濃厚酒精醪仕込に關する研究 (第1報)

概要

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In the manufacture of alcohol from starchy materials, it is very difficult to work with thick mash, on account of its high specific viscosity. We succeeded, however, to lower the viscosity remarkably by applying the following process before boiling in digester under high pressure.After complete grinding of raw material (dried sweet-potato) it is heated at first with about 2/3 of total water to be used until 80℃, in order to convert the material to a pasty form, and then, with stirring, the remaining water is added to the paste so obtained.After the temperature of the mash has been reduced to 60℃, the liquid koji or the material itself containing α-amylase is added to the mash and kept for about 15 min. in that temperature to decrease the viscosity.The result of alcoholic fermentation carried out with the mash so treated was as follows : alcohol yield 85〜87%, alcohol content of the mash 8.5〜9.8 vol.%.In this experiment, we used as starter mainly a mixed culture of mold (Asp-pergillus awamori var. fumeus NAKASAWA) and yeast (Ekitai-koji Shubo).
公益社団法人日本生物工学会の論文
1953-03-15