JP2014224185A - Smoking apparatus, as well as production method of smoked charcoal, smoked ash, and smoked liquid, and smoked rice hull ash fertilizer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a smoking apparatus with which continuous smoking can be conducted at a lower and stabler temperature than before even when temperature of smoking is not detected and controlled.SOLUTION: A smoking apparatus to smoke a gramineous plant raw material includes: a smoking kiln 100 including a smoking kiln body of which the inside is made vacant for the purpose of smoking; an air-introducing port 300 for naturally supplying air to an air-introducing chamber in the smoking kiln body; and a chimney 400 for natural ventilation of smoke generated in a smoking chamber in the smoking kiln body. The smoking kiln body has: a cylindrical part 110 of the body with a nearly cylindrical shape, in which the top side is opened; a truncated conical part 120 of the body with a nearly truncated cone shape, in which the top and bottom faces are opened and the circumferential part on the bottom side is placed on the circumferential part on the top side of the cylindrical part 110 of the body; and a top cover part 130 of the body with a nearly discotic shape and placed on the circumferential part on the top side of the truncated conical part of the body.

Description

  In the present invention, rice plant materials such as rice husk, buckwheat husk, rice husk, buckwheat husk, bamboo, etc. are further baked and fired to produce charcoal, ash fertilizer, rice bran (bamboo vinegar, Bamboo vinegar and other wood vinegar).

  Charcoal (charcoal charcoal) obtained by burning and carbonizing rice plant materials such as rice husks at a low temperature of 500 ° C. or less is used as a plant growth regulator or soil conditioner in fields such as agriculture and horticulture. used. Further, in the fields of livestock and dairy farming, the above-mentioned charcoal is used as a livestock intestinal adjuster, a nutritional supplement, or a deodorizing sanitizer for livestock barns.

  However, when the plant raw material is carbonized by field baking or the like, the obtained charcoal becomes alkaline. In the case of such alkaline charcoal, if it is used as it is, the effect as a plant growth regulator or a soil conditioner will be reduced, so that it becomes necessary to make it neutral, such as lye removal.

  For this reason, for example, rice husk is used as a plant raw material to fill a substantially cylindrical sushi-fired kiln, and air is supplied from the bottom side (lower side) and exhausted from the top side (upper side) while exhausting from the top side (upper side). From the upper layer (top surface layer) to the lower layer, it is fired and carbonized one after another, and when this firewood carbonization reaches the bottom layer (bottom surface layer) of the plant raw material, by stopping the air supply and extinguishing the fire, Sequential sinter roasting at low temperatures is possible, and weakly acidic to nearly neutral charcoal can be obtained (see Patent Documents 1 and 2).

  In addition, it is necessary to ignite the top surface of the plant raw material when starting the grilling of the plant raw material, but it cannot be ignited due to the wetness of the plant raw material, or after the ignition, the sushi grilling is not continued and the fire is extinguished. There was a case where a part that would end up. In order to remedy this, the top side of the cylindrical body part of the main body cylindrical part is sandwiched between the top surface opening of the main body cylindrical part and the main body canopy part of the main body cylindrical part of the substantially cylindrical grilling kiln. A technique for securing a substantially annular gap for supplying air between the peripheral portion of the main body canopy and the body canopy has been proposed (see Patent Document 2).

  Gramineous plant materials such as rice husks generally contain abundant amorphous silicate components in their mineral components. Amorphous silicic acid is an effective component as a fertilizer for agricultural products such as paddy rice because of its high solubility in water and the like. Silicic acid is abundantly contained in the soil, but these are low in solubility as water and the like, and thus have low value as a crop fertilizer.

  For example, using rice husk as a plant raw material, the furnace temperature is controlled to a low temperature of 450 to 800 ° C., and the calcination conditions such as the amount of air and the temperature of the ash itself are controlled to ash the plant raw material. A fertilizer conversion method for obtaining rice husk ash containing a silicic acid component that has high properties and therefore has high value as a paddy rice fertilizer has been proposed (see Patent Document 3).

  As an apparatus for realizing the fertilizer conversion method, for example, there is an apparatus that includes an adjustment mechanism for the temperature in the furnace and baked at a low temperature of 400 to 800 ° C. while flowing the rice husk to produce amorphous rice husk ash. (See Patent Document 4).

  Furthermore, in the field of concrete raw material production, in order to obtain rice husk ash having a high pozzolanic activity, a mechanism for adjusting the furnace temperature by adjusting the amount of air forced from the lower side of the rice husk deposited in the firing furnace is provided. When the carbonized rice husks are carbonized from the upper surface to the lower surface, the temperature in the furnace is controlled by forced air blowing, and then the ashing and firing is performed from the lower surface to the upper surface. There are some which burn the above-mentioned rice husk at an appropriate temperature of 600 to 900 ° C. by forcibly blowing the air-fuel mixture and controlling the temperature in the furnace (see Patent Document 5).

  As described above, the ash (rice ash) obtained by sintering and ashing rice plant materials such as rice husks at a low temperature of 800 ° C. or less, for example, so that the silicic acid component does not crystallize is silicic acid of agricultural products. The value as a quality fertilizer becomes high.

  Further, gramineous plant materials such as rice husk generally contain a vinegar component and a tar component. The vinegar component volatilizes from the plant raw material or charcoal together with the tar component at the time of charcoal baking or charcoal ashing, and is vaporized and mixed into smoke (smoke).

  The vinegar (serum) obtained by separating and removing tar components from the stock solution obtained by cooling and condensation of soot and smoke (serum stock solution) is used for pest control and plant growth in fields such as agriculture and horticulture. Used as a regulator.

  For example, rice husk is used as a plant raw material, baked and carbonized at a low temperature, and the smoke generated at that time is cooled and condensed in a chimney and recovered, and the tar component is removed from this liquid stock solution to obtain the liquid smoke. Can be obtained (see Patent Documents 6 and 7).

  At this time, for example, by arranging the chimney in an inclined manner, the cooling efficiency of the soot can be increased and the recovery efficiency of the soot stock solution can be increased (see Patent Document 6). Alternatively, by providing a cooling net in the chimney, it is possible to increase the cooling efficiency of the soot and increase the recovery efficiency of the soot stock solution (see Patent Document 7).

Japanese Patent Laid-Open No. 58-1780 Registered Utility Model No. 3156391 JP 2006-111480 A JP 2006-112687 A Japanese Patent Laid-Open No. 9-255964 JP-A-3-258895 JP-A-9-78071

  However, the charcoal obtained in the above-described conventional technique may cause variations in PH value due to temperature fluctuations in the sushi-fired kiln, and the charcoal having such a variation in PH value may be a plant growth regulator or It will be of low value as a soil conditioner. For this reason, in order to obtain charcoal charcoal having a high value as a plant growth regulator or a soil conditioner, it is necessary to allow the charcoal burning of the plant raw material to be continued at a stable low temperature.

  In addition, the ash obtained in the above-described conventional technique is such that when the temperature in the sushi-fired kiln reaches a high temperature exceeding 800 °, for example, the amorphous silicic acid component in the charcoal crystallizes, and the solubility of the contained silicic acid component , The value as a crop fertilizer becomes extremely low. Furthermore, since the crystallization of the silicic acid component inhibits the complete combustion of the organic components in the coal, unburned organic components remain in the obtained coal ash. This was a cause of lowering the acid component content. For this reason, in order to obtain straw ash having a high value as a siliceous fertilizer for agricultural crops, it is desired to develop a technology capable of continuing the burning and ashing of firewood charcoal at a lower temperature.

  In addition, the liquid concentrate obtained in the above-described conventional technology has a lower cooling condensation efficiency of the liquid smoke component as the temperature of the smoke increases, and the amount of the liquid concentrate obtained itself decreases, and in the liquid concentrate The content rate of the liquid smoke will decrease. For this reason, in order to increase the recovered amount of the liquid concentrate itself and increase the content of the liquid smoke in the liquid concentrate, that is, to increase the amount of the obtained liquid smoke, it is possible to continue the sushi roasting at a lower temperature. Technology development is desired.

  In addition, if a mechanism for detecting and controlling the temperature in the sushi roasting kiln is provided, the apparatus becomes large and has a complicated structure, so that it is not suitable for individual farmers to use in their own fields. In addition, since it takes time to burn and burnt ash at low temperature, it is not realistic to manually operate the temperature adjustment mechanism while monitoring the furnace temperature.

  The present invention has been made in order to solve such a conventional problem, and it is possible to continue sintering at a lower temperature and a stable temperature than before without performing detection control of sintering temperature. The purpose is to provide a baking apparatus.

  In order to achieve the above object, a first sushi grilling apparatus of the present invention is a sushi grilling apparatus for sintering and grilling gramineous plant raw materials, a sushi grilling kiln main body having a space for sardine grilling, An air introduction port for naturally sending air to the air introduction chamber in the sushi baked kiln body, and a chimney for naturally exhausting smoke generated in the sushi baked chamber in the sushi baked kiln body, A substantially cylindrical main body cylindrical portion having an open top surface, and a substantially frustoconical main body cone in which the top and bottom surfaces are opened and a bottom peripheral edge portion is placed on the top peripheral edge portion of the main body cylindrical portion. It has a base part and a substantially disk-shaped main body canopy part placed on the top side peripheral part of the main body truncated cone part.

  The second sushi grilling apparatus of the present invention is characterized in that in the first sushi grilling apparatus, the main body truncated cone part can be detached from the main body cylindrical part.

  A third sushi grilling apparatus according to the present invention is characterized in that, in the first or second sushi grilling apparatus, the main body canopy part can be detached from the main body truncated cone part.

  A fourth sushi grilling apparatus according to the present invention is characterized in that, in any of the first to third sushi grilling apparatuses, the length of the chimney is inclined.

  According to a fifth sushi grilling apparatus of the present invention, in any of the first to fourth sushi grilling apparatuses, the bottom angle of the main body truncated cone portion is 40 ° to 50 °. is there.

  The first method for producing charcoal according to the present invention is a method for producing charcoal using any one of the first to fifth sushi roasting apparatuses, wherein the air feeding conditions by the air introduction opening and the chimney are used. While the exhaust conditions are fixed, the plant raw material filled in the grilling chamber is sequentially fired and carbonized from the top layer on the top side to the bottom layer on the bottom side. And a procedure for closing the air inlet and extinguishing the fire when the lower layer is carbonized.

  The second method for producing charcoal according to the present invention is the method for producing the first charcoal in the first charcoal production method, wherein the plant raw material is placed in the tanning chamber such that the top surface position reaches the middle position of the main body truncated cone part. It is characterized by filling in.

  The method for producing ash ash according to the present invention is a method for producing ash ash using any one of the first to fifth sushi roasting apparatuses, wherein the air supply condition by the air introduction opening and the exhaust condition by the chimney are set. The plant raw material filled in the tanning and firing chamber is fixed, and the step of sintering and carbonizing the plant raw material sequentially from the top layer on the top side to the bottom layer on the bottom side, and the bottom layer of the plant raw material are When the soot is carbonized, a procedure is performed in which the charcoal is incinerated in order from the lowest layer to the upper layer while the air supply condition by the air introduction opening and the exhaust condition by the chimney are fixed. The air supply condition of the air introduction opening is narrower than that at the time of soot carbonization, and the exhaust conditions at the time of soot ashing are the same as the exhaust conditions at the time of soot carbonization. It is a feature.

  The rice husk ash fertilizer of the present invention is a rice husk ash fertilizer obtained by ashing the rice husk by the above-described method for producing rice husk of the present invention, and the solubility of the silicic acid component contained by the NaOH anomaly method is 80% or more. It is characterized by.

  The method for producing a sap according to the present invention is a method for producing a sap using any one of the first to fifth sushi roasting apparatuses, wherein the plant raw material filled in the sardine baked chamber is baked and baked. And a procedure of further sintering and burning this charcoal to ash, and a procedure of recovering a liquid concentrate that has condensed on the inner surface of the chimney during the calcination or ashing. It is characterized by this.

  According to the present invention, the main grilling kiln body has a configuration in which the main body truncated cone portion is provided between the main body cylindrical portion and the main body canopy portion. Compared to the case of using the sushi roasting kiln main body, the scalloping temperature can be kept at a low and stable temperature, so that carbonization, or carbonization and ashing can be continued, so there is less variation in PH value than before. There is an effect that the charcoal can be obtained, the ash ash having a much higher solubility of the silicic acid component contained than before can be obtained, and a larger amount of smoke can be obtained than before.

It is a figure explaining the whole structure of the sushi grilling apparatus of embodiment of this invention. It is a figure explaining the structure of the sushi grilling kiln in the sushi baked apparatus of embodiment of this invention, and a sushi grilling procedure. It is a side view explaining the structure of the grilling kiln in the grilling apparatus of other embodiment of this invention.

  DESCRIPTION OF EMBODIMENTS Embodiments for carrying out the present invention will be described in detail below with reference to the drawings.

  1A and 1B are diagrams for explaining the overall configuration of a sushi grilling apparatus according to an embodiment of the present invention. FIG. 1A is a front view, FIG. 1B is a side view, and FIG. 1C is a top (top) view.

  As shown in FIG. 1, the sushi grilling apparatus according to the present embodiment includes a sushi grilling furnace 100, a support mechanism 200, an air introduction port 300, a chimney 400, and a sap liquid concentrate container 500.

  FIG. 2 is a view for explaining the structure of the sushi roasting kiln 100 and the sashimi baked procedure in the sushi grilling apparatus according to the embodiment of the present invention. FIG. 2 (a) is a diagram illustrating that the main body truncated cone part 120 is detached from the main body cylindrical part 110. A side view when the main body canopy part 130 is detached from the main body truncated cone part 120 and separated, and the opening / closing lid part 330 of the air inlet 300 is closed, (b) is the bottom side of the main body truncated cone part 120 The peripheral part is placed on the top side peripheral part of the main body cylindrical part 110, and is placed on the top side peripheral part of the main body truncated cone part 120 to form a sashimi kiln main body, and the open / close lid part 330 of the air inlet 300 is provided. The side view when the chimney main body connecting part 420 of the chimney 400 is inserted into the chimney fitting part 430 and supported by the opening support part 340, (c1) is a plant material M of the grass family in the main body cylindrical part 110. Hashiyaki kiln book when only filling Sectional view, (c2) is a sectional view of a smoldering kiln body when filled with plant material M graminaceous until the middle of the body frustoconical portion 120. In FIG. 2, the same components as those in FIG.

  The grilled kiln 100 includes a main body cylindrical part 110, a main body truncated cone part 120, a main body canopy part 130, a grid part 140, and hooks 150 and 160. The main body cylindrical portion 110, the main body truncated cone portion 120, and the main body canopy portion 130 are sashiyaki whose inside is a space for sashiyaki (bottom side air introduction chamber 101 and its top side sushi roasting chamber 102). It constitutes the kiln body.

  The main body cylindrical portion 110 is a metal body made of, for example, stainless steel or iron, having a substantially cylindrical shape (substantially drum shape) in which the bottom surface (lower surface) is not opened and the top surface (upper surface) is opened, It is a part that constitutes the main body of the Hashiyaki kiln.

  The main body truncated cone part 120 has a substantially truncated cone shape in which both the top surface and the bottom surface are opened, for example, a stainless steel or iron metal body, and the bottom side peripheral part thereof is the top of the main body cylindrical part 110. It is a part which is mounted on the side peripheral part and constitutes the main body grilling kiln body together with the main body cylindrical part 110.

  The main body canopy part 130 is a substantially disc-shaped metal body made of, for example, stainless steel or iron, and the peripheral part thereof is placed on the top peripheral part of the main body truncated cone part 120, and the main body truncated cone part As a lid that closes the top opening of 120, it is a part that constitutes the main body grilled kiln body together with the main body cylindrical part 110 and the main body truncated cone part 120.

  Thus, the sashimi kiln main body of the sushi grill kiln 100 has a composite structure in which the main body truncated cone part 120 is disposed between the main body cylindrical part 110 and the main body canopy part 130.

  The top surface opening diameter of the main body truncated cone part 120 and the diameter of the main body canopy part 130 are substantially the same, and the bottom surface opening diameter of the main body truncated cone part 120 and the top surface opening diameter of the main body cylindrical part 110 are also substantially the same. Since the main body truncated cone part 120 has a substantially truncated cone shape, the top surface opening diameter of the main body truncated cone part 120 (accordingly, the diameter of the main body canopy part 130) and the bottom surface opening diameter of the main body truncated cone part 120 (accordingly, therefore). It is narrower than the top surface opening diameter of the main body cylindrical portion 110.

  In the side view, when the base angle of the main body truncated cone portion 120 is θ, the base angle θ is set in the range of 10 ° to 80 ° in the sushi grilling apparatus of the present embodiment. That is, a base angle θ of less than 10 ° or more than 80 ° is not used as the main body truncated cone part 120.

  Furthermore, the base angle θ of the main body truncated cone part 120 is desirably 40 ° to 50 °. That is, it is desirable to set the top surface opening diameter size, the bottom opening diameter size, and the height dimension of the main body truncated cone portion 120 so that the bottom angle θ is in the range of 40 ° to 50 °.

  The grid part 140 is a grid disk body made of, for example, stainless steel or iron, and is horizontally extended so as to be removable in the main body cylindrical part 110 of the sushi grilling kiln body. The grid portion 140 divides the void in the sushi grilling kiln main body into a bottom (lower) air introduction chamber 101 and a top sushi grilling chamber 102.

  A plurality of hooks 150 are provided at side portions near the top peripheral edge of the main body cylindrical portion 110, and abutment-fix the main body truncated cone portion 120 placed on the top peripheral edge of the main body cylindrical portion 110. Play a role.

  Similarly, a plurality of hooks 160 are provided on the side surface portion in the vicinity of the top peripheral edge of the main body truncated cone part 120, and the main body canopy part 130 placed on the top peripheral edge of the main body truncated cone part 120 is attached. It plays the role of abutting and fixing to the main body truncated cone part 120.

  The main body truncated cone part 120 can be removed from the main body cylindrical part 110 and the main body canopy part 130 can also be removed from the main body truncated cone part 120 in the main body grilling furnace main body of the Hashiyaki kiln 100.

  That is, the main body cylindrical part 110, the main body truncated cone part 120, and the main body canopy part 130 are separate parts that can be separated from each other. The main body cylindrical portion 110 and the main body truncated cone portion 120 may be configured as an integral structure that cannot be separated, and / or the main body truncated cone portion 120 and the main body canopy portion 130 may be configured as an integral structure that cannot be separated. .

  In the case of soot carbonization of the plant material of the grass family and the soot ashing of the soot charcoal, it is necessary to secure a substantially closed space for the soot grilling in the main body of the firewood firing kiln.

  In the tanning apparatus according to the present embodiment, the main body truncated cone part 120 is fixed to the top peripheral edge of the main body cylindrical part 110 with a hook 150, and the main body canopy part 130 is fixed to the top side of the main body truncated cone part 120 with a hook 160. The gap is secured by closing and fixing the top surface opening of the main body truncated cone part 120 by abutting and fixing to the peripheral part.

  However, when filling the above-mentioned plant raw material into the sashimi-yaki chamber of the sashiyaki kiln body, or when taking out the charcoal or ash ash obtained by sushi-yaki from the sushi-yaki chamber, an opening is secured in a part of the gap. There is a need to.

  In the tanning apparatus according to the present embodiment, the main body truncated cone part 120 and the main body canopy part 130 are removed from the main body cylindrical part 110, or the main body canopy part 130 is removed from the main body truncated cone part 120, thereby filling the plant raw material and Secure an opening to remove the charcoal or ash.

  In addition, when the soot carbonization of the plant raw material is started, the top surface of the plant raw material is ignited, and it is necessary to secure an inlet or a gap for introducing a seed fire for the ignition.

  In the tanning apparatus according to the present embodiment, by lifting the peripheral end portion of the main body canopy part 130, a slight substantially annular gap is created between the top peripheral edge part of the main body truncated cone part 120, and this The top surface of the plant raw material is ignited by introducing a seed fire through the gap.

  By adopting a configuration in which the main body truncated cone part 120 can be removed from the main body cylindrical part 110, cleaning of the inner surfaces of the main body cylindrical part 110, the main body truncated cone part 120, the main body canopy part 130, and removal cleaning of the grid part 140, etc. The maintenance operation of the baking kiln 100 can be facilitated, and the filling operation of the plant raw material M and the operation of taking out the charcoal or ash ash can be facilitated.

  In addition, by adopting a configuration in which the main body canopy part 130 can be detached from the main body truncated cone part 120, maintenance work such as cleaning of the main body canopy part 130 can be facilitated, and seeds when the plant raw material M is ignited. Since it is possible to easily secure a gap for the introduction of fire, it is not necessary to provide an inlet for a seed fire.

  The support mechanism 200 supports the sushi roasting kiln 100 in a hollow position by hooking two support shafts provided on the peripheral surface of the sushi roasting kiln 100. Note that the two support shafts are provided at positions where the center angle formed by each other is 180 ° and the center angle formed by the air inlet 300 is 90 °.

  The support mechanism 200 supports the sashimi kiln 100 so that it can be swung with the two supporting shafts as swinging shafts during the filling operation of the plant raw material M and the taking-out operation of the charcoal or ash ash. At the time of sashimi-yaki, the sushi-yaki kiln 100 is supported so that the rocking is suppressed and fixed in a hollow state.

  The air inlet 300 includes an opening 310, a hood 320, an opening / closing lid 330, and an opening support 340.

  The air introduction port 300 is provided in a peripheral surface portion close to the bottom surface of the main body cylindrical portion 110 and communicates with the air introduction chamber 101 of the sushi roasting kiln 100. Air (atmosphere) is naturally supplied into the sashimi-yaki chamber 102 of the sashimi-yaki kiln 100 through the section 140, and when closed, it plays a role of stopping the natural air supply.

  The opening 310 is cut in a peripheral surface portion close to the bottom surface of the main body cylindrical portion 110 and opens this portion.

  The hood portion 320 is a substantially rectangular tube-shaped portion protruding from the peripheral surface of the main body cylindrical portion 110 so as to surround the opening portion 310.

  The open / close lid portion 330 is provided at the protruding end of the hood portion 320, and can be rotated with the top side end (upper end side) of the hood portion 320 as a rotation axis, and the open / close lid portion 330 is rotated. Thus, the air inlet 300 can be opened and closed.

  That is, by separating the open / close lid 330 from the left and right edges and the bottom edge (lower edge) of the hood 320, the air introduction port 300 is opened, and air naturally enters the air introduction chamber 101 of the sashimi kiln 100. It is aired.

  On the contrary, by bringing the opening / closing lid 330 into contact with the left and right edges and the bottom edge of the hood 320, the air inlet 300 is closed, and the air is naturally sent to the air inlet chamber 101 of the sashimi kiln 100. Don't be bothered.

  The opening support part 340 supports the opening / closing lid part 330 in a stationary manner and separates it from the left and right edges and the bottom edge of the hood part 320 so as to fix and hold the opening amount of the air inlet 300.

  The chimney 400 includes a chimney main body long tube portion 410 and a chimney main body connection portion 420.

  This chimney 400 naturally exhausts the soot (smoke during carbonization) generated in the fired firing chamber 102 of the fired fired kiln 100 when the plant raw material M is fired (fired carbonized), During the ashing process, the soot (smoke generated during ashing) is naturally exhausted, and the soot passing through the interior is cooled efficiently, resulting in the formation of dew concentrate. Play the role of letting.

  The chimney main body long tube portion 410 is formed in a substantially long tube, and is connected to one end of the chimney main body connection portion 420 at a side surface portion in the vicinity of the bottom portion, and the connection portion with the chimney main body connection portion 420 is a central axis. It can be rotated.

  One or a plurality of cooling holes are provided in a substantially middle position of the chimney main body long tube portion 410. In addition, a dripping hole for the liquid concentrate is provided at the bottom of the chimney main body long tube portion 410.

  The chimney main body connection portion 420 has an L-shaped substantially cylindrical shape, and the other end is detachably inserted into the inner peripheral surface of the chimney fitting portion 430 fixed to the main body canopy portion 130.

  The chimney fitting part 430 is provided in a convex shape near the peripheral end of the main body canopy part 130 and at a position shifted from the center of the main body canopy part 130 in a top view.

  In the chimney fitting part 430, since the main body canopy part 130 is opened, the chimney 400 can be removed from the tanning kiln 100 by inserting the chimney connection part 420 into the fitting part 430. It will be inserted and connected.

  Then, on the circumference of the top view, when the position of the air inlet 300 is a position with a rotation angle of 0 °, the main body canopy portion 130 has a main body cone so that the chimney fitting portion 430 has a rotation angle of about 180 °. It is placed on the top several yen part of the base part 120. Therefore, when viewed from above, the center angle formed by the chimney fitting portion 430 and the air inlet 300 provided on the peripheral surface of the sushi roasting kiln 100 is about 180 °.

  Note that the chimney fitting portion 430 can be provided at a substantially central portion of the main body canopy portion 130 in addition to being provided at a portion shifted from the center of the main body canopy portion 130 as described above. Further, it is possible to adopt a configuration in which the inner peripheral surface of the chimney fitting part 430 is inserted into the chimney fitting part 430.

  The chimney strut 440 is disposed between the top side of the long middle position of the chimney main body long tube portion 410 and the installation surface (for example, a horizontal surface of the ground) of the sushi roasting device, and the chimney main body long tube portion 410. Support.

  The soot stock solution container 500 is suspended from the bottom portion of the chimney main body long tube portion 410 so as to be located immediately below the dripping hole of the soot stock solution in the chimney main body long tube portion 410.

  The above-described chimney 400 is arranged such that its long length is inclined. That is, the chimney main body long tube portion 410 is disposed so as to be inclined, for example, so that the length thereof forms an obtuse angle with the vertical (makes an acute angle with the installation surface of the sushi roasting device).

  And, the soot liquid generated by the condensation on the inner surface of the chimney main body long tube portion 410 with high efficiency by the configuration in which the chimney main body long tube portion 410 is inclined and further the cooling hole provided in the chimney main body main tube portion 410. The stock solution is dropped from the dripping hole and stored in the filtrate stock solution container 500.

  The procedure for manufacturing the charcoal, the ash ash, and the liquid slag using the sushi roasting apparatus of the present embodiment will be described below.

  Here, rice husk is used as a plant material of the grass family. In addition, for example, rice straw, buckwheat husk, bamboo, straw, thin, or a mixture of these with rice husk can be used as a plant raw material.

  The rice husk used as a plant material is sufficiently dried in advance. The moisture content of the entire rice husk is desirably, for example, 10 to 35% by weight, and the optimum value is 15 to 25% by weight.

  As described above, the moisture content of the whole plant raw material is set to 10 to 35% by weight. If it is less than 10% by weight, the recovered amount of the liquid concentrate may be reduced. This is because baking may interrupt the fire.

  In addition, when mainly using a plant straw part such as rice straw as a plant raw material, the plant straw part is cut in advance to, for example, 3 cm or less in order to ensure air circulation at the time of grilling. Is desirable. It is also possible to mix sawdust and fallen leaves with the plant material in order to adjust the moisture content of the plant material.

  First, plant raw materials are accumulated and filled in the sashimi-yaki chamber 102 of the sushi-yaki kiln 100. That is, the operator removes the main body canopy portion 130 from the main body truncated cone portion 120 while the main body truncated cone portion 120 is placed on the main body cylindrical portion 110, or removes the main body canopy portion 130 and the main body truncated cone portion 120 from the main body cylindrical portion. 110 is removed (see FIG. 2A). Then, the rice husk chamber 102 partitioned with the grid portion 140 as the bottom is accumulated and filled with rice husk, which is a plant raw material.

  In addition, when filling the plant raw material, the operator can easily tilt the main body cylindrical portion 110 of the sushi-fired kiln 100 that is hollowly supported by the support mechanism 200 as necessary. The plant material can be filled. In this case, after the filling of the plant raw material is completed, the sushi roasting kiln 100 is stationaryly supported by the support mechanism 200 so that the central axis of the main body cylindrical portion 110 is substantially vertical.

  Next, when the operator has removed the main body canopy portion 130 and the main body truncated cone portion 120, after placing the main body truncated cone portion 120 on the top side several circle portion of the main body cylindrical portion 110, The canopy part 130 is placed on the top side several circle part of the main body truncated cone part 120 (see FIG. 2B). At this time, the hook 150 is operated from the unlocked position to the locked position, but the hook 160 is held in the released position in preparation for the next ignition operation.

  Further, when only the main body canopy part 130 is removed, the operator places the main body canopy part 130 on the top side several circles of the main body truncated cone part 120 (see FIG. 2B). At this time, the hook 150 is held in the locked position, and the hook 160 is held in the released position in preparation for the next ignition operation.

  By such an operation, the plant raw material M is accumulated and filled in the grilling chamber 102 in the grilling kiln body constituted by the main body cylindrical portion 110, the main body truncated cone portion 120, and the main body canopy portion 130 (FIG. 2 (c1)). ), (C2)).

  In this case, the bottom (lower surface) position of the plant raw material M is fixed at the extended position of the grid part 140, but the top (upper surface) position of the plant raw material M remains in the main body cylindrical part 110 depending on the filling amount. There is a case (see FIG. 2 (c1)) and a case where the main body truncated cone part 120 is reached halfway (see FIG. 2 (c2)).

  At the same time, the operator causes the opening / closing lid portion 330 of the air introduction port 300 to be stationaryly supported by the opening support portion 340 so that the air is naturally supplied to the air introduction chamber 101 of the sushi roasting kiln 100. Are spaced apart from the left and right edges and the bottom edge of the hood part 320 to open and fix the air inlet 300 (see FIG. 2B).

  For example, the opening support portion 340 is disposed such that one end thereof supports the opening / closing lid portion 330 and the other end or an intermediate portion is supported near the grid portion 140 via a combustible substance.

  Further, the worker inserts the chimney main body connection portion 420 of the chimney 400 into the chimney fitting portion 430, supports the chimney main body long tube portion 410 by the chimney column 440, and places the chimney 400 in an inclined manner. Then, the liquid smoke concentrate container 500 is disposed under the chimney main body long tube portion 410 at the bottom end portion (directly below the liquid drop original liquid droplet lower hole).

  Next, the top surface of the plant raw material M filled in the sushi grilling chamber 102 of the sushi grilling kiln body is ignited. That is, the operator performs an operation of slightly shifting the main body canopy part 130 to the top side to create a narrow, substantially annular space between the main body truncated cone part 120 and the plant material ceiling. The surface of the surface of the plant raw material is flame-fired by injecting a seed fire for ignition into the surface and expanding the flame-burning (combustion with flame) part in cooperation with the air supplied from the gap. Until the above gap is maintained.

  Then, the operator visually confirms the state of flame firing on the top surface of the plant raw material from the gap, and confirms that the whole top surface of the plant raw material has been flame-fired. In other words, the operation of placing the entire peripheral edge of the main body canopy 130 on the top peripheral edge of the main body truncated cone 120 closes the gap. Then, the hook 160 is operated from the unlocked position to the locked position, and the main body canopy portion 130 is abutted and fixed to the top side of the main body truncated cone portion 120.

  For example, an auxiliary tool having a taper-shaped projection provided on a disk is prepared in advance, and the peripheral end portion of the main body canopy portion 130 having a rotation angle of about 0 ° in a top view is lifted, and the peripheral end portion of the main body canopy portion 130 is The taper-type protrusion is sandwiched between the top peripheral portions of the main body truncated cone part 120 to secure the gap. At this time, the maximum width of the substantially annular gap is, for example, 3 cm to 5 cm. And the said clearance gap is closed by pulling out the said taper type protrusion pinched | interposed from between the main body canopy part 130 and the main body truncated cone part 120. FIG.

  The flame firing of the top surface of the plant raw material is performed between the main body canopy portion 130 and the top surface of the plant raw material for a while after the top surface opening of the main body truncated cone portion 120 is closed by the main body canopy portion 130. It continues while consuming oxygen in the air intervening in the closed space.

  When the oxygen in the intervening air is consumed, flame firing is finished and sushi grilling is started. In addition, when sushi roasting is started, the smoke emission color of the chimney 400 changes from black to white. That is, black smoke is discharged from the chimney 400 during the flame burning, but the flame burning is performed for 5 to 10 minutes after the top opening of the main body truncated cone part 120 is closed by the main body canopy part 130. In the meantime, white smoke is emitted, but when smoke firing is started, black smoke (smoke) is produced.

  In the conventional sushi-fired kiln, the main body of the sushi-fired kiln has a substantially cylindrical shape. Sometimes it remained uncarbonized.

  In order to make the charcoal charcoal without leaving the plant raw material, the whole surface of the plant raw material filled in the grilled roasting chamber is surely flame-fired, and all the plant raw materials filled in are sequentially layered. It is necessary to be able to continue charcoal grilling.

  In the sushi grilling apparatus according to the present embodiment, the sushi grilling kiln main body is configured such that the main body truncated cone part 120 is provided between the main body cylindrical part 110 and the main body canopy part 130. If the plant raw material M is filled until it reaches the middle of the main body truncated cone part 110 beyond the main body cylindrical part 110 so that a closed space can be secured between the top surface of the plant raw material M (FIG. 2 (c2)) See), and the surface area of the top surface of the plant material M to be ignited can be reduced.

  And if the surface area of the top surface of the plant raw material M becomes narrower, the part where the flame-fired part by the introduced seed fire must be expanded also becomes narrower. It becomes possible to flame-fire, prevent the generation of unfired or fire-extinguishing parts, and to make all the plant material M filled more reliably charcoal than before Will be able to.

  Here, if the base angle θ of the main body truncated cone part 120 is too acute, an uncarbonized portion may be generated at the boundary portion between the main body truncated cone part 120 and the main body cylindrical part 110. On the contrary, if the base angle θ of the main body truncated cone part 120 is too large, the height of the main body truncated cone part 120 needs to be increased in order to reduce the surface area of the top surface of the plant raw material M. The filling capacity will be reduced. For this reason, it is desirable to set the base angle θ of the main body truncated cone part 120 within a range of 40 ° to 50 °.

  Next, the sashiyaki of the plant raw material is continuously moved in the sashiyaki chamber 102 of the sushi baked kiln main body, and the plant raw material is carbonized.

  In other words, the sushi roasting of the plant raw material is started from the top layer by completing the flame firing of the top surface layer (uppermost layer) of this plant raw material. Layer) progresses sequentially from the top layer to the bottom layer. And when this plant raw material glazed layer reaches the bottom surface layer (lowermost layer) located immediately above the top surface of the grid part 140, the carbonization of cocoon is finished.

  When the plant raw material grilling is started, the plant raw material grilled layer moves from the upper layer to the lower layer of the plant raw material according to the air supply from the bottom side. Oxygen-containing air is naturally sent from the air inlet 300 into the air introduction chamber 101 of the sushi roasting kiln 100, and passes through the grid of the grid unit 140 between the lower plant raw materials that have not yet been sintered. It passes and is supplied to the plant raw material tanned layer.

  Then, by the interaction between the heat of the plant raw material grilled layer and the air supplied from the bottom side, the grilling of the plant raw material layer immediately below the plant raw material fired layer is started, and this cycle is repeated. By this, the lower layer movement of the plant raw material tanned layer is performed.

  In this way, the sashiyaki layer is continued while being moved from the upper layer to the lower layer of the plant raw material, and reaches the lowest layer of the plant raw material without interruption, so that All are fired and fired one after another to make charcoal.

  This plant raw material charcoal grilling (charcoalizing carbonization) becomes charcoal grilling carbonization (low-temperature carbonization) at a low temperature of 500 ° C. or less. In this case, the firewood kiln 100 is stationary and does not flow the plant raw material, so that the charcoal remains substantially as it is. In the charcoal using the rice husks of the present embodiment as the plant raw material (chaff husk charcoal), the appearance of the rice husks remains substantially as it is.

  In the soot carbonization of the plant raw material, the opening position (opening angle) of the opening / closing lid portion 330 of the air inlet 300 is fixed in advance by the opening support portion 340, and the grilling kiln is started from the air inlet 300 with the opening amount fixed. Air is naturally fed into the air introduction chamber 102 of the main body 100 and is fed into the sushi roasting chamber 102 via the grid portion 140. Therefore, the air supply conditions by the air inlet 300 remain fixed from the start to the end of soot carbonization.

  In addition, in the soot carbonization of the plant raw material, the chimney main body long tube portion 410 of the chimney 400 is arranged in a fixed inclination in advance by the chimney support portion 440, and the inclination angle and the opening amount from the inside of the sushi roasting chamber 102 of the sushi roasting kiln 100. Soot (smoke during carbonization) is naturally exhausted through the chimney 400 to which the gas is fixed. Therefore, the exhaust conditions by the chimney 400 also remain fixed from the start to the end of soot carbonization.

  During the carbonization of the plant raw material, the air naturally supplied from the air inlet 300 passes between the plant raw material layers below the plant raw material fired and reaches the plant raw material fired and burned layer. This plant raw material is consumed in the tanned layer.

  The smoke generated in the plant raw material firewood layer rises between the layers that have already become charcoal (the charcoal layer during carbonization) and passes through the main body truncated cone part 120 of the firewood kiln 100. It is guided into the chimney 400 and is naturally exhausted from the chimney 400.

  In the soot carbonization of the plant raw material, the charcoal layer during carbonization stays as the charcoal because ashing is prevented by the protective action of the soot smoke from the underlying plant raw material fired and grilled layer.

  In the sashiyaki apparatus of the present embodiment, the air necessary and appropriate amount for soot carbonization is naturally air-fed from the air inlet 300 to the bottom side of the plant raw material baked baked layer, and the carbonized smoke is baked into the plant raw material baked baked layer. Since the plant material is naturally exhausted from the chimney 400 after passing through the main body truncated cone portion 120 provided on the top of the plant, the plant raw material is carbonized sequentially from the uppermost layer to the lower layer. At the time of soot carbonization, the inside of the sinter roasting chamber 102 can be reliably made into an environment of low temperature soot carbonization at 500 ° C. or lower with higher stability (reproducibility) than before.

  In other words, with regard to the air supply, without excessive air supply that causes high-temperature carbonization, it is configured so that a proper amount of air is naturally supplied to slowly and slowly continue simmering the plant raw material. With regard to exhaust, natural exhaust after the exhaust passage is gradually narrowed in the main body truncated cone portion 120 so that the sushi roasting of the plant raw material can be continued slowly and slowly without excessive high-speed exhaust causing high temperature carbonization. By adopting a configuration in which exhaust is performed, the plant raw material layer that is fired and fired at the same time is thinned to suppress an increase in the calorific value per hour of the whole fired and fired layer, and air feeding that does not stop the fired fire during the process And the exhaust gas can be circulated, so that the sushi burning temperature during soot carbonization can be continued while being kept at a lower temperature and stably.

  Such low-temperature soot carbonization appropriately volatilizes and removes the liquid smoke component and the tar component, while the silicic acid component remains abundant in an amorphous structure and the organic component remains abundant. Is obtained.

  The base angle θ of the main body truncated cone portion 120 is set within a range of 40 ° to 50 ° in order to ensure that the low-temperature soot carbonization environment is ensured and the layer sequential soot carbonization is continued. It is desirable. In the present embodiment, the base angle θ of the main body truncated cone part 120 is about 45 °.

  The charcoal obtained by the present embodiment is not alkaline but weakly acidic to almost neutral, and has little variation in PH value (high reproduction stability). Such charcoal can be easily used for applications where the characteristic conditions are severe. Therefore, the charcoal according to the present embodiment has a high value that can be used for various purposes including use as a plant growth regulator and a soil conditioner.

  Here, in the sashiyaki apparatus of the present embodiment, it is assumed that the main body truncated cone part 120 constituting the sashiyaki kiln main body has an effect of reducing the variation in the cocoon carbonization temperature (increasing reproduction stability) as compared with the conventional case. Is done.

  For this reason, in the sushi grilling apparatus of the present embodiment, charcoal having a higher PH value reproduction stability can be obtained than the conventional sushi grilling apparatus in which the sushi grilling kiln body is substantially cylindrical.

  In the sushi grilling apparatus according to the present embodiment, the sushi grilling kiln 100 is statically arranged so that natural air feeding by the air inlet 300 and natural exhausting by the chimney 400 are performed, so that the plant raw material can be used at the time of soot carbonization. Is not caused to flow or wind, so that the charcoal can be obtained in which the appearance of the plant raw material remains almost as it is. Therefore, a person who visually observes the ash obtained by the present embodiment can easily discriminate what kind of plant-derived lignite.

  The liquid concentrate component (which includes tar components as well as the liquid component) that has been heated by sushi roasting and volatilized from the plant raw material is mixed with the smoke (carbonized smoke) and rises to the chimney 400. Then, it is cooled and condensed in the chimney 400 and is dripped and collected in the liquid concentrate stock container 500. From the liquid concentrate stock (carbonized stock solution) during carbonization stored in the stock solution container 500, tar components and the like are removed and separated as necessary, and the liquid (carbonized stock solution) is extracted. .

  Although it is well known that the smoke condensation effect of the smoke can be enhanced by arranging the chimney 400 in an inclined manner, in the sushi roasting apparatus of the present embodiment, the main-body frusto-conical kiln 100 is further provided with a main body truncated cone portion 120. By enabling soot carbonization at a lower temperature than before, it is possible to lower the temperature of soot during carbonization induced in the chimney 400 as compared with the prior art. Can be further increased.

  For this reason, in the low-temperature soot carbonization by the sinter-burning apparatus of the present embodiment, the cooling dew condensation effect of the carbonized liquid concentrate component, and thus the collection effect of the carbonized stock solution during carbonization is extremely high. The recovery amount of the liquid liquor during carbonization by the sushi roasting apparatus of the present embodiment is, for example, about 1.5 of the recovery amount of the liquid liquor during carbonization by the conventional sushi roasting apparatus in which the main body of the sushi roasting chamber is substantially cylindrical. ~ 2.5 times.

  In the case of producing firewood charcoal, the opening support for the air inlet 300 is provided so that air is not naturally fed into the air introduction chamber 101 of the main body of the firewood kiln when the plant raw material firewood layer reaches the lowermost layer. The support of the opening / closing lid 330 by the portion 340 is released, the opening / closing lid 330 is brought into contact with the left and right edges and the bottom edge of the hood 320, and the air inlet 300 is closed (see FIG. 2A). ). By closing the air inlet 300, the firewood kiln 100 can be operated like a fire extinguisher to extinguish the charcoal.

  For example, by previously supporting the open / close lid 330 at one end thereof, and arranging the open support portion 340 in which the other end or an intermediate portion is supported in the vicinity of the grid portion 140 via a combustible substance, When the plant raw material tanned layer reaches the lowermost layer, the combustible material is burned, and the open support portion 340 has no support for the other end or an intermediate portion, and thus the open / close lid portion 330 cannot be supported. Therefore, the air inlet 300 automatically detects that the plant raw material tanned layer has reached the lowermost layer and automatically closes it.

  When digesting the charcoal, the air inlet 300 is closed and the operator removes the chimney 400 from the chimney fitting portion 430 of the main body canopy portion 130, and the chimney fitting portion 430 is also closed. It is desirable to do. Thereby, the time required for fire extinguishing can be shortened.

  When producing firewood ash, the firewood fired layer of plant raw material reaches the lowest layer, and the firewood fired after the plant raw material is turned into firewood, this firewood firewood fired continuously moving in layers, This charcoal is ashed.

  In other words, the charcoal grilling is started from the lowest layer of the charcoal that was the latest plant raw charcoal grilling layer, contrary to the case of the plant raw sushi grilling. The part where the charcoal is burned (the charcoal grilled layer) progresses from the bottom to the top. Then, when the charcoal casserole layer reaches just below the top surface layer (uppermost layer) of the charcoal, the ashing is completed while the charcoal on the top surface layer remains unashed.

  When the charcoal grilling is started, the charcoal grilling layer moves from the lower layer to the upper layer according to the supply of air from the bottom side. The oxygen-containing air is naturally sent from the air introduction port 300 into the air introduction chamber 101 of the sushi roasting kiln 100, and the lower ash that has already been ashed and ashed through the grid of the grid unit 140. It passes between and is supplied to the charcoal grilled layer.

  Then, by the interaction between the residual heat of the ash and the air supplied from the bottom side, the slag burning ash (ash ashing) of the coal layer immediately above the ash is started. The upper layer of the baked layer is moved.

  In this way, the charcoal produced in the glazed roasting chamber 102 is successively baked and fired in a layer-sequential manner by continuing the sushi roasting layer while moving from the lower layer to the upper layer of the charcoal and reaching the upper layer of the charcoal. It becomes ash ash.

  At the end of the ashing, an unashed thin coal layer remains on the top surface of the coal. For example, when rice husk is used as a plant raw material, a thin rice husk-coal layer corresponding to one to several layers of rice husk remains unashed.

  This charcoal charcoal ashing (coking ashing) becomes charcoal burning ashing (low-temperature ashing) at a low temperature of 800 ° C. or lower. Note that, even during this ashing, the sushi-fired kiln 100 is stationary and does not cause the charcoal to flow, so that the ashed ash remains as it is. In the rice ash (rice husk ash) using the rice husk of the present embodiment as a plant raw material, the appearance of rice husk husk charcoal, that is, the appearance of rice husk, which is the phytoelectricity, remains almost as it is.

  In the ashing of the charcoal, the opening position (opening angle) of the opening / closing lid 330 of the air inlet 300 is fixed in advance, and the air of the sushi roasting kiln main body 100 from the air inlet 300 whose opening is fixed. Air is naturally fed into the introduction chamber 102 and is fed into the tanning chamber 102 via the grid portion 140. Therefore, the air supply conditions by the air inlet 300 remain fixed from the start to the end of ashing.

  However, the air supply condition by the air inlet 300 at the time of ashing is set so that the amount of air per hour is smaller than that at the time of carbonization. That is, the substantial air supply opening amount of the air inlet 300 is narrowed to, for example, about 1/15 to 3/4 at the time of soot carbonization.

  For example, if the opening / closing lid 330 is provided with an opening that can be opened and closed separately from the opening 310 provided in the main body cylindrical portion 110, the opening support portion 340 indicates that the plant raw material baked layer has reached the lowest layer. Even if the detection is automatically detected and the support by the opening support part 340 is released and the opening / closing lid part 330 comes into contact with the left and right side edges and the bottom side edge of the hood part 320, the air inlet 300 remains at the time of extinguishing the charcoal. Therefore, the natural air supply is continued through the opening of the opening / closing lid 330 and the opening 310, so that the actual air supply opening amount after the transition to ashing is reduced from that before the transition. Can also be narrowed.

  In addition, for example, if a detachable convex portion is provided on a part of the left and right edges or a part of the bottom edge of the hood part 320, the opening support part 340 indicates that the plant raw material glazed layer has reached the lowest layer. Even if the support by the opening support portion 340 is released, the opening / closing lid portion 330 comes into contact with the convex portion, and a gap is secured between the opening / closing lid portion 330 and the hood portion 320. The air inlet 300 is not completely closed as in the fire extinguishing of the charcoal, and natural air supply is continued through the gap and the opening 310. The actual air supply opening amount can be made narrower than before the transition.

  Further, in the ashing of the charcoal, the chimney chimney main body long cylinder portion 410 of the chimney is arranged in a fixed inclination in advance by the chimney support portion 440, and the inclination angle and the opening amount from the inside of the sushi roasting chamber 101 of the sushi roasting kiln 100. The soot (smoke during ashing) is naturally exhausted through the chimney 400 that is fixed. Therefore, the exhaust conditions by the chimney 400 remain fixed from the start to the end of ashing.

  In addition, the exhaust conditions by the chimney 400 at the time of ashing are set to be the same as the exhaust conditions at the time of soot carbonization, for example.

  During the coal ashing, the air naturally supplied from the air inlet 300 passes between the ash ash below the coal ash sinter and reaches the coal sinter baked layer. It is consumed in this charcoal grilled layer.

  The soot generated in the charcoal grilling layer rises between the unashed charcoal layer (ash coal layer at the time of ashing), and passes through the main body truncated cone portion 120 of the grilling kiln 100. It is guided into the chimney 400 and is naturally exhausted from the chimney 400.

  In the sushi roasting apparatus according to the present embodiment, air necessary and appropriate for ashing is naturally supplied from the air inlet 300 to the bottom side of the charcoal sashimi baked layer, and the smoke during ashing is smoked. By adopting a structure that naturally exhausts from the chimney 400 after passing through the main body truncated cone portion 120 provided on the top side of the grilled layer, the charcoal is incinerated in order from the lowermost layer to the upper layer. Therefore, at the time of ashing, the inside of the tanning chamber 102 can be surely made into a low-temperature ashing environment of 800 ° C. or lower with higher stability (reproducibility) than before.

  In other words, with regard to the air supply, an appropriate amount of air is supplied so as to continue slowly and slowly burning the charcoal without excessive air supply that causes high-temperature ashing. After the exhaust passage is gradually narrowed in the main body truncated cone 120 so that the combustion of the charcoal can be continued slowly and slowly without excessive high-speed exhaust causing high-temperature ashing of the charcoal. By adopting a structure that allows natural exhaust to be performed, the charcoal layer that is fired and fired at the same time is thinned to suppress an increase in the calorific value per hour of the entire firewood and the feed that does not stop the fired fire during the process. Since the air and the exhaust gas can be circulated, it is possible to continue the roasting while keeping the roasting temperature at the time of ashing at a lower temperature and stably.

  Such low-temperature ashing suppresses the crystallization of the silicic acid component in the charcoal and allows the organic component to be thoroughly burned completely, so that the silicic acid component remains high in an amorphous structure. The ash ash contained in the concentration is obtained.

  Note that the base angle θ of the main body truncated cone portion 120 is within a range of 40 ° to 50 ° in order to ensure that the low-temperature ashing environment is ensured and the layer-sequential ashing is reliably continued. It is desirable to set. In the present embodiment, the base angle θ of the main body truncated cone part 120 is about 45 °.

  Silicic acid contained in high concentration as a main component in the ash obtained by the present embodiment is an amorphous one that is highly soluble by low-temperature ashing. If such straw ash is used as a crop fertilizer, the crop can easily ingest the required amount of silicic acid component. Accordingly, the ash ash according to the present embodiment is a crop fertilizer having a high value as a siliceous fertilizer.

  In particular, the rice husk as the plant raw material of the present embodiment contains a silicic acid component in an extremely high concentration, so that the obtained rice husk ash is water or the like by the low-temperature cocoon carbonization and the low-temperature ash ashing. It becomes a fertilizer (rice husk ash fertilizer) containing a highly soluble silicic acid component in a very high concentration.

  Including the conventional sushi roasting apparatus, which has a generally cylindrical shape, the air is naturally supplied from the bottom of the charcoal, and the smoke is naturally exhausted from the top of the charcoal, so If the charcoal is fired and ashed at low temperature, a thin uncoasted charcoal layer remains on the top surface of the charcoal, and the portion immediately below the top surface is incinerated. The

  Therefore, the air supply conditions and the smoke exhaust conditions of the sushi roasting apparatus are as follows. It is presumed that it is a necessary condition for realizing low-temperature ashing by suppressing high-temperature ashing exceeding 800 ° C. so that the crystallization is completed.

  Here, in the sushi roasting apparatus according to the present embodiment, the air supply conditions and the exhaust of the soot are such that a thin non-ashed coal layer remains on the top surface layer of the coal, and the soot is ashed to the bottom. When satisfying the conditions and low-temperature ashing of the charcoal, it is presumed that the main body truncated cone part 120 constituting the sushi roasting kiln main body acts to lower the ashing temperature as compared with the conventional case.

  For this reason, in the sushi baked apparatus of this Embodiment, the ash ash whose solubility of a contained silicic acid component is higher than before can be obtained. Since the silicic acid component content of rice husk husk charcoal obtained by the above low-temperature ash ashing is 90% or more, the rice husk ash according to the present embodiment is extremely valuable as a siliceous fertilizer. is there.

  The solubility of the silicic acid component of the rice husk ash ash by the conventional sushi baked apparatus having a substantially cylindrical sushi baked chamber body is approximately 60 to 70% according to the NaOH anomaly method, but according to the sushi baked apparatus of the present embodiment. The solubility of the silicic acid component contained in the rice husk ash is 80% or more, for example, 80% or more, by the NaOH anomaly method. Thus, the rice husk ash fertilizer according to the present embodiment has a much higher solubility of the silicic acid component than the conventional rice husk ash ash, so the rice husk ash ash fertilizer according to the present embodiment is used as a siliceous fertilizer for agricultural products. Is extremely valuable. In addition, the solubility by the NaOH anomaly method of the silicic acid component of the chaff husk charcoal by the sashiyaki apparatus of this Embodiment is about 40 to 50%.

Here, the above-mentioned NaOH anomaly method is a fertilizer evaluation method used for analyzing the NaOH solubility of a silicic acid component (SiO ₂ ) generally contained in silica gel-containing fertilizers, and is contained in the fertilizer. The solubility of the silicic acid component (SiO ₂ ) in a 0.5 molar NaOH aqueous solution (NaOH soluble) is analyzed and used as a numerical value. The numerical value of the solubility according to the NaOH anomaly method is used as an index of the water solubility of the silicic acid component contained in the fertilizer.

  In the sushi grilling apparatus according to the present embodiment, the sushi grilling kiln 100 is statically arranged so that the natural air supply by the air inlet 300 and the natural exhaust by the chimney 400 are performed. Since the charcoal does not flow and wind, the charcoal ash with the appearance of the charcoal remaining as it is can be obtained. Therefore, a person who visually observes the ash obtained by the present embodiment can easily determine what kind of plant ash is used.

  Residual undiluted liquid components that have been heated by sushi roasting and volatilized from the charcoal (including the residual tar components as well as the remaining liquid smoke components) are mixed with the smoke (the smoke during ashing) and rise to the chimney The liquid is guided into 400, cooled in the chimney 400, dewed, and dropped and collected in the liquid concentrate container 500. From the liquid concentrate stock stored in the liquid concentrate container 500 (the liquid stock solution during ashing), tar components and the like are removed and separated as necessary. Is extracted.

  Although it is well known that the smoke condensation effect of the smoke can be enhanced by arranging the chimney 400 in an inclined manner, in the sushi roasting apparatus of the present embodiment, the main-body frusto-conical kiln 100 is further provided with a main body truncated cone portion 120. By enabling the ashing at a lower temperature than before, the smoke during ashing induced in the chimney 400 can be made lower than before, and thereby the above ashing time smoked than before. The cooling condensation effect of smoke can be enhanced.

  For this reason, in the low-temperature ashing by the sashiyaki apparatus of the present embodiment, the cooling dew condensation effect of the ash liquid concentrate component during ashing, and thus the collection effect of the ash liquid concentrate during ashing is extremely high. The recovery amount of the liquid liquor at the time of ashing by the sushi roasting apparatus according to the present embodiment is, for example, approximately 1 of the recovery amount of the liquid liquor at the time of ashing by the conventional sushi roasting apparatus having a substantially cylindrical main body. .5 to 2.5 times.

  However, in the sashiyaki apparatus of the present embodiment, the recovered amount of the liquid liquor at the time of ashing is less than the recovered amount of the liquid liquor at the time of carbonization. The PH value of the liquid component collected from the liquid stock solution during ashing is higher than the pH value of the liquid component collected from the liquid stock solution during carbonization.

  In the sushi grilling apparatus of the present embodiment, the total capacity of the sushi grilling kiln main body is, for example, approximately 20 to 800 liters, and the filling amount of the plant raw material is, for example, approximately 15 to 750 liters. Moreover, the height dimension from the bottom side peripheral part of the main body truncated cone part 120 to the top side peripheral part is, for example, 1/7 to 1 of the height dimension from the grid part 140 of the main body cylindrical part 100 to the top side peripheral part. / 3.

  And the charcoal of about 60 to 80% of the capacity of the plant raw material filled in the sushi roasting chamber 102 is obtained, and the ash of about 30 to 50% of the capacity of the plant raw material filled in the sashimi roasting chamber 102 is obtained.

  As described above, according to the embodiment of the present invention, the main grilling kiln body is configured such that the main body truncated cone part 120 is provided between the main body cylindrical part 110 and the main body canopy part 130. Even without control, compared to the case of using a conventional cylindrically-shaped sushi-fired kiln main body, sashi-charing, or slag-carbonization and ash-ashing can be continued while maintaining the sashi-yaki temperature at a low and stable temperature. Therefore, it is possible to obtain a charcoal with less variation in PH value than before, and to obtain a soot ash with extremely high solubility of the contained silicic acid component than before, and to obtain a larger amount of smoke than before. Can do.

  FIG. 3 is a side view illustrating the configuration of a sushi grilling kiln in a sushi grilling apparatus according to another embodiment of the present invention. In FIG. 3, the same or corresponding parts as those in FIG.

  In the above-described embodiment of the present invention, the main body truncated cone portion 120 that constitutes the sashimi kiln main body has a substantially right truncated cone shape (see FIG. 1 and the like). However, the main body truncated cone part 120 may be a substantially oblique truncated cone shape as shown in FIG. 3A, or may be a substantially dome-shaped truncated cone shape as shown in FIG. 3B. It is.

  In FIG. 3A, (θ1 + θ2) / 2 is the base angle θ of the main body truncated cone part 120 in a side view. 3B, the angle formed by the bottom peripheral edge of the main body truncated cone part 120 and the top peripheral edge is the bottom angle θ of the main body truncated cone part 120 in a side view.

  As mentioned above, although the form for implementing this invention was demonstrated in detail, this invention is not limited to these, A various change is possible in the range which does not deviate from the main point.

DESCRIPTION OF SYMBOLS 100 Hashiyaki kiln 101 Air introduction chamber 102 Hagiyaki chamber 110 Main body cylindrical part 120 Main body truncated cone part 130 Main body canopy part 140 Grid part 150,160 Hook 200 Support mechanism 300 Air introduction port 310 Opening part 320 Hood part 330 Opening / closing cover part 340 Opening support part 400 Chimney 410 Chimney main body long tube part 420 Chimney main body connection part 430 Chimney fitting part 440 Chimney strut part 500 Smoke stock solution container M Plant raw material

Claims (10)

In the sushi roasting equipment that burns and baked gramineous plant materials,
A sashimi kiln main body with a space for sushi grilling inside,
An air inlet that naturally feeds air to the air introduction chamber in the Hashiyaki kiln body;
A chimney that naturally exhausts the smoke generated in the sashimi-yaki chamber in the sushi-yaki kiln body,
The Hashiyaki kiln body is
A substantially cylindrical main body cylindrical portion with an open top,
A substantially truncated cone-shaped main body truncated cone part whose top surface and bottom surface are opened and placed on the top peripheral edge of the cylindrical body part;
And a substantially disk-shaped main body canopy portion placed on the top peripheral edge of the main body truncated cone portion. In the sushi-yaki apparatus according to claim 1,
The scalloping apparatus, wherein the main body truncated cone part can be detached from the main body cylindrical part. In the sushi roasting apparatus according to claim 1 or 2,
The sushi grilling apparatus, wherein the main body canopy part is removable from the main body truncated cone part. In the sushi grilling apparatus according to any one of claims 1 to 3,
A sushi roasting apparatus characterized in that the chimney is arranged in an inclined manner. In the sushi grilling apparatus according to any one of claims 1 to 4,
A sushi grilling apparatus characterized in that a bottom angle of the main body truncated cone part is 40 ° to 50 °. A method for producing charcoal using the sushi roasting apparatus according to any one of claims 1 to 5,
While the air supply conditions by the air inlet and the exhaust conditions by the chimney are fixed, the plant raw material filled in the sashimi-yaki chamber is baked in order from the top layer on the top side to the bottom layer on the bottom side. And soot carbonization procedure,
And a procedure for closing the air inlet and extinguishing the fire when the lowermost layer of the plant raw material is carbonized. In the manufacturing method of the charcoal of Claim 6,
The method for producing charcoal charcoal, wherein the plant raw material is filled in the sashimi-yaki chamber so that the top surface position reaches the middle position of the main body truncated cone part. A method for producing rice ash using the sushi baked apparatus according to any one of claims 1 to 5,
While the air supply condition by the air introduction opening and the exhaust condition by the chimney are fixed, the plant raw material filled in the sushi roasting chamber is baked in order from the top layer on the top side to the bottom layer on the bottom side. And soot carbonization procedure,
When the lowermost layer of the plant raw material is carbonized, a procedure for gradually ashing the charcoal from the lowermost layer to the upper layer while fixing the air supply condition by the air inlet and the exhaust condition by the chimney. Including
The air supply condition at the time of ashing is such that the air supply opening of the air introduction port is narrower than that at the time of soot carbonization,
The method for producing ash ash, wherein the exhaust conditions at the time of ashing are the same as the exhaust conditions at the time of carbonization. A rice husk ash fertilizer obtained by ashing rice husk by the method for producing rice husk according to claim 8,
The rice husk ash fertilizer characterized by the solubility of the silicic acid component contained by the NaOH anomaly method being 80% or more. A method for producing a sap using the sushi grilling apparatus according to any one of claims 1 to 5,
The plant raw material filled in the sashimi-yaki chamber is baked and charcoalized, or the charcoal is further baked and baked to ash,
And a procedure for recovering a concentrate of liquid smoke condensed on the inner surface of the chimney at the time of carbonization or ashing.

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