A method for producing rice bran for amazake that can improve the quality of rice bran by storage. A rice bran cooling stage for cooling rice bran after kneading to a temperature of 0 to 5 ° C., a container filling stage for filling the rice bran into a container and sealing it after the rice bran cooling stage, and a container A refrigerated storage stage for refrigerated packed rice bran at a temperature of 5 to -10 ° C, and a frozen storage stage for freezing the packed rice bran at a temperature of -20 to -30 ° C after the refrigerated storage stage, Is provided. [Selection figure] None【課題】保存によって米麹の品質を向上させることが可能な甘酒用米麹の製造方法を提供する。【解決手段】製麹後の米麹を０～５℃の温度に冷却する出麹冷却段階と、出麹冷却段階の後、米麹を容器内に充填して密閉する容器充填段階と、容器充填状態の米麹を５～－１０℃の温度で冷蔵する冷蔵保存段階と、冷蔵保存段階の後、容器充填状態の米麹を－２０～－３０℃の温度で冷凍する冷凍保存段階を、を備える。【選択図】なし
