| 摘要 |
PURPOSE:To produce fermented soybeans preventing the production of ammonia, reducing the smell of the ammonia and having excellent preservability by employing soybeans compounded with specific carbon sources as the raw material of the fermented soybeans. CONSTITUTION:Beans mixed as carbon sources with (A) a saccharide selected from xylose, arabinose, ribose, maltose, trehalose, cellobiose, melibiose, mannitol and xylitol and/or (B) an organic acid salt selected from a succinate salt, citrate salt and malate salt are employed as raw materials for the fermented soybeans. The carbon sources are preferably added so as to distritute on the surfaces of the soybeans. The fermentation of soybeans with Bacillus natto is preferably performed at approximately 40 deg.C for 12-25 hour. |
