KR102290106B1 - Rice Wine Quality Automatic Estimation System Using Artificial Intelligence - Google Patents
Rice Wine Quality Automatic Estimation System Using Artificial Intelligence Download PDFInfo
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- 238000013473 artificial intelligence Methods 0.000 title description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 36
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
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- 238000013528 artificial neural network Methods 0.000 abstract description 8
- 238000002791 soaking Methods 0.000 abstract description 8
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- 238000007598 dipping method Methods 0.000 abstract description 2
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Abstract
막걸리의 담금 과정은 환경과 날씨의 영향을 많이 받는 것이어서, 막걸리 양조에 노하우가 있는 기술자가 온도와 습도 등을 조절하며, 생산하여왔다. 그동안에 여러 연구가 있었으나, 이러한 발효 과정에서 중요한 인자를 정의하고 이를 모니터링 함으로써 최종 막걸리의 품질이 일정하도록 제어하는 장치가 없었다.
본 발명은 상기와 같은 문제를 해결하기 위하여, 발효조; 및 상기 발효조를 가열 또는 냉각하기 위해 상기 발효조 외부 표면에 부착되는 가열소재와 냉각소재; 및 상기 발효조 내부에 발효 중인 막걸리의 발효 상태를 확인하기위한 온도센서를 구비하며, 상기 발효조가 위치하는 공간의 온도를 측정하기 위한 실내온도센서를 구비하는 것을 특징으로 하는 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템를 제공한다.
상기와 같은 구성에 의하여 기존에 인간의 경험적인 요소에 의하여 운영되는 막걸리 양조장의 담금 방법을 온톨로지 기법을 이용하여, 막걸리 발효의 주요 인자을 찾아내고 이를 장기간, 여러 환경조건에서 측정된 데이터를 모아, 빅 데이터를 구축하고, 이 빅데이터를 이용하여 막걸리 품질을 예측할 수 있는 인공신경회로망 제어기를 개발하였다.The process of dipping makgeolli is highly influenced by the environment and weather, so a technician with know-how in makgeolli has been producing it by controlling the temperature and humidity. In the meantime, there have been several studies, but there was no device that controls the quality of the final makgeolli to be constant by defining and monitoring important factors in the fermentation process.
The present invention in order to solve the above problems, a fermenter; and a heating material and a cooling material attached to the outer surface of the fermenter to heat or cool the fermenter; and a temperature sensor for checking the fermentation state of makgeolli being fermented inside the fermenter, and an indoor temperature sensor for measuring the temperature of the space in which the fermenter is located. It provides an automatic control system through
By using the ontology technique of the soaking method of the makgeolli brewery operated by human experiential factors by the above configuration, the main factors of makgeolli fermentation are found, and data measured in various environmental conditions over a long period of time are collected, We developed an artificial neural network controller that can build data and predict the quality of makgeolli using this big data.
Description
본 발명은 막걸리의 발효과정을 모니터링하고, 품질을 예측하여 발효과정을 제어하는 기술에 관한 발명이다. 좀 더 자세하게는 인공지능 학습방법을 이용하여 품질을 예측하는 기술과 품질을 제어하기 위한 제어 기술에 관한 것이다.The present invention relates to a technology for monitoring the fermentation process of makgeolli and controlling the fermentation process by predicting the quality. In more detail, it relates to a technology for predicting quality using an artificial intelligence learning method and a control technology for controlling the quality.
본 발명 이전의 선행기술로는 막걸리 품질 예측 분광분석 방법에 관한 것으로, 근적외선 분광기를 통해 막걸리의 투과 스펙트럼을 획득하고, 막걸리 품질인자의 예측 모델을 선정하여 발효조에서 발효되는 막걸리의 품질을 예측하며, 예측 결과를 이용해서 막걸리 발효 모니터링 시스템의 성능을 평가하고, 상기 품질인자는 알코올 함량, 환원당 함량 및 유기산에 의해 결정되는 적정산도 중에서 하나 이상을 포함하는 구성을 마련하여, 발효 중인 막걸리의 품질인자를 비파괴적으로 신속하게 측정할 수 있는 근적외선 분광분석 방법을 이용해서 품질예측 모델을 선정하고, 이를 통해 발효 중인 막걸리의 알코올 함량, 환원당 함량, 적정산도를 예측하는 발명이 개시되어 있으며,Prior art prior to the present invention relates to a makgeolli quality prediction spectroscopic analysis method, which acquires a transmission spectrum of makgeolli through a near-infrared spectrometer, selects a predictive model of makgeolli quality factor, and predicts the quality of makgeolli fermented in a fermenter, Evaluate the performance of the makgeolli fermentation monitoring system using the prediction result, and the quality factor is prepared to include one or more of the titratable acidity determined by the alcohol content, reducing sugar content, and organic acid, thereby determining the quality factor of makgeolli during fermentation. An invention for predicting the alcohol content, reducing sugar content, and titratable acidity of fermented makgeolli is disclosed by selecting a quality prediction model using a near-infrared spectroscopy method that can be quickly and non-destructively measured,
또 다른 선행기술로는 담금조, 교반기 그리고 냉각 재킷을 포함하여 이루어지는 막걸리 제조장치에서 담금조의 내측으로는 막걸리 원료가 투입되면, 교반기는 담금조에 구비되어 투입된 막걸리 원료를 저속교반하고, 냉각 재킷은 담금조의 외측면에 밀착 구비되고, 담금조를 1차 냉각시킴으로써 2차로 담금조에 투입된 막걸리 원료의 온도를 낮추는 제조 장치를 제공한다.In another prior art, in a makgeolli manufacturing apparatus including a soaking tank, a stirrer, and a cooling jacket, when raw materials for makgeolli are added to the inside of the soaking tank, a stirrer is provided in the soaking tank to stir the raw materials for makgeolli at low speed, and the cooling jacket is immersed It is provided in close contact with the outer surface of the tank, and provides a manufacturing apparatus for lowering the temperature of the raw material for makgeolli secondly put into the soaking tank by first cooling the soaking tank.
막걸리의 담금 과정은 환경과 날씨의 영향을 많이 받는 것이어서, 막걸리 양조에 노하우가 있는 기술자가 온도와 습도 등을 조절하며, 생산하여왔다. 특히 효모의 발효 기능이 중요하며, 발효 전체기간의 적산온도도 중요하다. 그러나 객관적인 자료가 없어 제조 기술자의 능력에 맛이 좌우되었다.The process of dipping makgeolli is highly influenced by the environment and weather, so a technician with know-how in makgeolli has been producing it by controlling the temperature and humidity. In particular, the fermentation function of yeast is important, and the integrated temperature of the entire fermentation period is also important. However, there was no objective data, so the taste depended on the skill of the manufacturing technician.
그동안에 여러 연구가 있었으나, 이러한 발효 과정에서 중요한 인자를 정의하고 이를 모니터링함으로써 최종 막걸리의 품질이 일정하도록 제어하는 장치가 없어왔다.In the meantime, there have been several studies, but there has been no device that controls the quality of the final makgeolli to be constant by defining and monitoring important factors in the fermentation process.
본 발명은 상기와 같은 문제를 해결하기 위하여,The present invention in order to solve the above problems,
발효조; 및fermenter; and
상기 발효조를 가열 또는 냉각하기 위해 상기 발효조 내부를 지나는 냉수관 및 온수관; 및a cold water pipe and a hot water pipe passing through the inside of the fermenter to heat or cool the fermenter; and
상기 발효조 내부에 발효 중인 막걸리의 발효 상태를 확인하기위하여 발효조 온도센서를 구비하며,A fermenter temperature sensor is provided to check the fermentation state of makgeolli being fermented inside the fermenter,
상기 발효조가 위치하는 공간의 온도를 측정하기 위한 실내온도센서를 구비하는 것을 특징으로 하는 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템를 제공한다.It provides an automatic control system through artificial intelligence-based makgeolli quality prediction, characterized in that it has an indoor temperature sensor for measuring the temperature of the space in which the fermenter is located.
또한, 상기 발효조 온도센서 및 실내온도센서의 센싱 값과 상기 발효조 온도센서와 실내온도센서는 적산온도를 계산하여 저장하는 데이터 로거와 상기 데이터 로거의 측정값을 발효 일자별로 설정된 기준 값과 비교하여 기준 값을 벗어나는 경우 이를 사용자에게 알리거나, 이에 상응하는 대응을 할 수 있는 제어기를 더 포함하는 것을 특징으로 하는 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템를 제공한다.In addition, the sensing values of the fermenter temperature sensor and the room temperature sensor, the data logger that calculates and stores the integrated temperature of the fermenter temperature sensor and the room temperature sensor, and the measured values of the data logger are compared with a reference value set for each fermentation date. It provides an automatic control system through artificial intelligence-based makgeolli quality prediction, characterized in that it further comprises a controller capable of notifying the user or responding to the value when it is out of the value.
또한, 상기 제어기는 상기 발효조 온도, 실내온도, 발효조 온도 적산값, 실내온도 적산값을 입력으로 하여 출력값인 막걸리의 알콜농도를 현재까지의 입력 데이터로 예측하며, 그 예측값이 막걸리의 품질이 나쁜 결과이면, 발효 시작일로부터의 경과 시간과 이에 따른 제어수단을 사용자에게 알리는 것을 특징으로 하는 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템를 제공한다.In addition, the controller predicts the alcohol concentration of makgeolli as an output value by inputting the fermenter temperature, the room temperature, the fermenter temperature integrated value, and the indoor temperature integrated value as input data, and the predicted value results in poor quality of makgeolli It provides an automatic control system through artificial intelligence-based makgeolli quality prediction, characterized in that the user is informed of the elapsed time from the fermentation start date and the control means accordingly.
본 발명은 상기와 같은 구성에 의하여 기존에 인간의 경험적인 요소에 의하여 운영되는 막걸리 양조장의 담금 방법을 검토하여, 막걸리 발효의 주요 인자를 찾아내고 이를 장기간, 여러 환경조건에서 측정된 데이터를 모아, 빅 데이터를 구축하고, 이 빅 데이터를 이용하여 막걸리 품질을 예측할 수 있는 인공신경망 모델을 개발하였다. 상기 개발된 인공신경망 모델에 현재까지의 발효 조건을 입력하여 최적의 막걸리 품질이 나오기 위한 발효조 제어방법을 선택할 수 있도록 함으로써, 항상 최적의 품질을 가지는 막걸리가 생산될 수 있도록 하였다.The present invention examines the soaking method of a makgeolli brewery operated by human experiential factors by the above configuration, finds the main factors of makgeolli fermentation, and collects data measured in various environmental conditions over a long period of time, We built big data and developed an artificial neural network model that can predict the quality of makgeolli using this big data. By inputting the fermentation conditions up to the present to the developed artificial neural network model, the fermenter control method for obtaining the optimal makgeolli quality can be selected, so that makgeolli with the optimal quality can always be produced.
도1은 기존의 막걸리 제조공정을 도식화한 것이다.
도2는 본 발명의 막걸리 제조공정에 따른 기준 값과 이상시 대처방법이다.
도3은 본 발명의 발효상황에 따라 발효조의 제어를 다르게 하는 것을 보여주는 그래프이다.
도4는 본 발명의 알콜농도예측 그래프 이다.
도5는 본 발명의 발효조의 내부 모습이다.1 is a schematic diagram of a conventional makgeolli manufacturing process.
2 is a reference value according to the makgeolli manufacturing process of the present invention and a method for dealing with abnormalities.
Figure 3 is a graph showing that the control of the fermenter is different according to the fermentation situation of the present invention.
4 is an alcohol concentration prediction graph of the present invention.
5 is an internal view of the fermenter of the present invention.
본 발명의 작용효과를 도면을 이용하여 설명하면 하기와 같다.The operation and effect of the present invention will be described using the drawings as follows.
막걸리는 전분질 원료(발아 곡류 제외)와 국(麴), 식물성 원료, 물 등을 원료로 하여 발효시킨 술덧을 혼탁하게 제성한 것 또는 제성 과정에 탄산가스 등을 첨가한 것을 말한다. 막걸리는 쌀을 원료로 하는 전통주로 누룩 곰팡이의 효소에 의해서 당화가 이루어지고 분해된 당은 효모에 의해 알코올로 전환되는 병행 복발효주로, 담금 후에도 누룩 미생물에 의한 지속적인 효소 작용으로 다량의 당분, 아미노산 및 유기산 등의 맛 성분과 효모, 젖산균 등의 미생물에 의한 알코올 발효로 휘발성 성분들이 생성된다. 막걸리의 품질은 알코올, pH, 총산, 휘발산, 총당 등의 일반적인 품질 특성과 유기산, 유리당, 향기 성분, 미량 알코올 성분 등의 미량 성분에 의하여 결정되며, 이러한 요인들은 전분질 원료, 발효 조건, 누룩 및 효모와 같은 발효제의 종류, 저장 조건에 따라 크게 달라진다. 이중 알코올은 막걸리의 보존성이나 향미에 영향을 주는 성분으로 알코올 발효가 진행됨에 따라 함량이 증가하며, 막걸리의 품질 중 가장 중요한 요소이다. 또한, 발효가 완료된 막걸리의 알콜농도가 일정하지 않으면 주류로써의 가치가 현저히 떨어지기 때문에 막걸지의 대표적인 품질 지표로 알콜농도를 사용하고 있다. Makgeolli refers to a turbid preparation of fermented malt using starchy raw materials (excluding germinated grains), soup, vegetable raw materials, and water as raw materials, or carbon dioxide gas added during the process of making makgeolli. Makgeolli is a traditional drink made from rice. It is a parallel double-fermented liquor in which saccharification is made by the enzyme of the yeast mold and the decomposed sugar is converted to alcohol by yeast. Even after soaking, a large amount of sugar and amino acids are And taste components such as organic acids and volatile components are generated by alcohol fermentation by microorganisms such as yeast and lactic acid bacteria. The quality of makgeolli is determined by general quality characteristics such as alcohol, pH, total acid, volatile acid, and total sugar and trace components such as organic acid, free sugar, fragrance component, and trace alcohol component. These factors include starch raw materials, fermentation conditions, yeast and It varies greatly depending on the type of fermenting agent such as yeast and storage conditions. Alcohol is a component that affects the preservation and flavor of makgeolli, and its content increases as alcohol fermentation progresses, and is the most important factor in the quality of makgeolli. In addition, if the alcohol concentration of makgeolli after fermentation is not constant, its value as an alcoholic beverage is significantly reduced. Therefore, alcohol concentration is used as a representative quality indicator of makgeolli.
도 1은 본 발명의 대상이 되는 막걸리 제조공정을 순차적으로 표현한 그래프이다. 상기 도1의 그래프로부터 각 단계별로 확인해야하는 품질인자와 그 품질 인자의 기준 값을 제시하고, 상기 품질인자가 상기 기준 값을 벗어난 경우에 조치방법을 제시하고 있다. 도3과 도4는 본 발명의 온도 모니터링을 통하여 발효조의 실시간 온도변화 그래프와 발효조의 적산온도 예측을 통한 막걸리의 알콜농도 예측 결과를 통하여 발효조에서 발효 중인 막걸리의 품질을 예측하고 이를 제어하기위한 방법에 관한 그래프이다.1 is a graph sequentially expressing the makgeolli manufacturing process, which is the subject of the present invention. From the graph of FIG. 1, a quality factor to be checked at each step and a reference value of the quality factor are presented, and a method of action is presented when the quality factor deviates from the reference value. 3 and 4 are a method for predicting and controlling the quality of makgeolli being fermented in the fermenter through the real-time temperature change graph of the fermenter through the temperature monitoring of the present invention and the alcohol concentration prediction result of the makgeolli through the prediction of the accumulated temperature of the fermenter. is a graph about
도 2의 제어를 위하여 본 발명은 다음과 같은 구성을 구비한다.For the control of FIG. 2, the present invention has the following configuration.
발효조; 및fermenter; and
상기 발효조를 가열 또는 냉각하기 위해 상기 발효조 내부를 지나는 냉수관 및 온수관; 및a cold water pipe and a hot water pipe passing through the inside of the fermenter to heat or cool the fermenter; and
상기 발효조 내부에 발효 중인 막걸리의 발효 상태를 확인하기위한 발효조 온도센서를 구비하며,and a fermenter temperature sensor for checking the fermentation state of makgeolli being fermented inside the fermenter,
상기 발효조가 위치하는 공간의 온도를 측정하기 위한 실내온도센서를 구비하는 것을 특징으로 하는 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템을 제공한다.It provides an automatic control system through artificial intelligence-based makgeolli quality prediction, characterized in that it has an indoor temperature sensor for measuring the temperature of the space in which the fermenter is located.
또한, 상기 발효조 온도센서 및 실내온도센서의 센싱값과 상기 발효조 온도센서와 실내온도센서는 적산온도를 계산하여 저장하는 데이터 로거와 In addition, the sensing values of the fermenter temperature sensor and the room temperature sensor, and the fermenter temperature sensor and the room temperature sensor include a data logger that calculates and stores the integrated temperature;
상기 데이터 로거의 측정값을 발효 일자별로 설정된 기준 값과 비교하여 기준값을 벗어나는 경우 이를 사용자에게 알리거나, 이에 상응하는 대응을 할 수 있는 제어기를 더 포함하는 것을 특징으로 하는 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템를 제공한다.Artificial intelligence-based makgeolli quality prediction, characterized in that by comparing the measured value of the data logger with the reference value set for each effective date, and notifying the user of the deviation from the reference value, or further comprising a controller capable of responding accordingly It provides an automatic control system through
상기 제어기는 발효진행시간에 따른 상기 발효조 온도센서, 실내온도센서의 센싱값, 상기 발효조 온도센서의 적산값 및 상기 실내온도센서의 적산값과 입국조건으로 구성되는 발효조건과 및 최종 산물인 막걸리의 알콜농도를 입력으로하여 인공신경망 또는 다중회귀분석을 통한 수학적모델을 만들고,The controller includes a fermentation condition consisting of the fermenter temperature sensor, the sensing value of the indoor temperature sensor, the integrated value of the fermenter temperature sensor, the integrated value of the indoor temperature sensor, and the entry condition according to the fermentation progress time, and the final product of makgeolli. Create a mathematical model through artificial neural network or multiple regression analysis with alcohol concentration as input,
상기 수학적모델을 이용하여, 상기 발효조건에 따라 결정되는 막걸리의 알콜농도를 예측하는 농도예측부를 더 구비하는 것을 특징으로 하는 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템를 제공한다.Using the mathematical model, it provides an automatic control system through artificial intelligence-based makgeolli quality prediction, characterized in that it further comprises a concentration predictor for predicting the alcohol concentration of makgeolli determined according to the fermentation conditions.
[실시예 1][Example 1]
상기 제어기의 또 다른 실시예로 발효시작 3일차에 알콜농도 12 ~13%, 발효시작 4일차에 14% 이하, 발효시작 5일차에 15.5% 이하, 산도는 발효시작 3일차에 4.0ml 이상, 당도는 3일차에 7.0 Bx 이상, 실내온도는 20~23℃ 유지한 조건에서의 발효조 온도와 실내온도를 1분 내지 60분 간격으로 측정하고, 입국조건과 상기 발효조 온도의 적산값과 상기 실내온도의 적산값을 계산하여 입력으로하고, 최종 생산된 막걸리의 알콜농도를 출력값으로 하는 데이터 셋을 2개 이상 이용하여, 입력노드 5개, 출력노드 1개, 히든 레이어는 1 ~ 5개, 히든레이어의 노드수는 2 ~ 7개로 하여 역전파학습법으로 학습하여 학습오차 R2 = 0.9 이상, 추정오차 R2 = 0.8 이상인 학습모델을 제어기로 사용하는 것을 특징으로 하는 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템를 제공한다.In another embodiment of the controller, the alcohol concentration is 12-13% on the 3rd day of the fermentation start, 14% or less on the 4th day of the fermentation start, 15.5% or less on the 5th day of the fermentation start, the acidity is 4.0ml or more on the 3rd day of the fermentation start, and the sugar content On the 3rd day, the fermenter temperature and the room temperature were measured at intervals of 1 to 60 minutes under the condition of maintaining 7.0 Bx or more and the room temperature was 20~23℃, and the integrated value of the entry condition and the fermenter temperature and the Using two or more data sets with the alcohol concentration of the final produced makgeolli as an input value by calculating the integrated value as an output value, 5 input nodes, 1 output node, 1 to 5 hidden layers, and 1 to 5 hidden layers Automatic control through artificial intelligence-based makgeolli quality prediction, characterized in that the number of nodes is 2 to 7 and the learning model is learned by the back-propagation learning method, and a learning model with a learning error R 2 = 0.9 or more and an estimation error R 2 = 0.8 or more is used as a controller. provide the system.
상기 농도예측부를 이용하여 발효단계에서 막걸리의 알콜 농도 15%를 맞출 수 없는 발효가 예상되는 경우 이를 상기 농도예측부에서 이상 징후로 포착하여, 사용자에게 알리거나 자동으로 조치를 취하는 것을 특징으로 하는 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템를 제공한다. Artificial, characterized in that when fermentation that cannot match the alcohol concentration of 15% of makgeolli is expected in the fermentation step using the concentration prediction unit, it is detected as an abnormal symptom in the concentration prediction unit, and informs the user or automatically takes action It provides an automatic control system through intelligence-based makgeolli quality prediction.
상기 이상 징후는 발효조 적산온도가 발효에 적합한 적산온도를 유지하지 못하는 경우; 및The abnormality is when the fermenter integration temperature does not maintain the integration temperature suitable for fermentation; and
실내온도 적산온도가 발효에 적합한 적산온도를 유지하지 못하고 떨어지는 경우; 및When the integrated temperature of the room temperature does not maintain the integrated temperature suitable for fermentation and falls; and
상기 알콜 농도가 발효진행을 따라 증가하지 못하는 경우인 것을 특징으로 하는 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템를 제공한다.It provides an automatic control system through artificial intelligence-based makgeolli quality prediction, characterized in that the alcohol concentration does not increase along with the fermentation progress.
본 발명의 상기 제어기는 인공지능 방법 중에 하나인 인공신경망을 이용하는 것으로 더욱 자세하게는 역전파학습법을 이용하는 MLN(Multi Layer Neural Network) 또는 Deep Learning을 이용하는 인공지능일 수 있다.The controller of the present invention uses an artificial neural network, which is one of the artificial intelligence methods, and in more detail, may be an artificial intelligence using a multi-layer neural network (MLN) using a back propagation learning method or deep learning.
학습목적은 2가지로 그 중하나는 발효진행시간별로 측정된 알콜농도 값, pH 값, 당도 값, 발효조 내부 온도와 적산값, 실내온도와 적산값과 발효의 결과인 최종 막걸리의 알콜 농도 값을 상기 MLN(Multi Layer Neural Network) 및/또는 Deep Learning으로 학습시켜, 발효진행시간에 따른 상기 측정된 알콜농도 값, pH 값, 당도 값, 발효조 내부 온도와 적산값, 실내온도와 적산값를 입력으로 하여 최종 막걸리의 품질을 예측하는 최종 막걸리 품질예측부를 구성한다.There are two learning objectives, one of which is to recall the alcohol concentration value, pH value, sugar content value, fermenter internal temperature and integration value, room temperature and integration value, and the alcohol concentration value of the final makgeolli, which is the result of fermentation, measured by fermentation time. By learning with MLN (Multi Layer Neural Network) and/or Deep Learning, the measured alcohol concentration value, pH value, sugar content value, fermenter internal temperature and integration value, indoor temperature and integration value according to fermentation time are input as input The final makgeolli quality prediction unit is configured to predict the quality of makgeolli.
또, 다른 목적은 발효진행시간별로 측정된 알콜농도 값, pH 값, 당도 값, 발효조 내부 온도와 적산값, 실내온도와 적산값과 발효의 결과인 최종 막걸리의 알콜 농도 값을 상기 MLN(Multi Layer Neural Network) 및/또는 Deep Learning으로 학습시켜, Another object is to determine the alcohol concentration value, pH value, sugar content value, fermenter internal temperature and integration value, room temperature and integration value, and the alcohol concentration value of the final makgeolli, which is the result of fermentation, measured for each fermentation time in the Multi Layer (MLN). Neural Network) and/or deep learning,
발효진행시간에 따른 상기 측정된 알콜농도 값, pH 값, 당도 값, 발효조 내부 온도와 적산값, 실내온도와 적산값를 입력으로 하여, 최종 막걸리 품질이 목표 품질이 나올 수 있도록 상기 알콜농도 값, pH 값, 당도 값, 발효조 내부 온도와 적산값, 실내온도와 적산값을 실내온도 조절, 발효조 온도 조절, 효모공급, 발효주공급, 젖산 공급, 정제효소 공급 및 교반을 실시하는 발효조 제어부를 구성하는 것이다.By inputting the measured alcohol concentration value, pH value, sugar content value, fermenter internal temperature and integration value, room temperature and integration value according to fermentation progress time, the alcohol concentration value, pH Value, sugar content, fermenter internal temperature and integrated value, room temperature and integrated value are to configure the fermenter control unit that controls room temperature, fermenter temperature control, yeast supply, fermented liquor supply, lactic acid supply, purified enzyme supply and stirring.
상기 막걸리의 알콜농도 측정은 자동측정 장치에 의하여 진행할 수도 있고, 수동으로 시간을 정하여 샘플링하는 방법에 의하여서도 동일한 결과를 얻을 수 있음은 물론이다.Of course, the alcohol concentration measurement of the makgeolli can be performed by an automatic measuring device, or the same result can be obtained by manually setting a time and sampling method.
또한, 본 발명의 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템이 개발된 후에는 데이터의 측정을 이용하여 사용된 알콜농도센서를 제거하거나, 샘플링을 하지않고, 인공지능기반 막걸리 품질 예측을 통한 자동제어시스템을 구성할 수 있다.In addition, after the automatic control system through the artificial intelligence-based makgeolli quality prediction of the present invention is developed, the alcohol concentration sensor used using the measurement of the data is removed, or without sampling, automatically through artificial intelligence-based makgeolli quality prediction A control system can be configured.
상기 농도예측부에 입력되는 알콜의 농도는 입국정보(초기에 투입되는 원재료의 정보로 역가, 산도, 수분을 의미)와 초기 샘플링을 통한 알콜농도 입력으로 알콜농도 예측결과의 정확성을 더 높이는 것도 가능하다. The concentration of alcohol input to the concentration prediction unit can further improve the accuracy of the alcohol concentration prediction result by inputting the alcohol concentration through entry information (information of the raw material initially input, which means potency, acidity, and moisture) and initial sampling. do.
또한 상기 MLN 및/또는 Deep Learning은 일반적인 사용방법을 이용하는 것으로 상기 MLN은 입력레이어, 출력레이어, 히든레이어로 구성되며, 히든레이어의 수는 2내지 5일 수 있으며, 레이어 및 각 레이어의 노드수는 학습결과에 따라 변동된다.In addition, the MLN and/or Deep Learning uses a general usage method. The MLN is composed of an input layer, an output layer, and a hidden layer, and the number of hidden layers may be 2 to 5, and the number of layers and nodes of each layer is It changes according to the learning result.
상기학습결과는 학습횟수, 학습률, 학습에 사용되는 data의 수에 따라 통상의 기술자가 선택할수 있는 것이다. The learning result can be selected by a person skilled in the art according to the number of learning times, the learning rate, and the number of data used for learning.
딥런닝의 경우 일반적인 함수를 사용하여 학습하고 이를 이용할 수 있으며, 학습의 수를 줄이기 위하여 상기 발효조 온도와 실내온도만을 입력으로 사용할 수 있다.In the case of deep learning, it is possible to learn using a general function and use it, and to reduce the number of learning, only the temperature of the fermenter and the room temperature can be used as inputs.
본 발명의 특징은 막걸리발효의 주요인자로, 막걸리 원료의 입국정보와 초기알콜농도, 발효조 내부온도, 실내온도, 발효조 적산온도, 실내적산온도, 발효시간을 이용하여, 막걸리 발효과정의 data를 수집하고, 이를 학습하여 막걸리 발효중에 최종막걸리의 품잘을 예측하는 모델을 만들고, 이를 이용하여 상기 막걸리 발효조와 실내온도를 제어하여 고품질의 막걸리를 제조하는 장치 및 방법에 관한것이다. The characteristic of the present invention is to collect makgeolli fermentation process data using entry information of makgeolli raw materials, initial alcohol concentration, fermenter internal temperature, indoor temperature, fermenter accumulation temperature, indoor temperature, and fermentation time as a major factor in makgeolli fermentation. It relates to an apparatus and method for making a model for predicting the quality of the final makgeolli during makgeolli fermentation by learning this, and using this to control the makgeolli fermenter and room temperature to produce high-quality makgeolli.
이외에도 다중회귀 분석을 통하여 상기 학습에 사용된 입력과 막걸리 농도와의 상관관계를 구하여 이를 이용할 수 있음은 물론이다.In addition, it is of course possible to obtain a correlation between the input used for the learning and the concentration of makgeolli through multiple regression analysis and use it.
Claims (2)
상기 발효조를 가열 또는 냉각하기 위해 상기 발효조 내부를 지나는 냉수관 및 온수관; 및
상기 발효조 내부에 발효 중인 막걸리의 발효 상태를 확인하기위한 발효조 온도센서; 및
상기 발효조가 위치하는 공간의 온도를 측정하기 위한 실내온도센서를 구비하고,
상기 발효조 온도센서 및 실내온도센서의 센싱값과 상기 발효조 온도센서와 실내온도센서는 적산온도를 계산하여 저장하는 데이터 로거; 및
상기 데이터 로거의 측정값을 발효 일자별로 설정된 기준 값과 비교하여 기준값을 벗어나는 경우 이를 사용자에게 알리는 막걸리 품질 예측을 통한 자동제어시스템을 이용한 막걸리 품질 예측을 통한 자동제어방법에 있어서,
발효시작 3일차에 알콜농도 12 ~13%, 발효시작 4일차에 14% 이하, 발효시작 5일차에 15.5% 이하, 산도는 발효시작 3일차에 4.0ml 이상, 당도는 3일차에 7.0 Bx 이상, 실내온도는 20~23℃ 유지한 조건에서 발효조 온도와 실내온도를 1분 내지 60분 간격으로 측정하고, 입국조건과 상기 발효조 온도의 적산값과 상기 실내온도의 적산값을 계산하여,
발효조건에 따라 결정되는 막걸리의 알콜농도를 예측하는 농도예측부를 더 구비하고,
상기 농도예측부를 이용하여 발효단계에서 막걸리의 알콜 농도 15%를 맞출 수 없는 발효가 예상되는 경우 이를 상기 농도예측부에서 이상 징후로 포착하며,
상기 이상 징후는 발효조 적산온도가 발효에 적합한 적산온도를 유지하지 못하는 경우; 및
실내온도 적산온도가 발효에 적합한 적산온도를 유지하지 못하고 떨어지는 경우; 및
상기 알콜 농도가 발효진행을 따라 증가하지 못하는 경우인 것을 특징으로 하는 막걸리 품질 예측을 통한 자동제어시스템을 이용한 막걸리 품질 예측을 통한 자동제어방법.fermenter; and
a cold water pipe and a hot water pipe passing through the inside of the fermenter to heat or cool the fermenter; and
a fermenter temperature sensor for checking the fermentation state of makgeolli being fermented inside the fermenter; and
and an indoor temperature sensor for measuring the temperature of the space in which the fermenter is located,
a data logger for calculating and storing the sensing values of the fermenter temperature sensor and the indoor temperature sensor, and the integrated temperature of the fermenter temperature sensor and the indoor temperature sensor; and
In the automatic control method through makgeolli quality prediction using an automatic control system through makgeolli quality prediction that the measured value of the data logger is compared with the reference value set for each fermentation date and deviates from the reference value, the user is notified,
Alcohol concentration of 12 to 13% on the 3rd day of fermentation, 14% or less on the 4th day of fermentation, 15.5% or less on the 5th day of fermentation, acidity of 4.0ml or more on the 3rd day of fermentation, sugar content of 7.0 Bx or more on the 3rd day, The indoor temperature is measured at intervals of 1 to 60 minutes under the condition that the room temperature is maintained at 20~23℃, and the integrated value of the entry condition and the fermenter temperature and the integrated value of the indoor temperature are calculated,
Further comprising a concentration prediction unit for predicting the alcohol concentration of makgeolli determined according to fermentation conditions,
If fermentation that cannot match the alcohol concentration of 15% of makgeolli in the fermentation step is expected using the concentration predictor, it is captured as an abnormality in the concentration predictor,
The abnormality is when the fermenter integration temperature does not maintain the integration temperature suitable for fermentation; and
When the integrated temperature of the room temperature does not maintain the integrated temperature suitable for fermentation and falls; and
Automatic control method through makgeolli quality prediction using an automatic control system through makgeolli quality prediction, characterized in that the alcohol concentration does not increase along with the fermentation progress.
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