JPH0216963A - Fermentation tank for japanese rice wine - Google Patents
Fermentation tank for japanese rice wineInfo
- Publication number
- JPH0216963A JPH0216963A JP63165890A JP16589088A JPH0216963A JP H0216963 A JPH0216963 A JP H0216963A JP 63165890 A JP63165890 A JP 63165890A JP 16589088 A JP16589088 A JP 16589088A JP H0216963 A JPH0216963 A JP H0216963A
- Authority
- JP
- Japan
- Prior art keywords
- stirring
- blades
- moromi
- rotated
- tank
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 18
- 230000004151 fermentation Effects 0.000 title claims abstract description 18
- 235000019992 sake Nutrition 0.000 title 1
- 238000003756 stirring Methods 0.000 claims abstract description 36
- 238000001816 cooling Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 abstract description 8
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 239000006185 dispersion Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000012056 semi-solid material Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000013019 agitation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/05—Stirrers
- B01F27/07—Stirrers characterised by their mounting on the shaft
- B01F27/072—Stirrers characterised by their mounting on the shaft characterised by the disposition of the stirrers with respect to the rotating axis
- B01F27/0727—Stirrers characterised by their mounting on the shaft characterised by the disposition of the stirrers with respect to the rotating axis having stirring elements connected to the stirrer shaft each by two or more radial rods, e.g. the shaft being interrupted between the rods, or of crankshaft type
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Alcoholic Beverages (AREA)
- Mixers Of The Rotary Stirring Type (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は醸造工業或いは醗酵工業における醗酵タンク
に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] This invention relates to a fermentation tank in the brewing industry or fermentation industry.
清酒の醸造工業の場合を例として挙げると従来の仕込作
業については、添、仲、留と仕込んで、約２０〜２２日
間で清酒−ができ上るが。To take the case of the sake brewing industry as an example, in the traditional brewing process, sake is prepared in about 20 to 22 days by brewing the soe, naka, and tome stages.
この仕込の工程において、初期の６〜７日目迄は、まだ
仕込原料が液化されず半固形状で。In this preparation process, until the initial 6th to 7th day, the raw materials have not yet been liquefied and remain in a semi-solid state.
８日目以降は液化、糖化が進み、原料も流動質になり、
１００日目以降醗酵旺盛となり、自然対流が起るように
なる。After the 8th day, liquefaction and saccharification progress, and the raw material becomes fluid.
After the 100th day, fermentation becomes active and natural convection begins to occur.
［発明が解決しようとする問題点Ｊ
しかし初期の段階では、たとえ麹、揚米を混合仕込みし
ても、タンク内では醗酵にばらつきが起るため、従来は
擢入れと称して５人為的に擢捧での攪拌或いは圧縮空気
などでエアー攪拌が行なわれていた。[Problem to be solved by the invention J However, at the initial stage, even if koji and fried rice were mixed together, there would be variations in fermentation in the tank, so conventionally it was Air agitation was performed by stirring with a griddle or compressed air.
〔問題点を解決するための手段」
清酒醸造においても合理化の一途から、近卯は仕込タン
クにも大型に移行され、タンク本数も、従来の１７３〜
１／４に縮少されつつある現状である。これらを踏まえ
て、この発明ではタンク側面及び底部外面にそれぞれ分
離して冷却用ヂヤケツトを設けたタンク本体の内底壁を
、同一ｉ径の半円筒体とし、内底壁の片側或いは本体長
手方向の中間に開閉する排出口に向って下り勾配に形成
した内底壁に対し、タンク本体内に実質的に横設した回
転軸の軸線を中心として、前記底部壁の近鈎にそれぞ汎
の端部が達する複数の攪拌羽根を放射状に突設したこと
を特徴とする清酒醗酵タンクを提案するものである。[Means to solve problems] As sake brewing continues to become more rational, Kinu's brewing tanks have also been changed to larger ones, and the number of tanks has increased from the previous 173 to 1,000.
The current situation is that it is being reduced to one-fourth. Based on these considerations, in the present invention, the inner bottom wall of the tank body, in which separate cooling jackets are provided on the tank side and bottom outer surface, is made into a semi-cylindrical body with the same i diameter, and one side of the inner bottom wall or the longitudinal direction of the main body is The inner bottom wall is formed with a downward slope toward the discharge port that opens and closes in the middle of the tank body, and the hooks near the bottom wall are provided with a wide angle, centered on the axis of the rotating shaft installed substantially horizontally in the tank body. The present invention proposes a sake fermentation tank characterized by having a plurality of stirring blades projecting radially from one end to the other.
Ｅ（’Ｉ三用〕
タンクの形態として、酒造蔵のスペースに無駄が生じな
いように平面形状を角型状とし、本体の内底壁を同一半
径の半円筒体とする。E ('I 3-use) The tank has a rectangular planar shape so as not to waste space in the brewery, and the inner bottom wall of the main body is a semi-cylindrical body with the same radius.
酒造蔵の状況によって、醒の排出口を１本体の片側或い
は本Ｃ（り長手方向の中間に設けて、内底壁を排出口に
向って排水勾配を設け、半円筒体を形成する。タンク体
内には実質的に横設した回転軸を中心として、底部壁の
近傍にそ九ぞｈの端部が達する複数の捩れを有するＷ作
羽限を放射状に設け、攪拌羽根の先端と底部との１ｉｌ
ｙ隔をほぼ一定とする。また複数の攪拌羽根に捩九を与
えた攪拌羽根の回転の正ｊφによって攪拌時に屏の移動
が生じ、ｊ景拌の効果の向上か得ら、１するのである。Depending on the situation of the sake brewery, the discharge port is provided on one side of the main body or in the middle of the main body in the longitudinal direction, and the inner bottom wall is sloped toward the discharge port to form a semi-cylindrical tank. Inside the body, a plurality of twisted W blades are provided in a radial manner around a rotating shaft installed substantially horizontally, and the ends of the stirring blades reach near the bottom wall. 1il of
The y interval is kept almost constant. In addition, the positive jφ of the rotation of the stirring blades, which gives a twisting angle to the plurality of stirring blades, causes the screen to move during stirring, resulting in an improvement in the effect of stirring.
（実施例］
この発明の詳細を添付図面に示す実施例によって説明す
る。第１図はこの考案による醗酵タンクの横断面図、第
２図は正面断面図を示す。また第３図、第４図はタンク
本体と攪拌装置との関係を示し、第１図ないし第４図を
通して同符号とした。図中タンク本体ｌの０ｒａｌ 坂
ｉ ａの外周壁には冷却ヂヤケツトが設けらオ（、外周
壁底部には冷却ヂヤケツトが設けられる。４はタンク本
体■の天Ｍ密封マンホール、５は攪拌機の回転軸で、こ
の回転軸５から放射状で捩れを有する縦の攪拌羽根６が
突設され、その先端に角度を有する横の攪拌羽根７が設
けら、Ｉしている。８は無段変速式駆動ＡＡｂλＣを示
す。(Example) The details of this invention will be explained by the examples shown in the attached drawings. Fig. 1 shows a cross-sectional view of a fermentation tank according to this invention, and Fig. 2 shows a front sectional view. Also, Figs. The figure shows the relationship between the tank body and the stirring device, and the same reference numerals are used throughout Figures 1 to 4. In the figure, a cooling jacket is provided on the outer circumferential wall of the tank body l. A cooling jacket is provided at the bottom of the wall. 4 is a top M sealed manhole of the tank body (■), 5 is a rotating shaft of an agitator, and vertical stirring blades 6 with a radial twist are protruded from this rotating shaft 5. A horizontal agitating blade 7 having an angle at the tip is provided, and 8 indicates a continuously variable speed drive AAbλC.
第３１ｓ＋及び第４１図は攪拌羽根の構造を示す１メ）
で、放射状に設けられた縦の攪拌羽根６及びその外周に
設けら九た横の攪拌羽根７とも、それぞれ捩れを有して
いる。このような構造を有する醗酵タンクに醇を収容し
撹拌を必要とする時は、第３図、第４図の図にイの方向
に回転させると、醇は口の方向に移動し、ハの方向に回
転を与えると、二の方向に移動攪拌される。また縦の攪
拌羽根６の作用は、ホの方向へ回転させると酊はへの方
向へ移動し。Figures 31s+ and 41 are 1 diagram showing the structure of the stirring blade)
Both the vertical stirring blades 6 provided radially and the horizontal stirring blades 7 provided on the outer periphery of the stirring blades 6 each have a twist. When storing the fermentation tank in a fermentation tank with such a structure and stirring is required, rotating it in the direction of A as shown in Figures 3 and 4 will move the fermentation tank towards the mouth, causing the fermentation tank to move towards the mouth. If you give rotation in one direction, it will move and stir in two directions. Further, the action of the vertical stirring blade 6 is that when it is rotated in the direction of E, the stirring blade moves in the direction of H.
トの方向へ回転させると、チの方向へ醇は流動する。し
たがって前述のとおり、初期の仕込原料のように半固形
状のため、流動性がない場合は１本攪拌機を低速回転さ
せ、攪拌羽根の先端エッヂで崩壊の役目を行なわせ、以
後は徐々に回転を上げて、攪１１゛の役目を完了させる
。また撹拌機にはプロコン、タイマ制御盤と連結し、自
然醗酵対流が起るまでの間。If you rotate it in the direction of G, the sake will flow in the direction of C. Therefore, as mentioned above, if the initial raw material is semi-solid and has no fluidity, one stirrer is rotated at low speed, the tip edge of the stirring blade plays the role of disintegration, and then the rotation is gradually continued. Raise the temperature to complete the role of stirring 11゛. The stirrer is also connected to a processor and timer control panel until natural fermentation convection occurs.
−例として約４時間間隔で、約４〜５分作動させ（時間
設定は任意）、更に仕込原料の硬さに合わせて５回転数
１回転方向を任意に設定して、自動的に攪拌を行なうよ
うにしだもたものである。なお側１ｔの外壁のヂヤケツ
ト２，３はそれぞれ分離して設けられ、必要に応じて使
い分けることができる。- As an example, it is activated for about 4 to 5 minutes at about 4 hour intervals (the time setting is arbitrary), and the stirring is performed automatically by setting 5 rotations and 1 rotation direction according to the hardness of the raw materials. It's something you just have to do. Note that the jackets 2 and 3 on the outer wall of the side 1t are provided separately, and can be used separately as required.
この発明の清酒醗酵タンクは、上述のような構造を有す
るため、普通容量の仕込タンクはもちろんのこと、攪拌
を人為的に行なうことのできない大型仕込タンクにおい
ても、攪拌は自動的に行なわれ、仕込後の原料（麹、揚
米）の混合、酵素液の分散、＠耐温度の均一化が削九る
有益、有要なものである。Since the sake fermentation tank of the present invention has the above-mentioned structure, stirring can be performed automatically not only in normal-capacity brewing tanks but also in large-scale brewing tanks where stirring cannot be done manually. Mixing of raw materials (koji, fried rice) after preparation, dispersion of enzyme solution, and uniformity of temperature resistance are beneficial and necessary.
第１図はこの発明による醗酵タンクの横断面図、第２図
は正面断面図で、第３図及び第４図はタンク本体と攪拌
装置との関係を示す図である。。
なお図において。
１ タンク本体
２．３ 冷却ジャケット
５ 回転軸
縦の攪拌羽根
横の攪拌羽根
である。
第
図
第
区
７：横の拌羽根
第
図
第
図
第
図
７：横の拌羽根FIG. 1 is a cross-sectional view of a fermentation tank according to the present invention, FIG. 2 is a front sectional view, and FIGS. 3 and 4 are diagrams showing the relationship between the tank body and the stirring device. . In addition, in the figure. 1 Tank body 2.3 Cooling jacket 5 A stirring blade horizontal to the stirring blade vertical to the rotation axis. Figure 7: Horizontal stirring blade Figure 7: Horizontal stirring blade
Claims (1)
ケツトを設けたタンク本体の内底壁を、同一半径の半円
筒体とし、内底壁の片側或いは本体長手方向の中間に開
閉する排出口に向つて下り勾配に形成した内底壁に対し
、タンク本体内に実質的に横設した回転軸の軸線を中心
として、前記底部壁の近傍にそれぞれの端部が達する複
数の攪拌羽根を放射状に突設したことを特徴とする清酒
醗酵タンク。The inner bottom wall of the tank body, which has separate cooling jackets on the tank side and bottom outer surface, is made into a semi-cylindrical body with the same radius, and is oriented toward the discharge port that opens and closes on one side of the inner bottom wall or in the middle of the main body in the longitudinal direction. A plurality of stirring blades are projected radially from an inner bottom wall formed with a downward slope, with each end reaching near the bottom wall, centered around the axis of a rotating shaft installed substantially horizontally within the tank body. A sake fermentation tank characterized by the fact that
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16589088A JP2631516B2 (en) | 1988-07-05 | 1988-07-05 | Sake fermentation tank |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16589088A JP2631516B2 (en) | 1988-07-05 | 1988-07-05 | Sake fermentation tank |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0216963A true JPH0216963A (en) | 1990-01-19 |
| JP2631516B2 JP2631516B2 (en) | 1997-07-16 |
Family
ID=15820918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16589088A Expired - Lifetime JP2631516B2 (en) | 1988-07-05 | 1988-07-05 | Sake fermentation tank |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2631516B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015109815A (en) * | 2013-12-06 | 2015-06-18 | 月桂冠株式会社 | Manufacturing method of refined sake with reduced glucide |
| CN105289396A (en) * | 2015-11-18 | 2016-02-03 | 华文蔚 | Stirring apparatus having temperature adjusting function |
| CN108607399A (en) * | 2018-04-18 | 2018-10-02 | 山东东粮农业科技有限公司 | One boar food agitating device |
| CN112694957A (en) * | 2020-12-12 | 2021-04-23 | 安徽七星酒业有限公司 | Explosion-proof type fermentation cylinder is used in winery making wine |
| CN113457487A (en) * | 2021-07-16 | 2021-10-01 | 贵州特征微生物研究院有限公司 | Mix bent dabber |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103361228B (en) * | 2013-08-12 | 2015-04-15 | 中国科学院成都生物研究所 | Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof |
-
1988
- 1988-07-05 JP JP16589088A patent/JP2631516B2/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015109815A (en) * | 2013-12-06 | 2015-06-18 | 月桂冠株式会社 | Manufacturing method of refined sake with reduced glucide |
| CN105289396A (en) * | 2015-11-18 | 2016-02-03 | 华文蔚 | Stirring apparatus having temperature adjusting function |
| CN108607399A (en) * | 2018-04-18 | 2018-10-02 | 山东东粮农业科技有限公司 | One boar food agitating device |
| CN108607399B (en) * | 2018-04-18 | 2020-06-23 | 山东东粮农业科技有限公司 | Pig feed stirring device |
| CN112694957A (en) * | 2020-12-12 | 2021-04-23 | 安徽七星酒业有限公司 | Explosion-proof type fermentation cylinder is used in winery making wine |
| CN113457487A (en) * | 2021-07-16 | 2021-10-01 | 贵州特征微生物研究院有限公司 | Mix bent dabber |
| CN113457487B (en) * | 2021-07-16 | 2022-12-09 | 贵州特征微生物研究院有限公司 | Mix bent dabber |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2631516B2 (en) | 1997-07-16 |
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