JPS603460B2 - Method for lowering seasoning liquid containing high sugar concentration - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for rapidly defrosting a seasoning liquid containing a high sugar concentration, which is characterized by bringing the seasoning liquid containing a high sugar concentration into contact with silica gel under heating.

In general, fermentation is caused by temperature changes during the storage period of the product.
It is a general term for substances that become insolubilized due to external factors such as light irradiation conditions, and it is known that the main factor is insolubilization due to denaturation of water-soluble proteins.

In seasoning liquids containing high sugar concentration that are mainly made from rice and rice malt, such as hon-mirin, fermented seasoning liquid, and mirin-like seasonings, the water-soluble protein is derived from oryzenin, which is a rice decomposed protein, or from rice malt. It is said that it is an enzyme protein such as amylase. Since the commercial value of the above-mentioned brewed products is significantly reduced due to the occurrence of dregs, a process called "removal of dregs" is essential in the manufacturing process, and a method is used to remove the substances that cause dregs in advance. In the conventional slag lowering process, a sludge lowering agent such as persimmon juice is first added, and substances causing sludge are adsorbed to this to form an sludge floc, which is then removed by furnace filtration. However, since this orifloc generally has extremely poor filtration properties, a method is used in which it is preliminarily sufficiently precipitated and then purified from the supernatant by filtration. Seasoning liquids containing high sugar concentration are affected by the viscous nature of the liquid or the size of the liquid specific gravity due to the high sugar concentration, and if persimmon juice is used alone as a liquid lowering agent, the formed liquid flocs will hardly settle. , A method has been implemented in which wheat protein or purified protein Oritol (trade name: manufactured by Nikken Ib Gakusha) is used in combination with persimmon juice to increase the size of the orifloc produced and to increase the sedimentation rate.

However, even with this method, a quiet period of 5 to 10 days is required to sufficiently settle the orifloc, and especially in winter, the substances in the liquid deteriorate further, so it is necessary to spend a longer period of time for the purpose of settling the orifloc. We are in a situation where we have no choice but to do so. The length of the number of days required for Orifloc to settle is as follows:
This is especially important for mirin-style seasoning liquids where the alcohol content is less than lv/v%, and strict manufacturing control is essential as there is a high risk that the quality of the product will deteriorate due to contamination with bacteria during this process. It becomes. If it were possible to shorten the downtime of the ori-flock, it would not only be possible to rationalize the manufacturing process and shorten the number of manufacturing days, but it would also be expected to greatly contribute to improving manufacturing management. With the aim of simplifying the cage lowering process and shortening the time, the present inventors have repeatedly researched various cage lowering agents and their usage, and have found that by using silica gel under heating, the cage lowering period can be significantly reduced. I found out that it can be shortened.

That is, the present invention takes advantage of the property of silica gel to adsorb certain types of proteins, and makes it contact with a seasoning liquid containing a high sugar concentration under heating of 50 qo or more to adsorb and remove stale substances in a short period of time. The present invention is a novel rapid origination lowering method characterized by: The property of silica gel to adsorb certain types of proteins is already well known, and this property has been utilized to be applied to analytical techniques such as liquid chromatography.

Furthermore, in the American and German beer industries, a method using silica gel has been put into practical use to remove water-soluble proteins mainly derived from malt, which are said to cause turbidity in beer upon cooling. However, as will be described later, in the high sugar concentration seasoning liquid that is the subject of the present invention, the temperature conditions normally used for beer, that is,
At 10:00 pm or at room temperature, the effect of lowering the weight is extremely insufficient, and unless heating conditions are used in combination, the effect of lowering the weight is not fully realized. A method of using silica gel for the purpose of lowering the texture of a seasoning containing a high sugar concentration and contacting the silica gel under heating has not been known in the past, and has been clarified for the first time by the present invention. The definitions of silica gel, high sugar concentration-containing seasoning liquid, mirin-like seasoning liquid, and fermentable seasoning liquid as used in the present invention are as follows.

Silica gel has a surface area of 100 to 800 mm, a pore volume of 0.4 to 2.5 mm, an average particle diameter of 50 mm or less, preferably a surface area of 200 to 400 mm, and a pore volume of 0.8 mm. ~2
．． It is a porous silica having a particle size of 0, an average particle size of 20, and the following physical properties. For example, the product names manufactured by Fuji Davison Chemical Company are Cyroid 244, 260, 15Q, and 7.
There are 4, 79, 404, 620, 63, and 65.
In the present invention, silica gel having superior physical properties can be used, but the optimum range of physical properties may be selected depending on the type of high sugar concentration-containing taste liquid and the processing conditions for lowering. High sugar concentration seasoning liquid is a general term for liquid seasonings containing a total sugar content of 3 skin/v% or more, and includes, for example, hon mirin, mirin-like seasonings, fermentable seasoning liquids, and the like. Mirin-style seasoning has a total sugar content of 5 skin/v% or more, alcohol lv/
Although it is a liquid seasoning containing v% or less and is mainly produced by a brewing process, it may be a seasoning liquid that does not depend on the brewing process as long as it has the above composition. Fermentable seasoning liquid is a liquid seasoning that uses rice and/or other complete rice and koji as main raw materials, is produced through an alcohol fermentation process, and contains a total sugar content of 3 skin/v% or more. Next, the effectiveness of the present invention will be explained using experimental examples.

Experimental Example 1 Hon mirin was produced by a conventional method, and porous silica gel (Syroid 244) was added in 0.01 to 1. Skin/v% was added to the mixture, and the mixture was washed between three capes of sand at 290 and 7 pi○, cooled, and then filtered to obtain a product.

This was stored at 40 qo for 1 month and 3 months, and the occurrence of sludge was observed. The results are shown in Table 1. Table 1
Storage test results 10: sludge was generated -: sludge was formed. From Table 1, the amount of silica gel added was 0.01 to 1. skin/v
All products obtained at a treatment temperature of 25qo within the range of
Although sludge was generated when the addition amount was 0.01 w/v %, no sludge was observed at all when the addition amount was other than 0.01 w/v %, which clearly shows the effectiveness of the heat treatment of the present invention.

It should be noted that the untreated product already developed sludge after one week of storage. In the case of the beer mentioned above, silica gel is fully effective at room temperature, but the reason why it is not effective with high sugar concentration preparations is because the types of proteins that cause silica gel are different in both cases. This is thought to be due to differences in the adsorption of *. Component analysis and sensory evaluation were performed on each product that had a lowering effect in Experimental Example 1 and on mirin obtained by a conventional method, and the influence of the method of the present invention on the quality of the final product was investigated.

The results are shown in Table 2. Table 2' Ingredient analysis values and sensory evaluation Table 2 shows that there is almost no difference in the component composition of any sample compared to the control hon mirin, and as the amount of silica gel used increases, the group's It is clear that although a slight increase and decrease in total nitrogen is observed, the extent is minute and is within a range that does not affect the quality of the product.

On the other hand, in the results of sensory evaluation, the amount of silica gel used was 1. Although the flavor balance of the product obtained with sail/v% changed slightly, at other amounts, products with flavor quality comparable to that of the control hon mirin were obtained. Experimental Example 2 0.5 w/v% of Cyroid 244 was added to the stock solution of Hon Mirin prepared in the same manner as in Experimental Example 1, and 4 pi○, 50qo, 60qo, 70mu○, and 80゜ were added.
Hon mirin products were produced by boiling three times in the sand at each temperature of 0, cooling, and then heating in the oven.

This was stored at 40°C for 1 hour and 3 months, and the occurrence of sludge was observed. The results are shown in Table 3. Table 3 Preservation test results 10: There was some sludge. Soil: Very small amount of sludge was formed. As is clear from Table 3, after storage at 40℃ for 3 months,
The product obtained at a treatment temperature of 40 pm generated dregs, and a very small amount of dregs was observed at a treatment temperature of 5 pm, but no dregs were observed at any other treatment temperature.

Although the product obtained at a treatment temperature of 50℃ generated a very small amount of slag during a storage test at 40℃ for 3 months, it was possible to further enhance the sludge-reducing effect by increasing the contact time between the treatment solution and silica gel. Considering that this is possible and that the storage conditions in the market distribution of high sugar concentration compound seasoning liquid are much milder than those in the experimental example, the heating temperature 5.
P0 is well within the practical temperature range. Next, a specific method of the present invention will be explained in detail. In order to reduce the temperature of the high-sugar-containing seasoning liquid of the present invention, the undiluted solution before being removed is brought into contact with porous silica gel under heating at a temperature of 50 pm or more to adsorb the protein that causes the formation of dregs onto the silica gel. This is done by removing.

The amount of silica gel added is 0.01w/v relative to the processing solution.
If it is less than 0.025w/%, the effect of lowering the temperature is insufficient.
v% or more is sufficient, and the effect of lowering the grain becomes stronger in proportion to the increase in the amount added; however, 1. If the sail/v% or higher, as mentioned above, the quality of the product will be slightly affected. If the heating temperature is 40° C. or lower, the effect of lowering the grain is insufficient, and if the heating temperature is 50° C. or higher, it is better.The higher the temperature, the stronger the grain lowering effect, but on the other hand, the quality of the product is slightly affected. For example, when the amount of silica gel added is as small as 0.025 w/v%, 12 minutes of rat sand is sufficient even at the lowest temperature of 50:00, and as the amount of silica gel added increases and the heating temperature increases, the heating time becomes shorter. A sufficient effect of lowering the cage can be obtained in a short amount of time. The amount of silica gel added, heating temperature and heating time are interrelated.
The optimum conditions for each should be selected in consideration of the quality and economic efficiency of the final product. o Both a batch method and a continuous method can be used for contacting the high sugar concentration-containing seasoning liquid with the silica gel.

In the case of a batch method, a predetermined amount of silica gel is added to a high sugar concentration compound seasoning solution, and after cooling it at a predetermined temperature for a predetermined period of time, it is immediately passed through an oven, or the protein causing the sagging is adsorbed by means such as centrifugation. It is sufficient to remove the porous silica gel.
In particular, when performing furnace filtration, the silica gel treated with the above method has significantly superior furnace filtration properties compared to the conventional orifloc produced with an ori-lowering agent such as persimmon astringent. This also has the effect of improving the recovery rate and bull windfall. In the case of a continuous system, a seasoning solution containing high sugar concentration that has been preheated to a predetermined temperature is passed through a column packed with a predetermined volume of silica gel, and then cooled to pass through the furnace, and a clear final product is produced without a centrifugation step. This is even more advantageous because it allows you to obtain As stated above, the present invention is a method for lowering grains, which consists of contacting a seasoning solution containing a high sugar concentration with silica gel under heating at a temperature of 50 mm or higher to adsorb and remove grain-causing proteins, and The effects of this method are remarkable in terms of improved workability, shorter period, improved product yield, and simplification of manufacturing control compared to the previous method, and it is a completely new and useful method.

Examples will be shown and specifically explained below.

Example 1 (i) Mix 270 g of sticky steamed rice, 0 g of rice malt, 400 g of 36% alcohol, and 350 g of starch syrup,
After aging for 30 days, the liquid from which the field liquid was separated was made into Houjihon mirin.

Sample Hon Mirin 300 [Persimmon Shibu 0.3 secretion, Oritol 4
0M (manufactured by Nikken Kagaku Co., Ltd.) was added, stirred well, left to stand for 48 hours, and then filtered. Hon mirin (46% total sugar) was used as a control. (
ii) Thyroid 244 (surface area 3
00 / night, pore volume 1.6 secretions, average particle size 35A
) was added at 2.5 liters, and after lighting for 30 seconds at 7 and 0, the mixture was cooled to room temperature.

Immediately, it was purified through a furnace to obtain Hon Mirin 1.0. The obtained hon mirin had no difference in composition or sensory properties compared to the control hon mirin, and 4 did not develop any sludge even in storage tests for 0 and 3 months. Example 2
(i) Add 500 ml of rice malt and 300 turquoise water, and add 6 ml;
I let it self-extinguish for two hours.

After adding 000 starch syrup (water content 25%) and 150 yen (wheat gluten decomposition liquid: total nitrogen = 2.0%) to this, the solid-liquid separated liquid was used as a Tokyo Mirin-style seasoning liquid. 200 g of mirin-style seasoning liquid with 0.30 g of persimmon juice, Oritol 6
A mirin-style seasoning liquid (total molasses %) prepared by adding 0-9 (manufactured by Nikken Kagaku Co., Ltd.), stirred thoroughly, and then filtered in the oven for 4 hours was used as a control.
(ii) Cyroid 620 (surface area 300〆, Tsumugi hole volume 1.25〆) for 1.5〆
In the evening, 0.75 t of acetate (average particle size 20 μm) was added, heated at 500 m for 5 minutes, and then cooled to room temperature. It was immediately filtered and purified to obtain 1.5 mirin-like seasoning liquid. The mirin-style seasoning liquid obtained in this way has no difference in composition or sensory perception compared to the control mirin-style seasoning liquid.40
qo, no sagging occurred even in a 3 month storage test. Example 3 (i) 200 g of sake lees, 450 g of base liquid (35% water), 15 g of rice malt, 25 g of protein, 35 g of salt added and 2
Yeast was added to 000' and fermented for 2 to 7 days to separate solid and liquid. After sterilizing the separated liquid, 2 times syrup was added to it.
800 Yu (30% water), 95% denatured alcohol 480
', add 150 yen of rice malt, 90 yen of salt and make 1 at 30 qo.
The liquid that was aged for 0 days and separated into solid and liquid was used as a teaching liquid.

Add 9 of persimmon juice 0.4 and 50 of Oritol (manufactured by Nikken Ihi Gakusha) to 400 g of the sample liquid, stir well, and after the anchor has cooled for 4 hours, fermentable seasoning liquid suitable for the furnace (total Hashiji %) was used as a control. (
ii) Thyroid 266 (surface area 300〆, pore volume 1.6, average particle size 3.0)
Add 1.5 ta of 0m) and heat while praying well until 80 ml.
After reaching ℃, it was immediately cooled to room temperature.

Claims (1)

[Claims] 1. A method for lowering the seasoning liquid containing a high sugar concentration, which comprises bringing the seasoning liquid containing a high sugar concentration into contact with silica gel of 0.025 w/v% or more per amount of treated liquid under heating at 50° C. or higher.