JP2002045169A - Agitating vessel for reserving yeast solution, method for producing fermented foods such as beer using the vessel and agitating blade for the agitating vessel for reserving yeast solution - Google Patents
Agitating vessel for reserving yeast solution, method for producing fermented foods such as beer using the vessel and agitating blade for the agitating vessel for reserving yeast solutionInfo
- Publication number
- JP2002045169A JP2002045169A JP2001169399A JP2001169399A JP2002045169A JP 2002045169 A JP2002045169 A JP 2002045169A JP 2001169399 A JP2001169399 A JP 2001169399A JP 2001169399 A JP2001169399 A JP 2001169399A JP 2002045169 A JP2002045169 A JP 2002045169A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- stirring
- blade
- vessel
- agitating
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M27/00—Means for mixing, agitating or circulating fluids in the vessel
- C12M27/02—Stirrer or mobile mixing elements
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M45/00—Means for pre-treatment of biological substances
- C12M45/22—Means for packing or storing viable microorganisms
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Sustainable Development (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Mixers Of The Rotary Stirring Type (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、酵母液貯留用攪拌
槽と、その攪拌槽を用いた発酵食品類の製造方法、及び
酵母液貯留用攪拌槽の攪拌翼、さらに詳しくは、主とし
て、ビール製造プロセスにおいて使用する酵母液貯留用
攪拌槽と、その酵母液貯留用攪拌槽を用いてビール等の
発酵食品を製造する方法、及びその酵母液貯留用攪拌槽
に具備された攪拌翼に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a stirring tank for storing a yeast liquid, a method for producing fermented foods using the stirring tank, and a stirring blade of the stirring tank for storing a yeast liquid. The present invention relates to a stirring tank for storing a yeast liquid used in a production process, a method for producing fermented food such as beer using the stirring tank for storing a yeast liquid, and a stirring blade provided in the stirring tank for storing a yeast liquid.
【０００２】[0002]
【従来の技術】従来、ビールの製造プロセスにおいて、
発酵槽に供給する酵母液の貯留用混合攪拌槽内に具備さ
れる攪拌翼は、主として傾斜パドル翼等の比較的せん断
力の大きい翼が使用されていた。2. Description of the Related Art Conventionally, in a beer production process,
As the stirring blade provided in the mixing stirring tank for storing the yeast liquid to be supplied to the fermenter, a blade having a relatively large shearing force such as an inclined paddle blade has been mainly used.
【０００３】[0003]
【発明が解決しようとする課題】しかし、このような翼
を用いて酵母液を攪拌する場合、低速攪拌では全体を均
一に混合することができないという問題点がある。However, when the yeast solution is stirred using such a blade, there is a problem that the whole cannot be uniformly mixed by low-speed stirring.
【０００４】一方、この混合不良を解消し、酵母濃度の
均一性を増すために、高速の強い攪拌をすると、酵母を
傷つけ、破壊し、その生物活性を低下させるという問題
点がある。[0004] On the other hand, if high speed and high agitation are used to eliminate this mixing defect and increase the uniformity of the yeast concentration, there is a problem that the yeast is damaged and destroyed, and its biological activity is reduced.
【０００５】本発明は、このような相反する問題点を解
決するためになされたもので、極力低速で、従って低せ
ん断力で、槽内全体を混合攪拌することにより、従来に
比べて著しく低速の回転数で全体を均一に混合すること
ができ、且つ酵母の生物活性度も低下させないことを課
題とするものである。[0005] The present invention has been made to solve such contradictory problems, and the mixing and stirring of the entire inside of the tank at a low speed as much as possible, and thus with a low shear force, makes it possible to significantly reduce the speed as compared with the conventional one. It is an object of the present invention to be able to uniformly mix the whole at a rotation speed of, and not to reduce the biological activity of yeast.
【０００６】[0006]
【課題を解決するための手段】本発明は、このような課
題を解決するために、酵母液貯留用攪拌槽と、その攪拌
槽を用いたビール等の発酵食品類の製造方法、及び酵母
液貯留用攪拌槽の攪拌翼としてなされたもので、酵母液
貯留用攪拌槽としての特徴は、ビール等の発酵食品類を
発酵させる発酵槽へ供給するための酵母液を貯留する酵
母液貯留用攪拌槽において、攪拌槽本体の中心部に回転
軸を垂設し、この回転軸に、翼の高さが翼径の1/2 以上
に形成されたパドル翼が具備されてなることである。SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a stirring tank for storing a yeast liquid, a method for producing fermented foods such as beer using the stirring tank, and a yeast liquid. The agitating blade for the storage tank is used as a stirring blade for the storage of the yeast liquid. The characteristic of the stirring tank for the storage of the yeast liquid is that the stirring for the storage of the yeast liquid for supplying the fermentation tank for fermenting fermented foods such as beer is stored. In the tank, a rotating shaft is vertically provided at the center of the stirring tank body, and the rotating shaft is provided with a paddle blade having a blade height equal to or more than の of the blade diameter.
【０００７】また、ビール等の発酵食品類の製造方法と
しての特徴は、酵母液貯留用攪拌槽で酵母液を攪拌する
工程を有するビール等の発酵食品類の製造方法におい
て、前記酵母液貯留用攪拌槽に、攪拌槽本体の中心部に
回転軸を垂設し、この回転軸に、翼の高さが翼径の1/2
以上に形成されたパドル翼を具備し、該パドル翼を、酵
母を損傷させない程度の速度で回転させて酵母液を攪拌
することである。A feature of the method for producing fermented foods such as beer is that the method for producing fermented foods such as beer has a step of stirring the yeast liquid in a stirring tank for storing yeast liquid. A rotating shaft is suspended from the center of the stirring tank body in the stirring tank, and the height of the blade
The present invention is provided with the paddle blade formed as described above, and rotating the paddle blade at a speed that does not damage the yeast to stir the yeast liquid.
【０００８】さらに、攪拌翼としての特徴は、ビール等
の発酵食品類を発酵させる発酵槽へ供給するための酵母
液を貯留する酵母液貯留用攪拌槽に具備される攪拌翼で
あって、翼の高さが翼径の1/2 以上に形成されたパドル
翼としたことである。[0008] Further, a characteristic of the stirring blade is a stirring blade provided in a yeast liquid storage stirring tank for storing a yeast liquid to be supplied to a fermenter for fermenting fermented foods such as beer. The height of the paddle blade is formed to be half or more of the blade diameter.
【０００９】[0009]
【発明の実施の形態】以下、本発明の実施形態につい
て、図面に従って説明する。Embodiments of the present invention will be described below with reference to the drawings.
【００１０】（実施形態１）図１は、一実施形態として
の酵母攪拌槽を模式的に示す概略正面図である。(Embodiment 1) FIG. 1 is a schematic front view schematically showing a yeast stirring tank as one embodiment.
【００１１】図１において、１は槽本体で、全体が竪形
円筒状に形成されている。In FIG. 1, reference numeral 1 denotes a tank main body, which is entirely formed in a vertical cylindrical shape.
【００１２】２は、前記槽本体１のほぼ中心部に垂設さ
れた回転軸で、この回転軸２には、上下２段にパドル翼
3a,3b が取付けられている。Reference numeral 2 denotes a rotating shaft suspended substantially at the center of the tank main body 1. The rotating shaft 2 has paddle blades in two vertical stages.
3a and 3b are installed.
【００１３】そして、それぞれ上下のパドル翼3a,3b の
高さは、翼径の1/2 以上の大きさとされている。The height of each of the upper and lower paddle blades 3a, 3b is equal to or more than 1/2 of the blade diameter.
【００１４】さらに、上下のパドル翼3a,3b は、図２に
示すように45度の交差角度をなして配設されている。Further, the upper and lower paddle blades 3a, 3b are arranged at a crossing angle of 45 degrees as shown in FIG.
【００１５】上記のような構成からなる酵母攪拌槽４
は、図３に示すようにビール製造用の主醗酵槽５の後段
に配置して用いられるものである。The yeast stirring tank 4 having the above configuration
As shown in FIG. 3, is used after the main fermenter 5 for beer production.
【００１６】すなわち、ビールの製造工程は、麦芽の糖
化工程や酵母によるアルコール化工程等からなるが、そ
の酵母によるアルコール化工程において、主醗酵槽５か
ら排出される酵母の一部が上記酵母攪拌槽４で貯留さ
れ、再利用するための種酵母として前記主醗酵槽５へ返
送される。That is, the beer production process includes a malt saccharification process, a yeast alcoholization process, and the like. In the yeast alcoholization process, part of the yeast discharged from the main fermentation tank 5 is mixed with the yeast stirred. It is stored in the tank 4 and returned to the main fermentation tank 5 as seed yeast for reuse.
【００１７】そして、酵母攪拌槽４内では、酵母が均一
に攪拌される必要がある。In the yeast stirring tank 4, the yeast needs to be stirred uniformly.
【００１８】上記実施形態１のような低せん断型の酵母
攪拌槽を用いることによって、酵母を失活させない程度
の低速の回転数、従って低せん断力で攪拌し、しかも全
体を均一に攪拌混合することができる。By using a low-shear type yeast stirring tank as in the first embodiment, stirring is performed at a low rotation speed that does not inactivate the yeast, and therefore with low shearing force, and the whole is uniformly stirred and mixed. be able to.
【００１９】すなわち、上下にパドル翼3a,3b が配置さ
れているため、それぞれのパドル翼3a,3b から吐出流が
生じることとなり、上下の吐出流が相互に干渉すること
がないために、酵母液の流れをスムーズに繋ぐことがで
きる。That is, since the paddle blades 3a and 3b are arranged above and below, a discharge flow is generated from each paddle blade 3a and 3b, and the upper and lower discharge flows do not interfere with each other. The flow of the liquid can be connected smoothly.
【００２０】特に、上下のパドル翼3a,3b の高さは、そ
れぞれ翼径の1/2 以上の大きさとされているため、スム
ーズな酵母液の流れが阻害されることもない。In particular, since the heights of the upper and lower paddle blades 3a and 3b are each equal to or more than 1/2 of the blade diameter, smooth flow of the yeast solution is not hindered.
【００２１】また、上下のパドル翼3a,3b が、平面から
見て45度の交差角度をなして配設されているので、この
位相のずれがスムーズな酵母液の上下の流動を生じさせ
ることとなる。Further, since the upper and lower paddle blades 3a and 3b are arranged at an intersection angle of 45 degrees when viewed from a plane, this phase shift causes a smooth upward and downward flow of the yeast solution. Becomes
【００２２】よって、このような作用により、酵母攪拌
槽４内での均一な攪拌混合効果が得られるのである。[0022] Thus, by such an action, a uniform stirring and mixing effect in the yeast stirring tank 4 can be obtained.
【００２３】（その他の実施形態）尚、上記実施形態で
は、パドル翼を上下２段に配置したが、３段以上に配置
することも可能である。(Other Embodiments) In the above embodiment, the paddle blades are arranged in two upper and lower stages, but may be arranged in three or more stages.
【００２４】また、該実施形態では、上下のパドル翼を
平面から見て45度の交差角度をなして配設されていた
が、この交差角度も該実施形態に限定されるものではな
い。Further, in the present embodiment, the upper and lower paddle blades are arranged at an intersection angle of 45 degrees when viewed from the plane, but the intersection angle is not limited to this embodiment.
【００２５】ただし、ある程度のスムーズな酵母液の上
下の流動を生じさせるためには、30度〜90度の範囲内で
あることが好ましい。However, in order to generate a certain amount of smooth up and down flow of the yeast solution, the temperature is preferably in the range of 30 to 90 degrees.
【００２６】さらに、酵母攪拌槽４の構造も、上記実施
形態のように、回転軸２に上下多段のパドル翼3a,3b,…
を配設したような構造のものに限らず、たとえば特開平
７−786 号公報に開示された攪拌翼のように、多数の穴
部を形成したようなもの、或いは特開昭60−39548 号公
報や特開平８−281089号公報に開示された攪拌翼のよう
に、格子状に形成したようなものを使用することも可能
である。Further, the structure of the yeast stirring tank 4 is also different from that of the above embodiment in that the rotating shaft 2 is provided with multi-stage paddle blades 3a, 3b,.
The structure is not limited to a structure having a plurality of holes, for example, a structure having a large number of holes, such as a stirring blade disclosed in Japanese Patent Application Laid-Open No. 7-786, or Japanese Patent Application Laid-Open No. 60-39548. It is also possible to use a blade formed in a lattice shape, such as a stirring blade disclosed in Japanese Patent Laid-Open Publication No. 8-281089 or Japanese Patent Application Laid-Open No. 8-281089.
【００２７】その他、特開平７−108153号公報、特開平
７−124456号公報、特開平８−24609 号公報、特開平８
−71398 号公報、実開平７−34928 号公報に開示された
攪拌翼を用いることも可能である。In addition, JP-A-7-108153, JP-A-7-124456, JP-A-8-24609, and JP-A-8-108
It is also possible to use the stirring blade disclosed in JP-A-71398 and JP-A-7-34928.
【００２８】さらに、上記実施形態では、酵母攪拌槽を
ビール製造用に用いる場合について説明したが、その用
途はこれに限定されるものではなく、ビール以外の酵母
攪拌用として使用することも可能である。Furthermore, in the above embodiment, the case where the yeast stirring tank is used for beer production has been described, but the use is not limited to this, and it is also possible to use it for stirring yeast other than beer. is there.
【００２９】[0029]
【実施例】（実施例１）本実施例では、上記実施形態１
の酵母攪拌槽を用いて酵母液を攪拌する場合の攪拌効果
を確認した。Embodiment 1 (Embodiment 1) In this embodiment, the first embodiment will be described.
The stirring effect when the yeast solution was stirred using the yeast stirring tank was confirmed.
【００３０】攪拌槽としては、容積２L のものを用い
た。A stirring tank having a volume of 2 L was used.
【００３１】図４は、パドル翼の回転数と、酵母の攪拌
状態（酵母液の回転数）の相関関係を示すグラフであ
る。FIG. 4 is a graph showing the correlation between the rotation speed of the paddle blade and the stirring state of the yeast (the rotation speed of the yeast solution).
【００３２】パドル翼3a,3b の先端部近辺を内周部、槽
本体１の内周面を外周部として、酵母液の攪拌状態を確
認した。The stirring state of the yeast liquid was confirmed with the vicinity of the tips of the paddle blades 3a and 3b as the inner periphery and the inner periphery of the tank body 1 as the outer periphery.
【００３３】先ず、翼の回転数が低い場合には、内周部
と外周部の酵母液の回転数の差はなく、酵母液が良好に
槽全体に攪拌されていた。次に、翼の回転数を上げてい
くと、内周部においては、翼の回転数に比例して酵母液
の回転数が上昇し、従って酵母の攪拌効果は、翼の回転
数に比例して向上することとなる。First, when the rotation speed of the blade was low, there was no difference in the rotation speed of the yeast solution between the inner and outer peripheral portions, and the yeast solution was favorably stirred throughout the tank. Next, when the rotation speed of the wing is increased, the rotation speed of the yeast liquid increases in proportion to the rotation speed of the wing in the inner peripheral portion, and therefore, the stirring effect of the yeast is proportional to the rotation speed of the wing. Will be improved.
【００３４】これに対し、外周部は、翼の先端部から離
間しているため、図４にも示すようにパドル翼の回転数
を上げても、直ちに酵母の良好な攪拌効果は得られな
い。On the other hand, since the outer peripheral portion is separated from the tip of the blade, even if the rotation speed of the paddle blade is increased as shown in FIG. 4, a good stirring effect of the yeast cannot be obtained immediately. .
【００３５】しかし、回転数を一定以上にすると、同図
のように外周部における酵母液の回転数が急激に上昇
し、酵母液の良好な攪拌効果が得られた。However, when the number of revolutions was set to a certain value or more, the number of revolutions of the yeast solution in the outer peripheral portion rapidly increased as shown in the figure, and a good stirring effect of the yeast solution was obtained.
【００３６】（実施例２）本実施例では、槽本体１内で
の各ポイントにおける酵母液の濃度を測定した。Example 2 In this example, the concentration of the yeast solution at each point in the tank body 1 was measured.
【００３７】攪拌槽としては、容積２L のものを用い
た。A stirring tank having a volume of 2 L was used.
【００３８】回転数は４rpm 、攪拌時間は24時間で行っ
た。The rotation was performed at 4 rpm and the stirring time was 24 hours.
【００３９】各ポイントの位置は図５に図示している。FIG. 5 shows the positions of the respective points.
【００４０】各ポイントにおける濃度は次のとおりであ
った。The density at each point was as follows.
【００４１】 ４９．０％ ５５．２％ ５１．９％ ５０．５％ ５０．５％ ５３．０％ ５０．９％ ５０．５％ ５２．４％49.0% 55.2% 51.9% 50.5% 50.5% 53.0% 50.9% 50.5% 52.4%
【００４２】この結果からも明らかなように、内周部、
外周部を問わず、各ポイントにおける酵母液の濃度は、
49〜55.2％でほぼ均一であった。As is clear from the results, the inner peripheral portion,
Regardless of the outer circumference, the concentration of the yeast solution at each point is
It was almost uniform at 49-55.2%.
【００４３】従って、酵母液が酵母攪拌槽内でほぼ均一
に混合されていることが確認できた。Accordingly, it was confirmed that the yeast solution was almost uniformly mixed in the yeast stirring tank.
【００４４】（実施例３）本実施例は、攪拌時間と酵母
液のｐＨとの相関関係を確認したものである。Example 3 In this example, the correlation between the stirring time and the pH of the yeast solution was confirmed.
【００４５】攪拌槽としては、容積２L のものを用い
た。A stirring tank having a volume of 2 L was used.
【００４６】上記実施形態１の酵母攪拌槽は、５rpm と
いう低い回転数で攪拌した。The yeast stirring tank of Embodiment 1 was stirred at a low rotation speed of 5 rpm.
【００４７】一方、比較例として傾斜パドル翼を用い、
その傾斜パドル翼は、125rpm、250rpm、及び500rpmと回
転数を変えて攪拌時間と酵母液のｐＨとの相関関係を確
認した。On the other hand, an inclined paddle blade was used as a comparative example.
The inclined paddle blades were rotated at 125 rpm, 250 rpm, and 500 rpm to confirm the correlation between the stirring time and the pH of the yeast solution.
【００４８】さらに、攪拌せずに静置したまま試験した
ものを対照とした。Further, a test which was carried out while being left standing without stirring was used as a control.
【００４９】その結果を図６に示す。FIG. 6 shows the result.
【００５０】図６からも明らかなように、比較例では、
攪拌時間の変化に伴い、酵母液のｐＨが変動し、特に50
0rpmでこの傾向が顕著であった。As is clear from FIG. 6, in the comparative example,
As the stirring time changes, the pH of the yeast solution fluctuates,
This tendency was remarkable at 0 rpm.
【００５１】これに対して、５rpm で回転させた本実施
例の酵母攪拌槽では、比較例に比べてｐＨの変動が少な
かった。On the other hand, in the yeast stirring tank of this example rotated at 5 rpm, the fluctuation of pH was smaller than that of the comparative example.
【００５２】この結果により、比較例に比べて本実施例
の方が酵母の損傷が少なかったものと判断できる。From these results, it can be determined that the present example had less yeast damage than the comparative example.
【００５３】（実施例４）本実施例は、攪拌時間と、59
5nm における酵母液の吸光度との相関関係を確認したも
のである。(Example 4) In this example, the stirring time,
The correlation with the absorbance of the yeast solution at 5 nm was confirmed.
【００５４】攪拌槽としては、容積２L のものを用い
た。A stirring tank having a volume of 2 L was used.
【００５５】上記実施例３と同様に、本実施例の酵母攪
拌槽は、５rpm という低い回転数で攪拌し、比較例の傾
斜パドル翼は、125rpm、250rpm、及び500rpmの回転数で
攪拌した。As in Example 3, the yeast stirring tank of this example was stirred at a low rotation number of 5 rpm, and the inclined paddle blades of the comparative example were stirred at 125, 250 and 500 rpm.
【００５６】さらに、攪拌せずに静置したまま試験した
ものを対照とした。Further, a test which was carried out while standing without stirring was used as a control.
【００５７】その結果を図７に示す。FIG. 7 shows the result.
【００５８】図７からも明らかなように、比較例では、
攪拌時間の変化に伴い、吸光度が変動し、特に500rpmで
この傾向が顕著であった。As is clear from FIG. 7, in the comparative example,
The absorbance fluctuated with the change of the stirring time, and this tendency was particularly remarkable at 500 rpm.
【００５９】これに対して、５rpm で回転させた本実施
例の酵母攪拌槽では、比較例に比べて吸光度の変動が少
なかった。On the other hand, in the yeast stirred tank of this example rotated at 5 rpm, the change in absorbance was smaller than that in the comparative example.
【００６０】このような吸光度は、酵母の菌体内のタン
パク質が溶出されることによって変化すると認められ、
従って吸光度の変動が少ないことから、比較例に比べて
本実施例の方が酵母の損傷が少なかったものと判断でき
る。It is recognized that such absorbance changes due to elution of proteins in yeast cells,
Therefore, since the change in the absorbance is small, it can be determined that the present example had less yeast damage than the comparative example.
【００６１】（実施例５）本実施例は、翼の所定の回転
数で所定時間攪拌した後に、装置本体１から１Lずつ酵
母液を排出し、その温度及び濃度を測定したものであ
る。(Embodiment 5) In this embodiment, after stirring at a predetermined number of revolutions of the blade for a predetermined time, the yeast liquid was discharged from the apparatus main body 1 by 1 L, and the temperature and concentration thereof were measured.
【００６２】攪拌槽としては、容積60L のものを用い
た。A stirring tank having a volume of 60 L was used.
【００６３】排出量と温度の相関関係を示すグラフを図
８に示し、排出量と濃度の相関関係を示すグラフを図９
に示す。FIG. 8 is a graph showing the correlation between the discharge amount and the temperature, and FIG. 9 is a graph showing the correlation between the discharge amount and the concentration.
Shown in
【００６４】図８及び図９からも明らかなように、順次
排出される酵母液の温度は16.5〜17.5度でほぼ一定であ
り、また酵母液の濃度も57.5〜61.5％とほぼ一定であっ
た。As is clear from FIGS. 8 and 9, the temperature of the yeast solution discharged sequentially was almost constant at 16.5 to 17.5 ° C., and the concentration of the yeast solution was almost constant at 57.5 to 61.5%. .
【００６５】この結果により、槽本体内の上下において
酵母液の温度や濃度がほぼ均一であり、従って槽本体内
がほぼ均一に混合攪拌されていたことが裏付けられる。This result confirms that the temperature and concentration of the yeast solution are almost uniform in the upper and lower portions of the tank body, and that the mixing and stirring is substantially uniform in the tank body.
【００６６】実施例６ 本実施例では、上記実施例３のｐＨの測定、及び実施例
４の吸光度（タンパク溶出量）の測定と同様の測定を、
攪拌槽の大きさを60L に代えて行った。 Example 6 In this example, the same measurement as the pH measurement in Example 3 and the absorbance (protein elution amount) in Example 4 were performed.
The size of the stirring tank was changed to 60 L.
【００６７】本実施例では、上記実施形態１のような構
造の酵母攪拌槽での実験結果を、攪拌を行わなず、静置
した対照とのみ比較した。In this example, the experimental results in the yeast stirred tank having the structure as in the first embodiment were compared only with the control that was left standing without stirring.
【００６８】その結果を、図10及び図11に示す。The results are shown in FIGS. 10 and 11.
【００６９】図10及び図11からも明らかなように、本実
施例の酵母攪拌槽では、対照に比べて、ｐＨの変動や吸
光度の変動にほとんど差がなかった。As is clear from FIGS. 10 and 11, in the yeast stirred tank of this example, there was almost no difference in the fluctuation of the pH and the fluctuation of the absorbance as compared with the control.
【００７０】従って、60L の大型の攪拌槽での実験結果
においても、酵母の損傷が少なかったものと判断でき
る。Therefore, it can be judged that the yeast was less damaged even in the experimental results in the large stirred tank of 60 L.
【００７１】[0071]
【発明の効果】叙上のように、本発明は、酵母液貯留用
攪拌槽の攪拌翼として、翼の高さが翼径の1/2 以上に形
成された低せん断型のパドル翼を用いたため、低速で攪
拌しても、槽内の全体を略均一に混合することができ、
その混合攪拌効果が、従来の傾斜パドル翼等を具備した
酵母攪拌槽に比べて著しく良好となる効果がある。As described above, the present invention uses a low-shear paddle blade having a blade height equal to or more than 1/2 of the blade diameter as a stirring blade of the stirring tank for storing yeast liquid. Therefore, even if the mixture is stirred at a low speed, the whole of the tank can be mixed substantially uniformly,
The mixing and stirring effect is significantly better than that of a conventional yeast stirring tank equipped with inclined paddle blades.
【００７２】また、低速で良好な攪拌効果が得られるた
め、酵母を傷つけ、破壊し、その生物活性を低下させる
おそれもないという効果がある。Further, since a good stirring effect can be obtained at a low speed, there is an effect that there is no fear that the yeast is damaged or destroyed and its biological activity is reduced.
【図１】一実施形態としての酵母攪拌槽を模式的に示す
概略正面図。FIG. 1 is a schematic front view schematically showing a yeast stirring tank as one embodiment.
【図２】酵母攪拌槽のパドル翼の配置状態を示す概略平
面図。FIG. 2 is a schematic plan view showing the arrangement of paddle blades in a yeast stirring tank.
【図３】酵母攪拌槽と主発酵槽との位置関係を示す概略
ブロック図。FIG. 3 is a schematic block diagram showing a positional relationship between a yeast stirring tank and a main fermentation tank.
【図４】パドル翼の回転数と酵母液の攪拌状態の相関関
係を示すグラフ。FIG. 4 is a graph showing a correlation between the rotation speed of a paddle blade and the stirring state of a yeast solution.
【図５】酵母攪拌槽内での濃度分布を測定する際の各ポ
イントを図示した概略説明図。FIG. 5 is a schematic explanatory view illustrating each point when measuring a concentration distribution in a yeast stirring tank.
【図６】攪拌時間と酵母液のｐＨとの相関関係を示すグ
ラフ。FIG. 6 is a graph showing a correlation between a stirring time and a pH of a yeast solution.
【図７】攪拌時間と酵母液の吸光度との相関関係を示す
グラフ。FIG. 7 is a graph showing a correlation between the stirring time and the absorbance of a yeast solution.
【図８】攪拌槽からの液の排出量と温度との相関関係を
示すグラフ。FIG. 8 is a graph showing the correlation between the amount of liquid discharged from the stirring tank and the temperature.
【図９】攪拌槽からの液の排出量と濃度との相関関係を
示すグラフ。FIG. 9 is a graph showing the correlation between the amount of liquid discharged from the stirring tank and the concentration.
【図１０】攪拌時間と酵母液のｐＨとの相関関係を示す
グラフ。FIG. 10 is a graph showing the correlation between the stirring time and the pH of the yeast solution.
【図１１】攪拌時間と酵母液の吸光度との相関関係を示
すグラフ。FIG. 11 is a graph showing the correlation between the stirring time and the absorbance of the yeast solution.
１…槽本体 ２…回転軸 3a,3b …パドル翼 1 ... tank body 2 ... rotating shaft 3a, 3b ... paddle wing
───────────────────────────────────────────────────── フロントページの続き (72)発明者 岡崎 善三 茨城県北相馬郡守谷町緑１丁目１番地21 アサヒビール株式会社研究開発センター生 産技術研究所内 (72)発明者 若浦 誠 東京都大田区大森北２−13−１ アサヒビ ール株式会社東京工場内 (72)発明者 川村 公人 北海道札幌市白石区南郷通４南１−１ ア サヒビール株式会社北海道工場内 Ｆターム(参考） 4B029 AA02 BB07 CC01 DA01 DB02 DB07 4G078 AA02 AB09 BA05 DA01 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Zenzo Okazaki 1-1-1 Midori, Moriya-cho, Kitasoma-gun, Ibaraki Pref. 2-13-1 Omorikita, Ota-ku Asahi Beer Co., Ltd. Tokyo Plant (72) Inventor Kimito Kawamura 1-1, Nangodori, Shiroishi-ku, Sapporo City, Hokkaido 1-1 Asahi Breweries Co., Ltd. Hokkaido Plant F-term (reference) 4B029 AA02 BB07 CC01 DA01 DB02 DB07 4G078 AA02 AB09 BA05 DA01
Claims (3)
槽へ供給するための酵母液を貯留する酵母液貯留用攪拌
槽において、攪拌槽本体の中心部に回転軸を垂設し、こ
の回転軸に、翼の高さが翼径の1/2 以上に形成されたパ
ドル翼が具備されてなることを特徴とする酵母液貯留用
攪拌槽。In a stirring tank for storing a yeast liquid for supplying a fermentation tank for fermenting foods such as beer to be fermented, a rotating shaft is vertically provided at a central portion of the stirring tank main body. A stirring tank for storing a yeast liquid, wherein a paddle blade having a blade height equal to or more than 1/2 of a blade diameter is provided on a shaft.
工程を有するビール等の発酵食品類の製造方法におい
て、前記酵母液貯留用攪拌槽に、攪拌槽本体の中心部に
回転軸を垂設し、この回転軸に、翼の高さが翼径の1/2
以上に形成されたパドル翼を具備し、該パドル翼を、酵
母を損傷させない速度で回転させて酵母液を攪拌するこ
とを特徴とするビール等の発酵食品類の製造方法。2. A method for producing fermented foods, such as beer, comprising a step of stirring yeast liquid in a stirring tank for storing yeast liquid, wherein the stirring tank for storing yeast liquid has a rotating shaft at the center of the stirring tank body. The wing height is 1/2 of the wing diameter
A method for producing fermented foods such as beer, comprising a paddle blade formed as described above, and rotating the paddle blade at a speed that does not damage the yeast and stirring the yeast liquid.
槽へ供給するための酵母液を貯留する酵母液貯留用攪拌
槽に具備される攪拌翼であって、翼の高さが翼径の1/2
以上に形成されたパドル翼であることを特徴とする攪拌
翼。3. A stirring blade provided in a stirring tank for storing a yeast liquid for supplying a fermentation tank for fermenting fermented foods such as beer and the like, wherein the height of the blade is equal to the diameter of the blade. 1/2
A stirring blade characterized by the paddle blade formed as described above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001169399A JP2002045169A (en) | 2001-06-05 | 2001-06-05 | Agitating vessel for reserving yeast solution, method for producing fermented foods such as beer using the vessel and agitating blade for the agitating vessel for reserving yeast solution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001169399A JP2002045169A (en) | 2001-06-05 | 2001-06-05 | Agitating vessel for reserving yeast solution, method for producing fermented foods such as beer using the vessel and agitating blade for the agitating vessel for reserving yeast solution |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24678297A Division JP3330523B2 (en) | 1997-09-11 | 1997-09-11 | Stirred tank for storing yeast liquid and method for producing fermented foods such as beer using the stirred tank |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002045169A true JP2002045169A (en) | 2002-02-12 |
Family
ID=19011476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001169399A Pending JP2002045169A (en) | 2001-06-05 | 2001-06-05 | Agitating vessel for reserving yeast solution, method for producing fermented foods such as beer using the vessel and agitating blade for the agitating vessel for reserving yeast solution |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002045169A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011046307A2 (en) * | 2009-10-16 | 2011-04-21 | Sam Nam Petrochemical Co., Ltd. | Oxidation reactor for manufacturing aromatic carboxylic acid and method of manufacturing aromatic carboxylic acid using the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0549890A (en) * | 1990-08-07 | 1993-03-02 | Shinko Pantec Co Ltd | Agitator |
| JPH1175815A (en) * | 1997-09-11 | 1999-03-23 | Shinko Pantec Co Ltd | Agitating tank for storing yeast liquid and production of fermented foods of beer or the like using the same tank |
-
2001
- 2001-06-05 JP JP2001169399A patent/JP2002045169A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0549890A (en) * | 1990-08-07 | 1993-03-02 | Shinko Pantec Co Ltd | Agitator |
| JPH1175815A (en) * | 1997-09-11 | 1999-03-23 | Shinko Pantec Co Ltd | Agitating tank for storing yeast liquid and production of fermented foods of beer or the like using the same tank |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011046307A2 (en) * | 2009-10-16 | 2011-04-21 | Sam Nam Petrochemical Co., Ltd. | Oxidation reactor for manufacturing aromatic carboxylic acid and method of manufacturing aromatic carboxylic acid using the same |
| WO2011046307A3 (en) * | 2009-10-16 | 2011-10-06 | Sam Nam Petrochemical Co., Ltd. | Oxidation reactor for manufacturing aromatic carboxylic acid and method of manufacturing aromatic carboxylic acid using the same |
| KR101159409B1 (en) | 2009-10-16 | 2012-06-28 | 삼남석유화학 주식회사 | Oxidation reactor for manufacturing aromatic carboxylic acid and mothod or manufacturing aromatic carboxylic acid by using the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1195867C (en) | Mixer systems | |
| JP4195491B2 (en) | Method for producing fermented foods such as beer | |
| US9169505B2 (en) | High solids enzyme reactor mixer with vertical paddle and method | |
| US20080044517A1 (en) | Stirred tank for storing yeast slurry, method of manufacturing fermented foods such as beer using the stirred tank, and stirring impeller provided in the stirred tank | |
| JP3330523B2 (en) | Stirred tank for storing yeast liquid and method for producing fermented foods such as beer using the stirred tank | |
| JP4014350B2 (en) | Yeast storage agitation tank, method for producing fermented foods such as beer using the agitation tank, and agitation blades provided in the agitation tank | |
| US5096690A (en) | Method and apparatus for manufacturing silver halide grains | |
| JP4195250B2 (en) | Method for producing fermented foods such as beer | |
| Espinosa-Solares et al. | Mixing time in rheologically evolving model fluids by hybrid dual mixing systems | |
| JP2002045169A (en) | Agitating vessel for reserving yeast solution, method for producing fermented foods such as beer using the vessel and agitating blade for the agitating vessel for reserving yeast solution | |
| AU2012351399B2 (en) | Process for producing an optimized liquefied lignocellulosic substrate | |
| CN204619970U (en) | A kind of emulsion reactor produced for aqueous polyurethane emulsion | |
| JP2001219046A (en) | Stirring apparatus | |
| JP2776723B2 (en) | Stirred fermenter | |
| CN111729525A (en) | Method for establishing liquid-liquid mixing stirring process reduced model | |
| CN210675028U (en) | Magnetic stirrer | |
| JP2631516B2 (en) | Sake fermentation tank | |
| JP4681131B2 (en) | Liquor production equipment | |
| Roman et al. | Studies on transfer processes in mixing vessels: hydrodynamic of the modified Rushton turbine agitators in gas—liquid dispersions | |
| CN207243878U (en) | Vertical type solid bioreactor | |
| WO2007063621A1 (en) | Fermentation tank of aeration/agitation type | |
| CN207862349U (en) | A kind of sweet potato using snakelike cyclic annular cooling tube starches saccharification apparatus | |
| CN220111059U (en) | Stirring device and reaction kettle comprising same | |
| CN219784478U (en) | Stirring equipment for production of laundry detergent | |
| CN217490867U (en) | Continuous deacidification device |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20040512 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20050218 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20050414 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20050414 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20050617 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20050823 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20050823 |