| 摘要 |
PROBLEM TO BE SOLVED: To provide pasty Natto that has no peculiar stringing behavior, smell and bitterness to Natto, or at a hardly sensitive levels of them; provide a method for producing a large amount of pasty Natto having no peculiar stringing behavior, smell and bitterness to Natto; in addition, provide a method for inexpensively producing a large amount of hygienic pasty Natto without contamination with germs. SOLUTION: Dried soybeans are sliced into 0.1-5 mm thick pieces, soaked with a 1.5-2.5-fold amount of water, steamed. Then, the steamed soybeans are loosened to crush the lumps or inoculated with bacteria Natto, as the soybeans are loosened. They are aerobically fermented, aged to prepare the objective Natto that has no or substantially no peculiar stringing behavior, smell and bitterness to Natto. The resultant pasty Natto is suitably treated with seasonings, packed in an arbitrary size of packaging vessels, or pouches made of polyethylene sheet or vinyls, refrigerated or frozen to give a large amount of hygienically packed pasty Natto without contamination. In addition, these packed bodies can be delivered to the food-processing sites without scattering Natto bacillus. |
