Fermentation chambers
Introduction
nattō (Japanese: 納豆 hiragana なっとう) is a traditional Japanese food made with fermented soybeans. Soybeans are cooked and then exposed to Bacillus subtilis var. natto.[1] This fermented food stands out for the growth of the bacteria, which develops a kind of viscous slime (made up of a biofilm), and because the seeds inoculated by this bacteria give off a strong characteristic odor. nattō is a traditional breakfast served in northern Japan, seasoned with mustard, chopped leek and shoyu ('soy sauce') and accompanied by white rice.[2].
This fermented food contains vitamins, enzymes as well as essential amino acids, but perhaps its main virtue is an extract of it, called nattokinase, which, as mentioned in scientific studies in its country of origin, acts as a powerful anticoagulant agent capable of dissolving blood clots (thrombi). It is necessary to mention that, due to this property, the intake of this food should be consulted with the doctor, in the case of being under treatment with usual anticoagulant medications, due to the possible interaction that could occur.[3].
For its preparation, the smallest and white or yellow soybeans are selected. They are steamed and allowed to cool until they are warm (approx. 45 °C), and then the bacteria Bacillus subtilis var. natto", which are obtained in specialized stores, which ferment the grains. They are then kept in fermentation chambers in certain conditions of temperature and humidity for about 20 hours. Afterwards, this mixture is matured in refrigeration for another 24 hours, after which a type of paste is obtained, which is what is known as nattō.[4][5].
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References
- [1] ↑ Ishige, Naomichi (1996). A dictionary of Japanese food: ingredients & culture (en inglés). Tuttle Ed. p. 106. ISBN 978-1-4629-0343-6. OCLC 876044632. Consultado el 25 de noviembre de 2021.: https://www.worldcat.org/oclc/876044632
- [2] ↑ Shurtleff, William; Aoyagi, Akiko (2004). «History of Natto and Its Relatives». History of Soybeans and Soyfoods, 1100 B.C. to the 1980s (en inglés). Soyinfo Center. p. 1. Consultado el 25 de noviembre de 2021.: https://www.soyinfocenter.com/HSS/natto1.php
- [3] ↑ «糸引きの少ない納豆「豆乃香」の開発» (PDF) (en japonés). Prefectura de Ibaraki Industrial Technology Center. 1 de noviembre de 2018. Consultado el 22 de noviembre de 2021.: https://www.jstage.jst.go.jp/article/synth/11/1/11_1/_pdf/-char/ja
- [4] ↑ «納豆 金のつぶ 納豆まめ知識|ミツカングループ商品・メニューサイト». webcache.googleusercontent.com. Archivado desde el original el 19 de junio de 2021. Consultado el 7 de noviembre de 2019.: https://web.archive.org/web/20210619230338/http://webcache.googleusercontent.com/search?q=cache%3Ahttp%3A%2F%2Fwww.mizkan.co.jp%2Fchilled%2Fmame%2Fhistry.html
- [5] ↑ William Shurtleff; Akiko Aoyagi (2012). History of Natto and Its Relatives (1405–2012). Soyinfo Center. ISBN 978-1-928914-42-6.: https://www.soyinfocenter.com/pdf/151/Natt.pdf