Japanese sake production method by centrifugal separation

Abstract

To continuously produce Japanese sake without stopping a centrifugal separator by automatically washing off sake lees deposited in the centrifugal separator.SOLUTION: A Japanese sake production method by centrifugal separation has: a solid-liquid separation step in which moromi (fermented rice mash) supplied from a moromi tank is separated into a liquid content and a solid content by centrifugal force by a rotor, the liquid content is guided so as to be flown out to a refined sake tank by a light weir, and the solid content is guided so as to be discharged to a sake lees tank by a heavy weir; and a cleaning step in which when the solid-liquid separation step is repeated and a vibration sensor detects that the solid content is residual in the rotor, the liquid content flown out to the refined sake tank is refluxed to the rotor, by which the solid content accumulated in the rotor is washed off, where the liquid content is allowed to continuously flow out into the refined sake tank without stopping the rotor by the cleaning step to recover refined sake.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing sake by separating mash into solid-liquid fractions, namely sake and sake lees, using a centrifuge. [Background technology]

[0002] Japanese sake (seishu) is made by adding steamed rice, koji and water to the yeast starter (moto), fermenting the resulting mash, then squeezing the mash to separate the solids (sake lees). There are several ways to squeeze the mash, including by hand, machine or centrifugation.

[0003] Hand pressing is the traditional method in which the mash is packed into large cloth bags and pressed by the brewers by hand, which produces the best quality sake but is very time-consuming. There is also a method in which the bags are hung to collect the drops that drip naturally by gravity.

[0004] Mechanical pressing, which uses a hydraulic press called the Yabuta method to automatically press and filter the sake, is widely used. It is efficient and suitable for mass production, but the pressure applied by the machine can introduce unpleasant flavors that affect the flavor and aroma, so it is distributed as sake of average quality.

[0005] Centrifugal separation is a method in which the mash is placed in a rotating drum, and the centrifugal force is used to separate the solid part (sake lees) and collect the liquid part (sake). This method produces sake of the same quality as hand-pressed sake, and is used by some breweries to produce high-quality sake.

[0006] Patent Document 1 discloses an invention in which liquor lees are stirred in a closed simultaneous mixer, and the resulting flocculated separated liquid is separated into solids and a clear separated liquid in a continuous centrifugal separator. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2008-290049 A Summary of the Invention [Problem to be solved by the invention]

[0008] However, with a typical centrifuge like the invention described in Patent Document 1, sticky sake lees remain stuck inside the drum after solid-liquid separation, making it necessary to clean it by disassembling the machine and scraping off the sake lees by hand each time, which is extremely time-consuming and unsuitable for mass production.

[0009] Therefore, an object of the present invention is to provide a method for continuously producing sake without stopping the centrifuge by automatically washing the sake lees accumulated in the centrifuge. [Means for solving the problem]

[0010] In order to solve the above problems, the present invention's method for producing sake by centrifugation comprises a solid-liquid separation step in which moromi supplied from a moromi tank is separated into a liquid and a solid portion by centrifugal force in a rotor, and the liquid portion is guided to flow out into the sake tank via a light vial and the solid portion is guided to be discharged into the sake lees tank via a heavy vial; and a cleaning step in which, when the solid-liquid separation step is repeated and a vibration sensor detects that the solid portion remains in the rotor, the liquid portion that has flowed out into the sake tank is refluxed through the rotor to wash away the solid portion that has accumulated in the rotor, and is characterized in that the cleaning step allows the liquid portion to continuously flow out into the sake tank without stopping the rotor, and sake is recovered.

[0011] In the method for producing sake by centrifugation, the washing step is characterized in that a portion of the liquid content from the sake tank is sent into the rotor by a high-pressure pump, and the liquid content is sprayed toward the solid content accumulated inside the rotor from nozzles intermittently provided on the rotating shaft of the rotor.

[0012] In the method for producing sake by centrifugation, the solid matter separated in the solid-liquid separation step and accumulated in the sake lees tank, and the solid matter washed away in the washing step are separated into sake and sake lees by mechanical squeezing and recovered.

[0013] The centrifuge of the present invention has a rotor that separates mash supplied from a mash tank into a liquid and a solid portion by centrifugal force, and guides the liquid portion to flow out into a sake tank via a light vial and guides the solid portion to be discharged into a sake lees tank via a heavy vial, and a vibration sensor that detects when the solid portion remains in the rotor, and is characterized in that when the vibration sensor detects an abnormality, a portion of the liquid portion that flowed out into the sake tank is returned to the rotor, thereby washing away the solid portion that has accumulated in the rotor.

[0014] The sake production system using centrifugation of the present invention comprises the centrifuge, a sake tank for separating mash supplied from a mash tank into solid and liquid using the centrifuge and storing the outflowing liquid, a sake lees tank for storing the solids discharged from the centrifuge, and a cleaning device for washing away solids accumulated in the rotor of the centrifuge, wherein the cleaning device is equipped with means for returning a portion of the liquid in the sake tank into the rotor and discharging the washed-out solids into the sake lees tank when a vibration sensor of the centrifuge detects an abnormality. Effect of the Invention

[0015] According to the present invention, after the mash is separated into solid and liquid by a centrifuge, the sake lees accumulated in the centrifuge are automatically washed, making it possible to continuously produce sake without stopping and disassembling the centrifuge. This is hygienic as there is no unpleasant taste due to the machine and no disassembly, and it is possible to mass-produce high-quality sake equivalent to that produced by hand. There is also no need to discard the washed-out sake lees, as they can be reused. [Brief description of the drawings]

[0016] [Figure 1]FIG. 1 is a diagram showing the overall configuration of an apparatus for the sake production method by centrifugation according to the present invention. [Diagram 2] FIG. 1 is an overview of a centrifuge used in the sake production method by centrifugation according to the present invention. [Diagram 3] 1 is a flowchart showing the flow of the method for producing sake by centrifugation according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings. Note that components having the same functions are designated by the same reference numerals, and repeated description thereof may be omitted. EXAMPLES

[0018] The method of producing sake by centrifugation according to the present invention will be described. Fig. 1 is a diagram showing the overall configuration of the apparatus in the method of producing sake by centrifugation. Fig. 2 is a schematic diagram showing a centrifuge used in the method of producing sake. Fig. 3 is a flow chart showing the flow of the method of producing sake by centrifugation.

[0019] As shown in FIG. 1, the equipment configuration of the sake production method 100 by centrifugation includes a centrifuge 200 that separates the moromi supplied from a moromi tank 300 into solid and liquid by centrifugal force, a sake tank 400 for storing the liquid that flows out from the centrifuge 200, a sake lees tank 500 for storing the solids discharged from the centrifuge 200, a vibration sensor 600 for detecting vibrations of the centrifuge 200, and a washing device 700 for washing away solids that have accumulated inside the rotor 210 of the centrifuge 200.

[0020] The centrifuge 200 applies a large centrifugal force to the mash by rotating at high speed, separating the light liquid portion (sake) from the heavy solid portion (sake lees). Mechanical squeezing introduces unpleasant flavors into the sake, but centrifugation separates only sake without unpleasant flavors, resulting in the same quality as hand-squeezed sake.

[0021] The moromi tank 300 is a tank that stores moromi, which is made by adding steamed rice, koji, and water to the starter yeast and fermenting it, in order to supply it to the centrifuge 200. Inside the moromi tank 300, the moromi is decomposed and the sake and sake lees are mixed. There are outlets on the bottom side and on the surface side of the water, and the moromi can be taken out from either side by switching the valve 300b. If the sake and sake lees are mixed evenly, it is possible to take out the moromi from the bottom side, but depending on how much the sake lees have settled, it is also possible to float a float 300a on the surface of the water and efficiently take out the sake lees from the surface side while removing the sake lees with a skimmer in areas with little sake lees.

[0022] When moromi is supplied to the centrifuge 200, a cavity pump 310 is used to send the moromi taken out from the moromi tank 300 so as to avoid stirring or breaking up the moromi as much as possible. The cavity pump 310 is a pump that sucks up and sends out liquid by changing the volume of the cavity formed between the rotating part and the fixed part, and is suitable for transporting liquids that contain solids.

[0023] The sake tank 400 is a tank that stores only the sake that has been separated from the sake lees and impurities by the centrifuge 200 and has flowed out. Because it does not contain impurities that affect the flavor and aroma, the sake is recovered as high-quality sake that is equivalent to that produced by hand.

[0024] The sake lees tank 500 is a tank for storing the sake lees and other materials remaining after the sake is separated by the centrifuge 200. The sake lees are in a viscous state, with residual liquid mixed with the solids.

[0025] The sake lees may be sent from the outlet 500a of the sake lees tank 500 to a Yabuta-type press, where they are mechanically pressed and filtered to separate the sake and sake lees. Since mechanical pressing can introduce unpleasant flavors, the sake is collected as regular sake. The sake lees may also be collected for use in sake lees pickles, sake lees soup, amazake, and other applications.

[0026] The vibration sensor 600 is attached to the centrifuge 200, and is a device that measures vibrations that occur with the operation of the centrifuge 200. When the vibration sensor 600 detects an abnormality in the centrifuge 200, it issues a command to have the rotor 210 return some of the liquid that has flowed out into the sake tank 400, thereby washing away solids that have accumulated inside the rotor 210. Note that it is sufficient for the vibration sensor 600 to be able to grasp normal vibrations and detect any occurrence of a different vibration as an abnormality.

[0027] The cleaning device 700 is equipped with a means for returning a portion of the liquid content (approximately 10%) in the sake tank 400 back into the rotor 210 when a vibration sensor 600 installed in the centrifuge 200 detects an abnormality, and discharging the washed-out solid content into the sake lees tank 500.

[0028] The washing device 700 uses a high-pressure pump 710 to suck up the sake stored in the sake tank 400 and send it into the centrifuge 200. Sticky sake lees stick to the inside of the rotor 210, making it difficult to discharge into the sake lees tank 500 and causing large vibrations, so the sake is washed away using this, even though it has already been separated.

[0029] Without the cleaning device 700, the centrifuge 200 would need to be stopped and disassembled for cleaning, which would stop production during that time, and the sake lees inside the disassembled rotor 210 would need to be scraped off manually, which would be time-consuming, and the removed sake lees would need to be discarded as they cannot be reused. If the cleaning device 700 is used, maintenance can be performed hygienically as disassembly is not necessary, and production continuity is maintained.

[0030] Furthermore, if the sake lees are washed away with water, the washed sake lees will contain excess moisture, which will deteriorate the quality of the sake lees, but if the sake lees are washed away with sake, the quality of the sake lees can be maintained and they can be provided as sake lees products, and the trouble of disposing of the sake lees is eliminated. Although a portion of the high-quality sake will be collected as regular-quality sake, there is no need to disassemble the centrifuge 200 for cleaning, and mass production will be continuous, which will ultimately increase the production volume of high-quality sake.

[0031] 2, centrifuge 200 has rotor 210 in drum-shaped frame 230, and motor 220 provides power to rotate rotor 210. Rotor 210 is a cylindrical rotating body that rotates around rotation axis 260 that passes vertically through the center, thereby generating centrifugal force in anything rotating inside.

[0032] Mash sent from the moromi tank 300 is supplied from the moromi supply port 240a, passes through the introduction section 280a between the frame 230 and the rotor 210, and is sent from below the rotor 210 to the solid-liquid separation section 280b inside by the rotation of the propulsion blades 250 provided at the bottom. The moromi supply port 240a may be provided near the bottom so as to supply the moromi without breaking it down.

[0033] The mash successively fed to the solid-liquid separation section 280b is pulled around the peripheral wall by the centrifugal disk 260a provided at the bottom of the rotating shaft 260 and then rises. When it is blown toward the peripheral wall by the separation blades 260a provided on the rotating shaft 260, those with a higher specific gravity are carried toward the peripheral wall by centrifugal force, and those with a lower specific gravity are carried toward the rotating shaft 260.

[0034] As a result, the moromi supplied from the moromi tank 300 is separated by centrifugal force into a light liquid fraction and a heavy solid fraction. The liquid fraction is guided by the light weir 270a to the liquid fraction accumulation section 280c, and flows out of the sake outlet 240b into the sake tank 400. The solid fraction is guided by the heavy weir 270b to the solid fraction accumulation section 280d, and is discharged from the sake lees outlet 240c into the sake lees tank 500.

[0035] The light weir 270a guides the lighter specific gravity by protruding from the peripheral wall toward the center at the top of the rotor 210, and the heavy weir 270b guides the heavier specific gravity that is blocked by the light weir 270a. The liquid portion can be appropriately separated by adjusting the size of the light weir 270a, the rotation speed of the rotor 210, and the introduction speed of the mash.

[0036] Since the solids are sticky sake lees, some of them do not reach the solids accumulation section 280d, but instead stick to the inner surface of the peripheral wall of the rotor 210 and remain as deposits 800. As the separation process is repeated, this can accumulate and cause clogging.

[0037] When the vibration sensor 600 detects an abnormality in the rotor 210 caused by the deposits 800, it stops the motor 220 and the supply of mash, and issues an instruction to switch the operation from separation to cleaning. A portion of the liquid stored in the sake tank 400 is sent into the rotor 210 by the cleaning device 700, and the liquid is sprayed toward the solids accumulated inside the rotor 210 from multiple nozzles 720 intermittently installed on the rotating shaft 260 of the rotor 210.

[0038] The solid matter washed out from inside the rotor 210 can be discharged into the sake lees tank 500 by opening the drain at the bottom of the centrifuge 200 with the electromagnetic valve 510. It may also be discharged into the sake lees tank 500 from the sake lees discharge port 240c. When the separation process is to be restarted, the drain is closed with the electromagnetic valve 510 to block the mash from flowing out.

[0039] As shown in FIG. 3, the method 100 of producing sake by centrifugal separation includes a solid-liquid separation process in which mash supplied from mash tank 300 is separated into liquid and solid components by centrifugal force in rotor 210, and the liquid component is guided to flow out into sake tank 400 via light viar 270a, while the solid component is guided to be discharged into sake lees tank 500 via heavy viar 270b; a washing process in which, when the solid-liquid separation process is repeated and vibration sensor 600 detects that solid components remain in rotor 210, the liquid component that flowed out into sake tank 400 is returned to rotor 210 to wash away the solid components that have accumulated in rotor 210; and a recovery process in which the liquid and solid components separated in the solid-liquid separation process are recovered.

[0040] In the solid-liquid separation process, mash is supplied from the mash tank 300 to the centrifuge 200 (mash supply S01), separated into liquid and solid fractions in the centrifuge 200 (centrifugation S02), the liquid fraction is stored in the sake tank 400 (sake storage S03), and, if there are no abnormalities with the centrifuge 200 (vibration check S04), these processes are repeated until the supplied mash is used up (continuation check S05).

[0041] In the cleaning process, if an abnormality in vibration is detected in vibration confirmation S04, sake is refluxed from the sake tank 400 to the centrifuge 200 (sake reflux S11), the rotor 210 is washed with sake (rotor cleaning S12), and the sake lees are washed away, after which the process returns to the solid-liquid separation process.

[0042] In the recovery process, when the process is terminated in the continuation confirmation S05, high-quality sake stored in the sake tank 400 is recovered (high-quality sake recovery S06). In addition, the sake lees discharged in the centrifugation S02 or rotor washing are sent out from the sake lees tank 500 (sake lees delivery S21), pressed and filtered with a Yabuta type press (mechanical pressing S22), and normal-quality sake is recovered (normal sake recovery S23), and the sake lees are recovered for other uses (sake lees recovery S24).

[0043] The washing step allows the liquid to flow continuously into the sake tank 400 without stopping the rotor 210, allowing sake to be recovered. Sake can be recovered from 200 to 1500 liters of moromi in one hour. The solids accumulated in the sake lees tank 500 (the solids separated in the solid-liquid separation step and the solids washed away in the washing step), i.e., the sake mixed with sake lees, can be further separated into sake and sake lees by mechanical squeezing and then recovered.

[0044] According to the present invention, after the mash is separated into solid and liquid by a centrifuge, the sake lees accumulated in the centrifuge are automatically washed, making it possible to continuously produce sake without stopping and disassembling the centrifuge. This is hygienic as there is no unpleasant taste due to the machine and no disassembly, and it is possible to mass-produce high-quality sake equivalent to that produced by hand. There is also no need to discard the washed-out sake lees, as they can be reused.

[0045] Although the embodiments of the present invention have been described above, the present invention is not limited to these. [Explanation of symbols]

[0046] 100: Sake production method 200: Centrifuge 210: Rotor 220:Motor 230: Frame 240a: Moromi supply port 240b: Sake outlet 240c: Sake lees outlet 250: Propulsion wing 260: Rotation axis 260a: Centrifugal disc 260b: Separation wing 270a: Lightweight 270b: Heavy Weir 280a: Introduction 280b: Solid-liquid separation section 280c:Liquid accumulation section 280d: Solids accumulation section 300: Mash tank 300a: Float 300b: Valve 310: Cavity pump 400: Sake tank 500: Sake lees tank 500a: Outlet 510: Solenoid valve 600: Vibration sensor 700: Cleaning equipment 710: High pressure pump 720: Nozzle 800: Attachment

Claims

1. a solid-liquid separation step in which the mash supplied from the mash tank is separated into a liquid and a solid by centrifugal force using a rotor, and the liquid is guided to flow out to the sake tank using a light vial and the solid is guided to be discharged to the sake lees tank using a heavy vial; and a washing step of, when the solid-liquid separation step is repeated and a vibration sensor detects that the solids remain in the rotor, returning the liquid that has flowed into the sake tank to the rotor to wash away the solids that have accumulated in the rotor, In the cleaning step, the liquid is continuously discharged into the sake tank without stopping the rotor, and the sake is recovered. A method for producing sake by centrifugation.

2. The washing step includes sending a part of the liquid from the sake tank into the rotor using a high-pressure pump, and spraying the liquid toward the solids accumulated in the rotor from nozzles intermittently provided on the rotating shaft of the rotor. The method for producing sake by centrifugation according to claim 1.

3. The solid matter separated in the solid-liquid separation step and accumulated in the sake lees tank, and the solid matter washed away in the washing step are mechanically squeezed to separate and recover sake and sake lees. The method for producing sake by centrifugation according to claim 1.

4. A rotor that separates the moromi supplied from the moromi tank into a liquid and a solid by centrifugal force, and guides the liquid to flow out to the sake tank via a light vial and guides the solid to be discharged to the sake lees tank via a heavy vial; a vibration sensor that detects that the solid content remains on the rotor; When the vibration sensor detects an abnormality, a part of the liquid that has flowed into the sake tank is returned to the rotor to wash away the solid matter that has accumulated in the rotor. A centrifuge characterized by:

5. A centrifuge according to claim 4; a sake tank for separating the moromi supplied from the moromi tank into solid and liquid using the centrifuge and storing the liquid that flows out; A sake lees tank for storing the solid content discharged from the centrifuge; a cleaning device for washing away solid matter accumulated in the rotor of the centrifuge; The washing device includes a means for returning a part of the liquid in the sake tank to the rotor when the vibration sensor of the centrifuge detects an abnormality, and discharging the washed solids into the sake lees tank. A sake production system using centrifugation.

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