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。研究首先从纳豆的工艺入手，原料上添加了花生，并且对原料的浸泡时间、蒸煮时间、接种量、发酵时间进行了优化，然后添加调味料调制成蒜蓉口味的纳豆。研究表明：浸泡时间22 h、121℃蒸熟40 min、接种15％种子发酵液、35℃发酵24 h制作出的原味纳豆口感最佳，粘多糖和氨基态氮含量最高。将原味纳豆中添加1．0％食盐、2．5％蒜蓉、0．5％孜然茴香（6∶4）混合物，制得口味极佳的蒜蓉口味纳豆。
납두시대두적발효제품，구유흔호적보건공능，단유우기안미교중흔난피중국인소접수。연구수선종납두적공예입수，원료상첨가료화생，병차대원료적침포시간、증자시간、접충량、발효시간진행료우화，연후첨가조미료조제성산용구미적납두。연구표명：침포시간22 h、121℃증숙40 min、접충15％충자발효액、35℃발효24 h제작출적원미납두구감최가，점다당화안기태담함량최고。장원미납두중첨가1．0％식염、2．5％산용、0．5％자연회향（6∶4）혼합물，제득구미겁가적산용구미납두。
Natto is fermented by soy sauce,and it has some good health functions.However,it is dif-ficult for Chinese people to accept the odor of ammonia that comes from natto.This test has been studied in two ways:firstly,add some peanuts to the raw material and optimize the fermentation con-ditions,such as soaking time,steaming time,inoculum size and fermentation time.Secondly,in order to make the taste of natto better,some spices are added to prepare garlic flavored natto.The optimal fermentation conditions of natto are as follows:soaking time is 22 h;steaming time is 40 min at 121 ℃;inoculum size of seed fermentation broth is 10%,and being fermented at 35 ℃for 24 h, adding 1.0% salt,2.5% minced garlic,0.3% cumin and 0.2% fennel to original flavored natto,then the garlic flavored natto with the best taste is obtained.