Miso raw material measuring device and miso raw material measuring method

Abstract

To provide a device and method for measuring miso raw materials that always maintain a compounding ratio of miso raw materials even when the supply of steamed soybeans is interrupted or when the remaining amount of steamed soybeans falls below a predetermined amount in a final batch of a preparation process.SOLUTION: Control means 9 controls a supply amount of steamed soybeans from supply means 2 to 4 so that a cumulative weight of steamed soybeans stored in storage means 10 becomes a preset cumulative weight setting value; based on a ratio calculated from a preset mixing ratio of raw materials and a measured value of the cumulative weight of the steamed soybeans stored in the storage means 10, continuously updates a cumulative weight setting value of other raw materials stored in the storage means 10; and continuously controls a supply amount of the other raw materials from the supply means 2 to 4 for each raw material so that the cumulative weight of the other raw materials stored in the storage means 10 becomes the updated setting value.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a measuring device and a measuring method for miso ingredients used in the preparation process of miso production. [Background technology]

[0002] In miso production, the preparation process is carried out prior to the fermentation and aging process. Miso ingredients consist of steamed soybeans, the main ingredient, and other ingredients, such as koji and salt. In the preparation process, these ingredients are weighed out to a predetermined ratio, mixed uniformly, and then fed into a preparation container. The "miso ingredients" referred to here are the ingredients used in the preparation process. Furthermore, "steamed soybeans" is a general term for soybeans that have been absorbed into water and then heat-treated, regardless of the heat treatment method, such as steaming under pressure, boiling at normal pressure, or half-boiling / half-steaming. Furthermore, "koji" refers to rice koji when making rice miso, and barley koji when making barley miso.

[0003] Variations in the blending ratio of each ingredient during the preparation process lead to uneven fermentation and maturation, so ensuring the pre-set blending ratio of each ingredient is important to guarantee the quality of miso. The variability in blending ratio is due to the high viscosity of steamed soybeans. In other words, steamed soybeans tend to form clumps or stick together, which reduces the accuracy of the measurement. For this reason, various measuring devices and methods for miso ingredients have been proposed to accurately ensure the blending ratio of miso ingredients during the preparation process.

[0004] The automatic weighing method for miso ingredients described in Patent Document 1 is a method for automatically weighing miso ingredients in a preparation process in which steamed soybeans and other ingredients such as koji and salt are used as miso ingredients. The weighing of the steamed soybeans, which has low weighing accuracy, is completed first, and using this weighing value as a reference, the weighing values ​​of koji and then salt are calculated and weighed according to the ratio of the steamed soybeans to the other ingredients, thereby ensuring the blending ratio of the miso ingredients.

[0005] The method of measuring and mixing miso ingredients described in Patent Document 2, in a preparation process in which steamed soybeans and other ingredients such as koji and salt are used as miso ingredients, roughly measures the koji and salt (first-stage measuring) within the time it takes to measure the steamed soybeans, and then, after the measurement of the steamed soybeans is complete, corrective measures of the koji and salt (second-stage measuring) are performed to the measured value of the steamed soybeans, thereby ensuring the blending ratio of the miso ingredients. Also, by measuring the next batch of steamed soybeans without waiting for the correction measuring of the koji and salt to be completed, the time burden of the correction measuring is eliminated.

[0006] In the miso raw material weighing and supplying device described in Patent Document 3, the feeders that supply steamed soybeans, koji, and salt are each supported by a load cell, making it possible to constantly measure the total weight of each feeder, and these feeders are equipped with discharge devices that can continuously or intermittently discharge each ingredient, so that each ingredient that enters the feeder is gradually sent toward the mixer by the discharge device, and the weight loss of each ingredient is constantly measured and recognized as the amount fed into the mixer.As a result, since only the planned weight of steamed soybeans can be discharged, there is no need to correct the weighing of koji or salt, and the blending ratio of the miso raw materials can be ensured. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Special Publication No. 63-49982 [Patent Document 2] Japanese Unexamined Patent Publication No. 56-164760 [Patent Document 3] Special Publication No. 8-17669 Summary of the Invention [Problem to be solved by the invention]

[0008] However, the automatic weighing method for miso ingredients described in Patent Document 1 requires the weighing of steamed soybeans to be completed first, followed by the correction weighing of koji and salt, which requires time for each weighing correction.

[0009] The method of measuring and mixing miso ingredients described in Patent Document 2 can eliminate the time burden of corrective weighing, but because the rough weighing (first-stage weighing) of koji and salt proceeds independently of the measurement of the steamed soybeans, it cannot respond to fluctuations in the measured cumulative weight of the steamed soybeans. In other words, if the supply of steamed soybeans is interrupted or if the remaining amount of steamed soybeans in the final batch of the brewing process falls below the specified amount, excess koji and salt will have already been supplied at the rough weighing (first-stage weighing) stage, making the blending ratio of that batch random.

[0010] In the miso brewing ingredient measuring and supplying device described in Patent Document 3, each ingredient is replenished to the soybean feeder, koji feeder, and salt feeder via their respective supply conveyors, but all dischargers must be stopped each time. Repeated stopping and starting of the dischargers increases the likelihood of measurement errors and extends the brewing process time. If, in order to prevent the dischargers from stopping, the capacity of each feeder were increased and all ingredients to be processed in one day were fed before the dischargers were started, this would result in a large device, making layout difficult, and increasing initial costs, making this unrealistic. Furthermore, the device does not manage the blending ratio of the miso ingredients. In particular, when the remaining steamed soybeans decrease in the final stage of the brewing process and the supply amount decreases, the feed amount of the other ingredients cannot be reduced accordingly, making it impossible to strictly maintain the blending ratio of the miso ingredients.

[0011] The present invention solves the above-mentioned problems of the prior art, and aims to provide a miso raw material measuring device and a miso raw material measuring method in which the mixing ratio of each ingredient is continuously maintained from the start to the end of measuring the ingredients, and the mixing ratio of the ingredients is always maintained even if the supply of steamed soybeans is interrupted or if the remaining amount of steamed soybeans falls below a predetermined amount in the final batch of the brewing process. [Means for solving the problem]

[0012] The present invention, which achieves the above-mentioned object, can be broadly divided into a miso raw material metering device and a miso raw material metering method for controlling the amount of raw material supplied, and a miso raw material metering device and a miso raw material metering method for controlling the amount of raw material discharged. In this invention, the miso raw material metering device for controlling the amount of raw material supplied is a miso raw material metering device used in the preparation process of miso production, and is equipped with a supplying means for transporting steamed soybeans and other raw materials for each raw material and supplying them downstream, a storage means for storing the raw materials from the supplying means for each raw material, a discharging means for discharging the raw materials stored in the storage means further downstream for each raw material, a measuring means for continuously measuring the cumulative weight of the raw materials stored in the storage means for each raw material, and a control means for controlling the amount of raw material supplied from the supplying means for each raw material, and the control means The method is characterized in that the amount of steamed soybeans supplied from the supply means is controlled so that the accumulated weight of the steamed soybeans stored in the storage means will reach a preset accumulated weight setting value, the set value of the accumulated weight of the other raw materials to be stored in the storage means is continuously updated based on a ratio calculated from a preset blending ratio of the raw materials and a measured value of the accumulated weight of the steamed soybeans stored in the storage means, and the amount of the other raw materials supplied from the supply means for each raw material is continuously controlled so that the accumulated weight of the other raw materials stored in the storage means will reach the updated setting value.

[0013] In the present invention, the method for measuring miso ingredients for controlling the amount of raw material supplied is a method for measuring miso ingredients used in the preparation process of miso production, and includes a supply means for conveying steamed soybeans and other ingredients for each ingredient and supplying them downstream, a storage means for storing the ingredients from the supply means for each ingredient, a discharge means for discharging the ingredients stored in the storage means for each ingredient further downstream, a weighing means for continuously measuring the cumulative weight of the ingredients stored in the storage means for each ingredient, and a control means for controlling the amount of raw material supplied from the supply means for each ingredient. The method is characterized in that the amount of steamed soybeans supplied from the supply means is controlled so that the cumulative weight of the steamed soybeans stored in the storage means will reach a preset cumulative weight setting value, the set value of the cumulative weight of the other raw materials to be stored in the storage means is continuously updated based on a ratio calculated from a preset blending ratio of the raw materials and a measured value of the cumulative weight of the steamed soybeans stored in the storage means, and the amount of the other raw materials supplied from the supply means is continuously controlled for each raw material so that the cumulative weight of the other raw materials stored in the storage means will reach the updated setting value.

[0014] In the present invention, the miso raw material metering device that controls the discharge amount of raw materials is a miso raw material metering device used in the preparation process of miso production, and is equipped with a supplying means that conveys steamed soybeans and other raw materials for each raw material and supplies them downstream, a storing means that stores the raw materials from the supplying means for each raw material, a discharging means that discharges the raw materials stored in the storing means further downstream for each raw material, a measuring means that continuously measures the cumulative weight of the raw materials discharged from the discharging means for each raw material, and a control means that controls the discharge amount of the raw materials from the discharging means for each raw material, and the control means The method is characterized in that the amount of steamed soybeans discharged from the discharge means is controlled so that the accumulated weight of the steamed soybeans discharged from the discharge means will reach a preset accumulated weight setting value, the set value of the accumulated weight of other raw materials discharged from the discharge means is continuously updated based on a ratio calculated from a preset blending ratio of the raw materials and a measured value of the accumulated weight of the steamed soybeans discharged from the discharge means, and the amount of other raw materials discharged from the discharge means for each raw material is continuously controlled so that the accumulated weight of the other raw materials discharged from the discharge means will reach the updated set value.

[0015] In the present invention, the method for measuring miso ingredients and controlling the discharge amount of ingredients is a method for measuring miso ingredients used in the preparation process of miso production, and includes a supply means for transporting steamed soybeans and other ingredients one by one and supplying them downstream, a storage means for storing the ingredients from the supply means one by one, a discharge means for discharging the ingredients stored in the storage means one by one further downstream, a weighing means for continuously measuring the cumulative weight of the ingredients discharged from the discharge means for each ingredient, and a control means for controlling the discharge amount of the ingredients from the discharge means for each ingredient. The method is characterized in that the amount of steamed soybeans discharged from the discharge means is controlled so that the accumulated weight of the steamed soybeans discharged from the discharge means will reach a preset accumulated weight setting value, the set value of the accumulated weight of other raw materials discharged from the discharge means is continuously updated based on a ratio calculated from a preset blending ratio of the raw materials and a measured value of the accumulated weight of the steamed soybeans discharged from the discharge means, and the amount of other raw materials discharged from the discharge means for each raw material is continuously controlled so that the accumulated weight of the other raw materials discharged from the discharge means will reach the updated set value.

[0016] According to the miso ingredient measuring devices and miso ingredient measuring methods of the present invention, the set value of the cumulative weight of the other ingredients is continuously updated, and the amount of other ingredients supplied from the supply means or discharged from the discharge means is continuously controlled for each ingredient so that the cumulative weight of the other ingredients becomes the updated set value. Therefore, the ingredients are continuously measured according to the blending ratio from the start to the end of the metering of the miso ingredients. As a result, even if the supply of steamed soybeans is interrupted in the configuration that controls the amount of ingredient supplied, or if the discharge of steamed soybeans is interrupted in the configuration that controls the amount of ingredient discharged, or if the remaining amount of steamed soybeans falls below a predetermined amount in the final batch of the brewing process, the blending ratio of the miso ingredients is always maintained, ultimately stabilizing the quality of the miso.

[0017] The miso raw material metering device and miso raw material metering method of the present invention for controlling the supply amount of raw materials preferably have the following configurations: The other raw materials are primarily koji and salt. The set value for the cumulative weight of salt stored in the storage means is preferably continuously updated based on the ratio of salt to the combined weight of steamed soybeans and koji calculated from the preset raw material blending ratio and a measured value for the combined cumulative weight of steamed soybeans and koji stored in the storage means, and the amount of salt supplied from the salt supply means is preferably continuously controlled so that the cumulative weight of salt reaches the updated set value. Maintaining a uniform salt concentration is particularly important for ensuring the quality of miso, as it has a significant impact on the fermentation and aging processes. Constantly maintaining the ratio of salt to the combined weight of steamed soybeans and koji allows for uniform fermentation and aging, stabilizing miso quality and improving its quality.

[0018] Preferably, the control means controls the supply amount by reducing the supply speed of the supply means corresponding to each of the other ingredients when the measured cumulative weight stored in the storage means for each of the other ingredients reaches a range of 60% to 90% of the set cumulative weight of the ingredient. In this configuration, the supply speed is increased when the ratio of the measured value to the set cumulative weight of the other ingredients is small, and is reduced when the ratio is large. This makes it possible to reduce the supply amount of the other ingredients and gradually approach the set value, thereby improving weighing accuracy.

[0019] Preferably, the control means controls the supply amount by stopping the supply means corresponding to each ingredient when the measured cumulative weight of each ingredient, steamed soybeans and other ingredients, stored in the storage means reaches a range of 90% to 99.9% of the set cumulative weight of each ingredient. Because the supply means cannot be stopped immediately in response to a stop signal, the ingredients are supplied by inertia, resulting in errors. In addition, the weight of ingredients in the air that have been discharged from the supply means but have not yet reached the weighing means also contributes to errors. By stopping the supply means slightly earlier in anticipation of these errors, it is possible to improve weighing accuracy.

[0020] The miso raw material metering device and miso raw material metering method of the present invention for controlling the discharge amount of raw materials preferably have the following configurations. The other raw materials are primarily koji and salt. The set value for the cumulative weight of salt discharged from the discharge means is preferably continuously updated based on the ratio of salt to the combined weight of steamed soybeans and koji calculated from the preset raw material blending ratio and a measured value for the combined cumulative weight of steamed soybeans and koji discharged from the discharge means, and the amount of salt discharged from the discharge means is preferably continuously controlled so that the cumulative weight of salt reaches the updated set value. Uniform salt concentration is particularly important for ensuring the quality of miso, as it has a significant impact on the fermentation and aging processes. Constantly maintaining the ratio of salt to the combined weight of steamed soybeans and koji allows for uniform fermentation and aging, stabilizing miso quality and improving its quality.

[0021] Preferably, the control means controls the discharge amount by slowing down the discharge speed of the discharge means corresponding to each of the other raw materials when the measured cumulative weight of each of the other raw materials discharged from the discharge means reaches a range of 60% to 90% of the set cumulative weight of each of the other raw materials. In this configuration, the discharge speed is increased when the ratio of the measured cumulative weight of the other raw materials to the set value is small, and is slowed when the ratio is large. This makes it possible to reduce the discharge amount of the other raw materials and gradually approach the set value, thereby improving weighing accuracy.

[0022] Preferably, the control means controls the discharge amount by stopping the discharge means corresponding to each ingredient when the measured cumulative weight of each ingredient, steamed soybeans and other ingredients, discharged from the discharge means reaches a range of 90% to 99.9% of the set cumulative weight of each ingredient. Because the discharge means cannot be stopped immediately in response to a stop signal, the ingredients are discharged by inertia, resulting in an error. By stopping the discharge means slightly earlier in anticipation of this error, it is possible to improve weighing accuracy. [Effects of the Invention]

[0023] The effects of the present invention are as described above: the set value for the cumulative weight of the other ingredients is continuously updated, and the amount of other ingredients supplied from the supply means or discharged from the discharge means is continuously controlled for each ingredient so that the cumulative weight of the other ingredients becomes the updated set value, so that each ingredient is continuously metered according to the blending ratio from the start to the end of metering of the miso ingredients. As a result, even if the supply of steamed soybeans is interrupted in a configuration that controls the amount of ingredient supply, or if the discharge of steamed soybeans is interrupted in a configuration that controls the amount of ingredient discharge, or if the remaining amount of steamed soybeans falls below a predetermined amount in the final batch of the brewing process, the blending ratio of the miso ingredients is always maintained, ultimately stabilizing the quality of the miso. [Brief explanation of the drawings]

[0024] [Figure 1] FIG. 1 is a configuration diagram of a brewing process including a weighing device according to a first embodiment of the present invention. [Figure 2] 1 is a flowchart of a weighing method according to a first embodiment of the present invention. [Figure 3] 3 is a time chart of the weighing method according to the first embodiment of the present invention. [Figure 4] FIG. 10 is a block diagram of a brewing process including a weighing device according to a second embodiment of the present invention. [Figure 5] FIG. 5 is a plan view of the weighing device shown in FIG. 4. [Figure 6] 6 is a flowchart of a weighing method according to a second embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0025] An embodiment of the present invention will be described with reference to the drawings. The present invention can be broadly divided into a miso ingredient metering device and a miso ingredient metering method that control the amount of ingredient supplied, and a miso ingredient metering device and a miso ingredient metering method that control the amount of ingredient discharged. Below, the former embodiment of the present invention that controls the amount of ingredient supplied will be described as embodiment 1, and the latter embodiment that controls the amount of ingredient discharged will be described as embodiment 2.

[0026] FIG. 1 is a configuration diagram of a brewing process including a miso raw material metering device 1 (hereinafter simply referred to as "metering device 1") according to a first embodiment of the present invention. The metering device 1 is a device used in the brewing process of miso production. The miso raw materials are steamed soybeans, which are the main raw material, and other raw materials, such as koji, salt, and salt-removed koji, which is a mixture of koji and salt in advance. The metering device 1 shown in FIG. 1 measures each raw material, steamed soybeans, koji, and salt, adjusts the mixture to a predetermined mixing ratio, and then supplies it to mixing means 20 (arrows g to i).

[0027] In Figure 1, steamed soybeans are transported by steamed soybean supplying means 2 and supplied to downstream steamed soybean metering and discharging means 5 (arrows a, b). Similarly, koji is transported by koji supplying means 3 and supplied to downstream koji metering and discharging means 6 (arrows c, d). Furthermore, salt is transported by salt supplying means 4 and supplied to downstream salt metering and discharging means 7 (arrows e, f).

[0028] The mechanisms of the steamed soybean supplying means 2, koji supplying means 3, and salt supplying means 4 are not particularly limited, and in this embodiment, the steamed soybean supplying means 2 and koji supplying means 3 are belt conveyors, and the salt supplying means 4 is a screw conveyor.

[0029] The steamed soybean metering and discharging means 5, the koji metering and discharging means 6, and the salt metering and discharging means 7 all include a hopper 10 as storage means, a load cell 11 as weighing means, a discharge shutter 12 as discharge means, and a cylinder mechanism 13. The hopper 10 is suspended via the load cell 11, and the weight of the raw materials in the hopper 10 can be measured by the load cell 11. The discharge shutter 12 can be opened and closed by the cylinder mechanism 13, and can switch between storing the raw materials in the hopper 10 and discharging the raw materials below the hopper 10.

[0030] The control means 9 controls the amount of raw material supplied from the steamed soybean supply means 2, koji supply means 3, and salt supply means 4 for each raw material, and also calculates various set values ​​based on measurements from each load cell 11, compares the measured values ​​with the set values, and controls the opening and closing of each discharge shutter 12. The dashed lines in Figure 1 show the signal paths related to the control means 9.

[0031] The following describes the metering method when the metering device 1 is operated, with reference to the flowchart in Figure 2. For convenience, the miso ingredients will be described using an example of two ingredients: steamed soybeans, which are the main ingredient, and koji, which is the other ingredient. Figure 2 shows an example of operating the metering device 1 in a batch manner, where metering is completed for each batch, and operation is repeated for each batch. When operation for one batch begins, in Figure 1, supply of steamed soybeans onto the steamed soybean supply means 2 begins (arrow a), and the steamed soybean supply means 2 is activated (steps 100-101 in Figure 2). Similarly, in Figure 1, supply of koji begins onto the koji supply means 3 (arrow c), and the koji supply means 3 is activated (steps 107-108 in Figure 2).

[0032] In Figure 1, the steamed soybeans on the steamed soybean supply means 2 are stored in the hopper 10 of the steamed soybean weighing and discharging means 5 (arrow b). Based on the measurement values ​​of the load cell 11 provided in the steamed soybean weighing and discharging means 5, the cumulative weight Xn' of the steamed soybeans in the hopper 10, which increases over time, is measured (step 102 in Figure 2).

[0033] Unless the supply of steamed soybeans to the steamed soybean supply means 2 is interrupted or a mechanical problem occurs, the operation of the steamed soybean supply means 2 continues (step 103 in FIG. 2), and the control means 9 determines whether the measured value Xn' of the cumulative weight of the steamed soybeans being supplied has reached a preset value X for the cumulative weight of steamed soybeans for each batch (step 104 in FIG. 2). If the set value X has not been reached, steps 101 to 104 in FIG. 2 are repeated. If the supply of steamed soybeans is interrupted or the set value Xn' of the cumulative weight of steamed soybeans reaches the set value X while steps 101 to 104 in FIG. 2 are being repeated, the steamed soybean supply means 2 is turned off (step 105 in FIG. 2), and the supply of steamed soybeans is completed (step 106 in FIG. 2).

[0034] For convenience of the following explanation, the meanings of various variables such as Xn' are shown in Table 1 below. [Table 1]

[0035] When the measured value Xn' of the cumulative weight of the steamed soybeans is detected, the control means 9 continuously updates the set value Yn of the cumulative weight of the koji based on the ratio Y / X calculated from the preset blending ratio of the ingredients and the measured value Xn' (step 109 in Fig. 2). Specifically, the set value Yn is as shown in Table 1, and is calculated by multiplying the ratio Y / X calculated from the preset blending ratio of the ingredients by the measured value Xn' of the cumulative weight of the steamed soybeans.

[0036] In Fig. 1, the koji measuring and discharging means 6 measures the cumulative weight Yn' of the koji, which increases over time, in the hopper 10 based on the measurement value of the load cell 11 (step 110 in Fig. 2), and the control means 9 determines whether the cumulative weight Yn' of the koji has reached the set value Yn for the cumulative weight of the koji (step 111 in Fig. 2). If the set value Yn has not been reached, steps 108 to 111 in Fig. 2 are repeated. If, through this repetition, the cumulative weight Yn' of the koji has reached the set value Yn for the cumulative weight of the koji, the koji supplying means 3 is temporarily stopped (turned off) (step 112 in Fig. 2).

[0037] This control is continuously performed while the weighing device 1 is operating, so the set value Yn for the cumulative weight of koji is continuously updated to a set value corresponding to the measured value Xn' for the cumulative weight of the steamed soybeans, and the amount supplied from the koji supplying means 3 is continuously controlled to reach the updated set value Yn. Therefore, from the start of weighing by the weighing device 1 to the end of weighing, the cumulative weight of koji is continuously controlled to reach a value corresponding to the ratio Y / X calculated from the preset blending ratio of the ingredients. Therefore, when the supply of steamed soybeans is interrupted in accordance with the decision in step 103 of FIG. 2, the steamed soybean supplying means 2 is stopped (OFF) and the supply of steamed soybeans is completed (steps 105-106 of FIG. 2), at which point the final measured value Xn' for the cumulative weight of the steamed soybeans is determined. The supply of koji is then completed when the measured value Yn' reaches the set value Yn for the cumulative weight of koji corresponding to the final measured value Xn' (steps 111-114 of FIG. 2). This ensures that the ratio Y / X calculated from the preset blending ratio of the ingredients is always maintained even if the supply of steamed soybeans is interrupted, ultimately resulting in stable miso quality.

[0038] Furthermore, in this embodiment, the steamed soybeans are used up, and there are cases where the amount of steamed soybeans remaining in the final batch of the preparation process falls below a predetermined amount. In this case, just as in the case where the supply of steamed soybeans is interrupted, the steamed soybean supply means 2 is stopped (OFF) (step 105 in FIG. 2) in accordance with the decision made in step 103 in FIG. 2, and the subsequent processing flow is the same as in the case where the supply of steamed soybeans is interrupted. As a result, even if the amount of steamed soybeans remaining in the final batch falls below a predetermined amount, the ratio Y / X calculated from the preset blending ratio of the ingredients is always maintained, and the quality of the miso is ultimately stabilized.

[0039] The metering method will be described in more detail with reference to Fig. 3. Fig. 3 is a time chart showing the metering method when the metering device 1 is operated, and shows the ON / OFF states of the steamed soybean supplying means 2 and the koji supplying means 3 in chronological order. Numerical examples will be used as appropriate below, but these are merely examples.

[0040] In Figure 3, the start of operation of the first batch is time 0. The steamed soybean supplying means 2 switches from ON to OFF at time t7 (44 seconds). That is, at time t7, in step 104 of Figure 2, it is determined that the measured value Xn' of the cumulative weight of steamed soybeans has reached the set value X of the cumulative weight of steamed soybeans that is preset for each batch, and the steamed soybean supplying means 2 switches OFF (step 105 of Figure 2), completing the supply of steamed soybeans (step 106 of Figure 2).

[0041] As shown in Fig. 3, while the steamed soybean supplying means 2 is ON, the koji supplying means 3 is repeatedly turned ON and OFF. Specifically, the koji supplying means 3 is switched from ON to OFF at times t1 to t6 and at time t8. For example, the switching from ON to OFF at time t1 means that the measured value Yn' of the accumulated weight of koji has reached the set value Yn of the accumulated weight of koji (steps 109 to 112 in Fig. 2).

[0042] This is also true at times t2 to t6 and time t8, but since the supply of steamed soybeans is completed at time t7, which is before time t8 (step 106 in FIG. 2), it is determined in step 113 in FIG. 2 that the supply of steamed soybeans is completed, and the supply of koji is also completed at time t8 (step 114 in FIG. 2).

[0043] After time t7, when the supply of the steamed soybeans is complete, the discharge shutter 12 shown in Figure 1 opens and the steamed soybeans are discharged downward from the hopper 10 (step 115 in Figure 2) and supplied to the mixing means 20 (arrow h). After a switching time of 6 seconds associated with the discharge of the steamed soybeans, the operation of the first batch ends. The switching time of 6 seconds is the sum of the time it takes to discharge the steamed soybeans (4 seconds) and the time it takes for the load cell 11 to stabilize (2 seconds) and the vibrations generated by the opening and closing of the discharge shutter 12 to disappear.

[0044] Similarly, after time t8 when the supply of koji is complete, the discharge shutter 12 shown in Figure 1 is opened, discharging the koji downward from the hopper 10 (step 116 in Figure 2) and supplying it to the mixing means 20 (arrow g). After a switching time of 4 seconds associated with the discharge of koji, the operation of the first batch ends. The switching time of 4 seconds is the sum of the time it takes to discharge the koji (2 seconds) and the time it takes for the load cell 11 to stabilize (2 seconds) and for the vibrations generated by the opening and closing of the discharge shutter 12 to disappear.

[0045] When the discharge of the steamed soybeans and koji is complete, it is determined that the discharge of all raw materials is complete (step 117 in Figure 2), and the operation of the first batch ends. At the same time, the operation of the second batch begins, as shown in Figure 3, and thereafter, when the operation of the second batch ends, the operation of the third batch begins.

[0046] As described above, in this embodiment, the steamed soybeans are used up, so the remaining amount of steamed soybeans may fall below a predetermined amount in the final batch of the brewing process. In this case, the operation time of the final batch is shortened, and in the first batch shown in Figure 3, the switch is turned from ON to OFF 44 seconds after the start of operation of the first batch, but in the final batch, this 44 seconds becomes, for example, 30 seconds. Accordingly, in the final batch, the number of times the koji supply means 3 is turned ON / OFF also decreases.

[0047] 2 shows an example in which the miso ingredients are mainly steamed soybeans and the other ingredient is koji, but an example will be described in which salt is added as the other ingredient and a typical miso ingredient is used. In this case, as shown in Table 2 below, the set value Zn for the integrated salt weight is continuously updated based on the ratio of salt to the combined weight of steamed soybeans and koji calculated from the preset blending ratio of the ingredients, and the sum of the measured integrated weight Xn' of the steamed soybeans and the measured integrated weight Yn' of the koji, and the amount of salt supplied from the salt supply means 4 is continuously controlled so that the measured integrated weight Zn' of salt becomes the set value Zn.

[0048] The calculation method for the set value Zn of the cumulative weight of salt is shown in Table 2. The calculation method for the set value Yn of the cumulative weight of koji is the same as Table 1. [Table 2]

[0049] In terms of quality assurance of miso, it is particularly important to maintain a uniform salt concentration, which has a significant impact on the fermentation and aging process. In the embodiment shown in Table 2, the ratio of salt to the total amount of steamed soybeans and koji is always maintained, which allows for uniform fermentation and aging, resulting in stable and improved miso quality.

[0050] The first embodiment has been described above. In the weighing device 1 shown in FIG. 1, the supply rate of koji by the koji supplying means 3 may be constant or may be varied as appropriate. Specifically, the supply rate of koji supplying means 3 may be reduced when the measured cumulative weight of koji stored in hopper 10 falls within a range of 60% to 90% of the set cumulative weight of koji. In this case, when the ratio of the measured cumulative weight of koji to the set cumulative weight of koji stored in hopper 10 is small, the supply rate of koji supplying means 3 increases; when this ratio increases, the supply rate of koji supplying means 3 decreases. In this control, when the set cumulative weight of koji is updated, the supply rate of koji supplying means 3 increases again, and fast and slow supply rates are alternately repeated. This allows the amount of koji supplied to be reduced and gradually approach the set value, improving weighing accuracy. The same applies to salt and when ingredients other than koji or salt are used as raw materials.

[0051] 1, the supply means corresponding to each ingredient, i.e., steamed soybeans and other ingredients, may be stopped just before the measured cumulative weight of each ingredient stored in the hopper 10 reaches the set cumulative weight of each ingredient. Specifically, the koji supply means 3 may be stopped when the measured cumulative weight of koji stored in the hopper 10 reaches a range of 90% to 99.9% of the set cumulative weight of koji. In this case, after the koji supply means 3 is stopped, if the ratio of the measured cumulative weight of koji to the set cumulative weight of koji stored in the hopper 10 falls below 90% due to the supply of steamed soybeans, the koji supply means 3 is restarted, and when this ratio reaches a range of 90% to 99.9%, the koji supply means 3 is stopped. In this control, when the set cumulative weight of koji is updated, the stopped koji supply means 3 is restarted, and stopping and starting are alternately repeated. Because the koji supplying means 3 cannot be stopped immediately in response to a stop signal, koji is supplied by inertia, resulting in errors. Furthermore, the weight of koji in the air that has been discharged from the koji supplying means 3 but has not yet reached the koji measuring and discharging means 6 also contributes to errors. By stopping the koji supplying means 3 slightly earlier in anticipation of these errors, it is possible to improve the metering accuracy. This also applies to steamed soybeans and salt, and also when ingredients other than koji and salt are used as other ingredients. It is also preferable to set the percentage of the cumulative weight at which each supplying means is stopped for each ingredient separately.

[0052] In the weighing device 1 shown in Figure 1, steamed soybeans are supplied directly from the steamed soybean supply means 2 to the steamed soybean metering and discharging means 5, but a storage hopper may be interposed between the steamed soybean supply means 2 and the steamed soybean metering and discharging means 5. By storing the steamed soybeans for the next batch in the storage hopper in advance, it becomes possible to operate the steamed soybean supply means 2 continuously or to reduce the downtime, thereby shortening the overall time for the preparation process. In this case, the steamed soybean supply means 2 and the storage hopper are considered as a single unit to be the steamed soybean supply means.

[0053] The following describes a second embodiment of the present invention. Figure 4 is a configuration diagram of a preparation process including a miso ingredient measuring device 30 (hereinafter simply referred to as "measuring device 30") according to the second embodiment of the present invention. The device configuration of the second embodiment is different from that of the first embodiment, but the main ingredient and other ingredients are the same as those of the first embodiment, so a description of the ingredients will be omitted.

[0054] 4 measures the raw materials of steamed soybeans, koji, and salt to a predetermined blending ratio, and then supplies them onto conveying means 50 and subsequently to mixing means (not shown). There are no particular limitations on the mechanism of conveying means 50, and in this embodiment it is a belt conveyor.

[0055] In Figure 4, steamed soybeans are transported by steamed soybean supply means 31 and supplied to downstream steamed soybean metering and discharging means 34 (arrows j, k). Similarly, koji is transported by koji supply means 32 and supplied to downstream koji metering and discharging means 35 (arrows l, m). Furthermore, salt is transported by salt supply means 33 and supplied to downstream salt metering and discharging means 36 (arrows n, o).

[0056] The mechanisms of the steamed soybean supplying means 31, the koji supplying means 32, and the salt supplying means 33 are not particularly limited, and in this embodiment, the steamed soybean supplying means 31 and the koji supplying means 32 are belt conveyors, and the salt supplying means 33 is a screw conveyor.

[0057] The steamed soybeans metering and discharging means 34, the koji metering and discharging means 35, and the salt metering and discharging means 36 all include a hopper 40 serving as storage means and a load cell 41 serving as weighing means. The steamed soybeans metering and discharging means 34 includes a screw feeder 42a serving as steamed soybeans discharging means, the koji metering and discharging means 35 includes a screw feeder 42b serving as koji discharging means, and the salt metering and discharging means 36 includes a screw feeder 42c serving as salt discharging means. The screw feeders 42a to 42c are mechanisms that feed out raw materials by rotating the screws. The screw feeder is one example, and other mechanisms may be used, such as a belt feeder that feeds out raw materials on a belt.

[0058] The hopper 40 is suspended via a load cell 41. For example, in the steamed soybean weighing and discharging means 34, the load cell 41 can measure the total weight of the hopper 40, the steamed soybeans in the hopper 40, and the screw feeder 42a.

[0059] Figure 5 shows a plan view of the metering device 30 shown in Figure 4. Figure 5 is a diagram showing the positional relationship between the steamed soybean metering and discharging means 34, the koji metering and discharging means 35, the salt metering and discharging means 36, and the conveying means 50, and other elements are omitted from the illustration. In Figure 5, raw materials conveyed by screw feeders 42a to 42c of the steamed soybean metering and discharging means 34, the koji metering and discharging means 35, and the salt metering and discharging means 36, which are arranged beside the conveying means 50, are supplied onto the conveying means 50, and the raw materials are conveyed downstream (arrow p).

[0060] In FIG. 4, control means 43 controls the discharge amount of raw material from screw feeders 42a to 42c for each raw material, calculates various set values ​​based on measurements from each load cell 41, compares the measured values ​​with the set values, and controls steamed soybean supply means 31, koji supply means 32, and salt supply means 33.

[0061] The following describes the metering method when the metering device 30 is operated, with reference to the flowchart in FIG. 6. For convenience, the miso ingredients will be described using an example of two ingredients: steamed soybeans, the main ingredient, and koji, the other ingredient. Similar to FIG. 2, FIG. 6 shows an example of batch-wise operation of the metering device 30, in which metering is completed for each batch, and operation is repeated for each batch. When operation for one batch begins, the steamed soybean supplying means 31 in FIG. 4 is activated, and the steamed soybeans begin to be stored in the hopper 40 of the steamed soybean measuring and discharging means 34 (arrow k, step 200 in FIG. 6). Similarly, the koji supplying means 32 in FIG. 4 is activated, and the koji begins to be stored in the hopper 40 of the koji measuring and discharging means 35 (arrow m, step 207 in FIG. 6). This embodiment assumes that the initial amount stored in the hopper 40 is equal to or greater than the amount required for one batch.

[0062] When the steamed soybean supply means 31 stops and the storage of the steamed soybeans in the hopper 40 is completed, in Figures 4 and 5, the screw feeder 42a (steamed soybean discharge means) of the steamed soybean metering and discharge means 34 starts up, and the steamed soybeans are discharged from the screw feeder 42a toward the conveying means 50 (step 201 in Figure 6). Similarly, in Figures 4 and 5, the screw feeder 42b (koji discharge means) of the koji metering and discharge means 35 starts up, and the koji is discharged from the screw feeder 42b toward the conveying means 50 (step 208 in Figure 6).

[0063] 4 and 5, as steamed soybeans are continuously discharged from the screw feeder 42a, the amount of steamed soybeans stored in the hopper 40 decreases, and the amount of steamed soybeans discharged accumulates. This accumulated weight, i.e., the accumulated weight Xn' of the steamed soybeans discharged from the screw feeder 42a, is measured based on the measurement value of the load cell 41 provided in the steamed soybean weighing and discharging means 34 (step 202 in FIG. 6). In FIG. 4, the load cell 41 of the steamed soybean weighing and discharging means 34 measures the total weight of the hopper 40 and screw feeder 42a that have stored the steamed soybeans over time, and this measurement determines the amount of weight reduction from the initial total weight, and this reduced amount becomes the measured value Xn' of the accumulated weight of the steamed soybeans to be discharged.

[0064] Unless a mechanical problem or the like occurs, operation of the screw feeder 42a continues (step 203 in FIG. 6), and the control means 43 determines whether the measured value Xn' of the cumulative weight of the discharged steamed soybeans has reached the set value X of the cumulative weight of steamed soybeans that is preset for each batch (step 204 in FIG. 6). If the set value X has not been reached, steps 201 to 204 in FIG. 6 are repeated. If the discharge of steamed soybeans is interrupted while steps 201 to 204 in FIG. 6 are being repeated, or if the set value Xn' of the cumulative weight of steamed soybeans has reached the set value X, the screw feeder 42a is turned OFF (step 205 in FIG. 6), and the discharge of the steamed soybeans is completed (step 206 in FIG. 2).

[0065] The meanings of various variables such as Xn' are the same as those in Table 1 in embodiment 1. However, while in embodiment 1, the "cumulative weight," "set value," and "measured value" in Table 1 refer to values ​​related to the amount of raw material supplied, in embodiment 2 they refer to values ​​related to the amount of raw material discharged.

[0066] When the measured value Xn' of the cumulative weight of the steamed soybeans is detected, the control means 43 continuously updates the set value Yn of the cumulative weight of the koji based on the ratio Y / X calculated from the preset blending ratio of the ingredients and the measured value Xn' (step 209 in FIG. 6). Specifically, the set value Yn is as shown in Table 1, and is calculated by multiplying the ratio Y / X calculated from the preset blending ratio of the ingredients by the measured value Xn' of the cumulative weight of the steamed soybeans.

[0067] In Fig. 4, the measurement value Yn' of the cumulative weight of koji discharged from the screw feeder 42b is measured based on the measurement value of the load cell 41 provided in the koji measuring and discharging means 35 (step 210 in Fig. 6), and the control means 43 determines whether the measurement value Yn' of the cumulative weight of koji has reached the set value Yn of the cumulative weight of koji (step 211 in Fig. 2). If the set value Yn has not been reached, steps 208 to 211 in Fig. 6 are repeated. If, through this repetition, the measurement value Yn' of the cumulative weight of koji has reached the set value Yn of the cumulative weight of koji, the screw feeder 42b is temporarily stopped (turned off) (step 212 in Fig. 6).

[0068] When the discharge of the steamed soybeans is complete (step 206 in Figure 2), it is determined in step 213 in Figure 6 that the discharge of the steamed soybeans is complete, and the discharge of the koji is also complete (step 214 in Figure 6). At this time, it is determined that the discharge of all ingredients is complete (step 215 in Figure 6), and the operation of the first batch ends. At the same time, the operation of the second batch begins, and thereafter, when the operation of the second batch ends, the operation of the third batch begins.

[0069] Since the above-described control is continuously performed while the weighing device 30 is operating, the set value Yn for the cumulative weight of koji is continuously updated to a set value corresponding to the measured value Xn' for the cumulative weight of the steamed soybeans, and the amount of koji discharged from the screw feeder 42b is continuously controlled to reach the updated set value Yn. Therefore, from the start of weighing by the weighing device 30 to the end of weighing, the cumulative weight of koji is continuously controlled to a value corresponding to the ratio Y / X calculated from the preset blending ratio of the ingredients. Therefore, when the supply of steamed soybeans is interrupted in accordance with the decision in step 203 of FIG. 6, the screw feeder 42a is stopped (OFF) and the discharge of the steamed soybeans is completed (steps 205 and 206 of FIG. 6), at which point the final measured value Xn' for the cumulative weight of the steamed soybeans is determined. Then, when the measured value Yn' reaches the set value Yn for the cumulative weight of koji corresponding to the final measured value Xn', the discharge of koji is completed (steps 211 to 214 of FIG. 6). This ensures that the ratio Y / X calculated from the preset blending ratio of the ingredients is always maintained even if the discharge of steamed soybeans is interrupted, ultimately resulting in stable miso quality.

[0070] Furthermore, in embodiment 2, if all the steamed soybeans are used up, the amount of steamed soybeans remaining in the final batch of the preparation process may fall below a predetermined amount, as in embodiment 1. In this case, just as in the case where the discharge of steamed soybeans was interrupted, the screw feeder 42a is stopped (turned off) in accordance with the decision made in step 203 in Figure 6 (step 205 in Figure 6), and the subsequent processing flow is the same as in the case where the discharge of steamed soybeans was interrupted. As a result, even if the amount of steamed soybeans remaining in the final batch falls below a predetermined amount, the ratio Y / X calculated from the preset blending ratio of the ingredients is always maintained, and the quality of the miso is ultimately stabilized.

[0071] For ease of explanation, the flowchart in Figure 6 shows an example in which the miso ingredients are two ingredients: steamed soybeans, which are the main ingredient, and koji, which is the other ingredient. However, an example will be described in which salt is added as the other ingredient and a general miso ingredient is used. In this case, as detailed in Table 2 above, the set value Zn for the integrated salt weight is continuously updated based on the ratio of salt to the combined weight of steamed soybeans and koji, calculated from the preset blending ratio of the ingredients, and the measurement value obtained by adding together the measured integrated weight Xn' of the steamed soybeans and the measured integrated weight Yn' of the koji, and the amount of salt discharged from screw feeder 42c is continuously controlled so that the measured integrated weight Zn' of salt becomes the set value Zn.

[0072] The calculation method for the set value Yn for the cumulative weight of koji is the same as in Tables 1 and 2 of embodiment 1, and the calculation method for the set value Zn for the cumulative weight of salt is the same as in Table 2 of embodiment 1. The meanings of various variables such as Xn' are the same as in Table 1 of embodiment 1. However, while in embodiment 1 the "cumulative weight," "set value," and "measured value" in Tables 1 and 2 refer to values ​​related to the amount of raw material supplied, in embodiment 2 they refer to values ​​related to the amount of raw material discharged.

[0073] When Table 2 is applied to the second embodiment, the ratio of salt to the total amount of steamed soybeans and koji is always maintained, just as when Table 2 is applied to the first embodiment, which makes it possible to make fermentation and maturation uniform, resulting in stable and improved quality of the miso.

[0074] The second embodiment has been described above. In the weighing device 30 shown in FIG. 4, the discharge speed of the koji by the screw feeder 42b may be constant or may be varied as appropriate. Specifically, the discharge speed of the screw feeder 42b may be reduced when the measured cumulative weight of the koji discharged from the screw feeder 42b reaches a value within a range of 60% to 90% of the set cumulative weight of the koji. In this case, when the ratio of the measured cumulative weight of the koji discharged from the screw feeder 42b to the set cumulative weight of the koji is small, the discharge speed of the screw feeder 42b increases; when this ratio increases, the discharge speed of the screw feeder 42b decreases. In this control, when the set cumulative weight of the koji is updated, the discharge speed of the screw feeder 42b increases again, and fast and slow discharge speeds are alternately repeated. This reduces the discharge amount of koji and gradually approaches the set value, thereby improving weighing accuracy. The same applies to salt and when ingredients other than koji and salt are used as raw materials.

[0075] Furthermore, in the weighing device 30 shown in FIG. 4, the screw feeders 42a to 42c corresponding to each raw material, i.e., the steamed soybeans and other raw materials, may be stopped just before the measured cumulative weight of the material discharged from the screw feeder 42b reaches the set cumulative weight of the material. Specifically, the screw feeder 42b may be stopped when the measured cumulative weight of the koji discharged from the screw feeder 42b reaches a range of 90% to 99.9% of the set cumulative weight of the koji. In this case, after the screw feeder 42b is stopped, if the ratio of the measured cumulative weight of the koji to the set cumulative weight of the koji discharged from the screw feeder 42b falls below 90% due to the discharge of steamed soybeans, the screw feeder 42b is restarted, and when this ratio reaches a range of 90% to 99.9%, the screw feeder 42b is stopped. In this control, when the set cumulative weight of the koji is updated, the stopped screw feeder 42b is restarted, and the stopping and operating are alternately repeated. Because screw feeder 42b cannot be stopped immediately in response to a stop signal, koji is discharged by inertia, resulting in errors. By stopping screw feeder 42b a little earlier in anticipation of these errors, it is possible to improve weighing accuracy. This also applies to steamed soybeans and salt, and also when ingredients other than koji and salt are used as other ingredients. It is also preferable to set the percentage of the set value of the cumulative weight at which screw feeders 42a to 42c stop for each ingredient.

[0076] Although the embodiments of the present invention have been described above, the embodiments may be modified as appropriate. For example, the types of mechanisms of the components constituting the device and the layout of the device may be modified as appropriate. Furthermore, while Tables 1 and 2 show formulas for calculating the setting values, these are merely examples and may be modified as appropriate. [Explanation of symbols]

[0077] 1,30 Measuring device for miso ingredients 2,31 Steamed soybean supply means 3,32 Koji supply means 4,33 Salt supply means 5,34 Steamed soybean weighing and discharging means 6,35 Koji metering and discharge means 7,36 Salt metering means 9,43 Control means 10,40 Hopper (storage means) 11,41 Load cell (measuring means) 12 Discharge shutter (discharge means) 42a Screw feeder (steamed soybean discharge means) 42b Screw feeder (means for discharging koji) 42c Screw feeder (salt discharge means)

Claims

1. A measuring device for miso ingredients used in the preparation process of miso production, a supply means for conveying the steamed soybeans and other raw materials separately and supplying them downstream; a storage means for storing the raw materials from the supply means for each raw material; a discharge means for discharging the raw materials stored in the storage means further downstream on a raw material-by-raw material basis; a weighing means for continuously measuring the cumulative weight of each raw material stored in the storage means; a control means for controlling the amount of raw material supplied from the supply means for each raw material, The control means The amount of steamed soybeans supplied from the supply means is controlled so that the cumulative weight of the steamed soybeans stored in the storage means reaches a preset cumulative weight setting value. Based on the ratio calculated from the preset blending ratio of the ingredients and the measured value of the cumulative weight of the steamed soybeans stored in the storage means, the set value of the cumulative weight of the other ingredients stored in the storage means is continuously updated, A miso ingredient measuring device characterized by continuously controlling the amount of other ingredients supplied from the supply means for each ingredient so that the cumulative weight of the other ingredients stored in the storage means becomes the updated set value.

2. 2. The miso ingredient measuring device according to claim 1, wherein the other ingredients are mainly koji and salt, and the device continuously updates a set value for the cumulative weight of salt stored in the storage means based on the ratio of salt to the combined weight of the steamed soybeans and koji calculated from the preset blending ratio of the ingredients and a measured value obtained by adding up the cumulative weight of the steamed soybeans and koji stored in the storage means, and continuously controls the amount of salt supplied from the supply means so that the cumulative weight of salt becomes the updated set value.

3. The miso raw material measuring device according to claim 1 or 2, wherein the control means controls the supply amount by reducing the supply speed of the supply means corresponding to each ingredient when the measured cumulative weight of each ingredient stored in the storage means for the other ingredients reaches a range of 60% to 90% of the set cumulative weight of the ingredient.

4. The miso raw material measuring device according to any one of claims 1 to 3, wherein the control means controls the supply amount by stopping the supply means corresponding to each raw material when the measured cumulative weight of each raw material, the steamed soybeans and the other raw materials, stored in the storage means reaches a range of 90% to 99.9% of the set cumulative weight of each raw material.

5. A measuring device for miso ingredients used in the preparation process of miso production, a supply means for conveying the steamed soybeans and other raw materials separately and supplying them downstream; a storage means for storing the raw materials from the supply means for each raw material; a discharge means for discharging the raw materials stored in the storage means further downstream on a raw material-by-raw material basis; a weighing means for continuously measuring the cumulative weight of the raw material discharged from the discharge means for each raw material; and a control means for controlling the discharge amount of the raw material from the discharge means for each raw material, The control means The discharge amount of the steamed soybeans from the discharge means is controlled so that the cumulative weight of the steamed soybeans discharged from the discharge means reaches a preset cumulative weight setting value. Based on the ratio calculated from the preset blending ratio of the raw materials and the measured value of the cumulative weight of the steamed soybeans discharged from the discharge means, the set value of the cumulative weight of the other raw materials discharged from the discharge means is continuously updated, A miso ingredient measuring device characterized by continuously controlling the discharge amount of other ingredients from the discharge means for each ingredient so that the cumulative weight of other ingredients discharged from the discharge means becomes the updated set value.

6. 6. The miso raw material measuring device according to claim 5, wherein the other raw materials are mainly koji and salt, and the device continuously updates a set value for the cumulative weight of salt discharged from the discharge means based on the ratio of salt to the combined weight of the steamed soybeans and koji calculated from the preset blending ratio of the raw materials and a measured value obtained by adding up the cumulative weight of the steamed soybeans and koji discharged from the discharge means, and continuously controls the amount of salt discharged from the discharge means so that the cumulative weight of salt becomes the updated set value.

7. 7. The miso raw material measuring device according to claim 5, wherein the control means controls the discharge amount by reducing the discharge speed of the discharge means corresponding to each of the other raw materials when the measured cumulative weight of each of the other raw materials discharged from the discharge means reaches a range of 60% to 90% of the set cumulative weight of each of the other raw materials.

8. The miso raw material measuring device according to any one of claims 5 to 7, wherein the control means controls the discharge amounts by stopping the discharge means corresponding to each ingredient when the measured cumulative weight of each ingredient, the steamed soybeans and the other ingredients, discharged from the discharge means reaches a range of 90% to 99.9% of the set cumulative weight of each ingredient.

9. A method for measuring miso ingredients used in a preparation process in miso production, comprising: a supply means for conveying the steamed soybeans and other raw materials separately and supplying them downstream; a storage means for storing the raw materials from the supply means for each raw material; a discharge means for discharging the raw materials stored in the storage means further downstream on a raw material-by-raw material basis; a weighing means for continuously measuring the cumulative weight of each raw material stored in the storage means; a control means for controlling the supply amount of the raw material from the supply means for each raw material, The control means The amount of steamed soybeans supplied from the supply means is controlled so that the cumulative weight of the steamed soybeans stored in the storage means reaches a preset cumulative weight setting value. Based on the ratio calculated from the preset blending ratio of the ingredients and the measured value of the cumulative weight of the steamed soybeans stored in the storage means, the set value of the cumulative weight of the other ingredients stored in the storage means is continuously updated, A method for measuring miso ingredients, characterized by continuously controlling the amount of other ingredients supplied from the supply means for each ingredient so that the cumulative weight of the other ingredients stored in the storage means becomes the updated set value.

10. 10. The method for measuring miso ingredients according to claim 9, wherein the other ingredients are mainly koji and salt, and a set value for the cumulative weight of salt stored in the storage means is continuously updated based on the ratio of salt to the combined weight of the steamed soybeans and koji calculated from the preset blending ratio of the ingredients and a measured value obtained by adding up the cumulative weight of the steamed soybeans and koji stored in the storage means, and the amount of salt supplied from the supply means is continuously controlled so that the cumulative weight of salt becomes the updated set value.

11. The method for measuring miso ingredients according to claim 9 or 10, wherein the control means controls the supply amount by reducing the supply speed of the supply means corresponding to each ingredient when the measured cumulative weight of each ingredient stored in the storage means reaches a range of 60% to 90% of the set cumulative weight of each ingredient.

12. The method for measuring ingredients for miso according to any one of claims 9 to 11, wherein the control means controls the supply amounts by stopping the supply means corresponding to each ingredient when the measured cumulative weight of each ingredient, the steamed soybeans and the other ingredients, stored in the storage means reaches a range of 90% to 99.9% of the set cumulative weight of each ingredient.

13. A method for measuring miso ingredients used in a preparation process in miso production, comprising: a supply means for conveying the steamed soybeans and other raw materials separately and supplying them downstream; a storage means for storing the raw materials from the supply means for each raw material; a discharge means for discharging the raw materials stored in the storage means further downstream on a raw material-by-raw material basis; a weighing means for continuously measuring the cumulative weight of the raw material discharged from the discharge means for each raw material; a control means for controlling the discharge amount of raw material from the discharge means for each raw material, The control means The discharge amount of the steamed soybeans from the discharge means is controlled so that the cumulative weight of the steamed soybeans discharged from the discharge means reaches a preset cumulative weight setting value. Based on the ratio calculated from the preset blending ratio of the raw materials and the measured value of the cumulative weight of the steamed soybeans discharged from the discharge means, the set value of the cumulative weight of the other raw materials discharged from the discharge means is continuously updated, A method for measuring miso ingredients, characterized by continuously controlling the amount of other ingredients discharged from the discharge means for each ingredient so that the cumulative weight of the other ingredients discharged from the discharge means becomes the updated set value.

14. 14. The method for measuring miso ingredients according to claim 13, wherein the other ingredients are mainly koji and salt, and a set value for the cumulative weight of salt discharged from the discharge means is continuously updated based on the ratio of salt to the combined weight of the steamed soybeans and koji calculated from the preset blending ratio of the ingredients and a measured value obtained by adding up the cumulative weight of the steamed soybeans and koji discharged from the discharge means, and the amount of salt discharged from the discharge means is continuously controlled so that the cumulative weight of salt becomes the updated set value.

15. 15. The method for measuring miso ingredients according to claim 13 or 14, wherein the control means controls the discharge amount by reducing the discharge speed of the discharge means corresponding to each ingredient when the measured cumulative weight of each ingredient discharged from the discharge means reaches a range of 60% to 90% of the set cumulative weight of each ingredient.

16. The method for measuring miso ingredients according to any one of claims 13 to 15, wherein the control means controls the discharge amounts by stopping the discharge means corresponding to each ingredient when a measured value of the cumulative weight discharged from the discharge means for each ingredient, including the steamed soybeans and the other ingredients, reaches a range of 90% to 99.9% of a set value of the cumulative weight of each ingredient.

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