JPH03240479A - Structure of koji lid - Google Patents

Abstract

PURPOSE:To facilitate both direct transmission of environmental influence on the outside of KOJI lids and material temperature control of KOJI (yeast) and enable automatic control of temperature by respectively providing a lower position than the bottom with a vent hole on the side of the KOJI lids which are stacked in plural stage for use. CONSTITUTION:A vent hole 16 is respectively provided at a lower position than the bottom (3b) on the side of KOJI lids 3 which are stacked in plural stages for use. when the KOJI lids 3 are stacked, the vent holes 16 of the respective stacked KOJI lids 3 act as the vent holes 16 of the KOJI lids 3 located on the respective lower sides to facilitate the direct transmission of the environmental influence on the outside of the KOJI lids 3. In operation such as piling up of a culture medium, since there is no vent hole 16 on the upper side of the bottom (3b), no trouble such as leak of the culture medium from the vent holes 16 or choking of the vent holes 16 with the culture medium, etc., is caused.

Description

[Detailed description of the invention] <Industrial application field> This invention relates to the structure of a koji lid.

<Prior art> i. Technical background of the present invention The koji making methods generally used in the koji making process in the brewing industry or fermentation industry include the toba method and the lid koji method.

The box koji method, machine koji method, etc. are known.

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 of the other koji making methods, koji is made using a larger 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.

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 koji every time. 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 production, and the steamed rice is stirred during koji production. 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 koji is made in small amounts 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 by automating the lid koji method, it is necessary to make koji with stacked koji lids, and to create a koji making device that can reproduce the process of pudding in the lid koji method. is necessary.

On the other hand, when performing the lid koji method manually, in order to adjust the temperature of the culture medium inside the koji lid, work is done as necessary to adjust the length of the 6m product, such as stacking the koji lid on a parallel girder to dissipate heat. However, when automating koji production using the lid koji method, it is necessary to perform these operations by adjusting the room temperature. However, even if the atmospheric temperature inside the koji chamber is adjusted, the koji lids are arranged in a stacked state, so it is difficult to immediately control the temperature inside the koji lid by adjusting the room temperature.1. won.

<Means for Solving the Problems> In order to solve the problems as described above, the present invention provides a ventilation hole 16 at a position below the bottom part 3b on the side surface of the koji M3 used in multiple stacks. It is characterized by

Effect> When the koji lids 3 are stacked, the ventilation holes 16 of the stacked koji lids 3 have the function of the ventilation holes 16 of the koji lids 3 on the lower side, and the influence of the environment outside the koji lids 3 is reduced. is transmitted directly and becomes cheaper.

In addition, when performing work such as plating the culture medium, since there is no ventilation hole 16 on the upper side of the bottom 3b, the culture medium may leak from the ventilation hole 16 or the culture medium etc. may clog the ventilation hole 16. There will be no trouble.

(The following is a blank space) <Example> An example of the present invention is shown below in the drawings! I will explain about li in detail. Figure 1 shows the automatic koji making device 2 installed in the koji chamber 1.
FIG. 2 is an overall side view, and FIG. 2 is an overall front view. Kojimuro 1 is
For example, the walls, floor, and ceiling are made of a heat insulating material such as a foam shell to prevent the influence of outside temperature from reaching the room, and an automatic koji making device 2 is arranged inside the room.

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.
Eject the steamed rice piled up in 3 and replenish the steamed rice in another koji lid waiting below. It is comprised of a descending transfer mechanism 6 for transferring to the serving i-1 position.

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, the imaginary lines are for 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.

In the koji lid 3, which is not shown in Fig. 3, -ni is first transferred (arrow ■).
, 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 lid 3, the koji lid 3 in the lower transfer position is transferred to the adjacent mechanism 5 (
Arrow ■). The koji M3 discharges the steamed rice by a reversing operation (arrow ■), and the lower mound 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 original elevating/lowering circulation mechanism 4 (arrow @)).

The structure of each part of the automatic koji making apparatus 2 which sequentially transfers the koji M3 will be described in detail as follows.

(2) Lifting/lowering circulation mechanism) Main body frame FIGS. 4 and 5 are an overall front view and an overall side view of the lifting/lowering circulation mechanism 4. The non-stop frame 7 of the elevating and lowering circulation mechanism 4 is a frame assembled in the shape of a rectangular parallelepiped, and houses therein two paper-shaped koji lids 8 and 9 formed by stacking a plurality of koji lids 3. Two pairs of support columns 12a and 12b are mounted on a rectangular base frame 11 on which casters 10 for movement are attached to the lower side.
has been erected. At the upper ends of the pillars 12a and 12b,
Rectangular upper frame 1 having approximately the same dimensions as the base frame 11
3 is fixed.

The pair of pillars 12a on one side have an L-shaped cross section, and come into contact with the corners of the paper-shaped koji 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, paper-shaped koji lids 8 and 9 in which koji M3 is stacked upward are housed. In the mechanism of this embodiment, 7
Two koji lids are piled up. For the draft-shaped koji lid 8 housed on the side of the pillar 12a, a pillar], on the opposite side of 2a, is provided with a pillar], which has the same cross-sectional shape as 2a, along the corner side of the draft-shaped koji lid 8. A guide body 14a is erected, and a guide body], 4b is similarly erected for the draft-shaped koji cover 9 stored adjacent to the stacked koji M8, and each guide body]
, 4a, b are fixed between the base frame 11 and the upper frame 13.

Moreover, a pair of guide bodies 14c having the same cross-sectional shape as the guide bodies 14a and 14b are erected inside the support 12b along the draft-shaped koji lid 9, and are arranged between the base frame 11 and the upper frame 13. is fixed.

In the main body frame 7, there is a first frame that accommodates and guides the paper-shaped koji lid 8 using 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 paper-shaped koji lid 9.

) 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. A metal cover 3a is placed over the two sides and the bottom edge to ensure smooth sliding during transportation and to prevent damage caused by the wooden parts getting caught in the guide parts of each mechanism. There is.

Furthermore, handles 15 are attached to both sides of the koji lid 3 facing the ball. 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 mechanisms 4 and 56 move the koji lid 3. On the handle part 15, at a position corresponding to the center of the koji M3,
An arcuate recess 15a is formed. 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 portion 3b, the steamed rice in the koji lid 3 will not spill out from the ventilation hole 16. Furthermore, when the koji M3 is piled up, the ventilation hole 16 of the upper koji lid 3 has the function of ventilating the inside of the lower koji lid 3, so that it can be used when stacking or discharging steamed rice. Since the ventilation hole 16 is located at the lower side of the bottom part 3b, it has the advantage that there is no problem of steamed rice clogging the inside of 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, storing parts, cultivating plants, etc.

111) Koji lid carrying part and ascending transfer part The lowermost koji lid 3 of the draft-shaped 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 fixing member ' 17 a fixed to each column], 2 a and the guide body 1.4 a, a support claw 17 b swingably supported at the tip of the fixing part 'FJ' 17 a, Support claw]
, 7b and a spring 17c interposed between the lower end of each support column 12a2 and the guide body 14a.

The support claws 17b of the support mechanism 17 provided on the pair of pillars 1.2a and the guide body 1.4a each have a V-shaped front which is inclined upward toward the support claws 171) of the support mechanism 17 facing each other. (See FIG. 5) and is biased by a spring 17c. Then, as shown in FIG.
-7b is in contact with the lower side of the handle portion 15 which is placed in the bottom koji lid 3, and supports the entire stacked koji M8.

A koji lid carrying section X8 is provided below the paper-shaped koji lid 8 supported by the support mechanism 17.

The koji lid carrying unit 18 is loaded with koji lids that have been completely plated by a carrying means consisting of a pair of belt conveyors 9 arranged between the rear side of the elevating and lowering circulation mechanism 4 and the serving mechanism 5. 3 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 first 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] 8, the first displacement mechanism 22 is driven to raise the lifting platform 20, and the lifting platform 20 pushes up the koji lid 3 while supporting it from below. .

The lower side of the koji cover 3 or the bell] - When the koji is lifted off the conveyor 19, the weight measuring device 23 weighs it. Furthermore, lifting platform 2
When the 0 is raised, the handle part on the side is pushed while pushing the paper-shaped koji cover 8 stacked on the second side of the support mechanism 17.
5 rises while pushing open the support claw 17b of the support mechanism 17 from below, and is moved upward to a position where the handle portion 15 reaches the second 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 koji M3 located in the koji lid carrying section]8 is pushed up from below, and while adding one more koji M3 to the draft-shaped koji lid 8, the entire stacked koji lid 8 is transferred to one side. Ascent transfer section 2
3 is composed of four support mechanisms 17 and a first displacement mechanism 22 such as a lifting table 20.

When transferring the draft-shaped koji lid 8 to the second stage, the pillars 12a and guide bodies 14a provided along the four corners of the draft-shaped koji lid 8 are
While regulating the draft-shaped koji lid 8 from collapsing due to contact,
- Guide upwards. The above-described upward movement of the koji cover 3 is performed one stage each time the ascending transfer section 23 loafs one step. Figure 3 shows the transfer indicated by the Shimezu arrow ■.

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

The second displacement mechanism 25 is provided with a displacement end facing the paper-shaped 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 to match the width of the koji lid, and is configured so that the driving force of the pneumatic cylinder is uniformly transmitted to the koji lid, and the transfer is performed in parallel. has been done. As described above, the upper-lateral transfer section 28 is composed of the second displacement mechanism 25 and the abutment member 27. Second
Driven by the displacement mechanism 25, the abutting member 27 pushes the koji lid 29 at the top of the draft-shaped koji lid 8, and the koji lid 29 moves over the two sides of the lower koji lid. As shown in Fig. 9, the support plate 1□ 30a provided above the second frame,
30bJ-.

Here, in order to smoothly transfer the koji lid 29 from the top of the koji lid 8 to the top of the lid 9, the koji lid 8 is held at a slightly higher position than the koji lid 9. . The first frame for accommodating the draft koji lid 8 and the second frame for accommodating the draft koji lid 9 are such that the distance between the draft koji lid 8 and the draft koji lid 9 is such that the koji lid in the horizontal transfer direction is It is assembled at a position that is less than half the side length of the lid 3.By placing the first frame and the second frame close together in this way, a special guide structure is created. without providing
The horizontal transfer of the koji lid 29 can be completed safely and reliably.

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

V) 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 located at the top of the stacking method koji cover 8 in which the koji M3 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 koji 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, which is gradually transferred upward, can be measured without omission. 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, a sample of the steamed rice during koji making can be taken from the hole]a provided in the ceiling of the koji room 1, and if the product temperature sensor 31 breaks down during the koji making operation, the product temperature can be taken from the hole 1a. It is also possible to insert a measuring instrument and use it as a substitute for 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 141) and 14c. a shaft 32a,
32b, and arms 33a, 33b are fixed to the ends of each shaft 32a, 32b. Biasing springs 34a, 34b are interposed between the arms 33a, 33b and the main frame 1/-7, and bias the respective support plates 30a, 30b in the upward swinging direction.

As shown in FIG. 10, the koji lid 3 that is first transferred into the second frame by the upper and horizontal transfer section 28 is attached to the support plate 1.3 as shown in FIG.
Supported by 0a, 3Db. As shown in FIG. 4, a third displacement mechanism 35 is fixed to the upper frame 13 above the second part. The third part consists of a pneumatic cylinder.
The displacement mechanism 35 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 wood. Contact member 36
has a width spanning the left and right side walls of the koji lid, and comes into contact with one end of the side wall to push down the koji lid 29.

When the koji M29 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 unit, which will be described later, to prevent the koji cover 29 from falling as it is. When the first koji lid that is transferred is placed in the second frame, the next koji lid 29 that is transferred by the drawing transfer unit 28 is placed in the topmost koji lid that is stored in the second frame. ” It will be slid up the two sides.

As shown below, the descending transfer section 37 is composed of the third displacement mechanism 35 and the abutment member 36, and the descending transfer section 37 performs the transfer indicated by the arrow ◯ in FIG. 3.

Further, on the front side of the main body frame 7, an unloading and conveying section 38 consisting of a pneumatic cylinder is fixed to the main body frame 1/- frame 7 side facing in the front-rear direction. After being pushed down by the third displacement mechanism 35, the uppermost position of the stacked koji M9 is the koji lid delivery position to the stacking mechanism 5, and the koji lid is transported from this position by the transportation unit 38. , the serving is pushed out to the mechanism 5. This is the transfer indicated by the arrow ■ shown in FIG.

v'+i) Lowering braking structure The koji lid 3 pushed down by the lowering transfer section 37 is pushed down 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 M3 from falling freely, the guide body 14. A descending braking portion 39 is provided within the above-mentioned support column 12b that is erected along the direction c. The descending braking unit 39 presses each of the stacked koji lids 3 toward the guide body 1.4b, and the pressing force causes the guide body 1 to
The koji lid 3 is prevented from falling by the frictional force generated between the koji 4c and the koji M3. As shown in FIGS. 12 and 13, inside the column 12b having a channel cross-sectional shape, there is a contact body 40 in the shape of a placket at a position corresponding to each of the stacked koji lids 3. supported. A sprinkling halter 41 is provided at the same position, connected to the tip of an adjusting bolt 42 screwed in from the outside, and a spring 43 is inserted between the spring holder 41 and the contact body 40. The contact body 40 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 The structure is such that the koji lid 3 is held within the second frame by mutual frictional force.

viii) 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 abutment 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. 3. 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 in the koji chamber 1 where the temperature differs in the upper and lower positions, it is possible to uniformly influence the room temperature on the steamed rice in each koji M3. In the elevating and lowering circulation mechanism of this embodiment, a pneumatic cylinder may be used as the displacement mechanism, a hydraulic cylinder may be used instead, or a displacement mechanism driven by other electric power may be used.

■ Mechanism for plating The plating mechanism 5 includes a rotary discharge section 50 that holds the koji lid 3 and inverts it to discharge the steamed rice; A hopper 51 for receiving the koji and an empty koji lid 3 are placed on standby below the discharge port 52 of the hopper 51,
It is composed of an interlocking moving section 53 that moves the koji M3 in conjunction with the discharge of steamed rice.

Each will be explained below.

i) Rotating Discharge Unit As shown in FIG. 1, the serving mechanism 5, which is disposed close to the rear of the lifting/lowering circulation mechanism 4, is provided within a frame 54. At a position corresponding to the koji lid delivery section of the elevating and lowering circulation mechanism 4, there is a frame-shaped holder 55 that accommodates the koji lid 3, which is the object to be transported, pushed out by the delivery transfer section 38.
is located. As shown in FIGS. 14 and 15, the holder 55 includes four guide members 56 each having an L-shaped cross section provided along the upper, lower, left and right edges of the koji cover 3 in the transport direction, and the guide members 56. It is constructed by assembling a horizontal member 57 which is bent into a rectangular shape in order to be arranged according to the size of the koji lid 3. Then, as shown in Fig. 16, the koji lid 3
When the koji lid 3 is accommodated, a pair of horizontal members 5 are placed above the koji lid 3.
An open portion 55a is formed in which only the number 7 is located. Further, the end of the guide member 56 on the side of the elevating/lowering circulation mechanism 4 is a guide end 56a that is expanded outward, and is formed so that the koji lid 3 being transferred can be smoothly accommodated in the holder 55. .

On the other hand, at the center position of the holding body 55 is a rotary support lll1! l
58a581] are provided to protrude left and right, and one rotational support shaft 58a is provided with a sprocket 59 for transmitting rotational driving force. The holder 55 is rotatably supported by the frame 54 via the rotary support shaft 58.

As shown in FIG. 1, a double rod cylinder 60 is fixed to the frame 54, and a driven sprocket 61 is pivotally supported below the cylinder. A chain rod 62 is connected to each end of the cylinder rod of the double rod cylinder 60, and is wound around the sprocket 59 of the holding body 55 and a driven sprocket 61. A rotation drive mechanism 63 rotates the body 55. 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 (64a, 641) of the holder 55, on which the rotation support shaft 58 is provided. The positioning roller 65a65b is rotatably supported by swing arms 66@, 66b, and the swing arms 66a, 66b are pivotally supported by swing shafts 67a, 67b fixed within each bracket 64a1264b. ing. Positioning rollers 65a, 65b are provided between the swing arms 66a, 66b and the holding body 55.
a spring 68a that biases inward so as to press the
68b is interposed.

As described above, the positioning roller 65. The positioning mechanism 69 constituted by the swing arm 66, swing shaft 67, and spring 68 has the following functions.

The elevating and lowering circulation mechanism 4 receives the koji lid 3 pushed out and transferred by the carry-out transfer section 38 into the holding body 55 . At this time, the handle portion 15 provided on the side surface of the koji lid 3 pushes the positioning rollers 65a and 65b of the positioning mechanism 69 apart. The transfer end position of the transfer section 38 is a position where the concave portion 15a of the handle section 15 is pushed further back by a predetermined amount .rho. from 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 ends, the koji cover 3 is pulled back by the pushing amount ρ 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 cover 3 is housed in the holder 55, the holder 5 is moved by the rotation drive mechanism 63.
5, the koji lid 3 is turned over, and the steamed rice falls under its own weight and is completely discharged. Since the holding body 55 is composed of a guide member 56 and two horizontal members 57, the open portion 55
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. Also,
After discharging, the rotary drive mechanism 63 is inched to vibrate the koji lid 3, or due to the impact when the rotary drive is stopped, all the steamed rice that has settled inside the koji lid 3 is dropped and discharged. It is also possible to do so.

) Hopper As shown in FIGS. 1, 18, 19, and 20, a hopper 51 is arranged below the rotary discharge section 50. The popper 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 force-id rod 70 is inserted is provided on the front and rear sides of the hopper 51, and the hopper 51 is supported via the insertion portion 71 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 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 extraction [I52 in the longitudinal direction is
These are the inner width of the koji cover 3 and the distance between the lines.

A shutter 74 is provided at the discharge port 52.

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

By moving the slide rod 76a of the discharge amount adjustment mechanism 76 in and out, the opening degree of the starter 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, guide rails 80a80b are provided on both left and right sides of the belt conveyor 19 for transferring the koji lid 3. Since the two sides of the belt conveyor 19 protrude upward from the top surface of the guide rail 80,
Conveyance by the belt conveyor 19 is easily accomplished.

iv) For plating, the koji lid is turned over by the rotary discharge unit 50 of the mechanism (movement indicated by the arrow ■ in FIG. 3), and the steamed rice inside the koji lid is discharged all the way.

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 movements of arrow ■ and arrow [stock] shown in FIG.

As shown in FIGS. 21 and 22, the position of the koji lid 3 is as follows:
-c is detected by sensors 8], a, 81b, 8], and c attached to a beam installed along the interlocking moving part 53. Sensor 8], a, 81c are Koji lid 3
The sensor 81b contacts the end of the handle 15. As shown in FIG. 21, the sensor 81b
The position where the koji lid 3 contacts the hopper 5a is the position where the koji lid 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 finished serving is transferred 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 hopper 51 is movable left and right, when newly adding steamed rice to the koji lid 3, the steamed rice can be easily replenished by changing the position from the lower side of the reversing and discharging section 50.

(2) Structure of the Mechanism (Descent Transfer Mechanism) A downward transfer mechanism 6 is provided on the back side of the frame 54. As shown in FIG. 20, the elevating guide rod 90 is installed diagonally from the rotary discharge section 50 of the mechanism 5 to the interlocking moving section 53. Elevating guide rod 9
0 is slidably attached to an elevating block 91 that is moved up and down by air pressure.

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 91 is placed in the uppermost position, that is, the position corresponding to the rotary discharge part 5 of the mechanism 5, and When the displacement mechanism 38 is driven, the koji M3 is pushed into the holder 55 of the rotating discharge portion 5°. 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 rotating discharge part 50, the handle part 15 of the koji cover 94 is smoothly accommodated in the fork 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 a, and a gap g is created between the koji lid 3 and the koji lid 94.

Due to the gap ρ, when the koji lid 3 is rotated and discharged, the koji lid 3 can be smoothly rotated without interference from the koji ff194. Furthermore, when the koji lid 94 is moved downward, which will be described later, the koji lid 3 can be smoothly transferred without interfering with the koji lid 3.

The lifting block 91 is lowered while supporting the koji cover 94, and the koji cover 94 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.

■, If! ! Indoor environmental control In the koji chamber 1, an air outlet 11) is provided on the side wall near the ceiling, and an air intake RILC is provided on the side wall near the bottom, each of which is connected to an air conditioner 97. As shown in FIG. 1, the air outlet 1b 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 tactile chamber 95. Air exhaust ports 95a are formed on both sides of the Tough]・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. Since the koji chamber 1 is filled with the koji, the quality of the koji does not deteriorate due to direct blowing of the steamed rice during serving or the steamed rice in the koji lid 3 on the lowest level.

Furthermore, as shown in FIG.
8 and a humidity sensor 99 are provided. 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 within the koji chamber 1. Note that the room temperature sensor 98 and the humidity sensor 99 may be provided beside the duct 95 to appropriately measure the temperature and humidity of the air being sent.

(The following is a blank space) <Effects of the Invention> According to the structure of the present invention constructed as described above, even in a stacked state, the airtight hole of the koji cover stacked on the -L side does not create a sealed state. It has the advantage that the koji room atmosphere can easily affect the koji mold growing inside the koji lid. Therefore, for example, if the temperature in the koji chamber is not appropriate, by adjusting the temperature in the koji chamber, changes in the indoor atmosphere will be directly transmitted to the koji mold in the koji lid, making it easier to control the temperature of the koji. It is effective and has the advantage that the temperature inside the koji lid can be automatically controlled in an automatic device using the lid method.

Also, unlike the koji cover with recesses formed on the top and bottom edges,
There is no problem that the recess gets caught when sliding the koji lid.

Furthermore, since the ventilation hole is provided at the lower side of the bottom, there is an advantage that there is no problem of malt or steamed rice clogging the ventilation hole when discharging or filling the steamed rice.

[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. 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 lowering brake part, Figure 14 is a side view of the rotating discharge part, Figure 15 is a plan view of the same, and Figure 16 is a koji cover housing. FIG. 17 is a partial plan view showing the operating state of the positioning roller of the positioning mechanism and the recess of the handle, FIG. 18 is a side view of the popper, and FIG. Similarly, it is a front view, Fig. 20 is a back view of the automatic koji making device, Fig. 21 is a partial plan view showing the contact state of the recess and the sensor, and Fig. 22 is a part showing the arrangement of the sensor and the positional relationship between the popper and the koji lid. The perspective view, FIG. 23, and FIG. 24 are a plan view and a side sectional view showing the shape of the koji lid. The symbols in the figure indicate the following parts. 1: Koji room 2: Automatic koji making device 3, 29.
94: Koji lid 4. Lifting circulation mechanism 5: Mechanism on the raised side 6: Ventilation hole

Claims (1)

[Claims] 1) A koji lid structure characterized in that a ventilation hole (16) is provided at a position below the bottom part (3b) on the side surface of the koji lid (3) that is used in multiple stacks.