著者

渡邉 誠衛 大野 剛 小林 忠彦 佐渡 高智

出版者

秋田県総合食品研究センター

巻号頁・発行日

no.18, pp.9-16, 2016 (Released:2017-04-28)

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我々は、清酒の品質保持と様々な要因との関係を検討している。本報では、ビン内の気相と熟成との関連を検討した結果、清酒への二酸化炭素置換または窒素置換が、貯蔵中のオフフレーバーの発生抑制効果があることが分かった。また、ビンの色と熟成との関連を検討した結果、遮光環境下においても水色のビンにオフフレーバー(硫化物臭、脂肪酸臭等)が強く発生し、銅と高い正の相関があり、添加試験でも再現性が確認できた。

著者

齋藤 明子 加治 志織 小林 忠彦 中込 秀樹

出版者

公益社団法人 低温工学・超電導学会 (旧 社団法人 低温工学協会)

雑誌

低温工学 (ISSN:03892441)

巻号頁・発行日

vol.50, no.2, pp.88-95, 2015-02-25 (Released:2015-04-06)

参考文献数

40

被引用文献数

1

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The development of magnetic refrigerants and basic research on active magnetic regenerative (AMR) refrigeration at room temperature were performed. Temperature differences between the hot and cold ends of the AMR unit of more than 45 degrees, and achieving the lowest temperature of minus 10 degrees were obtained by operating the AMR cycle with a NdFeB Halbach-type permanent magnet and spherical-shaped GdY magnetic refrigerants. In the case of the La(Fe,Co,Si)13 compound, the temperature difference between the ends of the AMR unit reached only 21 degrees. This is mainly attributed to the fact that larger specific heat provides smaller temperature changes in the magnetocaloric effect even if the La(Fe,Co,Si)13 compound shows larger magnetic entropy change than Gd alloys. At the same time, large specific heat is effective for load characteristics. Model calculations indicated that multi-layered magnetic refrigerants whose magnetic transition temperatures are tailored to the temperature gradient in the AMR unit improve both temperature difference and load characteristics. Ideal design for achieving optimized heat flow and regeneration leads to the room-temperature application.

著者

高橋 仁 柴田 智 田口 隆信 岩野 君夫 小林 忠彦

出版者

公益社団法人 日本食品科学工学会

雑誌

日本食品科学工学会誌 (ISSN:1341027X)

巻号頁・発行日

vol.57, no.11, pp.447-455, 2010-11-15 (Released:2011-01-06)

参考文献数

30

被引用文献数

2 1

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We developed “Akita-sake-komachi”, which is the rice cultivar suitable for brewing. The refined sake produced from “Akita-sake-komachi” is characterized by the taste of refined sweetness and a light finish. We tried to make “Akita-sake-komachi” local branding. In order to make “Akita-sake-komachi” of high quality, we developed a cultivation method, which enabled us to get grains with low protein content, low expression of white-berry and less crack. Since the protein of “Akita-sake-komachi” had little glutelin, it was recognized that the peptidase activity of koji (malted rice) was stronger, but that there was little amino acid generation from the steamed rice. To develop a new type of sake of “junmai-shu” using the property of “Akita-sake-komachi”, the Aspergillus oryzae “Gin-aji” was selected. The peptidase activity of the koji used by “Gin-aji” was less with “Akita-sake-komachi”. And the yeast “Akita-kobo No. 12 and No. 15” were selected for producing the “Junmai-shu” which fit to “Akita-sake-komachi” and the Aspergillus oryzae “Gin-aji”, and we commercialized “Akita-sake-komachi” brand “junmai-shu”. Accodring to the result, the product amount of the rice “Akita-sake-komachi” increased to about 2 times (2009/2005), and the shipment amount of the “Akita-sake-komachi” brand sake increased to (2009/2005) more than 3 times.