納豆に関する研究(第3報) : 原料大豆の浸漬時間及び浸漬液のpHと納豆の品質並びにりん酸液浸漬大豆の利用

概要

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1) The soaking of soybeans in water at the temperature of 15℃ for 15〜20 hrs or at the temperature of 32℃ for 10〜15 hrs was most suitable.The slime, total soluble matter, and ammonia, amino acids and other water-soluble nitrogenous compounds of the finished Natto increased with the period of soaking time, while acohol-soluble, alkali-soluble and insoluble nitrogenous compounds decreased with it.2) A neutral or acidic solution is suitable for the soaking of soybeans, but an alkaline solution should not be used, because a large quantity of nitrogenous compounds are extracted and the quality of resulting "Natto" becomes inferior. 3) The 0.05〜0.1% solution of H_3PO_4 used for the soaking does not affect the quality of resulting Natto, but rather tends to increase the keeping quality of the product. Moreover, the undesirable fermentation during the soaking in water may be prevented, which necessitates no renewal of the water and saves labour.
社団法人日本生物工学会の論文
1959-07-15