PRODUCTION OF 'NATTO' (STEAMED SOYBEAN FERMENTED IN STRAW WITH A SLIMY CONSISTENCY)

摘要

PURPOSE:To readily obtain the subject uniform-quality 'NATTO' by placing steamed and Bacillus natto-seeded soybeans in a fermentation chamber, operating a heating and cooling system according to a specified program control and carrying out the temperature control in the fermentation chamber. CONSTITUTION:'NATTO' is produced by placing steamed and Bacillus natto-seeded soybeans in a fermentation chamber, operating a heating and cooling system according to a program control composed of the following (A)-(F) and carrying out the temperature control in the fermentation chamber; (A) Arbitrary elapsed time is selected on time series of fermentation process and final ambient temperature and final sample temperature at final point of elapsed time are set for every control step of divided periods. (B) Actual ambient temperature and actual sample temperature are measured in controlling the temperature in fermentation chamber. (C) The first ambient temperature controller is equipped in order to compare actual ambient temperature with final ambient temperature set preliminarily and to control the temperature. (D) The second ambient temperature controller is equipped in order to compare actual sample temperature with final sample temperature preliminarily set and to control the temperature. (E) On every divided control step, the first or the second ambient temperature controller is selected.