JPH03297381A - Temperature control of article in koji manufacturing device - Google Patents

Abstract

PURPOSE:To accurately carry out temperature control of article in the case of making present temperature of article follow the target temperature of article by changing an amount of KOJI manufacturing environment varied according to growth state of KOJI. CONSTITUTION:An amount of KOJI manufacturing environment varied, decided depending upon difference in temperature between measured temperature of article and target temperature of article is changed to reduction direction when the measured temperature of article is lower than the target temperature of article and changed to increase direction when the measured temperature of article is higher than the target temperature of article and fine temperature control of article is carried out by taking heat generation of KOJI into account to give high-quality KOJI.

Description

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

<Prior Art> Generally, when making koji in the koji production process of the brewing industry and fermentation industry, it is important to maintain the culture medium at the optimum temperature for the propagation of koji mold.

As described in Japanese Unexamined Patent Publication No. 2-16967, etc., conventionally, by adjusting the atmosphere of the culture medium,
A common method is to adjust the product temperature, and methods of adjusting the ambient temperature, blowing air, etc. so that the measured product temperature sequentially follows the target product temperature have been known.

<Problems to be Solved by the Invention> On the other hand, since am itself generates metabolic heat as it grows, its temperature always tends to rise. On the other hand, it is not possible to simply make the actual product temperature follow the target product temperature as in the past. Due to the synergistic effect with heat, the actual product temperature may become higher than the target product temperature.Also, when the product temperature is higher than the target product temperature, the product temperature may not reach the target product temperature due to metabolic heat. There were some drawbacks.

In particular, in order to obtain the high-quality Tokiha Seikoji, more detailed temperature control is required, so it has been impossible to obtain the Tokiha Seikoji using the above-mentioned conventional techniques.

An object of the present invention is to control the temperature of a culture medium in which Aspergillus oryzae grows more accurately by taking into account the metabolic heat caused by the growth of Aspergillus oryzae.

<Means for Solving the Problems> The method of the present invention for solving the above-mentioned problems is based on the process of increasing the temperature of the koji due to self-heating of the koji, in a koji making apparatus capable of controlling the koji making environment in the koji chamber. In response to the temperature difference between the target temperature of the koji and the actual measured temperature, the koji production environment is changed in a direction that brings the temperature closer to the target temperature, and the amount of change in the koji production environment is adjusted to the growth state of the koji. In a koji making device that can control the koji production environment within the koji chamber, the temperature difference between the target koji temperature and the actual measured koji temperature is On the other hand, the koji making environment was changed in the direction of bringing the product temperature closer to the target product temperature, and the amount of change in the koji making environment when the measured product temperature was lower than the target product temperature was relatively smaller than the amount of change when the product temperature was lower than the target product temperature. It is characterized by

<Effect> As the koji mold grows, the calorific value of the koji mold itself increases, so the temperature of the culture medium tends to rise.

If the measured product temperature of the koji mold culture medium in the koji production equipment is lower than the target product temperature, either change the koji production environment to increase the product temperature, or take into account the calorific value of the koji mold itself, and start the production as the koji mold grows. Control the amount of change in the koji environment to decrease it. For this reason,
The rate of increase in product temperature slows down as the koji mold grows, and the target product temperature is gradually reached.

On the other hand, if the measured product temperature is higher than the target product temperature, the koji making environment is changed to lower the product temperature, but considering that the calorific value of the koji mold itself increases as the koji mold grows, As the koji grows, the amount of change in the koji production environment is controlled to increase. This allows the product temperature to quickly approach the target product temperature.

Furthermore, the amount of change in the initial koji making environment, which is determined based on the difference in temperature between the measured product temperature and the target product temperature, is also reduced when the measured product temperature is lower than the target product temperature, taking into account the calorific value of the koji mold. This is because the koji mold generates its own heat, so the amount of change in the koji production environment is small.

On the other hand, when the measured product temperature is higher than the target product temperature, the amount of change in the koji production environment is made larger in consideration of the heat generated by the koji mold.

The above-mentioned koji production environment refers to, for example, the temperature, humidity, oxygen concentration, etc. of the atmosphere, and also includes the circulation speed of the circulation mechanism if a mechanism for circulating the culture medium of koji mold is provided. .

<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 of the koji chamber are covered with a heat insulating material such as foam.

The floor and ceiling are configured to prevent the influence of outside temperature from reaching 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 S-lids 3 and rotates them up and down, and takes out the koji-lids 3 that rotationally moves within the elevating circulation mechanism 4 and rotates the koji-lids 3.
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 three-dimensionally 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 l 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 ■). 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 original elevating/lowering circulation mechanism 4 (arrow [phase]).

The structure of each part of the operating system 2 that sequentially transfers the koji M3 as described above will be described in detail.

(2) Elevating circulation mechanism i) 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 are housed paper-shaped koji lids 8 and 9 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. was erected, and a draft-shaped koji cover 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.

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. 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.
Furthermore, the guide body 14b and the guide body 14c
Each of the second frames is configured to accommodate and guide the liM9.

ii) Structure of the koji lid The structure of the koji lid 3 will be explained based on FIGS. 7 and 8. The koji M3 of this example is made of wood and has a vertical
The size is 00mm, width 320mm, and height 120mm. Approximately 1.9 kg of steamed rice is placed in the koji M3 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 part 15 is also made of metal, and the S
! When handling the lid 3, or when carrying out operations such as transferring the above-mentioned mechanisms 4, 5, 6, or the koji lid 3, this is used as a clue for holding 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) 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. 6 and 9. It is supported by four support mechanisms 17 each provided on the guide body 14a. The support mechanism 17 includes a fixing member L1a fixed to each column 12a and a guide body 14a, a support claw 17b pivotably supported at the tip of the fixing member 17a, and a lower end of the support claw 17b and each column 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 support columns L2a and the guide body 14a are in a V-shaped state (see FIG. 6) with the upper part inclined toward the support claws 17b of the opposing support mechanism 17. , are urged by springs 17c. As shown in FIG. 6, the support claws 17b are in contact with the lower side of the handle portion 15 attached to the lowermost 1MM3 to support the entire Sekipo koji M8.

A koji lid loading section 18 is provided at a lower position of the koji mold M8 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.

An elevating platform 20 is provided between the belt conveyors 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 table 20 has a structure that moves up and down, and the device of this embodiment is based on the expansion and contraction drive of a pneumatic ring.

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 cover 3 lifts up from the heat container 19, the weight is measured using the weight measuring device 21. Furthermore, lifting platform 20
When it is raised, the paper-shaped koji cover 8 stacked on the support mechanism 17 is pushed up, and the handle part 15 on the side or the support claw 17b of the support mechanism 17 is pushed open from below and then raised. 15 or upward until it reaches the upper side of the support claw 17b.

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

In this way, the 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 stacking method 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 transporting the draft*iis upward, the support 12a provided along the four corners of the draft koji lid 8 and the kite body 14a
While controlling so that the paper-shaped koji lid 8 does not collapse due to contact with the paper,
Kite upwards. The above-described upward movement of the koji lid 3 is performed one step each time the ascending transfer section 23 makes one stroke. Figure 4 shows the transfer indicated by the Shimezu arrow ■.

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

The second displacement mechanism 25 is provided with a displacement end 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 abutment member 27 is fixed to the tip of the cylinder rod of the pneumatic cylinder.

As shown in FIG. 10, 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 is transferred or 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 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 10th As shown in the figure,
Support plates 30a, 3 provided above the second frame
Transferred onto Ob.

Here, in order to smoothly transfer the koji cover 29 from above the paper-shaped koji cover 8 to onto the stacking method koji cover 9, the paper-shaped koji cover 8 is held at a slightly higher position than the paper-shaped koji cover 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 can be used without providing a special kite structure.
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.
or 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 paper-shaped koji lid 8 in which the koji lids 3 are stacked in order from the bottom has nothing stacked above it, and the upper part 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, and the temperature of the steamed rice placed in the koji lid that is sequentially raised and transferred can be measured without omission. .

By directly 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) II Lid Unloading Transfer Portion and Lowering Transfer Portion As shown in FIGS. 10 and 11, the aforementioned 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
(It urges lb 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.

When the koji cover 29 is pressed downward, the support plate 30
a and 30b are pushed open downward, and the 1MM29 is guided into the second frame as shown in FIG. The second frame is provided with a downward braking section 39, which will be described later, to prevent the koji lid 29 from falling as it is. Once the first koji lid is placed in the second frame, the next koji lid 29 transferred by the upper horizontal transfer section 28 is transferred to the top koji lid stored in the second frame. It is slid onto the top edge.

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, there is an unloading conveyance section 38 consisting of a pneumatic cylinder, which faces the main body frame 7 in the front and rear direction.
Fixed on the side. After being pushed down by the third displacement mechanism 35, the uppermost position of the draft-shaped koji cover 9 is arranged 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 downward 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.

vii) The koji cover 3 that has descended from above within the second frame of the lower horizontal transfer section gently falls onto a pair of rails 44 provided in the left-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 affect the room temperature on the steamed rice in each koji lid 3 in the koji chamber 1, which has different temperatures at the top and bottom 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; It is composed of a hopper 51 for receiving rice, 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. 2, a serving mechanism 5 disposed close to the rear of the elevating/lowering circulation mechanism 4 is provided within a frame 54. A frame-shaped holder 55 is disposed at a position corresponding to the koji lid delivery section of the elevating and lowering circulation mechanism 4, and accommodates therein the koji lid 3, which is the object to be conveyed and pushed out by the delivery transfer section 38. As shown in Figures 13 and 14,
The holder 55 includes four guide members 56 each having an L-shaped cross section and provided along the upper, lower, left, and right edges of the koji cover 3 in the transfer direction;
In order to arrange the guide member 56 according to the size of the koji lid 3, a rectangular bent horizontal member 57 is assembled. 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 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 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 throat 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-ended/throat 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 rosodon ring 60,
Sprocket 59 of holding body 55 and driven sprocket 7 6
1, and serves as a rotation drive mechanism 63 that rotates the holding body 55 via the chino 62 by driving both loft 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 64a, 64b of the holder 55, on which the rotation support shaft 58 is provided. Positioning roller 6
5a.

65b is rotatably supported by swing arms 66a, 66b, and swing arms 66a, 66b are connected to each bracket 64a.

It is pivotally supported by swing shafts 67a and 67b fixed within 64b. Positioning rollers 65a, 65b are provided between the swing arms 66a, 66b and the holding body 55.
a spring 68a that biases the
68b is interposed.

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 M3 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 accommodated in the holding body 55, the holding body 5 is moved by the rotation drive mechanism 63.
Along with 5, the koji cover 3 is turned over, and the steamed rice falls down due to 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. Note that the discharge rotation angle of the holder 55 may be any angle that allows the stored steamed rice to fall and be discharged. Also,
After discharging, the rotary drive mechanism 63 is inched to vibrate the koji cover 3, or by the impact when the rotary drive is stopped, all remaining steamed rice adhering to the koji M3 is dropped and discharged. It is also possible to do so.

ii) Hopper As shown in FIGS. 2, 15, 16, and 19, a hopper 51 is arranged below the rotating discharge section 50. The hopper 51 is supported by two guide rods 70 installed in the left-right direction within the frame 54. An insertion portion 7I through which a 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 slide left and right on the guide rod 70 via the insertion portion 7I. The sliding movement of the hopper 51 is performed by pneumatic/
The sixth displacement mechanism 72 is made of a linter. 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 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 1.
These are the inner width of MM3 and the path distance.

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.

As the slide rod 78a 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 movement part In the elevating circulation mechanism 4, the held container 19 disposed in the koji cover carrying section 18 is pivotally supported within the frame 54 and the drive roller 77 provided on the front side of the elevating circulation mechanism 4. The drive roller 77 is wound around between the drive roller 78 and a driven roller 78, and is driven to be transferred by a motor 79 disposed on the side of the drive 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. 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 projects 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. 4), and the steamed rice in the koji lid is discharged. The discharged steamed rice is stored in the omper 51 located on the lower side. 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, 1! i Move the lid 3. 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 lid 3 is determined by a limit switch 81a attached to a beam constructed along the interlocking moving part 53.
, 81b, 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 directly below the koji lid 3 or the hopper 51.

The shape of the bulge can be changed by adjusting the opening degree of the rotor soter 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) 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. 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. 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.

ii) Operation of the mechanism As shown in FIG. 2 and FIG. When the displacement mechanism 38 is driven,! Holder 55 of IM3 or rotating ejector 50
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
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 descending transfer mechanism 6 lowers the lifting block 91 while supporting the koji lid 94, and lowers the koji lid 94 onto the belt conveyor 19. This is the movement indicated by the arrow ■ in FIG. The elevating block 91 descends further below the position where the koji cover 94 has descended onto the belt conveyor 19.

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.

(2) 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 2, the air outlet 1
b is provided approximately at the center of the koji chamber I, 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 tact 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 tact 95 is provided directly above the operating system mechanism 2, and the supplied air does not directly hit the operating system mechanism 2, but wraps around the operating system mechanism 2 from the outside to create a koji chamber. Since the inside of the koji is filled with air, there is no possibility that the steamed rice being served or the steamed rice in the koji lid 3 on the top shelf will be directly hit by the air, which will deteriorate the quality of the koji.

Further, as shown in FIG. 3, a try room temperature sensor 98 and a wet room temperature sensor 99 are provided on the side wall directly below the tactile chamber 95, which is not directly exposed to air blowing from the duct 95. The dry room temperature sensor 98 detects the room temperature, and from the detected values of the dry 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 input data 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 dry temperature 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 a 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 refill valve (hereinafter referred to as rsVJ) is connected to each pneumatic cylinder, and a limit switch (hereinafter referred to as rLsj) for detecting the completion of a cylinder stroke is attached to each cylinder.

As shown in Fig. 20, the control means of this koji production system is as follows:
Lower computer 1 that controls each operation of the operating system mechanism 2
01, and a host computer 102 that performs integrated control such as environmental control within the koji chamber 1.

FIG. 21 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 try room temperature sensor and the wet room temperature sensor, the weight of the steamed rice for each koji lid measured by the room temperature 1 weight measuring device 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. Additionally, indirect calculation information such as the calorific value of Aspergillus oryzae calculated from the weight of steamed rice is input as 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 action. The circulation speed of the lifting circulation mechanism 4 can be controlled by both operation control and environment 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.

) For objects to be controlled by the control device 100 such as lower-level computers and above, the lower-level computer 101 is first in charge of operation control. Second
As shown in Figure 0, on the output side of the lower flow controller 101,
The Sv of each pneumatic cylinder is connected to enable electrical operation of the pneumatic cylinder, and the motor 79 is similarly connected to the output side of the lower computer 101 to control the amount of rotation.

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

Each movement pattern has an instruction movement code (L=1°2.
3...n) is set, and the host computer 10
The operation is started by inputting the instruction operation code pL from 2.

For example, as shown in FIG.
3. If the motion control of the arrow ■ is p7, ..., and the motion control of the arrow [phase] is p+o, then the instruction motion code p1. p2
．． p, 3. By outputting p4 to the upper computer 102 or the lower computer 101, the normal circulation operation of the lifting circulation mechanism 4 is performed. Further, if the series of operations indicated by the arrows ① to ① is defined as a single instruction operation coat p1, the normal circulation operation of the elevating and lowering circulation mechanism 4 is performed by the output of - times of instruction operation coats.

FIG. 22 is a flowchart of the lower computer 101. It determines the instruction action computer pi from the higher-level computer 102, and sends a completion signal q to the higher-level computer 102 after the operation is completed. The flowchart of the lower-level computer 101 is provided with subroutines for n stored operation patterns, and the designated operation is performed by making a judgment for each instructed operation code.

The lower-level computer 101 of this embodiment is composed of a microcomputer, and since the program has a fixed operation, it is set in machine language. Therefore, computer 10
1, the operating system mechanism is controlled by real-time processing. For example, limit switch 81 force <
When it turns ON or OFF, stop the motor 79 immediately.
Or you can start it.

) Upper computer The upper computer 102 has temperature sensors 31 . tri 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.

An air conditioner 97 is connected to the output side of the host computer 102 via communication units 103 and 104, and Sv, which is connected to a pneumatic link 26 for raising and lowering 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 growth state of the koji mold 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, it is possible to constantly and stably judge the timing of middle work, closing work, etc. Furthermore, these calculations require a long processing time due to changes in human power values and complex algorithms; however, since the lower unit computer 101 is in charge of some parts that require real-time processing, the processing time is lengthened. You can pick it up.

Explaining the flowchart of the upper computer 102 shown in FIG. 22, the necessity of an operation is determined, and if necessary, an instruction operation code pL for the required operation is output to the lower computer 101. Lower computer 10
1, the next operation is determined by receiving the end signal q of the operation. 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 computer 102 of this embodiment is a personal computer, and the program is written in C language or BAS I.
C is used. These languages have the advantage of making it easier to change programs and improving development efficiency, as well as being advantageous when, for example, it becomes necessary to change the target product temperature increase curve, which will be described later, due to a change in the controlled object. It is.

iii) Product temperature control In the case of making koji using the kimono method carried out in this koji making system, the product temperature is 30 to 32°C when starting koji making, but it is 40 to 43°C at the time of making koji. reach.

The product temperature must be adjusted so that the product temperature gradually increases during 43 to 45 hours while preventing extreme changes in the product temperature.

The product temperature is measured by driving the pneumatic cylinder 26 and immersing the product temperature sensor 31 into the culture medium made of steamed rice in the koji lid 3. The measurement time requires at least 30 seconds for the measured value to stabilize, and can be varied from 30 seconds to 120 seconds under the control of the host computer 102.

As shown in FIG. 1, the host computer 102 stores an ideal product temperature increase rate Tm for making koji. Then, the target product temperature Tm and the actual measured product temperature Th at each elapsed time t for making koji are compared, and if the measured product temperature Th is higher than the target product temperature Tn+, the set room temperature T in the koji chamber 1 is determined.
s, is set lower than the target product temperature Tm, and in the opposite case, the set room temperature Tst is set higher than the target product temperature iTmt.

The above set room temperature is based on the magnitude of the difference ΔT (AT = : ”rh Tm 1) between the elapsed time of koji production t, the measured product temperature Th and the target product temperature Tm, taking into account the amount of heat generated due to the growth of Aspergillus oryzae. Determined based on

First, the set room temperature Ts is determined based on the elapsed time of koji making.
"is Ts, = Tm, -ΔT×α1 T s 1 =T m t+ΔT×a.

It is calculated by

Constant of proportionality α3. As shown in Fig. 23, α changes linearly over time, and the difference between the set room temperature Ts' and the target product temperature Tm changes with the elapse of the koji making time. It is controlled so that it changes small when it is low and changes greatly when it is high.

This is because the metabolic heat of the koji mold body was taken into account, and α3.
The value of α is set.

That is, the calculated set room temperature Ts' changes depending on the measurement time due to the difference between the measured product temperature Th and the target product temperature Tm.

That is, when Th<Tm, the difference between Ts and Tm is reduced in accordance with the elapsed time for making koji, taking into account the increase in calorific value of koji mold, and when Th>Tm, the difference between koji mold and koji mold is reduced. In addition to the calorific value of , it is necessary to remove heat from the steamed rice, so the difference between Ts and Tm is increased in accordance with the elapsed time of koji making.

As a result, the measured product temperature Th passes through the target product temperature Tm and is smoothly corrected to the target product temperature Tm without overshoot such as dropping or rising too much.

Note α1. The parameter α is the elapsed time t, but any value that indicates the growth state of the koji mold, such as the temperature of steamed rice or the carbon dioxide concentration, can be used as a parameter for the proportionality constant α. Furthermore, the above has explained the method of changing the room temperature in order to adjust the product temperature, or the method of adjusting the product temperature by changing the humidity or the circulation speed of the lifting/lowering circulation mechanism 4. It is also possible to do so. In this case, by raising and lowering the humidity, the temperature of the product can be raised and lowered, and by increasing the circulation speed, the temperature of the product can be lowered.
By slowing down, it is possible to raise the temperature of the product.

FIG. 24 is a graph showing changes in product temperature over time, showing a state in which the measured product temperature Th is added to the target product temperature Tm by environmental control.

The set room temperature TS"°, which is determined based on the size of AT, is calculated as: Th>Tm, Ts,"=Tm-ΔT×βTh<Tm, Ts,′−Tm−JT Xβ2.

FIG. 25 is a graph showing the relationship between AT and β. Δ
A dead zone is provided where β-〇 is established in the range of To>AT. Within the dead zone, Ts==Tm, and the temperature of the product is stable near the target product temperature.

The value of β increases in proportion to the size of AT, and the larger AT is, the greater the difference between the set room temperature and the target product temperature is controlled.

In addition, in consideration of heat generation during the propagation of koji mold, β and 〉β2 are set, and when the measured product temperature Th is higher than the target product temperature Tm, the difference between the set room temperature and the target product temperature controlled to grow.

In this way, since Ts is set taking into consideration the heat generated during the propagation of Aspergillus oryzae and the difference between the values of Tm and Th, the stability of Th reaching Tm is improved, and the response of Th to changes in Ts is improved. It has the effect of making you feel better.

Then, the elapsed time for making koji, the measured product temperature Th, and the target product temperature TmO.
When calculating based on the set room temperature Ts while simultaneously considering the magnitude of the difference ΔT, if Th>Tm, T s H= T m A T
(11lXβ,)Th<Tm, T3. = Tm
It is calculated as +ΔT×(α2×β,).

In raising and lowering, the room temperature is changed as a means of bringing the measured product temperature Th closer to the target product temperature Tm, but the koji making environment such as the humidity in the koji chamber 1 and the circulation speed of the lifting/lowering circulation mechanism 4 is changed. It is also possible to adjust the temperature of the product.

As already mentioned, the circulation of the lifting circulation mechanism 4 is shown in FIGS. 1 and 4.
The product temperature may be measured by the product temperature sensor 31 between the upward and downward transfers and the upper and lower horizontal transfers as shown in the arrows (1) to (2) shown in the figure, or between the upward and downward transfers (2) and the upper horizontal transfers (3).

The speed of circulation transfer is determined by adjusting the driving speed of each pneumatic cylinder and the output interval of the indicating movement foot (
In addition to the method of adjusting the interval between each transfer operation, there is a method of keeping the driving speed of the pneumatic syringe and the interval between each transfer operation constant and adjusting the overall circulation speed by adjusting the above-mentioned product temperature measurement time.

By adjusting the circulation speed according to the product temperature measurement time,
This method has advantages such as being able to take more time for measurement, improving measurement accuracy, and simplifying the operating algorithm of the control device.

As mentioned above, the speed at which the measured product temperature Th follows the target product temperature Tm can be increased by changing the environmental control content according to the temperature difference between the target product temperature Tm and the measured product temperature Th. can.

That is, as shown in FIG. 26, based on the target product temperature Tm, the desired ranges A and A 92 are set in advance according to the size of AT.
b2 b1. Set C and H.

In the ranges A and A' where the size of AT is small, the product temperature is controlled by changing the room temperature.

In the AT or even larger 1-port range, the product temperature is controlled by changing the humidity in addition to changing the room temperature. In the ranges C and C', in addition to changing the room temperature, the circulation speed of the lifting circulation mechanism 4 is changed.

Specifically, when Th is located within range A, the set room temperature in the koji chamber 1 is lowered. If located within the range, lower the set room temperature and set humidity.

If the temperature is within range C, the set room temperature and set humidity are lowered, and the circulation speed of the lifting/lowering circulation mechanism 4 is increased.

When Th is within range I, the set room temperature in the koji chamber 1 is raised. If the temperature is within the range, increase the room temperature and humidity settings. If the temperature is within the range, the circulation speed of the lifting circulation mechanism 4 is slowed down.In addition, the order in which the environmental control contents are changed can be arbitrarily set, for example, by changing the circulation speed first. It is possible.

The circulation speed of the lifting circulation mechanism 4 is set to increase over time, as shown in FIG. 27, taking into consideration the amount of heat generated as the koji mold grows.

<Effects of the Invention> According to the control method of the present invention configured as described above, in order to increase the actual product temperature to the target product temperature, the amount of change in the koji production environment changes according to the growth state of the koji. The actual product temperature is gradually corrected to the target product temperature, and the product temperature can be stably maintained at the target product temperature.

Furthermore, since the amount of change in the koji production environment is determined by taking into account the fermentation heat of the koji, there is an advantage that the time required to correct the target product temperature is faster.

Based on the above advantages, the temperature and humidity of the koji culture medium are
Since it can be stably maintained at an ideal temperature at all times, it has the effect of making it possible to obtain extremely high quality koji in an automatic koji making device.

[Brief explanation of the drawing]

Fig. 1 is a graph showing the rate of increase in the target product temperature Tm and the rate of change in the set value of the set room temperature Ts'' for each elapsed time; Fig. 2 is a graph showing the operating system installed in the koji chamber;
Figure 3 is an overall front view, Figure 4 is a three-dimensional view showing the transfer and circulation order of the koji cover, Figure 5 is a front view of the lifting circulation mechanism, and Figure 6 is a front view of the lifting circulation mechanism.
The figure is a side view, FIG. 7 is an overall perspective view of the koji lid, FIG. 8 is a partial sectional view, and FIG. 9 is a partial perspective view showing the lower and horizontal transfer parts and the upward transfer part of the elevating circulation mechanism. Fig. 10 is a plan view of the elevating circulation mechanism, Fig. 11 is a partial side view showing the descending transfer part of the second frame on the descending side, and Fig. 12 shows the state of the support plate when the top stage koji cover is pushed down. Partial side view,
Fig. 13 is a side view of the rotary discharge section, Fig. 14 is a plan view, Fig. 15 is a side view of the hopper, Fig. 16 is a front view, and Fig. 17 shows the sensor arrangement and the bar. FIG. 18 is a partial perspective view showing the positional relationship of the koji cover, FIG. 18 is a partial plan view showing the contact state between the recess and the sensor, FIG. 19 is a rear view of the operating system mechanism, and FIG. 20 is the control means and various types of the koji making system. The explanatory diagrams of the control device showing the connection state of the controlled object and the input object are as follows: FIG. 21 is a schematic diagram showing the input/output elements and calculation means of the control device, FIG. 22 is a flowchart of the upper computer and the lower computer, and FIG. The figure is a graph showing the setting ratio of the proportionality constant α to the elapsed time of koji making when calculating the set temperature, Figure 24 is a graph showing the change in product temperature over time with respect to the target product temperature, and Figure 25 is the proportional A graph showing the rate of change in the constant β between the measured product temperature and the target product temperature AT, and Figure 26 shows the range of IT response when changing the environmental control content according to the IT size. FIG. 27, which is a graph showing the rate of increase in target product temperature, is a graph showing the rate of change in circulation speed with respect to the elapsed time of making koji. 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 Tm: Target product temperature Th, Measured product temperature Ts: Set room temperature

Claims (1)

[Claims] 1) In a koji making device that can control the koji making environment, in the process of increasing the temperature of the koji due to self-heating of the koji, the temperature difference between the target koji temperature and the actual measured koji temperature is A method for controlling the temperature of koji in a koji-making apparatus, which changes the koji-making environment in a direction that brings the temperature of the koji closer to a target temperature, and controls the amount of change in the koji-making environment according to the growth state of the koji. 2) In a koji making device that can control the koji production environment, in the process of increasing the temperature of the koji due to self-heating of the koji, the temperature of the koji is adjusted to the target product based on the difference between the target koji temperature and the actual measured temperature. Product temperature control in a koji making device that changes the koji making environment in the direction of bringing it closer to the target product temperature, and makes the amount of change in the koji making environment smaller when the measured product temperature is lower than the amount of change when the measured product temperature is higher than the target product temperature. Method.