JP2001161313A - Continuous fermenter and method for continuouslly brewing liquid fermented food such as fish soy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermenter enabling continuous brewing of a liquid fermented food such as fish soy which has not been attainable through using conventional batch fermenters. SOLUTION: This fermenter has the following structure: at least two compartmental walls 2a and 2b each lower than any of the four surrounding walls of the fermenter 1 and also gradually lowered in height from one end of the fermenter toward the other end threreof, are set side by side in the fermenter 1; at least three of compartmental tanks, i.e., a compartmental tank I at one end of the fermenter, compartmental tanks II and III at intermediate positions and a compartmental tank IV at the other end thereof, are formed in the above fermenter 1; in the compartmental tank I at one end and the compartmental tanks II, III, vertical passages 5a and 5b are formed respectively between in the compartmental walls 2a, 2b and partition walls 4a, 4b respectively set so as to face on the compartmental walls 2a and 2b, and also bottom part passages are formed below the partition walls 4a and 4b; and an extraction port 10 for a matured liquid b is formed on the compartmental tank IV at the other end of the fermenter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a continuous fermenter capable of continuously brewing liquid fermented foods such as fish soy sauce and a method for continuously brewing liquid fermented foods such as fish soy sauce.

[0002]

2. Description of the Related Art Conventionally, in the brewing of liquid fermented foods such as fish soy sauce, soy soy sauce, sake, Western liquor, and lactic acid beverages, a large amount of each raw material is fed into fermentation tanks such as tubs, concrete tanks, and FPR tanks at one time. And then fermentation and aging were adopted in a batch brewing method. For example, in the method of producing fish soy sauce, a predetermined amount of seafood and salt are charged together in a fermenter such as a tub in a large amount at a time, and the predetermined amount is accumulated, which is then fermented and aged. A brewing method by a batch method in which fish soy sauce is brewed at a time by squeezing and filtering is generally performed. For example, in the case of the production method of shotsuru, in the case of a grouper, the head, internal organs and tail are removed, then washed, left to drain overnight, mixed with salt, and the mixture is stored in a storage container such as a tub. Put a predetermined amount in the pool, store it on it, put a lid on it, put a weight on it, then leave it in a cool dark place for about 3 years to ferment it, ripen it, filter the brewed product with a cloth, and let the ripening solution stand still Then, after removing the cage, blending is performed and the resulting mixture is bottled to produce a fish soy sauce product. When kouna is used as a raw fish, it is washed, then mixed with salt and charged in a container, left for one year, and fermented and matured. In this case, an appropriate amount of protease or koji may be added to the raw materials to promote protein degradation or improve flavor. In any case, the fermenter used a pool-type fermenter for storing a large amount of fish and shellfish and then fermenting and aging it, and brewed a large amount of fish soy sauce at a time in a batch system.

[0003]

However, in order to industrially brew liquid fermented foods by the above-mentioned conventional batch method, a large number of large-capacity fermenters are usually prepared, and a large amount of raw materials are added to these fermenters. At once, fermenting and aging all of them at once.
Problems such as an increase in floor area and space occupied by these fermenters occur. In view of this point, even if the capacity of the fermenter is reduced, regardless of the amount of raw materials used, and regardless of the amount of production, if necessary, the liquid fermented food can be continuously brewed on a daily basis. It is desired to develop a fermenter that solves the inconvenience and its brewing method. In addition, in particular, the brewing method by the batch method of brewing fish soy sauce at once is suitable for processing a large amount of seafood caught in large quantities in a season and producing fish soy sauce at one time. Fish and shellfish are caught daily, regardless of season, regardless of the number of fish and shellfish. Especially, heads and internal organs that are produced when the fish and shellfish are used as raw materials to produce kamaboko and other desired processed fishery products from now on Currently, unused parts such as tails are discarded on a daily basis until they are not used. Therefore, from this point of view, not only can seafood that is routinely landed be used as it is, but also the unutilized portion that is produced as a by-product in the processing of seafood is used to routinely brew fish soy sauce on a daily basis. It is desired to develop a fermenter that can be used and its brewing method.

[0004]

SUMMARY OF THE INVENTION The present invention solves the above-mentioned conventional problems, and provides a liquid fermented food such as fish soy sauce which satisfies the above-mentioned needs, even if the fermenter has a relatively small capacity. Regardless of the size, it provides a fermentation tank that can be said to be a continuous type that enables continuous brewing, leaving a space for overflow in the upper part of the fermentation tank, and from one end of the fermentation tank At least 2 with progressively lower height towards the other end
The fermentation tank is formed into at least three division tanks by juxtaposing a plurality of division walls. Further, each of the division tanks at one end and the intermediate division tank into which the object to be treated is charged is provided. A vertical passage having an upper end communicating with the overflow space portion is provided between the partition wall and the partition wall, and a lower passage is provided at a lower portion of each partition wall. An outlet is provided in the tank. In this case, the present invention provides a continuous fermenter capable of shortening the fermentation aging period, and is characterized in that a heating device is provided on the outer periphery of the continuous fermenter. The present invention also provides a method for continuously brewing fish soy sauce using the above-mentioned continuous fermenter, wherein the fish and shellfish are left as they are or /
And the waste from the processing of fishery products as a raw material, which is subjected to a proteolytic treatment with an enzyme, and a viscous processed material prepared by adding a predetermined amount of sodium chloride to the processed material,
The predetermined amount is sequentially put into the compartment at one end of the continuous fermenter according to claim 1 or 2 sequentially, and the to-be-processed substances accumulated over time in the compartment at one end are charged. Fermentation, each time the subsequent treatment after the fermentation liquor is full,
Along with this, the lower fermentation liquor of the fermentation liquor is pushed up into the vertical passage through the lower passage, and further flows over the upper end of the partition wall into the intermediate partitioning tank, accumulates therein, and accumulates. The fermentation of the fermentation liquor accumulated over time in the compartment of the fermentation liquor is further advanced, and each time the object to be treated is charged after the fermentation liquor is full, the lower part of the fermentation liquor is thereby added. The fermentation liquor is pushed up into the vertical passage via the lower passage, and further flows over the upper end of the partition wall into the other end of the continuous fermenter, and accumulates. And after the aging, the aging solution is taken out from the outlet. Further, the present invention provides a method for continuously brewing liquid fermented foods such as soy sauce, sake, Western liquor, and lactic acid beverages as well as fish soy sauce using the continuous fermentation tank. The fluidized raw material for brewing is used as a material to be treated, and a predetermined amount thereof is sequentially charged into a partition tank at one end of the continuous fermentation tank. After overflowing, moving, fermenting, and aging, the ripening liquid is taken out from the other compartment.

[0005]

Next, embodiments of the present invention will be described in detail with reference to the accompanying drawings. FIG. 1 is a longitudinal sectional view of a continuous fermenter according to one embodiment of the present invention. The continuous fermenter,
Any of wooden, concrete, synthetic resin and corrosion resistant metal may be used. It is preferable that a metal tank made of stainless steel or the like is coated with a paint such as FRP or glass having chemical resistance. The outer peripheral shape of the continuous fermenter can be arbitrarily selected, but usually a rectangular shape is preferred. In the drawing, reference numeral 1 denotes a corrosion-resistant and chemical-resistant rectangular continuous fermentation tank in which a metal tank is covered with an outer covering such as the FRP.
The inner volume is determined in consideration of the input amount of the raw material to be treated daily, fermentation conditions, the required period until fermentation ripening, and the like. Although the size is arbitrary,
A fermenter having an internal volume such that Kg is charged every day and fermentation and aging treatment is performed after a required period is preferable.

[0006] The continuous fermenter of the present invention will be described in more detail based on an embodiment shown in the drawings. The continuous fermenter 1 is parallel to the front end wall 1a and the rear end wall 1b at an appropriate interval in its longitudinal direction, and reaches the left and right side walls over its entire width. The partition walls 2a, 2b, and 2c were provided side by side, and the inside of the fermentation vessel 1 was partitioned into four partition tanks I, II, III, and IV as shown in the figure. In the drawing, only the left side wall Ic of the opposed left and right side walls is shown. In this case, the three partition walls 2a, 2b, 2c are lower in height than the upper end 1d of the four peripheral walls of the fermenter 1, and are sequentially lower in height from one end opening side into which an object to be processed described later is charged. The upper space 3a, 3b, 3c for overflowing is formed upright from the bottom surface of the fermentation vessel 1, that is, from the inner surface of the bottom wall 1e, and above the upper ends of the partition walls 2a, 2b, 2c. I did it. Thus, in the illustrated example, the internal volume of the continuous fermenter 1 is approximately 8.25 m ³ , the internal volume of one end, that is, the initial end of the partition I is approximately 4.5 m ³ , and the intermediate partition The internal volume of II is about 1.75 m ³ , and the next intermediate compartment II
The inner volume of I was about 1.20 m ³ , and the inner volume of the other end, ie, the terminal compartment IV at the end, was about 0.8 m ³ . Further, the partition walls 2 at one end and the intermediate partition tanks II and III thus partitioned are respectively provided with the partition walls 2.
In the illustrated example, the partition wall 4a is shifted to the sides a, 2b, and 2c, and is shifted to the vicinity thereof, and is parallel to and opposed to each other, and reaches the left and right side walls over the entire width of the fermenter 1 in the width direction. ,
4b, 4c, and their respective opposed partition walls 2a,
2b, 2c, vertical passages 5a, 5b, 5c communicating with the upper spaces 3a, 3b, 3c, respectively, are formed, and the rectangular walls over the entire width are formed below the partition walls 4a, 4b, 4c. Formed lower passages 6a, 6b, 6c were formed. In the illustrated example, the partition walls 4a, 4b, 4c are hanging partition walls integrally extending downward from the inner surface of a corrosion-resistant lid 7 made of the same material as the fermenter 1 provided on the upper surface of the fermenter 1. At the same time, the lower ends of the hanging partition walls 4a, 4b, 4c extend to the vicinity of the bottom surface of the fermenter 1, and spaces 6a, 6b, 6c are formed between the lower surfaces of the fermenter 1 in a rectangular shape over the entire length in the width direction. , And each of the long rectangular spaces into the lower passage 6.
a, 6b and 6c. Instead of this, although not shown, each of the partition walls 4a, 4b, 4c may be a partition wall that reaches the bottom surface, and the lower portion may be cut out into a long rectangular shape over the entire width to form a lower passage. In the drawing, reference numeral 8 denotes a detachable lid plate provided in an opening 9 provided on the lid 7 above each of the compartments I, II, III, IV. Each lid plate 8 is preferably a transparent lid plate so that the inside can be seen through, or the lid can be opened so that necessary operations such as stirring with a paddle and removal of lye and floating fat can be performed in a timely manner. I made it. The lid 7 is not always necessary, and may be an open-top continuous fermenter 1 depending on the type of the object to be treated or when aerobic fermentation is desired. This continuous fermenter is used for continuous brewing of liquid fermented foods such as fish soy sauce, soy soy sauce, sake, Western liquor, vinegar, and lactic acid beverages. After that, the product is obtained by pressing, filtering, heat sterilizing, bottling, etc. by a conventional method. That is, one end of the continuous fermentation tank, that is, the starting end of the division tank I, as described later in detail, a predetermined amount of the desired raw material for brewing a liquid fermented food is usually treated with a predetermined amount of a raw material over time as an object to be treated. The intermediate compartments II, III act as fermenters for the fermentation liquor being transferred and pumped from the compartment I at one end, and serve as fermenters for the fermentation liquor coming from the compartment I at one end, i.e. The division tank IV acts as a fermentation and ripening tank for the fermentation liquor transferred from the intermediate division tub, and the ripening liquid, that is, the stock liquid of the liquid fermented product can be taken out with time from the outlet 10 provided therein. I did it. The outlet 10 is preferably provided at a position slightly higher than the bottom surface of the fermenter 1 on the terminal wall 1b, and sediments and the like settled thereunder are not removed and contain unfermented lees such as cages as much as possible. Only good quality aged stocks could be removed. In the drawing, 11 is a faucet 12 connected to the outlet 10.
The opening / closing valve interposed is shown. Although not shown in the drawings,
A drain device for cleaning and drainage can be provided on the bottom wall of each compartment tank.

According to the present invention, the fermenter 1 which can be said to be a mobile fermentation type of the present invention thus constituted can be used to continuously brew a desired amount of fermented and matured liquid on a daily basis as follows. I made it. Therefore, it is not necessary to prepare a large number of extremely large-capacity fermenters for charging a large amount of raw materials at a time as in the related art. A fermenter with sufficient capacity is sufficient. For example, in the continuous production of fresh fish soy sauce, regardless of the quantity of freshly caught seafood that is caught on a daily basis, fresh unused waste that has been discarded as it is or by-produced in its fishery processing plant A predetermined amount of a product or a mixture of a fish body and an unused material is routinely introduced so that it can be used for brewing fish soy sauce. Therefore, as far as possible, the fermenter of the present invention is preferably installed in or near a fishing ground or a fishery processing plant where the fish are landed.

Next, an embodiment of a continuous brewing method of fish soy sauce using the continuous fermenter of the present invention will be described in detail. Fresh seafood such as landed groupers, horse mackerel, sardines, sea cucumber, squid, shrimp, and seaweed, or those that were discarded at the fishery processing plant, such as the head, tail, and internal organs of fresh seafood The unused portion is washed, drained all day and night, and only the drained fish body is left as it is, or only the unused portion including the internal organs, or an appropriate amount of a mixture thereof is crushed by a crusher, a homogenizer, a crusher, or the like. Finer.
Next, the crushed material or the fine material is put into a heating stirrer, and is preferably heated at about 40 to 50 ° C., and the protein by the enzyme is decomposed into low-molecular peptides and amino acids by an enzyme containing fish or internal organs. Perform processing. In this case, preferably, a small amount of a commercially available protease or / and a koji such as rice koji is added thereto, and the mixture is uniformly stirred and mixed to promote the degradation of the protein. What was heated and stirred and mixed uniformly,
Leave for 3 hours in winter and 1 hour in summer. In this case, to prevent decay, add about 2 salt to this mixture.
It is preferable to add the mixture in a range of 0 to 30%, stir and mix, and leave it overnight. In the summer, the protein that has been subjected to the enzymatic decomposition treatment of the protein is heated without heating in the summer, and is reheated in the winter to increase the fluidity. Then, the mixture is filtered through a filter cloth or the like to remove contaminant solids such as unused bones contained therein. As a viscous material from which the undecomposed contaminant solids have been removed, as a material to be treated, as will be described in detail later, a predetermined amount of each,
The continuous fermentation tank 1 of the present invention is sequentially charged, and is flowed from one end of the division tank I to the other end of the division tank IV through the intermediate separation tanks II and III, during which the heat aging treatment is performed. Since it does not contain contaminating solids, the fermentation solution can be smoothly fermented and ripened in the process of being transferred to each compartment,
Further, after the operation, the operation of removing undecomposed substances from the tank can be omitted. Although it depends on the amount of undecomposed solids in the fish and shellfish, for example, when about 50 to 100 kg of the fish and shellfish or the unused substance is subjected to the enzymatic decomposition treatment in the pretreatment step, they are put into the fermenter shown at a time. A viscosity of about 45 to 90 Kg can be prepared. Next, it is preferable to put all the to-be-processed materials thus prepared into the continuous fermenter every day. When an amount of the object to be treated that cannot be supplied in one day can be prepared, the surplus can be temporarily refrigerated.

As described above, particularly in the case of continuously brewing fish soy sauce from fish and shellfish, the fish and shellfish are pretreated as described above to prepare a viscous material containing salt every day. For example, 50 kg of the processed fermenter 1 of the present invention is charged daily as a processed material into one end of the continuous fermenter 1 of the present invention. The fermentation and ripening are sequentially performed for a required period during the time, and the ripening liquid is taken out from the other partitioning tank IV after about 6 months. Thus, thereafter, every day, the same 50 Kg of the object to be treated is charged by the same amount, so that about 40 to 45 liters of the ripening solution, that is, the stock solution of fish soy sauce can be taken out every day. The undiluted solution can be continuously produced as a fish soy sauce product through a production process according to a conventional method.

Next, this will be described in detail. A viscous enzyme-treated solution containing a predetermined amount of salt prepared by the above-described pretreatment every day through an opening 9 above a partition tank I at one end of the illustrated continuous fermenter 1 is used as a treatment target a. About 50K every day
g. Thus, the objects to be treated are sequentially accumulated in the compartment I in about 90 days and become full aI. During this time, the fermentation progresses, and the to-be-processed material introduced first is located in the lowermost layer of the compartment I and the fermentation progresses the most. Thus, the fermentation liquor located at the lowermost layer is pushed downward from above each time a new material is charged, flows into the vertical passage 5a through the lower passage 6a, is pushed up, and is pushed up by the partition wall 2a on the downstream side. Over the upper end, the water overflows into the intermediate partitioning tank II in order and is accumulated. In this case, the partition wall 4a in the partitioning tank I at one end is directly connected to the vertical passage 5 through which the workpiece to be newly charged is placed.
It acts as a barrier to prevent the fermentation from entering into a, and helps to ensure that only the fermentation liquor most advanced in the fermentation flows into the intermediate compartment II and is pushed up and overflowed. Thus, each time a new material to be treated is introduced into one end of the compartment I, a corresponding amount of the bottom fermentation liquor overflows and accumulates in the intermediate compartment II, about 35 Day in the middle compartment II
Is full aII. During this time, the fermentation of the fermented liquor in the compartment II further proceeds, and as described above, only the fermented liquor that has progressed the most flows into the vertical passage 5b through the lower passage 6b and is pushed up. Then, it overflows, inflows and accumulates in the next intermediate partitioning tank III over the upper end of the partitioning wall 2b on the downstream side. Thus, each time a new material to be treated is continuously introduced into one end of the compartment I, the fermentation liquor of the intermediate compartment II overflows and inflows as described above. The fermentation liquor flows into and accumulates in the compartment III, and the fermentation liquor in the compartment III becomes fully filled in about 24 days. During this period, the fermentation liquor in the compartment III further proceeds, and enters the compartment I at one end. Each time a new material to be treated is charged, the fermented liquid in the lowermost layer in the intermediate compartment III that has undergone the most fermentation flows into the vertical passage 5c via the lower passage 6c and is pushed up in the same manner as described above. Then, it passes over the upper end of the partition wall 2c on the downstream side, overflows into the partition tank IV at the other end, flows in and accumulates, and becomes full aIV as shown in FIG. In this case, the partition walls 4b and 4c in each of the intermediate partition tanks II and III cause the fermentation liquid overflowing and flowing from the upstream partition walls 2a and 2b to flow into the vertical passages 5b and 5c. Help prevent you from doing so. In this way, the to-be-processed material initially charged is overflowed, moved and fermented in the fermentation vessel 1 for about 155 to 160 days, and fermented and matured in the terminal compartment IV. Thus, the aging solution b, that is, the undiluted fish soy sauce solution b, can be taken out from the outlet 10. The ripened liquid is obtained as an orange-colored transparent or slightly turbid, mainly sweetened mainly by amino acids. The standard of this aging is determined by taking a sample from the end of the compartment IV and performing a sensory test or a composition analysis. Thus, after that, every day about 50
While the Kg material to be treated is charged into the partitioning tank I at one end, the ripened liquid can be taken out from the partitioning tank IV at the other end at appropriate times every day, so that continuous brewing of fish soy sauce can be performed.
In the example shown in the figure, the liquid level of the fermentation liquid in the other end of the compartment IV is shown as a full aIV state in which fermentation and ripening are performed. Of course not. Removed aging liquid before burning,
That is, one example of the composition analysis of the undiluted fish soy sauce was as shown in Tables 1 and 2 below.

[0011]

[Table 1]

[0012]

[Table 2]

The lower half 1a1 of the front end wall 1a of the continuous fermenter 1 shown in the drawing, which is a part of the compartment I at one end, is formed as an inclined wall so that the fermented liquid located at the lowermost layer can be moved downward. Guidance to the passage 6a side can be promoted. In addition, in the fermentation and aging processes, the separation tanks II, II
The lyes and fats floating on the upper surfaces of the I and IV are opened by opening their respective upper cover plates 8 and pumped and removed through the respective openings 9 and the lye and fat in the respective compartments I, II, III and IV are removed. Various operations such as stirring of the processed product and the fermented liquor with a paddle and introduction of desired bacteria and additives can be performed. Also, if necessary,
When the continuous fermenter 1 is of an open type without the lid 7, it is preferable for aerobic fermentation, and the entire opening at the upper end of the compartment I at one end serves as an inlet so that the input operation is easy. In addition, since the entire upper surfaces of the middle and the other end of the dividing tanks II, III, and IV are opened, the above various operations can be easily performed.

In order to shorten the fermentation and ripening periods, it is preferable to provide a heating device 13 on the outer peripheral surface of the continuous fermenter 1. In the example shown in the figure, the fermentation vessel 1 is made of a material such as a metal or a heat conductive synthetic resin, and has a serpentine pipe 13a entirely covered with a heat insulating material layer 14 from the bottom wall to the four peripheral walls. The heating steam from the temperature control device 15 connected to the heating steam generation source was circulated and supplied to the coil. Reference numeral 16 denotes a thermometer. Thus, fermentation can be promoted by heating the temperature of the fermentation liquor in the fermenter 1 in the range of 30 to 50 ° C. It is preferable to arrange a thermostat (not shown) in each section of the continuous fermenter 1 preferably at the upper part and the lower part and connect it to the control device 15 to control the temperature of the fermentation liquor. It is needless to say that steam heating may be used instead of electric heating. In addition, although not shown, an air bubbling device connected to an external air compressor is introduced near the bottom of each tank to promote fermentation in each compartment, and the entire fermentation solution is stirred by bubbling as appropriate. It is also possible to perform aerobically fermenting aerobically by performing a weak aeration that does not occur.

The thus obtained undiluted fish soy sauce solution is converted into a product through the following ordinary working steps. That is, the fish soy sauce stock solution taken out from the continuous fermenter of the present invention, when its transparency is low, is squeezed in a squeeze bag, then filtered with a stationary filter, and when the transparency is high, immediately The mixture is filtered through a static filter, then a seasoning such as sodium glutamate is added thereto, and the mixture is stirred and so-called blended. Then, the mixture is sterilized by heating at 80 ° C. for 30 minutes, cooled, and then cooled at room temperature with 3% alcohol. The lowering material was added and agitated as described above, and allowed to stand for about one week to settle down. Then, the mixture was again filtered through a stationary filter and then bottling to obtain a product. The analytical values of one example of a fish bottling product with steam bottling are shown in Tables 1 and 2 above.
Shown in

A more specific embodiment will be described. Example 1 About 40 kg of unused parts such as the head, tail, internal organs and bones other than the body of hamachi and about 10 kg of the unused parts such as the head, tail, internal organs and bones other than the body of Thailand were put into a homogenizer, After adding 0.02% by weight of a commercially available protease and 0.5% by weight of rice koji, the mixture was stirred and mixed at 45 ° C. for 3 hours and homogenized. Then, about 10 kg of salt was added and mixed. It was left for 1-2 days and nights. The enzymatically degraded product obtained in this way is filtered through a coarse filter cloth to remove coarsely crushed solid substances mainly composed of bone, thereby preparing a viscous enzymatically treated solution containing salt. did. About 60 kg of the enzyme-treated solution thus prepared every day is put into a partition tank at one end of the illustrated fermenter every day as an object to be treated, and the overflow transfer fermentation is performed through the intermediate partition tank, After about 6 months, after confirming that the fermentation liquor between the compartments at the other end has matured, the ripening liquid is taken out from the outlet. Thereafter, 60 kg of the material to be treated is continuously added daily and the aging liquid is about 50 to 55 liters. Was taken out and continuous brewing of a raw fish soy solution was performed.

Depending on the situation, the content of the continuous fermenter may be increased, for example, when the daily input amount of the material to be treated is increased, and the fermentation aging period is six months or longer and fermentation aging is performed for one year, for example. To increase the number of partitioning walls by increasing the number of partitioning walls, increasing the number of partitioning tanks, and further appropriately changing the internal volume of each partitioning tank, and increasing the height of the space of each lower passage. Of course, it can be changed appropriately. In addition, depending on the type of the material to be treated, depending on the desired fermentation, aging period, and changes in fermentation conditions, the continuous fermenter may be a three-compartment tank, and the above change may be performed. Needless to say.

The continuous fermenter of the present invention can of course be used for continuous brewing of various liquid fermented foods other than fish soy sauce. For example, in the continuous brewing of soy soy sauce, the material to be treated to be introduced into the partition tank at one end of the continuous fermenter of the present invention is a mixture of koji and saline prepared from defatted soybean and wheat as raw materials. A fluid charge raw material comprising: a desired amount of the material to be treated is charged daily into a partition tank at one end of the continuous fermentation tank, and fermentation for a predetermined period is performed in the same manner as in the continuous brewing method of fish soy sauce, and fermentation and aging are performed. Then, the soy sauce stock solution aged in the partition tank at the other end is taken out every day. Thereafter, the charging of the object to be treated and the taking out of the maturation solution are repeated, whereby a desired amount of continuous brewing becomes possible. The undiluted solution thus continuously taken out is squeezed and filtered, and the obtained raw soy sauce is burned, drawn, and bottled to produce a product as before. For continuous brewing of sake, for example, in the case of sake, steamed rice, koji,
A fluid charge material composed of a mixture to which water was added was used as a material to be treated, and a predetermined amount thereof was initially charged into a partition tank at one end, and then the fluid charge material composed of a mixture of steamed rice, koji and water was treated. And put in a predetermined amount as a middle and a free liquor 3
Stepwise charging is carried out sequentially, stirring is carried out at appropriate times, saccharification and parallel fermentation of alcohol fermentation are carried out for a required period of time through the middle compartment tank, and the fermented liquid overflows to the other compartment tank via the middle compartment tank. After completion of the main fermentation, the ripened liquid is sequentially taken out from the compartment at the other end. In the case of mirin, a liquid charge raw material consisting of a mixture of steamed rice, rice koji, and shochu is used as a material to be treated, and a predetermined amount thereof is sequentially charged into a partition tank at one end thereof, and overflow is similarly performed.
The fermentation solution is aged by moving fermentation, and the ripened liquid is sequentially taken out from the other compartment. In the case of wine, grapes are squeezed in the usual way,
The fluid juice obtained by filtration, potassium metabisulfite to the cake, sugar supplementation, and a fluid charged raw material composed of an additive mixture of yeast are treated, and a predetermined amount thereof is sequentially charged into a partition tank at one end thereof. , Overflow, mobile fermentation, and aging, and the aging solution is sequentially taken out from the other compartment. Continuous brewing of lactic acid beverages is performed by treating a fluidized raw material consisting of a mixture of skim milk, soy milk, sugars, and lactic acid bacteria, or a mixture of yeast and yeast, with a predetermined amount of the lactic acid beverage in a partition tank at one end. The fermentation and ripening liquid are sequentially taken out from the other end of the tank. Continuous brewing of vinegar is, for example, in the case of rice vinegar, steamed rice, rice koji, a fluid charged raw material consisting of a mixture with water as a treatment target, a predetermined amount thereof is sequentially charged into a partition tank at one end thereof, In the process of overflowing and moving through the intermediate partition tank, seed vinegar containing yeast and acetic acid bacteria is sequentially added to the intermediate partition tank, and saccharification, alcohol fermentation, and acetic acid fermentation are sequentially performed. The ripening liquid is sequentially taken out of the work tank. For alcohol vinegar, wine,
A fluid raw material consisting of a mixture of an alcohol-containing liquid such as apple cider and seed vinegar is used as a material to be treated, and a predetermined amount thereof is sequentially charged into a partition tank at one end thereof, and acetic acid is added during the overflowing process. The fermentation is carried out, and the ripened liquid is sequentially taken out from the other compartment. In vinegar brewing, it is preferable to promote the oxidizing action of alcohol by acetic acid bacteria by bubbling.

In the continuous brewing of each liquid fermented food,
The continuous fermenter of the present invention is manufactured in a configuration corresponding to this. That is, for example, when the fermentation time is short such as mirin, three compartments are sufficient, and when the fermentation period is relatively long, such as soy sauce or sake brewing, four or more compartments are required. I need. In addition, the inner volume of the partition tank at one end needs to be increased in accordance with an increase in the charged amount. Furthermore, in the continuous fermentation and ripening process, a desired additive such as sake liquor, sugar, lactic acid and the like or a required bacterium may be charged into a predetermined intermediate partition tank. If necessary, the fermentation and ripening are performed by controlling the heating temperature to a temperature suitable for each fermentation.

[0020]

As described above, the continuous fermenter of the present invention has at least two compartments in which the inside of the fermenter has an overflow space at the top and the height gradually decreases from one end to the other end. A partition partitioning the wall into at least three partitioning tanks and forming a vertical passage between the partitioning wall at one end and the respective partitioning wall in the intermediate partitioning tank; A lower passage was formed in the lower part of the container, and an outlet was provided in the partition tank at the other end. , It is possible to continuously brew liquid fermented foods such as fish soy sauce, which is impossible with a conventional batch fermenter, and it is possible to eliminate the disadvantages of the conventional batch fermenter. Furthermore, according to the present invention, in the continuous brewing of fish soy sauce, the fish and shellfish are subjected to proteolytic treatment with an enzyme in advance, and the prepared material to be treated is supplied to one end of the compartment tank. The quantified amount is sequentially put into one of the compartments, and the fermented liquid in the one compartment is pushed up from the middle compartment to the other compartment, overflowed and fermented, aged and fermented. When the ripening liquid is sequentially taken out from the work tank, continuous brewing of fish soy sauce can be easily achieved, and a relatively small amount of continuous fermentation tank which does not take up a relatively small area is used so that the input amount is relatively small. Even so, by successively adding the soy sauce, a desired amount of fish soy sauce can be continuously brewed, and the operation is simple. In the case of continuously brewing various liquid fermented foods other than fish soy sauce using the continuous fermenter, a liquid charge raw material for brewing is used as an object to be treated, and a predetermined amount thereof is defined at one end. The fermentation and aging liquid can be sequentially taken out from the other end of the tank, and the fermentation and aging liquid can be taken out from the other end of the tank one by one. Regardless, continuous brewing of each liquid fermented food becomes possible,
If necessary, a desired amount can be freely produced in a large-scale to small-scale range.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of a continuous fermenter according to the present invention.

[Explanation of symbols]

a Enzyme digestion liquid 1 Continuous fermenter, fermenter 1d Upper end of four peripheral walls of continuous fermenter 2a, 2b, 2
c Partition wall 3a, 3b, 3c Upper space 4a, 4b, 4c Partition wall, hanging partition wall 5a, 5b, 5c Vertical passage 6a, 6b, 6
c Lower passage I One or beginning partitioning tank II, III
Intermediate compartment tank IV The other or end compartment tank 10 Outlet 13 Heating device aI, aII, aIII, aIV Fully fermented liquid b Ripening liquid

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B015 AG02 HT07 4B028 BC10 BP19 BQ01 4B029 AA02 BB02 BB07 CC01 DA05 DF09 DG06 4B039 LB01 LB12 LC03 LQ23

Claims (4)

[Claims] 1. A fermentation tank having an overflow space at the top of the fermentation tank and at least two partition walls whose heights decrease gradually from one end to the other end of the fermentation tank. The inside of the tank is formed into at least three partitioning tanks, and the upper end is provided between the partitioning wall at one end and the intermediate partitioning tank into which the object to be treated is put and between the respective partitioning walls. In addition to providing a vertical passage communicating with the diversion space, a partition wall is provided, a lower passage is provided below each partition wall, and an outlet is provided in a partition tank at the other end. Continuous fermenter. 2. A continuous fermenter, comprising a heating device on the outer periphery of the continuous fermenter. 3. A viscous material prepared by using fishery products as raw materials and / or wastes from the processing of marine products as raw materials, subjecting them to a protein decomposition treatment with an enzyme, and adding a predetermined amount of salt to the raw materials. A predetermined amount of the enzyme-treated solution as a substance to be treated is sequentially put into the one end of the compartment of the fermenter according to claim 1 or 2 sequentially, and the other portion is put into the one end of the compartment of the fermenter over time. The accumulated object to be treated is fermented, and each time the object to be treated is charged after the fermentation solution is full, the fermentation solution below the fermentation solution is transferred to the vertical passage through the lower passage. Into the intermediate partition tank over the upper end of the partition wall, and further accumulated in the intermediate partition tank over time to further promote the fermentation of the fermented liquor accumulated in the intermediate partition tank. Each time the fermentation liquor becomes full, the lower part of the fermentation liquor The fermentation liquid is pushed up into the vertical passage through the lower passage, further flows into the partition tank at the other end of the fermentation vessel beyond the upper end of the partition wall, and accumulates. A method for continuously brewing fish soy sauce, wherein the ripening is carried out, and after the aging, the aging liquid is taken out of the outlet. 4. A liquid material for brewing liquid fermented foods such as soy soy sauce, sake, Western liquor, and lactic acid beverage is used as the material to be processed, instead of the material to be processed comprising the enzyme-treated solution according to claim 3. A predetermined amount is sequentially charged into a partition tank at one end of the fermenter, and after overflowing, moving, fermenting, and ripening the fermentation liquid, the ripening liquid is taken out from the partition tank at the other end. A continuous brewing method for liquid fermented foods.