| 摘要 |
PURPOSE:To improve the quality, preservability and savor of NATTO, by sporulating Bacillus natto by a heating means accompanying the combustion in a fermentation chamber, and smoking the spore of the bacillus. CONSTITUTION:Bacillus natto is inoculated in steamed soybean, maintained at about 40 deg.C in the germination stage to effect the sure germination, and heated at 40-45 deg.C from the growth stage to the stable growth stage by a heating means accompanying the combustion in the fermentation chamber. The Bacillus natto is sporulated by the supply of carbon dioxide gas, and the sporulation can be almost completed by aging the bacillus after taking out of the chamber. The product is smoked in a step from the stable growth stage through the diclining growth stage to the aging stage. The preservability can be further improved and excellent savor is imparted to the NATTO by the smoking process. |
