JPH0787956A - Multistage koji-making machine - Google Patents
Multistage koji-making machineInfo
- Publication number
- JPH0787956A JPH0787956A JP5256288A JP25628893A JPH0787956A JP H0787956 A JPH0787956 A JP H0787956A JP 5256288 A JP5256288 A JP 5256288A JP 25628893 A JP25628893 A JP 25628893A JP H0787956 A JPH0787956 A JP H0787956A
- Authority
- JP
- Japan
- Prior art keywords
- koji
- making machine
- door
- stage
- making
- 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
Landscapes
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、清酒用麹、味噌用麹、
焼酎用麹、甘酒用麹などあらゆる麹を効率よく製造する
多段製麹機に関するものである。The present invention relates to sake malt, miso malt,
The present invention relates to a multi-stage koji making machine that efficiently produces all types of koji such as shochu malt and amazake malt.
【０００２】[0002]
【従来の技術】従来、２〜５段の製麹箱を多段に設けた
多段製麹機は知られている。2. Description of the Related Art Conventionally, a multi-stage koji making machine in which two to five stages of koji making boxes are provided in multiple stages is known.
【０００３】一般に、麹の製造においては、麹蓋による
場合、一段式製麹機による場合、更には多段式製麹機に
よる場合など、いずれの場合においても、麹菌の生育に
ともなって、発酵熱を生じ、中心部ほど熱をもつように
なる。麹の一部が発酵熱で異常に高温になると、製品麹
に熱香乃至はむれ香といわれる異臭が残り、清酒の製造
にも尾を引くことになり、嫌われるものである。Generally, in the production of koji, in any case such as using a koji lid, a one-stage koji-making machine, or a multi-stage koji-making machine, the fermentation heat is increased as the koji mold grows. Is generated, and the central part has more heat. When a part of koji becomes abnormally high in temperature due to the heat of fermentation, the product koji has an unpleasant odor called a hot odor or a flaky odor, which is also disliked in the production of sake.
【０００４】そこで、麹蓋による場合は積み換えたり、
手入れしたりして、発酵熱を分散させて、製麹を続けて
いた。Therefore, if the koji lid is used, it may be transshipped,
I maintained it and dispersed the heat of fermentation to continue making koji.
【０００５】また、一段式製麹機や多段式製麹機におい
ても同様に発酵熱が発生するのであるが、下又は上から
の強力な送風によって発酵熱を冷却する方法がとられて
いた。Further, the fermentation heat is similarly generated in the one-stage koji making machine and the multi-stage koji making machine, but a method of cooling the fermentation heat by powerful blowing from below or above has been adopted.
【０００６】一般に、製麹の初期は通風や手入れなど行
うことなく、自然の状態にしておいて、品温が３５度Ｃ
に達したとき仲仕事（手入れ）をするのがよいとされて
いる。Generally, in the initial stage of koji making, the product temperature is kept at 35 ° C. by leaving it in a natural state without ventilation or maintenance.
It is said that it is good to do a middle job (maintenance) when it reaches.
【０００７】しかし、通風式製麹機で中心部などにおい
て発酵熱が高まると、その部分が焼けて変色し、麹の品
質が劣化してしまうので、早めに通風を開始しなければ
ならないこととなる。However, when the heat of fermentation increases in the central part of the ventilation type koji making machine, the part is burned and discolored, and the quality of the koji deteriorates. Therefore, it is necessary to start the ventilation early. Become.
【０００８】早めの通風は、周囲の空気を強制的に動か
し、酸素の供給が過剰となり、その結果、総はぜ麹（胞
子柄が気中に出て菌糸が外に出た麹）となって、麹菌が
その部分で米粒の中心部に向って生育していく突はぜ麹
の生成をさまたげることとなる。[0008] Early ventilation forcedly moves the surrounding air, resulting in an excessive supply of oxygen, resulting in a total of koji (a koji in which the spore stalk came out into the air and the hyphae came out). Then, the koji molds that grow toward the central part of the rice grain in that part impede the production of koji.
【０００９】[0009]
【発明が解決しようとする課題】本発明は、強制通風を
することなく、中心部などの過度の発酵熱だけを、自然
に放散させたり、わずかに手入れをすることによって分
散させてやることによって、すぐれた突きはぜ麹を製造
せんとするものである。DISCLOSURE OF THE INVENTION The present invention aims to naturally dissipate excessive heat of fermentation in the central part or the like without forced ventilation, and to disperse it by slightly maintaining it. The excellent butt is what makes koji.
【００１０】[0010]
【課題を解決するための手段】本発明においては、２〜
１０段の製麹箱を有する製麹機において、側部に一部乃
至は全部を開放できるようにした窓を設け、製麹初期に
はほとんど強制通風することなく静置で麹菌を生育さ
せ、発酵熱が中心部にたまったときは、側部に設けた開
放可能な窓を一部乃至は全部開いて発酵熱を自然に逃し
て麹の部分的な焼けを防止し、ある程度麹菌が全体に生
育したら、通風を開始し、盛込後約２２時間程度ですぐ
れた麹を製造することができる。In the present invention, 2 to
In a koji making machine having a 10-step koji making box, a side part is provided with a window that can be partially or entirely opened, and in the early stage of koji making, the koji mold is grown in a static state with almost no forced ventilation, When the fermentation heat accumulates in the center, some or all of the openable windows on the sides are opened to naturally release the fermentation heat and prevent partial burning of koji, and to a certain extent koji molds Once grown, ventilation is started, and excellent koji can be produced in about 22 hours after the addition.
【００１１】また、本発明においては、２〜１０段の製
麹箱を有する製麹機において、前方開放部を両開き式
扉、片開き式扉、横引き式扉又は上下動式扉とすること
によって、発酵熱が中心部にたまったり、麹が部分的に
固まったりしたときなど、製麹箱を引出し、適宜手入れ
を可能とし、均質な麹を製造することができることにな
る。Further, according to the present invention, in a koji making machine having 2 to 10 stages of koji making box, the front opening portion is a double-opening door, a single-opening door, a sideways-opening door or a vertically moving door. By this, when the heat of fermentation is accumulated in the center or the koji is partially hardened, the koji-making box can be pulled out and properly maintained, and a homogeneous koji can be produced.
【００１２】従来、多段式製麹機においては、種麹を接
種し、約２２時間の床処理の完了した蒸米を盛り込んだ
製麹箱を上方から２〜５段に入れて通風製麹していたた
めに、一般的には手入れを行なわず、やむを得ず手入れ
しようとするときは上方から製麹箱を取出すなどときわ
めて困難な作業をともなったものであった。Conventionally, in a multi-stage koji making machine, a koji making box containing steamed rice inoculated with seed koji and having been subjected to a floor treatment for about 22 hours is put in 2 to 5 steps from the upper side to carry out draft koji making. For this reason, in general, the maintenance is not performed, and when the maintenance is unavoidable, it is extremely difficult work such as taking out the koji-making box from above.
【００１３】本発明においては、手前を扉とし、前方を
全部開放し、手入れしようとする製麹箱の高さに合った
台を開放部に合致させ手入れする製麹箱のみを引き出
し、両側から人手で容易に手入れすることがでるように
したのである。In the present invention, the front is used as the door, the front is completely opened, and the stand corresponding to the height of the koji-making box to be maintained is aligned with the opening portion, and only the koji-making box to be maintained is pulled out, and from both sides. It was designed so that it could be easily maintained manually.
【００１４】本発明における前方開放部の扉は、多段製
麹機に設けられるものであるが、同時に又は各別に側部
に一部乃至は全部を開放できるようにした窓を設けるこ
とができるものである。The door of the front opening portion in the present invention is provided in the multi-stage koji making machine, but at the same time or separately, it is possible to provide a window which can be partially or entirely opened in the side portion. Is.
【００１５】図１の３０は麹槽１の一部を開放できるよ
うにした窓の１例を示している。窓３０は下から２段
目、３段目、４段目の左右上方に細長く麹槽１の中心部
で横幅１／３程度に設けられ、図１の如くスライド式横
蓋３１を開放したとき、麹層８にこもった発酵熱を自然
に放散できるようにするものである。また、スライド式
横蓋３１は手前に引き出す長さに応じて開放部が狭くな
ったり、広くなったりするようになっている。更に横蓋
３１は無風状態の製麹初期、通風状態の製麹中期及び後
期は密閉できるようになっている。Reference numeral 30 in FIG. 1 shows an example of a window in which a part of the koji tub 1 can be opened. The window 30 is elongated in the upper and lower left and right sides of the second, third, and fourth stages from the bottom, and has a width of about 1/3 at the center of the koji tank 1. The heat of fermentation accumulated in the koji layer 8 can be naturally dissipated. Further, the slide-type horizontal lid 31 is designed such that the opening portion becomes narrower or wider depending on the length pulled out toward the front. Further, the lateral lid 31 can be sealed in the early stage of koji making in the windless state, and in the middle stage and late stage of koji making in the ventilated state.
【００１６】本発明の側部に設ける一部乃至は全部を開
放できるようにした窓は図１の窓の形状にこだわるもの
ではない。The window provided on the side of the present invention, which can be partially or entirely opened, is not limited to the shape of the window shown in FIG.
【００１７】本発明の窓は２〜１０段の製麹箱の片側で
も両側でもよく、また発酵熱のこもりやすい中心部１〜
５の左右であってもよい。また、横蓋は、図１ではスラ
イド式でうしろに引いて窓が少しずつ開くようになった
横蓋を図示したが、下方に蝶番で係止して一部又は全部
が上開きできるようにした透明プラスチックの横板など
でもよく、また、麹槽１の横壁を全体に広く開放してし
まう取外し式の透明プラスチックの縦板などいずれのも
のでもよい。The window of the present invention may be provided on one side or both sides of a koji-making box having 2 to 10 steps, and the center part 1 to which fermentation heat easily accumulates
It may be on the left and right of 5. In addition, although the side lid is shown in FIG. 1 as being a slide type that pulls backwards to open the window little by little, it can be partially or fully opened by locking it with a hinge below. It may be a transparent plastic horizontal plate or the like, or may be a removable transparent plastic vertical plate that widely opens the horizontal wall of the koji tub 1.
【００１８】本発明を、図１によって説明すれば、Ａは
多段製麹機で、１はその外壁で、箱状を呈し、内壁２２
を有し、手前は扉が両開き、片開き、横引き又は上下動
式扉で設けられ、全体は密閉できるようになっている。The present invention will be described with reference to FIG. 1. A is a multi-stage koji making machine, and 1 is an outer wall thereof, which is box-shaped and has an inner wall 22.
The front door is provided as a double-opening door, a single-opening door, a sideways-pulling door, or a vertically moving door, so that the entire door can be hermetically sealed.
【００１９】２は調温調湿機で製麹機内に送る空気の調
温調湿を行い、それぞれの麹の製造に適した温度、湿度
を与えることができるようにされている。３は送風機
で、調温調湿した空気を送風管５を通して製麹機内に送
り込むようになっている。６は製麹箱で、金網７などで
底部を構成している。調温調湿した空気は製麹箱６に盛
り込まれた麹層８を通り製麹機内上部に達し、排気管９
を通って再び調温調湿機２に入り、調温調湿した後送風
機３によって循環されるようになっている。この空気の
循環は適宜逆転させて、上方から調温調湿した空気を送
ることもできる。また、排気口１０から一部排気するこ
ともできる。Reference numeral 2 is a temperature and humidity controller for controlling the temperature and humidity of the air sent into the koji making machine so that the temperature and humidity suitable for the production of each koji can be given. Reference numeral 3 denotes a blower, which sends the temperature-controlled and humidity-controlled air into the koji-making machine through the blower pipe 5. 6 is a koji making box, the bottom of which is composed of a wire net 7 or the like. The air whose temperature and humidity has been adjusted passes through the koji layer 8 contained in the koji making box 6 to reach the upper part of the koji making machine, and the exhaust pipe 9
After that, the temperature and humidity are controlled by the blower 3 and the temperature and humidity are controlled by the blower 3. It is also possible to reverse the circulation of the air as appropriate to send the temperature-controlled and humidity-controlled air from above. Further, a part of the gas can be exhausted from the exhaust port 10.
【００２０】本発明の多段製麹機Ａにおいては、調温調
湿空気を内部循環させるために、麹層８から麹菌の呼吸
によって酸素が消費されて炭酸ガスが多くなり、麹菌が
米粒の中心部に向って突き進む最適の状態となるため
に、ほとんど新鮮空気の取り入れは必要ないが、麹菌の
最大生育時には酸素不足になることがあるので、あらか
じめタイマーにセットして新鮮空気取入れ管１１から新
鮮空気を取り入れるようにすることもできる。また、除
湿することによってぬりはぜ麹の生成を防止することが
できる。In the multi-stage koji making machine A of the present invention, since the temperature-controlled and humidity-controlled air is internally circulated, oxygen is consumed from the koji layer 8 by the respiration of koji mold and carbon dioxide gas increases, and the koji mold is the center of rice grains. It is not necessary to take in fresh air to reach the optimal condition for pushing toward the section, but oxygen may be insufficient during the maximum growth of Aspergillus oryzae. You can also take in air. Further, by dehumidifying, it is possible to prevent the formation of malted rice in the wet coloring.
【００２１】１２は内蔵されたプレートヒーター又は温
床線ヒーターなどで、天井と底に設けられ、必要に応じ
て通電し、天井に露結しないようにする。また、内壁２
２の内側に杉等の木板を天井、底部又は周囲に着脱自在
に取付ければ麹から排出する代謝水分を吸湿することに
より突はぜ麹が出来易い効果がある。杉板の内面は吸湿
し、外面は内壁に接し乾燥しやすくなる為、突はぜ麹に
なり易い特徴を有するのである。吟醸麹には特に必要で
ある。Reference numeral 12 denotes a built-in plate heater or hotbed heater, which is provided on the ceiling and the bottom, and is energized as necessary to prevent condensation on the ceiling. Also, the inner wall 2
If a wooden board such as cedar is detachably attached to the ceiling, bottom or periphery of the inside of 2, the effect of absorbing the metabolic water discharged from the koji is such that the koji malt can be easily formed. The inner surface of the cedar board absorbs moisture, and the outer surface comes into contact with the inner wall so that it is easy to dry, so that the protrusions tend to be malted. This is especially necessary for Ginjo koji.
【００２２】図１では３列５段の製麹箱を示したが、本
発明では２〜９列、２〜１０段の製麹箱を適宜設けるこ
とができる。Although FIG. 1 shows a koji making box having 3 rows and 5 stages, in the present invention, koji making boxes having 2 to 9 rows and 2 to 10 stages can be appropriately provided.
【００２３】仕切板１３、１４、１５は図１における麹
製造時には必要なく、左たて２列で製麹するとき、更に
仕切板１５の下に順次３枚の仕切板を挿入して、仕切板
１６〜２１をとりはずすもので、ここでは単に図示した
ものである。これと同じ仕切板１６、１７、１８、１
９、２０、２１を横から挿入し、最左室のみとして製麹
機Ａを使用しているのを図１に示している。仕切板を全
部取りはずせば、かなりの量の麹を一時に完成させるこ
とが可能であるが、純米大吟醸兼用の麹ではあまり量が
多すぎてしまうので、ほとんどは仕切板の使用が必要と
なる。The partition plates 13, 14 and 15 are not necessary at the time of manufacturing koji in FIG. 1. When koji is made in two rows on the left side, three partition plates are further inserted under the partition plate 15 to divide the koji. The plates 16 to 21 are removed and are shown here only. The same partition plates 16, 17, 18, 1
It is shown in FIG. 1 that 9, 20, 21 are inserted from the side and the koji making machine A is used only as the leftmost chamber. It is possible to complete a considerable amount of koji at one time by removing all the partition plates, but since the amount of koji that is also used as Junmai Daiginjo is too large, it is necessary to use partition plates for most. Becomes
【００２４】３０は麹槽１の一部を開放できるようにし
た窓で、スライド式横蓋３１を手前又は後ろに動かして
麹槽１の横壁の窓の一部乃至は全部を開閉できるように
なっている。Numeral 30 is a window which can open a part of the koji tub 1, so that a part or all of the windows on the lateral wall of the koji tub 1 can be opened and closed by moving the slide type horizontal lid 31 forward or backward. Has become.
【００２５】[0025]
【実施例】図１の多段製麹機Ａにおいては、温床線ヒー
ターを天井と底に内蔵させ、天井、底、壁面のすべてに
杉板を挿入し、たて３列に各５段に製麹箱をセットでき
るようにし、杉板からなる仕切板を２列挿入できるよう
にして、製麹機をたてに右から１列に、また仕切板を右
に１列づらせて、たて２列の製麹箱を使用できるように
し、更には仕切板をすべてはずして、全体で４８０ｋｇ
の麹が製造できるようになっている。そして、製麹機の
手前には上下動式の扉を設け、電動式に上下動しを開放
し製麹箱を挿入したり、また引出して両側から容易に手
入れしたりすることができるようになっている。[Example] In the multi-stage koji making machine A of FIG. 1, hotbed heaters are built in the ceiling and bottom, cedar boards are inserted in all of the ceiling, bottom, and wall surfaces, and vertical 5 rows each are made. The koji box can be set, and two rows of partition boards made of cedar boards can be inserted, and the koji making machine is vertically arranged in one row from the right and the partition boards are arranged in one row to the right. We made it possible to use two rows of malt boxes, and further remove all partition plates to make a total of 480 kg.
The koji can be manufactured. In addition, a vertically movable door is provided in front of the koji making machine so that it can be moved up and down electrically to open the koji making box, or to be pulled out and easily cleaned from both sides. Has become.
【００２６】また、図１において送風機によって調温調
湿した空気を送風管を通して製麹機の底部から送るよう
になっているが、製麹機をたて１列で使用するか、２列
で使用するか、又は仕切板なしの３列で使用するかによ
って送風機の強さを弱めたり、強めたりして送風できる
ようにしてある。In FIG. 1, the air whose temperature is controlled by the blower is sent from the bottom of the koji-making machine through the blower pipe. The koji-making machine can be used either vertically or in two rows. The blower can be blown by weakening or strengthening it depending on whether it is used or in three rows without a partition plate.
【００２７】金網等の底部をもつ製麹箱には、麹菌を接
種し約２２時間の床処理が完了したた蒸米を３．５〜５
ｃｍ薄盛で敷きつめ、製麹機に挿入し、製麹を開始す
る。In a koji-making box having a bottom such as a wire net, 3.5 to 5 steamed rice which has been inoculated with koji mold and which has been subjected to floor treatment for about 22 hours is used.
cm Spread it thinly and insert it into the koji making machine to start koji making.
【００２８】麹菌が発芽と生育をはじめる最初８〜１０
時間は通風することなく、静置して培養し、麹菌がかな
り生育して製麹箱の中心部に発酵熱がたまって来たと
き、窓のスライド式横蓋を全部開いて４〜５時間静置の
まま培養を続け、１２〜１５時間経過したとき、全部の
横蓋をとじ調温調湿した空気の通風を開始し、全２２時
間で、すぐれた突はぜ麹を製造することができた。At the beginning of germination and growth of Aspergillus oryzae 8-10
When the koji mold has grown considerably and the fermentation heat has accumulated in the center of the koji-making box, leave it open for 4 to 5 hours after opening the slide-type horizontal lid. Cultivation is continued while still standing, and when 12 to 15 hours have passed, all lateral lids are closed and ventilation of temperature- and humidity-controlled air is started. did it.
【００２９】[0029]
【発明の効果】本発明では、２〜１０段の製麹箱を有す
る多段製麹機において、側部に一部乃至は全部を開放で
きるようにした窓、及び／又は前方開放部を両開き式
扉、片開き式扉又は上下動式扉を設けることによって、
麹の発酵熱を自然に放散させ、すぐれた突はぜ麹を製造
するとともに通風式製麹における調温調湿及び通風動力
の大幅な経費節減をはかることができたものである。According to the present invention, in a multi-stage koji making machine having a koji making box of 2 to 10 stages, a window whose side part can be partially or entirely opened, and / or a front opening part is a double-open type. By providing a door, a single-opening type door or a vertical movement type door,
The fermentation heat of the koji was naturally dissipated, and the excellent knot was able to produce the koji, and at the same time, it was possible to drastically reduce the temperature and humidity of the ventilated koji and the ventilation power.
【図１】本発明の多段製麹機のたて断面説明図を示す。FIG. 1 shows a vertical cross-sectional explanatory view of a multi-stage koji making machine of the present invention.
Claims (4)
いて、側部に一部乃至は全部を開放できるようにした窓
を設けてなる多段製麹機。1. A koji-making machine having a koji-making box of 2 to 10 stages, wherein a multi-stage koji-making machine is provided with a window which can be partially or entirely opened on the side.
いて、前方開放部を両開き式扉、片開き式扉、横引き式
扉又は上下動式扉などの扉とし、製麹箱を引出し、適宜
手入れ可能とした多段製麹機。2. A koji making machine having 2 to 10 stages of koji making box, wherein the front opening portion is a double-opening door, a single-opening type door, a horizontal pulling type door or a vertically moving door, etc. A multi-stage koji making machine that can be pulled out and properly maintained.
等の金属板からなる内壁と、天井及び／又は底にはその
外側に温床線、プレートヒーターなどの加熱装置を内蔵
する製麹槽とし、該製麹槽はたてに１〜８列のステンレ
ス、アルマイト等の金属板又は杉等の木板又はポリエス
テルなどの合成樹脂板からなる仕切板を着脱自在に設け
てなる請求項１又は請求項２に記載の多段製麹機。3. A koji maker having an inner wall made of a metal plate such as stainless steel or alumite inside the koji maker, and a heating bed such as a hotbed wire or a plate heater on the outside of the ceiling and / or the bottom. 3. The koji making tank is provided with a partition plate made of metal plates such as stainless steel, alumite or the like, wood plates such as cedar, or synthetic resin plates such as polyester, which are detachably provided in the vertical direction, in a detachable manner. The multi-stage koji making machine described in.
に、製麹箱の各段部分、数段部分又は全段部分に一部乃
至は全部を開放できるようにした窓を設け、製麹時の発
酵熱を適宜逃すことができるようにした請求項１乃至請
求項３のいずれかに記載の多段製麹機。4. A window which can be partially or entirely opened in each step portion, several steps portion or all steps portion of the koji making box is provided on both sides or right or left side of the koji making machine. The multi-stage koji making machine according to any one of claims 1 to 3, wherein the fermentation heat during koji making can be appropriately released.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5256288A JPH0787956A (en) | 1993-09-21 | 1993-09-21 | Multistage koji-making machine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5256288A JPH0787956A (en) | 1993-09-21 | 1993-09-21 | Multistage koji-making machine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0787956A true JPH0787956A (en) | 1995-04-04 |
Family
ID=17290577
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5256288A Pending JPH0787956A (en) | 1993-09-21 | 1993-09-21 | Multistage koji-making machine |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0787956A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7785867B2 (en) | 2002-02-22 | 2010-08-31 | Sanyo Electric Co., Ltd. | Culture device and storage container |
| CN112042875A (en) * | 2020-08-20 | 2020-12-08 | 四川饭扫光食品集团股份有限公司 | Method for rapidly fermenting bean sauce by sectional temperature control multi-micro co-brewing |
-
1993
- 1993-09-21 JP JP5256288A patent/JPH0787956A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7785867B2 (en) | 2002-02-22 | 2010-08-31 | Sanyo Electric Co., Ltd. | Culture device and storage container |
| CN112042875A (en) * | 2020-08-20 | 2020-12-08 | 四川饭扫光食品集团股份有限公司 | Method for rapidly fermenting bean sauce by sectional temperature control multi-micro co-brewing |
| CN112042875B (en) * | 2020-08-20 | 2023-01-20 | 四川饭扫光食品集团股份有限公司 | Method for rapidly fermenting bean sauce by sectional temperature control multi-micro co-brewing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101095389B1 (en) | Preparation method and apparatus for dried persimons using non-circulated air flow | |
| CA2053323C (en) | System for drying green woods | |
| AU676445B2 (en) | System for drying objects to be dried | |
| KR100799345B1 (en) | Bulk type far infrared ray a dryer | |
| KR101246341B1 (en) | Dryer | |
| KR100665659B1 (en) | Apparatus for grain drying by using hot aircirculation | |
| US3709142A (en) | Multi-purpose cooker | |
| KR200412274Y1 (en) | Drier | |
| KR20070080948A (en) | A dryer device using far infrared ray | |
| JPH0787956A (en) | Multistage koji-making machine | |
| KR101198338B1 (en) | Device for making fermented food and method using the same | |
| JPH09135678A (en) | Apparatus for koji production | |
| KR101834130B1 (en) | Agricultural and Marine Products Drying Equipment | |
| KR200414880Y1 (en) | A dryer device using far infrared ray | |
| US5797196A (en) | Seed corn drying system and method | |
| KR200357438Y1 (en) | Dry device of farm products and marine products with sterilization function | |
| KR20100022584A (en) | Multi-functional drier | |
| JPH0611261A (en) | Drying control method for agricultural/marine product | |
| JP3075895B2 (en) | Ginjo koji making machine | |
| JP3220002U (en) | Far-infrared dryer | |
| JP4096309B2 (en) | Equipment for straw cultivation | |
| CN220077041U (en) | Vegetable fresh-keeping box | |
| JPS60196591A (en) | Method of drying "shiitake" mushroom and drier | |
| JP2018071836A (en) | Far-infrared drying apparatus | |
| JPH0217796B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |