清酒釀造中に於ける各成分の変化(第11報) : 清酒の所謂蛋白混濁に就いて(其の5)混濁母物質の除去による火入後混濁の救済

概要

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1) As far as the turbidity by heat is concerned, the water extract of rice Koji containing more than 10% of ethyl alcohol and having a pH value of 4.0〜5.0 behaves like unpasteurized Sake.2) Inorganic salt, such as NaCl, accelerates the coagulation of the pro-substance of turbid matter, and polypeptides promote the formation of turbid matter during the storage of pasteurized Sake.3) When the sedimentation of unpasteurized Sake (Oribiki) is carried out under a condition suitable for the inactivation of saccharogenic amylase, the turbidity by heat is remarkably decreased.4) The precursor and pro-substance of turbid matter are completely removed by treating unpasteurized Sake with suitable adsorbents, especially active carbon. By such a treatment the turbidity by heat can be satisfactorily prevented.
社団法人日本生物工学会の論文
1958-08-15