清酒もろみ工程に対するファジィ制御

概要

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A fuzzy control system was applied in a commercial plant to the sake moromi brewing process that is normally conducted by an expert (named Toji) through his experience and expertise : the total amount of rice used in a batch was 2,000kg. Although the materials for the moromi, moto and koji, were different in each batch, the control system could provide almost the same results with respect to the fermentation period, specific gravity (sake meter) and alcohol content of the sake produced, the sake-mash ratio, and the cake yield as were obtained under expert control : in fact, the deviation in cake yield was reduced by the application of the system. The sake resulting from the fuzzy control was ranked as good as that produced under manual control in a sensory evaluation test by a panel of 6 examiners. An index for the progress of fermentation is defined and proposed for maturing the system.
社団法人日本生物工学会の論文
1993-01-25