Koji Making Equipment

What does this equipment do? This equipment is engineered to automatically produce Koji by piling, turning, and discharging it, all while precisely controlling temperature and humidity to enhance Koji growth.

Description: Koji making is the cornerstone of producing high-quality fermented foods such as sake, miso, soy sauce, and more. It is no exaggeration to say that the quality of the final product hinges on the quality of Koji. Achieving high-quality, cost-efficient Koji production relies heavily on advanced equipment capable of automating key processes like heaping, turning, and discharging, while precisely controlling temperature and humidity to support Koji growth.

Features:

Our state-of-the-art Koji-making equipment caters to a wide range of production scales, from small to large capacities. This equipment fully automates the critical processes of heaping, turning, and discharging Koji, eliminating the need for manual labor. Its excellent reputation has driven rapid adoption across the industry.

Key advantages include:

1. Significant Cost Reduction: Fully automated and unattended operation drastically lowers labor costs.
   

2. Optimum Quality Control: Incorporating a computer system with fuzzy control technology ensures precise and adaptive process management, resulting in the highest-quality Koji.
   

3. Innovative Sterile Cultivation: A new aseptic solid-state cultivation system has been developed and is now ready for practical application.

This cutting-edge technology not only enhances efficiency but also sets a new standard for consistency and quality in Koji production, empowering producers to meet modern demands with confidence.

Bonus Point: Koji-making equipment can indirectly increase total nitrogen content by optimizing the fermentation process. It ensures precise control of temperature, humidity, and oxygen, enhancing enzymatic activity and Koji quality. The equipment promotes uniform fermentation, reduces contamination risks, and maximizes protein breakdown into nitrogen-rich compounds, leading to higher nitrogen yields in the final product

In the Japanese market, soy sauces are classified based on their total nitrogen or protein content according to the Japanese Agricultural Standard (JAS). The grade reflects the level of umami in the soy sauce. The higher the total nitrogen, the better the grade.

Source link

"Taiwan also has a similar soy sauce standard, known as CNS 423. Please refer to this link for more information."

If you require a customized capacity, we can tailor the equipment to meet your specific needs. Additionally, we offer rectangular-type Koji-making equipment, which serves the same purpose. This option is ideal if your factory space is better suited for a rectangular layout.

Technical Parameters

Benefits of Rotary Disc-Type Koji Equipment Highlighted by Leading Taiwanese Soy Sauce Manufacturer

A television interview with a leading soy sauce producer in Taiwan highlighted the benefits of using rotary disc-type Koji equipment.

By transitioning from traditional bamboo trays to disk-type Koji equipment for black bean fermentation, the manufacturer achieved significant improvements as stated by the President and the General Manager.

• Enhanced Hygiene: The modern equipment ensures a much higher standard of cleanliness compared to traditional methods.

• Increased Yield: Koji production efficiency improved sixfold, with a production rate exceeding 90%.

• Improved Nitrogen Content: The total nitrogen yield saw a slight but notable increase.

• Consistent Production Environment: The 24-hour automated system for temperature and humidity control enables stable and consistent Koji production.

• Higher Capacity: Each batch can now reach up to 6,000 kg, doubling production output.