JPS59113885A - Process for separation of dreg of sake - Google Patents

Abstract

PURPOSE:To complete the separation of dregs of sake, easily and rapidly, without causing troubles such as clogging of a filter, etc., by using a mixture of carrageenan and a monovalent metallic salt of alginic acid as the dreg separating agent. CONSTITUTION:Carrageenan is mixed with a monovalent metal salt of alginic acid (e.g. soidum salt, potassium salt, etc.) at a weight ration of 20:1-1:20, preferably 10:1-1:10, and the mixture is added to the fermented sake or heat- treated sake at a ratio of 10-2,000ppm. The precipitated dregs are separated from the sake.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for lowering sake during the production of sake.

Sake is a typical Japanese alcoholic beverage that is made from brown rice, yeast, koji seeds, and water, and is obtained through simultaneous saccharification and alcohol fermentation. The process of producing sake is the process of steaming white rice obtained by polishing brown rice, the process of producing koji - the process of growing the yeast mash, the process of preparing moromi and fermenting it,
It can be roughly divided into the steps of solid-liquid separation and clarification. Furthermore, the raw sake obtained by ripening and pressing the mash and removing the sake dregs is usually cloudy, and the dregs are removed by allowing it to stand still. Pasteurization is performed to kill living and various fungi. This pasteurized sake is further allowed to stand still (in a so-called hanging process, thermally denatured products are precipitated and aggregated, and then the aggregates are removed by solid-liquid separation. In this way, clear so-called refined sake is obtained.

Conventionally, in the lowering process, heat-denatured substances such as proteins and enzymes are coagulated and precipitated to facilitate solid-liquid separation.
Contains persimmon juice, gelatin, etc. However, when using persimmon juice, gelatin, etc., the effect is generally low even if added all at once, so it is common to add small amounts repeatedly until a good flocculate is formed, and then add a flocculation and sedimentation aid. However, this method requires a highly skilled technique and is time-consuming. Furthermore, depending on this method,
It is necessary to let the cage stand for several days for complete sedimentation and separation.

Due to this current situation, various techniques have been proposed in fields other than sake for sake lowering.

For example, in order to coagulate and precipitate impurities in fruit juice, a method of adding polysaccharides such as xanthan gum was published in JP-A-57-5.
For filtration of soy sauce, a filtration method using a hollow fiber membrane is disclosed in Japanese Patent Laid-Open No. 57-26560. Furthermore, regarding a method for lowering sake, Japanese Patent Publication No. 57-4301 discloses the use of carrageenan as a coagulation and precipitation aid.

The present inventors conducted a follow-up test on the method using this carrageenan, and found that it was more effective in terms of the formation of aggregates than the conventional method using persimmon juice. There was no significant enlargement of the flocs (therefore, it was recognized that the effect of early flocculation and sedimentation was insufficient).Furthermore, the produced coke had a high water content, which caused consolidation and sigma blockage during filtration. There are disadvantages that arise.

The present inventors have arrived at the present invention as a result of their research in search of a draining agent that promotes the formation and enlargement of aggregates, causes rapid sedimentation of the cage, and does not cause inconveniences such as clogging during filtration.

The present invention is a method for lowering sake by adding a mixture of carrageenan and a monovalent metal salt of alginic acid to raw sake or pasteurized raw sake, and separating the precipitated residue.

The down-down method of the present invention has the advantage that the flocculating effect is more pronounced than in the conventional method, and since huge aggregates are produced, the sedimentation rate is fast, and the down-down process can be completed easily and in a short time. The conventional method using only carrageenan has the above-mentioned drawbacks, and when only alginic acid is used, the aggregates are small and difficult to filter.

According to the invention - by the combination of carrageenan and alginic acid, a remarkable synergistic effect can be achieved, which is completely unexpected.

There are several types of carrageenan, such as kappa, iota, and lambda, and any of them can be used in the present invention, and the metal ion that binds to carrageenan may be potassium, sodium, calcium, or the like. Among these, the kappa type and iota type are particularly preferred, and calcium is preferred as the metal ion. Although various metal ions can be bound to alginic acid, monovalent metals, particularly sodium and potassium, are preferred as the bound metal ions, in order to make the effect of aggregation noticeable. The effects of the present invention are particularly remarkable when a kappa or iota type calcium salt is used as the carrageenan, and this is used in combination with an alkali metal salt of alginic acid.

In the present invention, the amount (weight) of the mixture of carrageenan and alginic acid added to the raw sake is 1. Another 200
If the amount is more than 0 ppm, it will have a lowering effect, but it will be economically disadvantageous, and it may cause unfavorable phenomena such as thickening and gelation for sake, and it will subtly impair the original taste of sake. It is also possible. Further, the weight ratio of carrageenan and alginic acid is preferably 20:1 to 1:40, and as it deviates from this range, the synergistic effect on lowering the weight decreases. The preferred ratio of carrageenan and alginic acid is 10:
1 to 1:10.

Both carrageenan and alginic acid are preferably added in the form of an aqueous solution. Further, carrageenan and alginic acid may be mixed in advance and added, but aqueous solutions may be prepared separately and these aqueous solutions may be added sequentially or simultaneously.

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 as aids. You can also do it.

In the examples below, the filterability index was defined as follows. 5. Gradually pass down the sake in the measuring cylinder at an angle while suctioning it with an aspirator into the Toyo Roshi Dust Type 2 Qualitative P paper, and easily finish E passing without clogging the F paper. A rating of 1 indicates that clogging occurred, and the ratings were divided into 5 grades.

Example 1 1 oml of a 1% aqueous solution of calcium salt of iota carrageenan at a temperature of 60°C was added to 160ml of raw sake and stirred, and then 1 oml of a 1% aqueous solution of sodium alginate salt at a temperature of 60°C was added and stirred.

Pour this mixture into a 200 ml graduated cylinder.
Distilled water was added so that the total volume was 200 ml, and the mixture was stirred and allowed to stand still. Table 1 shows the results of tracking the subsequent state of lowering over time.

Table 1 Examples 2 to 8 and Comparative Examples 1 to 6 Experiments similar to those in Example 1 were conducted with different types and blending ratios of additives. The results are shown in Table 2.

Regarding the types of carrageenan, 1-Ca represents the calcium salt of iota carrageenan, k- represents the potassium salt of kappa carrageenan, and 1-Na represents the sodium salt of iota carrageenan. The type of alginate is indicated by the corresponding metal ion.

In addition, in the column of dispersion state after 1 hour to 48 hours of standing, flocculation indicates that coagulation and precipitation have started and the formation of aggregates, and sedimentation indicates that the coagulation has completely settled. . The dispersion indicates that there is no formation of aggregates and the sample is in a stable cloudy state (a state of dispersion).

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Claims (1)

[Claims] A method for lowering sake, which comprises adding a mixture of carrageenan and a monovalent metal salt of alginic acid to raw sake or raw sake after pasteurization, and separating the precipitated residue.