清酒醪仕込初期における温度制御

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Sake mash shows a solid appearance at an early stage of fermentation, because of the high content of rice grain. It is difficult to remove the fermentation heat from this state of the mash in order to control its temperature. As the disgestion of rice proceeds, the mash acquires a fluid characteristic and heat transfer inside the mash becomes feasible. The purpose of this study was to detect the time of fluidization. Two properties of the mash were measured throughout the early period of fermentation ; first, the agitation-resistance of the mash, and, second, the temperature difference between the mash inside the fermenter and the surrounding cooling water in the water jacket. The agitation-resistance showed a marked decrease during the time interval from 50 to 100 hr. The temperature difference showed a peak value of 3℃ after about 50 hr from the start of fermentation and decreased thereafter, dropping sharply to the final level of 1℃ at 100 hr. From these results it was inferred that the 50 and 100 hr time intervals represented the beginning and the completion of the fluidization respectively. The amount of digestion of rice at these points was adopted as the criteria of the fluidization. The change of the mash temperature from the start of fermentation to the completion of fluidization was calculated, assuming the fermenter to be insulated, by using the rate equations for the yeast-growth and yeast-fermentation and for the rice digestion. The results of the calculation showed that the mash temperature rose about 5℃ before the mash reached the beginning of fluidization and about 9℃ at the time of complete fluidization. This observation may serve as the basis for selecting a reasonable temperature for sake mash at the beginning of fermentation.
社団法人日本生物工学会の論文
1973-07-25

清酒醪仕込初期における温度制御

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