JPH04117598U - Koji making machine maintenance equipment - Google Patents

Abstract

(57) [Summary] [Purpose] The present invention is a device that mechanically performs the intermediate work of a koji making machine used in the koji lid method, and a device that mechanically performs the intermediate work of the koji making machine, and when this is done mechanically, the steamed rice 5 is To provide a device which prevents contact and adhesion to the inner surface of a koji lid 2 and removes adhering steamed rice 5. [Structure] A transfer drive device that horizontally reciprocates the koji lid 2 on which steamed rice 5 is piled up on the transfer line 27b, and a transfer drive device that moves the koji lid 2 on the koji lid 2 up and down from above to stir or form the steamed rice 5 into a mounded shape. A stirring device 6 and a lifting device 68 for driving the stirring portion 67 thereof to be changed are provided. Adhesion prevention guides 82 and 83 are provided on the stirring device 6 side to prevent the steamed rice 5 in the koji lid 2 from adhering to or coming into contact with the inner surface of the koji lid 2 during the horizontal movement and stirring.

Description

[Detailed explanation of the idea]

0001

[Industrial application field]

This invention relates to a koji making machine maintenance device.

0002

[Conventional technology]

The koji making method, which is generally used in brewing and fermentation techniques such as sake, is Box-koji method, in which steamed rice is stored in a relatively large wooden box (koji box) and koji is made in each koji box in the koji room. The mechanical koji method, which mechanically performs the stirring and environmental control associated with koji to save labor (for example, Kaihei 2-16967) is known, and in both cases, a certain amount of steamed rice is considered as one unit. They have something in common in what they do. However, in order to brew high-quality and high-class sake called ginjo-shu, it is necessary to break through the fine quality. In order to stably obtain refined koji, small amounts of steamed rice are stored in many small wooden containers (koji lids). It has long been known that the koji lid method, which involves stacking and fermenting koji in a koji chamber, is the most preferable method. It is. This method uses a large number of koji lids and makes the fermentation environment of the koji in each koji lid uniform. The stacking position is changed during koji making, and heat dissipation is adjusted according to the fermentation stage of steamed rice. In order to provide conditions such as dehumidification each time, stirring etc. are performed to change the shape of the mound inside the koji lid. Must be repeated. On the other hand, there is a conventional method of mechanically changing the upper and lower positions of the koji lid. As a device, one disclosed in Japanese Patent Application Laid-Open No. 1-269482 is known.

0003

[Problem that the idea aims to solve]

In the above-mentioned conventional koji making machine, stirring is performed to change the shape of the mound while the koji lid is circulating up and down. Unable to carry out koji making, the workers are unable to perform intermediate work, finishing work, etc., which are important and essential processes of koji making. When putting in the koji or removing the koji, the koji cover is taken out to the environment and removed manually. Therefore, mechanization of these works, mainly maintenance work, is required. I was being bullied. In addition, when the above-mentioned maintenance work is mechanized, the inner circumference of the koji lid may be If steamed rice is fermented in contact with other parts, the quality of that part will be uneven, and If this adheres to the inner surface of the koji lid or forms a lump, there is a quality problem as well. If it adheres, there is a problem that it is difficult to remove the adhered part when taking it out. The present inventors have already proposed an automatic koji making device with a stirring device, but the present invention is The stirring with the stirring device and the changing of the shape of the mound are made to be more similar to manual work, and the koji is We provide a device that prevents steamed rice from adhering to the inner surface of the lid and makes it easier to remove the adhering steamed rice. That is.

0004

[Means to solve the problem]

The device of the present invention to solve the above-mentioned problems is a device that serves steamed rice 5 that has been seeded. A transfer line 27b for moving the girder koji lid 2 in the left-right or front-back direction, and the transfer line Regarding a mechanism provided with a stirring device 6 that moves up and down on 27b to stir the steamed rice 5 in the koji lid 2. The first idea is to move the koji lid 2 back and forth on the transfer line 27b. A feeding drive unit and a lifting drive unit that raises and lowers the stirring unit of the stirring device in response to the reciprocating movement. The fermentation stage of steamed rice 5 is reached by the linked operation of the movement of the koji lid and the lifting and lowering of the stirring section. The second invention is characterized by a mechanism for stirring or changing the shape of the mound according to the requirements. In this case, it is attached to the inner surface of the koji lid 2 in close proximity to or in contact with the inner surface of the koji lid 2 on the stirring device 6 side. An adhesion prevention gas that removes the steamed rice 5 or prevents the steamed rice 5 from adhering to the inner surface of the koji lid 2. This is characterized by the provision of id 82 and 83.

[0005]

[Effect]

Almost the same as the conventional manual lid koji method of stirring and changing the shape of the mound according to the koji fermentation stage. It is now possible to take care of the koji mechanically, and it is possible to produce high-quality koji similar to the lid koji method. , by automating the movement of the koji lid and the lifting and lowering control of the stirring section, the maintenance work is automated. can do. In addition, by installing a guide to prevent adhesion on the stirring device side, each koji lid can be stirred and plated. When changing the shape, the steamed rice attached to the inner surface of the koji lid is prevented from detaching or adhering to the koji lid. In addition to preventing uneven fermentation due to adhesion or contact of steamed rice to the inner surface of the lid, The prevention of adhesion facilitates the removal of koji. In addition, the anti-stick guide The steamed rice inside the koji lid is pushed toward the stirring part and stirred, which prevents the koji lumps from being broken and Stirring performance is improved.

[0006]

【Example】

The drawings show an embodiment of the present invention, and FIG. 2 is a front view of a koji-making apparatus housed in an environment-controlled koji-making chamber 1. In this embodiment, the koji making device includes a plating device 3 for plating steamed rice that has been seeded onto the koji lids 2, and a large number of koji lids 2 after plating and stacking them, and in the stacked state, each koji lid A circulation mechanism 4 that lifts and lowers and transfers and circulates (rotates) 2 to uniformly provide koji making conditions such as temperature, humidity, and _CO2 concentration, and a circulation mechanism 4 that changes the shape of the plate as necessary on the circulation mechanism 4, It is comprised of a stirring device 6 for uniformizing fermentation conditions within the koji lid 1. Each of these devices and mechanisms and their respective functions will be described in detail below.

A. Koji Making Room The koji making room 1 has a space that can accommodate the above-mentioned koji making room device inside, and has a peripheral wall made of a non-hydrous and heat insulating material so as to form an environmental chamber that is isolated from the outside environment. The air conditioner installed in the building purifies the outside air and has the ability to adjust temperature, humidity, air volume, and other settings such as oxygen concentration and carbon dioxide concentration as necessary. In addition, the koji making room 1 is equipped with a thermometer, a hygrometer, a hygrometer, a densitometer that samples and measures carbon dioxide gas (CO ₂ ), etc. (all shown in the figure), which are connected to an external controller to measure and control the internal environment. ) is installed.

[0008] B. Serving device The serving device 3 includes a load sensor on the frame 16 that measures the load based on the amount of distortion. -17, a hopper 18 for introducing steamed rice is attached, and the lower part of the hopper 18 On the left, there is a carry-in line 19 consisting of a belt conveyor on which the koji cover 2 is placed and on standby. It is placed on the right side. The carry-in line 19 is inside a lower transfer line 27a which will be described later. It is included in The carry-in line 19 is horizontally located below the right side of the frame 26 of the circulation mechanism 4, which will be described later. It is installed on a carry-in frame 20 protruding from the plate and inserted below the frame 16 of the plating device 3. It is not fixed to the frame 16 side, or even if it is fixed, it is easily attached. The mechanism should be such that it can be simply engaged and disengaged.

[0009] A predetermined amount of inoculated steamed rice is discharged from the outlet 21 of the hopper 18 into the koji lid 2. At this time, the drive unit 23 for opening and closing the damper is moved to the position of the load sensor 17. In response to the measured value, the damper 22 opens and closes to keep the amount of steamed rice supplied (plated) constant. It is set to be. The amount of steamed rice supplied to hopper 18 is one sheet in batch type. The amount of rice to be placed on the per-koji lid 2 and the total amount of steamed rice loaded into the circulation mechanism 4 (for example, (80 to 90 kg), and in the continuous feeding type, the supply to the hopper 18 It is desirable to have a mechanism that can adiabatically close the mouth (not shown). In the plating device 3, the steamed rice is initially plated in a mountain shape, and after being plated, it is transferred to the koji lid 2. It is fed into the circulation mechanism 4 on the left side in FIG. 2 by the inlet line 19.

0010 C. circulation mechanism (a) Lower transfer line The lower part of the frame 26 of the circulation mechanism 4 is connected to the conveyor of the carry-in line 19. Alternatively, the lower transfer line 27a, which is integrated with this, is inserted in the left and right direction so as to operate in a grid-connected manner. The two endless belts 28 on the front and back are connected to the pulley at the right end of the serving device 3. The belt is wound around the drive pulley 29 and the drive pulley 32 with the motor 31 at the left end of the circulation mechanism 4. Below the upper side of the belt 28, a guide pulley 33 that supports the belt 28 and the koji cover 2 is installed at appropriate intervals. It is pivotally supported by a switch.

[0011] (b) Lifting line There are multiple rows in the frame 26 (9 rows in the illustrated example, with empty space in each row). The koji cover 2 is installed in the guide provided in the vertical direction inside the frame. A rising line 36a and a descending line are stacked in parallel in two rows on the left and right along the line 34. A line 36b is formed.

0012 The lowermost koji cover 2 is installed between the belts 28 and 28 below the lifting lines 36a and 36b. An air cylinder with a receiving plate 37 that can be received from below or lifted up and raised. Actuators 38a and 38b are installed facing upward. The actuator Etas 38a and 38b show changes in the weight of steamed rice (malt) in the koji lid 2 as the koji making progresses. A measuring device (not shown) is attached to detect the .

[0013] The rising line 36a carries the koji lid 2 sent by the lower transfer line 27a to the A mechanism in which the actuator 38a intermittently raises the gear upward one step at a time interval. The descending line 36b is connected to the upper transfer line 27b, which will be described later, until the koji cover 2 is at the top. Once transferred to the stage, it is transferred to the rising line by operating the actuator 38b. This is a mechanism that lowers the stage one step at a time in accordance with the rising interval. These operations include In addition to the actuators 38a and 38b, there are also The stopper mechanism 39 is operated in a connected manner.

[0014] (c) Composition of koji lid The koji lid 2 is, for example, a box-shaped wooden tray measuring 500 x 700 x 120 (mm). The center of the interior is divided into left and right by a left-right partition plate 2a (see Figure 2). ing. A handle 40 with an angled cross section is attached horizontally to the front and back of the koji lid 2. has been done.

[0015] (d) Operation of stopper mechanism and lifting line The stopper mechanisms 39 are provided in pairs at each front and back position of the lifting lines 36a and 36b. The stopper frame 44, which is fixed and erected on the frame 26 side, The F-shaped lever 46 and claw 47, which can be freely rotated in both the upper and lower positions, are connected to each other. The lever 46 is pivotally supported at the center, and the upper end of the vertical rod 48 is connected to the outer end of the lever 46. A bracket 49 is provided on the lower claw 47 to protrude from the outer surface side, and is attached to the rod 48 on the upper side. Connected so that it can slide downward.

[0016] The stopper mechanism 39 is arranged so that the koji lids are stacked on the lifting lines 36a and 36b. 2 is lifted by a predetermined amount by actuators 38a and 38b at the bottom and lowered, or By lowering and lifting the lever 46 and the left and right ends of the handle 40 of the koji lid 2, The claws 47 are rotated to open and close in a connected manner via the rod 48, and finally the tip of the claws 47 is opened and closed. Both ends of the handle 40 of the next stage of koji making 2 on the moving line 27a are supported from below, and the The koji cover 2 on the descending lines 36a and 36b is moved up and down one step at a time. Ru.

[0017] (e) Transfer line The lower transfer line 27a carries the belt 28 and motor 31 as already mentioned. It is shared with the inlet line 19, and the koji cover 2 descended from the descending line 36b is connected to the transfer line 19. It is transferred to the localization value below the rising line 36a by the line 27a. On the other hand, on the lifting lines 36a and 36b, the frame 26 is attached to the top of each line. A transfer line 27b is provided to horizontally transfer the koji lid 2 at the stage position from the left to the right. , the transfer line 27b is pivotally supported by brackets 56 at the front and rear ends of the left and right sides of the frame 26. sprocket 57, and two wires wound around the sprocket 57 in the left and right direction. a chain 58, a motor 59 that drives the sprocket 57 and the chain 58; It is equipped with a transfer drive unit consisting of. Then, place the koji at the top position on the rising line 36a. When the lid 2 rises and the top position of the descending line 36b becomes an empty space, The koji cover 2 is horizontally slid and transferred from above the ascending line 36a to above the descending line 36b. be done. The front and rear chains 58 are stretched along the handle 40 of the koji lid 2, and the chains 58 is a locking portion 61 that locks onto the left and right ends of the handle 40 to feed the koji lid 2 in the left and right direction. are provided at a predetermined pitch.

[0018] D. Stirring device The stirring device 6 changes the shape of the steamed rice plated by the serving device 3. This change allows the entire koji inside the koji lid 2 to be fermented under uniform conditions as the koji making progresses. every rotation or at intervals of several rotations to This is done by The stirring device 6 includes a bracket 63 protruding from the ascending line 36a, A swinging arm 6 consisting of front and rear parallel links whose base end or bending point is pivotally supported on a seat 63. 4, 65, two motors 6, front and rear, attached to the tips of the swing arms 64, 65; A stirrer 67 with 6 attached, a frame so as to swing the right end of the swing arm 64 up and down. It consists of an air cylinder 68 (elevating drive unit) attached to the side of the system 26. Ru. 69 and 70 are the swinging fulcrums of the swinging arms 64 and 65 and the attachment of the stirring frame 71 This is the arm axis.

[0019] The stirring part 67 is opened when the koji lid 2 is transferred from above the ascending line 36a to above the descending line 36b. When starting, it descends from above and alternately continues to rotate in reverse, and by transferring the koji cover 2, the surrounding wall is swung upward by the cylinder 68 before contacting the stirring part 67, and the next It is stored in the standby position for stirring operation. This operation stirs the koji in the koji lid 2. , change the speed of the upper transfer line 27b as necessary to obtain the desired raised shape. In some cases, the stirring section 67 may be repeatedly oscillated. Details and operation of stirring device 6 This will be discussed separately later.

[0020] E. Koji lid set Next, we will describe how to first set the koji lid 2 into the circulation mechanism 4. The bottom of the line 36a and the top and bottom of the descending line 36b are filled with empty spaces, respectively. Insert a koji lid into each line to set the pace, and lower the hopper 18. Set the koji lid on. (At this time, the remaining koji lid 2 is at the bottom of the descending line 36a. It may be set in stages. )

[0021] Next, the damper 22 is opened by the drive unit 23 to release a predetermined amount of steamed rice into the koji lid 2. The rising line is arranged by the loading line 19 and the lower transfer line 27b. 36a to the empty space at the bottom, and at the same time move up to the upper transfer line 27b. Transfer the koji lid 2 at the top of the inlet 36a to the empty space at the top of the descending line 36b. Ru.

[0022] Next, the koji lid 2 is pushed up one step by the actuator 38a of the rising line 36a. At the same time, the actuator 38b of the descending line 36b is used to set the descending line. The koji lid 2 on the side of the engine is lowered one step to support the second and higher stages, and the koji lid 2 is lowered onto the belt 28. is transferred to the lower part of the hopper 18, and the same operation is repeated as many times as there are koji lids 2, and the process is carried out automatically. After completing the dynamic arrangement work, move on to the next process of making koji.

[0023] F. Details of stirring section 2 to 4 are detailed views of the stirring device 6, and the swinging arms 64 and 65 have parallel links. A stirring frame 71 forming part of the stirring frame 71 is attached to the lower end of the stirring frame 71. The beam 72 installed in the front and back direction has four rotating beams arranged at the same pitch in each direction. A shaft 73 is vertically supported via a bearing 74, and a koji mold is attached to the lower end of the rotating shaft 73. The front and rear sections are designed so that they can be inserted and removed separately into the front and rear compartments separated by the partition plate 2a of the lid 2. A group stirring unit 67 is attached to each group.

[0024] In addition, at the protruding end of each rotary shaft 73 on the beam 72, there is a A gear 76 of the same diameter that meshes with the The input end 73b of one shaft is connected to the output shaft 6 on the motor 66 side via a coupling 77. 6a, and the adjacent gears 76 and stirring portions 67 are interlocked alternately. It has a mechanism that rotates in the opposite direction.

[0025] The back and forth stirring part 67 is a sleeve that is removably fitted to the lower protruding end of each rotating shaft 73. 67a, and a stirring tine consisting of a rod-shaped member protruding around the sleeve 67a. 67b, and each tine 67b is connected to the outer periphery of the sleeve 67a as shown in FIG. It is fixed radially with predetermined steps in multiple steps at equal angular intervals (90° in the example shown). The tines 67b of each stage interfere with each other during rotation in adjacent stirring parts 67. A difference in level is created for each stage to prevent this.

[0026] Further, each tine 67b is curved in the same direction with a predetermined curvature toward the tip, Each tip is aligned so that it fits within a concentric circle centered on the axis, and is sharp. A pointed end 67c is formed. The pointed end 67c is shaped according to the direction of rotation of the stirring section 67. , for example, when rotating clockwise in Fig. 5(B), the steamed rice is aligned with respect to the rotation axis. Pulverize the ball-shaped lumps of steamed rice by stirring in the scraping direction and loosening them. When rotating clockwise, it acts in the extrusion direction with respect to the rotation axis.

[0027] The proper use of these rotation directions depends on the fermentation stage of the koji, such as in naka-dōgō and shimai-gō. This is done depending on the presence or absence of different lumps, damage to the surface of the koji, etc. and tine tip The end portion 67c is formed at the end face angle when forming the end face blade angle so as to efficiently perform the above-mentioned stabbing and loosening action. It is preferable to have a sharper shape with a sufficient second corner. 67d is a pin hole drilled near the upper and lower ends of the sleeve 67a; Insert the knock pin 79 so that it overlaps the pin hole 73a on the drilled rotating shaft 73 side. By fixing the stirring portion 67, the stirring portion 67 is set on the rotating shaft 73 side. Sleeve 67a If you insert it upside down and set it in the same way, the tine 67b will be in the opposite direction. Therefore, even if the rotating shaft 73 is in the same rotation direction, the tines 67b are not in the same direction as the above-mentioned scraping direction. It rotates in the extrusion direction and has different effects.

[0028] 81 in FIG. 5 is a resilient synthetic resin fitted to the lower end of the sleeve 67a. a boss part 81a fitted to the lower end of the sleeve 67a with a scrape tine manufactured by It consists of tines 81b that protrude around the boss portion 81a. Beyond tine 81b When the stirring part 67 descends to the lower limit, the end is elastically pressed against the inner surface of the bottom of the koji lid 2, By rotating the stirring part 67 and moving the koji lid 2, the steamed rice at the bottom of the koji lid 2 is also reliably stirred. or separated into sticky steamed rice. Since the tines 81b are made of elastic material, the koji lid 2 It will not damage the bottom of the rice or the steamed rice itself.

[0029] G. Care operation by stirring section As has been known for a long time, when making koji using the koji lid method, there is initially a single chevron inside the koji lid. Steamed rice (see Figure 7 (A)) placed on a plate is heated and dehumidified during a certain fermentation stage. Change the shape of the mounds to form multiple mounds (see Figure 8 (H)). The next step is to stir the steamed rice and make it flat. Leveling work (these are collectively referred to as "maintenance") is performed; Regarding the case where intermediate work is performed using the stirring device 6 on the upper transfer line 27b explain.

[0030] 7(A)-(D) and FIG. 8(E)-(H) represent the process of the above-mentioned brokerage, and the above-mentioned In contrast to the steamed rice 5 forming a mountain shape on the rising line 36a in (A), ), the stirring part 67 rotates and descends inside the right end of the koji cover 2, and as shown in the figure. As shown in (C), the koji lid 2 is moved to the right by the transfer line 27b, and the koji lid is stirred and plated. The shape begins to change. In FIG. 8(D), the stirring part 67 rises at approximately the center of the steamed rice, and as shown in FIG. 8(E), When the koji lid 2 moves to the position and stops, the stirring part 67 descends again as shown in the same figure (F). As shown in (G), the koji lid 2 is moved to the left to change the shape of the steamed rice 5. The shape is a gentle mountain shape.

[0031] The stirring part 67 rotates or stops when it is located approximately in the center of the koji lid 2. As shown in the same figure (H), repeat raising and lowering while ascending or rotating. Form two mountain formations and end the job. As mentioned above, the raising and lowering of the stirring section 67 and the transfer By linking with the horizontal movement of the koji lid 2 on the inlet 27b, the steamed rice 5 is stirred and the shape of the mound is changed. Changes can be made freely.

[0032] H. Contact prevention guide During the above-mentioned cleaning, a large amount of steamed rice 5 is fermented in a state in contact with the peripheral wall of the koji lid 2. or even adhere to the surrounding wall and form lumps, which impairs the uniformity of quality. In addition to removing the steamed rice from inside the koji lid 2 In addition to this, there are also cases where the koji cover 2 is turned upside down and dropped). Figure 6 prevents steamed rice from coming into contact with the surrounding wall of the koji lid as described above during cleaning. adhesion prevention guides 82, 8 for removing steamed rice or lumps thereof adhering to the surrounding wall; 3 is shown.

[0033] As shown in FIG. 2, one of the adhesion prevention guides 82 is close to the inner surface of the front and rear walls of the koji lid 2. A sticking prevention guide is attached downward to the front and rear ends of the stirring frame 71 so as to A stirring frame 83 is installed via a bracket 84 so as to be close to both the front and rear sides of the partition plate 2a. It is provided to protrude from the bottom side of the central part of the arm 71. The cap guide 82 attached to the side plate side of the koji lid 2 has an upper end bent into a “dog” shape and a mounting hole 82. A mounting plate 82a with a hole e is formed, and a guide plate 82b is provided at the lower end of the mounting plate 82a. is extended substantially vertically, and the upper position of the guide plate 82b is A notch 82d in the left and right direction is formed on both sides, and the lower part thereof is folded outward. A bent flap 82c is formed. The tip of the flap 82c is attached to the koji lid 2. Close to the anteroposterior medial surface. The flap 82c and the guide plate 82b are inserted into the koji lid 2 by the stirring device 6. This prevents the steamed rice 5 from being pushed toward the inner surface of the side wall when the steamed rice 5 moves relative to the left and right directions. At the same time, the pushed steamed rice 5 is guided so as to be pushed back inward. to prevent the steamed rice 5 from adhering to or coming into contact with the inner surface of the koji lid, and to push it toward the stirring part 67 side. It has the effect of increasing stirring performance by gathering the material.

[0034] The adhesion prevention guide 83 on the partition plate 2a side of the koji lid 2 is attached to the partition plate 2a as shown in the figure. A downward channel so that the guide plate 83b straddles and hangs on both sides of the A mounting hole 83e is formed on the upper surface of the mounting hole 83e, and a mounting hole 83e is provided on the upper surface of the mounting hole 83e. An attached bracket 84 is fixed. The flap 83c of this adhesion prevention guide 83 The left and right ends of the partition plate 2a are bent so as to be close to both the front and rear sides of the partition plate 2a. The notch 82d and other structures and functions are the same as those of the above-mentioned adhesion prevention guide 83. be.

[0035]

[Effect of the idea]

This idea is constructed as described above, so it does not require the traditional manual stirring and koji method. Mechanically, it is possible to change the shape of the mound according to the fermentation stage, and to take care of it mechanically. In addition to producing high-quality koji similar to the method, it also automatically controls the movement of the koji lid and the raising and lowering of the stirring section. By automating maintenance work, it is possible to automate maintenance work and achieve uniformity and high quality. It has advantages such as cost reduction and cost reduction.

[0036] In addition, by installing a guide to prevent adhesion on the stirring device side, each koji lid can be stirred and plated. When changing the shape, the steamed rice attached to the inner surface of the koji lid is prevented from detaching or adhering to the koji lid. In addition to preventing uneven fermentation due to adhesion or contact of steamed rice to the inner surface of the lid, The prevention of adhesion facilitates the removal of koji. In addition, the anti-stick guide The steamed rice inside the koji lid is pushed toward the stirring part and stirred, which prevents the koji lumps from being broken and This has the effect of improving stirring performance.

[Brief explanation of drawings]

FIG. 1 is an overall front view of an automatic koji making apparatus.

FIG. 2 is an enlarged side view of the stirring device.

FIG. 3 is an enlarged front view of the stirring device.

FIG. 4 is a plan view of the arrangement and operating state of the koji lid and stirring section.

FIGS. 5A and 5B are a front view and a plan view of the stirring tine.

FIG. 6 is a perspective view showing the structure of the adhesion prevention guide.

FIGS. 7A to 7D are explanatory diagrams of operations when intermediate work in koji making is performed by a care device.

8(E) to (H) are explanatory views of the operation of the care device following FIG. 7; FIG. It is a top view which shows a part of rotation mechanism of a stirring part.

[Explanation of symbols]

2 Koji lid 5 Steamed rice 6 Stirring device 27b Transfer line 67 Stirring section 68 Lifting drive device 82, 83 Contact prevention guide

Claims (2)

[Scope of utility model registration request] [Claim 1] A transfer line (2) that moves the koji lid (2) on which the inoculated steamed rice (5) is placed in the left-right or front-back direction.
7b) and a stirring device (6) that moves up and down on the transfer line (27b) to stir the steamed rice (5) in the koji lid (2). (2) is provided with a transfer drive unit that reciprocates the koji lid, and a lift drive unit that raises and lowers the stirring part (67) of the stirring device in response to the reciprocating movement, and links the movement of the koji lid with the raising and lowering operation of the stirring part. A maintenance device for a koji making machine that has a mechanism for stirring or changing the shape of the rice bowl according to the fermentation stage of steamed rice (5) by system operation. [Claim 2] A transfer line (2) for moving the koji lid (2) on which the inoculated steamed rice (5) is placed in the left-right or front-back direction.
7b) and a stirring device (6) that moves up and down on the transfer line (27b) to stir the steamed rice (5) in the koji lid (2). 2) to remove the steamed rice (5) adhering to the inner surface of the koji lid (2) by bringing it close to or in contact with the inner surface of the koji lid (2), or to prevent the steamed rice (5) from adhering to the inner surface of the koji lid (2). Guide (82), (8
3) A maintenance device for a koji making machine.