| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a bag for packed Natto (fermented soybeans), by using synthetic Japanese paper, etc., which surely keeps oxygen in a proper amount and is suitable from viewpoints of resource-saving, space-saving, mass production, etc., while a two-stage sealing means using a cup-type container which is now commercially available seems to somewhat meet heat insulation and oxygen supply in the proper amount. <P>SOLUTION: This bag for the Natto supplies soybeans with the oxygen in an amount necessary for fermentation, wherein the bag is developed based on the following recognition: Bacillus natto is aerobic and therefore requires the oxygen supply in the proper amount, but excessive forced ventilation for reducing a temperature distribution range in a fermenting room causes evaporation of moisture in the Natto during the fermentation, so that the Natto is hardened after the fermentation, fermentation metabolism is promoted up to an unnecessarily high level so as to accelerate timing of pH increase and autolysis, and further formation of a deliciousness-giving component composed mainly of glutamic acid, asparatic acid, etc., is reduced and formation of a non-deliciousness-giving component composed of phenylalanine, tyrosine, ammonia, etc., is promoted, with regard to constitution of amino acids formed out of soybean proteins by action of protease produced by the Bacillus natto. <P>COPYRIGHT: (C)2004,JPO |
