SEED KOJI FOR BREWING, KOJI FOR BREWING AND SOY SOURCE-LIKE SEASONING

摘要

PROBLEM TO BE SOLVED: To provide seed koji for brewing which does not contain allergenic substance-containing foods at all in main raw material or auxiliary raw material or contains only a content that allergosis does not develop, thereby preventing carry-over of allergenic substances derived not only from main raw material but also from auxiliary raw material, and is capable of producing a soy source-like seasoning having flavor similar to that of soy source; koji for brewing obtained by using the seed koji for brewing; and a soy source-like seasoning obtained by using the koji for brewing.SOLUTION: Provided are seed koji for brewing obtained by inoculating a koji mold that belongs to the genus Aspergillus to raw material for seed koji, in which the raw material for seed koji is pea; koji for brewing obtained by using the seed koji for brewing; and a soy source-like seasoning obtained by using the koji for brewing.