JP3747101B2 - Method and apparatus for mixing and transferring rice cake or hanging raw material and liquid - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an apparatus for fluidly transferring a koji or hanging raw material by means of a liquid to a production means of a brewed product in which the koji or hanging raw material is mixed with a liquid.
[0002]
[Prior art]
Conventionally, various types of koji (such as soy sauce koji made of soybeans and rice koji for sake made of white rice) made from koji making apparatus or liquids to be added in the brewing process (e.g. salt water, pumped water, alcohol etc.) ) Is often transferred to the production means by fluid transfer. The koji or hanging raw material and the liquid are transferred separately, and may be stirred and mixed for the first time in the production means (brewing tank etc.), but if the fluid transfer using the liquid as described above, the stirring in the production means, There is an advantage that not only the trouble of mixing can be saved, but also the mixing state becomes uniform.
[0003]
[Problems to be solved by the invention]
In the fluid transfer (hereinafter referred to as “mixed transfer”) that mixes the soot or hanging raw material with the liquid, the mixing ratio (the ratio between the transfer amount of the soot or hanging raw material and the flow rate of the liquid, the transfer amount referred to here is “per unit time”. "Transported quantity" and "flow rate" mean "flow rate per unit time", respectively, and so on). For example, if the soot or the hanging raw material is excessive with respect to the liquid, the piping or pump that is the transfer path is blocked. In particular, in the mixed transfer of soy sauce cake and salt water, the soy sauce cake that absorbed the salt water during the transfer swells in the pipe, so if the amount of soy sauce cake transferred is large, the fluidity decreases and the pipe resistance increases, In some cases, the pump pressure is insufficient, and soy sauce cake is clogged in the piping.
[0004]
In addition, when the ratio of the flow rate of the liquid to the soot or hanging raw material is large, the total amount of the liquid to be flowed out before the soot or hanging raw material, and the liquid becomes insufficient near the end of the transfer. It may become impossible to transfer the hanging material. Rather, a certain amount or more of the liquid needs to remain so that the soot or hanging material remaining in the pipe can be swept away until the end of the transfer (this liquid is called `` push water ''). The flow rate tends to be suppressed more than necessary. This excessive control of the flow rate of the liquid causes a decrease in the fluidity of the dredging or hanging material, and as a result, increases the cost of the apparatus configuration, such as increasing the pipe diameter or increasing the pump pressure. It was.
[0005]
Furthermore, when the transfer of the cocoons from the rotary disk-type slag-making apparatus is started, a discharge screw or the like that takes out the cocoons from the culture bed as a thin layer around the culture bed is often used. When changing, the amount of dredging increases slightly, reducing the flowability of dredging and closing the piping.
[0006]
In view of this, in order to solve problems such as a decrease in production efficiency and an increase in equipment cost in the mixed transfer of the koji or hanging raw material and liquid, the mixed transfer was examined.
[0007]
[Means for Solving the Problems]
Was developed result of examination is, koji or multiply material and the koji or multiply material and a liquid to the means of production of brewed products charged and mixed in a method of fluid transfer by the liquid, the transfer per unit time of koji or hanging material The amount of liquid is measured over time, and the flow rate per unit time of liquid is adjusted based on the measured value of the transferred amount of the soot or hanging material per unit time . and mixed and transported, it is mixed-transfer method of the koji or hanging material and a liquid, characterized in that transferring the mixture was maintained continuously mixing ratio directly brewed product production unit. An apparatus for realizing this method is a device for fluidly transferring the koji or hanging raw material by means of liquid to the production means of the brewed product in which the koji or hanging raw material and liquid are mixed, and transferring the koji or hanging raw material per unit time. a transfer amount measuring means for obtaining a temporal measurement of the amount, and flow control means for adjusting the flow rate per unit time of the liquid on the basis of the measurement value, continuously mixing transferring koji or hanging material and a liquid Mixing and transferring means, and transferring means for transferring the mixture, which is continuously maintained in the mixing ratio, directly to the brewing product producing means are provided. The flow rate control means includes a calculation unit that determines the flow rate based on the measured value (including a flow meter that feeds back the current flow rate, such as a computer or a controller), and a flow rate control that is controlled and driven by this calculation unit. Part (for example, using various open / close valves and a pump capable of increasing / decreasing the number of revolutions).
[0008]
The measured value is not limited as long as it is a variable that can grasp the transfer amount of the soot or hanging raw material, and the volume or weight sent per unit time is acquired as an analog value or a digital value. For example, while using a belt scale, the measurement value of the measurement value representing a continuous change in weight of the belt scale or output to the flow control means as (analog value), further over time sample value from the measured value (digital Value) may be obtained and output to the flow rate control means. In the above example, if the continuous weight change from the belt scale is sent as a measurement value to a flow rate control means such as a controller, the device configuration becomes simpler, and the measurement value is accurate and instantaneous. Therefore, it is preferable .
[0009]
As the calculation unit of the flow rate control means, a general purpose or dedicated computer can be considered, and various commercially available controllers can be used. The flow rate adjusting unit includes a motor control valve and an air control valve arranged in the liquid supply flow path. The air control valve is suitable for the present invention because of its quick response. It is also possible to use a pump that can increase or decrease the rotational speed by inverter control. The calculation unit and the flow rate adjustment unit may be integrated. When a controller is used as the calculation unit, the output from an electromagnetic flow meter or the like that monitors the current flow rate of the liquid is further input to the controller together with the measured value of the amount of the soot or hanging material transferred, and the converted value is used. The controller opens and closes the pneumatic control valve so that the target value calculated from the measured value matches the output of the electromagnetic flow meter or the like.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a configuration diagram of an apparatus for mixing and transferring soy sauce cake and salt water. Normally, when the koji and the liquid are mixed and transferred, the ratio of the amount of the liquid to the volume of the koji raw material (in the case of soy sauce koji, wheat and defatted soybean) is determined. In the apparatus of the present example, the total amount of dredging is 39 t, the total amount of salt water is 54 kL, and the salt water is determined to be 1.2 times the volume of the original raw material at a concentration of 23 g / 100 mL. In addition, since 3 kL is used as the pushing water, the amount of salt water used per unit weight of the soy sauce cake is (54-3) /39≈1.31 kL / t, and this value is used as a conversion value.
[0011]
The apparatus configuration will be described. As can be seen in FIG. 1, the soy sauce cake produced by the koji making machine 1 is cut into a thin layer from the surface by the tapping screw 3 from the culture bed 2 and sequentially fed to the belt scale 4. For this reason, the amount of soy sauce cake to be sent out varies depending on each thin layer, but greatly varies especially in the transition of layers. The soy sauce cake is mixed with salt water for the first time in the mixing screw 5, and mixed and transferred to the charging tank 7 using the pump 6. The pump 6 used for the mixing transfer is preferably a positive displacement pump. The positive displacement pump is suitable for conveying a high-concentration object to a long distance, and particularly suitable for the mixed transfer of the present invention.
[0012]
In this example, as shown in FIG. 1, a controller 8 is used as a calculation unit of the flow rate control means. The controller 8 continuously receives the transfer amount of the soy sauce cake from the belt scale 4 as an analog measurement value, while receiving the flow rate of the salt water sent from the salt water tank 9 to the mixing screw 5 from the electromagnetic flow meter 10 and determines the transfer amount. The target value obtained by conversion with the converted value (1.31 kL / t) is compared with the flow rate of the salt water, and the opening degree of the air control valve 11 which is a flow rate adjusting unit is controlled so that the difference is eliminated. Since both the transfer amount and the flow rate are obtained as analog values, the control of the controller 8 is continuous over time.
[0013]
In this example, a method of comparing a target value obtained by converting the measured transfer amount with a conversion value and the current flow rate is used. This is to accurately control the flow rate of salt water relative to the transfer amount of soy sauce cake, and the flow rate of salt water is external to the open / close amount of the air control valve 11 (such as subtle expansion and contraction of pipe diameter due to water pressure and external temperature). ) Due to fluctuations. If the amount of salt water is uniquely determined with respect to the opening / closing amount of the air control valve 11, and if there is no fluctuation, the current flow rate of salt water is not measured, and the measured value of the transfer amount of soy sauce is converted into a converted value. The air control valve 11 may be opened and closed based on the control value obtained in this way.
[0014]
FIG. 2 is a block diagram of an apparatus for mixing and transferring sake sake rice and pumped water. The apparatus of this example has a sake sake rice (steamed rice) of 1080 kg (white rice 800 kg) and a pumped water volume of 1500 L, but because 200 L of the pumped water is used as pushing water, the pumped water used per unit weight of sake sake rice The amount of is (1500-200) /1080≒1.2L/kg, and this value is the converted value. The sake rice cake is made by sending the soaked rice to the steamed rice machine 12, passed through the cooler 13, and sent to the belt scale 4. In addition, about the thing after the belt scale 4, only the preparation tank 7 changed to the fermentation tank 14, and since there is no difference in composition, description is abbreviate | omitted.
[0015]
FIG. 3 is a block diagram of an apparatus for mixing and transferring miso soup and alcohol. In the apparatus of this example, miso koji is 600 kg and 35% alcohol is 1900 kg, but 400 kg of alcohol is used as extruded alcohol (corresponding to pushing water), so the amount of alcohol used per unit weight of miso koji Is (1900-400) /600=2.5kg/kg, and this value is used as the conversion value. The apparatus configuration is substantially the same as the example of FIG. 1 except that the salt water tank 9 is an alcohol tank 15 and a vortex flow meter 17 is used instead of the electromagnetic flow meter 10 of FIG. Near the end of the mixing transfer, and before the entrance to the charging tank 7, steamed rice is added as a hanging material to the mixture of miso koji and alcohol, and all is mixed with the mixing screw 16 and charged into the charging tank 7.
[0016]
【The invention's effect】
According to the present invention, it becomes possible to automate the maintenance of an appropriate ratio of the straw or the hanging raw material and the liquid in the mixed transfer, thereby improving the production efficiency. Further, there is no fear that causes an increase in simple apparatus structure a is for equipment cost, rather optimal mixing transfer can be realized, koji or hanging material and a liquid and is Komita tank or fermentation tanks specification in admixture successfully Since the product quality can be improved, the cost-effectiveness of production can be greatly improved.
[Brief description of the drawings]
FIG. 1 is a configuration diagram of an apparatus for mixing and transferring soy sauce cake and salt water.
FIG. 2 is a configuration diagram of an apparatus for mixing and transferring sake sake rice and pumped water.
FIG. 3 is a configuration diagram of an apparatus for mixing and transferring miso miso and alcohol.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Sake making machine 2 Culture bed 3 Outgoing screw 4 Belt scale 5 Mixing screw 6 Pump 7 Feeding tank 8 Controller 9 Salt water tank
10 Electromagnetic flow meter
11 Pneumatic control valve
12 Steamed rice machine
13 Cooler
14 Fermentation tank
15 Alcohol tank
16 mixing screw
17 Vortex flowmeter

Claims (2)

In the method of fluidly transferring the koji or hanging raw material by liquid to the production means of the brewed product that is prepared by mixing the koji or hanging raw material and the liquid, the amount of transfer per unit time of the koji or hanging raw material is measured over time, Adjust the flow rate per unit time of the liquid based on the measured value of the transfer amount per unit time of the obtained soot or hanging raw material , continuously mix and transfer the soot or hanging raw material and liquid, continuously A method for mixing and transferring a koji or hanging raw material and a liquid, wherein the mixture maintaining the mixing ratio is directly transferred to a production means for brewed products . In a device for fluidly transferring the koji or hanging raw material by liquid to the production means of the brewed product that is prepared by mixing the koji or hanging raw material and the liquid, the measured value over time of the transfer amount per unit time of the koji or hanging raw material A transfer amount measuring means to be acquired, a flow rate control means for adjusting the flow rate per unit time of the liquid based on the measured value, a mixing transfer means for continuously mixing and transferring the soot or hanging material and the liquid, continuously An apparatus for mixing and transferring koji or hanging raw material and liquid, comprising a transfer means for directly transferring a mixture maintaining a mixing ratio to a means for producing a brewed product .

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