| 摘要 |
PURPOSE:To obtain fermented soybeans having a fresh quality by subjecting soybeans to a washing process, an immersion process, a steaming process, a Bacillus natto-inoculating process, the charging of the inoculated soybeans into a container, a freezing process, a thawing process after a storage period, and subsequently a fermentation process, and, if necessary, fermenting the treated soybeans only in a required amount. CONSTITUTION:Soybeans are washed, immersed, steamed, inoculated with Bacillus natto, charged in a container, frozen, and subsequently stored in the state of the frozen steamed beans. When needed, only the required amount of the frozen beans are thawed and fermented to rapidly produce the fresh fermented soybeans. The freezing storage is preferably performed in a temperature zone of approximately -20 deg.C or lower, and the fermentation is carried out in a constant temperature zone of approximately 40 deg.C. |
