FERMENTED SOYBEAN, FOOD HIGHLY CONTAINING INGREDIENT HAVING FERMENTED SOYBEAN FUNCTION, AND METHOD FOR PRODUCING THE FOOD

摘要

PROBLEM TO BE SOLVED: To provide a method for producing fermented soybeans (Natto, fermented with Bacillus natto) solving such problems that it is impossible to uniformly heat a lot of packaged fermented soybeans loaded on a container, and fermentation of the soybeans does not proceed into the inside of layers when a piled-up layer does not have about ≤5cm depth because Bacillus natto is aerobic.;SOLUTION: The method for producing fermented soybeans comprises taking a proper operation where the pressure in a culturing chamber is reduced to deeply and uniformly deaerate the piled-up layers to cool them by introducing fresh air into the culturing chamber to return the pressure to normal one so that the temperature of bacillus-inoculated and steamed soy beans does not exceed a prescribed temperature. Inexpensive low-fat fermented soybeans or powdery fermented soybeans are produced using defatted soybeans or bean curd refuse as raw material. The subject food highly containing ingredients having fermented soybean function is obtained by using the defatted soybeans as raw material to produce powdery fermented soybeans containing functional ingredients at high concentrations and mixing the powdery fermented soybeans with soybean spread.;COPYRIGHT: (C)2006,JPO&NCIPI