首页>
外国专利>
METHOD FOR IMPARTING SWEET AND SAVORY FLAVOR TO NATTO
METHOD FOR IMPARTING SWEET AND SAVORY FLAVOR TO NATTO
展开▼
机译：将甜味和咸味赋予NATO的方法
展开▼
页面导航
摘要
著录项
相似文献
摘要
PROBLEM TO BE SOLVED: To provide a method for imparting excellent flavor totally different from that of conventional natto in the light of flavor, applicable to bacillus natto in general.SOLUTION: After inoculation of bacillus natto to steamed or boiled soy beans, the method for imparting sweet and savory flavor to natto includes the successive steps of: (1) fermenting the beans with a product temperature substantially kept in the range of 37 to 53°C for 5.5 to 14.5 hours; and (2) heat treating the beans with a product temperature substantially kept in the range of 55 to 70°C for 3.5 hours. The natto includes properties of: (a) having an acetoin content of 150 mg or more per 100 g (wet weight) of natto; and (b) having a guaiacol content of 1.5 ppm or more in natto (wet weight).
展开▼
