Studies on the Enrichment of Natto (Fermented soybeans)
| Autor: | Norimasa Inoue |
|---|---|
| Rok vydání: | 1953 |
| Předmět: | |
| Zdroj: | The Japanese Journal of Nutrition and Dietetics. 10:179-181 |
| ISSN: | 1883-7921 0021-5147 |
| Popis: | In adding to Natto the enrich materials especially vitamin B2, excess of the amount of the diluted solurion of bacillus Natto tends to cause super maturity. In this case it is most desirable to add the diluted solution about 2-5% to the steamed soybeans, and to maintain 16-18 hours for culturing. But in mixing the enrich materials previously to the stesamed soybeans, it is difficult that each grain of soybean products can be enriched uniformly. The purpose of enrichment can be obtained by the following method: to make the raw soy beans absorb into the vitamin B2 solution which was previously enriched with the enrich materials such as the soluble calcium chloride or calcium lactate, and to culture bacillus Natto by adding the diluted solution of the bacillus Natto to the swelled soybean with the steam-autoclaving.Furthermore, Vitamin B2 which was lost by the steamautoclaving will be supplemented with that produced by bacillus Natto.The inclusion of the amount of calcium chloride added at a level of 1% for the swelled soybean shows a slightly bitter tests, but at a level of 0.5% there is apparently no difference in the taste of Natto. |
| Databáze: | OpenAIRE |
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