JPS5945353B2 - Koji making equipment - Google Patents

Description

[Detailed description of the invention] The present invention relates to a koji making apparatus having a circular cross section.

Koji making equipment using a closed system has been known for a long time, and one of the devices is a donut-shaped koji making container arranged in a koji making chamber with a circular cross section, and while the container is rotated, a koji making device is used. Equipment for treating and producing koji is known.

Although this device has the advantage of producing koji hygienically, it requires a complicated mechanism to supply the raw materials into the closed chamber and take them out after making the koji, which has hindered the spread of circular koji making chambers.

The inventor of the present invention conducted research to create a koji making device that would allow for easy loading of raw materials and removal of products, as well as convenient fermentation management, despite adopting a closed system, and installed an exhaust pipe in the center of the circular pressure-resistant koji making chamber. A donut-shaped growth container is provided surrounding the exhaust pipe, and the container and the growing device are moved relative to each other for cleaning, and raw materials are supplied through a manhole installed at the head of the chamber. The water is poured directly or with water and deposited in the growth container, leveled by the care machine, excess water is discharged from the slanted partition wall, steam is ejected from below and steamed, and the temperature is controlled separately. The problem was solved by rapidly cooling the mixture using a humidity-controlled gas preparation device, inoculating seed koji into the mixture, and then circulating and injecting temperature-controlled moisture gas to produce koji.

To explain the apparatus of the present invention using the drawings, reference numeral 1 indicates the entire fermentation chamber, which has a circular cross section and a tower shape.

This outer wall 2 may be surrounded by heat insulating material or double-walled at the top to prevent the influence of outside temperature, and the upper part should be directed toward the center as shown in Figure 1 in order to prevent the influence of outside temperature. It is curved and a manhole 3 is provided.

An outer exhaust pipe 4 and an inner exhaust pipe 5 having a circular cross section are provided in the center of the fermentation chamber, and the outer exhaust pipe 4 and the inner exhaust pipe 5 are in sliding contact with each other.
A crosspiece 6 is provided in a radial manner, and the lower part thereof is rotated by a motor 71.

The legs of the inner exhaust pipe 5 are inscribed in the outer exhaust pipe 4, and the upper part thereof has a trumpet shape corresponding to the upper curve of the outer wall 2 to facilitate gas flow.

A shaft 8 is passed through the inner exhaust pipe 5 and rotatably supported by a bearing 9, and a large number of blades 10 of a care machine are installed.

Further, a fixing plate 17 is provided at the center of the top of the outer wall 2,
Two screws 18 are rotatably mounted on the fixed plate 17 from the center with their threads in opposite directions, and can be rotated simultaneously by a gear 19 and a handle 20.

Further, two pieces 21 and 21 are attached to each of the screws 18ζ, and a rod 22 is fastened to each piece with a pin, and the other end of the rod 22 is fastened to a base 23 with a pin.

Therefore, the whole structure constitutes a pantograph.

A motor 24 with a reduction gear is mounted on this stand 23, and a shaft 25 extending downward is fixed to the motor 24, and a hollow shaft 26 with the shaft 25 inscribed in the stand 23 and extending downward is fixed respectively. A rod 27 is fixed at the lower end, and the other end is fixed to the inner end exhaust pipe 5 to suspend it.

A bevel gear 28 is fixed to the other end of the shaft 25 and meshes with a bevel gear 29 provided on the shaft 8.

Therefore, the shaft 8 is rotated by the motor 24, and the inner exhaust pipe 5 is moved up and down by the bundle 20.

A growth container 30 is arranged on the upper part of the crosspiece 6 between the mantle exhaust pipe 4 and the outer wall 2, and the bottom thereof is made of a wire mesh 31.

Therefore, the growth container 30 has a donut shape and is rotated by the motor 7.

In addition, a partition wall 32 is provided in contact with the outer wall exhaust pipe 4 and fixed to the outer wall 2 to separate the royal room from the lower chamber, and a drain pipe 32' is provided at the lower end of the partition wall 32 in contact with the outer wall 2.

Water passing through the wire mesh 31 falls down the partition wall 32 and is discharged from the drain pipe 32'.

Further, reference numeral 33 denotes a seed germ dispersion tube, which extends into the fermentation chamber 1 through the outer wall 2 and is disposed so as to cross the growth container 30, and outside of the tube, the seed germ is spread onto the growth container 30 by an air pump P. This is how it works.

On the other hand, the end of the intake pipe 34 is brought into sliding contact with the lower part of the mantle exhaust pipe 4, passes through the outer wall 2, and extends outward.

This intake air is temperature-controlled, humidity-controlled, circulated, and sent to the upper chamber through the air supply pipe 35. This device uses the device shown in FIG. 1, in which F is a fan.
Normally, gas is pumped in the direction of the arrow.

W is an exhaust valve, and 36 is a first cyclone, which is a large cyclone that receives gas from fan F and mixes therein.

Take out the garbage.

37 is a second cyclone, and a steam pipe 38 and a water spray pipe 39 are opened in its side wall and earthen wall.

The other end of the cold water distribution pipe 39 communicates with a sterile cold water tank 40;
Pore 39' via pump P1.

Water is sprinkled into the second cyclone 37 from 39'--.

- Also, the steam pipe 38 blows steam into the circulating gas, imparting temperature and humidity to the gas.

41 is a third cyclone, where residual water droplets are removed, a steam pipe 42 is opened in the side wall of the third cyclone 41,
Steam is sent from here to sterilize the entire device and to steam the koji raw materials.

43 is a gas supply pipe, which filters gas such as air inert gas with a filter 44 and supplies it to the air supply pipe 35 as a sterile gas.

Further, a bypass pipe 45 is provided between the air supply pipe 35 and the intake pipe 34, and the bypass pipe 45 is provided with a damper 46. It opens and closes as a temperature and humidity detection device to adjust the temperature, humidity and amount of gas flowing into the fermentation chamber 1 from the air supply pipe 35.

When operating the above-mentioned apparatus, raw materials such as rice, wheat, soybeans, etc. are first washed and soaked in water to prepare conditions suitable for steaming.

Next, the motor 7 is driven to rotate the growth container 30, and the motor 24 is driven to rotate the blade 10 of the maintenance machine.

Next, the manhole 3 is opened, the hose H is inserted into the fermentation chamber 1, and the prepared raw materials are poured in together with a large amount of water.

Therefore, the raw material falls and accumulates on the wire mesh 31, and the surface thereof is evenly leveled by the rotation effect of the blades 31 and the growth container 30.

In the leveling work, instead of rotating the blade 31, a person may enter through the manhole 3 for leveling.

With one loading of the raw materials, water falls through the wire mesh 31, reaches the partition wall 32, and is discharged from the pipe 32'.

When the deposition of the raw materials is finished, the motor 24 is stopped and the bundle 20
to pull up the blade 31 and drive the fan F to open the steam pipe 4.
2 is opened, so that steam passes through the air supply pipe 35 and steams the raw material A on the wire mesh 31.

Steaming is usually carried out using 0.1 to 1.2 kg, so the entire system is designed to withstand this weight.

When the steaming is completed, the supply of steam is stopped, and the internal gas is circulated as it is for cooling under reduced pressure. Furthermore, the gas supply pipe 43 is opened to blow air, inert gas, etc. into the fermentation chamber 1.

For this reason, the raw material A is air-cooled, but when rapid cooling is desired, the gas supply pipe 43 is closed, the pump P1 is driven while the fan F is turned, and cold water is sprayed into the cyclone 37.

Therefore, the steam in the system is condensed, and the pressure inside the fermentation chamber 1 is reduced.
Raw material A undergoes self-evaporation and is rapidly cooled.

When raw material A is cooled to an appropriate temperature as described above, fan F
is stopped, the bundle 20 is separated, the blades 10 are lowered, and while the motor 24 is being driven, the seed bacteria is fed together with air from the seed culture supply pump P. Therefore, the raw material A is seeded while being stirred by the blades 10.

When sowing is completed, the fan F is driven to draw gas out of the fermentation chamber 1 through the intake pipe 34 and to circulate it through the air supply pipe 35.

At this time, gas rises in the fermentation chamber 1 through the wire mesh 31 and flows into the inner exhaust pipe 4. However, by curving the outer wall 2 toward the center and making the head of the inner exhaust pipe 4 trumpet-shaped. The gas passes through the entire surface of the raw material A evenly.

The first cyclone 36 removes dust and the like from the gas exiting the intake pipe 34, and the second cyclone 37 sprays hot or cold water from the pores 39', 39', etc. of the water spray pipe 39. Also, gas heated and humidified by the steam from the steam pipe 38 is obtained.

This gas enters the third cyclone 41 and minute water droplets are separated, resulting in clean gas.

The clean gas flows into the air supply pipe 35, receives or does not receive the gas from the gas supply pipe 43, and is adjusted to a predetermined temperature and humidity of 25°C to 35°C and humidity of 85 to 100%, and ferments. Enter room 1.

This temperature and humidity adjustment is performed by detecting the temperature and humidity at detection points X and Y provided in the air supply pipe 35 and detection point Z provided in the intake pipe 34, and maintaining the temperature and humidity of the gas passing through detection point Y at the set value. This is done by opening and closing the damper 46 to release excess gas from the bypass pipe.

For this reason, the inside of the fermentation chamber 1 is maintained at a set temperature and humidity, and the growth of koji progresses. When the growth progresses and maintenance is required, the blade 10 is thrust into the raw material A by operating the bundle 20 and rotated. To do this.

When the koji making work is completed in this way, the fan F is stopped, the manhole 3 is opened, and the hose H is placed in a suction state and applied to the fishing top surface, and the koji is sucked and discharged outside the chamber 1.

The discharge work may be performed manually by entering through the manhole 3.

As described above, the present invention involves loading the raw raw materials into a fermentation chamber, steaming them, cooling them, seeding them, and using this as a closed system to circulate the gas while controlling the temperature and humidity in an aseptic manner. It is used to make koji.

The present invention is not limited to the above example, and it goes without saying that the hand blade 31 may be rotated along with the upper surface of the raw material without rotating the growth container 30.

When making koji using the apparatus of the present invention, as a result of adopting a closed system, there is no contamination by bacteria from the outside world, and expensive steaming equipment can be omitted because knots are produced directly from raw raw materials. The temperature and humidity inside the fermentation chamber can be controlled according to the settings.As a result, work time is shortened, product quality is constant, and automation is easy, which saves labor and facilitates fermentation management. It has many advantages such as

The apparatus of the present invention is extremely convenient for use not only in the production of fermentation raw material koji such as soy sauce koji, sake koji, and miso koji, but also in the production of enzyme production raw material koji.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of the apparatus of the present invention, and FIG. 2 is a cross-sectional view of the fermentation chamber shown in FIG. ' 1... ugliness room, 2... outer wall, 3
... Manhole, 4... Mantle exhaust pipe,
5...Inner gable exhaust pipe, 10...Grooming blade, 30...Growing container, 32...Partition wall, 34... Intake pipe, 35... Air supply pipe, 36... First cyclone, 37...
・Second cyclone, 41...Third cyclone,
45... Bypass pipe, A... Raw material, F...
...Fan, H... tune hose.

Claims (1)

[Scope of Claims] 1. An exhaust pipe provided in the center of the circular pressure-resistant koji-making chamber, a donut-shaped growth container provided between the exhaust pipe and the wall of the koji-making chamber, a manhole provided above the koji-making chamber, and a lower part of the koji-making chamber. A koji making apparatus having a partition wall located at a wall of the koji making chamber and connecting the exhaust pipe and a wall of the koji making chamber and dividing the chamber into an upper and lower chamber, and an injection hole for injecting steam and temperature-controlled moisture into the upper chamber. 2. An exhaust pipe is provided in the center of the circular pressure-resistant koji-making chamber, a donut-shaped growth container is placed surrounding this exhaust pipe, and a manhole is provided at the head of the circular pressure-resistant koji-making chamber, with a manhole connected to the exhaust pipe at the bottom. A koji making apparatus comprising an intake pipe that communicates with the koji making apparatus, a fan, a cyclone, and an air supply pipe connected to the intake pipe, the intake pipe and the air supply pipe communicating with each other through a bypass pipe, and the air supply pipe communicating with a koji making room.