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Natto
Natto is made by fermenting soybeans by the action of natto, a kind of Bacillus subtilis. Only Bacillus natto secretes polyglutamic acid, the main component of sticky threads.
The growth rate is fast and doubles every 30 minutes, so that after 15 hours, one natto can grow to 1 billion. And, at this stage of fermentation, the peculiar aroma of natto comes out.
This bacterium has a very strong activity of decomposing organic substances, and eventually decomposes itself.
However, rebuild the body with heat and dry spores to survive.
It usually sleeps in a spore state, wakes up when food (nutrients) is available, and grows explosively. And it is said that it is a very hot and easy-to-cool bacterium that becomes a spore again and sleeps at a stretch when your favorite food is gone.
It is resistant to heat and does not die immediately if it is exposed to boiling water of about 100 ° C. Therefore, even if other bacteria are sterilized, it is highly possible that only Bacillus natto survives, and has tremendous vitality.
It is a health food that is in high demand because it is more nutritious than the raw material soybean and has various functions such as intestinal function and digestive action.
History
In the Nara era, seafood, wild plants, nuts, soybeans, etc., obtained in City were used as souvenirs in containers (pictures) called “Tsuto” made of straw.
Straw contains a large amount of natto bacteria, so while walking for hours with bracts containing boiled soybeans, it naturally fermented into natto and ate it with salt. it is said that the beginning.
Later, the food gradually spread, and natto was made in temples.
The word "Natto" came to be used in the Heian era because it was made in the temple's kitchen called "Natusho" at that time.
(Photo: Okame Natto Natto Museum Exhibit)
How to make natto?
Ingredients: Soybean, Natto bacteria,
@ Wash the raw soybeans and soak in water. (At this time, the size will be about double)
A Steam soy
B Spray natto bacteria on steamed soybeans. (At this time, there is no stickiness yet)
C Transfer to a tray or cup and ferment at 40-45 ° C for about 18 hours.
Soybean→Washing, soaking, steaming→Spray, Natto bacteria→Fermentation, aging→Complete
Nutrients and effects
Natto is made by fermenting soybeans with a bacterium called Natto bacteria to create a unique flavor and stickiness.
The stickiness of natto is made from a component called "glutamic acid", a type of amino acid created by natto bacteria.
The long thread is formed by a long string of glutamate formed by decomposing soybean protein and intertwined with a kind of sugar called "Fractan".
When linked, it becomes a substance called "Polyglutamic acid", which is the main component of natto yarn.
Natto has nutrients contained in soybeans and nutrients contained in sticky.
