| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing improved fermented soybeans which have a blight and vivid soybean color, high qualities and delayed progress of occurrence of Sharituki (lowerd viscosity like non-glutinous cooked rice), soybean withering, drying, or the like, with passage of days even in preservation in cold storage after fermentation. <P>SOLUTION: This method for producing fermented soybeans with Bacillus natto comprises adding 1-25 pts.wt. of an aqueous solution of gelatinized rice flour having 1-10 wt.% concentration to 100 pts.wt. of cooked soybeans, inoculating Bacillus natto to the cooked soybeans and fermenting the soybeans. The fermented soybeans having a yellowish brown or light blackish brown soybean color and extremely improved qualities such as no advance of withering and drying of soybeans with passage of days, delayed emission of ammonia and occurrence of the Sharituki, and extremely long days of storable duration are stably produced. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
