Method for clarifying brewed product

Abstract

To provide a method for clarifying a brewed product, which easily and efficiently separates lees and liquid from the brewed product and efficiently obtains clarified liquid.SOLUTION: The total liquid amount of soy sauce obtained as a clarified portion increases and lees can efficiently be removed by allowing a permeation part and / or concentration part to stand after a brewed product is made to pass through a sieve with a mesh opening in a specified range. The method of the present invention makes it possible to efficiently obtain the clarified portion from the brewed product by an extremely simple method of simply passing the brewed product through the sieve.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for clarification of a brew. [Background technology]

[0002] In the production of soy sauce, which is a brewed product, soybeans and wheat are used as raw materials and inoculated with koji mold to produce soy sauce koji. The resulting soy sauce koji is then mixed with salt water to make soy sauce moromi, which is then fermented and matured, and then wrapped in filter cloth and pressed to produce kiage soy sauce. After the kiage soy sauce undergoes a pasteurization process in which it is heated to sterilize and improve the flavor, soy sauce such as regular dark soy sauce can be obtained.

[0003] Namaage soy sauce contains a large amount of soy sauce oil, raw materials that have leaked through the filter cloth, and insoluble solids (nama sediment) derived from microorganisms. Because soy sauce is required to be a clear liquid seasoning, the sediment cannot be sold as a product. However, because the sediment contains a large amount of soy sauce, efficiently recovering clear soy sauce from the sediment is an important challenge for soy sauce manufacturers.

[0004] Methods for separating clear soy sauce from the brewed product include membrane filtration, diatomaceous earth filtration, and the addition of clarifiers, but these methods can require high capital investment and running costs.

[0005] A simpler method involves allowing a brewed product such as kiage soy sauce to stand, causing sedimentation and / or floating, and then separating the clear part from the sediment. To improve this method, methods for increasing the efficiency of the separation operation, such as a method of adding soy sauce oil to kiage soy sauce and mixing it, and then separating the soy sauce oil (Patent Document 1) and a method of performing high-frequency treatment after solid-liquid separation (Patent Document 2), are known. However, these improved methods are not sufficiently efficient. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent Publication No. 2010-81841 [Patent Document 2] Patent Publication No. 08-322546 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to find a method for purifying a brewed product that allows for simple and efficient separation of the lees and liquid from the brewed product, thereby more efficiently obtaining a clarified liquid. [Means for solving the problem]

[0008] As a result of extensive research, the present inventors have discovered that by passing the brewed product through a sieve with a mesh size within a specific range and then leaving the permeated portion and / or concentrated portion to stand, the total amount of soy sauce obtained as the clarified portion increases, enabling efficient removal of sediment, and thereby completing the present invention. [Effects of the Invention]

[0009] The method of the present invention makes it possible to efficiently obtain the clarified portion from the brewed product by the extremely simple method of simply passing the clarified portion through a sieve. DETAILED DESCRIPTION OF THE INVENTION

[0010] The method of the present invention is a method for purifying a brewed product to obtain a clarified fraction, comprising the steps of: (1) A step of passing the brewed product through a sieve having an opening of 15 to 80 μm; (2) A step of allowing the permeation part and / or the concentration part obtained after the permeation step to stand; (3) A step of separating the sediment from the clarified fraction in the stationary permeation section and / or concentration section, and recovering the clarified fraction; The present invention relates to a purification method comprising the steps of:

[0011] In the method of the present invention, first, the brewed product is passed through a sieve with openings of 15 to 80 μm.

[0012] The brewed product referred to in the present invention is a food obtained by brewing, and is not particularly limited as long as it is a solid-liquid mixture containing solids such as lees, and may be soy sauce, sake, amazake, wine, beer, etc., of which soy sauce is preferred, and namaage soy sauce is even more preferred. The brewed product preferably contains solids such as raw lees and pasteurized lees, and of which raw lees are preferred.

[0013] In the present invention, the brewed product is passed through a sieve with a mesh size of 15 to 80 μm, more preferably 20 to 75 μm. If the mesh size is smaller than 15 μm, the sieve may become clogged, preventing sufficient permeation. On the other hand, if the mesh size is larger than 80 μm, sediment separation may not occur in the liquid after permeation, and a clear liquid may not be obtained.

[0014] When the brewed product is passed through the sieve, the brewed product may be dropped onto the sieve and then allowed to fall naturally, or pressure may be applied from the side where the brewed product is dropped, or the brewed product may be passed through the sieve by centrifugal force.

[0015] Specific devices and equipment that can be used in the sieve permeation process include strainers, stainless steel filters, bag filters, slurry cleaners, etc. A slurry cleaner consists of a screw and a cylindrical woven screen, and the centrifugal force generated by the screw knocks the brewed product against the screen on the outer periphery, filtering the liquid from the inside to the outside of the cylinder.

[0016] After the brewed product has been passed through the sieve, the resulting permeated and / or concentrated fraction is placed in a container and allowed to stand to separate the sediment. The standing time can be set appropriately depending on the properties of the resulting permeated fraction, but is preferably 6 hours or more, more preferably 12 hours or more, and even more preferably 36 hours or more. In general, the longer the standing time, the better the separation of the clarified fraction. Therefore, no particular upper limit for the standing time is set, but in consideration of the circumstances of actual production, about 2 to 4 weeks may be considered as the upper limit.

[0017] When the permeate portion and / or the concentrated portion are allowed to stand, the permeate portion and / or the concentrated portion obtained by permeation may be left as is, or the permeate portion and / or the concentrated portion may be mixed with the clear brew in any ratio and then allowed to stand.

[0018] After standing, the sediment floats and / or settles in the permeation section and / or concentration section, and the sediment is separated from the clear liquid and the clear part is recovered. To separate and recover the clear part, a conventional method may be used, for example, the floating and / or settled sediment part may be removed, or an opening for withdrawing the liquid may be provided in the sediment storage container and only the clear part may be withdrawn from this opening.

[0019] The clarified liquid obtained after the purification by the above-mentioned procedure preferably has a turbidity of 100 ppm or less.

[0020] The method for purifying a brewed product of the present invention may be carried out alone or in combination with known clarification methods such as membrane filtration, diatomaceous earth filtration, or the addition of a clarifier. [Example]

[0021] The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

[0022] (Example 1) Study on the size of the openings Soy sauce moromi was prepared by conventional methods using soy sauce koji made from defatted soybeans and wheat, along with salt water. After sufficient aging, the soy sauce was wrapped in a filter cloth and squeezed. The resulting soy sauce was allowed to stand and the clear part was removed, yielding a high-concentration raw lees fraction of approximately 5000 ppm. Next, 50 ml of the raw lees fraction was sieved for 3 minutes using a stainless steel or nylon mesh screen, and the volume of the resulting permeate was measured. The permeated liquid was then allowed to stand at room temperature for 48 hours, and visual inspection was performed to determine whether a clear portion had separated. The results are shown in Table 1.

[0023] [Table 1]

[0024] In the table, a "+" in the "clarified part separation" result indicates that sufficient separation of the sediment and the clarified part was observed after the permeate was allowed to stand, and a "-" indicates that no separation of the clarified part was observed.

[0025] The results in Table 1 show that when a mesh screen with openings of 10 μm or less is used for sieving, the amount of permeate obtained is significantly reduced, making it unsuitable for practical use. Furthermore, when a mesh screen with openings of 100 μm or more is used for sieving, the clear fraction does not separate from the permeate. When mesh screens with openings of 20, 50, or 75 μm were used, a sufficient amount of permeate was obtained and the clear fraction was also well separated.

[0026] Similar separation tests were carried out using stainless steel mesh screens with openings of 50 μm, 75 μm, and 150 μm. As a result, when raw sediment was filtered using these stainless steel mesh screens, it was possible to separate the clarified fraction with the 50 μm and 75 μm openings, just as in the test results using nylon mesh, but separation was not confirmed with the 150 μm mesh.

[0027] (Example 2) Study on the recovery amount of the clarified part with and without the permeation process Soy sauce moromi was prepared by conventional methods by mixing soy sauce koji made from defatted soybeans and wheat with salt water. After aging, the mixture was wrapped in a filter cloth and squeezed to obtain fresh soy sauce. The fresh soy sauce was then continuously sieved through a 20 μm polyester mesh screen, and the permeate and concentrate were obtained in a ratio of 9:1.

[0028] 900 ml of the permeate and 100 ml of the concentrated liquid obtained in the sieving process were allowed to stand at room temperature for 48 hours, and the volumes of the separated raw sediment and clarified part were measured. As a control, 1000 ml of kiage soy sauce that had not passed through the mesh screen was also allowed to stand in the same manner, and the volumes of the separated raw sediment and clarified part were measured. The results are shown in Table 2.

[0029] [Table 2]

[0030] As a result, the volume of the clarified part obtained when the raw soy sauce (control) that had not been sieved through the mesh screen was left to stand was 620 ml, whereas the total volume of the raw sediment separated from the permeate and the clarified part volume separated from the concentrated liquid was (650 + 20 =) 670 ml, and it was found that the volume of the clarified part separated from the entire liquid sieved through the mesh screen was 108% of the volume of the clarified part that could be separated from the control raw soy sauce.

[0031] In other words, it was found that by separating the raw soy sauce into a permeate and a concentrated liquid using a sieve, the amount of the clarified part obtained in the end increases, and soy sauce can be efficiently separated from the raw sediment.

Claims

1. 1. A method for brewing, comprising: (1) passing the brewed product through a sieve with an opening of 15 to 80 μm; (2) A step of allowing the permeation part and / or the concentration part obtained after the permeation step to stand; (3) A step of separating the sediment from the clarified part in the stationary permeation part and / or concentration part, and recovering the clarified part; A purification method comprising:

2. The purification method according to claim 1, wherein the sieve has an opening size of 20 to 75 μm.

3. 2. The method of claim 1, wherein the brewed product is soy sauce.

4. The refining method according to claim 1, wherein the brewed product is namaage soy sauce.

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