PROBLEM TO BE SOLVED: To provide a novel method for producing koji, which method is able to koji more economically and eliminates any heavy work which continues until late at night by renewing the conventional idea that the most excellent production method for koji is performed as follows: manual switchback work performed in conjunction with the laid fermentation process is continued with patience night and day, and temperature rise of steamed rice due to growing of koji mold (aspergillus) is suppressed by such heavy steady work to prevent the steamed rice from becoming packed in blocks.SOLUTION: The method for producing koji comprises: steaming washed rice, cooling the steamed rice, planting koji mold (aspergillus) in the rice, dividing the planted rice into 30 or more subdivided compartments of a subdivided fermentation laid container 1 with the top opened to ensure sufficient heat radiation, and leave the container in an environment at room temperature without performing active cooling by forcible ventilation to allow the koji mold to grow.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2016,JPO&INPIT【課題】床寝せ工程に伴い行っていた手作業による切り返し作業を、昼夜を問わず忍耐強く継続し、その地道な作業によって麹菌の繁殖に伴う蒸米の温度上昇を抑制し、蒸米が塊状に固まってしまうのを防止するように努力することが、最も優れた製造方法であるという考えを改め、深夜に及ぶ荷重な労働を一切不要とし、より経済的に生産可能とする新たな製麹方法を提供する。【解決手段】洗浄した穀物を蒸し、放冷し、麹菌を振り、天面開口器状の小分け状床寝せ容器1の小分け収容室30複数個に、小分け分割するよう収容して充分な放熱性を確保し、強制送風による積極的冷却を行わず、室温環境下に床寝せし、麹菌を繁殖させるようにしてなる麹の製造方法。【選択図】図2
