| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing fermented soybean having novel texture conventionally unknown at all, specifically having favorable hardness like that of boiled green soybean in spite of being harder than the conventional one, and to provide fermented soybean produced by the method and having favorable hardness like that of boiled green soybean in spite of being harder than the conventional one. <P>SOLUTION: The method for producing soybean having texture like that of boiled green soybean includes: a soaking step for soaking raw material soybean in water; a steaming step for steaming the soaked soybean; and a fermentation step for inoculating bacillus natto in the steamed soybean to ferment the steamed soybean. In the method, the step for soaking raw material soybean includes soaking the raw material soybean in soaking water containing 0.02-0.70 mass% of calcium for 4-23 hours to produce fermented soybean having a hardness of 0.75-1.49N and having texture like that of boiled green soybean. The fermented soybean is produced by the method, has a hardness of 0.75-1.49N, and has texture like that of boiled green soybean. <P>COPYRIGHT: (C)2011,JPO&INPIT |
