PREPARATION OF THREADY NATTO EMPLOYING NAKAO BRIGHT BLACK SOYBEAN AND TOKACHI BLACK SOYBEAN

摘要

PURPOSE:To provide the subject NATTO (fermented soybeans) having excellent flavor without losing the medical activities thereof as a galenical by immersing specific black soybeans in a water flow, steaming the immersed soybeans in a steaming pot, inoculating the steamed soybeans with NATTO fungus, fermenting the inoculated soybeans and subsequently aging the fermented soybeans. CONSTITUTION:Nakao brightly black soybeans or Tokachi black soybeans are immersed in a water flow in an immersing tank at 10 deg.C while supplying oxygen for 40-80hr. The immersed soybeans are steamed at 130 deg.C under a vapor pressure of 1.8kg for 15-20min in a steaming pot free from the weights of the soybeans themselves and from the pressure of the steam. The steamed soybeans are inoculated with NATTO fungus, carried into a fermenting chamber having a material temperature of 35-52 deg.C and a difference of 2 deg.C between dry and wet temperatures, fermenting the carried soybeans for 16-24hr and subsequently aging in a dark place of 2-5 deg.C for 1-7 days to provide the subject NATTO.