JPH03236770A - Mechanism for lifting, lowering and circulating in automatic apparatus for producing koji - Google Patents

Abstract

PURPOSE:To enable stable production of KOJI (yeast) of the highest quality with the minimum labor by combining the upper transverse feeding part, lowering and transfer part, lower transverse feedings part and lifting transfer part so as to perform specific action. CONSTITUTION:The interior of a KOJI room 1 can be regulated to a temperature and humidity optimum for propagation of KOJI molds in the respective growth processes for providing the best KOJI to produce the KOJI in the KOJI room 1. Steamed rice is piled up in KOJI lids 3 following the process for producing the KOJI of a KOJI producing method and the aforementioned KOJI lids 3 are stacked in several stages to provide a pair of stacked KOJI lids 8 and 9. Thereby, KOJI molds are propagated in the KOJI room 1 kept at the proper temperature. Even if the room temperature is controlled, there is a difference in temperature and humidity between the upper and the lower parts in the KOJI room 1. In order to make the temperature and humidity environment of the upper and lower positions of the stacked KOJI lids 8 and 9 uniform, the upper and lower positions of the KOJI lids 3 in the stacked KOJI lids 8 and 9 are successively rotated and moved with a lifting, lowering and circulating mechanism 4. The aforementioned operation is successively performed in the moving direction to successively move the stacked positions of the KOJI lids 3 and change the upper and lower positions thereof. Thereby, the environment in the KOJI room 1 has a uniform influence on the respective KOJI lids.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to an elevating and lowering circulation mechanism in an automatic noodle-making device, and specifically relates to an automatic noodle-making device using the kimono method.

<Prior Art> Technical Background of the Present Invention The noodle-making method generally used in the noodle-making process in the brewing industry or fermentation industry is the Toba method 11.

Box koji method 2, machine koji method, etc. are known.

Among these methods, the Hako-koji method is a method in which about 30 kg of steamed rice is stored in a relatively large wooden container called a Koji-bako, and noodles are made in the koji chamber for each Koji-bako. In both of the above noodle making methods, noodles are made using a unit of steamed rice that is larger than the box koji method described above.

On the other hand, for the lid koji method, for example, the length is 45 cm and the width is 30 cm.

Approximately 1.5 to 2.5 kg of steamed rice is placed in a small wooden container called a koji lid, which is shaped like a box with a height of about 5 cm. This method involves making noodles every time. In the difference method, in order to equalize the environment such as temperature and humidity for each koji lid and the steamed rice inside the koji lid, the top and bottom positions of the koji lids are changed in the koji chamber during noodle making, and the steamed rice that is in the process of making noodles is The work involves stirring the ingredients. The above-mentioned methods other than the lid method are noodle-making methods devised to save the labor of replacing the koji lid and reduce the burden on the operator.

However, in order to stably obtain the best quality Tukiha Seikoji,
The difference method, in which noodles are made in small quantities for each koji lid, is said to be the best method.

, Conventional technology in automatic noodle making equipment In the automatic noodle making equipment that has been proposed in the past, for example,
There was one described in Japanese Patent Publication No. 57-26749.

<Problem to be solved by the invention> However, the device described in the above publication adopts a noodle making method similar to the mechanical koji method or the floor method, and the best koji is produced using the automatic koji method described above. It could not be obtained with a noodle device.

Furthermore, when the MvM method is carried out manually, there is a drawback that the temperature inside the koji chamber changes when people come in and out of the koji chamber, making it difficult to maintain a constant temperature and humidity inside the koji chamber.

Furthermore, the work of reloading koji lids involves handling heavy koji lids in a warm koji chamber, which places an excessive burden on the workers. It has the disadvantage that it often mixes with the koji and deteriorates the quality of the cultivated koji.

On the other hand, in order to automate the noodle making method using the M-koji method, IMM
This requires an operation equivalent to switching the top and bottom of the
The entire mechanism was complicated and large, and an environmental chamber larger than the conventionally used koji chamber was required, making it unprofitable.

In addition, although there are generally known mechanisms for moving containers up and down, there is no device, such as a koji lid, that changes the stacking position up and down while maintaining the stacked state.
A device that automatically makes noodles under the same conditions as the Km method of making noodles by stacking koji lids has not yet been realized.

The apparatus of the present invention is intended to enable automatic noodle production by the difference method using a small-sized apparatus, and to stably produce noodles of the highest quality with minimal effort.

<Means for Solving the Problems> The present invention for solving the above-mentioned problems has two stacked lids 8 which are provided in a koji chamber 1 whose room temperature can be adjusted, and which have a plurality of stacked koji lids 3. , 9 are housed adjacent to each other as a pair,
Near the top of one stacked lid 8 is an upper horizontal transfer section 28 for transferring the koji lid at the top to the top of the other stacked lid 9.
A descending transfer section 37 is provided above the other stacked lid 9 to push down the stacked lid 9 in a stacked state. A lower lateral transfer portion 47 is provided for laterally transferring the lower side of the one stacked cover 8 to the lower side of the one stacked cover 8.
An ascending transfer section 23 is provided to support and push up the stacked materials from below, and each transfer section 23, 2g, 37.4
The stacking position of the koji lids 3 is sequentially rotated by sequentially driving the koji lids 7 in the transfer direction.

<Function> Inside the koji room 1, the temperature and humidity can be adjusted to be optimal for the propagation of koji mold in each growth process to obtain the best koji.
Noodles are made in the koji chamber 1.

Following the noodle making process of the sashimono method, steamed rice is placed in the koji lid 3, and the koji lid 3 is stacked in several tiers to form a pair of stacked lids 8.9.
Aspergillus oryzae is grown in a koji chamber 1 maintained at an appropriate temperature.

Even if the room temperature is adjusted, there is a difference in temperature and humidity between the upper and lower parts of the koji chamber 1.In order to equalize the temperature and humidity environment at the upper and lower positions of the stacked lids 8 and 9, the lifting circulation mechanism 4 The vertical position of the koji M3 in the lids 8 and 9 is sequentially rotated.

In other words, the stacked lids 8 are transferred upward in a stacked state by the ascending transfer unit 23 located below one of the stacked lids 8, and the koji lids 3 protruding upward by the amount of transfer are transferred upward and laterally. It is transferred above the other stacked cover 9 by the section 28 and stacked on top of the stacked cover 9. Next, the stacked lids 9 are transferred downward in the stacked state by the descending transfer section 37 located above the stacked lids 9. Then, the lowermost koji lid 3 is transferred to the lower side of the stacked lid 8 by the lower lateral transfer section 47.

By sequentially performing such operations in the transfer direction, the stacking position of the koji lids 3 is sequentially moved, and the vertical position changes, so that the environment in the koji chamber 1 uniformly affects each koji lid. That will happen.

<Example> An example of the present invention will be described below in detail based on the drawings. FIG. 1 is an overall side view of an automatic noodle making device 2 provided in a koji chamber 1, and FIG. 2 is an overall front view. The walls, floor, and ceiling of the koji room 1 are made of a heat insulating material such as a foam material, so that the influence of outside temperature does not reach the inside of the room, and an automatic noodle making device 2 is arranged inside the room. There is.

The automatic noodle making device 2 includes an elevating circulation mechanism 4 that stacks koji lids 3 and rotates them up and down, and an elevating circulation mechanism 4.
The koji lid 3 that rotates inside the koji lid is taken out, the steamed rice piled inside the koji lid 3 is discharged, and the steamed rice is re-plated into the other koji lid waiting below. The tray is composed of a descending transfer mechanism 6 which transfers the empty koji lid to a serving position by a mechanism 5.

FIG. 3 is a schematic diagram showing three-dimensionally the path that one koji lid 3 moves by this device, and the numbers attached to the arrows indicate the order of movement. Also, imaginary lines indicate the mechanisms 4 and 5 above.
6, and shows the movement path of the koji lid 3 in the entire apparatus 1 as well as the movement path within each mechanism.

The koji lid 3 shown in Fig. 3 is first moved upward (arrow ■),
It is laterally transferred to the downward transfer position (arrow ■), downwardly transferred (arrow ■), and laterally transferred to the original position (arrow ■). For a certain period of time, the koji lid 3 rotates as described above.

When changing the amount of steamed rice in the koji M3, the koji M3 in the descending transfer position is transferred to the adjacent mechanism 5 (
Arrow ■). The koji lid 3 discharges the steamed rice by a reversing operation (arrow ■), and the lower portion is transferred to the position by the descending transfer mechanism 6 (arrow ■).

The koji lid 3 that has been completely plated is transferred and returned to the lower part of the elevating/lowering circulation mechanism 4 (arrow [phase]).

The structure of each part of the automatic noodle making apparatus 2 which sequentially transfers the koji lids 3 as described above will be described in detail.

1. Elevating and lowering circulation mechanism i) Main body frame FIGS. 4 and 5 are an overall front view and an overall side view of the elevating and lowering circulation mechanism 4. The main body frame 7 of the elevating and lowering circulation mechanism 4 is a frame assembled in the shape of a rectangular parallelepiped, and accommodates inside thereof two stacked lids 8 and 9 formed by stacking a plurality of koji lids 3. On the rectangular base frame 11 with casters 10 for movement attached to the lower side, there are two pairs of columns 12a, 12.
b is erected. A rectangular upper frame 13 having approximately the same dimensions as the base frame 11 is fixed to the upper ends of the columns 12a and 12b.

The pair of pillars 12a on one side have an L-shaped cross section, and come into contact with the corners of the stacked lid 8, which will be described later, and also function as guide bodies when the koji lid 3 is moved upward.

Inside the main body frame 7 is a stacking method t in which the koji lids 3 are stacked upward.
l1MB, 9 is accommodated. In the mechanism of this embodiment, seven koji lids are stacked. A guide body 14a having the same cross-sectional shape as the pillar 12a is provided on the opposite side of the pillar 12a along the corner of the pillar 12a. A guide body 14b is also erected in the same way for the stacked cover 9 housed adjacent to the stacked cover 8, and each guide body 14
a and b are fixed between the base frame 11 and the upper frame 13.

Furthermore, a pair of guide bodies 14c having the same cross-sectional shape as the guide bodies 14a and 14b are erected inside the column 12b along the stacked cover 9, and are arranged between the base frame 11 and the upper frame 13. Fixed.

In the main body frame 7, there is a first frame that accommodates and guides the multiplication method *M8 by the support 12a and the guide body 14a.
Further, the guide body 14b and the guide body 14c constitute a second frame for accommodating and guiding the stacked lid 9.

) Structure of koji lid The structure of koji M3 will be explained based on FIGS. 6 and 7. The koji lid 3 of this example is made of wood and has a length of 5
00mm, width 320mm + height 120mm. Approximately 1.9 kg of steamed rice is placed inside the koji lid 3.

Metal covers 3a are placed over the top and bottom edges to ensure smooth sliding during transportation and to prevent damage caused by the wooden parts getting caught in the guide parts of each mechanism.

Further, handle portions 15 are attached to both opposing sides of the m-lid 3. The handle portion 15 is also made of metal, and is used as a clue for holding the koji M3 when handling the koji cover 3 manually or when the mechanisms 4, 5 and 6 transfer the koji M3.

On the side surface of the koji lid 3, a plurality of ventilation holes 6 are bored at a lower position of the bottom portion 3b. By the ventilation hole 16,
Even in a stacked state, the environment such as the temperature and humidity inside the koji lid 3 is susceptible to the influence of the external environment, and the noodle making environment inside the 21 lid 3 can be easily adjusted by controlling the external environment. It becomes possible.

iii) Koji lid carrying part and ascending transfer part As shown in FIGS. 5 and 8, the bottom koji lid 3 of the stacked lid 8 guided by the pillar 12a and the guide body 14a is connected to the pillar 12a and the guide body 14a. It is supported by four support mechanisms 17 each provided on the guide body 14a. The support mechanism 17 includes a fixing member 17a fixed to each support column 12a and a guide body 14a, a support claw 17b pivotably supported at the tip of the fixation member 17a, and a lower end of the support claw 17b and each support support 1.
2a, a spring 1 interposed between the guide body 14a
7c.

The support claws 17b of the support mechanism 17 provided on the pair of pillars 12a and the guide body 14a are in a V-shaped state (see FIG. 5) with the upper part inclined toward the support claws 17b of the opposing support mechanism 17. , are urged by springs 17c. As shown in FIG. 5, the support claw 17b is located at the lowest stage 1! Handle section 15 attached to IM3
It comes into contact with the lower side of the lid 8 and supports the entire stacked lid 8.

A koji lid loading section 18 is provided below the stacked lid 8 supported by the support mechanism 17.

The IMM loading section 18 receives the completed koji lids 3 by a loading means consisting of a pair of belt conveyors 19 arranged between the serving mechanism 5 and the rear side of the lifting/lowering circulation mechanism 4. It will be brought in.

An elevating platform 20 is provided between the belt conveyor 19 in the AI lid delivery sts. There is a fourth
As shown in the figure, a first displacement mechanism 22 is connected via a weight measuring device 21. The first displacement mechanism 22 is fixed to the main body frame 7 side with the displacement direction facing upward, and in the device of this embodiment, a pneumatic cylinder is used as the displacement mechanism. The structure is such that the lifting platform 2o is moved up and down by the displacement drive of the first displacement mechanism 22, and the device of this embodiment is based on the expansion and contraction drive of a pneumatic cylinder.

After the koji lid 3 is carried into the koji lid carrying section 18, the first displacement mechanism 22 is driven to raise the lifting platform 2o, and the lifting platform 20 pushes up the koji lid 3 while supporting it from below.

When the lower side of the koji cover 3 is lifted off the belt conveyor 19, the weight measuring device 23 weighs it. Furthermore, lifting platform 20
When the lid 8 is lifted up, the stacked lid 8 stacked on the support mechanism 17 is pushed up, and the handle part 15 on the side rises while pushing open the support claw 17b of the support mechanism 17 from below, and the handle part 15 is moved upward until it reaches the upper side of the support claw 17b.

When the handle portion 15 reaches above the support claw 17b, the support claw 17b is returned to its original position by the spring 17c.
At the raised position, the koji lid 3 can be supported, and the lifting platform 20 is lowered here.

In this way, the lI lid 3 located in the koji lid carrying section 18 is pushed up from below, and while adding one more koji lid 3 to the stacked lid 8, the entire stacked lid 8 is transferred upward. Ascent transfer section 2
3 is composed of four support mechanisms 17, a lifting platform 20, and a first displacement mechanism 22.

Further, by providing the weight measuring device 23, it is possible to measure the weight change of each koji lid 3, so that the evaporation of water caused by heat generation during the propagation process of the koji mold can be determined by the amount of change in weight. Therefore, there are advantages in that the propagation process of Aspergillus aspergillus can be known more accurately and the work procedures in each process can be done quickly.

When transporting the 1 m draft-shaped lid 8 upward, the pillars 12a and guide bodies 14a provided along the four corners of the stacked lid 8 are used.
While regulating the stacked lid 8 from collapsing due to contact,
Guide upwards. The above-described upward movement of the aIM 3 is performed one step each time the ascending transfer section 23 makes one stroke. Figure 3 shows the transfer indicated by the Shimezu arrow ■.

iv) An inverted-shaped mounting frame 24 is fixed to the center of the end of the upper frame 13 on the side of the support column 12a, and a second displacement mechanism 25 is fixed to the lower end. A pneumatic cylinder 26 is similarly attached to the tip facing downward.

The second displacement mechanism 25 is provided with a displacement end directed toward the stacked cover 8 within the first frame, and a contact member 27 is fixed to the displacement end. In the mechanism of this embodiment, a contact member 27 is fixed to the tip of the cylinder rod of the pneumatic cylinder.

The abutment member 27 is formed wide to match the width of the koji lid, so that the driving force of the pneumatic cylinder is uniformly transmitted to the koji lid.
The transport is arranged in parallel. As described above, the upper lateral transfer section 28 is connected to the second displacement mechanism 25 and the contact member 2.
It is composed of 7.

Driven by the second displacement mechanism 25, the abutment member 27 pushes 111M29 at the top of the stacked lid 8, and the koji lid 29 slides on the upper side of the lower koji lid, as shown in FIG. As shown, the support play provided above the second frame) 30
a, 30b.

Here, in order to smoothly transfer the koji lid 29 from the horizontal koji lid 8 to the stacked koji lid 9, as shown in FIG. is also held at a slightly higher position. Then, a first frame for accommodating the stacked lid 8 and a stacked lid 9 are provided.
The second frame for accommodating the koji mold M8 is assembled at a position where the distance between the draft-shaped koji M8 and the stacked lid 9 is equal to or less than half the side length of the koji lid 3 in the lateral transfer direction. In this way, the first frame and the second
By providing the frames adjacent to each other, the lateral transfer of the koji lid 29 can be completed safely and reliably without providing any special guide structure.

The upper and lateral transfer portion 28 performs the transfer indicated by the blank arrow ◯ in FIG.

■) Product temperature measurement There is a product temperature sensor 31 at the tip of the pneumatic cylinder 26 mentioned above.
is installed. It has a structure in which the product temperature sensor 31 is lowered and raised by the expansion and contraction of the pneumatic cylinder 26.

On the other hand, the koji M29 at the top of the paper-shaped koji M8 in which the koji lids 3 are stacked in order from the bottom has nothing stacked above it, and the top is in an open state.

As a result, the koji lid 29 at the top position of the stacked lid 8 is
By lowering the product temperature sensor 31, it becomes possible to directly measure the temperature of the steamed rice inside, and the temperature of the steamed rice placed in the koji lid that is sequentially raised and transferred can be measured without omission. .

By directly monitoring the temperature of the steamed rice, it is possible to accurately know when to change the rice, and the temperature, humidity, and carbon dioxide concentration in the koji chamber 1 can be adjusted more accurately to match changes in the breeding state of the koji mold. Can be adjusted.

In addition, a sample of steamed rice during noodle making can be collected from the hole 1a provided in the ceiling of the koji room 1, and if the product temperature sensor 31 malfunctions during noodle making operation, the product temperature can be measured from the hole 1a. It is also possible to insert a device for use in place of the product temperature sensor 31.

vi) As shown in FIGS. 9 and 10, the koji cover carrying out section and the descending transfer section (support plate as described above)
30a and 30b are shafts 32a and 30b respectively installed between the opposing guide bodies 14b and 14c;
32b, and arms 33a, 33b are fixed to the ends of each shaft 32a, 32b. And arm 33a.

A biasing spring 34 is provided between 33b and the main body frame 7.
a, 34b are inserted, each supporting play) 30a,
30b is urged in the upward swinging direction.

As shown in FIG.
a, supported by 30b. Above the second frame,
As shown in FIG. 4, a third displacement mechanism 35 is fixed to the upper frame 13. The third displacement mechanism 35 consisting of a pneumatic cylinder is provided with the tip of a cylinder rod serving as a displacement end facing downward, and a contact member 36 is attached to the tip of the cylinder rod. The abutting member 36 has a width spanning the left and right side walls of the koji lid, and comes into contact with the upper end sides of the side walls to push down the 171M29.

When the koji cover 29 is pressed downward, the support play ()
30a and 30b are pushed open downward, and the koji lid 29 is guided into the second frame. The second frame is provided with a friction braking section, which will be described later, to prevent the koji lid 29 from falling as it is. When the first transferred ai-lid is placed in the second frame, the next koji-lid 29 transferred by the upper horizontal transfer section 28 is placed on the top side of the uppermost koji-lid accommodated in the second frame. Slide upward.

As described above, the descending transfer section 37 is composed of the third displacement mechanism 35 and the abutting member 36, and the descending transfer section 37 performs the transfer as indicated by the arrow 2 in FIG.

Further, on the front side of the main body frame 7, a fifth displacement mechanism 38 is fixed to the main body frame 7 side so as to face in the front-rear direction.

After being pushed down by the third displacement mechanism 35, the uppermost position of the horizontal koji lid 9 serves as the koji lid delivery portion to the mechanism 5, and the koji lid is displaced from this position by the third displacement mechanism 35. , the serving is pushed out to the mechanism 5. This is the transfer indicated by the arrow ■ shown in FIG.

vll) Friction braking unit The koji lid 3 pushed down by the lowering transfer unit 37 is moved by the second guide body 14b and the guide body 14c.
It is transported downward within the frame. At this time, in order to prevent the koji lid 3 from falling freely, a friction braking section 39 is provided within the above-mentioned support column 12b that is erected along the guide body 14c. The friction braking unit 39 presses each of the stacked koji lids 3 toward the guide body 14b, and the pressing force causes the guide body 14c to
The friction force generated between the koji lid 3 and the koji lid 3 prevents the koji lid 3 from falling. As shown in FIGS. 12 and 13, a plate-shaped contact body 4 is provided inside the column 12b having a channel cross-sectional shape at a position corresponding to each stacked aM3.
0 is pivotably supported. At the same position is a spring halter 41, and an adjustment bolt 42 screwed in from the outside.
A spring 43 is inserted between the spring holder 41 and the contact body 40 .

When the koji lid 3 is not housed, the contact body 40 faces diagonally downward, as shown by the imaginary line in FIG. When the koji lid 3 is housed, the entire surface of the contact body 40 is pressed against the side wall of the koji lid 3 as shown in the figure, and mutual friction between the contact body 40 and the koji lid 3, and between the guide body 14b and the koji lid 3 is caused. Due to the force, the koji lid 3 is held within the second frame.

vi) The koji cover 3 that has descended from above within the second frame of the lower horizontal transfer section gently falls onto a pair of rails 44 provided in the left and right direction at the bottom of the second frame, as shown in FIG. do.

A fourth displacement mechanism 45 is provided in the extending direction of the rail 44 to push out the koji lid 3 from the outside of the main body frame 7 toward the first frame. The fourth displacement mechanism 45 is composed of a pneumatic cylinder, and an abutment member 46 is fixed to the tip of a cylinder rod which is a displacement end.

When the fourth displacement mechanism 45 is driven, the contact member 46 moves the koji M3
Press to slide on the rail 44 and transfer it onto the lifting platform 20. This is the transfer indicated by the arrow ■ shown in FIG. The lower lateral transfer section 47 is composed of a fourth displacement mechanism 45 and an abutment member 46.

The elevating and lowering circulation mechanism 4 configured as described above allows the koji lid 3 to
are rotated one by one, and the room temperature can uniformly affect the steamed rice in each koji lid 3 in the koji chamber 1, which has different temperatures in the upper and lower positions. Although a pneumatic cylinder is used as the displacement mechanism in the lifting circulation mechanism of this embodiment, a hydraulic cylinder may be used instead, or a displacement mechanism driven by other electrical power may be used instead.

If the operation of the elevating circulation mechanism 4 is set to a pattern in which the ascending transfer section 23, the descending transfer section 37, and the vertical and horizontal transfer sections 28, 47 are driven simultaneously as a pair, the circulation period of the koji lid 3 will also be shorter.

■ Mechanism for plating The plating mechanism 5 includes a reversing discharge section 50 that holds the koji lid 3 and inverts it to discharge the steamed rice, and a reversing discharge section 50 located below the reversing discharge section 50 to receive the discharged steamed rice. An empty koji lid 3 is placed on standby below the hopper 51 and the discharge port 52 of the hopper 51,
Each of the following devices will be described below, which is comprised of an interlocking moving section 53 that moves the koji lid 3 in conjunction with the discharge of steamed rice.

) Reversing and discharging section As shown in FIG. 1, a serving mechanism 5 disposed close to the rear of the elevating/lowering circulation mechanism 4 is provided within a frame 54. A frame-shaped holder 55 is disposed at a position corresponding to the koji lid delivery portion of the elevating and lowering circulation mechanism 4, and stores the extruded koji M3 therein. Figures 14 and 15
As shown in the figure, the holder 55 has four guide members 56 each having an L-shaped cross section provided along the upper, lower, left, and right edges of the koji lid 3 in the transfer direction, and the guide members 56 are arranged to fit the size of the koji lid 3. The horizontal member 57 is bent into a rectangular shape so as to be arranged in accordance with the
It is constructed by assembling. Rotation support shafts 58a and 58b are provided at the center of the holding body 55 so as to protrude left and right, and one of the rotation support shafts 58a is provided with a sprocket 59 for transmitting rotational driving force. .

The holding body 55 is attached to the frame 5 via the rotation support shaft 58.
4 is rotatably supported.

As shown in FIG. 16, both rod cylinders 60 are fixed to the frame 54, and a driven sprocket 61 is pivotally supported below the rod cylinders. A chino 62 is connected to each end of the cylinder rod of the double rod cylinder 60,
Sprocket 59 of holding body 55 and driven sprocket 61
The reversing drive mechanism 63 rotates the holding body 55 via the chino 62 by driving the both rod cylinders 60.

Furthermore, within the left and right brackets 64a and 64b of the holder 55, on which the rotation support shaft 58 is provided, there is a positioning roller 6.
5a and 65b are provided, and the holder 5 holds the koji cover 3 to be accommodated.
5, and the structure is such that the koji cover 3 does not come out during the reversal operation.

The reversal discharge section 50 is composed of the holder 55 and the reversal drive mechanism 63 described above. When the koji lid 3 is housed in the holder 55, the holder 5 is moved by the drive of the reversing drive mechanism 63.
5, the koji lid 3 is turned over. Since the holding body 55 is composed of a guide member 56 and two horizontal members 57,
The steamed rice in the koji lid 3 is easily discharged from between the horizontal members 57.

ii) Hopper As shown in FIGS. 1, 16, and 17, a hopper 51 is arranged below the reversing and discharging section 50.

The hopper 51 is supported by two guide rods 70 installed in the left-right direction within the frame 54. An insertion portion 71 through which a guide rod 70 is inserted is provided on the front and rear sides of the hole 51, and the hole 51 is inserted through the insertion portion 71 into the hole (-
51 is supported so as to be slidable left and right on the guide rod 70. The sliding movement of the hopper 51 is performed by a sixth displacement mechanism 72 consisting of a pneumatic cylinder.

Reference numeral 73 indicates a connecting portion between the cylinder port and the cylinder port, which is the displacement end of the sixth displacement mechanism 72.

The entire inner surface of the hopper 51 is a smooth plane, and there are no protruding parts such as bolt heads. Therefore, the reversing discharge section 50
By discharging substantially the same amount of steamed rice from the discharge port 52 as the steamed rice put in, it is possible to arrange the rice on a plate or change the shape of the plate without changing the weight.

A discharge port 52 having a rectangular cross-section is provided at the bottom of the hopper 51, and the length of the discharge port 52 in the longitudinal direction is equal to the width of the inside of the koji cover 3 and the width of the gap.

An opening/closing door 74 is provided at the discharge port 52. The opening/closing door 74 is connected to an opening adjustment mechanism 76 consisting of a pneumatic cylinder via a connecting arm 75 attached to the center.

By moving the slide rod 76a of the opening adjustment mechanism 76 in and out, the opening degree of the opening/closing door 74 is changed, and the amount of steamed rice to be discharged can be adjusted.

iii) Interlocking movement part In the elevating circulation mechanism 4, the belt conveyor 19 disposed in the koji lid carrying section 18 is pivoted between the drive roller 77 provided on the front side of the elevating circulation mechanism 4 and the frame 54. It is wound between a driven roller 78 and a driven roller 78, and is transferred and driven by a motor 79 disposed on the side of the driving roller 77. The interlocking moving unit 53 includes the belt conveyor 19, a driving roller 77, and a driven roller 78.
and a motor 79.

As shown in FIG. 8, on both left and right sides of the belt conveyor 19, there are guide rails 80a for transferring the koji lid 3.

80b is attached. The top surface of the belt conveyor 19 protrudes above the top surface of the guide rail 80! 9 can be easily transported.

iv) For plating, the koji lid is turned over by the reversing and discharging section 50 of the mechanism (the action indicated by the arrow ■ in FIG. 3), and all the steamed rice in the koji lid is discharged. The discharged steamed rice is stored in a hopper 51 located below. Here, as shown by the arrow ■ in FIG. 3, the hopper 51 is moved above the interlocking moving part 53 by the sixth displacement mechanism 72 while the discharge port 52 is kept closed. Interlocking moving part 53 in advance
The empty koji lid 3 waiting above is placed at the discharge port 5 of the hopper 51.
2 to the lower side, and as the opening/closing door 74 is opened,
l! Move i3. These are the operations of the arrow ■ and the arrow [phase] shown in FIG.

The shape of the ridge can be changed by adjusting the opening degree of the opening/closing door 74 and the moving speed of the interlocking moving part 53.

The koji lid 3 that has been served is transferred to the interlocking transfer section 53 as it is.
is carried into the koji cover carrying section 18 of the elevating/lowering circulation mechanism 4,
It rotates sequentially within the elevating/lowering circulation mechanism 4.

(2) Downward Transfer Mechanism I) Structure of the Mechanism A downward transfer mechanism 6 is provided on the back side of the frame 54. As shown in FIG. 16, a lifting guide rod 90 is provided obliquely from the reversing and discharging section 50 of the mechanism 5 to the interlocking moving section 53, as shown in FIG. Lifting guide rod 90
An elevator 91 that moves up and down using air pressure is slidably attached to the.

A support plate 92 is fixed horizontally to the lifting block 91, and a fork 93 having a U-shaped cross section that accommodates and holds the handle 15 of the koji lid 3 is fixed horizontally to the support plate 92 with the open side facing inward. ing.

) Operation of the mechanism As shown in FIGS. 1 and 16, the lifting block 91 is placed in the uppermost position, that is, the position corresponding to the reversing discharge part 50 of the mechanism 5, and the lifting block 91 is placed in the position corresponding to the reversing discharge part 50 of the mechanism 5. When 38 is driven, the koji lid 3 is pushed into the holder 55 of the reversing and discharging section 50. At this time, an empty koji lid 94 from which the steamed rice has been discharged is stored in the holder 55, and the koji lid 94 is pushed backward by the koji lid 3. Here, since the tip of the fork 93 of the descending transfer mechanism 6 extends to the vicinity of the reversing and discharging section 50, the handle section 15 of the koji lid 94 is smoothly accommodated within the fork 93. Here, lift block 9
1 is lowered, and 111M94 is lowered onto the belt conveyor 19. This is the movement indicated by the arrow ■ in FIG. The elevating block 91 descends further below the position where the koji cover 94 has descended onto the belt conveyor 19. This allows the first
As shown in Figure 6, the handle 15 of the koji lid 94 and the fork 9
A gap is created between the belt conveyor 19 and the belt conveyor 19.

■、Environmental control inside the koji room Inside the koji chamber l, there is an air outlet 1b on the side wall near the ceiling.

Intake ports 1c are provided on the side wall near the bottom, and each is connected to an air conditioner 97. As shown in Figure 1,
The air blowing port 1b is provided approximately in the middle of the koji chamber 1, and is provided on the ceiling of the koji chamber 1 to send air into the duct 95. The duct 95 has exhaust ports 95a formed on both sides;
Air regulated by an air conditioner 97 is supplied into the koji chamber 1 from a.

As shown in FIG. 1, the duct 95 is provided directly above the automatic noodle making device 2, and the supplied air does not directly hit the automatic noodle making device 2, but instead wraps around the automatic noodle making device 2 from the outside. Since the koji room is filled with rice, the steamed rice that is being worked on,
The quality of the koji will not deteriorate due to direct blowing of air to the steamed rice in the koji lid 3 on the top shelf.

In addition, as shown in FIG. 2, a room temperature sensor 98 is installed on the side wall directly below the duct 95, which is not directly exposed to air from the duct 95.
and a humidity sensor 99. In addition, a carbon dioxide sensor (not shown) and the like are also installed, and the detected values are used as data for environmental control in the koji chamber l. In addition, the room temperature sensor 98 and the humidity sensor 99 are provided next to the duct 95,
It is also possible to measure the temperature and humidity of the air sent in as appropriate.

<Effects of the Invention> According to the mechanism of the present invention configured as described above, since the koji lids are moved up and down while maintaining the stacked state, the operation equivalent to the reloading work in noodle making work using the difference method can be performed easily. This can be done automatically without manual intervention, greatly reducing the workload on the operator, and it is also a breeding environment for koji mold similar to the lid method in that noodles can be made in stacked koji lids. can be reproduced and the best quality koji can be obtained.

Also, j! Since the two horizontal koji lids with stacked i-lids are configured as a pair, and the pair of horizontal koji lids are installed in adjacent positions, the amount of movement during lateral movement is reduced and the rotation movement time is shortened. As a result of being shorter, there is an advantage that the influence of atmospheric temperature on the steamed rice in each koji lid becomes more uniform. Similarly, since the horizontal koji lids are located adjacent to each other, there is no need for a large-scale lateral movement guide structure for the koji lids, and the size of the mechanism itself can be reduced, resulting in the effect that the installation space is small.

[Brief explanation of drawings]

Figure 1 is an overall side view of the automatic noodle making device installed in the koji chamber, Figure 2 is an overall front view, Figure 3 is a three-dimensional view showing the transfer route for the koji cover, and Figure 4 is the elevation circulation mechanism. A front view, FIG. 5 is a side view, FIG. 6 is an overall perspective view of the koji lid, FIG. 7 is a partial sectional view, and FIG. 8 is a portion showing the lower and lateral transfer parts and the upper transfer part of the elevating circulation mechanism. A perspective view, FIG. 9 is a plan view of the elevating circulation mechanism, FIG. 10 is a partial side view showing the descending transfer part of the second frame on the descending side, and FIG. 11 is a support plate when the topmost koji cover is pushed down. Partial side view showing the condition, 1st
Figure 2 is a plan sectional view of the lifting circulation mechanism, Figure 13 is a side view of the friction braking unit, Figure 14 is a side view of the reversing discharge unit, Figure 15 is a plan view of the same, and Figure 16 is a side view of the automatic noodle making device. 17 is a side view of the hopper, and FIG. 18 is a front view of the hopper. 1: Koji chamber 2: Automatic noodle making device 3: mM
4: Lifting circulation mechanism 5: Serving mechanism 8
, 9: Stacked lid 23: Ascent transfer section 28: Upper lateral transfer section 37: Downward transfer section 47: Lower lateral transfer section 50: Reversing discharge section 5i: Hopper 63: Reversing drive mechanism 3 Fig. 13 Fig. 17 Figure 8

Claims (1)

[Claims] 1) It is provided in the koji room (1) where the temperature can be adjusted, and two stacked lids (8) and (9) with multiple stacked lids 3 are housed adjacent to each other as a pair, and one An upper horizontal transfer part (28) is provided near the top of the stacked koji lid (8) to transfer the top koji lid to the top of the other stacked koji lid (9). A descending transfer part (37) is provided above the stacked koji lids (9) to push down the stacked koji lids (9) in a stacked state, and in the vicinity of the lowest tier, the lowermost koji lids are moved to one side of the stacked koji lids. Lower horizontal transfer section (47) that transfers horizontally to the lower side of the stacked koji cover (8)
A rising transfer part (23) is provided on the lower side of the one stacked koji lid (8) to support and push up the one stacked koji lid (8) from below in a stacked state, Each transfer section (2
3) An elevating and lowering circulation mechanism in an automatic noodle-making device in which the stacking position of koji lids (3) is sequentially rotated by sequentially driving koji lids (3), (28), (37), and (47) in the transfer direction. .