JPH0686665A - Product temperature control method in automatic malted rice making - Google Patents

Abstract

PURPOSE:To provide the subject simplified temperature control method designed to conduct uniform malted rice making operation through such a way that an ideal integrated product temperature is set by dividing the time from the control starting point to the finishing point for malted rice making into (n-1) intervals (equivalent to n points), the respective ideal product temperatures at arbitrary time points until (n-1) point are inputted, and the ideal temperature at the remaining one point is determined based on the integrated product temperature set above. CONSTITUTION:An ideal integrated product temperature SH from malted rice making beginning to finishing is set and the malted rice making process is divided into n intervals such as A to D. An ideal product temperature curve is determined to set and input the respective ideal product temperatures at the n points and the malted rice making chamber is put to temperature control using the ideal product temperature curve. The product temperature A' at the point of fermentation initiation is taken as the ideal product temperature at the control starting point and the respective ideal product temperatures for arbitrary (n-1) points are set, and the ideal product temperature for the remaining one point is determined by back calculation from the temperature SH. thus, the temperature SH coincides with the integrated product temperature EH calculated using the ideal product temperature curve.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a product temperature control method for automatic koji making.

[0002]

2. Description of the Related Art Generally, a relatively large wooden box is used as a koji-making method used in brewing and fermentation techniques including sake.
(Koji box) is a box koji method in which steamed rice is stored in a koji box for each koji box, and a mechanical koji method that mechanically performs stirring such as stirring associated with koji making and environmental control (for example, a special koji box). (Kaihei 2-16967)
Are known, and they all have a common point in that a fixed amount of steamed rice is used as one unit. However, in the brewing of high-quality and high-grade sake called Ginjo-shu, a small number of small wooden containers (koji lids) are used to store a small amount of steamed rice in order to stably obtain high-quality smashed koji. It has long been known that the koji-lid method of stacking and fermenting these is the most preferable. This method replaces the stacking position in the koji making process to make the fermentation environment of koji in a large number of koji lids and each koji lid uniform.Furthermore, the conditions such as heat radiation and dehumidification according to the fermentation stage of steamed rice are changed. In order to give each time, it is necessary to repeat stirring and the like to change the shape of the koji lid. On the other hand, conventionally, as a method and device for mechanically performing the work of changing the upper and lower positions of the above-mentioned koji lid, the one disclosed in JP-A-1-269482 is known.

[0003]

In the above-mentioned conventional technique, it is impossible to measure the temperature of the koji while switching the positions of the upper and lower koji lids, whereas the present inventors will be described later. Thus, we have proposed a koji making device that can measure the product temperature by sampling during the replacement work, but when controlling the koji making environment based on this measured product temperature, natural changes and moisture content in the fermentation stage of koji There is transpiration, etc., and these temperature controls become extremely complicated, and it is even more complicated when considering the response delay such as product temperature and environmental room temperature, etc., it is very difficult to properly control the environment, and good quality koji is obtained. There was a problem that it was also difficult. The present invention aims to provide a product temperature control method that solves these problems.

[0004]

All of the present inventions accommodate a koji lid 2 with a quality sensor 73 in which the inoculated steamed rice 15 is placed in the koji making chamber 1 to control the environment of the koji making chamber 1. However, in the method of performing koji making, an ideal integrated product temperature from the start to the end of koji making is set in advance, and the koji making process is divided into n points consisting of several points A to D with time or for each step. , An ideal product temperature curve for setting and inputting the ideal product temperature at each point is determined, and the temperature of the koji making room is controlled by the ideal product temperature curve. In the invention of claim 1, the temperature control starting point A is set. Adopts the temperature detected by the product temperature sensor as the ideal product temperature at the control start point of the ideal product temperature curve. Furthermore, in the invention of claim 2, the n-1 point of the ideal product temperature curve is used. Enter and set the ideal product temperature, and the remaining ideal product temperature will be used as the product temperature sensor. It is characterized by determining from the measurement information as the integrated value EH of the ideal product temperature curve matches the set integrated product temperature SH.

[0005]

Function: A to D (n) between the quality control start point A and end point D
If the point is divided into points and any n-1 point is determined as the ideal quality, the remaining one point is automatically determined from the set integrated product temperature SH, and similarly the actually measured product temperature value at the start of control is the ideal product of the starting point. When the temperature is input, it is sufficient to input the ideal product temperature at other points based on the input temperature. As a result, the set cumulative product temperature S
H and the integrated value EH integrated from the ideal product temperature curve match.

[0006]

1 is a front view of a koji-making device housed in a koji-making chamber 1 whose environment is controlled by a control device (not shown) shown in FIG.
In this embodiment, the koji making device carries a large number of the koji lid 2 on which the inoculated steamed rice is placed on the koji lid 2 and the koji lid 2 on which the koji lid 2 has been placed, and stacks the koji lids. 2. A circulation mechanism 4 for raising and lowering and transferring and circulating (rotating) so as to evenly impart koji-making conditions such as temperature, humidity, and CO ₂ concentration, and a heap shape is changed on the circulation mechanism 4 as necessary. And the stirring device 6 for uniformizing the fermentation conditions in each koji lid 1. Hereinafter, each of these devices and mechanisms and their respective operations will be described in detail.

A. Koji-making room The koji-making room 1 has a space for accommodating the koji-making room device therein and a peripheral wall made of a non-water-containing and heat-insulating material so as to form an environment room isolated from the external environment. It has a function of purifying the outside air with an air conditioner installed in the air conditioner and adjusting the temperature, humidity and air volume through the hood 7, and oxygen concentration, carbon dioxide concentration, etc. as required. further,
The koji making room 1 is connected to an external controller to measure and control the internal environment as described above, a thermometer, a hygrometer, a concentration meter for sampling and measuring carbon dioxide (CO ₂ ), etc. Is installed.

B. Arrangement device A hopper 18 for charging steamed rice 15 is attached to the arranging device 3 via a load sensor 17 which measures the load on the frame 16 according to the amount of strain. Below the hopper 18, the koji lid 2 is placed. A carry-in line 19 composed 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 described later. The carry-in line 19 is installed in a carry-in frame 20 horizontally projecting below the right side of a frame 26 of the circulation mechanism 4, which will be described later.
The mechanism is inserted downward and is not fixed to the frame 16 side, or even if fixed, it can be easily engaged and disengaged.

The koji lid 2 has a discharge port 21 of a hopper 18.
A predetermined amount of the inoculated steamed rice is discharged and dropped, and is then arranged. At this time, the damper 22 is opened and closed so that the supply (arrangement) amount of the steamed rice is always constant. The amount of steamed rice supplied to the hopper 18 is determined by the amount of heaped rice on the koji lid 2 per sheet and the total amount of steamed rice loaded in the circulation mechanism 4 (for example, 90 to 100 kg) in a batch system. In the arranging device 3, the steamed rice is arranged in a mountain shape as an initial shape, and in the koji lid 2 after the arranging, it is sent into the circulation mechanism 4 on the left side in FIG.

C. Circulation Mechanism (a) Lower Transfer Line Below the frame 26 of the circulation mechanism 4, a lower transfer line 27a which is integrated with the conveyor of the carry-in line 19 so as to be connected to or connected to the conveyor is inserted in the left-right direction. There are two front and rear endless belts 28, a pulley 29 at the right end of the arranging device 3 and a motor 3 at the left end of the circulation mechanism 4.
A guide pulley 33, which is wound around a drive pulley 32 with a support member 1, and supports the belt 28 and the koji lid 2 below the upper side of the belt 28.
Is supported at an appropriate pitch.

(B) Ascending / descending line The koji lids 2 are provided in the frame 26 in a plurality of stages (in the example shown, nine stages are provided with at least one vacant space in each row) and the koji lids 2 are provided vertically in the frame. The ascending line 36a and the descending line 36b are formed along the guide 34 so as to be adjacent to each other in two rows on the right and left sides and are stacked in parallel.

The lowermost koji lid 2 is received from below between the belts 28, 28 below the elevating lines 36a, 36b.
Alternatively, actuators 38a, 38b, which are air cylinders with a receiving plate 37 that can be lifted up and down, are installed upward. The actuators 38a and 38b are provided with a weighing device (not shown) for detecting a weight change of steamed rice (koji) in the koji lid 2 as the koji making progresses.

The ascending line 36a is the lower transfer line 27a.
The koji lid 2 sent by the actuator 38a
Is a mechanism for intermittently ascending upward by one step at regular time intervals. When the koji lid 2 is transferred to the uppermost stage by an upper transfer line 27b, which will be described later, the descending line 36b is operated by the actuator 38b. It is a mechanism that lowers the gears one step at a time according to the ascending interval. For these operations, the actuators 38a, 38
In addition to b, stopper mechanisms 3 provided before and after each line
9 is interconnected.

(C) Structure of Koji Lid The koji lid 2 is made of, for example, a 500 × 700 × 120 (mm) box-shaped wooden tray, and the center of the inside of the koji lid is left and right by a partition plate 2a in the left-right direction (see FIG. 2). It is divided into
On the front and back of the koji lid 2, a handle 40 having an angled cross section is provided.
Is attached sideways.

(D) Operation of Stopper Mechanism and Elevating Line The stopper mechanism 39 is attached to a stopper frame (not shown) which is fixedly erected on the frame 26 side, and is installed at the front and rear positions of the elevating lines 36a and 36b. Is provided. In the stopper mechanism 39, the koji lids 2 stacked on the ascending / descending lines 36a and 36b are lifted and lowered by a predetermined amount by the lower actuators 38a and 38b, or are lowered and lifted.
The upper and lower moving lines 2 in contact with the left and right ends of the handle 40
Both ends of the handles 40 of the koji making 2 in the next stage on 7a and 27b are supported from below, and the koji lids 2 on the raising and lowering lines 36a and 36b are moved up and down one stage at a time.

(E) Transfer line The lower transfer line 27a has the belt 28 as described above.
Also, the motor 31 is shared with the carry-in line 19, and the koji lid 2 descended from the descending line 36b is the transfer line 27a.
Is transferred to a localization value below the ascending line 36a. On the other hand, on the elevating lines 36a and 36b, the frame 26 is provided with an upper transfer line 27b for horizontally transferring the koji lid 2 at the uppermost position of each line from left to right, and the transfer line 27b is provided on the frame 26. It consists of a sprocket 57 pivotally supported by brackets 56 at the front and rear ends of the left and right sides, two chains 58 wound around the sprocket 57 in the left and right directions, and a motor (not shown) for driving the sprockets 57 and the chain 58. A transfer drive unit is provided. Then, when the koji lid 2 rises to the uppermost position on the ascending line 36a and the uppermost position of 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. It is moved and transferred. The front and rear chains 58 are stretched along the handle 40 of the koji lid 2, and a predetermined locking portion 61 for locking the left and right ends of the handle 40 to feed the koji lid 2 in the left and right direction is provided. It is provided at a pitch of.

D. Stirrer The stirrer 6 changes the shape of the steamed rice placed by the placing device 3, and this change ferments the entire koji in the koji lid 2 under uniform conditions according to the progress of koji making. In order to do so, it is carried out after every rotation or at intervals of several rotations. The stirring device 6 is
A bracket 63 protrudingly provided on the ascending line 36a, a swing arm 64 including front and rear parallel links pivotally supporting a base end portion or a bending point of the bracket 63, and front and rear two units are attached to the tip of the swing arm 64. Stirrer 6 with motor 66
7. An air cylinder 68 attached to the frame 26 side so that the right end of the swing arm 64 swings up and down.
(Elevation drive unit).

In the stirring section 67, the koji lid 2 is moved up the line 36a.
When the transfer is started from above to the descending line 36b, it descends from above and continues reverse rotation interlocking alternately, and is rocked upward by the cylinder 68 before the peripheral wall abuts the stirring section 67 by the transfer of the koji lid 2. And is stored in the standby position for the next stirring operation. By this operation, the koji in the koji lid 2 is stirred,
The speed of the upper transfer line 27b may be changed or the shaking of the stirring section 67 may be repeated as necessary to obtain a desired heap shape. After stirring and changing the shape of the above-mentioned stirring, after the first arrangement and transshipment (rotation),
When the work such as maimai and kojiko is carried out through rotation, the fermentation stage of each work is different.
Different agitation and height changes are made to make the transpiration, etc. different, and other environmental controls are also adapted to each stage.

E. Setting and Rotating Koji Lid Next, the first setting method of the koji lid 2 in the circulation mechanism 4 will be described. First, the lowermost stage of the ascending line 36a and the uppermost stage and the lowermost stage of the descending line 36b are made empty spaces. As described above, the koji lids are stacked and set on each line, and the koji lids are set under the hopper 18.

Next, the damper 22 is opened by the drive unit 23 to discharge a predetermined amount of steamed rice into the koji lid 2 and put it in the initial shape, and the carrying-in line 19 and the lower transfer line 27b are used to set the lowermost stage of the ascending line 36a. It is transferred to an empty space, and then the koji lid 2 is pushed up one stage by the actuator 38a of the ascending line 36a to be set and the descending line 36
The koji lid on the descending line side is lowered by one stage by the actuator 38b of b to support the second or more stages, and the uppermost koji lid 2 of the ascending line 36a is lowered by the upper transfer line 27b.
Transfer to the empty space at the top. The koji lid 2 descended on the belt 28 is transferred to the lower side of the hopper 18, and the same operation is repeated by the number of the koji lids 2 to complete the automatic assembling work, and the rotation of the next koji lid 2 is involved. Transferred to koji making work.

F. Product temperature sensors Vertical guide rods 71 are erected on both left and right sides of the frame 26 of the circulation mechanism 4 in parallel with the operation of the elevating lines 36a and 36b, and the magnet rods 72 with cords are respectively raised and lowered on the guide rods 71. It is slidably attached. On the other hand, a product temperature sensor 73 for detecting the product temperature of the steamed rice is provided inside the koji lid 2 on the opposite sides of the elevating lines 36a and 36b, and at the lowermost position on the ascending line 36a. Product temperature sensor 7
3 and the magnet plug 72 are attracted and connected, and the magnet plug 72 also rises as the ascending line 36a is driven,
During that time, the temperature of the koji lid 2 is constantly sampled and measured. The koji lid 2 with the product temperature sensor 73 is the upper transfer line 2.
When moved to the right at 7b, the magnet plug 72 separates from the article temperature sensor 73 and descends due to its own weight or the like, and waits for the next koji lid 2 with the article temperature sensor.

Similarly, in the descending line 36b, the magnet plug 73 is attracted to the koji lid 2 with the article temperature sensor 73 at the uppermost stage and descends to the lower stage of the descending line 36b to sample and measure the article temperature of the koji lid 2. The koji lid with the sensor is moved up by the operation of the lower movement line 27a.
When moved to the 6a side, the connection between the article temperature sensor 73 and the magnet plug 72 is released, and the magnet plug 72 is released.
Moves up along the guide rod 71 by the hoisting machine 74 to the uppermost stage of the descending line 36b, and stands by for the next product temperature measurement.

In the above example, the koji lid 2 with the article temperature sensor 73
1 is arranged at each of the circulation symmetrical positions of the ascending / descending lines 36a, 36b, and serves as a mechanism for detecting a more average product temperature of the whole koji lid 2. The detected value indicates the fermentation state of steamed rice during koji making. It becomes the displayed value or the reference value for the temperature control in the koji making room 1.

G. Quality Control In this example, ideal koji sexuality and environmental control data are created by combining information obtained in the conventional koji making process manually performed and information obtained when the koji making process is performed by the device. However, the fermentation conditions and the like are controlled by environmental control using a control device so as to follow these ideal data. Of these, the ideal product temperature curve related to product temperature is set by setting the product temperature from the start of fermentation to the end after the completion of steamed rice, or for each work stage such as middle work, sushi work, and malted rice. It is conceivable that the total integrated product temperature (SH / C ° H) is set by integrating the product temperature change of koji or by further integrating the product temperature change of the koji, and in this embodiment, as a result, a highly stable set integration is performed. Depending on the product temperature, a method of determining the control set value by connecting several points as an ideal product temperature curve is adopted.

However, the set integrated product temperature (SH), which is obtained by empirically setting the integrated product temperature of koji, and the points A to A as shown in FIG.
The integrated product temperature of the ideal product temperature curve (EH ·
C ° H) does not always match, for example, the set integrated product temperature S
There is often an error between the two such as H = 1096 ° CH, and SH = EH by adjusting the set temperature of each point.
It is also very complicated and difficult. Therefore, in the present embodiment, as shown in FIG. 3, for example, when the fermentation starting point is A, the starting point of the intermediary work is B, the starting point of the finishing work is C, and the starting point of koji is D, A to Only the last D point of D is set as the ideal product temperature of A to C, and the ideal product temperature of the last D point is back-calculated from the set integrated product temperature SH to be automatically determined. As a result, the set integrated product temperature SH matches the integrated product temperature EH based on the ideal product temperature curve, and stable control is performed based on the integrated product temperature.
Koji that is stable in quality can be obtained.

In addition, since it is preferable to automatically determine a point having the highest degree of freedom (which does not have a great influence on the quality) of the ideal product temperature in the above-mentioned A to D, various types of koji making can be selected depending on which point is selected. This can be arbitrarily selected according to the conditions. When the point D near the final process of koji making is automatically determined as described above, an error between the integrated product temperature and the set product temperature due to the actual product temperatures from A to C is detected and calculated, and C to If the automatic decision point D is determined so as to absorb these errors between D, the integrated product temperature based on the actual product temperature will also be the above SH and EH.
Can be matched with.

Further, in FIG. 2, at the start point A of koji making,
Since the first actual product temperature is already detected, it is possible to input the actual product temperature A ′ at this starting point as the ideal product temperature A. In this case, the ideal product temperature at the initial stage of koji making and the actually measured product temperature are The special initial control for correcting the error of is eliminated, and the control error at that time does not occur. Then, in the above-mentioned example, the error with the ideal product temperature is corrected and input at the subsequent ideal product temperature automatic defect point D ′, and in the manual input, the ideal product temperature is set and input with a value obtained by correcting the error. It will be. As a result, if combined with the example in which the above-mentioned automatic decision points are provided, the initial ideal product temperature set point will be two, and the remaining two points can be automatically decided.

[0029]

Since the present invention is constructed as described above,
When inputting (editing) an ideal product temperature curve for the automatic koji making method, control is performed to control input based on the preset integrated product temperature and several ideal product temperatures during the koji making process. There is an advantage that the method is extremely simplified and ideal and uniform koji making is performed. Particularly, in the invention of claim 1, since the actually measured actual product temperature at the control start point is set to the temperature at the start point of the ideal product temperature curve, the difference between the ideal product temperature at the initial stage of control and the actual product temperature becomes zero, and the initial temperature There is no need for input instructions for control and control for error generation and error correction of control results at that time, and there is an effect that more accurate input control can be performed by selecting the most controllable time point in the process after control start. is there. Further, in the invention of claim 2, since the actual integrated value of the product temperature can be matched with the ideal integrated product temperature with almost no error, there is an effect that the koji-making product temperature can be improved.

[Brief description of drawings]

FIG. 1 is an overall front view of a koji making device.

FIG. 2 is a diagram showing an ideal product temperature curve and a set integrated product temperature related to product temperature control of koji making.

FIG. 3 is a diagram showing an example of a control method according to the method of the present invention.

[Explanation of symbols]

 1 Koji making room 2 Koji lid 15 Steamed rice 73 Product temperature sensor A Control start point (product temperature) A'Ideal product temperature (measured product temperature) B, C Midway ideal product temperature D Control end point (product temperature)

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[Procedure amendment]

[Submission date] May 20, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be amended] Title of invention

[Correction method] Change

[Correction content]

[Title of Invention] Product temperature control method for automatic koji making

Claims (2)

[Claims] 1. A koji making chamber (1) is provided with a koji lid (2) with a quality sensor (73) on which inoculated steamed rice (15) is placed to control the environment of the koji making chamber (1). In the method of performing koji making while performing, the ideal integrated product temperature from the start to the end of koji making is preset, and the koji making process consists of several points (A) to (D) over time or for each step. An ideal product temperature curve for setting and inputting the ideal product temperature at each point is defined by dividing it into n points, and the temperature of the koji making room is controlled by the ideal product temperature curve, and the temperature control starting point (A) is set. Is the temperature sensor 7
A temperature control method in automatic koji making, in which the temperature detected by 3 is adopted as the ideal product temperature at the control start point of the ideal product temperature curve. 2. A koji making chamber (1) is provided with a koji lid (2) with a quality sensor (73) on which inoculated steamed rice (15) is placed to control the environment of the koji making chamber (1). In the method of performing koji making while performing, the ideal integrated product temperature from the start to the end of koji making is preset, and the koji making process consists of several points (A) to (D) over time or for each step. It is assumed that an ideal product temperature curve for setting and inputting the ideal product temperature at each point is determined by dividing it into n points, and the temperature of the koji making room is controlled by the ideal product temperature curve. -Set and input the ideal product temperature of 1 point, so that the integrated value (EH) of the ideal product temperature curve matches the ideal product temperature of the remaining 1 point from the measurement information of the product temperature sensor to match the set integrated product temperature (SH). Method of controlling product temperature in automatic koji making.