| 摘要 |
PURPOSE:To obtain decay-resistant bean curd refuse preservable for a long period, easily, economically, in a short time, by adding Bacillus natto to hot bean curd refuse produced as a by-product in the bean curd preparation process and proliferating the bacteria. CONSTITUTION:Steamed or boiled soybeans are ground with a mill to obtain soya milk, which is filtered under pressure as it is in the case of preparation of soya milk or after the addition of bittern in the case of preparation of bean curd. The separated hot bean curd refuse is inoculated with a proper amount of Bacillus natto, and maintained at a high temperature suitable for the proliferation of the bacteria. The Bacillus natto is spread over the whole bean curd refuse in a short time, i.e. about 12-48hr to impart the bean curd refuse with decay-resistance to inhibit the growth of the contamination microorganisms. The protein attached to the bean curd refuse is decomposed by Bacillus natto, and bean curd refuse having improved amino acid nitrogen content and digestable easily can be produced. |
