JPH07227267A - 'sake'-brewing plant - Google Patents

Abstract

PURPOSE:To obtain a plant for the brewing of SAKE (Japanese rice wine) free from the deterioration of working environment by carbon dioxide gas generated as a by-product in alcoholic fermentation and enabling the control of temperature to a prescribed level. CONSTITUTION:A charging and fermenting tank 8 having temperature controlled by a water-jacket 8a is placed in an opened room C having a ceiling 10 and free from walls. The apparatuses for the other steps comprising rice-washing, immersion, rice-steaming, malt-preparation, charging, fermentation and pressing steps are installed in an ordinary building B.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a brewing plant.

[0002]

2. Description of the Related Art Generally, in sake brewing, there are many processes such as rice polishing as raw material rice, washing, soaking, steamed rice, koji making, preparation, fermentation, squeezing and filtration.

In a conventional brewing plant, the raw rice which has been subjected to rice polishing is washed through a white rice tank, placed in an immersion tank, immersed in cold water so as to be in an optimum state for steamed rice, and then steamed by a steamer. To be done. Then, the steamed rice is cooled by an air cooler, most of which is transferred to a preparation fermentation tank and part of which is transferred to a koji making (koji making) process consisting of a koji making machine and a koji storage machine.

In the preparation fermentation tank, liquor is put from the liquor mother tank, and the steamed rice, koji and brewing raw material water are added thereto, where the saccharification of starch by koji and the alcohol fermentation by yeast are carried out in parallel. Run.

The moromi (mash) obtained by the completion of the above fermentation is squeezed through a pressing process and divided into "liquor" and sake lees, and "liquor" is finally filtered to be "fresh liquor". .

By the way, it is important to control the cooling temperature of the charged fermentation tank, and it is required to take a characteristic temperature curve for about 20 days from the preparation to the end of fermentation (upper tank).
From the traditional way of thinking of making sake in a pail,
Naturally, the preparation fermentation tank must be indoors, and in consideration of this, in many sake brewing plants, the preparation fermentation tank is still installed indoors.

[0007]

However, although it is convenient to install a fermentation tank inside a room in terms of temperature control, the result is that the carbon dioxide produced as a by-product during fermentation is troublesome. The current situation is that there is no effective countermeasure.

That is, carbon dioxide is produced as a by-product during fermentation,
Fill up the fermentation tank. For this reason, when the preparation fermentation tank is installed inside the warehouse as in the past, when opening the lid and looking inside, workers are directly exposed to the carbon dioxide gas released from the preparation fermentation tank all at once. In addition to the danger that the carbon dioxide gas discharged from the fermentation tank will remain in the room at a dangerous concentration, it creates an environment that is dangerous to the human body for workers entering and leaving the room. Therefore, the doorway of the room is left open in the winter season, and the ventilation system is secured in the summer season to prevent carbon dioxide from staying in the room.

As described above, it is convenient to install the preparation fermentation tank indoors in terms of temperature control, but it is extremely inconvenient in that the carbon dioxide produced as a byproduct deteriorates the working environment.

Therefore, an object of the present invention is to solve the above-mentioned problems and to provide a brewing plant which does not cause deterioration of the working environment due to carbon dioxide produced as a by-product during alcohol fermentation and which can also carry out desired temperature control. Especially.

[0011]

In order to achieve the above object, the brewing plant of the present invention has a structure in which a preparation fermentation tank is provided in an open type roof without a wall with a roof (claim 1).

[0012] In another form, among the equipments for the steps of washing rice, soaking, steaming rice, making koji, preparing / fermenting, and squeezing, a prepared fermentation tank is provided in an open type shed without a wall with a roof, and other equipment is provided. Is provided indoors (Claim 2).

[0013]

When the preparation fermentation tank according to the present invention is provided in an open type roof without a wall with a roof as in claim 1 or 2, even if carbon dioxide gas produced as a by-product during alcohol fermentation is released,
The place where it is released is outside the main building where the process equipment such as washing rice, soaking, steaming rice, koji making, and squeezing exists. , The safety of workers is secured. In addition, since the roof has a roof, the fermentation tank will not be exposed to sunlight and temperature control will be performed reliably.

Further, since the space of the blow-through structure in which the above-mentioned preparation fermentation tank is placed is naturally ventilated by the outside air, the cost can be reduced as compared with the indoor forced ventilation. In addition, the cooling effect of outside air in winter can be used for temperature control.

Therefore, a brewing plant is provided which does not deteriorate the working environment due to carbon dioxide gas and can also control the desired temperature.

[0016]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the accompanying drawings. In FIG. 1, the brewing plant has a rice mill A, a warehouse B, an outdoor tank building C, a filtration building D, and an outdoor tank building E as buildings.

The brewing plant itself is constructed as shown in FIG. 2, and the milled rice from the milling factory A is sent to the warehouse B. Kura B consists of a normal building, which includes a white rice tank 1, a dipping tank 2, a steamer 3, a cooler 4, a koji making machine 5, a koji storage machine 6,
It has a liquor mother tank 7 and a squeezing machine 9 for squeezing mash. The preparation fermentation tank 8 does not exist in the building of the warehouse B, but is provided in the outdoor tank building C outside the warehouse B.

The outdoor tank ridge C is constructed as an open type lower house where only the roof 10 has no wall and the tank periphery is communicated with the outside air. In FIG. 2, reference numeral 11 denotes a space portion (outside air communication portion) around the tank that communicates with the outside air.

The raw material rice after polishing the rice is washed in a white rice tank 1, put in a dipping tank 2, dipped in cold water so as to be in an optimum state for steamed rice, and then steamed by a steamer 3. The steamed rice is cooled by the cooler 4, most of which goes to the preparation fermentation tank 8 of the outdoor tank building C, and some of which goes to the koji making (koji making) process consisting of the koji making machine 6 and the koji storage machine 7. Carried.

The fermentation tank 8 in the outdoor tank building C has
While the liquor mother is added from the liquor mother tank 7, steamed rice from the cooler 4, the koji from the koji making steps 6 and 7, and the raw material water for brewing sent by a pump (not shown) are added to this. The saccharification of starch by koji and alcohol fermentation by yeast are carried out in parallel. In addition, a "stirring" that promotes fermentation is automatically performed with a unique stirrer.

In this case, the preparation fermentation tank 8 is placed in an open type lower house (outdoor tank building C) and communicates with the outside air in the space of the outside air communication portion 11, but the preparation fermentation tank temperature is sufficiently controlled. It's done safely. That is, the preparation fermentation tank 8 is provided with a water jacket 8a on its side wall and the like, and by controlling the temperature thereof, it is possible to sufficiently maintain the temperature at a predetermined temperature without being affected by the outside air.

The moromi (mash) obtained by the completion of the above fermentation is sent to the squeezing machine 9 of the warehouse B and squeezed to obtain "liquor".
And sake lees. The “liquor” is filtered by the filter 13 through the inlet tank 12, temporarily stored in the clearing tank 14, and then sent to the firing process for sterilization.
In addition, P in FIG. 2 shows a pump, respectively.

In the above-mentioned preparation fermentation tank 8, carbon dioxide gas is produced as a by-product along with alcohol during alcohol fermentation, but the preparation fermentation tank 8 is provided in the outdoor tank building C of warehouse B, and Since this outdoor tank building C is configured as a blow-through lower house, the released carbon dioxide gas is immediately diluted, and there is no risk of harming the worker. Furthermore, since natural ventilation is performed outdoors, costs can be reduced as compared with the case where forced ventilation is performed by indoor air conditioning.

Regarding the temperature control of the preparation fermentation tank 8, since the preparation fermentation tank 8 is covered by the roof 10, the preparation fermentation tank 8 is not affected by solar radiation, and the jacket 8a is effective. Since the temperature is controlled dynamically, the temperature can be controlled as desired.

[0025]

In summary, according to the present invention, the following excellent effects can be obtained.

1) In Claims 1 and 2, since the preparation fermentation tank is provided in an open type roof without a wall with a roof, even if carbon dioxide produced as a by-product during alcohol fermentation is released,
Since the place where the carbon dioxide is discharged is discharged into the space of the blow-out structure outside the mother, carbon dioxide does not stay and the safety of the worker is ensured.

On the other hand, regarding the temperature control of the preparation fermentation tank, the temperature is surely controlled because the roof does not receive solar radiation.

Further, since the space of the blow-through structure where the above-mentioned fermentation tank is placed is naturally ventilated by the outside air, the cost can be reduced as compared with the forced forced ventilation in the room. In addition, the cooling effect of outside air in winter can be used for temperature control.

Therefore, a brewing plant is provided which does not cause deterioration of the working environment due to carbon dioxide and can also control the desired temperature.

2) In claim 2, among the equipments for the steps of washing rice, soaking, steaming rice, making koji, preparing / fermenting, and squeezing, the prepared fermentation tank is provided in an open shed without a roofed wall, and other Since the equipment is provided in the normal building, it is possible to reduce the number of floors of the building and reduce the construction cost of the building that constitutes the brewing plant.

[Brief description of drawings]

FIG. 1 is a diagram showing a group of buildings of a brewing plant of the present invention.

FIG. 2 is a diagram showing a brewing plant of the present invention.

[Explanation of symbols]

 1 White Rice Tank 2 Dipping Tank 3 Steaming Rice Machine 4 Cooling Machine 5 Koji Making Machine 6 Koji Storage Machine 7 Liquor Tank 8 Preparation Fermentation Tank 8a Water Jacket 9 Squeezing Machine 10 Roof 11 Outside Air Connection 12 Inlet Tank 13 Filter 14 Clearing Tank A Rice mill B B warehouse (main building) C Outdoor tank building (lower house) D Filtration building E Outdoor tank building P Pump

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Hideki Yamaguchi 2-3 Kandaji-cho, Chiyoda-ku, Tokyo Obayashi Corporation Tokyo headquarters (72) Inventor Atsumi Victory 2-3 Kandaji-cho, Chiyoda-ku, Tokyo Obayashi Corporation Tokyo Head Office

Claims (2)

[Claims] 1. A brewing plant, wherein a fermentation tank is provided in an open type roof without a wall with a roof. 2. Washing, soaking, steamed rice, koji making, and preparation
Among the equipment for each process of fermentation and squeezing, the brewing plant is characterized in that the preparation fermentation tank is installed in an open type roof without a wall with a roof and other equipment is installed indoors.