| 摘要 |
PURPOSE:To obtain highly preservable 'natto' (fermented soybeans) with good stringiness and giving delicious flavor by steaming immersed soybeans with grain powder and by inoculating the resultant soybeans with Bacillus natto to effect fermentation. CONSTITUTION:Pref. 1.0-5.0wt.% of grain powder (pref. of 0.20-1.5 mesh) such as rice or potato is added to immersed soybeans followed by steaming (pref. under a pressure of 2kg/cm<2> for 28min) and then inoculating the resultant soybeans with Bacillus natto to effect fermentation (pref. fermented at 40 deg.C for 20hr followed by aging at 5 deg.C for 18hr), thus obtaining the objective 'natto' (fermented soybeans). |
