Is compatible with (celiac disease patients) intolerance patients to wheat, brewing food brewing for species koji does not contain any wheat-derived components in the medium, and for brewing malt, as well as provide a production method thereof and [challenge] wheat allergy sufferers to. Sauce using solid species koji or the like to be inoculated culture koji mold belonging to the genus Aspergillus soybean epidermis obtained by molting process [SOLUTION] The whole soybeans, and contains no wheat components using the seed koji, I to produce food miso brewing, seasoning solution or the like. Brewing foods can be and does not contain any wheat ingredients, sporulation rate of koji mold is high, to obtain a seed koji excellent koji resistance was prepared using the seed koji were cultured in wheat media , manufacturing of food brewing comparable is possible in terms of quality.【課題】小麦アレルギー患者及び小麦に対する不耐症患者(セリアック病患者)に対応した、培地に小麦由来成分を全く含有しない醸造用種麹、醸造用麹、及び醸造食品、並びにその製造法を提供する。【解決手段】丸大豆を脱皮処理して得られた大豆表皮にアスペルギルス属に属する麹菌を接種培養してなる固体種麹等を用い、当該種麹を用いた小麦由来成分を全く含有しない醤油、味噌、調味液等の醸造食品を製造する。小麦由来成分を全く含有せず、かつ、麹菌の胞子形成率が高く、製麹性に優れた種麹を得ることができ、小麦培地にて培養した種麹を使用して製造した醸造食品と、品質面において遜色ない醸造食品の製造が可能である。
