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産学連携による長期間保存が可能な水で戻す乾燥納豆の開発
https://maebashi-it.repo.nii.ac.jp/records/430
https://maebashi-it.repo.nii.ac.jp/records/430fbf20ac3-0a81-4e13-bac6-5f8fd4630c1c
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
25-01 (1.4 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper_02(1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2022-12-12 | |||||||||
| タイトル | ||||||||||
| タイトル | 産学連携による長期間保存が可能な水で戻す乾燥納豆の開発 | |||||||||
| タイトル | ||||||||||
| タイトル | Development of Rehydratable Dried Natto That Can Be Stored for a Long Time through Industry-Academia Collaboration | |||||||||
| 言語 | en | |||||||||
| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| キーワード | ||||||||||
| 主題 | 納豆菌 | |||||||||
| キーワード | ||||||||||
| 主題 | 産学連携 | |||||||||
| キーワード | ||||||||||
| 主題 | 長期間保存 | |||||||||
| キーワード | ||||||||||
| 主題 | 水で戻す乾燥納豆 | |||||||||
| キーワード | ||||||||||
| 主題 | 備蓄食料 | |||||||||
| キーワード | ||||||||||
| 言語 | en | |||||||||
| 主題 | Bacillus subtilis subsp. natto | |||||||||
| キーワード | ||||||||||
| 言語 | en | |||||||||
| 主題 | Industry-academia collaboration | |||||||||
| キーワード | ||||||||||
| 言語 | en | |||||||||
| 主題 | Long-term storage | |||||||||
| キーワード | ||||||||||
| 言語 | en | |||||||||
| 主題 | Rehydratable dried natto | |||||||||
| キーワード | ||||||||||
| 言語 | en | |||||||||
| 主題 | Stockpile food | |||||||||
| 著者 |
善野, 修平
× 善野, 修平
× 角田, 翔平
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| 抄録 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | Even if freeze-dried natto is rehydrated in water, it loses much of its natto-like quality and cannot be successfully regenerated into natto. In order to be able to eat delicious natto even overseas, we have developed a rehydratable dried natto through industry-academia collaboration. The fermented natto was dried so as not to be subjected to secondary fermentation by blowing at 8-30°C, and then dried to a moisture content of about 7% that enables long-term storage by blowing at 20-80°C. Although this dried natto was very hard as it was, it had a natto-like character, and the cell number of Bacillus subtilis subsp. natto was as high as that of normal natto. By swelling with water at room temperature for 6 hours or at refrigerated temperature for 12 hours, it could be regenerated into natto as usual. Natto regenerated with water had more than twice the hardness of normal natto, and the degree of stringing was inversely proportional to the amount of swelling water. | |||||||||
| 書誌情報 |
前橋工科大学研究紀要 発行日 2022-03-31 |
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| ISSN | ||||||||||
| 収録物識別子タイプ | ISSN | |||||||||
| 収録物識別子 | 1343-8867 | |||||||||
| 書誌レコードID | ||||||||||
| 収録物識別子タイプ | NCID | |||||||||
| 収録物識別子 | AA11225201 | |||||||||
