JP2003024040A - Agitation tank for storing yeast slurry, method for producing fermented foods such as beer by using the same agitation tank, and agitating vane provided in the same agitation tank - Google Patents

Agitation tank for storing yeast slurry, method for producing fermented foods such as beer by using the same agitation tank, and agitating vane provided in the same agitation tank

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JP2003024040A
JP2003024040A JP2002201680A JP2002201680A JP2003024040A JP 2003024040 A JP2003024040 A JP 2003024040A JP 2002201680 A JP2002201680 A JP 2002201680A JP 2002201680 A JP2002201680 A JP 2002201680A JP 2003024040 A JP2003024040 A JP 2003024040A
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yeast
stirring
tank
agitation tank
beer
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JP2002201680A
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JP4195250B2 (en
Inventor
Hisayoshi Ito
Hidekazu Jinbo
Kimito Kawamura
Yukimichi Okamoto
久善 伊藤
幸道 岡本
公人 川村
英一 神保
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Asahi Breweries Ltd
Shinko Pantec Co Ltd
アサヒビール株式会社
神鋼パンテツク株式会社
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Priority to JP6732399 priority
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Priority to JP2002201680A priority patent/JP4195250B2/en
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Publication of JP4195250B2 publication Critical patent/JP4195250B2/en
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12MAPPARATUS 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
    • C12M41/00Means for regulation, monitoring, measurement or control, e.g. flow regulation
    • C12M41/12Means for regulation, monitoring, measurement or control, e.g. flow regulation of temperature
    • C12M41/18Heat exchange systems, e.g. heat jackets or outer envelopes
    • C12M41/22Heat exchange systems, e.g. heat jackets or outer envelopes in contact with the bioreactor walls
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12MAPPARATUS 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
    • C12M45/00Means for pre-treatment of biological substances
    • C12M45/22Means for packing or storing viable microorganisms
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12MAPPARATUS 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
    • C12M47/00Means for after-treatment of the produced biomass or of the fermentation or metabolic products, e.g. storage of biomass
    • C12M47/02Separating microorganisms from the culture medium; Concentration of biomass

Abstract

PROBLEM TO BE SOLVED: To uniformly agitate and mix the entire yeast slurry in an agitation tank in a short time without causing poor mixing of the yeast slurry which is a non-Newtonian fluid, as well as protect yeast from damages and hence prevent the deterioration of the biological activity, in the agitation tank for storing yeast slurry mainly used in a beer production process, to provide a method for producing a fermented food such as beer by using the agitation tank and an agitating vane provided in the agitation tank.
SOLUTION: In this agitation tank for storing yeast slurry to be supplied to the fermentation tank where the fermented food such as beer is fermented, the agitation vane is constructed so that a maximum diameter of a rotation body formed in the rotation of the agitation vane is 60-90% based on the inner diameter of the agitation tank and the height of the rotation body is 90-120% based on a standard depth of the yeast slurry normally stored in the agitation tank.
COPYRIGHT: (C)2003,JPO

Description

【発明の詳細な説明】 【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、並びにその攪拌槽に具備された攪拌翼、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、並びに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 [0001] [Technical Field of the Invention The present invention comprises a stirring yeast liquid reservoir, a method of manufacturing a fermented foods using the stirred tank, and is provided in the stirring tank thereof stirring blade, and more particularly, primarily, a yeast solution storage for stirring tank used in the beer manufacturing process, a method of manufacturing a fermented food such as beer using the yeasts liquid reservoir for stirring tank, and stirred for the yeast effusion about stirring blade which is provided in the bath. 【0002】 【従来の技術】一般に、ビール等の発酵生産物の製造工程においては、発酵槽から回収された酵母は貯留用攪拌槽に貯留され、種酵母として発酵槽へ返送されて再利用されている。 [0002] In general, in the manufacturing process of fermentation products such as beer, yeast recovered from the fermentation tank is stored in the stirred tank for storing, reused sent back to the fermenter as a seed yeast ing. 【0003】この貯留用攪拌槽に貯留された酵母は、時間の経過に伴い、貯留用攪拌槽の下部に沈降し、その結果、貯留用攪拌槽内の酵母濃度や冷却温度が不均一となり、これを解消するために酵母液の攪拌が必要となる。 [0003] Yeast stored this in the storage for agitation tank, over time, settle to the bottom of the reservoir for agitating tank, as a result, the yeast concentration and cooling temperature of the reservoir for stirring vessel becomes nonuniform, stirring the yeast solution in order to solve this problem is required. 【0004】しかし、酵母液は、バターや石鹸等と同様に非ニュートン流体であり、このような非ニュートン流体は、攪拌力に比例して攪拌効果が向上するニュートン流体と異なり、攪拌力を大きくしてもそれに比例した攪拌効果が必ずしも得られないことが知られている。 However, yeast solution is a non-Newtonian fluid as with butter and soap, such non-Newtonian fluid, unlike the Newtonian fluid to improve the stirring effect in proportion to the stirring force, a large stirring force it is known that not necessarily be obtained stirring effect even in proportion to it by. 【0005】一方、上記のように酵母濃度や酵母液の温度を均一にするために攪拌が必要ではあるものの、その攪拌によって酵母を損傷しないことも必要である。 On the other hand, although there is required stirring in order to homogenize the temperature of the yeast concentration and yeast solution as described above, it is also necessary not to damage the yeast by the stirring. 【0006】このようなビールの製造プロセスにおいて、従来では、発酵槽に供給する酵母液の貯留用攪拌槽内に具備される攪拌翼として、主として傾斜パドル翼やプロペラ翼等の翼が使用されていた。 [0006] In the manufacturing process of such a beer, conventionally, as a stirring blade to be provided in the reservoir for stirring vessel of yeast liquid supplied to the fermentor, have largely wings such as inclined paddle blade and propeller blade is used It was. 【0007】 【発明が解決しようとする課題】しかし、このような攪拌翼を用いて非ニュートン流体である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。 [0007] The present invention is to provide, however, if for stirring such yeast solution is a non-Newtonian fluid with a stirring blade, a problem that the slow-stirring can not be mixed with whole uniformly is there. 【0008】一方、この混合不良を解消し、酵母濃度や酵母液の温度の均一性を増すために、高速の強い攪拌を行うと、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。 On the other hand, to eliminate bad this mixture, in order to increase the uniformity of the temperature of the yeast concentration and yeast solution, when the fast strong stirring, to damage the yeast, disrupted, a problem of reducing its biological activity there is a point. 【0009】本発明は、このような相反する問題点を解消するためになされたもので、非ニュートン流体である酵母液の混合不良を生じさせることなく槽内全体を短時間で均一に攪拌混合することができ、且つ酵母を損傷させず、その生物活性も低下させないことを課題とするものである。 [0009] The present invention has been made to solve the above contradictory problems, uniformly stirring and mixing in a short time the entire tank without causing poor mixing of the yeast solution is non-Newtonian fluid it can be, and without damaging the yeast, it is an object that does not decrease even its biological activity. 【0010】 【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、並びにその攪拌槽に具備された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、攪拌翼の回転時に形成される回転体の最大直径が槽径の60〜90%で該回転体の高さが酵母液の標準貯留時の液深の90〜120 %であるように構成されてなることにある。 [0010] According to an aspect of the present invention, in order to solve such problems, and stirred for yeast solution reservoir, a method of manufacturing a fermented foods such as beer using the stirred tank, and was made as a stirring blade which is provided in the stirring tank thereof, characterized as stirred tank yeast effusion is yeast solution for storing yeast solution to be supplied to the fermenter to ferment fermented foods such as beer in the reservoir for stirring vessel, at 90 to 120% height of the rotation body the largest diameter of the rotary member which is formed during rotation at 60% to 90% of So径 of liquid depth during standard reservoir of yeast solution of the stirring blade in be configured to a certain way. 【0011】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、回転時に形成される回転体の最大直径が槽径の60〜90%で該回転体の高さが酵母液の標準貯留時の液深の90〜120 %であるような攪拌翼を具備し、該攪拌翼を1〜30rpm の回転数で回転して酵母液を攪拌することにある。 [0011] The feature of the manufacturing method of fermented foods such as beer is a method of manufacturing a fermented foods such as beer, comprising the step of stirring the yeast solution in stirring tank yeast effusion, the yeast-liquid reservoir the stirring vessel, the stirring blade such as height of the rotation body maximum diameter of the rotary member which is formed during rotation at 60% to 90% of So径 is 90 to 120% of the liquid depth at standard storage of yeast solution comprising a, it is to stir the yeast solution by rotating the the stirring 拌翼 in revolutions 1~30Rpm. 【0012】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、回転時に形成される回転体の最大直径が槽径の Furthermore, the characteristics of a stirring blade, a stirring blade is provided with a yeast solution to be supplied to the fermenter to ferment fermented foods such as beer yeast liquid reservoir for stirring tank for storing the rotational the maximum diameter of the rotation body is So径 which sometimes formed
60〜90%で該回転体の高さが酵母液の標準貯留時の液深の90〜120 %であるように構成されてなることにある。 The height of the rotating body 60 to 90 percent is to become configured to 90 to 120% of the liquid depth at standard storage of the yeast solution. 【0013】ここで、回転体の最大直径とは、攪拌翼の回転時に形成される回転体において、最も径の大きい部分の寸法(直径)をいう。 [0013] Here, the maximum diameter of the rotating body, the rotating body formed during the rotation of the stirring blade, say the dimensions of a large part of most diameters (diameter). また、酵母液の標準貯留時とは、酵母液貯留用攪拌槽の設計上、及び運転管理の経験上設定される量の酵母液が貯留されている状態を意味し、攪拌槽に応じて酵母液の標準貯留量は一義的に定められる。 Further, when a standard reservoir of yeast solution means a state in which the design of yeast liquid reservoir for stirring tank, and yeast solution in an amount that is set on the operation management experience is stored, depending on the agitation tank yeast standard storage amount of liquid is determined uniquely. 【0014】 【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。 DETAILED DESCRIPTION OF THE INVENTION Hereinafter, embodiments of the present invention will be described with reference to the drawings. 【0015】(実施形態1)図1は、一実施形態としての酵母液貯留用攪拌槽を模式的に示す概略正面図である。 [0015] (Embodiment 1) FIG. 1 is a schematic front view showing a yeast solution storage for agitation tank as an embodiment schematically. 【0016】図1において、1は槽本体で、胴部2は略円筒状に形成されているとともに、底部3は逆円錐形に形成されている。 [0016] In FIG. 1, 1 is a tank body, together with the body portion 2 is formed in a substantially cylindrical shape, the bottom portion 3 is formed in an inverted conical shape. 【0017】4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4には、上下2段にパドル翼 [0017] 4, a rotary shaft provided vertically substantially central portion of the vessel main body 1, the rotation shaft 4, a paddle blade in two upper and lower stages
5a,5b が垂直に取付けられている。 5a, 5b are mounted vertically. 【0018】そして、それぞれ上下のパドル翼5a,5b [0018] Then, each upper and lower paddle blades 5a, 5b
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。 It is disposed at an intersection angle of 45 degrees as shown in FIG. 【0019】この両パドル翼5a,5b によって構成される攪拌翼5は、その攪拌翼5の回転時に形成される回転体の最大直径が槽径の60〜90%となるように設定されている。 The stirring blade 5 constituted by the two paddle blades 5a, 5b is the maximum diameter of the rotation body formed during the rotation of the stirring blade 5 is set to be 60% to 90% of So径. 【0020】また、その回転体の高さは、酵母液の標準貯留時の液深の90〜120 %となるように設定されている。 Further, the height of the rotation body is set to be from 90 to 120% of the liquid depth at standard storage of the yeast solution. 【0021】さらに、下側のパドル翼5bの下面側は、槽本体1の逆円錐形の底部3に合わせて斜面状に形成されている。 Furthermore, the lower surface of the lower paddle blades 5b, is formed in a slanted in conformity with the bottom 3 of the inverted cone-shaped tank body 1. 【0022】上記のような構成からなる酵母液貯留用攪拌槽6は、図3に示すようにビール製造用の主発酵槽7 [0022] Yeast solution storage for agitation tank 6 having the configuration as described above, the main fermentation tank 7 for beer production, as shown in FIG. 3
の後段に配置して用いられるものである。 And it is used in place of the subsequent stage. 【0023】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発酵工程等からなるが、その酵母による発酵工程において、主発酵槽7から排出される酵母の一部が上記酵母液貯留用攪拌槽6で貯留され、再利用するための種酵母として前記主発酵槽7へ返送される。 [0023] That is, beer production process is comprised of the fermentation process due saccharification and yeast malt, in a fermentation process by the yeast portion of a the yeast liquid storage of the yeast discharged from the main fermentation tank 7 stored in a stirred tank 6 and returned to the main fermentation tank 7 as seed yeast to reuse. 【0024】そして、酵母液貯留用攪拌槽6内では、酵母が均一に攪拌される必要がある。 [0024] In the yeast solution storage for agitation tank 6, it is necessary to yeast is uniformly stirred. 【0025】上記実施形態のような酵母液貯留用攪拌槽を用いることによって、酵母を損傷させない程度の低速の回転数で攪拌し、しかも全体を均一に攪拌混合することができる。 [0025] By using the yeast solution storage for agitation tank, such as in the above embodiment, and stirred at a rotational speed of the low speed so as not to damage the yeast, yet can be uniformly mixed by stirring whole. 【0026】この場合、上下にパドル翼5a,5b が配置されているため、それぞれのパドル翼5a,5b 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。 [0026] In this case, the upper and lower paddle blades 5a, since 5b are arranged, becomes the respective paddle blade 5a, the discharge flow from 5b occurs, because the upper and lower discharge flow do not interfere with each other, can be connected smoothly flow the yeast solution. 【0027】また、攪拌翼5の回転によって形成される回転体の最大直径が槽径の60〜90%となるように設定されているため、槽本体1の槽内壁近辺においても酵母液を流動させることができるとともに、酵母の損傷を生じさせることもない。 Further, since the maximum diameter of the rotation body defined by the rotation of the stirring blade 5 is set to be 60% to 90% of So径, flow yeast solution even in the vessel inner wall near the tank body 1 it is possible to, nor cause damage to the yeast. 【0028】すなわち、回転体の最大直径が槽径の60% [0028] That is, up to 60% the diameter of the rotating body is So径
以下であると、槽内壁近辺の酵母液が流動しないため、 If it is less, the yeast solution around the tank inner wall does not flow,
酵母液が均一に攪拌されず、非流動部と流動部との滑り面で、せん断力により酵母が破壊される一方、90%以上であると、翼と槽内壁との間隙が少なくなり、翼と槽内壁間で高いせん断力を生じ酵母が損傷するおそれがあり、また上下に混合する効果が減少するので、均一な混合ができなくなるからである。 Yeast solution is not uniformly stirred, at sliding surfaces of the non-flow section and the flow section, while the yeast is destroyed by shearing forces, if it is more than 90%, the gap between the blade and the tank inner wall is reduced, wings and there is a possibility that yeasts produce high shear forces between the vessel inner wall is damaged, and because the effect of mixed up and down is reduced, because can not be uniformly mixed. 【0029】このように、回転体の最大直径は槽径の60 [0029] 60 Thus, the maximum diameter of the rotating body So径
〜90%となるように設定されるが、70〜90%とすることがより望ましく、さらには75〜90%、80〜90%とすることがより望ましい。 Although is set to be 90%, more preferably it is 70 to 90%, further 75 to 90%, and more preferably to 80-90%. 【0030】70%以上にすれば、酵母濃度の変動が少なくなり、酵母がより均一に攪拌されることとなり、75% [0030] If more than 70%, variation in yeast concentration is reduced, it becomes possible to yeast is agitated more uniformly, 75%
以上、80%以上とすることにより、酵母濃度の変動がさらに少なくなるとともに、酵母の均一な攪拌効果がさらに良好となる。 Above, by 80% or more, along with variations in the yeast concentration is further reduced, is further improved uniform stirring effect of the yeast. 【0031】さらに、攪拌翼の回転によって形成される回転体の高さは、酵母液の標準貯留時の液深の90〜120 Furthermore, the height of the rotation body defined by the rotation of the stirring blade, liquid depth during standard reservoir of yeast liquid 90-120
%となるように設定されているため、混合不良を生じることもない。 % And since it is set such that it does not cause poor mixing. 【0032】また、90%以上であれば、酵母液の標準貯留時に液面付近に攪拌翼の頂部が存在するため、標準貯留時から全量排出時まで、より均一に攪拌混合できることとなり、さらに仕込み時に発生した泡立ちが攪拌後に速やかに消えるという効果もある。 Further, if 90% or more, because of the presence of the top portion of the stirring blade in the vicinity of the liquid surface during normal storage of the yeast solution, from the time of the standard reservoir until the total amount discharged, will be able to stir for more uniform mixing, further charged foaming at the time has occurred there is also an effect that quickly disappears after stirring. 【0033】一方、120 %以下とすれば、標準貯留時において攪拌翼の頂部が液面から少し上であるために、より均一な攪拌混合ができ、泡立ちも消えるという効果を有する。 On the other hand, if 120% or less, because the top of the stirring blades during normal storage is a little from the liquid surface has the effect that more uniform can stirring and mixing, foaming also it disappears. 【0034】ここで、回転体の高さH 1は、図4に示すように攪拌翼5の回転によって形成される回転体の上端と、その回転体の下端との間の距離を意味する。 [0034] Here, the height H 1 of the rotation body is meant the upper end of the rotating body formed by the rotation of the stirring blades 5, as shown in FIG. 4, the distance between the lower end of the rotating body. 【0035】また、酵母液の標準貯留時の液深H 2は、 [0035] In addition, liquid depth H 2 at the time of standard storage of the yeast solution,
図4に示すように酵母液を槽本体1内に収容した際の(貯留時の)酵母液の液面と、槽本体1の底部3の最下部(逆三角形の頂点の部分)との間の距離のうち、標準的な液量の状態、すなわち、酵母液貯留用攪拌槽の設計上、及び運転管理の経験上設定される量の酵母液が貯留されている状態を意味し、攪拌槽に応じて酵母液の標準貯留量は一義的に定められる。 Between the liquid surface of the yeast solution when accommodated in the tank body 1 (at the time of storage) yeast solution, the lowermost portion of the bottom 3 of the tank body 1 (the portion of the apex of the inverted triangle) as shown in FIG. 4 among distances, standard liquid volume state, i.e., specifically a phenomenon where the design of yeast liquid reservoir for stirring tank, and yeast solution in an amount that is set on the operation management experience is stored, stirred tank standard storage amount of yeast solution according to the uniquely determined. 【0036】尚、標準貯留時の液面の上の空間は、発泡時の膨張に備える空間である。 [0036] Incidentally, the space above the liquid level for the standard reservoir is a space provided in the expansion during foaming. 従って、ここでいう標準貯留量は液と酵母のみを対象とする容積を表す。 Therefore, the standard storage amount referred to here represents the volume of interest only liquid and yeast. 【0037】さらに、回転体の下端と槽本体1の底部3 Furthermore, the bottom 3 of the lower end of the rotor and the tub body 1
の最下部との間の距離H 3は、酵母液を攪拌したときに、酵母を損傷することなく均一に攪拌混合させるために距離が設けられている。 Distance H 3 between the lowermost, upon stirring the yeast solution, which distance is provided for uniformly stirring and mixing without damaging the yeast. この距離が短すぎると攪拌時に酵母が損傷し、距離が大き過ぎると均一な攪拌ができない。 This distance yeast is damaged during agitation too short, the distance is not uniform stirring too large. 【0038】さらに、攪拌翼は、1〜30rpm の回転数で攪拌される。 [0038] Further, the stirring blade is stirred at a rotational speed of 1~30Rpm. 【0039】1rpm 未満であると酵母液の攪拌混合が難しく、また30rpm を越えるとトルクが急激に上昇し、せん断力によって酵母が損傷するからである。 [0039] is less than 1rpm difficult stirring and mixing of yeast solution, also increases the torque rapidly exceeds 30 rpm, because yeast is damaged by shearing force. 【0040】特に、1〜20rpm とした場合には、せん断力による酵母の損傷がより確実に防止される。 [0040] Particularly, in the case of a 1~20rpm is damaged yeast by shear force is more reliably prevented. 完全に沈降分離した酵母液を均一に分散したり、速やかに冷却したり、発泡を抑制するときは、10rpm 以上で短時間の攪拌を行ない、温度を保持するときは、1rpm に近い極低速で連続運転を行うか、或いは1〜10rpm の低速で間欠運転を行なうと、酵母の損傷を防ぐことができる。 Completely or uniformly disperse the settling yeast solution, or rapidly cooled, when suppressing foaming, agitating for a short time at 10rpm or more, when holding the temperature is extremely low speed close to 1rpm or a continuous operation, or when performing intermittent operation in slow 1~10Rpm, it is possible to prevent damage to the yeast. 特に、酵母が沈降分離した状態からの攪拌による均一化が可能であるため、冷却後は酵母の沈降分離を恐れず必要最小限度の低速間欠運転で保持することが望ましい。 In particular, since it is possible to uniform by stirring from a state where the yeast is settling after cooling is preferably held at a low speed intermittent operation of the necessary minimum without fear sedimentation of yeast. 【0041】さらに、上下のパドル翼5a,5b 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。 [0041] Further, the upper and lower paddle blades 5a, 5b is because it is disposed at an intersection angle of 45 degrees as viewed from the plane, the shift of the phase causes the upper and lower flow smoothly yeast solution to become. 【0042】以上のような作用により、酵母液貯留用攪拌槽6内での均一な攪拌混合効果が得られるのである。 [0042] By the action described above, it is the uniform stirring and mixing effects in yeast solution storage for agitation tank 6 is obtained. 【0043】(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。 Incidentally Other Embodiments In the above embodiment, the arrangement of the paddle blades to upper and lower stages, can be arranged in three or more stages. 【0044】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。 [0044] In the said embodiment, the upper and lower paddle blades were arranged at an intersection angle of 45 degrees as viewed from the plane, the intersection angle is also not limited to the embodiment. 【0045】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。 [0045] However, in order to generate a certain degree of vertical flow smooth yeast solution is preferably within the range of 30 to 90 degrees. 【0046】さらに、酵母液貯留用攪拌槽6の構造も、 [0046] In addition, the structure of the yeast solution storage for agitation tank 6,
上記実施形態のように、回転軸4に上下多段のパドル翼 As described in the above embodiment, the upper and lower multi-stage paddle blades rotating shaft 4
5a,5b,…を配設したような構造のものに限定されず、その構造は問わない。 5a, 5b, not limited to ... a structure such as that disposed, its structure is not limited. 【0047】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、大型の平板翼に多数の穴部を形成したようなもの、或いは特開昭61−200842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、複数の大型の垂直平板翼を角度をずらして設けているものや、 [0047] For example, as a stirring blade disclosed in Japanese Patent Laid-Open No. 7-786, like to form a number of holes in a large flat blade, or JP 61-200842 and JP 8 as the stirring blades disclosed in -281,089 JP, and those provided by shifting the angle in the vertical flat blades of several large,
実開平7−34928 号公報に開示された攪拌翼のように、 As the stirring blades disclosed in real-Open 7-34928, JP-
略台形の大型垂直平板翼の背面に間隔を設けて板状の補助翼体を取り付けたものを用いることも可能である。 It is also possible to use those fitted with plate-shaped aileron body spaced to the rear of a large vertical flat blades of substantially trapezoidal. 【0048】ただし、本発明の攪拌翼は、単純なアンカー翼、パドル翼、格子翼よりも、上下方向に形状、寸法、取り付け方法の変化を持ち、それらの変化によって液を上下に動かすことのできる攪拌翼が望ましい。 [0048] However, stirring blade of the present invention, a simple anchor blades, paddle blades, than lattice blade, the shape in the vertical direction, the dimension, has a change of attachment methods, for moving the liquid up and down by these changes stirring blade that can be desirable. 【0049】また、ビール酵母等のサニタリー性を要求される攪拌槽では、槽洗浄時に洗浄作業の死角となるような翼の傾斜や孔がないことが望ましく、翼が鉛直であり、孔等の開口部がない攪拌翼を用いるのが望ましい。 [0049] Also, in the agitation tank is required sanitation such as brewer's yeast, it is desirable not tilt or holes in the wing such that a blind spot of the cleaning operation when the tank cleaning blade is vertical, such as hole to use a stirring blade is not opening is desirable. 【0050】別言すると、攪拌槽内にボルト類や継ぎ手がなく、洗浄性を損なう水平面のない滑らかな曲面と鉛直面で構成される攪拌翼が望ましい。 [0050] With other words, no bolts or joints in the stirring vessel, the stirring blade is preferably constituted by a smooth curved surface and a vertical surface without horizontal impairing detergency. 【0051】また、このような攪拌翼は、邪魔板がなくても十分に酵母液を混合できるので、邪魔板を付けて槽の洗浄性を損なう必要もない。 [0051] Further, such a stirring blade, it is possible to mix thoroughly yeast solution even without baffle plates, there is no need to compromise the cleaning of the tank with a baffle plate. 【0052】このような攪拌翼を用いることにより、十分な洗浄効果が得られ、微生物汚染等の事故を発生させることがない。 [0052] By using such a stirring blade, sufficient cleaning effect is obtained, it is not possible to generate a fault of microbial contamination. 【0053】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。 [0053] Further, in the above embodiment has described the case of using the yeast stirred tank for beer production, its use is not limited thereto, it is also possible to use as yeast stirred other than beer is there. 【0054】酵母液の濃度は、主として30〜60%のものが用いられる。 [0054] The concentration of the yeast solution is used primarily 30 to 60%. 【0055】ここで、酵母液の濃度とは、液に対する酵母の容量%を意味する。 [0055] Here, the concentration of yeast liquid, means percent by volume of the yeast against fluid. 【0056】 【実施例】(実施例1)本実施例は、攪拌時間と酵母液のpHの変動との相関関係を試験したものである。 [0056] [Example] (Example 1) This example is obtained by testing the correlation between the variation of the pH of the stirring time and the yeast solution. 【0057】本実施例では、攪拌槽としては、容積4 [0057] In the present embodiment, the agitation tank, volume 4
m 3 、槽の内径1900mm、攪拌翼の最大径が槽径の60%のものを用いた。 m 3, the inner diameter of the tank 1900 mm, the maximum diameter of the stirring blade used was a 60% So径. 【0058】また、攪拌翼が回転した時にできる回転体の高さが1490mmとなるように設定した。 [0058] The height of the rotation body capable when stirring blade is rotated is set to be 1490mm. この結果、この回転体の高さは、標準貯留時の液深の97%となり、攪拌翼の頂部は、酵母液の標準貯留時の液表面から約50mm高い位置にある。 As a result, the height of the rotation body, becomes 97% of the liquid depth during normal storage, the top of the stirring blade is in a position approximately 50mm high from the liquid surface during normal storage of the yeast solution. 【0059】さらに、攪拌翼は、上記実施形態のような相互に45度の角度で交差して上下に設けられたパドル翼 [0059] Further, stirring blade, a paddle blade which is provided vertically so as to intersect at an angle of 45 degrees to each other as in the above embodiment
5a,5b を有するものとした。 5a, it was assumed to have a 5b. 【0060】さらに、本実施例では、20rpm という低い回転数で攪拌した。 [0060] Further, in this embodiment, and stirred at low as 20rpm speed. 【0061】一方、比較例として傾斜パドル翼を用いた。 [0061] On the other hand, using an inclined paddle blade as a comparative example. 【0062】この傾斜パドル翼は、回転させたときの最大径が800 mmで、槽の内径は2200mmであり、従って回転軸を回転させた際に形成される回転体の最大直径は槽径の約36%となる。 [0062] The inclined paddle blade, the maximum diameter when rotating in the 800 mm, the inner diameter of the vessel is 2200 mm, thus the maximum diameter of the rotating body which is formed when rotating the rotating shaft of So径It is about 36%. 【0063】比較例では、回転数は58rpm で攪拌した。 [0063] In the comparative example, the rotation speed was stirred at 58 rpm. 【0064】その結果を図5に示す。 [0064] The results are shown in Figure 5. 【0065】図5からも明らかなように、比較例では、 [0065] As is clear from FIG. 5, in the comparative example,
攪拌時間の変化に伴い、酵母液のpHが顕著に変動したのに対し、本実施例では、比較例に比べてpHの変動が少なかった。 With the change of the stirring time, whereas the pH of the yeast solution fluctuates significantly, in the present embodiment, variations in pH was less than that of Comparative Example. 【0066】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。 [0066] This result can be determined that people in this embodiment was less damage to the yeast in comparison with the comparative example. 【0067】また、上記攪拌後の酵母の状態を電子顕微鏡にて観察したところ、参考写真1に示すように比較例の傾斜パドル翼で攪拌を行った場合、明らかに酵母に損傷が発生していることが確認できた。 [0067] Moreover, when the state of the yeast after the stirring was observed by an electron microscope, in the case of performing stirring in an inclined paddle blade of the comparison example, as shown in reference photograph 1, obviously damaged yeast occurs it was confirmed that there. 【0068】一方、本実施例の攪拌槽を用いて攪拌を行った酵母液は参考写真1に示すように酵母の損傷がなく、良好な状態であった。 Meanwhile, stirred tank yeast solution was stirred with the present embodiment are intact yeast, as shown in reference photograph 1 was in good condition. 【0069】(実施例2)本実施例は、酵母液払い出し時の酵母濃度の変動を測定したものである。 [0069] (Example 2) This example is a measure of the variation in yeast concentration at the time of yeast liquid dispensing. 【0070】本実施例では、攪拌槽としては、容積5 [0070] In the present embodiment, as stirred tank, the volume 5
m 3 、槽の内径2200mmのものを用いた。 m 3, was used having an inner diameter of 2200mm tank. 【0071】また、回転軸を回転させた際に攪拌翼によって形成される回転体の最大直径は槽径の約83%となるように設定した。 [0071] The maximum diameter of the rotation body defined by the stirring blade when rotating the rotating shaft is set to be about 83% So径. 【0072】さらに、攪拌翼が回転した時にできる回転体の高さが1993mmとなるように設定した。 [0072] Further, the height of the rotation body capable when stirring blade is rotated is set to be 1993mm. この結果、この回転体の高さは、標準貯留時の液深の93%となり、攪拌翼の頂部は、酵母液の標準貯留時の液表面から約50mm As a result, the height of the rotation body, becomes 93% of the liquid depth during normal storage, the top of the stirring blade is about 50mm from the liquid surface during normal storage of the yeast solution
高い位置にある。 It is in the high position. 【0073】本実施例では、20rpm (実施例2−1)及び5rpm (実施例2−2)の回転数で攪拌した。 [0073] In this example, it was stirred at a rotational speed of 20 rpm (example 2-1) and 5 rpm (example 2-2). 【0074】一方、比較例2−1として、プロペラ形の攪拌翼を具備した攪拌槽を用いた。 [0074] On the other hand, as a comparative example 2-1, it was used stirring vessel equipped with a stirring blade of the propeller type. 【0075】槽の内径は2800mmで、プロペラ形の攪拌翼を回転することによって形成される回転体の最大直径は [0075] vessel inner diameter is 2800mm, the maximum diameter of the rotation body formed by rotating a stirring blade propeller shaped
1600mmとした。 It was 1600mm. 従って、その回転体の最大直径は槽径の約57%となる。 Accordingly, the maximum diameter of the rotation body is about 57% of So径. 回転数は70rpm とした。 The rotational speed was 70rpm. 【0076】また、比較例2−2として、逆台形のフレーム形の翼を用いた。 [0076] In Comparative Example 2-2, using a reverse trapezoidal frame shape of the wing. 【0077】槽の内径は2500mmで、逆台形のフレーム形攪拌翼を回転することによって形成される回転体の最大直径は1400mmとした。 [0077] vessel inner diameter is 2500mm, the maximum diameter of the rotation body formed by rotating the inverted trapezoidal frame-shaped stirring blade was set to 1400 mm. 従って、その回転体の最大直径は槽径の約56%となる。 Accordingly, the maximum diameter of the rotation body is about 56% of So径. 回転数は70rpm とした。 The rotational speed was 70rpm. 【0078】これらの試験結果を図6に示す。 [0078] The results of these tests are shown in FIG. 【0079】図6からも明らかなように、各比較例では、15%の範囲で酵母濃度が変動したのに対し、本実施例では、酵母濃度の変動は5%以内であった。 [0079] As is apparent from FIG. 6, in the comparative examples, whereas yeast concentration was varied within a range of 15%, in the present embodiment, variations in the yeast concentration was within 5%. 【0080】この結果により、比較例に比べて本実施例の方が酵母が均一に攪拌されたものと判断できる。 [0080] This result can be determined that people in this embodiment is uniformly stirred yeast as compared with the comparative example. 【0081】(実施例3)本実施例は、槽内の酵母を排出する回数と、pHとの相関関係を試験したものである。 [0081] (Embodiment 3) This embodiment includes the number of times of discharging the yeast in the vat is obtained by testing the correlation between pH. 【0082】攪拌槽に酵母を収容した後、3時間ごとに一定量排出し、その排出を8回行い、排出回数に伴うp [0082] After accommodating the yeast stirred tank, a certain amount of discharged every three hours, performs its discharge 8 times, p associated with the discharge count
Hの変動を測定した。 To measure the change of the H. 【0083】より具体的には、排出前に10分間、10rpm [0083] More specifically, 10 minutes prior to discharge, 10rpm
の回転数で攪拌し、排出した酵母液のpHを測定した。 And stirred at a rotational speed, and measuring the pH of discharged yeast solution. 【0084】攪拌槽としては、回転軸を回転させた際に攪拌翼によって形成される回転体の最大直径が槽径の約 [0084] As the stirred tank, about the maximum diameter of the rotation body defined by the stirring blade when rotating the rotary shaft of So径
83%となるものを用いた。 It was used to be 83%. 【0085】回転体の高さは、いずれの場合も酵母液の標準貯留時の93%になるよう設定した。 [0085] The height of the rotation body, in both cases was set to be 93% for the standard reservoir of yeast solution. 【0086】試験結果を図7に示す。 [0086] The test results are shown in Figure 7. 図7からも明らかなように、実施例3−1及び実施例3−2のいずれも、 As it is apparent from FIG. 7, any of Examples 3-1 and 3-2,
8回24時間排出作業を行ったにもかわらず、pHの変動は0.2以内であった。 8 times regardless to was 24 hours discharge work, fluctuations in the pH was within 0.2. 【0087】この結果から、実施例3−1、実施例3− [0087] From this result, Example 3-1, Example 3
2とも酵母の損傷がほとんど認められないことが確認できた。 That the damage of 2 both yeast is not hardly observed could be confirmed. 【0088】(実施例4)本実施例は、槽内の酵母を排出する回数と、酵母濃度との相関関係を試験したものである。 [0088] (Embodiment 4) This embodiment includes the number of times of discharging the yeast in the vat is obtained by testing the correlation between the yeast concentration. 【0089】攪拌槽に酵母を収容した後、実施例3と同様に3時間ごとに一定量排出し、その排出を8回行い、 [0089] After accommodating the yeast stirred tank, a certain amount of discharge for each Likewise 3 hours as in Example 3, performs the discharge 8 times,
排出回数に伴う酵母濃度の変動を測定した。 The variation in yeast concentration accompanying the discharge count were measured. 【0090】酵母濃度の変動は、生菌センサー値の変化によって測定した。 [0090] variation in yeast concentration was measured by the change in viable cell sensor values. 【0091】酵母は生存状態では+に荷電しており、死滅すると−に荷電する。 [0091] Yeast is a survival state has been charged +, and die - charged to. 【0092】酵母液の誘電率を測定すると、酵母の生死の状態が確認でき、これをセンサーで検知して酵母濃度に換算しうるようにしたものが生菌センサーである。 [0092] When measuring the dielectric constant of the yeast solution, it confirmed the status of life and death of yeast, which those is detected by the sensor so as to be converted into the yeast concentration is viable sensor. 【0093】攪拌槽としては、回転軸を回転させた際に攪拌翼によって形成される回転体の最大直径が槽径の約 [0093] As the stirred tank, about the maximum diameter of the rotation body defined by the stirring blade when rotating the rotary shaft of So径
60%となるもの(実施例4−1)、回転体の最大直径が槽径の約75%となるもの(実施例4−2)、及び回転体の最大直径が槽径の約83%となるもの(実施例4−3) 60% become one (Example 4-1), which maximum diameter of the rotation body is about 75% of So径 (Example 4-2), and the maximum diameter of the rotating body and about 83 percent of So径that Is (example 4-3)
の3種類を用いた。 Using three types of. 【0094】回転体の高さは、いずれの場合も酵母液の標準貯留時の93%になるよう設定した。 [0094] The height of the rotation body, in both cases was set to be 93% for the standard reservoir of yeast solution. 【0095】試験結果を図8に示す。 [0095] The test results are shown in Figure 8. 【0096】図8からも明らかなように、実施例4−1 [0096] As it is clear from FIG. 8, Example 4-1
及び実施例4−2は8回、実施例4−3は4回排出作業を行ったにもかわらず、酵母濃度の変動は8%以内であった。 And Example 4-2 8 times, Example 4-3 unchanged even performed 4 times discharge operations, variations in the yeast concentration was within 8%. 【0097】特に、回転体の最大直径が槽径の約75%とした実施例4−2の場合には、酵母濃度の変動は5%程度であり、回転体の最大直径が槽径の約83%とした実施例4−3の場合には、酵母濃度の変動は3%程度であった。 [0097] Particularly, in the case of Example 4-2 where the maximum diameter of the rotation body is about 75% of So径, change in yeast concentration is about 5%, about the maximum diameter of the rotation body is So径in the case of example 4-3 was 83%, the variation of the yeast concentration was about 3%. 【0098】この結果から、各実施例での酵母の損傷は少なく、特に実施例4−2や実施例4−3では酵母の損傷がほとんど認められないことが確認できた。 [0098] From this result, damage of the yeast is small in each of the examples, it was confirmed that the particular hardly recognized the damage of Example 4-2 and Example 4-3 in yeast. 【0099】また、回転体の最大直径が約60%のものより70%以上のもの、さらに80%以上のものが均一に攪拌されていることが確認できた。 [0099] Further, those maximum diameter of the rotation body is 70% or more than about 60%, were confirmed to have been uniformly stirred those further 80% or more. 【0100】(実施例5)本実施例は、槽内の各ポイントの温度変化を測定したものである。 [0100] (Embodiment 5) This embodiment is obtained by measuring the temperature change of each point in the tank. 【0101】本実施例では、上記実施例1と同様の攪拌槽を用いた。 [0102] In this example, using a stirring vessel as in Example 1. 【0102】すなわち、本実施例の攪拌槽は、容積4 [0102] That is, stirred tank of this example, the volume 4
m 3 、槽の内径1900mmのものを用い、回転体の最大直径(翼径)が1140mm、回転体の高さが1490mmとなるように設置した。 m 3, used as an inner diameter of 1900mm tank, the maximum diameter of the rotating body (blade diameter) is 1140 mm, the height of the rotation body is installed such that the 1490Mm. この結果、この回転体の高さは、標準貯留時の液深の97%となる。 As a result, the height of the rotation body, the 97% of liquid depth during normal storage. 【0103】このような攪拌槽で酵母液を1rpm 及び20 [0103] 1rpm and 20 yeast solution in such a stirred tank
rpm で攪拌した時の温度を経時的に測定した。 The temperature at which the mixture was stirred at rpm was measured over time. 【0104】具体的には、攪拌槽内の攪拌翼を、回転速度を変えて、1rpm と20rpm とで回転させた時の攪拌槽内の温度変化を温度センサにより経時的に測定し、その攪拌の効果を確認した。 [0104] Specifically, the stirring blade of the stirring tank, by changing the rotational speed over time was measured by the temperature sensor the temperature change of the stirring vessel when rotating between 1rpm and 20 rpm, the stirrer to confirm the effect. 【0105】その結果を図9及び図10に示す。 [0105] The results are shown in FIGS. 9 and 10. 【0106】尚、攪拌槽内の温度測定部位は図11に記載したポイントである。 [0106] The temperature measurement site in the stirring vessel is a point described in Figure 11. 【0107】図9〜図11に示すように、槽内の測定部位の違いでの温度のバラツキは少なく、20rpm で攪拌した時はバラツキがほとんどなくなっていることが分かる。 [0107] As shown in FIGS. 9 to 11, variations in temperature in the difference of the measurement site in the vessel is small, it can be seen that variation when stirring at 20rpm is has almost disappeared. 【0108】このことから、1〜20rpm という非常に低速度の回転でも、槽内の温度が均一に攪拌され、また一定温度に保たれていることが分かる。 [0108] Therefore, even at a very low speed rotation of 1~20Rpm, the temperature in the bath is agitated uniformly, also can see that this is maintained at a constant temperature. 【0109】(実施例6)本実施例は、槽内の温度追従性を試験したものである。 [0109] (Embodiment 6) This embodiment is obtained by testing the temperature followability of the tank. 【0110】本実施例においても、上記実施例1と同様に、容積4m 3 、槽の内径1900mmのものを用い、回転体の最大直径は1140mm、回転体の高さは1490mmとなるように設置した。 [0110] In this embodiment, as in the aforementioned Example 1, the volume 4m 3, used as the inner diameter 1900mm tank, the maximum diameter of the rotation body is 1140 mm, the height of the rotating body installed so as to 1490mm did. 回転体の高さは、標準貯留時の液深の97%となる。 The height of the rotation body, the 97% of liquid depth during normal storage. 【0111】この攪拌翼を20rpm で攪拌した。 [0111] was stirring the stirring blade at 20rpm. 比較例として、図12に示すような2段パドル翼を用い、53rpm で攪拌した。 As a comparative example, using a two-stage paddle blades, as shown in FIG. 12, and stirred at 53 rpm. その結果を図13に示す。 The results are shown in Figure 13. 【0112】一般に、酵母液の貯留温度は、タイムチャートに従って温度管理がなされており、槽内の温度が設定温度に到達するまで、攪拌槽の周囲のジャケットに冷媒が流され、槽内の酵母液を冷却している。 [0112] In general, the reservoir temperature of the yeast solution, temperature control has been made in accordance with the time chart, to a temperature in the tank reaches the set temperature, the refrigerant is passed through the surrounding of the agitating tank jacket yeast in the vat to cool the liquid. 【0113】よって、槽内の温度追随性が悪いと、外周面に近い酵母液は急激に冷却されているにもかかわらず、槽中心部の酵母液は冷却されないままの状態となり、槽内部での温度差が生じ、槽の冷却効率は悪くなってしまう。 [0113] Thus, the poor temperature followability in the tank, the yeast solution close to the outer peripheral surface despite being rapidly cooled, the yeast solution tank center becomes remains uncooled, inside the tank resulting temperature difference of the cooling efficiency of the bath deteriorates. 【0114】図13は、酵母液を実施例の攪拌槽を用いて攪拌した時と、比較例の攪拌槽を用いて攪拌した時の槽内温度の追随性を測定した結果を示していることとなる。 [0114] Figure 13 that shows the case of stirring using a stirring vessel of a yeast solution Example, the results of measurement of the tracking of the chamber temperature at the time of stirring using a stirring tank of the comparative example to become. 【0115】図13に示すように、攪拌速度が20rpm の低速であっても、本実施例では比較例よりも温度追随性がよく、高速攪拌を行なわなくても、短時間で均一に攪拌できることが分かる。 [0115] As shown in FIG. 13, also stirring speed is a low speed of 20 rpm, good temperature followability than the comparative example in the present embodiment, even without a high-speed stirring, can be uniformly stirred in a short time It can be seen. また、微妙な温度設定にもよく追随するために、酵母の温度管理が適正に行われるという効果がある。 Further, in order to follow may be subtle temperature setting, there is an effect that temperature control of the yeast are performed properly. 【0116】(実施例7)本実施例は、酵母の生細胞率を測定したものである。 [0116] (Embodiment 7) This embodiment is obtained by measuring the cell viability of the yeast. 【0117】具体的には、後述する3種類の攪拌槽を用い、酵母を攪拌した時の攪拌前と攪拌後の生細胞率を求めた。 [0117] Specifically, using three types of stirred tank to be described later, to determine the cell viability after stirring and before agitation when stirred yeast. 【0118】生細胞率の測定は、メチレンブルーで染色した酵母を顕微鏡にて観察し、ヘマチトメータを用いて生細胞を計数した。 [0118] Measurement of cell viability is stained yeast with methylene blue was observed with a microscope, viable cells were counted using a Hemachitometa. 【0119】(実施例7−1)本実施例の攪拌槽は、容積5m 3 、槽の内径2100mmのものを用い、回転体の最大直径(翼径)が1745mm、回転体の高さが1993mmとなるように設置し、酵母液の標準貯留時の液深が93%となるようにした。 [0119] agitating vessel (Example 7-1) This example, used as a volume 5 m 3, the inner diameter of the tank 2100 mm, maximum diameter of the rotating body (blade diameter) is 1745Mm, the height of the rotation body is 1993mm installed so that the liquid depth during standard reservoir of yeast solution was set to be 93%. 【0120】この酵母液を5rpm で、攪拌槽内貯留時間 [0120] In 5rpm this yeast solution, stirred tank in the storage time
36時間で攪拌したときの生細胞率を測定した。 The cell viability at the time of stirring was measured at 36 hours. 【0121】(実施例7−2)本実施例の攪拌槽は、容積5m 3 、槽の内径2100mmのものを用い、攪拌翼の回転体の最大直径(翼径)が1745mm、回転体の高さが1993mmとなるように設置し、酵母液の標準貯留時の液深が93%となるようにした。 [0121] agitating vessel (Example 7-2) In this embodiment, the volume 5 m 3, used as an inner diameter of 2100mm tank, the maximum diameter of the rotation body of the stirring blade (blade diameter) is 1745Mm, the rotary body high installed so that Saga 1993Mm, liquid depth during standard reservoir of yeast solution was set to be 93%. 【0122】この酵母液を5rpm で、攪拌槽内滞留時間 [0122] In 5rpm the yeast solution, stirred tank residence time
33時間で攪拌したときの生細胞率を測定した。 The cell viability at the time of stirring was measured at 33 hours. 【0123】(実施例7−3)本実施例の攪拌槽は、容積5m 3 、槽の内径2100mmのものを用い、攪拌翼の回転体の最大直径(翼径)が1745mm、回転体の高さが1993mmとなるように設置し、酵母液の標準貯留時の液深が93%となるようにした。 [0123] agitating vessel (Example 7-3) In this embodiment, the volume 5 m 3, used as an inner diameter of 2100mm tank, the maximum diameter of the rotation body of the stirring blade (blade diameter) is 1745Mm, the rotary body high installed so that Saga 1993Mm, liquid depth during standard reservoir of yeast solution was set to be 93%. 【0124】この酵母液を5rpm で、攪拌槽内滞留時間 [0124] In 5rpm the yeast solution, stirred tank residence time
39時間で攪拌したときの生細胞率を測定した。 The cell viability at the time of stirring was measured at 39 hours. 【0125】上記のような条件で攪拌を行った場合の、 [0125] in the case of performing the stirring under the conditions as described above,
攪拌前と攪拌後の酵母の生細胞率を測定した結果を図14 Figure The results stirring before and cell viability of the yeast after stirring was measured 14
に示す。 To show. 【0126】図14からも明らかなように、本実施例における生細胞率は攪拌前と攪拌後でほとんど差がなかった。 [0126] As is clear from FIG. 14, cell viability in the present embodiment had little difference in agitation before and after stirring. このことから、攪拌による酵母細胞の損傷はおこっていないことが分かる。 This indicates that the damage of the yeast cells is not happening by stirring. 【0127】(実施例8)本実施例は、上記実施例7の攪拌槽を用いて、攪拌翼の回転数と軸トルクとの相関関係を試験したものである。 [0127] (Example 8) This example, using a stirring vessel of Example 7 is obtained by testing the correlation between the rotational speed and the shaft torque of the stirring blade. 酵母液の標準貯留時の液深も実施例7と同じ状態で試験した。 Liquid depth during standard reservoir of yeast solution was also tested in the same state as in Example 7. 【0128】その相関関係を、回収直後の酵母、回収24 [0128] the correlation relationship, immediately after recovery yeast, recovered 24
時間経過後の酵母、及び既知のニュートン流体について図15に示す。 Yeast after time, and for a known Newtonian fluid shown in FIG. 15. 【0129】図15に示すように、回収直後の酵母に必要な軸トルクは、回収24時間経過後の酵母に必要な軸トルクよりも大きい。 [0129] As shown in FIG. 15, the shaft torque required for the yeast immediately after recovery is greater than the shaft torque required for the yeast after the elapse of recovery 24 hours. 【0130】図15において、酵母のデータを示す線とニュートン流体のデータを示す各線との交点は、その回転数での酵母液の見掛け粘度がそのニュートン流体の粘度に等しいことを表す。 [0130] In FIG. 15, the intersection of the line segments showing data lines and Newtonian fluid showing data yeast indicates that the apparent viscosity of the yeast solution at the speed equal to the viscosity of the Newtonian fluid. 【0131】2rpm から20rpm までの回転数に対し、酵母液の見掛け粘度は30000cp から1000cpまで変化し、非ニュートン流体であることが理解できる。 [0131] with respect to the rotation speed from 2rpm to 20 rpm, the apparent viscosity of the yeast solution changes from 30000cp to 1000 cp, can be understood to be a non-Newtonian fluid. 【0132】さらに、酵母スラリーの攪拌トルクは10rp [0132] In addition, the stirring torque of yeast slurry 10rp
m 以下で回転数によらず、略一定になる傾向が認められる。 m regardless of the rotational speed or less, is observed a tendency to become substantially constant. この傾向は、ビンガム流体に認められる特徴であり、図15のデータは酵母液がビンガム流体であることを示す。 This tendency is a feature found in Bingham fluid, the data in Figure 15 shows that the yeast solution is Bingham fluid. ビンガム流体は降伏応力を持つ流体であり、降伏応力以下の力が作用しても流体は動かない。 Bingham fluid is a fluid having a yield stress, the following forces yield stress does not move the fluid also acts. 【0133】このことから、酵母液が比較的簡単に混合することのできる一般的な流体ではなく、全体を流動化させ均一に混合することに特別な配慮を必要とする特殊な流体であることが推定される。 [0133] It Therefore, instead of a common fluid which can be yeast solution is mixed relatively easily, which is a special fluid that require special consideration to uniform mixing to fluidize the entire There are estimated. 【0134】 【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、その攪拌翼を回転させることによりできる回転体の最大直径が槽径の60〜90%で、回転体の高さが酵母液の標準貯留時の液深の90〜120 %となるような攪拌翼を用い、且つその攪拌翼を1〜30rpm の回転数で回転して攪拌するため、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、一般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。 [0134] As on ordination according to the present invention, the present invention is 60 to 90 as a stirring blade of the yeast solution storage for agitation tank, the maximum diameter of the rotation body the stirring blade can by rotating the So径% by using a stirring blade such as the height of the rotation body is 90-120% of the liquid depth at standard storage of yeast liquid and for stirring by rotating the stirring blade at a rotation speed of 1~30rpm , can be mixed substantially uniformly the whole tank, the mixture stirred for effect, the effect of a markedly better than ordinary yeast stirred tank provided with the inclined paddle blade or the like. 【0135】また、攪拌翼の回転により形成される回転体の最大直径が槽径の60〜90%で、回転体の高さを酵母液の標準貯留時の液深の90〜120 %となるようにしたため、1〜30rpm という比較的少ない回転数でも良好な攪拌効果が得られることとなり、その結果、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。 [0135] Furthermore, in 60% to 90% the maximum diameter of the rotation body formed of So径 by the rotation of the stirring blade, becomes the height of the rotor and 90 to 120% of the liquid depth at standard storage of yeast solution because the way, also becomes possible to better stirring effect can be obtained with a relatively small number of revolutions of 1~30Rpm, as a result, damage the yeast, break, there is the effect that you no possibility of reducing its biological activity. 【0136】また、攪拌翼の回転により形成される回転体の高さを酵母液の標準貯留時の液深の90〜120 %としたために、酵母液を均一に攪拌混合できるとともに、仕込み時に発生した泡立ちが攪拌後に速やかに消えるという効果がある。 [0136] Also, the height of the rotation body formed by the rotation of the stirring blade in order to set to 90 to 120% of the liquid depth at standard storage of yeast solution, it is possible to uniformly stirring and mixing a yeast solution, generated during charging the effervescence there is an effect that quickly disappears after stirring.

【図面の簡単な説明】 【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。 BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic front view schematically showing the yeast stirred tank according to 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。 2 is a schematic plan view showing the arrangement of paddle blades of the yeast stirred 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。 3 is a schematic block diagram showing the positional relationship between the yeast stirred tank and a main fermentation tank. 【図4】回転体の高さと、酵母液の標準貯留時の液深とを示すための概略正面図。 [Figure 4] and the height of the rotation body, schematic front view for illustrating a liquid depth during standard storage of the yeast solution. 【図5】攪拌時間と酵母液のpHとの相関関係を示すグラフ。 Figure 5 is a graph showing a correlation between pH of stirring time and the yeast solution. 【図6】酵母濃度の変動を示すグラフ。 FIG. 6 is a graph showing the variation in yeast concentration. 【図7】槽内の酵母を排出する回数とpHとの相関関係を示すグラフ。 Graph showing the correlation between the number and the pH of discharging the yeast [7] in the tank. 【図8】槽内の酵母を排出する回数と酵母濃度との相関関係を示すグラフ。 Graph showing the correlation between the number and the yeast concentration to discharge the yeast 8 tank. 【図9】槽内の温度と攪拌時間との相関関係を示すグラフ。 Graph showing the correlation between the temperature and the stirring time FIG. 9 in the tank. 【図10】槽内の温度と攪拌時間との相関関係を示すグラフ。 Graph showing the correlation between the temperature and the stirring time FIG. 10 in the tank. 【図11】攪拌槽内の温度測定位置を示す説明図。 Figure 11 is an explanatory diagram showing the temperature measurement positions of the stirring tank. 【図12】比較例の攪拌翼を示す説明図。 Figure 12 is an explanatory view showing the stirring blade of comparative example. 【図13】槽内の温度と経過時間との相関関係を示すグラフ。 Graph showing the correlation between the temperature and the elapsed time of 13 tank. 【図14】酵母の生細胞率を示すグラフ。 Figure 14 is a graph showing the cell viability of the yeast. 【図15】回転数と軸トルクとの相関関係を示すグラフ。 Figure 15 is a graph showing the correlation between the rotational speed and the shaft torque. 【符号の説明】 1…槽本体 5…攪拌翼 DESCRIPTION OF SYMBOLS 1 ... tank body 5 ... stirring blade

───────────────────────────────────────────────────── フロントページの続き (72)発明者 岡本 幸道 兵庫県神戸市垂水区つつじが丘4丁目8番 1号つつじが丘ビレジ3−1402号(72)発明者 川村 公人 北海道札幌市白石区南郷通4丁目南1−1 アサヒビール株式会社北海道工場内(72)発明者 神保 英一 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酒類研究所内Fターム(参考) 4B029 AA02 BB07 CC01 DA10 DB19 DF08 DF09 ────────────────────────────────────────────────── ─── of the front page continued (72) inventor Okamoto Kodo, Hyogo Prefecture, Kobe City Tarumi-ku, Tsutsujigaoka 4-chome No. 8 No. 1 Tsutsujigaoka Bireji No. 3-1402 (72) inventor Kawamura public figures Sapporo, Hokkaido Shiroishi-ku Nangodori 4-chome South 1-1 Asahi Breweries, Ltd. Hokkaido in the factory (72) inventor Eiichi Jinbo Ibaraki Prefecture Kitasōma District Moriya-cho, green 1-chome address 1 21 Asahi Breweries, Ltd. liquor Institute in the F-term (reference) 4B029 AA02 BB07 CC01 DA10 DB19 DF08 DF09

Claims (1)

  1. 【特許請求の範囲】 【請求項1】 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、攪拌翼の回転時に形成される回転体の最大直径が槽径の60〜90%で該回転体の高さが酵母液の標準貯留時の液深の90〜120 %であるように攪拌翼が構成されてなることを特徴とする酵母液貯留用攪拌槽。 In yeast solution storage for stirring tank for storing yeast solution for supplying Claims 1. A fermented foods such as beer to the fermenter to ferment, rotating body formed during the rotation of the stirring blade yeast maximum diameter of which is characterized in that formed by configuration stirring blades so that the height of the rotating body 60 to 90% of the So径 is 90 to 120% of the liquid depth at standard storage of yeast solution stirred tank for liquid storage. 【請求項2】 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、回転時に形成される回転体の最大直径が槽径の60〜90%で該回転体の高さが酵母液の標準貯留時の液深の90〜120 %であるような攪拌翼を具備し、該攪拌翼を1〜30rpm の回転数で回転し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 the step of stirring the yeast solution in stirring tank yeast effusion, the yeast liquid stirring tank for storing the maximum diameter of the rotation body formed during the rotation There comprises a stirring blade such as height of the rotating body 60 to 90% of the So径 is 90 to 120% of the liquid depth at standard storage of yeast liquid, the rotational speed of 1~30rpm the the stirring 拌翼method for producing fermented foods such as beer, which in rotation to, characterized in that stirring the yeast solution. 【請求項3】 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、回転時に形成される回転体の最大直径が槽径の60〜90%で該回転体の高さが酵母液の標準貯留時の液深の90〜120 %であるように構成されてなることを特徴とする攪拌翼。 3. A stirring blade which is provided in the yeast liquid stirring tank for storing for storing the yeast solution for supplying fermented foods into the fermenter for fermentation of beer such as, rotation of which is formed during the rotation stirring the maximum diameter, characterized in that the height of the rotating body 60 to 90% of the So径 is configured such that 90 to 120% of the liquid depth at standard storage of yeast liquid wings.
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