JP2006204293A - Agent for precipitating lees of alcoholic beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a safe agent for precipitating lees, capable of rapidly coagulating proteins and turbidity in an alcoholic beverage without affecting quality of the alcoholic beverage in a step for precipitating the lees of the alcoholic beverage. <P>SOLUTION: The agent for precipitating the lees contains a rice bran protein. The invention is completed by discovering that the problems are solved by containing a solvent extract of the rice bran containing the rice bran protein. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an orientation reducing agent containing rice bran protein.

  One of the liquor manufacturing processes is a process of reducing the orientation. Ori reduction is the work of precipitating proteins and turbidity present in alcoholic beverages and removing protein and turbidity from alcoholic beverages by operations such as filtration, and is necessary before filling alcoholic beverages as products. It is a process. If the removal of protein, etc. present in liquor is insufficient during this process of lowering the liquor, white liquor caused by protein, etc. will be generated in liquor when filling the liquor as a product, and the product as a liquor product The value will be significantly reduced.

  Examples of such a method for lowering the orientation include, for example, a method in which kojibu and gelatin or silicon dioxide are mixed in sake to form a flock to precipitate the orientation (see Patent Document 1). Examples thereof include a method of partially decomposing (see Patent Document 2) and a method of filtering alcohol using an ultrafiltration membrane.

  The method using persimmon astringent and gelatin is as follows. First, after adding a required amount of activated carbon to sake and stirring sufficiently, it is allowed to stand for 1 to 3 hours. Then, the amount of persimmon determined by the preliminary test is added to the sake and stirred well and left for 30 minutes. If it does so, the small ori which consists of activated carbon, astringent shibu, and the protein in refined sake will be made in refined sake, and after finally adding the quantity of gelatin determined by the preliminary test and stirring sufficiently, it will leave still for 2-3 days. In this way, gelatin is combined with proteins in sake, so that small olis become large and precipitate easily, and this is because the next filtration step is facilitated. The method using gelatin has a problem of mad cow disease and is refraining from use throughout the industry, and an alternative safe protein is required.

The method of degrading turbid protein in sake with protease is to add the required amount of protease agent to sake and stir, then add the required amount of activated carbon and leave it for 10-20 days to decompose the protein in sake. Although it is a removal method, there is a problem that considerable days and costs are required. The method of filtering alcoholic beverages using an ultrafiltration membrane is a method of separating and removing proteins in sake using a filtration membrane with a fractional molecular weight, but there is a problem that an expensive apparatus is required.
Japanese Patent Laid-Open No. 49-110895 JP-A-11-169163

  An object of the present invention is to provide a safer lowering agent that can quickly aggregate proteins and turbidity in alcoholic beverages in the step of lowering the liquor of alcoholic beverages and that does not adversely affect the quality of the liquor.

  As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by adding a rice bran protein extract containing rice bran protein to the orientation reducing agent. Research has been completed and the present invention has been completed.

That is, the present invention
[1] An orientation-lowering agent characterized by containing rice bran protein,
[2] The orientation reducing agent according to the above [1], wherein the rice bran protein is a neutral or weak alkaline solution extracted protein of rice bran,
[3] The orientation-lowering agent according to the above [2], wherein the pH of the neutral to weakly alkaline solution is 6.5 to 12,
[4] A method for producing an orientation-reducing agent comprising a step of adding and mixing a neutral or weak alkaline solution to rice bran and extracting the rice bran protein from the rice bran.
[5] In the method for producing alcoholic beverages, the method for producing alcoholic beverages, comprising the step of adding the orientation reducing agent according to any one of [1] to [3] to the alcoholic beverages, and [6] Sake, beer, sparkling liquor, mirin or plum wine, the method for producing an alcoholic beverage according to the above [5],
About.

INDUSTRIAL APPLICABILITY The present invention can quickly aggregate proteins and turbidity in alcoholic beverages in liquor production in liquor production, and can provide a safer oil reducing agent that does not adversely affect the quality of alcohol.
If the orientation-reducing agent according to the present invention is used in the orientation-reducing step of alcoholic beverages, the protein in alcoholic beverages is equivalent to or better than the method using a known orientation-reducing agent such as persimmon astringent and gelatin or silicon dioxide, which has been used in this technical field. It can quickly agglomerate and turbidity, and it uses rice bran extract protein, so it does not adversely affect the quality of the liquor that lowers the orientation and can provide alcoholic beverages to consumers as a safer product It is.
Moreover, since the orientation reducing agent of the present invention uses rice bran, which is so-called waste after milling, as a raw material, it can also be used effectively for waste.

The orientation reducing agent according to the present invention can be obtained as an extract containing rice bran protein by extracting rice bran using a suitable solvent. Examples of rice bran include rice bran obtained by milling brown rice. Moreover, if this rice bran is a rice bran, it will not specifically limit, For example, the defatted rice bran etc. which are obtained after extracting an oil component from a rice bran are included. Non-fat rice bran is preferable from the viewpoints of economy, storage and operability. Examples of the solvent used in the present invention include water (eg, purified water, distilled water, tap water, etc.), salt (eg, sodium chloride, etc.) solution, alkali or acid solution that can be used for food material preparation, food material preparation. Organic solvents (for example, ethanol etc.) which can be used for use, or a solvent in which they are appropriately combined. More specifically, for example, a dilute salt solution, a neutral or weak alkaline solution, a weak acid solution, a 5-90 volume% ethanol-containing neutral or weak alkaline solution, or a 5-90 volume% ethanol-containing weak acid solution, or the like. Among these, neutral to weakly alkaline solutions are preferable. The pH of the neutral to weak alkaline solution is preferably about 6.5 to 12, more preferably about 6.5 to 11, more preferably about 7.0 to 11, particularly preferably about 7.5 to 10, and about 7 .5-9 are particularly preferred. In the present invention, rice bran protein can be efficiently extracted within the above pH range. Examples of the alkali include sodium hydroxide and potassium hydroxide, and examples of the acid include hydrochloric acid. In the above, an aqueous solution is preferable.
In order to extract rice bran protein from rice bran using a solvent, any extraction method can be used as long as it can extract rice bran protein effectively. For example, rice bran and a solvent are mixed to obtain a mixed solution. Examples of the mixing ratio of rice bran and solvent include about 5 to 50 parts by mass, preferably about 5 to 20 parts by mass, and more preferably about 8 to 15 parts by mass with respect to 1 part by mass of rice bran. There is no particular limitation. When extracting rice bran protein with, for example, a neutral or weakly alkaline aqueous solution, the rice bran and the neutral or weakly alkaline aqueous solution adjusted to the above pH may be mixed in the above blending ratio, and the rice bran and water mixed in the above blending ratio. For example, the pH may be adjusted with a sodium hydroxide aqueous solution or a potassium hydroxide aqueous solution of about 10 to 30% by mass. The mixing of the rice bran and the solvent is preferably performed with stirring, shaking, etc. in order to mix the rice bran uniformly.
Next, the rice bran protein of the rice bran in the mixed solution is solubilized in the solution and extracted into a solution. The extraction temperature is preferably about 0 to 50 ° C, particularly preferably about 0 to 40 ° C. The extraction temperature includes room temperature. The extraction time is not particularly limited, and is usually about 0.5 to 100 hours, preferably about 0.5 to 24 hours, and more preferably about 0.5 to 5 hours. Examples of the extraction method include a static method, a stirring method, a shaking method, a column elution method, and the like, and a stirring method or a shaking method is preferable.
Next, the extract containing the solubilized rice bran protein is separated from the rice bran. Examples of the method for separating the extract include a centrifugal separation method, a filtration method, a vacuum membrane filtration method, a pressure membrane filtration method, and a static decantation method, and a centrifugal method is preferable.

The separated extract containing rice bran protein can be concentrated or dried as desired to obtain the orientation reducing agent of the present invention. However, the orientation reducing agent in which the rice bran protein contained in the extract is concentrated is used. Is preferred. Examples of the method for concentrating the rice bran protein include (1) a method of adding an organic solvent to an extract containing rice bran protein; and (2) a method of adjusting the pH of the extract containing rice bran protein to be weakly acidic. . As a method for adding an organic solvent to an extract containing rice bran protein, for example, ethanol or acetone is added to the extract so as to be about 50 to 70% by volume to precipitate rice bran protein, and the precipitate is separated and obtained. And the like. In addition, as a method of adjusting the pH of the extract containing rice bran protein to weak acidity, an inorganic acid or the like is added to the extract containing rice bran protein to adjust the pH of the extract to weak acidity to precipitate rice bran protein. And a method for separating and obtaining the precipitate. Although it does not specifically limit as inorganic acids, For example, hydrochloric acid, a sulfuric acid, etc. are mentioned. The pH is preferably about 2.5 to 4.5. In addition to the above, the method for concentrating rice bran protein includes known methods for precipitating rice bran protein with, for example, trichloroacetic acid, sulfosalicylic acid or ammonium sulfate.
The precipitate separated and obtained in this way has a high rice bran protein content and is preferable as an orientation reducing agent. The precipitate obtained after separation can be used as it is as a tilt-lowering agent, but it can also be stored frozen and thawed for use as a tilt-lowering agent, or the obtained precipitate can be dried to lower the tilt. It can also be used as an agent.
Examples of the method for separating the precipitate include a centrifugal separation method, a membrane filtration method, and a filtration method using a filter aid. When the precipitate is separated by a centrifugal separation method, for example, it is preferable to perform centrifugation at about 100 rpm to 30,000 rpm, preferably about 500 rpm to 3,000 rpm for about 1 minute to 1 hour using a centrifuge. . When the precipitate is separated by a membrane filtration method, it can be separated by a pressure difference using a cellulose membrane, an ultrafiltration membrane or the like. Moreover, it can also filter-separate using filter aids, such as celite. Examples of the drying method include natural drying, heat drying, reduced pressure room temperature drying, vacuum drying or freeze drying, and freeze drying is preferable.
Moreover, since the supernatant from which the precipitate has been separated also contains rice bran protein, it is included in the orientation reducing agent of the present invention. The supernatant is also preferably concentrated or dried. Concentration or drying includes the above-described methods.

  Although the content rate of the rice bran protein in the orientation lowering agent according to the present invention is not particularly limited, for example, the amount of crude protein by the Kjeldahl method is preferably about 5% by mass or more with respect to the orientation lowering agent (dry mass), about 20%. More preferably, it is more preferably about 40% by weight or more.

  In addition to proteins, additives may be added to the orientation lowering agent according to the present invention as desired. Examples of the additive include various stabilizers and various bactericides that can be added to food. Specific examples include glycerin and lactic acid.

  Examples of liquors in which the orientation reducing agent according to the present invention is suitably used include sake, beer, sparkling wine, wine, mirin, and plum wine.

In the method for producing alcoholic beverages, the liquor can be lowered by adding the agent for lowering the liquor of the present invention to the liquor and stirring and mixing appropriately. The step of adding the lowering agent of the present invention can be carried out at any stage during the production process of alcoholic beverages. It is preferable to add. When an orientation lowering agent is added after removal of moromi, etc., the amount of the orientation lowering agent can be reduced and the orientation can be lowered efficiently. The amount of the orientation-reducing agent added is not particularly limited as long as it can sufficiently exert the orientation-reducing effect, but for example, about 100 to 2000 ppm, preferably about 120 to 1000 ppm, more preferably about 150 to 500 ppm in terms of protein. It is preferable to weigh the orientation-lowering agent so as to achieve a degree and add it to the liquor. Stirring and mixing can be performed by a known method. For example, a stirrer or the like can be used as appropriate.
Moreover, the orientation reducing agent according to the present invention can be used in combination with other known orientation reducing agents. Examples of other orientation-reducing agents include strawberry astringency, silica, gelatin, bentonite, silicon dioxide, and the like, and preferably strawberry astringency. Other orientation reducing agents may be added simultaneously with the orientation reducing agent of the present invention, and after adding the orientation reducing agent of the present invention, other orientation reducing agents may be added, or other orientation reducing agents. After adding, the orientation reducing agent of the present invention may be added. In this way, after the step of adding the orientation reducing agent of the present invention is performed, the alcoholic beverage is made into a product or used in the subsequent manufacturing process. As described above, the mixture obtained by adding the orientation reducing agent of the present invention to alcoholic beverages is allowed to stand for a certain period of time, if desired, and the precipitate containing the produced protein is removed to produce alcoholic beverages. The standing time is preferably about 1 hour to 1 week.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the examples of the present invention are not limited thereto.

[Example 1]
30 L of water was added to 3 kg of defatted rice bran, and the mixture was stirred at room temperature for 1 hour while adjusting the pH to 8.5 with a 25 mass% aqueous sodium hydroxide solution. Then, it isolate | separated into the extract and the residue by centrifugation (1,500 rpm * 30 second), and added ethanol, stirring so that ethanol concentration might be 60 mass% with respect to an extract. Thereafter, the precipitate was separated by centrifugation (3,000 rpm × 1 minute). The ethanol precipitated protein fraction was collected and dried by lyophilization. The obtained ethanol-precipitated protein was used as orientation-lowering agent A.
The yield of the orientation lowering agent A was 145 g, and the yield was 4.8%.
Protein content was analyzed by Kjeldahl method. As a result, the protein content in the orientation-lowering agent A was 47.0% by mass.
As a result of analyzing the molecular weight of the rice bran protein contained in the orientation reducing agent A by SDS-PAGE (polyacrylamide gel electrophoresis), the rice bran protein contained in the orientation reducing agent A is distributed in a molecular weight range of about 300,000 to 20,000. It turned out to be a protein mixture.

[Example 2]
30 L of water was added to 3 kg of defatted rice bran, and the mixture was stirred at room temperature for 1 hour while adjusting the pH to 8.5 with a 25 mass% aqueous sodium hydroxide solution. Then, it isolate | separated into the extract and the residue by centrifugation (1,500 rpm * 30 second). 36% by mass hydrochloric acid was added to the extract to adjust to pH 3.0, and the mixture was stirred at room temperature for 1 hour. Thereafter, the precipitate was separated by centrifugation (3,000 rpm × 1 minute) and dried by lyophilization. The resulting acid-precipitated (separated) protein was used as the orientation-lowering agent B.
The yield of the orientation reducing agent B was 230 g, and the yield was 7.7%.
Protein content was analyzed by Kjeldahl method. As a result, the ratio of the protein in the orientation lowering agent B was 64.7% by mass.
As a result of analyzing the molecular weight of the rice bran protein contained in the orientation reducing agent B by SDS-PAGE, the rice bran protein contained in the orientation reducing agent B is a mixture of proteins distributed in the molecular weight range of about 300,000 to 20,000. I understood.
Table 1 shows the main component analysis results of the resulting orientation-lowering agent B. Ingredient analysis was measured in accordance with the Japanese Food Standard Composition Table Analysis Manual (Science and Technology Agency, Resource Survey Group, Food Composition Division).
The results of amino acid composition analysis are shown in Table 2. The amino acid composition was measured using an amino acid automatic analysis system Prominence (manufactured by Shimadzu Corporation).

[Example 3]
The supernatant fraction after centrifugation in Example 2 was collected and dried by lyophilization. The obtained supernatant fraction was used as the orientation lowering agent C.
The yield of the orientation reducing agent C was 516 g, and the yield was 17.2%.
Protein content was analyzed by Kjeldahl method. As a result, the ratio of the protein in the orientation lowering agent C was 5.1% by mass.
As a result of analyzing the molecular weight of the rice bran protein contained in the orientation reducing agent C by the SDS-PAGE method, it was confirmed that the molecular weight of the rice bran protein contained in the orientation reducing agent C was mainly a mixture of proteins having a molecular weight of 30,000 or less.

[Examples 4 to 9]
Trial lowering test of sake Sake was blended using the total rice (α-modified rice and glutinous rice) and pumped water in accordance with the amount of preparation shown in Table 3, and small preparation was carried out. NBRC2347 yeast was added to the pumped water so that the concentration was 2 × 10 ⁷ / mL. The small preparation was performed by blending lactic acid, malic acid or phytic acid, and adjusting the pH at the time of adding and adjusting to 2.8. Thereafter, the small charge was fermented at 15 ° C. for 16 days. After the fermentation, the mash was centrifuged and filtered using a 0.45 μm filter to obtain sake.

Next, the orientation reduction test was performed on the obtained sake. First, the amount of koji astringent shown in Table 4 was added to the obtained sake (20 mL), and the mixture was stirred for 30 minutes, and the orientation-lowering agent A (protein content 47%), orientation-lowering agent B (protein content 64.7%) or Only the amount shown in Table 4 was added to the orientation-lowering agent C (protein content 5.1%), and the mixture was further stirred and allowed to stand for 1 day. The supernatant after standing was taken out and filtered using a 0.45 μm filter to obtain sake (Examples 4 to 9) after the orientation was lowered. Then, the protein content in the sake after the orientation reduction was measured, and the molecular weight distribution of the protein in the sake after the orientation reduction was examined by SDS-PAGE (see FIG. 1). Moreover, as Comparative Examples 1 and 2, using a commercially available silicon dioxide agent instead of rice bran protein, the same operation as described above was performed at the blending amounts shown in Table 4, and an orientation reduction test was performed.
As a result, the protein removal ability is higher in the case (Examples 4 to 9) in which sake astringent and rice bran protein are added in sake than in the case where sake astringent and silicon dioxide are added in sake (Comparative Examples 1 and 2). showed that. Moreover, from the SDS-PAGE pattern measured by concentrating the sake (0.4 mL) of Comparative Examples and Examples, it was found that the ability to remove high molecular protein was higher when the rice bran protein was added. As mentioned above, these results are the results of sake with lactic acid, but both malic acid and phytic acid-added sake have the same results as sake with lactic acid. Moreover, although the sensory test was done about the Example and the comparative example, the difference in flavor was not recognized between both.

[Examples 10 to 12]
Mirin orientation test The glutinous rice and glutinous rice were charged so that the total rice would be 100 g, and 5 g of a four-stage enzyme agent (TG-B) was blended (see Table 5). And 40% ethanol 80mL was added and it fermented at 25 degreeC for 45 days. After the completion of fermentation, the moromi was centrifuged to obtain mirin.

  The orientation reduction test was conducted on the mirin obtained above. That is, 800 ppm of persimmon astringent was added to the mirin obtained above and stirred for 30 minutes, and then 500 ppm of each of the orientation reducing agents B obtained in Example 2 was added and further stirred. Only after stirring, phosphorus was allowed to stand for 1 day, and separated into sediment (precipitate) and supernatant. The separated supernatant was taken out and filtered using a 0.45 μm filter, and phosphorus (Examples 10 to 12) was obtained only after the orientation was lowered. As a comparative example, the orientation was lowered in the same manner as in Examples 10 to 12 except that 50 ppm of silicon dioxide was used instead of 500 ppm of the orientation reducing agent B, and phosphorus (Comparative Examples 3 to 5) was obtained only after the orientation was lowered. Examples 10-12, in which persimmon astringent and rice bran protein were added to mirin, all had higher protein removing ability than Comparative Examples 3-5, where persimmon astringent and silicon dioxide were added to mirin. Moreover, it turned out that there is no inferiority between both about flavor.

It is a figure which shows the SDS-PAGE pattern before and after the orientation reduction of the sake which added the rice bran protein concerning this invention. In the figure, M is the molecular weight marker, lane 1 is the sake before the orientation reduction, lane 2 is the sake after the orientation reduction of Comparative Example 2, lane 3 is the sake after the orientation reduction of Comparative Example 3, and lane 4 is the example. 3 is the sake after dropping the orientation of Example 4, Lane 5 is the sake after dropping the orientation of Example 4, Lane 7 is the sake after dropping the orientation of Example 5, Lane 7 is the sake after dropping the orientation of Example 6, and Lane 8 is the sake. The sake after the fall of the orientation of Example 7 and Lane 9 show the sake after the fall of the orientation of Example 8.

Claims (6)

  An orientation-reducing agent characterized by containing rice bran protein.   The orientation reducing agent according to claim 1, wherein the rice bran protein is a neutral or weak alkaline solution extracted protein of rice bran.   The pH reducing agent according to claim 2, wherein the pH of the neutral to weak alkaline solution is 6.5 to 12.   A method for producing an ore-lowering agent, comprising a step of adding a neutral or weak alkaline solution to rice bran and mixing to extract rice bran protein from the rice bran.   A method for producing alcoholic beverages, comprising the step of adding an orientation reducing agent according to any one of claims 1 to 3 to the alcoholic beverages. The method for producing an alcoholic beverage according to claim 5, wherein the alcoholic beverage is sake, beer, sparkling wine, mirin or plum wine.