JPH03240478A - Mechanism for discharging culture medium of koji lid in apparatus for producing koji - Google Patents

Abstract

PURPOSE:To enable automatic discharge of a culture medium from each KOJI (yeast) lid in a KOJI room by rotating a holding unit to an extent so as to enable gravity drop of the culture medium in the KOJI lid, dropping the culture medium from the interior of the KOJI lid and discharging the culture medium. CONSTITUTION:Each holding unit 55 contains a KOJI lid 3. In this state, the holding unit 55 is rotated with a rotating driving mechanism 63. The holding unit 55 is rotated to an extent so as to enable gravity drop of the culture medium in the KOJI lid 3 and the culture medium is dropped from the interior of the KOJI lid 3 and discharged. On the other hand, the holding unit 55 in the state containing the KOJI lid 3 has an opened part (55a) in the upper part and the culture medium is passed through the above-mentioned opened part (55a) and dropped. Thereby, a mechanism such as a scraper for performing scraping action may not be used in discharging and the KOJI produced on the surface of steamed rice can be discharged without damaging thereof.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a culture medium discharging mechanism of a koji lid in a koji making apparatus.

<Prior art> Technical background of the present invention Generally, the koji making methods used in the koji making process of the brewing industry or the fermentation industry include the floor koji method, the lid koji method, the box koji method, the machine koji method, etc. There is.

Of these, the box koji method is a method in which about 30 kg of steamed rice is stored in a relatively large wooden container called a koji box, and koji is made in the koji chamber for each koji box. In all other methods of making koji, koji is made using the amount of steamed rice as one unit than the above-mentioned box koji method.

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

Put about 15 to 2.5 kg of steamed rice into a small wooden container called a koji lid, which is shaped like a box with a height of about 5 cm.
This is a method in which koji is made for each koji lid in a plurality of koji lids stacked in a koji chamber. In the lid koji method, in order to equalize the temperature of each koji lid, the top and bottom positions of the koji lids are changed in the koji chamber during koji making, and the steamed rice is stirred during the koji making process. . The above-mentioned methods other than the lid koji method are koji 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 lid-koji method, in which a small amount of koji is made for each lid, is said to be the best.

, Prior art in automatic koji making equipment In the automatic koji 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 apparatus described in the above publication adopts a koji production method similar to the mechanical koji method or the floor method, and it is difficult to produce the best koji. It could not be obtained using an automatic koji making device.

Therefore, in order to obtain the best koji through automation, it is necessary to have a koji making device that can reproduce the working process using the lid method.

On the other hand, as mentioned above, the lid method requires manual work such as refilling the steamed rice stored in the koji lid, and there is no way to mechanically perform these tasks. The operation of transferring the steamed rice to the koji lid is considered.

However, a certain amount of koji mold has already grown on the surface of the steamed rice, and using a scraping mechanism such as a soufflé par
It had drawbacks such as damaging the koji that was made and damaging the koji lid.

The mechanism of the present invention is a discharging mechanism for discharging the culture medium from a steamed rice cap after koji processing has been completed or transferring it to another koji cap in the automation of the lid method, and is a discharging mechanism for discharging the culture medium from a steamed rice cap after koji making process is completed, or transferring it to another koji cap. The purpose is to enable automatic discharging of the culture medium from the koji lid.

<Means for Solving the Problems> The present invention for solving the problems described above includes a holder 55 that accommodates and holds the koji lid 3, and a rotary drive that rotatably supports the holder 55. The holding body 55 is provided with an open portion 55a on one side, and a rotating drive mechanism 63.
From the koji cover 3 inside the holder 55 which rotates by the drive of 3,
The present invention is characterized by a mechanism for discharging the culture medium through the opening portion 55a.

<Function> The holding body 55 is in a state where the koji cover 3 is housed, and the rotation drive mechanism 6
Rotates by 3. The holder 55 rotates to the extent that the culture medium in the koji M3 can fall naturally, and the culture medium falls from the inside of the koji lid 3 and is discharged. On the other hand, the holder 55 containing the koji lid 3 has an opening 5t)a at the top, and the culture medium passes through the opening 55a and falls.

Therefore, when discharging the steamed rice, a scraping mechanism such as a souffle bar is not used, and the rice can be discharged without damaging the koji formed on the surface of the steamed rice.

(The following is a blank space) <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 koji making apparatus 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 koji making device 2 is arranged inside the room. There is.

The automatic koji making device 2 includes an elevating circulation mechanism 4 that stacks the koji M3 and rotates it up and down, and an elevating circulation mechanism 4.
Take out the koji lid 3 that rotates inside, and add the koji M.
Mechanism 5 is used to discharge the steamed rice piled up in 3 and replenish the steamed rice in another koji lid waiting below.
It is composed of a descending transfer mechanism 6 that transfers the emptied koji lid by the transfer mechanism 5 to a refilling position.

FIG. 3 is a schematic diagram showing three-dimensionally the path along which one koji lid 3 moves by this device, and the numbers imprinted on the arrows indicate the order of movement. Also, the imaginary lines are each mechanism 4,
5.6, 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 level of steamed rice in the koji lid 3, the koji lid 3 in the lower 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 @l).

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

(2) Elevating circulation mechanism i) Main body frame FIGS. 4 and 5 are an overall front view and an overall side view of the elevating circulation mechanism 4. The main body frame 7 of the elevating and lowering circulation mechanism 4 is a rectangular parallelepiped-shaped frame, and houses therein two stacking method koji lids 8 and 9 formed by stacking a plurality of koji lids 3. Two pairs of support columns 1.2a and 12 are mounted on a rectangular base frame 11 on which casters 10 for movement are attached to the lower side.
b is erected. A rectangular upper frame 13 having approximately the same dimensions as the base frame 11 is fixed to one end 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 corner portions of the koji lid 8 for the fermentation method, 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, stacking method koji lids 8 and 9 in which the koji lids 3 are stacked upward are housed. In the mechanism of this embodiment, 7
Two koji lids are piled up. With respect to the Seki method koji cover 8 housed on the side of the support 12a, a guide body 14a having the same cross-sectional shape as the support 12a is provided on the opposite side of the support 12a along the corner of the Seki method koji cover 8. was erected, and also a stacked koji M8
Similarly, a guide body 14b is erected for the Seki method koji cover 9 which is housed adjacent to the guide body 14a.
, b are partially fixed between the frames 13, such as the base frame 11.

Further, inside the support column 12b, a pair of guide bodies 14c having the same cross-sectional shape as the guide bodies 14a and 14b are erected along the Sekisho Kojikata 9, and are connected to the base frame 11 and the two-part frame 13. It is fixed between.

In the main body frame 7, there is a first frame that accommodates and guides the Sekiho Koji-gata 8 using the support 12a and the guide body 1.4a, and a first frame that accommodates and guides the Sekiho-Koji-gata 9 using the guide body 14b and the guide body 14c. Each second frame is configured to guide the accommodation.

) Structure of koji lid The structure of koji lid 3 will be explained based on FIGS. 6 and 7. The koji lid 3 of this embodiment is made of wood and has a length of 5
The size is 00mm, width 320mm, and height 120mm. Approximately 1.9 kg of steamed rice is placed in the koji lid 3 as a culture medium. 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] 5 are attached to both opposing sides of the koji lid 3. The handle portion 15 is also made of metal, and is used to hold the koji lid 3 when the koji M3 is handled manually or when the above-mentioned mechanisms 4.56 transfer the koji M3. An arc-shaped recess 15a is formed in the handle portion 15 at a position corresponding to the center of the koji M3. A positioning mechanism and a sensor, which will be described later, are engaged with the recess 15a, and are used for positioning and fixing the koji cover 3 and detecting the transfer position.

On the side surface of the koji cover 3, a plurality of ventilation holes 16 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 temperature and humidity inside the koji lid 3 is susceptible to the influence of the external environment, and the koji making environment inside the koji lid 3 can be easily adjusted by controlling the external environment. It becomes possible. Further, since the ventilation hole 16 is located below the bottom part 3b, the steamed rice in the koji lid 3 will not fall through the ventilation hole 16. Furthermore, when the koji M3 are piled up, the ventilation hole 16 of the koji lid 3 on the second side has the function of ventilating the interior of the koji lid 3 on the lower side, allowing steamed rice to be poured into one digit or discharged. In this case, since the ventilation hole 16 is located below the bottom part 31, there is an advantage that there is no problem of steamed rice clogging the ventilation hole 16.

The structure of the koji lid 3 is not limited to that used in automatic koji making equipment, but can also be used as a koji lid used in the conventional manual lid koji method. It can also be used as a container for drying soil for growing plants, for storing parts, and for cultivating plants.

111) Koji lid carrying part and rising transfer part The lowermost koji lid 3 of the stacking method koji lid 8 guided by the pillar 12a and the guide body 14a is connected to the pillar 12a as shown in FIGS. 5 and 8. It is supported by four support mechanisms 17 each provided on the guide body 14a. The support mechanism 17 includes a lower end of each support column], a fixing member 17a fixed to the guide body 14a, a support claw 17b pivotably supported at the tip of the fixing member 17a, and a support claw 171]. A spring 17 interposed between the support column 12a and the guide body 1.4a. It is composed of c.

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), tilting upward toward the support claws 17b of the opposing support mechanism 17. , is now urged by a spring 17c. Then, as shown in FIG.
b is a handle portion 15 attached to the bottom koji lid 3;
It comes into contact with the lower side of the lid 8 and supports the entire koji lid 8.

A koji lid carrying section 18 is provided at a lower position of the stacking method koji lid 8 supported by the support mechanism 17.

The koji lids carrying section 18 receives the koji lids 3 that have been completely plated by a carrying means consisting of a pair of belt conveyors 19 arranged between the serving mechanism 5 and the rear side of the elevating/lowering circulation mechanism 4. will be brought in.

A lifting platform 20 is provided between the belt conveyors 19 in the koji cover carrying section]8. As shown in FIG. 4, a first displacement mechanism 22 is connected to the lower side of the lifting platform 20 via a weight measuring device 21. The displacement mechanism 22 is fixed to the main body frame 7 side with the displacement direction facing upward, and in the apparatus of this embodiment, a pneumatic cylinder is used as the displacement mechanism. By the displacement drive of the first displacement mechanism 22,
The lifting platform 20 has a structure that moves up and down, and the device of this embodiment is based on the telescopic 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 20, and the lifting platform 20 pushes the koji lid 3 while supporting it from below. give. When the lower side of the koji cover 3 is lifted off the bell I/conveyor 19, it is weighed by the weight measuring device 23. When the lifting table 20 is further raised, the side handle part 1 is lifted while pushing the Sekisho koji cover 8 stacked on the support mechanism 17.
5, the support claw 171) of the support mechanism 17 is pushed open from below and moved upward until the handle portion 15 reaches the upper side of the support claw 17b.

When the handle portion 15 reaches three sides of the support claws 17b, the springs 17c return the support claws to their original positions, allowing them to support the koji cover 3 in the raised position, and the lifting platform 20 is then lowered. let

In this way, the koji lid 3 located in the koji lid carrying section 18 is pushed up from below, and one more koji lid 3 is added to the stacked koji M8, while the entire stacking method koji lid 8 is transferred upward. Transfer section 23
is composed of four support mechanisms 17, a lifting platform 20, and a first displacement mechanism 22.

When transferring the Seki method koji lid 8 to the upward direction, the support columns 2a and guide body 14a provided along the four corners of the Seki method koji lid 8 are used.
While regulating the Sekiho Koji lid 8 from collapsing due to contact,
Guide upwards. The above-described upward movement of the koji lid 3 is performed one step at a time each time the ascending transfer section 23 makes one stroke. Figure 3 shows the transfer indicated by the Shimezu arrow ■.

iv) J-Strut of horizontal transfer section upper frame 13], in the center of the edge on the 2a side,
An inverted-shaped mounting frame 24 is fixed, a second displacement mechanism 25 is fixed to the lower end, and a pneumatic cylinder 26 is similarly attached to the tip of a portion of the beam so as to face downward.

The second displacement mechanism 25 is provided with its displacement end directed toward the koji lid 8 in 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.

As shown in FIG. 9, the abutment member 27 is formed to be wide enough to match the width of the koji lid, so that the driving force of the pneumatic cylinder is uniformly transmitted to the koji lid, and the transfer is made in parallel. It is composed of As described above, the upper-lateral transfer section 28 is composed of the second displacement mechanism 25 and the abutment member 27. Driven by the second displacement mechanism 25, the contact member 27 pushes the koji lid 29 at the top of the draft-shaped koji lid 8, and the koji lid 29 slides on the upper side of the lower koji lid, and the 9th As shown in the figure, a support plate 30a provided above the second frame,
30b.

Here, in order to smoothly transfer the koji lid 29 from the top of the stacking method koji lid 8 to the draft koji lid 9'', the draft koji lid 8 is held at a slightly higher position than the draft koji lid 9. There is. And draft koji cover 8
The first frame for accommodating the paper and the second frame for accommodating the draft-shaped koji lid 9 are
The paper-shaped koji cover 8 and the paper-shaped koji cover 9 are assembled at a position where the distance between them is equal to or less than one-half of the side length of the koji cover 3 in the lateral transfer direction. In this way, by providing the first frame and the second frame close 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 lid 29 at the top of the draft-shaped koji lid 8 in which the koji lids 3 are stacked in order from the bottom has no koji lid stacked on top, and one side is in an open state.

As a result, the koji lid 29 at the top position of the draft-shaped koji lid 8 is
By lowering the product temperature sensor 31, it becomes possible to directly measure the temperature of the steamed rice inside. can.

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, samples of steamed rice during koji making can be taken from the hole 1a provided in the ceiling of the koji chamber 1, and if the product temperature sensor 31 malfunctions during koji 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) Koji lid unloading transfer section and descending transfer section As shown in FIGS. 9 and 10, the above-mentioned support plates 30a and 30b are respectively installed between the opposing guide bodies 14b and 14c. axis 32a,
32b, and arms 33a and 33b are fixed to the ends of each of the shafts 32a and 32b. Biasing springs 34a, 34b are interposed between the arms 33a, 33b and the main body frame 7, and bias each support plate 30a, 30b in the upward swinging direction.

As shown in FIG.
0a, 30b. Above the second frame, as shown in FIG. 4, a third displacement mechanism 35 is fixed to the upper frame 13. The third part consists of a pneumatic cylinder.
The displacement mechanism 35 is installed with the distal end of a cylinder rod serving as a displacement end facing downward, and a contact member 36 is attached to the distal end of the cylinder rod.Abutting member 3
Numeral 6 has a width spanning the left and right side walls of the koji lid, and comes into contact with the upper edge of the side wall to push down the koji lid 29.

When the koji cover 29 is pressed downward, the support plate 30
a and 30b are pushed open downward, and the koji lid 29 is guided into the second frame as shown in FIG. 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 koji lid that is transferred is settled in the second frame, the koji lid 29 that is then transferred by the upper horizontal transfer section 28 is placed on the upper side of the top koji lid that is 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.

In addition, on the front side of the main body frame 7, an unloading conveyance section 38 consisting of a pneumatic cylinder is oriented in the front and back direction.
Fixed on the side. After being pushed down by the third displacement mechanism 7-35, the uppermost position of the draft-shaped koji lid 9 becomes the position where the koji lid is carried out to the mechanism 5, and the koji lid is carried out from this position to the carrying section 38. The heap is pushed out to the mechanism 5 by the transfer drive. This is the transfer indicated by the arrow ■ shown in FIG.

vll) Lowering braking structure The koji lid 3 pushed down by the lowering transfer section 37 is transferred downward within the second frame formed by the guide body 14b and the guide body 1.4c. At this time, in order to prevent the koji cover 3 from falling freely, a descending braking section 39 is provided within the above-mentioned support column 12b that is erected along the guide body 14c. The descending braking unit 39 presses each of the stacked koji lids 3 toward the guide body 141, and the pressing force causes the guide body 1 to
The koji cover 3 is prevented from falling by the frictional force generated between 4c and In2. As shown in FIGS. 12 and 13, inside the column 1.2b having a channel cross-sectional shape,
A plate-shaped contact body 40 is rotatably supported at a position corresponding to each of the stacked koji lids 3. A spring holder 41 is provided at the same position, connected to the tip of an adjustment pole j-42 screwed in from the outside, and a spring 43 is inserted between the spring boulder 41 and the contact body 40. , the contact body 4D is pressed toward the koji lid 3 side.

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 downward braking structure is such that 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 the contact body 40 and the koji lid 3 and the guide body 14b and the koji lid 3 are In3 is held within the second frame by mutual frictional force.

vii) The koji lid 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-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 lid 3.
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. In the lifting circulation mechanism of this embodiment, a pneumatic cylinder is used as the displacement mechanism, but a hydraulic cylinder may be used instead, or a displacement mechanism driven by other electrical power may be used instead.

In the example of plating, the mechanism 5 includes a rotary discharge part 50 that holds the koji lid 3 and inverts it to discharge the steamed rice, and a rotary discharge part 50 located below the rotary discharge part 50 to discharge the steamed rice. It is composed of a soba 51 for receiving soba, and an interlocking moving part 53 that waits an empty koji lid 3 below the discharge port 52 of the hopper 51 and moves the koji lid 3 in conjunction with the discharge of steamed rice. .

Each will be explained below.

) Rotating Discharge Portion As shown in FIG. 1, a mechanism 5 for use in the filling τ, which is disposed close to the rear of the elevating/lowering circulation mechanism 4, is provided within the flail 1\54. A frame-shaped holder 55 is disposed at a position corresponding to the koji cover carrying-out section of the lifting/lowering circulation mechanism 4, and accommodates therein the koji M3, which is the object to be conveyed and is pushed out by the carrying-out transfer section 38. As shown in FIGS. 14 and 15, the holder 55 is provided along the upper, lower, left, and right edges of the koji cover 3 in the transfer direction (four guide members 56 each having a L-shaped cross section, and In order to arrange the koji cover 56 according to the size of the koji cover 3, a rectangular bent horizontal part 57 is assembled.As shown in Fig. 16, the koji cover 3 is In the housed state, an open portion 55a is formed above the koji lid 3, in which only a pair of horizontal members 57 are located.
The guide end 56a is expanded outward, and is formed so that the transferred koji lid 3 can be accommodated smoothly into the holder 55.

On the other hand, at the center of the holding body 55 is a rotation support shaft 58a.

1 2 58b is provided to protrude left and right, one rotation support shaft 5
8a is provided with a sprocket 59 for transmitting the rotational drive J. The holder 55 is rotatably supported by the frame 54 via the rotary support shaft 58.

As shown in FIG. 1, a double rod syringe roller 0 is fixed to the frame 54, and a driven sprocket i/61 is pivotally supported below it. 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]・6
1, and serves as a rotation drive mechanism 63 that rotates the holding body 55 via the chino 62 by driving both Rondo cylinders 60. The rotation drive mechanism 63 may be a rotation mechanism such as a motor.

Further, positioning rollers 65a, 65b are provided in the left and right brackets h64a, 64b of the holder 55, on which the rotation support shaft 58 is provided. The positioning roller 65a65b is rotatably supported by swing arms 66a, 66b, and the swing arms 66a, 66b are connected to each bracket 64a.

It is pivotally supported by swing shafts 67a and 67b fixed within 64b. Spring 68a, 68b is provided between the swinging arms 66a, 66b and the holding body 55 to urge the positioning rollers 65a, 65b inwardly.
is being mediated.

Positioning roller 65. Swing arm 66
The positioning mechanism 69 constituted by the swing shaft 67 and the spring 68 has the following functions.

The elevating and lowering circulation mechanism 4 is pushed and transferred by the carry-out transfer unit 38, and the koji lid 3 is accommodated in the holder 55. At this time, the handle portion 15 provided on the side surface of the koji lid 3 pushes the positioning rollers 65a, 65b of the positioning mechanism 69 apart. The transfer end position of the transfer section 38 is a position where the recess 15a of the handle section 15 is further pushed inward by a predetermined amount Q beyond the position where the recess 15a of the handle section 15 completely engages with the positioning roller 65.

The pushing amount ρ is set smaller than the radius of the positioning roller 65. As shown in FIG. 17, when the koji lid 3 is pushed in excessively, the positioning roller 65 moves into the recess 15.
When the transfer is completed, the koji lid 3 is pulled back by the pushing amount by 4 minutes by the elastic force of the positioning roller 65, and the positioning roller 65 is completely accommodated in the four parts 15a while rolling into contact with each other.

The koji lid 3 is reliably held within the holder 55 by the positioning mechanism 69, so that the koji lid 3 does not come out during the rotational discharge operation.

The rotary discharge section 50 is composed of the holder 55 and the rotary drive mechanism 63 described above. When the koji lid 3 is housed in the holder 55, the koji lid 3 is turned over together with the holder 55 by the rotation drive mechanism 63, and the steamed rice falls under its own weight and is completely discharged. The holding body 55 is a guide member 56
and two horizontal members 57, the open part 5
5a, and the steamed rice in the koji lid 3 is easily discharged from the opening 55a. The ejection rotation angle of the holder 55 may be any angle as long as the contained steamed rice can be dropped and ejected. In addition, after discharging, the rotary drive mechanism 63 is inched to vibrate the koji lid 3, or the impact when the rotary drive is stopped causes the koji lid 3 to vibrate.
It is also possible to allow all steamed rice stuck inside the container to fall and be discharged.

) Hopper As shown in FIGS. 1, 18, 19, and 20, a hopper 51 is arranged below the rotary discharge section 50. The hopper 51 is supported by two guide rods 70 installed in the frame 54 in the left-right direction. An insertion portion 71 through which a guide rod 70 is inserted is provided on the front and rear sides of the bobber 51, and the hopper 51 is supported through the insertion portion 71 so as to be able to slide left and right on the guide rod 70''. The sliding movement of the popper 51 is performed by a sixth displacement mechanism 72 consisting of a pneumatic cylinder. Reference numeral 73 indicates a connecting portion of the cylinder rod, 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 rotary 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 as follows.
These are the inner width of the koji cover 3 and the distance between the lines.

25 6 A shutter 74 is provided at the discharge port 52.

The shutter 74 is connected to a discharge adjustment mechanism 7 consisting of a pneumatic cylinder via a connecting arm 75 attached to the central part.
6.

When the slide rod 76a of the discharge amount adjustment mechanism 76 moves in and out, the opening degree of the shutter 74 changes, and the amount of steamed rice to be discharged can be adjusted.

111) Interlocking movement part In the elevating circulation mechanism 4, the belt conveyor 19 disposed inside the koji cover 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, there are guide rails 80a801 on both left and right sides of the belt conveyor 19 for transferring the koji cover 3.
is attached. Since the top surface of the belt conveyor 19 projects upward from the top surface of the guide rail 80, conveyance by the belt conveyor 19 is facilitated.

:v) For plating, the koji lid is turned over by the rotary 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, while the discharge port 52 is closed, the sixth displacement mechanism 72 moves the hopper
1 to above the interlocking moving section 53. The empty koji lid 3, which is waiting on the interlocking moving part 53 in advance, is moved to the lower side of the discharge port 52 of the hopper 51, and as the shutter 74 is opened, the koji lid 3 is moved. These are the operations of the arrow ■ and the arrow [phase] shown in FIG.

As shown in FIGS. 21 and 22, the position of the koji lid 3 is as follows:
It is detected by sensors 81a, 81b, 8], and c attached to beams installed along the interlocking moving section 53. The sensors 81a, 8], and 81c are in contact with the side surface of the koji lid 3, and the sensors 81a, 8], and 81b are in contact with the end of the handle portion 15. As shown in FIG. 21, the position where the sensor 8 th comes into contact with the fourth part 15 a is the position where the koji cover 3 is directly below the hopper 51 .

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

The koji lid 3 that has been completely served is moved to the interlocking moving unit 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. still,
Since the popper 51 is movable left and right, when newly adding steamed rice to the koji lid 3, the rice can be easily replenished by changing its position from the lower side of the reversing and discharging section 50.

(2) Downward Transfer Mechanism) Structure of the Mechanism A downward transfer mechanism 6 is provided on the back side of the frame 54. As shown in FIG. 20, an elevating guide wood 90 is provided diagonally from the rotary discharge section 50 of the mechanism 5 to the interlocking moving section 53. Lifting guide rod 90
An elevating block 91 that is moved up and down by air pressure is slidably attached to the.

A support plate 92 is fixed vertically 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 20, the lifting block 9 is placed in the highest position, and the lifting block 9 is placed in the position corresponding to the rotary discharge part 50 of the mechanism 5, and the lifting circulation mechanism 4 is fifth displacement mechanism 38
When the koji lid 3 is driven, the holder 55 of the rotary discharge section 5° is moved.
pushed inside. 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 extension 93 of the descending transfer mechanism 6 extends to the vicinity of the rotary discharge part 50, the handle part 15 of the koji lid 94 is smoothly accommodated in the lid 93. The koji lid 3 pushed into the holding body 55 and the empty koji lid 94 are transferred while being in contact with each other on opposing surfaces, but when the transfer of the koji lid 3 is completed, the koji lid 3 is moved by the action of the positioning mechanism 69 described above. The lid 3 is moved back a predetermined distance Q, and a gap ρ is created between the koji lid 3 and the koji i94.

90 Due to the gap ρ, the koji lid 3 can be smoothly rotated without interference from the koji lid 94 during the rotational discharge operation of the koji lid 3. Moreover, even when the koji lid 94 is transferred downward, which will be described later, the koji M3 can be smoothly transferred without interfering with the koji M3.

The lifting block 9 is lowered while supporting the koji lid 94, and the 6M94 is lowered onto the belt conveyor 19''.

This is the movement indicated by the arrow ■ in FIG. Elevating block 91
is further lowered than the position where the koji cover 94 has descended onto the belt conveyor 19. As a result, as shown in FIG. 20, a gap is created between the handle portion 15 of the koji lid 94 and the fork 93, making it easier to transport the koji by the belt conveyor 19.

(2) Environmental control in the koji chamber Inside the koji chamber 1, an air outlet 1b is provided on the side wall near the ceiling, and an air intake port 1c is provided on the side wall near the bottom, each of which is connected to an air conditioner 97. As shown in Figure 1, the air outlet 1
b is provided approximately at the center of the koji chamber 1 and is provided on the ceiling of the koji chamber 1 to send air into the tact 95. Air exhaust ports 95a are formed on both sides of the duct 95, and air regulated by an air conditioner 97 is supplied into the koji chamber 1 through the air exhaust ports 95a.

As shown in FIG. 1, the duct 95 is installed at the bottom of the automatic koji making device 2, so that the supplied air does not directly hit the automatic koji making device 2, but instead surrounds the automatic koji making device 2 from the outside. The koji chamber] is filled with air, so the steamed rice being worked on and the steamed rice in the koji lid 3 on the top shelf are directly exposed to the air.
It does not impair the quality of the koji.

In addition, as shown in FIG.
8 and a humidity sensor 99 are installed. In addition, a carbon dioxide sensor (not shown [5]), etc. are also installed, and the detected values are used as data for environmental control in the koji chamber 1. The room temperature sensor 98 and the humidity sensor 99 may be provided next to the duct I/95 to appropriately measure the temperature and humidity of the air being fed.

(The following is a blank space) <Effects of the Invention> According to the mechanism of the present invention configured as described above, the culture medium in the koji lid can be discharged without manual intervention, so that there is no contamination of bacteria.

Furthermore, since the operator does not enter or leave the koji chamber, there are fewer changes in temperature and humidity within the koji chamber, which has the advantage of maintaining a suitable environment for the propagation of koji mold.

In addition, since the culture medium is discharged by rotating the koji lid, the koji lid is less likely to be damaged or damaged, compared to the case where the koji lid is scraped and discharged with a souffler.
Another advantage is that the life of the koji lid is extended.

When discharging the culture medium, the culture medium falls through the atmosphere, and heat dissipation is promoted by contact with the atmosphere, and El
It has the effect of improving moisture dissipation and oxygen supply.

[Brief explanation of drawings]

Fig. 1 is an overall side view of the automatic koji making device installed in the koji chamber, Fig. 2 is an overall front view, Fig. 3 is a three-dimensional view showing the transfer order of the koji lid, and Fig. 4 is an elevational circulation mechanism. FIG. 5 is 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 lower-lateral transfer section and an upward transfer section of the elevating circulation mechanism. Fig. 9 is a partial 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 case where the second koji cover is pushed down. Fig. 12 is a plan sectional view of the lifting circulation mechanism, Fig. 13 is a side view of the descending braking section, Fig. 14 is a side view of the rotary discharge section, Fig. 15
The figure is also a plan view, FIG. 16 is a plan view of the rotary ejecting unit without the koji lid housed in it, and FIG. 17 is a partial plan view showing the operating state of the positioning roller of the positioning mechanism and the four parts of the handle part. , Fig. 18 is a side view of the hopper, Fig. 19 is a front view, Fig. 20 is a rear view of the automatic koji making device, Fig. 21 is a partial plan view showing the state of contact between the recess and the sensor, and Fig. 22 is the same. FIGS. 23 and 24 are a partial perspective view showing the arrangement of the sensor and the positional relationship between the hopper and the koji lid, and a plan view and a side sectional view showing the shape of the koji lid. 3 4 The symbols in the figure indicate the following parts. 1 Koji room 2: Automatic koji making device 3, 29.9
4: Koji lid 4. Elevating and lowering circulation mechanism 5; Serving mechanism 16: Ventilation hole

Claims (1)

[Claims] 1) A holder (55) that accommodates and holds the koji lid (3), and a rotational drive mechanism (55) that rotatably supports the holder (55).
63), the holder (55) is provided with an upper opening part (55a), and the koji lid (3) in the holder (55) is rotated by the rotation drive mechanism (63). A culture medium discharging mechanism of a koji lid in a koji making apparatus, which is a mechanism for discharging a culture medium through the upper opening part (55a).