Barley and yam Natto
AssigneeOoyama Tofu Co., LTD
InventorsKeitaro Kato, Eizo Tejima, Shigeru Koyama
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Abstract
The present invention provides Natto manufactured by mixing steamed soybean, cooked barley and yam, inoculating Bacillus subtilis Natto to the mixture, and fermenting the mixture, which is almost odorless, soft, good taste, and viscous, and further, functional substances such as vitamin K2 and enzyme (Nattokinase and Protease) are remarkably increased. This product may extend the utilization as functional traditional foods relating to prevention of life-style related disease.
Claims3
Natto comprising soybean, barley and yam, wherein the Natto is manufactured by the steps of:
- steaming soybean, and cooking barley and yam;
- mixing steamed soybean and cooked barley and yam;
- inoculating Bacillus subtilis Natto to the mixture by spraying while mixing;
- and
- fermenting the mixture in a fermentation room.
Method for manufacturing Natto comprising the steps of:
- steaming soybean, and cooking barley and yam;
- mixing steamed soybean and cooked barley and yam, ratio of the barley and yam in total weight being in the range of 30% to 45% by weight;
- inoculating Bacillus subtilis Natto to the mixture by spraying while mixing;
- and
- fermenting the mixture in a fermentation room.
Dependencies are inferred from the claim text.