JP6694611B2 - Alcohol production apparatus, alcohol production method and program - Google Patents

Description

  The present invention relates to an alcohol manufacturing device, an alcohol manufacturing method and a program.

  Fermentation has long been used in the manufacture of a variety of food products such as sake, tea, seafood and grains. Shochu is one of the foods that utilize fermentation. In the usual production of shochu, alcohol is first produced by alcoholic fermentation with shochu yeast from glucose obtained by decomposing starch contained in the main raw material. Further, alcohol is extracted by distillation to produce shochu.

  The flavor, flavor and taste of shochu differ depending on the type of shochu yeast in addition to the main ingredients such as potato, wheat and buckwheat. Many types of yeast are used in the production of sake, beer, and low-malt beer, which are brewed by yeast, as well as shochu, and various brands are in circulation.

  As a method for improving the flavor, flavor and taste of shochu, there is a method of blending shochus having different main raw materials or shochus produced by different single shochu yeasts. For example, by blending barley shochu containing wheat as the main ingredient and potato shochu containing potato as the main ingredient, the fragrance and light taste of barley shochu and the sweet and plump taste of potato shochu are imparted to the shochu in a well-balanced manner. be able to.

  It has also been proposed to improve the flavor, flavor and taste of beer and the like by using a plurality of types of yeast instead of a single shochu yeast. For example, Patent Document 1 discloses a method for producing a fermented beverage, which includes a step of alcohol-fermenting brewer's yeast and a plurality of yeasts for brewing yeast other than the brewer's yeast. According to the manufacturing method, the flavor derived from brewing yeast other than brewer's yeast can be added to the fermented beverage while retaining the flavor derived from brewer's yeast.

International Publication No. 2009/084618

  As in Patent Document 1, in order to adjust the balance between the flavor derived from brewer's yeast and the flavor derived from brewing yeast, it is necessary to adjust the use ratio of brewer's yeast and brewing yeast other than the brewer's yeast. . Further, even if the use ratio of brewer's yeast and brewing yeast other than the brewer's yeast is determined, the growth and proliferation of yeast are affected by the environment such as temperature. For this reason, it is difficult to flexibly control and stabilize alcohol fermentation by a plurality of yeasts in order to adjust the balance of flavor, flavor and taste. In order to respond to various tastes of consumers, it is required to flexibly control alcohol fermentation by plural kinds of yeasts.

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an alcohol production apparatus, an alcohol production method, and a program capable of flexibly controlling alcohol fermentation by a plurality of types of yeast.

The inventor has conducted extensive studies on the magnetic field susceptibility of yeast, and suppresses the growth of yeast when a magnetic field is applied to yeast, and further, there is a difference in the degree of growth suppression in a magnetic field of a specific magnetic flux density depending on the type of yeast. The present invention has been completed and the present invention has been completed. That is,
The alcohol production apparatus according to the first aspect of the present invention,
A holding unit that holds a plurality of types of yeasts having different magnetic field sensitivities,
The yeast held in the holding unit, a magnetic field applying unit for applying a DC magnetic field of different magnetic flux density at different times, respectively,
Equipped with.

In this case, the magnetic field sensitivity is
The degree of inhibition of the yeast growth when a direct current magnetic field is applied,
It may be that.

In addition, the yeast,
At least one of Kagoshima No. 5 yeast and Kagoshima No. 2 yeast, and Kagoshima No. 4 yeast,
The magnetic field applying unit,
Applying a DC magnetic field of 4-6 Tesla in the first time,
Applying a DC magnetic field of 7 to 9 Tesla at a second time different from the first time;
It may be that.

The method for producing alcohol according to the second aspect of the present invention,
A magnetic field applying step of applying a DC magnetic field having different magnetic flux densities at different times to a plurality of yeasts having different magnetic field sensitivities,
including.

A program according to a third aspect of the present invention is
A computer for controlling an alcohol production apparatus having a holding unit for holding a plurality of types of yeasts having different magnetic field sensitivities,
The yeast held in the holding unit, a magnetic field applying unit for applying a DC magnetic field of different magnetic flux density at different times,
To function as.

  According to the present invention, alcohol fermentation by a plurality of types of yeast can be flexibly controlled.

It is a figure which shows the structure of the alcohol manufacturing apparatus which concerns on embodiment. It is a figure which shows an example of control of the magnetic flux density by the alcohol manufacturing apparatus shown in FIG. It is a figure which shows the flowchart of the alcohol manufacturing method. It is a figure which shows the magnetic field responsiveness of various yeasts.

  Embodiments according to the present invention will be described with reference to the drawings. The present invention is not limited to the following embodiments and drawings.

(Embodiment)
Embodiments will be described in detail. In the present embodiment, shochu yeast Y ₁ and shochu yeast Y ₂ are used as a plurality of types of yeast. FIG. 1 shows an alcohol manufacturing apparatus 100 according to this embodiment. The alcohol manufacturing apparatus 100 includes a holding unit 1, a magnetic field applying unit 2, a temperature control unit 3, and a temperature monitoring unit 4.

The holding unit 1 holds shochu yeast Y ₁ and shochu yeast Y ₂ . Shochu yeast Y ₁ and shochu yeast Y ₂ differ from each other in magnetic field sensitivity. Magnetic field sensitivity is the susceptibility to growth, division or proliferation by magnetic fields. More specifically, the magnetic field sensitivity is the degree of inhibition of proliferation (degree of inhibition of proliferation) of shochu yeast Y ₁ and shochu yeast Y ₂ when a DC magnetic field is applied. The degree of inhibition of proliferation herein is compared with the case where no magnetic field is applied (hereinafter, also simply referred to as “zero magnetic field”), the shochu yeast Y ₁ and the shochu yeast when a direct magnetic field is applied for a predetermined time. This is the extent to which Y ₂ proliferation is suppressed. Since the number of individuals of Shochu yeast Y ₁ and Shochu yeast Y ₂ increases due to proliferation, for example, alcohol fermentation was started with the same number of yeasts, and the increased number of Shochu yeast Y ₁ and a magnetic field were applied at a zero magnetic field after a predetermined time. In this case, the degree of inhibition of growth can be evaluated by comparing with the increased number of shochu yeast Y ₁ .

The holding part 1 is formed, for example, in a hollow cylindrical shape into which a container 5 containing the shochu yeast Y ₁ and the shochu yeast Y ₂ can be inserted. The container 5 is a container in which, in addition to the shochu yeast Y ₁ and the shochu yeast Y ₂ , raw materials such as sugar and water used for alcohol fermentation are put. The container 5 is made of synthetic resin or the like.

Shochu yeast Y ₁ and shochu yeast Y ₂ are not particularly limited, and in addition to Shochu No. 2 yeast for Shochu, No. 3 yeast for Shochu, and No. 4 yeast for Shochu which are distributed by the Japan Brewing Association, Kagoshima 2 No. Yeast (K2 yeast), Kagoshima No. 4 yeast (C4 yeast), Kagoshima No. 5 yeast (H5 yeast), and the like. When the shochu yeast Y ₁ is at least one of Kagoshima No. 5 yeast and Kagoshima No. ₂ yeast, it is preferable to use Kagoshima No. 4 yeast as the shochu yeast Y ₂ .

The holding unit 1 holds the shochu yeast Y ₁ and the shochu yeast Y ₂ by supporting the container 5 containing the shochu yeast Y ₁ and the shochu yeast Y ₂ . Preferably, the temperature of the inside of the holding part 1 in which the container 5 is inserted is kept constant by forming the holding part 1 with a heat insulating material such as foamed plastic or by covering at least the outer peripheral surface of the holding part 1. Be drunk The holding unit 1 may be configured to hold the shochu shochu Y ₁ and the shochu yeast Y ₂ without using the container 5 by using the holding unit 1 as a container.

  The alcohol manufacturing device 100 includes a CPU (Central Processing Unit), an external storage device, a RAM (Random Access Memory), and a timer for measuring time, and the CPU is a software program stored in the external storage device. Is read into the RAM and the software program is executed and controlled to realize the functions of the magnetic field application unit 2, the temperature control unit 3, and the temperature monitoring unit 4 described below.

  The magnetic field applying unit 2 applies a DC magnetic field having a predetermined magnetic flux density to the holding unit 1 via the superconducting magnet 6 installed according to the arrangement of the holding unit 1. The magnetic flux density of the DC magnetic field applied by the magnetic field applying unit 2 is arbitrary as long as the magnetic flux density can be applied by the superconducting magnet 6, but is 2 to 15 Tesla, preferably 4 to 10 Tesla.

The magnetic field application unit 2 applies a DC magnetic field having different magnetic flux densities to the shochu shochu A and the shochu yeast B held by the holding unit 1 at different times. For example, as shown in FIG. 2, the magnetic field application unit 2 applies a DC magnetic field with a magnetic flux density B ₁ Tesla to the shochu yeast Y ₁ and the shochu yeast Y ₂ during a time T _A from time t ₀ to t ₁ . Subsequently, the magnetic field applying unit 2, the time _{T B} from the time _{t 2} that is different from the time _{T A} to _{t 3,} applying a DC magnetic field of flux density _{B 2} Tesla shochu yeast _{Y 1} and shochu yeast _{Y 2.}

The lengths of T _A and T _B are not particularly limited and are determined according to the time required for alcoholic fermentation by the shochu yeast used. _The lengths of T _A and T _B may be the same or different. By referring to the timer, the magnetic field application unit 2 can acquire the elapsed time after applying the DC magnetic field. As a result, the magnetic field application unit 2 applies a DC magnetic field of B ₁ Tesla to the shochu yeast Y ₁ and the shochu yeast Y ₂ during T _A , and then applies a DC magnetic field of B ₂ Tesla to the shochu yeast Y ₁ during T _B. And shochu yeast Y ₂ .

The temperature controller 3 controls the temperature of the environment of the shochu yeast Y ₁ and the shochu yeast Y ₂ held by the holder 1. The temperature control unit 3 controls the temperatures of the raw materials such as sugar and the water and the like placed in the container 5, as well as the temperature of the shochu yeast Y ₁ and the shochu yeast Y ₂ . The temperature control unit 3 controls the temperature of the environment of the shochu yeast Y ₁ and the shochu yeast Y ₂ to 15 to 39 ° C, preferably 25 to 35 ° C.

The temperature control unit 3 controls the temperature of the environment of the shochu yeast Y ₁ and the shochu yeast Y _{2 with} a low temperature constant temperature water circulating device, for example. The low temperature constant temperature water circulation device maintains the temperature of the circulating water at a predetermined temperature set in advance with a temperature control accuracy of 0.1 to 0.5 ° C. In this embodiment, an antifreeze solution such as salt water that does not freeze even at 0 ° C. is used as the circulating water. The low temperature constant temperature water circulating device is connected to the circulating water hose 7 and circulates the antifreeze liquid in the circulating water hose 7.

The circulating water hose 7 is arranged so as to pass through the inside of the holding unit 1. The antifreeze solution sent from the low temperature constant temperature water circulating device passes through the inside of the holding portion 1 via the circulating water hose 7 and flows into the low temperature constant temperature water circulating device. The outer peripheral surface of the circulating water hose 7 is covered with a sheet having a heat retaining property, and the temperature of the antifreezing liquid passing through the inside is maintained. However, the outer peripheral surface of the circulating water hose 7 inside the holding portion 1 is not covered with the sheet. Therefore, the temperature inside the holding portion 1 becomes substantially equal to the temperature of the antifreeze liquid supplied from the low temperature constant temperature water circulating device by heat conduction with the antifreeze liquid passing through the circulating water hose 7. In this way, the temperature control unit 3 controls the temperature of the environment of the shochu yeast Y ₁ and the shochu yeast Y ₂ .

The temperature monitoring unit 4 monitors the temperature of the environment of the shochu yeast Y ₁ and the shochu yeast Y ₂ . For example, the temperature monitoring unit 4 includes a temperature sensor 8. The temperature sensor 8 is installed inside the holding unit 1, preferably in the container 5. As the temperature sensor 8, it is preferable to use a platinum-rhodium thermocouple that is hardly affected by the DC magnetic field applied by the magnetic field applying unit 2. The temperature monitoring unit 4 may record the temperature detected by the temperature sensor 8 in, for example, a data logger. The temperature monitoring unit 4 monitors the temperature of the environment of the shochu yeast Y ₁ and the shochu yeast Y ₂ , so that the user confirms the temperature of the environment of the shochu yeast Y ₁ and the shochu yeast Y ₂ held in the holding unit 1. can do.

According to alcohol production apparatus 100 according to the present embodiment, magnetic field application unit 2 applies to shochu yeast Y ₁ and shochu yeast Y ₂ in accordance with the magnetic field sensing characteristics of shochu yeast Y ₁ and shochu yeast Y ₂ to be used. The magnetic flux density of the DC magnetic field, the time for applying the DC magnetic field, and the temperature of the environment of the shochu yeast controlled by the temperature control unit 3 can be appropriately set.

As shown in the examples below, Kagoshima No. 5 yeast (H5 yeast) and Kagoshima No. 2 yeast (K2 yeast) are 6 to 10 Tesla, particularly 7 to 9 Tesla, more specifically compared to the case of zero magnetic field. Then, the proliferation is suppressed by 10 to 20% in the DC magnetic field of 8 Tesla. On the other hand, the growth of Kagoshima No. 4 yeast (C4 yeast) is suppressed by 10 to 12% in a DC magnetic field of 4 to 6 Tesla, particularly 5 Tesla, as compared with the case of zero magnetic field. Therefore, for example, when the shochu yeast Y ₁ is Kagoshima No. 5 yeast or Kagoshima No. 2 yeast and the shochu yeast Y ₂ is Kagoshima No. 4 yeast, the magnetic field applying unit 2 applies a DC magnetic field of 8 Tesla at T _A. Then, at T _B , a DC magnetic field of 5 Tesla is applied. In this way, the T _A, while maintaining the alcohol fermentation by Kagoshima 4 No. yeast, can be suppressed alcoholic fermentation of Kagoshima No.5 yeast. Thereafter, the T _B, while maintaining the alcohol fermentation by Kagoshima No.5 yeast, can be suppressed alcoholic fermentation Kagoshima No.4 yeast.

Next, taking the case where the shochu yeast Y ₁ is Kagoshima No. 5 yeast and the shochu yeast Y ₂ is Kagoshima No. 4 yeast as an example, the operation of the alcohol production apparatus 100 with reference to the flowchart of the magnetic field application process shown in FIG. 3. Will be described.

The magnetic field application unit 2 waits until the time (t) reaches t ₀ (step S1; No). When the time reaches t ₀ (step S1; Yes), the magnetic field applying unit 2 causes the holding unit 1 in which the container 5 containing the raw material containing the Kagoshima No. 5 yeast and the Kagoshima No. 4 yeast is inserted into the holding unit 1 to generate a direct magnetic field of 8 Tesla. Is applied (step S2). Next, the magnetic field application unit 2 continues to apply the DC magnetic field until the time reaches t ₁ (step S3; No). When the time reaches t ₁ (step S3; Yes), the magnetic field applying unit 2 stops the application of the DC magnetic field to the holding unit 1 (step S4).

Then, the magnetic field application unit 2 waits until the time becomes t ₂ (step S5; No). When the time reaches t ₂ (step S5; Yes), the magnetic field applying unit 2 applies a DC magnetic field of 5 Tesla to the holding unit 1 (step S6). The magnetic field application unit 2 continues to apply the DC magnetic field until the time reaches t ₃ (step S7; No). When the time reaches t ₃ (step S7; Yes), the magnetic field applying unit 2 ends the magnetic field applying process.

As described in detail above, the alcohol production device 100 according to the present embodiment applies a DC magnetic field having different magnetic flux densities at different times to the shochu yeast Y ₁ and the shochu yeast Y ₂ having different magnetic field sensitivities. Therefore, it is possible to selectively control the growth of the shochu yeast Y ₁ and the shochu yeast Y ₂ . This makes it possible to flexibly control alcohol fermentation by a plurality of types of shochu yeast.

For example, flavor between shochu obtained by alcoholic fermentation of shochu shochu yeast Y ₂ obtained by alcoholic fermentation of shochu yeast Y _1, flavor, if mouthfeel and taste are different, the length of the above T _A and T _B By appropriately adjusting, the balance of flavor, flavor, mouthfeel and taste can be easily adjusted.

In the present embodiment, shochu yeasts Y ₁ and Y ₂ are used as yeasts, but the yeasts are not limited as long as they decompose sugars to produce alcohol. Examples of yeasts used in the alcohol production apparatus 100 include sake yeast, brewer's yeast, whiskey yeast, and wine yeast. Even in sake, beer, whiskey, wine, etc., when the direct-current magnetic field is applied, the degree of inhibition of the growth of the yeast used is evaluated, and the length of T _A and T _B is appropriately determined to determine the flavor, flavor, The texture and taste can be adjusted.

T _A is may be overlapped with a portion of the _{T B, T B} may overlap with a portion of _{T A.} Further, t ₁ and t ₂ may be the same time, and T _A and T _B may be continuous. In addition, the yeast used is not limited to two types and may be three or more types.

Further, since the alcohol production device 100 according to the present embodiment can control the magnetic flux density of the magnetic field, the time for applying the magnetic field, and the temperature of the environment of the shochu yeast Y ₁ and the shochu yeast Y ₂ , the shochu yeast Y ₁ and the shochu yeast. By utilizing the difference in magnetic field sensitivity between Y ₂ and miscellaneous bacteria, the growth of miscellaneous bacteria can be suppressed. That is, the growth of the shochu yeast Y ₁ and the shochu yeast Y ₂ is promoted, but the magnetic flux density of the magnetic field in which the growth of miscellaneous bacteria is suppressed, the time for applying the magnetic field, and the temperature of the environment of the shochu yeast are adjusted to prevent The alcohol fermentation can be made efficient while obtaining the action.

The container 5 may be made of any material other than the synthetic resin described above, which does not affect the DC magnetic field applied by the magnetic field applying unit 2. In addition, the holding unit 1 may include a flow path in which a raw material for alcohol fermentation containing the shochu yeast Y ₁ and the shochu yeast Y ₂ circulates. By forming the flow path in accordance with the size of the space of the magnetic field by the magnetic field applying unit ₂ , the DC magnetic field can be efficiently applied to the shochu yeast Y ₁ and the shochu yeast Y ₂ .

In addition, the magnetic field application unit 2 is not limited to the superconducting magnet 6 as long as it can apply a DC magnetic field, and uses an electromagnet and a permanent magnet magnetic circuit or the like to apply a DC magnetic field to the shochu yeast Y ₁ and the shochu yeast Y _2. May be applied. Although the antifreeze liquid is used in the low temperature constant temperature water circulating device, the invention is not limited to this, and water, ethanol or the like may be used.

In addition, as shown in the following examples, the suppression of the growth of shochu yeast Y ₁ and shochu yeast Y ₂ by the application of a magnetic field is not due to the fact that the shochu yeast Y ₁ and shochu yeast Y ₂ are killed by the magnetic field, but the shochu yeast Y 2. It is believed that this is because the growth rate of ₁ and shochu yeast Y ₂ is delayed. Thus, for example, when shochu yeast Y ₁ is too proliferate, the magnetic field application unit 2 suppresses the growth of shochu yeast Y ₁ by applying a magnetic field to the shochu yeast Y _1, shochu yeast Y ₁ is again growth and proliferation If you prefer, the magnetic field applying unit 2 and stop the application of a magnetic field to the shochu yeast Y _1, may be or reduce the magnetic flux density promotes the growth and proliferation of shochu yeast Y _1.

  The temperature monitoring unit 4 may refer to the timer and output data indicating the temperature detected by the temperature sensor 8 to the temperature control unit 3 at regular time intervals. The temperature control section 3 may control the temperature of the environment of the shochu yeast held in the holding section 1 based on the data output from the temperature monitoring section 4. Thereby, the temperature of the environment of the shochu yeast can be controlled according to the temperature change of the environment of the shochu yeast.

  In each of the above-described embodiments, the software program executed is read by a computer such as a flexible disk, a CD-ROM (Compact Disc Read-Only Memory), a DVD (Digital Versatile Disc), or an MO (Magneto-Optical disc). A system that executes the above-described operation may be configured by storing the program in a possible recording medium, distributing the program, and installing the program.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the examples.

(Production of alcohol production equipment)
A circulating water hose is the same as the sample container inside a hollow foamed plastic with an inner diameter of about 45 mm that is formed so that a test tube (hereinafter referred to as “sample container”) capped with a breathable culture stopper can be inserted. It was inserted so as to be placed in the space, and a constant temperature sample chamber was prepared. The constant temperature sample chamber had a diameter of 50 mm or less. In addition, a constant temperature sample chamber to which a magnetic field was not applied was independently prepared with the same configuration. The outer peripheral surface of the circulating water hose excluding the inside of the foamed plastic was covered with a heat insulating sheet. The circulating water hose was connected to a constant temperature water circulating device with a temperature controller (NCB-1200, manufactured by Tokyo Rikakikai Co., Ltd.) so that the antifreeze liquid whose temperature was controlled by the constant temperature water circulating device with a temperature controller could circulate in the circulating water hose.

  As a temperature sensor, an R thermocouple (two 1 mm thick and 300 mm long and one 1 mm thick and 400 mm long, manufactured by CHINO) as a temperature sensor is used as a data logger (midilogger) so that the temperature inside the sample container can be detected. , GL200A, manufactured by Graphic Co., Ltd.). On the other hand, the temperature in the sample container inserted into the constant temperature sample chamber to which no magnetic field is applied was detected by a K thermocouple (thickness 1 mm and length 300 mm, three pieces, manufactured by CHINO). In addition, the room temperature was measured using a K thermocouple (one having a thickness of 3 mm and a length of 100 mm, manufactured by CHINO).

  A constant temperature sample chamber prepared above in a position where the magnetic field of a superconducting magnet (MINI-CFM-8T-50, manufactured by Japan Automatic Control Co., Ltd. and JMTD-15T52, manufactured by Japan Superconductor Technology Co., Ltd.) having a room temperature experimental space is appropriately applied. Was installed. The constant temperature sample chamber to which no magnetic field was applied was placed at a position where it was not affected by the magnetic field of the superconducting magnet.

  It was confirmed that the temperature inside the constant temperature sample chamber was controlled to 0 to 40 ° C for 24 hours or more with the temperature adjustment accuracy of 0.5 ° C by the constant temperature water circulating device with the temperature controller.

(experimental method)
First, glucose, peptone, and dry yeast were mixed and stirred at a ratio of 2: 2: 1 and sterilized to prepare a Yeast Peptone Dextrose medium (hereinafter, referred to as “YPD medium”). Yeast was inoculated into 3 ml of YPD medium. As a preculture, a yeast solution was prepared by culturing at 30 ° C. for 48 hours. 3 ml of a fresh YPD medium was inoculated with 30 μl of the prepared yeast solution, which was used as a sample hereinafter. The yeasts used were Kagoshima No. 2 yeast (K2 yeast), Kagoshima No. 4 yeast (C4 yeast) and Kagoshima No. 5 yeast (H5 yeast).

  Next, after the magnetic field generated by the superconducting magnet reached the target magnetic flux density, the sample container containing the sample was inserted into the constant temperature sample chamber. At the same time, the sample container containing the sample was inserted into the constant temperature sample chamber to which no magnetic field was applied. Subsequently, the sample was heated to 30 ° C. for 30 minutes, and the yeast was cultured for 24 hours.

  After culturing, the number of yeasts cultivated in a magnetic field and the number of yeasts cultivated under the same conditions without applying a magnetic field were counted using a hemocytometer.

(result)
FIG. 4 shows the ratio of the number of yeasts when cultured at 30 ° C. for 24 hours in a magnetic field to the number of yeasts when cultured at 30 ° C. for 24 hours without applying a magnetic field.

  In H5 yeast and K2 yeast, the ratio of the total number of yeasts in the magnetic field to the zero magnetic field was minimized at 8 tesla, and decreased to 81% for H5 yeast and 87% for K2 yeast. In a magnetic field having a magnetic flux density of more than 8 Tesla, the ratio of the total number of yeasts in the magnetic field to the zero magnetic field of H5 yeast and K2 yeast was recovered to be 92% and 98% at 15 Tesla, respectively.

  In C4 yeast, the ratio of the total number of yeasts in the magnetic field to the zero magnetic field was the minimum at 4 to 5 Tesla, and decreased to about 90%. In a magnetic field having a magnetic flux density of more than 5 Tesla, the ratio of the total number of yeasts in the magnetic field to the zero magnetic field of HC4 yeast was recovered to about 100% at 8 Tesla or more.

  This example provided the knowledge regarding the degree of inhibition of the growth of H5 yeast, K2 yeast and C4 yeast. It is possible to flexibly and precisely control alcohol fermentation by H5 yeast, K2 yeast and C4 yeast by controlling the magnetic field and time to be applied to H5 yeast, K2 yeast and C4 yeast according to the degree of growth inhibition. it can. This makes it possible to produce shochu having a desired flavor, flavor, and taste using a plurality of types of shochu.

  The above-described embodiments are for explaining the present invention and do not limit the scope of the present invention. That is, the scope of the present invention is shown not by the embodiments but by the scope of the claims. Various modifications made within the scope of the claims and the scope of the invention equivalent thereto are considered to be within the scope of the present invention.

  INDUSTRIAL APPLICABILITY The present invention is suitable for producing alcohol by yeast, particularly for producing shochu.

1 holding unit 2 magnetic field applying unit 3 temperature control unit 4 temperature monitoring unit 5 container 6 superconducting magnet 7 circulating water hose 8 temperature sensor 100 alcohol production device

Claims (5)

A holding unit that holds a plurality of types of yeasts having different magnetic field sensitivities,
The yeast held in the holding unit, a magnetic field applying unit for applying a DC magnetic field of different magnetic flux density at different times, respectively,
An alcohol manufacturing apparatus comprising: The magnetic field sensitivity is
The degree of inhibition of the yeast growth when a direct current magnetic field is applied,
The alcohol production apparatus according to claim 1. The yeast is
At least one of Kagoshima No. 5 yeast and Kagoshima No. 2 yeast, and Kagoshima No. 4 yeast,
The magnetic field applying unit,
Applying a DC magnetic field of 4-6 Tesla in the first time,
Applying a DC magnetic field of 7 to 9 Tesla at a second time different from the first time;
The alcohol production apparatus according to claim 1 or 2. A magnetic field applying step of applying a DC magnetic field having different magnetic flux densities at different times to a plurality of yeasts having different magnetic field sensitivities,
A method for producing alcohol, comprising: A computer for controlling an alcohol production apparatus having a holding unit for holding a plurality of types of yeasts having different magnetic field sensitivities,
The yeast held in the holding unit, a magnetic field applying unit for applying a DC magnetic field of different magnetic flux density at different times,
A program that functions as a.