PRODUCTION OF POWDERY OR GRANULAR 'KOJI' AND DEVICE THEREFOR

PURPOSE:To uniform qualities and to obtain powdery (granular) KOJI from unusable powdery starch by adding water to roasted starch powder (granule) and forming a fluidized layer. CONSTITUTION:Heat transfer plates or heat transfer pipes are set on a side wall 2 and a current plate 4 or in a layer of a KOJI producing machine. The temperature of the heat transfer pipe is set at a certain temperature 0.1-30 deg.C higher than that of a fluidized bed. Air 7 is supplied from the bottom of the current plate, the hydrated roasted powdery (granular) starch is fluidized, sprinkling water 5 is sprayed in the layer, temperature of the fluidized layer rising by the reaction heat and humidity are controlled and the difference in temperature in the layer is maintained within 0.3 deg.C and after passage of a given time, KOJI is discharged from an outlet 6. Bulk formation in the fluidized layer is eliminated, growth of KOJI mold and production of enzyme are readily controlled in an optimum condition to uniform qualities. Time required time for KOJI production is decreased to 1/2 or less and a device therefor is miniaturized to be 1/4 or smaller. Inexpensive KOJI can be provided by using an unusable powdery starch as a raw material without requiring a hand.