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University of the Ryukyus Repository >
Faculty of Agriculture >
Bulletin >
The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus >
No.23 (1976/12) >

 
Title :琉球藍の醗酵建に関する研究 : (第 1 報)醗酵過程に及ぼす諸因子について(農芸化学科)
Title alternative :Studies on the vat fermentation with Ryukyuai : (1) Effect of the various factors on the fermentation process (Department of Agricultural Chemistry)
Authors :川口, 義二
与那覇, 和雄
大城, 志津子
当山, 清善
Authors alternative :Kawaguchi, Yoshiji
Yonaha, Kazuo
Oshiro, Shizuko
Toyama, Seizen
Issue Date :1-Dec-1976
Abstract :琉球藍の醗酵建を実験室的に試み, その醗酵過程を経時的に観察すると共に正常な醗酵に影響を及ぼす諸因子について検討した。1)琉球藍の小規模醗酵建を行なった結果, 適切なpHの管理を行なうことにより500ml仕込みで醗酵させることができた。2)醗酵過程で還元された藍は, T.T.C.を用いて定量することができた。3)小規模醗酵建において, 仕込み時の泥藍および小麦粉の量はそれぞれ15%および1%が適量であった。4)醗酵建の最適pHは11.0∿11.5にあった。5)仕込み液に反種を添加することにより醗酵が促進された。6)最適醗酵温度は25∿30℃であった。醗酵温度を40℃以上あるいは10℃以下にした場合は醗酵が起こらなかった。
The small scale vat fermentation (500ml) with Ryukyuai was carried out to make clear influences of various factors on the fermentation process. The following results were obtained : 1. By carefully controlling the pH of the fermenting mash, the small scale vat fermentation could be performed. 2. For the small scale vat fermentation, 15% Ryukyuai and 1% wheat powder were used effectively. 3. The most suitable pH for the vat fermentation was between 11.0 and 11.5. 4. Addition of a small amount of the stock mash (starter) accelerated the fermentation rate. 5. At the temperature between 25℃ and 30℃, Ryukyuai was fermented well. The fermentation could not occur above 40℃ or below 10℃.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/4300
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.23 p.205 -219
Appears in Collections:No.23 (1976/12)

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