| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing inexpensively freeze-drying natto (fermented soybeans) which holds flavor, nutrient components and furthermore shape of a grain of natto original. <P>SOLUTION: In the production method of freeze-drying natto, natto is produced by continuously carrying out: a steaming process S11 to carry out steaming of the soybean; a bacillus natto inoculation process S12 for inoculating bacillus natto into steamed soybeans; a filling process S13 to level the soybean into which bacillus natto is inoculated to the predetermined height and fill up a container with this soybean; a fermentation step S14 to ferment the soybean with which the container is filled up; and an aging process S15 to ripen the fermented soybean, and a vacuum freeze dry process S20 is performed. In the fermentation process S14, natto becomes with little yarn by carrying out ferment at 36-43°C of atmospheric temperatures for 12-14 hours. The freeze-drying natto in which adhesion of grains by yarn is weakened and the grains are easily ravelled one by one is obtained, since the soybean filled up into the container in the filling process S13 is not be moved out of the container till completion of the vacuum freeze dry process S20. <P>COPYRIGHT: (C)2012,JPO&INPIT |
