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合成清酒の濃味は清酒より多少劣り, その一因がアミノ酸の不足によることは明らかである。そこで, 大豆蛋白質, アルブミン, ゼラチンの3種の蛋白質を配合した蛋白質混合物を完全加水分解し, 生成したアミノ酸を分離・精製し, 清酒様アミノ酸組成を有する合成清酒用のアミノ酸調味料を製造することを検討した。その結果, 得られたアミノ酸混合物の収率は65%で, ほとんど無色・無臭の粉末であり, 数種のアミノ酸の多少の違いを除けば清酒中のアミノ酸組成に近似していることがペーパー・クロマトグラフィーおよびアミノ酸自動分析機によるアミノ酸分析から確められた。次いで, このアミノ酸混合物の調味料としての合成清酒への効果を官能および緩衝能の面から調べると, 呈味的には合成清酒の濃味を増して酒質を改善し, 緩衝能の面ではpH8.0～10.0の緩衝能を高め合成清酒の緩衝能を清酒の緩衝能に近づける効果があることがわかった。以上の結果から, この製造法で作られるアミノ酸混合物は合成清酒の酒質の改善に有効な調味料であることを確めた。

Although a number of papers about the structure theory or the control theory of sliver have been published by many authers, it seems difficult to say that both of them have enough supported to each other. One of main reasons might depend on great difficulties to determine the distribution of fiber ends in sliver which is considered as the definite representation of sliver structure. In this report some trials to make the structure theory relate with the control theory are shown using a model sliver which consists of fibers having even thickness and length.At the first part of this report, a way of determining the positions of fiber ends in sliver from the sliver thickness which can be easily measured is discussed. Considering the relation between the fiber end positions and the sliver thickness, it is shown that positions of fiber ends can not be detected from the sliver thickness except those which are located at intervals of fiber length. Therefore it is clearly impossible to remove the irregularity within the fiber length only with the imformation of sliver thickness. Then a new method is proposed. This is, measuring and comparing the sliver thickness before and after drafting, positions of fiber ends at intervals of 1/N times fiber length can be detected if drafting ratio used is expressed by a rational number N/M (>1), where M and N are integers. In this way, it becomes possible to control the very short range irregularity of sliver thickness theoretically. This method also makes posible to count up the number of fiber ends existing in each intervals which divide the sliver along the length.In this paper, the length L/N, where L is the whole length of sliver and N is the total number of fibers, is chosen as the elementary interval and the standard deviation which is calculated from the set of the number of fiber ends contained in each elementary interval is assumed as a representative index for the irregularity of sliver thickness. However the elementary interval is usually so narrow that n times one would be reasonably used for practical observation. Then the next problems are how to estimate the standard deviation for the elementary interval from data for the n times elementary interval and to predict the irregularity of sliver thickness after control which is performed with data obtained by the n times elementary interval. For this purpose a method based on the maximum entropy principle of imformation theory is proposed and, applying this method to a random sliver, the expected irregularity of thickness controlled by ideal draft mechanism is investigated. Main results are as follows1. The expected irregularity of thickness is less improved when the sliver is controlled with data obtained by larger interval. This tendency rapidly becomes dull and, by and by, sliver control based on data for a interval over the critical one becomes ineffective.2. When the draft ratio smaller than one is forbidden to use, the expected irregularity of thickness after control is less improved than the one in the case of unlimited draft ratio.But results for both case close to each other no matter draft ratio is limited or not, when draftratio is large enough.

清酒および合成清酒について成分の差違を緩衝能を指標として検討した。すなわち, それらのアルカリ滴定曲線を仮に酸区分 (pH 4.0～6.8), 無機塩区分 (pH 6.8～8.0), 高分子区分 (pH 8.0～9.4), アミノ酸区分 (pH 9.4～10.3) および糖区分 (pH 10.3～11.0) に分別し, 各区分の占める割合いを検討した。その結果, 合成清酒の緩衝能は酸区分のみが強く, 糖区分, 特に無機塩区分が少ないことを認めた。この事実は清酒と非常に異なっていた。そこで, この点を改良するために, 純合合成清酒の各成分 (酸, 塩類など) の緩衝能を検討した。その結果, 酸類および無機塩類を増すこと, 特にアンモニウム塩を添加することによって, 清酒の滴定曲線とほとんど近似した滴定曲線を示す純合合成清酒の仕込配合を見出した。この仕込配合は酸類および糖類はもとの仕込配合より約10%増加しているし, 特に無機塩類は約3.6倍になっていた。成分的には濃くなっているにも拘わらず, 官能審査では味は薄く収れん性も減じているように認められた。従って, この組成を基礎にして検討を進めれば, 呈味のバランスをくずさず, エキス分を多くし, 良好な合成清酒を造ることができるとの可能性を得たo