JP2631516B2 - Sake fermentation tank - Google Patents
Sake fermentation tankInfo
- Publication number
- JP2631516B2 JP2631516B2 JP16589088A JP16589088A JP2631516B2 JP 2631516 B2 JP2631516 B2 JP 2631516B2 JP 16589088 A JP16589088 A JP 16589088A JP 16589088 A JP16589088 A JP 16589088A JP 2631516 B2 JP2631516 B2 JP 2631516B2
- Authority
- JP
- Japan
- Prior art keywords
- bottom wall
- tank
- inner bottom
- fermentation tank
- stirring
- 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 - Lifetime
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/05—Stirrers
- B01F27/07—Stirrers characterised by their mounting on the shaft
- B01F27/072—Stirrers characterised by their mounting on the shaft characterised by the disposition of the stirrers with respect to the rotating axis
- B01F27/0727—Stirrers characterised by their mounting on the shaft characterised by the disposition of the stirrers with respect to the rotating axis having stirring elements connected to the stirrer shaft each by two or more radial rods, e.g. the shaft being interrupted between the rods, or of crankshaft type
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Alcoholic Beverages (AREA)
- Mixers Of The Rotary Stirring Type (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は醸造工業或いは醗酵工業における醗酵タン
クに関するものである。Description: TECHNICAL FIELD The present invention relates to a fermentation tank in the brewing industry or the fermentation industry.
清酒の醸造工業の場合を例として挙げると、従来の仕
込作業については、添、仲、留と仕込んで、約20〜22日
間で清酒醪ができ上るが、この仕込の工程において、初
期の６〜７日目迄は、まだ仕込原料が液化されず半固形
状で、８日目以降は液化は、糖化が進み、原料も流動質
になり、10日目以降は醗酵旺盛となり、自然対流が起る
ようになる。Taking the sake brewing industry as an example, in the conventional brewing operation, sake mash is completed in about 20 to 22 days by adding soup, naka, and rum. Until the 7th day, the raw material is not liquefied yet and is in a semi-solid state. After the 8th day, the liquefaction progresses, the saccharification proceeds, the raw material becomes fluid, and after the 10th day, fermentation becomes active and natural convection occurs Come to happen.
しかし初期の段階では、たとえ麹、掛米を混合仕込み
しても、タンク内では醗酵にばらつきが起るため、従来
は擢入れと称して、人為的に擢棒での各般或いは圧縮空
気などでエアー撹拌各般が行なわれていた。However, at the initial stage, even if koji and kake rice are mixed and mixed, fermentation in the tank will vary. Various air agitation was performed.
清酒醸造においても合理化の一途から、近年は仕込タ
ンクにも大型に移行され、タンク本数の、従来の1/3〜1
/4に縮少されつつある現状である。これらを踏まえて、
この発明ではタンク側面及び底部外面にそれぞれ分離し
て冷却用ヂヤケツトを設けたタンク本体の内底壁を、同
一半径の半円筒体とし、内底壁の片側或いは本体長手方
向の中間に開閉する排出口に向つて下り勾配に形成した
内底壁に対し、タンク本体内に実質的に横設した回転軸
の軸線を中心として、前記底部壁の近傍にそれぞれの端
部が達する複数の撹拌羽根を放射状に突設したことを特
徴とする清酒醗酵タンクを提案するものである。Sake brewing has also been rationalized, and in recent years, the size of tanks has been shifted to large ones.
It is currently being reduced to / 4. based on these,
In the present invention, the inner bottom wall of the tank body provided with a cooling jacket separately on the tank side surface and the bottom outer surface is a semi-cylindrical body having the same radius, and is opened and closed on one side of the inner bottom wall or in the middle in the longitudinal direction of the body. A plurality of agitating blades whose respective ends reach the vicinity of the bottom wall around an axis of a rotation shaft substantially laterally provided in the tank body with respect to the inner bottom wall formed with a downward slope toward the outlet. The present invention proposes a sake fermentation tank characterized by being projected radially.
タンクの形態として、酒造蔵のスペースに無駄が生じ
ないように平面形状を角型状とし、本体の内底壁を同一
半径の半円筒体とする。酒造蔵の状況によつて、醪の排
出口を、本体の片側或いは本体長手方向の中間に設け
て、内底壁を排出口に向つて排水勾配を設け、半円筒体
を形成する。タンク体内には実質的に横設した回転軸を
中心として、底部壁の近傍にそれぞれの端部が達する複
数の捩れを有する撹拌羽根を放射状に設け、撹拌羽根の
先端と底部との間隔をほぼ一定とする。また複数の撹拌
羽根に捩れを与えた撹拌羽根の回転の正逆によつて撹拌
時に醪の移動が生じ、撹拌の効果の向上が得られるので
ある。As the form of the tank, the planar shape is a square shape so as not to waste the brewery space, and the inner bottom wall of the main body is a semi-cylindrical body having the same radius. Depending on the brewing situation, an outlet for the mash is provided on one side of the main body or in the middle of the longitudinal direction of the main body, and a drainage gradient is provided with the inner bottom wall facing the outlet to form a semi-cylindrical body. In the tank body, a plurality of torsional stirring blades whose ends reach each other in the vicinity of the bottom wall are provided radially around a substantially horizontal rotation axis, and the distance between the tip and the bottom of the stirring blade is substantially reduced. To be constant. In addition, the rotation of the stirring blades imparting a twist to the plurality of stirring blades causes the moromi to move during the stirring, thereby improving the stirring effect.
この発明の詳細を添付図面に示す実施例によつて説明
する。第１図はこの考案による醗酵タンクの横断面図、
第２図は正面断面図を示す。また第３図、第４図はタン
ク本体と撹拌装置との関係を示し、第１図ないし第４図
を通して同符号とした。図中タンク本体１の側板1aの外
周壁には冷却ジヤケツトが設けられ、外周壁底部には冷
却ジヤケツトが設けられる。４はタンク本体１の天蓋密
封マンホール、５は撹拌機の回転軸で、この回転軸５か
ら放射状で捩れを有する縦の撹拌羽根６が突設され、そ
の先端に角度を有する横の撹拌羽根７が設けられてい
る。８は無段変速式駆動装置を示す。The details of the present invention will be described with reference to the embodiments shown in the accompanying drawings. FIG. 1 is a cross-sectional view of a fermentation tank according to the present invention.
FIG. 2 shows a front sectional view. FIGS. 3 and 4 show the relationship between the tank body and the stirring device, and the same reference numerals are used throughout FIGS. 1 to 4. In the drawing, a cooling jacket is provided on the outer peripheral wall of the side plate 1a of the tank body 1, and a cooling jacket is provided on the bottom of the outer peripheral wall. Reference numeral 4 denotes a manhole sealed with a canopy of the tank body 1, and reference numeral 5 denotes a rotating shaft of the stirrer. A vertical stirring blade 6 having a torsion in a radial direction is projected from the rotating shaft 5, and a horizontal stirring blade 7 having an angle at its tip. Is provided. Reference numeral 8 denotes a continuously variable drive.
第３図及び第４図は撹拌羽根の構造を示す図で、放射
状に設けられた縦の撹拌羽根６及びその外周に設けられ
た横の撹拌羽根７とも、それぞれ捩れを有している。こ
のような構造を有する醗酵タンクに醪を収容し撹拌を必
要とする時は、第３図、第４図の図にイの方向に回転さ
せると、醪はロの方向に移動し、ハの方向に回転を与え
ると、ニの方向に移動撹拌される。また縦の撹拌羽根６
の作用は、ホの方向へ回転させると醪はヘの方向へ移動
し、トの方向へ回転させると、チの方向へ醪は流動す
る。したがつて前述のとおり、初期の仕込原料のように
半固形状のため、流動性がない場合は、本撹拌機を低速
回転させ、撹拌羽根の先端エツヂで崩壊の役目を行なわ
せ、以後は徐々に回転を上げて、撹拌の役目を完了させ
る。また撹拌機にはプロコン、タイマ制御盤と連結し、
自然醗酵対流が起るまでの間、一例として約４時間間隔
で、約４〜５分作動させ（時間設定は任意）、更に仕込
み原料の硬さに合わせて、回転数、回転方向を任意に設
定して、自動的に撹拌を行なうようにしたものである。
なお側板１の外壁のヂヤケツト2,3はそれぞれ分離して
設けられ、必要に応じて使い分けることができる。FIGS. 3 and 4 show the structure of the stirring blade. The vertical stirring blade 6 provided radially and the horizontal stirring blade 7 provided on the outer periphery of the blade also have a twist. When fermentation tanks having such a structure are stored in the fermentation tank and stirring is required, turning in the direction of a in FIGS. 3 and 4 moves the fermentation in the direction of ro. If rotation is given in the direction, it is moved and stirred in the direction of d. Vertical stirring blade 6
The effect of is that when it is rotated in the direction of E, the moromi moves in the direction of F, and when it is rotated in the direction of G, it flows in the direction of J Therefore, as described above, when there is no fluidity due to the semi-solid state as in the initial charged raw material, the stirrer is rotated at a low speed, and the tip of the stirring blade performs the role of disintegration. The rotation is gradually increased to complete the role of stirring. In addition, the stirrer is connected to the PROCON and timer control panel,
Until the natural fermentation convection occurs, for example, it is operated for about 4 to 5 minutes at intervals of about 4 hours (time setting is optional). Further, according to the hardness of the raw material, the number of rotations and the direction of rotation are arbitrarily set. It is set so that stirring is performed automatically.
Note that the jackets 2 and 3 on the outer wall of the side plate 1 are separately provided, and can be properly used as needed.
この発明の清酒醗酵タンクは、上述のような構造を有
するため、普通容量の仕込タンクはもちろんのこと、撹
拌を人為的に行なうことのできない大型仕込タンクにお
いても、撹拌は自動的に行なわれ、仕込後の原料（麹、
掛米）の混合、酵素液の分散、醗酵温度の均一化が計れ
る有益、有用なものである。Since the sake fermentation tank of the present invention has the above-described structure, the stirring is automatically performed not only in a normal-capacity charging tank, but also in a large-sized charging tank in which stirring cannot be performed artificially. Raw materials after preparation (koji,
It is beneficial and useful for mixing rice, dispersing the enzyme solution, and making the fermentation temperature uniform.
第１図はこの発明による醗酵タンクの横断面図、第２図
は正面断面図で、第３図及び第４図はタンク本体と撹拌
装置との関係を示す図である。 なお図において、 １……タンク本体 2,3……冷却ジヤケツト ５……回転軸 ６……縦の撹拌羽根 ７……横の撹拌羽根 である。FIG. 1 is a cross-sectional view of a fermentation tank according to the present invention, FIG. 2 is a front cross-sectional view, and FIGS. 3 and 4 are views showing the relationship between a tank body and a stirring device. In the figures, 1 is a tank main body 2, 3 is a cooling jacket 5 is a rotating shaft 6 is a vertical stirring blade 7 is a horizontal stirring blade.
Claims (1)
て冷却用ヂヤケツトを設けたタンク本体の内底壁を、同
一半径の半円筒体とし、内底壁の片側或いは本体長手方
向の中間に開閉する排出口に向つて下り勾配に形成した
内底壁に対し、タンク本体内に実質的に横設した回転軸
の軸線を中心として、前記底部壁の近傍にそれぞれの端
部が達する複数の撹拌羽根を放射状に突設したことを特
徴とする清酒醗酵タンク。An inner bottom wall of a tank body provided with a cooling jacket separately on a tank side surface and a bottom outer surface is a semi-cylindrical body having the same radius, and is opened and closed on one side of the inner bottom wall or in the middle in the longitudinal direction of the body. A plurality of agitators whose respective ends reach the vicinity of the bottom wall around an axis of a rotating shaft substantially laterally provided in the tank body with respect to the inner bottom wall formed with a downward slope toward the discharge port to be discharged. A sake fermentation tank characterized by its blades projecting radially.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16589088A JP2631516B2 (en) | 1988-07-05 | 1988-07-05 | Sake fermentation tank |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16589088A JP2631516B2 (en) | 1988-07-05 | 1988-07-05 | Sake fermentation tank |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0216963A JPH0216963A (en) | 1990-01-19 |
| JP2631516B2 true JP2631516B2 (en) | 1997-07-16 |
Family
ID=15820918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16589088A Expired - Lifetime JP2631516B2 (en) | 1988-07-05 | 1988-07-05 | Sake fermentation tank |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2631516B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103361228A (en) * | 2013-08-12 | 2013-10-23 | 中国科学院成都生物研究所 | Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6328415B2 (en) * | 2013-12-06 | 2018-05-23 | 月桂冠株式会社 | Method for producing sugar-reduced sake |
| CN105289396A (en) * | 2015-11-18 | 2016-02-03 | 华文蔚 | Stirring apparatus having temperature adjusting function |
| CN108607399B (en) * | 2018-04-18 | 2020-06-23 | 山东东粮农业科技有限公司 | Pig feed stirring device |
| CN112694957A (en) * | 2020-12-12 | 2021-04-23 | 安徽七星酒业有限公司 | Explosion-proof type fermentation cylinder is used in winery making wine |
| CN113457487B (en) * | 2021-07-16 | 2022-12-09 | 贵州特征微生物研究院有限公司 | Mix bent dabber |
-
1988
- 1988-07-05 JP JP16589088A patent/JP2631516B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103361228A (en) * | 2013-08-12 | 2013-10-23 | 中国科学院成都生物研究所 | Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0216963A (en) | 1990-01-19 |
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