JP6837318B2 - Malt production method and malt production equipment - Google Patents

Description

The present invention relates to a method for producing malt having a roasting step, and a malt producing apparatus used for the method.

As disclosed in Patent Document 1, malt as a main raw material for beer, low-malt beer and the like is generally produced through a malting step, a germination step, a roasting step and a rooting step.

In the barley step, barley seeds are immersed in water, and in the germination step, oxygen is supplied to the seeds after soaking by blowing and stirring at an appropriate temperature, and the seeds germinate, so that the seeds are contained in the seeds. The saccharifying enzyme is activated. In the roasting step, the seeds after germination, that is, the germinated barley, are heated and dried by being exposed to hot air. As a result, the water content of the malt is reduced to improve the storability, the growth of the roots and buds of germinated barley and the enzymatic reaction in the seeds are stopped, and the color and aroma peculiar to the malt are generated. .. In the root removal step, the roots are removed from the germinated barley after roasting.

In the specification of the present application, "germinated barley" refers to barley seeds having roots after undergoing a soaking step and a germination step. Further, "malt" refers to barley seeds that have undergone a roasting step and a rooting step, and have been dried and have no roots.

In a wheat mill, different equipment is usually used for each process. For example, the soaking process is performed in a soaking tank, the germination process is performed in the germination room, the roasting process is performed in the roasting room (kiln), and the rooting step is performed on the germinated barley carried out from the roasting room. On the other hand, it is performed using a root removal device. The malt obtained through these steps is stored in a malt silo until it is shipped from the malt mill.

By the way, in the roasting step, hot air may be supplied from the lower side of the floor portion to the wheat layer composed of aggregates of germinated barley formed on the floor portion of the roasting chamber. In this case, a plurality of ventilation holes are provided in the floor portion, and the germinated barley is dried or roasted by hot air sent from the lower side of the floor portion through the ventilation holes into the roasting chamber. The sprouted barley that has been roasted is carried out from a predetermined discharge section provided in the roasting chamber. The discharge portion is provided, for example, in the central portion of the floor portion so as to be openable and closable.

A screw conveyor may be used as a transport device for transporting germinated barley in the roasting chamber to the discharge section. This screw conveyor is arranged along the surface layer portion of the wheat layer in a posture extending in the horizontal direction. By rotating the screw conveyor arranged in this way by a motor, the germinated barley constituting the surface layer portion of the wheat layer is conveyed to one end side of the screw conveyor and falls from one end of the screw conveyor to be discharged. Guided to. The screw conveyor carries the germinated barley while constantly moving along the surface layer of the germinated barley. As a result, the wheat layer in the roasting chamber is gradually scraped off from the upper surface side thereof, and the scraped germinated barley is sequentially discharged from the roasting chamber.

Japanese Unexamined Patent Publication No. 2015-156815

When the roasting step as described above is performed, the wheat layer in the roasting chamber that receives hot air from the floor surface side during roasting is more likely to be heated and dried as it is closer to the floor surface. Therefore, the quality of germinated barley (chromaticity, enzyme activity, etc.) at the end of roasting tends to vary depending on the vertical position in the wheat layer. For example, the closer the germinated barley is to the lower surface of the wheat layer, the higher the chromaticity and the lower the enzyme activity.

Further, when the germinated barley after the completion of roasting is carried out in order from the upper surface side of the wheat layer by the screw conveyor as described above, the germinated barley having low color and high enzyme activity is carried out in order, and the rooting step is sequentially performed. After that, it is stored in a malt silo. Therefore, unless some measures are taken regarding stirring or mixing of germinated barley or malt, the quality of malt tends to vary depending on the vertical position in the malt layer in the malt silo, and inhomogeneous malt may be shipped. ..

Due to such circumstances, a so-called two-bed type roasting facility having two roasting chambers may be conventionally used. In this case, the germinated barley that has been roasted in the first roasting chamber is carried out in order from the upper surface side of the wheat layer, and is sequentially supplied to the second roasting chamber, and then in the second stage. Is roasted.

According to such a two-bed type roasting facility, the germinated barley located on the upper surface side in the wheat layer in the first roasting chamber is on the lower surface side in the wheat layer in the second roasting chamber. Will be located. Therefore, the germinated barley, which has a relatively low chromaticity and a relatively high enzyme activity at the end of roasting in the first roasting chamber, has a higher chromaticity due to roasting in the second roasting chamber. It is easy, and the enzyme activity is more likely to decrease. In this way, as a result of offsetting the variation in alteration due to the first stage of roasting and the variation in alteration due to the second stage of roasting, the variation in the quality of germinated barley is reduced at the end of the roasting process. can do.

However, even when a two-bed type roasting facility is used, for example, depending on the type of malt to be produced, the conditions for roasting (hot air) are the conditions for the first step and the second step. Humidity and temperature, etc.) may be completely different. For example, in the case of producing dark-colored malt, in the first roasting chamber, heating is performed exclusively by hot air with high humidity, and substantial drying or roasting is the second roasting. May be done by roasting in the room.

In such a case, since the mode of alteration due to the first stage of roasting and the mode of alteration due to the second stage of roasting are different, there is a possibility that the variation in alteration at each stage cannot be effectively offset. There is. Therefore, even if a two-bed type roasting facility is used, it may not be possible to effectively reduce the variation in the quality of germinated barley.

Therefore, in order to effectively realize the homogenization of malt even in such a case, the germinated barley is agitated and roasted in the roasting step, or the germinated barley is agitated after the roasting is completed. It is conceivable to carry it out of the roasting room or add a mixing step to mix germinated barley or malt obtained through separate roasting steps. For this reason, the current situation is that the equipment cost increases and the maintainability decreases.

For example, in order to effectively stir the germinated barley during the roasting process, it is difficult to stir or mix the germinated barley because the roots extending from the seeds are entangled with each other. It is necessary to stir while loosening the barley layer by repeating the operation of lifting from the top. In order to perform such stirring, for example, a stirring device including a plurality of screw conveyors extending in the vertical direction is required, which increases the cost of the roasting equipment and requires maintenance of the stirring device. ..

In addition, in order to agitate the wheat layer when it is carried out from the roasting room, the floor of the roasting room has a double door structure, and the floor is opened downward after the roasting process is completed to open the wheat layer. It is conceivable to drop the wheat layer in a V-shaped cross section and carry it out while stirring the entire wheat layer, but construction of a roasting chamber having such an openable floor structure is costly. At the same time, the maintainability deteriorates as the floor structure becomes complicated.

Furthermore, as a specific embodiment of the mixing step of mixing germinated barley or malt obtained through separate roasting steps, a plurality of mixing silos are added to the malt supply route to the malt silo for storage. After the sprouted barley or malt that has undergone the roasting process is temporarily stored in a plurality of mixing silos, the sprouted barley or malt carried out from the plurality of mixing silos is mixed with each other to form a malt silo. It is conceivable to supply to. However, in this case, adding a plurality of mixing silos increases the equipment cost and requires maintenance of the mixing silos.

Therefore, an object of the present invention is to homogenize malt while suppressing an increase in equipment cost and a decrease in maintainability in a method and apparatus for producing malt whose quality may vary during roasting.

The present invention
A wheat layer forming step of forming a wheat layer composed of aggregates of germinated barley on the floor of the roasting chamber,
A roasting step of roasting the germinated barley with hot air supplied from the floor side to the wheat layer, and
A method for producing malt, comprising: after the roasting step, a carry-out step of carrying out the germinated barley from the roasting chamber while moving the screw conveyor horizontally along the floor surface.
In the unloading step , the screw conveyor is moved in the horizontal direction in a state where a valley portion having a front surface layer portion on the front side in the moving direction of the screw conveyor and a rear surface layer portion on the rear side in the moving direction of the screw conveyor is formed. A method for producing malt, which comprises mixing the germinated barley in the malt surface layer portion and the malt bottom layer portion of the malt layer and transporting the sprouted barley to the discharge portion while breaking the inclined surface of the front surface layer portion. I will provide a.

In addition, the present invention
The floor that supports the wheat layer consisting of aggregates of germinated barley,
A roasting device that supplies hot air from the floor side to the barley layer to roast the germinated barley.
A screw conveyor that conveys the germinated barley to a predetermined discharge section,
A moving mechanism that moves the screw conveyor in the horizontal direction,
The screw conveyor is moved in the horizontal direction in a state where a valley portion having a front surface layer portion on the front side in the moving direction of the screw conveyor and a rear surface layer portion on the rear side in the moving direction of the screw conveyor is formed. A malt characterized by comprising a control unit for mixing the germinated barley in the malt surface layer portion of the malt layer and the germinated barley in the malt bottom layer portion and transporting the germinated barley to the discharge portion while breaking the inclined surface of the front surface layer portion. Provide manufacturing equipment.

According to the present invention, when the germinated barley is carried out after roasting, the bottom layer and the surface layer of the barley layer are destroyed by a screw conveyor that is moved toward the bottom layer of the barley layer along the floor surface of the roasting chamber. While doing so, the germinated barley on the floor is conveyed to a predetermined discharge section by a screw conveyor. As a result, the germinated barley located near the upper surface of the wheat layer at the time of roasting and the germinated barley located near the lower surface of the wheat layer are carried out from the roasting chamber while being mixed on the floor surface. Therefore, even when roasting is performed in which the quality varies depending on the vertical position in the wheat layer, the germinated barley can be homogenized after being carried out from the roasting chamber. A homogeneous malt can be obtained through a subsequent rooting step.

In addition, since the germinated barley is mixed using a screw conveyor for carrying out the germinated barley from the roasting room, a dedicated stirring device for stirring the barley layer may be provided in the roasting room, or the barley layer may be mixed. Since it is not necessary to provide a double-sided floor structure that stirs by folding it in half and carrying it out, it is possible to suppress an increase in the cost of the roasting equipment and a decrease in maintainability. Further, since it is not necessary to provide a dedicated mixing facility for mixing germinated barley or malt after being carried out from the roasting room in the wheat mill, it is possible to suppress an increase in equipment cost and a decrease in maintainability of the wheat mill. ..

It is an overall view schematically showing the malt production apparatus which concerns on embodiment of this invention. It is sectional drawing which looked at the inside of a roasting chamber and the germinated barley replacement device from the side. FIG. 2 is a cross-sectional view taken along line AA of FIG. 2 as viewed from above the inside of the roasting chamber and the germinated barley replacement device. It is a control system diagram related to the operation of the germinated barley replacement device. It is a time chart which shows the flow of the germination barley unloading operation which concerns on a comparative example. It is a figure for demonstrating the operation of carrying out germinated barley which concerns on a comparative example. It is a time chart which shows the flow of the germination barley carry-out operation which concerns on Example. It is a figure for demonstrating the flow of the 1st process of the germination barley carry-out operation which concerns on Example. It is a figure for demonstrating the 2nd process performed following the 1st process. It is a graph which shows the variation of the malt chromaticity in an Example and a comparative example. It is a figure for demonstrating the 1st process of the germination barley unloading operation in other embodiment of this invention.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

[overall structure]
As shown in FIG. 1, the malt producing apparatus 1 according to the present embodiment includes a malt tank 2, a germination chamber 4, a roasting facility 6, a germinated barley bottle 8, a root removal device 10, and a malt silo 12.

Although the malt tank 2, the germination chamber 4, the roasting equipment 6, the germinated barley bottle 8, the root removal device 10, and the malt silo 12 are shown one by one in FIG. 1, a plurality of each may be provided. Good. Further, the malt production apparatus 1 may further include an apparatus or equipment other than the apparatus or equipment 2, 4, 6, 8, 10, 12 shown in FIG.

In the method for producing malt using the malt production apparatus 1, malt is produced through at least a soaking step, a germination step, a roasting step, and a root removal step in this order.

In the barley step, the selected barley seeds are filled in the barley tank 2 and immersed in water in the barley tank 2. As a result, water is absorbed by the barley seeds.

The barley seeds that have completed the barley step are transferred from the barley tank 2 to the germination chamber 4, and the germination step is performed in the germination chamber 4. The germination chamber 4 includes a floor portion 5 having a plurality of vents. A barley layer made of barley seeds carried into the germination chamber 4 is formed on the floor 5.

In the germination step, air is supplied to the wheat layer on the floor 5 from the lower side of the floor 5 by a blower (not shown). Further, in parallel with the supply of air, the wheat layer is agitated using a stirrer (not shown). As the stirring device, for example, a plurality of screw conveyors extending in the vertical direction (vertical direction) are used, and these screw conveyors continuously lift the barley located at the bottom layer of the wheat layer from the bottom to the top. The barley layer is agitated by this or intermittently.

In the germination step, oxygen is supplied to the barley seeds by the above-mentioned ventilation and stirring to promote the germination of barley. The germination process is carried out continuously for several days, resulting in the formation of germinated barley, i.e. germinated barley.

The germinated barley that has completed the germination step is transferred from the germination chamber 4 to the roasting facility 6, and the roasting step is performed in the roasting facility 6. As the roasting equipment 6, for example, a two-bed type roasting equipment having a first roasting chamber (first kiln) 21 and a second roasting chamber (second kiln) 22 is used, whereby 2 A stage of roasting takes place.

In the roasting equipment 6, the first roasting chamber 21 and the second roasting chamber 22 are provided side by side so that the second roasting chamber 22 is located below the first roasting chamber 21. .. Each floor portion 23 of the first roasting chamber 21 and the second roasting chamber 22 is provided with a plurality of ventilation holes 36 (see FIGS. 6 and 9) that penetrate the floor portion 23 in the vertical direction. A first underfloor space 24 is provided below the floor portion 23 of the first roasting chamber 21, and a second underfloor space 25 is provided below the floor portion 23 of the second roasting chamber 22.

The germinated barley transported from the germination chamber 4 is supplied to the first roasting chamber 21 from above, whereby the wheat layer 90 composed of an aggregate of germinated barley is placed on the floor portion 23 of the first roasting chamber 21. Is formed. The wheat layer 90 formed in the first roasting chamber 21 is roasted in the first stage.

Germinated barley that has been roasted in the first stage in the first roasting chamber 21 is supplied to the second roasting chamber 22 from above via the first underfloor space 24, whereby the second roasting is performed. A barley layer 90 is formed on the floor portion 23 of the drying chamber 22. The wheat layer 90 formed in the second roasting chamber 22 is roasted in the second stage.

The roasting equipment 6 further includes a first blower 26 and a second blower 27 as roasting devices for roasting germinated barley by supplying hot air to the wheat layer 90 from the floor portion 23 side. The first blower 26 is used for the first stage roasting in the first roasting chamber 21, and the second blower 27 is used for the second stage roasting in the second roasting chamber 22.

The first blower 26 takes in high-temperature air heated by passing through an air heating device (not shown) and sends hot air to the first underfloor space 24. This hot air is supplied from the first underfloor space 24 to the wheat layer 90 of the first roasting chamber 21 via the ventilation holes 36 (see FIGS. 6 and 9) of the floor portion 23 above the first underfloor space 24, whereby the hot air is supplied to the wheat layer 90 of the first roasting chamber 21. Roasting is performed in the first roasting chamber 21.

The second blower 27 takes in high-temperature air heated by passing through an air heating device (not shown) and sends hot air to the second underfloor space 25. This hot air is supplied from the second underfloor space 25 to the wheat layer 90 of the second roasting chamber 22 via the ventilation holes 36 (see FIGS. 6 and 9) of the floor portion 23 above the second underfloor space 25, whereby the hot air is supplied to the wheat layer 90 of the second roasting chamber 22. Roasting is performed in the second roasting chamber 22.

It is preferable that the roasting in the first roasting chamber 21 and the roasting in the second roasting chamber 22 are performed in parallel. In this case, by introducing the high-temperature air used for roasting in the second roasting chamber 22 into the first blower 26, the exhaust heat generated by the roasting in the second roasting chamber 22 is first. It can be used for roasting in the roasting chamber 21.

Further, the air introduced into the first blower 26 and the second blower 27 is preferably heated in the heat exchanger 20 by the high temperature air used for roasting in the first roasting chamber 21. As a result, the exhaust heat generated by roasting in the first roasting chamber 21 is recovered and reused for roasting in the first roasting chamber 21 and the second roasting chamber 22, thereby improving the thermal efficiency. Can be planned.

When the germinated barley is heated and dried by the roasting step, the enzymatic reaction of the germinated barley is stopped, the storability of the malt is improved by reducing the water content, and the color and aroma peculiar to the malt are produced.

When producing light-colored malt, usually, the reduction of the water content of the germinated barley is mainly carried out by the roasting in the first roasting chamber 21, and the generation of the color and aroma peculiar to the malt is mainly carried out in the first roasting chamber 21. Roasting and roasting in the second roasting chamber 22 are responsible. On the other hand, in the case of producing dark-colored malt, the water content of germinated barley is hardly reduced by roasting in the first roasting chamber 21, and the decomposition reaction of starch and protein by an enzyme is carried out by raising the temperature of germinated barley. Promotes and produces exclusively color and scent precursors. Subsequent roasting in the second roasting chamber 22 is responsible for reducing the water content and producing the color and aroma peculiar to malt.

The air volume and temperature of the hot air supplied to the first roasting chamber 21 and the second roasting chamber 22 are appropriately set according to the type of malt to be produced and the like, and accordingly, the first blower 26 and the second blower Each of the 27 outputs is determined.

After completing the two-step roasting in the roasting step, the germinated barley carried out from the second roasting chamber 22 is temporarily stored in the germinated barley bottle 8. After that, when the germinated barley is carried out from the germinated barley bottle 8, the root removal step is performed. In the rooting step, for example, a screw-type rooting device 10 is used to remove the roots that have grown from the seeds, whereby malt is obtained.

The malt that has completed the root removal step is carefully selected and then carried into the malt silo 12. The malt is then stored in the malt silo 12 until it is shipped from the malt mill.

[Roasting room]
The configuration of the second roasting chamber 22 of the roasting equipment 6 will be described with reference to FIGS. 2 and 3. Although the second roasting chamber 22 will be described here, the configuration of the first roasting chamber 21 is basically the same as that of the second roasting chamber 22.

FIG. 2 is a cross-sectional view of the inside of the second roasting chamber 22 of the roasting equipment 6 as viewed from the side, and FIG. 3 is A-A of FIG. 2 when the inside of the second roasting chamber 22 is viewed from above. It is a cross-sectional view of line A.

As shown in FIGS. 2 and 3, the second roasting chamber 22 includes the floor portion 23, the peripheral wall portion 28, and the ceiling portion 29. The peripheral wall portion 28 of the second roasting chamber 22 has a cylindrical shape, for example, and the floor portion 23 and the ceiling portion 29 have a circular shape accordingly. As described above, the second roasting chamber 22 is formed in a cylindrical shape as a whole, but the overall shape of the second roasting chamber 22 may be various shapes other than the cylindrical shape, for example, a rectangular parallelepiped shape. It may be.

In FIGS. 2 and 3, reference numeral X indicates a radial direction of the peripheral wall portion 28, reference numeral Y indicates a circumferential direction of the peripheral wall portion 28, and reference numeral Z indicates a vertical direction (vertical direction) (height direction of the peripheral wall portion 28). , In the following description, these directions are also simply referred to as "diametrical direction X", "circumferential direction Y", and "vertical direction Z".

As shown in FIG. 2, the ceiling portion 29 is provided so as to vertically partition between the first underfloor space 24 and the second roasting chamber 22. For example, a circular through hole 30 is provided in the central portion of the ceiling portion 29.

The floor portion 23 shown in FIG. 3 is provided so as to vertically partition the second roasting chamber 22 and the second underfloor space 25 (see FIG. 1). The second roasting chamber 22 and the second underfloor space 25 (see FIG. 1) are communicated with each other through the above-mentioned ventilation holes 36 (see FIGS. 6 and 9) provided in the floor portion 23.

For example, a quadrangular discharge port 32 is provided in the central portion of the floor portion 23. The discharge port 32 is provided so as to penetrate the floor portion 23 in the vertical direction Z. The floor portion 23 is provided with a lid portion 33 that closes the discharge port 32 so as to be openable and closable. The lid 33 is, for example, a slide opening / closing type. The upper surface of the floor portion 23 is a floor surface 34 that supports the wheat layer 90 (see FIGS. 6 and 9). The floor surface 34 is a flat surface and is arranged along a horizontal plane.

As shown in FIGS. 2 and 3, the peripheral wall portion 28 is provided with a rail 38 extending in the circumferential direction Y along the inner peripheral surface of the peripheral wall portion 28. The rail 38 is provided at a constant height over the entire circumference of the peripheral wall portion 28. As shown in FIG. 2, the rail 38 is formed in a groove shape that opens toward the inside of the peripheral wall portion 28 in the radial direction X.

[Germinated barley replacement device]
As shown in FIGS. 2 and 3, a germinated barley replacement device 40 used for carrying in and out of germinated barley in the second roasting chamber 22 is installed in the second roasting chamber 22. Although the configuration of the germinated barley replacement device 40 provided in the second roasting chamber 22 will be described here, a similar germinated barley replacement device is also provided in the first roasting chamber 21 (see FIG. 1). You may.

The germinated barley replacement device 40 includes a transport device 50 for transporting germinated barley in the second roasting chamber 22, and a moving mechanism 60 for appropriately moving the transport device 50.

The transfer device 50 includes a screw conveyor 52 having an axial center extending in the horizontal direction, a transfer motor 54 that rotationally drives the screw conveyor 52 around the axis, and a support 56 that supports the screw conveyor 52 and the transfer motor 54. I have.

The screw conveyor 52 is arranged above the floor surface 34 along the horizontal direction. One end of the screw conveyor 52 in the length direction is arranged above the discharge port 32, and the other end of the screw conveyor 52 in the length direction is arranged above the peripheral edge of the floor surface 34. The screw conveyor 52 is rotationally driven around its axis to convey germinated barley along the length direction of the screw conveyor 52.

The transfer motor 54 is configured to be capable of forward and reverse rotation, whereby the rotation direction of the screw conveyor 52 can be switched. When the rotation direction of the screw conveyor 52 is reversed, the transport direction of germinated barley by the screw conveyor 52 is switched in the opposite direction.

The support 56 includes a first support portion 57 that supports one end of the screw conveyor 52 in the length direction, and a second support portion 58 that supports the other end of the screw conveyor 52 in the length direction. The support 56 further includes a side wall portion 59 arranged adjacent to the side of the screw conveyor 52. The side wall portion 59 is a long wall portion extending in the length direction of the screw conveyor 52, and connects the first support portion 57 and the second support portion 58.

The moving mechanism 60 includes a swivel shaft portion 62 arranged so as to extend in the vertical direction Z. The axis of the swivel shaft portion 62 is arranged along a direction perpendicular to the floor surface 34. The position of the axis of the swivel shaft portion 62 as viewed from the vertical direction Z coincides with the center of the floor surface 34. The swivel shaft portion 62 includes a first shaft member 63 and a second shaft member 64.

The first shaft member 63 is a cylindrical member that penetrates the ceiling portion 29 and extends in the vertical direction Z. The first shaft member 63 is inserted through a through hole 30 of the ceiling portion 29, and is rotatably supported by a peripheral portion of the through hole 30 via a bearing 61. The second shaft member 64 is, for example, a square tubular member arranged so as to extend in the vertical direction Z in the second roasting chamber 22. The upper end of the second shaft member 64 is connected to the lower end of the first shaft member 63. The internal space of the second shaft member 64 is communicated with the internal space of the first shaft member 63.

For example, a funnel-shaped receiving portion 42 is provided at the upper end portion of the first shaft member 63. The receiving portion 42 is arranged below the discharge portion (not shown) of the first roasting chamber 21 in the first underfloor space 24. The shape of the receiving portion 42 is, for example, an inverted truncated cone shape that is open upward. The bottom of the receiving portion 42 is provided with a lower end opening (not shown) that communicates with the internal space of the first shaft member 63.

As a result, the germinated barley discharged from the first roasting chamber 21 and dropped into the first underfloor space 24 is received by the receiving portion 42 and then further freely dropped from the lower end opening of the receiving portion 42, so that the first barley is first. It is guided to the internal space of the second shaft member 64 via the internal space of the shaft member 63.

A supply port 44 penetrating the peripheral wall of the second shaft member 64 is provided. As a result, the germinated barley guided from the receiving portion 42 to the internal space of the second shaft member 64 is discharged from the supply port 44 to the outside of the second shaft member 64 and supplied to the internal space of the second roasting chamber 22. Will be done.

Further, the second shaft member 64 is attached with a guide member 46 that guides the germinated barley carried into the second roasting chamber 22 from the supply port 44 to a predetermined position. The guide member 46 is provided so as to be inclined like a slide. The upper end of the guide member 46 is connected to the second shaft member 64 so as to be able to receive the germinated barley that is discharged from the supply port 44 and falls. The lower end of the guide member 46 is a free end, and is arranged above the screw conveyor 52 of the transport device 50.

As a result, the germinated barley carried into the second roasting chamber 22 from the supply port 44 slides down along the guide member 46, falls from the lower end of the guide member 46, and is supplied to the screw conveyor 52.

The moving mechanism 60 has a first arm portion 66 extending radially X outside from the lower end portion of the swivel shaft portion 62, and a first arm portion 66 extending radially X outside from the lower end portion of the swivel shaft portion 62 toward the side opposite to the first arm portion 66. It is further provided with a second arm portion 67 extending to. The first arm portion 66 is formed longer than the second arm portion 67. The first arm portion 66 and the second arm portion 67 are arranged above the transfer device 50 so as to extend in the horizontal direction (see FIG. 2). The first arm portion 66 and the second arm portion 67 are arranged on the same straight line in a plan view (see FIG. 3).

A protruding portion 68 projecting upward is provided at the tip of the first arm portion 66. The protrusion 68 is provided with a support wheel 70 that is rotatable around an axis extending in the radial direction X. The support wheel 70 is mounted on the upper surface of the rail 38. As a result, the tip end portion of the first arm portion 66 is supported by the rail 38 via the support wheel 70. The base end portion of the first arm portion 66 is supported by the ceiling portion 29 via the swivel shaft portion 62 and the bearing 61.

Further, at the tip of the first arm portion 66, a drive wheel 72 that can rotate around an axis extending in the vertical direction Z and a swivel motor 74 that rotationally drives the drive wheel 72 are provided. The drive wheels 72 are engaged with the rail 38 so that they can roll along the rail 38. The swivel motor 74 is supported by the protrusion 68. When the drive wheel 72 rotationally driven by the swivel motor 74 rolls along the rail 38, the entire moving mechanism 60 including the first arm portion 66 and the second arm portion 67 swivels around the axis of the swivel shaft portion 62. To do.

The moving mechanism 60 further includes a pair of support units 76, 77 that support the transport device 50. One support unit 76 is provided at a position on the first arm portion 66 on the tip end side of the central portion in the length direction, and the other support unit 77 is provided on the second arm portion 67.

Each of the support units 76 and 77 is provided so as to project downward from the first arm portion 66 and the second arm portion 67. The lower ends of the support units 76 and 77 are connected to the support 56 of the transfer device 50. As a result, the moving mechanism 60 suspends and supports the transport device 50 via the pair of support units 76 and 77.

Each of the support units 76 and 77 has an elevating mechanism 78 including, for example, a winch. When the elevating mechanism 78 is driven by the elevating actuator 80 (see FIG. 4), the transport device 50 is moved in the vertical direction Z.

Further, when the moving mechanism 60 is swiveled by the drive of the swivel motor 74 as described above, the transport device 50 supported by the moving mechanism 60 also swivels and moves in the circumferential direction Y together with the moving mechanism 60. That is, the transport device 50 can be moved in the circumferential direction Y and the vertical direction Z by the moving mechanism 60.

In the transport device 50 supported by the moving mechanism 60 as described above, the screw conveyor 52 is arranged along the radial direction X. As a result, the screw conveyor 52 can convey the germinated barley along the direction from the inside to the outside in the radial direction X or the direction from the outside to the inside in the radial direction X according to the rotation direction by the transfer motor 54. It has become.

In the present embodiment, the screw conveyor 52 of the transport device 50 functions as a loader that transports the germinated barley carried in so as to spread outward in the radial direction X when the germinated barley is carried in, and discharges the germinated barley when the germinated barley is carried out. It functions as an unloader that conveys inward X in the radial direction toward 32.

However, in the present invention, the screw conveyor 52 may be provided as an unloader dedicated to carrying out. In this case, in addition to the screw conveyor 52 described above, a loader dedicated to carrying in may be provided, or a loader for carrying in may be omitted.

[Control system]
As shown in FIG. 4, various operations of the germinated barley replacement device 40 (see FIGS. 2 and 3) are controlled by the control device 100. The control device 100 is a control unit 102 that controls each operation of the transfer motor 54, the swivel motor 74, and the elevating actuator 80 in the germination barley replacement device 40, and a storage unit that stores various information necessary for control by the control unit 102. It is equipped with 104.

The control unit 102 outputs a control signal to the transfer motor 54, the swivel motor 74, and the elevating actuator 80 based on a program stored in advance in the storage unit 106. As a result, the movement of the transport device 50 in the vertical direction Z and the circumferential direction Y by the moving mechanism 60 and the transport operation of the germinated barley by the transport device 50 are controlled.

Note that the control unit 102 may be input with detection signals from various sensors that detect various information necessary for control by the control unit 102, and control based on the detection signals may be performed. May be good.

[Operation to bring germinated barley into the roasting room]
During the operation of carrying the germinated barley into the second roasting chamber 22 shown in FIGS. 2 and 3, the operation of the germinated barley replacement device 40 is controlled by the control device 100 as follows.

When the loading of germinated barley into the second roasting chamber 22 is started, the elevating actuator is arranged so that the transport device 50 is arranged in advance at a height position along the floor surface 34 (see FIGS. 6 and 9). 80 is controlled.

When the germinated barley is charged into the second roasting chamber 22 from the above-mentioned supply port 44, the swivel motor 74 swivels the moving mechanism 60 and the transporting device 50 in the circumferential direction Y at a predetermined speed. Is controlled, and the transfer motor 54 is controlled so that the carried-in germinated barley is conveyed outward in the radial direction X by the transfer device 50.

The guide member 46 that receives the germinated barley supplied from the supply port 44 drops and supplies the germinated barley toward the screw conveyor 52 while rotating in the circumferential direction Y together with the moving mechanism 60 and the transport device 50, and the screw conveyor 52 , The supplied germinated barley is conveyed so as to spread from the inside to the outside in the radial direction X. As a result, on the floor surface 34, the wheat layer 90 (see FIGS. 6, 8 and 9) spreads from one side to the other side in the circumferential direction Y and from the inside to the outside in the radial direction X. It is formed.

When the thickness of the wheat layer 90 increases as the above operation is continued, the elevating actuator 80 appropriately controls the transfer device 50 so as to rise to a height position along the upper surface of the wheat layer 90. Will be done. As a result, the operation of spreading the germinated barley in the circumferential direction Y and the radial direction X can be continuously performed by the transport device 50.

As described above, while gradually raising the transport device 50 according to the thickness of the wheat layer 90, the swirling operation of the moving mechanism 60 and the transport device 50 and the transport operation of germinated barley by the transport device 50 are continued. By doing so, the barley layer 90 having a uniform thickness can be formed.

After the wheat layer forming step of forming the wheat layer 90 on the floor surface 34 is completed as described above, the roasting step described above is performed. When the roasting step is completed, the germinated barley replacement device 40 performs the germinated barley unloading operation described below as the unloading step.

[Operation to carry out germinated barley from the roasting room]
The operation of carrying out the germinated barley from the second roasting chamber 22 will be described with reference to Comparative Examples and Examples. In both the comparative example and the embodiment, the operation of carrying out the germinated barley is performed in a state where the discharge port 32 of the floor portion 23 is open.

[Comparison example]
First, the germinated barley unloading operation according to a comparative example that has been generally performed conventionally will be described with reference to the time chart of FIG. 5 and the schematic diagram of FIG.

6 (a) to 6 (d) are schematic cross-sectional views of the transport device 50 and the wheat layer 90 as viewed from one side in the length direction of the screw conveyor 52.

In the germinated barley unloading operation according to the comparative example, first, the operation of the transport motor 54 is started at time t1 shown in FIG. 5, and the screw conveyor 52 is rotationally driven in the direction of transporting the germinated barley inward in the radial direction. However, from time t1 to time t2, the elevating actuator 80 is operated, and the elevating mechanism 78 lowers the conveyor 50.

As a result, as shown in FIG. 6A, the screw conveyor 52 of the transport device 50 descends to a height at which it is immersed in the surface layer portion 91 of the wheat layer 90, and the germinated barley located on the surface layer portion 91 of the wheat layer 90 is released. It is conveyed inward X in the radial direction by the screw conveyor 52 and guided to the discharge port 32.

Further, at the time t2 shown in FIG. 5, when the operation of the swivel motor 74 is started, the transport device 50 swivels and moves the surface layer portion 91 along the surface layer portion 91 of the barley layer 90 in the circumferential direction Y. The germinated barley is transported toward the discharge port 32 so as to be scraped off.

At time t3 shown in FIG. 5, when the transport device 50 completes the turning movement for one round and returns to the Y position in the first circumferential direction, the height of the upper surface of the wheat layer 90 is set over the entire circumference before the start of carrying out. It is in a state of being lower than that of. In this state, while continuing the operation of the transfer motor 54 and the swivel motor 74, the elevating actuator 80 is operated from time t3 to time t4 to lower the transfer device 50 by a predetermined amount. As a result, the transport device 50 transports the germinated barley toward the discharge port 32 so as to scrape off the surface layer portion 91 of the wheat layer 90 in the swirling movement of the second lap as well as the first lap.

From the third lap onward, the same germinating barley unloading operation is continued while the transport device 50 is appropriately lowered according to the decrease in the height of the upper surface of the wheat layer 90. As a result, as shown in FIGS. 6 (b), 6 (c) and 6 (d), the germinated barley is sequentially carried out while the wheat layer 90 is gradually scraped off from the upper surface side thereof. The transfer device 50 is swiveled for about 10 laps in total, and finally, almost all the germinated barley is carried out from the second roasting chamber 22.

However, according to the operation of carrying out the germinated barley in the above comparative example, the germinated barley in the second roasting chamber 22 is carried out in order from the upper surface side of the wheat layer 90, so that it is near the upper surface of the wheat layer 90 during roasting. If the quality such as chromaticity and enzyme activity is different between the germinated barley located in the barley and the germinated barley located near the lower surface of the wheat layer 90, the germinated barley carried out at the beginning and the germinated barley at the final stage There is a problem that the difference in quality that occurs with the germinated barley that has been carried out becomes large.

[Example]
On the other hand, the germinated barley unloading operation according to the embodiment is performed as follows, which enables unloading in which the variation in quality can be reduced.

The germinated barley unloading operation according to the embodiment will be described with reference to the time chart of FIG. 7 and the schematic views of FIGS. 8 and 9.

8 (a) to 8 (f) and 9 are schematic cross-sectional views of the transport device 50 and the wheat layer 90 as viewed from one side in the length direction of the screw conveyor 52.

In the malt unloading operation according to the embodiment, first, from time t11 to time t16 shown in FIG. 7, an inclined surface 95a (see FIG. 9) is formed on the surface of the wheat layer 90 to form a lower end portion of the inclined surface 95a. The first process is performed in which the transfer device 50 is arranged at a transfer position where the malt to be transferred can be transferred.

In the first process, the transfer motor 54 is started to operate at the time t11 shown in FIG. 7, and the screw conveyor 52 is rotationally driven in the direction of conveying the malt in the radial direction X inward, from the time t11 to the time t16. By intermittently operating the elevating actuator 80, the elevating mechanism 78 intermittently lowers the transport device 50.

Specifically, first, the lifting actuator 80 is continuously operated from the time t11 to the time t12 shown in FIG. 7, and as shown in FIG. 8A, the screw conveyor 52 of the transport device 50 is made of wheat. It descends to a height at which it is immersed in the surface layer portion 91 of the layer 90. As a result, the malt located in the portion where the screw conveyor 52 is immersed is conveyed inward in the radial direction X by the screw conveyor 52 and guided to the discharge port 32.

At the time t12 shown in FIG. 7, when the operation of the elevating actuator 80 is stopped while the rotary drive of the screw conveyor 52 is continued, the swivel motor 74 is operated from the time t12 to the time t13 shown in FIG. As shown in FIG. 8B, the conveyor 50 swirls along the surface layer portion 91 of the wheat layer 90 in the circumferential direction Y by a predetermined amount. As a result, the malt is conveyed toward the discharge port 32 so that the surface layer portion 91 of the wheat layer 90 is partially scraped off.

At the time t13 shown in FIG. 7, when the operation of the swivel motor 74 is stopped while the rotary drive of the screw conveyor 52 is continued, the elevating actuator 80 is operated from the time t13 to the time t14 shown in FIG. As shown in FIG. 8C, the transport device 50 lowers the malt toward the discharge port 32 by a predetermined amount toward the lower surface side of the wheat layer 90 in the vertical direction Z. ..

At the time t14 shown in FIG. 7, when the operation of the elevating actuator 80 is stopped while the rotary drive of the screw conveyor 52 is continued, the swivel motor 74 is operated from the time t14 to the time t15 shown in FIG. As shown in FIG. 8D, the transport device 50 swirls in the wheat layer 90 in the circumferential direction Y by a predetermined amount while transporting the malt toward the discharge port 32.

After that, in the first process, while the malt is continuously transported toward the discharge port 32 by the transport device 50, the transport device 50 is lowered in the vertical direction Z (see FIG. 8E) and is transported in the circumferential direction Y. The turning movement of the device 50 (see FIG. 8 (f)) is alternately repeated.

As described above, in the first process, while the malt of the wheat layer 90 is transported to the discharge port 32 by the transport device 50, the transport device 50 alternately repeats horizontal movement and descent in the circumferential direction Y, and the transport device 50 transports the wheat layer 90. It is moved from the surface layer portion 91 of the above to the bottom layer portion 92 (see FIG. 9). By such a stepwise descent, the transport device 50 is finally lowered to a height position (lowest position) arranged along the floor surface 34.

As shown in FIG. 8 (f), when the first process is being carried out, a part of the wheat layer 90 is scraped off by the transfer of malt by the transfer device 50, so that a valley portion 94 is formed in the wheat layer 90. To. The valley portion 94 is formed so as to extend in the radial direction X (see FIGS. 2 and 3) along the transport device 50 (particularly, the side wall portion 59). As a result, the wheat layer 90 includes the front wheat layer portion 95 located on the front side in the traveling direction of the transport device 50 and the rear wheat layer portion 96 located on the rear side in the traveling direction with the valley portion 94 interposed therebetween. It is formed. Further, on the surface of the front wheat layer portion 95, an inclined surface 95a forming the valley portion 94 is formed.

In the first process, the swirling movement of the transport device 50 is performed toward the portion forming the lower end portion of the inclined surface 95a in the front wheat layer portion 95. As a result, the front wheat layer portion 95 is broken along the inclined surface 95a.

Further, in the first process, when the transport device 50 is lowered, the portion of the wheat layer 90 that constitutes the bottom of the valley portion 94 is scraped off so that the depth of the valley portion 94 is increased. The portion 95 is broken along the inclined surface 95a.

In this way, the swirling movement and descent of the transport device 50 in the first process causes a phenomenon in which malt falls avalanche (a phenomenon in which malt falls diagonally like an avalanche) on the inclined surface 95a of the front wheat layer portion 95. Will be done. The malt of the front wheat layer portion 95 broken by this is conveyed toward the discharge port 32 by the screw conveyor 52 while being mixed.

As described above, in the first process, the malt of the front malt layer portion 95 is avalanche-falled, and the transport device 50 is lowered toward the lower surface side of the wheat layer 90 while carrying out the malt that has fallen avalanche. It is possible to prevent a large amount of malt from accumulating on the upper side of the screw conveyor 52. Therefore, by reducing the load applied to the screw conveyor 52, it is possible to prevent the screw conveyor 52 from being hindered in rotational driving.

Further, in the first process, since the swirling movement (horizontal movement) and the descent of the transport device 50 are alternately repeated, the width of the valley portion 94 of the wheat layer 90 increases in the circumferential direction Y as the depth increases. It will be expanded. Therefore, the inclined surface 95a of the front wheat layer portion 95 is always maintained in a gentle state, which can prevent an excessive amount of malt from falling off on the inclined surface 95a. Therefore, the malt that has fallen avalanche can be quickly carried out by the screw conveyor 52.

At time t16 shown in FIG. 7, the first process is completed when the transport device 50 is lowered to a position along the floor surface 34. At this time, the screw conveyor 52 is arranged on the floor surface 34 with a slight gap. When the first process is completed, the second process is subsequently performed as follows.

As shown in FIG. 9, at the end of the first process, that is, at the start of the second process, the bottom of the valley portion 94 of the wheat layer 90 is arranged along the floor surface 34, and the screw of the conveyor 50 is arranged. The conveyor 52 is arranged at a transport position capable of transporting the malt forming the bottom layer portion 92 of the wheat layer 90, more specifically, the lower end portion of the inclined surface 95a in the front wheat layer portion 95.

In the second process, the screw conveyor 52 arranged on the floor surface 34 as described above is moved toward the bottom layer portion 92 of the barley layer 90, whereby the bottom layer portion 92 and the surface layer portion 91 of the barley layer 90 collapse. The sprouted barley that has collapsed is mixed and transported to the discharge port 32.

In order to realize such unloading of germinated barley, in the second process, the swivel motor 74 is operated in a state where the transport motor 54 is operated following the first process. The rotation direction of the swivel motor 74 at this time is the same as that in the first process.

As a result, the germinated barley forming the lower end of the inclined surface 95a of the front wheat layer portion 95 of the wheat layer 90 is radially X toward the discharge port 32 by the transport device 50 arranged on the floor surface 34 (FIG. 2). (See FIG. 3) In addition to being transported inward, the transfer device 50 is swiveled in the circumferential direction Y along the floor surface 34 toward the bottom layer portion 92 of the front barley layer portion 95 by the moving mechanism 60. The bottom layer 92 and the surface layer 91 of the front barley layer 95 are broken along the inclined surface 95a.

Due to the collapse of the front wheat layer portion 95, a part of the germinated barley constituting the front wheat layer portion 95 falls along the inclined surface 95a so as to be guided toward the screw conveyor 52. As a result, in the bottom layer portion 92 of the front wheat layer portion 95 where the screw conveyor 52 is located, the germinated barley that has fallen along the inclined surface 95a and the germinated barley are located in the bottom layer portion 92 even before the start of the operation of carrying out the germinated barley. While the germinated barley is mixed, it is conveyed toward the discharge port 32 by the screw conveyor 52.

In the second process, the position of the inclined surface 95a in the circumferential direction Y is displaced in the traveling direction of the transport device 50 as the front wheat layer portion 95 of the wheat layer 90 collapses. Along with this, the transport position located at the lower end of the inclined surface 95a is also displaced in the same manner.

Therefore, in the second process, the swirling movement of the transport device 50 by the moving mechanism 60 and the transport of germinated barley by the transport device 50 are performed by the above-mentioned control device 100 so that the transport device 50 moves following the transport position. Controlled by.

For this purpose, the germinated barley that has fallen avalanche along the inclined surface 95a as described above needs to be transported to the discharge port 32 without delay by the transport device 50. Therefore, the transportable amount of the sprouted barley by the transport device 50. The rotation speeds of the transport motor 54 and the swivel motor 74 are controlled so that the transport device 50 is swiveled and moved at a speed that matches the above.

As a result, in the second process, the state in which the transfer device 50 is arranged in the transfer position is always maintained, so that the operation of carrying out the germinated barley while breaking the front barley layer portion 95 can be continuously and appropriately realized.

The turning movement of the transfer device 50 in the second process is performed until the transfer device 50 makes one round and returns to the position at the start of the second process. As a result, almost all germinated barley is finally carried out from the second roasting chamber 22. When the first process and the second process are combined, the transfer device 50 is swiveled for a total of about one round.

According to the germinated barley unloading operation according to the above embodiment, the barley layer 90 is carried out while being broken in the second process, so that it is near the upper surface of the barley layer 90 at the end of the roasting process, that is, at the start of the unloading process. The sprouted barley that was located and the sprouted barley that was located near the lower surface of the wheat layer 90 are mixed and carried out from the second roasting chamber 22. Therefore, regarding the quality such as the color and enzyme activity of the germinated barley, the difference between the germinated barley located near the upper surface of the wheat layer 90 and the germinated barley located near the lower surface of the wheat layer 90 at the end of the roasting process. Even when the amount is large, the quality of the germinated barley carried out from the second roasting chamber 22 can be homogenized by carrying out the sprouted barley while being mixed, and finally, a homogeneous malt is obtained. be able to.

Further, since the above-mentioned mixing of the germinated barley can be performed by using the screw conveyor 52 conventionally used for carrying out the germinated barley from the roasting chamber, stirring for stirring the wheat layer 90 is performed. Since it is not necessary to add an apparatus to the second roasting chamber 22 or to provide a double-screw floor structure that stirs the barley layer 90 by folding it in half and carrying it out, the cost of the roasting equipment 6 is high. The increase can be suppressed and the decrease in maintainability can be avoided.

Further, since it is not necessary to provide a mixing facility for mixing germinated barley or malt after being carried out from the roasting facility 6, it is possible to suppress an increase in equipment cost and a decrease in maintainability of a wheat mill.

[Measurement of malt chromaticity]
In the malt factory equipped with the above-mentioned malt manufacturing apparatus 1 (see FIG. 1), as the unloading step performed after the roasting step, the germinated barley unloading operation according to the above-described embodiment and the germinated barley unloading operation according to the comparative example Was carried out, and the malt carried out from the roasting facility was collected by each carrying-out operation, and the color of the malt was measured.

In both Examples and Comparative Examples, wheat production, sampling, and chromaticity measurement were performed under the following conditions.

The roasting step was carried out using the above-mentioned two-bed type roasting facility 6 (see FIG. 1) under the condition of producing Munich malt, which is a kind of dark-colored malt. The above-mentioned germinated barley replacement device 40 was used for carrying in and out of the germinated barley in the first roasting chamber 21 and the second roasting chamber 22. For the examples, the germinated barley unloading operation of the above-mentioned examples was performed in each unloading step from the first roasting chamber 21 and the second roasting chamber 22, and for the comparative example, the first roasting chamber 21 and the first roasting chamber 21 and the first. 2 In each unloading step from the roasting chamber 22, the germinated barley unloading operation of the above-mentioned comparative example was performed.

The germinated barley carried out from the roasting equipment 6 was sampled in a plurality of times over time. At each sampling, congress wort was produced using the collected germinated barley, and the chromaticity of the congress wort was measured.

FIG. 10 shows the measurement results of chromaticity in Examples and Comparative Examples. In FIG. 10, reference numeral P indicates a transition in chromaticity with the progress of unloading from the roasting equipment 6 by the germinated barley unloading operation according to the embodiment, and reference numeral Q indicates chromaticity by the germinated barley unloading operation according to the comparative example. The transition of the chromaticity with the progress of carrying out from the equipment 6 is shown.

As shown by reference numeral Q in FIG. 10, the chromaticity in the comparative example was 5 to 68 ° EBC, and the standard deviation was 30.8. On the other hand, the chromaticity in the examples was 10 to 32 ° EBC, and the standard deviation was 5.3. As described above, in the examples, it was confirmed that the variation in chromaticity was reduced to about one sixth as compared with the comparative example.

Further, as shown by reference numeral Q in FIG. 10, in the comparative example, the earlier the germinated barley is carried out from the roasting facility 6, the lower the malt color saturation, and the later the germinated barley carried out, the higher the malt color saturation. I was able to confirm that there was a tendency. This is because, as a result of roasting in the second roasting chamber 22, the chromaticity of the germinated barley closer to the upper surface of the wheat layer 90 becomes lower, and the germinated barley closer to the upper surface of the wheat layer 90 is carried out in order. Is thought to be the cause.

On the other hand, as shown by reference numeral P in FIG. 10, it was confirmed that the chromaticity of the malt in the examples was slightly lower at the initial stage and the final stage of carrying out, but a substantially uniform chromaticity was obtained as a whole. did it.

Although the present invention has been described above with reference to the above-described embodiments, the present invention is not limited to the above-described embodiments.

For example, in the first process in the germinated barley unloading operation according to the above-described embodiment, an example in which the operation of alternately performing the swirling movement (horizontal movement) and the lowering of the transport device 50 has been described, but the same operation has been described. May be repeated intermittently. Further, in the first process, instead of the operation of alternately performing the swivel movement (horizontal movement) and the descent of the transport device 50, the swivel movement (horizontal movement) and the descent of the transport device 50 are performed at the same time to diagonally lower the transport device. The operation of moving the 50 may be performed. In this case, the operation may be continuously performed from beginning to end until the screw conveyor 52 is moved from the surface layer portion 91 of the wheat layer 90 to the bottom layer portion 92, or may be performed intermittently.

Further, in the germinated barley unloading operation according to the above-described embodiment, an example in which the transport device 50 located above the wheat layer 90 at the end of the roasting process is pushed into the wheat layer 90 and lowered during the unloading process. However, as shown in FIG. 11A, the transport device 50 may be arranged on the floor surface 34 in a state of being buried in the barley layer 90 from the start of the carry-out process. In this case, the transport device 50 may be arranged on the floor surface 34 at least before the wheat layer 90 is formed on the floor surface 34.

Further, when the screw conveyor 52 of the transport device 50 is used exclusively for carrying out germinated barley, the screw conveyor 52 may be installed in the roasting chamber so as to be always arranged on the floor surface 34.

As shown in FIG. 11 (a), when the first process of the carry-out process is performed while the conveyor 50 is buried in the barley layer 90, for example, as shown in FIG. 11 (b), the conveyor motor 54 is operated. By rotationally driving the screw conveyor 52, the germinated barley in the wheat layer 90 is sequentially conveyed to the discharge port 32 by the screw conveyor 52, whereby the wheat layer 90 collapses above the screw conveyor 52. As a result, for example, as shown in FIG. 11C, the valley portion 94, the front wheat layer portion 95, and the rear wheat layer portion 96 similar to those in the above-described embodiment (see FIG. 9) are formed in the wheat layer 90. Therefore, in this state, the same second process as in the above-described embodiment can be performed.

Further, in the above-described embodiment, an example in which the screw conveyor 52 swivels and moves in the circumferential direction Y on a circular floor surface in the unloading process has been described. However, in the present invention, the moving direction of the screw conveyor in the unloading process is the floor. As long as it is a moving direction along a surface, it is not particularly limited. For example, in the present invention, the screw conveyor may be translated on a rectangular floor surface along a horizontal direction parallel to the long side or the short side of the floor surface.

Further, in the above-described embodiment, a configuration in which two-stage roasting is performed using a two-bed roasting facility is given as an example, but the present invention uses one roasting chamber for one-step roasting. It is also applicable when performing. Further, in the present invention, the type of malt produced does not matter.

1 Malt production equipment 2 Malt tank 4 Germination room 6 Roasting equipment 8 Germination barley bottle 10 Root removal device 12 Malt silo 21 1st roasting room 22 2nd roasting room 23 Floor 26 1st blower 27 2nd blower 28 Peripheral wall part 29 Ceiling part 32 Discharge port (Discharge part)
33 Lid 34 Floor 38 Rail 40 Sprouting barley replacement device 50 Conveyor device 52 Screw conveyor 54 Conveyor motor 60 Movement mechanism 61 Bearing 62 Swivel shaft 66 1st arm 67 2nd arm 70 Support wheel 72 Drive wheel 74 Swivel motor 76, 77 Support unit 78 Elevating mechanism 80 Elevating actuator 90 Wheat layer 91 Surface layer 92 Bottom layer 100 Control device 102 Control unit 104 Storage unit

Claims (9)

A wheat layer forming step of forming a wheat layer composed of aggregates of germinated barley on the floor of the roasting chamber,
A roasting step of roasting the germinated barley with hot air supplied from the floor side to the wheat layer, and
A method for producing malt, comprising: after the roasting step, a carry-out step of carrying out the germinated barley from the roasting chamber while moving the screw conveyor horizontally along the floor surface.
In the unloading step , the screw conveyor is moved in the horizontal direction in a state where a valley portion having a front surface layer portion on the front side in the moving direction of the screw conveyor and a rear surface layer portion on the rear side in the moving direction of the screw conveyor is formed. A method for producing malt, which comprises mixing the germinated barley in the malt surface layer portion and the malt bottom layer portion of the malt layer and transporting the sprouted barley to the discharge portion while breaking the inclined surface of the front surface layer portion. .. A wheat layer forming step of forming a wheat layer composed of aggregates of germinated barley on the floor of the roasting chamber,
A roasting step of roasting the germinated barley with hot air supplied from the floor side to the wheat layer, and
A method for producing malt, which comprises a carry-out step of carrying out the germinated barley from the roasting chamber after the roasting step.
In the unloading step, the sprouted barley is moved vertically downward and horizontally from the surface layer to the bottom layer while rotating the screw conveyor, and has a front surface layer portion on the front side in the horizontal movement direction of the screw conveyor. While forming a valley portion having a rear surface layer portion on the rear side in the horizontal movement direction of the screw conveyor, the malt surface layer portion of the wheat layer and the germinated barley of the malt bottom layer portion are mixed while breaking the inclined surface of the front surface layer portion. A method for producing malt, which comprises transporting the malt to the discharge section. The method for producing malt according to claim 2, wherein the vertical movement of the screw conveyor and the horizontal movement of the screw conveyor are performed alternately or simultaneously. A wheat layer forming step of forming a wheat layer composed of aggregates of germinated barley on the floor of the roasting chamber,
A roasting step of roasting the germinated barley with hot air supplied from the floor side to the wheat layer, and
A method for producing malt, which comprises a carry-out step of carrying out the germinated barley from the roasting chamber after the roasting step.
The carry-out process is
(A) The first process of moving the sprouted barley from the surface layer to the bottom layer vertically and horizontally while rotating the screw conveyor.
(B) After the first process, there is a second process of moving the screw conveyor in the horizontal direction while rotating.
In the second process, the screw has a valley portion having a front surface layer portion on the front side in the horizontal movement direction of the screw conveyor and a rear surface layer portion on the rear side in the horizontal movement direction of the screw conveyor. The conveyor is moved in the horizontal direction to mix the malt surface layer portion of the malt layer and the germinated barley of the malt bottom layer portion while breaking the inclined surface of the front surface layer portion, and transport the sprouted barley to the discharge portion. Method of producing malt. A wheat layer forming step of forming a wheat layer composed of aggregates of germinated barley on the floor of the roasting chamber,
A roasting step of roasting the germinated barley with hot air supplied from the floor side to the wheat layer, and
A method for producing malt, which comprises a carry-out step of carrying out the germinated barley from the roasting chamber after the roasting step.
The carry-out process is
(A) While rotating the screw conveyor, the germinated barley is moved vertically downward and horizontally from the surface layer to the bottom layer, and has a front surface layer portion on the front side in the horizontal movement direction of the screw conveyor and the screw. The first process of forming a valley with a rear surface layer on the rear side in the horizontal movement direction of the conveyor, and
(B) After the first process, the screw conveyor is rotated and moved horizontally to break the inclined surface of the front surface layer portion, and the germinated barley in the malt surface layer portion and the malt bottom layer portion of the wheat layer is broken. A method for producing malt, which comprises a second process of mixing and transporting the malt to the discharging part. The method for producing malt according to claim 4 or 5, wherein in the first process, the vertical movement of the screw conveyor and the horizontal movement are performed alternately or simultaneously. The floor that supports the wheat layer consisting of aggregates of germinated barley,
A roasting device that supplies hot air from the floor side to the barley layer to roast the germinated barley.
A screw conveyor that conveys the germinated barley to a predetermined discharge section,
A moving mechanism that moves the screw conveyor in the horizontal direction,
The screw conveyor is moved in the horizontal direction in a state where a valley portion having a front surface layer portion on the front side in the moving direction of the screw conveyor and a rear surface layer portion on the rear side in the moving direction of the screw conveyor is formed. A malt characterized by comprising a control unit for mixing the germinated barley in the malt surface layer portion of the malt layer and the germinated barley in the malt bottom layer portion and transporting the germinated barley to the discharge portion while breaking the inclined surface of the front surface layer portion. Manufacturing equipment. The floor that supports the wheat layer consisting of aggregates of germinated barley,
A roasting device that supplies hot air from the floor side to the barley layer to roast the germinated barley.
A screw conveyor that conveys the germinated barley to a predetermined discharge section,
A moving mechanism that moves the screw conveyor vertically and horizontally,
While rotating the screw conveyor, the germinated barley is moved vertically downward and horizontally from the surface layer to the bottom layer, and has a front surface layer portion on the front side in the horizontal movement direction of the screw conveyor and of the screw conveyor. After forming a valley portion having a rear surface layer portion on the rear side in the horizontal movement direction, the screw conveyor is rotated and moved in the horizontal direction to break the inclined surface of the front surface layer portion while breaking the malt surface layer of the barley layer. A malt production apparatus comprising: a control unit for mixing the sprouted barley in the malt bottom layer portion and the sprouted barley and transporting the sprouted barley to the discharge portion. The malt production apparatus according to claim 8, wherein the control unit causes the screw conveyor to move in the vertical direction and the movement in the horizontal direction alternately or simultaneously.

Images