
【発明の効果】本発明は、焼酎、日本酒等の醗酵食品の
工程用水、製造用水として活性水を使用し、有用な微生
物群の存在によって、自然に生息している微生物群の増
殖と抑制という相対的な働きで、焼酎、日本酒等の醗酵
食品の製造工程の環境を自律的に維持再生して整えて、
雑菌の影響を抑制しながら醗酵を力強く行い、焼酎、日
本酒等の醗酵食品の歩留りを従来の焼酎、日本酒等の醗
酵食品の製造方法と比較して、１５〜２５％向上出来る
という醗酵工業上において優れた長所がある。INDUSTRIAL APPLICABILITY The present invention uses active water as process water and manufacturing water for fermented foods such as shochu, sake and the like, and by virtue of the presence of useful microorganisms, the growth and inhibition of naturally occurring microorganisms can be said. By relative work, autonomously maintain and regenerate the environment of the manufacturing process of fermented foods such as shochu, sake, etc.,
In the fermentation industry, the fermentation of fermented foods such as shochu, sake, etc. can be improved by 15-25% compared to the conventional method for producing fermented foods such as shochu, sake, etc. It has excellent advantages.
【００５７】また、本発明によると、焼酎、日本酒等の
醗酵食品の工程用水、製造用水として活性水を使用する
ことによって、従来の焼酎、日本酒等の醗酵食品に比較
して、まろやかさ、口当たりの良さ、旨味や適当な渋
味、苦味等の味覚を格段に改善できるという食品工業上
において優れたメリットがある。Further, according to the present invention, by using active water as process water for producing fermented foods such as shochu and sake, and water for production, mellowness and mouthfeel are compared to conventional fermented foods such as shochu and sake. It has an excellent merit in the food industry that it can significantly improve the taste, such as good taste, umami, proper astringency, and bitterness.
【００５８】さらに、本発明によると、焼酎、日本酒等
の醗酵食品の工程用水、製造用水として活性水を使用す
ることによって、従来の焼酎、日本酒等の醗酵食品に比
較して、色調、香り、風味等が各段に向上したという食
品工業上において優れた利点がある。Furthermore, according to the present invention, by using active water as process water for producing fermented foods such as shochu, sake and the like, water for production, compared with conventional fermented foods such as shochu, sake, color tone, aroma, It has an excellent advantage in the food industry that the flavor and the like have been further improved.
【００５９】さらに、本発明によると、焼酎、日本酒等
の醗酵食品の工業用水、製造用水として活性水を使用す
ることによって、従来の焼酎、日本酒等の醗酵食品に比
較して、安価な設備コストと製造コストで焼酎、日本酒
等の醗酵食品を製造できるという実用上優れた効果があ
る。Further, according to the present invention, by using activated water as industrial water and manufacturing water for fermented foods such as shochu, sake, etc., the equipment cost can be reduced as compared with conventional fermented foods such as shochu, sake. It has a practically excellent effect that fermented foods such as shochu and sake can be produced at the production cost.
【００６０】また、本発明は、焼酎、日本酒等の醗酵食
品の工程用水、製造用水として活性水を使用することに
よって、従来の焼酎、日本酒等の醗酵食品に比較して製
麹、醗酵工程で雑菌による影響を抑制して、品質の安
定、維持という食品管理上において優れた長所がある。Further, the present invention uses activated water as process water for producing fermented foods such as shochu, sake and the like, and by using active water as water for production, in comparison with conventional fermented foods such as shochu, sake and the like in the koji and fermentation process. It has an excellent advantage in food management that the effects of various bacteria are suppressed and the quality is stable and maintained.
【図１】本発明の工程用水、製造用水として活性水を使
用した焼酎の製造方法のフローを示す説明図である。FIG. 1 is an explanatory view showing a flow of a method for producing shochu using active water as process water and production water of the present invention.
【図２】本発明の工程用水、製造用水として活性水を使
用した、日本酒の製造方法のフローを示す説明図であ
る。FIG. 2 is an explanatory view showing a flow of a method for producing sake using activated water as process water and production water of the present invention.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ｃ０２Ｆ 1/68 Ｃ０２Ｆ 1/68 ５２０Ｖ ５３０ ５３０Ａ ５４０ ５４０Ｆ Ｃ１２Ｇ 3/12 Ｃ１２Ｇ 3/12 (72)発明者 小川 清洋 鹿児島県出水郡長島町指江165番地１ 南 州酒造合資会社内 (72)発明者 隈元 幸信 鹿児島県阿久根市脇本828番地 有限会社 クマモト水研内 Ｆターム(参考） 4B015 CG01 NB01 NG17 4D061 DA03 DB06 EA18 EC05 FA12─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. 7 Identification code FI theme code (reference) C02F 1/68 C02F 1/68 520V 530 530A 540 540F C12G 3/12 C12G 3/12 (72) Inventor Ogawa Seiyo, 165 Sashie, Nagashima-cho, Izumi-gun, Kagoshima Prefecture 1 In Nanshu Sake Brewing Co., Ltd. (72) Inventor Yukinobu Kumamoto 828 Wakimoto, Akune City, Kagoshima Prefecture F-term (reference) 4B015 CG01 NB01 NG17 4D061 DA03 DB06 EA18 EC05 FA12
Claims (3)
はセラミックよりなるミネラル材を充填した容器内に通
水して得たミネラルを含む磁気処理水である活性水を焼
酎、日本酒等の発酵食品の工程用水、製造用水として使
用することによって、焼酎、日本酒等の発酵食品の歩留
り、香り、品質保持性を向上させる活性水による焼酎、
日本酒等の発酵食品の製造方法。1. Active water, which is magnetically treated water containing mineral obtained by passing water through a container filled with a mineral material made of rock or ceramic having magnetism and minerals, is used for fermented foods such as shochu and sake. By using as process water and production water, shochu, yield of fermented foods such as sake, aroma, shochu with active water to improve quality retention,
A method for producing fermented food such as sake.
石、トリリン酸カルシウムと磁気処理水で作ったセラミ
ツク、数種類のミネラル材粉末と磁気処理水で作ったセ
ラミツクより選択した一種または複数種を使用した請求
項1記載の活性水による焼酎、日本酒等の発酵食品の製
造方法。2. A mineral material selected from magnetite, limestone, glaucoma, ceramics made of calcium triphosphate and magnetically treated water, and one or more selected from ceramics made of several kinds of mineral material powders and magnetically treated water. A method for producing fermented foods such as shochu and sake using the active water according to claim 1.
の発酵食品の原料の洗浄用水、仕込み用水、割り水用水
として使用する請求項1または請求項2記載の活性水によ
る焼酎、日本酒等の醗酵食品の製造方法。3. The active water is used as at least water for washing raw materials for fermented foods such as shochu, sake and the like, water for preparation, water for dividing water, and shochu with active water according to claim 2 and sake. Method for producing fermented food.
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|---|---|---|---|
| JP2001364119A JP2003159045A (en) | 2001-11-29 | 2001-11-29 | Method for producing fermented food such as shochu, japanese sake and the like with activated water |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001364119A JP2003159045A (en) | 2001-11-29 | 2001-11-29 | Method for producing fermented food such as shochu, japanese sake and the like with activated water |
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| Publication Number | Publication Date |
|---|---|
| JP2003159045A true JP2003159045A (en) | 2003-06-03 |
Family
ID=19174351
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|---|---|---|---|
| JP2001364119A Pending JP2003159045A (en) | 2001-11-29 | 2001-11-29 | Method for producing fermented food such as shochu, japanese sake and the like with activated water |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005021702A1 (en) * | 2003-08-29 | 2005-03-10 | Yamatoichi Brewing Company | Method of manufacturing shochu |
| JP2006025756A (en) * | 2004-07-21 | 2006-02-02 | Asahi Kyowa Shurui Seizo Kk | Method for producing white distilled liquor |
| CN105219589A (en) * | 2015-11-09 | 2016-01-06 | 李小兵 | A kind of light poly-state magnetic wine and preparation method thereof |
| JP2020080829A (en) * | 2018-11-30 | 2020-06-04 | サッポロビール株式会社 | Mixed sweet potato shochu |
| JP2020080830A (en) * | 2018-11-30 | 2020-06-04 | サッポロビール株式会社 | Mixed sweet potato shochu |
-
2001
- 2001-11-29 JP JP2001364119A patent/JP2003159045A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005021702A1 (en) * | 2003-08-29 | 2005-03-10 | Yamatoichi Brewing Company | Method of manufacturing shochu |
| JP2006025756A (en) * | 2004-07-21 | 2006-02-02 | Asahi Kyowa Shurui Seizo Kk | Method for producing white distilled liquor |
| CN105219589A (en) * | 2015-11-09 | 2016-01-06 | 李小兵 | A kind of light poly-state magnetic wine and preparation method thereof |
| JP2020080829A (en) * | 2018-11-30 | 2020-06-04 | サッポロビール株式会社 | Mixed sweet potato shochu |
| JP2020080830A (en) * | 2018-11-30 | 2020-06-04 | サッポロビール株式会社 | Mixed sweet potato shochu |
| JP7158263B2 (en) | 2018-11-30 | 2022-10-21 | サッポロビール株式会社 | Mixed sweet potato shochu |
| JP7158264B2 (en) | 2018-11-30 | 2022-10-21 | サッポロビール株式会社 | Mixed sweet potato shochu |
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