広島発の秀逸バイオ技術,軟水醸造法の水質化学的および微生物学的要点

URI http://harp.lib.hiroshima-u.ac.jp/hkg/metadata/12031
ファイル
タイトル
広島発の秀逸バイオ技術,軟水醸造法の水質化学的および微生物学的要点
別タイトル
Chemical water quality and microbiological points of Nansui-Jyozouho, a soft water brewing method for Sake, an excellent biotechnology from Hiroshima
著者
氏名 佐々木 健
ヨミ ササキ ケン
別名 Sasaki Ken
氏名 佐々木 慧
ヨミ ササキ ケイ
別名 Sasaki Kei
キーワード
Sake brewing
soft water
less-polluted Koji
low temperature fermentation
intermittent sterilization
抄録

Focusing on the elucidation of the Nansui-jyozouho, a soft water brewing method for Sake, water quality of brewery in Hiroshima and all over Japan was investigated. Miyamizu, well water in Nada and Nishinomiya area was the hard water, however, well water in Hiroshima was the soft water except in Saijyo, Takehara, Mihara area. Well water in Fushimi (Kyoto), Saijyo, Takehara and Mihara was semi-hard water, classify between soft water and hard water. A soft water brewing method for Sake, developed by Senzaburo Miura, was summarized and discussed. His book entitled “Memory of practical improvement of Sake brewing”(1898) was discussed based on the chemical water quality and microbiological point of view, because these points were not elucidated so far. He mainly emphasized about the sanitary system during Koji making process. He might be succeeded making less-bacterial polluted Koji using the relatively dried Koji room(less moisture) which is a new trial in those days. And finally, he have succeeded to brew Sake without contamination and rot. Furthermore, he seemed to apply newly the intermittent sterilization system for washing and sterilizing fermentation vessels which process was not yet applied for Sake brewing in those days (in Meiji Period). These technologies are now applied for Ginjyoushu-Sake brewing.

査読の有無
査読有
掲載雑誌名
広島国際学院大学研究報告
49
開始ページ
23
終了ページ
35
出版年月日
2016-12
出版者
広島国際学院大学
ISSN
1345-3858
NAID
AA11419398
本文言語
日本語
資料タイプ
紀要論文
著者版フラグ
出版社版
区分
hkg