| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide boiled soybean for Natto (soybean fermented with Bacillus Natto) having moderate softness and produced by removing the coloring components attached to the surface of the soybean during the boiling process without causing the peeling and crushing of the soybean. <P>SOLUTION: The boiled soybean for the Natto is produced by boiling soybeans under pressure, releasing the pressure to the normal pressure and spraying hot water to the boiled soybeans or boiling soybeans under pressure, releasing the pressure to the normal pressure, again spraying hot water to the boiled soybeans, rotating a boiling pot 1/2 to 3 turns in vertical direction while keeping the hot water in the pot and discharging the hot water from the pot. <P>COPYRIGHT: (C)2004,JPO |
