JPH07107963A - Prevention of excessive temperature rise in koji maker - Google Patents

Prevention of excessive temperature rise in koji maker

Info

Publication number
JPH07107963A
JPH07107963A JP28195393A JP28195393A JPH07107963A JP H07107963 A JPH07107963 A JP H07107963A JP 28195393 A JP28195393 A JP 28195393A JP 28195393 A JP28195393 A JP 28195393A JP H07107963 A JPH07107963 A JP H07107963A
Authority
JP
Japan
Prior art keywords
koji
temperature
culture medium
product temperature
follow
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP28195393A
Other languages
Japanese (ja)
Inventor
Hisakazu Aoto
久和 青戸
Tsumoru Kuratate
積 倉立
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mitsubishi Agricultural Machinery Co Ltd
Original Assignee
Mitsubishi Agricultural Machinery Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mitsubishi Agricultural Machinery Co Ltd filed Critical Mitsubishi Agricultural Machinery Co Ltd
Priority to JP28195393A priority Critical patent/JPH07107963A/en
Publication of JPH07107963A publication Critical patent/JPH07107963A/en
Pending legal-status Critical Current

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Abstract

PURPOSE:To prevent quality deterioration of KOJI by avoiding the excessive temperature rise of KOJI during its production. CONSTITUTION:In the follow-up control of the body temperature a2 of KOJI in comparison with the target values A, the culture mixture is stirred to effect dissipation of heat to realize the follow-up, when the body temperature a2 wanders the higher value than the target but not follows even in the case where the indicated room temperature is lowered to a certain limit L and continued for a certain time.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】この発明は製麹における過剰昇温
防止方法に関する。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing excessive temperature rise in koji making.

【0002】[0002]

【従来の技術】従来清酒を始め味噌,醤油等の醸造用の
麹のうち、特に上質の日本酒の醸造用として突き破精と
称される上質の麹を得るための装置及び方法として、特
開平5−7486号公報に示されるような技術が提案さ
れている。この装置は図1に示すように多数の箱状木製
容器2に培養基(蒸米)を収容して、環境制御される製
麹室1内で、上記容器を二列以上の列をなして積み重ね
状態のまま昇降及び列間移動(循環)させることによ
り、全体の製麹条件を均一にする装置であって、各容器
2への培養基の盛付け後仲仕事、仕舞仕事、出麹等の作
業をこれらの作業工程に対応して培養基の品温を制御し
製麹作業を完了するものである。
2. Description of the Prior Art Among the kojis for brewing sake, miso, soy sauce, etc., as a device and a method for obtaining a high-quality koji called "breakthrough spirit" for the brewing of high-quality sake, there has been disclosed in A technique as disclosed in Japanese Patent Laid-Open No. 5-7486 has been proposed. As shown in FIG. 1, this apparatus stores culture medium (steamed rice) in a large number of box-shaped wooden containers 2 and stacks the containers in two or more rows in an environment-controlled koji making room 1. It is a device that makes the overall koji-making conditions uniform by moving up and down and moving (circulating) between rows, and it is used to perform work such as intermediary work, finishing work, and koji-making after placing the culture medium on each container 2. The koji making operation is completed by controlling the product temperature of the culture medium corresponding to these work steps.

【0003】そして上記品温制御は容器2内に設置され
た品温センサ9で培養基の品温を検出し、その品温が図
2に示す目標品温Aに従って経時変化するように空調機
5によって室温をプログラムに従って自動的に制御する
とともに、室内の湿度も併せて検出し、加湿器及び除湿
装置(空調器5)により、設定湿度に追従させて湿度制
御を行うものである。
In the above product temperature control, the product temperature of the culture medium is detected by a product temperature sensor 9 installed in the container 2, and the air conditioner 5 is controlled so that the product temperature changes with time according to the target product temperature A shown in FIG. In addition to automatically controlling the room temperature according to a program, the room humidity is also detected, and the humidity is controlled by the humidifier and dehumidifier (air conditioner 5) so as to follow the set humidity.

【0004】[0004]

【発明が解決しようとする課題】しかし、実測温度制御
に際し麹の種類や性情により、初期段階の昇温特性が良
いために設定品温に対してかなり急峻な立上りを生じる
場合があり、このような場合仮に室温を下限位置まで継
続的下降させても目標設定品温に追従できないため、過
剰昇温により麹の品質に悪影響を及ぼす懸念がある。ま
た上記過剰昇温に対し、指示室温を一定限度以下に下降
させると逆に室温低下により菌の活動に障害を与え品質
低下を招く恐れがある。
However, during actual temperature control, the temperature rise characteristic in the initial stage may be good and the temperature may rise sharply with respect to the set temperature depending on the type and characteristics of the koji. In such a case, even if the room temperature is continuously lowered to the lower limit position, the target set product temperature cannot be followed, and there is a concern that the excessive temperature rise may adversely affect the quality of koji. In addition, if the indicated room temperature is lowered below a certain limit against the above-mentioned excessive temperature rise, on the contrary, there is a possibility that the room temperature is lowered and the activity of the bacteria is impaired, resulting in deterioration of quality.

【0005】[0005]

【課題を解決するための手段】上記問題点を解決するた
めの本発明の方法は、環境室1内の培養基に対し室温を
制御することにより、該培養基の品温を予め設定された
目標品温に追従させて制御するとともに、製麹作業の工
程に応じ上記培養基を撹拌せしめる方法において、上記
制御の指示室温aが指示室温aの所定の制限値Lを
所定時間t推移しても実測品温aが目標品温A以上
の値で目標品温Aに追従接近しない場合に、強制的且つ
自動的に培養基の撹拌を行わしめることを特徴としてい
る。
The method of the present invention for solving the above-mentioned problems is achieved by controlling the room temperature of the culture medium in the environmental chamber 1 so that the product temperature of the culture medium is a preset target product. In the method of controlling the temperature according to the temperature and stirring the culture medium according to the process of koji making, the control instruction room temperature a 1 changes the predetermined limit value L of the instruction room temperature a 1 for a predetermined time t s. Also, when the actually measured product temperature a 2 is equal to or higher than the target product temperature A and does not follow the target product temperature A and approaches, the culture medium is forcibly and automatically agitated.

【0006】[0006]

【作用】製麹開始後、培養基の品温を測定しながら品質
の目標品温に対する高低に合わせて室温を制御すること
により、品温を目標品温に追従制御するが、室温を継続
的に所定値まで下降させても培養基がなお昇温を続ける
場合、自動的に培養基を撹拌することにより、放熱され
品温が目標品温に接近するように是正され、過剰昇温に
よる品質低下が防止される。
[Operation] After the start of koji making, by controlling the room temperature according to whether the quality of the culture medium is higher or lower than the target temperature while measuring the temperature of the culture medium, the product temperature is controlled to follow the target temperature, but the room temperature is continuously maintained. If the temperature of the culture medium continues to rise even after the temperature has dropped to the specified value, the culture medium is automatically agitated to radiate heat and correct the product temperature to approach the target product temperature, preventing quality deterioration due to excessive temperature rise. To be done.

【0007】[0007]

【実施例】図1は本発明の実施に使用する装置の概要を
示し、制御装置8(ホストコンピュータ)によって環境
制御される製麹室1内に収容される製麹装置は麹蓋(容
器)2に対して麹菌を植え付けた蒸米等の培養基の盛付
けを行う盛付け装置3と、盛付け後の容器2を多数搬入
して積重ね、該積重ね状態において各容器2を温度,湿
度,CO濃度等の製麹条件を均等に与えるために昇降
及び移送循環(積替え又はローテーション)させる循環
機構4と、該循環機構4上において必要に応じて盛形状
を変更させ、各麹蓋2内における製麹条件の均一化を行
うための撹拌装置6とで構成される。麹蓋2は長方形の
木製箱で、積重ね状態で内側と外側の通風性が保持でき
る構造となっている。
FIG. 1 shows an outline of an apparatus used for carrying out the present invention. A koji making apparatus housed in a koji making room 1 whose environment is controlled by a controller 8 (host computer) is a koji lid (container). 2, a placing device 3 for placing a culture medium such as steamed rice in which a koji mold has been placed, and a large number of the placed containers 2 are loaded and stacked, and in the stacked state, each container 2 is placed under temperature, humidity and CO 2 A circulation mechanism 4 that raises and lowers and transfers and circulates (transfers or rotates) in order to evenly give the koji-making conditions such as the concentration, and the filling shape is changed on the circulation mechanism 4 if necessary, and the production in each koji lid 2 is performed. And a stirring device 6 for making the koji conditions uniform. The koji lid 2 is a rectangular wooden box and has a structure capable of maintaining the ventilation of the inside and the outside in a stacked state.

【0008】製麹室1は図1に示すように前記製麹室装
置を収容する環境室を形成し、室外に設置された空調機
5で外部の空気を浄化しダフト7を介して温度及び湿度
と風量、その他必要に応じ酸素濃度、炭酸ガス濃度等を
調節出来る機能を備えている。製麹室1には外部のホス
トコンピュータ8と接続して上記のような内部環境を測
定制御する温度計9,湿度計11,炭酸ガス(CO
をサンプリングして計測する濃度計12,後述する循環
機構4中の容器2には、移動中の該容器2及びその内部
の培養基の品温をサンプリング測定する温度検出器(セ
ンサ)26等が取付けられている。
As shown in FIG. 1, the koji making chamber 1 forms an environment chamber for accommodating the koji making chamber device, and the outside air is purified by an air conditioner 5 installed outside the room to control the temperature and temperature through the daft 7. It has a function to adjust humidity, air volume, and oxygen concentration, carbon dioxide concentration, etc. if necessary. The koji making room 1 is connected to an external host computer 8 to measure and control the internal environment as described above, a thermometer 9, a hygrometer 11, carbon dioxide (CO 2 ).
A densitometer 12 for sampling and measuring, and a container 2 in a circulation mechanism 4 to be described later are provided with a temperature detector (sensor) 26 for sampling and measuring the product temperature of the moving container 2 and the culture medium inside the container 2. Has been.

【0009】そして上記ホストコンピュータ8と、盛付
け装置3,循環機構4及び撹拌装置6の各作動部との間
にはシーケンサ等のスレーブコンピュータ13が接続さ
れて各部の動作制御が行われるとともに、ホストコンピ
ュータ8にはディスプレイ画面等の表示装置14,ハー
ドディスク16及びフロッピーディスク17等の記憶部
18を備えており、空調機5はホストコンピュータ8と
オンライン接続(RS−232C)されて制御されるよ
うになっている。
A slave computer 13 such as a sequencer is connected between the host computer 8 and the respective operating parts of the arranging device 3, the circulation mechanism 4 and the stirring device 6 to control the operation of each part. The host computer 8 is provided with a display device 14 such as a display screen, a storage unit 18 such as a hard disk 16 and a floppy disk 17, and the air conditioner 5 is connected to the host computer 8 online (RS-232C) to be controlled. It has become.

【0010】盛付け装置3の下方には、麹蓋2を載置し
て待機させるベルトコンベアからなる搬入ライン22が
左右方向に設置されている。上記麹蓋2にはホッパー2
1の下端より所定量の麹菌を植え付けた蒸米が排出落下
して盛付けされ、蒸米は初期形状は山形に盛付けられ、
盛付後の麹蓋2は搬入ライン22によって図1中で順次
左方の循環機構4内に送り込まれる。
Below the arranging device 3, a carry-in line 22 composed of a belt conveyor for placing the koji lid 2 on standby is installed in the left-right direction. The koji lid 2 has a hopper 2
From the lower end of 1, steamed rice planted with a predetermined amount of koji mold is discharged and dropped, and the steamed rice has an initial shape of a mountain shape.
The koji lid 2 after the coating is sequentially fed into the circulation mechanism 4 on the left side in FIG.

【0011】循環機構4は、搬入ライン22の左半部を
下部に収容し、上部には搬入ライン22と平行なコンベ
ア等よりなる上部移送ライン23を横設しており、両ラ
イン22,23間では左右二列に多数の麹蓋2を積重ね
た状態の上昇ライン24aと下降ライン24bを支持
し、上昇ライン24a,下降ライン24b及び搬入ライ
ン22,移送ライン23の作動によって麹蓋2は図示す
るように時計方向に例えば5分毎に一段ずつ順次送り回
転して循環され、容器2の積替え動作が行われる。
The circulation mechanism 4 accommodates the left half of the carry-in line 22 in the lower part, and an upper transfer line 23 composed of a conveyor or the like parallel to the carry-in line 22 is provided in the upper part thereof. In between, the ascending line 24a and the descending line 24b in the state where a large number of koji lids 2 are stacked in two rows are supported, and the koji lid 2 is shown by the operation of the ascending line 24a, the descending line 24b, the carry-in line 22 and the transfer line 23. As described above, the container 2 is transshipped in the clockwise direction, for example, by sequentially feeding and rotating one stage at a time every 5 minutes for circulation.

【0012】撹拌装置6は、循環機構4上に下向きに設
けられ、回転する撹拌部を麹蓋2内に昇降自在に挿入
し、麹蓋2のローテーション作動の途中で必要に応じて
内部の盛付蒸米を撹拌し又は盛形状の変更を行う。これ
らの撹拌と盛形状の変更は、例えば酒麹を作る際に伝統
的に行われている製麹作業中の仲仕事,仕舞仕事,出麹
等の仕事のタイミングと目的に応じて、主として蒸米全
体の均質化,放冷,蒸散、次工程での麹の成長のコント
ロール等の作用を期して行われる。
The stirring device 6 is provided downward on the circulation mechanism 4, a rotating stirring unit is inserted into the koji lid 2 so as to be able to move up and down, and the internal stirrer is raised as needed during the rotation operation of the koji lid 2. Stir the steamed rice or change the filling shape. These agitation and change of the filling shape are mainly made by steaming rice according to the timing and purpose of the work such as middle work, sushi work, and malted rice that are traditionally performed when making sake koji. It is performed for the purpose of homogenizing the whole body, allowing it to cool, evaporating, and controlling the growth of koji in the next step.

【0013】本実施例においては、製麹室1では図2に
示されるように設定品温Aに品温を追従させるように予
め設定されたプログラムに従ってコンピュータ制御し、
設定湿度に湿度を追従させるように制御する一方で、製
麹室1の予熱後の制御開始〜出麹までの間に上記撹拌が
行われ、特に終盤の作業である出麹に先立って、その予
定時刻の例えば40分位前から容器2内の蒸米の撹拌を
開始し、出麹前5分位にすべての容器2の撹拌を終了す
る。
In the present embodiment, in the koji making room 1, as shown in FIG. 2, computer control is carried out in accordance with a program preset so that the product temperature follows the set product temperature A,
While controlling the humidity to follow the set humidity, the agitation is performed between the control start after preheating of the koji making room 1 and the koji-making, in particular, before the koji-making which is the work in the final stage, Agitation of the steamed rice in the containers 2 is started, for example, about 40 minutes before the scheduled time, and agitation of all the containers 2 is completed about 5 minutes before the malted rice.

【0014】上記容器2内には、底板内面に沿って品温
検出用の棒状の白金温度センサ(熱電対)からなる温度
検出器26が容器側板を貫通して設けられており、温度
検出器26はサンプル測定用として昇降ライン24a,
24b中に各1個付設されて、上昇ライン24a,下降
ライン24bで昇降中は常に品温検出をして検出情報を
ホストコンピュータ8に提供している。上記昇降ライン
24a,24bでの容器移動中の品温計測の機構と方法
は特開平5−7486号公報に示されるものと同様に、
容器側のプラグにコンセントが離接自在に接続され昇降
追従するものを用いるが、その詳細な説明は割愛する。
A temperature detector 26 comprising a rod-shaped platinum temperature sensor (thermocouple) for detecting the product temperature is provided in the container 2 along the inner surface of the bottom plate so as to penetrate the container side plate. 26 is an elevating line 24a for sample measurement,
One is provided in each of 24b, and the product temperature is constantly detected during the ascending / descending of the ascending line 24a and the descending line 24b, and the detection information is provided to the host computer 8. The mechanism and method for measuring the article temperature during the movement of the containers on the elevating lines 24a and 24b are the same as those disclosed in JP-A-5-7486.
An outlet is connected to the plug on the side of the container so that it can be connected and disconnected freely, and it follows up and down, but its detailed description is omitted.

【0015】理想的に製麹された麹は、製麹過程におけ
る温湿度等の経時的な環境条件が整うことによって得ら
れるので、この環境条件の1つである理想的な温度も概
ね経験的に求めることができる。そこでこの実施例で
は、予め製麹時の環境制御開始から出麹に至るまで(約
24時間)の理想的な設定品温を設け、これに対して温
度検出器26で測定する実測品温aを上記設定品温に
追従させるように温度計9で計測する指示室温aを空
調機5によって制御するようになっている。そして上記
品温の追従制御に先立ち、制御立ち上がり時の品温を目
標温Aにより正確に追従させるために、製麹室1及び麹
蓋2を所定値まで予め予熱しておく必要があり、該予熱
と盛付けが完了した後に製麹のための品温制御に入る。
Since the ideal koji-made koji is obtained by adjusting environmental conditions such as temperature and humidity in the koji-making process over time, the ideal temperature, which is one of the environmental conditions, is generally empirical. You can ask. Therefore, in this embodiment, an ideal set product temperature from the start of environmental control during koji making to the start of koji (about 24 hours) is provided in advance, and the measured product temperature a measured by the temperature detector 26 is set for this. The air conditioner 5 controls the instruction room temperature a 1 to be measured by the thermometer 9 so that 2 follows the set product temperature. Prior to the above-mentioned product temperature follow-up control, the koji making chamber 1 and the koji lid 2 need to be preheated to a predetermined value in advance in order to make the product temperature at the start of control more accurately follow the target temperature A. After preheating and assembling, the product temperature control for koji making is started.

【0016】上記品温制御において、麹の種類により、
例えば総破精等のように麹菌の勢いの活発な麹等では、
製麹制御開始直後の昇温特性が強く、図2の品温a
(イ),(ロ)で示すように急激な上昇を続ける。これ
に対し品温aの過上昇を防ぐように指示室温aは下
降状態を継続するが、この指示室温aが麹菌の活動を
過度に抑制しないための所定の制限値(所定値)Lまで
下降した状態(注:指定室温aは所定値L以下に下降
しないように設定されている)を予め設定された一定時
間t経過してもなお品温aの(イ)に示す上昇状態
(品温a少なくとも目標品温Aより上方での推移が続
く状態)が抑制できない場合が生じる。上記所定値Lは
製麹過程における麹菌の活動抑制の下限値又はそれに近
い値である。
In the above product temperature control, depending on the type of koji,
For example, in the case of koji where the momentum of koji mold is active, such as total sterilization,
Immediately after the start of the koji making control, the temperature rising characteristic is strong, and the product temperature a 2 continues to rapidly increase as indicated by (a) and (b) in FIG. On the other hand, the instruction room temperature a 1 continues to be lowered to prevent the product temperature a 2 from excessively rising, but a predetermined limit value (predetermined value) for the instruction room temperature a 1 not to excessively suppress the activity of Aspergillus oryzae. state lowered to L: also passed (Note specified room temperature a 1 is the predetermined value L is set so as not to descend below) the preset predetermined time t s should be noted the material temperature a 2 (i) There may be a case where the rising state (state in which the transition above the target temperature A 2 at least the target temperature A 2 continues) cannot be suppressed. The predetermined value L is a lower limit value of activity suppression of koji mold in the koji making process or a value close thereto.

【0017】本実施例においては、上記のように室温制
御だけでは品温の過剰昇温が抑制できない状態に至った
時に、循環機構4内に容器2のローテーション作動に伴
い、撹拌装置6を作動させ、容器2内の培養基を必要時
間撹拌することにより培養基の放熱を行わせ、室温a
を強制的に低下させて図2の(ハ)に示すように目標品
温Aに追従させるものである。
In this embodiment, when the room temperature control alone cannot suppress the excessive temperature rise of the product as described above, the stirring device 6 is operated in accordance with the rotation operation of the container 2 in the circulation mechanism 4. Then, the culture medium in the container 2 is stirred for a necessary time to radiate heat from the culture medium, and the room temperature a 2
Is forcibly reduced to follow the target product temperature A as shown in FIG.

【0018】上記撹拌装置6による強制的な品温下降制
御は、予め制御プログラム中で条件設定しておくことに
より自動的に行う。上記撹拌により品温が目標品温Aに
追従可能になった時点で自動的に通常の追従制御に移行
する。
The forcible product temperature lowering control by the stirring device 6 is automatically performed by setting conditions in advance in the control program. When the product temperature can follow the target product temperature A by the above stirring, the normal follow-up control is automatically performed.

【0019】また上記強制放熱は製麹作業中の仲仕事前
に行うように設定されており、この撹拌に加えさらに仲
仕事の撹拌が必要か否かを人為的に若しくはコンピュー
ターの自動的判断により任意に決めるものとしている。
そして少なくとも仲仕事以後の予定されない撹拌による
強制放熱は行わないようにしている。その結果仲仕事以
後の成長段階で撹拌することによる麹の損傷等を防止し
ている。
Further, the forced heat radiation is set to be performed before the middle job during the koji making work. In addition to this stirring, whether or not it is necessary to further stir the middle job is determined artificially or automatically by a computer. It is decided arbitrarily.
And, at least, we try not to perform forced heat dissipation due to unplanned agitation after the middle job. As a result, damage to the koji caused by agitation at the growth stage after the middle job is prevented.

【0020】[0020]

【発明の効果】本発明の方法は以上のように構成される
結果、製麹中培養基の品温が過度に上昇することにより
品質低下が防止できるとともに、指示室温の所定値を極
端に低く設定して培養基を過剰に冷却することにる表面
及び内部の極度の温度差の発生による麹菌発生の不均一
及び品質低下等の問題が防止される。
As described above, the method of the present invention can prevent quality deterioration due to excessive increase in the product temperature of the culture medium during koji making, and set a prescribed value of the indicated room temperature to be extremely low. Therefore, problems such as uneven generation of Aspergillus and deterioration of quality due to the extreme temperature difference between the surface and the inside due to excessive cooling of the culture medium are prevented.

【図面の簡単な説明】[Brief description of drawings]

【図1】本発明の方法に用いる装置の一例を示す全体説
明図である。
FIG. 1 is an overall explanatory diagram showing an example of an apparatus used in the method of the present invention.

【図2】本発明による製麹の品温制御のための設定品
温、設定湿度のカーブと製麹作業との関係を示すグラフ
である。
FIG. 2 is a graph showing the relationship between the curve of the set product temperature and the set humidity for controlling the product temperature of koji making according to the present invention and the koji making operation.

【符号の説明】[Explanation of symbols]

1 製麹室(環境室) A 設定品温 a 指示室温 a 実測室温 L 所定の制限値(所定値)1 Koji making room (environmental room) A Set product temperature a 1 Instructed room temperature a 2 Measured room temperature L Predetermined limit value (predetermined value)

Claims (1)

【特許請求の範囲】[Claims] 【請求項1】 環境室(1)内の培養基に対し室温を制
御することにより、該培養基の品温を予め設定された目
標品温に追従させて制御するとともに、製麹作業の工程
に応じ上記培養基を撹拌せしめる方法において、上記制
御の指示室温(a)が指示室温(a)の所定の制限
値(L)を所定時間(t)推移しても実測品温
(a)が目標品温(A)以上の値で目標品温(A)に
追従接近しない場合に、強制的且つ自動的に培養基の撹
拌を行わしめる製麹における過剰昇温防止方法。
1. By controlling the room temperature of the culture medium in the environment room (1), the temperature of the culture medium is controlled so as to follow a preset target temperature, and the temperature of the culture medium is adjusted according to the koji making process. in method in which stirring the culture medium, an instruction of the control room (a 1) is an instruction room temperature predetermined limit values (a 1) (L) a predetermined time (t s) also remained measured product temperature (a 2) Is a value higher than the target temperature (A) and does not follow the target temperature (A) and approaches the target temperature (A).
JP28195393A 1993-10-15 1993-10-15 Prevention of excessive temperature rise in koji maker Pending JPH07107963A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP28195393A JPH07107963A (en) 1993-10-15 1993-10-15 Prevention of excessive temperature rise in koji maker

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP28195393A JPH07107963A (en) 1993-10-15 1993-10-15 Prevention of excessive temperature rise in koji maker

Publications (1)

Publication Number Publication Date
JPH07107963A true JPH07107963A (en) 1995-04-25

Family

ID=17646212

Family Applications (1)

Application Number Title Priority Date Filing Date
JP28195393A Pending JPH07107963A (en) 1993-10-15 1993-10-15 Prevention of excessive temperature rise in koji maker

Country Status (1)

Country Link
JP (1) JPH07107963A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020110065A (en) * 2019-01-09 2020-07-27 ヤマサ醤油株式会社 Malt production system

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020110065A (en) * 2019-01-09 2020-07-27 ヤマサ醤油株式会社 Malt production system

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