JPS6016226B2 - Heat retention method and heat retention device for manufacturing tanks - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for keeping a koji making tank warm in a koji making apparatus for producing koji rice for sake brewing.

When steamed rice is drawn into the koji making tank to make koji, the atmospheric temperature in the koji making tank is 3000 to 40 qo, and if the temperature of the inner wall of the koji making tank is lower than the temperature of the air in the koji making tank. If the temperature is too low, moisture in the air inside the pot will condense, and water droplets will adhere to the inner surface of the koji making tank, which will become a culture medium for bacteria and make the pot unsanitary. In order to prevent this, if the temperature of the inner plate of the koji making tank is made higher than the temperature of the air inside the koji making tank, water droplets will not form on the inner plate. I won't be able to do it. In addition, if the rice is too dry, it will no longer be possible to maintain the relative humidity in the koji making tank, causing moisture to evaporate from the steamed rice or koji rice, which may reduce the quality of the koji. As time passes, the koji rice during koji production generates heat due to the proliferation of bacterial cells, and the temperature rises from 30:00 to 40 qo at the time of the initial outbreak. It is also possible to raise the temperature of the koji rice, but in order to control the culture, the temperature of the koji rice must be given a so-called mirror tooth-like temperature profile, and in addition to this, the temperature of the inner plate of the koji making tank must be increased. This is extremely difficult.

The purpose of this invention is to solve the above-mentioned problems, to prevent moisture adhering to the inner plate of the koji-making tank from becoming a pre-culture site for harmful bacteria, and to maintain the temperature inside the koji-making tank at an appropriate temperature. At the same time, the goal is to satisfy and obtain high-quality koji.

Another purpose is to track the quality of koji rice and the progress of serrations.)
The purpose is to maintain the air inside the koji pot at a high relative humidity and at the same time prevent the inner plate of the koji making tank from becoming too dry.

To describe this invention with reference to the accompanying drawings, hot water having a temperature higher than the temperature of the air inside the koji making tank is placed in the water canopy 2 of the koji making tank 1;
For example, in a koji making tank, hot water of about 4,000 liters flows in for a predetermined time of about 10 minutes, is shut off, and then flows in after being cut off for a predetermined time of about 0.5 to 3 hours, and these inflows and shutoffs are repeated alternately. Heat retention method: A water mantle 2 is formed on the outside of the inner plate 3 of the koji making tank 1, and a circulation pipe 6 is passed between the inlet 4 and the outlet 5 of the water mantle 2, and the temperature can be adjusted to the desired temperature. This is a heat retention device for a koji making tank in which a constant overflow water tank 7, a pump 8 and an automatic valve 9 which can be selected are connected, and a timer set 10 for repeating opening and closing of the automatic valve 9 is connected in an interlocking manner.

In addition, 11 is an outer plate of the koji making tank 1, 12 is a koji making floor, 13 is koji rice during koji making, and 14 is a lid. Further, the above-mentioned water tubes 2 may be provided on almost the entire outer side of the inner surface 3 of the koji making tank 1, or may be provided on a part of the outer side, and a heat insulator may be provided on the other portions. This invention is as described above, and the hot water that is always stored in the constant temperature water tank 7 is pressurized by the pump 8, and is sequentially passed through the automatic valve 9 to the inlet 4, water cannula 2, and outlet 5 of the water cannula 2 of the koji making tank 1. It passes through the circulation pipe 6 and returns to the constant overflow tank 7 again.

At this time, the automatic valve 9 alternately opens and closes using a timer set in which an opening time and a closing time are set in advance.

Therefore, the hot water flows intermittently through the water canopy 2 at predetermined intervals, heating the inner plate of the koji making tank 1 to a temperature higher than the temperature of the air in the koji making tank, or stopping the heating. Become.

Since the temperature of the inner plate 3 when hot water is flowing through the water cannula 2 is higher than that of the air in the koji making tank, no water droplets are generated on the inner plate 3.

When the flow of hot water is cut off, the temperature of the inner plate 3 begins to decrease as the koji making tank 1 naturally cools over time, and when it finally falls below the dew point temperature of the air inside the Koji koji tank,
Water droplets begin to form on the inner plate 3. When this water droplet is generated, the automatic valve 9 is switched and the hot water flows again, heating the inner plate 3 and evaporating the generated water droplet, and this evaporation is completed and dew condensation occurs on the inner plate 3 again. Then, the overflowing water flows again, and the above effects are repeated alternately.

Therefore, according to the present invention, the water droplets generated on the inner plate 3 evaporate in a short period of time and the inner plate 3 dries, so there is no possibility that the water droplets become a culture medium for bacteria. In addition, even if the inner plate 3 is heated to a temperature higher than the air temperature in the koji making tank, there are water droplets on the inner plate 3, so latent heat is consumed to evaporate them, and the air inside the koji making tank is heated. There is no risk of raising the temperature unduly, and the steam generated at this time humidifies the inside of the koji making tank 1),
As mentioned above, it is possible to provide an atmosphere at an appropriate temperature to avoid over-drying the koji rice and hindering the production of koji, and more proactively to obtain good koji.

[Brief explanation of the drawing]

The accompanying drawings are longitudinal cross-sectional views of embodiments of the invention. 1...Koji making tank, 2...Mizu mantle, 3...
... Inner plate, 4 ... Inlet, 5 ... Outlet, 6 ... Circulation pipe, 7 ... Constant temperature water tank, 8 ... Pump , 9... automatic valve, 10... timer set.

Claims (1)

[Scope of Claims] 1. Hot water with a temperature higher than that of the koji rice during koji making is introduced into the water canopy 2 of the koji making tank 1 for a predetermined period of time and then shut off. A method of keeping a koji making tank warm, which is characterized by alternately repeating shutoff and shutoff. 2 A water mantle 2 is provided on the outside of the inner plate 3 of the koji making tank 1, and the water mantle 2
A circulation pipe 6 connects the inlet 4 and outlet 5 of the
A heat retention device for a koji making tank, characterized in that a timer set 10 for repeatedly opening and closing the automatic valve 9 is connected to the automatic valve 9 in an interlocking manner.