| 摘要 |
PURPOSE: To obtain uniformly well-fermented Natto (fermented soybean by using Bacillus natto) hardly accumulating heat inside during fermentation process. CONSTITUTION: This method for producing bored Natto is such a method that recesses or bores are formed on Natto stock before fermentation followed by conducting a conventional fermentation. The production unit is composed of a part of a film press plate 1 facing against Natto, is provided with at least one projection 3. Because Bacillus natto is aerobic, oxygen is required for its proliferation. If a Natto stock is bored prior to its fermentation, it gets easy to take oxygen thereinto, leading to easily release carbon dioxide produced during the fermentation. Thus, since the inside of the Natto stock is not or hardly accumulated with heat generated by the fermentation of Bacillus natto, uneven fermentation phenomena is rendered insignificant. |
