JPH03297376A - Control method for malted rice production - Google Patents

Abstract

PURPOSE:To carry out respective real-time operations continuously in high accuracy by providing a lower level control means to make real-time control of the operations of the operational mechanism for an incubator and a upper level control means to make integrated control for a malted rice production system. CONSTITUTION:Operations of an operational mechanism with displacement mechanisms 22, 25..., etc., is put to real-time control by a lower level control means 101, in which necessary operational patterns such as operational procedures have been stored. The lower control means performs the operational control for the operational mechanism through the command codes from a upper level control means 102. The upper level control means also makes integrated control for the malted rice production system (e.g. making control of the environment in a malted rice chamber 1 through fuzzy inference etc.).

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for controlling a koji making system.

<Prior art> i9 Technical background of the present invention Generally, in the koji making process of the brewing industry and fermentation industry, koji making methods such as the tokobu method, the lid koji method, the 9-box koji method, and the mechanical koji method are used. However, the lid method, in which a small amount of koji is made for each koji lid, is said to be the best way to stably obtain Tokiha Seikoji, which is said to be of the highest quality among the koji produced. ing.

In the lid method, the koji lid is placed in a box-shaped wooden container called a small koji lid.
In this method, a small amount of steamed rice mixed with koji mold spores is used as a culture medium for koji, and koji is produced in each koji lid in multiple koji lids stacked in a koji chamber. In the lid method, in order to equalize the koji production environment such as temperature and humidity for the koji mold in each koji lid, the upper and lower positions of the koji lids are changed in the koji chamber during koji production. In addition, during the process of making koji, the worker visually judges the state of the koji's development and performs tasks such as changing the shape of the steamed rice, called naka-work and shima-work.

ii. Prior art in koji making equipment Devices for propagating koji mold using noodle making equipment are generally disclosed in Japanese Patent Publication No. 57-26749 and Japanese Patent Application Laid-Open No. 1-269.
There were some that were described in Publication No. 482, etc.

<Problems to be Solved by the Invention> However, the prior art described in the above publications all adopt a koji production method similar to the mechanical koji method or the toko method, and the best tsukihae koji is produced using automatic equipment. It was difficult to obtain.

The inventor of the present application has provided a koji chamber that can automatically control the koji production environment;
We developed a koji production system consisting of a circulation mechanism that circulates a culture medium containing koji mold in a koji chamber, and made it possible to produce koji automatically using the lid tube method.

In the wooden part system, a control means is required to control the environment such as the temperature and humidity inside the koji chamber and the operation of the operating system such as the circulation mechanism.

Controlling these controls with a single control means
There were problems in that calculation processing took time and it was difficult to quickly and accurately control operating systems that needed to be controlled in real time.

Specifically, when a limit switch that notifies the end of an operation is switched, a problem arises in that it is not possible to immediately stop the drive of the operating system.

Furthermore, it is necessary to use the above-mentioned control means to judge the timing of finishing work and releasing the koji in the lid tube method, but according to the conventional calculation means, it is difficult to judge the timing due to a slight disturbance in the input value. It fluctuated widely, making it difficult to always and stably judge when to start finishing work and making koji.

An object of the present invention is to solve the above problems by providing a plurality of control means and sharing the objects to be controlled.

Means for Solving the Problems> The method of the present invention for solving the above problems includes an operation of changing the arrangement of the incubator placed in the koji chamber, in which the internal environment can be controlled. A koji making system equipped with a system mechanism is characterized by comprising a lower control means that controls the operation of the operating system mechanism in real time, and an upper control means that performs integrated control of the koji making system using fuzzy control or the like.

<Operation> The operation of the operating system mechanism is controlled in real time by the lower control means, and necessary operation patterns such as operation procedures are stored in advance in the lower control means. The lower control means controls the operation of the operating system mechanism based on instruction operation codes and the like from the upper control means.

The upper control means, together with instructions to the lower control means,
Do not control the environment inside the koji chamber using fuzzy reasoning, etc.
Integrated control of the koji making system.

<Example> An example of the present invention will be described below in detail based on the drawings. FIG. 2 is an overall side view of the operating system mechanism 2 provided in the koji chamber 1, and FIG. 3 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 room, and the operating system mechanism 2 is arranged inside the room. .

The operating system mechanism 2 includes an elevating circulation mechanism 4 that stacks the koji lids 3 and rotates them up and down, and a lifting circulation mechanism 4 that rotates the koji lids 3 and removes the koji lids 3 that rotationally moves within the lifting circulation mechanism 4.
Mechanism 5 is used to discharge the steamed rice piled up inside and replenish the steamed rice into another koji lid waiting below. It is composed of a descending transfer mechanism 6 that transfers the device to the desired position.

FIG. 4 is a schematic diagram showing in three dimensions the path along which 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. 4 is first transported 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 lid 3, the koji lid 3 in the lower transfer position is transferred to the adjacent mechanism 5 (
Arrow ■). 111M3 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 original elevating/lowering circulation mechanism 4 (arrow @)).

The structure of each part of the operating system 2 that sequentially transfers the koji lids 3 as described above will be described in detail.

(2) Elevating circulation mechanism l) Main body frame FIGS. 5 and 6 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 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. On a rectangular base frame 11 with casters 10 for movement attached to the lower side, there are two pairs of support 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, contact 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 are housed, in which the koji lids 3 are stacked upward. In the mechanism of this embodiment, 7
Two koji lids are piled up. A guide body 14a having the same cross-sectional shape as the column 12a is provided on the opposite side of the column 12a along the corner of the column 12a. 8.
A guide body 14b is similarly erected for the draft-shaped koji cover 9 stored adjacent to the guide body 14a,
b is 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 L4a and 14b are erected inside the support column 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.

1i) Structure of II Lid The structure of the koji lid 3 will be explained based on FIGS. 7 and 8. The koji lid 3 of this embodiment is made of wood and has a length of 5
The size is 00mm, width 320a+m, and height 120av+. 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.

Furthermore, handles 15 are attached to both opposing sides of the koji lid 3. The handle portion 15 is also made of metal and is used as a clue for holding the koji M3 when the koji lid 3 is handled manually or when the mechanisms 4, 5 and 6 move the koji lid 3. The handle part 15 has a position corresponding to the center of the koji lid 3,
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.

Mountain) I! Lid Carrying Portion and Upward Transfer Portion 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 and the guide body 14a as shown in FIGS. 6 and 9. It is supported by four support mechanisms 17 provided at each of the four support mechanisms 17 . The support mechanism 17 includes a fixing member 17a fixed to each support column L2a and a guide body 14a, a support claw 17b pivotably supported at the tip of the fixation member 17a, a lower end of the support claw L7b 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 "N" shape (see Fig. 6) with the upper part inclined toward the support claws 17b of the opposing support mechanism 17. , are urged by springs 17c. Then, as shown in FIG. 6, the support claw 17b
is in contact with the lower side of the handle portion 15 attached to the lowest koji lid 3 to support the entire koji lid 8.

A koji lid carrying section 18 is provided below the draft-shaped koji lid 8 supported by the support mechanism 17.

The koji lid carrying unit 8 is loaded with koji that has been plated by a carrying means consisting of a pair of belt conhairs 19 arranged between the plated plate and the plated mechanism 5, which is arranged on the back side of the elevating and lowering circulation mechanism 4. The lid 3 is carried in.

A lifting platform 20 is provided between the belt converters 19 in the koji cover carrying section 18. As shown in FIG. 5, 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 device 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 elevating table 20, and the elevating table 20 pushes up the koji lid 3 while supporting it from below.

When the lower side of the koji lid 3 is lifted off the belt conveyor 19, the weight measuring device 21 weighs it. Furthermore, lifting platform 20
When the koji mold M8 stacked on the support mechanism 17 is raised, the handle part 15 on the side pushes open the support claw 17b of the support mechanism 17 from below and then rises. 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 returns 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 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 draft-shaped koji lid 8, while the entire stacked koji M8 is transferred upward. Transfer section 23
is composed of four support mechanisms 17, a lifting platform 20, and a first displacement mechanism 22.

When the draft-shaped koji lid 8 is transferred upward, the support 12a provided along the four corners of the draft-shaped koji lid 8 comes into contact with the kite body 14a, so that the draft-shaped koji lid 8 does not collapse. Kite upward while controlling. The above-described upward movement of the koji lid 3 is performed by one step each time the ascending transfer section 23 makes one stroke. This is the transfer indicated by the arrow ■ in Figure 4.

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 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, an abutting member 27 is fixed to the tip of the cylinder rod of the pneumatic cylinder.

As shown in FIG. 10, the abutting member 27 is formed to have a wide width 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 made 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. By driving the second displacement mechanism 25, the abutment 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 10th As shown in the figure,
A support plate h 30a provided above the second frame,
30b.

Here, in order to smoothly transfer the koji M29 from the top of the stacked koji M8 to the top of the stacked koji M9, the draft-shaped koji lid 8 is held at a slightly higher position than the draft-shaped koji lid 9. The first frame that accommodates the draft koji lid 8 and the second frame that accommodates the draft koji lid 9 are determined by the distance between the draft koji lid 8 and the draft koji lid 9, or the distance between the koji lid 8 and the koji lid 9, or the distance between the koji lid 8 and the koji lid 9. It is assembled at a position that is one-half or less of the side length of the lid 3. In this way, by providing the first frame and the second frame close to each other, the koji lid 2
9 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 i of the pneumatic cylinder 26.

On the other hand, the koji lid 29 at the top of the stacked koji lid 8 in which the koji lids 3 are stacked in order from the bottom is in an open state since there is no stacked koji lid 29 on top.

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 degree of steaming of the steamed rice inside, and the temperature of the steamed rice piled up in the koji lid, which is sequentially raised and transferred, can be measured without omission. can.

By directly checking the temperature of the steamed rice, it is possible to accurately know when to change the rice, and it is also possible to more accurately adjust the temperature and humidity in the koji chamber 1 according to changes in the breeding state of the koji mold. can.

vi) Koji lid unloading transfer section and descending transfer section As shown in FIGS. 10 and 11, 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, 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, and each support plate 30a, 3
0b is urged in the upward swinging direction.

The koji lid 3 that is first transferred into the second frame by the upper and horizontal transfer section 28 is transferred to the support plate 30a as shown in FIG.
, 30b. Above the second frame, as shown in FIG.
It is fixed at 3. The third displacement mechanism 35 made 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 koji lid 29.

i When the lid 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 lowering braking section 39, which will be described later, to prevent the koji lid 29 from falling as it is. The koji lid that was transferred first is the second one.
Once the koji lid 29 is accommodated within the frame, the next koji lid 29 is transferred by the upper-lateral transfer section 28 and is slid onto the upper side of the top koji lid housed in the second frame.

As described above, 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 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 35, the uppermost position of the koji cover 9 is placed by the mechanism 5.
From this position, the koji cover is pushed out to the mechanism 5 by the transfer drive of the carry-out conveying section 38. The movement is indicated by the arrow ■ shown in FIG.

The koji lid 3 pushed down by the descending transfer section 37 is moved to the second position formed by the guide body 14b and the guide body 14c.
It is transported downward within the frame. At this time, in order to prevent the koji cover 3 from freely falling, 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 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.

vi) 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 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 abutment member 46 moves the koji lid 3
Press to slide on the rail 44 and transfer it onto the lifting platform 20. The movement is 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
move one by one, and can evenly influence the room temperature on the steamed rice in each koji lid 3 in the koji chamber 1, which has different temperatures at upper and lower positions.

■ 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; I will receive it.

It is composed of a bar 51 and an interlocking moving part 53 that makes an empty koji lid 3 standby 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.

i) Rotating discharge section As shown in FIG. 2, the serving mechanism 5, which is disposed close to the rear of the elevating and lowering circulation mechanism 4, is provided within a frame 54. At a position corresponding to the II lid delivery section of the lifting/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. 13 and 14, the holder 55 includes four guide members 56 each having an L-shaped cross section, which are provided along the upper, lower, left, and right edges of the koji cover 3 in the transfer direction. 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. When the koji lid 3 is accommodated, an open portion 55a is formed above the koji lid 3 in which only a pair of horizontal members 57 are positioned. Further, the end of the kite member 56 on the side of the elevating/lowering circulation mechanism 4 is a guide end 56a that is expanded outward, and the koji cover 3 being transferred is smoothly connected to the holding body 55.
It is shaped so that it can be accommodated inside.

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

58b is provided to protrude left and right, and one rotation support shaft 5
8a 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. 2, a double rod cylinder 60 is fixed to the frame 54, and a driven sprocket 61 is pivotally supported below the cylinder. A chino 62 is connected to each end of the cylinder rod of the double-lot cylinder 60 and is wound around the sprocket 59 of the holding body 55 and the driven sprocket 61. This serves as a rotation drive mechanism 63 that rotates the holding 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, 64b of the holder 55, on which the rotation support shaft 58 is provided. Positioning roller 6
5a.

65b is rotatably supported by swinging arms 66a and 66b, and swinging arms 66a and 66b have swinging shafts 67a and 67a fixed within each bracket 64a and 64b, respectively.
67b. And the swing arm 66a
, 66b and the holding body 55 are provided with a positioning roller 65.
Springs 68a and 68b are interposed to bias springs 68a and 65b inwardly.

By the positioning mechanism 69 configured as described above, the koji lid 3 is reliably held within the holder 55, and the structure is such 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 by the impact when the rotary drive is stopped, all remaining steamed rice adhering to the koji lid 3 is dropped and discharged. It is also possible to

) Hopper As shown in FIGS. 2, 15, 16, and 19, a hopper 51 is disposed below the rotating discharge section 50. The hopper 51 is supported by two guide doors 0 installed in the left-right direction within the frame 54. An insertion portion 71 through which the kite rod 70 is inserted is provided on the front and rear sides of the hopper 51, and the hopper 51 is supported so as to be slidable left and right on the guide rod 70 via the insertion portion 71. The sliding movement of the hopper 51 is performed by a sixth displacement mechanism 72 consisting of a pneumatic cylinder. 73 is the 6th
This is a reference numeral indicating a connecting portion of a cylinder rod, which is a displacement end of the displacement mechanism 72.

The inner surface of the hopper 51 is entirely a smooth plane, and there are no protrusions such as holes or holes. 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 equal to the width of the inside of the koji cover 3 and the width of the gap.

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.

iii) Interlocking moving part In the elevating and lowering circulation mechanism 4, disposed within the koji cover carrying part 18!
The belt conveyor 19 is wound between a drive roller 77 provided on the front side of the elevating/lowering circulation mechanism 4 and a driven roller 78 that is pivotally supported within the seven frames 54. The transport is driven by a motor 79 located on the side of the motor. The interlocking moving part 53 includes the belt conveyor 19, a driving roller 77, and a driven roller 7.
8 and a motor 79.

As shown in FIG. 9, 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. Since the top surface of the belt conveyor 19 protrudes 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 section 50 of the mechanism (movement indicated by the arrow ■ in FIG. 4), and all of 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. 4, 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, and as the shutter 74 is opened, the koji cover 3 is moved. These are the operations of the arrow ■ and the arrow [phase] shown in FIG. As shown in FIGS. 17 and 18,
The position of the koji cover 3 is determined by a limit switch 81a attached to a beam installed along the interlocking moving part 53,
81b and 81C. The limit switches 81a and 81c are in contact with the side surface of the koji lid 3, and the limit switch 81b is in contact with the end of the handle portion 15. As shown in FIG. 18, the position where the limit switch 81b contacts the recess 15a 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 circulates in sequence within the elevating/lowering circulation mechanism 4.

(2) Lowering transfer mechanism i) Structure of the mechanism A lowering transfer mechanism 6 is provided on the back side of the frame 54. As shown in FIG. 19, an elevating guide rod 90 is provided diagonally from the rotary discharge section 50 of the mechanism 5 to the interlocking moving section 53. Elevating kite 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.

+i) Operation of the mechanism As shown in FIGS. 2 and 19, the lifting block 91 is placed in the uppermost position, that is, the position corresponding to the rotary discharge part 50 of the mechanism 5, and When the displacement mechanism 38 is driven, the koji lid 3 is pushed into the holder 55 of the rotating discharge 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 rotating discharge section 50, the handle section 15 of the koji cover 94 is smoothly accommodated in the foot 93.

The descending transfer mechanism 6 lowers the lifting block 91 while supporting the koji lid 94, and lowers the koji lid 94 onto the held container 19. This is the movement indicated by the arrow ■ in FIG. The elevating block 91 descends further below the position where it descends onto the koji cover 94 or the belt conveyor 19.

As a result, as shown in FIG. 19, 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.

In the IV and IIl chambers 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 2, 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 duct 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. 2, the duct 95 is provided directly above the operating system mechanism 2, and the supplied air is directly applied to the operating system mechanism 2, and is wrapped around the operating system mechanism 2 from the outside into the koji chamber. 1, so the quality of the koji will not deteriorate due to the blowing air directly hitting the steamed rice during serving or the steamed rice in the top koji lid 3.

Further, as shown in FIG. 3, a dry room temperature sensor 98 and a wet room temperature sensor 99 are provided on the side wall directly below the duct 95, which is not directly exposed to air blowing from the tact 95. The room temperature is detected by the trial room temperature sensor 98, and from the detected values of the trial room temperature sensor 98 and the wet room temperature sensor 99,
Calculate the indoor humidity. In addition, a carbon dioxide sensor is also installed, and these detected values are used as an input for environmental control within the koji chamber 1.

In addition to the dry room temperature sensor 98 and the wet room temperature sensor 99, a similar tri-warm sensor and wet temperature sensor are arranged in the air conditioner 97 to measure the temperature and humidity of the air discharged from the air conditioner 97. The air conditioner 97 itself adjusts the discharged air to the set temperature and humidity.

(2) Control device Environmental control and operation control within the operating system mechanism 2 and the koji chamber 1 configured as described above will be explained.

As described above, each operation of the operating system mechanism 2 is operated mainly by a pneumatic cylinder and a motor. A solenoid valve (hereinafter referred to as rsVj) is connected to each pneumatic cylinder, and a rim switch (hereinafter referred to as rLsJ) for detecting the completion of a cylinder stroke is attached to each cylinder.

As shown in FIG. 1, the control means of the wooden product system includes a lower-order computer 10 that controls each operation of the operating system mechanism 2.
1, and a host computer 102 that performs integrated control such as environmental control within the koji chamber 1.

FIG. 20 is a schematic diagram showing input/output elements and calculation means of the control device 100. Detection values detected from various sensors provided in the koji chamber 1 are input to the control device 100 . For example, the temperature of the steamed rice, the room temperature calculated from the detected values from the dry room temperature sensor and the wet room temperature sensor, the weight of the steamed rice for each koji lid measured by the two weight measuring devices 21, and the carbon dioxide concentration measuring device 96. The carbon dioxide concentration detected in , the detected values and signals from the LS sensors of each operation system mentioned above are input target elements. Further, indirect calculation information such as the calorific value of Aspergillus oryzae calculated from the weight of steamed rice is input as an internal input.

Based on these input information, the control device 100 calculates an output value using fuzzy inference, proportional calculation, integral calculation, differential calculation, or other calculation means, and performs environmental control, operation control, and other controls.

As for the output elements, the environmental control target is mainly the room temperature setting according to the growth state of Aspergillus oryzae, and the operation control target is the normal circulation operation of the lifting circulation mechanism 4 and the arrangement of the mechanism. There is a circular motion. The circulation speed of the lifting circulation mechanism 4 can be controlled by both operation control and environmental control.

In addition, the control device 100 determines the timing of middle work, finishing work, and starting of koji based on a rise in product temperature, a change in carbon dioxide concentration, and the like.

i) Lower-level computer In the objects to be controlled by the control device 100 such as lower-level computers, the lower-level computer 101 is first in charge of operation control. 1st
As shown in the figure, the Sv of each pneumatic cylinder is connected to the output side of the lower computer 101, making it possible to electrically operate the pneumatic cylinders, and the motor 79 is also connected to the output side of the lower computer 101. The amount of rotation is controlled.

The lower computer 101 stores in advance one of various operation patterns for performing the circulation operation of the elevating/lowering circulation mechanism 4, etc.

Each motion pattern has an instruction motion code 1) 1 (i=1
．． 2°3...n) is set, and the operation is started when the instruction operation code pL from the host computer 102 is input.

For example, set an instruction operation code for each operation control that expands and contracts each pneumatic cylinder, and set the operation control of arrow ■ to p3, arrow ■
Operation control of p! ,..., control the operation of the arrow [stock] p. Then, the instruction operation code pHpt+ p+ 3
+ p 4 is output from the higher-level computer 102 to the lower-level computer 101, whereby the normal circulation operation of the elevating/lowering circulation mechanism 4 is performed. Further, if the series of operations indicated by the arrows ① to ① is given as a single instruction operation code p++, the normal circulation operation of the elevating and lowering circulation mechanism 4 is performed by outputting the instruction operation code - times. Furthermore, it is also possible to adjust the circulation speed of the elevating/lowering circulation mechanism 4 by changing the output interval of the instruction operation codes p, -p4.

FIG. 21 is a flowchart of the lower computer 101. The computer 102 determines the instruction operation computer pL from the host computer 102, and sends a completion signal, signal q, to the host computer 102 after the operation is completed. The flowchart of the lower computer 101 is provided with subroutines for n stored operation patterns, and the subroutines are determined for each instruction operation code f)i to perform the specified operation.

The lower-level computer lot of this embodiment consists of a microcomputer, and since the program has a fixed operation, it is set in machine language. Therefore, computer 10
1 has a high operating speed, and the operating system mechanism is controlled by real-time processing. For example, limit switch 81 is ON
, when the motor 79 is turned off, the motor 79 can be immediately stopped or started, and the position of the koji cover located below the discharge port 52 of the hopper 51 can be accurately and quickly controlled.

i) Upper computer The upper computer 102 has a product temperature sensor 31 . dry room temperature sensor,
A wet room temperature sensor, a weight measuring device 21, and a carbon dioxide concentration measuring device 96 are connected, and each input value is input.

Further, indirect calculation information such as the mass of steamed rice is input from the keyboard.

Further, an air conditioner 97 is connected to the output side of the host computer 102 via communication units 103 and 104, and an SV connected to the pneumatic ring 26 that raises and lowers the product temperature sensor 31 is also connected in the same way.

In the upper computer 102, fuzzy inference and P
Using ID control and the like, environmental control is performed to control the room temperature and humidity in the koji chamber 1, and the state of growth of St bacteria is determined from the product temperature and carbon dioxide concentration, and the timing of intermediate work, finishing work, and starting of koji is determined.

Furthermore, since fuzzy inference is used as the calculation means, even if there is some error in the product temperature value, it is possible to always and stably judge the timing of intermediate work, closing work, and koji release. Furthermore, these calculations involve changes in input values and complex algorithms, so the processing time may be long (or, since the lower-level computer 101 is in charge of the part that requires real-time processing, the processing time may be long). You can take it.

To explain the flowchart of the upper computer 102 shown in FIG. 21, the necessity of an operation is determined, and if necessary, an instruction operation code for the required operation is output to the lower computer 101. Lower computer lo
The next operation is determined by receiving the end signal q of the operation from t. In addition, the koji making environment is controlled by performing calculations based on various input values and, for example, changing the room temperature setting.

The host combinator 102 of this embodiment uses a personal combinator, and the program is written in C language or BASIC.
is being used. These languages have the advantage that programs can be easily changed and development efficiency is high, and are also advantageous when, for example, it is necessary to change the target product temperature due to a change in the controlled object.

<Effects of the Invention> According to the method of the present invention configured as described above, compared to the case where all of the koji making system is controlled by one control means,
Each operation can be performed continuously in real time with high speed (and accuracy), and the calculation speed can also be increased, so that actions to respond to changes in the environment inside the koji chamber can be performed quickly.

In particular, the method for controlling the koji production system is excellent in that it can quickly change the koji production environment in response to changes in the growth status of koji, and can reliably maintain the optimal environment for koji production. There are other effects.

[Brief explanation of the drawings] Fig. 1 is an explanatory diagram of the control device showing the connection state of the control means of the koji making system and various controlled objects and input objects, and Fig. 2 is an explanatory diagram of the control device showing the connection state of the control means of the koji making system, and the operating system mechanism provided in the koji chamber, Figure 3 is the same overall front view, Figure 4 is a three-dimensional view showing the transfer and circulation order of the koji cover, and Figure 5 is the same.
The figure is a front view of the elevating and lowering circulation mechanism, FIG. 6 is a side view, FIG. 7 is an overall perspective view of the koji lid, and FIG. 8 is a partial sectional view.
FIG. 9 is a partial perspective view showing the lower lateral transfer section and the upward transfer section of the elevating circulation mechanism; FIG. 10 is a plan view of the elevating circulation mechanism;
Figure 1 is a partial side view showing the lowering transfer part of the second frame on the lowering side, Figure 12 is a partial side view showing the state of the support plate when the topmost koji cover is pushed down, and Figure 13 is the rotating discharge. FIG. 14 is a plan view, FIG. 15 is a side view of the hopper, FIG. 16 is a front view, and FIG. 17 is a partial perspective view showing the arrangement of sensors and the positional relationship between the hopper and the koji cover. , FIG. 18 is a partial plan view showing the state of contact between the recess and the sensor, FIG. 19 is a rear view of the operating system mechanism, FIG. 20 is a schematic diagram showing the input/output elements and calculation means of the control device, and FIG. FIG. 3 is a flowchart diagram of a higher-level computer and a lower-level computer. Reference numbers in the drawings indicate the following parts. 1: Koji chamber 3: Koji lid 4: Operating system mechanism 97: Air conditioner 100: Control device 101: Lower computer 102: Upper computer

Claims (1)

[Claims] 1) In a koji making system in which an operating system mechanism for changing the arrangement of culture vessels placed in the koji chamber is installed in a koji chamber where the internal environment can be controlled, a lower control means for controlling the operation of the operating system mechanism in real time is provided. , a control method for a koji making system comprising a host control means that performs integrated control of the koji making system using fuzzy control or the like.