JP2000106863A - Method for removing dregs - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for removing dregs, capable of quickly removing precursors of lees without declining in the taste of relevant wine or the like. SOLUTION: This method for removing dregs comprises contacting a brewed liquor such as Japanese wine, mirin (a kind of sweet sake used as seasoning), fermented seasoning, beer, soy sauce or wine with a porous material made by burning sepiolite ore to remove polypeptides/proteins >=5,000 in molecular weight as precursors of lees; wherein packing a column with the porous material for passing the brewed liquor therethrough enables quicker treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for lowering the size of sake, mirin, fermented seasonings, beer, soy sauce, wine and the like. In the present specification, these are collectively referred to as brewing liquids.

[0002]

2. Description of the Related Art Brewery liquor, especially sake, has an evaluation item called "sae" or "terry". Sake that is cloudy somehow cannot be evaluated as high because the sage is bad. The causes of this turbidity include protein opacity, which is referred to as white senility, and burns caused by burn-through bacteria. White senility cannot be removed by filtration using diatomaceous earth or activated carbon. For this reason, conventionally, in order to avoid white blurring, operations called burning-in and lowering of the debris have been required.

[0003] As a conventional method for lowering the orifice, there is a method in which persimmon (tannin), gelatin, silica, silicon dioxide sol or the like is mixed to forcibly form an orifice, and sedimentation is removed as a hard floc. There are known a method in which a terminal of a certain protein is cleaved, the proteins are bonded to each other at the cut portion to cause aggregation, and a method in which the protein is filtered through an ultrafiltration membrane. These methods are described in detail in "Sake Brewing Technology" issued by the Japan Brewing Association.

However, in the method using persimmon (tannin), gelatin, silica, silicon dioxide sol, etc., the addition amount of these varies depending on the quality of sake, and sometimes flocculence is low, so that it takes a lot of days for sedimentation. And there is a problem that an excessive amount of the diluent is used. In addition, the method using a protease takes many days and has a problem that it is difficult to mix the lots. Further, the method using an ultrafiltration membrane has a problem that, as the osmotic pressure increases, the filtration rate decreases, and components other than the caustic substance are removed, so that the taste of sake changes and the taste disappears. Was.

[0005]

SUMMARY OF THE INVENTION The present invention solves the above-mentioned problems of the conventional deoring method and can quickly remove the causative substance without deteriorating the taste. It was made to provide.

[0006]

Means for Solving the Problems According to the present invention, which has been made to solve the above-mentioned problems, a brewing liquid to be orientated is brought into contact with a porous body obtained by firing sepiolite ore,
It is characterized by removing polypeptides and proteins having a molecular weight of 5000 or more contained in a brewing liquid. In addition,
If a method is used in which a porous body obtained by firing a raw sepiolite ore is packed in a column and a brewing liquid is passed, the orifice lowering step can be further shortened and automated.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below. The porous body used in the present invention is a raw material of magnesium silicate sepiolite. This rough sepiolite has a unique crystal structure like a brick of talc pieces. However, since this sepiolite rough contains a large amount of carbonate minerals, it cannot be used as it is. Powders with ignition loss of 15% or less, CaO 5% or less by adjusting the composition and particle size, It is preferable to form granules and fire at 300 to 1100 ° C. As a result, the raw sepiolite becomes a porous body mainly composed of metasepiolite or protoenstatite. In addition, the calcination changes the crystal structure, and the pore size distribution of 300 Å or less of the raw sepiolite
It shifts to a pore size distribution with a peak at 0 to 400 angstroms. Moreover, its specific surface area reaches 50 m ² / g or more.

According to the results of analysis by the present inventors by electrophoresis, the precursor of ori is a polypeptide or protein having a molecular weight of 5,000 or more, and is a powdery or granular material obtained by calcining a raw sepiolite. When a brewing liquid to be lowered is passed through the porous body, polypeptides and proteins having a molecular weight of 5,000 or more are captured in the pores of the porous body. This porous body has a very large specific surface area and has a pore size distribution suitable for capturing polypeptides and proteins having a molecular weight of 5000 or more, so that the orifice can be efficiently lowered. In addition, this porous body has the advantage that it does not elute substances into the brewing liquid and can be reused any number of times by regenerating when its capacity is reduced.

The porous body may be put into a brewing liquid as a powder or granules and brought into contact with the brewing liquid. In this case, since the sedimentation speed of the porous body is high, the step of lowering the origami can be significantly shortened as compared with the conventional method. However, if the column is filled with a porous body obtained by calcining a raw sepiolite ore and the brewing liquid is passed through, a continuous operation is possible and a separation operation is not required, as shown in the following examples. The lowering of the orientation can be performed more efficiently. In addition,
Although the following examples use sake as a sample, the present invention can be applied to various brewed liquids such as sake, mirin, fermented seasonings, beer, soy sauce, and wine.

[0010]

EXAMPLES (Example 1) Sepiolite ore having a loss on ignition of 12% and CaO 2% was pulverized to 80 to 100 mesh.
After calcination for a time, a powdery porous body was obtained. This is 2.5c in diameter
m, the column was packed to a length of 20 cm. Sake was passed through the column while changing the column residence time by changing the liquid passing speed, and the relationship between the column residence time and the debris removal ratio was measured. In addition, in order to remove the influence of low molecular substances such as saccharides contained in sake, the sake from which low molecular substances had been previously removed by dialysis was used as a sample.

The ori removal rate is determined by electrophoresing a sample in a concentrated gel, staining with a staining solution, measuring the concentration of each band with a densitometer, and comparing the concentration of each band before passing through the column. Measured by the method. 15% concentrated gel
This was a polyacrylamide gel, and an electrophoresis apparatus manufactured by Anatech Co., Ltd. was used. Table 1 shows the results. As shown in Table 1, it was confirmed that if the column residence time was 1 minute or more, it was possible to remove deposits by 80% or more. This means that it can be lowered in a very short time as compared with the conventional one which requires one day.

[0012]

[Table 1]

(Example 2) Next, the processable amount per 1 g of the porous body was measured. The results are as shown in Table 2, and it was confirmed that it is possible to lower the size of the sake by 200 ml or more per 1 g of the porous body while securing the removal ratio of 80% or more.

[0014]

[Table 2]

(Example 3) A porous material having a deoring rate approaching 0 was washed for 5 hours by circulating a sodium hypochlorite solution having an effective chlorine concentration of 0.1% in a column. Then, it was washed with distilled water until the effective chlorine concentration became 0.1 ppm or less. Using the porous body thus regenerated, the processable amount per 1 g of the porous body was measured again in the same manner as in Example 2. The results are as shown in Table 3,
No decrease in the ability to remove the debris due to regeneration was observed.

[0016]

[Table 3]

Example 4 Sepiolite calcined particles (average particle size: 160 μm) prepared in Example 1 were packed in a column having a diameter of 1 cm and a length of 5 cm, and 12 ml of 0.15% sodium hypochlorite was passed through. After the liquid was washed with 20 ml of purified water. 500 ml of liquefied purchased liquor was passed through this column at a flow rate of 0.4 ml / min to obtain 490 ml of column-treated liquor, which was analyzed, and the following results were obtained.

[0018]

[Table 4]

The analysis method is as follows. * Conforms to the prescribed analysis method of the NTA (analyzed by Aichi Prefectural Food Technology Research Institute) ** 200 μl of Bio-Rad Protein Assay reagent and sake
150 μl and 650 μl of distilled water were mixed, and after 10 minutes, the absorbance at 595 nm was measured. Control was performed in the same manner using a 20% ethanol aqueous solution instead of sake, and A _{595 nm in} the table indicates a value obtained by subtracting the control from the value of sake. *** Kopolok 300 in 5 ml of sake (Otsuka Chemical Co., Ltd.)
Was added and mixed, and the absorbance at 660 nm was measured. The control was performed in the same manner using distilled water instead of sake, and A _{660 nm} in the table indicates a value obtained by subtracting the value of the control from the value of sake.

As is clear from the above table, the fired sepiolite particles can selectively remove proteins as causative substances without changing the quality of sake. A sensory test of the sake before and after the treatment with the sepiolite fired particles showed no difference between the two.

[0021]

As is clear from the above description and the data of the examples, the method for lowering the orifice of the present invention comprises bringing the brewing liquid to be lowered into contact with the porous body fired from sepiolite ore. Molecular weight of 50, a precursor of ori
There is an advantage that more than 00 polypeptides and proteins can be removed and the lowering can be performed extremely quickly and reliably. In addition, this porous body does not elute substances in the brewing liquid, so that it does not lower the taste, and can be reused any number of times by regenerating when the capacity is reduced, so it is practically excellent Invention.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Iwao Fukaya 2-7-7 Kyowa-cho, Obu City, Aichi Prefecture (72) Inventor Mitsuo Kawase 2-56 Suda-cho, Mizuho-ku, Nagoya-shi, Aichi Japan Nihon Insulator Co., Ltd. F term (reference) 4B028 AC12 AG05 AG06 AP17 AS04 4B039 LB01 LC10 LR13

Claims (3)

[Claims] 1. A brewing liquid to be orientated is brought into contact with a porous body obtained by firing a sepiolite ore to remove polypeptides and proteins having a molecular weight of 5000 or more contained in the brewing liquid. Orientation lowering method. 2. The brewing liquid to be subjected to the ori lowering is sake,
2. The method of claim 1, wherein the method is any of mirin, fermented seasoning, beer, soy sauce, and wine. 3. The method of claim 1 or 2, wherein the porous body obtained by firing the raw sepiolite is packed in a column, and the brewing liquid is passed through the column.