JPS5729263A - "natto" - Google Patents

"natto"

Info

Publication number
JPS5729263A
JPS5729263A JP10314180A JP10314180A JPS5729263A JP S5729263 A JPS5729263 A JP S5729263A JP 10314180 A JP10314180 A JP 10314180A JP 10314180 A JP10314180 A JP 10314180A JP S5729263 A JPS5729263 A JP S5729263A
Authority
JP
Japan
Prior art keywords
natto
soybean
boiled
steamed
cyclodextrin
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP10314180A
Other languages
Japanese (ja)
Other versions
JPS6038102B2 (en
Inventor
Ryoji Sekiguchi
Masataka Yamazaki
Kiichi Suzuki
Motoo Nishimura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ZENKOKU SHIYOKUBUTSU TANPAKU S
ZENKOKU SHOKUBUTSU TANPAKU SHOKUHIN KYODO KUMIAI
Original Assignee
ZENKOKU SHIYOKUBUTSU TANPAKU S
ZENKOKU SHOKUBUTSU TANPAKU SHOKUHIN KYODO KUMIAI
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ZENKOKU SHIYOKUBUTSU TANPAKU S, ZENKOKU SHOKUBUTSU TANPAKU SHOKUHIN KYODO KUMIAI filed Critical ZENKOKU SHIYOKUBUTSU TANPAKU S
Priority to JP55103141A priority Critical patent/JPS6038102B2/en
Publication of JPS5729263A publication Critical patent/JPS5729263A/en
Publication of JPS6038102B2 publication Critical patent/JPS6038102B2/en
Expired legal-status Critical Current

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Abstract

PURPOSE: To prepare "natto" (fermented soybean) having excellent threading characteristics and free from the peculiar smell of the conventional "natto", by fermenting a steamed and boiled mixture of cyclodextrin and soybean with Bacillus natto.
CONSTITUTION: Soybean used as a raw material is immersed in water, and steamed and boiled under pressure by the conventional means. The boiled soybean is mixed with about 0.015W0.1wt% of cyclodextrin and Bacillus natto, and pref. 0.1W1wt% of gluconic acid or its lactone, and fermented by the conventional means.
COPYRIGHT: (C)1982,JPO&Japio
JP55103141A 1980-07-29 1980-07-29 Natto Expired JPS6038102B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55103141A JPS6038102B2 (en) 1980-07-29 1980-07-29 Natto

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55103141A JPS6038102B2 (en) 1980-07-29 1980-07-29 Natto

Publications (2)

Publication Number Publication Date
JPS5729263A true JPS5729263A (en) 1982-02-17
JPS6038102B2 JPS6038102B2 (en) 1985-08-30

Family

ID=14346241

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55103141A Expired JPS6038102B2 (en) 1980-07-29 1980-07-29 Natto

Country Status (1)

Country Link
JP (1) JPS6038102B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100940881B1 (en) * 2008-01-29 2010-02-09 계명대학교 산학협력단 Chungkookjang comprising high containing viscossubstances and process for preparation thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100940881B1 (en) * 2008-01-29 2010-02-09 계명대학교 산학협력단 Chungkookjang comprising high containing viscossubstances and process for preparation thereof

Also Published As

Publication number Publication date
JPS6038102B2 (en) 1985-08-30

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