Sonochemistry (7) The evolution of ultrasonic waves never stops. (The challenge of making delicious sake)
There have been some failures. A sake brewer in Kumamoto asked us if we could make better tasting sake by irradiating it with ultrasonic waves. The idea was to accelerate the aging process by using ultrasonic vibration. 40KHz, 600W ultrasonic waves were irradiated for 30 seconds on the sake prepared by the sake brewer, and seven testers were asked to taste the change in taste.
I couldn’t taste anything.
The result of the tasting was that all seven testers said the sake tasted better. I was surprised and thought we had done it.
After a while, one of them said, “What is that? I thought it tasted like gold.] (・・・・・). We all tasted it again. This time, everyone agreed that it had a golden taste! It’s not selling! It was a big sell.
Regardless of the conditions, it was clear that even the slower ultrasonic waves had altered something in the organic matter that makes up the delicate sake. In this world, we sometimes encounter situations where ultrasonic waves affect the ecosystem of the natural world. We would rather not inadvertently apply energy not found in the natural world to the microscopic and delicate world of living organic matter. A memory from my youth.
by shibano