| 摘要 |
PURPOSE:To use an extracted material of Natto (fermented soybeans) as foods, cosmetics, etc., by removing the offensive smell of Natto and extracting the material from Natto by solvent extraction without damaging nutritive components. CONSTITUTION:Water is added to Natto which is streilized under heating, it is ground to give a slurry, which is filtered to give a filtrate. The filtrate is fully stirred with about 10-50wt% solvent (e.g., chlorofom) immiscible with water, allowed to stand in a cold and dark place for about 24hr, separated into a water layer part (layer A) and a solvent layer part (layer B), and the layer A is collected. The layer A is stirred with about 30-90wt% solvent (e.g., methanol) miscible with water, allowed to stand in a cold and dark place for about 24hr, separated into a precipitate layer (layer C) and a supernatant liquid layer (layer D), the layer C is collected and the precipitate is taken out. It is an extracted material consisting essentially of highly viscous protein, the solvent and water are further removed from it under reduced pressure, to give an elastic solid material. When it is used as cosmetics of foods, it is redispersed into water to give a suspension, which is used. |
