JPS6354350B2 - - Google Patents
Info
- Publication number
- JPS6354350B2 JPS6354350B2 JP60111722A JP11172285A JPS6354350B2 JP S6354350 B2 JPS6354350 B2 JP S6354350B2 JP 60111722 A JP60111722 A JP 60111722A JP 11172285 A JP11172285 A JP 11172285A JP S6354350 B2 JPS6354350 B2 JP S6354350B2
- Authority
- JP
- Japan
- Prior art keywords
- natto
- bag
- soybeans
- steamed
- home
- 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
- 244000068988 Glycine max Species 0.000 claims description 22
- 235000010469 Glycine max Nutrition 0.000 claims description 22
- 235000013557 nattō Nutrition 0.000 claims description 19
- 244000063299 Bacillus subtilis Species 0.000 claims description 14
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229920003002 synthetic resin Polymers 0.000 claims description 6
- 239000000057 synthetic resin Substances 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 238000005485 electric heating Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000004698 Polyethylene Substances 0.000 description 4
- -1 polyethylene Polymers 0.000 description 4
- 229920000573 polyethylene Polymers 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003779 heat-resistant material Substances 0.000 description 1
- 235000021478 household food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 229920001721 polyimide Polymers 0.000 description 1
- 239000009719 polyimide resin Substances 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60111722A JPS61268149A (ja) | 1985-05-23 | 1985-05-23 | 家庭製造用納豆セツト |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60111722A JPS61268149A (ja) | 1985-05-23 | 1985-05-23 | 家庭製造用納豆セツト |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61268149A JPS61268149A (ja) | 1986-11-27 |
| JPS6354350B2 true JPS6354350B2 (cg-RX-API-DMAC7.html) | 1988-10-27 |
Family
ID=14568502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60111722A Granted JPS61268149A (ja) | 1985-05-23 | 1985-05-23 | 家庭製造用納豆セツト |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61268149A (cg-RX-API-DMAC7.html) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012130273A (ja) * | 2010-12-21 | 2012-07-12 | Mitsukan Group Honsha:Kk | 豆加工食品製造用セット |
-
1985
- 1985-05-23 JP JP60111722A patent/JPS61268149A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61268149A (ja) | 1986-11-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0240571A1 (en) | Microwave-heated cooked foods | |
| US2844141A (en) | Baby travel diner | |
| JPS6354350B2 (cg-RX-API-DMAC7.html) | ||
| GB785795A (en) | A method of preserving food | |
| US20080138494A1 (en) | Process For Preparing Rice Gruel in Aseptic Package | |
| JPS6470375A (en) | Sealed container for food | |
| USRE29137E (en) | Process of preserving potatoes in closed packages | |
| KR100347185B1 (ko) | 고춧가루 살균방법 | |
| JPS59106260A (ja) | 即席米飯 | |
| JPH08205805A (ja) | 手作り納豆セット | |
| JP2007000003A (ja) | 豆乳の発酵システム | |
| CN1049559C (zh) | 五香熟咸蛋的制作方法 | |
| KR20040063104A (ko) | 칼슘 유산균 두부 및 그 제조방법 | |
| JPS63209558A (ja) | 納豆の包装方法及びその容器 | |
| JPS6214754A (ja) | 米飯類の保存処理法とその製品 | |
| JP3997309B2 (ja) | 納豆包装体とそれを用いた納豆の製造方法 | |
| KR940010744B1 (ko) | 청국장 제조방법 및 그 장치 | |
| ES361882A1 (es) | Procedimiento para la conservacion de productos alimenti- cios. | |
| KR200375697Y1 (ko) | 발효식품 및 콩나물 제조장치 | |
| JP3012756U (ja) | 微生物含有製品の製造装置 | |
| KR100632125B1 (ko) | 밥 통조림의 제조방법 | |
| JPH07100004B2 (ja) | 無菌パック米飯の製造法 | |
| JPS63109744A (ja) | 通電加工包装食品製造方法 | |
| JP2004248538A (ja) | 容器又は袋入り吸水米の製法 | |
| JP3025505B2 (ja) | 手造り味噌セット |