JPS5811995B2 - Seikikuhouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for making koji, and in particular, it is made continuously in a closed system while maintaining the oxygen concentration at a constant value and controlling the temperature inside the koji making chamber by an indirect method. This invention relates to a completely new method for producing koji.

Conventionally, koji production methods in which the entire system is sealed are known, but in these known systems, the temperature control system of the koji production room adjusts the temperature, humidity, and air volume of the gas introduced into the room from the beginning. In both cases, the wind speed is controlled and the koji is sent directly to the koji making room.

Therefore, if you do not want to heat the koji in the koji making chamber too much, the speed and volume of the gas being introduced will decrease, which will prevent the entire koji deposit from being at a uniform temperature, and will prevent the removal of carbon dioxide. Since this was not done well, it was necessary to perform mechanical stirring equivalent to the operations of cutting and filling.

In addition, in the conventional closed type koji making method, in most cases, consideration is not given to the oxygen concentration in the system, and even if consideration is given, there is no concrete explanation of the optimal oxygen conditions for the koji making method. It is not shown in the above, and even less has it been scientifically checked before making koji.

In addition, in the conventional method of directly feeding gas into the koji making room while directly controlling the temperature, wind speed, and air volume conditions of the incoming gas, it is difficult to reach the koji making room from the gas source to the koji making room entrance. In order to do this, there is a loss in temperature, wind speed, and air volume because the air passes through a fan, dust removal, and cyclone for heating and humidification.
In addition to the energy loss, in order to control the temperature, these fans, cyclones, etc. had to be delicately adjusted each time, which was inaccurate and not an easy task.

Moreover, it was impossible to avoid the drawback that there was a time lag in adapting to the conditions required in the koji making room.

The present invention was made in order to solve these drawbacks, and it was discovered that the most important factors in this type of koji making method are temperature and oxygen conditions, and the present invention was made to solve the conventional koji making chamber temperature control. The important feature is that the idea of the system was completely changed, and the solution was determined based on a completely new idea, automatic adjustment of boiling and oxygen, and the optimum conditions for it.

The conventional method has been to directly feed gas into the koji making chamber after all conditions have been met at the gas generation source.

Therefore, in order to change the temperature and other conditions of the gas fed into the koji making chamber, the conditions of the gas generation source must be changed each time.

However, it is extremely difficult to directly change the gas conditions, and there are many drawbacks as mentioned above.
As a result of considering a method of periodically adjusting the temperature of the koji making room 9 while keeping the conditions of the gas itself the same and not changing it, we found that the pipe connecting the source and the entrance of the koji making room and the exhaust gas By connecting the pipes and creating a so-called bypass, and changing the ventilation volume of this bypass, even if the conditions of the gas itself are the same, the conditions of the gas sent into the koji making chamber will change as a result. They discovered that the temperature inside a car changes accordingly, and that the temperature inside a car changes immediately without any time interval in response to changes in the amount of bypass ventilation. As a result of intensive research, the oxygen conditions most suitable for the method were determined, and the present invention was completed.

As a closed type koji making system, conventionally, an oxygen intake port,
A fan, various cyclones (for dust removal, heating, and humidification), and a koji making chamber connected via a pipe are used, but in order to directly change the conditions of the generated gas itself, a fan,
Additional equipment is attached to the cyclone and the like.

However, in the present invention, these ancillary devices are unnecessary, and instead a vent pipe and a discharge pipe are provided.
It is sufficient to connect directly to the noodle-making chamber in parallel or almost parallel, so that there is no bypass, and to arrange a damper or the like in the bypass to change the amount of ventilation.

As the ventilation amount adjusting means in the bypass, one to a plurality of restrictors, slits, baffle plates, etc. may be variably provided outside the damper.

Furthermore, a detector is installed in the ventilation pipe and discharge pipe of the koji making chamber 4, and these are connected to read the rise in temperature, and this is connected to the ventilation amount adjustment means in the bypass to automatically start the production process. The temperature in the koji chamber is approximately 3.0 to 32℃, which is the optimum temperature for making koji.
It is also possible to adjust to

Another feature of the non-explosion method is that it determines the optimum amount of oxygen most suitable for this method and automatically maintains that oxygen level.

As a result of repeated experimental research, it has been found that in such a closed system koji making method, it is better for the koji to grow if the system is made slightly anaerobic, and the appropriate oxygen concentration is 0.5~
3%, and the optimum amount was found to be 1-2%.

In this method, as mentioned above, it is necessary to maintain an appropriate amount of oxygen concentration, and at the same time, it is also necessary to satisfy strict conditions especially regarding the lower limit of the amount of oxygen.

In other words, when the oxygen concentration is measured and reaches a specific lower limit, it is necessary to introduce oxygen or an oxygen-containing gas (air is best) into the system.

In other words, the oxygen concentration is checked by arranging the ventilation part and exhaust part of the koji making room and the enzyme detection pipe, and the oxygen concentration is 0.05 to 0.
．． 7% (particularly preferably 0.1 to 0.5%), supply oxygen to 0.5 to 3%, preferably 1 to 2%.
) of oxygen at all times.

If the oxygen concentration is lower than the above lower limit, the koji mold may suffocate or suffer from poor growth, so care must be taken.

It is also possible to link an oxygen analyzer to the pulp at the enzyme intake.

In addition, the optimum koji making conditions such as temperature conditions, oxygen conditions, and heating time are programmed into the combinator in advance according to the type and amount of rice and wheat, the type and quality of koji mold, etc. This and the system according to the present invention can be linked to achieve complete automation.

Embodiments of the invention will now be described in detail using the apparatus shown in the accompanying drawings for purposes of illustration.

On the shelf 2 of the koji making room 1, the koji making raw material K is spread to a uniform thickness. Although it may be possible to carry out the process using soil, in this example, the koji making raw material was used after the floor rolling was carried out by a conventional method.

The koji making room 1 is provided with a ventilation pipe 3 and an exhaust pipe 4 at its lower and upper parts, respectively, and these pipes 3 and 4 are connected by a pipe P to form a closed type koji making apparatus.

Pipe P does not have an oxygen (or air) intake,
Oxygen consumed during the koji making process is to be supplemented, but for this purpose it is necessary to adopt a new system as described below, which is one of the major features of the present invention.

The amount of oxygen is detected by a detector at points G and 8 of the ventilation pipe 3 and the exhaust pipe 4, and this is adjusted by an adjustment device J to adjust the amount of oxygen, which is essential in a wooden koji system.

In other words, at point G, the multi-fiber oxygen concentration in the koji is 0.
Check that it is 5-3% (preferably 1-2%),
At point H, the oxygen concentration is the minimum required amount in this system of 0.05 to 0.7 (particularly preferably 0.1
-0.5%) or less, and open/close the pulp at the oxygen intake port based on the adjustment command from the regulator J.

Complete automation is possible by linking the opening and closing of the regulator J and the oxygen intake valve.

In this way, the oxygen concentration within the system is always maintained at an optimum level.

Oxygen (or air) taken in from the oxygen intake port is dehumidified and accelerated through fan F1, which also serves as a dehumidifier, and sent to fan F2, where the wind speed and volume are adjusted and the cyclones 5, 6, Sent to 7.

The cyclone 5 is for removing relatively large dust.

Next, the gas is introduced into the cyclone 6, which is supplied with a required amount of steam from the steam ejector S to remove small dust particles from the gas and at the same time perform heating and humidification processes.

The gas whose temperature and humidity have been adjusted in this way is sent to the cyclone 7 to separate water droplets, and then sent to the koji making room 10 and the ventilation pipe 3.

However, in the method of the present invention, the pipe that connects the cyclone 7 and the ventilation pipe 3 and the pipe that reaches the fan F1 from the exhaust pipe 4 are connected by the bypass pipe 8 at the portions 10 and 11, and this point is in accordance with the present invention. This is one of the most important features.

The bypass pipe 8 is provided with an appropriate ventilation amount adjusting means 9 to adjust the ventilation amount, and in this embodiment, a damper is used.

In addition, in this embodiment, in order to check the temperature difference between the gases in the ventilation pipe and the exhaust pipe, detectors are installed at points A and B, respectively, and these are connected. It is connected and interlocked with the adjustment section C to adjust the temperature inside the koji making chamber.

In other words, since the amount of gas flowing through the pipe is always constant, by opening the diameter pipe 9, a portion of the gas passing through the ventilation pipe 3 will flow into the bypass 8, and that amount will flow into the koji making chamber. Inflow rate decreases.

Therefore, the temperature inside the koji making chamber decreases.

When the koji itself is generating heat and you want to cool it down to an appropriate temperature, open the damper 9 like this.On the other hand, when the koji itself is heated at the beginning of koji production, as soon as the koji itself is heated,
All that is required is to close the damper 9 and supply a sufficient amount of heated gas.

Furthermore, these adjustments are automatically controlled by interlocking connections of A, B, and C.

Moreover, the opening and closing angle of the damper can be changed freely.
It is also possible to make fine adjustments to the temperature.

Moreover, although this bypass 8 is attached at right angles to the pipe, it may be attached at an angle.

In this way, by providing the bypass 8 and the action of the damper 9, the temperature of the koji chamber can be adjusted at any time according to each process.

The temperature will rise 15 to 20 hours after the start of koji making, so
The damper 9 is slightly opened to introduce a large amount of gas into the koji making chamber to lower the temperature.

In this case, a large amount of oxygen is also consumed, so the regulator J and the oxygen intake port are operated to take in oxygen to the required value of 1 to 5%.

In this way, the temperature and oxygen conditions are properly applied to the koji, so there is no need for any mechanical work such as mashing.

Two to three hours after the end of this operation, the temperature of the product will rise a little, so it is cooled down a little as described above, and oxygen is also supplied in the same way.

Therefore, there is no need to perform opportunistic work such as intermediary work or co-paying.

After completing this operation, the temperature will be reached! Although the temperature rises a little, it is not enough and it takes time to raise the temperature to the required level, so it is necessary to close the damper and raise the temperature of the koji making room a little.

Then we have a mid-day meal. In this case, the opening and closing of the tapper may vary depending on the temperature of the gas, the temperature of the sake, etc.
Sometimes the situation is the opposite.

As described in detail above, by adopting the method described above, that is, maintaining appropriate soybean concentration and adjusting the ventilation amount by providing a bypass in a closed system, the following remarkable results have been achieved. The effect can be obtained.

One of the major features of the method of the present invention is that in order to find the most suitable oxygen concentration for this system and maintain it scientifically, the measurement points and measurement methods were carefully considered and the method described above was adopted. It has two features.

Therefore, the amount of oxygen in the system is always maintained at an appropriate level, and oxygen is evenly distributed in the raw materials for koji making.
There is no oxygen shortage and there is no need for various mechanical operations to remove carbon dioxide gas.

Another feature of the method of the present invention is that it employs a completely new temperature control means.

In other words, the method of the present invention does not adjust the temperature of the ventilation gas itself; instead, the ventilation gas itself only needs to be kept at a constant temperature and air volume, and the temperature can be controlled simply by opening and closing the damper, making the operation extremely simple. be done.

Moreover, it has the advantage of being able to adapt immediately to changes in temperature in the koji making room and having very high accuracy.

In addition, the temperature can be automatically controlled, a large amount of koji can be produced continuously, and the koji production period is generally shortened. It is also possible to easily produce tsuyo koji of different quality for use in various uses, such as ``Tukiha Seikoji'' and ``Soha Seikoji'' for sake, as well as ``bushi'' for miso.

Furthermore, it is possible to link the oxygen adjustment mechanism and the oxygen intake port, and to link the temperature adjustment mechanism and the damper opening/closing part.
By determining the amount of oxygen and temperature conditions for each process in advance, inputting these into a computer, and linking the computer and these adjustment mechanisms, the koji making process, which was previously said to be impossible to automate, can be completed. It also has the extremely remarkable effect of being able to automate the process.

[Brief explanation of the drawing]

The drawing schematically shows the koji making method according to the present invention, and each number in the drawing represents the following items. 1... Koji making room, 3... Ventilation pipe, 4... Discharge pipe,
Fl...Fan, 5, 6, 7...Cyclone, 8...
Bypass, 9... Damper, G, H2J... Oxygen regulation mechanism.

Claims (1)

[Claims] 1. In a closed koji-making system in which a koji-making chamber equipped with a vent and an exhaust port is connected by a pipe, the oxygen concentration gradient is measured at the vent and the exhaust port, and when the oxygen concentration decreases, Oxygen or oxygen-containing gas is added to reduce the oxygen concentration in the system to 0.
A closed type koji making method characterized by maintaining the koji at 3 to 5%. 2. In a closed koji making system in which a koji making chamber equipped with a vent and an exhaust port is connected by a pipe, the oxygen concentration gradient is measured at the vent and the exhaust port, and the oxygen concentration is 0.05 to 0.
．． When the concentration drops to 7%, add oxygen or an oxygen-containing gas to maintain the oxygen concentration in the system at 0.3 to 5%, and keep the temperature, wind speed, and volume constant in the i-koji making room. At the same time, the ventilation system and exhaust system are connected directly and in parallel with the koji making room, and the car also adjusts the amount of ventilation within the connection to adjust the temperature inside the koji making room. A closed type koji making method characterized by making koji while the process is in progress.