| 摘要 |
PURPOSE:To mechanically obtain good fermented soybeans by specifying a steaming condition, etc. CONSTITUTION:Fermented soybeans are produced through processes comprising the washing, immersing and steaming of soybeans, the inoculation of Bacillus natto, the filling and packaging of the steamed and inoculated soybeans, the fermentation of the soybeans and the storage of the fermented soybeans under cooling. The immersion of the soybeans in natural water at a temperature of 9-11 deg.C is performed by keeping the temperature of the water constant by adding the natural water or stopping the addition in response to the changes in the temperature of the water caused by the absorption of water in the raw material soybeans. The steaming is performed by receiving the raw material soybeans 2 in baskets 1 carried with a roller conveyer C in a steaming oven A and using steam. The soybeans are steamed by heating the soybeans with the steam passed through spaces formed over the whole periphery of the basket, and maintaining the temperature of the heated soybeans at a prescribed temperature by the control of the volume of the steam, thus shortening the steaming time of the soybeans. |
