JP4353205B2 - Miso manufacturing equipment - Google Patents

Description

  The present invention relates to a production facility for producing miso.

The manufacturing process in the facility for manufacturing miso will be described in order based on FIG. Miso is manufactured and shipped through these processes.
[pre-process]
Steam raw soybeans and then cool to the proper temperature. The rice is steamed and then koji molds are added to produce koji. Accurately measure and mix steamed soybeans, straw and salt.
[Introduction mixing]
Stir the blended soybeans, koji and salt evenly to produce the source of the miso and put it in the fermentation tank.
[Depression]
The surface of the miso in the fermentation tank is flattened by vibration.
[Weight stone set]
Place a weight on the flattened miso.
[fermentation]
The fermentation tank on which the weight is placed is placed in a fermentation room controlled at a constant temperature to ferment the miso inside.
[Cut back]
In order to allow the miso during fermentation to absorb oxygen, the miso during fermentation is transferred to another fermentation tank.
[Weight stone desorption]
Remove the weight from the fermentation tank.
[Miso mix]
In order to make the color and quality of the miso uniform, the miso from each fermentation tank is taken out and mixed.
[Post-process]
The mixed miso is sterilized by heating to stop fermentation and aging. Then, the determined amount is packed in a cup or bag, sealed, and shipped.
[Washing]
The fermentation tank from which the miso is taken out is washed and dried in a washing machine and stored. This washed fermentation tank is used in the charging and mixing step and the turning-back step.

  Recently, user preferences have been diversified, and miso with various flavors and aromas has been demanded. In order to produce such a variety of miso, it is necessary to change the type of soybean as a raw material, or the combination of soybean, koji, and salt, and to perform fermentation in accordance with these raw materials and the formulation.

  However, in the above process, all miso put in the fermentation tank is fermented in a fermentation room where the temperature is controlled at a constant temperature. Therefore, miso of different tastes and aromas, that is, different types of miso are produced in a small lot. It was difficult to do.

  Accordingly, the object of the present invention is to provide a manufacturing facility that can realize the production of miso of a wide variety and a small lot.

To achieve the above object, the invention according to claim 1 of the present invention has a plurality of storage space for accommodating a container holding a miso original container each Niso accommodated in the accommodating space Each of the containers is provided with a fermentation chamber having a function of controlling the original temperature of the miso contained in the container, the adjusting means for adjusting the original temperature of the miso contained in each container, and power supply to the adjusting means Power supply means and temperature detection means for detecting the original temperature of the miso, and for each of the containers, the fermentation conditions consisting of fermentation time and fermentation temperature are set according to the original type and amount of miso put in the container In the fermentation chamber, for each container in each storage space, the feeding means is based on the original temperature of the miso detected by the temperature detecting means based on the set fermentation temperature while measuring the fermentation time. Control the power supply to the adjustment means via the taste Performs original fermentation of miso by controlling the original temperature, a manufacturing facility for performing the production of miso,
A fermentation room which is controlled to a temperature lower than the temperature of the fermentation chamber, cools the container and lowers the original temperature of miso placed in the container, and the fermentation time measured in the fermentation chamber is the fermentation set above When the original temperature of the miso detected by the temperature detection means rises above the set fermentation temperature to a predetermined temperature or more before the time is reached, the container is moved to the cooling chamber, and in the cooling chamber, the When the temperature detected by the temperature detecting means is lowered to the set fermentation temperature or when the temperature is lowered by a predetermined temperature from the temperature at the time of storage, the container is re-entered into the fermentation chamber .

Here, the storage space is a shelf or the like.
According to the said structure, the original temperature control of the miso put in the container is performed for every container accommodated in each storage space, and a miso of many varieties and a small lot is obtained.
Moreover, in the fermentation room, while the fermentation time is being measured, the original temperature control of the miso is performed, and before the fermentation time being measured becomes the set fermentation time, the original temperature of the miso is set. When the temperature rises above a predetermined temperature from the fermentation temperature, the container is transferred to the cooling room for cooling, and the temperature when the original temperature of the miso falls to the set fermentation temperature in the cooling room or when it is received. When the temperature drops further, the container is re-stocked into the fermentation chamber. Thus, during fermentation, when the original temperature of the miso rises above the set fermentation temperature above the predetermined temperature, it is once transferred from the fermentation room to the cooling room and cooled (lowering the original temperature of the miso). Thus, the miso can be prevented from being altered in advance, and a miso satisfying the taste and aroma can be produced.
Moreover, invention of Claim 2 is invention of Claim 1, Comprising: The time when the original temperature of the miso detected by the said temperature detection means rose more than predetermined temperature from the set fermentation temperature Then, the measurement of the fermentation time is stopped, the measurement of the fermentation time is resumed when re-entry, and the fermentation is terminated when the set fermentation time is reached.
According to the above configuration, when the container is re-entered in the fermentation chamber, the measurement of the fermentation time is resumed from the elapsed time at the time when the original temperature of the miso rose to a predetermined temperature or higher than the set fermentation temperature, When the fermentation time reaches the set fermentation time, the fermentation is terminated.
Moreover, the invention according to claim 3 has a plurality of storage spaces for storing containers for storing miso soup, and the temperature control of the original miso stored in each of the containers stored in each storage space. A fermentation chamber having a function of performing, and adjusting means for adjusting the original temperature of miso put in each container, power supply means for supplying power to the adjusting means, and temperature for detecting the original temperature of the miso Detecting means, for each of the containers, set the fermentation conditions consisting of fermentation time and fermentation temperature by the original type and amount of miso put in the container, in the fermentation chamber, for each container of each storage space, While measuring the fermentation time, based on the set fermentation temperature, based on the original temperature of the miso detected by the temperature detection means, the power supply to the adjusting means is controlled via the power supply means. The original fermentation of miso by controlling the temperature There, a manufacturing facility that performs the production of miso,
The temperature was controlled to be lower than the temperature of the fermentation chamber, the cooling chamber was cooled to lower the original temperature of the miso placed in the container, and the temperature was maintained lower than the temperature of the fermentation chamber so that fermentation did not proceed. It is equipped with a waiting room, and in the fermentation room, before the fermentation time being measured becomes the set fermentation time, the original temperature of the miso detected by the temperature detection means is more than the set fermentation temperature. When the temperature rises above a predetermined temperature, the vessel is moved to the cooling chamber, and in the fermentation chamber, when the measured fermentation time becomes the set fermentation time, the fermentation is finished and the fermentation is finished. Is stored in the waiting box.
According to the said structure, the original temperature control of the miso put in the container is performed for every container accommodated in each storage space, and a miso of many varieties and a small lot is obtained.
Furthermore, in the fermentation room, while the fermentation time is being measured, the original temperature control of the miso is performed, and before the fermentation time being measured becomes the set fermentation time, the original temperature of the miso is set. If it raises more than predetermined temperature from the made fermentation temperature, it will be transferred to a cooling room from a fermentation room, and will be cooled (it lowers the original temperature of miso). Thereby, the quality change of miso can be prevented beforehand and the miso which satisfies taste and aroma can be manufactured. Moreover, when the fermentation time currently measured becomes the set fermentation time, fermentation will be complete | finished, the container which fermentation completed will be stored in a waiting | standby warehouse, and it will be stored so that fermentation may not advance.
Moreover, invention of Claim 4 is invention of any one of Claims 1-3, Comprising: In the said fermentation chamber, primary fermentation by the said fermentation conditions is performed in a large capacity | capacitance container. In addition, after the completion of primary fermentation, the source of miso in the large-capacity container is divided into a plurality of small-capacity containers, and the secondary fermentation is performed separately by changing the fermentation conditions for each small-capacity container. It is what.
According to the above configuration, fermentation is divided into two stages, primary fermentation is performed in a large capacity container, and after the completion of the primary fermentation, the source of miso in the large capacity container is divided into a plurality of small capacity containers, In the next fermentation, the temperature is individually controlled by changing the fermentation conditions for each small volume container. As a result, it is possible to produce a variety of miso (miso with different qualities) with different tastes and aromas in a smaller lot.

  According to the present invention, a variety of miso can be produced in a small lot.

  The present invention is a manufacturing facility for producing miso, having a plurality of storage spaces for storing containers for storing the miso, and each container stored in each storage space is put in a container. A fermentation chamber for controlling the original temperature of the miso is provided. Here, the storage space is a shelf or the like, and with this configuration, the original temperature control of the miso stored in the container is performed for each container stored in each storage space, so that a variety of products and a small lot of miso can be obtained. It is done.

  In addition, the present invention provides, as the original temperature control of the miso, depending on the original type or amount of the miso put in a container, the residence time in the fermentation room that performs the original temperature control of the miso or the original temperature of the miso or The combination is controlled. With this configuration, the residence time in the fermentation room, the original temperature of the miso or a combination thereof is controlled according to the original type or amount of the miso, and the temperature is managed for each source of the miso.

  The present invention also includes a device for transferring the source of miso stored in a container to another container, and fermentation that controls the original temperature of the miso according to the original type or amount of miso stored in the container. The number of times the miso paste contained in the container stored in the chamber is transferred to another container by the device for transferring the miso paste contained in the vessel to the other container, or the time interval of the transfer or a combination thereof is controlled. It is characterized by that. Depending on the source of the miso, it is necessary to transfer the source of the miso to another container in order to supply oxygen to the source of the miso. According to this configuration, the number of times the miso paste is transferred to another container or the time interval or a combination thereof is controlled according to the original type or amount of the miso, and the supply of oxygen to the miso paste is controlled. .

  In addition, the present invention is characterized in that each container is provided with a temperature detecting means for detecting the original temperature of the miso, and the temperature information detected by the temperature detecting means is transmitted and received wirelessly. With this configuration, information on the original temperature of the miso detected by the temperature detection means in each container is transmitted and received wirelessly, and the original temperature control of the miso is performed. This eliminates the need to connect the signal line to the container in each storage space.

  Further, the present invention is characterized in that temperature detection means for detecting the original temperature of the miso is provided at substantially the center of the bottom of each container. With this configuration, the original temperature of the miso is detected approximately at the center of the bottom of the container. Although it is most desirable to detect the original temperature of the miso at the center position of the core, it is difficult to actually provide a temperature detecting means at the center of the container where the original miso is taken in and out. As a second option, temperature detection means for detecting the original temperature of the miso is provided at the approximate center of the bottom of the container, which is the next desired position.

  Further, the present invention is provided with adjusting means for adjusting the original temperature of the miso put in each container, power feeding means for supplying power to the adjusting means, and temperature detecting means for detecting the original temperature of the miso, For each storage space, the temperature information detected by the temperature detection means is used to control the power supply to the adjustment means via the power supply means to control the original temperature of the miso. Here, the temperature adjusting means is a heating means such as a heater or a cooling means such as a cooler. With this configuration, based on the temperature information detected by the temperature detection means in each container, the power supply to the adjustment means is controlled via the power supply means, and the original temperature of the miso is controlled.

  Further, the present invention is characterized by determining whether or not to supply power according to the presence or absence of a container in the storage space. With this configuration, when there is no container in the storage space, power feeding is interrupted, and the storage space is used as a temporary storage place for the container.

  The present invention also includes a means for transferring a heavy stone, on which the weight applied to the base of the miso per unit is kept constant and the original change of the miso is made uniform on the base of the miso placed in the container. The transfer means is characterized in that the mass of the weight is changed according to the original amount of miso. Here, the weight is artificial stone (concrete vinyl-coated), concrete or stone. With this configuration, the mass of the weight is changed by the original amount of miso put in the container, the pressure applied to the source of miso per unit is kept constant, and the original change of the miso is made uniform.

  Moreover, the present invention is characterized in that the fermentation chamber that performs the original temperature control of the miso is managed in a temperature environment according to the temperature of the container. With this configuration, the fermentation chamber that controls the original temperature of the miso is maintained in a temperature environment slightly lower than the temperature of the container, and the original temperature of the miso put in the container is less affected by the outside air.

  Further, the present invention is characterized by comprising a cooling chamber that is controlled at a temperature lower than the temperature of the fermentation chamber that performs the original temperature control of the miso, cools the container, and lowers the original temperature of the miso put in the container. To do. With this configuration, it is possible to cool the container, that is, to lower the original temperature of the miso by moving the container to a cooling chamber managed at a low temperature.

  Further, according to the present invention, each container is provided with temperature detection means for detecting the original temperature of the miso, and when the temperature information detected by the temperature detection means reaches a predetermined temperature, the container is cooled at the low temperature. It is moved to a room. With this configuration, when the temperature information detected by the temperature detection means reaches a predetermined temperature, the container is moved to a cooling chamber managed at a low temperature, and the container is cooled, that is, the original temperature of the miso is lowered.

  The present invention is characterized in that a plurality of storage spaces for storing containers are provided in the cooling chamber managed at a low temperature. With this configuration, the container is stored in the storage space in the cooling chamber managed at a low temperature.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is a configuration layout diagram of miso manufacturing equipment according to an embodiment of the present invention.
In FIG. 1, 1 carries in the fermentation tank (an example of a container) 61 in which the steamed soybean, the koji, and the salt which were the origin of the miso were mixed and put in the pre-process and the charging mixing, and will be described later It is a transfer facility for transferring the tank 61 between facilities, and is composed of an automatic transfer carriage (conveying means) 2 and a travel path 3 for guiding the carriage 2.

  4 is a stepping facility for flattening the surface of the miso in the fermentation tank 61 by vibration. The conveyor 5 for transferring the tank 61 conveyed from the charging and mixing step by the carriage 2 and the tank transferred by the conveyor 5 The tank 61 having a miso surface flattened by the stepper 6 is transferred to the heavy stone attaching / detaching facility 7 by the conveyor 5 and the carriage 2.

  As shown in FIG. 2 and FIG. 3, the heavy stone attachment / detachment facility 7 includes a heavy stone place 8 on which the heavy stones G are stacked, and a heavy stone according to the mass based on a mass command to be described later. G or a number of weight stones G are placed on a flattened miso paste, or a robot (an example of a weight transfer means) 9 that removes the weight stone G from the miso paste in the tank 61 and the weight stone G is placed on the miso paste. It comprises a hand washer 10 for washing the hand 9 </ b> A of the robot 9, a weight washer 11 for washing the weight G removed from the miso, and a conveyor 12 for transporting the tank 61. According to this configuration, on the miso of the tank 61 transported by the carriage 2 and the conveyor 12 from the stepping facility 4 or the fermentation room to be described later, the weight 9 according to the mass of the miso is obtained by the robot 9 from the heavy stone place 8. G or a number of weight stones G are placed and transferred to the fermentation room via the conveyor 12 and the carriage 2. Further, when the tank 61 for turning over or the tank 61 after fermentation is transferred, the weight 9 on the miso is removed by the robot 9 and transferred to the turning-over facility or the miso carrying-out facility described later via the conveyor 12 and the carriage 2. Is done. Further, the heavy stone G removed from the top of the miso is washed by the heavy stone washing machine 11 and returned to the heavy stone place 8, and after removing the heavy stone G, the hand 9A of the robot 9 is washed by the hand washing machine 10.

  In FIG. 1, reference numeral 15 denotes a turning-over facility for supplying oxygen to the miso. The turning-back facility 15 receives the tank 61 that has been transported by the carriage 2 from the heavy stone attaching / detaching facility 7, and is transported by this conveyor 16. The tank 61 in which miso is transferred from the tank 61 in which the miso has been transferred to the empty tank 61 is transferred. The tank 61 in which the miso is transferred by the switcher 17 is unloaded from the conveyor 16 and will be described later. By instructing the controller to drive the carriage 2, it is returned to the weight removal / attachment facility 7 again. The switching device 17 includes a receiver, and confirms the unique number of the tank 61 transferred from the unique number (details will be described later) transmitted from the tank 61 to the tank 61 containing miso. The data is transferred to the fermentation room controller and management computer and output as data.

  Note that the empty tank 61 is supplied from the fermentation chamber via the carriage 2 and the conveyor 16, and the empty tank 61 is directed to the transfer equipment controller to drive the carriage 2 to a cleaning facility described later. Be transported.

  Further, 21 is a facility for carrying out miso from the fermented tank to the miso mixing step, and the conveyor 22 that receives the tank 61 from the cart 2 after the fermentation is finished, the heavy stone G is removed and the heavy stone G is removed from the heavy stone attaching / detaching facility 7. The tank 61 that is transported by the conveyor 22 is inverted to send the contents of the miso to the miso mixing process, and the empty tank 61 is transported by the conveyor 22 and is instructed to the transport equipment controller described later. Then, when the carriage 2 is driven, it is transferred to the cleaning facility 25.

  The cleaning equipment 25 includes a conveyor 26 that receives an empty tank 61 from the carriage 2, and a cleaning machine (tank cleaning / drying machine) 27 that cleans and dries the tank 61 conveyed by the conveyor 22. The tank 61 washed and dried by 27 is carried out by the conveyor 26 and transferred to the fermentation chamber 41 by instructing a transfer equipment controller described later to drive the carriage 2.

  The fermentation chamber 41 has a plurality of storage spaces for storing a fermentation tank 61 containing miso and an empty fermented tank 61 that has been washed, and performs a temperature control of the miso stored in the container for each storage space. have. In addition, the fermentation chamber 41 is managed in a temperature environment according to the temperature of the tank 61 by air conditioning equipment.

  Reference numeral 42 denotes a cooling chamber that includes an automatic warehouse 43 having a plurality of storage spaces for storing the fermentation tank 61 and is managed at a temperature lower than the temperature of the fermentation chamber 41. The fermented tank 61 is cooled, and the fermented tank 61 after fermentation is stored. The automatic warehouse 43 includes a pair of shelves 44 that form a plurality of storage spaces for storing the fermentation tank 61, a storage conveyor 45 that receives and stores the fermentation tank 61 from the carriage 2, and a delivery conveyor that outputs the fermentation tank 61 to the carriage 2. 46, and a transfer device (stacker crane) 47 that moves along the path between the shelves 44 and transfers the fermentation tank 61 between the storage space of the shelves 44 and the storage conveyor 45 or the storage conveyor 46. Yes.

The fermentation chamber 41 will be described in detail.
In the fermentation room 41, two sets of automatic warehouses 51 are provided. Each automatic warehouse 51 includes a pair of shelves 52 having a plurality of storage spaces for storing the fermentation tank 61, a receiving conveyor 53 for receiving the fermenting tank 61 from the cart 2, and a delivery conveyor for delivering the fermenting tank 61 to the cart 2. 54, and a moving-in / out device (stacker crane) 55 that moves along the path between the shelves 52 and transfers the fermentation tank 61 between the storage space of the shelves 52 and the storage conveyor 53 or the storage conveyor 54. Yes.

  As shown in FIGS. 4 and 5, the fermentation tank 61 includes a barrel 62 that forms a tank portion for containing miso, a rectangular frame (foot) 63 fixed to the bottom of the barrel 62, and a barrel 62. A heater (an example of a temperature adjusting means) 64 attached to the entire outer periphery of the side of the tank and fixed to the center of the bottom of the barrel 62, detects the temperature of the miso, and wirelessly transmits the detected temperature information together with a tank-specific number. From a wireless temperature sensor (an example of a temperature detection means and a transmission means) 66 to be transmitted by a rust prevention and waterproof type power supply terminal (an example of a power supply means) 67 fixed to the bottom of a barrel 62 and connected to a heater 64 to supply power It is configured. The wireless temperature sensor 66 is protected from vibration by a cushion material 68 and protected from water by a stainless or plastic lid 69. The heater 64 may be attached to the outer periphery of the side surface of the barrel 62 with an interval.

  As shown in FIGS. 4 and 5, the storage space of the shelf 52 includes a truss 71, an arm 72 that supports the tank 61 by the frame body 63 of the tank 61, and a frame body 63 disposed on the arm 72. The positioning guide 73 includes a power supply terminal 74 disposed on the arm 72 so as to face the power supply terminal 67 of the tank 61. Further, the shelf 52 is provided with a receiver (an example of a receiving means) 75 (FIG. 6) that receives data including temperature information and a tank-specific number transmitted from the wireless temperature sensor 66 of each tank 61. Yes. 4, 76 indicates a fork insertion port between the arms 72 into which the fork of the stacker crane 55 is inserted when the tank 61 is transferred.

The receiver 75 is also provided in the cooling chamber 42.
FIG. 6 shows a control configuration diagram of the equipment.
Controllers 81, 82, 83A, 83B, and 84 each comprising a computer are provided in the transport facility 1, the heavy stone attachment / detachment facility 7, the fermentation chamber 41, and the cooling chamber 42, respectively, and a communication line is connected to a management computer 85 that manages the entire facility. (Bus), these controllers 81, 82, 83A, 83B, 84, the conveyor 5 and the stepping machine 6 of the stepping equipment 4, the conveyor 16 and the turning device 17 of the turning back equipment 15, the conveyor 22 of the miso carrying out equipment 21 and the reverse The machine 23, the conveyor 26 of the washing facility 25, and the washing machine 27 are connected. The management computer 85 manages each tank 61 by a unique number of the tank, and has the type and amount of miso as the data of each tank 61, and the fermentation conditions (fermentation time and fermentation) according to the type and amount of miso. Temperature) and the number of times of switching (number of times of transfer) are set and output to the fermentation management computers 83A and 83B of the fermentation chamber 41. Instead of the number of times of switching, a time interval for switching back (a time interval for shifting) may be set, or a combination of the number of times of switching and the time interval for switching back may be set. The fermentation time corresponds to the residence time of claim 2, and the fermentation temperature corresponds to the temperature of the processed product of claim 2.

  The controller 81 of the transfer facility 1 is a controller that instructs the carriage 2 to carry in and carry out the tank 61, and the carriage 2 moves based on this command, and the tank 61 moves between the carry-in and carry-out conveyors. Delivery of.

  The robot 82, the hand washer 10, the weight washer 11, and the conveyor 12 are connected to the controller 82 of the weight removal / attachment facility 7, and this controller 82 receives the weight of the weight G from the management computer 85. When a command is input, the robot 9 is driven with respect to the tank 61 conveyed by the conveyor 12 to place a weight G or a number of weights G on the miso according to the mass. Then, it is transferred to the fermentation chamber 41 by commanding the transfer equipment controller 81. Also, when a weight removal command is input for turning back or for carrying out miso, the robot 9 is driven with respect to the tank 61 conveyed by the conveyor 12 to remove the heavy stone G on the miso, and the conveyor 12 is driven. Then, it is instructed to the transport equipment controller 81 to transfer to the switching equipment 15 when switching back, and to the miso transporting equipment 21 when transporting miso. Moreover, the heavy stone G removed from the top of the miso is washed by the heavy stone washing machine 11, and the washed heavy stone G is returned to the heavy stone storage place 8. Further, after removing the weight G, the hand 9A of the robot 9 is washed by the hand washing machine 10.

  The controllers 83A and 83B of the fermentation chamber 41 correspond to the automatic warehouse 51, respectively. The controller 83A of the fermentation chamber 41 will be described. The controller 83B is the same (except for the air conditioning equipment 90).

  The controller 83A of the fermentation chamber 41 includes a storage controller 53, a delivery conveyor 54, a stacker crane 55, a receiver 75, an air conditioner 90, and a temperature controller (an example of temperature control means) installed for each power supply terminal 74 in each storage space. ) 91 is connected, and the inventory management of the storage space of the shelf 52 and the fermentation management of the tank 61 stored based on the fermentation time and temperature of each tank input from the management computer 85 and the fermentation data of the number of turnovers And a temperature environment management function of the fermentation chamber 41.

  When the temperature controller 91 inputs the fermentation time and the set temperature from the controller 83A, the temperature controller 91 feeds the temperature information received by the receiver 75 while feeding power to the heater 64 via the feed terminals 74 and 67, and performs temperature control. Furthermore, it has a function of measuring and managing the fermentation time and a function of alarming an abnormality when the temperature of the miso rises by a predetermined temperature or more from the set temperature, and storing the fermentation time measured so far.

  The temperature environment management function of the fermentation chamber 41 sets a temperature obtained by subtracting several degrees (for example, 1 ° or 2 °) from the maximum value of the set fermentation temperature of the tank 61, or sets it according to the season. This is a function for controlling the air conditioning equipment 90 so that the temperature is in the range of ˜28 ° C., the fermentation chamber 41 is maintained in a temperature environment lower than the temperature of the tank 61, and the temperature of the miso in the tank 61 depends on the outside air temperature. To prevent that.

The inventory management function and fermentation management function performed by the controller 83A will be described in detail with reference to the flowchart of FIG.
When the tank 61 is received by the storage conveyor 53 (step-1), a tank-specific number transmitted from the wireless temperature sensor 66 of the tank 61 is input via the receiver 75 (step-2).

  Next, it is confirmed whether or not the unique number of the tank received matches the “unique number of the transferred tank 61” of the transfer data input from the switching device 17 (step-3). The file of “the unique number of the tank 61 before the transfer” (details will be described later) of the transfer data is set as the file of “the unique number of the transferred tank 61” (step-4).

  If the numbers do not match in step-3, the presence / absence of a file with a number unique to the tank received is checked (step-5). If there is no file, the storage space of this tank 61 is set from the empty storage space (step-6), and then the fermentation data of the tank-specific number entered (fermentation conditions and turnover input from the management computer 85) The number of times) is confirmed (step-7), and when the fermentation data is confirmed, a file of this tank 61 is formed (step-8).

  The file of the tank 61 is obtained from the tank-specific number, the fermentation data (fermentation time and fermentation temperature, the number of turnovers) input from the management computer 85, and the fermentation time and the number of turnovers. The set fermentation time (for example, when the fermentation time is 30 days and the turnover number is 2 times, the set fermentation time is 10 days) and the set fermentation time (the number of additions of 1 to the turnover number, the turnover number of 2 When the fermentation is carried out in three steps, the storage space is set, and the presence / absence of occurrence of temperature abnormality is included.

When the fermentation data cannot be confirmed, it is determined as an empty tank 61 and managed as an empty tank 61 (stores the set storage space) (step-9).
Subsequently, the stacker crane 55 is driven to the set storage space to transfer the tank 61, and this storage space is set to “with tank” (step −10).

  Subsequently, the set fermentation time and fermentation temperature of the tank 61 are output to the temperature controller 91 in the storage space in which the tank 61 having the file (tank containing the miso) is stored (step -11).

  The temperature controller 91 feeds the temperature information transmitted from the tank 61 and feeds power to the heater 64 via the feed terminals 74 and 67 so as to reach the set temperature, and starts measuring the fermentation time. . When the fermentation time reaches the set fermentation time, a fermentation time elapsed signal is output to the controller 83A. In the middle, when the temperature of the miso rises by a predetermined temperature from the set temperature, an abnormal signal (alarm) is output to the controller 83A. In addition, since this setting fermentation time and fermentation temperature are not output with respect to the storage space which accommodated the empty tank 61, electric power is not supplied and the storage space is used as a temporary storage place of the tank 61.

  When the controller 83A confirms the fermentation time elapsed signal (step -12), the controller 83A counts the number of fermentations N (step -13), and determines whether the number of fermentations N matches the set number of fermentations (step -14). If they match, that is, when the fermentation is completed, the stacker crane 55 and the delivery conveyor 54 are driven to exit from the fermentation chamber 41, and the transport equipment controller 81 is instructed to transfer to the cooling chamber 42 to delete the file and store the storage space. The tank is “empty” (step −15). If they do not match, that is, when turning back, the stacker crane 55 and the delivery conveyor 54 are driven to leave the fermentation room 41, and the transport equipment controller 81 is instructed to transfer to the heavy stone attachment / detachment equipment 7 (step -16).

  In step-12, if an abnormal signal is input without confirming the fermentation time elapsed signal (step-17), the temperature abnormality occurrence "present" is set in the file of the tank 61 (step-18), and the stacker crane 55 And the delivery conveyor 54 is driven to deliver from the fermentation chamber 41, commanded to the transport equipment controller 81 and transferred to the cooling chamber 42 (step -19), the unique number of the tank 61 to be cooled and the fermentation temperature of this tank 61 Is output to the controller 84 of the cooling chamber 42 (step -20).

  In addition, in Step-17 to Step-19, the fermentation time elapsed signal is not confirmed, and the tank 61 to which the abnormal signal is input is transferred to the cooling chamber 42, but the fermentation time (fermentation) measured by the temperature controller 91 is transferred. During the predetermined time (the time from the start of fermentation in the chamber 41), the fermentation chamber 41 may continue fermentation without being transferred to the cooling chamber 42 even if an abnormal signal is input. That is, the fermentation time is added to the fermentation temperature to determine the progress of fermentation of the miso in the tank 61. When it is determined that the progress is excessive, the tank 61 is transferred to the cooling chamber 42. Moreover, in the temperature controller 91, you may make it not output an abnormal signal (alarm) during the fermentation time currently measured during the said predetermined time.

The operation of the controller 83A will be described.
When the tank 61 is received by the warehousing conveyor 53, it is re-stocked from the newly received tank (tank containing the miso) 61 or the reversing equipment 15 according to the tank-specific number transmitted from the tank 61. Whether the tank 61 has been cooled or re-stocked in the cooling chamber 42 due to a temperature abnormality, or is an empty tank 61 for storage.

  The tank 61 that has been re-stocked from the switching equipment 15 is determined to match the tank-specific number of the transfer data, and the tank 61 that has been re-stocked from the cooling chamber 42 does not match the transfer data, In addition, it is determined that the file remains, and the newly received tank (tank containing the miso) 61 is determined based on the fermentation data input from the management computer 85, and the empty tank 61 has the file. It is judged that there is no corresponding fermentation data. A file is formed in a newly received tank (tank containing miso) 61. Only the storage space is set in the empty tank 61.

After completion of the above determination and the like, the tank 61 is transferred to the set storage space, and the set fermentation time and temperature are output to the temperature controller 91 of the storage space where the file is located.
When the temperature control of the miso by the temperature controller 91 has progressed smoothly and an elapsed end signal is input, it is determined whether or not the turnover is performed or whether the fermentation has ended. This determination is made based on whether or not the set number of fermentations coincides. When fermentation is completed, the tank 61 is transferred to the cooling chamber 42, and when the turnover is performed, the tank 61 is transferred to the heavy stone attachment / detachment facility 7.

  Further, when the temperature control of the miso by the temperature controller 91 does not function smoothly, the miso temperature exceeds a predetermined temperature, and an abnormal signal is input, the tank 61 is transferred to the cooling chamber 42 for cooling. In addition, when the temperature of the miso falls to the set temperature in the cooling chamber 42, the warehouse is re-stocked, and the time measurement is restarted from the elapsed time (stored in the temperature controller 91) when the abnormality occurs.

Moreover, the empty tank 61 is transferred to the conveyance destination by the command by a delivery command (transfer command of the empty tank 61) from the management computer 85.
The controller 84 of the cooling chamber 42 shown in FIG. 6 is connected to an incoming conveyor 45, an outgoing conveyor 46, a stacker crane 47, a receiver 75, and an air conditioner 92, and inventory management of the storage space of the shelf 44; It has a function of temperature environment management for managing the temperature of the cooling chamber 42 at a temperature lower than the temperature of the fermentation chamber 41 and a function of cooling the tank 61 in which the temperature is abnormal. The temperature of the cooling chamber 42 is controlled to, for example, 15 ° C. by driving the air conditioning equipment 92.

  When the tank 61 is received by the storage conveyor 45, the controller 84 confirms an empty storage space and drives the stacker crane 47 to transfer the tank 61 to this storage space. This storage space is assumed to be “with tank”.

  Subsequently, it is confirmed whether the unique number of the tank transmitted from the tank 61 matches the unique number of the tank 61 to be cooled input from the controller 83 of the fermentation chamber 41. When they do not coincide with each other, the tank 61 is judged to be fermented.

  When the tank 61 is cooled, the temperature transmitted from the tank 61 is monitored, and when the temperature drops to the fermentation temperature of the tank 61 input from the controller 83 of the fermentation chamber 41, or a predetermined temperature (for example, 2) When the temperature is lowered, the stacker crane 47 and the delivery conveyor 46 are driven to exit from the cooling chamber 42, and the transport equipment controller 81 is instructed to be transferred to the fermentation chamber 41. The storage space is without tank.

  In addition, when the exit command is input from the management computer 85 when the tank 61 has been fermented, the stacker crane 47 and the exit conveyor 46 are driven to exit from the cooling chamber 42, and the transport facility controller 81 is instructed to the weight removal apparatus 7. Transport. The storage space is without tank.

Hereinafter, the operation of the management computer 85 will be described together with the operation in the overall configuration.
As described above, the management computer 85 manages each fermentation tank 61 carried in from the charging and mixing step by a unique number of the tank, and depending on the type and amount of miso in each tank 61, fermentation time and temperature, and turnover The number of times (or time interval) is set and output to the fermentation management computers 83A and 83B of the fermentation chamber 41. Further, the mass of the weight stone G is obtained by the amount of miso, and the weight placement command including the weight of the weight stone G is attached and detached. Output to the equipment controller 82. In addition, the tank 61 in which the miso has been taken out and the tank 61 in which the transfer has been completed in the switch-back equipment 15 are recognized as empty tanks 61 and managed by unique numbers.

First, the transport equipment controller 81 is instructed to transfer the empty tank 61 from the fermentation chamber 41 to the preparation and mixing process, and to the switching equipment 15.
Subsequently, the conveyance facility controller 81 is instructed to convey the tank 61 to the stepping-in facility 4 from the preparation mixing step. The surface of the miso in the tank 61 is flattened by the stepping-in facility 4, and when it is unloaded from the conveyor 5, it is instructed to the transport facility controller 81 to be transported to the heavy stone attaching / detaching facility 7.

  The weight stone G is placed on the weight stone attachment / detachment facility 7 based on the weight stone placement instruction, and is transported to the fermentation chamber 41 via the carriage 2. Then, as described above, the fermentation time, temperature, and turnover are performed for each tank 61 and stored in the cooling chamber 42.

  When the fermented tank 61 reaches the shipping time, a shipping command is output to the controller 84 in the cooling chamber 42. Then, this tank 61 is carried out from the cooling chamber 42 to the miso carrying-out facility 21, and the fermented miso is sent out from this tank 61 to the mixing device. The empty tank 61 is sent to the cleaning facility 25, cleaned and dried, and then stored in the fermentation chamber 41.

  Thus, according to the kind and quantity of miso put into the fermentation tank 61, the fermentation time and temperature, and the number of times of turnover (or time interval) are controlled for each tank 61, so that each tank 61 is put in. It can control the taste and aroma of miso so that many kinds of small lots can be produced. Therefore, it is possible to provide miso that matches the user's various preferences.

  In addition, since the temperature information of each tank 61 is transmitted wirelessly, it is not necessary to wire a temperature information signal line to each storage space, and labor and cost can be reduced. Further, when cleaning the tank 61, The risk of damaging the signal terminal can be avoided.

  Moreover, the pressure applied to the miso per unit can be made constant by setting the mass of the heavy stone G according to the type and amount of the miso put into the fermentation tank 61, and the state of fermentation of the miso according to the fermentation conditions can be made constant. It can be uniform.

  Moreover, during the fermentation, once the temperature of the miso fermentation rises above a predetermined set temperature, it is transferred from the fermentation chamber 41 to the cooling chamber 42 and cooled (lowering the temperature of the miso) to prevent the miso from changing in advance. And miso that satisfies the scent.

  In this embodiment, the empty tank 61 is stored in the fermentation chamber 41, and the fermented tank 61 is stored in the cooling chamber 42. However, as shown in FIG. A storage (cold greenhouse) 93 may be provided, and an empty tank 61 and a fermented tank 61 may be stored in the standby storage 93. The temperature of the standby box 93 is maintained at a temperature lower than the temperature of the fermentation chamber 41, for example, 17 to 20 ° C., by the air conditioning equipment so that the fermentation does not proceed. The configuration of the automatic warehouse is the same as that of the cooling chamber 42.

  Moreover, in this Embodiment, although the barrel-shaped tank 61 is used as a container which puts a processed material, it is not restricted to this shape, A prismatic shape may be sufficient. Moreover, although the heating means is attached to the outside of the tank, it may be attached to the inside of the tank. An example of such a container is shown in FIG.

  As shown in FIG. 9, the container 100 has a prismatic shape and a double structure. That is, an outer tank 101 and an inner tank 102 into which miso (processed material) is placed are provided, and the space between the tanks 101 and 102 is hollow. A heater 103 and a heater 103 are heated in the hollow portion 107. A flow fan 104 that circulates the generated air in the hollow portion 107 and a wireless temperature sensor 105 (the same sensor as the wireless temperature sensor 66) are provided, and a heater 103 and a flow fan 104 are provided at the bottom of the hollow portion 107. A power supply terminal 106 that is connected and supplies power is provided. This power supply terminal 106 is connected to the power supply terminal 74 of the storage space, the temperature is controlled by the temperature controller 91 in the same manner as described above, the inner tank 102 is heated by hot air, and fermentation is promoted. According to this configuration, since the heating means is inside the container 100, it is possible to eliminate the risk of damaging the heating means when cleaning the container.

Moreover, although the heating means is provided as the temperature adjusting means, a cooler or the like may be provided as the cooling means for reducing the temperature.
Moreover, in this Embodiment, although it ferments in the fermentation chamber 41 using the tank 61 of the same capacity | capacitance, a fermentation is divided into two steps and primary fermentation is performed in the tank 61 of a large capacity | capacitance, and the completion of primary fermentation Later, the miso of the large-capacity tank 61 may be divided into a plurality of small-capacity tanks, and in the secondary fermentation, the temperature may be individually controlled by changing the fermentation conditions for each small-capacity tank. According to this, it is possible to produce miso of various varieties (miso with different qualities) having different taste and aroma in a smaller lot. The flow of this process is shown in FIG.

  Moreover, although fermentation conditions (data) are formed for every fermentation tank 61 by the combination of fermentation time and fermentation temperature, it is set as fermentation conditions which change only fermentation time, making fermentation temperature constant, or only fermentation temperature, making fermentation time constant. The fermentation conditions can be changed. In addition, the fermentation temperature setting can be changed each time switching is performed, and the time interval for performing switching can be changed.

  Further, in the present embodiment, oxygen is supplied to the miso by the turning-back equipment 15, but a stirring device may be attached to the tank itself to supply oxygen. In the turning-back equipment 15, the miso is moved by tilting the tank 61. However, miso discharging means such as a lid may be provided at the bottom of the tank so that the miso can be easily transferred.

  Moreover, in this Embodiment, although the stone (heavy stone G) is used as a heavy stone in the heavy stone attachment / detachment equipment 7, you may use the thing which does not cause a chemical change with respect to a processed material with a heavy material. Artificial stone (concrete vinyl-coated) or concrete can be used.

It is a block diagram of miso manufacturing equipment in an embodiment of the present invention. It is a block diagram of the heavy stone attachment / detachment equipment of the same miso manufacturing equipment. It is a side view of the heavy stone attachment / detachment equipment of the same miso manufacturing equipment. It is a front view of a fermentation tank and storage space of the same miso manufacturing equipment, and a principal part sectional view of a fermentation tank. It is a top view of the fermentation tank and storage space of the same miso manufacturing equipment. It is a control block diagram of the same miso manufacturing equipment. It is a flowchart explaining operation | movement of the fermentation management controller of the same miso manufacturing equipment. It is a block diagram of the miso manufacturing equipment in other embodiment. It is explanatory drawing of the fermentation tank of the miso manufacturing equipment in other embodiment. It is process drawing of the miso manufacturing equipment in other embodiments. It is process drawing of the conventional miso manufacturing equipment.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Conveyance equipment 2 Self-propelled conveyance trolley 4 Stepping-in equipment 7 Weigh stone attachment / detachment equipment 15 Turning-back equipment 21 Miso carrying out equipment 25 Washing equipment 41 Fermentation room 42 Cooling room 61 Tank 62 Barrel 64 Heater 66 Wireless temperature sensor 67, 74 Feeding terminal 71 Truss 72 Arm 75 Receiver 81-84 Controller 85 Management computer 91 Temperature controller
101 Tank (container)

Claims (4)

A plurality of storage space for accommodating a container holding the miso source, fermentation chamber having a function of the original temperature control of the miso placed in storage containers each Niso respectively vessel in each storing space With
Each container is provided with adjusting means for adjusting the original temperature of the miso put therein, power supply means for supplying power to the adjusting means, and temperature detecting means for detecting the original temperature of the miso,
For each said container, set the fermentation conditions consisting of fermentation time and fermentation temperature by the original type and amount of miso put in the container,
In the fermentation chamber, for each container in each storage space, while measuring the fermentation time, based on the set fermentation temperature, the original temperature of the miso detected by the temperature detection means, through the power supply means. And control the power supply to the adjustment means to control the original temperature of the miso, perform the original fermentation of the miso, and produce the miso,
It is controlled at a temperature lower than the temperature of the fermentation chamber, and includes a cooling chamber that cools the container and lowers the original temperature of miso stored in the container,
In the fermentation chamber, before the fermentation time being measured reaches the set fermentation time, the original temperature of the miso detected by the temperature detecting means rises to a predetermined temperature or more from the set fermentation temperature. Then, the container is moved to the cooling chamber, and when the temperature detected by the temperature detecting means in the cooling chamber is lowered to the set fermentation temperature, or when the predetermined temperature is lowered from the temperature at the time of storage, Re-stocked into the fermentation chamber . When the original temperature of the miso detected by the temperature detection means rises above the set fermentation temperature to a predetermined temperature or higher, stop the measurement of the fermentation time, and restart the measurement of the fermentation time when re-entry, The production equipment for miso according to claim 1 , wherein the fermentation is terminated when the set fermentation time is reached. It has a plurality of storage spaces for storing containers for storing miso ingredients, and has a fermentation chamber having a function of performing temperature control of the original miso contained in each container for each container stored in each storage space,
Each container is provided with adjusting means for adjusting the original temperature of the miso put therein, power supply means for supplying power to the adjusting means, and temperature detecting means for detecting the original temperature of the miso,
For each said container, set the fermentation conditions consisting of fermentation time and fermentation temperature by the original type and amount of miso put in the container,
In the fermentation chamber, for each container in each storage space, while measuring the fermentation time, based on the set fermentation temperature, the original temperature of the miso detected by the temperature detection means, through the power supply means. And control the power supply to the adjustment means to control the original temperature of the miso, perform the original fermentation of the miso, and produce the miso,
A cooling chamber that is controlled at a temperature lower than the temperature of the fermentation chamber, cools the container, and lowers the original temperature of the miso stored in the container;
A waiting room maintained at a temperature lower than the temperature of the fermentation chamber so that the fermentation does not proceed.
With
In the fermentation chamber, before the fermentation time being measured reaches the set fermentation time, the original temperature of the miso detected by the temperature detecting means rises to a predetermined temperature or more from the set fermentation temperature. Then, this container is moved to the cooling chamber,
In the fermentation chamber, when the measured fermentation time becomes the set fermentation time, the fermentation is terminated, and the container in which the fermentation is completed is stored in the standby storage.
Miso manufacturing equipment characterized by In the fermentation chamber, primary fermentation is performed under a certain fermentation condition in a large-capacity container, and after completion of the primary fermentation, the source of miso in the large-capacity container is divided into a plurality of small-capacity containers. Perform secondary fermentation individually by changing the fermentation conditions for each container.
The facility for producing miso according to any one of claims 1 to 3, wherein:

Images