JPS60214876A - Method for decoloring liquor - Google Patents

Abstract

PURPOSE:To improve the decoloring ratio and iron removing ratio of active carbon, accelerate settling of the active carbon, and decolor rapidly and effectively a liquor, by adding the active carbon and specific amounts of a tannin based substance, protein based substance and/or polysaccharide respectively to the liquor. CONSTITUTION:100pts.wt. active carbon and 0.1-20pts.wt. tannin based substance, e.g. tannin, 0.05-10pts.wt. protein based substance, e.g. gelatin, and/or 0.5-20pts.wt. polysaccaride, e.g. carrageenan, and added to decolor a liquor.

Description

【発明の詳細な説明】 本発明は酒類の脱色法に関する。[Detailed description of the invention] The present invention relates to a method for decolorizing alcoholic beverages.

過度に色の濃℃・清酒はその香味も良くないので、現在
ではほとんどすべて活性炭を加えることによって脱色と
除鉄を行って市販されている。Sake with an excessively dark color does not have a good flavor, so now almost all sake is sold after decolorization and iron removal by adding activated carbon.

活性炭の使用量は酒類の着色の程度によって異なるが、
一般に活性炭による色素の吸着はほぼ数時間のうちに完
了する。活性炭の粒子は小さいほどよ（色素を吸着する
ので、市販活性炭は微粒子の形のものが多いが、色素吸
着後の活性炭の沈降速度は粒子の小さいほど遅いという
関係にあり、実際の場合は器底するまでに数十日間を要
することも少なくない。そのため清酒などでは「はりつ
け」と称して、タンク中で火入れ殺菌したのちに活性炭
を添加して密閉し、そのまま数カ月間も貯蔵するという
方法を行うことが多いが、この場合に火落菌が侵入する
と−たん活性炭に吸着された火落菌の栄養分が清酒中に
再溶出することもあって、炭素粒がかえって火落菌に繁
殖の場を与えることはよく知られている。したがって、
微細な活性炭粉末はその作用完了後は速やかに器底に沈
着させて除くことが大切であるが、同時にこれを沢過す
るときにｒ過面に目づまり現象を起こさないことも重要
であって、この両面よりして粒子の大きさはある一定以
上に大きいことが必要であり、これがまた脱色力及び脱
鉄力な低下させる原因となる。The amount of activated carbon used varies depending on the degree of coloring of the alcoholic beverage, but
Generally, the adsorption of dye by activated carbon is completed within approximately several hours. The smaller the particles of activated carbon, the better (because it adsorbs pigments, many commercially available activated carbons are in the form of fine particles, but the sedimentation rate of activated carbon after pigment adsorption is the smaller the particles, the slower the particles). It often takes several tens of days for sake to run out.Therefore, for sake, etc., a method called ``crucifixion'' is used, in which the sake is sterilized by pasteurization in a tank, sealed with activated charcoal, and stored for several months. This is often done, but if Hiotachi bacteria invades in this case, the nutrients of Hiotachi bacteria that have been adsorbed to the sulfur activated carbon may be re-eluted into the sake, and the carbon grains may instead provide a breeding ground for Hiotachi bacteria. is well known. Therefore,
It is important to quickly remove the fine activated carbon powder by depositing it on the bottom of the vessel after its action is complete, but at the same time, it is also important not to cause any clogging on the surface of the vessel when passing through the flow. In view of both of these aspects, the particle size must be larger than a certain level, which also causes a decrease in decolorizing power and iron removing power.

一方清酒などでは、麹菌酵素蛋白が火入れによって凝集
分散して混濁することがあり、「白ボケ」と称してきら
れれている。これを凝集除去するために多くの方法が知
られているが、なかでも柿渋類とゼラチン、卵白などの
蛋白系物質との当量混合による凝集法、ならびにカラギ
ーナン、アルギン酸などの多糖類による凝集法は古くか
ら行われ迅速確実な清澄法として著名である。冬の機構
は柿渋中のタンニン類と当量に混合された蛋白質類とが
清酒中で凝固する際に、白ボケ物質の微粒子を包含凝集
して沈降するものであるとされている。そしてどんな種
類の清澄剤（滓下げ剤）でも清澄速度が遅いときは、こ
の間に火落菌が侵入生育する危険があるので、その迅速
なことが要求されており、そのために後で少量の活性炭
を補助的に添加して促進することもある。そのほか清澄
の機構については、タンニン系物質が直接に火入れ酒中
の白ボケ物質（蛋白）と化学的に結合して凝集沈降する
という説もあり、これによれば蛋白系物質を添加したの
ちにタンニン系物質を添加することは無意味なことであ
って、この両物質の添加の順序を誤ってはならないこと
になる。On the other hand, in sake such as sake, the enzyme proteins of Aspergillus oryzae may aggregate and disperse during pasteurization, resulting in turbidity, which has been referred to as ``white blur''. Many methods are known for aggregating and removing this, among which aggregating methods involve mixing equivalent amounts of persimmon astringents with protein-based substances such as gelatin and egg white, and aggregating methods using polysaccharides such as carrageenan and alginic acid. It is famous as a quick and reliable clarification method that has been practiced since ancient times. The mechanism of winter is said to be that when tannins and proteins mixed in equivalent amounts in persimmon juice coagulate in sake, fine particles of white blurred substances are included and agglomerated and precipitated. If the clarification speed of any type of clarifier (slag-reducing agent) is slow, there is a risk that Hiotoshi bacteria will invade and grow during this time, so it is necessary to do it quickly, so a small amount of activated carbon is added afterwards. It may also be added as a supplement to promote it. Another theory regarding the mechanism of fining is that tannin-based substances directly chemically combine with the white-blurred substances (proteins) in pasteurized sake and coagulate and precipitate.According to this theory, after adding protein-based substances, It is meaningless to add tannin-based substances, and the order of addition of these two substances must not be mistaken.

本発明者らはこの清澄化について研究した結果、活性炭
とこれに対して合計１５〜５０重量％の割合の、タンニ
ン系物質及び蛋白系物質を清酒に添加することによって
、活性炭の沈降を速めて脱色効果を高めうろことを見出
した（特願昭５７−２１７１１１号明細書参照）。As a result of our research on this clarification, the present inventors have found that by adding activated carbon and tannin-based substances and protein-based substances in a total proportion of 15 to 50% by weight to sake, the settling of activated carbon can be accelerated. It was discovered that the decolorizing effect was enhanced and scales were removed (see Japanese Patent Application No. 57-217111).

本発明はこれをさらに改良したもので、活性炭を（Ａ）
タンニン系物質及び蛋白系物質及び／又は（Ｂ）多糖類
と併用して、活性炭１００重量部に対し、タンニン系物
質０．１〜２０重量部、蛋白系物質０．０５〜１０重量
部、多糖類０．５〜２０重量部の割合で、酒類に添加す
ることを特徴とする、酒類の脱色法である。The present invention further improves this, and uses activated carbon (A).
When used in combination with tannin-based substances, protein-based substances and/or (B) polysaccharides, 0.1-20 parts by weight of tannin-based substances, 0.05-10 parts by weight of protein-based substances, and polysaccharides are added to 100 parts by weight of activated carbon. This is a method for decolorizing alcoholic beverages, which is characterized by adding sugars to alcoholic beverages in a proportion of 0.5 to 20 parts by weight.

本発明によれば、活性炭に対するタンニン系物質、蛋白
系物質及び多糖類の低い併用比率において微小凝集体が
生成し、これが活性炭の沈降を速めるばかりでなく、脱
色力及び脱鉄力が増強される。さらに多糖類を併用する
と、それ自体が優れた作用を有するばかりでなく相乗効
果も認められ、タンニン系物質と蛋白系物質の使用機を
著しく減少できる。これらの現象は、活性炭の吸着力に
前記の物質の共存によって生じた微小粒子の吸着力が加
わり、時間の経過とともに粒子が大きくなって活性炭の
沈降を速めるものと考えられる。According to the present invention, microagglomerates are generated at a low combination ratio of tannin-based substances, protein-based substances, and polysaccharides to activated carbon, which not only accelerates the sedimentation of activated carbon but also enhances its decolorizing and iron-removing abilities. . Furthermore, when polysaccharides are used in combination, they not only have excellent effects by themselves, but also have a synergistic effect, and the use of tannin-based substances and protein-based substances can be significantly reduced. These phenomena are thought to be due to the fact that the adsorption power of the microparticles produced by the coexistence of the above-mentioned substances is added to the adsorption power of the activated carbon, and the particles become larger over time, accelerating the sedimentation of the activated carbon.

タンニン系物質としては例えばタンニ／、柿渋なと、蛋
白系物質としては例えばゼラチン、多糖類としては例え
ばカラギーナン、アルギン酸又はその塩などが用いられ
る。Examples of tannin-based substances include tannin and persimmon juice; examples of protein-based substances include gelatin; and examples of polysaccharides include carrageenan, alginic acid, and salts thereof.

活性炭と他の成分の混合物を調製しておくと、本発明を
実施する際に便利である。活性炭、タンニン系物質及び
蛋白系物質の混合物を調製する場合は、タンニン系物質
例えば柿渋の固形分又は乾燥粉末１重量部に対し、蛋白
系物質例えばゼラチン０．３〜１．０重量部、好ましく
は０．５〜０．８重量部の割合で混合し、この混合物５
〜６０重量部を活性炭１００重量部と混合することが好
ましく・。Preparing a mixture of activated carbon and other ingredients is convenient in practicing the invention. When preparing a mixture of activated carbon, a tannin-based substance, and a protein-based substance, 0.3 to 1.0 parts by weight of a protein-based substance, such as gelatin, is preferably added to 1 part by weight of the solid content or dry powder of the tannin-based substance, such as persimmon juice. are mixed in a proportion of 0.5 to 0.8 parts by weight, and this mixture 5
Preferably, ~60 parts by weight are mixed with 100 parts by weight of activated carbon.

活性炭と多糖類の混合物を調製する場合は、活性炭１０
０重量部を多糖類例えばカラギーナン２〜１０重量部と
混合することが好ましい。When preparing a mixture of activated carbon and polysaccharide, use activated carbon 10
Preferably, 0 parts by weight are mixed with 2 to 10 parts by weight of a polysaccharide such as carrageenan.

活性炭、タンニン系物質、蛋白系物質及び多糖類の混合
物を調製する場合は、タンニン系物質例えば柿渋０，６
〜１０重量部、蛋白系物質例えばゼラチン０．１５〜５
重量部及び多糖類例えばカラギーナン２〜６重量部を混
合し、この混合物２〜２０重量部と活性炭１００重量部
を混合することが好ましい。これらの混合物の酒類中で
の分散を良くするため、珪藻土などを添加してもよい。When preparing a mixture of activated carbon, tannin-based substances, protein-based substances and polysaccharides, tannin-based substances such as persimmon juice 0.6
~10 parts by weight, proteinaceous substances such as gelatin 0.15-5
It is preferable to mix 2 to 6 parts by weight of a polysaccharide such as carrageenan, and mix 2 to 20 parts by weight of this mixture with 100 parts by weight of activated carbon. In order to improve the dispersion of these mixtures in alcoholic beverages, diatomaceous earth or the like may be added.

本発明を実施するに際しては、活性炭と（Ａ）タンニン
系物質及び蛋白系物質及び／又はＦＢ）多糖類を、前記
の割合で同時に又は別個に酒類に加えてよく攪拌したの
ち静置する。When carrying out the present invention, activated carbon and (A) a tannin-based substance and a protein-based substance and/or FB) a polysaccharide are added to an alcoholic beverage at the same time or separately in the above-mentioned proportions, stirred thoroughly, and then allowed to stand.

酒類としては火入れ清酒、生清酒などがあげられる。活
性炭の使用量は、酒類１μに対し、通常２００〜１００
０ｇである。タンニン系物質、蛋白系物質及び多糖類の
濃度は２０〜２００円別が好ましい。酒類の着色が濃厚
で、通常の活性炭の使用量では脱色が不充分な場合は、
さらに活性炭のみを追加することが好ましい。Examples of alcoholic beverages include pasteurized sake and raw sake. The amount of activated carbon used is usually 200 to 100 per μl of alcoholic beverage.
It is 0g. The concentrations of tannin-based substances, protein-based substances, and polysaccharides are preferably 20 to 200 yen apart. If the alcoholic beverage is heavily colored and the normal amount of activated carbon is not enough to decolorize it,
Furthermore, it is preferable to add only activated carbon.

次いでザイホンでト澄液を分離するか、あるいは遠心分
離、ｆ過などの方法で活性炭を除去すると、色素、鉄分
及び白ボケの除去された澄明度の高い酒類が得られる。Next, the activated carbon is removed by separating the clear liquid using a Zyphon, or by centrifugation, filtration, etc., to obtain a highly clear alcoholic beverage free of pigments, iron, and whitishness.

この処理によって、活性炭の脱色率及び脱鉄率を著しく
向上させることができる。また活性炭の沈降が促逼され
るため、酒類の脱色が迅速に行われ、従来数十日間を要
していた脱色、清澄期間を１〜２日間に短縮することが
できる。This treatment can significantly improve the decolorization rate and iron removal rate of activated carbon. Furthermore, since the sedimentation of the activated carbon is accelerated, the decolorization of alcoholic beverages is carried out quickly, and the decolorization and clarification period, which conventionally required several tens of days, can be shortened to 1 to 2 days.

実施例１ 市販の柿渋（ボーメ度６、固形分約１０係）１［１０ｍ
１．粉末セラチ：／　５　ｇ、活性炭１００ｇ及び珪藻
土２０ｇをよ（混合する。この混合物を清酒に対し０．
０’６８〜０．０６９％（柿渋及びゼラチンの合計量７
５〜７６　ｐｐｍ、活性炭５００〜５１０　ｐｐｍ　）
の割合で添加し、よく攪拌したのち静置すると、数時間
以内に微小凝集体（フロック）が形成され、活性炭がこ
れにからまって沈降する。活性炭が器底したのち上澄液
を分離するか又は濾過器を用いて涙過すると、色素、鉄
分及び白ボケの除去された澄明な清酒が得られる。Example 1 Commercially available persimmon juice (Baumé degree 6, solid content approximately 10 parts) 1 [10 m
1. Powdered serrachi: 5 g, activated carbon 100 g, and diatomaceous earth 20 g (mix). Add this mixture to sake at 0.5 g.
0'68-0.069% (total amount of persimmon juice and gelatin 7
5-76 ppm, activated carbon 500-510 ppm)
When added at a ratio of , stirred well, and left to stand, microaggregates (flocs) are formed within a few hours, and the activated carbon becomes entangled with the flocs and settles. After the activated carbon has settled to the bottom of the vessel, the supernatant liquid is separated or filtered using a filter to obtain clear sake from which pigments, iron, and whitishness have been removed.

実施例２ 市販の活性炭１００ｇ及びカラギーナン粉末５９をよく
混合し、この混合物を清酒に対して０．０５２〜０．０
５３％（活性炭５００　ｐｐｍ、カラギーナン２５ｐｐ
ｍ）の割合で添加し、よく攪拌したのち静置し、次いで
涙過すると、色素、鉄分及び白ボケの除去された澄明な
清酒が得られる。Example 2 100 g of commercially available activated carbon and 59 g of carrageenan powder were mixed well, and this mixture was added to a ratio of 0.052 to 0.0 to sake.
53% (activated carbon 500 ppm, carrageenan 25 ppm
m), stirred well, allowed to stand, and then filtered to obtain clear sake from which pigments, iron, and whitishness have been removed.

実施例６ 市販の柿渋（ボーメ度６、固形分約１０係）６Ｑｍｇ、
粉末ゼラチンｇ、ｏｇ、カラギーナン粉末６ｇ、活性炭
１００ｇ及び珪藻±２０９をよく混合する。この混合物
を清酒に対して０，０６８％（活性炭ｓ　０６．７　ｐ
ｐｍ、柿渋及びゼラチンの合計量４．５．４　ｐｐｍ、
カラギーナン６０．２　ｐｐｍ）の割合で添加し、よく
攪拌したのち静置し、実施例１と同様に処理すると、色
素、鉄分及び白ボケの除去された澄明な清酒が得られる
。Example 6 Commercially available persimmon juice (Baumé degree 6, solid content about 10 parts) 6Qmg,
Mix well powdered gelatin g, og, carrageenan powder 6g, activated carbon 100g and diatom ±209g. This mixture was added to sake at 0,068% (activated carbon s 06.7 p
pm, total amount of persimmon juice and gelatin 4.5.4 ppm,
Carrageenan (carrageenan 60.2 ppm) was added, stirred well, left to stand, and treated in the same manner as in Example 1 to obtain clear sake from which pigments, iron, and white blur were removed.

試験例１ 活性炭１０００ｍｇに粉末柿渋１〜６００ｍｇ及び粉末
ゼラチン１．５〜１５０ｍｇを加え混合する。Test Example 1 1 to 600 mg of powdered persimmon juice and 1.5 to 150 mg of powdered gelatin are added to 1000 mg of activated carbon and mixed.

この混合物を活性炭含量がｓ　ｏ　ｏ’　ｐｐｍとなる
ように清酒２００　ｍ７！に添加し、攪拌したのち静置
し、経時的に活性炭の沈降性を調べた。また６０時間静
置後に濾過し、戸液の色度、鉄分及び澄明度を調べた。Pour this mixture into 200 m7 of sake so that the activated carbon content is so o' ppm! After stirring, the activated carbon was allowed to stand, and the sedimentation properties of the activated carbon were examined over time. Further, after being allowed to stand still for 60 hours, it was filtered, and the chromaticity, iron content, and clarity of the liquid were examined.

沈降性は混合物添加直後、５．１０．２０及び６０時間
後に液の吸光度（−１ｏｇＴ）を測定し、その最も高い
試料を１０、混合物無添加の試料を０として表示した。The sedimentation property was determined by measuring the absorbance (-1ogT) of the liquid immediately after the addition of the mixture, 5.10.20, and 60 hours later, and the sample with the highest value was indicated as 10, and the sample without the addition of the mixture was indicated as 0.

澄明度は、混濁度合の表示に用いられるタービデイティ
で表示した。The clarity was expressed by turbidity, which is used to indicate the degree of turbidity.

その結果を第１表に示す。The results are shown in Table 1.

清酒の混濁について目に映するタービディテイは１．８
１瓶で観察した場合、７０以上はいわゆるサエが悪く、
１００以上は混濁（白ボケ）、５０付近ではサエは良好
で、６０以下は非常に澄明であると判定される。これよ
り活性炭１０００ｒｎ９に対して柿渋１■以上及びゼラ
チン０．５■以上を併用すると、短時間に澄明な清酒が
得られることが知られる。また脱色力及び脱鉄力が活性
炭単独の場合に比べ１０〜６０％増強される。沈降性で
は、活性炭１０００ｍｇに対して柿渋５０〜１００ｒｖ
及びゼラチン２５〜５０ｍ９の併用例が活性炭の沈降速
度が最も速く、添加後１０時間で活性炭無添加の対照と
同程度になったが、活性炭のみを添加したものは、１０
時間後にも活性炭の沈降はみられなかった。The visible turbidity of sake is 1.8.
When observed in one bottle, if it is 70 or above, the so-called flies are bad.
A value of 100 or more is considered cloudy (white blur), a value of around 50 is considered good for the fish, and a value of 60 or less is considered very clear. It is known from this that clear sake can be obtained in a short period of time by combining 1 inch or more of persimmon juice and 0.5 inch or more of gelatin per 1000 rn9 of activated carbon. Furthermore, the decolorizing power and iron removing power are enhanced by 10 to 60% compared to the case of activated carbon alone. In terms of sedimentation, persimmon juice is 50 to 100 rv per 1000 mg of activated carbon.
The sedimentation rate of activated carbon was the fastest in the combination example of 25 to 50 m9 of gelatin, and reached the same level as the control without activated carbon at 10 hours after addition, but in the case where only activated carbon was added, the sedimentation rate of activated carbon was the highest.
No sedimentation of activated carbon was observed even after hours.

第　１　表 試験例２ 活性炭１０００ｍｇにカラギーナン１〜２００　ｍｇを
加えて混合する。この混合物を活性炭含量が５００　ｐ
ｐｍとなるよう清酒に添加し、攪拌したのち静置し、試
験例１と同様の試験を行った。Table 1 Test Example 2 1 to 200 mg of carrageenan is added to 1000 mg of activated carbon and mixed. This mixture was prepared with an activated carbon content of 500 p.
The same test as in Test Example 1 was conducted by adding the mixture to sake so as to obtain pm, stirring, and then allowing it to stand still.

その結果を第２表に示す。これより活性炭１゜００１ｎ
ｇに対しカラギーナン５　ｍｇ以上の割合で併用すると
、タービディティ６ｏ以下の澄明な清酒が得られること
が知られる。また活性炭１゜００ｍｇに対してカラギー
ナン６０〜１００ｍｇを併用すると、活性炭の沈降を促
進し、脱色力、脱鉄力及び澄明度において優れているこ
とが知られる。The results are shown in Table 2. From this, activated carbon 1゜001n
It is known that when used in combination at a ratio of 5 mg or more of carrageenan per g, clear sake with a turbidity of 6 o or less can be obtained. It is also known that when 60 to 100 mg of carrageenan is used in combination with 1.00 mg of activated carbon, the sedimentation of the activated carbon is promoted and the decolorizing power, iron removing power, and clarity are excellent.

第　２　表 試験例６ 活性炭１０００ｍｇに粉末柿渋１〜２００■、粉末ゼラ
チン０．５〜１００ｒｎ９及びカラギ一ナン５〜３０ｒ
ｎｇを加え混合する。この混合物を活性炭含量がｓ　ｏ
　ｏ　ｐｐｍとなるように清酒２００　ｍｌに添加し、
攪拌したのち静置し、試験例１と同様の試験を行った。Table 2 Test Example 6 Activated carbon 1000mg, powdered persimmon juice 1-200ml, powdered gelatin 0.5-100rn9, and carrageenan 5-30ml
Add ng and mix. The activated carbon content of this mixture is so
Add to 200 ml of sake to make 0 ppm,
After stirring, the mixture was allowed to stand, and the same test as in Test Example 1 was conducted.

その結果を第３表に示す。The results are shown in Table 3.

活性炭１０００〜に対して柿渋２〜７０〜、ゼラチン１
〜６５グ及びカラギーナン１０〜６０〜を併用した場合
が沈降速度が最も速く、かつ脱色力、脱鉄力及び澄明度
において、試験例１及び２より優れていることが知られ
る。1000 parts of activated carbon, 2 to 70 parts of persimmon juice, 1 part of gelatin
It is known that when ~65g and carrageenan 10-60~ are used together, the sedimentation rate is the fastest, and it is superior to Test Examples 1 and 2 in terms of decolorizing power, iron removing power, and clarity.

第　６　表 出願人　財団法人臼・本醸造協会 代理人　弁理士　小　林　正　雄Table 6 Applicant: Ursu and Honjozo Association Agent: Patent Attorney Masao Kobayashi

Claims (1)

【特許請求の範囲】[Claims] 活性炭を囚タンニン系物質及び蛋白系物質及び／又は（
Ｂ１多糖類と併用して、活性炭１００重量部に対し、タ
ンニン系物質０．１〜２０重量部、蛋白系物質０．０５
〜１０重量部、多糖類０．５〜２０重量部の割合で、酒
類に添加することを特徴とする、酒類の脱色法。Activated charcoal can be used to absorb tannin-based substances, protein-based substances and/or (
When used in combination with B1 polysaccharide, 0.1 to 20 parts by weight of tannin-based substances and 0.05 parts by weight of protein-based substances per 100 parts by weight of activated carbon.
A method for decolorizing alcoholic beverages, which comprises adding to alcoholic beverages a proportion of ~10 parts by weight and 0.5 to 20 parts by weight of polysaccharide.