JPS5886075A - "koji" (rice malt) maker provided with ventilation system - Google Patents

Abstract

PURPOSE:The KOJI-making system, the blower and ventilator are connceted with ducts in a senries and the ventilator is provided with a cooler, a heater, a humidifier and an eliminator inside in order, to prevent the KOJI-making unit from being contaminated with undesired microorganisms. CONSTITUTION:The blower 8 sends air from the lower room of the KOJI-making chamber 1 through the layers of KOJI 3, then through outlet 5 into the ventilator 9. The air is cooled with the cooler 10 and controlled its temperature by heating with the steam heater 11 or the electric heater 12 and humidifed by spraying water from the binary nozzle 13. The water and the air to come into the nozzle are sterilized by filtration or heating. Then, the air is demisted by the eliminator 14 and sent to the KOJI-making chamber 1. The pressure sensor 35 keeps the pressure in the upper room of the KOJI-making chamber and in the return duct 23 a little higher than the atmosperic one.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a ventilation-type koji making (cultivation) device used in the brewing industry of sake, soy sauce, miso, etc. and the enzyme manufacturing industry, and particularly relates to a part of the koji making device. It is characterized by the temperature and humidity of the static electricity that adjusts the temperature and humidity of the air supplied to the koji layer.

Traditionally, the koji making equipment used in the brewing industry and the enzyme industry is an internal ventilation type 1# koji equipment that adjusts the temperature of the koji by passing air through the koji layer from above or downward. It was adopted because it has many advantages, and currently this internal ventilation type II! I-koji equipment is the mainstream. This internal ventilation type fJl device draws raw materials for making koji that have been inoculated with yuzu (seed) into the koji chamber, and under appropriate conditions required for making koji, which changes over time, such as high humidity or low humidity. Humidity-controlled air is ventilated through the koji layer in the koji chamber from above or through the koji chamber, and the temperature of the koji is reduced by removing the amount of F9 heat emitted from the koji that grows while penetrating the koji layer. This internal ventilation type koji making device is used to dissipate the large amount of heat generated by the koji, and to make koji by adjusting the
(Sil air is required to penetrate the koji layer (usually 20cm to 60cm) thick.

Therefore, in order to adjust the temperature and humidity of the large amount of air supplied to the koji layer, conventional equipment penetrates the koji layer and discharges all or part of the air whose temperature has increased to the outside of the koji making device. Instead, low-temperature, low-humidity outside air is introduced into the system, and air is mixed with all the air introduced from outside the yarn or a part of the air that has penetrated the koji layer and a part of the air introduced from outside the yarn. An air washer that heats the air at the same time as heat exchange by contacting the water droplets obtained by showering 7 grade adjusted water with a pump through multiple nozzles. equipment is mainly used.

However, in this method, since the showered water droplets are large, the contact area with the air is small, and the heat exchange efficiency and humidification efficiency are extremely poor.

Therefore, in order to obtain the effect of heat exchange and humidification, it is necessary to
'' water in the air washer (7
,) The air flow rate must be slowed down and the residence time of the air within the air washer must be increased, making the entire device bulky. However, it had the disadvantages of requiring large amounts of equipment, equipment costs, and the introduction of large amounts of water and outside air.

In particular, what is important in koji production technology is the need to supply 100% or more than 100% supersaturated air during the peak growth period of koji mold, and conversely, when koji production changes over time, it is necessary to supply air with low humidity. It is necessary to supply the koji to the koji layer while adjusting the temperature, but with the conventional air washer one-way system, 1
It is almost impossible to obtain static electricity with high humidity and supersaturation of 00% or 100% or more, and due to the aging of koji making,
It was also impossible to freely adjust the temperature and obtain low-humidity air. In addition, in terms of bio-based potatoes, there is a possibility of microbial contamination (contamination by bacteria other than Aspergillus aspergillus) due to dirt in the air washer device due to water circulation and large amounts of water and large amounts of outside air intake from outside the koji making device. Aseptic production of koji (making koji without contamination due to contamination by various bacteria), which is a desirable condition for obtaining a product with high quality and good yield, has not been possible.

The present invention aims to correct the various drawbacks of such conventional devices.

The structural features of the present invention are that the koji making chamber, the blower, and the room conditioner are connected through wild cherry blossoms or ducts, and the air is sealed and circulated within the nine-axis ring thread path (without introducing outside air). To prevent the contamination of bacteria from outside the system, connect the air conditioner to the blower outlet and 81. 1) Adjust the supersaturation to 100% or more than 100% by arranging it so that it can be moved between the koji feeder inlet of the koji room; and 1) supply the air to the koji layer in the koji making room without dehumidifying the air. It is in. For this purpose, a clarifier, heater, humidifier, and eliminator are installed in the air conditioner in this order near the blower outlet, and this order allows the heated air to pass through the koji layer. Temperature control and air with 100% or more supersaturation can be obtained by cooling with a cooling device, then humidifying with a humidifier, or cooling with a cooler, heating with a heater, and then humidifying with a humidifier. can. Again/J1th! If a drop of unnecessary water is produced by the vessel, remove it with an eliminator, and conversely, if dehumidification and drying becomes necessary as the koji changes over time, add fjl! The relative humidity can be lowered by heating the air with a heater to lower the relative humidity to 11 degrees, or the absolute humidity can be lowered by cooling the air with a cooler, and the relative humidity can be further lowered by heating the air with a heater. By using a two-fluid nozzle of water and air with high humidification efficiency in a humidifier, air with a supersaturation of 100% or more can be obtained1. By installing a sterilizing filter or heat sterilizer in the middle of the air piping, it is possible to remove or kill dirt present in the water and air introduced from the outside to the button k k &, and the oil refinery system This prevents contamination due to contamination of bacteria inside the tank.

Embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

FIG. 1 is a semi-illustrated vertical cross-sectional view of a rotating disk type ventilation device, which is one example of an internal ventilation type koji making device.

The symbol (1) in the figure is a koji making room, and a rotating disk (2) made of a perforated plate is installed approximately in the center of this koji making room. There is a layer (3),
There is an exhaust port (5) for circulating air in the upper chamber (4) partitioned by the koji IV (3), and an air outlet (7) in the lower chamber (6).

This exhaust port (5) may be located on the ceiling or side surface of the upper chamber (4), but it is usually installed above the side surface of the royal room (4) as shown in FIG. 1. Further, the air outlet (7) is normally provided below the side surface of the lower chamber (6) as shown in the figure. Note that the Western-style vent and the exhaust vent can be replaced with each other. Code (8) is a blower, and code (9) is an air conditioner that adjusts the temperature and humidity of the air. Inside this air conditioner (9), there is a cooler QIJ for cooling the air, a steam heater Ql which is a heater for heating, an electric heater 〇'4, and a two-fluid nozzle tvQ3 which is a humidifier. , and an eliminator <141 for removing excess water droplets is installed from the discharge side of the air blower m (8) toward the air outlet (7), including the cooler 011, the sweetfish (11), (6), and the two-fluid nozzle. α4,
The eliminators are arranged in the same order as the alpha committee.

The cooler αQ in the air conditioner (9) uses a flute-fin tube type heat exchanger, and a pump aQ supplies cold water from the cooling unit Q5 to the cooler Q (I.
The cold water supplied to the O is supplied to the cooling unit (1
The humidity level of the air passing through the cooler a1 is adjusted by cooling the air to a constant temperature in the cooler a1 and controlling the flow rate of cold water with a cold water control valve using a temperature controller Q7) to be described later.

The steam heater 01), which is a heater installed next to the cooler OQ, uses a plate finnaup type heat exchanger similar to the cooler 00, and has a temperature Fk =, which will be described later.
The flow rate of steam is controlled by the steam control valve a9 in the middle of the steam pipe sent from the boiler Q by the steam heater Ql).
Control the amount of air passing through. It is needless to say that hot water or warm water may be used instead of the heat exchanger as the heat medium for heating the plate-fin-tube heat exchanger, which is the above-mentioned heater.

In the figure, an electric heater (2) is attached to the steam heater OD, but this is in case the boiler is shut down at night and the steam runs out.
Usually, I use the steam heater αB, and at night I use the electric heater (
2) and use it. In the case of the electric heater (2), the voltage of the electric sword is controlled by the temperature controller αη, which is installed in the middle of the electricity supply wiring to the electric heater (supply).
control the temperature of the air passing through it.

Next, a two-fluid nozzle Qa, which is a humidifier, is provided between the heaters α and + and the eliminator α.

Here, water is supplied from the water supply tank through the negative filter Q to the two-fluid nostle α4, but the moisture content will be
The koji layer (3
) to adjust the humidity of the air supplied to the In addition, air is supplied from the compressor to the two-fluid nozzle A3 through the sterilization filter, but in conjunction with the water control by the above-mentioned humidity adjustment, an air control valve is installed in the air piping, and the air control valve At (81), the air violet is controlled. When relatively clean water and air are used, these sterilizing filters Qυ(a) may be omitted.

This 2i5ff body nozzle normally uses water and air, but may also use water and steam. This 2, fluid nozzle Q
: By generating ultrasonic waves at the tip of ◆, water is
Ultra-fine particles of ~5 microns in size,
l' When the hot water changes its state into an electric body, the flood heat lowers the temperature of the air and at the same time increases the humidity of the air space, increasing the 1C [1% or 100% This makes it possible to supply air with ideal temperature and humidity to the koji layer (3). The amount of water used at this time is extremely small, less than 1% of the amount of water used in conventional air washers. Also, two-fluid nozzle 0
The water mist according to 3 can be created by suspending ultra-fine particles in the air flow, so the air flow speed inside the air conditioner (9) is also lower than that of a conventional air washer. 4
The flow rate can be doubled, and the size of the air conditioner can be reduced. Therefore, unlike conventional air washers, it does not require a large amount of water or circulate water, so the air conditioner does not get dirty and cleaning management is easy. The other air tank used for nozzle a3 also has the advantage of being extremely small.

Water and air instead of water and air sterilization filter
A heat sterilizer capable of heating to 0°C or higher may be used. In any case, since the amount of water and air used in the two-fluid nozzle is extremely small, it can be easily sterilized or heat sterilized using either a sterilization filter or a heat sterilizer, and the koji making equipment Contamination with bacteria from outside the system can be avoided.

The air conditioner (9) is disposed between the outlet of the blower (8) and the air outlet (7).

As mentioned above, this is 100% or 1 at the air conditioner (9).
This is a necessary condition for the feeder in order to directly supply the air with supersaturation of 00% or more to the koji layer (3) without dehumidification. If, on the other hand, the air conditioner (9) and blower (8)
) If the position of
Even if the air is supersaturated to 0.00% or more, if that static electricity is sucked into the blower, the temperature of the air will rise or fall due to the heat generated by the blower itself, which will lower the relative humidity. For example, when making soy sauce koji, if a standard internal ventilation type koji making device is operated at the designed bunch volume and air temperature, the air temperature will rise by about 2 degrees Celsius due to the heat from the blower. Humidity of 100% stays below 90%. Needless to say, it is not good to send such low-humidity air to the koji layer.

A return duct (c) that communicates the exhaust port (5) and the suction side of the blower (8), and a ventilation tough that communicates the air conditioner 5 (9) and the ventilation port (7) I: 241 is the koji making room (1) and blower (
8) and an air conditioner (9) are provided to form a closed air circulation system, and the air closed circulation system is connected to the koji making room (1) and the ventilation fan (8). If the air conditioner and the air conditioner (9) are sufficient, the return duct and the ventilation duct (c) can be omitted. The reason for the need for a closed circulation system as described above is to prevent foreign matter from entering the koji making apparatus from outside due to the introduction of outside air.

Next, the operation and control of this device will be explained.

The seed koji is tangent in advance 1! The raw materials are drawn into the rotating disk (2) in the koji making chamber (1) and made into koji M (3).

The air blower (8) is operated to send air whose temperature and humidity have been adjusted through the air outlet (7) into the royal chamber (6) of the m-koji room (1), and the wind pressure of the blower (8) penetrates the koji layer (3). The heat and moisture emitted from the koji layer (3) are absorbed, and the air temperature rises.
Air is drawn from the upper chamber (4) through the exhaust port (5) and into the blower (8) through the return duct. At this time, the air sucked into the blower (8) enters the air conditioner (9) with increased humidity due to the heat emitted by the blower h (8), and is cooled by the cooler 0 (1) consisting of a plate fin cooler. , to be done 1, in this case,
At the same time as cooling, moisture in the air is inevitably removed and the absolute humidity is lowered, but the relative humidity remains at the same level. However, as the air circulates from the koji chamber (1), passes through the return duct α1, the blower (8), and enters the air conditioner (9+), it becomes stiff due to slight temperature differences with the outside and the absolute humidity decreases. , it is necessary to humidify the air to a relative humidity of 100% or supersaturation of 100% or more, and then use a two-fluid nozzle α to turn water into ultrafine particle mist and add it to the air to humidify the humidified air. Next, it passes through an eliminator α to remove coarse water droplets, etc. Relative humidity is 100% or 100%.
The air has the optimum temperature and humidity for supersaturated koji production and is supplied to the koji layer (3) through the ventilation duct (to).

For temperature control, use a humidity controller α to set the temperature to a predetermined value.
The air supply temperature to the koji layer (3) is set at η, the air flow is detected by the temperature sensor (c) in the air duct (c), and the chilled water control valve is set at the knitting adjustment and meter. (e) The cooling temperature is adjusted by controlling the flow rate. In this case, when humidifying with a two-fluid nozzle, the temperature of the air decreases due to latent heat of saturation, so this temperature change will also be reconsidered and automatically controlled.

Normally, the operation is as described above, but in order to improve the accuracy of the air dryness/humidity control, it is necessary to Better effects can be obtained by cooling to lower the absolute humidity, then heating with the steam heater dll to lower the relative humidity, and then humidifying with the two-fluid nozzle 04 to increase the relative humidity. .

When the koji making raw materials are drawn into the koji room and the koji making operation is started, when the temperature of the noodle making equipment and the air inside the noodle making equipment is low,
After the start of operation, if there is no heat from the koji making raw materials and the air flow rate or absolute humidity decreases due to a temperature difference between the hourly feeder and the outside, the air that has entered the air conditioner (9) is replaced by a plate fin heater. Heated by steam heater 0111,
Next, it is humidified by a two-fluid nozzle α:l to adjust the temperature and humidity to a predetermined temperature.

Humidity control for humidification involves setting the air supply humidity to layer 1 (3) with a humidity controller (c) in advance to a predetermined humidity level, and then blowing air using the humidity sensor in the ventilation duct (c). The humidity is detected, and the humidity controller (c) controls the water supply control valve (2) and the air control valve (811) to control the flow rate of water and static electricity, thereby adjusting the air humidity.

Up to the above, the production is 100% or more than 100%). Humidity A##,,: When supplying. Example, ah.

However, in the koji-making process, on the other hand, there are cases where the heat emitted from the koji-making raw materials is removed (cooled) while more water is removed (drying) due to changes over time. In this case, the high temperature and high humidity air that has passed through the koji layer and entered the air conditioner (9) is transferred to the cooler Q.
It is cooled to a predetermined temperature at Q to lower the absolute humidity, and further heated by the steam heater OB to lower the relative humidity to supply air with low absolute humidity and low relative humidity to the koji layer. In this case, temperature control is performed by setting the temperature adjustment needle (17) to a sufficient cooling temperature in advance, detecting the air temperature with the temperature sensor (temperature sensor), and using the temperature meter (17) and chilled water control valve ) to control the cooling temperature, and separately from this, a temperature controller a'? ) to set the humidity of the air supplied to the koji layer in advance, and the temperature sensor (c) to detect the source of the air.
Heating and humidity are controlled by temperature controller 0η and steam control valve Q1.

When using an electric heater at night, connect the operating end of the temperature controller αη to the plate fin heater 0υ and m% control valve OI.
All you have to do is switch between the electric heater (2) and the heat sink.

Although this device is a closed system to avoid contamination with bacteria as much as possible,
Due to the electrical resistance of the koji layer (3), the upper chamber of the koji making chamber (1) (
4) and the return duct (c) become negative pressure, and outside air may enter from the joint.

In order to prevent this, a pressure sensor (-) is installed in the upper chamber (4), and an air-type valve ■!
is controlled to adjust the entire iii from the general pressure to the pressure.

When the static electricity is supplied from the air compressor (7) to the sterilizing filter wire thread, W1 is empty.
An air pressure reducing valve (81) is provided in front of the +. .

As mentioned above, since supersaturated static electricity with a relative humidity of 100% or more is circulated within this device, the temperature of the inner wall of the device will decrease by 1.
'IC1 chini &! ；edited. Here, conventional insulation structure G
It is better to use an FHR heat/moisturizing structure that heats up the internal decay by 1 to 2 degrees Celsius higher than the circulating air. (Electric P heating like a nd heater or detective! 4 dog heater~
□ automatically performs 1M1 lead adjustment by comparing with each temperature sensor inside. Because of this, condensation causes bacteria! Breeding can also be suppressed. As described above, according to the apparatus of the present invention, the ideal environmental conditions for the ventilation koji pot are sterile circulating air free from external bacterial contamination, and the aging of the koji makes it possible to remove 100% or more from low humidity air. Highly humid air with a supersaturation of 100% or more is obtained at the outlet while adjusting the temperature, and it can be made into koji under a stream of air that can be supplied to the koji layer, and when the koji production is completed. It is also possible to produce koji with a low number of bacteria, high titer, and a high yield.

- Also, the air conditioner is smaller, easier to clean, and equipment costs can be reduced. Another advantage is that the amount of water used is significantly reduced.

This device also has a structure that can sterilize the entire koji making device (
(sterilized at 100℃ or higher), and the drawn S koji raw material is aseptically pretreated in the koji making room (sterilized by steaming, etc. and inoculated with sterile seed koji), or the aseptically pretreated koji raw material is aseptically pretreated. As it is pulled into the koji making room, it is possible to make koji in a completely sterile manner.

[Brief explanation of the drawing]

FIG. 1 is a semi-illustrated vertical cross-section showing how a raikinbutai air conditioner is set up for a rotary disk type koji making device. (1) Koji making chamber (3) Koji layer (4) Upper chamber (5) Ventilation port (6)
Lower room (7) Air outlet (8) Air blower (9J Air conditioner 00 Cooler
αυ Steam heater (2) Electric heater α32 Fluid nozzle α Kiku Eliminator? υ HIF filter for water Air sterilization filter Return duct (to) Air duct ■) Pressure sensor (a91 temperature sensor and above) Applicant Fujiwara Joki Sangyo Co., Ltd. Agent Patent attorney Mori Okizabe

Claims (1)

[Scope of Claims] 1 The center of the chamber is partitioned by a koji layer - above and below the koji making room, which has an exhaust port and an air blower for circulating air, a blower, and an air conditioner for adjusting the temperature and humidity of the air ff. Ventilation tn in which the koji making room, blower, and air conditioner communicate directly or through a duct
In the n-wave device, the above-mentioned unit includes a cooler consisting of a heat exchanger, a heater consisting of a heat exchanger or an electric heater, a humidifier consisting of a two-fluid nozzle for water and air, and an eliminator for removing water droplets. It has a cooler, heater, humidifier, etc. from the blower discharge side to the air outlet of the koji making room.
A special feature of the ventilation koji making equipment is that it is arranged in such a way that it becomes the order of the minator. 2. The ventilation koji making apparatus according to claim 1, wherein the humidifier consisting of a two-fluid nozzle for water and air is provided with a sterilizing filter or a sweetfish sterilizer in the middle of the water and air supply piping. 3. The ventilation koji making apparatus according to claim 1, wherein the inside of the upper house of the koji making chamber and the return duct is at a pressure slightly higher than atmospheric pressure. 4. The ventilated koji making apparatus according to claim 1, wherein the inner walls of the koji making chamber, the blower, the air conditioner, and the duct have a heat insulating and heat retaining structure.