JPS5918985B2 - How to lower sake - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for rapidly lowering sake, which is characterized by bringing sake into contact with silica gel under heating.

In general, sake aging refers to the temperature and temperature during which sake is stored.
By receiving external factors such as light irradiation, water-soluble proteins derived from rice, rice malt, or yeast are
A general term for substances that become insolubilized by interaction with other water-soluble substances, and appear as oriflocc or turbidity.

Normally, the presence of these grains in sake reduces its commercial value, so when producing sake, a grain-lowering agent mainly composed of persimmon astringent and protein such as gelatin is added.
By adsorbing mainly water-soluble proteins, which are the substances that cause sludge, sludge grows and settles, and is removed by a filtration process, which is an essential step.

However, this process requires 2 to 5 days to complete, so it is desirable to shorten the time, and if persimmon juice is used, consideration must be given to preventing flavors eluted from the persimmon juice and contamination by bacteria. is necessary.

Therefore, the present inventors have been conducting research on a new method for reducing the seasoning liquid with the aim of simplifying the process and shortening the time. (Japanese Patent Application No. 70392/1982).

This method allows silica gel to adsorb proteins that cause staleness, which are derived from rice or rice malt.
The present inventors have investigated the possibility of using silica gel as a method for lowering the slag of sake, and have come to recognize its effectiveness.

That is, according to the present invention, after fermentation and maturation in the production of sake, solid-liquid separation is performed, and silica gel is added to the pasteurized sake (hereinafter referred to as sake before fermentation),
The extremely quick processing process, in which the silica gel is immediately removed after a short period of contact at high temperatures, produces sake with no inferiority in flavor or turbidity, compared to sake produced by the conventional method of lowering sake using persimmon astringent, etc. Sake with commercial value can be obtained.

In the present invention, the effect of lowering the liquid content was considered by measuring turbidity, but turbidity is generally used as a standard for the effect of lowering the liquid content of sake, and if the turbidity of sake has been sufficiently reduced, it is considered to be lowering the liquid content. It is said that it has sufficient commercial value.

A more detailed explanation will be given below using experimental examples.

Example 1 The silica gel treated sample is prepared as follows.

In other words, 0.05% W/V for sake before aging.
~0.5% W/V amount of silica gel (Thyroid 244:
(manufactured by Fuji Davison) and stirred at 70°C for 1 minute to ensure sufficient contact.

After cooling, the silica gel was removed by filtration, and the samples were untreated sake before rinsing, persimmon astringent 0.1% V/V and gelatin 0.01.
% W/V was added, stirred, and left to stand for 48 hours.

Table 1 shows the turbidity of each sample measured based on the method described in the third revised National Tax Agency prescribed analysis method commentary published by Japan Brewing Association on December 20, 1970, pages 26 to 28. The value was shown.

From the above results, it was observed that the turbidity of the silica gel treated sample was sufficiently reduced compared to the untreated sample before being lowered.

In particular, in the case of adding 0.1% W/V or more, the turbidity decreased in a very short period of time and was almost the same as that of the conventional method.

According to the turbidity measurement section of the above analysis method, turbidity of 100 or above is cloudy, 70 or above is bad (around 50 is good, and 30 or below is very clear). .

Generally, using this measurement method, if the measured value is 20 or less, it is considered that there is no problem with sake turbidity.

This means that undecomposed rice proteins, enzymes derived from rice malt, and yeast proteins, which are said to be the main causes of white sake, are adsorbed by silica gel.
It was speculated that this was due to the fact that it had been removed.

Therefore, the content of N-component in each sample was measured.

In the measurement, 3 ml of water and Bio-Rad Protein Assay Dye Reagent Concentrate (Bio-Rad Pr
otein As5ayDye Re, agent
Add 1 ml of Concentrate) and
After standing for a minute, the absorbance at 590 nm was determined, and the removal rate of the N-component in each sample was calculated from the relative value.

As shown in Table 2, it was found that a large amount of N-component was clearly removed by the silica gel treatment, and that the removal rate increased as the amount of silica gel added increased.

This can fully prove what was inferred from the comparison with the turbidity shown in Table 1.

Next, regarding the temperature conditions for the filtration treatment using silica gel, silica gel of 0.1% W/V was heated and stirred for 1 minute at each temperature, and the turbidity of the resulting sake was measured.

As a result, as shown in Table 3, it was shown that the higher the heating temperature, the greater the decrease in turbidity.

Furthermore, according to a sensory evaluation conducted by an expert panel regarding the amount of silica gel used, it appears that when the amount used is 0.5'% W/V or more, the aroma of sake changes.

From the above, the amount of silica gel used, processing conditions, etc. should be determined depending on the properties of the target sake and the setting of allowable turbidity, but the amount added is 0.1%.
It has been found that sufficient effects can be observed if the W/V and temperature are set at 60° C. or higher.

In this way, the present invention has made it possible for the first time to set up an extremely quick sake-lowering process in which silica gel is added to the sake before it is cooled, heated and stirred, and then immediately filtered. It was revealed that the obtained sake showed a sufficient reduction in turbidity, that is, protein removal, even when compared to sake made by the conventional method using persimmon astringent or the like.

The cause of sake lowering is still not clear, and there may be multiple factors. Since a significant decrease in turbidity is observed, it is clear that the method according to the present invention is a sufficiently effective method as a method for lowering the cage.

In addition, in the present invention, we have considered sake that has been subjected to fermentation and maturation, where the post-liquid is separated and pasteurized as sake before aging, but considering the silica gel treatment conditions, it is possible to perform the silica gel aging treatment according to the present invention at the same time as the pasteurization process. will be easily understood.

Note that the silica gel used here has a surface area of 1oO to 80
It is porous silica having physical properties of 0 ml/g, pore volume of 0.4 to 2.5 ml/g, and average particle diameter of 50 μm or less.

For example, the product names manufactured by Fuji Davison Co., Ltd., Thyroid 244, Thyroid 266, Thyroid 150, Thyroid 72, Thyroid 74, Thyroid 7
9, 404, 620, 63, 65, etc.

The present invention will be specifically described below with reference to Examples.

Example 1 (1) Ferment and mature according to the following Junmai brewed sake formulation,
Pure rice sake separated from solid and liquid was used as the test liquid.

0.3 ml of persimmon juice and 0.03 P of gelatin were added to 300 rrtl of the test solution, stirred, allowed to stand for 48 hours, and filtered to obtain 300 TL of pure rice sake.

This was used as a control sake.

Turbidity was 10. (11) Thyroid 244.0.31 was added to 300 TL of the sample solution, heated, stirred at 70°C for 1 minute, cooled, and immediately strained to make 300 rut of pure rice sake! I got it.

The junmai sake obtained in this way had a turbidity of 12 when compared to the control sake, and was stable and had a good flavor even after being stored at 30℃ for 3 months after bottling. .

Claims (1)

[Claims] 1. A method for lowering sake, which is characterized by contacting sake with silica gel of 0.1% W/V or more at a temperature of 60° C. or higher.