JPH04316477A - Adjusting position of koji cover in producing and piling koji - Google Patents

Abstract

PURPOSE:To prevent piling of steamed rice in a low-temperature range on a KOJI cover of equipped with an article censor to control environment in manufacturing KOJI. CONSTITUTION:When position of a KOJI cover 2 equipped with an article temperature sensor 73 circulating in a KOJI manufacturing chamber 1 corresponds to piling of steamed rice 15 in a piling device 3 in a low- temperature zones A1 and A2, a rotating (circulating) mechanism 4 is worked, the KOJI cover 2 equipped with the article temperature sensor 73 is moved to avoid piling of the steamed rice 15 in the low-temperature zones A1 and A2 on the KOJI cover and to prevent mistaken control of environment in KOJI manufacturing based on the measured value of low temperature of article.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for adjusting the position of a koji lid during koji production and plating.

0002

[Prior Art] In the koji production method generally used in brewing and fermentation techniques such as sake, steamed rice is stored in a relatively large wooden box (koji box) and koji is made in each koji box in the koji chamber. The box koji method and the mechanical koji method, in which stirring, environmental control, etc. associated with koji making are performed mechanically in order to save labor, are known (for example, Japanese Patent Application Laid-Open No. 2-16967). What they have in common is that they are conducted as a unit. However, to brew high-quality and high-grade sake called ginjo-shu, a small amount of steamed rice is stored in many small wooden containers (koji lids) in order to stably obtain high-quality tsukiha seikoji. It has been known for a long time that the koji lid method, in which the koji lids are stacked and fermented, is the most preferable method. This method uses a large number of koji lids and changes the stacking position during koji making to make the fermentation environment of the koji in each koji lid uniform.
Furthermore, in order to provide conditions such as heat dissipation and dehumidification depending on the fermentation stage of the steamed rice each time, it is necessary to repeat stirring and the like in order to change the shape of the mound inside the koji lid. On the other hand, a conventional method and apparatus for mechanically changing the upper and lower positions of the koji lids is disclosed in Japanese Patent Application Laid-Open No. 1-269482.

0003

[Problem to be Solved by the Invention] In the above-mentioned conventional technology, it is impossible to measure the temperature of koji while changing the positions of the upper and lower koji lids. We are proposing a koji making device that can measure the temperature of the rice by sampling during the replacement process, but if there are variations in the temperature of the steamed rice stored in the platter when placing the steamed rice on the koji lid, There was a problem in that when steamed rice at a temperature lower than the overall average was sampled, the koji making room was over-controlled based on the measured low temperature value.

0004

[Means for Solving the Problems] The method of the present invention for solving the above-mentioned problems includes a temperature sensor 7 that houses steamed rice 15 that has been inoculated and at least one of which detects the temperature of the internally steamed rice.
Lifting lines 36a and 36b that stack a large number of koji lids 2 equipped with 3 and operate the koji lids 2 by changing their vertical positions.
A hopper 18 for steamed rice stock for plating steamed rice 15 is formed by a rotation mechanism 4 formed with a rotary mechanism 4 and a plating device 3 equipped with a hopper 18 for steamed rice stock for plating a predetermined amount of inoculated steamed rice 15 on the koji lid 2. In the method of plating steamed rice 15 and making koji using a plating device 3 equipped with
5 is steamed rice 15 in the low temperature range A1, A2 in the hopper 18
When dealing with this, the position of the koji lid 2 equipped with the product temperature sensor 73 is moved and adjusted so that steamed rice 15 other than the low temperature ranges A1 and A2 is served.

[0005]

[Effect] The serving of steamed rice 15 in the low temperature range A1 and A2 is
When compatible with the koji lid 2 equipped with the product temperature sensor 73, the rotation (circulation) mechanism 4 is activated to detect the product temperature sensor 73.
By moving the koji attachment lid 2 to a position where steamed rice in the low temperature ranges A1 and A2 cannot be served, abnormal control of the koji production environment due to the measured value of low product temperature can be avoided.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The drawings schematically show an apparatus used to carry out the present invention, and FIG. 1 is a front view of the koji making apparatus housed in an environment-controlled koji making chamber 1. In this embodiment, the koji making device is the koji lid 2.
a plating device 3 for plating seeded steamed rice on a plate;
A large number of koji lids 2 after serving are carried in and stacked, and in this stacked state, each koji lid 2 is raised and lowered and transferred and circulated (rotated) in order to uniformly provide koji making conditions such as temperature, humidity, CO2 concentration, etc. It is composed of a rotation) mechanism 4, and a stirring device 6 for changing the shape of the plate as necessary on the circulation mechanism 4 and uniformizing the fermentation conditions in each 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-water-containing and heat insulating material so as to form an environmental chamber that is isolated from the outside environment. It purifies the outside air with an air conditioner installed in the hood 7, and has the function of adjusting the temperature, humidity, air volume, oxygen concentration, carbon dioxide concentration, etc. as necessary. Furthermore, the koji making room 1 is equipped with a thermometer, hygrometer, and carbon dioxide gas (
A concentration meter (none of which is shown) for sampling and measuring CO2) is attached.

B. Placing device The serving device 3 is equipped with a hopper 18 on a frame 16 through which the steamed rice 15 is placed via a load sensor 17 that measures the load based on the amount of strain. A carry-in line 19 consisting of a belt conveyor for placing and waiting is installed in the left-right direction. The carry-in line 19 is included in a lower transfer line 27a, which will be described later. The carry-in line 19 is installed on a carry-in frame 20 that projects horizontally from the lower right side of a frame 26 of the circulation mechanism 4, which will be described later.
It is inserted downward and is not fixed to the frame 16 side, or even if it is fixed, it is a mechanism that can be easily engaged and detached.

The koji lid 2 has a discharge port 21 of the hopper 18.
A predetermined amount of inoculated steamed rice is discharged and dropped to be plated. At this time, the damper 22 is opened and closed so that the amount of steamed rice supplied (plated) is always constant. In the batch type, the amount of steamed rice supplied to the hopper 18 is determined by the amount of rice placed on the koji lid 2 per sheet and the total amount of steamed rice (for example, 90 to 100 kg) to be loaded into the circulation mechanism 4, which will be described below. In the plating device 3, the steamed rice is initially plated in a chevron shape, and after being plated, the koji lid 2 is fed into the circulation mechanism 4 on the left side in FIG. 1 via a carry-in line 19.

C. Circulation Mechanism (a) Lower Transfer Line Below the frame 26 of the circulation mechanism 4, a lower transfer line 27a that is integrated with the conveyor of the carry-in line 19 so as to be connected or operated in a linked manner is inserted in the left-right direction. The two endless belts 28 at the front and rear are connected to a pulley 29 at the right end of the serving device 3 and a motor 3 at the left end of the circulation mechanism 4.
A guide pulley 33 is wound around the drive pulley 32 attached to the belt 28, and below the upper side of the belt 28 is a guide pulley 33 that supports the belt 28 and the koji cover 2.
are supported at appropriate pitches.

(b) Lifting line Inside the frame 26, koji lids 2 are provided vertically in multiple stages (in the illustrated example, there are nine stages, with at least one empty space in each row). Along the guide 34, ascending lines 36a and descending lines 36b are formed which are stacked closely in parallel in two rows on the left and right.

The lowermost koji cover 2 is received from below between the belts 28 and 28 below the lifting lines 36a and 36b.
Alternatively, actuators 38a and 38b, which are air cylinders with a receiving plate 37 that can be raised and lowered, are installed facing upward. A measuring device (not shown) is attached to the actuators 38a and 38b for detecting changes in the weight of steamed rice (malt) in the koji lid 2 as the koji making progresses.

The ascending line 36a is connected to the lower transfer line 27a.
The koji lid 2 sent by the actuator 38a
The lowering line 36b is a mechanism in which the koji lid 2 is transferred to the uppermost stage by the upper transfer line 27b, which will be described later, and then transferred to the above-mentioned ascending line by the operation of the actuator 38b. This is a mechanism that lowers the height one step at a time in accordance with the rising interval. The actuators 38a, 38 are used for these operations.
In addition to b, there are stopper mechanisms 3 provided before and after each line.
9 is connected to the grid.

(c) Composition of Koji Lid The koji lid 2 consists of a box-shaped wooden tray measuring, for example, 500 x 700 x 120 (mm), and the center of the interior is separated by a left and right partition plate 2a (see Fig. 2). It is divided into A handle 40 with an angular cross section is provided on the front and back of the koji lid 2.
is attached horizontally.

(d) Operation of stopper mechanism and lifting line The stopper mechanism 39 is attached to a stopper frame (not shown) fixedly erected on the side of the frame 26, and is attached to each front and rear position of the lifting lines 36a, 36b. It is set up as follows. The stopper mechanism 39 operates by causing lower actuators 38a and 38b to lift and lower the koji lids 2 by a predetermined amount, or lower and lift the koji lids 2 stacked on the lifting lines 36a and 36b.
The vertical movement line 2 is connected to the left and right ends of the handle 40.
Both ends of the handles 40 of the next stage of koji making 2 on the 7a and 27b are supported from below, and the koji lids 2 on the elevating lines 36a and 36b are moved up and down one step at a time, respectively.

(e) Transfer Line The lower transfer line 27a is connected to the belt 28 as described above.
The motor 31 is shared with the carry-in line 19, and the koji lid 2 descended from the descending line 36b is transferred to the transfer line 27a.
It is transferred to the localization value below the rising line 36a. On the other hand, on the lifting lines 36a and 36b, the frame 26 is provided with an upper transfer line 27b that horizontally transfers the koji lid 2 at the top position of each line from left to right. A sprocket 57 is pivotally supported by a bracket 56 at the front and rear ends of the left and right sides, two chains 58 are wound around the sprocket 57 in the left and right direction, and a motor (
(not shown). When the koji lid 2 rises to the uppermost position on the ascending line 36a and the uppermost position on the descending line 36b becomes an empty space, the koji lid 2 slides horizontally from above the ascending line 36a to above the descending line 36b. be moved and transported. The front and rear chains 58 are stretched along the handle 40 of the koji lid 2.
8 is provided with locking portions 61 at a predetermined pitch for locking on the left and right ends of the handle 40 to feed the koji lid 2 in the left and right direction.

D. Stirring device The stirring device 6 is used to change the shape of the rice plated on the steamed rice plated by the plated device 3. This change allows the entire koji in the koji cover 2 to be fermented under uniform conditions as the koji making progresses. This is done every rotation or at intervals of several rotations in order to The stirring device 6 is
A bracket 63 protruding from the ascending line 36a, a swinging arm 64 consisting of front and rear parallel links with the base end or bending point pivotally supported on the bracket 63, and two front and rear units attached to the tip of the swinging arm 64. Stirring section 67 with motor 66
, an air cylinder 68 (attached to the frame 26 side so as to swing the right end of the swing arm 64 up and down)
(elevating drive unit).

[0018] In the stirring part 67, the koji lid 2 is connected to the rising line 36a.
When the transfer starts from above onto the descending line 36b, it descends from above and alternately continues to rotate in reverse, and before the peripheral wall comes into contact with the stirring part 67 due to the transfer of the koji cover 2, it is swung upward by the cylinder 68. and stored in the standby position for the next stirring operation. This operation stirs the koji in the koji lid 2, but
In order to obtain a desired heaping shape, the speed of the upper transfer line 27b may be changed or the stirring portion 67 may be repeatedly oscillated as necessary. The above-mentioned stirring and change of the plate shape are carried out after the initial plating and reloading (rotation).
Works such as finishing work and making koji are carried out through rotation, and each work has a different fermentation stage, so heat dissipation,
In order to vary transpiration, etc., each stage requires different stirring and changes in the shape of the plate, and other environmental controls also correspond to each stage.

E. Setting and rotation of the koji lid Next, the method of first setting the koji lid 2 into the circulation mechanism 4 will be described. First, in the order shown by arrows a to f in FIG. The koji lids are stacked and set on each line so that the top and bottom tiers are empty spaces, respectively, and the koji lids are set under the hopper 18.

Next, the damper 22 is opened by the drive unit 23, a predetermined amount of steamed rice is released into the koji lid 2, and the rice is placed in the initial shape. Then, the actuator 38a of the ascending line 36a pushes up the koji lid 2 one step to set it, and the descending line 36
The actuator 38b of b lowers the koji lid on the descending line side one step to support the second and higher stages, and the upper transfer line 27b moves the koji lid 2 on the uppermost stage of the ascending line 36a to the descending line 36b.
Move it to the top empty space. The koji lids 2 that have descended onto the belt 28 are transferred to the lower part of the hopper 18, and the same operation is repeated for the number of koji lids 2 to complete the automatic serving operation, which is accompanied by the rotation of the next koji lid 2. Move on to koji making work.

F. Vertical guide rods 71 are installed on both the left and right sides of the frame 26 of the temperature sensor circulation mechanism 4 in parallel with the operation of the lifting lines 36a and 36b, and each guide rod 71 has a corded magnetic plug 72 that moves up and down. It is attached so that it can slide freely. On the other hand, temperature sensors 73 for detecting the temperature of steamed rice are installed inside the koji lids 2 at opposite positions on both sides of the lifting lines 36a and 36b. Product temperature sensor 7
3 and the magnetic plug 72 are connected by attraction, and the magnetic plug 72 also rises as the rising line 36a is driven.
During this time, the temperature of the koji lid 2 is constantly sampled and measured. Koji lid 2 with product temperature sensor 73 is connected to upper transfer line 2
When moving to the right at 7b, the magnetic plug 72 separates from the product temperature sensor 73 and descends due to its own weight, waiting for the next koji cover 2 with a product temperature sensor.

Similarly, in the descending line 36b, the magnetic plug 73 is attracted to the koji lid 2 equipped with the temperature sensor 73 at the top, and the magnetic plug 73 is lowered to the lower stage of the descending line 36b to sample and measure the temperature of the koji lid 2. When the lower moving line 27a is activated, the sensor-equipped koji lid moves to the rising line 3.
When moving to the side 6a, the connection between the temperature sensor 73 and the magnetic plug 72 is released, and the magnetic plug 72 is disconnected.
is raised along the guide rod 71 to the top of the descending line 36b by the hoisting machine 74, and waits for the next product temperature measurement.

In the above example, the koji lid 2 with the product temperature sensor 73 is
are placed at cyclically symmetrical positions in the lifting lines 36a and 36b, and are used to detect a more average temperature of the whole koji lid 2, and the detected value is a measure of the fermentation state of steamed rice during koji making. This becomes the displayed value or the reference value for temperature control in the koji making chamber 1.

G. Plate control Normally, for example, when 6 kg of steamed rice is uniformly plated on each koji lid 2, the amount of steamed rice to be placed in the hopper 18 is set to 96 kg (6 kg x 16 kg).
), but in reality, the weight varies widely, such as 90 to 100 kg, and there is often an excess or deficiency at the end. Even if 96 kg of steamed rice is input, damper 2
The reality is that slight errors in the amount of filling occur due to variations in opening/closing of 2, responsiveness of measurement, etc., and it is impossible to avoid excess or deficiency at the end.

[0025] In this embodiment, a plating control method is adopted to prevent these variations and to prevent excess or deficiency of steamed rice at the end of plating. That is, the weight of the steamed rice 15 before each plating operation is detected by the control device 2 using the load sensor 17 shown in FIG.
5 and the total number of empty koji lids 2 is also stored in advance. When plating rice on the koji lids 2 at positions P1 to P16, the weight of steamed rice in the hopper 18 is divided by the number of empty koji lids 2 each time according to the calculations of the control device 25, and the rice is plated at each plating time. The steamed rice 15 is discharged by calculating the amount and controlling the opening and closing of the damper 22 corresponding to the amount.
Only the amount calculated above is displayed. As a result, the amount of rice placed on each koji lid 2 becomes extremely uniform, and no steamed rice remains in the hopper 18 at the end of the placement at position 16, so that it does not interfere with the next process of making koji. FIG. 3 is a flowchart showing the above control algorithm. Reference numeral 20 in FIG. 2 is an adjustment damper provided at the bottom of the hopper 18 so that it can be slid freely.By sliding this damper up and down, the flow, speed, or outflow amount when discharging steamed rice can be adjusted to ensure accurate plating. It is something to do.

[0026]H. Adjustment of the position of the koji lids at the initial stage of serving As shown in FIG. 1, temperature sensors 73 are attached to the two koji lids 2 located at symmetrical positions within the circulation circle. On the other hand, in the steamed rice 15 in the hopper 18, depending on the hopper shape and the steamed rice storage condition, low temperature regions A1 and A2 (hatched areas in FIG. 1) where the temperature of the steamed rice is lower than other regions are formed.
No. 1 is because the hopper discharge port 21 has a small diameter and a large amount of heat is radiated from the outer periphery, and A2 is because the upper surface is exposed to the air and a large amount of heat is radiated (see graph in FIG. 2). Now, assuming that the low temperature areas A1 and A2 in FIG. 2 are placed on the koji cover 2,
Either one of the koji lids 2 located in the low-temperature corresponding position B1 at positions P1 and P2 corresponding to the initial stage of plating, and the one in the low-temperature corresponding region B2 of positions P15 and P16 corresponding to the end of plating is equipped with the product temperature sensor 73. In this case, the koji making room 1 is controlled based on the low steamed rice temperature in these low temperature ranges, resulting in excessively high temperature control, which particularly adversely affects the fermentation of the koji as a whole.

Therefore, in the present invention, when the koji lid with the product temperature sensor is located at these low temperature corresponding positions B1 and B2, the circulation mechanism 4 is operated to move the koji lid 2 with the product temperature sensor to the low temperature range A1.
, A2 are moved to a position where they will not be served. In Figure 2, if P1, P2 and P1
When the koji lid with a temperature sensor is located at the position 5 and P16, the circulation mechanism 4 is activated to move it beyond P14 and P12, for example. Position B1, B2 for low temperature
It is possible to do this by detecting the temperature at FIG. 4 is a flowchart showing an algorithm of the control method for adjusting the koji lid position.

[0028]

[Effects of the Invention] According to the method of the present invention configured as described above, steamed rice in a part of the low temperature range in the hopper, which is predicted in advance, is not placed on the koji lid equipped with a product temperature sensor.
When controlling the koji production environment using the product temperature sensor, the inconvenience of controlling the koji production for most of the remaining steamed rice according to the steamed rice temperature in the low temperature range is prevented, and control is performed based on the appropriate product temperature detection sample. As a result, appropriate temperature control is performed based on the average steamed rice temperature that occupies most of the hopper.
It has the advantage of being able to obtain high-quality koji at an early stage.

[Brief explanation of drawings]

FIG. 1 is a front view showing the overall structure of a koji making apparatus.

FIG. 2 is a conceptual diagram showing an outline and control state of the koji making apparatus.

FIG. 3 is a flowchart showing a method for controlling the arrangement of steamed rice and the amount of arrangement in the koji making apparatus.

FIG. 4 is a flowchart showing a control method for adjusting the position of the koji lid during serving in the koji making apparatus.

[Explanation of symbols]

1 Koji making room 2 Koji lid 3 Serving device 4 Rotation (circulation) mechanism 1
5 Steamed rice 18 Hopper 36a Ascent line 36b Descending line 73 Product temperature sensor A1, A2 Low temperature range

Claims (1)

[Claims] Claim 1: A product temperature sensor (15) containing inoculated steamed rice (15), at least one of which detects the product temperature of the internally steamed rice (15);
A lifting line (73) that stacks up a large number of koji lids (2) and operates the koji lids (2) by switching the vertical positions of the koji lids (2).
The rotation mechanism (36a) and (36b) formed
4) and a predetermined amount of inoculated steamed rice (15) in the koji lid (2).
A serving device (3) equipped with a hopper (18) for steamed rice stock to serve steamed rice (15), and a serving device (3) equipped with a hopper (18) for steamed rice stock to serve steamed rice (15).
3), in the method of plating steamed rice (15) and making koji, the steamed rice (15) to be plated on the koji lid (2) equipped with the temperature sensor (73) is placed in the hopper (18). When dealing with steamed rice (15) in the low temperature range (A1), (A2), move the position of the koji lid (2) with the product temperature sensor (73) to steam rice (15) in the low temperature range (A1), (A2). A method for adjusting the position of the koji lid when arranging the koji for making koji, which is adjusted so that steamed rice (15) is arranged.