JPS6058054A - Production of miso in rotating apparatus for producing the same having weight detection mechanism - Google Patents
Production of miso in rotating apparatus for producing the same having weight detection mechanismInfo
- Publication number
- JPS6058054A JPS6058054A JP58166740A JP16674083A JPS6058054A JP S6058054 A JPS6058054 A JP S6058054A JP 58166740 A JP58166740 A JP 58166740A JP 16674083 A JP16674083 A JP 16674083A JP S6058054 A JPS6058054 A JP S6058054A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- koji
- weight
- rotary
- raw materials
- 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.)
- Granted
Links
Abstract
Description
【発明の詳細な説明】
本発明は１重量制御だけによる自動製麹工程を含む回転
式味噌製造装置を用いる味噌製造法と重量変化及び温度
変化の二つの要因を後金して制御する自動製麹工程を含
む回転式味噌製造紘優多田−スー醗剥秩炊シを句合す入
へ上記の第１発明はｉイクロコンピュータに接続された
ロードセルによシ回転式味噌製造装置の内容物重量値を
常時測定し、特に製麹工程における水分と原料固形分（
デンプン質）の代謝エネルギーとしての損失に伴う重量
変化データをマイクロコンピュータに入力し、予め決め
られたプログラムに従って麹の温湿度調整と攪拌操作を
自動的に行わせる自動製麹工程を含むことを特徴とする
味噌製造法を提供するものである０
上記の第２発明は重量変化データのほかに温度変化デー
タをもコンピュータに入力して更に確実な自動製麹工程
を行わせることが特徴である０
従来の味噌製造法では、製麹工程中の麹菌の発育状態は
、熟練者による目視観察及び温度変化の測定値から総合
的に判断した。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a miso production method using a rotary miso production apparatus that includes an automatic koji production process with only one weight control, and an automatic production method that controls two factors, weight change and temperature change, at a later stage. Rotary miso production including koji process Hiroyu Tada - Soo soup peeling and cooking Values are constantly measured, especially moisture and raw material solid content (in the koji making process).
It is characterized by an automatic koji making process that inputs weight change data due to the loss of metabolic energy (starch) into a microcomputer and automatically adjusts the temperature and humidity of the koji and stirs it according to a predetermined program. The above-mentioned second invention is characterized in that in addition to weight change data, temperature change data is also input into a computer to carry out a more reliable automatic koji making process.0 In the conventional miso production method, the growth state of the koji mold during the koji making process is comprehensively determined from visual observation by an expert and measured values of temperature changes.
さらに従来方法では、製造装置の大型化に伴い、内容物
の温度は部分的に差異を生じ易く。Furthermore, in the conventional method, as the manufacturing equipment becomes larger, the temperature of the contents tends to vary locally.
複数個所の温度を測定しその平均値をとるが。Measure the temperature at multiple locations and take the average value.
代表的温度を正確に知ることは困難である０又観察によ
る麹菌の発育状態の判断は個人的差違があるため出来上
りの麹の品質及び歩留り（製品重量）は不均一になる。It is difficult to accurately know the typical temperature.Since there are individual differences in determining the growth state of koji mold by observation, the quality and yield (product weight) of the finished koji will be uneven.
さらに従来方法は、製麹前原料及び製麹後の出来上シ麹
の重量の計測は可能だが＊［ｐ工程中の重量変化の測定
は不可能に近い。Furthermore, with the conventional method, it is possible to measure the weight of the raw materials before koji making and the finished koji after making koji, but it is almost impossible to measure the weight change during the process.
味噌製麹工程中の内容物は、麹菌の増殖による代謝エネ
ルギーとして炭水化物が消費され炭酸ガスと水が放出さ
れかつ発熱によυ水分が蒸発するため内容物重量は減少
する。During the koji process for making miso, carbohydrates are consumed as metabolic energy by the growth of koji mold, carbon dioxide gas and water are released, and water evaporates due to heat generation, so the weight of the contents decreases.
本発明の製造法は、従来方法の麹菌状態の観察と温度測
定による総合判断Ｋかわり、温度変化に密接な関係のあ
る重量変化によって＃菌の増殖の状態を常時監視し、温
度調節と麹攪拌の時期と時間の予め決められたプログラ
ムに従って実施する製麹工程を含むことが特徴である。In the production method of the present invention, instead of the conventional method of making a comprehensive judgment by observing the state of koji mold and measuring temperature, the state of growth of #bacteria is constantly monitored by changes in weight, which are closely related to temperature changes, and temperature control and stirring of koji mold are performed. It is characterized by the process of making koji, which is carried out according to a predetermined program of timing and time.
以下本発明の実施例を添付図面によって説明すると、第
１図は本発明と同一出願人による特願昭５８−５１４７
０号の回転式味噌製造装置を架台を介して４個のロード
セル８で支持し、上記ロードセルをｉイクロコンピュー
タに接続した本発明の実施に使用される装置の略示図で
ある。Embodiments of the present invention will be explained below with reference to the accompanying drawings.
This is a schematic view of a device used to carry out the present invention, in which a No. 0 rotary miso manufacturing device is supported by four load cells 8 via a frame, and the load cells are connected to an i-microcomputer.
本発明の味噌製造法の第１発明の一実施例について説明
すると、第１工程として、空調機６に連動する排気弁１
３及び空気取入弁１４を正常の閉鎖状態のｔｉ、原料麦
１００１００Ｏ含有水分１３１ｔ−スクリュコンベヤ１
により装置本体の回転式タンク１０に供給後、給水弁２
を開き、モータ３の起動によりタンク１０が回転し洗穀
を開始する。約５分後に給水弁２を閉じ、１０分後回転
式タンク停止と同時に排水弁４を開き“更に５分後に排
水弁４を閉じ、上記操作を更に１回繰返し洗穀工程を終
る〇
次に給水弁２を開き１０分後に閉じ、４０分間次を水忙
浸漬後排水し１時間静置する０靜置後吸水した麦の重量
は１２１０ ｋｇであった。To explain one embodiment of the first invention of the miso production method of the present invention, as a first step, the exhaust valve 1 linked to the air conditioner 6 is
3 and air intake valve 14 in the normal closed state, raw wheat 100100O containing moisture 131t - screw conveyor 1
After supplying water to the rotary tank 10 of the main body of the device, the water supply valve 2
is opened, and the motor 3 is activated to rotate the tank 10 and start washing grain. After about 5 minutes, close the water supply valve 2, and after 10 minutes, stop the rotary tank and at the same time open the drain valve 4.After another 5 minutes, close the drain valve 4, and repeat the above operation once more to complete the grain washing process.Next The water supply valve 2 was opened and closed after 10 minutes, and the barley was immersed in water for 40 minutes, then drained and left to stand for 1 hour.The weight of the barley that absorbed water was 1210 kg.
次に蒸気バルブ５を開き５０分間蒸煮を行い、上記蒸気
パルプ５を閉じる。蒸煮後の重量は１２８０ ｋｇであ
った。Next, the steam valve 5 is opened to perform steaming for 50 minutes, and the steam pulp 5 is closed. The weight after steaming was 1280 kg.
次に空調機６の始動で排気弁１３．空気取入弁１４が連
動開放され７０分間の冷却後の重量１２４０ ｋｇでこ
れに種麹を散布し特にマイクロコンピュータ制御下の製
麹工程に移る。Next, when the air conditioner 6 is started, the exhaust valve 13. The air intake valve 14 is operatively opened, and after cooling for 70 minutes, the mold weighs 1240 kg, and seed koji is sprinkled onto it, and the process proceeds to the koji making process, which is particularly controlled by a microcomputer.
前記のように麹菌の増殖による代謝エネルギーとして炭
水化物が消費されて炭酸ガスと水が放出され、かつ発熱
のため水分が蒸発し、これらは空調機６に連動して開放
される新旧空気比調節弁１２を経て排出弁１３から排出
されるので製麹工程中の重量は減少する。この重量変化
を感知し製麹開始時重量１２４０ ｋｇに対する重量減
の状態に合せて、空調機６を変動させ麹菌の発育に適し
且り不良繭の発育に不適な環境に維持する。又麹菌を均
一に発育させるだめの攪拌即ち手入を４％重量減の１１
９０ ｋｇで第１回目。As mentioned above, carbohydrates are consumed as metabolic energy by the growth of Aspergillus oryzae, and carbon dioxide gas and water are released, and water evaporates due to heat generation. Since the koji is discharged from the discharge valve 13 through the koji 12, the weight during the koji making process is reduced. This change in weight is sensed, and the air conditioner 6 is varied in accordance with the weight reduction from the initial weight of 1240 kg at the start of koji production to maintain an environment suitable for the growth of koji mold and unsuitable for the growth of defective cocoons. In addition, the stirring or care of the pot to uniformly grow the koji mold was reduced by 4% to 11.
First time at 90 kg.
又６チ減の１１６５ ｋｇで第２回目を行うためそれぞ
れタンク１０を所定時間回転する。上記の操作で酵素力
価の強い変節製品１０９０ ｋｇを得た。In order to carry out the second test with a weight of 1165 kg, which is 6 inches smaller, the tank 10 is rotated for a predetermined time each time. Through the above operations, 1090 kg of a hardened product with a strong enzyme titer was obtained.
また第２発明では、自動制御製麹工程中の温度状態が温
度センサ９を通して常に測定され。Further, in the second invention, the temperature state during the automatically controlled koji making process is constantly measured through the temperature sensor 9.
かつ所定温度変化データがマイクロコンビ、ｚ −タに
入力されているので、製麹開始ｔｌｔ １２４０ｋｇに
対し、３％重量減の１２０３ ｋｇまでは３５〜３８Ｇ
に調節、その後６チ重量減の１１６５ ｋｇまでは３５
−ａｘｔａｃｇ節、以後３３−３Ｋ”Ｋ調節される。こ
の調節のだめの空気は空気取入弁１４がら空調機６を経
て麹層７の下から麹層を通りダクト１５内を循環する。Moreover, since the predetermined temperature change data is input to the microcombi and z-ta, it is 35 to 38G to reduce the weight by 3% to 1203 kg from the starting tlt of koji making of 1240 kg.
35 to 1165 kg, which is a 6 inch weight reduction.
-axtacg section, and thereafter adjusted by 33-3K''K. The air in this adjustment chamber passes through the air intake valve 14, the air conditioner 6, and from below the koji layer 7, passes through the koji layer, and circulates within the duct 15.
第２発明の場合にも勿論上記２回の手入を行い酢素力価
の強い麦麹製品１０９０ｋｇを得た。In the case of the second invention, of course, the above-mentioned treatment was carried out twice to obtain 1090 kg of a barley malt product with a strong acetic acid titer.
上記第１発明及び第２発明に共通であるが。This is common to the first invention and the second invention.
下記の操作を行う。即ち別の測定による出麹水分３３チ
を含む上記１０９０ ｋｇの麦麹製品に対し、別の蒸煮
缶で作った。水分６４チの蒸煮大豆１２２０ ｋｇがタ
ンク１０にスクリュコンベヤｌで供給され、所要食塩１
２７５ ｋｇ及び追加水９６ｋｇをマイクロコンピュー
タにより算出供給し会約１０分間回転による混合後味噌
２０８２ ｋｇが得られた。Perform the following operations. That is, the above-mentioned 1090 kg barley koji product containing 33 g of moisture content was prepared in a separate steamer can. 1220 kg of steamed soybeans with a moisture content of 64 g are supplied to a tank 10 by a screw conveyor l, and the required salt is 1
275 kg and an additional 96 kg of water were calculated and supplied using a microcomputer, and after mixing by rotation for about 10 minutes, 2082 kg of miso was obtained.
なお上記の操作時期と操作時間は原料の米や麦、又は収
穫年と保存期間で′異なる吸水率によって最適値を決定
する。The optimum timing and duration of the above operations are determined depending on the water absorption rate, which varies depending on the raw material, rice or wheat, or the year of harvest and storage period.
本発明の味噌製造法は、正確な管理が困難でかつ１昼夜
以上にわたる製麹工程が自動的に行われ均一な品質の製
品を製造できる優れた効果がある。上記の＆Ｉ製麹程以
外の操作も所望に応じ自動化する仁とは容易である。The miso production method of the present invention has the excellent effect of automatically carrying out the koji making process, which is difficult to control accurately and which takes more than one day and night, to produce a product of uniform quality. It is easy to automate operations other than the above-mentioned &I-made koji process as desired.
添付図面は本発明の実施に使用される一型式の回転式味
噌製造装置にロードセルを設置してマイクロコンピュー
タに接続した状態を示す略示図である。
１・・・スクリュコンベヤ、 ２・・・給水弁、 ３・
・・モータ。
４・・・排水弁、 ５・・・蒸気パルプ、 ６・・・空
調機、 ７・・・麹、 ８・・・ロードセル、 ９・・
・温度センサ、１０・・・回転式タンク、１１・・・マ
イクロコンピュータ、１２・・・新旧空気比調節弁、
１３・・・排気弁、１４・・・空気取入弁、１５・・・
ダクトThe attached drawing is a schematic diagram showing a state in which a load cell is installed in one type of rotary miso manufacturing apparatus used for carrying out the present invention and is connected to a microcomputer. 1... Screw conveyor, 2... Water supply valve, 3...
··motor. 4... Drain valve, 5... Steam pulp, 6... Air conditioner, 7... Koji, 8... Load cell, 9...
・Temperature sensor, 10... Rotary tank, 11... Microcomputer, 12... Old and new air ratio control valve,
13...Exhaust valve, 14...Air intake valve, 15...
duct
Claims (1)
回転式味噌製造装置の架台下に設置し。 味噌用麹原料の供給から洗穀、浸漬、蒸煮、製麹及び蒸
煮大豆１食塩を添加する仕込み混合まで、常時上記製造
装置の内容物重量を上記ロードセルで測定し、特に製麹
呈程における水分と原料固形分の損失に伴う重量変化デ
ータをマイクロコンピュータに入力し、予め決められた
プログラムに従って上記回転式味噌製造装置内の原料に
対する温度湿度調整と攪拌操作を自動的に行わせる自動
製麹工程を含む仁とを特徴とする回転式味噌製造装置に
よる味噌製造法。 ２、ｗイ／ａコンピュータに接続され九ロードセルを回
転式味噌製造装置の架台下に設置し。 −１？ ｒｔｒ ｉｋ 吐−λ ＆ｕ １ム １１ ｔ
ｔｔ＋ １− Ｐ叫ふ− ＋ −−、−−−とも１個配
置され、かつ上記マイクロコンピュータに接続された温
度センサを有し、味噌用麹原料の供給から洗穀、浸漬、
蒸煮、製麹及び蒸煮大豆９食塩を添加する仕込み混合ま
で、常時上記製造装置の内容物重量値を上記ロードセル
で測定し、特に製麹工程における水分と原料固形分の代
謝エネルギーによる損失に伴う重量変化データ、及び上
記温度センサによって測定されたタンク内温度変化デー
タをマイクロコンピュータに入力し、予め決められたプ
ログラムに従って上記回転式味噌製造装置内の原料に対
する温湿度制御及び攪拌の操作を自動的に行わせる自動
製麹工程を含むことを特徴とする回転式味噌製造装置に
よる味噌製造法。[Claims] 1. A load cell connected to a microcomputer is installed under the frame of a rotary miso manufacturing device. From the supply of koji raw materials for miso to washing, soaking, steaming, making koji, and adding 1 salt to the steamed soybeans, the weight of the contents of the manufacturing equipment is constantly measured using the load cell, and the moisture content in the koji production process is measured at all times. This is an automatic koji making process in which temperature and humidity adjustment and stirring operations for the raw materials in the rotary miso manufacturing apparatus are automatically performed according to a predetermined program by inputting the weight change data due to the loss of raw material solid content into a microcomputer. A method for producing miso using a rotary miso production device characterized by a kernel containing kernels. 2. Install the nine load cells connected to the w/a computer under the stand of the rotary miso manufacturing equipment. -1? rtr ik discharge-λ &u 1m 11 t
tt+ 1- P-1- + --- and --- both have one temperature sensor arranged and connected to the microcomputer, and are capable of handling everything from supplying koji raw materials for miso to washing, soaking, and
The weight of the contents of the manufacturing equipment is constantly measured using the load cell during the process of steaming, making koji, and preparing and mixing the steamed soybeans with the addition of salt.In particular, the weight of the contents due to metabolic energy loss of water and raw material solids during the koji making process is measured. The change data and the temperature change data in the tank measured by the temperature sensor are input into a microcomputer, and the temperature/humidity control and stirring operations for the raw materials in the rotary miso manufacturing apparatus are automatically performed according to a predetermined program. A method for producing miso using a rotary miso production device, characterized by including an automatic koji production process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58166740A JPS6058054A (en) | 1983-09-12 | 1983-09-12 | Production of miso in rotating apparatus for producing the same having weight detection mechanism |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58166740A JPS6058054A (en) | 1983-09-12 | 1983-09-12 | Production of miso in rotating apparatus for producing the same having weight detection mechanism |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6058054A true JPS6058054A (en) | 1985-04-04 |
| JPS62649B2 JPS62649B2 (en) | 1987-01-08 |
Family
ID=15836868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58166740A Granted JPS6058054A (en) | 1983-09-12 | 1983-09-12 | Production of miso in rotating apparatus for producing the same having weight detection mechanism |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6058054A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116273953A (en) * | 2023-03-23 | 2023-06-23 | 江苏展旺能源科技有限公司 | Detection equipment and detection method for lithium battery detection |
-
1983
- 1983-09-12 JP JP58166740A patent/JPS6058054A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116273953A (en) * | 2023-03-23 | 2023-06-23 | 江苏展旺能源科技有限公司 | Detection equipment and detection method for lithium battery detection |
| CN116273953B (en) * | 2023-03-23 | 2024-01-05 | 青岛锐捷智能仪器有限公司 | Detection equipment for lithium battery detection |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62649B2 (en) | 1987-01-08 |
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