日本釀造協會雜誌
Online ISSN : 2186-4004
Print ISSN : 0369-416X
ISSN-L : 0369-416X
黒粕に関する研究 (第4報)
黒粕に関する試験仕込
小武山 温之上野 雄靖町田 恒夫鈴木 大城岩崎 章一原 恭町田 博野村 昭輔
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1956 年 51 巻 12 号 p. 898-896

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I. Through intensive research, we have determined that it is best to sterilize the kake-koji with 50% alcohol solution, to stop completely, the growth of Pulularia pullulans, appearing on the surface of the sake cake, after pressing the mash. By this method, we have also determined that the percentage of rice utilized have been higher.
II. Before the fermented mashes were ready for pressing, various tests were held for the prevention of Pullularia pullulans in sake cake. In one separate test, we found that the addition of 10%-20% Yama-hai moto, which was added after the third step (Tome shikomi), Pullularia pullulans was controlled. The addition of potassium pyrosulfite in another test also proved successful, although this additive tends to make the smell unpleasant In still another test, the extracted enzyme solution was put in the fermenting mash, and this method, too, has been proven highly successful in preventing Pullularia pullulans in sake cake.
III. Before indulging in further research of Pullularia pullulans, we believe that the substrate, for the enzymes, is found in koji.

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