Improvement of Itohiki-Natto-Manufacturing Process.

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  • 糸引納豆製造法の改良
  • ギジュツ ロンブン イトヒキ ナットウ セイゾウホウ ノ カイリョウ

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Abstract

A new temperature control program was developed to improve the quality of natto. Oxygen concentration was also measured to decide quantitatively the relationship with quality of natto. Using the program A (MURAMATSU et al., 1995), 103 cells/g of inoculation of three commercial natto starters gave satisfactory results. We devised five new temperature programs to improve the quality of natto, of which the best program required to set the temperature initially at 42°C, to rise it up to 47°C for 3 or 4 hours on the way and to decrease it to 5°C at the 20th hour (program 4). When the set temperature was raised up to 47°C, the internal temperature of natto raised 5°C higher than the set temperature. The flavor of the natto obtained by this program was weak and the viscosity was strong. Natto manufactured by Program 4 was more viscous than those manufactured by program A (constant at 40°C), and natto manufactured from Starter C was especially viscous. The gas chromatographic patterns of various samples of natto produced by 3 starters did not vary much. The same peaks were detected with regard to the volatile components of each natto sample, although the peak area of these peaks varied. The smaller sized soybean varieties, Akita and Shirome, which were bred for natto, were best for manufacturing natto by Program 4. Larger sized soybean, Suzuyutaka, which was bred for tofu, was better than other soybean varieties for manufacturing natto. The natto manufactured from Akita and Shirome had the flavor of so called "genuine" natto, but lacked soybean savor that was present in natto manufactured from Suzuyutaka.

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