| 摘要 |
PURPOSE: To obtain fermented soybean capable of preventing isolation of magnesium in chlorophyll molecule, suppressing browning in heating, excellent in appearance and value added in a state in which green is kept by immersing green soybean into an alkali water. CONSTITUTION: This fermented soybean is obtained by washing dried green soybean with water to remove impurities, immersing the soybean into an alkali water having pH7.5-8.5 at 18 deg.C for 12hr, putting soybean into a neutralized water (pH7), blanching the soybean under 0.9-1.0atm. for 12min, immediately bringing the blanched soybean into contact with direct steam from a boiler and boiling the soybean under 1.0atm. for 15min, spraying Bacillus natto to the resultant green soybean with a spraying machine, packing the soybean into a container and fermenting the treated soybean in fermenting chamber. |
