JPH041837Y2 - - Google Patents
Info
- Publication number
- JPH041837Y2 JPH041837Y2 JP1987190582U JP19058287U JPH041837Y2 JP H041837 Y2 JPH041837 Y2 JP H041837Y2 JP 1987190582 U JP1987190582 U JP 1987190582U JP 19058287 U JP19058287 U JP 19058287U JP H041837 Y2 JPH041837 Y2 JP H041837Y2
- Authority
- JP
- Japan
- Prior art keywords
- natto
- moisture
- container
- fermentation
- resistant coating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013557 nattō Nutrition 0.000 claims description 31
- 238000004519 manufacturing process Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000035699 permeability Effects 0.000 claims description 11
- 239000004793 Polystyrene Substances 0.000 claims description 10
- 229920002223 polystyrene Polymers 0.000 claims description 10
- 239000000123 paper Substances 0.000 claims description 8
- 239000011248 coating agent Substances 0.000 claims description 7
- 238000000576 coating method Methods 0.000 claims description 7
- 229920000297 Rayon Polymers 0.000 claims description 5
- 239000002964 rayon Substances 0.000 claims description 5
- 239000011086 glassine Substances 0.000 claims description 3
- 229920002050 silicone resin Polymers 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 description 20
- 230000004151 fermentation Effects 0.000 description 20
- 244000063299 Bacillus subtilis Species 0.000 description 12
- 235000014469 Bacillus subtilis Nutrition 0.000 description 12
- 244000068988 Glycine max Species 0.000 description 12
- 235000010469 Glycine max Nutrition 0.000 description 12
- 230000000694 effects Effects 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987190582U JPH041837Y2 (en]) | 1987-12-15 | 1987-12-15 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987190582U JPH041837Y2 (en]) | 1987-12-15 | 1987-12-15 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0194088U JPH0194088U (en]) | 1989-06-21 |
| JPH041837Y2 true JPH041837Y2 (en]) | 1992-01-22 |
Family
ID=31481542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1987190582U Expired JPH041837Y2 (en]) | 1987-12-15 | 1987-12-15 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH041837Y2 (en]) |
-
1987
- 1987-12-15 JP JP1987190582U patent/JPH041837Y2/ja not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0194088U (en]) | 1989-06-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103666923A (zh) | 一种甜酒曲的制备方法 | |
| CN104366340A (zh) | 一种黑蒜加工工艺 | |
| CN104543063B (zh) | 一种月光白茶的加工方法 | |
| TW200939967A (en) | A process of black garlic | |
| CN105660914A (zh) | 一种栀子花香红茶的制作工艺 | |
| CN114847381B (zh) | 一种富硒绿莓茶的制备方法 | |
| JPH041837Y2 (en]) | ||
| CN215063126U (zh) | 一种甘薯保鲜储藏系统 | |
| JPH04620B2 (en]) | ||
| CN102776093A (zh) | 低氘水大曲的制备工艺 | |
| CA1290613C (en) | Process for making pressed curd cheeses | |
| CN113331286A (zh) | 一种咖啡及其后发酵方法 | |
| CN108719526A (zh) | 一种楠木在茶叶发酵工艺中的应用 | |
| CN107535649A (zh) | 一种俄色砖茶的加工工艺 | |
| JP5623714B2 (ja) | 常温で長期保存が可能な乾燥処理植物種子 | |
| JP3642760B2 (ja) | プーアール茶およびその製造方法 | |
| CN107927241B (zh) | 一种加湿烘干的柑茶制备方法 | |
| JPS6029469B2 (ja) | 通気式機械製麹装置 | |
| US1579196A (en) | Process for ripening cheese | |
| CN111557351A (zh) | 一种绿茶的加工方法 | |
| Nelson et al. | Use of Botrytis cinerea for the production of sweet table wines | |
| KR102090371B1 (ko) | 흑마늘 발효 장치를 이용한 흑마늘 발효방법 | |
| CN115715560A (zh) | 一种基于微生物学的黑茶发酵方法 | |
| US538195A (en) | George d | |
| CN107629931A (zh) | 一种清香型白酒加工工艺 |