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We have investigated on conditions for extraction of urea from rice-koji to determine urea content in koji. The most appropriate condition for extraction of urea is as follows: rice-koji is solubilized at 55°C by a saccharifying enzyme(e.g.Gluc S etc.)following heat inactivation of enzymes of koji,and then the amount of urea is determined by the enzymatic assay. Alternatively,the condition under which urea is extracted with distilled water at room temperatureis sufficient for comparing urea contents in various koji samples. When we estimated urea content in rice-koji during koji preparation under these conditions,most of urea contained in rice was consumed by koji mold (Aspergillus oryzae) for its germination in early stage and thereafter the amount of urea in koji increased as koji mold showed vigorous mycelial growth.

Extraction of Urea from Rice-Koji and Changes in the Amounts of Urea in Rice-Koji during Koji Preparation