Koji making machine
By designing a unidirectional vertical air path and a circulating air path in the koji-making machine, the problems of uneven airflow distribution and stagnation of hot and humid air in existing equipment have been solved, achieving stability and efficiency in the koji-making process and reducing energy consumption.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-20
- Publication Date
- 2026-03-24
AI Technical Summary
Existing koji-making equipment suffers from an unreasonable ventilation path design, resulting in uneven airflow distribution, which affects the uniform ventilation of the material layer. Furthermore, the retention of hot and humid air affects the fermentation process, leading to a long fermentation cycle and large quality fluctuations.
Design a koji-making machine that ensures uniform airflow covering the material layer by forming a unidirectional vertical airflow path through the koji disc between the air outlet and the air inlet. It also recovers residual heat and moisture through a circulating airflow path to prevent condensation of hot and humid gas from dripping. Combined with temperature and humidity sensors to adjust the air supply parameters, a stable koji-making environment is achieved.
It achieves uniform airflow distribution and balanced temperature and humidity control, reduces energy consumption, improves the stability and efficiency of koji making, and prevents material contamination and damage to the microbial environment.
Smart Images
Figure CN224030966U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The utility model relates to the field of brewing, in particular to a koji making machine. BACKGROUND
[0002] In the brewing process, koji making is an important process. Early koji making relies on natural air convection or open fermentation, and the temperature and humidity are completely affected by the outside climate, resulting in long fermentation period and large quality fluctuation. The existing mechanical koji making equipment mostly uses disc koji making machine, and the diameter of the disc is often greater than 10 meters. Although the koji making equipment with forced ventilation is used in such large equipment, there is a common problem of unreasonable ventilation path design: one-way horizontal air supply leads to uneven air distribution, or multi-directional air supply causes air collision, which makes it difficult to achieve uniform ventilation of the material layer. At the same time, some equipment uses bottom air supply but lacks top air outlet structure, resulting in retention of humid hot air and affecting the fermentation process of the material. SUMMARY
[0003] In view of the above problems, the utility model provides a koji making machine, which forms an air path through the koji disc between the air outlet and the air inlet, can make the air flow uniformly cover the entire koji disc material layer, and keep the temperature and humidity in the stacked multiple koji discs balanced, which is convenient for stable koji making.
[0004] The koji making machine of the utility model is used for koji making of the material in the koji disc, and comprises:
[0005] The base is used for receiving the koji disc,
[0006] The ventilation part is connected with the base and comprises an air outlet and an air inlet, and an air path through the koji disc is formed between the air outlet and the air inlet,
[0007] The air outlet is connected with an air outlet pipe, the air outlet pipe is connected with the side edge of the air outlet, and the air outlet pipe is not opposite to the koji disc.
[0008] According to the above technical scheme, a one-way vertical air path through the koji disc is stably formed between the air inlet and the air outlet, which can make the incoming air flow uniformly dispersed in the multiple koji discs stacked on the base, so as to provide a stable and balanced koji making environment and facilitate the completion of koji making. In addition, it can prevent the water droplets formed by the condensation of humid hot gas discharged from the air outlet pipe from directly vertically dropping onto the surface of the koji disc, so as to avoid contaminating the material or damaging the growth environment of the bacterial population, and further ensure the stability of koji making.
[0009] Optionally, the air outlet is formed in a disc shape, the size of the air outlet is greater than that of the koji disc, and the air outlet is spaced apart from the koji disc.
[0010] According to the technical scheme, the air outlet is arranged to cover the curved disc and is spaced apart from the curved disc, so that the airflow can be fully diffused before being discharged, the local airflow speed can be prevented from being too high to impact the surface of the material, and the blowing of the material or the damage of the bacterial film can be prevented; meanwhile, the airflow can be uniformly diffused to the edge region of the curved disc, the center region of the curved disc can be prevented from being too wet or too hot, and the stability of the koji making can be ensured.
[0011] Optionally, the air outlet pipe is connected with an exhaust pipe and a return air pipe, the exhaust pipe is provided with an exhaust valve, and the return air pipe is provided with a return air valve.
[0012] According to the technical scheme, the exhaust valve and the return air valve can quickly control the gas passing flow of the exhaust pipe and the return air pipe.
[0013] Optionally, the air inlet pipe is connected with an air inlet pipe, the air inlet pipe is connected with the return air pipe, and the return air pipe and the air inlet pipe are connected with a fan.
[0014] According to the technical scheme, the fan drives the airflow, a circulating air path is formed to utilize the return air, the waste heat and waste moisture of the humid and hot gas in the koji making process are recycled and utilized, and the energy consumption is effectively reduced.
[0015] Optionally, the air inlet pipe is provided with a humidifier, and a temperature sensor is arranged between the humidifier and the air inlet.
[0016] According to the technical scheme, the humidifier can quickly control the humidity of the air supply entering the air inlet, and the temperature sensor can detect the temperature of the air supply entering the air inlet, so as to adjust in time according to the demand.
[0017] Optionally, the return air pipe and the fan are further connected with a fresh air pipe.
[0018] According to the technical scheme, the fresh air pipe can introduce clean and dry fresh air, so as to maintain the stability of the koji making environment.
[0019] Optionally, the fresh air pipe is provided with a heat exchanger, and the fresh air pipe is provided with a fresh air valve.
[0020] According to the technical scheme, the heat exchanger can control the temperature of the fresh air entering, and then control the temperature of the air supply entering the air inlet after mixing with the return air. Meanwhile, the fresh air valve can quickly control the flow of the fresh air entering.
[0021] Optionally, the fan and the fresh air pipe are further provided with a filter screen.
[0022] According to the technical scheme, the filter screen can filter the impurities in the introduced fresh air, so as to ensure the air cleanliness and prevent the pollution of the material in the curved disc.
[0023] Optionally, the base bottom is further provided with a cleaning nozzle.
[0024] According to the above technical scheme, the base bottom can be quickly cleaned after the koji making is finished through the cleaning nozzle. BRIEF DESCRIPTION OF DRAWINGS
[0025] Figure 1 It is a structure schematic view of the koji making machine in the embodiment of the present application.
[0026] Figure 2 It is a structure schematic view of the koji making machine in the embodiment of the present application.
[0027] Figure 3 It is a structure schematic view of the koji making machine in the embodiment of the present application.
[0028] Reference signs: koji making machine 100, base 10, cleaning nozzle 101, air outlet 11, air outlet pipe 211, air inlet 12, air inlet pipe 121, return air pipe 13, return air valve 131, fan 14, exhaust pipe 15, exhaust valve 151, fresh air pipe 16, fresh air valve 161, heat exchanger 17, humidifier 18, temperature sensor 19, filter screen 20, koji tray 200. DETAILED DESCRIPTION
[0029] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all the other embodiments obtained by those skilled in the art without creative work fall within the protection scope of the present application.
[0030] Reference Figure 1 The koji making machine 100 in the embodiment includes a base 10 and a ventilation part.
[0031] The base 10 is used for supporting the koji tray 200, the ventilation part is connected with the base 10, and includes an air outlet 11 and an air inlet 12. The air inlet 12 and the air outlet 11 form an air path through the koji tray 200, and the air inlet 12 is connected with the air outlet 11 to form the corresponding air path.
[0032] Specifically, the plurality of layers of koji trays 200 can be stacked on the base 10 and located in the one-way vertical air path formed by the air outlet 11 and the air inlet 12, and the air sent between the air outlet 11 and the air inlet 12 can provide the necessary oxygen for the fermentation process of mold or yeast and take away the exhaust gas, and at the same time, the incoming air flow can be uniformly distributed in the plurality of koji trays 200, thereby maintaining the temperature and humidity environment to provide a stable koji-making environment and facilitate the completion of koji-making. It should be particularly pointed out that although the size of the koji tray is not particularly limited, in the present embodiment, the diameter of the koji tray is preferably less than 2.5m, in which case, compared with a single large koji tray of a large-scale koji-making machine, the base 10 can accommodate a plurality of small koji trays 200, and the ventilation part is also easier to control the air volume for small koji trays. In addition, a plurality of koji-making machines 100 of the present application can be provided to flexibly meet various needs.
[0033] Reference Figure 2 The air outlet 11 is formed in a disc shape and has a size larger than the koji tray 200 and is spaced apart from the koji tray 200.
[0034] Specifically, by setting the air outlet 11 to cover the koji tray 200 and being spaced apart from the koji tray 200, the air flow can be fully diffused before being discharged, avoiding the situation that the local wind speed is too high to impact the material surface, preventing the blowing of the material or the damage of the bacterial membrane, etc. At the same time, it can ensure that the air flow is uniformly diffused to the edge area of the koji tray 200, avoiding the central area of the koji tray to be too wet or too hot due to concentrated air supply, and ensuring the stability of koji-making.
[0035] The air outlet 11 is connected with an air outlet pipe 211, and the air outlet pipe 211 is connected to the side edge of the air outlet 11 and is not opposite to the koji tray 200.
[0036] The side connection scheme can avoid the problem of condensate falling. Specifically, during koji making, since koji making generates heat, the material also contains moisture, and the gas entering the material from the air inlet 12 and passing out of the air outlet 11 is usually hot and humid gas. When the hot and humid gas is discharged, the moisture in the gas will condense into water droplets due to the sudden drop in temperature, which can easily fall into the koji tray 200 and affect koji making. In the present embodiment, the air outlet pipe 211 is arranged at the side edge of the air outlet 11 instead of directly above the air outlet 11, so that the direction of the pipe opening of the air outlet pipe 211 is offset from the koji tray 200. The hot and humid gas passing out will be cooled at the position of the air outlet pipe 211 located at the side edge, which can avoid the water droplets generated by condensation from falling vertically to the surface of the koji tray 200, so as to avoid contaminating the material or damaging the growth environment of the bacterial population, and further ensure the stability of koji making. More preferably, a separate heater can be arranged at the air outlet 11 to heat the surface opposite to the koji tray 200, so as to avoid condensation. The arrangement of the heater is not limited, and preferably a sandwich layer is arranged in the air outlet 11, and a heating device such as an electric heating wire is arranged in the sandwich layer.
[0037] Further, the air outlet pipe 211 is connected with an air return pipe 13, the air inlet 12 is connected with an air inlet pipe 121, the air inlet pipe 121 is connected with the air return pipe 13, and the air return pipe 13 and the air inlet pipe 121 are connected with a fan 14.
[0038] Specifically, the air outlet 11, the air outlet pipe 211, the air return pipe 13, the air inlet pipe 121, and the air inlet 12 are connected with each other to form a circulating air path, and the recycling of the waste heat and waste moisture of the hot and humid gas during koji making can be realized through the circulating air path, which effectively reduces the energy consumption.
[0039] In addition, the air outlet pipe 211 is connected with an air exhaust pipe 15, and the gas is divided through the air exhaust pipe 15, so that part of the air return carrying waste gas can be discharged, preventing the metabolic products generated during microbial fermentation from excessively accumulating in the air return to inhibit the activity of the target bacterial species. At the same time, the wet and hot gas can be quickly discharged through the air exhaust pipe 15, which is convenient for temperature and humidity control.
[0040] Further, the air return pipe 13 and the fan 14 are further connected with a fresh air pipe 16.
[0041] Specifically, external fresh air is introduced through the fresh air pipe 16, which can supplement oxygen and maintain the aerobic metabolism of mold, yeast and other microorganisms in the koji tray 200. At the same time, by introducing clean fresh air, the air exhaust pipe 15 for discharging part of the air return can be used to maintain the balance of gas composition, and further ensure the stability of the koji making environment.
[0042] Further, the fresh air pipe 16 is provided with a heat exchanger 17, and the external incoming fresh air can be pre-cooled or pre-heated through the heat exchanger 17, and then mixed with the return air in the circulation loop to accurately control the supply air temperature. In addition, the air inlet pipe 121 is provided with a humidifier 18, which can increase the humidity of the supply air according to the humidity requirement, and the dry fresh air introduced from the outside can be mixed with the return air in the circulation loop to reduce the humidity of the supply air, thereby facilitating the adjustment of the humidity of the supply air in cooperation with the humidifier 18.
[0043] In the present embodiment, the wet and hot air can be quickly discharged through the exhaust air pipe 15, and the fresh air can be introduced through the fresh air pipe 16, which further cooperates with the heat exchanger 17 and the humidifier 18 to maintain the stable temperature and humidity environment required for starter preparation, thereby ensuring stable starter preparation.
[0044] In addition, in order to strengthen temperature control, a temperature sensor 19 is arranged between the humidifier 18 and the air inlet 12.
[0045] In the present embodiment, the temperature of the air inlet 12 can be monitored by the temperature sensor 19, so that the temperature of the incoming fresh air can be controlled by the heat exchanger 17 according to the starter preparation temperature requirement, and the supply air temperature entering the air inlet 12 can be controlled to make timely adjustment according to the starter preparation environment requirement. Further, a humidity sensor for detecting humidity can be arranged between the humidifier 18 and the air inlet 12 to monitor the humidity of the supply air, so as to monitor and control the humidity of the supply air to maintain the stability of the starter preparation environment.
[0046] The exhaust air pipe 15 is provided with an exhaust air valve 151, the return air pipe 13 is provided with a return air valve 131, and the fresh air pipe 16 is provided with a fresh air valve 161.
[0047] In the present embodiment, by adjusting the opening degree of the exhaust air valve 151, the return air valve 131 and the fresh air valve 161, the gas flow of the exhaust air pipe 15, the return air pipe 13 and the fresh air pipe 16 can be adjusted accordingly, thereby adapting to the starter preparation environment requirement of different microorganisms at different starter preparation stages, so as to reduce energy consumption and improve starter preparation efficiency.
[0048] Specifically, in the early fermentation stage, the starter preparation environment needs to provide high humidity (such as 75-85% RH), moderate temperature (such as 28-32°C) and low oxygen consumption, which is mainly based on the circulation of wet and hot air at this time. The return air valve 131 can be controlled to keep a large opening degree of 80%-90% to maximize the use of return air waste heat and moisture, while the exhaust air valve 151 keeps a lower opening degree of 10%-20% to discharge only a small amount of exhaust gas to maintain the oxygen concentration, and the fresh air valve 161 keeps a lower opening degree of 10%-20% to supplement trace oxygen and balance the pressure.
[0049] In the middle of fermentation, in the mycelium growth phase, the microbial metabolism produces heat, at this time, the humidity needs to be moderately reduced (such as 60-70% RH), and the rapid heat dissipation and high oxygen supply are maintained. Correspondingly, the exhaust valve 151 opening degree can be increased to 40%-60% to accelerate the exhaust of humid hot gas, prevent the mycelium from overheating and autolysis, and reduce the return air humidity to prevent the material from hardening. At the same time, the fresh air valve 161 opening degree can be increased to 50%-60% to increase the introduction of dry / low-temperature fresh air to assist in reducing humidity and temperature, and to ensure high oxygen supply. In addition, the opening degree of the return air valve 131 can be increased to 30%-40% to reduce the proportion of circulating humid hot air to avoid temperature and humidity out of control.
[0050] In the late fermentation, in the enzyme production and metabolic peak phase, a low humidity (such as 50-60% RH) and normal temperature (25-28°C) koji-making environment is needed. At this time, the opening degree of the exhaust valve 151 and the fresh air valve 161 can be increased to 70%-80% to completely exhaust the metabolic waste gas and residual humid hot air, avoid the inhibition of enzyme activity, and increase the introduction of fresh air to supply oxygen to promote enzyme synthesis metabolism, and cooperate with dry fresh air to quickly reduce the material humidity. At the same time, the opening degree of the return air valve 131 can be reduced to 10%-20% to recover a small amount of waste heat for use to reduce the heating energy consumption.
[0051] Further, when abnormal conditions such as the introduction of contaminated gas or temperature and humidity out of control occur, the return air valve 131 can be closed to cut off the circulating loop, and the exhaust valve 151 and the fresh air valve 161 can be kept fully open to exhaust the contaminated gas and introduce clean fresh air in full amount to prevent the koji-making environment from being further contaminated.
[0052] Reference Figure 3 In the present embodiment, a filter screen 20 is further provided between the fan 14 and the fresh air pipe 16.
[0053] The filter screen 20 can filter the impurities in the fresh air introduced by the fresh air pipe 16 to ensure air cleanliness and prevent contamination of the material.
[0054] The base 10 further has a cleaning nozzle 101 at the bottom.
[0055] Specifically, the air inlet 12 is located above the bottom of the base 10 and above the cleaning nozzle 101. During koji-making, some objects will fall into the bottom of the base 10 under the ventilation condition. After the koji-making is completed and the koji tray 200 is taken out, the water cleaning through the cleaning nozzle 101 can effectively clean the bottom of the base 10.
[0056] Further, the bottom of the base 10 is further connected with a drain pipe, and the wastewater formed after cleaning can be discharged to the outside through the drain pipe.
[0057] In the embodiment, the cleaning nozzle 101 is a rotary cleaning nozzle, which can perform comprehensive water cleaning through rotation to achieve better cleaning effect.
[0058] The working process of the koji making machine 100 in the embodiment is as follows:
[0059] Firstly, the stacked multiple koji trays 200 are transported and placed on the base 10 and between the air inlet and outlet 11. Then, the fan 14 is started, the external fresh air is introduced by the fresh air pipe 16 and introduced into the air inlet 12 to the air outlet 11 to form an air path through the koji tray 200, and the air path is ventilated to provide the koji tray 200 with the required koji making environment. At the same time, the exhaust air is circulated to recycle the waste heat and moisture through the circulating air path formed by the mutual communication between the air outlet 11, the air outlet pipe 211, the return air pipe 13, the air inlet pipe 121 and the air inlet 12, and the temperature of the air inlet 12 is monitored by the temperature sensor 19, and the temperature and humidity of the air inlet 12 are controlled by the heat exchanger 17 and the humidifier 18 to provide a stable koji making environment. And, the opening degrees of the exhaust valve 151, the return air valve 131 and the fresh air valve 161 can be adjusted to adapt to different koji making environment requirements, further to provide a stable koji making environment to ensure stable koji making.
[0060] The above is only a preferred embodiment of the present application, and is not intended to limit the present application, and any modification, equivalent replacement and improvement within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims
1. A koji-making machine for koji-making materials in a koji tray, characterized in that, The application relates to a starter culture machine, comprising: a base for supporting a culture disc, a ventilation part connected with the base, comprising an air outlet and an air inlet, and forming an air path through the culture disc between the air outlet and the air inlet, an air outlet pipe connected with the air outlet, the air outlet pipe being connected with a side edge of the air outlet and not being opposite to the culture disc.
2. The starter culture machine according to claim 1, wherein the air outlet is formed in a disc shape, is larger than the culture disc in size, and is arranged in a spaced manner relative to the culture disc.
3. The starter culture machine according to claim 1, wherein a cleaning nozzle is further arranged in the bottom of the base.
4. The starter culture machine according to claim 1, wherein an exhaust pipe and a return air pipe are connected with the air outlet pipe, an exhaust valve is arranged in the exhaust pipe, and a return air valve is arranged in the return air pipe.
5. The starter culture machine according to claim 4, wherein an air inlet pipe is connected with the air inlet, the air inlet pipe is connected with the return air pipe, and a fan is connected between the return air pipe and the air inlet pipe.
6. The starter culture machine according to claim 5, wherein a humidifier is arranged in the air inlet pipe, and a temperature sensor is arranged between the humidifier and the air inlet.
7. The starter culture machine according to claim 5, wherein a fresh air pipe is further connected between the return air pipe and the fan.
8. The starter culture machine according to claim 7, wherein a heat exchanger is arranged in the fresh air pipe, and a fresh air valve is arranged in the fresh air pipe.
9. The starter culture machine according to claim 7, wherein a filter screen is further arranged between the fan and the fresh air pipe.