| 摘要 |
PROBLEM TO BE SOLVED: To provide a new method for fermenting natto, which achieves intense sweetness derived from glucose without degradation of stringiness.SOLUTION: The natto fermentation is performed using a bacillus natto which causes no assimilation of glucose or has no assimilation ability, so that the glucose derived from raw material soybean and/or the glucose added before fermentation remains in the natto without degradation of stringiness characteristic to natto. The glucose content relative to the natto is 100 mg/100 g or more, and/or the residual amount of glucose added is 50% or more relative to the amount added. Consequently the natto with high content of glucose is obtained, having sweetness derived from the glucose. The bacillus natto is used in the manufacturing process of the natto with high content of glucose. The manufacturing method of the natto having sweetness derived from the glucose includes the steps of fermenting steamed soybeans by inoculation of the bacillus natto and aging the fermented steamed soybeans. The natto with high content of glucose having sweetness is thereby provided. |
