Koji fermentor for commercial use "Koji Kimi 40" Ikeda Machinery Industry special - Fermentation volume 40 kg / times
Koji Fermenter "Koji Kimi 40" Ikeda Machinery Industry Special - What is It is the best koji fermenter for making koji. It was developed utilizing know-how of brewery and miso...
Koji Fermenter "Koji Kimi 40" Ikeda Machinery Industry Special - What isIt is the best koji fermenter for making koji. It was developed utilizing know-how of brewery and miso store nationwide. With automatic temperature control function, temperature control of koji can be done easily, Even people who make koji for the first time can make fine koji.
A model used by many professionals. Up to 40 kg of rice and beans can be fermented at one time. It is especially recommended for those who want to make a large amount of koji. Stainless steel is used for the material, so cleaning can be done easily, so it is safe in terms of hygiene. You can use it if you have a household 100V (normal electricity). You can make a steady quality koji. Recommended for those who aim for koji making on the top level. ※ This item will be sent directly from the manufacturer. Moreover, because it is a high price item, we can not pay by cash on delivery and credit card. Please be forewarned that payment method will be bank transfer only. You can use at homeDomestic koji fermentorIs here
Accessories and size· Main body W 1700 × D 770 × H 910 (mm) · Upper mesh 1200 × 610 1 sheet · 1 1080 × 485 bottom net · Box type cloth 1250 × 650 × 600 1 piece · Cloth 1500 × 800 3 pieces · Code 5 m
Product DetailsWeight: 100 kg Material: SUS 304 (outer surface / inner surface) Rated voltage: 100 V Rated capacity: Heater 600 W Blower 50 Hz / 60 Hz 210 W / 260 W Control function: automatic temperature control function Treatment capacity: rice koji 40 kg / times Processing time: 45 hours / times
Kojiji 40 features
Kojiji 40 is amazing here
Sanitary made of stainless steelUse stainless steel inside and outside. Since you can clean up to the corner, you can always make koji in a clean state without bacteria.
Easy to make high quality kojiBy combining traditional methods and latest electronic control technology, you can easily produce high quality koji.
Easy to use if you have a household power supplyIf you have a household 100V power supply, you can use it anywhere.
How to make rice koji
Washing and dippingRinse the white rice and immerse it in water except for bran and dirt. Immersion time is as follows. 【Winter 15 ℃ or less】 ... about 24 hours 【Spring / Autumn】 ......... 12 hours or more 【Summer】 ............... 8 hours or more
DrainingRice which has ended immersion is drained. It will take from 1 to 3 hours since we will do until the adhered moisture on rice grains becomes sufficient. Do not steam in rice that water drips.
SteamingAllow the hot water of the steaming boil to boil thoroughly, and warm the ginseng (preliminary) in advance. If it gets warm enough, I will drain the drained rice. Steam is steamed for 50 minutes to 1 hour after the introduction is over and the steam has uniformly come out of the whole rice. Those that are steamed up sufficiently make rice grain semitransparent, and when crushed with your fingers it collapses uniformly and becomes like a rice cake.
Cooling and seedingSprinkle steamed rice on a cloth that is hard to add steamed rice. Rice of rice is finely flattened with wood belly etc. Cool the temperature of steamed rice to 38 ° C to 40 ° C using a fan or the like. I sometimes stir with wood belly etc. so that the top and bottom are at the same temperature. (When the item temperature reaches the prescribed temperature, please stop the fan and work so as not to scatter the koji mold during the application of the koji mold of the next operation.) When the temperature of steamed rice reaches 38 ℃ ~ 40 ℃, flatten the whole , Steamed half of the prescribed Koji mold equally and sprinkle evenly. Put it on, hurry up on the upper side with your hands, and put on. Mix evenly the steamed rice and flatten again. Again spread the remaining Aspergillus evenly. Once sprayed gently tighten the upper side with your hands. Mix the steamed rice again. Make sure that bacteria adhere to rice grains - grains so that it rotates evenly throughout the steamed rice. Approximately 2000 spores are attached to one grain of rice. (It will sprinkle a given amount of koji mold 2 '' in three parts.) After completing the above work (cold-releasing and seeding work), the temperature put in Koji-kun isIdeal 35 ° Cis. At least 30 ℃ or lessBe careful not to become it, we will work quickly and carefully.
Pull-in floor coverPut the cloth and bag in the koji making machine beforehand and warm it, and draw the seeded rice koji into the koji making machine. About 10 hours after retraction the fungus germinates and after about 20 hours the rice grain loses luster and becomes opaque A scent like Koji appears and the floor coat is over.
Turn backSince the koji rice which was floor-cooked is getting clumped, at the same time as the temperature difference comes out between the outer koji rice and the central koji rice, Mix them out by loosening the lumps so as to eliminate the temperature difference. I will say that this work is turned back and do it in the making koji machine. At this time the rice koji will be easier to get away from each grain.
Turning back ventilationSince the koji rice after turning over causes the koji molds to proliferate actively and produces reproductive heat, the temperature rises, The cooling fan automatically operates when it rises above the set temperature. When the temperature drops to the appropriate temperature, the cooling fan automatically stops. By operating / stopping this blower, the temperature of the koji is maintained at an appropriate temperature, and the koji making is completed. Usually, koji preparation is completed in 40 to 50 hours after seeding. After turning back, it will normally be completed in 20 to 30 hours.
Mortality45 hours after seeding, take out completed koji. This is called koji. We will use it as soon as possible after fermentation.
How to use Kojiji
Explanation of control panel
preparation workMake sure that the blower switch on the control panel is set to "1st day keeping warm" and warm up the cloth and bags set beforehand. This work is done one hour before the retracting work.
Retraction workTake out the cloth and bags that you put in the main body of the koji making machine. Wet with water on the bottom net spread and spread a lightly squeezed bottom cloth. Next, put a box cloth.
Turning back work【First turn back】】 ... Pull-in floor After about 17 hours from bedding,38 ℃ or higherCheck if it is. (If it is 38 ℃ or less, wait in that state.) When the item temperature reaches 38 ℃ or more, remove the lid and quickly loosen the lumps quickly so that the product temperature does not decrease. Flatten the koji, fold the bag with the item temperature sensor in the center. I will put the cloth on top. Place the upper net on the top of the machine and hang the cloth on the net. Blower switch"Day 2 cooling"I will.
Temperature controller operating procedure1. Kojiji is automatically controlled to always produce good quality koji. 2. Since the temperature controller is initialized (below), it is not necessary to set the temperature again. [Initial setting state] Temperature controller: Set temperature 38 ° C Operating width temperature (DIF) 0.2 ° C Room temperature controller 1: set temperature 30 ° C (Heater turns OFF when the room temperature reaches 30 ° C) Operating width temperature (DIF) 0.2 ° C * Setting Possible temperature setting temperature: 0 ° C to 50 ° C Operating width temperature: 0.1 ° C to 5.0 ° C 3. The display temperature at power-Display temperature of controller sensor tipIt will be.
Rice koji ready-to-use amount and amount of rice used
The finished amount of miso and the amount of materials used
I will show you how to make detailed rice koji on this page. >>How to make rice koji