METHOD FOR PRODUCING FERMENTED SOYBEAN

• Main Authors: SEKINE MASAHIRO, YOSHIOKA KUNIAKI
• Format: Patent
• Language: English
• Published: 01.02.2007
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a method for producing fermented soybeans comprising fermenting steamed soybeans while keeping its initial temperature suitable for soybean fermentation so as to enable mass production of quality fermented soybeans. SOLUTION: The method for producing fermented soybeans comprises holding on the following process for a prescribed period of time: a process of uniformly laying a large amount of steamed soybeans inoculated with bacillus natto in the inside of a metallic flat tray container having a periphery-uprising wall surface in thickness of 2-5 cm, setting a temperature sensor at the outside of the bottom part of the container or the outside lower part of the wall, and fermenting the steamed soybeans while regulating the atmospheric temperature in a fermentation chamber to keep the steamed-soybean fermentation temperature detected by the temperature sensor suitable for growth of the bacillus natto. COPYRIGHT: (C)2007,JPO&INPIT