JPS6019586Y2 - Koji making equipment - Google Patents

Description

[Detailed explanation of the invention] This invention is to effectively clean and dry the inside of the koji making chamber after completing koji making and before adding mash again, and at low cost without consuming electricity. The present invention will be described below in detail with reference to embodiment drawings, regarding a koji making apparatus that allows for easy cleaning and maintenance of the heating device.

In the figure, reference numeral 1 is a koji making room, and this room 1 is filled with outside air from an intake port 2 through an introduction duct 7, an air supply pipe 8, a blower 3,
A part of the air from the koji making room is sent through the humidification chamber 4 and released into the atmosphere through the exhaust duct 5, and the rest passes through the return duct 6 and joins the outside air in the introduction duct 7, and is then transferred to the air supply duct 8. , the blower 3 and the humidifying chamber 4 before being returned to the koji making chamber 1 again.

Inside the humidifying chamber 4, water spraying two-fluid nozzles 9a and 9b for humidifying the air passing therethrough are sequentially arranged in the air flow direction.

Therefore, each two-fluid nozzle 9a, 9b has a water storage tank 1.
The water from 0 flows through the branch water supply pipes 11a and llb of the water supply pipe 11.
At the same time, compressed air from the compressor 12 is sent through branch air supply pipes 13a and 13b of the air supply pipe 13, and water is thereby jetted out.

Further, the air supply pipe 13 is provided with an electric valve 21 for proportional control. The opening degree is adjusted by the output signal from the device 24,
The amount of air supplied to each nozzle 9a, 9b is automatically controlled so that air with a predetermined humidity is obtained.

Note that the branch air supply pipes 13ay 13b to each nozzle are provided with pressure reducing valves 14a and 14b, respectively, and the pressure reducing valves are arranged so that the degree of pressure reduction is greater on the upstream side of the air flow than on the downstream side. Therefore, in the example, the air pressure of the first nozzle 9a is lower than that of the second nozzle 9b, and the first water droplets are coarse and the second are fine particles. It is as it should be.

In the above-mentioned koji making apparatus, the present invention provides first and second heaters 25.
26 is provided, and an electric valve 28 is provided in the steam supply line 27 to the second heater 26, and this electric valve 28 connects the duct 22 between the humidifying chamber 4 and the koji making chamber The opening degree is adjusted by the output from a temperature controller 30 to which a signal from a temperature detection sensor 29 provided inside the koji making chamber 1 is input, thus supplying air at a predetermined temperature to the koji making chamber 1. It looks like this.

In addition, in the illustration, 17 is moromi, 18A to 18D
indicates a damper.

In the above-mentioned koji making apparatus of the present invention, outside air from the outside air intake port 2 is sent to the humidifying chamber 4 through the introduction duct 7, the air supply duct 8, and the blower 3, and the process that requires humidified air in the koji making process is carried out. At this time, air humidified by the two-fluid nozzles 9a and 9b is supplied to the koji making room, and when the process does not require humidified air, unhumidified air is supplied to the koji making room.

In addition, in a process that requires heating after adding mash to germination, the second heater 26 alone is used to heat the outside air so that the air sent to the koji making room reaches about 27°C. (This heating is necessary in the winter and intermediate seasons, but not in the summer when the outside temperature is high.) This is because the temperature controller 3
0 to the desired temperature, the second heater 26
The amount of steam supplied to is controlled by an electric valve 28.

A part of the air from the koji making room 1 is released into the atmosphere through the exhaust duct 5, and the rest is sent to the outside air and the return duct 6.
The air flows through the air supply pipe 8, the blower 3, and the humidifying chamber 4 before being returned to the koji making room.

In this case, in the summer, all the air from the koji making room may be released into the atmosphere.

By the way, in the koji making device, after the koji making is completed and the koji is made, the inside of the koji making chamber 1 must be cleaned and dried before the next mash is added. In addition to the heater 26, the outside air introduction duct 7 is also provided with a first heater 25, so by supplying steam to the first heater 25 as well, the temperature required for drying the koji making room ( Air at a temperature of about 60° C.) can be supplied to the koji making room 1, and the koji making room can be effectively dried.

Moreover, since the heaters are not installed in one unit but in two locations, the outside air introduction duct 7 and the air supply duct 8, each heater is equipped with the number of rows of steam coils (the number of rows of steam coils in The number of heaters may be half that of one heater, and therefore each heater may have a small depth in the air flow direction.

This has the effect of making cleaning the heater easier.

In other words, the air coming out of the koji making room contains countless filamentous bacteria and sacs for the fermentation of mash, which adhere to the coil of the heating device and cause a decrease in heat transfer ability.

Therefore, it is necessary to clean the heater from time to time, but if there is one heater with a large number of coil rows, it is difficult to thoroughly clean the coils in the middle row, making cleaning difficult.

However, in the present invention, there are two heaters, so the second heater 26 that heats the return air from the koji making room can have a small number of coil rows, and therefore the coils can be cleaned more efficiently. It has the advantage of being easy to perform and improving the efficiency of cleaning work.

Also, since the heaters 25 and 26 are both steam heaters, they do not consume electricity unlike electric heaters.
Another advantage is that it can save energy.

[Brief explanation of the drawing]

The figure is a system 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, 9a, 9b... 2-fluid nozzle, 10
...Water tank, 11 ...Water supply pipe, 1
1a. 11b... Branch water 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, 21... Electric valve, 23...
... Humidity detection sensor, 24 ... Humidity regulator, 2
5...First heater, 26...Second heater, 27...Steam supply line, 28...
・Electric valve, 29...Temperature detection sensor, 30...
····air conditioner.

Claims (1)

[Scope of utility model registration request] Outside air is sent to the koji making room through the outside air introduction duct, air supply duct, and humidification room. Part of the air from the koji making room is released into the atmosphere through the exhaust duct, and the rest goes through the return duct and is sent to the koji making room. In a koji making system in which outside air joins the air supply duct, a first heater using steam is provided in the outside air introduction duct, and a sensor is provided in the supply air duct to detect the temperature of the air supplied to the koji making room. Koji making comprising a second steam heater equipped with an electric valve in the steam supply line that controls the amount of steam supplied so that the air to the koji making chamber reaches a set temperature according to the output from a temperature controller to which a signal is input. Device.