JP7659791B2 - Koji production equipment - Google Patents

Description

Patent Law Article 30, Paragraph 2 Applies Oita Prefecture Homepage Oita Commerce, Industry and Labor Portal, "Koji-making process IoT system that preserves the traditions of small and medium-sized sake brewing sites", May 11, 2020, an inventor at Yanai Electric Co., Ltd. invented a technology that "measures the change in moisture content of koji due to weight changes when cultivating koji in a koji box, and automatically detects the degree of koji cultivation by combining this with temperature, etc." published on the website. <www.pref.oita.jp/site/sme/20200501-iot.html>

The present invention relates to a koji production device that produces koji, which is necessary for producing fermented foods.

Many types of fermented foods, such as sake, alcoholic beverages, miso, soy sauce, and vinegar, are produced in various places and through various processes. These fermented foods require the fermentation process, and therefore require ingredients for fermentation. One of the ingredients that causes this fermentation is koji. There are various types of koji, such as rice koji, which is made from rice, and barley koji, which is made from barley.

There are many different methods for producing this koji. Koji is cultivated appropriately using a variety of production know-how. If the cultivation is insufficient, the koji will be insufficient for use in producing fermented foods, and if the cultivation is excessive, the koji will be insufficient for use in producing fermented foods.

For this reason, there is a demand for koji to be produced at an appropriate level of cultivation. A great deal of technical and skillful know-how has been accumulated in order to produce koji at such an appropriate level of cultivation. However, this know-how relies on the experience and intuition of the worker, and is insufficient to objectively and universally produce koji in an appropriate manner.

To produce koji appropriately, temperature and moisture control are necessary during the koji production process. Traditionally, these were managed by the worker's experience, intuition, and other technical know-how. Furthermore, workers would visually monitor the koji or use the feel of their hands to determine the degree of maturation during the koji production process. This resulted in problems such as the level of koji production depending on the skill of the worker, and koji production becoming difficult if there were no skilled workers.

For this reason, technologies have been proposed that aim to automate koji production and standardize process management (see, for example, Patent Documents 1, 2, and 3).

JP 2010-98996 A JP 2011-177134 A JP 2019-208458 A

Patent Document 1 discloses a method for producing koji by culturing koji mold inoculated on a solid medium in a container, the container including a body having a thickness of 1 mm to 10 mm and made of a material with a thermal conductivity of 0.05 W/mK to 1 W/mK, and the method controls the temperature of the air surrounding the container with the solid medium in contact with the inner wall of the container body, thereby utilizing heat conduction from the surrounding air through the container body to control the temperature of the solid medium in the container.

However, the technology in Patent Document 1 only controls the temperature during the koji production process, and is unable to control the moisture content, etc. In particular, controlling the moisture content of the koji is necessary for proper koji production, but this is not possible. This poses the problem of insufficient realization of production that is not dependent on the skills and know-how of the workers.

Patent Document 2 discloses a koji-making device that presets the temperature change over time of the koji being cultivated and stores this as a set koji temperature (SeKT) curve, and from the measured koji temperature (MeKT) measured over time and the set koji temperature (SeKT) curve, adopts a standard airflow volume (SWQ) and standard airflow temperature (SWT) corresponding to the temperature difference (ΔT) between the measured koji temperature (MeKT) and the set koji temperature (SeKT) curve at each point during cultivation, calculates the temperature gradient difference (ΔG) between the temperature gradient (MeKG) of the measured koji temperature (MeKT) and the temperature gradient (SeKG) of the set koji temperature (SeKT) curve, and determines the actual airflow volume (RWQ) and actual airflow temperature (RWT) by correcting the standard airflow volume (SWQ) and standard airflow temperature (SWT) based on the temperature gradient difference (ΔG).

Like Patent Document 1, Patent Document 2 only controls the temperature of the koji. In other words, it does not control the moisture content of the koji, which means that there is a problem in that it is not possible to adequately produce appropriate koji.

Patent Document 3 discloses a koji-making device 1 in which a koji-making chamber 3 is divided into an upper bed 4 and a lower bed 5 by a ventilated culture bed 6, and koji substrate 7 is piled up on the culture bed 6 to make koji. The device is equipped with a substrate ventilation means 20 that ventilates the koji substrate 7, moisture removal means 11, 14 that remove water vapor in the space above the bed 4, and a control mechanism 10 that controls the operation of the moisture removal means 11, 14. The moisture removal means 11, 14 generate a water vapor partial pressure difference between the vicinity of the koji substrate 7 and the vicinity of the moisture removal means 11, 14, and remove water vapor from the vicinity of the koji substrate 7 in a static environment without forced air flow.

However, in Patent Document 3, the moisture content is merely monitored through humidity, and controlled by removing water vapor, which is humidity. As a result, the moisture content of the koji during the production process cannot be measured with high accuracy. As a result, it has the same problems as Patent Documents 1 and 2.

As described above, the koji production devices and methods of the prior art had the problem of being unable to measure the water content of koji objectively and with high accuracy. This resulted in problems such as variation in the quality of the koji produced and difficulty in automating the process.

The present invention aims to provide a koji production device that can automatically measure the moisture content during the koji production process with high accuracy, thereby improving quality accuracy and reducing variation.

In view of the above problems, the koji production apparatus of the present invention comprises: a koji box for accommodating the koji to be produced;
A support stand on which the koji box can be placed;
A distortion measuring unit that measures the distortion amount of the koji box;
A conversion unit that converts the amount of strain measured by the strain measuring unit into a weight change;
and a moisture content calculation unit that calculates the moisture content of the koji contained in the koji box based on the weight change that is the conversion result of the conversion unit.
The support base has the koji box placed on its upper portion,
The distortion measuring unit is provided in contact with the koji box at the support base and the support portion of the koji box, and measures the amount of distortion of the koji box.

The koji production device of the present invention can measure the weight change of the koji box (i.e., the koji contained in the koji box) with high accuracy using a strain sensor attached to the support member that supports the koji box. This measurement makes it possible to measure with high accuracy the change in the moisture content of the koji during the koji production process.

Measuring this change in moisture content makes it possible to standardize and improve the quality of the koji during the manufacturing process. In particular, because the moisture content can be measured automatically, it is possible to understand the factors that affect the quality of koji, etc., without relying on the intuition or experience of a skilled worker. This makes it possible to standardize the quality of the koji that is ultimately produced.

In addition, even in the midst of a labor shortage, it will be possible to maintain production capacity for food manufacturing that requires brewing.

FIG. 1 is a side view of a koji production apparatus according to a first embodiment of the present invention. FIG. 11 is an explanatory diagram showing the relationship between the koji production process and temperature in the second embodiment of the present invention. FIG. 11 is a schematic diagram of a koji production apparatus according to a second embodiment of the present invention. FIG. 11 is a schematic diagram showing a production system including a koji production apparatus according to a second embodiment of the present invention.

The koji production apparatus according to the first aspect of the present invention comprises a koji box for storing the koji to be produced,
A support stand on which the koji box can be placed;
A distortion measuring unit that measures the distortion amount of the koji box;
A conversion unit that converts the amount of strain measured by the strain measuring unit into a weight change;
and a moisture content calculation unit that calculates the moisture content of the koji contained in the koji box based on the weight change that is the conversion result in the conversion unit.

This configuration allows the change in the moisture content of the koji to be accurately calculated and the degree of growth to be understood. As a result, it is possible to produce uniform, high-quality koji.

In the koji production device according to the second aspect of the present invention, in addition to the features of the first aspect, the distortion measuring unit is provided on the support stand and the support part of the koji box, and measures the amount of distortion of the koji box.

This configuration allows the amount of distortion in the koji box to be measured with high precision.

In the koji production device according to the third aspect of the present invention, in addition to the first or second aspect, the conversion unit converts the amount of strain into the change in weight based on a correlation equation between the amount of strain and the change in weight.

This configuration makes it possible to detect changes in the weight of the koji box.

In the apparatus for producing koji according to a fourth aspect of the present invention, in addition to any one of the first to third aspects, there is a correlation between the weight change and the water content of the koji,
The moisture content calculation unit calculates the moisture content from the weight change based on the correlation.

This configuration allows the change in the moisture content of the koji to be calculated, which makes it possible to grasp the degree of growth of the koji.

The koji production apparatus according to the fifth aspect of the present invention is the apparatus according to any one of the first to fourth aspects of the present invention, further comprising a temperature measuring unit provided on the bottom surface of the koji box,
The temperature measuring unit measures the temperature of the koji contained in the koji box.

This configuration allows for a consistent correlation with the temperature growth of the koji.

The sixth aspect of the present invention provides an apparatus for producing koji according to the fifth aspect of the present invention, further comprising an air blowing section for generating air that removes heat from the koji box,
Based on the measurement result by the temperature measuring section, the air blowing section controls at least one of the presence/absence, strength and duration of the air blowing.

This configuration allows the temperature of the koji to be properly controlled.

In the koji production apparatus according to the seventh aspect of the present invention, in addition to the features of the sixth aspect, the air blowing section can maintain the temperature of the koji box below a predetermined value by blowing air when the temperature of the koji box is higher than a predetermined value.

This configuration allows the koji to grow properly.

The eighth aspect of the present invention provides an apparatus for producing koji according to the sixth or seventh aspect of the present invention, further comprising:
The air blowing section blows the air from the bottom surface.

This configuration allows for uniform temperature control of the koji.

In the koji production apparatus according to the ninth aspect of the present invention, in addition to the features of the sixth aspect, the air blowing section blows air into the koji box so that the temperature of the koji box falls within a certain range.

This configuration allows for proper koji production.

The following describes an embodiment of the present invention with reference to the drawings.

(Embodiment 1)
1 is a side view of a koji production apparatus in the first embodiment of the present invention. It is a schematic diagram of the koji production apparatus 1. The part related to the koji box 2 is shown as a side view, and the other elements are shown as a block diagram.

The koji production device 1 comprises a koji box 2, a support stand 3, a distortion measuring unit 4, a conversion unit 5, and a moisture content calculation unit 6. In addition, if necessary, it comprises an air blower 7 and a temperature measuring unit 8. The koji production device 1 appropriately produces koji 100. The koji box 2 contains the koji 100 to be produced.

Koji requires a certain amount of moisture. For example, when koji is grown on the surface of sake rice, as the surface of the rice dries, mycelium extends toward the center of the rice. At this time, capturing the change in the amount of moisture contained in the koji 100 can be used to measure the degree of koji growth. In other words, measuring the amount of moisture contained in the koji more accurately and continuously is important for understanding the appropriate growth of the koji.

It is also important to automatically measure the moisture content of this koji 100. This is because continuous and objective measurement is not possible when measuring manually. Of course, it is also important to reduce the workload of the worker. In the koji 100 production process, it is important to accurately and continuously measure the moisture content of the koji 100. This is because it leads to uniformity and improvement of the quality of the koji produced.

The present invention provides for accurate and continuous measurement of the moisture content during the koji 100 production process.

The koji box 2 contains the koji 100 to be produced. The koji 100 is formed by attaching koji mold to grains such as rice or wheat. The koji box 2 contains the amount of koji 100 required for production by the koji production apparatus 1 and an amount determined from the standpoint of the reliability and ease of production. The koji box 2 is the main body that contains and grows the koji 100. The koji box 2 has a box-like shape.

The koji box 2 can be placed on the support table 3. In the koji box 2, the koji 100 is inserted and removed, and the koji 100 is manually stirred. For this reason, it is convenient for the koji box 2 to be able to be placed on and removed from the support table 3. Also, in order to properly perform measurements by the strain measurement unit 4, which will be described later, it is preferable for the koji box 2 to be placed on the support table 3.

The support base 3 is preferably provided with a support portion 31 having a support structure so that the distortion of the koji box 2 can be measured. It is also preferable that the koji box 2 is placed on the support portion 31. By placing it on the support portion in this way, the amount of distortion can be measured without disturbing the distortion of the koji box 2.

The support base 3 has the strength and durability to support the koji box 2.

The distortion measuring unit 4 measures the amount of distortion in the koji box 2. The koji box 2 contains the koji 100 to be produced. As the koji 100 grows, the amount of water it contains changes. In other words, as the koji 100 grows, the weight of the koji 100 itself changes. When the weight of the koji 100 itself contained in the koji box 2 changes, distortion occurs in the koji box 2.

The weight change of the koji box 2 due to the change in the moisture content of the koji 100 is very small. For this reason, it is easier and more accurate to measure the distortion of the koji box 2 than to directly measure its weight. The distortion measuring unit 4 can measure the amount of distortion of the koji box 2. In particular, the koji box 2 is placed on the support base 3 at the support portion 31. At this time, the distortion measuring unit 4 is provided on this support portion 31. As shown in Figure 1.

Because of this positional relationship, the koji box 2 is prone to distortion due to changes in weight. The distortion measuring unit 4 can measure the amount of distortion caused by this distortion of the koji box 2. The distortion measuring unit 4 outputs the measured amount of distortion to the conversion unit 5.

The conversion unit 5 converts the amount of strain into a change in weight. The amount of strain, which is the measurement result of the strain measurement unit 4, is converted into a change in weight. The strain of the koji box 2 is caused by a change in weight. Therefore, the amount of strain has a correlation with this change in weight. Based on this correlation, the conversion unit 5 converts the amount of strain into a change in weight. The change in weight indicates the change in weight of the koji box 2, i.e., the change in weight of the koji 100 contained in the koji box 2.

The moisture calculation unit 6 calculates the moisture content of the koji 100 contained in the koji box 2 based on the weight change converted by the conversion unit 5. The moisture content of the koji 100 changes as it grows. This state of change indicates the degree of growth of the koji 100. The moisture calculation unit 6 calculates the moisture content of the koji 100, thereby allowing the degree of growth of the koji 100 to be understood.

In this way, the degree of growth of the koji 100 is understood based on the amount of distortion measured by the distortion measuring unit 4. There is a correlation between the amount of moisture contained in the koji 100 and the degree of growth. Based on this correlation, the degree of growth of the koji 100 can be understood.

As shown in FIG. 1, for example, a growth assessment unit 10 is provided. The growth assessment unit 10 indicates the degree of growth of the koji 100 based on the correlation between the moisture content and the degree of growth of the koji 100. The degree of growth is indicated in stages or by reaching a standard, such as whether or not growth is sufficient.

The growth assessment unit 10 also displays the degree of growth. Alternatively, the moisture content calculation unit 6 displays the calculated moisture content. By looking at these display results, the worker or manager can determine whether the growth of the koji 100 is sufficient or insufficient. Based on the displayed results, the worker or manager can determine that the growth of the koji 100 has finished and end the koji production. Alternatively, they can continue production as they consider growth to be incomplete.

As mentioned above, the degree of growth may be automatically determined and displayed, or a worker or manager may determine the degree of growth based on the results, including the moisture content.

In either case, the moisture content is measured automatically and continuously, eliminating the need for workers to carry out work or to visually check the growth rate. This is because there is a high correlation between moisture content and growth rate.

Of course, the degree of growth of the koji 100 can be understood by visually observing or manipulating other points or conditions other than the moisture content. Even in this case, the change in moisture content is automatically measured, making the final decision easy.

(Conversion section)
The conversion unit 5 converts the amount of strain into a change in weight based on a correlation equation between the amount of strain and the change in weight. The correlation equation may be a mathematical formula or may be based on a correspondence table or the like. By using the correlation, the amount of strain can be appropriately converted into a change in weight. The change in weight of the koji 100 can be reliably calculated based on the amount of strain.

(Moisture content calculation unit)
There is a correlation between the weight change and the moisture content of the koji 100. This is because the koji 100 changes the amount of moisture it contains as it grows. This change appears as a change in weight. Therefore, the moisture content calculation unit 6 can calculate the moisture content of the koji 100 based on the weight change. At this time, the calculation can be made based on the correlation between the two.

In this case, the correlation can be processed using a correlation formula or a correspondence table. Of course, the moisture content can be calculated from the weight change using a correspondence table that replaces the correlation.

The moisture content may be displayed as is. A worker or manager involved in the production of koji can check the degree of growth of the koji 100 by looking at this displayed moisture content. Through this confirmation, the worker or manager can determine when the production of the koji 100 being produced by the koji production device 1 is complete.

Alternatively, as shown in FIG. 1, the results of the moisture calculation unit 6 are output to the growth assessment unit 10. The growth assessment unit 10 judges the growth level of the koji 100 in stages or as a numerical value based on the correlation between the moisture content and the growth level. The result of this judgment is displayed or output. For example, the growth level of the koji 100 is judged as "1" to "10" and displayed.

Based on this judgment result, the worker or manager decides to complete the production of koji 100, or compensates for the environmental conditions such as moisture, temperature, and humidity required for the production of koji 100. For example, the temperature of the working environment in which the koji production device 1 is located may be changed.

As described above, the koji production apparatus 1 in the first embodiment can calculate the moisture content of the koji 100 based on the measurement of the amount of distortion. This can also be done automatically and continuously. This moisture content makes it possible to grasp the degree of growth of the koji 100, and improve the quality of koji 100 production and automate production while reducing the workload of the operator.

(Embodiment 2)

Next, a second embodiment will be described. In the second embodiment, temperature management of the koji box 2 in the koji production apparatus 1 will be described. The koji 100 gradually generates heat after the shimai work shown in FIG. 2, and the temperature rises. When the koji 100 is used for producing sake, for example, the maximum temperature of the rising temperature differs depending on the type of sake being produced. In other words, it is required to appropriately control the maximum temperature depending on the type of sake being produced.

In addition to the absolute maximum temperature, it is also necessary to control the temperatures during the manufacturing process, including this maximum temperature, within a certain range.

In the second embodiment, we will explain how to control the temperature of the koji 100 through the koji box 2. Figure 2 is an explanatory diagram showing the relationship between the koji production process and temperature in the second embodiment of the present invention. It shows the names of the tasks in each step of the koji 100 production process and an example of the temperature change in that case. The temperature change is only an example, and not all koji will or must be like this.

As such, in the koji production device 1, it is important to control the temperature of the koji box 2, i.e., the temperature of the koji 100. By controlling the temperature appropriately, the quality and level of the koji 100 produced will be appropriate.

Figure 3 is a schematic diagram of a koji production apparatus in embodiment 2 of the present invention. In Figure 3, a temperature measurement unit 8 and a temperature control unit 9 are shown. As in Figure 1, an air blower unit 7 is also provided. The other elements are the same as those in Figure 1 and described using it.

The temperature measuring unit 8 is provided on the bottom surface of the koji box 2. The koji box 2 contains koji 100, and by providing the temperature measuring unit 8 on the bottom surface of the koji box 2, the temperature of the koji 100 can be measured more accurately. The temperature measuring unit 8 measures the temperature of the koji box 2 as well as the temperature of the koji 100. In other words, it can be said that the temperature measuring unit 8 measures the temperature of the koji box 2, and also that it measures the temperature of the koji 100 inside the koji box 2.

The temperature change of the koji 100 is conducted to the koji box 2, so by providing a temperature measuring unit 8 on the bottom, the temperature of the koji 100 is measured via the temperature of the koji box 2.

The temperature measurement results obtained by the temperature measuring unit 8 are shown in Figure 2.

Here, depending on the degree of growth of the koji 100 and changes in the external environment, the temperature change of the koji 100 may not be what it should be. As shown in Figure 2, it is desirable to have an ideal temperature change depending on the intended use of the koji 100 being produced. As mentioned above, it is required to keep the absolute value of the maximum temperature and the temperature during the production process within a certain range.

The temperature measurement unit 8 measures the temperature of the koji 100 (in the koji box 2) as a prerequisite for temperature control to optimize this type of production. It also measures the temperature after the temperature control described below, and can provide data to confirm whether the temperature control is producing appropriate results.

The temperature control unit 9 receives the measurement results of the temperature measurement unit 8. The temperature measurement unit 8 outputs the measurement results to the temperature control unit 9 as electronic data or the like. The temperature control unit 9 receives the temperature measurement results and controls the air blower unit 7 as necessary.

The air blower 7 generates air that removes heat from the koji box 2. The temperature control unit 9 controls this air blower 7. Based on the measurement results from the temperature measurement unit 8, the air blower 7 controls at least one of the following: whether to blow air, the size of the air blow, and the duration of the air blow.

The air blower 7 blows air into the koji box 2. By blowing air, the temperature of the koji box 2 can be controlled. In other words, the temperature of the koji 100 can be controlled by controlling the temperature of the koji box 2. When air is blown into the koji box 2, a state in which the temperature of the koji 100 has risen too high can be corrected. During the growth of the koji 100, heat is generated, which can cause the temperature to rise too high.

When the temperature rises too high, it may be because the maximum temperature is higher than specified, or it may exceed the temperature range for a certain manufacturing process. In such a situation, problems may arise with the quality of the koji 100 produced.

In such a case, the temperature control unit 9 controls the air blowing unit 7 to blow air. The air blowing unit 7 blows air into the koji box 2, thereby lowering the temperature of the koji box 2. The lowering of the temperature of the koji box 2 also lowers the temperature of the koji 100 contained in the koji box 2. This temperature reduction makes it possible to adjust the temperature of the koji 100, which has exceeded the maximum temperature or a state that should be within a certain temperature range, to an appropriate level.

In other words, when the temperature of the koji box 2 is higher than a predetermined value, the air blower 7 can maintain the temperature of the koji box 2 at or below the predetermined value by blowing air. In other words, the temperature of the koji 100 contained in the koji box 2 can be maintained at or below the predetermined value.

This allows the temperature of the koji 100 to be maintained within the appropriate temperature range for the koji 100 production process. This maintenance prevents deviations from the maximum temperature or temperature range, and allows for optimization of the production quality of the koji 100 produced.

The air blower 7 blows air into the koji box 2 so that the temperature of the koji box 2 falls within a certain range. The temperature control unit 9 controls the air volume and time of the air blower 7 in conjunction with the results of the temperature measurement unit 8. This makes it possible to keep the temperature within a certain range.

It is also preferable that the bottom surface of the koji box 2 has multiple gaps. For example, it is also preferable that the bottom surface has a mesh or other mesh. This is because the mesh or other mesh makes it easier for the koji 100 to receive the air blown from the air blower 7, making it easier to appropriately control the temperature of the koji 100. This also increases the accuracy of temperature measurement by the temperature measuring unit 8.

In addition, if the bottom surface has multiple gaps such as a mesh, the air blown by the air blowing section 7 is more likely to hit the koji 100 evenly. This makes it possible to control the temperature of the entire koji 100. Furthermore, the ability to control the temperature in this way makes it possible for the koji 100 to grow evenly and overall.

Of course, the mesh etc. has gaps or voids that are not large enough to allow the koji 100 to fall through. It is preferable that the distribution of gaps or voids be such that it is easy to achieve uniform temperature control by blowing air.

(Cloud-based system)

Figure 4 is a schematic diagram showing a production system including a koji production apparatus according to the second embodiment of the present invention. Figure 4 shows a system that includes the koji production apparatus 1 described in the first and second embodiments and manages the koji production in the koji production apparatus 1.

The koji production device 1 outputs the measurement results of the moisture content calculation unit 6, temperature measurement unit 8, etc. to the controller 11 via the network. The controller 11 is also connected to the cloud server 200 via the network. The cloud server 200 is controlled by an internet terminal.

The cloud server 200 or the internet terminal also stores various measurement results from the koji production apparatus 1 via the controller 11. The koji production apparatus 1 is also equipped with a sensor 20 that directly or indirectly senses various information. This sensor 20 also detects information related to the growth rate of the koji 100, including temperature and moisture content.

The detection results of these sensors 20 are also output to the controller 11. They are also output from the controller 11 to the cloud server 200 via the network. The cloud server 200 stores these detection results, etc.

The controller 11 controls the air blower 7 as described in the first and second embodiments. This controls the temperature. It also controls the koji production, such as terminating the koji production, based on changes in the moisture content.

These control results from the controller 11 are also output to the cloud server 200. The cloud server 200 stores these. As this storage accumulates, the cloud server 200 can adjust the level of control by the controller 11 (such as the temperature control unit 9). This adjustment makes it possible to produce koji with higher precision.

In this way, by building a system based on the cloud server 200, the automation of koji production can be further promoted. In addition, by accumulating various records, the accuracy of control and confirmation of koji production can be improved.

The koji production device described in the first and second embodiments is an example for explaining the gist of the present invention, and includes modifications and alterations that do not deviate from the gist of the present invention.

Reference Signs List 1 Koji production device 2 Koji box 3 Support stand 31 Support part 4 Strain measurement part 5 Conversion part 6 Moisture content calculation part 7 Air blowing part 8 Temperature measurement part 9 Temperature control part 10 Growth grasping part 100 Koji

Claims (8)

A box-shaped koji box for storing the koji to be produced;
A support stand on which the koji box can be placed;
A distortion measuring unit that measures the distortion amount of the koji box;
A conversion unit that converts the amount of strain measured by the strain measuring unit into a weight change;
and a moisture content calculation unit that calculates the moisture content of the koji contained in the koji box based on the weight change that is the conversion result of the conversion unit.
The support base has the koji box placed on its upper portion,
The distortion measuring unit is provided in contact with the koji box at the support base and the support portion of the koji box, and measures the amount of distortion of the koji box . The koji production device according to claim 1, wherein the conversion unit converts the amount of strain into the change in weight based on a correlation equation between the amount of strain and the change in weight. There is a correlation between the weight change and the water content of the koji,
The apparatus for producing koji according to claim 1 , wherein the moisture content calculation unit calculates the moisture content from the weight change based on the correlation. The apparatus further includes a temperature measuring unit provided on the bottom surface of the koji box,
4. The apparatus for producing koji according to claim 1 , wherein the temperature measuring unit measures the temperature of the koji contained in the koji box. Further, a blower unit is provided that generates air that removes heat from the koji box,
5. The apparatus for producing koji according to claim 4 , wherein the air blowing section controls at least one of the presence or absence, the strength and the duration of the air blowing based on the measurement result by the temperature measuring section. 6. The koji producing apparatus according to claim 5 , wherein the air blowing section is capable of maintaining the temperature of the koji box at or below a predetermined value by blowing air when the temperature of the koji box is higher than a predetermined value. The bottom surface of the koji box has a plurality of voids,
The koji producing apparatus according to claim 5 or 6 , wherein the air blowing section blows the air from the bottom surface. 6. The apparatus for producing koji according to claim 5 , wherein the air blowing section blows air into the koji box so that the temperature of the koji box falls within a certain range.