JPS60168375A - Agent for dropping dregs of refined sake (liquor) - Google Patents
Agent for dropping dregs of refined sake (liquor)Info
- Publication number
- JPS60168375A JPS60168375A JP59021837A JP2183784A JPS60168375A JP S60168375 A JPS60168375 A JP S60168375A JP 59021837 A JP59021837 A JP 59021837A JP 2183784 A JP2183784 A JP 2183784A JP S60168375 A JPS60168375 A JP S60168375A
- Authority
- JP
- Japan
- Prior art keywords
- carrageenan
- sake
- dregs
- dropping
- agent
- 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.)
- Pending
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、清酒の製造に除して行われるおり下げ方法に
関する。っ
清酒は、玄米、酵母、種こうじ及び水を主原料とし、糖
化とアルコール発酵とを同時に行って得られるわが国の
代表的な酒精飲料である。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for lowering sake during the production of sake. Sake is a representative alcoholic beverage in Japan that is made from brown rice, yeast, koji seeds, and water, and is obtained through simultaneous saccharification and alcohol fermentation.
清酒を製造する工程は、(1)玄米を精米して得られる
白米を蒸す工程、(2)こうじを製造する工程、(6)
酒母の育成工程、(4)もろみを仕込んで発酵させる工
程、(5)清酒粕と清酒を分離する上槽(あげぶね)工
程、(6)上槽後の清酒中に存在するおりを分離するお
り引き工程、(7) 50〜60℃に加熱する火入れ工
程及び(8)目標酒質に調合する調合工程よりなってい
る。The process of producing sake is (1) a process of steaming white rice obtained by polishing brown rice, (2) a process of producing koji, (6)
Sake mash growing process, (4) Adding mash and fermentation process, (5) Agebune process to separate sake lees and sake, (6) Separating the scum present in the sake after the top tank It consists of a straining process, (7) a pasteurization process of heating to 50 to 60°C, and (8) a blending process of blending to the target alcohol quality.
おり引き後の工程を詳しく説明すると、上槽後の乳白色
に混濁している清酒をタンク内に静置し、沈殿するおり
を抜き去り、上澄液を濾過したのち酵素の失活、殺菌、
香味の調熟等を目的として50〜60℃に加熱して火入
れを行う。To explain in detail the process after straining, the milky-white sake left in the upper tank is allowed to stand still in the tank, the precipitated sediment is removed, and the supernatant is filtered, followed by deactivation of enzymes, sterilization, and sterilization.
Pasteurization is performed by heating to 50 to 60°C for the purpose of adjusting the flavor.
この火入れを行った清酒を密閉したタンクに入れ貯蔵す
るが、出荷時期になると、火入れ工程で生成した各種蛋
白質及び酵素熱変性物を析出凝集させるために、再度お
り下げ剤を使用して清澄化し、活性炭1過を行い、色度
と香味を調整したうえで、規定のアルコール度数となる
ように加水して瓶詰めする。瓶詰めの際には、殺菌のた
め60℃程度に清酒を熱してから瓶詰めするか(熱酒瓶
詰)、瓶詰してから加熱(瓶火入れ)して清酒を得る。This pasteurized sake is stored in a sealed tank, but when it comes time to ship it, it is clarified again using a straining agent in order to precipitate and agglomerate the various proteins and enzymatically heat-denatured products produced during the pasteurization process. After filtration with activated charcoal and adjusting the color and flavor, water is added to the specified alcohol content and bottled. When bottling, sake is heated to around 60°C for sterilization before bottling (hot sake bottling), or heated after bottling (bottling) to obtain sake.
おり下げ工程において蛋白質、酵素等の熱変性物を凝集
沈殿させ、固液分離を容易ならしめるために、一般的に
は、おり下げ剤として柿渋、ゼラチン等を使用している
。この柿渋、ゼラチン等を用いる場合は、まず柿渋溶液
を適量投入して攪拌したのち、所定量のゼラチン浴液を
添加して攪拌する工程を繰り返し、場合によっては凝集
沈降助剤を添加し、数時間静置することが普通である。In order to coagulate and precipitate thermally denatured substances such as proteins and enzymes in the draining step and facilitate solid-liquid separation, persimmon juice, gelatin, etc. are generally used as a draining agent. When using this persimmon astringent, gelatin, etc., first add an appropriate amount of persimmon astringent solution and stir, then repeat the process of adding a predetermined amount of gelatin bath solution and stirring, and if necessary, add a flocculation and sedimentation aid, It is normal to leave it for a while.
清酒中の混濁物質コロイドの等電点はpH4,8付近に
あり、清酒のpH4,0〜4.5では等電点に近いため
、弱く正の荷電状態を呈している。またpH4,0付近
では、柿渋及びゼラチンがともに正電解コロイドであり
、混濁物質との静電的結合は考えられない。実際にも混
濁物質未変性時に柿渋を添加しても、混濁物質の凝集沈
降をさほど促進せず、火入れ後に初めてその効果が大き
くなる。これは酵素及び蛋白質が熱変性を受けて蛋白質
内部の水素結合が切断され、これが柿渋と結合し凝集す
るものと考えられている。The isoelectric point of the turbid colloid in sake is around pH 4.8, and since the pH of sake is close to the isoelectric point at pH 4.0 to 4.5, it exhibits a weakly positive charge state. Further, at pH around 4.0, both persimmon juice and gelatin are positive electrolytic colloids, and electrostatic bonding with turbid substances is not considered. In fact, even if persimmon juice is added when the turbid substances are not denatured, the coagulation and sedimentation of the turbid substances is not promoted much, and the effect only becomes significant after firing. This is thought to occur because the enzyme and protein are thermally denatured and the hydrogen bonds inside the protein are broken, which then combine with persimmon astringent and aggregate.
この−次凝集体が、ゼラチン等によりさらに大きな凝集
体となり沈降が促進される。したがって、従来法では、
柿渋とゼラチン溶液とを別個に、かつ繰り返して添加し
なければならず、またその凝集体の大きさに合わせて添
加量を調節しなければならないため、その実施に際して
は特別な熟練を要する。This secondary aggregate becomes a larger aggregate by gelatin or the like, and sedimentation is promoted. Therefore, in the conventional method,
Since the persimmon juice and the gelatin solution must be added separately and repeatedly, and the amounts added must be adjusted according to the size of the aggregates, special skill is required to carry out this process.
このような理由から、おり下げに関しては、清酒以外の
分野でも種々の技術が提案されている。例えばビール中
の不純物を凝集沈殿させるために、アイリツシュモス又
はアイリツシュモス抽出物(カラギーナン)を添加する
方法が米国特許2658829号明細書に示され、また
6−
しよう油の清澄化に関しては、シリカゲルを添加する方
法が特開昭58−175473号公報に示されている。For these reasons, various techniques have been proposed in fields other than sake for sake lowering. For example, in order to coagulate and precipitate impurities in beer, a method is shown in US Pat. A method is shown in Japanese Patent Application Laid-Open No. 175473/1983.
さらに清酒のおり下げ方法に関して、カラギーナンを凝
集沈殿助剤として用いることが特公昭57−4601号
公報に示されている。Furthermore, regarding a method for lowering sake, Japanese Patent Publication No. 57-4601 discloses the use of carrageenan as a coagulation and precipitation aid.
本発明者らが、この公知方法により、アイリツシュモス
抽出物及び市販カラギーナンを用いて追試したところ、
凝集体の生成に関しては効果は認められるものの、凝集
体の肥大化及び早期の沈降が不十分で、おり下げ後もお
りが一部浮遊状態を呈していた。本発明者らは、このよ
うな現状から、柿渋法とは異なり、カラギーナン又はカ
ラギーナンとアルギン酸の負電荷と混濁物質の正電荷を
効率よ(結合させ、早期に凝集化を行い、またカラギー
ナン又はカラギーナンとアルギン酸の網目構造を利用し
て沈降速度を向上させるべく研究を進めた結果、本発明
に到達した。When the present inventors carried out a follow-up test using this known method using an extract of Iritschmoss and commercially available carrageenan, they found that
Although an effect was observed regarding the formation of aggregates, the enlargement and early settling of aggregates was insufficient, and some of the cages remained in a floating state even after being lowered. In light of this current situation, the present inventors have attempted to efficiently (combine) the negative charge of carrageenan or carrageenan and alginic acid and the positive charge of the turbid substance, to achieve early aggregation, and to combine carrageenan or carrageenan with the positive charge of the turbid substance. As a result of research aimed at improving the sedimentation rate by utilizing the network structure of alginic acid and alginic acid, the present invention was achieved.
本発明は、主カチオンがナトリウムであるカ4−
ラギーナン又は該カラギーナンとアルギン酸ナトリウム
との混合物である清酒おり下げ剤である。The present invention is a sake lowering agent which is carrageenan whose main cation is sodium or a mixture of carrageenan and sodium alginate.
本発明に用いられるカラギーナンは、カッパ(に)又は
イオタ(C)のいずれであっても、主カチオンがナトリ
ウムであればよい。特にカッパカラギーナンのナトリウ
ム塩が沈降性の優れている点で好ましい。主カチオンが
ナトリウムであるカラギーナン(以下刃ラギーナンと呼
ぶ)とアルギン酸ナトリウム(以下アルギン酸と呼ぶ)
を併用すると、凝集体の肥大化が起こり、おり下げを短
時間で行うことができる。併合する場合の両者の比率は
、重量比で20:1〜1:40.特に10:1〜1:1
0が好ましい。The carrageenan used in the present invention may be either kappa or iota as long as the main cation is sodium. Particularly preferred is the sodium salt of kappa carrageenan because of its excellent sedimentation properties. Carrageenan whose main cation is sodium (hereinafter referred to as lageenan) and sodium alginate (hereinafter referred to as alginic acid)
When used in combination, the aggregates become enlarged and can be lowered in a short time. When combined, the weight ratio of both is 20:1 to 1:40. Especially 10:1~1:1
0 is preferred.
本発明においてカラギーナン又はカラギーナンとアルギ
ン酸との混合物の清酒に対する添加比率は、10〜20
00 ppm、好ましくは50〜500 ppmである
。10 ppm以下では、おり下げ効果が顕著でなく、
沈降速度も遅い。また2o o o ppm以上では、
おり下げ効果は上昇するものの、添加量の割には効果の
向」二が少なく経済的に不利である。In the present invention, the addition ratio of carrageenan or a mixture of carrageenan and alginic acid to sake is 10 to 20
00 ppm, preferably 50 to 500 ppm. At 10 ppm or less, the effect of lowering the concentration is not significant,
The sedimentation rate is also slow. Moreover, at 2 o o o ppm or more,
Although the dehydration effect increases, the effect is small compared to the amount added and is economically disadvantageous.
カラギーナン又はカラギーナンとアルギン酸は、分散し
易い形例えば顆粒にして直接添加してもよいが、あらか
じめ濃縮溶液を作成しておいて必要量添加することが好
ましい。そのほか本発明の方法を実施する際には、他の
おり下げ剤例えば小麦粉、卵白、グルテン、ゼラチン、
ペクチン類、セルロース、柿渋、粉末タンニン酸、ベン
トナイト、セライト、活性炭等を添加してもよい。Carrageenan or carrageenan and alginic acid may be added directly in a form that is easily dispersed, such as granules, but it is preferable to prepare a concentrated solution in advance and add the required amount. In addition, when carrying out the method of the present invention, other thinning agents such as wheat flour, egg white, gluten, gelatin,
Pectins, cellulose, persimmon juice, powdered tannic acid, bentonite, celite, activated carbon, etc. may be added.
実施例1
火入れ前の生酒170mgに温度25°Cのカッパカラ
ギーナンのナトリウム塩の1%水溶液を7−
添加し、蒸留水を加えて200 mlとし、攪拌したの
ち静置した。比較のため、柿渋液を固形分換算で25
ppm添加して攪拌し、5分経過後に2%ゼラチン液を
150 ppm添加したのち静置して同様の観察を行っ
た。その結果を第1表に示す。なお凝集体の発生順序及
び沈降速度は、肉眼判定を行い最良の順位を1とする。Example 1 A 1% aqueous solution of sodium salt of kappa carrageenan at a temperature of 25° C. was added to 170 mg of raw sake before pasteurization, and distilled water was added to make 200 ml. After stirring, the mixture was allowed to stand still. For comparison, persimmon juice liquid has a solid content of 25
ppm was added and stirred, and after 5 minutes, 150 ppm of 2% gelatin solution was added, left to stand, and the same observation was made. The results are shown in Table 1. The order in which the aggregates occur and the sedimentation speed are determined visually, and the best ranking is set as 1.
濁度は、24時間静置後、安積1紙煮5で吸引r過し、
分光光度計430mμにおける透過度(%)を示す。ま
たおり生成の有無は、透過度の測定に使用したf液を5
5°Cで7日間保存したのち肉眼判定したものである。To check the turbidity, let it stand for 24 hours, then suction it with Azumi 1 paper boiler 5.
The transmittance (%) at a spectrophotometer of 430 mμ is shown. Also, the presence or absence of precipitation was determined by adding 5% of the f solution used to measure the permeability.
Visual judgment was made after storage at 5°C for 7 days.
8−
第 1 表
第1表の成績から明らかなように、従来法に比べて、カ
ラギーナンのナトリウム塩の添加量が20 ppm以上
の場合は凝集体の発生及び沈降速度が特に速い。8-Table 1 As is clear from the results in Table 1, when the amount of carrageenan sodium salt added is 20 ppm or more, the generation and sedimentation rate of aggregates are particularly high compared to the conventional method.
実施例2.6及び比較例1〜5
カラギーナンの種類と結合金属を変えて、実施例1と同
様に試験を行った。その結果を第2表に示す。なおC−
はイオタカラギーナン、またに−とはカッパカラギーナ
ンを示す。したがってt−Naはイオタカラギーナンの
ナトリウム塩を示す。Example 2.6 and Comparative Examples 1 to 5 Tests were conducted in the same manner as in Example 1, except that the type of carrageenan and the binding metal were changed. The results are shown in Table 2. Furthermore, C-
indicates iota-carrageenan, and - indicates kappa-carrageenan. Therefore, t-Na indicates the sodium salt of iota carrageenan.
第2表の成績から明らかなように、各種のカラギーナン
のうちナトリウム塩型のカラギーナンのおり下げ速度が
、他の種類より速いことが知られる。As is clear from the results in Table 2, it is known that among the various types of carrageenan, the sodium salt type carrageenan has a faster rate of decomposition than other types of carrageenan.
出願人 三菱アセテート株式会社 代理人 弁理士 小 林 正 雄 12−Applicant: Mitsubishi Acetate Co., Ltd. Agent: Patent Attorney Masao Kobayashi 12-
Claims (1)
該カラギーナンとアルギン酸ナトリウムとの混合物であ
る清酒おり下げ剤。 2、 カラギーナンがカッパカラギーナンであることを
特徴とする特許請求の範囲第1項に記載の清酒おり下げ
剤。 6、清酒製造工程においており引き後に、主カチオンが
ナトリウムであるカラギーナン又は該カラギーナンとア
ルギン酸ナトリウムとの混合物を清酒に対し10〜20
00 ppm添加し、析出したおりを分離することを特
徴とする、清酒のおり下げ方法。[Scope of Claims] 1. A sake lowering agent which is carrageenan whose main cation is sodium or a mixture of the carrageenan and sodium alginate. 2. The sake lowering agent according to claim 1, wherein the carrageenan is kappa carrageenan. 6. After straining in the sake manufacturing process, add carrageenan whose main cation is sodium or a mixture of the carrageenan and sodium alginate to the sake at a rate of 10 to 20%.
A method for lowering sake, which comprises adding 0.00 ppm of sake and separating the precipitated lees.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59021837A JPS60168375A (en) | 1984-02-10 | 1984-02-10 | Agent for dropping dregs of refined sake (liquor) |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59021837A JPS60168375A (en) | 1984-02-10 | 1984-02-10 | Agent for dropping dregs of refined sake (liquor) |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS60168375A true JPS60168375A (en) | 1985-08-31 |
Family
ID=12066185
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP59021837A Pending JPS60168375A (en) | 1984-02-10 | 1984-02-10 | Agent for dropping dregs of refined sake (liquor) |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60168375A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4930723A (en) * | 1988-03-30 | 1990-06-05 | Shimano Industrial Company Limited | Braking force measuring mechanism for a spinning reel |
JPH06319514A (en) * | 1993-04-08 | 1994-11-22 | Merck & Co Inc | Clarification of drink |
EP1421847A1 (en) | 2002-11-21 | 2004-05-26 | Shimano Inc. | Fishing reel screw operation structure |
-
1984
- 1984-02-10 JP JP59021837A patent/JPS60168375A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4930723A (en) * | 1988-03-30 | 1990-06-05 | Shimano Industrial Company Limited | Braking force measuring mechanism for a spinning reel |
JPH06319514A (en) * | 1993-04-08 | 1994-11-22 | Merck & Co Inc | Clarification of drink |
EP1421847A1 (en) | 2002-11-21 | 2004-05-26 | Shimano Inc. | Fishing reel screw operation structure |
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