火入れによる清酒たんぱく混濁の発現現象 : 清酒たんぱく混濁物質の生成機構(第1報)

概要

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To investigate whether enzymic reactions are involved in the appearance of protein turbidity in the pasteurized sake, fresh sake was heated at various temperatures and times and the occurrence of the turbidity was observed. The optimal temperature for the appearance of turbidity was nearly 55℃ on pasteurization for 10 min. However, the increment in turbidity during prolonged storage was higher in sake heated at 60℃ or above for 10 min. The optimal temperature for the appearance of turbidity decreased as the heating time was prolonged, and turbidity increased. At 45℃, turbidity appeared on treatment for more than 30 min. Sake heated at various temperatures for 10 min was repasteurized at 55℃ for 10 min, after standing at room temperature for 1 day.Sake pasteurized at 50℃ or below developed the same turbidity on repasturization as that pasteurized at 55℃, namely the maximum turbidity, but the sake pasteurized at 60℃ or above showed the same turbidity on repasturization as on pasteurization. The turbidity appearance pattern did not change when fresh sake was pasteurized in the presence of pepstatin, an acid protease inhibitor.
公益社団法人日本生物工学会の論文