清酒醸造の連続化に関する研究 : (第4報)清酒もろみの物料溶解について

概要

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The author investigated the disintegration of the rice grain in the sake mash brewing process to control the degree of disintegration in the continuous process. As a mean of fractionation the grains in the solid part in sake mash, the differences of subsidence rate in the column filled with water were utilized. The fractionation of grains remained after shaking gave an effective estimation of the future disintegration. This process also gave better information than when using the usual centrifuging method. The disintegration of sake mash, especially at the earlier stage, was seriously influenced by the rice species and temperatures of steamed rice in the mash. It was presumed that the saccharification time of about two hours was proper to keep the normal state of disintegration in the continuous process of sake mash brewing when the feed was prepared by thermophilic saccharification at 55℃.
公益社団法人日本生物工学会の論文