JPH06269271A - Automatically fermentation controlling system of unrefined sake (rice wine) for refined sake or the like - Google Patents
Automatically fermentation controlling system of unrefined sake (rice wine) for refined sake or the likeInfo
- Publication number
- JPH06269271A JPH06269271A JP6034593A JP6034593A JPH06269271A JP H06269271 A JPH06269271 A JP H06269271A JP 6034593 A JP6034593 A JP 6034593A JP 6034593 A JP6034593 A JP 6034593A JP H06269271 A JPH06269271 A JP H06269271A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- specific gravity
- mash
- sake
- fermentation
- 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.)
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- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、清酒等の醪の発酵自動
管理システムに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermentation fermentation management system for sake such as sake.
【０００２】[0002]
【従来の技術】清酒等の醸造は、原料処理工程、製麹工
程、発酵工程、搾り工程、濾過工程、調熱工程等から成
るが、このような醸造の各工程の作業は、杜氏の勘によ
り人手により行われていた。2. Description of the Related Art Brewing sake, etc. consists of a raw material processing step, a koji making step, a fermentation step, a squeezing step, a filtration step, a heat adjusting step, etc. It was done by hand.
【０００３】[0003]
【発明が解決しようとする課題】しかし、杜氏や蔵人の
高齢化、後継者不足は年を追うごとにその傾向に拍車が
かかっている現状においては、今後も杜氏の勘に頼るこ
とは困難である。[Problems to be Solved by the Invention] However, in the current situation where the aging of Mr. Morino and the brewery, and the lack of successors are accelerating with each passing year, it is difficult to rely on Mr. is there.
【０００４】そのため、醸造の自動化が要望され、発酵
工程の自動制御も考えられつつあるが、精度を追求しす
ぎたり、不要な因子までとらえて複雑化する点がみられ
る。そこで本発明は、醪の日数とその積算温度がほぼ一
致することに着目し、必要かつ十分な条件及び因子によ
り醪の発酵を自動制御するようにして、高品質な製品
を、省力化、省人化及び自動制御の容易化を図って製造
できる発酵自動管理システムを提案することを目的とす
るものである。[0004] Therefore, there is a demand for automation of brewing, and automatic control of the fermentation process is being considered. However, there is a point that accuracy is pursued too much and unnecessary factors are taken into consideration to make the process complicated. Therefore, the present invention focuses on the fact that the number of days of mash and its integrated temperature are almost the same, and automatically controls fermentation of mash according to necessary and sufficient conditions and factors to save high-quality products with labor saving and saving. It is an object of the present invention to propose a fermentation automatic management system that can be manufactured by facilitating humanization and automatic control.
【０００５】[0005]
【課題を解決するための手段】本発明は前記の課題を解
決するためのもので、第１の発明は、発酵タンク内の醪
の温度を感知する温度センサと、発酵タンクに備えて醪
を冷却、加温する温調手段と、これらを制御するコンピ
ュータを設け、上記温度センサにより感知した温度があ
らかじめ設定記憶した最適温度と比較して許容温度範囲
外の場合に上記温調手段を作動するようにしたことを特
徴とするものである。DISCLOSURE OF THE INVENTION The present invention is to solve the above-mentioned problems, and the first invention is to provide a temperature sensor for sensing the temperature of mash in a fermentation tank, and a mash provided in the fermentation tank. A temperature control means for cooling and heating and a computer for controlling these are provided, and the temperature control means is operated when the temperature sensed by the temperature sensor is out of an allowable temperature range compared with the preset optimal temperature. It is characterized by doing so.
【０００６】第２の発明は、更に発酵タンク内の醪の比
重を計測する比重計と、警告手段と、これらを制御する
コンピュータを設け、計測時の比重値があらかじめ設定
記憶した最適比重値と比較して許容比重範囲外の場合に
警告を発するようにしたものである。A second aspect of the present invention is further provided with a pycnometer for measuring the specific gravity of the mash in the fermentation tank, a warning means, and a computer for controlling them, and the specific gravity value at the time of measurement is an optimum specific gravity value preset and stored. By comparison, a warning is issued when the density is outside the allowable specific gravity range.
【０００７】[0007]
【作用】コンピュータ（１２）に、あらかじめ、醪の日
数に対する最適温度を記憶させておく。In the computer (12), the optimum temperature for the number of days of mash is stored in advance.
【０００８】所定時に温度センサ（２）によって発酵タ
ンク（１）内の醪の温度を計測する。上記最適温度に対
し、上下の許容温度範囲を定め、温度計測時にその測定
温度が許容温度範囲の上限（下限）より越えた場合に
は、冷却手段（加温手段）を作動して醪の冷却（加温）
を行う。At a predetermined time, the temperature of the fermentation tank (1) is measured by the temperature sensor (2). The upper and lower allowable temperature ranges are set with respect to the above optimum temperature, and if the measured temperature exceeds the upper limit (lower limit) of the allowable temperature range during temperature measurement, the cooling means (heating means) is activated to cool the mash. (Warming)
I do.
【０００９】このように、醪の温度をファジー的に自動
制御して最適温度に近ずけ、醪の最適発酵条件に自動管
理する。また、比重計（１４）を設けたものにおいて
も、コンピュータ（１２）に、あらかじめ、醪の日数に
対する最適比重値を設定しておく。In this way, the temperature of the mash is automatically fuzzy controlled to approach the optimum temperature, and the fermentation conditions of the mash are automatically controlled. Even in the case where the pycnometer (14) is provided, the computer (12) is set in advance with an optimum specific gravity value with respect to the number of days of mash.
【００１０】そして、所定時に比重計（１４）を作動
し、醪の比重を計測する。この最適比重値に対し、許容
比重範囲を定め、計測時の比重値が許容比重範囲外の場
合に警告手段により発酵管理者へ警告する。Then, the specific gravity meter (14) is operated at a predetermined time to measure the specific gravity of the mash. An allowable specific gravity range is set for this optimum specific gravity value, and when the specific gravity value at the time of measurement is outside the allowable specific gravity range, a warning means is used to warn the fermentation manager.
【００１１】[0011]
【実施例】図１は醪の発酵工程における発酵自動管理シ
ステムを示す。１は発酵タンクで、体内に前工程により
処理された醪Ａが所定量貯蔵されている。EXAMPLE FIG. 1 shows an automatic fermentation management system in the fermentation process of mash. Reference numeral 1 is a fermentation tank in which a predetermined amount of mash A treated in the previous step is stored in the body.
【００１２】２は発酵タンク１に付設された温度センサ
で、発酵タンク１内の醪の品温を感知するようになって
いる。次に温調手段について説明する。Reference numeral 2 denotes a temperature sensor attached to the fermentation tank 1 so as to detect the temperature of the mash in the fermentation tank 1. Next, the temperature control means will be described.
【００１３】３は発酵タンク１の周壁に設けたジャケッ
トで、これに冷却水供給管４、冷却水排出管５及び温水
供給管６、温水排出管７が接続され、ジャケット３内へ
の冷却水の供給により醪の温度を下げ、温水の供給によ
り醪の温度を上げるようになっている。Reference numeral 3 denotes a jacket provided on the peripheral wall of the fermentation tank 1, to which a cooling water supply pipe 4, a cooling water discharge pipe 5, a hot water supply pipe 6 and a hot water discharge pipe 7 are connected to cool water into the jacket 3. To lower the temperature of the mash, and to supply hot water to raise the temperature of the mash.
【００１４】８は冷却水供給管４に設けた電磁弁からな
る三方切換弁で、該管４よりの冷却水をジャケット３内
へ供給したり、戻り管９により戻してジャケット３内へ
の供給を停止したりするようになっている。Reference numeral 8 denotes a three-way switching valve which is an electromagnetic valve provided in the cooling water supply pipe 4, and supplies the cooling water from the pipe 4 into the jacket 3 or the return pipe 9 to supply the cooling water into the jacket 3. It is supposed to stop.
【００１５】１０は温水供給管６に設けた電磁弁からな
る三方切換弁で、該管６よりの温水をジャケット３内に
供給したり、戻り管１１により戻してジャケット３内へ
の供給を停止したりするようになっている。Reference numeral 10 denotes a three-way switching valve which is an electromagnetic valve provided in the hot water supply pipe 6, and supplies hot water from the pipe 6 into the jacket 3 or returns it by a return pipe 11 to stop the supply into the jacket 3. I'm supposed to do it.
【００１６】１２はコンピュータで、上記温度センサ２
が感知した温度信号を入力し、また上記両三方切換弁
８，１０に開閉信号を発信するようになっている。次に
コンピュータ１２の機能について説明する。Reference numeral 12 is a computer, which is the temperature sensor 2 described above.
The temperature signal sensed by is input, and an open / close signal is transmitted to both the three-way switching valves 8 and 10. Next, the function of the computer 12 will be described.
【００１７】図２は醪の日数に対する醪の発酵による品
温の特性図で、イは普通醪の品温、ロは吟醸醪の品温を
示し、この曲線が醪の日数に対する最適温度の１例であ
る。この最適温度は、種々の因子により予め計算して設
定したもので、この日々の最適温度をコンピュータ１２
の記憶機能に設定記憶されている。FIG. 2 is a characteristic diagram of the product temperature by fermentation of mash with respect to the number of days of mash, where a is the product temperature of ordinary mash and B is the product temperature of ginjo mash. Here is an example. This optimum temperature is calculated and set in advance by various factors, and this daily optimum temperature is calculated by the computer 12.
It is set and stored in the memory function of.
【００１８】また、温度センサ２からの日々所定時期に
入力される醪の温度を、上記設定記憶した最適温度と比
較する比較機能を有している。また、上記最適温度に対
し、図３に示すように、許容上限温度ハと、許容下限温
度ニ（例えば普通醪で±１度、吟醸醪で±０．５度）を
設定し、この範囲が許容温度範囲Ｄとなっている。Further, the temperature sensor 2 has a comparison function of comparing the temperature of the mash input at a predetermined time every day with the optimum temperature stored and stored. Further, as shown in FIG. 3, an allowable upper limit temperature c and an allowable lower limit temperature d (for example, ± 1 degree in normal mash and ± 0.5 degree in ginjo mash) are set for the above optimum temperature, and this range is set. It is within the allowable temperature range D.
【００１９】更に、温度センサ２から入力された醪の温
度が上記許容温度範囲内であるか、或いは許容温度範囲
外であるかを判断する機能を有し、その判断により、前
記両三方切換弁８，９へ弁の開閉制御信号を発する開閉
制御機能を有する。Further, it has a function of judging whether the temperature of the mash input from the temperature sensor 2 is within the allowable temperature range or outside the allowable temperature range. Based on the judgment, the two-way three-way switching valve is provided. It has an opening / closing control function for issuing a valve opening / closing control signal to 8 and 9.
【００２０】すなわち、図３のように、醪の温度が、許
容温度範囲Ｄ内の温度であれば、両三方切換弁８，１０
のジャケット３側を閉とし、冷却水及び温水がジャケッ
ト３内へ供給されないようにし、醪の温度が、許容温度
範囲の上限温度ハよりも高温の場合には、温水側の三方
切換弁１０をそのまゝにすると共に冷却水側の三方切換
弁８のジャケット３側を開とし、また、醪の温度が許容
温度範囲の下限温度ニよりも低温の場合には、冷却水側
の三方切換弁８のジャケット３側を閉にすると共に温水
側の三方切換弁１０のジャケット３側を開にするように
なっており、醪の温度をファジーコントロールできる機
能になっている。That is, as shown in FIG. 3, when the temperature of the mash is within the allowable temperature range D, the two-way three-way switching valves 8 and 10 are selected.
The jacket 3 side is closed to prevent cooling water and hot water from being supplied into the jacket 3, and when the temperature of the mash is higher than the upper limit temperature c in the allowable temperature range, the hot water side three-way switching valve 10 is turned on. In the meantime, the jacket 3 side of the cooling water side three-way switching valve 8 is opened, and when the temperature of the mash is lower than the lower limit temperature d of the allowable temperature range, the cooling water side three-way switching valve The jacket 3 side of No. 8 is closed and the jacket 3 side of the three-way switching valve 10 on the hot water side is opened so that the temperature of the moromi can be fuzzy controlled.
【００２１】尚、コンピュータ１２に設定記憶される上
記の最適温度は、図３に示すように、普通醪と吟醸醪と
で異なるため、コンピュータ１２には、この最適温度を
変更調節する温度変更機能を有し、かつ、普通醪と吟醸
醪とでは上記の許容温度範囲が異なるため、これらの許
容温度範囲を変更調節して両弁８，１０の開閉を制御す
る許容範囲調節機能も有している。Since the optimum temperature set and stored in the computer 12 is different between the normal mash and the ginjo mash as shown in FIG. 3, the computer 12 has a temperature changing function for changing and adjusting the optimum temperature. In addition, since the above-mentioned allowable temperature range is different between the normal mash and the Ginjo mash, it also has an allowable range adjustment function of controlling the opening / closing of both valves 8 and 10 by changing and adjusting these allowable temperature ranges. There is.
【００２２】また、上記の冷却水の水温は、多年の経験
値から、醪量にもよるが醪の最適温度より４℃低くする
と良い。１３は撹拌機で、発酵タンク１内の醪を撹拌す
るようになっており、所定時期に所定時間（例えば３０
秒間）だけ回転して撹拌作動するようになっている。The water temperature of the cooling water is preferably 4 ° C. lower than the optimum temperature of the mussel, though it depends on the amount of the pearls, from experience values of many years. Reference numeral 13 is a stirrer, which is adapted to stir the mash in the fermentation tank 1 and at a predetermined time for a predetermined time (for example, 30
It rotates only for 2 seconds) and the stirring operation is started.
【００２３】この撹拌機１３を設置した理由は、通常、
発酵タンク１内の醪の温度は、ジャケット２内の冷却水
（温水）により、外側が低温（高温）で、内部側が高温
（低温）になり、その内外との間で温度差が生じ、か
つ、温度センサ２が冷却水や温水が入るジャケット３の
近傍にあることから、醪を撹拌しない場合には、醪の適
正な温度が測定できないため、醪を撹拌して醪全体を均
温化して、適正な醪温度を温度センサ２により感知でき
るようにしたものである。The reason for installing the stirrer 13 is usually
The temperature of the mash in the fermentation tank 1 is low (high temperature) on the outer side and high (low temperature) on the inner side due to the cooling water (warm water) in the jacket 2, and a temperature difference occurs between the inside and the outside, and Since the temperature sensor 2 is in the vicinity of the jacket 3 into which cooling water or hot water enters, if the mash is not stirred, the proper temperature of the mash cannot be measured. Therefore, the mash is stirred to equalize the temperature of the entire mash. The temperature sensor 2 can detect an appropriate melting temperature.
【００２４】また、撹拌機１３を所定時期に短時間だけ
回転するようにした理由は、撹拌機１３を一日中長時間
回転させると、撹拌機１３が醪の米をすりつぶしたり、
糊化させて粘りを出させる不都合が発生するため、これ
を防止するためである。The reason why the stirrer 13 is rotated for a short time at a predetermined time is that when the stirrer 13 is rotated for a long time throughout the day, the stirrer 13 grinds rice mash,
This is to prevent the inconvenience of gelatinizing and giving a stickiness, which is prevented.
【００２５】更に、後述する比重計の測定作業に支障に
ならないようにするため、比重計の計測時期以外に撹拌
作動するようにプログラムコントロールされている。以
上の構成であるから、日々所定時期に撹拌機１３を回転
させて全体の醪の温度を均温化し、温度センサ２により
醪の温度を感知する。Further, in order not to hinder the measurement work of the hydrometer described later, the program is controlled so that the stirring operation is performed at a time other than the measurement time of the hydrometer. With the above configuration, the agitator 13 is rotated every day at a predetermined time to equalize the temperature of the entire mash and the temperature sensor 2 detects the temperature of the mash.
【００２６】その計測日の醪の温度がコンピュータ１２
に記憶させたその計測日の最適温度と比較して、許容温
度範囲内の温度であれば、ジャケット３内には冷却水や
温水は供給されない。The temperature of the mash on the measurement day is calculated by the computer 12.
In comparison with the optimum temperature stored on the measurement day, if the temperature is within the allowable temperature range, cooling water or hot water is not supplied into the jacket 3.
【００２７】醪の温度が許容温度範囲の上限温度より高
温の場合はジャケット３内に冷却水が供給され、また、
逆に醪の温度が許容温度範囲の下限温度より低温の場合
はジャケット３内に温水が供給される。When the temperature of the mash is higher than the upper limit temperature of the allowable temperature range, cooling water is supplied into the jacket 3, and
On the contrary, when the temperature of the mash is lower than the lower limit temperature of the allowable temperature range, hot water is supplied into the jacket 3.
【００２８】このように冷却水と温水の供給及び停止を
自動制御することにより、醪の温度が最適温度に対する
許容温度範囲にファジーコントロールされ、醪の最適な
発酵状態を自動的に維持管理される。By automatically controlling the supply and stop of the cooling water and hot water in this way, the temperature of the mash is fuzzy controlled within an allowable temperature range with respect to the optimum temperature, and the optimum fermentation state of the mash is automatically maintained and managed. .
【００２９】次に、醪の比重を計測し、その比重が異常
である場合に管理者へ警告するシステムについて説明す
る。一般に醪が発酵すると、その醪の比重値（ボーメ）
は低下し、上記のような最適温度で経過した場合は、図
２のホ及びヘの線で示すように低下する。線ホは普通醪
の最適比重値（ボーメ）の１例で、線ヘは吟醸醪の最適
比重値（ボーメ）の１例を示す。Next, a system for measuring the specific gravity of the moromi and alerting an administrator when the specific gravity is abnormal will be described. In general, when mash is fermented, the specific gravity of that mash (baume)
Decreases with the passage of the optimum temperature as described above, and decreases as indicated by the lines (e) and (f) in FIG. Line E shows an example of the optimum specific gravity value (Baume) of ordinary mash, and line F shows an example of the optimum specific gravity value (Baume) of Ginjo mash.
【００３０】そして、この比重値（ボーメ）の低減とア
ルコールの製成は、初期の数日を除き、ほぼ反比例する
ことが知られている。そこで、この醪の比重値（ボー
メ）を管理することでアルコールの製成を管理すること
ができることに着目し、発酵タンク１に比重計１４を付
設した。It is known that the reduction of the specific gravity value (Baume) and the production of alcohol are almost inversely proportional except for the first few days. Therefore, focusing on the fact that the production of alcohol can be controlled by controlling the specific gravity value (Baume) of this mash, a specific gravity meter 14 was attached to the fermentation tank 1.
【００３１】この比重計１４は一般に浮標型比重計又は
浮標型濃度計と呼ばれているもの（商品名リクイッド・
マネージャー）を使用し、以下のような構造と機能を有
する。その構造は、図４に示すように、ワイヤドラム１
５、このワイヤドラム１５を正逆回転するステッピング
モータ１６、ワイヤドラム１５に巻設して一端を垂下さ
せたワイヤ１７、該ワイヤ１７の垂下端に備えたディス
プレーサ１８、ワイヤ１７の垂下部を２ヶ所で張力検知
するワイヤガイド１９，１９、このワイヤガイド１９、
１９間においてワイヤ１７に振動を付与する振子２０と
そのトランスデューサ２１とから構成されている。This pycnometer 14 is generally called a buoyancy type pycnometer or buoyancy type densitometer (trade name: Liquid.
Manager) and has the following structure and functions. The structure of the wire drum 1 is as shown in FIG.
5, a stepping motor 16 for rotating the wire drum 15 in the forward and reverse directions, a wire 17 wound around the wire drum 15 to hang down one end thereof, a displacer 18 provided at the hanging lower end of the wire 17, and a hanging part of the wire 17 Wire guides 19, 19 for detecting tension at various places, this wire guide 19,
It is composed of a pendulum 20 for applying vibration to the wire 17 and a transducer 21 thereof.
【００３２】この比重計の原理は、液体中の物体は、排
除した液体の重量に等しい浮力を受けて軽くなるという
アルキメデスの原理に基づいて、ディスプレーサ１８の
見掛けの重量を計測することにある。The principle of this hydrometer is to measure the apparent weight of the displacer 18 based on Archimedes' principle that an object in a liquid receives the buoyancy equal to the weight of the removed liquid and becomes lighter.
【００３３】上記の原理に基づいて、あらかじめ、ディ
スプレーサ１８をタンクトップからタンクボトムまで移
動させてタンクトップ、タンクボトム、空間、液面、境
界面、液体中でのワイヤ１７の張力を測定し、それを基
準値（基準振動数）とする。この基準値測定は、電源投
入により自動的に行われ、この基準値を自動的に記憶す
る自己較正機能を有している。Based on the above principle, the displacer 18 is moved from the tank top to the tank bottom in advance to measure the tension of the wire 17 in the tank top, the tank bottom, the space, the liquid surface, the boundary surface, and the liquid, Let it be a reference value (reference frequency). This reference value measurement is automatically performed when the power is turned on, and has a self-calibration function that automatically stores this reference value.
【００３４】そして、この比重計１４を図１に示すよう
に発酵タンク１に付設し、任意の計測日時（例えば毎日
午前９時と午後４時の２回）に作動して、そのワイヤ１
７の張力を計測する。Then, the hydrometer 14 is attached to the fermentation tank 1 as shown in FIG. 1 and operated at an arbitrary measurement date and time (for example, twice a day at 9 am and 4 pm every day), and the wire 1
Measure the tension of 7.
【００３５】この測定値と上記自己較正機能により記憶
した基準値とからコンピュータ１２により相対的にその
計測時における醪の比重値を測定する。そして、この測
定比重値と、あらかじめコンピュータ１２に設定記憶さ
せた前記図２に示すような最適比重値ヘ又はホとを、コ
ンピュータ１２の比較機能で比較する。From the measured value and the reference value stored by the self-calibration function, the computer 12 relatively measures the specific gravity value of the mash at the time of the measurement. Then, this measured specific gravity value is compared with the optimum specific gravity value E or E as shown in FIG.
【００３６】この最適比重値に対して、上記日々の測定
比重値が許容比重範囲の上限または下限を越えた場合に
は、警告ブザー或いは警告ランプ等の警告手段２２を作
動して、発酵管理者に異常を知らせる。When the above-mentioned daily measured specific gravity value exceeds the upper limit or the lower limit of the allowable specific gravity range with respect to this optimum specific gravity value, the warning means 22 such as a warning buzzer or a warning lamp is activated to let the fermentation manager. Notify the abnormality.
【００３７】発酵管理者はそれを知って、比重値が異常
に高い場合には発醪タンク１の蓋を開いて発醪タンク１
内に必要量の追い水をするなどの必要な処理をする。
尚、図１において、２３はインターフェイスを示す。The fermentation manager knows that, and when the specific gravity value is abnormally high, the lid of the fermentation tank 1 is opened and the fermentation tank 1 is opened.
Perform necessary treatment such as adding necessary amount of water inside.
In FIG. 1, reference numeral 23 indicates an interface.
【００３８】[0038]
【発明の効果】以上のように本発明によれば、日々の醪
の温度をファジー的に制御し、醪の最適な発酵環境を自
動的に維持管理して醸造できるため、省力、省人化が行
え、杜氏を含む蔵人の高齢化、後継者不足に対処でき、
かつ、自動化により商品の高品質化、低廉化にも寄与で
きる。As described above, according to the present invention, the temperature of daily mash is fuzzy controlled, and the optimum fermentation environment of mash can be automatically maintained and brewed, which saves labor and manpower. It is possible to cope with the aging of the brewers, including Mr. Mori, and the lack of successors,
Moreover, automation can contribute to higher quality and lower cost of products.
【００３９】更に、比重計と警告手段を設けたものにお
いては、異常比重になった場合に、発酵管理者に警告を
することがでるので、直ちに適正な処理が行える。その
ため発酵を正状に管理して正状なアルコール製成の維持
ができ、高品質の清酒等を醸造できる。Further, in the case where the specific gravity meter and the warning means are provided, the fermentation manager can be warned when an abnormal specific gravity occurs, so that an appropriate process can be immediately performed. Therefore, fermentation can be controlled in a normal condition to maintain a proper alcohol production, and high-quality sake can be brewed.
【図１】 本発明の実施例を示すシステム図。FIG. 1 is a system diagram showing an embodiment of the present invention.
【図２】 醪の日数に対する醪の発酵による品温及び比
重値（ボーメ）を示す特性図。FIG. 2 is a characteristic diagram showing product temperature and specific gravity (baume) by fermentation of mash with respect to the number of days of mash.
【図３】 最適温度に対する許容温度範囲と弁の開閉と
の関係を示す図。FIG. 3 is a diagram showing a relationship between an allowable temperature range and an opening / closing of a valve with respect to an optimum temperature.
【図４】 比重計の斜視図。FIG. 4 is a perspective view of a hydrometer.
１ 発酵タンク ２ 温度センサ ３ ジャケット ４ 冷水供給管 ６ 温水供給管 ８，１０ 三方切換弁 １２ コンピュータ １３ 撹拌機 １４ 比重計 ２２ 警告手段 1 Fermentation tank 2 Temperature sensor 3 Jacket 4 Cold water supply pipe 6 Hot water supply pipe 8, 10 Three-way switching valve 12 Computer 13 Stirrer 14 Specific gravity meter 22 Warning means
───────────────────────────────────────────────────── フロントページの続き (72)発明者 安藤 六郎 愛知県豊橋市中浜町214番地 吟サケ・テ ック協同組合 内 (72)発明者 後藤 則夫 愛知県豊橋市中浜町214番地 吟サケ・テ ック協同組合 内 (72)発明者 林 千雄 愛知県豊橋市中浜町214番地 吟サケ・テ ック協同組合 内 (72)発明者 森 雄三 愛知県豊橋市中浜町214番地 吟サケ・テ ック協同組合 内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Rokuro Ando, 214, Nakahama-cho, Toyohashi-shi, Aichi Gin Salmon Teck Cooperative (72) Inventor Norio, Goto, 214, Nakahama-cho, Toyohashi-shi, Aichi (72) Inventor, Chio Hayashi, 214 Nakahama-cho, Toyohashi City, Aichi Prefecture Gin Salmon Teck Co-operative, (72) Inventor, Yuzo, 214, Nakahama-cho, Toyohashi City, Aichi Prefecture Ku Cooperative
Claims (2)
センサと、発酵タンクに備えて醪を冷却、加温する温調
手段と、これらを制御するコンピュータを設け、上記温
度センサにより感知した温度があらかじめ設定記憶した
最適温度と比較して許容温度範囲外の場合に上記温調手
段を作動するようにしたことを特徴とする清酒等の醪の
発酵自動管理システム。1. A temperature sensor for detecting the temperature of the mash in the fermentation tank, a temperature control means for cooling and heating the mash in the fermentation tank, and a computer for controlling these are provided, and the temperature sensor detects the temperature. An automatic fermentation management system for sake mash such as sake, characterized in that the temperature control means is operated when the temperature is out of an allowable temperature range as compared with an optimum temperature preset and stored.
タンク内の醪の比重を計測する比重計と、警告手段と、
これらを制御するコンピュータを設け、計測時の比重値
があらかじめ設定記憶した最適比重値と比較して許容比
重範囲外の場合に警告を発するようにした清酒等の醪の
発酵自動管理システム。2. The system according to claim 1, wherein a specific gravity meter for measuring the specific gravity of the mash in the fermentation tank, and a warning means,
An automatic fermentation fermentation management system for sake such as sake, which is equipped with a computer to control these, and gives a warning when the specific gravity value at the time of measurement is compared with the preset specific gravity value and is outside the allowable specific gravity range.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6034593A JPH0795940B2 (en) | 1993-03-19 | 1993-03-19 | Automatic fermentation management system for sake such as sake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6034593A JPH0795940B2 (en) | 1993-03-19 | 1993-03-19 | Automatic fermentation management system for sake such as sake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06269271A true JPH06269271A (en) | 1994-09-27 |
| JPH0795940B2 JPH0795940B2 (en) | 1995-10-18 |
Family
ID=13139490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6034593A Expired - Lifetime JPH0795940B2 (en) | 1993-03-19 | 1993-03-19 | Automatic fermentation management system for sake such as sake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0795940B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001299327A (en) * | 2000-04-28 | 2001-10-30 | Mitsubishi Chemical Engineering Corp | Method for controlling temperature of batch-wise fermentation plant |
| US7004625B2 (en) * | 2002-05-21 | 2006-02-28 | Acrolon Technologies, Inc. | System and method for temperature sensing and monitoring |
| KR100777140B1 (en) * | 2006-08-09 | 2007-11-29 | 주식회사 엔유씨전자 | Apparatus and method for producing fermentation alcoholic beverage |
| KR100813648B1 (en) * | 2006-12-06 | 2008-03-14 | 주식회사 엔유씨전자 | Apparatus and method for producing fermentation alcoholic beverage with its alcohol content controled easily |
| JP2018174794A (en) * | 2017-04-12 | 2018-11-15 | 西堀酒造株式会社 | Brewing device using permeable material |
| WO2019054825A3 (en) * | 2017-09-18 | 2019-06-20 | 주식회사 인더케그 | Beer-making device using contactless fermentation degree-measuring method, and control method of beer-making device |
| JP7079876B1 (en) * | 2021-05-28 | 2022-06-02 | 西堀酒造株式会社 | Brewing equipment remote management system |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01175598U (en) * | 1988-05-31 | 1989-12-14 | ||
| JPH03262474A (en) * | 1990-03-10 | 1991-11-22 | Gekkeikan Sake Co Ltd | Automatic control for processing unrefined japanese wine |
-
1993
- 1993-03-19 JP JP6034593A patent/JPH0795940B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01175598U (en) * | 1988-05-31 | 1989-12-14 | ||
| JPH03262474A (en) * | 1990-03-10 | 1991-11-22 | Gekkeikan Sake Co Ltd | Automatic control for processing unrefined japanese wine |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001299327A (en) * | 2000-04-28 | 2001-10-30 | Mitsubishi Chemical Engineering Corp | Method for controlling temperature of batch-wise fermentation plant |
| US7004625B2 (en) * | 2002-05-21 | 2006-02-28 | Acrolon Technologies, Inc. | System and method for temperature sensing and monitoring |
| KR100777140B1 (en) * | 2006-08-09 | 2007-11-29 | 주식회사 엔유씨전자 | Apparatus and method for producing fermentation alcoholic beverage |
| KR100813648B1 (en) * | 2006-12-06 | 2008-03-14 | 주식회사 엔유씨전자 | Apparatus and method for producing fermentation alcoholic beverage with its alcohol content controled easily |
| JP2018174794A (en) * | 2017-04-12 | 2018-11-15 | 西堀酒造株式会社 | Brewing device using permeable material |
| WO2019054825A3 (en) * | 2017-09-18 | 2019-06-20 | 주식회사 인더케그 | Beer-making device using contactless fermentation degree-measuring method, and control method of beer-making device |
| JP7079876B1 (en) * | 2021-05-28 | 2022-06-02 | 西堀酒造株式会社 | Brewing equipment remote management system |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0795940B2 (en) | 1995-10-18 |
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