| 摘要 |
PURPOSE:To prepare a NATTO (fermented soybean) having excellent taste and flavor and high preservability in a short fermentation time, by soaking soybeans with water, immersing in an aqueous solution of ethyl alcohol, and dipping in hot water heated at a temperature above the boiling point of ethyl alcohol. CONSTITUTION:Soaked soybeans are immersed in an aqueous solution of ethyl alcohol (preferably at 70 deg.C and 40-60% concentration) for preferably 20-30min, and dipped in hot water heated at a temperature above the boiling point of ethyl alcohol (preferably at the boiling point of water) (for preferably 10min in the case of boiling water). The treated soybeans are steamed, inoculated with Bacillus natto, fermented, and aged to obtain the objective NATTO.
|
