JPS6043949B2 - Method for removing dregs from liquid foods that produce turbidity mainly composed of proteins - Google Patents
Method for removing dregs from liquid foods that produce turbidity mainly composed of proteinsInfo
- Publication number
- JPS6043949B2 JPS6043949B2 JP58134414A JP13441483A JPS6043949B2 JP S6043949 B2 JPS6043949 B2 JP S6043949B2 JP 58134414 A JP58134414 A JP 58134414A JP 13441483 A JP13441483 A JP 13441483A JP S6043949 B2 JPS6043949 B2 JP S6043949B2
- Authority
- JP
- Japan
- Prior art keywords
- liquid foods
- mainly composed
- silica sol
- proteins
- slag
- 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
Links
- 235000021056 liquid food Nutrition 0.000 title claims description 16
- 108090000623 proteins and genes Proteins 0.000 title claims description 10
- 102000004169 proteins and genes Human genes 0.000 title claims description 10
- 238000000034 method Methods 0.000 title description 12
- RMAQACBXLXPBSY-UHFFFAOYSA-N silicic acid Chemical compound O[Si](O)(O)O RMAQACBXLXPBSY-UHFFFAOYSA-N 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 10
- 239000002893 slag Substances 0.000 claims description 10
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 9
- 238000004062 sedimentation Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 2
- 235000011511 Diospyros Nutrition 0.000 description 7
- 244000236655 Diospyros kaki Species 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 6
- 235000018553 tannin Nutrition 0.000 description 6
- 229920001864 tannin Polymers 0.000 description 6
- 239000001648 tannin Substances 0.000 description 6
- 108010010803 Gelatin Proteins 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 235000011852 gelatine desserts Nutrition 0.000 description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000003638 chemical reducing agent Substances 0.000 description 3
- 239000010802 sludge Substances 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 101100353042 Mycobacterium bovis (strain BCG / Pasteur 1173P2) lnt gene Proteins 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229910052681 coesite Inorganic materials 0.000 description 1
- 229910052906 cristobalite Inorganic materials 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000008394 flocculating agent Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 101150028022 ppm1 gene Proteins 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229910052682 stishovite Inorganic materials 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 229910052905 tridymite Inorganic materials 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
【発明の詳細な説明】
本発明は、保存中に主としてタン自責からなる混濁を
生する液状食品の滓下げ方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for removing the dregs of a liquid food that produces turbidity mainly due to sludge during storage.
〔発明の背景および従来技術の説明〕 酒類または醤油
などの液状食品は、その流通過程において時間を経過す
ると混濁を生ずる。[Background of the Invention and Description of the Prior Art] Liquid foods such as alcoholic beverages and soy sauce become cloudy over time during the distribution process.
この混濁はその製造工程の濾過の際に除去されなかつた
浴存タン自責が、徐々に析出することに起因するといわ
れている。このために、これらの液状食品は、その製造
過程における濾過後に、加温して混濁を生する物質の凝
集を促進する処理、すなわち滓下げ処理を行つているが
、従来の滓下げ処理は、３〜７日間を要する。滓下げ処
理に要する時間を短縮するために、凝集剤、すなわち滓
下げ剤を使用する多くの方法が知られている。本発明者
らは、この種の方法として、タン自責を主体とする混濁
を生ずる液状食品に、タンニン（柿しぶ）、タン自責お
よびポリアクリル酸ソーダを加えて、凝集物質の沈降を
促進し、これによつて滓下げ処理に要する時間を大巾に
短縮する方法を開発した（特公昭５４−１０６４０号公
報）。この方法では、滓下げ処理に要する時間を短縮で
きる点では優れた方法であるが、柿しぶは天然物である
がゆえに、夾雑物に変動があるために、柿しぶを使用し
ない従来法ものに比べて、製品の風味が劣る場合がある
。この点を解消するために、本発明者らは、さらに研究
を重ね、従来法におけるタンニンの代りにシリカゾルを
使用すると、製品の風味を劣化させることなく、滓下げ
に要する時間を短縮できることを見出し、本発明に到達
したのである。〔発明の目的および発明の要約〕
本発明の目的は、製品の風味を劣化させることなく、
滓下げに要する時間を短縮しうる液状食品の滓下げ方法
を提供することにある。This turbidity is said to be caused by the gradual precipitation of residual sulfur in the bath that was not removed during filtration during the manufacturing process. For this reason, after filtration in the manufacturing process, these liquid foods are heated to promote agglomeration of substances that cause turbidity, that is, slag removal treatment. It takes 3 to 7 days. A number of methods are known for using flocculants, or slag removers, to reduce the time required for the slag removal process. As a method of this kind, the present inventors added tannin (persimmon shibu), tan self-containing material and sodium polyacrylate to a liquid food that produces turbidity mainly composed of tan self-containing substances, thereby promoting the sedimentation of aggregated substances. As a result, a method was developed to significantly shorten the time required for slag removal treatment (Japanese Patent Publication No. 10640/1983). This method is an excellent method in that it can shorten the time required for removing the slag, but since persimmon Shibu is a natural product, there are fluctuations in impurities, so conventional methods that do not use Persimmon Shibu are not recommended. In comparison, the flavor of the product may be inferior. In order to solve this problem, the present inventors conducted further research and found that using silica sol instead of tannin in the conventional method could shorten the time required for removing the slag without degrading the flavor of the product. , we have arrived at the present invention. [Object of the invention and summary of the invention] The object of the present invention is to reduce the flavor of the product without deteriorating its flavor.
To provide a method for removing the dregs of a liquid food product which can shorten the time required for removing the dregs.
本発明は、タン自責を主体とする混濁を生ずる液状食
品に、シリカゾル、タン自責およびポリアクリル酸ソー
ダを加えて、食品の風味を損なうことなく、凝集物質の
沈降を促進することを特徴とする液状食品の滓下げ方法
である。The present invention is characterized in that silica sol, tongue filtration, and sodium polyacrylate are added to a liquid food that causes turbidity mainly due to tongue filtration, thereby promoting the settling of aggregated substances without impairing the flavor of the food. This is a method for removing dregs from liquid foods.
本発明におけるタン自責を主体とする混濁を生ずる液
状食品には、清酒、ブドー酒、ビールおよびその他の醸
造酒および醤油などの調味料がある。In the present invention, liquid foods that produce turbidity mainly due to tanning include sake, grape wine, beer, other brewed liquors, and seasonings such as soy sauce.
本発明によると、これらの液状食品に、シリカゾル、
夕？自責およびポリアクリル酸ソーダの水溶液を加え、
よく攪拌すると、これらの液状食品中の混濁物質は直ち
に凝集して沈降する。According to the present invention, these liquid foods contain silica sol,
evening? Add an aqueous solution of sodium polyacrylate and
When thoroughly stirred, the turbid substances in these liquid foods immediately aggregate and settle.
シリカゾルの添加量は、液状食品中の混濁物質の量にも
よるが、通常の場合、１００〜１，０００ｐｐｍ１好ま
しくは２００〜５００ｐｐｍのシリカゾル濃度を得る量
であり、またタン白質の添加量は、通常の場合１〜２０
０ｐｐｍ１好ましくは１〜５０ｐｐｍのタン白質濃度を
得る量であり、さらにポリアクリル酸ソーダは、１〜１
００ｐｐｍ１好ましくは５〜５０ｐｐｍの濃度を得る量
である。シリカゾルは、シリカのコロイド溶液を安定に
して利用しやすくしたものであつて、通常ＳｉＯ２濃度
が３０％（重量）の水溶液として市販されているので、
これをそのまま使用することができる。The amount of silica sol added depends on the amount of turbid substances in the liquid food, but it is usually an amount that provides a silica sol concentration of 100 to 1,000 ppm, preferably 200 to 500 ppm, and the amount of protein added is Normally 1-20
The amount of sodium polyacrylate is preferably 1 to 50 ppm, and the amount of sodium polyacrylate is 1 to 1.
00 ppm1 is preferably the amount to obtain a concentration of 5 to 50 ppm. Silica sol is a stable and easily available colloidal solution of silica, and is usually commercially available as an aqueous solution with a SiO2 concentration of 30% (by weight).
This can be used as is.
タン白質としては、ゼラチン、力ティン、卵白および小
麦タンパクの外に、いかなるタン白質であつても、これ
を使用することができるが、水溶液の状態で使用するの
で、水溶性のタン白質であることが好ましい。ポリアク
リル酸ソーダとしては、市販のものをそのまま使用する
ことができるが、通常１０％程度の水溶液の形て使用す
る。In addition to gelatin, protein, egg white, and wheat protein, any protein can be used as the protein, but since it is used in the form of an aqueous solution, it is a water-soluble protein. It is preferable. Commercially available sodium polyacrylates can be used as they are, but they are usually used in the form of a 10% aqueous solution.
シリカゾルは、タン白質またはポリアクリル酸ソーダの
いずれかと予め混合しておくことができる。The silica sol can be premixed with either protein or sodium polyacrylate.
次に本発明の実施例を説明するが、本発明はこれらの例
に限定されるものではない。Next, examples of the present invention will be described, but the present invention is not limited to these examples.
実施例１
上槽後の清酒１８０ｋｔに対して、４００ｐｐｍ×１８
０ｋ９のシリカゾル、２．５ｐｐｍ×１８０ｋ１のゼラ
チンおよび１０ｐｐｍ×１８０ｋ１のポリアクリル酸ソ
ーダを加え、よく攪拌した。Example 1 400ppm x 18 for 180kt of sake after upper tank
0k9 silica sol, 2.5ppm x 180k1 gelatin and 10ppm x 180k1 sodium polyacrylate were added and stirred well.
清酒中の混濁物質は直ちに凝集し、２０ＣＪｎ／分の沈
降速度て凝集物質が沈降した。この沈降速度は、シリカ
ゾルの代りに柿しぶ（タンニン）を使用した従来法と同
等であるが、清酒の風味は、滓下げ剤を使用しないもの
と同等であつた。実施例２
実施例１におけるゼラチンの代りに、５０ｐｐｍ×１８
０ｋｔの力ティンを使用した。The turbid substances in the sake were immediately flocculated, and the flocculated substances were sedimented at a sedimentation rate of 20 CJn/min. This sedimentation rate was the same as that of the conventional method using persimmon tannin instead of silica sol, but the flavor of the sake was the same as that of the sake without the use of a descaling agent. Example 2 Instead of gelatin in Example 1, 50 ppm x 18
A force tin of 0 kt was used.
凝集物質の沈降速度は２１ｃｍ／分であり、シリカゾル
の代りに柿しぶ（タンニン）を使用した従来法と同等で
あつたが、清酒の風味は、滓下げ剤を使用しないものと
同等であつた。実施例３
実施例１におけるゼラチンの代りに、２０ｐｐｍ×１８
０ｋ１の卵白を使用した。The sedimentation rate of the flocculated substances was 21 cm/min, which was the same as that of the conventional method using persimmon tannin instead of silica sol, but the flavor of the sake was the same as that without using the slag-reducing agent. . Example 3 Instead of gelatin in Example 1, 20 ppm x 18
0k1 egg white was used.
凝集物質の沈降速度は２０Ｃ７７！／分であり、シリカ
ゾルの代りに柿しぶ（タンニン）を使用した従来法と同
等であつたが、清酒の風味は、滓下げ剤を使用しないも
のと同等であつた。実施例４
実施例１におけるゼラチンの代りに、４５ｐｐｍ×１８
０ｋＬの小麦粉を使用した。The sedimentation rate of flocculated substances is 20C77! /min, which was the same as the conventional method using persimmon tannin instead of silica sol, but the flavor of the sake was the same as that without using the slag-reducing agent. Example 4 Instead of gelatin in Example 1, 45 ppm x 18
0kL of flour was used.
凝集物質の沈降速度は１８ゐａ／分であり、シリカゾル
の代りに柿しぶ（タンニン）を使用した従来法と同等で
あつたが、清酒の風味は、滓下げ剤を使用しないものと
同等であつた。〔発明の効果〕
本発明によると、上記の液状食品の混濁物質を凝集し、
沈降する速度が大きくなるので、その滓下げに要する時
間を大巾に短縮することができる。The sedimentation rate of the flocculated substances was 18 a/min, which was the same as the conventional method using persimmon tannin instead of silica sol, but the flavor of the sake was the same as that without using the slag-reducing agent. It was hot. [Effects of the Invention] According to the present invention, the turbid substances in the liquid food mentioned above are aggregated,
Since the sedimentation speed increases, the time required to lower the slag can be greatly shortened.
またシリカゾルを、タン白質またはポリアクリル酸ソー
ダにいずれかと予め混合しておくことができるので滓下
げ工程が簡単になるという利点もある。Furthermore, since the silica sol can be mixed in advance with either protein or sodium polyacrylate, there is an advantage that the slag removal process is simplified.
さらに本発明によると、滓下げを行なつた液状食品は、
滓下げ剤を使用せずに滓下げを行なつた製品と全く同等
であつて、品質の低下がない。Furthermore, according to the present invention, the liquid food that has been subjected to slag removal is
It is completely equivalent to a product that is removed from the sludge without using a sludge remover, and there is no deterioration in quality.
Claims (1)
リカゾル、タン白質およびポリアクリル酸ソーダを加え
て、食品の風味を損なうことなく、凝集物質の沈降を促
進することを特徴とする液状食品の滓下げ方法。1. A liquid food that is characterized by adding silica sol, protein and sodium polyacrylate to a liquid food that is mainly composed of protein and which causes turbidity to promote the sedimentation of flocculated substances without impairing the flavor of the food. How to lower the slag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58134414A JPS6043949B2 (en) | 1983-07-25 | 1983-07-25 | Method for removing dregs from liquid foods that produce turbidity mainly composed of proteins |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58134414A JPS6043949B2 (en) | 1983-07-25 | 1983-07-25 | Method for removing dregs from liquid foods that produce turbidity mainly composed of proteins |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6027376A JPS6027376A (en) | 1985-02-12 |
| JPS6043949B2 true JPS6043949B2 (en) | 1985-10-01 |
Family
ID=15127822
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58134414A Expired JPS6043949B2 (en) | 1983-07-25 | 1983-07-25 | Method for removing dregs from liquid foods that produce turbidity mainly composed of proteins |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6043949B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07119994A (en) * | 1993-10-28 | 1995-05-12 | Nec Corp | Recycle duct system |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3820393A1 (en) * | 1988-01-18 | 1989-07-27 | Stabifix Brauerei Technik Gmbh | METHOD FOR REDUCING THE PORES OF A FILTER MEDIUM FOR BEVERAGES |
| US8409647B2 (en) | 2008-08-12 | 2013-04-02 | E. I. Du Pont De Nemours And Company | Silica microgels for reducing chill haze |
-
1983
- 1983-07-25 JP JP58134414A patent/JPS6043949B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07119994A (en) * | 1993-10-28 | 1995-05-12 | Nec Corp | Recycle duct system |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6027376A (en) | 1985-02-12 |
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