香味液製造法(清酒仕込式)の機械化 : 合成清酒に關する研究 (第1報)

概要

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1) We succeeded in the mechanization of the manufacture of sake (Aeasoning components for synthetic Sake) by using rice-koji and bacterial amylase preparation in the same manner as in the alcohol production by bran-koji. Alcohol content of mash was as high as 16〜19 vol. %.2) By this method, the availability of raw materials was very much enhanced and in the case of imported crumbled rice the pressed residues were 8〜9 Kan per 1 Koku of rice.3) The amounts of glucose, maltose and unfermentable sugar in moto and mash were estimated by the SOMOGYI method. The maltose content in the saccharified moto (so-called Ko-on-toka-moto) was very small, and in the mash it decreased to bellow 1% at the last period of fermentation.4) Using bacterial amylase for the liquefaction of rice mash, the content of amino acids in moto increased, and the time required for saccharification was 6〜7 hr.5) By this method, 40 runs of the fermentation were carried out smoothly, and a tendency toward putrefaction was never found.
社団法人日本生物工学会の論文
1953-08-15