Apparatus for producing seed koji and method for producing seed koji

Abstract

The present invention provides an apparatus and method for efficiently producing seed koji, suitable for automating the apparatus and mass production of seed koji, which can suppress variations in the number of spores of the produced seed koji in the vertical direction of stacking. The seed koji production apparatus 1 comprises a steam-cooling apparatus 2 for batch steam-cooling the raw material 60, a ventilated solid culture apparatus 50 for stacking and culturing the raw material 60 on a ventilated culture bed 52, a loading apparatus 30 for transporting the raw material 60 discharged from the steam-cooling apparatus 2 and supplying it to the ventilated solid culture apparatus 50, a culture watering apparatus 55 for supplying moisture to the raw material 60 on the culture bed 52, and a culture sterilized air supply apparatus 70 for ventilating sterilized air over the raw material 60 on the culture bed 52, with the sterilized air passing over the raw material on the culture bed 52.

Description

Technical Field

[0001] The present invention relates to an apparatus for producing koji seeds by treating raw materials and a method for producing koji seeds. Koji seeds are spores of Aspergillus oryzae or solid cultures containing spores of Aspergillus oryzae, and are used as starters when making koji, which is essential for the production of fermented foods. In addition, koji seeds are used for enzyme production and for adding functionality to foods and feeds.

Background Art

[0002] In the production of koji seeds, it is important to produce koji seeds free from contaminants by culturing them aseptically. Patent Document 1 discloses an apparatus for producing koji seeds. The term "inoculum" used in Patent Document 1 is referred to as "original strain" in this specification. The apparatus for producing koji seeds described in Patent Document 1 is composed of a horizontally cylindrical pressure vessel, an original strain supply device connected to this pressure vessel, and a pressurizing device connected to this original strain supply device, and discloses an apparatus for producing koji seeds that operates the pressurizing device to supply the original strain to the pressure vessel while maintaining the inside of the pressure vessel at a pressure higher than atmospheric pressure.

[0003] In the above-described horizontally cylindrical pressure vessel, a koji seed culture medium shelf is placed on rails, and trays filled with a medium composed of bran or other grains are stored on each stage of the koji seed culture medium shelf. According to the apparatus for producing koji seeds described in Patent Document 1, since the original strain is sprayed onto the medium on the tray in a pressurized state, it is difficult for contaminants to enter from the outside, and the effect of being able to purely culture only the original strain can be obtained.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] As mentioned above, aseptic cultivation is important in seed koji production, but uniform inoculation, proper temperature control during cultivation, and moisture control are equally important. Generally, as in the seed koji production apparatus described in Patent Document 1, for example, a horizontal thin-layer static cultivation method is used, in which solid culture raw materials adjusted to a predetermined moisture content are placed in a thin layer on a tray inside a sealed container, and steaming, cooling, inoculation, and cultivation are performed inside the sealed container.

[0006] However, because the raw materials on the trays are in a thin layer, mass production requires larger equipment, and the loading and unloading of the koji is done manually, posing problems to the work efficiency. Furthermore, since multiple trays are stored on each shelf and the raw materials are piled up in each tray, it is difficult to inoculate them uniformly. In other words, the starter culture tends to adhere easily to the top of the raw materials in each tray, while it does not adhere easily to the bottom of the raw materials, resulting in a large variation in the number of spores in the koji starter produced in the vertical direction of the pile. Moreover, when producing koji starter with a large number of spores, watering during cultivation is necessary, but similar to the issue of starter culture adhesion mentioned above, this leads to a large variation in the moisture content of the raw materials in the vertical direction of the pile.

[0007] The present invention aims to solve the aforementioned conventional problems, provide an apparatus and method for efficiently producing seed koji that is suitable for automating the apparatus and mass production of seed koji, can suppress variations in the number of spores of the produced seed koji in the vertical direction of stacking, and can efficiently produce seed koji. [Means for solving the problem]

[0008] To achieve the above objective, the seed koji production apparatus of the present invention comprises a steam-cooling apparatus for steam-cooling raw materials in a batch manner, a ventilated solid culture apparatus for culturing raw materials by piling them on a ventilated culture bed, a loading apparatus for transporting the raw materials discharged from the steam-cooling apparatus and supplying them to the ventilated solid culture apparatus, a culture watering apparatus for supplying moisture to the raw materials on the culture bed, and a culture sterilized air supply apparatus for ventilating sterilized air over the raw materials on the culture bed, characterized in that the sterilized air passes over the raw materials on the culture bed.

[0009] The present invention provides a method for producing koji starter, comprising: a steaming and cooling step in which raw materials are steamed and cooled in batches using a steaming and cooling device; a cultivation step in which raw materials are piled on a ventilated culture bed and cultured using a ventilated solid culture apparatus; and a loading step between the steaming and cooling step and the cultivation step in which the raw materials that have undergone the steaming and cooling step are transported using a loading device and supplied to the ventilated solid culture apparatus, wherein in the cultivation step, water is supplied to the raw materials on the culture bed and sterilized air is passed over the raw materials on the culture bed.

[0010] The seed koji production apparatus and seed koji production method of the present invention provide various effects as described below, enabling efficient production of seed koji. The present invention broadly uses an apparatus composed of a steaming and cooling apparatus, a loading apparatus, and a ventilated solid culture apparatus. Batch steaming and cooling of raw materials using the steaming and cooling apparatus can be automated, and loading of raw materials using the loading apparatus can be automated. In addition, the ventilated solid culture apparatus allows for automated ventilation of raw materials on the culture bed, and also enables automated koji removal using a discharge machine. In other words, each apparatus used in the present invention can be automated, and loading and koji removal in particular can be automated, making the present invention suitable for automation.

[0011] Since the raw materials are cultured using a ventilated solid culture apparatus, and the raw materials are piled on the culture bed, the height of the piled raw materials can be increased, making this invention suitable for mass production of koji starter. Furthermore, since sterilized air passes through the raw materials on the culture bed during cultivation, it is possible to control the temperature and humidity of the sterilized air, thereby suppressing temperature differences between the top and bottom of the pile. In addition, since the raw materials on the culture bed can be maintained, it is possible to suppress variations in the number of spores in the koji starter produced in the vertical direction of the pile.

[0012] This invention supplies moisture to the raw materials on the culture bed, making it possible to produce koji starter with a high spore count by properly adjusting the moisture content of the raw materials. Furthermore, since the loading device and the ventilated solid culture device are separate devices, the raw materials that have been uniformly inoculated in the loading device beforehand can be loaded into the ventilated solid culture device.

[0013] In the seed koji production apparatus and seed koji production method of the present invention, the following configurations are preferable. In the seed koji production apparatus of the present invention, the steaming and cooling device is preferably a jacket type in which an outer tank surrounds an inner tank, and the inner tank is cooled by supplying a refrigerant between the inner and outer tanks. In the seed koji production method of the present invention, it is preferable to use the steaming and cooling device in the steaming and cooling step, which is 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 and outer tanks. Since jacket-type cooling does not involve forcibly passing air through the raw materials, there is no risk of bacterial contamination.

[0014] In the seed koji production apparatus of the present invention, it is preferable to further include a raw material processing sterilized air supply device that supplies sterilized air to the steaming and cooling device, and in the seed koji production method of the present invention, it is preferable to supply sterilized air to the raw materials in the steaming and cooling step. With these configurations, the raw materials can be cooled in an atmosphere of sterilized air.

[0015] In the seed koji production apparatus of the present invention, it is preferable that the inside of the ventilated solid culture apparatus is kept under positive pressure by supplying sterilized air from the culture sterilized air supply device, and in the seed koji production method of the present invention, it is preferable that the inside of the ventilated solid culture apparatus is kept under positive pressure by supplying sterilized air to the inside of the ventilated solid culture apparatus. With these configurations, it is possible to prevent the intrusion of unwanted bacteria while controlling the temperature of the raw materials to the target product temperature.

[0016] In the seed koji production apparatus of the present invention, it is preferable that the inside of the steaming and cooling device is kept under positive pressure by supplying sterilized air from the sterilized air supply device for raw material processing, and in the seed koji production method of the present invention, it is preferable that the inside of the steaming and cooling device is kept under positive pressure by supplying sterilized air to the inside of the steaming and cooling device. With these configurations, it is possible to prevent the inside of the steaming and cooling device from becoming negative pressure, thereby eliminating the possibility of contamination by bacteria due to outside air being drawn into the steaming and cooling device.

[0017] In the seed koji production apparatus of the present invention, it is preferable to dry the cultured seed koji by supplying sterilized air from the culture sterilized air supply device, and in the seed koji production method of the present invention, it is preferable to dry the cultured seed koji by supplying the sterilized air. Drying prevents the growth of unwanted bacteria and allows for long-term storage.

[0018] In the seed koji production apparatus of the present invention, a manual stirring machine is further provided for stirring the raw materials on the culture bed, and it is preferable that water is supplied to the raw materials by the culture watering device when the manual stirring machine is used. In the seed koji production method of the present invention, it is preferable to supply water to the raw materials when stirring the raw materials on the culture bed. With these configurations, it is possible to prevent the raw materials from becoming lumpy and making it difficult to control the product temperature, and to manage the moisture content so that the moisture content of the raw materials does not decrease during the culture process and becomes unsuitable for spore formation.

[0019] In the seed koji production apparatus and seed koji production method of the present invention, it is preferable that the air conditioning inside the ventilated solid culture apparatus by supplying the sterilized air be a one-way system. With this configuration, the air that has passed through the raw materials is exhausted to the outside of the apparatus without circulating inside the ventilated solid culture apparatus, so that cultivation can be performed more sterilely compared to a circulation system.

[0020] In the seed koji production apparatus of the present invention, it is preferable that the apparatus further comprises a watering device for the steaming and cooling apparatus for watering the raw materials in the steaming and cooling apparatus or a watering device for watering the raw materials in the loading apparatus, and that the moisture content of the raw materials in the steaming and cooling apparatus or the loading apparatus and the raw materials on the culture bed can be adjusted by adjusting the amount of water from the watering device for the steaming and cooling apparatus or the watering device for the loading apparatus and the watering device for cultivation. In the seed koji production method of the present invention, it is preferable that the apparatus further comprises a step of supplying water to the raw materials in the steaming and cooling process or a step of supplying water to the raw materials in the loading process, and that the moisture content of the raw materials in the steaming and cooling process or the loading process and the raw materials in the cultivation process can be adjusted by adjusting the amount of water supplied in the steaming and cooling process or the loading process and the amount of water supplied in the cultivation process. These configurations allow for securing the target moisture content of the raw materials immediately after loading them onto the culture bed in a ventilated solid culture apparatus, and then enabling adjustment of the moisture content of the raw materials during the culture process.

[0021] In the seed koji production apparatus of the present invention, it is preferable that the watering device for the steaming and cooling device, the watering device for the loading device, and the watering device for cultivation be capable of adjusting the pH of the water being sprayed. In the seed koji production method of the present invention, it is preferable to adjust the pH of the water supplied in the steaming and cooling step, the loading step, and the cultivation step. By adjusting the pH, seed koji can be produced more aseptically. [Effects of the Invention]

[0022] The effects of the present invention are as described above. In summary, each device used in the present invention can be automated, and the present invention is suitable for automation. Since the raw materials are cultured by depositing them on the culture bed, the present invention is suitable for mass production of koji spores. Also, during the culturing process, sterilized air passes through the raw materials on the culture bed, enabling temperature control to suppress the temperature difference between the upper and lower parts of the deposit. In addition, since the raw materials on the culture bed can be accessed, the variation in the number of spores of the koji spores produced in the vertical direction of the deposit can be suppressed. The present invention supplies moisture to the raw materials on the culture bed, making it possible to produce koji spores with a large number of spores by appropriately adjusting the moisture of the raw materials. Also, since the charging device and the ventilation-type solid culture device are separate devices, it is possible to charge the raw materials that have been uniformly inoculated in advance by the charging device into the ventilation-type solid culture device.

Brief Description of the Drawings

[0023] [Figure 1] Overall configuration diagram of the koji spore manufacturing apparatus according to an embodiment of the present invention. [Figure 2] Flowchart showing the koji spore manufacturing process according to an embodiment of the present invention. [Figure 3] Diagram showing the state in which raw materials are being input into the cooking and cooling device in an embodiment of the present invention. [Figure 4] Diagram showing the cooking and cooling device in the watering and mixing process in an embodiment of the present invention. [Figure 5] Flowchart specifically showing the watering and mixing process according to an embodiment of the present invention. [Figure 6] Diagram showing the cooking and cooling device in the cooking process in an embodiment of the present invention. [Figure 7] Flowchart specifically showing the cooking process according to an embodiment of the present invention. [Figure 8] Diagram showing the cooking and cooling device in the cooling process in an embodiment of the present invention. [Figure 9] Flowchart specifically showing the cooling process according to an embodiment of the present invention. [Figure 10]A diagram showing a steam cooling device in which the entire manufacturing apparatus is under positive pressure, according to one embodiment of the present invention. [Figure 11] A flowchart specifically illustrating the incorporation process according to one embodiment of the present invention. [Figure 12] A flowchart showing an overview of the culture and drying processes related to one embodiment of the present invention. [Figure 13] A flowchart specifically illustrating the temperature control of the product during the culture process according to one embodiment of the present invention. [Figure 14] A flowchart specifically illustrating the drying process after the culture process in one embodiment of the present invention. [Modes for carrying out the invention]

[0024] Hereinafter, an embodiment of the present invention will be described with reference to the drawings. Figure 1 is an overall configuration diagram of a seed koji manufacturing apparatus 1 (hereinafter simply referred to as "manufacturing apparatus 1") according to an embodiment of the present invention. First, an overview of manufacturing apparatus 1 will be described with reference to Figure 1. In Figure 1, manufacturing apparatus 1 is broadly composed of a steaming and cooling apparatus 2, a loading apparatus 30, and a ventilated solid culture apparatus 50. The steaming and cooling apparatus 2 is equipped with a raw material processing sterilization air supply apparatus 3, a steam supply apparatus 6, a watering apparatus 9 for the steaming and cooling apparatus, and a cooling water supply apparatus 12. The loading apparatus 30 is equipped with a conveying apparatus 36 and a mixing apparatus 31, and is equipped with a watering apparatus 32 for the loading apparatus and a seeding apparatus 40. The ventilated solid culture apparatus 50 is equipped with a manual cleaning apparatus 58 and a discharge apparatus 54, and is further equipped with a culture sterilization air supply apparatus 70 and a culture watering apparatus 55.

[0025] In the steaming and cooling apparatus 2, the raw materials are steamed and cooled in batches. That is, within the steaming and cooling apparatus 2 into which the raw materials are introduced, the water spraying and mixing process, the steaming process, and the cooling process proceed in sequence. Details of each process will be described later. The raw materials discharged from the steaming and cooling apparatus 2 are supplied to the loading apparatus 30. In the loading apparatus 30, the raw materials are transported while the starter culture supplied from the starter culture apparatus 40 is mixed in. The starter culture is manufactured in a separate apparatus and is distinguished from the "seed koji" manufactured in the manufacturing apparatus 1 according to this embodiment by the term "starter culture".

[0026] The raw materials transported by the loading device 30 are supplied to the ventilated solid culture apparatus 50. Figure 1 shows the state in which the raw materials 60 are piled up on the culture bed 52, and cultivation is carried out in this state. The culture bed 52 is ventilated, and sterilized air from the culture sterilized air supply device 70 passes through it. At the same time, water is supplied to the raw materials 60 on the culture bed 52, which is rotatable around the central support column 53, from the culture watering device 55.

[0027] Figure 2 is a flowchart showing the manufacturing process of koji starter using the manufacturing apparatus 1 according to this embodiment. The following describes this embodiment in order of the manufacturing process. In Figure 2, the process from raw material input (step 100) to cooling (step 500) is carried out in the steaming and cooling apparatus 2 shown in Figure 1. In Figure 1, the main body of the steaming and cooling apparatus 2 is composed of a rotating drum 19. Figure 1 shows the inside of the drum 19. Although simplified in Figure 1, the drum 19 is a jacket type in which an outer tank surrounds an inner tank, and the inner tank is cooled by supplying a refrigerant between the inner and outer tanks. Cooling of raw materials in a jacket type does not involve forcibly passing air through the raw materials, so there is no risk of bacterial contamination.

[0028] After the start of the manufacturing process, the raw materials for the koji starter (for example, 2000 kg of wheat bran) are first placed into the drum 19 of the steaming and cooling apparatus 2 shown in Figure 1 (step 100 in Figure 2). The raw materials are not limited to wheat bran; grains or processed grain products may also be used. In addition, additives commonly used in koji starter production may be added to the main raw materials. Figure 3 is an excerpt of the steaming and cooling apparatus 2 from Figure 1 (Figures 4, 6, 8, and 10 are the same). 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 drum 19. The manhole 21 has a structure in which the opening is opened and closed with a lid, and the lid is removed when the raw materials are being added. After the raw materials are added, the manhole 21 is closed and the raw materials are mixed (step 200 in Figure 2). The raw materials are mixed by rotating the drum 19 around the rotation axis 22.

[0029] In the state shown in Figure 3, the sterilization air adjustment valve 5, steam adjustment valve 8, moisture adjustment valve 11, and cooling water adjustment valve 14 are closed, and each valve is filled in. In Figures 4, 6, 8, and 10, closed valves are also filled in.

[0030] Figure 4 shows the steaming and cooling apparatus 2 during the watering and mixing process (step 300 in Figure 2). During the watering and mixing process, water is sprayed while the drum 19 is rotated to mix the raw materials. Watering is performed not only inside the drum 19 of the steaming and cooling apparatus 2, but also inside the loading apparatus 30 and the ventilated solid culture apparatus 50, which will be described later. Proper moisture control of the raw materials through watering is used to produce koji starter with a high spore count.

[0031] Watering is performed by the watering device 9 for the steam cooling apparatus in Figure 4, specifically by water supplied from the water supply source 10 through the water control valve 11 into the drum 19. In Figure 4, the water supply path is shown by a thick line. Figure 5 is a flowchart that specifically shows the watering and mixing process. After watering is started, once the set amount of water (e.g., 2000 L) has been sprayed, watering is stopped and the raw materials are mixed for a set time (e.g., 20 min) (steps 301-303 in Figure 5).

[0032] The amount of water sprayed is controlled by a flow meter. When steam is supplied into the drum 19 during the subsequent steaming process (step 400 in Figure 2), the steam condenses on the inner surface of the drum 19 and is absorbed by the raw material. That is, the amount of condensed water changes depending on the temperature of the drum 19 before steaming, so the amount of condensed water generated during steaming is estimated from the temperature of the drum 19 before steaming, and the amount of water sprayed is determined considering this amount of condensed water. The target moisture content of the raw material after watering needs to be determined appropriately for the following reasons: If the moisture content of the raw material after watering is too high, the raw material is likely to clump together, and if clumps form, the inside of the clumps will not cool down easily during the subsequent cooling process, and the cooling process will take longer. Furthermore, in the inoculation process performed in the packing process (step 600 in Figure 2), inoculation will not be performed inside the clumps, which is disadvantageous for uniform koji starter production. Conversely, if the moisture content is too low, there is a risk that some raw material will not absorb water, and raw material that has not absorbed water cannot be reliably steamed. Therefore, the target moisture 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 wheat bran, it is preferably in the range of 50-60%.

[0033] Figure 6 shows the steaming and cooling device 2 during the steaming process (step 400 in Figure 2). During the steaming process, the drum 19 is rotated to mix the raw materials while steaming is performed. Steaming is carried out using steam supplied into the drum 19 from the steam supply source 7 of the steam supply device 6, via the steam control valve 8. In Figure 6, the steam supply path is shown with a thick line. Figure 7 is a flowchart that specifically shows the steaming process. In the initial stages of the steaming process, unpressurized steaming is performed with the exhaust valve 16 open (step 401 in Figure 7), and when the product temperature reaches t1 (e.g., 100°C), the exhaust valve 16 is closed and pressurization is applied (steps 402-403 in Figure 7). During pressurization, once a constant pressure p1 (e.g., 0.1 MPa) is reached, that pressure is maintained for a time T (e.g., 40 min) (steps 404-405 in Figure 7).

[0034] Figure 8 shows the steam cooling apparatus 2 during the cooling process (step 500 in Figure 2). During the cooling process, the drum 19 is rotated to mix the raw materials while cooling is performed. First, the exhaust valve 16 attached to the drum 19 is opened to release pressure, and then sterilized air is supplied into the drum 19, along with cooling water. The sterilized air is supplied from the sterilized air supply source 4 of the raw material processing sterilized air supply device 3 through the sterilized air adjustment valve 5 into the drum 19, which is the main body of the steam cooling apparatus 2. The cooling water is supplied from the cooling water supply source 13 of the cooling water supply device 12 through the cooling water adjustment valve 14 to the jacket (between the inner and outer tanks of the drum 19). The cooling water is drained through the drainage channel 17 with the cooling water drain valve 18 open. In Figure 8, the supply and exhaust paths for sterilized air and the supply and drainage paths for cooling water are shown with thick lines.

[0035] Figure 9 is a flowchart illustrating the cooling process in detail. In the initial stages of the cooling process, depressurization is performed until the pressure inside the drum 19 drops to near atmospheric pressure (steps 501-502 in Figure 9). Subsequently, as described in detail above, germ-killed air is supplied into the drum 19 (step 503 in Figure 9), and cooling water is supplied to the drum 19 (step 504 in Figure 9).

[0036] The raw material temperature at the end of depressurization is, for example, approximately 100°C. After depressurization, if the exhaust valve 16 is completely closed and the drum 19 is sealed as shown in Figure 8, the water vapor generated from the raw material will condense on the inner surface of the drum 19, creating negative pressure inside the drum 19. At that time, outside air may be drawn in through the small gaps inside the drum 19, potentially causing bacterial contamination. Therefore, as described above, the drum 19 is kept under positive pressure by supplying sterilized air into the drum 19 using the sterilized air supply device 3 for raw material processing, preventing the drum 19 from becoming negative pressure. At this time, the manhole 21 remains closed.

[0037] Just before the end of depressurization, the exhaust valve 16 in Figure 8 should be opened slightly to maintain positive pressure inside the drum 19 with the minimum supply of germicidal air. For example, two exhaust lines could be provided, with a large-diameter exhaust valve on one line and a small-diameter exhaust valve on the other. At the start of depressurization, both exhaust valves could be opened to quickly depressurize to near atmospheric pressure. Just before the end of depressurization, the small-diameter exhaust valve could be kept open while the large-diameter exhaust valve was closed to maintain positive pressure inside the drum 19.

[0038] During the cooling process, if the cooling water drainage temperature exceeds, for example, 40°C, the cooling water is drained and flows down the floor. However, when the cooling water drainage temperature falls below 40°C, the drainage of the cooling water stops, and the cooling water is circulated using a chiller.

[0039] In the initial stages of the cooling process, the cooling water discharge temperature is high, so it can be recovered and used for purposes such as hot water cleaning of the equipment. However, once the cooling water discharge temperature becomes too low to be suitable for hot water cleaning, the recovery should be stopped, and the system should be switched to a floor drain route or a route that circulates the cooling water using a chiller, thereby enabling efficient use of the cooling water.

[0040] Cooling water is supplied until the product temperature falls below t2 (e.g., 40°C) (step 505 in Figure 9). Once the product temperature falls below t2, the cooling water supply is stopped (step 506 in Figure 9), and the drum 19 is pressurized to a positive pressure (step 507 in Figure 9). In Figure 1, the conveying 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 device 50 are all connected via sealing material. The steaming and cooling device 2 and the conveying device 36 are also connected via sealing material. In this configuration, sterilized air is supplied into the ventilated solid culture device 50 by the culture sterilized air supply device 70, and further sterilized air is supplied into the drum 19 by the raw material processing sterilized air supply device 3. This maintains a positive pressure throughout the manufacturing apparatus 1, preventing the raw materials from coming into contact with the outside air.

[0041] Figure 10 shows the steam cooling device 2 when the entire manufacturing apparatus 1 is under positive pressure. The cover of manhole 21 is removed when manhole 21 is in the upper position, and in the state shown in Figure 10, manhole 21 is open. The cover is removed manually, but the manhole 21 area is inside a cleanroom (not shown). When opening manhole 21, the exhaust valve 16 is opened slightly, and sterilized air is supplied into the drum 19 from the raw material processing sterilized air supply device 3, maintaining positive pressure inside the drum 19, so there is no contamination by bacteria. After opening manhole 21, the exhaust valve 16 is closed, and the supply of sterilized air continues.

[0042] In the state shown in Figure 10, the manhole 21 is located inside the discharge hopper 23, and the drum 19 and the discharge hopper 23 are connected via a sealing material. The exhaust pipe 61 of the ventilated solid culture apparatus 50 has a flapper 65 that opens when a certain pressure is exceeded. As described above, by supplying sterilized air to the ventilated solid culture apparatus 50 shown in Figure 1 using the culture sterilized air supply device 70, and further supplying sterilized air to the drum 19 using the raw material processing sterilized air supply device 3, the entire inside of the manufacturing apparatus 1 can be kept under positive pressure.

[0043] The process transitions from the state shown in Figure 10 to the loading process (step 600 in Figure 2). The loading process involves transporting the raw materials and loading them onto the culture bed 52 in the ventilated solid culture apparatus 50. In the state shown in Figure 10, the manhole 21 is open, so the raw materials in the drum 19 are discharged into the discharge hopper 23. Subsequently, the raw materials are supplied to the loading apparatus 30 shown in Figure 1. More specifically, in Figure 1, the raw materials are transported by a transport device 36, which is part of the loading apparatus 30, and supplied to a mixing device 31, which is also part of the loading apparatus 30.

[0044] The loading process will be described below with reference to Figures 1 and 11. Figure 11 is a flowchart that specifically shows the loading process. In Figure 1, first the mixing screw 35 and the conveying screw 37 are rotated (step 601 in Figure 11). Next, the drum 19 is rotated to discharge the raw material from the manhole 21 to the conveying device 36, thereby conveying the raw material (step 602 in Figure 11). The watering device 32 for the loading device sprays water onto the conveying raw material until the amount of water sprayed reaches V (for example, 1000 L) (steps 603 to 608 in Figure 11). The watering is carried out by water supplied from the water supply source 33 through the water supply valve 34.

[0045] More specifically, the amount of water sprayed is adjusted so that the moisture content of the raw material immediately after loading is, for example, 65%. Furthermore, pH-adjusted water is sprayed so that the pH of the raw material immediately after loading is, for example, 4.2, to prevent contamination by bacteria during cultivation. If the moisture content of the raw material immediately after loading is too high in the loading process, the risk of bacterial contamination in the subsequent cultivation process increases, and if the moisture content is too low, it becomes unsuitable for bacterial growth and spore formation. Therefore, the target moisture content of the raw material immediately after loading is preferably within the range of 30-75%. In the case of raw materials mainly composed of wheat bran, a range of 60-70% is preferable.

[0046] Furthermore, proper pH control of the raw materials allows for more aseptic production of koji starter. If the pH of the raw materials is high immediately after loading, the possibility of contamination by unwanted bacteria increases, and if the pH is too low, it becomes unsuitable for bacterial growth and spore formation. Therefore, the target pH of the raw materials immediately after loading is preferably in the range of 3.0 to 6.0, and more preferably in the range of 3.5 to 5.5.

[0047] The pH adjusting agent is not particularly limited, and examples include inexpensive and non-volatile brewing lactic acid. The pH of the raw materials may be adjusted by the water spraying device 9 for the steam cooling device during the water spraying mixing process in the drum 19 (step 300 in Figure 2), but it is preferable to do so in the loading device 30 because the temperature inside the drum 19 becomes high during the subsequent steaming process (step 400 in Figure 2), and there is a risk of corrosion of the device if low pH water remains in the gaps inside the drum 19.

[0048] The watered raw material is then supplied with starter seeds from the starter seed container 41 via the conveying screw 42 by the starter seed device 40, and seeding is carried out until the seeding amount reaches W (steps 604-605 in Figure 11). When the seeding amount reaches W, the loading is completed (step 609 in Figure 11). During this time, watering continues until the watering amount reaches V (for example, 1000L) (steps 606, 608 in Figure 11), and when the watering amount reaches V, watering is completed (step 607 in Figure 11).

[0049] In this embodiment, the sealed starter culture container 41 and the outlet of the conveying screw 42 are connected by a pressure equalization line 43, enabling a stable supply of starter culture even when the entire inside of the manufacturing apparatus 1 is maintained under positive pressure. In this embodiment, the starter culture used was the Aspergillus sojae strain, but any strain suitable for koji starter culture, such as the Aspergillus oryzae strain, may be used.

[0050] In Figure 1, the arrangement of the watering device 32 for the loading device and the seeding device 40 is such that seeding is performed after watering, but this is not the only arrangement, and the order of arrangement may be reversed. In addition, seeding may be performed in advance within the drum 19.

[0051] Once the loading process is complete, the loading of the raw material 60 onto the culture bed 52 in the ventilated solid culture apparatus 50 is complete. The height of the raw material 60 piled on the culture bed 52 after loading is, for example, 250 mm, but it may be in the range of 100 to 500 mm. After the loading process is complete, the process moves on to the culture process (step 700 in Figure 2).

[0052] The culture and drying processes will be explained below with reference to Figures 1, 2, and 12-14. As shown in Figure 2, after the culture process (step 700) is completed, the process moves to the drying process (step 800). Figure 12 is a flowchart showing an overview of the culture and drying processes. Figure 13 is a flowchart specifically illustrating the temperature control of the product during the culture process. Figure 14 is a flowchart specifically illustrating the drying process after the culture process.

[0053] In Figure 12, when cultivation begins (step 701 in Figure 12), temperature control also begins (step 702 in Figure 12). Temperature control is performed by supplying sterilized air from a culture sterilization air supply device 70 into the ventilated solid culture apparatus 50 shown in Figure 1. The supply of sterilized air during the cultivation process is primarily for temperature control to bring the raw material 60 to the target temperature during cultivation, but at the same time, the culture apparatus body 51 is kept under positive pressure to prevent the entry of contaminants.

[0054] In the culture process, it is sufficient that at least the culture apparatus body 51 is under positive pressure; it is not necessary to maintain positive pressure throughout the entire manufacturing apparatus 1. For example, the drum 19 does not need to be under positive pressure during washing. Furthermore, in Figure 1, by retracting the mixing device 31 so as to pull it out from the culture apparatus body 51, and closing the opening of the culture apparatus body 51 that is revealed by the retraction, it is possible to maintain positive pressure only inside the culture apparatus body 51.

[0055] In Figure 1, the culture sterilization air supply device 70 is equipped with a sterilization filter 71, an ozone supply source 72, an air conditioner 73, and a blower 74, and can supply sterilized air into the ventilated solid culture device 50, and the temperature and humidity of the sterilized air can be controlled. This control ensures that the product temperature reaches the set value. If the relative humidity of the sterilized air is too high, fine water droplets will adhere to the bottom of the raw material 60, increasing the possibility of bacterial contamination. If the relative humidity of the sterilized air is too low, it becomes unsuitable for bacterial growth and spore formation. Therefore, the relative humidity of the sterilized air is preferably in the range of RH70-99%, and more preferably in the range of RH90-98%.

[0056] Furthermore, since the culture sterilization air supply device 70 is equipped with a blower 74, it is possible to control the linear velocity of the sterilization air passing over the raw material 60 on the culture bed 52. This linear velocity is changed as appropriate depending on the state of culture. If the linear velocity is too high, the raw material 60 will be blown away, and after spore formation, the spores will be scattered. If the linear velocity is too low, the temperature difference between the top and bottom of the pile will be large, and uniform koji starter will not be produced. Therefore, it is preferable to perform culture while changing the linear velocity as appropriate.

[0057] Although not shown in Figure 1, the culture sterilization air supply device 70 has a shut-off valve between the air conditioner 73 and the sterilization filter 71 to prevent steam from reaching the sterilization filter 71 and rendering it unusable during steam sterilization of the ventilated solid culture device 50. At this time, the upstream side of the shut-off valve is sterilized with ozone from the ozone supply source 72.

[0058] In this embodiment, the air conditioning inside the ventilated solid culture apparatus 50, supplied with sterilized air, is a one-way system, and all air that has passed through the raw material 60 is exhausted outside the apparatus through the exhaust pipe 61. By adopting a one-way system, culture can be performed more sterilely compared to a circulation system. As shown in Figure 1, water from the water supply source 63 is sprayed into the exhaust pipe 61 through the water control valve 64 and then through the water spray nozzle 62, preventing spores from scattering outside.

[0059] During temperature control, the raw material 60 is maintained (step 710 in Figure 12). In Figure 1, the maintenance is performed by lowering the maintenance machine 58 while rotating the culture bed 52 around the central support column 53, and stirring the raw material 60 by the rotation of the maintenance machine 58. During the culture process, the raw material 60 becomes lumpy due to the proliferation of Aspergillus oryzae, and if left unattended, it becomes difficult to control the temperature to the desired level. Therefore, maintenance is performed periodically to stir the raw material 60.

[0060] Furthermore, the moisture content of the raw material 60 gradually decreases during the cultivation process, and it becomes unsuitable for spore formation. Therefore, the moisture content of the raw material is managed by watering it during maintenance. Watering is performed using the cultivation watering device 55 shown in Figure 1. Water from the water supply source 56 is sprayed onto the raw material 60 via the water adjustment valve 57. In addition, the pH of the raw material 60 gradually changes during the cultivation process, increasing the risk of bacterial contamination. For this reason, similar to the loading process, the pH of the water used for spraying is adjusted during the cultivation process to prevent bacterial contamination.

[0061] In Figure 13, after the start of product temperature control (step 702 in Figure 13), it is determined whether the product temperature is t4 (e.g., 36°C) or higher, or whether the culture time has exceeded the set time T1 (step 703 in Figure 13). If the product temperature is t4 or higher, maintenance is performed. Even if the product temperature is lower than t4, maintenance is performed if the culture time has exceeded the set time T1.

[0062] Specifically, in step 704 of Figure 13, it is determined whether the moisture content of the raw material before treatment is below a set value (e.g., 65%). If the moisture content is below the set value, the treatment is performed by adding water using the culture sprinkler 55, for example, to a target moisture content of 65% (step 705 of Figure 13). If the moisture content is not below the set value, the treatment is performed without adding water (step 706 of Figure 13). For example, the set time T1 for each treatment is set to 16h for the first treatment, 21h for the second treatment, 24h for the third treatment, 30h for the fourth treatment, 38h for the fifth treatment, and 46h for the sixth treatment, and this is performed six times, with the set time T2 set to 48h, after which no further treatment is performed.

[0063] Subsequently, while determining whether the culture time has elapsed to the set time T1 (T1-1, T1-2, T1-3, T1-4, T1-5, T1-6) (step 703 in Figure 13), the temperature is controlled while repeating maintenance until the culture time reaches the set time T2. After the culture time has elapsed to T2, the temperature is controlled to maintain the product temperature t5 (for example, 30°C) (step 708 in Figure 13).

[0064] The drying process will be explained below with reference to Figure 14. Drying prevents the growth of bacteria and allows for long-term storage. For convenience, Figure 14 shows step 708 of Figure 13 again. As mentioned above, in Figure 13, once the culture time has elapsed to the set time T2 (e.g., 48 hours), the product temperature t5 (e.g., 30°C) is maintained. In this state, as shown in Figure 14, once the culture time has elapsed from the start of culture to the set time T3 (e.g., 72 hours), drying is started (steps 709-801 in Figure 14).

[0065] After drying begins, the air temperature is set to, for example, 40°C, and dehumidification control is performed until the air humidity is below H (for example, RH 35% or less) (steps 802-803 in Figure 14). When the drying time T4 (for example, 20 hours) has elapsed, drying is terminated (steps 804-805 in Figure 14). After drying is complete, the air temperature is set to, for example, 20°C, and cooling is started (step 806 in Figure 14). In step 807 of Figure 14, it is determined whether the cooling time T5 (for example, 1 hour) has elapsed, and if the cooling time T5 has elapsed, cooling is terminated, and the koji starter produced is removed from the ventilated solid culture apparatus 50 (step 900 in Figure 14). In Figure 1, koji starter production is performed by lowering the discharge machine 54 while rotating the culture bed 52 around the central support column 53, and transporting the produced koji starter toward the discharge cylinder 59 by the rotation of the screw.

[0066] As described above, the ventilated solid culture apparatus 50 is equipped with a cleaning machine 58 and a discharge machine 54. These are preferably of the swing type rather than the lifting type. In the case of the lifting type, steam leakage occurs from the lifting slide part, making it unsuitable for steam sterilization, but by using the swing type, steam sterilization becomes possible, enabling more sterile culture.

[0067] The embodiments of the present invention have been described above. According to the present invention, various effects can be obtained as described below, making it possible to efficiently produce koji starter. The production apparatus 1 of the present invention is broadly composed of a steaming and cooling device 2, a loading device 30, and a ventilated solid culture device 50. Batch steaming and cooling of the raw materials by the steaming and cooling device 2 can be automated, and loading of the raw materials by the loading device 30 can be automated. In addition, the ventilated solid culture device 50 can automate the ventilation of the raw materials 60 on the culture bed, and the discharge device 54 can automate the koji removal. In other words, each device constituting the production apparatus 1 can be automated, and in particular loading and koji removal can be automated, making the production apparatus 1, which connects these, suitable for automation.

[0068] The cultivation of the raw material 60 is carried out by piling the raw material 60 on the culture bed 52 using a ventilated solid culture apparatus 50, which allows for a high pile height of the raw material 60, making the present invention suitable for mass production of koji starter. Furthermore, since sterilized air passes over the raw material 60 on the culture bed 52 during cultivation, it is possible to control the temperature and humidity of the sterilized air while suppressing temperature differences between the top and bottom of the pile. In addition, since the raw material 60 on the culture bed 52 can be maintained, it is possible to suppress variations in the number of spores of the koji starter produced in the vertical direction of the pile.

[0069] The manufacturing apparatus 1 of the present invention is equipped with a culture sprinkler 55 that supplies moisture to the raw material 60 on the culture bed 52, so that it is possible to produce koji starter with a large number of spores by properly adjusting the moisture content of the raw material. Furthermore, since the loading device 30 and the ventilated solid culture apparatus 50 are separate devices, the raw material 60 that has been uniformly inoculated in the loading device 30 beforehand can be loaded into the ventilated solid culture apparatus 50.

[0070] The cultivation process will be explained in more detail below, with reference to the examples. In Example 1, 2000 kg of wheat bran was treated with water to a target moisture content of 55%, then pressurized and steamed, followed by cooling. Aspergillus sojae strain for soy sauce was then seeded as the starter culture. Immediately after filling, the raw material was watered to a target moisture content of 65% and a target pH of 4.2, and cultured for 72 hours. The pile height immediately after filling was 250 mm. In Example 1, the moisture content was adjusted during the preparation process according to the moisture content of the raw material before preparation. Table 1 below shows the relationship between elapsed time, raw material moisture content, and pH.

[0071] [Table 1]

[0072] In Table 1, at the start of cultivation, the moisture content of the raw material was 65.2% and the pH was 4.2. Sixteen hours after the start of cultivation, the first treatment was performed. The moisture content was high at 64.3%, so 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 treatment was performed. The moisture content had decreased to 62.5%, so water was sprayed with water adjusted to a pH of 2.0 with a target moisture content of 65%. The pH of the raw material before watering was 4.9, but after watering, the pH decreased slightly to 4.7. Thereafter, during the third to sixth treatments, water was sprayed with water adjusted to a pH of 2.0 with a target moisture content of 65%.

[0073] Some spore formation was observed 46 hours after the start of cultivation. From this point onward, the heat generated by the koji weakened, and no further maintenance was performed to prevent the formed spores from being blown away.

[0074] The culture was terminated 72 hours after the start of cultivation. At the end of cultivation, the koji starter was green or yellowish-green, soft to the touch, and showed sufficient spore formation. Furthermore, there was no unevenness in spore formation in the vertical direction of the stack.

[0075] Spore counts were measured, and the results showed 11.2 billion spores / g of dried koji starter in the upper part of the pile, 10.9 billion spores / g of dried koji starter in the middle part, and 11.1 billion spores / g of dried koji starter in the lower part. As shown in Table 1, the total moisture content of the koji starter at the end of cultivation was 56.0%, and the pH was 7.0. Spore counts were measured using a hemocytometer with a standard measurement method. In this example, the moisture content of the koji starter at the end of cultivation was a high value of 56.0%, but the moisture content varies depending on the cultivation conditions and the amount of water added during cultivation, and can be as low as 50%. Therefore, in order to properly evaluate the results while eliminating the influence of moisture, the spore count and the number of contaminating bacteria were converted to values ​​per gram of dried koji starter.

[0076] In Example 1, the blown air temperature during the drying process was 40°C, the relative humidity was RH35%, and the linear velocity of the raw material passage was 0.09 m / s. After 20 hours from the start of drying, the total moisture content was 7.2%.

[0077] The effects of the present invention will be explained below with reference to the test results. The number of koji-producing bacteria and koji-producing spores for Example 1 and Comparative Example 1 are shown in Table 2 below. In Table 2, "not detected" means 1 × 10⁻⁶ 1 The following conditions apply (units / g of dried koji starter): (The same applies to Table 4). Example 1 is a ventilated culture using the manufacturing apparatus 1 shown in Figure 1, and Comparative Example 1 is a horizontal thin-layer static culture. Regarding the amount of bran processed, Example 1 is 2000 kg as described above, while Comparative Example 1 has 20 horizontal thin-layer multi-stage static culture apparatuses (apparatus of Patent Document 1) for 100 kg each, and 2000 kg of bran can be processed by operating all 20 apparatuses.

[0078] In Example 1 and Comparative Example 1, all conditions were the same except for the difference in the method of culture (ventilated vs. static) and the scale. In both cases, the raw materials were treated with watering to a target moisture content of 55%, then pressurized and steamed using a conventional method, followed by cooling, seeding, and 72 hours of cultivation. In Comparative Example 1, loading the watered raw materials into 20 apparatuses and removing the koji was done manually, which presented problems with workability. However, in Example 1, loading and removing the koji were automated, allowing for efficient production of seed koji. As shown in Table 2, Example 1 was able to produce seed koji of equivalent quality in terms of both the number of contaminating bacteria and spores compared to Comparative Example 1, which was cultured using static methods.

[0079] [Table 2]

[0080] The following describes the effect of adjusting the moisture content of the raw materials in the culture process. As mentioned above, the ventilated solid culture apparatus 50 is equipped with a culture watering device 55, which allows for adjustment of the moisture content of the raw materials. Table 3 below shows the test results of Example 2, in which the moisture content of the raw materials was appropriately adjusted, and Example 3, in which low moisture content was maintained, using the same manufacturing apparatus 1.

[0081] [Table 3]

[0082] In Table 3, in Example 2, the moisture content of the raw materials was adjusted appropriately to achieve a moisture content of approximately 65% ​​after watering, while in Example 3, the moisture content was intentionally kept low to achieve a moisture content of approximately 60% after watering. In both Example 2 and Example 3, the pH of the raw materials immediately after loading was 4.2. During the cultivation process, pH-adjusted water was sprayed to match the pH of the raw materials during cultivation, and the pH of the raw materials immediately after cultivation was 7.0. As shown in Table 3, Example 2, with appropriate moisture adjustment, clearly had a larger number of spores than Example 3, which was controlled to be low. In other words, the method for producing koji starter culture of the present invention makes it possible to produce koji starter culture with a large number of spores by appropriately adjusting the moisture content of the raw materials.

[0083] Next, we will explain the effects of pH adjustment. Using the same manufacturing apparatus 1, the test results for Example 4, in which the pH was adjusted to a target pH of 4.2 for the raw materials 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. In the culture process, pH-adjusted water adjusted to pH 2.0 was sprayed in Example 4, while unadjusted water was sprayed in Example 5. As shown in Table 4, Example 4, in which proper pH adjustment was performed, had fewer contaminating bacteria and slightly more spores compared to Example 5.

[0084] [Table 4]

[0085] The following describes Examples 6-8, which use the manufacturing apparatus 1 shown in Figure 1 and vary the type of starter culture. In Examples 6-8, 2000 kg of wheat bran was treated with water to a target moisture content of 55%, then pressurized and steamed using a conventional method, followed by cooling, seeding, and 72 hours of cultivation. Starter culture A in Example 6 was the Aspergillus sojae strain for soy sauce, starter culture B in Example 7 was the Aspergillus sojae strain for miso, and starter culture C in Example 8 was the Aspergillus oryzae strain for sake. For each example, moisture content, spore count, and average spore diameter were measured immediately after culturing. The test results for Examples 6-8 are shown in Table 5 below. Spore diameter is not affected by the cultivation method, but is specific to the type of starter culture. Observation of the produced koji starter revealed that in all three examples (6-8), the nutrients from the raw material, wheat bran, were almost entirely utilized by the fungal cells, leaving only the outer layer of the bran. The number of spores per gram of dried koji starter varied greatly depending on the type of starter, because the weight of a single spore differs depending on the type of starter. In other words, regardless of the starter, the embodiments of the present invention effectively utilize the raw material to increase the number of spores to the extent possible in principle.

[0086] [Table 5]

[0087] The embodiments and examples of the present invention have been described above. The embodiments described above are methods in which a steaming and cooling process is carried out in a batch manner using a batch-type steaming and cooling device 2, and a culture process is carried out in which raw materials are piled on a culture bed 52 using a ventilated solid culture device 50. The embodiments described above use a ventilated solid culture device 50 equipped with a circular culture bed 52, but a method may also be used in which a kasten-type culture device equipped with a rectangular kasten (culture tank) in which raw materials are placed on a ventilated culture bed is used.

[0088] Furthermore, while koji starter can also be produced using a method in which the steaming and cooling process, as well as the cultivation process, are carried out within a single drum device in which the drum rotates around a horizontal axis, this method makes uniform inoculation and watering difficult, and proper temperature control is also difficult compared to the method of the present invention.

[0089] Furthermore, although the above embodiment was described as an example equipped with both a watering device 9 for the steaming and cooling device and a watering device 32 for the loading device, it is sufficient that the set amount of watering is completed when the loading process is finished. The set amount of watering may be performed by either the watering device for the steaming and cooling device or the watering device for the loading device. In this case, either the watering device for the steaming and cooling device or the watering device for the loading device may be omitted. Alternatively, the watered raw material may be supplied to the steaming and cooling device 2. In this case, watering by the watering device for the steaming and cooling device may be omitted.

[0090] Furthermore, although the present invention relates to a seed koji production apparatus and a method for producing seed koji, there are no particular limitations on the type of seed koji, and the effects of the present invention described above can be obtained regardless of the type of seed koji. The seed koji may be, for example, for soy sauce, miso, or sake (see Examples 6-8). [Explanation of Symbols]

[0091] 1. Koji production equipment 2 Steaming and cooling device 3. Sterilized air supply system for raw material processing 4. Source of disinfected air 5. Sterilizing air adjustment valve 6. Steam supply device 7. Steam supply source 9 Water sprinkler for steaming and cooling equipment 10 Moisture source 12 Cooling water supply device 13 Cooling water supply source 15 Exhaust passage 17 Cooling water drain 30 Loading device 31 Mixing equipment 32 Sprinkler system for loading apparatus 33 Moisture source 34. Water supply valve 36 Conveying device 40 Seeding device 50 Ventilated solid culture device 52 Culture bed 53 Center post 54 Discharge machine 55. Sprinkler system for culture 58 Maintenance machine 59 Discharge pipe 60 raw materials 61 Exhaust stack 70. Sterilized air supply device for culture 73 Air conditioner

Claims

1. A device for producing starter koji, A steam-cooling apparatus that steams and cools raw materials in a batch process, A ventilated solid culture apparatus that performs cultivation by piling raw materials on a ventilated culture bed, A loading device that transports the raw material discharged from the steaming and cooling device and supplies it to the ventilated solid culture device, A culture sprinkler system that supplies water to the raw materials on the culture bed, The system includes a culture sterilization air supply device that circulates sterilized air over the raw materials on the culture bed, A seed koji production apparatus characterized in that the sterilized air passes through the raw materials on the culture bed.

2. The steaming and cooling apparatus is of the jacket type in which an outer tank encloses an inner tank, and the inner tank is cooled by supplying a refrigerant between the inner tank and the outer tank, as described in claim 1.

3. The apparatus for producing seed koji according to claim 1, further comprising a raw material processing sterilization air supply device for supplying sterilized air to the steaming and cooling device.

4. The seed koji production apparatus according to claim 1, wherein the inside of the ventilated solid culture apparatus is kept under positive pressure by supplying sterilized air by the culture sterilization air supply device.

5. The seed koji production apparatus according to claim 3, wherein the inside of the steaming and cooling apparatus is kept under positive pressure by supplying sterilized air from the sterilized air supply device for raw material processing.

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

7. The seed koji production apparatus according to claim 1, further comprising a maintenance machine for stirring the raw materials on the culture bed, wherein water is supplied to the raw materials by the culture watering device when maintenance is performed by the maintenance machine.

8. The seed koji production apparatus according to claim 1, wherein the air conditioning inside the ventilated solid culture apparatus by supplying the sterilized air is a one-way system.

9. The seed koji production apparatus according to claim 1, further comprising a watering device for the steaming and cooling apparatus for spraying water onto the raw materials in the steaming and cooling apparatus or a watering device for spraying water onto the raw materials in the loading apparatus, wherein the water content of the raw materials in the steaming and cooling apparatus or the watering device for the loading apparatus and the watering device for cultivation can be adjusted by adjusting the amount of water from the watering device and the watering device for cultivation, thereby adjusting the water content of the raw materials in the steaming and cooling apparatus or the raw materials in the loading apparatus and the raw materials on the culture bed.

10. The seed koji production apparatus according to claim 9, wherein the watering device for the steaming and cooling apparatus, the watering device for the loading apparatus, and the watering device for cultivation are capable of adjusting the pH of the water being sprayed.

11. A method for producing seed koji, A steam-cooling process in which raw materials are steam-cooled in batches using a steam-cooling apparatus, A culture process in which raw materials are piled on a ventilated culture bed and cultured using a ventilated solid culture apparatus, Between the steaming and cooling step and the culture step, there is a loading step in which the raw material that has undergone the steaming and cooling step is transported using a loading device and supplied to the ventilated solid culture apparatus. In the culture step, water is supplied to the raw material on the culture bed, A method for producing koji starter, characterized by passing sterilized air through the raw materials on the culture bed.

12. The method for producing seed koji according to claim 11, wherein the steaming and cooling step uses a jacket-type steaming and cooling apparatus in which an outer tank encloses 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, wherein 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, wherein the inside of the ventilated solid culture apparatus is kept under positive pressure by supplying sterilized air to the inside of the ventilated solid culture apparatus.

15. The method for producing seed koji according to claim 11, wherein the inside of the steaming and cooling device is kept under positive pressure by supplying sterilized air to the inside of the steaming and cooling device.

16. The method for producing seed koji according to claim 11, wherein the cultured seed koji is dried by supplying the aforementioned sterilized air.

17. The method for producing seed koji according to claim 11, wherein water is supplied to the raw materials during the maintenance of stirring the raw materials on the culture bed.

18. The method for producing seed koji according to claim 11, wherein the air conditioning inside the ventilated solid culture apparatus by supplying the sterilized air is a one-way system.

19. The method for producing seed koji according to claim 11, further comprising a step of supplying water to the raw materials in the steaming and cooling step or a step of supplying water to the raw materials in the loading step, wherein the water content of the raw materials in the steaming and cooling step or the loading step and the water content of the cultivation step can be adjusted by adjusting the amount of water supplied in the steaming and cooling step or the loading step and the amount of water supplied in the cultivation step.

20. The method for producing seed koji according to claim 19, wherein the pH of the water supplied in the steaming and cooling step, the loading step, and the cultivation step is adjusted.

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