JPH1095531A - Transferring method and device for mixture of liquid and leaven or sprinkling material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To feed liquid well mixed with leaven or sprinkling material to a preparation tank or fermentation tank by measuring the travel of leaven or sprinkle material with the lapse of time and adjusting the flow of the liquid per unit time. SOLUTION: While an adjusting meter 8 continuously detects the quantity of leaven for soy sauce from a belt scale 4 as analogue value, it detects the flow of the salt water sent from a salt water tank 9 to a mixing screw 5 from an electromagnetic flow meter 10 and compares the actual flow of the salt water with the target value obtained by converting the transferring quantity and control the opening of an air type control valve, which is a flow control section, until the difference becomes zero. Since transfer quantity and flow can be obtained as analog values, the control of the adjusting meter 8 is continuous.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for transferring a koji or hanging material by liquid to a means for producing a brewed product which is prepared by mixing a koji or hanging material and a liquid.

[0002]

2. Description of the Related Art Conventionally, various koji made with a koji making apparatus
(E.g., soy sauce koji made of soybean or sake rice koji made of white rice) or the raw material is transferred to the production means by fluid transfer using a liquid to be added in the brewing process (e.g., salt water, pumping water, alcohol, etc.). Often. The koji or hanging raw material and the liquid are transferred separately, and may be stirred and mixed for the first time in the production means (brewing tank or the like) .However, when the fluid transfer using the liquid as described above is performed, the stirring in the production means, There is an advantage that not only the work of mixing can be omitted, but also the mixing state becomes uniform.

[0003]

In the fluid transfer for mixing the koji or hanging raw material and the liquid (hereinafter referred to as mixing transfer), the mixing ratio (the ratio of the transfer amount of the koji or hanging raw material to the flow rate of the liquid; The transfer amount means "the transfer amount per unit time", and the flow rate means "the flow amount per unit time". For example, if the koji or the raw material is excessive with respect to the liquid, the piping or the pump, which is the transfer route, will be blocked. In particular, in the mixed transfer of soy sauce koji and salt water, since the soy sauce koji that has absorbed the salt water during the transfer swells in the pipe, the flowability decreases as the transfer amount of the soy sauce koji increases, and the pipe resistance also increases. In some cases, the pump pressure becomes insufficient, and soy sauce koji clogs the piping.

When the ratio of the flow rate of the liquid to the koji or hanging raw material is large, the total amount of the liquid to be flowed runs out before the koji or hanging raw material, and the liquid becomes insufficient near the end of the transfer. In some cases, the koji or the raw material cannot be transferred. Rather, it is necessary that a certain amount of liquid remains (this liquid is referred to as `` push water '') so that the koji or hanging material remaining in the pipe can be washed away immediately before the transfer is completed. The flow rate tends to be suppressed more than necessary.
Unnecessary suppression of the flow rate of the liquid causes a decrease in the fluidity of the koji or the hanging material. As a result, the cost of the apparatus configuration has been increased, for example, by increasing the pipe diameter or increasing the pump pressure.

Further, when the transfer of koji from a rotating disk type koji making apparatus is started, a discharge screw or the like for removing the koji from the culture bed as a thin layer from the sedimentary layer is often used. When the layer shifts between layers, the amount of koji produced slightly increases, and the flowability of koji transfer is reduced, thereby clogging the piping.

Therefore, in order to solve problems such as a decrease in production efficiency and an increase in equipment cost in the mixed transfer of koji or hanging raw material and liquid, the mixed transfer was examined.

[0007]

SUMMARY OF THE INVENTION What has been developed as a result of the study is the use of koji or koji raw materials in liquid transfer of koji or kake raw materials to a brewing product production means in which koji or kake raw materials are mixed with a liquid. Measure the transfer amount of hanging raw material over time,
This is a mixed transfer method in which the flow rate of the liquid per unit time is adjusted based on the measured value of the transfer amount per unit time of the obtained koji or hanging raw material. An apparatus for realizing this method includes a transfer amount measuring means for acquiring a measured value of a transfer amount per unit time of koji or hanging raw material, and a flow rate of a liquid per unit time based on the measured value. Flow control means. Flow control means, a calculating unit that determines the flow rate based on the measured value (for example, a computer or a controller, including a flow meter or the like that feeds back the current flow rate),
It comprises a flow control unit (for example, using various on-off valves, a pump capable of increasing or decreasing the number of revolutions) controlled and driven by this calculation unit.

The measurement value is not limited as long as it is a variable that can grasp the transfer amount of the koji or the hanging raw material, and the volume or weight sent per unit time is obtained as an analog value or a digital value. For example, while using a belt scale, the measured value of this belt scale is a measured value that represents a continuous weight change.
It may be output to the flow control means as an (analog value), or a sample value (digital value) over time may be obtained from the measured value and output to the flow control means. In the above example, it is better to send a continuous weight change from the belt scale as a measured value to a flow control means such as a controller,
It is preferable because the device configuration is simplified and the measured value is accurate and immediate.

As the calculation unit of the flow rate control means, a general-purpose or dedicated computer can be considered, and various commercially available controllers can be used. The flow control unit includes a motor control valve and an air control valve disposed in the liquid supply flow path. The air control valve is suitable for the present invention because of its quick response. It is also possible to use a pump whose rotation speed can be increased or decreased by inverter control. The calculation unit and the flow rate adjustment unit may be integrated. When a controller is used as the calculation unit, an output from an electromagnetic flow meter or the like that monitors the current flow rate of the liquid is input to the controller together with the measured value of the transfer amount of the koji or the raw material, and the converted value is used. The controller opens and closes the pneumatic control valve so that the target value calculated from the measured value matches the output of the electromagnetic flow meter or the like.

[0010]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a configuration diagram of an apparatus for mixing and transferring soy sauce koji and salt water. Usually, when the koji and the liquid are mixed and transferred, the ratio of the amount of the liquid to the volume of the raw material of the koji (in the case of soy sauce koji, wheat and defatted soybean) is determined. In the apparatus of this example, the total amount of koji is 39 t, the total amount of salt water is 54 kL, and the concentration of salt water is determined to be 1.2 times the volume of the raw material at a concentration of 23 g / 100 mL. In addition, since 3 kL is used as pressing water, the amount of salt water used per unit weight of soy sauce koji is (54-3) /39≒1.31 kL / t,
This value is used as the conversion value.

The device configuration will be described. As shown in FIG. 1, the soy sauce koji produced by the koji making machine 1 is cut into a thin layer from the surface by a koji screw 3 from a culture bed 2 and is sequentially sent to a belt scale 4. For this reason, the amount of soy sauce koji to be sent out also varies for each thin layer,
In particular, it fluctuates greatly when the layer changes. The soy sauce koji is first mixed with the salt water in the mixing screw 5 and is mixed and transferred to the charging tank 7 using the pump 6. The pump 6 used for mixing and transferring is preferably a positive displacement pump. The positive displacement pump is suitable for conveying a high-concentration object to be transported over a long distance, and is particularly suitable for the mixed transfer according to the present invention.

In this embodiment, as shown in FIG. 1, a controller 8 is used as a calculation unit of the flow rate control means. Controller 8
Receives continuously the transfer amount of soy sauce koji from the belt scale 4 as an analog measurement value, receives the flow rate of the salt water sent out from the salt water tank 9 to the mixing screw 5 from the electromagnetic flow meter 10, and calculates the transfer amount (1.31 kL / t) Compare the target value obtained by conversion with the flow rate of the salt water,
The opening of the pneumatic control valve 12, which is a flow rate adjusting unit, is controlled so that the difference is eliminated. Since both the transfer amount and the flow rate are obtained as analog values, the control of the controller 8 is continuous over time.

In this embodiment, a method is used in which a target value obtained by converting a measured transfer amount by a conversion value is compared with a current flow rate. This is for accurately controlling the flow rate of the salt water with respect to the transfer amount of the soy sauce koji, and the flow rate of the salt water is an external factor (such as a delicate expansion or contraction of the pipe diameter due to the water pressure or the outside temperature) with respect to the opening / closing amount of the air type control valve 11. )). Assuming that the amount of salt water is uniquely determined with respect to the opening and closing amount of the air-type control valve 11, if there is no fluctuation, the current flow rate of the salt water is not measured, and the measured value of the transfer amount of soy sauce koji is converted by the converted value. Pneumatic control valve 11 based on the control value obtained
May be opened and closed.

FIG. 2 is a block diagram of an apparatus for mixing and transferring sake-fed rice and pumped water. In this example, the sake brewed rice (steamed rice) is 10
80 kg (800 kg of white rice), and the amount of water pumped is 1500 L.
Since 200L is used as pressing water, the amount of pumping water used per unit weight of sake rice is (1500-200) /10802001.2L/kg
And this value is used as the converted value. Sake rice is produced by feeding immersed rice into a steaming rice machine 12, and is sent to a belt scale 4 via a cooling device 13. Note that after the belt scale 4, only the preparation tank 7 is replaced with the fermentation tank 14, and there is no difference in the configuration, so that the description is omitted.

FIG. 3 is a block diagram of an apparatus for mixing and transferring koji for mirin and alcohol. In the device of this example, koji for mirin is
600 kg, 1900 kg of 35% alcohol, but 400 kg of alcohol is used as extruded alcohol (equivalent to pressing water), so the amount of alcohol used per unit weight of koji for mirin is (1900-400) / 600 = At 2.5 kg / kg, this value is the converted value. The configuration of the apparatus is substantially the same as the example of FIG. 1 except that the salt water tank 9 becomes the alcohol tank 15 and the vortex flow meter 17 is used instead of the electromagnetic flow meter 10 of FIG. Near the end of mixed transfer, charging tank 7
Before the entrance, add the glutinous rice as a raw material to the mixture of koji for mirin and alcohol, and mix all
The mixture is mixed at 16 and charged into the charging tank 7.

[0016]

According to the present invention, it is possible to automate the maintenance of an appropriate ratio between the koji or the kneaded raw material and the liquid during the mixing and transferring of the koji or the kneaded raw material, thereby improving production efficiency. In addition, since the equipment has a simple structure, there is no danger that equipment costs will increase. Rather, optimal mixing and transfer can be realized, and the koji or hanging material and the liquid are sent to a charging tank or a fermentation tank in a well-mixed state. As a result, the product quality can be improved, and the cost-effectiveness of production can be greatly improved.

[Brief description of the drawings]

FIG. 1 is a configuration diagram of an apparatus for mixing and transferring soy sauce koji and salt water.

FIG. 2 is a configuration diagram of an apparatus for mixing and transferring sake-fed rice and fetched water.

FIG. 3 is a configuration diagram of an apparatus for mixing and transferring koji for mirin and alcohol.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Koji making machine 2 Culture bed 3 Dekoji screw 4 Belt scale 5 Mixing screw 6 Pump 7 Charge tank 8 Controller 9 Salt water tank 10 Electromagnetic flow meter 11 Air type control valve 12 Steam rice cooker 13 Cooler 14 Fermentation tank 15 Alcohol tank 16 Mixing screw 17 vortex flow meter

Claims (2)

[Claims] 1. A method for producing a brewed product by mixing a koji or hanging raw material and a liquid and transferring the koji or hanging raw material by liquid to a brewing product production means, wherein the amount of the koji or hanging raw material transferred per unit time is determined over time. Mixing and transferring the koji or hanging raw material and the liquid characterized by adjusting the flow rate of the liquid per unit time based on the measured value of the transfer amount of the koji or hanging raw material per unit time obtained Method. 2. An apparatus for transferring a koji or hanging raw material by liquid to a brewed product production means for mixing and charging a koji or hanging raw material and a liquid, the amount of koji or hanging raw material being transferred per unit time. Transfer amount measuring means for obtaining a measured value over time, and koji or hanging raw material and liquid characterized by comprising flow rate control means for adjusting the flow rate per unit time of the liquid based on the measured value Mixing and transfer equipment.