JP3098079B2 - Control method in koji making - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE relates to a method for controlling that put the present invention in the koji.

[0002]

2. Description of the Related Art Conventionally, in the brewing of sake of high quality, steamed rice is traditionally housed in a large number of book-making boxes (koji lids) in order to obtain a high-quality koji, which is referred to as a fine koji. Japanese Patent Laid-Open No. 1-269482 discloses a mechanical koji-making method and apparatus which are relatively similar to the koji-lid method in which the positions of the koji lids are manually changed so as to maintain the same environment in the environmental chamber. Are known. The above equipment is hung with a chain so that steam rice is stored in a number of thin box-shaped containers and stacked,
In order to make the environmental conditions uniform in the environment room, the transfer operation is performed vertically and horizontally, and these transfer devices (circulation mechanism) use sprockets and chains inside the environment room to remove impurities from steamed rice. There is a drawback that the possibility of contamination is high, the maintenance of the apparatus is difficult to perform, and the measurement of the product temperature is difficult as a reference for environmental control. On the other hand, the present applicant stacks a large number of containers containing steamed rice seeded with koji mold in an environmental chamber to form an ascending row (line) and a descending row (line), and by mutually moving the containers between the rows. A circulation mechanism (see FIG. 1) for transferring and transferring containers in a stacked state has been proposed.

[0003] As described above, while controlling the environment while moving (rotating) the position of the steamed rice container in the environment chamber, the steamed rice in the container being moved is used for conventional intermediary work, closing work, dekoji work and the like. In order to carry out the work in the order described above, the stirrer or the stirrer according to the purpose of each work is performed by a stirrer, based on the values set in advance corresponding to the timing and time interval of each work. Ideally, control the temperature.

[0004]

However, when there is an error in the measured product temperature with respect to the control set value, or when the set time of the work is not preferable, it is necessary to change the set values of the product temperature and the work timing. Changing the product temperature set value makes it difficult to predict the ideal control later, and it takes time to change the set value itself. Further, when the work timing (set time) is changed, it is necessary to cancel the work scheduled before and after the work timing each time, which similarly complicates the operation. Also, if the set temperature or work timing is changed, the scheduled time until the next work will fluctuate, and it is uneconomical in terms of time and labor to calculate and schedule them each time. It also causes. This invention is directed to St. provide control how to solve these problems.

[0005]

A control method for solving the above-mentioned problem is first performed during a preset koji-making process.
Following the target product temperature or the target integrated product temperature determined according to the timing of a plurality of jobs, the product temperature after the start of the koji making is controlled over time, and the jobs are sequentially and automatically performed.
A method for controlling such that, certain of the work
Hand the work to the scheduled timing before or after work
It was carried out by the dynamic operation, if you make a該手dynamic operation before the scheduled timing, of the same work will be scheduled for after that
Is automatically released. Also the
And displays on the display unit control the number or change of control has been koji conditions in real time 2, and characterized by causing the display section to display calculates the estimated time of each job, based on the above-mentioned koji starting point Is what you do.

[0006]

[Function] By forcibly changing the scheduled work timing in koji making before and after as necessary, the work can be performed at a more ideal timing, and the work before the scheduled timing is performed. Doing so cancels the scheduled task and does not automatically repeat it. In addition, since the value of the product temperature or the like during the product temperature control is displayed in real time, it is easy to perform arbitrary adjustment and subsequent prediction. The work time program is automatically displayed on the display every time a setting or change is made, so that a later work schedule can be accurately grasped.

[0007]

FIG. 1 shows an outline of an apparatus used for carrying out the present invention, and is a front view of a koji making apparatus housed in a koji making room 1 whose environment is controlled by a control device (not shown). In the present embodiment, the koji making apparatus includes a laying apparatus 3 for laying steamed rice in which a koji mold is planted on the koji lid 2, a large number of laid koji lids 2, and stacking. A circulation mechanism (rotation) 4 for raising and lowering and transferring and rotating (rotating) the lid 2 to uniformly provide koji making conditions such as temperature, humidity, CO ₂ concentration, etc., and a raised shape on the circulation mechanism 4 as necessary. And a stirrer 6 for uniformizing the fermentation conditions in each koji lid 1.

[0008] Each of these devices and mechanisms and their operations will be described in detail below. A. Koji-making room The koji-making room 1 has a space for accommodating the koji-making room device therein, and has a peripheral wall made of a non-water-containing and heat-insulating material so as to form an environmental chamber isolated from the external environment. The air conditioner installed in the air purifier purifies the outside air and has a function of adjusting the temperature, humidity, air volume, oxygen concentration, carbon dioxide concentration and the like as required through the hood 7. further,
In the koji-making room 1, a thermometer, a hygrometer, and a densitometer for sampling and measuring carbon dioxide (CO ₂ ), which are connected to an external controller to measure and control the internal environment as described above, are not shown. Is installed. In addition, a television camera or the like for confirming the state of steamed rice in the koji lid 2 described later with an image may be provided inside (especially at the top).

B. A hopper 18 for charging steamed rice 15 is attached to the laying device 3 via a load sensor 17 that measures a load on the frame 16 based on the amount of strain, and the koji lid 2 is placed below the hopper 18. A carry-in line 19 composed of a belt conveyor that is placed and put on standby is installed in the left-right direction. The carry-in line 19 is connected to a lower transfer line 27a described later. The carry-in line 19 is a carry-in frame 2 horizontally protruding below the right side of the frame 26 of the circulation mechanism 4.
0, it is inserted below the frame 16 of the mounting device 3 and is not fixed to the frame 16 side, or has a mechanism that can be easily disengaged even when fixed.

On the koji lid 2, a predetermined amount of inoculated steamed rice 15 is discharged from a discharge cylinder 21 provided at the lower end of the hopper 18 and dropped and mounted thereon. The damper 22 provided in the drive unit 22a such as a cylinder
It is set so that the amount of steamed rice discharged (supplied) is always constant by opening and closing. In the batch method, the supply amount of steamed rice to the hopper 18 is determined by the amount of steamed rice per sheet and the total amount (for example, 90 to 100 kg) of steamed rice loaded in the circulation mechanism 4 described below. In the laying device 3, steamed rice is laid in an initial shape in the shape of a mountain, and the koji lid 2 after laying is fed into the circulation mechanism 4 on the left side in FIG.

Below the hopper discharge cylinder 21 in the carry-in line 19, there is provided an actuator 38c having a receiving plate 37 such as an air cylinder for supporting and raising and lowering the koji lid 2 sent to the carry-in line 19 from below. The actuator 38c is provided, and when the inner bottom surface of the koji lid 2 comes into contact with the lower end opening of the discharge tube 21 and rises to a position where it is closed, and when the discharge tube 21 is closed, the damper 22 is opened. A fixed amount of steamed rice corresponding to the volume is dropped and stored in the discharge cylinder 21. Subsequently, when the damper 22 is closed and the actuator 38c is operated to lower the koji lid 2 until the koji lid 2 is supported on the carry-in line 19, the steamed rice 15 in the discharge cylinder 21 has an ideal mountain shape in the koji lid 2. The sheet is laid in the initial shape to complete the laying, and is fed into the circulation mechanism 4 by the carry-in line 19 and a lower transfer line 27a described later.

C. Circulation mechanism (a) Lower transfer line Below the frame 26 of the circulation mechanism 4, a lower transfer line 27a integrated with the conveyor of the carry-in line 19 so as to be connected or interconnected is inserted in the left-right direction. The front and rear two endless belts 28 are connected to a pulley 29 at the right end of the assembling device 3 and a motor 3 at the left end of the circulation mechanism 4.
And a guide pulley 33 that supports the belt 28 and the koji lid 2 under the upper side of the belt 28.
Are supported at an appropriate pitch.

(B) Elevating line In the frame 26, koji lids 2 are provided in a number of stages (in the illustrated example, at least one empty space is provided in each row in eight stages), and the koji lid 2 is provided vertically in the frame. An ascending line 36a and a descending line 36b are formed adjacent to each other in two rows along a guide (not shown).

The lowermost koji cover 2 is received between the belts 28 below the lifting lines 36a, 36b from below.
Alternatively, actuators 38a and 38b formed of an air cylinder with a receiving plate 37 that can be lifted and raised and lowered are installed upward. The actuators 38a and 38b are provided with a weighing device (not shown) for detecting a change in the weight of steamed rice (koji) in the koji lid 2 as koji is made.

The ascending line 36a is connected to the lower transfer line 27a.
The koji lid 2 sent by the actuator 38a
Is a mechanism for intermittently ascending upward one by one at regular time intervals. When the koji lid 2 is transported to the uppermost stage by an upper transport line 27b, which will be described later, the descending line 36b is moved up by the operation of the actuator 38b. Is a mechanism for lowering one step at a time in accordance with the ascending interval in. The actuators 38a, 38
b. Stopper mechanism 3 provided before and after each line
9 is linked.

(C) Structure of koji lid The koji lid 2 is made of, for example, a box-shaped wooden tray of 500 × 700 × 120 (mm), and the center of the inside is divided into right and left by a horizontal partition plate (not shown). Have been. On the front and back sides of the koji lid 2, a handle 40 having an angled cross section is provided laterally. The bottom of the koji lid 2 is made of a stainless steel mesh, so that the environmental control effect of the koji-making room can be easily achieved, and it is possible to prevent dimensional change due to heat, temperature change, etc., and the durability can be improved. .

(D) Operation of Stopper Mechanism and Elevating Line The stopper mechanism 39 is attached to a stopper frame (not shown) which is fixed to the frame 26 and stands upright. It is provided in the form. The stopper mechanism 39 raises and lowers the koji lid 2 stacked on the elevating lines 36a and 36b by a predetermined amount by lower actuators 38a and 38b, or lowers the koji lid 2 by lifting.
Up and down moving line 2 in contact with the left and right ends of the handle 40
Both ends of the handle 40 of the koji-making 2 of the next stage on 7a, 27b are supported from below, and the koji lids 2 on the elevating lines 36a, 36b are respectively moved up and down by one stage.

(E) Upper transfer line The lower transfer line 27a is connected to the belt 28 as described above.
And the motor 31 are shared with the carry-in line 19, and the koji lid 2 descending from the descending line 36b is transferred to the transfer line 27a.
Is transferred to the localization value below the ascending line 36a. On the other hand, on the lifting lines 36a and 36b, the frame 26 is provided with an upper transfer line 27b for horizontally transferring the koji lid 2 at the uppermost position of each line from left to right. It comprises a sprocket 57 pivotally supported by brackets 56 at the front and rear ends on the left and right sides, two chains 58 wound around the sprocket 57 in the left and right direction, and a motor (not shown) for driving the sprocket 57 and the chain 58. It has a transfer drive. When the koji lid 2 rises to the uppermost position on the ascending line 36a and the uppermost position of the descending line 36b becomes an empty space, the koji lid 2 slides horizontally on the descending line 36b from above the ascending line 36a. Moved and transported. The front and rear chains 58 are stretched along the handle 40 of the koji lid 2, and the chain 58 is provided with locking portions 61 for locking the left and right ends of the handle 40 to feed the koji lid 2 in the left and right direction. The pitch is provided.

D. Stirrer The stirrer 6 changes the shape of the steamed rice laid by the laying device 3, and this change ferments the entire koji in the koji lid 2 under uniform conditions according to the progress of koji making. This is performed every rotation or at intervals of several rotations. The stirring device 6 includes:
A bracket 63 protruding from the ascending line 36a, a swing arm 64 composed of front and rear parallel links supporting a base end or a bending point of the bracket 63, and two front and rear swing arms 64 are attached to the tip of the swing arm 64. Stirrer 6 with motor 66
7. An air cylinder 68 attached to the frame 26 to swing the right end of the swing arm 64 up and down.
It is composed of

The agitating section 67 includes a koji lid 2 having an ascending line 36a.
When the transfer is started from above to the descending line 36b, it descends from above and continues to alternately rotate in reverse. The transfer of the koji lid 2 causes the cylinder 68 to swing upward by the cylinder 68 before coming into contact with the stirring section 67. Then, it is stored in the standby posture for the next stirring operation. By this operation, the koji in the koji lid 2 is stirred.
The speed of the upper transfer line 27b may be changed or the agitation of the stirring unit 67 may be repeated as necessary to obtain a desired embossed shape.

The agitation and the change of the shape are performed via rotation after the initial laying and reloading (rotation), and during operations such as intermediary work, finishing work, and koji starter, and each operation has a different fermentation stage. Therefore, different agitation and sculpture changes are made to make the heat radiation, transpiration, etc. different, and other environmental controls are also adapted to each stage.

E. Setting and Rotation of Koji Lid Next, the first method of setting the koji lid 2 in the circulation mechanism 4 will be described. First, the lowermost stage of the rising line 36a and the uppermost stage and the lowermost stage of the descending line 36b are set as empty spaces. Thus, the koji lids are stacked on each line and set, and the koji lids are set below the hopper 18.

Next, after performing the laying described as the laying operation of the laying device 3, the koji lid 2 is transferred to the lowermost empty space of the rising line 36a.
a, the koji lid 2 is pushed up one step by the actuator 38a to be set, and the koji lid on the descending line side is lowered one step by the actuator 38b of the descending line 36b to support the second or more stages.
The koji lid 2 at the top of 6a is transferred to the empty space at the top of the descending line 36b. The koji lid 2 that has been lowered onto the belt 28 is transported below the hopper 18 and the same operation is performed thereafter.
Is repeated by the number of times to complete the automatic laying operation, and shift to the next koji making operation involving rotation of the koji lid 2.

F. Product temperature sensor On both left and right sides of the frame 26 of the circulation mechanism 4, vertical guide rods 71 are erected in parallel with the operation of the elevating lines 36a, 36b. It is slidably mounted. On the other hand, a product temperature sensor 73 for detecting the product temperature of steamed rice is installed inside the koji lid 2 on the both sides of the raising and lowering lines 36a and 36b, which are opposite to each other. Product temperature sensor 7
3 and the magnet plug 72 are attracted and connected, and the magnet plug 72 also rises with the driving of the rising line 36a,
During this time, the temperature of the koji lid 2 is constantly sampled and measured. Koji lid 2 with product temperature sensor 73 is upper transfer line 2
When the magnet plug 72 moves rightward at 7b, the magnet plug 72 separates from the temperature sensor 73 and descends due to its own weight or the like, and waits for the next koji lid 2 with the temperature sensor.

Similarly, in the descending line 36b, the magnet plug 72 is attracted to the koji lid 2 having the uppermost temperature sensor 73 and descends to the lower stage of the descending line 36b to sample the temperature of the koji lid 2. The koji lid with the sensor is raised by the operation of the lower moving line 27a.
6a, the connection between the material temperature sensor 73 and the magnet plug 72 is released, and the magnet plug 72 is disconnected.
Rises along the guide rod 71 by the hoisting machine 74 to the uppermost stage of the descending line 36b, and waits for the next product temperature measurement.

In the above example, the koji lid 2 with the product temperature sensor 73
Are arranged at symmetrical positions of circulation of the elevating lines 36a and 36b, respectively, and serve as a mechanism for detecting a more average product temperature of the entire koji lid 2, and the detected value is based on the fermentation state of steamed rice during koji making. It becomes a display value or a reference value for temperature control in the koji making room 1.

G. Control of product temperature In this embodiment, environmental control for obtaining ideal koji characteristics, for example, by combining information obtained in a conventional manual koji making process with information obtained when the koji making process is performed by the apparatus. The fermentation conditions and the like are controlled by environmental control using a control device so as to follow these ideal data. As shown in FIG. 2, the ideal temperature curve relating to the product temperature indicates the product temperature from the fermentation start time to the end time after the end of the steamed rice plating, as shown in FIG.
The starting points of the closing work time point C and the dekoji time point D are set in advance by setting a time-based reference for the work steps (time reference), or the work steps A of each work such as intermediary work, closed work, and dekoji. ~
An ideal product temperature was set for each D (temperature reference). FIG. 3 is a setting table in which the temperature and humidity are set together with the scheduled time, all of which are displayed on a display such as a control personal computer or computer.

[0028] In the control method described above, it is possible to put the relationship work by a manual operation to _a point B before the relationship work scheduled point B as shown in FIG. 2, for example, in which case, B
Intermediation at the point is automatically canceled and the intermediary is not automatically performed again. Also, even if the intermediate work was automatically performed at point B,
It is also possible to instruct by manual operation at _two points. These forcible manual operations are similarly performed arbitrarily before and after the scheduled work point C and the time of the koji start, and if the work is commanded and operated before the scheduled work point, the forced operation is performed again. We will not repeat the same work unless we do.

FIG. 4 is a display view of the forcible work selection menu, and FIG. 5 is a flowchart when the forcible work of the intermediary work is performed.

FIG. 6 shows an example of a state in which the scheduled times of each work are displayed on a display screen of a personal computer or the like together with a graph display or a set value table. These scheduled times are changed from the scheduled work times changed in FIG. The time required between each job is automatically calculated and displayed. This display allows the next scheduled work point to be accurately displayed without the need for calculation by the operator.

FIG. 7 shows a calculation example of the time display after the forcible operation of the work when the work timing with respect to the change of the target product temperature is set based on the integrated value of the product temperature. 'Is T' = T + t ² × tan θ × 1
/ 2 (where θ is B in the product temperature curve)
~B inclination between _2), if ignoring θ becomes T '= T + t. Note that the above display and the time calculation performed therefor are not limited to when the work timing is changed due to the forced operation, but are also automatically calculated when setting the normal work timing and automatically displayed on the display screen by selecting the screen. Can be.

H. Others Since the inside of the koji making room 1 is sealed from the outside, an alarm switch or the like for external notification is provided at an appropriate position on the peripheral wall of the koji making room in case of danger or accident inside the koji making room for safety of the inside work. It is desirable. An alarm switch can also be used as a signal for work.

[0033]

Since the present invention is configured as described above,
When controlling the environmental chamber based on the control program for product temperature control, when the measured product temperature or its change greatly deviates from the target value for the set value that changes over time, the scheduled work timing The koji of the ideal quality can be produced by shifting back and forth or performing the same work operation repeatedly after completion of the scheduled work. Further, since both the set value and the actually measured value of the koji making conditions are displayed in real time, it is also possible to adjust the difference between the two by manual operation, and further, by displaying the next scheduled work time, the change of the product temperature and the like can be obtained. Prediction and judgment of the quality of work timing can be made, and if necessary, the work timing can be changed by manual operation, so that koji of more ideal quality can be obtained. Since the estimated work time is automatically calculated and displayed, there is an advantage that the calculation work by human calculation is unnecessary and accurate.

[Brief description of the drawings]

FIG. 1 is a front view of a koji making apparatus.

FIG. 2 shows a display example of a set value curve of the temperature and humidity of koji-making control.

FIG. 3 shows a display example of a set value table of product temperature and humidity of koji making control.

FIG. 4 shows a display example of a forced work menu.

FIG. 5 shows a flowchart of an instruction for forcible intermediary work.

FIG. 6 shows a display example of a set product temperature graph and a scheduled work time.

FIG. 7 is a display example of a target integrated product temperature graph and a work time fluctuation state in the case of a forcible work operation.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-49-69880 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) C12M 1/00-1/36

Claims (2)

(57) [Claims] 1. A plurality of koji-making operations performed during a preset koji-making process
Following the target product temperature or the target integrated product temperature determined according to the timing of the work, the product temperature after the start of the koji making is controlled over time, and the respective jobs are sequentially and automatically performed.
Control method, a specific specification of the above
Manual steering the work on the things of the scheduled timing before or after
Was carried out by the work, if the該手dynamic operation was performed before the scheduled timing, only the same work will be scheduled for after that
Control <br/> method definitive the koji was characterized by causing automatically canceled. 2. A system and displays on the display unit numerical values or a change in the real-time control has been koji condition, the display unit calculates the estimated time of each job, based on the above-mentioned koji open <br/> start put that control how the koji according to claim 1 to be displayed on.