JPH09107944A - Apparatus for producing unrefined 'sake' - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject apparatus capable of producing high-quality unrefined SAKE (Japanese rice wine). SOLUTION: A rotary shaft 3 is vertically placed in a vessel 2 to be supplied with a mixture 1 of steamed rice, rice malt, water and yeast. The shaft 3 is provided with horizontally rotating stirring blades 4 vertically arranged in plural stages. A stirring plate 11 having a shape close to the inner surface of the bottom of the vessel 2 is placed under the lowermost stirring blade 4. The lowermost stirring blade 4 has a plane properly inclined relative to horizontal plane to force the stirred mixture 1 upward. The uppermost stirring blade 4 has a plane properly inclined relative to horizontal plane to force the stirred mixture 1 downward.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for producing sake moromi (moromi) produced in a sake production process.

[0002]

2. Description of the Related Art The production (preparation) of sake mash does not involve adding a mixture of steamed rice, koji, water and yeast to a container at once and stirring the mixture. ), And immerse into the body in three steps, namely, staying. FIG. 4 shows a process of preparing sake mash for reference.

[0003] This is to suppress the propagation of various bacteria caused by feeding at a time by split feeding, and to increase the growth and growth of yeast.
It aims at both effects of achieving activation.

[0004] In this divided charging, the charging step is divided into several stages so that the acid is gradually diluted in order to prevent the acid from the sake mother from being excessively diluted and the germs from multiplying. It has been practiced for a long time to be effective for giving the opportunity for yeast growth in the dance on the day after the first addition (the date on which nothing is done to activate the yeast).

[0005]

Most of the stirring is manual padding, air stirring, or mechanical stirring with a stirrer. During or after the preparation, steamed rice or koji absorbs water to form lumps. Therefore,
Manual padding is hard work and mechanical agitation has been increasing in recent years.

By the way, mechanical stirring can solve the problem that manual padding is a heavy labor. However, mechanical stirring makes it difficult to uniformly stir the entire vessel, which is a drawback.

For example, if the stirring portion is only on the bottom of the container, the upper portion of the container is not well stirred, and if the stirring portion is only on the side surface of the container, the central portion of the container is not well stirred. What can be done by a skilled craftsman is that the paddling by humans can only be done because of the requirement that the mixture in the container be stirred as uniformly as possible.In the end, uniform stirring is difficult with mechanical stirring. That is the current situation.

The present invention provides an apparatus for producing sake mash which solves the above problems.

[0009]

The gist of the present invention will be described with reference to the accompanying drawings.

A container 2 for introducing a mixture 1 of steamed rice, koji, water and yeast is provided, a shaft 3 is rotatably set up inside the container 2, and the shaft 3 is horizontally rotated. The stirring blade body 4 is provided in a vertical multi-stage manner, and the stirring plate 11 having a shape similar to the inner edge of the bottom of the container 2 is provided below the lowermost stirring blade body 4 so that the mixture 1 stirred in the lowermost stirring blade body 4 is An inclined surface that is appropriately inclined with respect to the horizontal plane is provided so as to be sent upward as much as possible, and an appropriate inclined surface is provided with respect to the horizontal surface so that the stirred mixture 1 is sent to the uppermost stirring blade body 4 as downward as possible. The present invention relates to an apparatus for producing sake mash, which is provided with an inclined surface.

[0011]

For example, when the sake mash is charged in three stages, the mixture 1 of steamed rice, koji, water and yeast is put into the container 2 in the first stage and the stirring blade 4 at the bottom is rotated to mix the mixture 1. The stirring blade body 4 second from the bottom is also rotated in the second stage, and the stirring blade body 4 third from the bottom is also rotated in the third stage.

By charging the sake mash in this way, the mixture 1 is stirred in a uniform and good state, and steamed rice, liquefaction or saccharification of koji and alcohol fermentation with yeast are uniformly carried out in the container 2.

A stirring plate 11 having a shape similar to the inner edge of the bottom of the container 2 is provided below the lowermost stirring blade body 4 so that the mixture 1 stirred in the lowermost stirring blade body 4 moves upward as much as possible. An inclined surface that is appropriately inclined with respect to the horizontal surface is provided, and an inclined surface that is appropriately inclined with respect to the horizontal surface is provided in the uppermost stirring blade body 4 so that the stirred mixture 1 is sent downward as much as possible. Therefore, the mixture 1 can be uniformly stirred and mixed in the entire container 2.

[0014]

BRIEF DESCRIPTION OF THE DRAWINGS The drawings illustrate one embodiment of the present invention and will be described below.

A plurality of containers 2 are embedded below the ground plane S (floor S) at appropriate intervals. This container 2 is provided with a temperature adjustment unit (not shown) for adjusting the temperature inside the container 2 on the outer periphery.
An inlet 10 for charging steamed rice, koji (koji rice), treated rice, and sake brewer (yeast + koji) is provided at the center of the container 2, and a sprinkler 7 is provided adjacent to the inlet 10. Opening 5 is 2
There are two places.

Further, a shaft body 3 is rotatably provided upright in the center of the container 2, and the shaft body 3 is provided with stirring blade bodies 4 in three vertical stages.

Each stirring blade body 4 is constructed so that it can be attached to the shaft body 3 by appropriate means. Each stirring blade body 4 can be set at an appropriate position in the up-down direction of the shaft body 3 in accordance with the amount of the input material each time it is charged.

Further, the container 2 is attached to the lowermost stirring blade body 4.
Stirring plate curved downward so that the bottom of the stirrer can be stirred well
11 is attached. Further, the lowermost stirring blade 4
And the second stirring blade body 4 from the bottom is inclined at an appropriate angle so that the stirred mixture is sent upward as much as possible. It is likewise inclined at an appropriate angle so that it can be fed downward as much as possible.

Reference numeral 12 is a drive motor for rotating the shaft 3, reference numeral 16 is an outlet for discharging sake mash, reference numeral 17 is a bearing portion, and reference numeral 18 is a lid.

Further, as shown in FIG. 2, a carriage with casters is provided as the moving body 6, and a mechanism 13 for sending air under pressure and a sprinkler 7 are placed on this carriage. The water sprinkler 7 has an upper portion formed with a peripheral flange 8 for closing the opening 5 as a locking portion 8 locked to the upper edge of the opening 5.
19 and a water sprinkling portion 15 that communicates with the pipe 14, the water sprinkling portion 15 is configured to be separable from the upper portion 19, and the side surface of the water sprinkling portion 15 has a hemispherical water sprinkling locus. A rotating nozzle portion 9 is provided via an appropriate joint 20.

The pipe 14 is in communication with a mechanism 13 for pumping air and a water source (not shown).

Since this embodiment has the above structure, each container 2
, Each divided into three stages, a mixture 1 of steamed rice, koji, treated rice and yeast, specifically steamed rice, koji rice, treated rice, and sake mother (yeast + koji)
1 (1a, 1b, 1c in FIG. 1 are the first, second, and third-stage mixture introduction surfaces, respectively), and each stirring blade 4 is turned on in accordance with each stage. By rotating, a good sake mash that is uniformly stirred is prepared (see FIG. 1). That is, in a parallel compound fermentation process in which steamed rice is saccharified by the enzyme of koji and then fermented by yeast, the supply of sugar is smoothed, and homogenization for continuously transferring the sugar to alcohol is carried out in the container 2. And an ideal balance between saccharification and fermentation.

Since the inside of the container 2 is in a uniform state, the temperature of the sake liquor can be easily adjusted, and high-quality sake can be produced.

From the container 2 in which the sake mash has been charged, the sake mash in the container 2 is sequentially drawn out from the discharge port 16, the carriage is moved to the vicinity of the opening 5, the opening 5 is opened, and the sprinkler 7 is opened. The peripheral brim 8 of the upper part 19 is locked to the upper edge of the opening 5, the pipe 14 is pulled out to bring the sprinkler part 15 into a suspended state in which it is located substantially in the center of the container 2, and the pipe 14 is connected to an appropriate water source. By activating the mechanism 13 for sending air under pressure to eject the pressurized water from the nozzle portion 9 of the sprinkling portion 15 while rotating the nozzle portion 9, the inside of the container 2 is washed well (in particular, on the left side in FIG. 3). Is well cleaned.). Subsequently, similarly, when the pressurized water is jetted using the other opening 5, the right side in the container 2 in FIG. By the two washings, the inside of the container 2 can be completely washed.

Subsequently, the carriage is moved to the vicinity of another container 2 and the container 2 is washed by the same procedure.

As described above, according to this embodiment, a good sake mash can be produced, and each container 2 can be efficiently washed.

Using this apparatus, sake mash was prepared according to the preparation procedure shown in Table 1 below (rice polishing ratio was 70% and 6%).
8%. ).

[0028]

[Table 1]

Specifically, it is as follows.

Preparation was carried out in the usual manner by the above-mentioned three-stage preparation.

In order to adjust the fermentation of the sake mash at the end of the life, the amount of handling water described in the fourth column of water in Table 1 was added to the container 2 from the raw material inlet 10 and the stirring blade body was added. Rotate 4
The whole mash was stirred and mixed evenly. The raw materials were well agitated, and the alcohol fermentation by yeast resulted in uniform and very reproducible results in vessel 2.

Next, in order to bring out the sweetness of sake, the amounts of steamed rice and treated water described in the four columns of Table 1 were added, and the stirring blade body 4 was rotated again to uniformly mix the entire mash.

Then, in order to adjust the alcohol content according to a conventional method, 40% (weight concentration) of alcohol described in the column of ALc in Table 1 was added.

Sake mash obtained by this fermentation has stable analytical values on the 5th, 10th, 15th, and 18th days and has a very high reproducibility, and the fermentation period is 20 days mash and 22 days mash. It is stable as planned.

That is, at the initial stage of each preparation such as initial addition, Nakazoe, and distilling, the koji enzyme is brought into sufficient contact with steamed rice to make the product temperature uniform, and the reproducibility is high and the analysis value is stable. doing. The sake mash obtained by this fermentation was taken out from the outlet 16 at the lower part of the container 2 and squeezed and filtered, and the sake obtained was a pale and very fragrant product.

[0036]

Industrial Applicability Since the present invention is configured as described above, it is an apparatus for producing sake mash which can produce high quality sake mash.

[Brief description of the drawings]

FIG. 1 is a sectional view of a container according to an embodiment.

FIG. 2 is an explanatory perspective view of the present embodiment.

FIG. 3 is a sectional view showing a use state of the present embodiment.

FIG. 4 is an explanatory diagram of a manufacturing process of sake mash.

[Explanation of symbols]

 1 Mixture 2 Volume 3 Shaft 4 Stirring Blade 11 Stirring Plate

Claims (1)

[Claims] 1. A stirring blade provided with a container into which a mixture of steamed rice, koji, water and yeast is charged, a shaft is rotatably provided inside the container, and the shaft is horizontally rotated on the shaft. The body is installed in multiple vertical stages, and a stirring plate with a shape similar to the bottom inner edge of the container is provided below the lowermost stirring blade body so that the stirred mixture can be sent to the uppermost stage as much as possible in the lowermost stirring blade body. Is provided with an inclined surface that is appropriately inclined with respect to the horizontal plane, and the uppermost stirring blade body is provided with an inclined surface that is appropriately inclined with respect to the horizontal plane so that the agitated mixture is sent downward as much as possible. Sake mash making equipment.