CAJ | 학술논문

纳豆是大豆的发酵制品，具有很好的保健功能，但由于其氨味较重很难被中国人所接受。研究以原味纳豆为基础，添加食盐、大蒜、孜然、茴香、辣椒、花椒等不同的调料，调制出蒜蓉口味和麻辣口味两种更适合中国人口味的风味纳豆。蒜蓉味纳豆的调料添加种类和添加量为1．0％的食盐、2．5％的大蒜蓉以及0．5％的以5∶5比例混合的孜然茴香混合调料。麻辣味纳豆中添加的调料和添加量为1．0％的食盐、2．0％的辣椒以及0．5％的以6∶4比例混合的花椒茴香混合调料。
납두시대두적발효제품，구유흔호적보건공능，단유우기안미교중흔난피중국인소접수。연구이원미납두위기출，첨가식염、대산、자연、회향、랄초、화초등불동적조료，조제출산용구미화마랄구미량충경괄합중국인구미적풍미납두。산용미납두적조료첨가충류화첨가량위1．0％적식염、2．5％적대산용이급0．5％적이5∶5비례혼합적자연회향혼합조료。마랄미납두중첨가적조료화첨가량위1．0％적식염、2．0％적랄초이급0．5％적이6∶4비례혼합적화초회향혼합조료。
Natto is fermented product of soybean,and it has good health functions.However,it is dif-ficult for Chinese people to accept the odor of ammonia comes from natto.This study is based on orig-inal natto,adding different spices such as salt,garlic,cumin,fennel,chili,pepper into it,and then modulate garlic flavor natto and spicy flavor natto,which are both more suitable for Chinese people's tastes.Add 1.0% salt,2.5% minced garlic,0.25% cumin and 0.25% fennel can make garlic flavor natto.Add 1.0% salt,2.0% chili,0.3% pepper and 0.2% fennel can make spicy flavor natto.