Device for producing koji for soy sauce and method for producing koji for soy sauce

Abstract

Provided are an apparatus and a method for efficiently producing koji for soy sauce, which are suitable for automation of the apparatus and mass production of koji, and which are capable of suppressing variations in the number of spores in the produced koji in the vertical stacking direction. A device (1) for producing a koji for soy sauce comprises: a cooking and cooling device (2) for cooking and cooling a raw material (60) in batches; a ventilated solid culture device (50) for culturing the raw material (60) deposited on a ventilated culture bed (52); a containing device (30) which conveys the raw material (60) discharged from the cooking and cooling device (2) and supplies the raw material (60) to the ventilated solid culture device (50); a water sprinkling device (55) for cultivation, which supplies water to the raw material (60) on the cultivation bed (52); and a culture sterilization air supply device (70) for ventilating the raw material (60) on the culture bed (52) with sterilization air, the sterilization air passing through the raw material on the culture bed (52).

Description

Technical Field

[0001] The present invention relates to a device for producing soy sauce koji by processing raw materials to produce soy sauce koji and a method for producing soy sauce koji. Background Art

[0002] In the production of seed koji, it is very important to produce seed koji without foreign bacteria by aseptic culture. Patent document 1 discloses a device for producing seed koji. The term "seed bacteria" used in patent document 1 is referred to as "starting seed" in this specification. The device for producing seed koji described in patent document 1 discloses a device for producing seed koji, which is composed of a horizontal cylindrical pressure vessel, a starting seed supply device connected to the pressure vessel, and a pressurizing device connected to the starting seed supply device, wherein the pressurizing device is operated and the starting seed is supplied to the pressure vessel while the pressure vessel is kept at a pressure higher than the atmospheric pressure.

[0003] In the horizontal cylindrical pressure vessel, a seed koji culture medium rack is placed on the guide rail, and each layer of the seed koji culture medium rack contains a tray containing a culture medium composed of bran or other grains. According to the seed koji manufacturing device described in Patent Document 1, since the starting seed is spread on the culture medium on the tray under a pressurized state, it is difficult for miscellaneous bacteria to enter from the outside, and the effect of purely culturing only the starting seed can be achieved.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2000-197475 Summary of the invention

[0007] Technical problem to be solved by the invention

[0008] As mentioned above, although aseptic culture is important in seed koji production, uniform seeding, proper temperature management during culture, and moisture management are equally important. Generally speaking, for example, as in the seed koji production device described in Patent Document 1, horizontal thin-layer static culture is performed, and the solid culture material adjusted to a specified moisture content is placed in a tray in a sealed container in a thin layer, and steaming, cooling, seeding, and culture are performed in the sealed container.

[0009] However, since the raw materials on the trays are thin layers, in the case of mass production, in addition to the large-scale equipment, there are also problems in operability because the filling and discharging of the koji are manual operations. In addition, since multiple trays are stored in each layer of the rack, the raw materials are piled up in each tray, making it difficult to sow them evenly. That is, there are the following problems: the starting seeds are easy to adhere to the upper part of the raw materials in each tray, and the starting seeds are difficult to adhere to the lower part of the raw materials, and the deviation of the number of spores of the seed koji produced in the vertical direction of the stacking becomes larger. Furthermore, in the case of producing seed koji with a large number of spores, sprinkling water during cultivation is necessary, but as with the attachment of the aforementioned starting seeds, there is a problem that the deviation of the moisture content of the raw materials in the vertical direction of the stacking becomes larger.

[0010] The present invention is proposed to solve the above-mentioned previous problems, and its purpose is to provide an apparatus and method for efficiently manufacturing koji for soy sauce, which is suitable for the automation of the apparatus and the mass production of koji, and can suppress the deviation of the spore number of the manufactured koji in the stacking vertical direction.

[0011] Solutions for solving the above technical problems

[0012] In order to achieve the above-mentioned purpose, the manufacturing device of the koji for soy sauce of the present invention is characterized in that it is equipped with: a cooking and cooling device for cooking and cooling the raw materials in batches; a ventilated solid culture device for piling the raw materials on a ventilated culture bed for culture; a containing device for conveying the raw materials discharged from the cooking and cooling device and supplying them to the ventilated solid culture device; a watering device for culture for supplying moisture to the raw materials on the culture bed; and a sterile air supply device for culture for ventilating the sterile air to the raw materials on the culture bed, and the sterile air passes through the raw materials on the culture bed.

[0013] The method for producing koji for soy sauce of the present invention is characterized in that it comprises: a cooking and cooling step, in which a cooking and cooling device is used to cook and cool the raw materials in batches; a culturing step, in which a ventilated solid culturing device is used to pile the raw materials on a ventilated culturing bed for culturing; and a filling step, in which a filling device is used between the cooking and cooling step and the culturing step to convey the raw materials that have passed the cooking and cooling step and supply them to the ventilated solid culturing device, and in the culturing step, moisture is supplied to the raw materials on the culturing bed, and sterilized air is passed through the raw materials on the culturing bed.

[0014] According to the manufacturing device for soy sauce koji and the manufacturing method for soy sauce koji of the present invention, since various effects as described below can be obtained, soy sauce koji can be efficiently manufactured. The present invention uses a device that is roughly composed of a cooking and cooling device, a filling device, and a ventilation-type solid culture device. The cooking and cooling device can automate the batch cooking and cooling of raw materials, and the filling device can automate the filling of raw materials. In addition, the ventilation-type solid culture device can automate the ventilation of the raw materials on the culture bed, and can also automate the discharge of koji using a discharger. That is, each device used in the present invention can be automated, especially the filling and discharge of koji can be automated, and the present invention is suitable for automation.

[0015] Since the raw material is cultivated by using a ventilated solid cultivation device and the raw material is piled on the cultivation bed, the height of the raw material pile can be increased, and thus the present invention is suitable for mass production of seed koji. In addition, since the sterilized air passes through the raw material on the cultivation bed during cultivation, in addition to controlling the air supply temperature and air supply humidity of the sterilized air and suppressing the temperature difference of the upper and lower products of the accumulation, the raw material on the cultivation bed can be maintained, so that the deviation of the number of spores of the produced seed koji in the upper and lower directions of the accumulation can be suppressed.

[0016] Since the present invention supplies water to the raw materials on the culture bed, a soy sauce seed koji with a large number of spores can be produced by appropriately adjusting the water content of the raw materials. In addition, since the containing device and the ventilated solid culture device are separate devices, the raw materials uniformly sown in advance by the containing device can be contained in the ventilated solid culture device.

[0017] In the manufacturing device for soy sauce koji and the manufacturing method for soy sauce koji of the present invention, it is preferable to set the following structures. In the manufacturing device for soy sauce koji of the present invention, the steaming and cooling device is preferably a jacket type in which an outer tank wraps an inner tank, and a refrigerant is supplied between the inner tank and the outer tank to cool the inner tank. In the manufacturing method for soy sauce koji of the present invention, in the steaming and cooling process, it is preferable to use a jacket type in which an outer tank wraps an inner tank, and the refrigerant is supplied between the inner tank and the outer tank to cool the inner tank. Since the jacket type cooling does not force air to pass through the raw material, there is no risk of contamination by miscellaneous bacteria.

[0018] In the manufacturing device for soy sauce koji of the present invention, it is preferred that a sterilized air supply device for raw material processing is further provided to supply sterilized air to the steaming and cooling device, and in the manufacturing method for soy sauce koji of the present invention, it is preferred that sterilized air is supplied to the raw materials in the steaming and cooling step. According to these configurations, the raw materials can be cooled in a sterilized air atmosphere.

[0019] In the manufacturing device for soy sauce koji of the present invention, it is preferred that the interior of the ventilated solid culture device is kept at a positive pressure by supplying sterilized air from the culturing sterilized air supply device, and in the manufacturing method for soy sauce koji of the present invention, it is preferred that the interior of the ventilated solid culture device is kept at a positive pressure by supplying sterilized air to the interior of the ventilated solid culture device. According to these configurations, it is possible to prevent the invasion of miscellaneous bacteria while performing product temperature control for setting the raw material to the target product temperature.

[0020] In the manufacturing device for soy sauce koji of the present invention, it is preferred that the inside of the cooking and cooling device is kept at a positive pressure by supplying sterilized air from the sterilized air supply device for raw material processing, and in the manufacturing method for soy sauce koji of the present invention, it is preferred that the inside of the cooking and cooling device is kept at a positive pressure by supplying sterilized air to the inside of the cooking and cooling device. According to these configurations, since the inside of the cooking and cooling device can be prevented from becoming a negative pressure, the possibility of bacterial contamination caused by the outside air being sucked into the cooking and cooling device can be eliminated.

[0021] In the manufacturing device for soy sauce koji of the present invention, the koji after culture is preferably dried by supplying sterilized air from the culturing sterilized air supply device, and in the manufacturing method for soy sauce koji of the present invention, the koji after culture is preferably dried by supplying the sterilized air. Drying can prevent the growth of bacteria and make it possible to store for a long time.

[0022] In the manufacturing device of the soy sauce koji of the present invention, it is preferred that a maintenance machine is further provided to stir the raw material on the culture bed, and when the maintenance machine performs maintenance, water is supplied to the raw material by the culture watering device, and in the manufacturing method of the soy sauce koji of the present invention, water is preferably supplied to the raw material when the maintenance of stirring the raw material on the culture bed is performed. According to these configurations, it is possible to prevent the raw material from agglomerating and making it difficult to control the target product temperature, and it is possible to perform water management to prevent the water content of the raw material from decreasing during the culture process and failing to become water suitable for spore formation.

[0023] In the manufacturing device for soy sauce koji and the manufacturing method for soy sauce koji of the present invention, it is preferred to adjust the air inside the ventilation type solid culture device in a one-way manner by supplying the sterilized air. According to this configuration, since the air that has passed through the raw material will not circulate inside the ventilation type solid culture device and be exhausted to the outside of the device, aseptic culture can be performed compared to the circulation method.

[0024] In the manufacturing device for soy sauce koji of the present invention, it is preferably further provided with: a water sprinkling device for a cooking and cooling device, for sprinkling water on the raw materials in the cooking and cooling device; or a water sprinkling device for a filling device, for sprinkling water on the raw materials in the filling device. By adjusting the amount of water from the water sprinkling device for the cooking and cooling device or the water sprinkling device for the filling device, and the water sprinkling device for culturing, it is possible to adjust the water content of the raw materials in the cooking and cooling device or the raw materials in the filling device, and the raw materials on the culturing bed. In the manufacturing method for soy sauce koji of the present invention, it is preferably further provided with a step of supplying water to the raw materials in the cooking and cooling step or a step of supplying water to the raw materials in the filling step. By adjusting the amount of water supplied in the cooking and cooling step or the amount of water supplied in the filling step, and the amount of water supplied in the culturing step, it is possible to adjust the water content of the raw materials in the cooking and cooling step or the raw materials in the filling step, and the raw materials in the culturing step. According to these configurations, the moisture content of the raw material during the culturing step can be adjusted after ensuring the target moisture content of the raw material immediately after the raw material is placed on the culture bed in the aeration type solid culture apparatus.

[0025] In the manufacturing device for soy sauce koji of the present invention, it is preferred that the water sprinkling device for the cooking and cooling device, the water sprinkling device for the filling device, and the water sprinkling device for the culture can adjust the pH of the water sprinkled, and in the manufacturing method for soy sauce koji of the present invention, it is preferred that the pH of the water supplied in the cooking and cooling process, the water supplied in the filling process, and the water supplied in the culture process be adjusted. By adjusting the pH, a more sterile koji can be manufactured.

[0026] Effects of the Invention

[0027] The effects of the present invention are as described above. In summary, the various devices used in the present invention can be automated, and the present invention is suitable for automation. Since the culture of the raw materials is carried out by piling the raw materials on the culture bed, the present invention is suitable for mass production of seed koji. In addition, since the sterilized air passes through the raw materials on the culture bed during the culture, in addition to temperature management that suppresses the temperature difference of the upper and lower products of the accumulation, the raw materials on the culture bed can also be maintained, so that the deviation of the number of spores of the manufactured seed koji in the upper and lower directions of the accumulation can be suppressed. Since the present invention supplies moisture to the raw materials on the culture bed, by appropriately adjusting the moisture of the raw materials, a soy sauce seed koji with a large number of spores can be manufactured. In addition, since the containing device and the ventilated solid culture device are different devices, the raw materials that have been uniformly sown in advance by the containing device can be contained in the ventilated solid culture device. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1This is an overall configuration diagram of a soy sauce koji production device according to one embodiment of the present invention.

[0029] Figure 2 This is a flow chart showing a process for producing koji for soy sauce according to one embodiment of the present invention.

[0030] Figure 3 This is a diagram showing a state where a raw material is put into a steaming and cooling device in one embodiment of the present invention.

[0031] Figure 4 This is a diagram showing a steaming and cooling device in a water sprinkling and mixing step in one embodiment of the present invention.

[0032] Figure 5 This is a flowchart specifically showing the water sprinkling and mixing step according to one embodiment of the present invention.

[0033] Figure 6 This is a diagram showing a steaming and cooling device in a steaming step in one embodiment of the present invention.

[0034] Figure 7 This is a flowchart specifically showing the steaming process according to one embodiment of the present invention.

[0035] Figure 8 This is a diagram showing a steaming cooling device in the cooling step in one embodiment of the present invention.

[0036] Fig. 9 This is a flowchart specifically showing the cooling process according to one embodiment of the present invention.

[0037] Fig.10 This is a diagram showing a retort cooling device when the entire interior of a production device is set to a positive pressure in one embodiment of the present invention.

[0038] Fig.11 It is a flowchart which specifically shows the packaging process of one embodiment of the present invention.

[0039] Fig.12 This is a flowchart showing an outline of a culturing step and a drying step according to one embodiment of the present invention.

[0040] Fig.13 This is a flowchart specifically showing product temperature control in the culturing step according to one embodiment of the present invention.

[0041] Fig.14 This is a flowchart specifically showing the drying step after the culturing step according to one embodiment of the present invention. DETAILED DESCRIPTION

[0042] Hereinafter, one embodiment of the present invention will be described with reference to the drawings. Figure 1This is an overall configuration diagram of a soy sauce koji production device 1 (hereinafter, simply referred to as "production device 1") according to one embodiment of the present invention. Figure 1 The outline of the manufacturing apparatus 1 is described. Figure 1 In the embodiment, the manufacturing device 1 is roughly composed of a cooking and cooling device 2, a filling device 30 and a ventilation type solid culture device 50. The cooking and cooling device 2 is provided with a sterilized air supply device 3 for raw material processing, a steam supply device 6, a watering device 9 for the cooking and cooling device, and a cooling water supply device 12. The filling device 30 is provided with a conveying device 36 and a mixing device 31, and is provided with a watering device 32 for the filling device and a seeding device 40. In addition, the ventilation type solid culture device 50 is provided with a maintenance machine 58 and a discharge machine 54, and is also provided with a sterilized air supply device 70 for culture and a watering device 55 for culture.

[0043] In the cooking and cooling device 2, the raw materials are cooked and cooled in batches. That is, in the cooking and cooling device 2 into which the raw materials are put, the water sprinkling and mixing process, the cooking process, and the cooling process are gradually advanced in order. The details of each process are described below. The raw materials discharged from the cooking and cooling device 2 are supplied to the filling device 30. In the filling device 30, the raw materials are conveyed and mixed with the starting seeds supplied from the sowing device 40. The starting seeds are manufactured by another device, and are referred to as "starting seeds" to distinguish them from the "seed koji" manufactured by the manufacturing device 1 of this embodiment.

[0044] The raw material conveyed by the containing device 30 is supplied to the aeration type solid culture device 50 . Figure 1 The raw material 60 is shown in a state where it is accumulated on the culture bed 52 and culture is carried out in this state. The culture bed 52 is ventilated, and sterilized air from the culture sterilized air supply device 70 is passed through. In addition, the culture watering device 55 is used to supply moisture to the raw material 60 on the culture bed 52 which can rotate around the central support 53.

[0045] Figure 2 1 is a flow chart showing a process for producing soy sauce koji using the production device 1 of the present embodiment. Hereinafter, the present embodiment will be described in order of production process. Figure 2 In the process from raw material input (step 100) to cooling (step 500), Figure 1 The cooking and cooling process is carried out in the cooking and cooling device 2 shown. Figure 1 The main body of the medium steaming and cooling device 2 is composed of a rotary drum 19 . Figure 1 The interior of the cartridge 19 is shown. Figure 1 In the simplified diagram, the cylinder 19 is a jacket type with an outer tank covering an inner tank, so that the refrigerant is supplied between the inner tank and the outer tank to cool the inner tank. Since the cooling of the raw material of the jacket type does not force air to pass through the raw material, there is no risk of contamination by bacteria.

[0046] When the manufacturing process begins, Figure 1 The raw material of the seed koji (e.g. 2000 kg of bran) is put into the cylinder 19 of the steaming and cooling device 2 ( Figure 2 Step 100). The raw material is not limited to bran, but may be grains or processed grains. In addition, additives commonly used in koji manufacturing may be added to these raw materials as the main body. Figure 3 It was intercepted Figure 1 Figure 2 of the cooking and cooling device ( Figure 4 , Figure 6 , Figure 8 , Fig.10 The same applies). Figure 3 In the process, the raw materials are put in (arrows a, b) by opening the manhole 21 at the position where the manhole 21 is located on the upper side of the cylinder 19. The manhole 21 is a structure in which the opening is opened and closed by a cover, and the cover is removed when the raw materials are put in. After the raw materials are put in, the manhole 21 is closed and the raw materials are mixed ( Figure 2 The mixing of the raw materials is carried out by rotating the drum 19 around the rotating shaft 22.

[0047] exist Figure 3 In the state, the sterile air adjustment valve 5, steam adjustment valve 8, water adjustment valve 11 and cooling water adjustment valve 14 are closed in advance, and each valve is painted black. Figure 4 , Figure 6 , Figure 8 and Fig.10 Similarly, the closed valve is painted black.

[0048] Figure 4 Shows the water mixing process ( Figure 2 In the step 300 of the step 300 of the step 301 of the step 302 of the step 303 of the step 304 of the step 305 of the step 306 of the step 307 of the step 308 of the step 309 of the step 30 ...

[0049] Sprinkle water on Figure 4 The water spraying device 9 is used for the steaming and cooling device, and specifically, the water supplied from the water supply source 10 to the cylinder 19 via the water adjustment valve 11 is used for the steaming and cooling device. Figure 4 The water supply path is shown by a bold line. Figure 5 1 is a flow chart specifically showing the watering and mixing process. After watering is started, if the set amount of watering (e.g., 2000L) is completed, the watering is stopped and the raw materials are mixed during the set time (e.g., 20 minutes). Figure 5 Steps 301 to 303).

[0050] The amount of water sprayed is controlled by a flow meter. Figure 2 When steam is supplied to the cylinder 19 in step 400), the steam condenses on the inner surface of the cylinder 19 and is absorbed by the raw material. That is, since the amount of condensed water varies with the temperature of the cylinder 19 before cooking, the amount of condensed water that will occur during cooking is estimated by the temperature of the cylinder 19 before cooking, and the amount of water to be sprinkled is determined in consideration of the amount of condensed water. The target value of the moisture content of the raw material after sprinkling water needs to be appropriately determined for the following reasons. If the moisture content of the raw material after sprinkling water is too much, the raw material is prone to agglomeration. If agglomerations occur, it is difficult to cool the inside of the block in the subsequent cooling process, and the cooling process takes longer. Furthermore, in the filling process ( Figure 2 In the sowing process of step 600), since the inside of the block cannot be sown, it is not conducive to uniform koji production. On the contrary, if the water content is too low, a part of the raw material that has not absorbed water may be produced, and the raw material that has not absorbed water cannot be reliably steamed. Therefore, the target value of the water content of the raw material after watering is preferably in the range of 30-75%, and in the case of raw materials mainly composed of bran, it is preferably in the range of 50-60%.

[0051] Figure 6 The cooking process is shown ( Figure 2 In step 400), the steaming and cooling device 2 is used. In the steaming process, the drum 19 is rotated to mix the raw materials while steaming. Steaming is performed by steam supplied to the drum 19 from the steam supply source 7 provided in the steam supply device 6 via the steam regulating valve 8. Figure 6 The steam supply path is shown by a bold line. Figure 7 1 is a flow chart specifically showing the steaming process. In the initial stage of the steaming process, the pressureless steaming is performed with the exhaust valve 16 opened. Figure 7 In step 401), if the product temperature reaches t1 (e.g. 100°C), the exhaust valve 16 is closed to increase the pressure ( Figure 7 During pressurization, if a certain pressure p1 (e.g., 0.1 MPa) is reached, the pressure is maintained for a period of time T (e.g., 40 min). Figure 7 Steps 404-405).

[0052] Figure 8 The cooling process ( Figure 2The cooking and cooling device 2 in step 500) is used. In the cooling process, the cylinder 19 is rotated to mix the raw materials while cooling them. First, after the exhaust valve 16 attached to the cylinder 19 is opened to reduce the pressure, sterilized air is supplied to the cylinder 19 and cooling water is supplied to the cylinder 19. The sterilized air is supplied from the sterilized air supply source 4 provided in the sterilized air supply device 3 for raw material processing to the cylinder 19, which is the main body of the cooking and cooling device 2, via the sterilized air adjustment valve 5. Cooling water is supplied from the cooling water supply source 13 provided in the cooling water supply device 12 to the jacket (between the inner tank and the outer tank of the cylinder 19) via the cooling water adjustment valve 14. The cooling water is discharged through the drainage passage 17 in a state where the cooling water drain valve 18 is opened. In the Figure 8 The supply and exhaust paths of sterilized air and the supply and drainage paths of cooling water are shown in bold lines.

[0053] Fig. 9 The cooling process is performed in the initial stage of the cooling process until the pressure in the cylinder 19 drops to near atmospheric pressure ( Fig. 9 Then, as described above, sterile air is supplied to the cylinder 19 ( Fig. 9 Step 503), and cooling water is supplied to the cylinder 19 ( Fig. 9 Step 504).

[0054] The temperature of the raw material at the time of the end of the decompression is, for example, about 100°C. Figure 8 In the process, if the exhaust valve 16 is fully closed to seal the cylinder 19, the water vapor generated by the raw material condenses on the inner surface of the cylinder 19, and the cylinder 19 becomes negative pressure. At this time, the outside air is sucked in from the slight gap in the cylinder 19, which may cause the possibility of bacterial contamination. Therefore, as described above, by supplying sterilized air to the cylinder 19 from the sterilized air supply device 3 for raw material processing, the cylinder 19 is kept at a positive pressure to prevent the cylinder 19 from becoming negative pressure. At this time, the manhole 21 is still closed.

[0055] Before the decompression is about to end, Figure 8 The opening of the middle exhaust valve 16 is set to be slightly open, and the cylinder 19 can be kept at a positive pressure with the minimum sterilization air supply. For example, the exhaust pipeline can be set as two systems in advance for the following control: that is, a large-diameter exhaust valve is set on one exhaust pipeline, and a small-diameter exhaust valve is set on the other exhaust pipeline. At the beginning of decompression, the two exhaust valves are opened to reduce the pressure to near atmospheric pressure in a short time. Before the decompression is about to end, the small-diameter exhaust valve is kept open, and the large-diameter exhaust valve is closed to maintain the cylinder 19 at a positive pressure.

[0056] During the cooling process, if the cooling water discharge temperature exceeds 40°C, for example, the cooling water is discharged to the ground, but if the cooling water discharge temperature reaches below 40°C, the discharge of the cooling water is stopped and the cooling water is circulated by a chiller.

[0057] Since the temperature of the cooling water discharge is relatively high at the beginning of the cooling process, it can be recovered and used for warm water cleaning of the device. At this time, if the temperature of the cooling water discharge is too low to be suitable for warm water cleaning, the recovery is stopped and the cooling water can be effectively and flexibly used by switching to a ground discharge route or a route that circulates the cooling water using a chiller.

[0058] Supply cooling water until the product temperature reaches t2 (e.g. 40°C) or below. Fig. 9 In step 505), if the product temperature reaches below t2, the supply of cooling water is stopped ( Fig. 9 Step 506), the cylinder 19 is set to positive pressure ( Fig. 9 Step 507). Figure 1 In the embodiment, the conveying device 36 and the mixing device 31, the mixing device 31 and the sowing device 40, and the mixing device 31 and the ventilation type solid culture device 50 are all connected via seals. The steaming and cooling device 2 and the conveying device 36 are also connected via seals. In this structure, sterile air is supplied to the ventilation type solid culture device 50 by the sterile air supply device 70 for culture, and sterile air is further supplied to the cylinder 19 by the sterile air supply device 3 for raw material processing, so that the entire manufacturing device 1 is maintained at a positive pressure, which can prevent the raw material from contacting the outside air.

[0059] Fig.10 The steaming and cooling device 2 is shown when the entire inside of the manufacturing device 1 is set to positive pressure. The cover of the manhole 21 is removed when the manhole 21 is located at the upper side. Fig.10 In the state of the manhole 21 being opened. Although the cover is removed manually, since the manhole 21 is partially located in the clean room (not shown), when the manhole 21 is opened, the opening of the exhaust valve 16 is set to be slightly opened, and the sterilized air supply device 3 for raw material processing supplies sterilized air into the cylinder 19, and the cylinder 19 is kept at a positive pressure, so it will not be contaminated by miscellaneous bacteria. After the manhole 21 is opened, the exhaust valve 16 is closed, and the supply of sterilized air continues.

[0060] Fig.10 In the state, in addition to the manhole 21 being located in the discharge hopper 23, the cylinder 19 and the discharge hopper 23 are connected via a seal. In the exhaust cylinder 61 of the ventilation type solid culture device 50, there is a baffle 65 that opens when a certain pressure is exceeded. As described above, the sterile air supply device 70 for culture is used to supply the sterile air to the exhaust cylinder 61. Figure 1Sterilized air is supplied to the ventilation type solid culture apparatus 50 shown, and sterilized air is further supplied to the cylinder 19 by the sterilized air supply device 3 for raw material processing, so that the entire inside of the production apparatus 1 can be set to a positive pressure.

[0061] from Fig.10 The state moves to the filling process ( Figure 2 The loading process is a process of conveying and loading the raw materials onto the culture bed 52 in the ventilated solid culture device 50. Fig.10 In the state of the manhole 21 is open, so the raw material in the cylinder 19 is swept out into the discharge hopper 23. Then the raw material is supplied to Figure 1 More specifically, in the container 30 shown. Figure 1 In the process, the raw material is transported by a transport device 36 which is a part of the container 30 , and is supplied to a mixing device 31 which is a part of the container 30 .

[0062] Below, refer to Figure 1 and Fig.11 The filling process is described. Fig.11 Detailed description of the process flow chart. Figure 1 In the process, the mixing screw 35 and the conveying screw 37 are first rotated ( Fig.11 Then, the drum 19 is rotated to discharge the raw material from the manhole 21 to the conveying device 36, thereby conveying the raw material ( Fig.11 Step 602). The watering device 32 is used to sprinkle water on the raw materials being transported, until the amount of water sprayed reaches V (e.g., 1000 L) ( Fig.11 The watering is performed by water supplied from the water supply source 33 via the water supply valve 34 .

[0063] More specifically, the amount of water to be sprinkled is adjusted so that the moisture content of the raw material immediately after being filled reaches, for example, 65%. Furthermore, by sprinkling water for pH adjustment so that the pH of the raw material immediately after being filled reaches, for example, 4.2, contamination by foreign bacteria during cultivation is prevented. In the filling process, if the moisture content of the raw material immediately after being filled is too much, the risk of foreign bacteria contamination in the subsequent cultivation process increases, and if the moisture content is too little, it becomes unsuitable for bacterial proliferation and spore formation. Therefore, the target value of the moisture content of the raw material immediately after being filled is preferably in the range of 30 to 75%. In the case of a raw material mainly composed of bran, it is preferably in the range of 60 to 70%.

[0064] In addition, by properly managing the pH of the raw materials, a more sterile seed koji can be produced. If the pH of the raw materials just after filling is high, the possibility of contamination by foreign bacteria increases, and if the pH is too low, it becomes unsuitable for bacterial proliferation and spore formation. Therefore, the target pH value of the raw materials just after filling is preferably in the range of 3.0 to 6.0, and more preferably in the range of 3.5 to 5.5.

[0065] The pH adjusting agent is not particularly limited, and an example thereof is low-cost and non-volatile lactic acid for brewing. The pH adjustment of the raw materials can be carried out in the water mixing step in the cylinder 19 ( Figure 2 In step 300), the water sprinkling device 9 is used for the cooking and cooling device. However, if the cooking process ( Figure 2 In step 400), the temperature inside the cylinder 19 becomes high, and low pH water remains in the gaps inside the cylinder 19, which may cause corrosion of the device. Therefore, it is preferably carried out in the containing device 30.

[0066] Then, the watered raw material is sown by the sowing device 40, and the starting seed in the starting seed container 41 is supplied by the conveying screw 42 until the sowing amount reaches W ( Fig.11 If the sowing amount reaches W, the filling is completed ( Fig.11 During this period, watering continues until the watering volume reaches V (e.g., 1000 L) ( Fig.11 If the watering amount reaches V, the watering is completed ( Fig.11 Step 607).

[0067] In this embodiment, the outlet of the starting seed container 41 and the conveying screw 42, which are sealed structures, are connected by an isobaric pipeline 43, so that the starting seed can be stably supplied even when the entire interior of the manufacturing device 1 is maintained at a positive pressure. In this embodiment, the soy sauce koji strain is used as the starting seed, but any strain suitable for soy sauce koji, such as the oryzae strain, can be used.

[0068] Figure 1 In the embodiment, the configuration of the watering device 32 and the sowing device 40 for the containing device is to sow after watering, but is not limited to this configuration, and the configuration order can also be set to the opposite. In addition, sowing can also be carried out in advance in the tube 19.

[0069] At the time when the loading process is completed, the loading of the raw material 60 on the culture bed 52 in the ventilation type solid culture device 50 is completed. The stacking height of the raw material 60 on the culture bed 52 after loading is, for example, 250 mm, but can also be in the range of 100 to 500 mm. After the loading process is completed, the process moves to the culture process ( Figure 2Step 700).

[0070] Below, refer to Figure 1 , Figure 2 and Figure 12 to Figure 14 The cultivation process and the drying process are described below. Figure 2 As shown, after the cultivation step (step 700) is completed, the process moves to the drying step (step 800). Fig.12 This is a flowchart showing the outline of the culturing step and the drying step. Fig.13 This is a flowchart specifically showing the product temperature control in the culturing step. Fig.14 This is a flowchart specifically showing the drying step after the culturing step.

[0071] exist Fig.12 If the culture starts ( Fig.12 Step 701), the product temperature control also starts ( Fig.12 Step 702). The product temperature is controlled by supplying sterile air from the culture device 70 to the Figure 1 The supply of sterile air in the culturing process is mainly for controlling the temperature of the raw material 60 being cultured to a target temperature, and the main body 51 of the culturing device is set to a positive pressure to prevent the invasion of bacteria.

[0072] In the culture process, at least the culture device body 51 is at positive pressure, and it is not necessary to set the entire manufacturing device 1 to positive pressure. For example, the cylinder 19 during cleaning does not need to be at positive pressure. Figure 1 In the embodiment, by moving the mixing device 31 backward to be pulled out from the culture device main body 51, the opening of the culture device main body 51 formed by the backward movement is closed, so that only the inside of the culture device main body 51 can be set to a positive pressure.

[0073] exist Figure 1 In the figure, the sterile air supply device 70 for culture is equipped with a sterilizing filter 71, an ozone supply source 72, an air conditioner 73 and a blower 74, which can supply sterile air to the ventilation-type solid culture device 50, and can control the air supply temperature and air supply humidity of the sterile air. Through this control, the product temperature reaches the set value. If the relative humidity of the sterile air is too high, tiny water droplets will adhere to the lower part of the raw material 60, increasing the possibility of contamination by miscellaneous bacteria. If the relative humidity of the sterile air is too low, it becomes unsuitable for the proliferation and spore formation of the bacteria. Therefore, the relative humidity of the sterile air is preferably in the range of RH70 to 99%, and more preferably in the range of RH90 to 98%.

[0074] In addition, since the sterile air supply device 70 for culture is equipped with a blower 74, the linear velocity of the sterile air passing through the raw material 60 on the culture bed 52 can be controlled. The linear velocity is appropriately changed according to the state of culture. If the linear velocity is too large, the raw material 60 will be blown away, or the spores will be scattered after spore formation. If the linear velocity is too small, the temperature difference between the upper and lower products of the accumulation becomes large, and a uniform seed koji cannot be obtained. Therefore, it is preferred to culture while appropriately changing the linear velocity.

[0075] Although in Figure 1 Although not shown in the figure, a shutoff valve is provided between the air conditioner 73 of the sterile culture air supply device 70 and the sterilizing filter 71 to prevent steam from reaching the sterilizing filter 71 and causing the sterilizing filter 71 to become unusable during steam sterilization of the ventilation type solid culture device 50. At this time, the upstream side of the shutoff valve is sterilized with ozone from the ozone supply source 72.

[0076] In this embodiment, sterile air is supplied to the air inside the ventilation type solid culture device 50 in a one-way manner, and all the air that has passed through the raw material 60 is exhausted to the outside of the device through the exhaust pipe 61. By adopting the one-way method, the culture can be carried out in a more sterile manner compared to the circulation method. Figure 1 As shown, in the exhaust pipe 61, water from a water supply source 63 is sprayed from a water spray nozzle 62 via a water adjustment valve 64 to prevent spores from being scattered outside.

[0077] Maintain the raw material 60% during product temperature control ( Fig.12 Step 710). Figure 1 In the process, the culture bed 52 is rotated around the central support 53 and the maintenance machine 58 is lowered, and the raw material 60 is maintained by the rotation of the maintenance machine 58. In the culture process, the raw material 60 is agglomerated due to the proliferation of Aspergillus, and it becomes difficult to control the target product temperature if left alone, so maintenance is performed regularly to stir the raw material 60.

[0078] In addition, since the moisture content of the raw material 60 gradually decreases during the cultivation process and becomes unsuitable for spore formation, water is sprinkled during maintenance to manage the moisture content of the raw material. Figure 1 The culture is performed by a watering device 55 as shown. Water from a water supply source 56 is sprinkled onto the raw material 60 via a water adjustment valve 57. Furthermore, the pH of the raw material 60 gradually changes during the culture process, and the risk of contamination by bacteria increases. Therefore, as in the filling process, the pH of the water sprinkled is adjusted during the culture process to prevent contamination by bacteria.

[0079] exist Fig.13 In the middle, product temperature control starts ( Fig.13After step 702), it is determined whether the product temperature is above t4 (e.g., 36°C), or whether the incubation time has exceeded the set time T1 ( Fig.13 Step 703). If the product temperature is above t4, maintenance is performed. Even when the product temperature is lower than t4, maintenance is performed when the incubation time has passed the set time T1.

[0080] Specifically, in Fig.13 In step 704, it is determined whether the moisture content of the raw material before maintenance is below a set value (e.g., 65%). If the moisture content is below the set value, water is added by the culture watering device 55 with a target moisture content of, for example, 65% for maintenance ( Fig.13 If the water content is not below the set value, maintenance is performed without adding water ( Fig.13 For example, the set time T1 in each maintenance is set to 16 hours for the first maintenance, 21 hours for the second maintenance, 24 hours for the third maintenance, 30 hours for the fourth maintenance, 38 hours for the fifth maintenance, and 46 hours for the sixth maintenance, and the set time T2 is set to 48 hours, and then it is set to no maintenance.

[0081] After that, while judging whether the culture time has passed the set time T1 (T1-1, T1-2, T1-3, T1-4, T1-5, T1-6) ( Fig.13 Step 703), repeat the maintenance until the incubation time exceeds the set time T2, and control the product temperature at the same time. After the incubation time exceeds T2, the product temperature is controlled in such a way as to maintain the product temperature t5 (for example, 30°C). Fig.13 Step 708).

[0082] Below, refer to Fig.14 The drying process is described below. Drying can prevent the growth of bacteria and enable long-term storage. Fig.14 For convenience, Fig.13 Step 708 is re-illustrated. As described above, Fig.13 In the case where the culture time exceeds the set time T2 (e.g. 48 hours), the product temperature t5 (e.g. 30°C) is maintained. Fig.14 As shown, if the culture time passes the set time T3 (for example, 72 hours) from the start of culture, drying begins ( Fig.14 Steps 709 to 801).

[0083] After the drying starts, the air temperature is set to 40°C, for example, and dehumidification control is performed until the air humidity reaches below H (for example, below RH35%) ( Fig.14 If the drying time exceeds T4 (e.g., 20 hours), the drying is terminated ( Fig.14After drying, the air supply temperature is set to, for example, 20°C and cooling is started ( Fig.14 Step 806). Fig.14 In step 807, it is determined whether the cooling time has passed T5 (for example, 1 hour). If the cooling time has passed T5, the cooling is terminated, the koji is removed, and the produced seed koji is taken out from the ventilated solid culture device 50 ( Fig.14 Step 900). Figure 1 In the process, the culture bed 52 is rotated around the central support 53 and the discharge machine 54 is lowered, and the produced seed koji is conveyed to the discharge cylinder 59 by the rotation of the screw to discharge the koji.

[0084] As described above, the ventilation type solid culture device 50 is equipped with a maintenance machine 58 and a discharge machine 54. These are preferably not of a lifting type but of a swing type. In the case of a lifting type, steam leakage may occur in the sliding part of the lifting, so it is not suitable for steam sterilization, but by setting it to a swing type, steam sterilization becomes possible, and more sterile culture can be performed.

[0085] The above is a description of the embodiment of the present invention. According to the present invention, since various effects as described below can be obtained, it is possible to efficiently manufacture koji for soy sauce. The manufacturing device 1 of the present invention is roughly composed of a cooking and cooling device 2, a filling device 30, and a ventilation-type solid culture device 50. The cooking and cooling device 2 can automate the batch cooking and cooling of the raw materials, and the filling device 30 can automate the filling of the raw materials. In addition, the ventilation-type solid culture device 50 can automate the discharge of the koji by utilizing the discharger 54 in addition to automating the ventilation of the raw materials 60 on the culture bed. That is, each device constituting the manufacturing device 1 can be automated, and in particular, the filling and discharging of the koji can be automated, so the manufacturing device 1 connected with these devices is suitable for automation.

[0086] Since the raw material 60 is cultured by using the ventilation type solid culture device 50 and the raw material 60 is piled on the culture bed 52, the pile height of the raw material 60 can be increased, making the present invention suitable for mass production of seed koji. In addition, since the sterilized air passes through the raw material 60 on the culture bed 52 during the culture, in addition to controlling the air supply temperature and air supply humidity of the sterilized air and suppressing the temperature difference of the upper and lower products of the pile, the raw material 60 on the culture bed 52 can be maintained, so that the deviation of the number of spores of the produced seed koji in the upper and lower directions of the pile can be suppressed.

[0087] Since the manufacturing device 1 of the present invention is provided with the culture watering device 55 for supplying water to the raw material 60 on the culture bed 52, a soy sauce seed koji having a large number of spores can be manufactured by appropriately adjusting the water content of the raw material. In addition, since the containing device 30 and the ventilation type solid culture device 50 are separate devices, the raw material 60 uniformly sown in advance by the containing device 30 can be contained in the ventilation type solid culture device 50.

[0088] The cultivation process is described in more detail below with reference to the examples. Example 1: 2000 kg of bran was sprinkled with water with the target moisture content of 55%. After pressure cooking, it was cooled and the strain of Aspergillus sojae for soy sauce was sown as the starting seed. Water was sprinkled with the target moisture content of 65% and pH of 4.2 just after filling, and the culture was carried out for 72 hours. The stacking height just after filling was 250 mm. In Example 1, the moisture content was adjusted during maintenance according to the moisture content of the raw material before maintenance. The relationship between the elapsed time and the moisture content and pH of the raw material is shown in Table 1 below.

[0089] [Table 1]

[0090]

[0091] In Table 1, the moisture content of the raw material at the start of cultivation was 65.2% and the pH was 4.2. The first maintenance was performed 16 hours after the start of cultivation. The moisture content was as high as 64.3%, and no watering was performed. The pH was 4.6, which was slightly higher than when the cultivation started. The second maintenance was performed 21 hours after the start of cultivation. Since the moisture content was reduced to 62.5%, water was sprayed with water adjusted to pH 2.0 with a moisture target of 65%. The pH of the raw material before spraying was 4.9, and the pH was slightly reduced to 4.7 by spraying. Afterwards, during the third to sixth maintenances, water was sprayed with water adjusted to pH 2.0 with a moisture target of 65%.

[0092] Some spore formation was observed 46 hours after the start of the culture, but maintenance after the sixth maintenance was not performed to prevent the heat generation of the koji from weakening and the formed spores from being blown away.

[0093] After 72 hours from the start of the culture, the culture was terminated. The seed koji at the end of the culture was green or yellow-green in color, soft to the touch, and sufficient spore formation was observed. In addition, there was no uneven spore formation in the vertical direction of the pile height.

[0094] The result of measuring the number of spores was that the number in the upper middle part of the stacking height direction was 11.2 billion / g of dry seed koji, the number in the middle part was 10.9 billion / g of dry seed koji, and the number in the lower part was 11.1 billion / g of dry seed koji. As shown in Table 1, the moisture content of the entire seed koji at the end of the culture was 56.0%, and the pH was 7.0. The method for measuring the number of spores used the usual measurement method, and the number of spores was calculated using a hemocytometer. In this embodiment, the moisture content of the seed koji at the end of the culture was a large value of 56.0%, but the moisture content varies depending on the culture conditions and the amount of water sprinkled during the culture, and sometimes reaches 50%. Therefore, in order to eliminate the influence of moisture and perform appropriate evaluation, the number of spores and the number of foreign bacteria were converted to the values ​​corresponding to 1g of dry seed koji.

[0095] In Example 1, the air temperature in the drying process was set to 40°C, the relative humidity was set to RH35%, and the linear speed of the raw material passage was set to 0.09 m / s. 20 hours after the start of drying, the total moisture content was 7.2%.

[0096] The effects of the present invention are described below with reference to the test results. For Example 1 and Comparative Example 1, the number of aspergillus spores and aspergillus spores are shown in Table 2 below. In Table 2, "not detected" means 1×10 1 (pieces / dry seed koji g) or less (the same applies to Table 4). Example 1 is the use of Figure 1 The manufacturing device 1 shown is a ventilation culture, and the comparative example 1 is a static culture of a horizontal thin layer. Regarding the processing amount of bran, the embodiment 1 is 2000 kg as described above, and the comparative example 1 is a multi-layer static culture device (device of patent document 1) for horizontal thin layers for 100 kg arranged and operated, so that 2000 kg of bran can be processed.

[0097] Except for the difference between ventilation culture and static culture and the difference in scale, other conditions of Example 1 and Comparative Example 1 are set to be the same. Both of them implement water sprinkling treatment with the target moisture content of 55% for the raw materials, and cool and sow after heating and steaming by the usual method, and culture for 72 hours. Since the addition of water to 20 devices, the filling and discharging of raw materials and the discharge of koji in Comparative Example 1 are manual operations, there are problems in operability. In Example 1, the filling and discharging of koji are automated, and seed koji can be produced efficiently. As shown in Table 2, compared with Comparative Example 1 of static culture, Example 1 can produce seed koji of the same quality in terms of the number of foreign bacteria and the number of spores.

[0098] [Table 2]

[0099] Spore count (100 million / g of dry seed) Number of foreign bacteria (pieces / g of dry koji) Example 1 (ventilation culture) 110 Not Detected Comparative Example 1 (Static Culture) 100 Not Detected

[0100] The effect of adjusting the moisture content of the raw material in the culture process is described below. As described above, the ventilation type solid culture device 50 is equipped with a culture watering device 55, which can adjust the moisture content of the raw material. The test results of Example 2 in which the raw material was appropriately adjusted in moisture content and Example 3 in which low moisture content management was performed using the same manufacturing device 1 are shown in the following Table 3.

[0101] [Table 3]

[0102]

[0103] In Table 3, Example 2 makes the moisture content after watering reach about 65% by properly adjusting the moisture content of the raw material, and Example 3 is intentionally managed in a manner of low moisture content so that the moisture content after watering reaches about 60%. In Example 2 and Example 3, the pH of the raw material just after being filled is 4.2, and in the culture step, the pH-adjusted water after pH adjustment is sprinkled so that the pH of the raw material in culture becomes the same, and the pH of the raw material just after culture is 7.0. As shown in Table 3, Example 2 after proper moisture adjustment has a significantly larger number of spores than Example 3 which is managed at low moisture content. That is, in the method for producing soy sauce koji of the present invention, by properly adjusting the moisture content of the raw material, a soy sauce koji with a large number of spores can be produced.

[0104] Next, the effect of pH adjustment is described. Using the same manufacturing apparatus 1, in the filling process, the test results of Example 4 in which pH adjustment was performed with the target pH of the raw material immediately after filling being 4.2, and Example 5 in which the amount of lactic acid added was reduced and the degree of pH adjustment was reduced are shown in Table 4 below. In the culturing process, Example 4 was sprinkled with pH-adjusted water adjusted to pH 2.0, and Example 5 was sprinkled with water that was not pH-adjusted. As shown in Table 4, compared with Example 5, Example 4 in which the pH was appropriately adjusted had a smaller number of foreign bacteria and a slightly larger number of spores.

[0105] [Table 4]

[0106]

[0107] Below, use Figure 1The manufacturing apparatus 1 shown in the figure illustrates Examples 6 to 7 in which the type of the starting seed is changed. In Examples 6 to 7, 2000 kg of bran is subjected to water sprinkling treatment with the goal of 55% moisture content of the raw material, and is cooled and sown after heating and steaming by a common method, and cultured for 72 hours. The starting seed A of Example 6 is an Aspergillus sojae strain for soy sauce, and the starting seed B of Example 7 is an Aspergillus sojae strain for soy sauce different from that of Example 6. The moisture content, number of spores and average spore diameter were measured for each example just after culture. The test results of Examples 6 to 7 are shown in Table 5 below. The spore diameter does not change due to the culture method and is a property unique to the type of the starting seed. The results of observing the produced seed koji showed that both of Examples 6 to 7 were in a state where the nutrient source of the bran as the raw material was almost assimilated by the bacteria, and only the skin of the bran remained. The number of spores corresponding to 1 g of dry seed koji varies greatly depending on the type of starting seed, because the weight of one spore varies depending on the type of starting seed. That is, regardless of the starting seed, the embodiments of the present invention effectively assimilate the raw materials and increase the number of spores within the theoretically achievable range.

[0108] [Table 5]

[0109]

[0110] In the above, the embodiment and examples of the present invention are described, wherein the embodiment is a method of implementing the cooking and cooling process of cooking and cooling the raw material in a batch manner using the batch cooking and cooling device 2, and implementing the culture process of culturing the raw material by piling it on the ventilated culture bed 52 using the ventilated solid culture device 50 for culturing the raw material. The embodiment of the present invention is a method of using the ventilated solid culture device 50 having a circular culture bed 52, but it may also be a method of using a tank culture device having a rectangular tank (culture tank) for placing the raw material on the ventilated culture bed.

[0111] In addition, koji can also be grown by performing the steps from the steaming and cooling step to the culturing step in a single drum device that rotates the drum about a horizontal axis. However, it is difficult to perform uniform sowing and watering compared to the method of the present invention, and it is also difficult to perform appropriate product temperature control.

[0112] In addition, in the above-mentioned embodiment, an example is described in which both the water sprinkling device 9 for the cooking and cooling device and the water sprinkling device 32 for the filling device are provided, but it is sufficient as long as the set amount of water sprinkling is completed when the filling process is completed. It is also possible to use either the water sprinkling device for the cooking and cooling device or the water sprinkling device for the filling device to perform the set amount of water sprinkling. In this case, it is also possible to omit either the water sprinkling device for the cooking and cooling device or the water sprinkling device for the filling device. In addition, the raw material after adding water may be supplied to the cooking and cooling device 2. In this case, the water sprinkling by the water sprinkling device for the cooking and cooling device may be omitted.

[0113] Description of Reference Numerals

[0114] 1. Apparatus for producing koji for soy sauce

[0115] 2. Cooking and cooling device

[0116] 3Sterile air supply device for raw material processing

[0117] 4Sterile air supply source

[0118] 5Sterile air adjustment valve

[0119] 6Steam supply device

[0120] 7 Steam supply source

[0121] 9Watering device for cooking and cooling device

[0122] 10 Water supply source

[0123] 12Cooling water supply device

[0124] 13Cooling water supply source

[0125] 15 Exhaust passage

[0126] 17 Cooling water drainage channel

[0127] 30 Container

[0128] 31Mixing device

[0129] 32 Watering device for container

[0130] 33 Water supply source

[0131] 34 Water supply valve

[0132] 36 conveying device

[0133] 40 Seeding device

[0134] 50 Ventilated solid culture device

[0135] 52 culture beds

[0136] 53 Central Pillar

[0137] 54 discharge machine

[0138] 55Cultivation watering device

[0139] 58 Maintenance Machine

[0140] 59 discharge tube

[0141] 60 Raw Materials

[0142] 61 Exhaust pipe

[0143] 70 Sterile air supply device for culture

[0144] 73 Air conditioner.

Claims

1. A device for producing koji for soy sauce, characterized in that: have: The cooking and cooling device is used to cook and cool the raw materials in batches; A ventilated solid culture device allows the raw materials to be piled up on a ventilated culture bed for culture; A containing device, which conveys the raw materials discharged from the cooking and cooling device and supplies them to the ventilated solid culture device; a watering device for culture, for supplying water to the raw materials on the culture bed; The sterile air supply device for culture ventilates the raw materials on the culture bed with the sterile air, and the sterile air passes through the raw materials on the culture bed.

2. The manufacturing device for soy sauce koji according to claim 1, characterized in that: The steaming and cooling device is of a jacket type in which an outer tank surrounds an inner tank, and a refrigerant is supplied between the inner tank and the outer tank to cool the inner tank.

3. The manufacturing device for soy sauce koji according to claim 1, characterized in that: The invention further comprises a sterilized air supply device for raw material processing, which supplies the sterilized air to the steaming and cooling device.

4. The manufacturing device for soy sauce koji according to claim 1, characterized in that: The interior of the ventilation-type solid culture apparatus is maintained at a positive pressure by supplying sterile air from the sterile culture air supply device.

5. The manufacturing device for soy sauce koji according to claim 3, characterized in that: The interior of the steaming and cooling device is maintained at a positive pressure by supplying sterilized air from the sterilized air supply device for raw material processing.

6. The device for producing soy sauce koji according to claim 1, wherein: The cultured seed koji is dried by supplying sterile air from the culture sterile air supply device.

7. The device for producing soy sauce koji according to claim 1, wherein: A maintenance machine is further provided to stir the raw material on the culture bed, and when the maintenance machine performs maintenance, the culture watering device supplies water to the raw material.

8. The device for producing soy sauce koji according to claim 1, wherein: The air inside the ventilated solid culture device is regulated in a one-way manner by supplying the sterilized air.

9. The device for producing soy sauce koji according to claim 1, wherein: The method further comprises: a water sprinkling device for a cooking and cooling device, for sprinkling water on the raw materials in the cooking and cooling device; or a water sprinkling device for a filling device, for sprinkling water on the raw materials in the filling device. By adjusting the amount of water from the water sprinkling device for the cooking and cooling device or the water sprinkling device for the filling device, and the water sprinkling device for culturing, the water content of the raw materials in the cooking and cooling device or the raw materials in the filling device, and the raw materials on the culturing bed can be adjusted.

10. The device for producing soy sauce koji according to claim 9, wherein: The water sprinkling device for the cooking and cooling device, the water sprinkling device for the containing device, and the water sprinkling device for culturing can adjust the pH of the water sprinkled.

11. A method for producing koji for soy sauce, characterized in that: have: The cooking and cooling process uses a cooking and cooling device to cook and cool the raw materials in batches; In the cultivation process, a ventilated solid culture device is used to pile the raw materials on a ventilated culture bed for cultivation; A filling step, between the steaming and cooling step and the culturing step, using a filling device to convey the raw material that has passed the steaming and cooling step and supply it to the ventilation type solid culture device, In the culturing step, water is supplied to the raw material on the culturing bed. And sterile air is passed through the raw materials on the culture bed.

12. The method for producing koji for soy sauce according to claim 11, wherein: The steaming and cooling device described above is used in the steaming and cooling step. The steaming and cooling device is of a jacket type in which an outer tank surrounds an inner tank, and the inner tank is cooled by a refrigerant supplied between the inner tank and the outer tank.

13. The method for producing koji for soy sauce according to claim 11, wherein: Sterilized air is supplied to the raw materials in the steaming and cooling step.

14. The method for producing koji for soy sauce according to claim 11, wherein: The interior of the ventilation type solid culture device is maintained at a positive pressure by supplying sterilized air to the interior of the ventilation type solid culture device.

15. The method for producing koji for soy sauce according to claim 11, wherein: The interior of the retort cooling device is maintained at a positive pressure by supplying sterilized air to the interior of the retort cooling device.

16. The method for producing koji for soy sauce according to claim 11, wherein: The cultured seed koji is dried by the supply of the sterilized air.

17. The method for producing koji for soy sauce according to claim 11, wherein: When the raw material on the culture bed is maintained by stirring, water is supplied to the raw material.

18. The method for producing koji for soy sauce according to claim 11, wherein: The air inside the ventilated solid culture device is regulated in a one-way manner by supplying the sterilized air.

19. The method for producing koji for soy sauce according to claim 11, wherein: The method further comprises a step of supplying moisture to the raw materials in the cooking and cooling step or a step of supplying moisture to the raw materials in the filling step. By adjusting the amount of moisture supplied in the cooking and cooling step or the amount of moisture supplied in the filling step and the amount of moisture supplied in the culturing step, the moisture of the raw materials in the cooking and cooling step or the raw materials in the filling step and the raw materials in the culturing step can be adjusted.

20. The method for producing koji for soy sauce according to claim 19, wherein: The pH of the water supplied in the steaming and cooling step, the water supplied in the filling step, and the water supplied in the culturing step is adjusted.

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