清酒醸造の連続化に関する研究 : (第6報) Feedの調製方法について

概要

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To avoid the decrease of amino acid and reducing sugar concentrations in the course of continuous seed mash brewing, utilization of enzyme preparations and saccharification at various temperatures in the preparation of the feed were investigated. Addition of an enzyme preparation such as Takadiastase ss within the range of 0.02-0.05% at the beginning of the saccharification was effective. To find the factors related to the preparation of the saccharified mixture and to determine the proper conditions, a factorial experiment was carried out with L_<16> orthogonal array. Analysis of variance was carried out on the various constituents of the feed prepared.Results obtained are summerized as follows.(1) Use of round grains of rice were preferable to that of crushed grains with respect to bacterial contamination.(2) Saccharification at lower than 50℃ was necessary to obtain the desirable amino acid concentration and to confined enzyme activities in the feed.(3) When the saccharification temperature was kept at 50℃, additions of 0.05% Takadiastase ss, lactic acid with an acidity of 0.5-1.0 ml and 20 μg/g of dihydrostreptomycin were necessary to obtain the satisfied feed.
公益社団法人日本生物工学会の論文
1967-08-25