JP2881650B2 - How to clarify taste - Google Patents
How to clarify tasteInfo
- Publication number
- JP2881650B2 JP2881650B2 JP8690889A JP8690889A JP2881650B2 JP 2881650 B2 JP2881650 B2 JP 2881650B2 JP 8690889 A JP8690889 A JP 8690889A JP 8690889 A JP8690889 A JP 8690889A JP 2881650 B2 JP2881650 B2 JP 2881650B2
- Authority
- JP
- Japan
- Prior art keywords
- taste
- silica sol
- cage
- lowering
- clarify
- 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.)
- Expired - Lifetime
Links
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は味淋の清澄化方法、特に味淋中の主として蛋
白質に基づく混濁物質を効果的に除去する方法に係るも
のである。Description: FIELD OF THE INVENTION The present invention relates to a method for clarifying taste horns, and more particularly to a method for effectively removing turbid substances mainly based on proteins in taste horns.
（従来の技術） 味淋の製造法は、焼酎に蒸したもち米と米麹を仕込み
約２ケ月間かけて糖化熟成後、圧搾して粕を分離し、液
汁をおり引きして清澄せしめる手段が採られている。(Prior art) The method of producing Aji-no-Kon is a method of preparing glutinous rice and rice koji steamed in shochu, saccharifying and aging for about 2 months, pressing to separate the cake, pulling the juice, and clarifying it. Has been adopted.
そして圧搾直後の搾汁は相当量のおり成分を含み、し
かも糖濃度が40％以上でデキストリンをも含み、粘度も
高く完全に清澄せしめるには第一次、第二次のおり引き
を行ない、更に第三次のおり引き及び過により清澄が
行なわれる。And the juice immediately after pressing contains a considerable amount of cage components, and also contains dextrin at a sugar concentration of 40% or more, and has a first and second cage for high clarity and complete clarification. Further, fining is performed by the third draw and excess.
そしてこの間が約60日間にも及ぶものであった。 This period lasted for about 60 days.
従来かかるおり下げ剤としては、柿渋や澱粉、コーン
スターチ等が用いられていた。Heretofore, persimmon astringent, starch, corn starch, and the like have been used as such cage lowering agents.
（発明の解決しようとする課題） しかしながらこれらおり下げ剤は、何れもおりを十分
沈降せしめる為には長時間を要するのみならず、沈降さ
れたおりの体積が大きく、かなり過しにくい欠点があ
った。(Problems to be Solved by the Invention) However, each of these cage lowering agents not only requires a long time to sufficiently settle the cage, but also has a disadvantage that the volume of the settled cage is large and it is hard to pass. Was.
（課題を解決する為の手段） 本発明者は、かかる従来法の欠点に鑑み、おり下げ及
び過を容易に行ない得る手段を見出すことを目的とし
て種々研究、検討した結果、おり下げ剤としてシリカゾ
ルを用いることにより、前記目的を達成し得ることを見
出した。(Means for Solving the Problems) In view of the drawbacks of the conventional method, the present inventor has conducted various studies and studies for the purpose of finding means capable of easily performing lowering and excess. As a result, silica sol is used as a lowering agent. It has been found that the above object can be achieved by using.
かくして本発明は、味淋中にシリカゾルをゼラチンと
共に添加することにより、室温で濁質成分を除去するこ
とを特徴とする味淋の清澄化方法を提供するにある。Thus, an object of the present invention is to provide a method for clarifying taste gonads, which comprises removing a turbid component at room temperature by adding silica sol to gelatin in taste bonito.
本発明において用いられるシリカゾルとしては、粒径
１〜100nmのシリカ粒子が５〜50重量％、望ましくは20
〜40重量％の固形分濃度でコロイド状に水やアルコール
等の水性媒体中に分散されたものを採用するのが適当で
ある。As the silica sol used in the present invention, silica particles having a particle size of 1 to 100 nm are 5 to 50% by weight, preferably 20 to 50% by weight.
It is appropriate to employ those dispersed in an aqueous medium such as water or alcohol at a solid content concentration of 固 形 40% by weight.
そしてかかるシリカゾルは、アルミン酸により必要に
応じて活性化されたものを用い得る。As the silica sol, a silica sol activated by aluminate as needed can be used.
本発明方法が適用される味淋としては特に制限はな
く、何れの製造法により製造されたものでも差し支えな
い。There is no particular limitation on the taste to which the method of the present invention is applied, and any one produced by any production method may be used.
又、味淋のおり下げ時期にも特に制限はないが、味淋
のおり引きと同時にシリカゾルを添加し、最初のおりが
発生するときに１度に全てを除去せしめるのが効率的で
あり、又、本発明方法はこの１度のおり下げで以降のお
り下げを行なわずに清澄化し得る利点がある。Also, there is no particular restriction on the timing of lowering the taste of the taste, but it is efficient to add silica sol at the same time as the taste of the taste and to remove all at once when the first cage occurs, Further, the method of the present invention has an advantage that the fining can be clarified by this one-time lowering without performing the subsequent lowering.
おり下げに際し、用いられるシリカゾルの量は、SiO2
固形分に換算して30〜900ppm、好ましくは90〜450ppm程
度を採用するのが適当である。For lowering, the amount of silica sol used is SiO 2
It is appropriate to employ about 30 to 900 ppm, preferably about 90 to 450 ppm in terms of solid content.
前記使用量に満たない場合には、十分なおり下げ効果
や沈降効果が期待し得ず、逆に前記範囲を超える場合に
は過剰のシリカゾルが味淋中に残存し、分離困難となる
虞れがあるので何れも好ましくない。If the amount is less than the above amount, sufficient lowering effect and sedimentation effect cannot be expected, and if the amount exceeds the above range, excess silica sol remains in the taste and may be difficult to separate. Are not preferred.
又、本発明では、おり下げに際し、シリカゲルと共に
ゼラチンを添加するので、おりの沈降速度を促進するこ
とが出来、工業的に有利となる。In addition, in the present invention, gelatin is added together with silica gel when lowering the cage, so that the sedimentation speed of the cage can be accelerated, which is industrially advantageous.
（実施例） 常法により製造され、圧搾して粕を分離された味淋液
汁をホーロータンクに移し、常温に30日間静置した。こ
の味淋300ml当り、シリカゾル（平均粒径25nmのシリカ
粒子が30重量％水中にコロイド状に分散）0.45mlとゼラ
チン30mg（固形分）を添加して撹拌した。(Example) A taste gonad juice produced by a conventional method, from which squeezed cake was separated, was transferred to an enamel tank and allowed to stand at room temperature for 30 days. To 300 ml of the taste, 0.45 ml of silica sol (silica particles having an average particle size of 25 nm dispersed in water by 30% by weight) and 30 mg of gelatin (solid content) were added and stirred.
そしてこれを室温に一昼夜放置した処、おりが底部に
沈降し、上部が清澄な液となった。When this was left at room temperature for 24 hours, the cage settled to the bottom and the upper part became a clear liquid.
これを常法に従い過し、火入れ後煮切り（濁質分）
を観察した処、煮切り分は認められず、既に清澄化がな
されていた。又過も容易であった。Take this according to the usual method, boil after boiling (turbidity)
As a result, no boiled-off portion was observed, and clarification had already been performed. It was also easy.
得られた味淋は、ボーメ度19.9、全糖43.2g/100ml、
直糖38.8g/100ml、酒精14.4容量％であった。The obtained taste is 19.9 Baume degree, total sugar 43.2 g / 100 ml,
Straight sugar was 38.8 g / 100 ml and alcohol spirit 14.4 volume%.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭57−186457（ＪＰ，Ａ) 特開 昭58−71883（ＪＰ，Ａ) 特開 昭60−27376（ＪＰ，Ａ) 特開 昭59−34881（ＪＰ，Ａ) 特開 昭58−175473（ＪＰ，Ａ) (58)調査した分野(Int.Cl.6，ＤＢ名) C12G 3/08 C12H 1/02 - 1/10 ＪＩＣＳＴファイル（ＪＯＩＳ) ＪＡＦＩＣファイル（ＪＯＩＳ)──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-57-186457 (JP, A) JP-A-58-71883 (JP, A) JP-A-60-27376 (JP, A) 34881 (JP, A) JP-A-58-175473 (JP, A) (58) Fields investigated (Int. Cl. 6 , DB name) C12G 3/08 C12H 1/02-1/10 JICST file (JOIS) JAFIC file (JOIS)
Claims (3)
することにより、室温で濁質成分を除去することを特徴
とする味淋の清澄化方法。(1) A method for clarifying taste gonads, wherein a turbid component is removed at room temperature by adding silica sol together with gelatin to taste bonito.
O2に換算して30〜900ppmである請求項１に記載の味淋の
清澄化方法。2. The amount of silica sol added to the taste is Si
2. The method according to claim 1, wherein the amount is 30 to 900 ppm in terms of O2.
れたものである請求項１または２に記載の味淋の清澄化
方法。3. The method according to claim 1, wherein the silica sol is activated by aluminate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8690889A JP2881650B2 (en) | 1989-04-07 | 1989-04-07 | How to clarify taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8690889A JP2881650B2 (en) | 1989-04-07 | 1989-04-07 | How to clarify taste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02268676A JPH02268676A (en) | 1990-11-02 |
| JP2881650B2 true JP2881650B2 (en) | 1999-04-12 |
Family
ID=13899940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8690889A Expired - Lifetime JP2881650B2 (en) | 1989-04-07 | 1989-04-07 | How to clarify taste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2881650B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8409647B2 (en) | 2008-08-12 | 2013-04-02 | E. I. Du Pont De Nemours And Company | Silica microgels for reducing chill haze |
-
1989
- 1989-04-07 JP JP8690889A patent/JP2881650B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02268676A (en) | 1990-11-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2881650B2 (en) | How to clarify taste | |
| JP3400972B2 (en) | How to make ginseng beer | |
| DE1015764B (en) | Process for clarifying vegetable press juices or extracts | |
| JPH0657B2 (en) | Alcohol stimulant for distilled liquor | |
| JPS606187B2 (en) | Soy sauce clarification method | |
| JP3130669B2 (en) | Method of decolorizing soy sauce with activated carbon | |
| JP3430261B2 (en) | Manufacturing method of old sake flavored liquors | |
| DE3304437C2 (en) | Method of treating wort or beer using silica sol | |
| CN100350035C (en) | Use of colloidal anionic silica sols as clarifying agents | |
| JPS603460B2 (en) | Method for lowering seasoning liquid containing high sugar concentration | |
| JPS6043949B2 (en) | Method for removing dregs from liquid foods that produce turbidity mainly composed of proteins | |
| RU2044045C1 (en) | Method for production of vodka | |
| JP2967204B2 (en) | Protein adsorbent | |
| JPS6053593B2 (en) | How to make brown sugar vinegar | |
| WO1995029226A1 (en) | A mead and the process for producing it | |
| JPH0690730A (en) | Production of persimmon wine | |
| RU2065492C1 (en) | Method of vodka production | |
| RU1774947C (en) | Method of distilling champagne or table-wine material | |
| CN1170757A (en) | Clarifying agent and method for clarifying liquid and removing foreign matter in liquid | |
| RU2130481C1 (en) | Special vodka "obruchalnoye koltso" | |
| RU2120988C1 (en) | Method for producing vodka "khrustalny rodnik" | |
| SU1017014A1 (en) | Adsorbent for stabilizing beverages | |
| SU897843A1 (en) | Method of producing semidry and semisweet wines | |
| SU1402330A1 (en) | Method of producing juice materials | |
| JPH04360676A (en) | Agent for mitigating ethanol stimulation and distilled liquor containing the same |