JPS6018077Y2 - Koji making equipment - Google Patents

Description

[Detailed description of the invention] The koji making apparatus is equipped with a humidifier, but most of the humidifiers are a set of air washers, which has the disadvantage of consuming a large amount of water.

Therefore, a two-fluid nozzle type that sprays water with compressed air began to be used, making it possible to save water, but
Since it uses a compressor, it has the disadvantage of high power consumption.

The present invention uses a two-fluid nozzle in a humidifying device, and the present invention will be explained below based on an example diagram regarding a koji making device that can save energy by effectively using compressed air. .

In the figure, reference numeral 1 denotes a koji making chamber, into which outside air from an outside air intake port 2 is sent via a humidifying chamber 4 by a blower 3.

Part of the air from the koji making room is exhausted into the atmosphere through an exhaust duct 5, and the rest is passed through a return duct 6 to an outside air introduction duct 7.
The koji making room 1 is supplied again through the air supply duct 8, the blower 3, and the humidifying chamber 4.

In such a koji making apparatus, the present invention provides that the humidification chamber 4
Inside, a plurality of two-fluid nozzles for water spraying, for example, first and second two-fluid nozzles 9a and 9b, are arranged in the direction of air flow.

Therefore, each two-fluid nozzle 9a, 9b has a water supply tank 1.
Water from 0 is supplied by head from branch water supply pipes 11a and llb of water supply pipe 11, and compressed air from compressor 12 is supplied through branch supply pipes 13a and 13b of air supply pipe 13. However, this branch air supply pipe 13a,
13b is provided with pressure reducing valves 14a and 14b, respectively, and the pressure reducing valves 14a and 14b are arranged so that the degree of pressure reduction is greater as the pressure reducing valves 14a and 14b are located on the upstream side of the air flow.

That is, in the embodiment, the air ejection pressure of the first nozzle 9a is lower than that of the second nozzle 9b.

In the illustration, 15a and 15b are flow control valves for branch water supply pipes, 16 is an eliminator, 17 is koji or mash before brewing, 18A to 18D are dampers, 19 is a steam heater, and 20 is a filter.

The koji making apparatus of the present invention has the above-mentioned structure, and when the koji making process requires humidified air, the air sent into the humidifying chamber 4 is humidified by water sprayed from the two-fluid nozzles 9a and 9b, and then is supplied to the koji making room 1.

By the way, it is desirable to send supersaturated air to the koji making chamber 1, and for this purpose, the first and second two-fluid nozzles 9a*
9b also seems to work by spraying water with high-pressure air, but in reality it is surprisingly ineffective, and on the upstream side of the air flow, spraying coarse water droplets first supplies a large amount of moisture to the air. Then, it is more effective to spray water in the form of a mist on the downstream side to humidify the air, and then remove the excess water with the eliminator 16, thereby obtaining humidified air that is close to a supersaturated state.

In the present invention, a plurality of two
Fluid nozzles 9a and 9b are arranged, and the one on the upstream side of the air flow has a high pressure reduction degree of the pressure reduction valve installed in the branched trachea and the air jet pressure is low, and the one on the downstream side has a low pressure reduction. Since the temperature is low and the air jet pressure is high,
For example, the first nozzle 9a humidifies the air with coarse water droplets, and this humidified air is humidified by the atomized water sprayed at high pressure from the second nozzle 9b. The air becomes nearly supersaturated.

Therefore, according to the present invention, it is possible to supply atomized air in a nearly supersaturated state to the koji-making chamber, and the fermentation of mash for koji-making can be carried out effectively without excessive water content.

In addition, each branch air supply pipe for compressed air to the humidifying two-fluid nozzle is provided with a pressure reducing valve, so the power of the compressor can be reduced, reducing power consumption. We can provide koji making equipment that can help save energy.

[Brief explanation of the drawing]

The figure is a diagram showing an example of a koji making apparatus according to the present invention. In the figure, 1...Koji making room, 2...Outside air intake, 3...Blower, 4...Humidifying room, 5
... Exhaust duct, 6 ... Return duct, 7 ... Outside air introduction duct, 8 ... Air supply duct, 9 a, 9 b ... ...Two-fluid nozzle, 10...Water supply tank, 11...Water supply pipe, 11a. 11b... Branch air supply pipe, 12... Compressor, 13... Air supply pipe, 13a, 13b...
...Branch air supply pipe, 14a, 14b...pressure reducing valve,
15a, 15b...control valve, 16...
eliminator.

Claims (1)

[Scope of utility model registration request] A plurality of two-fluid nozzles for water spraying are arranged sequentially in the air flow direction in the humidifying chamber that humidifies the air supplied to the koji-making chamber, and a water supply pipe is connected to each two-fluid nozzle. Connect branch air supply pipes that separate from the air supply pipe from the machine, and install pressure reducing valves in each branch air supply pipe so that the air jet pressure becomes higher as the air flows downstream in the humidifying chamber. A koji making device featuring: