Studies on the manufacture of Tofuyo by Beni-Koji in OKINAWA (1) Manufacture of Beni-Koji(Department of Agricultural Chemistry)

紅麹の製麹において, 種麹の接種適量を検するため, 製麹試験を行なった。試験結果を要約すれば次の通りである。1フラスコ培養による製麹試験では, 種麹の接種量は, 蒸米量の1∿5%範囲での差異は認められなかった。2麹蓋使用による開放的製麹試験においては, 種麹の接種量は, 蒸米量の5%程度要することがわかった。In order to determine a proper amount of Tane-koji in the preparation of Beni-koji, growth tests of Beni-koji were carried out. The results were as follows; 1. The growth tests using flask culture did not show any significant difference among the quantities of Tane-koji in the range of 1-5% with respect to the amount of steamed rice. 2. The growth tests using an open system, koji cover, showed that a proper growth required 5% Tane-koji with respect to steamed rice