| 摘要 |
PURPOSE: To provide NATTO (fermented soybean) improved in quality and useful in health because it has a reduced ammonia content lower than a prescribed value and contains more than a prescribed amount of γ-polyglutamic acid. CONSTITUTION: This quality-improved NATTO has less than 65mg% (W/W) ammonia content and more than 1,000mg%(W/W) γ-polyglutamic acid. This modified NATTO is produced as follows: soybeans are soaked in water in a 5-time weight/weight(W/W) of the soybean at 10-20 deg.C for 20 hours, drained, and treated with heat or an organic solvent to modify the soybean protein. Then, the modified soybean protein is adjusted in its temperature to 75-85 deg.C, inoculated with the cell bodies of nattobacillus or its spares in an amount of (0.8-1.2)×10<4> cells/g of the boiled soybeans. Then, the inoculated soybeans are cultured under conditions of 35-40 deg.C temperature and 85-95% humidity to give this NATTO. This modified nattobacillus is Bacillus subtilis MR141 (FERM- P-14692). |
