| 摘要 |
Method for preparation of powdery koji was described. Thus, mixt. contg. rice, polished barley, polished wheat, hulled millet and wheat bran were steeped to 40-60 % moisture content and steamed. The steamed mixt. were inoculated with Asperigillus, cultivated at 28-36≦̸C for 3-5 days, and them dried below 40≦̸C to give dried cultures. The sterilized wheat flour or polished barley powder was added to the dried cultures, mixed to adsorbed on the powder, and then separated with sieve to give title materials. The title materials are used for manufacturing of alcohol or soy sauce.
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