Koji production equipment

Abstract

To provide a device for producing koji that can automatically measure a moisture content in the production process of koji with high accuracy, resulting in reduced variations of quality.SOLUTION: The inventive device for producing koji includes a koji box that stores koji to be produced, a support that allows the koji box to be placed thereon, a strain measurer that measures the amount of strain of the koji box, a converter that converts the amount of strain resulting from measurement by the strain measurer to a change of weight, and a moisture content calculator that calculates the moisture content of koji stored in the koji box on the basis of the change of weight resulting from conversion by the converter.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to an apparatus for producing koji, which is necessary for producing fermented foods. [Background technology]

[0002] Many types of fermented foods, such as sake, alcoholic beverages, miso, soy sauce, and vinegar, are produced in various places and through various processes. These fermented foods require a fermentation process, and therefore require ingredients for fermentation. One of the ingredients that causes this fermentation is koji. There are various types of koji, such as rice koji, which is made from rice, and barley koji, which is made from barley.

[0003] There are many different methods for producing this koji. Koji is cultivated appropriately using a variety of production know-how. If the cultivation is insufficient, the koji will not be suitable for use in producing fermented foods, and if the cultivation is excessive, the koji will not be suitable for use in producing fermented foods.

[0004] For this reason, there is a demand for koji to be produced at an appropriate level of cultivation. A great deal of technical or skillful know-how has been accumulated to produce koji at such an appropriate level of cultivation. However, such know-how relies on the experience and intuition of the worker, and is insufficient to objectively and universally produce koji in an appropriate manner.

[0005] For proper koji production, temperature control, moisture control, and the like are necessary during the koji production process. Conventionally, these were controlled by the experience, intuition, and other technical know-how of the worker. Furthermore, during the koji production process, the worker would grasp the degree of cultivation by visually monitoring the koji or by feeling it with their hands during manual work. This resulted in problems such as the level of koji production depending on the skill of the worker, and koji production becoming difficult if skilled workers were not developed.

[0006] For this reason, techniques have been proposed that aim to automate koji production and standardize process management (see, for example, Patent Documents 1, 2 and 3). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2010-98996 A [Patent Document 2] JP 2011-177134 A [Patent Document 3] JP 2019-208458 A Summary of the Invention [Problem to be solved by the invention]

[0008] Patent Document 1 discloses a method for producing koji by culturing koji mold inoculated on a solid medium in a container, the container including a body having a thickness of 1 mm to 10 mm and made of a material with a thermal conductivity of 0.05 W / mK to 1 W / mK, and the method controls the temperature of the air surrounding the container with the solid medium in contact with the inner wall of the container body, thereby utilizing heat conduction from the surrounding air via the container body to control the temperature of the solid medium in the container.

[0009] However, the technology of Patent Document 1 only controls the temperature during the koji production process, and does not control the moisture content. In particular, controlling the moisture content of the koji is necessary for proper koji production, but this is not possible. For this reason, there is a problem in that production that is not dependent on the skills and know-how of the workers is not fully realized.

[0010] Patent Document 2 discloses a koji-making device that presets the temperature change over time of the koji being cultivated and stores this as a set koji temperature (SeKT) curve; from the measured koji temperature (MeKT) measured over time and the set koji temperature (SeKT) curve, at each point during cultivation, adopts a standard air flow rate (SWQ) and standard air flow temperature (SWT) corresponding to the temperature difference (ΔT) between the measured koji temperature (MeKT) and the set koji temperature (SeKT) curve; calculates the temperature gradient difference (ΔG) between the temperature gradient (MeKG) of the measured koji temperature (MeKT) and the temperature gradient (SeKG) of the set koji temperature (SeKT) curve; and determines the actual air flow rate (RWQ) and actual air temperature (RWT) by correcting the standard air flow rate (SWQ) and standard air temperature (SWT) based on the temperature gradient difference (ΔG).

[0011] Like Patent Document 1, Patent Document 2 only controls the temperature of the koji. In other words, it does not control the moisture content of the koji, which poses the problem of being unable to adequately produce appropriate koji.

[0012] Patent Document 3 discloses a koji-making apparatus 1 in which a koji-making chamber 3 is divided into an upper bed 4 and a lower bed 5 by a ventilated culture bed 6, and koji substrate 7 is piled on the culture bed 6 to make koji. The apparatus is equipped with a substrate ventilation means 20 that ventilates the koji substrate 7, moisture removal means 11, 14 that removes water vapor in the space above the bed 4, and a control mechanism 10 that controls the operation of the moisture removal means 11, 14, and the moisture removal means 11, 14 generate a water vapor partial pressure difference between the vicinity of the koji substrate 7 and the vicinity of the moisture removal means 11, 14, thereby removing water vapor from the vicinity of the koji substrate 7 in a static environment without forced air flow.

[0013] However, in Patent Document 3, the moisture content is merely monitored through humidity and controlled by removing water vapor, which is humidity. Therefore, the moisture content of the koji during the production process cannot be measured with high accuracy. As a result, the same problems as those in Patent Documents 1 and 2 exist.

[0014] As described above, the koji production apparatus and production method of the prior art had the problem that the moisture content of koji could not be measured objectively and with high accuracy, which resulted in variations in the quality of the produced koji and made automation difficult.

[0015] The present invention aims to provide a koji production apparatus that can automatically measure the moisture content during the koji production process with high accuracy, thereby improving quality accuracy and reducing variation. [Means for solving the problem]

[0016] In view of the above problems, the koji production apparatus of the present invention comprises: a koji box for accommodating the koji to be produced; A support stand on which the koji box can be placed; A distortion measuring unit that measures the distortion amount of the koji box; A conversion unit that converts the amount of strain measured by the strain measuring unit into a weight change; and a moisture content calculation unit that calculates the moisture content of the koji contained in the koji box based on the weight change that is the conversion result of the conversion unit. The support base has the koji box placed on its upper portion, The distortion measuring unit is provided in contact with the koji box at the support base and the support portion of the koji box, and measures the amount of distortion of the koji box. Effect of the Invention

[0017] The koji production device of the present invention can measure the weight change of the koji box (i.e., the koji contained in the koji box) with high accuracy using a strain sensor provided on the support member that supports the koji box. This measurement makes it possible to measure the change in the water content of the koji during the koji production process with high accuracy.

[0018] By measuring the change in moisture content, it is possible to stabilize and improve the quality of the koji during the manufacturing process. In particular, because the moisture content can be measured automatically, it is possible to grasp the factors that affect the quality of koji without relying on the intuition or experience of a skilled worker. This makes it possible to stabilize the quality of the koji that is finally manufactured.

[0019] In addition, even in the midst of a labor shortage, it will be possible to maintain production capacity for food manufacturing that requires brewing. [Brief description of the drawings]

[0020] [Figure 1]FIG. 1 is a side view of a koji-producing apparatus in accordance with a first embodiment of the present invention. [Diagram 2] FIG. 11 is an explanatory diagram showing the relationship between the koji production process and temperature in the second embodiment of the present invention. [Diagram 3] FIG. 11 is a schematic diagram of a koji production apparatus in accordance with a second embodiment of the present invention. [Figure 4] FIG. 11 is a schematic diagram showing a production system including a koji production apparatus according to a second embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] The koji production apparatus according to the first aspect of the present invention comprises a koji box for storing the koji to be produced; A support stand on which the koji box can be placed; A distortion measuring unit that measures the distortion amount of the koji box; A conversion unit that converts the amount of strain measured by the strain measuring unit into a weight change; and a moisture content calculation unit that calculates the moisture content of the koji contained in the koji box based on the weight change that is the conversion result in the conversion unit.

[0022] This configuration allows the change in the moisture content of the koji to be accurately calculated and the growth rate to be understood, resulting in the production of uniform, high-quality koji.

[0023] In the koji production apparatus according to a second aspect of the present invention, in addition to the features of the first aspect, the distortion measuring unit is provided on the support stand and the supporting portion of the koji box, and measures the amount of distortion of the koji box.

[0024] With this configuration, the amount of distortion of the koji box can be measured with high accuracy.

[0025] In the koji production apparatus according to the third aspect of the present invention, in addition to the first or second aspect of the present invention, the conversion unit converts the amount of strain into the change in weight based on a correlation equation between the amount of strain and the change in weight.

[0026] With this configuration, changes in the weight of the koji box can be detected.

[0027] In the apparatus for producing koji according to the fourth aspect of the present invention, in addition to any one of the first to third aspects, there is a correlation between the weight change and the water content of the koji, The moisture content calculation unit calculates the moisture content from the weight change based on the correlation.

[0028] This configuration makes it possible to calculate the change in the water content of the koji, thereby making it possible to grasp the degree of growth of the koji.

[0029] The koji production apparatus according to the fifth aspect of the present invention is the apparatus according to any one of the first to fourth aspects of the present invention, further comprising a temperature measuring unit provided on the bottom surface of the koji box, The temperature measuring unit measures the temperature of the koji contained in the koji box.

[0030] This configuration allows the correlation with the temperature growth of the koji to be aligned.

[0031] The sixth aspect of the present invention provides an apparatus for producing koji according to the fifth aspect of the present invention, further comprising an air blowing section for generating air that removes heat from the koji box, Based on the measurement result by the temperature measuring section, the air blowing section controls at least one of the presence / absence, strength and duration of the air blowing.

[0032] This configuration allows the temperature of the koji to be appropriately controlled.

[0033] In the koji production apparatus according to the seventh aspect of the present invention, in addition to the features of the sixth aspect, the air blowing section can maintain the temperature of the koji box below a predetermined value by blowing air when the temperature of the koji box is higher than a predetermined value.

[0034] This configuration allows for proper growth of the koji.

[0035] The eighth aspect of the present invention provides an apparatus for producing koji according to the sixth or seventh aspect of the present invention, further comprising: a bottom surface of the koji box having a plurality of gaps; The air blowing section blows the air from the bottom surface.

[0036] This configuration allows the temperature of the koji to be controlled uniformly.

[0037] A ninth aspect of the present invention provides an apparatus for producing koji according to the sixth aspect of the present invention, in addition to the features of the sixth aspect, wherein the air blowing section blows air to the koji box so that the temperature of the koji box falls within a certain range.

[0038] This configuration allows the koji production to be carried out properly.

[0039] Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

[0040] (Embodiment 1) 1 is a side view of a koji production apparatus in the first embodiment of the present invention, which is a schematic diagram of the koji production apparatus 1. The portion relating to the koji box 2 is shown as a side view, and the other elements are shown as a block diagram.

[0041] The koji production apparatus 1 comprises a koji box 2, a support stand 3, a distortion measuring unit 4, a conversion unit 5, and a moisture content calculating unit 6. Furthermore, as necessary, it comprises an air blower 7 and a temperature measuring unit 8. The koji production apparatus 1 appropriately produces koji 100. The koji box 2 contains the koji 100 to be produced.

[0042] Koji requires a certain amount of moisture. For example, if you allow koji to grow on the surface of sake rice, as the surface of the rice dries, the mycelium will extend toward the center of the rice. At this time, measuring the change in the moisture content of the koji 100 will help measure the degree of koji growth. In other words, accurate and continuous measurement of the moisture content of the koji is important for understanding the appropriate growth of the koji.

[0043] It is also important to automatically measure the moisture content of the koji 100. This is because continuous and objective measurement is not possible when measuring manually. Of course, it is also important to reduce the workload of the workers. In the koji 100 production process, it is important to accurately and continuously measure the moisture content of the koji 100. This is because it leads to uniformity and improvement of the quality of the koji produced.

[0044] The present invention provides for accurate and continuous measurement of the water content during the production process of such koji 100.

[0045] The koji box 2 contains the koji 100 to be produced. The koji 100 is formed by attaching koji mold to grains such as rice or wheat. The koji box 2 contains the amount of koji 100 required for production in the koji production apparatus 1, and an amount determined from the standpoint of the reliability and ease of production. The koji box 2 is the main body that contains and grows the koji 100. The koji box 2 has a box shape.

[0046] The support base 3 is capable of supporting the koji box 2. In the koji box 2, the koji 100 is taken in and out, and the koji 100 is manually stirred. For this reason, it is convenient for the koji box 2 to be able to be placed on and removed from the support base 3. Also, in order to properly perform measurements by the strain measuring unit 4, which will be described later, it is preferable for the koji box 2 to be placed on the support base 3.

[0047] The support base 3 preferably has a support portion 31 having a support structure so that the distortion of the koji box 2 can be measured. It is also preferable that the koji box 2 is placed on the support portion 31. By placing it on the support portion in this way, the amount of distortion can be measured without disturbing the distortion of the koji box 2.

[0048] The support base 3 has the strength and durability to allow the koji box 2 to be placed on it.

[0049] The distortion measuring unit 4 measures the amount of distortion in the koji box 2. The koji box 2 contains the koji 100 to be produced. As the koji 100 grows, the amount of water it contains changes. In other words, as the koji 100 grows, the weight of the koji 100 itself changes. When the weight of the koji 100 contained in the koji box 2 itself changes, distortion occurs in the koji box 2.

[0050] The weight of the koji box 2 changes very little due to changes in the moisture content of the koji 100. For this reason, it is easier and more accurate to measure the distortion of the koji box 2 than to directly measure its weight. The distortion measuring unit 4 can measure the amount of distortion of the koji box 2. In particular, the koji box 2 is placed on the support base 3 at the support portion 31. At this time, the distortion measuring unit 4 is provided on this support portion 31. As shown in FIG.

[0051] Due to this positional relationship, the koji box 2 is prone to distortion due to changes in weight. The distortion measuring unit 4 can measure the amount of distortion caused by this distortion of the koji box 2. The distortion measuring unit 4 outputs the measured amount of distortion to the conversion unit 5.

[0052] The conversion unit 5 converts the amount of strain into a change in weight. The amount of strain, which is the measurement result from the strain measurement unit 4, is converted into a change in weight. Distortion of the koji box 2 occurs due to a change in weight. Therefore, the amount of strain has a correlation with this weight change. Based on this correlation, the conversion unit 5 converts the amount of strain into a change in weight. The weight change indicates the weight change of the koji box 2, i.e., indicates the weight change of the koji 100 contained in the koji box 2.

[0053] The moisture calculation unit 6 calculates the moisture content of the koji 100 contained in the koji box 2 based on the weight change converted by the conversion unit 5. The moisture content of the koji 100 changes as it grows. This state of change indicates the degree of growth of the koji 100. The moisture calculation unit 6 calculates the moisture content of the koji 100, thereby allowing the degree of growth of the koji 100 to be known.

[0054] In this way, the degree of growth of the koji 100 can be determined based on the amount of distortion measured by the distortion measuring unit 4. There is a correlation between the moisture content of the koji 100 and the degree of growth. Based on this correlation, the degree of growth of the koji 100 can be determined.

[0055] As shown in Fig. 1, for example, a growth monitoring unit 10 is provided. The growth monitoring unit 10 indicates the degree of growth of the koji 100 based on the correlation between the moisture content and the degree of growth of the koji 100. The degree of growth is indicated in stages or by reaching a standard, such as whether or not growth is sufficient.

[0056] Furthermore, the growth assessment unit 10 displays the degree of growth. Alternatively, the moisture content calculation unit 6 displays the calculated moisture content. By looking at these displayed results, an operator or manager can determine whether the growth of the koji 100 is sufficient or insufficient. Based on the displayed results, the operator or manager can determine that the growth of the koji 100 has finished and end the koji production. Alternatively, they can continue production as they consider that growth has not yet finished.

[0057] As described above, the growth level may be automatically determined and displayed, or an operator or manager may determine the growth level based on the results including the moisture content.

[0058] In either case, the moisture content is measured automatically and continuously, eliminating the need for workers to perform a task or to visually check the growth rate, because there is a high correlation between the moisture content and the growth rate.

[0059] Of course, it is also possible to understand the degree of growth of the koji 100 by observing or working on other points or conditions other than the moisture content. Even in this case, the change in moisture content is measured automatically, so the final judgment is easy.

[0060] (Conversion section) The conversion unit 5 converts the amount of strain into a change in weight based on a correlation equation between the amount of strain and the change in weight. The correlation equation may be a mathematical formula or may be based on a correspondence table or the like. By using the correlation, the amount of strain can be appropriately converted into a change in weight. The change in weight of the koji 100 can be reliably calculated based on the amount of strain.

[0061] (Moisture content calculation section) There is a correlation between the weight change and the moisture content of the koji 100. This is because the koji 100 changes the amount of moisture it contains as it grows. This change appears as a change in weight. Therefore, the moisture content calculation unit 6 can calculate the moisture content of the koji 100 based on the weight change. At this time, the calculation can be made based on the correlation between the two.

[0062] In this case, the correlation may be processed using a correlation formula or a correspondence table. Of course, the moisture content may be calculated from the weight change using the correspondence table that replaces the correlation.

[0063] The moisture content may be displayed as a value as is. A worker or manager involved in the production of koji can check the growth rate of the koji 100 by looking at the displayed moisture content. Through this confirmation, the worker or manager can determine whether the production of the koji 100 in the koji production apparatus 1 is complete.

[0064] Alternatively, as shown in Fig. 1, the result of the moisture calculation unit 6 is output to a growth assessment unit 10. The growth assessment unit 10 judges the growth level of the koji 100 in stages or as a numerical value based on the correlation between the moisture content and the growth level. The result of this judgment is displayed or output. For example, the growth level of the koji 100 is judged as "1" to "10" and displayed.

[0065] Based on this judgment result, the worker or manager decides to complete the production of the koji 100, or compensates for the environmental conditions such as moisture, temperature, and humidity required for the production of the koji 100. For example, the temperature of the working environment in which the koji production apparatus 1 is placed may be changed.

[0066] As described above, the koji production apparatus 1 in the first embodiment can calculate the water content of the koji 100 based on the measurement of the amount of distortion. This can also be done automatically and continuously. The growth level of the koji 100 can be grasped from this water content, and the quality of the koji 100 production can be improved and the production can be automated while reducing the workload of the operator.

[0067] (Embodiment 2)

[0068] Next, a second embodiment will be described. In the second embodiment, temperature management of the koji box 2 in the koji production apparatus 1 will be described. The koji 100 gradually generates heat after the shimai work shown in FIG. 2, and the temperature rises. When the koji 100 is used for producing sake, for example, the maximum temperature of the temperature rise varies depending on the type of sake being produced. In other words, it is required to appropriately control the maximum temperature depending on the type of sake being produced.

[0069] In addition to the absolute value of the maximum temperature, it is also necessary to control the temperatures in the manufacturing process, including this maximum temperature, within a certain range.

[0070] In the second embodiment, we will explain how the temperature of the koji 100 is controlled through the koji box 2. Fig. 2 is an explanatory diagram showing the relationship between the koji production process and temperature in the second embodiment of the present invention. The names of the tasks in each step of the koji 100 production process and an example of the temperature change in each step are shown. The temperature changes are only an example, and not all koji will or must be like this.

[0071] Thus, in the koji production apparatus 1, it is important to control the temperature of the koji box 2, i.e., the temperature of the koji 100. By controlling the temperature appropriately, the quality and level of the koji 100 produced will be appropriate.

[0072] Fig. 3 is a schematic diagram of a koji production apparatus in the second embodiment of the present invention. A temperature measuring unit 8 and a temperature control unit 9 are shown in Fig. 3. Similarly to Fig. 1, a blower unit 7 is also provided. Other elements are the same as those in Fig. 1 and described using this.

[0073] A temperature measuring unit 8 is provided on the bottom surface of the koji box 2. The koji box 2 contains koji 100, and by providing the temperature measuring unit 8 on the bottom surface of the koji box 2, the temperature of the koji 100 can be measured more accurately. The temperature measuring unit 8 measures the temperature of the koji box 2 as well as the temperature of the koji 100. In other words, it can be said that the temperature measuring unit 8 measures the temperature of the koji box 2, and also measures the temperature of the koji 100 inside the koji box 2.

[0074] The temperature change of the koji 100 is conducted to the koji box 2, so by providing a temperature measuring unit 8 on the bottom surface, the temperature of the koji 100 is measured via the temperature of the koji box 2.

[0075] The temperature measurement result by the temperature measuring unit 8 appears as shown in FIG.

[0076] Here, depending on the growth rate of the koji 100 and changes in the external environment, the temperature change of the koji 100 may not be what it should be. As shown in Figure 2, it is desirable to have an ideal temperature change according to the intended use of the koji 100 being produced. As mentioned above, it is necessary to keep the absolute value of the maximum temperature and the temperature during the production process within a certain range.

[0077] The temperature measurement unit 8 measures the temperature of the koji 100 (in the koji box 2) as a prerequisite for temperature control to optimize such production. It also measures the temperature after temperature control, which will be described later, and can provide data to confirm whether the temperature control is producing appropriate results.

[0078] The temperature control unit 9 receives the measurement results from the temperature measurement unit 8. The temperature measurement unit 8 outputs the measurement results to the temperature control unit 9 as electronic data or the like. The temperature control unit 9 receives the temperature measurement results and controls the blower unit 7 as necessary.

[0079] The air blower 7 generates air that removes heat from the koji box 2. The temperature control unit 9 controls this air blower 7. Based on the measurement results from the temperature measurement unit 8, the air blower 7 controls at least one of whether to blow air, the size of the air blow, and the duration of the air blow.

[0080] The air blower 7 blows air into the koji box 2. The temperature of the koji box 2 can be controlled by blowing air. That is, the temperature of the koji 100 can be controlled by controlling the temperature of the koji box 2. When air is blown into the koji box 2, it is possible to correct a state in which the temperature of the koji 100 has risen too high. As the koji 100 grows, heat is generated, which can cause the temperature to rise too high.

[0081] This excessive temperature can occur when the maximum temperature is higher than specified, or when the temperature exceeds the range for a certain manufacturing process. In such a case, there may be problems with the quality of the Koji 100 produced.

[0082] In such a case, the temperature control unit 9 controls the air blowing unit 7 to blow air. By having the air blowing unit 7 blow air to the koji box 2, the temperature of the koji box 2 can be lowered. By lowering the temperature of the koji box 2, the temperature of the koji 100 contained in the koji box 2 can also be lowered. This temperature reduction makes it possible to adjust the temperature of the koji 100, which has exceeded the maximum temperature or a state that should be within a certain temperature range, to an appropriate level.

[0083] That is, when the temperature of the koji box 2 is higher than a predetermined value, the blower 7 can maintain the temperature of the koji box 2 at or below the predetermined value by blowing air. In other words, the temperature of the koji 100 contained in the koji box 2 can be maintained at or below a predetermined value.

[0084] This allows the temperature of the koji 100 to be maintained within an appropriate temperature range for the koji 100 according to the manufacturing process of the koji 100. By maintaining the temperature in this manner, deviations from the maximum temperature and temperature range can be prevented, and the manufacturing quality of the koji 100 produced can be optimized.

[0085] In addition, the air blower 7 blows air into the koji box 2 so that the temperature of the koji box 2 falls within a certain range. The temperature control unit 9 controls the air volume and time of the air blower 7 in conjunction with the results of the temperature measurement unit 8. This makes it possible to keep the temperature within a certain range.

[0086] It is also preferable that the bottom surface of the koji box 2 has multiple gaps. For example, it is also preferable that the bottom surface has a mesh or other netting. This is because the mesh or the like makes it easier for the koji 100 to receive the air blown from the air blower 7, making it easier to appropriately control the temperature of the koji 100. This is also because the accuracy of temperature measurement by the temperature measuring unit 8 is improved.

[0087] Furthermore, if the bottom surface has multiple gaps, such as a mesh, the air blown by the blower 7 can more easily reach the koji 100 evenly. This makes it possible to control the temperature of the entire koji 100. Furthermore, such uniform temperature control allows the koji 100 to grow evenly and overall.

[0088] Of course, the mesh or the like has gaps or spaces that are not large enough to allow the koji 100 to fall through. It is preferable that the distribution of gaps or spaces be such that uniform temperature control by blowing air can be easily achieved.

[0089] (Cloud-based system)

[0090] Fig. 4 is a schematic diagram showing a production system including the koji production apparatus according to the second embodiment of the present invention. Fig. 4 shows a system that includes the koji production apparatus 1 described in the first and second embodiments and manages the koji production in the koji production apparatus 1.

[0091] The koji production apparatus 1 outputs the measurement results of the moisture content calculation unit 6, temperature measurement unit 8, etc. to a controller 11 via a network. The controller 11 is also connected to a cloud server 200 via the network. The cloud server 200 is controlled by an internet terminal.

[0092] Additionally, the cloud server 200 or the internet terminal stores various measurement results of the koji production apparatus 1 via the controller 11. The koji production apparatus 1 is also equipped with a sensor 20 that directly or indirectly senses various information. This sensor 20 also detects information related to the growth rate of the koji 100, including temperature and moisture content.

[0093] The detection results of these sensors 20 are also output to the controller 11. Moreover, the detection results are output from the controller 11 to the cloud server 200 via the network. The cloud server 200 stores these detection results and the like.

[0094] The controller 11 controls the blower 7 as described in the first and second embodiments. This controls the temperature. Also, based on the change in the moisture content, it controls the production of koji, for example.

[0095] The control results of these controllers 11 are also output to cloud server 200. Cloud server 200 stores these. As this storage accumulates, cloud server 200 can adjust the control level of controller 11 (temperature control unit 9, etc.). This adjustment enables the production of koji with higher accuracy.

[0096] In this way, the automation of koji production is promoted by building a system based on the cloud server 200. In addition, by accumulating various records, the accuracy of control and confirmation of koji production can be improved.

[0097] The koji production apparatus explained in the first and second embodiments is an example for explaining the gist of the present invention, and includes modifications and alterations that do not depart from the gist of the present invention. [Explanation of symbols]

[0098] 1. Koji production equipment 2 Koji box 3 Support stand 31 Support part 4. Strain measurement section 5. Conversion section 6. Moisture content calculation section 7 Blower section 8 Temperature measurement section 9 Temperature control section 10 Growth Understanding Department 100 Koji

Claims

1. A box-shaped koji box for storing the koji to be produced; A support stand on which the koji box can be placed; A distortion measuring unit that measures the distortion amount of the koji box; A conversion unit that converts the amount of strain measured by the strain measuring unit into a weight change; and a moisture content calculation unit that calculates the moisture content of the koji contained in the koji box based on the weight change that is the conversion result of the conversion unit. The support base has the koji box placed on its upper portion, The distortion measuring unit is provided in contact with the koji box at the support base and the support portion of the koji box, and measures the amount of distortion of the koji box.

2. The koji producing apparatus according to claim 1 , wherein the conversion unit converts the amount of strain into the change in weight based on a correlation equation between the amount of strain and the change in weight.

3. There is a correlation between the weight change and the water content of the koji, The apparatus for producing koji according to claim 1 , wherein the moisture content calculation unit calculates the moisture content from the weight change based on the correlation.

4. The apparatus further includes a temperature measuring unit provided on the bottom surface of the koji box, 4. The apparatus for producing koji according to claim 1, wherein the temperature measuring unit measures the temperature of the koji contained in the koji box.

5. Further, a blower unit is provided that generates air that removes heat from the koji box, 5. The apparatus for producing koji according to claim 4, wherein the air blowing section controls at least one of the presence or absence, the strength and the duration of the air blowing based on the measurement result by the temperature measuring section.

6. 6. The koji producing apparatus according to claim 5, wherein the air blowing section is capable of maintaining the temperature of the koji box at or below a predetermined value by blowing air when the temperature of the koji box is higher than a predetermined value.

7. The bottom surface of the koji box has a plurality of voids, The koji producing apparatus according to claim 5 or 6, wherein the air blowing section blows the air from the bottom surface.

8. 6. The apparatus for producing koji according to claim 5, wherein the air blowing section blows air into the koji box so that the temperature of the koji box falls within a certain range.

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