JPH04120500U - Arrangement device for making koji - Google Patents

Abstract

(57) [Summary] [Purpose] The present invention measures the amount of rice to be plated at one time using the variable capacity discharge port 21 of the steamed rice serving device 3 for making koji, thereby uniformly serving the entire rice. [Configuration] Steamed rice outlet 2 of hopper 18 for steamed rice stock
1 consists of a fixed cylinder 21a and a movable cylinder that fits into the fixed cylinder 21a so that it can be raised and lowered, and dampers 22a and 22b for opening and closing are provided at the upper and lower ends of the steamed rice discharge port 21, respectively, to create a variable capacity discharge. At the outlet 21, a predetermined volume of steamed rice is discharged and placed on the koji lid 2.

Description

[Detailed explanation of the idea]

0001

[Industrial application field]

This invention relates to a plating device for making koji.

0002

[Conventional technology]

The koji making method, which is generally used in brewing and fermentation techniques such as sake, is Box-koji method, in which steamed rice is stored in a relatively large wooden box (koji box) and koji is made in each koji box in the koji room. The mechanical koji method, which mechanically performs the stirring and environmental control associated with koji to save labor (for example, Kaihei 2-16967) is known, and in both cases, a certain amount of steamed rice is considered as one unit. They have something in common in what they do. However, in order to brew high-quality and high-class sake called ginjo-shu, it is necessary to break through the fine quality. In order to stably obtain refined koji, small amounts of steamed rice are stored in many small wooden containers (koji lids). It has long been known that the koji lid method, which involves stacking and fermenting koji in a koji chamber, is the most preferable method. It is. This method uses a large number of koji lids and makes the fermentation environment of the koji in each koji lid uniform. The stacking position is changed during koji making, and heat dissipation is adjusted according to the fermentation stage of steamed rice. In order to provide conditions such as dehumidification each time, stirring etc. are performed to change the shape of the mound inside the koji lid. Must be repeated. On the other hand, there is a conventional method of mechanically changing the upper and lower positions of the koji lid. As a device, one disclosed in Japanese Patent Application Laid-Open No. 1-269482 is known.

0003 In addition, in contrast to the above-mentioned conventional technology, the present inventor et al. Arranging rice and replacing koji lids (rotation), stirring steamed rice during rotation We are proposing a koji making device that automatically measures and controls stirring and product temperature. In rice plating equipment, a stock hopper is used to supply a fixed amount of steamed rice to a large number of koji lids. One idea was to operate the damper based on weight measurements.

0004

[Problem that the idea aims to solve]

However, controlling the damper based on the measured value of the discharged weight of steamed rice does not allow the damper to operate. Variations may occur in the amount of steamed rice discharged and plated due to the response delay and the amount of remaining steamed rice. However, there were disadvantages such as variations in quality among the entire koji lids. The idea is to control the volume of steamed rice that is discharged and supplied for serving. It is an object of the present invention to provide a serving device that solves the problems.

[0005]

[Means to solve the problem]

The device of the present invention for solving the above problems is a housing that stores steamed rice 15 that has been seeded. A cylindrical hopper 18 and a cylindrical container for discharging the steamed rice 15 in the hopper 18 and placing it in the koji lid 2. In a device provided with a discharge port 21 and a damper 22 for opening and closing the discharge port 21, , a fixed cylinder 21a having the discharge port 21 fixed to the hopper 18 side, and the fixed cylinder 21 a and a movable cylinder 21b that is fitted in a vertically adjustable manner, and the damper 22 is connected to the hopper. hopper 1 so as to stop the supply of steamed rice discharged into the movable cylinder 21a from 8 or the first damper 22a attached to the fixed cylinder 21a side and the movable cylinder 21b. The movable cylinder 21 is configured to stop the supply of steamed rice discharged from the steamed rice discharge opening to the koji lid 2. It is characterized by comprising a second damper 22b attached to the b side. be.

[0006]

[Effect]

With the above configuration, when placing the steamed rice 15 on the koji lid 2, first the second damper 22 When b is closed and the first damper 22a is opened, steamed rice 15 falls into the discharge port 21. After the filling, the first damper 22a is closed and the food is ready for serving. If the koji lid 2 is already in the lower position, immediately open the second damper 22b and steam the rice. 15 is placed in the initial shape in the koji lid 2. At this time, the amount of steamed rice in the hopper 18 (volume conversion) and the total number of koji lids 2 are calculated once. By calculating the amount of serving and adjusting the movable tube 21 up and down to set it, the discharge port is The volume inside 21 is determined, and a uniform amount of steamed rice is placed on each koji lid 2. Also steamed rice 1 5. The volume and fall may vary depending on characteristics such as moisture, specific gravity, stock amount, and grain size of rice grains at the time of input. The outflow volume will change slightly, but the above outlet capacity can be adjusted accordingly. It is Noh.

[0007]

【Example】

The drawings show an outline of the apparatus used to carry out the present invention, and FIG. 1 is a front view of the koji making apparatus housed in an environment-controlled koji making chamber 1. In this embodiment, the koji making device includes a plating device 3 for plating steamed rice that has been seeded onto the koji lids 2, and a large number of koji lids 2 after plating and stacking them, and in the stacked state, each koji lid A circulation (rotation) mechanism 4 that raises and lowers and transfers and circulates (rotates) 2 to uniformly provide koji making conditions such as temperature, humidity, CO ₂ concentration, etc., and a rotation mechanism 4 that changes the shape of the plate as necessary on the circulation mechanism 4. and a stirring device 6 for uniformizing the fermentation conditions within each koji lid 1. Each of these devices and mechanisms and their respective functions will be described in detail below.

A. Koji Making Room The koji making room 1 has a space that can accommodate the above-mentioned koji making room device inside, and has a peripheral wall made of a non-hydrous and heat insulating material so as to form an environmental chamber that is isolated from the outside environment. It purifies the outside air with an air conditioner installed in the hood 7, and has the function of adjusting the temperature, humidity, air volume, oxygen concentration, carbon dioxide concentration, etc. as necessary. In addition, the koji making room 1 is equipped with a thermometer, a hygrometer, a hygrometer, a densitometer that samples and measures carbon dioxide gas (CO ₂ ), etc. (all shown in the figure), which are connected to an external controller to measure and control the internal environment. ) is installed.

[0009] B. Serving device The serving device 3 includes a load sensor on the frame 16 that measures the load based on the amount of distortion. - 17, a hopper 18 into which steamed rice 15 is charged is attached, and the hopper 1 Below 8, there is a carry-in line consisting of a belt conveyor on which the koji cover 2 is placed and on standby. 19 are installed in the left and right direction. The carry-in line 19 is a lower transfer line which will be described later. 27a. The carry-in line 19 is horizontally located below the right side of the frame 26 of the circulation mechanism 4, which will be described later. It is installed on a carry-in frame 20 protruding from the plate and inserted below the frame 16 of the plating device 3. It is not fixed to the frame 16 side, or even if it is fixed, it is easily attached. The mechanism should be such that it can be simply engaged and disengaged.

0010 A predetermined amount of inoculated steamed rice is discharged from the outlet 21 of the hopper 18 into the koji lid 2. At this time, the damper 22 opens and closes to supply steamed rice (plating). The amount is set to remain constant. The amount of steamed rice supplied to hopper 18 is In the wet type, the amount of koji placed on each koji lid 2 and the amount of steam loaded into the circulation mechanism 4, which will be described next, are determined. It is determined by the total amount of rice (for example, 90 to 100 kg). In the plating device 3, the steamed rice is initially plated in a mountain shape, and after being plated, it is transferred to the koji lid 2. It is fed into the circulation mechanism 4 on the left side in FIG. 1 by the inlet line 19.

[0011] C. circulation mechanism (a) Lower transfer line The lower part of the frame 26 of the circulation mechanism 4 is connected to the conveyor of the carry-in line 19. Alternatively, the lower transfer line 27a, which is integrated with this, is inserted in the left and right direction so as to operate in a grid-connected manner. The two endless belts 28 on the front and back are connected to the pulley at the right end of the serving device 3. The belt is wound around the drive pulley 29 and the drive pulley 32 with the motor 31 at the left end of the circulation mechanism 4. Below the upper side of the belt 28, a guide pulley 33 that supports the belt 28 and the koji cover 2 is installed at appropriate intervals. It is pivotally supported by a switch.

0012 (b) Lifting line There are multiple rows in the frame 26 (9 rows in the illustrated example, with empty space in each row). The koji cover 2 is installed in the guide provided in the vertical direction inside the frame. A rising line 36a and a descending line are stacked in parallel in two rows on the left and right along the line 34. A line 36b is formed.

[0013] The lowermost koji cover 2 is installed between the belts 28 and 28 below the lifting lines 36a and 36b. An air cylinder with a receiving plate 37 that can be received from below or lifted up and raised. Actuators 38a and 38b are installed facing upward. The actuator Etas 38a and 38b show changes in the weight of steamed rice (malt) in the koji lid 2 as the koji making progresses. A measuring device (not shown) is attached to detect the .

[0014] The rising line 36a carries the koji lid 2 sent by the lower transfer line 27a to the A mechanism in which the actuator 38a intermittently raises the gear upward one step at a time interval. The descending line 36b is connected to the upper transfer line 27b, which will be described later, until the koji cover 2 is at the top. Once transferred to the stage, it is transferred to the rising line by operating the actuator 38b. This is a mechanism that lowers the stage one step at a time in accordance with the rising interval. These operations include In addition to the actuators 38a and 38b, stoppers are provided before and after each line. - Mechanism 39 operates in connection with the grid.

[0015] (c) Composition of koji lid The koji lid 2 is, for example, a box-shaped wooden tray measuring 500 x 700 x 120 (mm). The center of the interior is divided into left and right by a left-right partition plate 2a (see Figure 2). ing. A handle 40 with an angled cross section is attached horizontally to the front and back of the koji lid 2. has been done.

[0016] (d) Operation of stopper mechanism and lifting line The stopper mechanism 39 is a stopper frame that is fixed and erected on the frame 26 side. (not shown) at each front and rear position of the lifting lines 36a, 36b. They are arranged in pairs. The stopper mechanism 39 is arranged so that the koji lids are stacked on the lifting lines 36a and 36b. 2 is lifted by a predetermined amount by actuators 38a and 38b at the bottom and lowered, or By lowering and lifting it, it contacts and connects with the left and right ends of the handle 40 of the koji lid 2. Lower both ends of the handle 40 of the next stage of koji making 2 on the vertical movement lines 27a, 27b. The koji cover 2 on the lifting lines 36a and 36b is moved up and down one step at a time. It is something that can be done.

[0017] (e) Transfer line The lower transfer line 27a carries the belt 28 and motor 31 as already mentioned. It is shared with the inlet line 19, and the koji cover 2 descended from the descending line 36b is connected to the transfer line 19. It is transferred to the localization value below the rising line 36a by the line 27a. On the other hand, on the lifting lines 36a and 36b, the frame 26 is attached to the top of each line. An upper transfer line 27b is provided to horizontally transfer the koji lid 2 at the stage position from left to right. The transfer line 27b is connected to the brackets 56 at the front and rear ends of the left and right sides of the frame 26. A sprocket 57 is supported by a shaft, and a sprocket is wound around the sprocket 57 in the left and right direction. Two chains 58, the sprocket 57, and a motor that drives the chain 58 ( (not shown). and on the rising line 36a The koji lid 2 rises to the top position and the top position of the descending line 36b is an empty space. When , the koji cover 2 is horizontally slid from above the rising line 36a to above the descending line 36b. It moves and is transported. The front and rear chains 58 are stretched along the handle 40 of the koji lid 2. , the chain 58 has a mechanism for engaging the left and right ends of the handle 40 to feed the koji cover 2 in the left and right direction. The second locking portions 61 are provided at a predetermined pitch.

[0018] D. Stirring device The stirring device 6 changes the shape of the steamed rice plated by the serving device 3. This change allows the entire koji inside the koji lid 2 to be fermented under uniform conditions as the koji making progresses. every rotation or at intervals of several rotations to This is done by The stirring device 6 includes a bracket 63 protruding from the ascending line 36a, A swinging arm 6 consisting of front and rear parallel links whose base end or bending point is pivotally supported on a seat 63. 4. A stirring unit with two motors 66 attached to the tip of the swinging arm 64, front and rear. 67, Attach the right end of the swing arm 64 to the frame 26 side so as to swing it up and down. It is composed of an air cylinder 68 (elevating drive unit) attached to the air cylinder 68.

[0019] The stirring part 67 is opened when the koji lid 2 is transferred from above the ascending line 36a to above the descending line 36b. When starting, it descends from above and alternately continues to rotate in reverse, and by transferring the koji cover 2, the surrounding wall is swung upward by the cylinder 68 before contacting the stirring part 67, and the next It is stored in the standby position for stirring operation. This operation stirs the koji in the koji lid 2. , change the speed of the upper transfer line 27b as necessary to obtain the desired raised shape. In some cases, the stirring section 67 may be repeatedly oscillated. The above stirring and change of plate shape are performed during initial plating and reloading (rotation). After that, they are rotated during work such as middle work, finishing work, and making koji. Each operation has different fermentation stages, so each operation has different fermentation stages to make heat dissipation, transpiration, etc. different. Stirring, plate shape changes, and other environmental controls are adapted to each stage. Ru.

[0020] E. Koji lida set and rotation Next, we will describe how to first set the koji lid 2 into the circulation mechanism 4. The bottom of the line 36a and the top and bottom of the descending line 36b are filled with empty spaces, respectively. Stack and set the koji lids on each line so as to set the pace, and set the hopper. 18 Set the koji lid under the lid.

[0021] Next, the damper 22 is opened by the drive unit 23 to release a predetermined amount of steamed rice into the koji lid 2. The rising line is arranged by the loading line 19 and the lower transfer line 27b. 36a to the lowest empty space, and then move the actuator of the ascending line 36a. The koji lid 2 is pushed up one step by the motor 38a to set it, and the lowering line 3 6b's actuator 38b lowers the koji cover on the descending line side one step to support the second and higher steps. The upper transfer line 27b moves the top koji lid 2 of the ascending line 36a to the descending line. 36b to the empty space at the top. The koji lid 2 that has descended onto the belt 28 is transferred to the lower part of the hopper 18, and the same operation is performed thereafter. Repeat this process for the number of koji lids 2 to complete the automatic serving process, and then start the next row of koji lids 2. The process moves on to koji making, which involves tation.

[0022] F. Product temperature sensor Vertical guide rods 71 are provided on both left and right sides of the frame 26 of the circulation mechanism 4 as vertical guide rods. The guide rods 71 are erected parallel to the operation of the ins 36a and 36b, and each guide rod 71 has a A magnetic plug 72 with a cord is attached so as to be slidable up and down. On the other hand, inside the koji cover 2 at vertically opposite positions on both sides of the lifting lines 36a and 36b, A product temperature sensor 73 is installed inside to detect the temperature of steamed rice, and the rising line 3 In 6a, the product temperature sensor 73 and the magnetic plug 72 are at the lowest position. The magnetic plug 72 also rises as the rising line 36a is driven. During this time, the temperature of the koji lid 2 is constantly sampled and measured. Product temperature sensor 7 When the koji lid 2 with 3 moves to the right on the upper transfer line 27b, the magnetic plug 7 2 separates from the product temperature sensor 73 and descends due to its own weight, and then moves to the next koji lid with a product temperature sensor. Waiting for 2.

[0023] Similarly, in the descending line 36b, a magnet is attached to the koji lid 2 equipped with the product temperature sensor 73 on the top stage. The top plug 73 is attracted and descends to the lower stage of the descending line 36b, and the koji lid 2 is The temperature of the product is sampled and measured, and the sensor is When the koji lid with the lid moves to the rising line 36a side, the product temperature sensor 73 and magnet The connection of the magnet plug 72 is released, and the magnetic plug 72 is attached to the guide rod 71. Along the line, the hoist 74 raises the product to the top of the descending line 36b for the next temperature measurement. I will wait for you.

[0024] In the above example, the koji lid 2 with the product temperature sensor 73 is used for the circulation of the lifting lines 36a and 36b. A mechanism that detects a more average temperature of all koji lids 2, each placed in a symmetrical position. The detected value becomes the display value of the fermentation state of steamed rice during koji making, or This serves as a reference value for temperature control within the koji making chamber 1.

[0025] G. Hopper outlet configuration Figures 2 to 4 show the configuration of the hopper outlet, and the hopper has a funnel shape. A cylindrical fixed tube 21a with an open lower end is fixed to the lower open end of 18, and The fixed cylinder 21a has a cut 76 in the peripheral wall (however, the peripheral wall itself has no slits leading to the outside). It has a C-shaped cross section with a tapered lower end. The movable cylinder 21b, which has a constricted opening end, is fitted so that it can be slid up and down. are combined.

[0026] Vertical ribs 77, 77 are provided in parallel on the outer circumference on both sides of the cut 76 of the movable cylinder 21b. A belt hole 78 is formed in the ribs 77, 77, and a bolt 79 is inserted into the belt hole 78. The structure is such that the movable cylinder 21b is tightened and fixed at any position on the outer circumference of the fixed cylinder 21a. ing. The lower end of the movable cylinder 21b protrudes downward from the lower end of the fixed cylinder 21a. Ru.

[0027] A horizontal slit 81 is formed in the upper end peripheral wall of the fixed cylinder 21a. The cutter 81 is installed by sliding horizontally in sliding contact with the lower opening end of the hopper. , a first damper 22a that opens and closes the lower end of the hopper is inserted, and the first damper 22a A cylinder 82 that slides and drives the damper 22a is attached to the protruding outer end of a. The cylinder 82 is attached to the hopper 18 side via a bracket 83. It is.

[0028] It also slides horizontally to the lower opening end (steamed rice discharge part) of the movable cylinder 21b and A second damper 22b that opens and closes is in sliding contact with one of the second dampers 22b. The second damper 22 is slidably driven by a cylinder 86 attached to the end. b is attached to the movable cylinder 21b via a bracket 87.

[0029] With the above configuration, when placing the steamed rice 15 on the koji lid 2, first the second damper 22 When b is closed and the first damper 22a is opened, steamed rice 15 falls into the discharge port 21. After the filling, the first damper 22a is closed and the food is ready for serving. If the koji lid 2 is already in the lower position, immediately open the second damper 22b and steam the rice. 15 is placed in the initial shape in the koji lid 2.

[0030] At this time, the amount of steamed rice in the hopper 18 (volume conversion) and the total number of koji lids 2 are calculated once. By calculating the amount of serving and adjusting the movable cylinder 21 up and down to set it, the discharge port is The volume inside 21 is determined, and a uniform amount of steamed rice is placed on each koji lid 2. Also steamed rice 1 5. The volume and fall may vary depending on characteristics such as moisture, specific gravity, stock amount, and grain size of rice grains at the time of input. The outflow volume will change slightly, but the above outlet capacity can be adjusted accordingly. In addition, the amount of outflow and fall can be adjusted by adjusting the opening degree of the first damper 22a. Can also be done. In the method described above, where a predetermined amount of steamed rice is temporarily stored in the discharge port 21, , the configuration of the second damper 22b is not a sliding type as shown in the figure, but one end is a hitch type. It may also be a swing-open/close type that is connected by a hinge.

[0031] In addition, the second damper 22b is directly attached to the lower part of the fixed cylinder 21a without providing the movable cylinder 21a. It is also possible to supply volumetric steamed rice by attaching it to the open end; The amount of steamed rice supplied per batch can be adjusted according to the stock amount and characteristics of steamed rice, etc. The one provided with the movable cylinder 22b is superior in that it can be moved.

[0032]

[Effect of the idea]

According to the device of the present invention configured as described above, the steamed rice in the hopper can be heated in advance. A fixed amount is discharged into a discharge port with a predetermined volume and the retained material is placed in a koji lid. Therefore, unlike the conventional constant weight feeding system, the amount of steamed rice in the hopper (discharge pressure) and the steaming properties are There is no need to install an adjustment damper to prevent weight fluctuations due to weight fluctuations, etc. Therefore, there is no variation such as abnormal operation of the adjustment damper, and a constant volume is always maintained. There is an advantage that steamed rice can be placed in the koji lid accurately and quickly. In addition, the volume inside the outlet can be changed depending on the conditions such as the amount of steamed rice in the hopper and the characteristics of the steamed rice. It can be adjusted by sliding the moving tube, so there is always nothing inside the koji lid. This method has the effect that it is possible to arrange the amount of steamed rice that is most suitable for the various conditions of koji production.

[Brief explanation of drawings]

FIG. 1 is a front view showing the overall structure of a koji making apparatus.

FIG. 2 is a front sectional view showing details of the serving device.

FIG. 3 is an exploded perspective view of the steamed rice discharge section of the serving device.

FIGS. 4(A) and 4(B) are both plan sectional views of the steamed rice discharge section of the serving device.

[Explanation of symbols]

2 Koji making room 3 Placing device 15 Steamed rice 18 Hopper 21 Outlet 21a Fixed cylinder 21b Movable tube 22 Damper 22a First damper 22b Second damper

Claims (1)

[Scope of utility model registration request] Claim 1: A hopper (18) for storing inoculated steamed rice (15), and a cylindrical outlet for discharging the steamed rice (15) in the hopper (18) and placing it in the koji lid (2). (21)
and a damper (22) for opening and closing the discharge port (21), a fixed cylinder (21a) having the discharge port (21) fixed to the hopper (18) side, and a damper (22) for opening and closing the discharge port (21); ) is fitted into the movable tube (21) so as to be adjustable up and down.
b), and the damper (22) is connected to the hopper (18).
A first damper (22a) attached to the hopper (18) or fixed cylinder (21a) side so as to stop the supply of steamed rice discharged from the movable cylinder (21a) into the movable cylinder (21a);
A koji making arrangement consisting of a second damper (22b) attached to the movable cylinder (21b) so as to stop the supply of steamed rice discharged from the steamed rice discharge opening in 1b) to the koji lid (2). Device.