JP6966779B2 - Water absorption observation container for sake rice, water absorption observation terminal, water absorption judgment server, and sake manufacturing method - Google Patents

Description

The present invention relates to a water absorption observation container for sake rice, a water absorption observation terminal for sake rice, a water absorption determination server for sake rice, and a method for producing sake.

Sake is brewed from sake rice. The process of sake brewing (sake brewing) includes rice milling, rice washing, soaking, steamed rice, koji making, sake mother making, mash fermentation, sake squeezing, upper tank, burning, storage / aging, compounding, and bottling. .. The characteristic of sake brewing is a method called parallel double fermentation in which the decomposition of starch of sake rice into glucose (saccharification) by koji and the conversion of glucose into alcohol (fermentation) by yeast proceed at the same time.

Each process of brewing is appropriately controlled according to the hardness and composition of sake rice depending on the pattern of sake rice, which is the main raw material. That is, for example, in each step of washing and soaking rice, the amount of water absorbed by sake rice is adjusted by adjusting the water supply time. Further, in the fermentation process of mash, the progress of fermentation is adjusted by controlling the temperature. Each process in brewing in recent years is carried out under strict numerical control using computers, thermometers, refrigeration equipment, and other electronic devices. As a result, the quality of brewed sake is becoming more stable and improving year by year.

The quality of the brewed liquor is particularly affected by the soaking process. That is, since the amount of water added in the rice steaming step is almost constant, the factor that influences the result of steaming is the amount of water absorbed by sake rice in each step of washing rice and soaking (water absorption amount). Sake rice begins to soften when soaked in water, so it cannot be stopped or re-soaked in the middle. Therefore, in particular, the dipping step determines the state of steamed rice in the subsequent steaming step, and has a great influence on the solubility of the steamed rice (the rate of decomposition in the fermentation of the jiuqu). The dipping process also affects the balance between yeast growth rate and glucose consumption rate. As described above, the dipping step is an important step in brewing that affects the finish of the taste of sake.

The amount of water absorbed by sake rice depends on various factors such as the type and origin of sake rice, the rice polishing rate, and the degree of dryness in advance, but it is currently determined based on the experience and intuition of Mr. Mori, who is in charge of brewing. NS. In each process of washing and soaking rice, Mr. Mori determines the water supply time in each process while visually inspecting the sample sake rice and inspecting it. For example, the water supply time in the dipping step is determined so that the water absorption rate is in the range of about 30% to 35% in consideration of the subsequent steps.

The water absorption rate of sake rice controlled in the dipping process is generally determined by using the formula "water absorption rate = (weight after water absorption-weight before water absorption) / weight before water absorption". It is calculated by the weight ratio of.

It is known that sake rice is bleached, cracks occur, and sake rice expands in the dipping process. In particular, cracked sake rice is decomposed (easily dissolved) by enzymes faster.

However, since it is difficult to visually evaluate the cracking and expansion of sake rice, the cracking and expansion of sake rice has not been quantitatively evaluated at present in the dipping process. In other words, the dipping process is evaluated and controlled only by the water absorption rate. Moreover, as described above, the water absorption rate is determined by the weight ratio of sake rice, and the amount of water contained in the sake rice before water absorption is not added to the evaluation. That is, for example, even if the water absorption rate is the same, 30%, if the water content of the sake rice before water absorption is different, the water content of the sake rice after water absorption is different. Under the dipping process, which is evaluated and controlled only by the water absorption rate, the quality of the brewed sake cannot be sufficiently controlled.

The present invention has been made to solve the above-mentioned problems of the prior art, and is a water absorption observation container for sake rice and a sake rice that can realize control of the dipping process based on a quantitative index. A water absorption observation terminal, a water absorption determination server for sake rice, and a method for producing sake are provided.

The present invention outputs a container body in which rice grains immersed in water are arranged, a measuring unit arranged in the container body to measure the shape of rice grains immersed in water, and a measurement result measured by the measuring unit. It is characterized by having an output unit and.

The present invention realizes control of the dipping process based on a quantitative index.

It is a schematic diagram which shows the embodiment of the water absorption observation container of sake rice, the water absorption observation terminal, and the water absorption determination server which concerns on this invention. It is sectional drawing which shows the embodiment of the water absorption observation container of sake rice of FIG. It is a schematic diagram which shows the example of the information displayed on the display device of the water absorption observation terminal of sake rice of FIG. It is a schematic diagram which shows the time-dependent change of the shape of the sake rice arranged in the water absorption observation container of the sake rice of FIG. 1 and immersed in water. It is a schematic diagram which shows the frequency distribution of the grain size of the rice grain of the sake rice arranged in the water absorption observation container of the sake rice of FIG. 1 and immersed in water.

Hereinafter, embodiments of the sake rice water absorption observation container, the sake rice water absorption observation terminal, the sake rice water absorption determination server, and the method for producing sake will be described with reference to the drawings.

● Sake rice water absorption observation container, sake rice water absorption observation terminal, and sake rice water absorption judgment server ●
FIG. 1 shows a water absorption observation container for sake rice (hereinafter referred to as “container”) 1 according to the present invention, a water absorption observation terminal for sake rice (hereinafter referred to as “terminal”) 2, and a water absorption determination server for sake rice (hereinafter referred to as “terminal”) 2. It is a schematic diagram which shows the embodiment with 3 (referred to as a "server").

The terminal 2 is connected to the container 1, the server 3, and the storage device 4 via a communication line.

The server 3 connects to the storage device 4 via a communication line.

The terminal or server according to the present invention may include a storage device according to the present invention. Further, the terminal according to the present invention may be provided with the function of the server according to the present invention.

The container 1 is a container used for immersing a sample sake rice in water and observing a change in the shape of rice grains of the sake rice to determine the water supply time in the soaking step prior to the soaking step of sake brewing. The container 1 captures an image of rice grains soaked in water and outputs the captured image. Further, the container 1 measures and outputs the water temperature of the water in the container 1.

The terminal 2 is an information processing device that displays an image of rice grains captured by the container 1 and information on changes in the shape of the rice grains in the container 1 over time so that users of the terminal 2 such as Mr. Mori can view the images. The terminal 2 is realized by, for example, a tablet terminal.

The server 3 is an information processing device that calculates information about changes in the shape of rice grains in the container 1 over time and transmits the information to the terminal 2. The server 3 is realized by, for example, a personal computer.

The storage device 4 is a device that stores the captured image of the rice grain captured by the container 1 and the information necessary for the calculation executed by the server 3. The storage device 4 is a flash memory, a magnetic hard drive, a magnetic storage device such as a CD-ROM, an optical storage device, an electric storage device, or the like.

● Container FIG. 2 is a schematic cross-sectional view showing an embodiment of a container.
The container 1 is controlled by a container body 11, a container cover 12, a USB (Universal Serial Bus) microscope 13, a water temperature gauge 14, an LED (Light Emitting Diode) 15, an LED substrate 16, and a translucent cover 17. It has a substrate 18.

The container body 11 is a housing in which water W is injected and rice grains R immersed in the water are arranged. The shape of the container body 11 is a bottomed cylinder. The bottom surface of the container body 11 is horizontal when the container 1 is placed. The material of the container body 11 is an opaque material that does not easily reflect light, and is, for example, a resin. The capacity of the container body 11 is such that the water injected into the container body 11 becomes cloudy due to the rice grains and does not interfere with the imaging of the rice grains, and is, for example, 300 ml.
The container may be provided with a filter device or the like for preventing the water injected into the container body from becoming cloudy.

The bottom surface of the container body may be inclined so that the rice grains are arranged in a shape suitable for imaging the rice grains arranged in the container body, for example, in the imaging range of the imaging device.

The container cover 12 covers the opening of the container body 11. The container cover 12 includes a USB microscope 13, a water temperature gauge 14, an LED 15, an LED substrate 16, a translucent cover 17, and a control substrate 18.

The USB microscope 13 is a waterproof image pickup device that captures an image of rice grains R immersed in water W inside the container body 11. The USB microscope 13 is a measuring unit for measuring the shape of rice grains in the present invention. The USB microscope 13 is arranged in the container 1 so that a part thereof is located below the water surface of the container body 11. That is, in order to more accurately image the shape of the rice grains in the container body 11, the USB microscope 13 images the rice grains in the container body 11 not from above the water surface but in water. The container 1 transmits the captured image captured by the USB microscope 13 to the terminal 2.

The water temperature gauge 14 measures the water temperature of the water injected into the container body 11. The container 1 transmits water temperature data indicating the water temperature measured by the water temperature gauge 14 to the terminal 2.

The LED 15 is a light emitting device that emits illumination light for illuminating rice grains arranged in the container body 11. The light source of the LED 15 is, for example, a full-color LED that emits light in a color that makes it easy for the server 3 to detect the shape of rice grains from the captured image captured by the USB microscope 13.
In the present invention, the light source of the light emitting device included in the container may be any one suitable for imaging the shape of rice grains arranged in the container body by the imaging device provided in the container.

The LED board 16 is a board on which the LED 15 is mounted. The number of LEDs 15 mounted on the LED substrate 16 is one or more.

The translucent cover 17 protects the LED 15 from the water injected into the container body 11. The translucent cover 17 diffuses the illumination light emitted by the LED 15 inside the container body 11.

The control board 18 transmits the captured image captured by the USB microscope 13 and the water temperature data measured by the water temperature gauge 14 to the terminal 2 via the USB. That is, the container 1 uses the control board 18 to transmit the information output by the USB microscope 13 and the water temperature gauge 14 to the terminal 2. The control board 18 is an output unit that outputs the measurement result of the measurement unit in the present invention.

● Terminal FIG. 3 is a schematic diagram showing an example of information displayed on a display device (display device) which is a display unit included in the terminal 2.

In the figure, the elapsed time from the start of water supply to the container body 11 is "11 minutes 53 seconds", and the estimated time until the rice grains R arranged in the container body 11 absorb the desired water absorption amount ( It is shown that the time until the completion of the immersion: the estimated completion time) is "18 minutes 34 seconds".

The figure shows that a captured image (monitor image) of rice grains R arranged in the container main body 11 is displayed. The terminal 2 receives the captured image from the container 1 and outputs it to the display device.

The terminal 2 receives the captured image captured by the container 1 from the container 1 and stores it in the storage device 4, and receives the captured image from the server 3 that reads the captured image stored in the storage device 4. It may be displayed.

The figure shows that a graph showing the distribution of the particle size of the rice grain R captured in the captured image captured by the container 1 is displayed. The graph includes the distribution of the particle size of the rice grain R before water supply and the distribution of the particle size of the current rice grain R in the water supply.

The figure shows the information calculated by the server 3 based on the information output by the container 1, which is the recognized medium rice grain quantity, uncracked rice expansion rate, relative weight water supply amount, 2 grain cracking rate, 3 grain cracking rate, and absolute moisture. Indicates that the quantity is displayed.

The recognized middle rice grain quantity is the number of rice grains detected by the server 3 by recognizing the captured image captured by the container 1.

The uncracked rice expansion rate is the expansion rate of the uncracked rice grains (for example, the ratio of the volume after water supply to the volume before water supply) among the rice grains R captured in the image captured by the container 1.

Relative weight water supply amount is the ratio of the current weight of rice grains in water supply to the weight of rice grains before water supply (including the water content of rice grains).

The two-grain cracking rate is the ratio of the number of rice grains divided into two as a result of water absorption among the rice grains R captured in the image captured by the container 1.

The three-grain cracking rate is the ratio of the number of rice grains divided into three as a result of water absorption among the rice grains R captured in the image captured by the container 1.

The absolute water content is the ratio of the weight of the rice grains in the water supply to the weight obtained by subtracting the water content of the rice grains from the weight of the rice grains before water supply.

The figure shows that the water supply start button B1 and the water supply completion button B2 are displayed. The display device of the terminal 2 is a so-called touch panel type display device. When the portion where the water supply start button B1 or the water supply completion button B2 is displayed on the display device of the terminal 2 is pressed (touch operation), the terminal 2 executes the information processing set for each button. When the water supply start button B1 is pressed, the terminal 2 controls the water supply means (not shown) to the container 1 to start water supply into the container main body 11. When the water supply completion button B2 is pressed, the terminal 2 controls the water supply means to the container 1 and stops the water supply into the container main body 11. Each button is pressed by the user of the terminal 2.

By browsing the information displayed in the figure, the user of the terminal 2 grasps the water absorption status of the rice grains R arranged in the container 1 and determines the water supply time in the dipping process.

FIG. 4 is a schematic view showing the change over time in the shape of the rice grains R arranged in the container 1 and immersed in water.

The figure shows that the grid lines are superimposed on the captured image captured by the container 1 and displayed on the display device of the terminal 2. The intervals between the grid lines are set so that the user can easily visually grasp the change over time in the shape of the rice grains.

The figure (a) shows the container 1 at the start of water supply, the figure (b) shows 5 minutes after the start of water supply to the container 1, and the figure (c) shows the container 1 20 minutes after the start of water supply to the container 1. It is an image taken.

The figure (a) shows that the cracked rice grain R did not exist at the start of water supply, and (b) shows that some rice grains R had cracks 5 minutes after the start of water supply. c) indicates that the cracks become large 20 minutes after the start of water supply and the rice grains R are divided.

By viewing the figure, the user of the terminal 2 grasps the water absorption status of the rice grain R arranged in the container 1 and the change over time in the shape of the rice grain R. Since the grid lines are superimposed on the captured image and displayed on the display device of the terminal 2, the user of the terminal 2 can easily visually grasp the change over time in the shape of the rice grain R.

FIG. 5 is a schematic diagram showing the frequency distribution of the particle size of the rice grains R arranged in the container 1 and immersed in water.
FIG. 3A shows the frequency distribution of the grain size of rice grains at the start of water supply to the container body 11 (before the start of water supply), and FIG. Frequency distribution of.

The frequency distribution shown in the figure is calculated based on the grain size of rice grains calculated from the shape of rice grains detected by the server 3 from the captured image captured by the container 1.

FIG. (A) shows that the particle size at the start of water supply varies depending on the polishing process and the raw material sake rice. FIG. (B) shows that the particle size after the start of water supply is such that the particle size of the rice grains that have absorbed water becomes large, and that there are rice grains having a small particle size that are split and split by absorbing water.

● Server The server 3 detects (identifies / recognizes) rice grains from the captured image captured by the container 1 by using a classifier generated based on the teacher data for detecting rice grains. The teacher data is stored in the storage device 4.

The server 3 is based on an image acquisition unit (not shown) that acquires an image of rice grains immersed in water and a feature amount (for example, brightness of each pixel) extracted from the acquired image. , A classifier (not shown) that detects the rice grains captured in the captured image, a shape specifying unit (not shown) that specifies the shape of the detected rice grains, and a storage unit that stores the specified rice grain shape (not shown). (Shown) and a determination unit (not shown) for determining a change over time in the shape of the rice grain based on the stored shape of the rice grain.

The server 3 estimates (calculates) the volume of the rice grain and the particle size of the rice grain from the projected area of the rice grain, assuming that the shape of the rice grain detected from the captured image captured by the container 1 is a long sphere. The server 3 uses the average volume of a plurality of rice grains arranged in the container 1 before the start of water supply to the container 1 as a reference value as a reference value, and calculates the expansion rate of the volume of the rice grains that expands with the passage of water supply time.

In the water supply process, cracks occur in the rice grains in the container 1. The server 3 detects each of the cracked and divided rice grains as rice grains, and calculates the cracking rate of the rice grains. The server 3 calculates the particle size distribution of the rice grains in the container 1 in the water supply process, and displays the histogram on the display device of the terminal 2.

The expansion rate of rice grains and the particle size distribution of rice grains calculated by the server 3 in the process of supplying water into the container 1 are indicators that quantitatively represent the solubility of rice grains. The expansion rate of rice grains is an index related to the amount of water absorbed by the rice grains. The particle size distribution of rice grains is an index related to the rate of saccharification in the step after the dipping step. The expansion rate and particle size distribution of rice grains in the water supply process are indicators that are not controlled by the conventional sake manufacturing method.

The server 3 determines the water supply time in the dipping process and the water supply time by Mr. Mori and others using the captured image captured by the container 1 and the information indicating the past brewing results stored in the storage device 4. It calculates reference information and sends it to the terminal 2. The information showing the results of past brewing is, for example, the information showing the relationship between the water supply time in the dipping process, the amount of water absorbed by the rice grains, and the quality of the brewed sake. The information transmitted from the server 3 to the terminal 2 is, for example, the information displayed on the display device of the terminal 2 described above.

● Storage device The storage device 4 stores information received from the container 1, the terminal 2, and other terminals (not shown). The storage device 4 stores, for example, an captured image captured by the container 1 and water temperature data measured by the container 1. The storage device 4 stores information such as the production area, rice polishing rate, variety, and brewery of sake rice received from the terminal 2. The terminal 2 includes an input means (not shown) that allows the user of the terminal 2 to input the production area of sake rice and the like. The storage device 4 stores temperature data indicating air temperature and humidity data indicating humidity, which are received from a thermo-hygrometer (not shown).

The storage device 4 has information necessary for calculation such as the water supply time of the immersion process calculated by the server 3 and the information used as a reference for determining the water supply time of the immersion process to be viewed by the user of the terminal 2. As a result, information collected from Mr. Mori, who does not use the container 1, the terminal 2, or the server 3, may be stored. That is, for example, by collecting information indicating the daily brewing situation from Mr. Mori nationwide and storing it in the storage device 4, Mr. Mori who uses the container 1 or the like also refers to the brewing situation of other Mr. Mori. The water supply time calculated by the server 3 can be used.

● How to make sake ●
Next, a method for producing sake according to the present invention (hereinafter referred to as "the present method") will be described.
This method is the same as before, in each process of milling, washing, soaking, steaming rice, making koji, making sake mother, fermenting mash, squeezing sake, upper tank, burning, storage / aging, blending, and bottling. including. However, this method differs from the conventional method for producing sake in that the soaking time is determined based on the change over time in the shape of the rice grains in the dipping step of immersing the raw material sake rice (rice grains) in water. ..

The immersion time in the immersion step of this method is calculated by the server 3 based on the captured image captured by the container 1, or calculated by the server 3 and used by the terminal 2 for viewing the information displayed on the terminal 2. Determined by the person.

● Summary ●
According to the embodiment described above, the server 3 has a soaking time (immersion step) based on the expansion rate of the grain size and the distribution of the grain size, which are changes over time in the shape of the rice grains imaged by the container 1. (Water supply time) is calculated, or information that can be used as a reference for determining the water supply time in the dipping process is calculated. That is, the present invention realizes the management of the dipping process based on quantitative indexes such as the expansion rate of the grain size of rice grains and the distribution of the grain size, unlike the conventional dipping step determined by Mr. Mori based on his experience and intuition. ..
In the embodiment described above, the time calculated by the server 3 and the reference information relate to the water supply time in the dipping step. Instead of this, in the present invention, the time calculated by the server and the time displayed on the terminal may be not only the time from the start of the rice washing step to the end of the dipping step. That is, according to the present invention, the user is made to grasp the timing of the end of the dipping step after taking into consideration the water absorption state of the rice grains in the rice washing step.

● Features of the present invention ●
The features of the present invention described so far are summarized below.

(Feature 1)
The container body where the rice grains to be immersed in water are placed, and
A measuring unit arranged in the container body and measuring the shape of the rice grains immersed in water, and a measuring unit.
An output unit that outputs the measurement results measured by the measurement unit, and
Have
A water absorption observation container for sake rice, which is characterized by this.

(Feature 2)
The measuring unit is an imaging device that captures the shape of the rice grains.
The output unit outputs the measurement result measured by the measurement unit.
The water absorption observation container for sake rice according to the feature 1.

(Feature 3)
A light emitting device that emits illumination light in which the image pickup device illuminates the rice grains arranged in the container body.
To prepare
The water absorption observation container for sake rice according to the feature 1.

(Feature 4)
Information showing the change in the shape of rice grains immersed in water over time,
Information indicating the time to complete the immersion and
Is displayed in the display area,
Have
A water absorption observation terminal for sake rice, which is characterized by this.

(Feature 5)
An image acquisition unit that acquires an image of rice grains immersed in water, and an image acquisition unit.
A classifier that detects the rice grains captured in the captured image based on the feature amount extracted from the acquired captured image, and
A shape specifying portion that specifies the shape of the detected rice grain,
A storage unit that stores the specified shape of the rice grain, and
A determination unit for determining a change over time in the shape of the rice grain based on the stored shape of the rice grain.
Have
A server for determining the water absorption of sake rice.

(Feature 6)
A method for producing sake, which includes a soaking process in which rice grains are immersed in water.
The soaking time is determined based on the change in shape of the rice grains over time.
A method of making sake that is characterized by this.

(Feature 7)
The soaking time is determined based on the change over time in the shape of the rice grains determined by the water absorption determination server for sake rice according to the feature 5.
Feature 6 The method for producing sake according to the above description.

(Feature 8)
The change over time in the shape of the rice grains is the expansion rate of the particle size of the rice grains.
Feature 7 The method for producing sake according to the above description.

(Feature 9)
The change over time in the shape of the rice grains is the distribution of the particle size of the rice grains.
Feature 7 The method for producing sake according to the above description.

1 Sake rice water absorption observation container 2 Sake rice water absorption observation terminal 3 Sake rice water absorption judgment server 4 Storage device 11 Container body 12 Container cover 13 USB microscope (imaging device)
14 Coolant temperature gauge 15 LED (light emitting device)
16 LED board 17 Translucent cover 18 Control board

Claims (7)

The container body where the rice grains to be immersed in water are placed, and
A container cover that covers the opening of the container body and
An image pickup device arranged in the container body and imaging the rice grains immersed in the water, and an image pickup device.
An output unit that outputs an image captured by the image pickup device to an external terminal, and an output unit.
A light emitting device that emits illumination light that illuminates the rice grains arranged in the container body, and
Have
The light emitting device is attached to the container cover, and the light emitting device is attached to the container cover.
The imaging device, as a part of the imaging device is located below the water surface of the water, disposed in the container main body is attached to the container cover, for imaging the rice grains from the water,
A water absorption observation container for sake rice, which is characterized by this. Protective cover for protecting from the water which is injected before Symbol emitting device within the container body,
Have
Before Symbol protective cover diffuses the illumination light within the container body,
The water absorption observation container for sake rice according to claim 1. A water absorption observation terminal for sake rice connected to the water absorption observation container for sake rice according to claim 1 via a communication line.
An image of rice grains taken by the water absorption observation container for sake rice and an image taken by the rice grain.
Information showing the change in the shape of rice grains immersed in water over time,
Information indicating the time to complete the immersion and
Information based on the information output by the water absorption observation container for sake rice and
Is displayed in the display area,
Have
A water absorption observation terminal for sake rice, which is characterized by this. A server that detects rice grains from an image taken by the water absorption observation container for sake rice according to claim 1.
An image acquisition unit that acquires an image of rice grains immersed in water, and an image acquisition unit.
A classifier that detects the rice grains captured in the captured image based on the feature amount extracted from the acquired captured image, and
A shape specifying portion that specifies the shape of the detected rice grain,
A storage unit that stores the specified shape of the rice grain, and
A determination unit for determining a change over time in the shape of the rice grain based on the stored shape of the rice grain.
Have
The classifier is generated based on teacher data for detecting the rice grains.
Each of the cracked and divided rice grains generated in the water absorption process of the rice grains is detected by the classifier, and the cracking rate of the rice grains is calculated.
A server for determining the water absorption of sake rice. A method for producing sake, which includes a soaking process in which rice grains are immersed in water.
The soaking time is based on the time-dependent change in the shape of the rice grains determined by the water absorption determination server for sake rice according to claim 4, based on the image captured by the water absorption observation container for sake rice according to claim 1. Determined based on
A method of making sake that is characterized by this. The change over time in the shape of the rice grains is the expansion rate of the particle size of the rice grains.
The method for producing sake according to claim 5. The change over time in the shape of the rice grains is the distribution of the particle size of the rice grains.
The method for producing sake according to claim 5.

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