PROBLEM TO BE SOLVED: To provide a manufacturing method of a natto having excellent palatability totally different from a conventional natto from the viewpoints of flavor, texture, and stringiness, which can be applied to bacillus natto in general.SOLUTION: The manufacturing method of natto includes the successive steps of: inoculating bacillus natto into steamed soybeans or boiled soybeans performing normal fermentation (a first fermentation) with the bean product temperature being maintained substantially at a temperature zone of 37 to 53°C for 6.5 to 13.5 hours and performing low temperature fermentation (a second fermentation) with the bean product temperature being maintained substantially at a temperature zone of 20°C or higher and lower than 37°C for 1.5 to 6.5 hours. The natto has properties with the secondary fermentation significantly restricted.COPYRIGHT: (C)2015,JPO&INPIT【課題】 納豆菌全般に対して適用可能な技術であり、風味, 食感, 糸引き性の観点から、従来の納豆とは全く異なる優れた嗜好性を有する納豆、を製造する技術を開発することを目的とする。【解決手段】 蒸煮大豆又は煮大豆に納豆菌を植菌した後、6.5~13.5時間の間、豆の品温を実質的に37~53℃の温度帯で維持する通常発酵(第1発酵)を行い、その後1.5~6.5時間の間、豆の品温を実質的に20℃以上37℃未満の温度帯で維持する低温発酵(第2発酵)を行うことを特徴とする、二次発酵が顕著に抑制された性質を有する納豆の製造方法を提供する。【選択図】 図1
