SEED KOJI FOR BREWING, KOJI FOR BREWING, BREWED FOODS, AND METHOD FOR PRODUCING THE SAME

摘要

[PROBLEMS] To provide a seed koji for brewing, which is suitable for wheatallergy patients and wheat intolerance patients (patients with celiac disease)and the medium of which is completely free from wheat-origin component , akoji for brewing, brewed foods and a method of producing the same. [MEANSFOR SOLVING PROBLEMS] Whole soybeans are hulled. A koji moldbelonging to the genus Aspergillus is inoculated into the soybean hull thusobtained and cultured therein to give a solid seed koji. By using this seedkoji,brewed foods (for example, soy sauce, miso, a liquid seasoning and so on) freefrom wheat-origin component are produced. Thus, it is possible to obtain aseed koji which is free from wheat-origin component, shows a high sporulat