JPH0687770B2 - Ventilated mechanical koji device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] An aerated mechanical koji device used in the brewing industry and the fermentation industry generally comprises a culture chamber for cultivating a koji substrate, and hot and humid air for controlling product temperature and humidity. It is composed of an adjusting device.

[Conventional technology]

The conventional air conditioner does not generate heat from the koji substrate before the culturing, and the blast air is only heated, so the spray water is only used for circulation with the water storage tank, and it does not require a large amount of water. In the previous stage of the process, as the growth of Aspergillus oryzae develops, the heat generation is high, and the cooling water exchanges heat with the blast air for controlling the product temperature and moisture, and it is discarded as it is, so a large amount of cooling water is required. did. For example, in soy sauce koji, the amount of cooling water used when generating heat is 120 Kg of koji substrate.
It requires about 0.3 m ³ / hour.

[Problems to be solved by the invention]

As mentioned above, the conventional method requires a large amount of cooling water,
Moreover, it is extremely uneconomical in that the cooling water is discarded as it is after use.

[Means for solving problems]

Here, the present invention is, of the upper and lower chambers partitioned by the culture bed in which the koji substrate is deposited in the culture chamber, sucked by the duct from the upper chamber, and the air enters the air conditioner body,
In the device that reaches the lower chamber of the culture chamber via a duct and forms a circulation path from the lower chamber to the upper chamber through the koji substrate, in the air conditioning apparatus main body, in the flow direction of the air A louver, a spray nozzle, a fine mist generator, and an eliminator are arranged in this order from the upstream side, and the water ejected from the spray nozzle and the fine mist generator is pumped to the lower bottom of the air conditioner body via a pump. The present invention proposes a ventilated mechanical koji making device characterized by comprising a water storage tank for pressure-feeding to the spray nozzle.

[Action]

In the present invention, the amount of water used at the time of koji making is about 10
The savings are less than 1/10.

〔Example〕

In the figure, reference numeral 1 denotes a culture chamber in which a koji substrate 2 is deposited on a culture bed 14. The culture bed 14 divides the inside of the culture bed 1 into an upper chamber 15 and a lower chamber 16. 3 and 12 are ducts connected to the air conditioner, 6 is the air conditioner body, and the hot and humid air sucked and introduced in the duct 3 reaches the air replacement damper 4, adjusts the introduced air, and is sucked by the blower 5. It is supplied into the air conditioner body 6. Reference numeral 7 is a louver, and 8 is a spray nozzle, which is circulated and sprayed with the water tank 13 by a pump 9. In addition, 10 is a fine mist generator and 11 is an eliminator for removing water droplets.

In the device having the above-mentioned configuration, the air sucked and introduced through the duct 3 reaches the air replacement damper 4, and the adjustment of the damper 4 allows the ventilation air to be circulated only, the outside air introduced only, or the circulating air and the outside air. An operation such as mixing is performed, and the air is supplied to the air conditioning apparatus by the blower 5.

The blown air is rectified by the louver 7, and the washing of the blown air is washed with a spray that circulates through the water storage tank 13 as a pre-stage process to remove dust and contaminants in the air to clean the air, and then to the air after washing, The fine mist generated from the fine mist generator 10 is used to supply the humidity necessary for culturing, the eliminator 11 removes water droplets, and the duct 12 supplies the water to the culture chamber 1.

〔The invention's effect〕

According to the present invention, since the blast air is washed in the preceding step without requiring heat exchange and humidification of the blast air by spraying as in the conventional method, and the blast air after washing is humidified. In addition, the spray water used in the first step is limited to the use of circulating water with the water storage tank, and the amount of water required for humidification is used to adjust the blast air, thereby significantly reducing the amount of water used during koji making. Is.

[Brief description of drawings]

 It is a block diagram which shows an example of the apparatus of this invention. In the figure, 3 ... Air passage duct 6 ... Air adjustment device body 8 ... Spray nozzle (spray means) 10 ... Fine mist generator 12 ... Air passage duct 14 ... Culture floor 15 ... Upper chamber 16 …… The lower chamber.

Claims (1)

[Claims] 1. A duct is sucked from the upper chamber of the upper and lower chambers partitioned by a culture bed in which a koji substrate is deposited in the culture chamber, air is introduced into the main body of the air conditioner, and the air is introduced through the duct. To the lower chamber of the culture chamber, in the device for forming a circulation path from the lower chamber to the upper chamber through the koji substrate, in the air conditioning apparatus main body, sequentially from the upstream side in the air circulation direction, A louver, a spray nozzle, a fine mist generator, and an eliminator are provided, and the water sprayed from the spray nozzle and the fine mist generator main body is supplied to the spray nozzle through a pump at the bottom bottom of the air conditioner main body. A ventilated mechanical koji device characterized by comprising a water tank for pressure feeding.