清酒醸造の連続化に関する研究 : (第8報)中間工業規模におけるもろみの半連続仕込試験

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To sort out the consituents in sake mash according to their relative difficulty of maintain a steady state condition in continuous brewing process, semicontinuous sake mash brewing was carried out with four vessels on a pilot scale. The saccharified mixture composed of Koji, steamed rice and water kept 3 or 5 hours at 55℃, was used as feed in the first vessel. Results obtained were as follows.(1) When the saccharification time of the feed and fermentation temperature were identical, the constituents of sake mash generally kept constant values, though the reducing sugar decreased. In this way the yeast population in each vessel maintained a steady state condition, too.(2) When the saccharification time or fermentation temperature was altered, changes of formol-N, peptide-N, dexstrin and disintegration of mash were observed. From these results, it was considered more appropriate to carry out saccharification for 3 hours in the preparation of the feed.(3) Total acidity increased in the 2〜4 vessels to some degree, but the addition of antibiotics lowered their acidity.(4) The proportion of glycine, aspartic acid and tyrosine of the total amino acid content in sake showed lower values, while on the other hand that of phenylalanine was higher when compared with the usual batchwise process.(5) It is considered that suitable condition for maintaining a steady state easily for Be is approximately 6.5,3.5,1.5 and 0.5 respectively and when yeast population in each vessel is within the range of 3.0〜3.5,1.7〜2.0,1.3〜1.6 and 1.0〜1.5×10^8/ml.
社団法人日本生物工学会の論文

清酒醸造の連続化に関する研究 : (第8報)中間工業規模におけるもろみの半連続仕込試験

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