| 摘要 |
In the method of producing koji for use in making soy sauce wherein a koji culture is grown on a koji mixture containing soy beans and cereal grain, an improvement is provided comprising providing a koji mixture with 18% to 40% moisture; inoculating the mixture with koji culture; forming a bed of the mixture to a depth of 8 to 50 inches in a receptacle having a perforated bottom, airflow means communicating with the perforated bottom for forcing room air through the bottom and through the receptacle, temperature sensing means in the bed and actuating means for actuating the airflow means in response to the temperature sensing means; controlling the room air between 5 DEG C. and 38 DEG C. and the relative humidity above at least 50%; controlling the temperature of the bed within the range of 15 DEG C. to 42 DEG C. by actuating the airflow means in response to the temperature sensing means whereby room air is flowed through the bed; and continuing the growth of koji culture in the bed for 2 to 10 days without disturbing the bed. |
