JP2021003075A - Hopper moving mechanism of rice malt production apparatus - Google Patents

Hopper moving mechanism of rice malt production apparatus Download PDF

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JP2021003075A
JP2021003075A JP2019119707A JP2019119707A JP2021003075A JP 2021003075 A JP2021003075 A JP 2021003075A JP 2019119707 A JP2019119707 A JP 2019119707A JP 2019119707 A JP2019119707 A JP 2019119707A JP 2021003075 A JP2021003075 A JP 2021003075A
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hopper
koji
moving mechanism
belt
koji making
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JP7209354B2 (en
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直行 大賀
Naoyuki Oga
直行 大賀
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Fujiwara Techno Art Co Ltd
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Fujiwara Techno Art Co Ltd
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Abstract

To provide a hopper moving mechanism of a rice malt production apparatus which is easy to handle, and does not require securing an installing place outside rice malt production apparatus.SOLUTION: A hopper moving mechanism 30 of a rice malt production apparatus 1 stacks a material for producing rice malt on a belt 3 of an endless conveyor of the rice malt production apparatus installed inside a rice malt production chamber 10 and cultures Aspergillus oryzae. The mechanism comprises: a hopper body 31 into which the material for producing rice malt is input; movable means 33 movable together with the hopper body 31; and guiding means 34 into which the movable means 33 is guided. The hopper body 31 is movable between an input position on the belt 3 and a retreat position retreated from above the belt 3 when the movable means 33 is guided by the guiding means 34.SELECTED DRAWING: Figure 5

Description

本発明は、製麹室内に設置された製麹装置の無端コンベアのベルト上に製麹原料を投入する製麹装置、特に完全無通風製麹装置のホッパー移動機構に関する。 The present invention relates to a hopper moving mechanism of a koji making device that puts a koji making raw material on a belt of an endless conveyor of a koji making device installed in a koji making room, particularly a completely airless koji making device.

従来の製麹装置として、特許文献1の図3に開示されている製麹装置は、製麹室(培養室)に製麹原料(培養原料)を堆積させた無端コンベア(ネットコンベア)を収納したものであり、無端コンベアは、周囲を隔離材により包まれて、製麹原料雰囲気と製麹室内雰囲気とが隔離されている。 As a conventional Jiuqu making device, the Jiuqu making device disclosed in FIG. 3 of Patent Document 1 houses an endless conveyor (net conveyor) in which a koji making raw material (culture raw material) is deposited in a koji making room (cultivation room). The endless conveyor is surrounded by a separating material to separate the atmosphere of the raw material for making Jiuqu and the atmosphere of the room for making Jiuqu.

この製麹装置では、無端コンベアを駆動させながら、投入手段であるホッパー(特許文献1には図示無し)を用いて、無端コンベアのベルト上に製麹原料を投入する。製麹中は、空気調和装置により、製麹室内の温湿度を調整して隔離材内外に水蒸気分圧差を設け、製麹原料雰囲気から隔離材を通って製麹室内へ移動する水蒸気量を加減することで、製麹原料から蒸発する水蒸気量を制御して製麹原料の品温を調整するようにしている。そして、製麹原料の品質を均一にするために、定期的に手入機が無端コンベアの長手方向に走行しながら製麹原料を撹拌して手入れを行う。 In this koji-making device, while driving the endless conveyor, the koji-making raw material is charged onto the belt of the endless conveyor by using a hopper (not shown in Patent Document 1) which is a charging means. During koji making, the temperature and humidity in the koji making room are adjusted by an air conditioner to create a water vapor partial pressure difference inside and outside the separating material, and the amount of water vapor moving from the koji raw material atmosphere through the separating material to the koji making room is adjusted. By doing so, the amount of water vapor evaporating from the jiuqu raw material is controlled to adjust the product temperature of the jiuqu raw material. Then, in order to make the quality of the raw material for koji making uniform, the maintenance machine periodically runs in the longitudinal direction of the endless conveyor to stir and maintain the raw material for making koji.

特開平9−271380号公報Japanese Unexamined Patent Publication No. 9-271380

前記のような製麹装置においては、製麹原料を投入するためのホッパーは、無端コンベアの長手方向に走行する手入機との干渉を防ぐために、使用時には作業者が持ち上げて装置に取り付けるが、未使用時には取り外して装置外に置いていた。ホッパーの脱着作業は、作業者一人ではできないことに加えて、ホッパーの置き場所の確保が必要であった。 In the above-mentioned koji making device, the hopper for charging the koji making raw material is attached to the device by the operator when it is used, in order to prevent interference with the maintenance machine running in the longitudinal direction of the endless conveyor. , When not in use, it was removed and placed outside the device. In addition to the fact that the hopper attachment / detachment work cannot be performed by a single worker, it was necessary to secure a place for the hopper.

本発明は、前記のような製麹原料の投入部の課題に鑑み、取り扱いが容易で、置き場所の確保が不要な製麹装置のホッパー移動機構を提供することを目的とする。 An object of the present invention is to provide a hopper moving mechanism for a koji making device, which is easy to handle and does not require securing a storage place, in view of the above-mentioned problems of the input portion of the koji making raw material.

前記目的を達成するために、本発明の製麹装置のホッパー移動機構は、製麹室内に設置された製麹装置の無端コンベアのベルト上に製麹原料を積層して麹菌を培養する製麹装置のホッパー移動機構であって、前記製麹原料を投入するホッパー本体と、前記ホッパー本体と一体に移動可能な可動手段と、前記可動手段を案内する案内手段とを備え、前記可動手段が前記案内手段で案内されることにより、前記ホッパー本体は、前記ベルト上にある投入位置と前記ベルト上から退避した退避位置との間で移動可能であることを特徴とする。 In order to achieve the above object, the hopper moving mechanism of the Jiuqu making device of the present invention is used to stack the Jiuqu raw materials on the belt of the endless conveyor of the Jiuqu making device installed in the Jiuqu making room to cultivate the Jiuqu bacteria. The hopper moving mechanism of the device includes a hopper main body into which the raw material for making jiuqu is charged, a movable means that can move integrally with the hopper main body, and a guiding means that guides the movable means. The hopper body is characterized in that it can be moved between a loading position on the belt and a retracting position retracted from the belt by being guided by the guiding means.

前記本発明の製麹装置のホッパー移動機構によれば、ホッパー本体の製麹装置への脱着作業を行うことなく、ホッパー本体を製麹装置に設置した状態で、ホッパー本体の投入位置と退避位置との切り換えを行うことができるので、取り扱いが容易になり、製麹装置外でのホッパー本体の置き場所の確保も不要になる。 According to the hopper moving mechanism of the koji making device of the present invention, the hopper body is placed in the loading position and retracting position in a state where the hopper body is installed in the koji making device without attaching / detaching the hopper body to the koji making device. Since it can be switched to, it becomes easy to handle, and it is not necessary to secure a place for the hopper body outside the koji making device.

前記ホッパー本体の高さは、前記投入位置よりも前記退避位置の方が低くなっていることが好ましい。この構成によれば、投入位置と退避位置との高低差により、ホッパー本体が退避位置にあるときは、ホッパー本体の投入位置への逆行が規制され、手入時に手入機がホッパー本体に接触する危険を防止することができる。また、特に完全無通風製麹装置に関しての退避位置において、ホッパー本体の上端位置が下がるので、製麹工程においてホッパー本体が布状隔離材と干渉することを防止することができる。 It is preferable that the height of the hopper body is lower in the retracted position than in the loading position. According to this configuration, due to the height difference between the loading position and the retracting position, when the hopper body is in the retracting position, the reverse movement of the hopper body to the loading position is restricted, and the maintenance machine comes into contact with the hopper body during maintenance. The danger of doing so can be prevented. Further, since the upper end position of the hopper body is lowered especially at the retracted position of the completely non-ventilated koji making device, it is possible to prevent the hopper body from interfering with the cloth-like separating material in the koji making process.

前記ホッパー本体の移動が前記投入位置と前記退避位置で規制されるストッパーを設けていることが好ましい。この構成によれば、ホッパー本体を投入位置及び退避位置で確実に停止させることができる。 It is preferable to provide a stopper that restricts the movement of the hopper body at the loading position and the retracting position. According to this configuration, the hopper main body can be reliably stopped at the loading position and the retracting position.

前記ホッパー本体の位置が近接センサーによって検知されることが好ましい。この構成によれば、ホッパー本体が退避位置にあることを検知できるので、ホッパー本体が退避位置にないときには手入部が走行しないようにすれば、手入時に手入機がホッパー本体に接触する危険を防止することができる。 It is preferable that the position of the hopper body is detected by a proximity sensor. According to this configuration, it is possible to detect that the hopper body is in the retracted position, so if the maintenance part does not run when the hopper body is not in the retracted position, there is a risk that the maintenance machine will come into contact with the hopper body during maintenance. Can be prevented.

本発明の効果は前記のとおりであり、ホッパー本体の製麹装置への脱着作業を行うことなく、ホッパー本体を製麹装置に設置した状態で、ホッパー本体の投入位置と退避位置との切り換えを行うことができるので、取り扱いが容易になり、製麹装置外でのホッパー本体の置き場所の確保も不要になる。 The effect of the present invention is as described above, and it is possible to switch between the loading position and the retracting position of the hopper body while the hopper body is installed in the koji making device without performing the attachment / detachment work of the hopper body to the koji making device. Since it can be performed, it is easy to handle, and it is not necessary to secure a place for the hopper body outside the koji making device.

本発明の一実施形態に係る製麹装置について内部の要部を示した概略構成図であり、製麹原料投入時における状態を示した図。It is a schematic block diagram which showed the main part inside about the koji making apparatus which concerns on one Embodiment of this invention, and is the figure which showed the state at the time of putting the koji making raw material. 本発明の一実施形態に係る製麹装置のホッパー本体が投入位置にある状態のホッパー移動機構近傍の拡大図。An enlarged view of the vicinity of the hopper moving mechanism in a state where the hopper body of the koji making device according to the embodiment of the present invention is in the loading position. 本発明の一実施形態に係る製麹装置のホッパー本体が投入位置にある状態のホッパー移動機構近傍の平面図。FIG. 3 is a plan view of the vicinity of the hopper moving mechanism in a state where the hopper body of the koji making device according to the embodiment of the present invention is in the loading position. 図2のAA線における断面図。FIG. 2 is a cross-sectional view taken along the line AA of FIG. 本発明の一実施形態に係る製麹装置について内部の要部を示した概略構成図であり、製麹開始時における状態を示した図。It is a schematic block diagram which showed the main part inside about the koji making apparatus which concerns on one Embodiment of this invention, and is the figure which showed the state at the time of the start of koji making. 本発明の一実施形態に係る製麹装置のホッパー本体が退避位置にある状態のホッパー移動機構近傍の拡大図。An enlarged view of the vicinity of the hopper moving mechanism in a state where the hopper body of the koji making device according to the embodiment of the present invention is in the retracted position. 本発明の一実施形態に係る製麹装置のホッパー本体が退避位置にある状態のホッパー移動機構近傍の平面図。FIG. 3 is a plan view of the vicinity of the hopper moving mechanism in a state where the hopper body of the koji making device according to the embodiment of the present invention is in the retracted position.

以下、本発明の一実施形態について図面を参照しながら説明する。最初に図1を参照しながら製麹装置1の概略構成を説明する。図1は、本発明の一実施形態に係る製麹装置1について内部の要部を示した概略構成図であり、製麹原料投入時における状態を示している。図1において、製麹装置1は、床6、壁7及び天井8で囲まれた製麹室10内に設置されている。無端コンベア2は筐体4の壁面で囲まれている。図1は図示の便宜のための簡略図であり、製麹室10の内部を示し、同様に筐体4の内部を示している(図5も同じ)。製麹装置1は本体部分が脚5で支持されて、床6上に設置されている。 Hereinafter, an embodiment of the present invention will be described with reference to the drawings. First, a schematic configuration of the Jiuqu making device 1 will be described with reference to FIG. FIG. 1 is a schematic configuration diagram showing an internal main part of the koji making device 1 according to the embodiment of the present invention, and shows a state at the time of adding the koji making raw material. In FIG. 1, the Jiuqu making device 1 is installed in a Jiuqu chamber 10 surrounded by a floor 6, a wall 7, and a ceiling 8. The endless conveyor 2 is surrounded by the wall surface of the housing 4. FIG. 1 is a simplified view for convenience of illustration, showing the inside of the Jiuqu chamber 10 and similarly showing the inside of the housing 4 (the same applies to FIG. 5). The main body of the Jiuqu making device 1 is supported by the legs 5 and is installed on the floor 6.

無端コンベア2はベルト3を備えており、ベルト3上に製麹原料が載置される。図1の製麹原料投入時には、筐体4は上部が開放しているが、図5に示したように、製麹時には、この上部の開放部が機能性を有する布状隔離材9で覆われて隔離空間が形成される。製麹装置1は無通風製麹装置であり、製麹室10内の温湿度を調整して、隔離空間内にある製麹原料の水分蒸発量を制御して製麹が行われる。 The endless conveyor 2 includes a belt 3, and a koji-making raw material is placed on the belt 3. The upper part of the housing 4 is open at the time of adding the raw material for making Jiuqu in FIG. 1, but as shown in FIG. 5, the open portion at the upper part is covered with the functional cloth-like separating material 9 at the time of making Jiuqu. It is broken to form an isolated space. The Jiuqu-making device 1 is a non-ventilated Jiuqu-making device, and the temperature and humidity in the Jiuqu-making chamber 10 are adjusted to control the amount of water evaporation of the Jiuqu-making raw material in the isolated space to perform Jiuqu-making.

図2は、図1に示した製麹装置1のホッパー移動機構30近傍の拡大図であり、ホッパー本体31が投入位置にある状態を示している。投入位置とは、ホッパー本体31内の製麹原料をベルト3上へ向けて投入するときの位置のことである。図3はホッパー本体31が投入位置にある状態のホッパー移動機構30近傍の平面図を示している。図2において、ホッパー移動機構30は、製麹原料を投入するホッパー本体31、ホッパー本体31を支持する架台32、架台32に固定した可動手段である車輪33及び車輪33が案内される案内手段であるレール34を備えている。レール34は製麹装置1に設けたフレーム42に固定されている。 FIG. 2 is an enlarged view of the vicinity of the hopper moving mechanism 30 of the koji making device 1 shown in FIG. 1, and shows a state in which the hopper main body 31 is in the loading position. The charging position is a position when the koji-making raw material in the hopper main body 31 is charged toward the belt 3. FIG. 3 shows a plan view of the vicinity of the hopper moving mechanism 30 in a state where the hopper main body 31 is in the loading position. In FIG. 2, the hopper moving mechanism 30 is a guide means for guiding the hopper main body 31 into which the raw material for making jiuqu is charged, the pedestal 32 for supporting the hopper main body 31, the wheels 33 which are movable means fixed to the pedestal 32, and the wheels 33. It has a rail 34. The rail 34 is fixed to the frame 42 provided in the Jiuqu making device 1.

本実施形態においては、ホッパー本体31を投入位置で確実に停止させるため、図2に示したようにストッパー36を設けている。ストッパー36は立設部材で形成されており、車輪33がストッパー36に当接することにより、投入ホッパー31の移動が規制され、ホッパー本体31が投入位置で停止する。ストッパー36の構造は特に限定はなく、ホッパー本体31の移動を規制できるものであればよい。 In the present embodiment, a stopper 36 is provided as shown in FIG. 2 in order to reliably stop the hopper main body 31 at the loading position. The stopper 36 is formed of an upright member, and when the wheel 33 comes into contact with the stopper 36, the movement of the loading hopper 31 is restricted, and the hopper main body 31 stops at the loading position. The structure of the stopper 36 is not particularly limited as long as it can regulate the movement of the hopper body 31.

図2及び図3において、ホッパー本体31の内部は上下が開放した中空空間37を形成しており、図2において、製麹原料をホッパー本体31へ向けて投入すると(矢印b)、製麹原料はホッパー本体31内の中空空間37を経てベルト3上に落下する(矢印d)。この落下中、図1において、ベルト3を進行(矢印a)させることにより、ベルト3上に投入された製麹原料は順次搬送され、ベルト3の搬送面の長手方向全体に亘り、製麹原料が均一な層厚で載置される。また、図3において、レール34は、ベルト3の両側に設けている。ホッパー本体31はベルト3の幅方向に延びており、製麹原料はベルト3の幅方向のほぼ全体に亘り均一な層厚で載置される。 In FIGS. 2 and 3, the inside of the hopper main body 31 forms a hollow space 37 in which the upper and lower sides are open. In FIG. 2, when the koji making raw material is put into the hopper main body 31 (arrow b), the koji making raw material Drops onto the belt 3 through the hollow space 37 in the hopper body 31 (arrow d). During this fall, by advancing the belt 3 (arrow a) in FIG. 1, the koji-making raw materials charged on the belt 3 are sequentially conveyed, and the koji-making raw materials are conveyed over the entire longitudinal direction of the conveying surface of the belt 3. Is placed with a uniform layer thickness. Further, in FIG. 3, rails 34 are provided on both sides of the belt 3. The hopper main body 31 extends in the width direction of the belt 3, and the koji-making raw material is placed with a uniform layer thickness over substantially the entire width direction of the belt 3.

図2において、ホッパー本体31は、レール34上を移動可能である。図4は、図2のAA線における断面図であり、車輪33とレール34との係合状態を示している。図4において、車輪33は架台32に車軸38を介して取り付けられている。車輪33の片側がレール34と係合しており、図2において車輪33がレール34上を転がりながら、ホッパー本体31が前進する。 In FIG. 2, the hopper main body 31 is movable on the rail 34. FIG. 4 is a cross-sectional view taken along the line AA of FIG. 2, showing the engaged state of the wheel 33 and the rail 34. In FIG. 4, the wheel 33 is attached to the gantry 32 via the axle 38. One side of the wheel 33 is engaged with the rail 34, and the hopper body 31 moves forward while the wheel 33 rolls on the rail 34 in FIG.

図4に示した車輪33とレール34との係合構造は一例であり、車輪等の可動手段がレール等の案内手段で案内されてホッパー本体31が移動可能な構造であればよい。例えば、車輪の溝部にレールが係合する構造でもよく、車輪を用いることなく、レールに溝付きスライド体が係合する構造でもよい。また、図2において、可動手段である車輪33は架台32に固定しているが、車輪33等の可動手段はホッパー本体31と一体に移動可能であればよく、架台32を省き可動手段をホッパー本体31に直接取り付けた構造であってもよい。 The engagement structure between the wheel 33 and the rail 34 shown in FIG. 4 is an example, and the structure may be such that the movable means such as the wheel is guided by the guiding means such as the rail and the hopper main body 31 can move. For example, the structure may be such that the rail is engaged with the groove portion of the wheel, or the structure may be such that the grooved slide body is engaged with the rail without using the wheel. Further, in FIG. 2, the wheel 33, which is a movable means, is fixed to the gantry 32, but the movable means such as the wheel 33 may be movable integrally with the hopper main body 31, and the pedestal 32 is omitted and the movable means is hopper. It may have a structure directly attached to the main body 31.

以下、製麹原料の投入後の製麹工程について説明する。製麹原料の投入を終えると、製麹を開始する。図5は、製麹開始時における製麹装置1について内部の要部を示した概略構成図である。図1の投入時にはホッパー本体31はベルト3上にあり、かつ筐体4は上部が開放しているが、図5の製麹開始時ではホッパー本体31がベルト3上から後退した退避位置にあり、かつ筐体4の上下は機能性を有する布状隔離材9で覆われて隔離空間が形成されている。前記のとおり、製麹時には製麹室10内の温湿度を調整して、隔離空間内にある製麹原料の水分蒸発量が制御される。 Hereinafter, the koji making process after the addition of the koji making raw material will be described. When the input of the raw materials for making Jiuqu is completed, the making of Jiuqu is started. FIG. 5 is a schematic configuration diagram showing an internal main part of the Jiuqu making device 1 at the start of Jiuqu making. The hopper main body 31 is on the belt 3 at the time of throwing in FIG. 1, and the upper part of the housing 4 is open, but at the start of koji making in FIG. 5, the hopper main body 31 is in the retracted position retracted from the belt 3. In addition, the upper and lower parts of the housing 4 are covered with a functional cloth-like separating material 9 to form an isolated space. As described above, the temperature and humidity in the koji making chamber 10 are adjusted at the time of koji making to control the amount of water evaporation of the koji making raw material in the isolated space.

製麹中は製麹原料の品質を均一にするために、定期的に手入部20がベルト3の長手方向に走行しながら手入機21が製麹原料を撹拌して手入れを行う。図5は、手入部20による手入れ開始時を示している。手入部20は製麹原料を撹拌する手入機21を備えている。手入機21は、例えば回転軸22に攪拌棒23を設けたものであり、回転軸22の回転に伴い、攪拌棒23が回転して製麹原料が撹拌される。 During the koji making, in order to make the quality of the koji making raw material uniform, the maintenance machine 21 stirs and cares the koji raw material while the maintenance portion 20 runs in the longitudinal direction of the belt 3 on a regular basis. FIG. 5 shows the time when the maintenance unit 20 starts maintenance. The maintenance unit 20 includes a maintenance machine 21 for stirring the raw material for making koji. The maintenance machine 21 is provided with, for example, a stirring rod 23 on a rotating shaft 22, and the stirring rod 23 rotates as the rotating shaft 22 rotates to stir the koji raw material.

手入時には、手入機21が回転しながら、手入部20がベルト3の長手方向に走行し(矢印e)、ベルト3上の製麹原料の手入れが行われる。このとき、ホッパー本体31は退避位置に移動しているので、手入機21がホッパー本体31に干渉することはない。 At the time of maintenance, the maintenance unit 20 travels in the longitudinal direction of the belt 3 (arrow e) while the maintenance machine 21 rotates, and the koji-making raw material on the belt 3 is maintained. At this time, since the hopper main body 31 has moved to the retracted position, the maintenance machine 21 does not interfere with the hopper main body 31.

図6は、図5に示した製麹装置10のホッパー移動機構30近傍の拡大図であり、ホッパー本体31が退避位置にある状態を示している。図7はホッパー本体31が退避位置にある状態のホッパー移動機構30近傍の平面図である。図6及び図7において、便宜のため投入位置にあったホッパー本体31を2点鎖線で示している。図2の状態から、ホッパー本体31を後退させると(矢印c)、図5及び図6に示したようにホッパー本体31が退避位置まで移動する。具体的には、作業者がホッパー本体31を押せば、前記のとおり車輪33がレール34上を転がりながら、ホッパー本体31は後退する。また、車輪33をモータ等で駆動させて自動的に後退させるようにしてもよい。ホッパー本体31を図1及び図2に示した投入位置に戻すには、作業者がホッパー本体31を逆方向に押して(図6の矢印f)、ホッパー本体31を前進させればよい。 FIG. 6 is an enlarged view of the vicinity of the hopper moving mechanism 30 of the koji making device 10 shown in FIG. 5, and shows a state in which the hopper main body 31 is in the retracted position. FIG. 7 is a plan view of the vicinity of the hopper moving mechanism 30 in a state where the hopper main body 31 is in the retracted position. In FIGS. 6 and 7, the hopper main body 31 that was in the insertion position for convenience is shown by a two-dot chain line. When the hopper main body 31 is retracted from the state of FIG. 2 (arrow c), the hopper main body 31 moves to the retracted position as shown in FIGS. 5 and 6. Specifically, when the operator pushes the hopper main body 31, the hopper main body 31 retracts while the wheels 33 roll on the rail 34 as described above. Further, the wheel 33 may be driven by a motor or the like to be automatically retracted. In order to return the hopper body 31 to the loading position shown in FIGS. 1 and 2, the operator may push the hopper body 31 in the opposite direction (arrow f in FIG. 6) to move the hopper body 31 forward.

図7において、フレーム42にはセンサー支持体40が固定され、センサー支持体40には近接センサー41が取り付けられている。このことにより、ホッパー本体31が退避位置にあることを検知できるようになっている。ホッパー本体31が退避位置にないときには手入部20が走行しないようにすれば、手入時に手入機21がホッパー本体31に接触する危険を防止することができる。近接センサー41による検知は、実質的にホッパー本体31の位置を検知できればよく、ホッパー本体31の位置を直接検知してもよく、架台32の位置を検知してホッパー本体31の位置を割り出してもよい。また、ホッパー本体31が退避位置ではなく投入位置にあることをセンサー41で検知して、手入部20が走行しないようにしてもよい。 In FIG. 7, the sensor support 40 is fixed to the frame 42, and the proximity sensor 41 is attached to the sensor support 40. This makes it possible to detect that the hopper main body 31 is in the retracted position. If the maintenance unit 20 does not run when the hopper body 31 is not in the retracted position, it is possible to prevent the maintenance machine 21 from coming into contact with the hopper body 31 during maintenance. The detection by the proximity sensor 41 may substantially detect the position of the hopper body 31, may directly detect the position of the hopper body 31, or detect the position of the gantry 32 to determine the position of the hopper body 31. Good. Further, the sensor 41 may detect that the hopper main body 31 is in the insertion position instead of the retracted position, so that the maintenance portion 20 does not travel.

図2においてレール34は傾斜部39が形成されており、ホッパー本体31の投入位置に比べ退避位置においてレール34の高さが低くなっている。この高低差により、ホッパー本体31が退避位置にあるときは、ホッパー本体31の投入位置への逆行が規制される。これにより、手入時に手入機21がホッパー本体31に接触する危険を防止することができる。また、特に完全無通風製麹装置に関しての退避位置において、ホッパー本体31の上端位置が下がるので、製麹工程においてホッパー本体31が布状隔離材9(図5参照)と干渉することを防止することができる。 In FIG. 2, the rail 34 is formed with an inclined portion 39, and the height of the rail 34 is lower at the retracted position than at the loading position of the hopper main body 31. Due to this height difference, when the hopper main body 31 is in the retracted position, the reverse movement of the hopper main body 31 to the loading position is restricted. As a result, it is possible to prevent the danger that the maintenance machine 21 comes into contact with the hopper main body 31 during maintenance. Further, since the upper end position of the hopper main body 31 is lowered particularly at the retracted position with respect to the completely non-ventilated koji making device, it is possible to prevent the hopper main body 31 from interfering with the cloth-like separating material 9 (see FIG. 5) in the koji making process. be able to.

以上のように、本実施形態によれば、ホッパー本体31の製麹装置への脱着作業を行うことなく、ホッパー本体31を製麹装置1に設置した状態で、ホッパー本体31の投入位置と退避位置との切り換えを行うことができるので、取り扱いが容易になり、製麹装置外でのホッパー本体31の置き場所の確保も不要になる。 As described above, according to the present embodiment, the hopper main body 31 is placed in the loading position and retracted in the state where the hopper main body 31 is installed in the koji making device 1 without performing the attachment / detachment work of the hopper main body 31 to the koji making device. Since the position can be switched, the handling becomes easy, and it is not necessary to secure a place for the hopper main body 31 outside the koji making device.

1 製麹装置
2 無端コンベア
3 ベルト
4 筐体
10 製麹室
21 手入機
30 ホッパー移動機構
31 ホッパー本体
32 架台
33 車輪(可動手段)
34 レール(案内手段)
35,36 ストッパー
41 近接センサー
1 Jiuqu making device 2 Endless conveyor 3 Belt 4 Housing 10 Jiuqu room 21 Maintenance machine 30 Hopper moving mechanism 31 Hopper body 32 Stand 33 Wheels (movable means)
34 rail (guidance means)
35, 36 Stopper 41 Proximity sensor

Claims (4)

製麹室内に設置され、無端コンベアのベルト上に製麹原料を積層して麹菌を培養する製麹装置のホッパー移動機構であって、
前記製麹原料を投入するホッパー本体と、
前記ホッパー本体と一体に移動可能な可動手段と、
前記可動手段を案内する案内手段とを備え、
前記可動手段が前記案内手段で案内されることにより、前記ホッパー本体は、前記ベルト上にある投入位置と前記ベルト上から退避した退避位置との間で移動可能であることを特徴とする製麹装置のホッパー移動機構。
It is a hopper moving mechanism of a koji making device that is installed in a koji making room and cultivates aspergillus by laminating koji making raw materials on the belt of an endless conveyor.
The hopper body into which the raw material for making Jiuqu is put, and
A movable means that can be moved integrally with the hopper body,
It is provided with a guiding means for guiding the movable means.
The hopper body is movable between a loading position on the belt and a retracting position retracted from the belt when the movable means is guided by the guiding means. The hopper movement mechanism of the device.
前記ホッパー本体の高さは、前記投入位置よりも前記退避位置の方が低くなっている請求項1に記載の製麹装置のホッパー移動機構。 The hopper moving mechanism of the koji making device according to claim 1, wherein the height of the hopper body is lower in the retracted position than in the loading position. 前記ホッパー本体の移動が前記投入位置と前記退避位置で規制されるストッパーを設けている請求項1又は2に記載の製麹装置のホッパー移動機構。 The hopper moving mechanism of the koji making device according to claim 1 or 2, further comprising a stopper that regulates the movement of the hopper body at the loading position and the retracting position. 前記ホッパー本体の位置が近接センサーによって検知される請求項1から3のいずれかに記載の製麹装置のホッパー移動機構。 The hopper moving mechanism of the koji making device according to any one of claims 1 to 3, wherein the position of the hopper body is detected by a proximity sensor.
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