Device and method for producing mold starter

Abstract

The apparatus for manufacturing the mold starter comprises: a cooking and cooling device for cooking and cooling raw materials in batches; the ventilated solid culture device enables the raw materials to be stacked on a ventilated culture bed for culture; a containing device for conveying the raw material discharged from the cooking and cooling device and supplying the raw material to the ventilated solid culture device; the water sprinkling device for culture is used for supplying water to the raw materials on the culture bed; and a culture sterilization air supply device for ventilating the raw material on the culture bed with sterilization air, the sterilization air passing through the raw material on the culture bed.

Description

Device for manufacturing seed koji and method for manufacturing seed koji Technical Field

[0001] The present invention relates to a device and method for producing seed koji by processing raw materials. Seed koji, which is a spore of seed koji or a solid culture containing seed koji spores, is used as a starter in the production of koji, an essential ingredient for brewing foods. Seed koji can also be used to produce enzymes or enhance the functionality of food or feed. Background Art

[0002] In the production of seed koji, it is very important to produce seed koji free of 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 maintaining the pressure inside the pressure vessel at a pressure higher than the atmospheric pressure.

[0003] Inside the horizontal cylindrical pressure vessel, a seed koji culture rack is placed on a guide rail. Each layer of the seed koji culture rack houses a tray containing a culture medium composed of bran or other grains. The seed koji production device described in Patent Document 1 applies pressure to the starting seed, spreading it onto the trays. This prevents the infiltration of foreign bacteria, allowing only the starting seed to be cultured.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 2000-197475

[0007] Summary of the Invention

[0008] Technical problem to be solved by the invention

[0009] As mentioned above, while aseptic culture is crucial in seed koji production, uniform seeding, and proper temperature and moisture management during culture are equally important. Generally, as in the seed koji production apparatus described in Patent Document 1, horizontal thin-layer static culture is performed. Solid culture material, adjusted to a specified moisture content, is placed in thin layers on a tray within a sealed container, where it is steamed, cooled, seeded, and cultured.

[0010] However, since the raw materials on the trays are in a thin layer, in the case of mass production, in addition to the large-scale equipment, there are also problems with operability because the filling and discharging of the koji are manual operations. In addition, since multiple trays are stored on each layer of the rack, the raw materials are piled up in each tray, making it difficult to sow them evenly. In other words, there are the following problems: the starting seeds are easy to adhere to the upper part of the raw materials in each tray, but 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 stack becomes larger. Furthermore, when producing seed koji with a large number of spores, sprinkling water during cultivation is necessary, but as with the attachment of the starting seeds mentioned above, there is a problem of increasing the deviation of the moisture content of the raw materials in the vertical direction of the stack.

[0011] The present invention is proposed to solve the previous problems as described above, and its purpose is to provide an apparatus and method for efficiently manufacturing seed koji, which is suitable for the automation of the apparatus and the mass production of seed koji, and can suppress the deviation of the number of spores of the manufactured seed koji in the vertical direction of stacking.

[0012] Solutions for solving the above technical problems

[0013] In order to achieve the above-mentioned purpose, the manufacturing device of seed koji 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 transporting 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 sterilized air supply device for culture for ventilating the raw materials on the culture bed with sterilized air, and the sterilized air passes through the raw materials on the culture bed.

[0014] The method for manufacturing seed koji 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 up the raw materials on a ventilated culturing bed for culturing; a filling step, in which a filling device is used between the cooking and cooling step and the culturing step to transport 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.

[0015] According to the seed koji manufacturing device and seed koji manufacturing method of the present invention, since various effects as described below can be obtained, seed koji can be manufactured efficiently. 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 discharge of koji using a discharger in addition to automating the ventilation of the raw materials on the culture bed. That is, each device used in the present invention can be automated, especially the filling and discharging of koji can be automated, and the present invention is suitable for automation.

[0016] Because the raw materials are cultivated using a ventilated solid culture apparatus, where the raw materials are deposited on a culture bed, the height of the raw materials deposited can be increased, making the present invention suitable for mass production of seed koji. Furthermore, since sterile air is passed through the raw materials on the culture bed during cultivation, not only can the sterile air supply temperature and humidity be controlled, thereby simultaneously suppressing temperature differences between the upper and lower sides of the deposit, but it also maintains the raw materials on the culture bed, thereby suppressing variations in the spore count of the produced seed koji in the vertical direction of the deposit.

[0017] Because the present invention supplies moisture to the raw materials on the culture bed, proper moisture adjustment of the raw materials allows the production of seed koji with a high spore count. Furthermore, because the container and the ventilated solid culture apparatus are separate devices, raw materials that have been uniformly seeded in the container can be loaded into the ventilated solid culture apparatus.

[0018] In the seed koji manufacturing device and method of the present invention, the following configurations are preferably employed. In the seed koji manufacturing device of the present invention, the steaming and cooling device is preferably a jacketed type device with an outer tank surrounding an inner tank, with refrigerant supplied between the inner and outer tanks to cool the inner tank. In the seed koji manufacturing method of the present invention, in the steaming and cooling step, a jacketed type device is preferably used, with an outer tank surrounding an inner tank, with refrigerant supplied between the inner and outer tanks to cool the inner tank. Since jacketed cooling does not forcibly pass air through the raw materials, there is no risk of bacterial contamination.

[0019] The seed koji manufacturing apparatus of the present invention preferably further comprises a sterilized air supply device for raw material processing, which supplies sterilized air to the steaming and cooling device. In the seed koji manufacturing method of the present invention, sterilized air is preferably supplied to the raw materials during the steaming and cooling step. With these configurations, the raw materials can be cooled in a sterilized air atmosphere.

[0020] In the seed koji production apparatus of the present invention, the interior of the ventilated solid culture apparatus is preferably maintained at a positive pressure by supplying sterilized air from the culture sterilized air supply device. In the seed koji production method of the present invention, the interior of the ventilated solid culture apparatus is preferably maintained at a positive pressure by supplying sterilized air to the interior of the ventilated solid culture apparatus. These configurations allow for temperature control to maintain the raw material at the target temperature while preventing the intrusion of foreign bacteria.

[0021] In the seed koji production apparatus of the present invention, the interior of the retort and cooling device is preferably maintained at a positive pressure by supplying sterilized air from the raw material processing sterilized air supply device. In the seed koji production method of the present invention, the interior of the retort and cooling device is preferably maintained at a positive pressure by supplying sterilized air to the interior of the retort and cooling device. These configurations prevent the interior of the retort and cooling device from becoming negatively pressurized, thereby eliminating the possibility of bacterial contamination caused by outside air being drawn into the retort and cooling device.

[0022] In the seed koji manufacturing apparatus of the present invention, the seed koji is preferably dried after culture by supplying sterilized air from the sterilized culture air supply device. In the seed koji manufacturing method of the present invention, the seed koji is preferably dried after culture by supplying sterilized air. Drying can prevent the growth of bacteria, making it possible to store the seed koji for a long time.

[0023] The seed koji production apparatus of the present invention preferably further comprises a maintenance machine for stirring the raw materials on the culture bed, and the culture watering device supplies moisture to the raw materials while the maintenance machine is performing maintenance. In the seed koji production method of the present invention, it is preferred that moisture be supplied to the raw materials while the maintenance of stirring the raw materials on the culture bed is performed. These configurations prevent the raw materials from clumping, making it difficult to control the target product temperature, and enable moisture management to prevent the raw materials from losing moisture during the culture process and failing to reach a suitable level for spore formation.

[0024] In the seed koji production apparatus and method of the present invention, the air inside the ventilated solid culture apparatus is preferably regulated in a one-way manner by supplying the sterilized air. This configuration allows sterile culture to be performed compared to a circulation method because the air that has passed through the raw material is not exhausted outside the ventilated solid culture apparatus without circulating within the apparatus.

[0025] In the seed koji manufacturing device 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 moisture 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 seed koji manufacturing method of the present invention, it is preferably further provided with a process for supplying moisture to the raw materials in the cooking and cooling process or the process for supplying moisture to the raw materials in the filling process. By adjusting the amount of water supplied in the cooking and cooling process or the amount of water supplied in the filling process, and the amount of water supplied in the culturing process, it is possible to adjust the moisture content of the raw materials in the cooking and cooling process or the raw materials in the filling process, and the raw materials in the culturing process. According to these configurations, the moisture content of the raw material can be adjusted during the culture step while 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.

[0026] In the seed koji production apparatus of the present invention, the water sprinkling device for the cooking and cooling apparatus, the water sprinkling device for the filling apparatus, and the water sprinkling device for the culture are preferably capable of adjusting the pH of the water sprinkled. In the seed koji production method of the present invention, the pH of the water supplied during the cooking and cooling process, the filling process, and the culture process is preferably adjusted. By performing pH adjustment, a more sterile seed koji can be produced.

[0027] Effects of the Invention

[0028] 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 sterilized air passes through the raw materials on the culture bed during the culture, in addition to temperature management that suppresses the temperature difference between the upper and lower products of the pile, the raw materials on the culture bed can also 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. Since the present invention supplies moisture to the raw materials on the culture bed, seed koji with a large number of spores can be produced by appropriately adjusting the moisture content of the raw materials. 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

[0029] FIG1 is an overall configuration diagram of a seed koji production apparatus according to one embodiment of the present invention.

[0030] FIG2 is a flowchart showing a process for producing seed koji according to one embodiment of the present invention.

[0031] FIG3 is a diagram showing a state where raw materials are put into a steaming and cooling device in one embodiment of the present invention.

[0032] FIG. 4 is a diagram showing a steaming and cooling device in a water-sprinkling and mixing step according to an embodiment of the present invention.

[0033] FIG5 is a flowchart specifically showing the water sprinkling and mixing step according to one embodiment of the present invention.

[0034] FIG6 is a diagram showing a steaming and cooling device in a steaming step according to an embodiment of the present invention.

[0035] FIG7 is a flowchart specifically showing the steaming step according to one embodiment of the present invention.

[0036] FIG8 is a diagram showing a retort cooling device in the cooling step according to one embodiment of the present invention.

[0037] FIG9 is a flowchart specifically showing the cooling process according to one embodiment of the present invention.

[0038] FIG. 10 is a diagram showing a retort cooling apparatus when the entire interior of a production apparatus is set to a positive pressure in one embodiment of the present invention.

[0039] FIG. 11 is a flowchart specifically showing the filling process according to one embodiment of the present invention.

[0040] FIG. 12 is a flowchart showing an outline of the culturing step and the drying step according to one embodiment of the present invention.

[0041] FIG13 is a flowchart specifically showing product temperature control in the culturing step according to one embodiment of the present invention.

[0042] FIG. 14 is a flowchart specifically illustrating the drying step after the culturing step according to one embodiment of the present invention. DETAILED DESCRIPTION

[0043] Hereinafter, one embodiment of the present invention will be described with reference to the accompanying drawings. FIG1 is an overall structural diagram of a seed koji manufacturing apparatus 1 (hereinafter referred to as "manufacturing apparatus 1") according to one embodiment of the present invention. First, the outline of the manufacturing apparatus 1 will be described with reference to FIG1. ​​In FIG1, the manufacturing apparatus 1 is roughly composed of a steaming and cooling apparatus 2, a filling apparatus 30, and a ventilation-type solid culture apparatus 50. The steaming and cooling apparatus 2 is provided with a sterilized air supply apparatus 3 for raw material processing, a steam supply apparatus 6, a water sprinkling apparatus 9 for the steaming and cooling apparatus, and a cooling water supply apparatus 12. The filling apparatus 30 is provided with a conveying apparatus 36 and a mixing apparatus 31, and is also provided with a water sprinkling apparatus 32 for the filling apparatus and a seeding apparatus 40. In addition, the ventilation-type solid culture apparatus 50 is provided with a maintenance machine 58 and a discharge machine 54, and is also provided with a sterilized air supply apparatus 70 for culture and a water sprinkling apparatus 55 for culture.

[0044] In the steaming and cooling device 2, the raw materials are steamed and cooled in batches. That is, in the steaming and cooling device 2 into which the raw materials are put, the water sprinkling and mixing process, the steaming process, and the cooling process are gradually advanced in sequence. The details of each process are described below. The raw materials discharged from the steaming 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 produced by another device and are referred to as "starting seeds" to distinguish them from the "seed koji" produced by the production device 1 of this embodiment.

[0045] The raw materials transported by the container 30 are supplied to the ventilated solid culture apparatus 50. Figure 1 shows the raw materials 60 deposited on the culture bed 52, where culture is performed. The culture bed 52 is ventilated, allowing sterilized air from a sterile culture air supply device 70 to pass through. Furthermore, a watering device 55 for culture supplies moisture to the raw materials 60 on the culture bed 52, which is rotatable around a central support 53.

[0046] FIG2 is a flow chart showing the manufacturing process of the seed koji using the manufacturing device 1 of the present embodiment. Hereinafter, the present embodiment will be described in order according to the manufacturing process. In FIG2 , the process from the input of raw materials (step 100) to cooling (step 500) is carried out in the steaming and cooling device 2 shown in FIG1 . In FIG1 , the main body of the steaming and cooling device 2 is composed of a rotating cylinder 19. FIG1 illustrates the interior of the cylinder 19. FIG1 illustrates a simplified diagram, but the cylinder 19 is a jacket type in which an outer tank wraps an inner tank, so that a refrigerant is supplied between the inner tank and the outer tank to cool the inner tank. Since the cooling of the jacketed raw materials does not force air to pass through the raw materials, there is no risk of contamination by bacteria.

[0047] After the manufacturing process starts, the raw materials for koji (for example, 2000 kg of bran) are first added to the cylinder 19 of the steaming and cooling device 2 of Figure 1 (step 100 in Figure 2). The raw materials are not limited to bran, but can also be grains or processed grains. In addition, additives commonly used in koji production can be added to these main raw materials. Figure 3 is a view of the steaming and cooling device 2 of Figure 1 (the same applies to Figures 4, 6, 8, and 10). In Figure 3, the raw materials are added (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 that opens and closes the opening with a cover, and the cover is removed when the raw materials are added. After the raw materials are added, the manhole 21 is closed and the raw materials are mixed (step 200 in Figure 2). The mixing of the raw materials is carried out by rotating the cylinder 19 around the rotating shaft 22.

[0048] 3 , the sterile air regulating valve 5 , steam regulating valve 8 , water regulating valve 11 and cooling water regulating valve 14 are previously closed and painted black. Similarly, closed valves are painted black in FIG4 , FIG6 , FIG8 and FIG10 .

[0049] Figure 4 shows the retort cooling apparatus 2 during the water sprinkling and mixing step (step 300 in Figure 2 ). During the water sprinkling and mixing step, water is sprayed while the drum 19 rotates to mix the raw materials. Water sprinkling occurs not only within the drum 19 of the retort cooling apparatus 2 but also within the container 30 (described later) and the aerated solid culture apparatus 50. Water sprinkling ensures proper moisture management of the raw materials, allowing the production of seed koji with a high spore count.

[0050] In Figure 4 , watering is performed by the retort cooling unit watering device 9. Specifically, it utilizes water supplied from a water supply source 10 to the drum 19 via a water adjustment valve 11. The water supply path is indicated by a bold line in Figure 4 . Figure 5 is a flow chart specifically illustrating the watering and mixing process. After watering begins, once the set amount of water (e.g., 2000 L) has been applied, the watering is terminated and the raw materials are mixed for a set time (e.g., 20 minutes) (Steps 301-303 in Figure 5 ).

[0051] The amount of water applied is controlled by a flow meter. When steam is supplied to the drum 19 during the subsequent cooking process (step 400 in Figure 2), the steam condenses on the inner surface of the drum 19 and is absorbed by the raw material. Specifically, since the amount of condensed water varies depending on the temperature of the drum 19 before cooking, the amount of condensed water that will occur during cooking is estimated based on the temperature of the drum 19 before cooking, and the amount of water applied is determined based on this amount of condensed water. The target moisture content of the raw material after water application needs to be appropriately determined for the following reasons. If the raw material after water application contains too much moisture, the raw material is prone to agglomeration. If agglomeration occurs, the interior of the block is difficult to cool during the subsequent cooling process, which increases the cooling time. Furthermore, during the seeding process during the filling process (step 600 in Figure 2), since the interior of the block cannot be seeded, uniform koji production is not possible. Conversely, if the moisture content is too low, some of the raw material may not absorb water, and this unabsorbed raw material cannot be reliably cooked. Therefore, the target value of the moisture content of the raw material after watering is preferably in the range of 30 to 75%, and in the case of a raw material mainly composed of bran, it is preferably in the range of 50 to 60%.

[0052] FIG6 shows the steaming and cooling device 2 in the steaming process (step 400 in FIG2 ). In the steaming process, the cylinder 19 is rotated to mix the raw materials while steaming is performed. Steaming is performed using steam supplied from the steam supply source 7 provided in the steam supply device 6 to the cylinder 19 via the steam regulating valve 8. The steam supply path is shown in bold in FIG6 . FIG7 is a flow chart specifically showing the steaming process. At the beginning of the steaming process, pressureless steaming is performed with the exhaust valve 16 open (step 401 in FIG7 ). If the product temperature reaches t1 (for example, 100°C), the exhaust valve 16 is closed and pressurization is performed (steps 402 to 403 in FIG7 ). During pressurization, if a certain pressure p1 (for example, 0.1 MPa) is reached, the pressure is maintained for a period of time T (for example, 40 minutes) (steps 404 to 405 in FIG7 ).

[0053] FIG8 shows the steaming and cooling device 2 in the cooling process (step 500 in FIG2 ). In the cooling process, the cylinder 19 is rotated to mix the raw materials while cooling them. First, after opening the exhaust valve 16 attached to the cylinder 19 to reduce the pressure, sterilized air is supplied to the cylinder 19 and cooling water is supplied to the cylinder 19. 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 steaming 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 with the cooling water drain valve 18 opened. The supply and exhaust paths of the sterilized air and the supply and drainage paths of the cooling water are shown in bold lines in FIG8 .

[0054] Figure 9 is a flowchart specifically illustrating the cooling process. Initially, the cooling process involves reducing the pressure inside the cylinder 19 until it reaches near atmospheric pressure (steps 501 and 502 in Figure 9 ). Subsequently, as detailed above, sterilized air is supplied to the cylinder 19 (step 503 in Figure 9 ), and cooling water is supplied to the cylinder 19 (step 504 in Figure 9 ).

[0055] The raw material temperature at the end of decompression is, for example, approximately 100°C. After decompression, as shown in Figure 8 , if exhaust valve 16 is fully closed to seal the interior of cylinder 19, water vapor generated by the raw materials condenses on the inner surface of cylinder 19, causing a negative pressure inside cylinder 19. At this point, outside air is drawn in through the slight gaps within cylinder 19, potentially creating the possibility of bacterial contamination. Therefore, as described above, sterile air is supplied to cylinder 19 from raw material processing sterile air supply device 3 to maintain a positive pressure inside cylinder 19, preventing it from becoming negative. At this point, manhole 21 remains closed.

[0056] Just before the decompression is about to end, the opening of the exhaust valve 16 in Figure 8 is set to be slightly open, and the cylinder 19 can be kept at a positive pressure with a minimum supply of sterile air. For example, the exhaust lines can be pre-configured into two systems and controlled as follows: that is, one exhaust line is equipped with a large-diameter exhaust valve, and the other exhaust line is equipped with a small-diameter exhaust valve. At the beginning of decompression, both exhaust valves are opened to reduce the pressure to near atmospheric pressure in a short period of time. Just 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 a positive pressure in the cylinder 19.

[0057] During the cooling process, if the cooling water discharge temperature exceeds 40°C, for example, the cooling water will be discharged to the ground. However, if the cooling water discharge temperature reaches below 40°C, the discharge of the cooling water is stopped and the cooling water is circulated using a chiller.

[0058] Since the temperature of the cooling water discharge is relatively high during the initial cooling process, it can be recovered and used for warm water cleaning of the equipment. If the temperature of the cooling water discharge drops to a level unsuitable for warm water cleaning, the recovery process is stopped and the cooling water is switched to a ground drain route or a chiller-based circulation route, enabling efficient and flexible use of the cooling water.

[0059] Cooling water is supplied until the product temperature reaches or falls below t2 (e.g., 40°C) (step 505 in Figure 9 ). If the product temperature falls below t2, the cooling water supply is stopped (step 506 in Figure 9 ), and the interior of the cylinder 19 is set to a positive pressure (step 507 in Figure 9 ). In Figure 1 , the transport device 36 and the mixing device 31, the mixing device 31 and the seeding device 40, and the mixing device 31 and the ventilated solid culture apparatus 50 are all connected via seals. The retort cooling device 2 and the transport device 36 are also connected via seals. In this configuration, sterilized air is supplied to the ventilated solid culture apparatus 50 by the sterilized culture air supply device 70, and sterilized air is further supplied to the cylinder 19 by the sterilized air supply device 3 for raw material processing. This maintains a positive pressure throughout the manufacturing apparatus 1, preventing the raw materials from coming into contact with the outside air.

[0060] FIG10 shows the cooking and cooling device 2 when the entire manufacturing device 1 is set to a positive pressure. The cover of the manhole 21 is removed when the manhole 21 is located on the upper side. In the state of FIG10 , the manhole 21 is in an open state. 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 open, and sterile air is supplied to the cylinder 19 through the sterile air supply device 3 for raw material processing, and the cylinder 19 is kept at a positive pressure, so that it will not be contaminated by miscellaneous bacteria. After the manhole 21 is opened, the exhaust valve 16 is closed and the supply of sterile air continues.

[0061] In the state shown in Figure 10 , in addition to the manhole 21 being located within the discharge hopper 23, the cylinder 19 and the discharge hopper 23 are also connected via a seal. The exhaust cylinder 61 of the ventilated solid culture apparatus 50 includes a damper 65 that opens when pressure exceeds a certain level. As previously described, sterile air is supplied to the ventilated solid culture apparatus 50 shown in Figure 1 via the sterile culture air supply device 70, and further sterile air is supplied to the cylinder 19 via the sterile air supply device 3 for raw material processing, thereby maintaining a positive pressure within the entire manufacturing apparatus 1.

[0062] From the state shown in FIG10 , the process proceeds to the filling step (step 600 in FIG2 ). The filling step is a process in which the raw materials are conveyed and filled onto the culture bed 52 within the ventilated solid culture apparatus 50. Since the manhole 21 is open in the state shown in FIG10 , the raw materials within the cylinder 19 are swept out into the discharge hopper 23. The raw materials are then supplied to the filling device 30 shown in FIG1 . More specifically, in FIG1 , the raw materials are conveyed by the conveying device 36, which is a part of the filling device 30, and supplied to the mixing device 31, which is a part of the filling device 30.

[0063] The filling process is described below with reference to Figures 1 and 11. Figure 11 is a flow chart specifically showing the filling process. In Figure 1, the mixing screw 35 and the conveying screw 37 are first rotated (step 601 of Figure 11). Then, the raw material is discharged from the manhole 21 to the conveying device 36 by rotating the barrel 19, thereby conveying the raw material (step 602 of Figure 11). The raw material being conveyed is sprinkled with water by the water sprinkling device 32 through the filling device until the amount of water sprinkling reaches V (for example, 1000L) (steps 603 to 608 of Figure 11). The water sprinkling is performed by water supplied from the water supply source 33 via the water supply valve 34.

[0064] More specifically, the amount of water applied is adjusted to achieve, for example, 65% moisture in the raw material immediately after filling. Furthermore, by applying pH-adjusted water to achieve a pH of, for example, 4.2, the raw material immediately after filling is prevented from bacterial contamination during cultivation. Excessive moisture in the raw material immediately after filling increases the risk of bacterial contamination during the subsequent cultivation process, while insufficient moisture makes it unsuitable for bacterial growth and spore formation. Therefore, the target moisture content of the raw material immediately after filling is preferably within the range of 30-75%. For raw materials primarily composed of bran, a range of 60-70% is preferred.

[0065] Furthermore, by properly managing the pH of the raw materials, a more sterile seed koji can be produced. A high pH of the raw materials immediately after filling increases the likelihood of contamination by other bacteria, while an excessively low pH makes it unsuitable for bacterial growth and spore formation. Therefore, the target pH of the raw materials immediately after filling is preferably within the range of 3.0 to 6.0, and more preferably within the range of 3.5 to 5.5.

[0066] The pH adjuster is not particularly limited; an example of this is low-cost, non-volatile lactic acid for brewing. The pH of the raw materials can be adjusted during the water-spraying and mixing step (step 300 in Figure 2) within drum 19 using the water-spraying device 9 for the cooking and cooling apparatus. However, since the temperature inside drum 19 reaches a high temperature during the subsequent cooking step (step 400 in Figure 2) and low-pH water remains in the gaps within drum 19, this can cause corrosion to the apparatus. Therefore, it is preferably performed within the container 30.

[0067] Next, the seeding device 40 sows the watered raw material. The feed screw 42 supplies the starting seed from the starting seed container 41 until the seeding volume reaches W (steps 604-605 in Figure 11). Once the seeding volume reaches W, the seeding is complete (step 609 in Figure 11). During this time, watering continues until the watering volume reaches V (e.g., 1000 L) (steps 606 and 608 in Figure 11). Once the watering volume reaches V, the watering is complete (step 607 in Figure 11).

[0068] In this embodiment, the sealed starting seed container 41 is connected to the outlet of the conveying screw 42 by an isobaric line 43. This allows for a stable supply of starting seeds even when the entire interior of the manufacturing apparatus 1 is maintained at a positive pressure. In this example, a strain of Aspergillus sojae was used as the starting seed, but any strain suitable for seeding koji, such as Aspergillus oryzae, will do.

[0069] In Fig. 1, the arrangement of the watering device 32 and the sowing device 40 for the container is such that the seeds are sown after watering. However, the arrangement is not limited thereto and the arrangement order may be reversed. In addition, the seeds may be sown in advance in the tube 19.

[0070] At the point where the loading step is complete, the loading of the raw material 60 onto the culture bed 52 within the ventilated solid culture apparatus 50 is complete. The stacking height of the raw material 60 on the culture bed 52 after loading is, for example, 250 mm, but can also be within the range of 100 to 500 mm. After the loading step is completed, the process moves to the culturing step (step 700 in FIG. 2 ).

[0071] The following describes the cultivation process and drying process with reference to Figures 1, 2, and 12 to 14. As shown in Figure 2, after the cultivation process (step 700) is completed, the process proceeds to the drying process (step 800). Figure 12 is a flow chart showing an overview of the cultivation process and the drying process. Figure 13 is a flow chart specifically showing product temperature control during the cultivation process. Figure 14 is a flow chart specifically showing the drying process after the cultivation process.

[0072] In Figure 12 , once culturing begins (step 701 in Figure 12 ), product temperature control also begins (step 702 in Figure 12 ). Product temperature control is performed by supplying sterilized air from a sterilized culture air supply device 70 into the ventilated solid culture apparatus 50 shown in Figure 1 . The supply of sterilized air during the culturing process primarily controls the product temperature of the raw material 60 being cultured to the target product temperature. Furthermore, positive pressure is maintained in the culture apparatus main body 51 to prevent the intrusion of foreign bacteria.

[0073] During the culture process, it is sufficient that at least the culture apparatus main body 51 is at a positive pressure, and it is not necessary to maintain a positive pressure throughout the manufacturing apparatus 1. For example, the interior of the cartridge 19 during cleaning need not be at a positive pressure. Furthermore, in FIG1 , by retracting the mixing device 31 to remove it from the culture apparatus main body 51 and closing the opening of the culture apparatus main body 51 created by the retraction, only the interior of the culture apparatus main body 51 can be maintained at a positive pressure.

[0074] In Figure 1, 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 control the supply temperature and 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%, more preferably in the range of RH90 to 98%.

[0075] Furthermore, since the sterile air supply device 70 for cultivation is equipped with a blower 74, the linear velocity of the sterile air passing through the raw material 60 on the cultivation bed 52 can be controlled. This linear velocity can be appropriately adjusted depending on the state of cultivation. If the linear velocity is too high, the raw material 60 may be blown away, or the spores may be scattered after spore formation. If the linear velocity is too low, the temperature difference between the upper and lower parts of the deposited product becomes large, making it impossible to obtain a uniform seed koji. Therefore, it is preferable to perform cultivation while appropriately adjusting the linear velocity.

[0076] Although not shown in FIG1 , 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 rendering it unusable during steam sterilization of the ventilated solid culture apparatus 50. During this process, ozone from an ozone supply source 72 is used to sterilize the upstream side of the shutoff valve.

[0077] In this embodiment, the air inside the ventilation-type solid culture apparatus 50 is regulated in a one-way manner by supplying sterilized air. All air that has passed through the raw material 60 is exhausted to the outside of the apparatus via an exhaust pipe 61. This one-way system allows for a more sterile culture than a circulating system. As shown in Figure 1, within the exhaust pipe 61, water from a water supply source 63 is dispensed through a water regulating valve 64 and a watering nozzle 62 to prevent spores from being dispersed outdoors.

[0078] During product temperature control, the raw material 60 is maintained (step 710 in Figure 12). In Figure 1 , the culture bed 52 rotates about the central support 53 while the maintenance device 58 descends. The rotation of the maintenance device 58 stirs the raw material 60 for maintenance. During the culture process, the growth of Aspergillus causes the raw material 60 to clump, making it difficult to maintain the target product temperature if left unattended. Therefore, maintenance is performed regularly to stir the raw material 60.

[0079] Furthermore, since the moisture content of raw material 60 gradually decreases during the culturing process, becoming unsuitable for spore formation, water is sprinkled during maintenance to manage the moisture content of the raw material. This watering is performed by the culturing watering device 55 shown in Figure 1 . Water from a water supply source 56 is sprayed onto raw material 60 via a water adjustment valve 57. Furthermore, the pH of raw material 60 gradually changes during the culturing process, increasing the risk of bacterial contamination. Therefore, similar to the filling process, the pH of the water used for sprinkling is adjusted during the culturing process to prevent bacterial contamination.

[0080] In Figure 13, after product temperature control begins (step 702 in Figure 13), a check is performed to determine whether the product temperature is above t4 (e.g., 36°C) or whether the incubation time has exceeded the set time T1 (step 703 in Figure 13). If the product temperature is above t4, maintenance is performed. Even if the product temperature is below t4, maintenance is performed if the incubation time has exceeded the set time T1.

[0081] Specifically, in step 704 of Figure 13 , 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 to a target moisture content of, for example, 65%, and maintenance is performed (step 705 of Figure 13 ). If the moisture content is not below the set value, maintenance is performed without adding water (step 706 of Figure 13 ). For example, the set time T1 for 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. This is repeated six times, and the set time T2 is set to 48 hours. After that, no maintenance is performed.

[0082] Afterwards, while determining whether the incubation time has passed the set time T1 (T1-1, T1-2, T1-3, T1-4, T1-5, T1-6) (step 703 in FIG13 ), maintenance is repeated until the incubation time has passed the set time T2, while simultaneously controlling the product temperature. After the incubation time has passed T2, the product temperature is controlled to maintain the product temperature at t5 (e.g., 30°C) (step 708 in FIG13 ).

[0083] The drying process is described below with reference to FIG14 . Drying can prevent the growth of bacteria and make it possible to store for a long time. FIG14 is a diagram showing step 708 of FIG13 for the sake of convenience. As described above, in FIG13 , if the culture time passes the set time T2 (for example, 48 hours), the product temperature t5 (for example, 30°C) is maintained. In this state, as shown in FIG14 , if the culture time passes the set time T3 (for example, 72 hours) from the start of culture, drying is started (steps 709 to 801 of FIG14 ).

[0084] After drying begins, the air temperature is set to, for example, 40°C, and dehumidification control is performed until the air humidity reaches below H (e.g., below RH 35%) (steps 802-803 of FIG. 14 ). If the drying time exceeds T4 (e.g., 20 hours), drying is terminated (steps 804-805 of FIG. 14 ). After drying is completed, the air temperature is set to, for example, 20°C, and cooling is initiated (step 806 of FIG. 14 ). In step 807 of FIG. 14 , it is determined whether the cooling time has exceeded T5 (e.g., 1 hour). If the cooling time has exceeded T5, cooling is terminated, the koji is discharged, and the produced seed koji is removed from the ventilated solid culture apparatus 50 (step 900 of FIG. 14 ). In FIG. 1 , the culture bed 52 is rotated about the central support 53 while the discharger 54 is lowered, and the rotation of the screw transports the produced seed koji to the discharge cylinder 59 for discharge.

[0085] As described above, the ventilation-type solid culture apparatus 50 includes a maintenance device 58 and an ejector 54. These are preferably of a swing type rather than a lifting type. A lifting type would be unsuitable for steam sterilization due to steam leakage from the sliding portion during lifting. However, a swing type allows steam sterilization, enabling more sterile culture.

[0086] The above describes 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 produce seed koji. 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 ventilation of the raw materials 60 on the culture bed and can also automate the discharge of the koji using the discharger 54. That is, each device constituting the manufacturing device 1 can be automated, especially the filling and discharging of the koji can be automated, so the manufacturing device 1 connected with these devices is suitable for automation.

[0087] Since the raw material 60 is cultivated using the ventilated solid culture apparatus 50 and deposited on the culture bed 52, the height of the deposited raw material 60 can be increased, making the present invention suitable for mass production of seed koji. Furthermore, since sterile air passes through the raw material 60 on the culture bed 52 during cultivation, not only can the temperature and humidity of the sterile air be controlled, while simultaneously achieving temperature management that minimizes temperature differences between the upper and lower portions of the deposited material, but it also maintains the raw material 60 on the culture bed 52, thereby minimizing variations in the number of spores in the produced seed koji along the vertical direction of the deposited material.

[0088] Because the production apparatus 1 of the present invention includes a watering device 55 for supplying moisture to the raw material 60 on the culture bed 52, proper moisture adjustment of the raw material allows the production of seed koji with a high spore count. Furthermore, because the loading device 30 and the ventilated solid culture apparatus 50 are separate devices, the raw material 60, which has been uniformly seeded in advance using the loading device 30, can be loaded into the ventilated solid culture apparatus 50.

[0089] The cultivation process will be described in more detail below with reference to the examples. Example 1: 2000 kg of bran was watered with a target moisture content of 55%. After pressure cooking, the bran was cooled and the sowing of Aspergillus sojae strains was carried out as the starting seeds. Water was sprinkled with a target moisture content of 65% and a target pH of 4.2 immediately after filling, and the braised bran was cultured for 72 hours. The stacking height immediately after filling was 250 mm. In Example 1, the moisture content was adjusted during maintenance based on 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.

[0090] [Table 1]

[0091] In Table 1, the moisture content of the raw materials at the start of cultivation was 65.2% and the pH was 4.2. Sixteen hours after the start of cultivation, the first maintenance was performed. The moisture content rose to 64.3%, and no watering was performed. The pH was 4.6, slightly higher than at the start of cultivation. Twenty-one hours after the start of cultivation, the second maintenance was performed. Since the moisture content had decreased to 62.5%, water was sprayed with water adjusted to a pH of 2.0 at a target moisture content of 65%. The pH of the raw materials before watering was 4.9, and the watering slightly lowered the pH to 4.7. Subsequently, water was sprayed with water adjusted to a pH of 2.0 at a target moisture content of 65% for the third through sixth maintenances.

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

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

[0094] The spore count was measured to be 11.2 billion per gram of dry seed koji in the upper middle portion, 10.9 billion per gram of dry seed koji in the center, and 11.1 billion per gram of dry seed koji in the lower portion. As shown in Table 1, the overall moisture content of the seed koji at the end of culture was 56.0%, and the pH was 7.0. The spore count was measured using a conventional hemocytometer. While the moisture content of the seed koji at the end of culture in this example was a relatively high 56.0%, the moisture content can vary depending on the culture conditions and the amount of water applied during culture, sometimes reaching 50%. Therefore, to eliminate the influence of moisture and conduct appropriate evaluations, the spore count and the number of contaminants were converted to values ​​corresponding to 1 gram 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 and aspergillus spores are shown in Table 2 below. In Table 2, "not detected" means 1×10 1 (pieces / g of dry seed koji) or less (the same applies to Table 4). Example 1 employed aeration culture using the production apparatus 1 shown in Figure 1, while Comparative Example 1 employed static culture using a horizontal thin layer. Regarding the bran processing capacity, Example 1 achieved the aforementioned 2000 kg capacity, while Comparative Example 1 utilized 20 100 kg horizontal thin layer multi-layer static culture apparatuses (apparatus described in Patent Document 1) arranged and operated to process 2000 kg of bran.

[0097] Aside from the differences in ventilation culture and static culture, and the differences in scale, all other conditions were the same for Example 1 and Comparative Example 1. Both methods used watering treatment with the raw materials targeted at 55% moisture, followed by cooling and sowing after heating and steaming using conventional methods, and then cultured for 72 hours. Since the addition of water, the loading of raw materials, and the discharging of koji were manual operations for 20 devices in Comparative Example 1, there were operational issues. However, the loading and discharging of koji were automated in Example 1, enabling efficient seed koji production. As shown in Table 2, compared to Comparative Example 1, which used static culture, Example 1 was able to produce seed koji of the same quality in terms of both the number of foreign bacteria and the number of spores.

[0098] [Table 2]

[0099] The following describes the effects of adjusting the moisture content of the raw materials during the culture process. As previously mentioned, the aeration-type solid culture apparatus 50 is equipped with a culture watering device 55, enabling moisture content adjustment of the raw materials. Table 3 shows the test results for Example 2, in which the raw materials were appropriately moisture-adjusted, and Example 3, in which low moisture content management was employed, using the same production apparatus 1.

[0100] [Table 3]

[0101] In Table 3, Example 2 appropriately adjusted the moisture content of the raw materials to approximately 65% ​​after watering, while Example 3 intentionally maintained a low moisture content, maintaining a moisture content of approximately 60% after watering. Similarly to Example 3, the pH of the raw materials immediately after loading was 4.2. During the incubation step, pH-adjusted water was applied to maintain the pH of the raw materials during incubation, resulting in a pH of 7.0 immediately after incubation. As shown in Table 3, Example 2, which appropriately adjusted the moisture content, exhibited a significantly higher spore count compared to Example 3, which maintained a low moisture content. This demonstrates that the seed koji production method of the present invention allows for the production of seed koji with a higher spore count by appropriately adjusting the moisture content of the raw materials.

[0102] Next, the effects of pH adjustment will be described. Using the same manufacturing apparatus 1, the test results for Example 4, in which pH adjustment was performed to target a pH of 4.2 immediately after loading, and Example 5, in which the amount of lactic acid added was reduced and the degree of pH adjustment was lowered, are shown in Table 4 below. During the incubation step, Example 4 was sprayed with pH-adjusted water adjusted to pH 2.0, while Example 5 was sprayed with water not subjected to pH adjustment. As shown in Table 4, Example 4, which underwent appropriate pH adjustment, exhibited fewer contaminant bacteria and slightly more spores than Example 5.

[0103] [Table 4]

[0104] The following describes Examples 6 to 8, using the production apparatus 1 shown in Figure 1, in which the starting seed type was varied. In Examples 6 to 8, 2000 kg of bran was watered to a target moisture content of 55%. After heating and steaming using conventional methods, the bran was cooled, seeded, and cultured for 72 hours. Starting seed A in Example 6 was a strain of Aspergillus sojae, used for soy sauce; starting seed B in Example 7 was a strain of Aspergillus sojae, used for miso; and starting seed C in Example 8 was a strain of Aspergillus oryzae, used for sake. Moisture content, spore count, and average spore diameter were measured for each example immediately after culture. The test results for Examples 6 to 8 are shown in Table 5 below. Spore diameter did not vary depending on the culture method and is a property specific to the starting seed type. Observation of the resulting seed koji revealed that the nutrient source of the bran, used as the raw material, had been largely assimilated by the fungus, leaving only the bran husk. The number of spores per gram of dry seed koji varies greatly depending on the type of starting seed. This is because the weight of a single spore varies depending on the starting seed. That is, regardless of the starting seed, embodiments of the present invention effectively assimilate the raw materials and increase the spore count within a theoretically achievable range.

[0105] [Table 5]

[0106] The above description relates to an embodiment and example of the present invention. The embodiment described above uses a batch-type retort cooling apparatus 2 to perform a retort cooling process for retorting and cooling raw materials in a batch manner, and uses a ventilated solid culture apparatus 50 to deposit and culture the raw materials on a ventilated culture bed 52. The embodiment described above uses a ventilated solid culture apparatus 50 having a circular culture bed 52. However, a tank-type culture apparatus having a rectangular tank (culture tank) for depositing the raw materials on the ventilated culture bed may also be used.

[0107] In addition, koji can also be grown by performing the steps from the steaming and cooling process to the culturing process in a single drum device that rotates the drum about a horizontal axis. However, compared with the method of the present invention, it is difficult to perform uniform sowing and watering, and it is also difficult to perform appropriate product temperature control.

[0108] Furthermore, in the above embodiment, an example is described in which both the retort and cooling unit water sprinkling device 9 and the filling unit water sprinkling device 32 are provided. However, it is sufficient as long as the set amount of water sprinkling is completed upon completion of the filling process. Alternatively, the set amount of water sprinkling may be performed by either the retort and cooling unit water sprinkling device or the filling unit water sprinkling device. In this case, either the retort and cooling unit water sprinkling device or the filling unit water sprinkling device may be omitted. Furthermore, the raw material may be supplied to the retort and cooling unit 2 after water has been added. In this case, the sprinkling of water by the retort and cooling unit water sprinkling device may be omitted.

[0109] The present invention further relates to a koji production apparatus and method, but the type of koji is not particularly limited, and the effects of the present invention can be achieved regardless of the type of koji. For example, the koji can be for soy sauce, miso, or sake (see Examples 6 to 8).

[0110] Description of Reference Numerals

[0111] 1 type of koji production device

[0112] 2 Cooking and cooling device

[0113] 3 Sterile air supply device for raw material processing

[0114] 4 Sterile air supply source

[0115] 5 Sterile air adjustment valve

[0116] 6 Steam supply device

[0117] 7 Steam supply source

[0118] 9 Water sprinkling device for cooking and cooling device

[0119] 10 Water supply source

[0120] 12 Cooling water supply device

[0121] 13 Cooling water supply source

[0122] 15 Exhaust passage

[0123] 17 Cooling water drainage channel

[0124] 30 Container

[0125] 31 Mixing device

[0126] 32 Watering device for container

[0127] 33 Water supply source

[0128] 34 Water supply valve

[0129] 36 Conveying device

[0130] 40 Seeding device

[0131] 50 Ventilated solid culture device

[0132] 52 Culture Bed

[0133] 53 Central Pillar

[0134] 54 Discharge Machine

[0135] 55. Watering device for cultivation

[0136] 58 Maintenance Machine

[0137] 59 discharge tube

[0138] 60 raw materials

[0139] 61 exhaust pipe

[0140] 70 Sterile air supply device for culture

[0141] 73 Air conditioner.

Claims

1. A device for producing a kind of song, 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 is used to ventilate the raw materials on the culture bed with sterile air. The sterilized air passes through the raw materials on the culture bed.

2. The seed koji manufacturing device 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 seed koji manufacturing device 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 seed koji manufacturing device 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 seed koji manufacturing device 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 seed koji manufacturing device according to claim 1, characterized in that: The cultured seed koji is dried by supplying sterile air from the culture sterile air supply device.

7. The seed koji manufacturing device according to claim 1, characterized in that: 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 seed koji manufacturing device according to claim 1, characterized in that: The air inside the ventilated solid culture device is regulated in a one-way manner by supplying the sterilized air.

9. The seed koji manufacturing device according to claim 1, characterized in that: 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 seed koji manufacturing device according to claim 9, characterized in that: 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 a kind of koji, 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 seed koji according to claim 11, characterized in that: 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 seed koji according to claim 11, characterized in that: Sterilized air is supplied to the raw materials in the steaming and cooling step.

14. The method for producing seed koji according to claim 11, characterized in that: 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 seed koji according to claim 11, characterized in that: 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 seed koji according to claim 11, characterized in that: The cultured seed koji is dried by the supply of the sterilized air.

17. The method for producing seed koji according to claim 11, characterized in that: When the maintenance of stirring the raw material on the culture bed is performed, water is supplied to the raw material.

18. The method for producing seed koji according to claim 11, characterized in that: 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 seed koji according to claim 11, characterized in that: 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 seed koji according to claim 19, characterized in that: 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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