JP4787605B2 - 酵母の発酵方法 - Google Patents
酵母の発酵方法 Download PDFInfo
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- JP4787605B2 JP4787605B2 JP2005337028A JP2005337028A JP4787605B2 JP 4787605 B2 JP4787605 B2 JP 4787605B2 JP 2005337028 A JP2005337028 A JP 2005337028A JP 2005337028 A JP2005337028 A JP 2005337028A JP 4787605 B2 JP4787605 B2 JP 4787605B2
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- JP
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- Prior art keywords
- yeast
- fermentation
- wort
- carbon dioxide
- early
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims description 66
- 238000000855 fermentation Methods 0.000 title claims description 54
- 230000004151 fermentation Effects 0.000 title claims description 54
- 238000000034 method Methods 0.000 title claims description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 32
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 16
- 239000001569 carbon dioxide Substances 0.000 claims description 16
- 239000000126 substance Substances 0.000 claims description 13
- 239000003638 chemical reducing agent Substances 0.000 claims description 12
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 7
- 229910052799 carbon Inorganic materials 0.000 claims description 7
- 230000002776 aggregation Effects 0.000 description 13
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 11
- 238000012360 testing method Methods 0.000 description 10
- 239000010457 zeolite Substances 0.000 description 10
- 229910021536 Zeolite Inorganic materials 0.000 description 8
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 8
- 238000004220 aggregation Methods 0.000 description 7
- 235000013405 beer Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 241000209219 Hordeum Species 0.000 description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 description 6
- 238000005054 agglomeration Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000003068 static effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000004062 sedimentation Methods 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 238000005189 flocculation Methods 0.000 description 4
- 230000016615 flocculation Effects 0.000 description 4
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000004931 aggregating effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000015041 whisky Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 101710133652 Lectin-like protein Proteins 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000006448 coagulant property Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 125000005594 diketone group Chemical group 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000005375 photometry Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000036962 time dependent Effects 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
(1) 培養液に酵母と溶存二酸化炭素低減物質を添加して静置発酵を行わせることを特徴とする酵母の発酵方法。
(2) 50ml以下の小容量で発酵を行わせることを特徴とする(1)項に記載の酵母の発酵方法。
(3) 光度測定用セル内で発酵を行わせることを特徴とする(2)に記載の酵母の発酵方法。
(4) 前記溶存二酸化炭素低減物質が多孔質物質であることを特徴とする(1)に記載の酵母の発酵方法。
Claims (4)
- 培養液に酵母と溶存二酸化炭素低減物質を添加して静置発酵を行わせることを特徴とする酵母の発酵方法。
- 50ml以下の小容量で発酵を行わせることを特徴とする請求項1に記載の酵母の発酵方法。
- 光度測定用セル内で発酵を行わせることを特徴とする請求項2に記載の酵母の発酵方法。
- 前記溶存二酸化炭素低減物質が多孔質物質であることを特徴とする請求項1に記載の酵母の発酵方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005337028A JP4787605B2 (ja) | 2005-11-22 | 2005-11-22 | 酵母の発酵方法 |
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JP2005337028A JP4787605B2 (ja) | 2005-11-22 | 2005-11-22 | 酵母の発酵方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2007135530A JP2007135530A (ja) | 2007-06-07 |
JP4787605B2 true JP4787605B2 (ja) | 2011-10-05 |
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JP2005337028A Active JP4787605B2 (ja) | 2005-11-22 | 2005-11-22 | 酵母の発酵方法 |
Country Status (1)
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JP (1) | JP4787605B2 (ja) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5913814B2 (ja) * | 2011-02-15 | 2016-04-27 | サッポロビール株式会社 | 酵母の発酵試験方法及び発酵試験装置 |
JP6034648B2 (ja) * | 2012-10-16 | 2016-11-30 | アサヒビール株式会社 | ビールに付与されるホップ由来の香り及び味を増減する方法 |
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2005
- 2005-11-22 JP JP2005337028A patent/JP4787605B2/ja active Active
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JP2007135530A (ja) | 2007-06-07 |
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