JPH02190180A - Preparing method of koji with alpha-rice and device therefor - Google Patents
Preparing method of koji with alpha-rice and device thereforInfo
- Publication number
- JPH02190180A JPH02190180A JP864189A JP864189A JPH02190180A JP H02190180 A JPH02190180 A JP H02190180A JP 864189 A JP864189 A JP 864189A JP 864189 A JP864189 A JP 864189A JP H02190180 A JPH02190180 A JP H02190180A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- pregelatinized rice
- koji
- alpha
- transfer conveyor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 79
- 235000009566 rice Nutrition 0.000 claims abstract description 79
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 60
- 238000003756 stirring Methods 0.000 claims abstract description 28
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 18
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 18
- 241000209094 Oryza Species 0.000 claims description 78
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000005507 spraying Methods 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000000994 depressogenic effect Effects 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- COBRSSFPARGBIY-UHFFFAOYSA-N 6,7-dihydrodipyrido[1,2-b:1',2'-e]pyrazine-5,8-diium;1-methyl-4-(1-methylpyridin-1-ium-4-yl)pyridin-1-ium Chemical compound C1=C[N+](C)=CC=C1C1=CC=[N+](C)C=C1.C1=CC=[N+]2CC[N+]3=CC=CC=C3C2=C1 COBRSSFPARGBIY-UHFFFAOYSA-N 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Landscapes
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【発明の詳細な説明】
[発明の目的J
(産業上の利用分野)
この発明はアルファー化米により麹を製麹する方法およ
び装置に関する。DETAILED DESCRIPTION OF THE INVENTION [Objective of the Invention J (Field of Industrial Application) This invention relates to a method and apparatus for producing koji using pregelatinized rice.
(従来の技術)
従来、味噌、酒等に使用する麹は、蒸米を用いて製麹し
ているのが一般的である。従来の製麹方法は、蒸米水分
を25%〜27%、温度28℃〜32℃の蒸米に種麹を
散布し、床に取り込み、約24時間部度を保ち、切返し
作業を経て室に取り込み、または製麹機にて麹に仕上げ
ている。(Prior Art) Conventionally, koji used for miso, sake, etc. is generally made using steamed rice. The conventional method of making koji is to sprinkle seed koji on steamed rice at a moisture content of 25% to 27% and a temperature of 28°C to 32°C, take it into the bed, maintain the temperature for about 24 hours, and take it into the chamber after cutting. Or, it is made into koji using a koji making machine.
(発明が解決しようとする課題)
製麹において、最初の蒸米水分と温度は、麹の出来不出
来を左右する重要な要素である。そこで、従来の作業手
順として、白米を洗米して24時間浸漬し、蒸米を作っ
て製麹を行なっているが、従来の方法においては、多く
の時間を要すると共に人手を要するという問題点があっ
た。(Problems to be Solved by the Invention) In making koji, the initial moisture content and temperature of steamed rice are important factors that determine whether or not the koji can be made. Therefore, the conventional work procedure is to wash white rice and soak it for 24 hours to make steamed rice and make koji, but the conventional method has the problem of requiring a lot of time and manpower. Ta.
[発明の構成]
(課題を解決するための手段)
この発明は、上述のごとき問題に鑑みてなされたもので
、その方法の発明は、移送コンベア上にアルファー化米
を落下する工程と、移送コンベア上のアルファー化米に
温水を添加する工程と、温水を添加したアルファー化米
を撹拌する工程と、種麹菌を、アルファー化米または温
水あるいは温水を添加後のアルファー化米に添加する工
程とよりなるものである。[Structure of the Invention] (Means for Solving the Problems) This invention was made in view of the above-mentioned problems, and the method invention consists of a process of dropping pregelatinized rice onto a transfer conveyor, and a process of dropping pregelatinized rice onto a transfer conveyor. A step of adding warm water to pregelatinized rice on a conveyor, a step of stirring the pregelatinized rice to which warm water has been added, and a step of adding seed koji mold to pregelatinized rice or warm water or pregelatinized rice after adding warm water. It is more than that.
また、製麹装置は、エンドレス状の移送コンベアの始端
側において移送コンベア上にアルファー化米を落下する
アルファー化米落下装置と移送コンベア上のアルファー
化米に温水を添加する温水添加装置と、温水を添加した
アルファー化米を撹拌する撹拌装置と、アルファー化米
または温水あるいは温水を添加した後のアルファー化米
に種麹面を添加する麹菌添加装置と、を備えてなるもの
である。In addition, the koji making equipment includes a pregelatinized rice dropping device that drops pregelatinized rice onto the transfer conveyor at the starting end of the endless transfer conveyor, a hot water addition device that adds hot water to the pregelatinized rice on the transfer conveyor, and a hot water addition device that adds hot water to the pregelatinized rice on the transfer conveyor. The device is equipped with a stirring device for stirring the pregelatinized rice to which has been added, and a koji mold addition device for adding a seed koji surface to the pregelatinized rice or warm water, or to the pregelatinized rice after adding warm water.
(作用)
上記のごとき本発明によれば、移送コンベア上に落下し
たアルファー化米に温水を添加(散布)し、かつ撹拌す
るものであり、また種麹菌の添加はアルファー化米また
は温水あるいは温水を添加後のアルファー化米に行なう
ものである。したがって、アルファー化米に対する温水
の添加量及び温度を制御することにより、水分と温度の
管理が容易であり、かつ洗米、浸漬、蒸米の工程が不要
となり、製麹が容易なものである。なお、アルファー化
米は吸水性に優れており、短時間に吸水して塊になる傾
向にあるが、温水をアルファー化米に添加した直後に撹
拌するので、塊が砕かれる態様となり、均一化でき、均
一な麹の生産を行ない得るものである。(Function) According to the present invention as described above, hot water is added (sprayed) and stirred to the pregelatinized rice that has fallen onto the transfer conveyor, and the seed koji mold is added to the pregelatinized rice or warm water. This is done on pregelatinized rice after adding . Therefore, by controlling the amount and temperature of hot water added to pregelatinized rice, it is easy to manage moisture and temperature, and the steps of washing, soaking, and steaming rice are not necessary, making it easy to make koji. Pregelatinized rice has excellent water absorption and tends to absorb water in a short period of time and form clumps, but since hot water is stirred immediately after adding it to pregelatinized rice, the clumps are broken up and homogenized. This makes it possible to produce uniform koji.
(実施例)
第1図を参照するに、本実施例に係る製麹装置1は、ア
ルファー化米を始端側(第1図の左端側)から終端側へ
移送するエンドレス状の移送コンベア3を備えている。(Example) Referring to FIG. 1, the koji making apparatus 1 according to the present example includes an endless transfer conveyor 3 that transfers pregelatinized rice from the starting end (the left end in FIG. 1) to the terminal end. We are prepared.
上記移送コンベア3は、駆動ローラ5および従動ローラ
7に掛回してあり、上記駆動ローラ5は、例えば製麹装
置1の全体を適宜に制御するコンピュータあるいは数値
制御装置等のごとき適宜の制御装置(図示省略)によっ
て制御回転される制御モータ(図示省略)に連動連結し
である。The transfer conveyor 3 is wound around a driving roller 5 and a driven roller 7, and the driving roller 5 is connected to a suitable control device (such as a computer or a numerical control device) that appropriately controls the entire koji making apparatus 1. It is interlocked and connected to a control motor (not shown) which is controlled and rotated by a control motor (not shown).
したがって本実施例によれば、移送コンベア3の走行速
度を任意に変更可能であり、その走行速度は、例えば始
端側(ローラ7側)から終端側(ローラ5側)へ1〜2
分で移動する程度の速度である。Therefore, according to this embodiment, the traveling speed of the transfer conveyor 3 can be changed arbitrarily, and the traveling speed is, for example, 1 to 2 from the starting end side (roller 7 side) to the ending end side (roller 5 side).
It travels at a speed of about 1 minute.
上記移送コンベア3の上部側は複数のローラ9によって
支持されており、かつ始端側と終端側との中央部付近は
、複数の傾斜ローラ11と複数の直立ローラ13とによ
って、適宜範囲に亘って第2図に示すように円弧の四部
3Cに弯曲しである。The upper side of the transfer conveyor 3 is supported by a plurality of rollers 9, and the vicinity of the center between the starting end side and the ending end side is supported over an appropriate range by a plurality of inclined rollers 11 and a plurality of upright rollers 13. As shown in FIG. 2, the fourth part 3C of the circular arc is curved.
換言すれば、移送コンベア3の上記中央部付近は、移送
コンベア3の両縁部を上方向に弯曲した四部3Cに形成
されている。In other words, the vicinity of the central portion of the transfer conveyor 3 is formed into four parts 3C, which are curved upward at both edges of the transfer conveyor 3.
前記移送コンベア3の始端側付近の上方位置には、アル
ファー化米(破砕した粉粒状のアルファー化米でも良い
)を移送コンベア3上に落下するアルファー化米落下装
置15が配置しである。このアルファー化米落下装置1
5は、本実施例においてはアルファー化米を入れる原料
タンク17および原料タンク17からのアルファー化米
を計量して移送コンベア3上に所定量落下する計量機1
9等より構成しである。At an upper position near the starting end of the transfer conveyor 3, a pregelatinized rice dropping device 15 for dropping pregelatinized rice (or crushed pregelatinized rice in the form of granules) onto the transfer conveyor 3 is arranged. This alpha rice dropping device 1
In this embodiment, 5 is a raw material tank 17 into which pregelatinized rice is placed, and a weighing machine 1 that weighs the pregelatinized rice from the raw material tank 17 and drops a predetermined amount onto the transfer conveyor 3.
It is composed of 9 mag.
前記移送コンベア3の走行方向にみて、前記アルファー
化米落下装置15の下流側には、移送コンベア3上に落
下されたアルファー化米に定温に設定された所定量の温
水を添加する温水添加装置21が配置しである。上記添
加装置21は、水を加温する温水器23と、温水器23
の温水を散水器25へ供給する定量ポンプ27等より構
成しである。On the downstream side of the pregelatinized rice dropping device 15 when viewed in the running direction of the transfer conveyor 3, there is a hot water addition device for adding a predetermined amount of hot water set at a constant temperature to the pregelatinized rice dropped onto the transfer conveyor 3. 21 is placed. The addition device 21 includes a water heater 23 that heats water;
The metering pump 27 supplies hot water to the water sprinkler 25.
上記温水器23は、移送コンベア3上の所定量のアルフ
ァー化米に所定量の温水を散水器25から散布したとき
、アルファー化米が例えば25%〜27%吸水で約28
℃〜32℃になるように水を加温するものである。The water heater 23 is configured such that when a predetermined amount of hot water is sprayed from the water sprinkler 25 onto a predetermined amount of pregelatinized rice on the transfer conveyor 3, the pregelatinized rice absorbs water by, for example, 25% to 27%, and the pregelatinized rice absorbs approximately 28% of water.
Water is heated to a temperature of 32°C to 32°C.
前記温水添加装置21の下流側で、前記移送コンベア3
の凹部3Cの位置には、温水を添加したアルファー化米
を撹拌する撹拌装置29が配置しである。この撹拌装置
29は、温水を添加されて移送コンベア3の凹部3Cに
移送されて来たアルファー化米を撹拌するための撹拌軸
31を回転自在に備えている。撹拌軸31の両端部は装
置1の本体(図示省略)に取付けられ、移送コンベア3
の上方に配置したブラケット33に軸受35を介して回
転自在に支承されており、一端部に取付けたプーリ37
は、ベルト39を介してモータ41に連動連結しである
。また、上記撹拌軸31には、移送コンベア3の凹部3
C内においてアルファー化米を撹拌する多数の例えば棒
あるいはヘラ状の撹拌部材43が取付けである。上記撹
拌部材43は、アルファー化米を撹拌する機能があれば
良いものであるが、撹拌軸31に螺旋状に配置して、撹
拌軸31の回転時にアルファー化米の移送作用を行なう
構成であってもよいものである。On the downstream side of the hot water addition device 21, the transfer conveyor 3
A stirring device 29 for stirring the pregelatinized rice to which warm water has been added is arranged at the position of the recess 3C. This stirring device 29 is rotatably equipped with a stirring shaft 31 for stirring the pregelatinized rice to which hot water has been added and transferred to the recess 3C of the transfer conveyor 3. Both ends of the stirring shaft 31 are attached to the main body of the device 1 (not shown), and are connected to the transfer conveyor 3.
It is rotatably supported by a bracket 33 disposed above via a bearing 35, and a pulley 37 attached to one end.
is operatively connected to a motor 41 via a belt 39. The stirring shaft 31 also has a concave portion 3 of the transfer conveyor 3.
A large number of stirring members 43, such as rods or spatulas, for stirring the pregelatinized rice in C are attached. The stirring member 43 may have the function of stirring the pregelatinized rice, but it may be arranged in a spiral manner on the stirring shaft 31 to transfer the pregelatinized rice when the stirring shaft 31 rotates. It is a good thing.
前記移送コンベア3の終端側には、撹拌された後のアル
ファー化米を次工程へ搬送する搬送コンベア45が配置
されている。At the terminal end of the transfer conveyor 3, a transfer conveyor 45 is arranged to transfer the stirred pregelatinized rice to the next process.
製麹に当り、アルファー化米に種麹菌を添加するのであ
るが、種麹菌を添加する工程としては、例えば原料タン
ク17内や移送コンベア3上においてアルファー化米に
直接添加してもよく、または、アルファー化米に散布す
る温水に予め溶解しておいもよく、或は、温水を添加し
た後のアルファー化米(撹拌前あるいは撹拌後でもよい
)に散布しても良いもである。すなわち種麹菌は所望の
位置で添加すれば良いものであるので、この実施例にお
いては、温水添加装置21と撹拌装置29との間に麹菌
添加装置47に配置した例で示しである。この麹菌添加
装置47は種麹菌をアルファー化米に散布する作用をな
すものである。In making koji, a seed koji mold is added to pregelatinized rice, and the step of adding the seed koji mold may be, for example, by directly adding it to the pregelatinized rice in the raw material tank 17 or on the transfer conveyor 3, or It may be dissolved in advance in warm water to be sprayed on the pregelatinized rice, or it may be sprayed on the pregelatinized rice after adding warm water (which may be before or after stirring). That is, since the seed koji mold can be added at a desired position, in this embodiment, the koji mold addition device 47 is arranged between the hot water addition device 21 and the stirring device 29. This koji mold addition device 47 functions to spray seed koji mold onto the pregelatinized rice.
以上のごとき構成において、ローラ5を駆動して、移送
コンベア3を矢印A方向へ走行せしめると共に、原料タ
ンク17内のアルファー化米を計量機19により計量し
て所定量を移送コンベア3上に落下した後、定量ポンプ
27の駆動により温水器23内の温水を散水器25から
アルファー化米に所定量散布し添加する。In the above configuration, the rollers 5 are driven to cause the transfer conveyor 3 to run in the direction of arrow A, and the pregelatinized rice in the raw material tank 17 is weighed by the weighing machine 19 and a predetermined amount is dropped onto the transfer conveyor 3. Thereafter, by driving the metering pump 27, a predetermined amount of hot water in the water heater 23 is sprayed and added to the pregelatinized rice from the sprinkler 25.
上記温水の量および温度は、アルファー化米の吸水後の
水分が25%〜27%で28℃〜32℃となるような量
および温度であることが望ましい。The amount and temperature of the hot water are preferably such that the moisture content of the pregelatinized rice after absorption is 25% to 27% and 28°C to 32°C.
アルファー化米は吸水性に優れており、25%〜27%
吸水では吸水時間は約1分であり、吸水後にアルファー
化米は塊になる傾向にある。Pregelatinized rice has excellent water absorption, 25% to 27%
The water absorption time is about 1 minute, and after water absorption, pregelatinized rice tends to form clumps.
前述のごとくアルファー化米に温水を散布すると共に麹
菌を添加(散布)しだ後(麹菌の添加は必ずしも温水の
散布時期に合せることなく所望の時期でもよい)、アル
ファー化米は移送コンベア3の走行により移送コンベア
3の四部3Cの位置へ移送される。上述のごとく移送コ
ンベア3の四部3Cの位置へ移送されたアルファー化米
は、モータ41によって撹拌軸31が回転されることに
より、撹拌部材43によって撹拌される。After spraying hot water on the pregelatinized rice and adding (spraying) the koji mold as described above (the addition of the koji mold does not necessarily have to coincide with the spraying of hot water, it may be done at any desired time), the pregelatinized rice is transferred to the transfer conveyor 3. By running, it is transferred to the position of the fourth section 3C of the transfer conveyor 3. The pregelatinized rice transferred to the position of the fourth section 3C of the transfer conveyor 3 as described above is stirred by the stirring member 43 as the stirring shaft 31 is rotated by the motor 41.
したがって、アルファー化米が、温水を添加されること
により吸水して塊になる傾向にあっても、撹拌部材43
の撹拌作用によって破砕される態様となり、塊になるこ
となく均一化される。Therefore, even if the pregelatinized rice tends to absorb water and become lumps due to the addition of hot water, the stirring member 43
The material is crushed by the stirring action of the material, and is homogenized without forming lumps.
上述のごとく均一化されたアルファー化米は移送コンベ
ア3から搬送コンベア45へ受渡されて次工程へ搬送さ
れ、製麹される。The pregelatinized rice homogenized as described above is transferred from the transfer conveyor 3 to the transfer conveyor 45 and is transferred to the next process, where it is made into koji.
なお、この発明は上記の実施例のみに限ることなく、適
宜の変更を行なうことにより、その他の態様でも実施可
能である。例えば、装置においては全ローラを駆動系と
することや、また中央部付近のローラを、軸方向の中央
部を小径にした形状、例えば大略っづみ形状として移送
コンベアの凹部を形成することも可能である。また、ア
ルファー化米に温水を散布する代りに水を散布し、その
後に適温に加温することも可能であり、この場合には結
果として前記実施例と同様となるので、加温する行為は
温水を散布することに均等である。さらに、種麹菌の添
加は、搬送コンベア上あるいは次工程であってもよいも
のである。Note that the present invention is not limited to the above-mentioned embodiments, but can be implemented in other embodiments by making appropriate changes. For example, in a device, all the rollers can be used as a drive system, or the rollers near the center can have a shape with a smaller diameter at the axial center, for example, a roughly square shape to form the concave part of the transfer conveyor. It is. Also, instead of spraying hot water on the alpha-ized rice, it is also possible to spray water and then heat it to an appropriate temperature. In this case, the result will be the same as in the previous example, so the act of heating is Equal to spraying hot water. Furthermore, the seed koji mold may be added on the conveyor or in the next step.
[発明の効果]
以上のごとき実施例の説明より理解されるように、この
発明によれば、アルファー化米に温水を添加しかつ撹拌
して均一化すると共に種麹菌を添加して製麹を行なうも
のであるから、洗米、浸漬、蒸米等の工程が不要となり
省力化が図れると共に、水分、温度の管理が容易になり
、均一で良質の麹の生産を従来に比較して極めて短時間
に行なうことができる。また、移送コンベアの使用によ
り連続的に製麹を行なうことができるものである。[Effects of the Invention] As can be understood from the above description of the embodiments, according to the present invention, warm water is added to pregelatinized rice, the mixture is stirred to homogenize it, and a seed koji mold is added to produce koji. This method eliminates the need for processes such as washing, soaking, and steaming rice, which saves labor. It also makes it easier to control moisture and temperature, making it possible to produce uniform, high-quality koji in an extremely short time compared to conventional methods. can be done. Moreover, by using a transfer conveyor, koji can be made continuously.
図面は本発明の1実施例を示すもので、第1図は本発明
に係る装置の機能を概略的に示した概略説明図である。
第2図は移送コンベアの四部を示す側面説明図である。
3・・・移送コンベア
15・・・アルファー化米落下装置The drawings show one embodiment of the present invention, and FIG. 1 is a schematic explanatory diagram schematically showing the functions of the apparatus according to the present invention. FIG. 2 is a side view showing four parts of the transfer conveyor. 3... Transfer conveyor 15... Pregelatinized rice dropping device
Claims (2)
次の各工程よりなることを特徴とする方法。 (a)移送コンベア上にアルファー化米を落下する工程
。 (b)移送コンベア上のアルファー化米に温水を添加す
る工程。 (c)温水を添加したアルファー化米を撹拌する工程。 (d)種麹菌を、アルファー化米または温水あるいは温
水を添加後のアルファー化米に添加する工程。(1) A method of producing koji using pregelatinized rice,
A method characterized by comprising the following steps. (a) Step of dropping pregelatinized rice onto a transfer conveyor. (b) Adding hot water to the pregelatinized rice on the transfer conveyor. (c) Stirring the pregelatinized rice to which warm water has been added. (d) A step of adding the seed koji mold to pregelatinized rice, warm water, or pregelatinized rice after adding warm water.
エンドレス状の移送コンベアの始端側において移送コン
ベア上にアルファー化米を落下するアルファー化米落下
装置と、移送コンベア上のアルファー化米に温水を添加
する温水添加装置と、温水を添加したアルファー化米を
撹拌する撹拌装置と、アルファー化米または温水あるい
は温水を添加した後のアルファー化米に種麹菌を添加す
る麹菌添加装置と、を備えてなることを特徴とするアル
ファー化米による製麹装置。(2) A device for producing koji using pregelatinized rice,
A pregelatinized rice dropping device that drops pregelatinized rice onto the transfer conveyor at the starting end of an endless transfer conveyor, a hot water addition device that adds warm water to the pregelatinized rice on the transfer conveyor, and a pregelatinized rice to which hot water has been added. 1. A koji production apparatus using pregelatinized rice, comprising: a stirring device for stirring the pregelatinized rice, and a koji mold addition device for adding seed koji mold to the pregelatinization rice or warm water, or to the pregelatinization rice after adding warm water.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP864189A JPH02190180A (en) | 1989-01-19 | 1989-01-19 | Preparing method of koji with alpha-rice and device therefor |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP864189A JPH02190180A (en) | 1989-01-19 | 1989-01-19 | Preparing method of koji with alpha-rice and device therefor |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH02190180A true JPH02190180A (en) | 1990-07-26 |
Family
ID=11698580
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP864189A Pending JPH02190180A (en) | 1989-01-19 | 1989-01-19 | Preparing method of koji with alpha-rice and device therefor |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH02190180A (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5112995A (en) * | 1974-06-27 | 1976-01-31 | Kokuzeicho Japan | |
JPS5811996A (en) * | 1981-05-01 | 1983-01-22 | ウオルタ−・ヒ−ドリツチ | Finger mechanism for boehm type flute |
JPS5843784A (en) * | 1981-09-08 | 1983-03-14 | Ookura Syuzo Kk | Koji making |
-
1989
- 1989-01-19 JP JP864189A patent/JPH02190180A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5112995A (en) * | 1974-06-27 | 1976-01-31 | Kokuzeicho Japan | |
JPS5811996A (en) * | 1981-05-01 | 1983-01-22 | ウオルタ−・ヒ−ドリツチ | Finger mechanism for boehm type flute |
JPS5843784A (en) * | 1981-09-08 | 1983-03-14 | Ookura Syuzo Kk | Koji making |
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