JPS6027355A - Preparation of natto (fermented soybean) - Google Patents
Preparation of natto (fermented soybean)Info
- Publication number
- JPS6027355A JPS6027355A JP58132897A JP13289783A JPS6027355A JP S6027355 A JPS6027355 A JP S6027355A JP 58132897 A JP58132897 A JP 58132897A JP 13289783 A JP13289783 A JP 13289783A JP S6027355 A JPS6027355 A JP S6027355A
- Authority
- JP
- Japan
- Prior art keywords
- natto
- fermentation chamber
- bacillus
- period
- growth
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013557 nattō Nutrition 0.000 title claims abstract description 31
- 244000068988 Glycine max Species 0.000 title claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title description 2
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 28
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 28
- 230000012010 growth Effects 0.000 claims abstract description 24
- 230000000391 smoking effect Effects 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 238000002485 combustion reaction Methods 0.000 claims abstract description 11
- 230000035784 germination Effects 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 230000005070 ripening Effects 0.000 claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 14
- 239000001569 carbon dioxide Substances 0.000 abstract description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 230000028070 sporulation Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 241000193830 Bacillus <bacterium> Species 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 2
- 230000007423 decrease Effects 0.000 description 8
- 230000015572 biosynthetic process Effects 0.000 description 7
- 239000007789 gas Substances 0.000 description 7
- 239000003610 charcoal Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 230000003698 anagen phase Effects 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 240000000731 Fagus sylvatica Species 0.000 description 1
- 235000010099 Fagus sylvatica Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】 この発明は発酵室を用いた納豆の製造方法に関する。[Detailed description of the invention] This invention relates to a method for producing natto using a fermentation chamber.
従来この種の納豆の製造方法としては、例えば次のよう
なものが知ら扛ている。即ち、まず、大豆を水に浸漬す
る。この浸漬は通常１０〜２４時間常温で行なう。次い
で、上記浸漬後の大豆を蒸煮する。蒸煮は通常１〜３≠
♂の圧力で３０分〜２時間行なう。そして、この蒸煮大
豆に納豆菌を接種した後、これを自動納豆発酵室に搬入
して発酵させる。この発酵室内では、まず最初に蒸煮大
豆に接種した納豆胞子が発芽する発芽期があり、次いで
発芽した納豆菌が盛んに分裂して増加する増殖期、この
増殖が一定限度で安定する増殖安定期、そして一定限塵
に達した納豆菌の増殖が衰えていく増殖衰下期を経て発
酵が終了するもので、発酵室内は電熱ヒータ等により例
えば発芽期には４０′ｃ前後、増殖期以後には４０６Ｃ
Ｔ−４５°Ｃ程度の最適温になるように自動的にコント
ロールさｎ良好な発酵がなされるようになっている。尚
、上記増殖衰下期に至る筐でには、納豆菌の性能や温度
条件等によっても差異があるが、大体仕込後２ｏ時間内
外である。そして更に、上記発酵室内での発酵後室出し
をして５°Ｃ〜Ｉ Ｑ”ｃの温度の下で略１昼夜熟成甥
ぜ、その後出荷をするようにしていた。Conventionally, the following methods are known as methods for producing this type of natto. That is, first, soybeans are soaked in water. This immersion is usually carried out at room temperature for 10 to 24 hours. Next, the soaked soybeans are steamed. Steaming usually takes 1 to 3≠
Do this for 30 minutes to 2 hours at ♂ pressure. After the steamed soybeans are inoculated with natto bacteria, they are transported to an automatic natto fermentation chamber and fermented. In this fermentation chamber, there is first a germination period in which the natto spores inoculated into the steamed soybeans germinate, then a growth period in which the germinated natto bacteria actively divide and increase in number, and a growth stabilization period in which this growth stabilizes within a certain limit. Fermentation is then completed through the second half of growth and decline, in which the growth of Bacillus natto that reaches a certain limit of dust declines. 406C
The temperature is automatically controlled to the optimum temperature of T-45°C to ensure good fermentation. It should be noted that, although there are differences depending on the performance of Bacillus natto, temperature conditions, etc., the time for the case to reach the second half of growth and decline is approximately 2 hours after preparation. Furthermore, after fermentation in the fermentation chamber, the product was taken out of the room and aged for about a day and night at a temperature of 5°C to IQ''c, after which it was shipped.
しかしながら、このような従来の納豆の製造方法にあっ
ては、発酵室への納豆の収容量も多くなっており、その
上輸送等の関係からも発酵時間が短かくなっておシ、従
って発酵室の中で納豆菌を胞子什させるのが困難で、こ
の胞子化のほとんどを°室内し後の熟成期間に頼らざる
を得す、しかもこの胞子化には少なくとも３〜５日位必
要とされ、上記の条件下では十分な胞子化がなおｎず、
この胞子化が十分なさｎないと納豆菌が老化して死菌が
増えることとなり、その結果納豆の品質が低下して、日
持ちも悪くなるという問題点があった。However, in such conventional natto manufacturing methods, the amount of natto stored in the fermentation chamber is large, and the fermentation time is shortened due to transport issues. It is difficult to maintain the spores of Bacillus natto indoors, and most of this spore formation must be carried out indoors for a subsequent ripening period.Moreover, this spore formation requires at least 3 to 5 days. , under the above conditions, sufficient sporulation still occurs,
If this spore formation is not sufficient, Bacillus natto will age and the number of dead bacteria will increase, resulting in a problem that the quality of natto will deteriorate and its shelf life will be shortened.
この発明は、このような従来の問題点に着目してなさ牡
たもので、納豆菌を確実にしかも格別の時間を要するこ
となく多量に胞子化させて納豆の品質を向上させ、且つ
、保存性をも高めるようにし、更には納豆の風味をも向
上させるようにした納豆の製造方法を提供することを目
的としている。This invention was developed by focusing on these conventional problems, and it improves the quality of natto by reliably converting natto bacteria into spores in large quantities without requiring a special amount of time, and also improves the quality of natto and preserves it. It is an object of the present invention to provide a method for producing natto which improves not only the quality of the natto but also the flavor of the natto.
具体的には、この発明の納豆の製造方法にあっては、蒸
煮大豆に納豆菌全接種した後、納豆菌の発芽期に発酵室
内での燃焼を伴なりつめカロ熱手段にて発酵室内を予熱
１発芽期経過後のｆｌ’（豆菌の増殖期から増殖安定期
にかけ発酵室内での燃焼を伴なう加熱手段によって発酵
室内を力［１温すると共に、上記増殖安定期から増殖衰
ＴＪｔｌｌを経て熟成期間に至る少なくともいず扛かで
燻煙処理を施す構成とすることにより、上記従来の問題
点を解決するものである。Specifically, in the method for producing natto of the present invention, after all the natto bacteria are inoculated into steamed soybeans, the fermentation chamber is heated with combustion inside the fermentation chamber during the germination period of the natto bacteria, and the inside of the fermentation chamber is heated using calothermal means. Preheating 1 After the germination period fl' (from the growth period of the soybean fungi to the stable growth period, the temperature inside the fermentation chamber is heated by heating means that involves combustion in the fermentation chamber [1], and the growth decreases from the stable growth period to the growth decline TJtll) The above-mentioned conventional problems are solved by applying a smoking treatment at least at some point during the ripening period.
以下、この発明の納豆の製造方法全詳細に説明する。Hereinafter, the method for producing natto according to the present invention will be explained in detail.
壕ず、蒸煮大豆に納豆菌を接種する。大豆の蒸煮は通常
通り大豆を常温で１０〜２４時間水に浸漬した後、１〜
３鞄／（２）２の圧力で３０分〜２時間行なう。１だ、
納豆菌の接種は常法通り行なわれる。Inoculate natto bacteria into steamed soybeans. To steam soybeans, soak the soybeans in water for 10 to 24 hours at room temperature, then boil them for 1 to 24 hours.
3 bags/(2) Do this at a pressure of 2 for 30 minutes to 2 hours. It's 1.
Inoculation with Bacillus natto is carried out in the usual manner.
次いで、上記納豆菌接種後の蒸煮大豆を発酵室内に搬入
して酸素を与え且つ温度をコントロールして発酵させる
のであるが、接種した納豆菌は胞子の状態となっており
、この胞子の状態から発芽するには多量の酸素を必要と
するため、納豆菌の発芽期には発酵室内での燃焼を伴な
わぬ加熱手段にて発酵室内を予熱し、発芽期の最適温で
ある４０°Ｃ前後に保つようにする。従って、この期間
中は確実に発芽がなさｎることとなる。尚、発酵室内で
の炉焼を伴なわぬ加熱手段としては、例えば従来同様の
電熱ヒータ等を用いる。Next, the steamed soybeans inoculated with Bacillus natto are brought into a fermentation chamber and fermented by providing oxygen and controlling the temperature. Germination requires a large amount of oxygen, so during the germination period of Bacillus natto, the fermentation chamber is preheated using a heating method that does not involve combustion, and the optimum temperature for the germination period is around 40°C. Try to keep it. Therefore, germination will certainly not occur during this period. As a heating means that does not involve oven firing in the fermentation chamber, for example, a conventional electric heater or the like is used.
次に、発酵室内では上記発芽期から増殖期、増殖安定期
そして増殖衰下期へと移行してゆくのであるが、上記増
殖期から増殖安定期にかけては発酵室内での燃焼を伴な
う加熱手段によって加温し、室内の温度をこの時期に最
適温である４ ０’Ｃ％ ４．５″（！程度になるよう
にする。発酵室内での燃焼を伴なう加熱手段としては、
例えば木炭や練炭等を用いることができる。このように
、発酵室内での燃焼を伴なう加熱手段を用いるのは、発
酵室内での燃焼によって発酵室内に炭酸ガスを供給して
納豆菌の胞子化をなさしめるためである。即ち、納豆菌
を接種して炭酸ガスを入社ると納豆菌は発育せず、後で
炭酸ガスを抜いて空気を入れると良く発育することが知
られており、その他の実験から空気中に炭酸ガスが若干
含まれていることが、納′豆菌の発育ひいては熟成に何
らかの形で必要なものと考えらｒしており、この考えを
活用して納豆菌の胞子−化をなさしめようとするもので
ある°。つ１す、酸素量を制限して炭酸ガスを供給する
ことにより、納豆菌が自らの身を守り生存を続けるため
に胞子化するものと考えら扛、このために発酵室内に炭
酸ガスを供給して胞子化を促進させるものである。従っ
て、発酵室内での納豆菌の胞子化が活発となり、室出し
前にかなり高い割合で胞子化がなされるものであり、死
菌はほとんど生ぜず、それだけ納豆の品質が向上し、保
存性も高くなるものである。尚、増殖安定期後の増殖衰
下期には上記燃焼加熱手段の余熱にて室内を保温するよ
うにしている。Next, in the fermentation chamber, there is a transition from the above-mentioned germination phase to a multiplication phase, a stable growth period, and a slow growth phase. to bring the temperature in the room to about 40'C% 4.5" (!), which is the optimum temperature for this period. As a heating means that involves combustion in the fermentation room,
For example, charcoal, charcoal briquettes, etc. can be used. The reason why a heating means that involves combustion within the fermentation chamber is used in this manner is to supply carbon dioxide gas into the fermentation chamber through combustion within the fermentation chamber, thereby causing Bacillus natto to become spores. In other words, it is known that if Bacillus natto is inoculated and carbon dioxide gas is introduced, Bacillus natto will not grow, but if the carbon dioxide gas is removed later and air is introduced, it will grow well. It is thought that the presence of a small amount of gas is necessary in some way for the growth and ripening of Bacillus natto, and we attempted to utilize this idea to convert Bacillus natto into spores. ° First, it is thought that by limiting the amount of oxygen and supplying carbon dioxide gas, natto bacteria turns into spores in order to protect themselves and continue to survive, and for this purpose, carbon dioxide gas is supplied into the fermentation chamber. It promotes sporulation. Therefore, the spore formation of natto bacteria becomes active in the fermentation room, and spore formation occurs at a fairly high rate before leaving the fermentation room.Therefore, there are almost no dead bacteria, which improves the quality of natto and improves its shelf life. It is expensive. In addition, during the second half of the growth decline after the growth stabilization period, the interior of the room is kept warm by the residual heat of the combustion heating means.
更に、このようにして発酵させた納豆を発酵室より室内
しして一昼夜冷蔵庫にて５°Ｃ〜１０°Ｃの温度の下で
熟成させ、完全に納豆菌を胞子化させるのであるかいこ
の場合上記発酵室内に於ける増殖安定期から増殖衰下期
を経て室出し後の冷蔵庫内に於ける熟成期間に至る少な
く、ともいず扛かで納豆に燻煙処理を施す。即ち、発酵
室内で燻煙処理する場合には、加熱手段としての木炭や
練炭上に燻煙材を載せることにより温燻処理をし、また
冷蔵庫内では周知の手段にて冷燻処理をなすものである
。尚、燻煙材としては、樹°脂の少ない堅い材質のもの
が好１しく、例えばカシ、ブナ、ナラ、サタ２、ヒラコ
リー等が挙げられる。このように納豆に燻煙処理を施す
ことにより、煙の成分である酢酸、ホルムアルデヒド、
メタノール、アセトン、フェノール、タレオソート等に
よって納豆中及び包装容器上の雑菌を殺菌すると共に、
納豆中から余分な水分を除去せしめてより一層の保存性
を高め、更に納豆にあっさりとした香気や風味を与える
ものである。Furthermore, the fermented natto is taken indoors from the fermentation chamber and aged in a refrigerator overnight at a temperature of 5°C to 10°C to completely transform the natto bacteria into spores. From the stable growth period in the fermentation chamber to the late growth decline period to the ripening period in the refrigerator after being taken out of the room, the natto is subjected to a smoking treatment in at least a few steps. That is, when smoking in a fermentation chamber, hot smoking is performed by placing smoking material on charcoal or briquettes as a heating means, and cold smoking is performed in a refrigerator using well-known means. It is. The smoking material is preferably a hard material with a low resin content, such as oak, beech, oak, sata 2, hirakoli, and the like. By smoking natto in this way, the smoke components acetic acid, formaldehyde,
In addition to sterilizing bacteria in natto and packaging containers using methanol, acetone, phenol, taleosote, etc.
Excess water is removed from the natto to further enhance its shelf life, and it also imparts a light aroma and flavor to the natto.
次に実験例を示す。Next, an experimental example will be shown.
１、使用大豆 国産極小大豆 浸漬時間１４ Ｂｑ １
．、、’ｌ （）ｌ（Ｋ ２０°Ｃ）２、蒸需条件 オ
ートクレーブ
１” ６ｋｇ／ ａｍにて４５分
６、納豆包装材 松経本（殺菌性、通気性を考慮して採
用）
４、発酵室 自動納豆°発酵室 広さ約１０１
５、加熱手段 電熱ヒータ及び練炭（−］個〕６、燻煙
材 桜 １’ ｋｇ
Ｚ製造数＃ ６００個
（１）、上記条件にて、１ず発酵室内で練炭による加温
に加えて増殖衰下期に燻煙処理を行ったところ大豆の表
面金膜に白く納豆菌が発育し且つ十分に胞子化がなさ【
ており、納豆は深みのあるあまい香りで味も非常にさっ
ばりした甘みであり、透明で強を糸を引き、十分な日持
ちのするものであった。1. Soybeans used: Domestic micro soybeans Soaking time: 14 Bq 1
．． ,,'l ()l (K 20°C)2, Steaming conditions Autoclave 1" 45 minutes at 6kg/am6, Natto packaging material Pine book (used considering sterilization and breathability)4. Fermentation room Automatic natto fermentation room Size approx. 101 5. Heating means Electric heater and charcoal briquettes (-) 6. Smoking material Sakura 1' kg Z production number # 600 pieces (1) Under the above conditions, 1 piece In addition to heating with charcoal briquettes in the fermentation chamber, smoking treatment was performed during the second half of the growth decline stage, and natto bacteria grew white on the gold film on the surface of the soybeans, and there was no sufficient spore formation.
The natto had a deep sweet aroma and a very light sweet taste, was clear, had a strong flavor, and had a long shelf life.
（２）次に、発酵室内で練炭による加温に加えて増殖期
から増殖衰下期にかけて燻煙処理を行なったところ、上
記（１）の結果と同様の結果が得らｆｌ、た。(2) Next, in addition to heating with charcoal briquettes in the fermentation chamber, smoking treatment was performed from the growth phase to the late growth decline phase, and the same results as in (1) above were obtained.
以上説明してきたように、この発明の納豆の製造方法に
よ扛ば、その構成を上述の如くなしたため、発酵室内で
の燃焼を伴なう加熱手段にて、発酵室内の酸素を制限し
て炭酸ガスを供給することにより発酵室内での納豆菌の
胞子化をなすことができ、宰出し後に熟成さ一＋！：ｎ
ばほぼ完全に胞子化を完成することができ、その結果死
菌のほとんどない優良な品質の納豆を得ることができ、
保存性も高くなシ、更には燻煙処理にて納豆の殺菌及び
水分の除去をなすことができ、より一層保存性を高める
ことができる上に、燻煙処理にて納豆に上品な香気及び
風味を付与することができるという効果がある。As explained above, according to the natto production method of the present invention, which is configured as described above, the oxygen in the fermentation chamber is limited by the heating means that involves combustion within the fermentation chamber. By supplying carbon dioxide gas, natto bacteria can be spore-formed in the fermentation chamber, and the fermented soybeans will ripen after being released! :n
In this case, spore formation can be completed almost completely, and as a result, natto of excellent quality with almost no dead bacteria can be obtained.
Not only does it have a high shelf life, but the smoking process can sterilize natto and remove moisture, further increasing its shelf life. It has the effect of imparting flavor.
代理人の氏名 （８６６６）小林孝次Agent's name (8666) Koji Kobayashi
Claims (1)
室内での燃焼を伴なわぬ加熱手段にて発酵室内を予熱し
、発芽期経過後の納豆菌のと共に、上記増殖安定期から
増殖衰下期を経て熟成期間に至る少なくともいずれかで
燻煙処理を施すことを特徴とする納豆の製造方法。After inoculating the steamed soybeans with Bacillus natto, during the germination period of Bacillus natto, the inside of the fermentation chamber is preheated using a heating means that does not involve combustion within the fermentation chamber. A method for producing natto, which comprises performing a smoking treatment during at least one of the stages from the second half of the growth/decay period to the ripening period.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58132897A JPS6036738B2 (en) | 1983-07-22 | 1983-07-22 | Natto manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58132897A JPS6036738B2 (en) | 1983-07-22 | 1983-07-22 | Natto manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6027355A true JPS6027355A (en) | 1985-02-12 |
| JPS6036738B2 JPS6036738B2 (en) | 1985-08-22 |
Family
ID=15092100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58132897A Expired JPS6036738B2 (en) | 1983-07-22 | 1983-07-22 | Natto manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6036738B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001047364A1 (en) * | 1999-12-15 | 2001-07-05 | Cargill Incorporated | Method for malting seeds |
| US6613371B2 (en) | 1997-07-23 | 2003-09-02 | Cargill, Incorporated | Method for malting seeds |
-
1983
- 1983-07-22 JP JP58132897A patent/JPS6036738B2/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6613371B2 (en) | 1997-07-23 | 2003-09-02 | Cargill, Incorporated | Method for malting seeds |
| WO2001047364A1 (en) * | 1999-12-15 | 2001-07-05 | Cargill Incorporated | Method for malting seeds |
| CZ304056B6 (en) * | 1999-12-15 | 2013-09-11 | Cargill Incorporated | Storage method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6036738B2 (en) | 1985-08-22 |
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