JPH0628588B2 - Simple koji making device for ginjo - Google Patents

Description

[Detailed Description of the Invention] [Industrial field of application] The present invention relates to a koji making device specifically intended for brewing malt for sake brewing in sake brewing.

[Conventional technology]

The conventional product temperature control of a multi-stage thin mold koji making device is to control the product temperature by introducing a part of the outside air into the room air to adjust the temperature and ventilating the accumulated layer of koji. In the case of koji for koji, it was necessary to make koji under appropriate temperature, humidity and carbon dioxide concentration.

[Problems to be Solved by the Invention]

In the above-mentioned conventional technique, since the introduction of the outside air is partly measured, the humidity and the carbon dioxide concentration of the air supplied to the koji chamber are remarkably lowered, and the ideal koji making environment cannot be maintained, so that a preferable result cannot be obtained.

[Means for Solving the Problems]

This invention is provided with a temperature / humidity adjusting device in a thin mold multi-stage koji-making room, and circulates the indoor air to appropriately remove the amount of heat, i.e., steam moisture, released in the air during dehumidification and koji-making. The temperature and humidity were adjusted without any operation, and the fermentation gas was introduced and mixed as needed to create an optimal indoor environment for koji making, and any koji making was performed under that environment. As a result, in the product temperature control based on the conventional method, the ventilation fan was intermittently operated at the same time as the product temperature increased, and air containing the outside air was aerated to the deposition layer to adjust the product temperature. In the invention, completely different from the conventional method, by flowing adjusted hot / wet air into the space portion by connecting a blow duct and a suction duct to each space portion formed above and below the koji deposition layer, Combines heat removal effect by latent heat of vaporization of water and partial ventilation And it is intended to perform.

[Action]

In this invention, the ventilation time is reduced to about 1/3 compared to the conventional method, the fan is downsized, and since no outside air is introduced, carbon dioxide can be accumulated and at the same time the temperature and humidity can be stabilized. . Furthermore, the appearance of koji makes it possible to make koji under a relatively high concentration of carbon dioxide gas, and because the amount of ventilation is extremely small, the oxidation coloring phenomenon due to oxygen in the air is further reduced, and the fragrance is reduced. Also, it becomes a gall koji malt peculiar to Ginjo koji, and due to the sterilizing effect of ethanol contained in the fermentation gas, the number of general bacteria decreases or the acid carboxypeptidase activity, which is an enzyme that purifies amino acids more than necessary, also decreases. As a result, it has become possible to manufacture koji with a much higher quality than before.

〔Example〕

Next, the present invention will be described with reference to the embodiments shown in FIGS.

1 is a cross-sectional view of the device, FIG. 2 is a vertical cross-sectional view,
In FIG. 1, 1 is a koji making room, in which wire mesh shelves 2 are provided in multiple stages. Further, a suction duct 3, a circulation fan 4, a temperature / humidity adjusting device 5, a heater 6 and a blowing duct 7 are provided as a supply circuit for adjusting air, and further a blowing port and a suction port 8 for ventilating the koji substrate are provided. It is provided.

Reference numeral 9 is a room temperature sensor, 10 is a humidity sensor, and 11 is a CO ₂ sensor for controlling air. In FIG. 2, 12 is a door of the koji making chamber, 13 is a ventilation fan, and 14 is an article temperature sensor.

In the above-mentioned configuration, the pre-treated and inoculated koji substrate is put in a thin layer on the wire net rack 2 provided in multiple stages, and the air in the koji chamber is duct 3, fan 4, temperature / humidity adjusting device 5, heater 6, By operating the path of the duct 7, the temperature and humidity are constantly adjusted to the set conditions to create the optimum environment for koji making.
Basically, the adjusted hot and humid air is ventilated through the spaces above and below the koji-matrix deposited layer in each stage to perform koji making while exchanging heat. When the temperature rises, the product temperature sensor 14 senses it, and the ventilation fan 13 operates to ventilate the adjusted warm / wet air to the koji substrate to control the product temperature.

In this way, the temperature and humidity of the koji is controlled and controlled by the effect of the heat removal effect by the latent heat of vaporization of water by the surface ventilation of the koji substrate and the ventilation in the koji substrate.

〔The invention's effect〕

According to the present invention, by adjusting the temperature and moist air flowing in the space formed above and below the koji deposition layer, the heat removal effect of the latent heat of vaporization of water and partial ventilation are used together. Compared with the conventional method, the ventilation time is reduced to about 1/3, the fan is downsized, and since no outside air is introduced, carbon dioxide can be accumulated and the temperature and humidity can be stabilized at the same time. Furthermore, the appearance of koji makes it possible to make koji under a relatively high concentration of carbon dioxide gas, and because the amount of ventilation is extremely small, the oxidation coloring phenomenon due to oxygen in the air is further reduced, and the fragrance is reduced. Very well, it becomes a goby koji unique to Ginjo koji,
In addition, due to the sterilizing effect of ethanol contained in the fermentation gas, the number of general bacteria decreases or acid galboxy peptidase activity, which is an enzyme that produces more amino acids than necessary, decreases, and the quality of Good koji can be produced.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of an embodiment of the device of the present invention.
The figure shows a vertical sectional view thereof. In the figure, 1 ... Koji making room 2 ... Wire mesh rack 3 ... Suction duct 4 ... Circulation fan 5 ... Temperature / humidity adjusting device 6 ... Heater 7 ... Blow duct 8 ... Blow-in port, suction port 9 ...... room temperature sensor 10 ...... temperature sensor 11 ...... CO ₂ door 13 of the sensor 12 ...... koji chamber ...... ventilation fan 14 ...... is a quality sensor.

Claims (1)

[Claims] 1. The temperature and humidity of the koji room is circulated in a temperature and humidity adjusting device provided in a thin koji multi-stage koji making room to measure the temperature and humidity of the air, and carbon dioxide gas is supplied from a fermentation tank during fermentation as necessary. Fermentation gas containing ethanol as the main component is introduced and mixed as appropriate, and the temperature and wet air adjusted to the space by connecting a blow duct and a suction duct to each space formed above and below the koji substrate of each stage. To keep the optimum indoor environment for koji making, and to perform the koji making while removing the latent heat of evaporation from the thin koji mold, and for removing excess heat, the temperature adjusted to the koji layer is adjusted intermittently.・ A simple brewing device for brewing sake from the finest rice, which is characterized in that it carries out koji making by blowing in the wet air.