JP2556540B2 - Food fermentation room - Google Patents
Food fermentation roomInfo
- Publication number
- JP2556540B2 JP2556540B2 JP62334148A JP33414887A JP2556540B2 JP 2556540 B2 JP2556540 B2 JP 2556540B2 JP 62334148 A JP62334148 A JP 62334148A JP 33414887 A JP33414887 A JP 33414887A JP 2556540 B2 JP2556540 B2 JP 2556540B2
- Authority
- JP
- Japan
- Prior art keywords
- air
- shelf
- plate
- food
- air outlet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Central Air Conditioning (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は食品発酵室に係り、特に発酵食品への空調空
気の供給を均一にするための食品発酵室に関する。Description: TECHNICAL FIELD The present invention relates to a food fermentation chamber, and more particularly to a food fermentation chamber for uniformly supplying conditioned air to fermented food.
従来、第10図に示すように、食品発酵室例えば納豆用
発酵室100は、空気冷却機、空気加熱器、送風機から構
成される空気調和ユニット101から吹出した空気を発酵
室100の天井に取付けられた空気供給口102から発酵室10
0内へ供給する。供給された空気は、発酵室100内に配置
された食品発酵用棚104、104の間から各棚板106間に流
れ込む。流れ込んだ空気は、棚板106上に載置されてい
る発酵食品108に空気を供給し、更に発酵食品108から発
生する熱と共に空気排出口120から排気され、再び空気
調和ユニット101内に吸込まれ循環使用される。次い
で、吸込まれた空気は、空気取込口122を経て取入れら
れた空気と共にユニット101から再び吹出される。以
下、この空気循環を繰返して発酵室100内の発酵食品10
8、108の発酵を促進する。Conventionally, as shown in FIG. 10, a food fermentation room, for example, a natto fermentation room 100, has air blown from an air conditioning unit 101 composed of an air cooler, an air heater, and a blower attached to the ceiling of the fermentation room 100. From the air supply port 102 to the fermentation chamber 10
Supply within 0. The supplied air flows from between the food fermentation shelves 104 and 104 arranged in the fermentation chamber 100 to between the shelves 106. The air that has flowed in supplies the air to the fermented food 108 placed on the shelf board 106, and is exhausted from the air exhaust port 120 together with the heat generated from the fermented food 108, and is again sucked into the air conditioning unit 101. Used in circulation. Then, the sucked air is blown again from the unit 101 together with the air taken in through the air intake port 122. Hereinafter, by repeating this air circulation, the fermented food 10 in the fermentation chamber 100
Promote fermentation of 8, 108.
しかしながら、従来の食品発酵室では、棚104の外枠1
05及び発酵食品108、108、…自体が通風抵抗となり、空
気供給口102から供給された空気を発酵食品108、108…
に均一に供給することができないという問題がある。However, in the conventional food fermentation room, the outer frame 1 of the shelf 104 is
05 and fermented foods 108, 108, ... become ventilation resistance by themselves, and the air supplied from the air supply port 102 is fermented foods 108, 108 ...
However, there is a problem that it cannot be uniformly supplied.
本発明はこのような事情に鑑みてなされたもので、発
酵食品に均一に空気を供給することができる食品発酵室
を提供することを目的とする。The present invention has been made in view of such circumstances, and an object thereof is to provide a food fermentation chamber capable of uniformly supplying air to fermented food.
本発明は前記目的を達成するために、室内に発酵食品
を載置する棚を備え、空気供給口から空調空気を室内に
供給すると共に、空気排出口から室内の空気を排気する
食品発酵室において、前記棚を密閉状にして該棚の一方
側端に室内に開口する空気入口を形成すると共に、他方
側端に空気排出口に開口する空気出口を形成し、前記棚
に設けた棚板の上方に前記発酵食品を載置する通気可能
な通気板を設け、前記室内に供給された空調空気が、前
記空気入口から前記棚板と前記通気板との間に導かれ、
通気板を下から上に通過してから前記空気出口を介して
空気排出口に排出されることを特徴とする。In order to achieve the above object, the present invention comprises a shelf for placing fermented food in a room, and supplies conditioned air to the room from an air supply port, and in a food fermentation room that exhausts indoor air from an air outlet. Of the shelf plate provided on the shelf by sealing the shelf to form an air inlet opening to the room at one end of the shelf and forming an air outlet opening to the air outlet at the other end of the shelf. Provide a ventilating vent plate on which the fermented food is placed, the conditioned air supplied into the room is guided between the shelf plate and the vent plate from the air inlet,
After passing through the ventilation plate from the bottom to the top, the air is discharged to the air outlet through the air outlet.
本発明の食品発酵室によれば、発酵室内に供給された
空気は、この発酵室内に一端が開口された棚の空気入口
から棚板と通気板との間に導かれる。棚板と通気板との
間に導かれた空調空気は通気板を下から上に通過して空
気出口から空気排出口に排出される。これにより、発酵
室内に供給された空調空気は、棚板内を下から上に流れ
るので、通気板上に載置された発酵食品に対して略均一
に空気を供給すると共に発酵食品から発生する熱を略均
一に除去することができる。According to the food fermentation chamber of the present invention, the air supplied into the fermentation chamber is introduced between the shelf plate and the ventilation plate from the air inlet of the shelf whose one end is opened in the fermentation chamber. The conditioned air guided between the shelf plate and the ventilation plate passes through the ventilation plate from bottom to top and is discharged from the air outlet to the air outlet. As a result, the conditioned air supplied to the fermentation chamber flows from the bottom to the top in the shelf plate, so that air is substantially uniformly supplied to the fermented food placed on the ventilation plate and generated from the fermented food. The heat can be removed substantially uniformly.
以下添付図面に従って本発明に係る食品発酵室の好ま
しい実施例を詳説する。Hereinafter, a preferred embodiment of a food fermentation chamber according to the present invention will be described in detail with reference to the accompanying drawings.
第１図に示すように、本発明の第１実施例に係る食品
発酵室10の外部上方に取付けられた空気調和ユニット12
は、温度調節機、湿度調節機、ガス濃度調節機、送風機
を有し、空気供給管14で空気供給口16に連通されてい
る。空気供給口16は、発酵室10の天井の中央に取付けら
れ、発酵室10に開口している。この発酵室10の内部に
は、食品発酵用棚40が配置され、この棚40の上面と両側
面とはシート18で覆れて密閉状態となっている。棚40
は、外枠24と棚板26、26、…とで構成される。棚40の左
端面23A及び右端面23Bは開放端として形成されている。
これにより、棚40の右端面23Bが発酵室10内に開口して
いる。更に、棚40の左端面23Aが接触している壁面22に
は空気排出口32が形成され、空気排出口32には金網、多
孔板で形成された通風抵抗板33が取付けられている。こ
の空気排出口32は、吸込み管34により空気調和ユニット
12に連結されている。As shown in FIG. 1, an air conditioning unit 12 installed above the outside of the food fermentation chamber 10 according to the first embodiment of the present invention.
Has a temperature controller, a humidity controller, a gas concentration controller, and a blower, and is connected to an air supply port 16 by an air supply pipe 14. The air supply port 16 is attached to the center of the ceiling of the fermentation chamber 10 and opens in the fermentation chamber 10. A shelf 40 for food fermentation is arranged inside the fermentation chamber 10, and the upper surface and both side surfaces of the shelf 40 are covered with a sheet 18 to be in a sealed state. Shelves 40
Is composed of an outer frame 24 and shelf plates 26, 26, .... The left end surface 23A and the right end surface 23B of the shelf 40 are formed as open ends.
As a result, the right end surface 23B of the shelf 40 is open inside the fermentation chamber 10. Further, an air outlet 32 is formed on the wall surface 22 with which the left end surface 23A of the shelf 40 is in contact, and a wire mesh or a ventilation resistance plate 33 formed of a perforated plate is attached to the air outlet 32. The air outlet 32 is connected to the air conditioning unit by a suction pipe 34.
12 connected.
また、図２に示すように、棚40内に設けられ、各棚段
を形成する棚板26の上方には、発酵食品28を載置する通
気板38が棚板26に平行に配設されている。通気板38は、
金網、多孔板で形成されている。また、外枠24の右端面
と左端面の図に示す位置に、遮蔽板42、43が取り付けら
れる。これにより、棚40の各棚段の右下方に空気入口44
が形成され、各棚板の左上方に空気出口45が形成され
る。これにより、空気供給口16を経て発酵室10内に供給
された空気は、空気入口44から棚板26と通気板38の間の
空間に導かれ、通気板38を矢印Ａに示すように下方から
上方に流れてから空気出口45から排出される。空気出口
45に排出された空気は、空気排出口32を介して空気調和
ユニット12に戻される。In addition, as shown in FIG. 2, a ventilation plate 38, on which the fermented foods 28 are placed, is provided in parallel with the shelf plate 26, which is provided in the shelf 40 and above the shelf plate 26 forming each shelf. ing. The ventilation plate 38 is
It is made of wire mesh and perforated plate. Further, the shield plates 42, 43 are attached to the right end surface and the left end surface of the outer frame 24 at the positions shown in the figure. This allows the air inlet 44 to be located at the lower right of each shelf of shelf 40.
Is formed, and an air outlet 45 is formed at the upper left of each shelf. As a result, the air supplied into the fermentation chamber 10 through the air supply port 16 is guided from the air inlet 44 to the space between the shelf plate 26 and the ventilation plate 38, and the ventilation plate 38 is moved downward as shown by an arrow A. From the air outlet 45. Air outlet
The air discharged to 45 is returned to the air conditioning unit 12 via the air outlet 32.
尚、前述したシート18は、これに限らず、空気を通さ
ないガラス板等の板材を使用してもよい。更に、前述し
た棚40の左端面23Aは、壁面22に接触しているが、これ
に限らず、棚40の右端面23Bからの空気導入量を維持で
きる範囲で左端面23Aと壁面22との間に隙間を生じさせ
てもよい。The sheet 18 described above is not limited to this, and a plate material such as a glass plate that does not allow air to pass therethrough may be used. Further, the left end surface 23A of the shelf 40 described above is in contact with the wall surface 22, but not limited to this, the left end surface 23A and the wall surface 22 between the right end surface 23B of the shelf 40 and the left end surface 23A can be maintained. A gap may be created between them.
このように構成された第１実施例の作用を、第３図に
従って説明する。The operation of the first embodiment thus constructed will be described with reference to FIG.
空気供給口16を経て発酵室10内に送られた空気は、矢
印Ａで示すように、空気入口44を経て棚板26と通気板38
との間に導かれる。導かれた空気は、通気板38を経て発
酵食品28Aと発酵食品28Bとの間、発酵食品28Bと発酵食
品28Cとの間…へ順次送られ、空気出口45を経て空気排
出口32に排出される。The air sent into the fermentation chamber 10 through the air supply port 16 passes through the air inlet 44 and the shelf plate 26 and the ventilation plate 38 as shown by an arrow A.
Be guided between and. The guided air is sequentially sent to between the fermented foods 28A and 28B, between the fermented foods 28B and 28C via the ventilation plate 38, and is discharged to the air outlet 32 via the air outlet 45. It
第４図は、第３図のA1、B1、C1、D1点の温度測定値を
示し、白丸は従来技術の測定値は、また、黒丸は第１実
施例の測定値である。第４図から明らかなように、第１
実施例の測定値は、A1、B1、C1、D1点において略均一の
温度を示している。これは、発酵食品28から発生した熱
が略均一に取除かれることを示している。尚、水蒸気、
ガス濃度等も同様に制御することができる。これによ
り、発酵食品は均一な条件で発酵する。FIG. 4 shows temperature measurement values at points A 1 , B 1 , C 1 , and D 1 in FIG. 3, white circles are measurement values of the conventional technique, and black circles are measurement values of the first embodiment. . As is clear from FIG. 4, the first
The measured values of the examples show substantially uniform temperatures at points A 1 , B 1 , C 1 , and D 1 . This indicates that the heat generated from the fermented food 28 is removed almost uniformly. In addition, water vapor,
The gas concentration and the like can be similarly controlled. Thereby, the fermented food is fermented under uniform conditions.
尚、通気板38の開口率は、空気入口44に近づく程開口
率を小さくすることにより各棚段の空気流をより均一に
することができる。The opening ratio of the ventilation plate 38 can be made more uniform by decreasing the opening ratio toward the air inlet 44.
更に、第１実施例に代えて、第５図、第６図の第２実
施例に示すように、棚板26の上方に、通気板38と同様に
発酵食品を載置する通気可能な通気用下板46を取り付
け、更に発酵食品が載置された通気用下板46の上方に通
気可能な通気用上板48を取り付けてもよい。Further, in place of the first embodiment, as shown in the second embodiment of FIGS. 5 and 6, above the shelf plate 26, a ventilated ventilator for placing fermented food is placed in the same manner as the ventilating plate 38. The lower plate 46 for ventilation may be attached, and further, the upper plate 48 for ventilation may be attached above the lower plate 46 for ventilation on which the fermented food is placed.
以下、第５図において通気用下板46と通気用上板48と
を取り付けた第２実施例の構成を説明する。第５図は、
食品発酵用棚50の最上段を示し、前述した通気用下板4
6、通気用上板48は、金網、多孔板等で形成され、棚板2
6に平行に取り付けられている。また、第５図上で、外
枠24の右端部、左端部に遮蔽板52、54が図に示すように
取付けられる。これにより、空気入口56と空気出口58と
が形成され、空気は矢印Ａに示すように下から上に流れ
る。Hereinafter, the configuration of the second embodiment in which the ventilation lower plate 46 and the ventilation upper plate 48 are attached in FIG. 5 will be described. Figure 5 shows
The uppermost stage of the food fermentation shelf 50 is shown, and the aeration lower plate 4 described above is used.
6.Ventilation upper plate 48 is made of wire mesh, perforated plate, etc.
Mounted parallel to 6. Further, in FIG. 5, shield plates 52 and 54 are attached to the right end portion and the left end portion of the outer frame 24 as shown in the figure. As a result, the air inlet 56 and the air outlet 58 are formed, and the air flows from the bottom to the top as shown by the arrow A.
このように構成された第２実施例の作用を第６図にお
いて説明する。第６図は、第５図の食品発酵用棚50を発
酵室10内に配設した状態を示す。空気供給口16を経て発
酵室10内に吹出された空気は、矢印Ａで示すように、空
気入口56を経て棚板26と通気用下板46との間に導かれ
る。導かれた空気は、通気用下板46の開口部を経て発酵
食品28Aと発酵食品28Bとの間、発酵食品28Bと発酵食品2
8Cとの間、…へ順次送られる。発酵食品28A、28B、…を
通過した空気は、通気用上板48を通って、通気用上板48
と外枠24との間に導かれ、空気出口58、空気排出口32を
経て空気調和ユニット12に戻される。これにより、食品
28A、28B、28C…から発生する熱、水蒸気、炭酸ガス等
は、下方から上方に流れる空気によって通気用上板48と
外枠24との間に運ばれ、更に、空気出口58を経て空気調
和ユニット12に吸込まれる。第７図は、第６図のA1、
B1、C1点の温度測定値を示し、白丸は従来技術の測定
値、また、黒丸は第２の実施例の測定値である。第７図
から明らかなように、第２実施例の測定値は、A1、B1、
C1点において、略均一の温度を示している。尚、水蒸
気、ガス濃度等も同様に制御することができる。これに
より、発酵食品28は均一な条件で発酵する。The operation of the second embodiment thus constructed will be described with reference to FIG. FIG. 6 shows a state in which the food fermentation shelf 50 of FIG. 5 is arranged in the fermentation chamber 10. The air blown into the fermentation chamber 10 through the air supply port 16 is guided between the shelf plate 26 and the aeration lower plate 46 through the air inlet 56 as shown by an arrow A. The guided air passes through the opening of the lower plate 46 for ventilation, between the fermented foods 28A and 28B, the fermented foods 28B and the fermented foods 2B.
Between 8C, it is sent to ... The air that has passed through the fermented foods 28A, 28B, ...
And the outer frame 24, and is returned to the air conditioning unit 12 via the air outlet 58 and the air outlet 32. This allows food
Heat, water vapor, carbon dioxide gas, etc. generated from 28A, 28B, 28C, etc. are carried between the ventilation upper plate 48 and the outer frame 24 by the air flowing from the lower side to the upper side, and further, the air conditioner is passed through the air outlet 58. Inhaled into unit 12. FIG. 7 shows A 1 of FIG.
The temperature measurement values at B 1 and C 1 points are shown, the white circles are the measurement values of the conventional technique, and the black circles are the measurement values of the second embodiment. As is apparent from FIG. 7, the measured values of the second embodiment are A 1 , B 1 ,
At point C 1 , almost uniform temperature is shown. Water vapor, gas concentration, etc. can be similarly controlled. As a result, the fermented food 28 is fermented under uniform conditions.
尚、前述の通気用下板46の開口率を空気入口56に近づ
く程小さくし、通気用上板48の開口率を空気入口56に近
づく程大きくすることにより、発酵食品28、28、…の配
置されている空間において下から上へ流れる空気を垂直
方向に近づけることができる。この結果、発酵食品28の
発酵を更に均一な条件で促進することができる。The fermented foods 28, 28, ... By decreasing the opening ratio of the ventilation lower plate 46 toward the air inlet 56 and increasing the opening ratio of the ventilation upper plate 48 toward the air inlet 56. The air flowing from the bottom to the top can be vertically approached in the space in which it is arranged. As a result, the fermentation of the fermented food 28 can be promoted under a more uniform condition.
第１実施例は、一つの空気排出口32で棚40の各棚段を
通過した空気を全て空気調和ユニット12へ戻すが、これ
に限らず、第８図の第３実施例に示すように各棚段ごと
に空気排出口を形成してもよい。In the first embodiment, all the air that has passed through each shelf of the shelf 40 at one air outlet 32 is returned to the air conditioning unit 12, but the present invention is not limited to this, and as shown in the third embodiment of FIG. An air outlet may be formed for each shelf.
以下、第８図において第３実施例の構成について説明
する。第３実施例は、棚板26、26、…により形成された
各棚段ごとに空気排出口62、62、…を形成し、排出口62
と吸込み管34との間に風量調節弁64、64、…を取付けて
いる。The configuration of the third embodiment will be described below with reference to FIG. In the third embodiment, air discharge ports 62, 62, ... Are formed for each shelf formed by the shelf plates 26, 26 ,.
The air flow control valves 64, 64, ... Are mounted between the suction pipe 34 and the suction pipe 34.
このように構成された第３実施例の作用を第８図で説
明する。空気供給口16を経て発酵室10内に吹出された空
気は、棚板26、26…により形成された棚板段を通過し、
空気排出口62、62、…から空気流量を調整する風量調節
弁64、64、…を経て吸込み管34に吸込まれる。この場
合、発酵食品28を多数配置した棚段は通風抵抗が大き
く、発酵食品28を少数配置した棚段は通風抵抗が小さく
なるが、風量調節弁64の調整により各棚段を通過する空
気流量を略均一にすることができる。この結果、発酵食
品28の発酵を均一な条件で促進することができる。The operation of the third embodiment thus constructed will be described with reference to FIG. The air blown into the fermentation chamber 10 through the air supply port 16 passes through the shelf plate formed by the shelf plates 26, 26,
The air is discharged from the air outlets 62, 62, ... through the air volume control valves 64, 64 ,. In this case, the tray with a large number of fermented foods 28 has a large ventilation resistance, and the tray with a small number of fermented foods 28 has a small ventilation resistance, but the air flow rate passing through each tray by adjusting the air volume control valve 64. Can be made substantially uniform. As a result, the fermentation of the fermented food 28 can be promoted under uniform conditions.
また、第９図の第４実施例は、第３実施例の空気排出
口62にセンサ66、66、…を取付けた状態を示す。温度セ
ンサ66は、ケーブル67により弁開度調節計68に電気的に
接続され、更に、弁開度調節計68はケーブル69により風
量調節用電磁弁70に電気的に接続されている。これによ
り、発酵食品28、28、…から発生した熱、水蒸気、ガス
等をセンサ66、66、…で検出し、所定の温度、湿度、ガ
ス濃度を越えたとき、弁開度調節計68を介して弁70の開
口度を大きくし、空気が多量流れるようにすることがで
きる。この結果、発酵食品28、28、…の数量の多少、又
は、発生する熱量、水蒸気量、ガス量の多少に係わらず
発酵食品28、28、…の発酵を均一な条件で促進すること
ができる。Further, the fourth embodiment of FIG. 9 shows a state in which the sensors 66, 66, ... Are attached to the air outlet 62 of the third embodiment. The temperature sensor 66 is electrically connected to a valve opening degree adjuster 68 by a cable 67, and the valve opening degree adjuster 68 is electrically connected to an air volume adjusting solenoid valve 70 by a cable 69. As a result, the heat, water vapor, gas, etc. generated from the fermented foods 28, 28, ... are detected by the sensors 66, 66, ..., and when a predetermined temperature, humidity, or gas concentration is exceeded, the valve opening controller 68 is set. Through this, the opening degree of the valve 70 can be increased to allow a large amount of air to flow. As a result, fermentation of the fermented foods 28, 28, ... Can be promoted under uniform conditions regardless of the quantity of the fermented foods 28, 28, ... Or the generated heat quantity, steam quantity, or gas quantity. .
尚、センサ66は空気排出口62に取付けられたが、これ
に限らず、棚20の空間を取付けてもよい。Although the sensor 66 is attached to the air outlet 62, the present invention is not limited to this, and the space of the shelf 20 may be attached.
以上説明したように本発明に係る食品発酵室によれ
ば、全ての発酵食品の略均一に空調空気を供給すると共
に発酵食品から発生する熱、水蒸気、炭酸ガス等を発酵
段階に合わせて制御することができる。これにより、全
ての発酵食品が略均一な条件で発酵し、生産性が向上す
る。As described above, according to the food fermentation chamber of the present invention, the heat generated from the fermented food, steam, carbon dioxide gas, etc. are controlled according to the fermentation stage while supplying conditioned air to all the fermented foods substantially uniformly. be able to. Thereby, all fermented foods are fermented under substantially uniform conditions, and productivity is improved.
第１図は本発明に係る第１実施例の食品発酵室の全体概
略図、第２図は第１実施例の棚を説明する概略図、第３
図は第１実施例の作用を説明する説明図、第４図は第１
実施例の測定温度を示すグラフ、第５図は本発明に係る
第２実施例の食品発酵室に設置する食品発酵用棚の一部
斜視図、第６図は第２実施例における食品発酵室の全体
構成図、第７図は第２実施例の測定温度を示すグラフ、
第８図は本発明に係る第３実施例の食品発酵室の全体概
略図、第９図は本発明に係る第４実施例の食品発酵室の
全体概略図、第10図は従来の食品発酵室の全体概略図で
ある。 10……食品発酵室、12……空気調和ユニット、16……空
気供給口、26……棚板、28……発酵食品、32……空気排
出口、46……通気用下板、48……通気用上板、50……食
品発酵用側、52、54……遮蔽板、56……空気入口、58…
…空気出口FIG. 1 is an overall schematic view of the food fermentation chamber of the first embodiment according to the present invention, FIG. 2 is a schematic view illustrating the shelf of the first embodiment, and FIG.
FIG. 4 is an explanatory view for explaining the operation of the first embodiment, and FIG.
The graph which shows the measured temperature of an Example, FIG. 5 is a partial perspective view of the shelf for food fermentation installed in the food fermentation room of 2nd Example which concerns on this invention, FIG. 6 is the food fermentation room in a 2nd Example. 7 is an overall configuration diagram of FIG. 7, a graph showing the measured temperature of the second embodiment,
FIG. 8 is an overall schematic view of a food fermentation chamber of a third embodiment according to the present invention, FIG. 9 is an overall schematic view of a food fermentation chamber of a fourth embodiment according to the present invention, and FIG. 10 is a conventional food fermentation chamber. It is the whole schematic diagram of a room. 10 …… Food fermentation room, 12 …… Air conditioning unit, 16 …… Air supply port, 26 …… Shelves, 28 …… Fermented food, 32 …… Air discharge port, 46 …… Ventilation lower plate, 48… … Ventilation top plate, 50 …… Food fermentation side, 52,54 …… Shield plate, 56 …… Air inlet, 58…
… Air outlet
───────────────────────────────────────────────────── フロントページの続き (72)発明者 田中 晃 東京都千代田区内神田１丁目１番14号 日立プラント建設株式会社内 (72)発明者 加藤 洋一 東京都千代田区内神田１丁目１番14号 日立プラント建設株式会社内 (72)発明者 川上 忠幸 東京都千代田区内神田１丁目１番14号 日立プラント建設株式会社内 (72)発明者 海沼 洋一 青森県十和田市大字相板字下前川原25の １ 太子食品工業株式会社内 (56)参考文献 特開 昭52−114076（ＪＰ，Ａ) ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Akira Tanaka 1-1-14 Uchikanda, Chiyoda-ku, Tokyo Inside Hitachi Plant Construction Co., Ltd. (72) Yoichi Kato 1-1-14 Uchikanda, Chiyoda-ku, Tokyo Issue Hitachi Plant Construction Co., Ltd. (72) Inventor Tadayuki Kawakami 1-1-14 Kanda Uchi, Chiyoda-ku, Tokyo Inside Hitachi Plant Construction Co., Ltd. (72) Inventor Yoichi Kainuma Towada City, Aomori Prefecture 25-1 Within Taishi Food Industry Co., Ltd. (56) References JP-A-52-114076 (JP, A)
Claims (6)
供給口から空調空気を室内に供給すると共に、空気排出
口から室内の空気を排気する食品発酵室において、 前記棚を密閉状にして該棚の一方側端に室内に開口する
空気入口を形成すると共に、他方側端に空気排出口に開
口する空気出口を形成し、 前記棚に設けた棚板の上方に前記発酵食品を載置する通
気可能な通気板を設け、 前記室内に供給された空調空気が、前記空気入口から前
記棚板と前記通気板との間に導かれ、通気板を下から上
に通過してから前記空気出口を介して空気排出口に排出
されることを特徴とする食品発酵室。1. A food fermenting room, comprising a shelf for placing fermented foods in a room, supplying conditioned air to the room from an air supply port, and exhausting indoor air from an air outlet, said shelf being hermetically sealed. While forming an air inlet opening to the room at one end of the shelf and forming an air outlet opening to the air outlet at the other end, the fermented food above the shelf plate provided on the shelf. An air-permeable ventilation plate to be placed is provided, and the conditioned air supplied to the room is guided from the air inlet between the shelf plate and the ventilation plate, and passes through the ventilation plate from the bottom to the top. The food fermentation chamber is discharged to an air outlet through the air outlet.
通気可能な通気用上板を設け、 前記室内に供給された空調空気が、前記空気入口から棚
内に流入し、前記通気板、前記通気用上板の順に通過し
て前記空気出口から前記空気排出口に排出されるように
したことを特徴とする特許請求の範囲第１項に記載の食
品発酵室。2. An aeration upper plate capable of aeration is provided above the fermented food placed on the aeration plate, and the conditioned air supplied into the room flows into the shelf from the air inlet, The food fermentation chamber according to claim 1, wherein the plate and the ventilation upper plate are passed in this order and discharged from the air outlet to the air outlet.
記空気排出口を前記棚板ごとに形成し、各空気出口に風
量を調整する風量調節弁を取付けたことを特徴とする特
許請求の範囲第１項又は第２項に記載の食品発酵室。3. A plurality of shelves are provided in the shelves, the air discharge port is formed for each of the shelves, and an air volume control valve for adjusting an air volume is attached to each air outlet. The food fermentation room according to claim 1 or 2.
風速によって弁開度が自動的に変化することを特徴とす
る特許請求の範囲第３項に記載の食品発酵室。4. The food fermenting chamber according to claim 3, wherein the air flow rate control valve has a valve opening degree which automatically changes depending on a wind speed passing through the air flow rate control valve.
出器と風量調節弁とを、弁開度調節計を介して電気的に
接続していることを特徴とする特許請求の範囲第３項に
記載の食品発酵室。5. A detector is attached to the air outlet, and the detector and the air flow control valve are electrically connected via a valve opening regulator. The food fermentation room according to item 3.
器と風量調節弁とを、弁開度調節計を介して電気的に接
続していることを特徴とする特許請求の範囲第３項に記
載の食品発酵室。6. A detector is mounted in the space of the shelf, and the detector and the air volume control valve are electrically connected via a valve opening regulator. The food fermentation room according to item 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62334148A JP2556540B2 (en) | 1987-12-28 | 1987-12-28 | Food fermentation room |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62334148A JP2556540B2 (en) | 1987-12-28 | 1987-12-28 | Food fermentation room |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01174352A JPH01174352A (en) | 1989-07-10 |
| JP2556540B2 true JP2556540B2 (en) | 1996-11-20 |
Family
ID=18274066
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62334148A Expired - Fee Related JP2556540B2 (en) | 1987-12-28 | 1987-12-28 | Food fermentation room |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2556540B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150082708A (en) * | 2014-01-06 | 2015-07-16 | 동국대학교 산학협력단 | Fermentation apparatus |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271351B (en) * | 2021-12-28 | 2022-10-28 | 广东豪爽天然保健食品有限公司 | Clean fermentation equipment is used in production of xi huang tea |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52114076A (en) * | 1976-03-22 | 1977-09-24 | Yasuyuki Higashida | Fermenting chamber for making fermented soy bean |
| JPS6033929U (en) * | 1983-08-11 | 1985-03-08 | ダイキンプラント株式会社 | food processing equipment |
| JPS6341913Y2 (en) * | 1985-05-24 | 1988-11-02 | ||
| JPS62122570A (en) * | 1985-11-22 | 1987-06-03 | Tokiwa Denki:Kk | Normal-temperature, normal-pressure drying method for food with zeolite |
-
1987
- 1987-12-28 JP JP62334148A patent/JP2556540B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150082708A (en) * | 2014-01-06 | 2015-07-16 | 동국대학교 산학협력단 | Fermentation apparatus |
| KR101585529B1 (en) | 2014-01-06 | 2016-01-15 | 동국대학교 산학협력단 | Fermentation apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01174352A (en) | 1989-07-10 |
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