JPS59120069A - Apparatus for preparation of natto (fermented soybean) - Google Patents
Apparatus for preparation of natto (fermented soybean)Info
- Publication number
- JPS59120069A JPS59120069A JP57226782A JP22678282A JPS59120069A JP S59120069 A JPS59120069 A JP S59120069A JP 57226782 A JP57226782 A JP 57226782A JP 22678282 A JP22678282 A JP 22678282A JP S59120069 A JPS59120069 A JP S59120069A
- Authority
- JP
- Japan
- Prior art keywords
- chamber
- natto
- fermentation chamber
- fermentation
- heating
- 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.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 10
- 235000013557 nattō Nutrition 0.000 title claims description 23
- 238000002360 preparation method Methods 0.000 title description 2
- 238000000855 fermentation Methods 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 47
- 238000001816 cooling Methods 0.000 claims abstract description 31
- 238000010438 heat treatment Methods 0.000 claims abstract description 31
- 238000009423 ventilation Methods 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 244000063299 Bacillus subtilis Species 0.000 claims description 4
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 7
- 238000009826 distribution Methods 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 2
- 238000013459 approach Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、加温冷調整装置を備えた納豆の製造装置の改
良に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement of a natto manufacturing apparatus equipped with a heating/cooling adjustment device.
この種の納豆の製造装置は、醗酵室内に納豆菌接種の蒸
煮大豆を搬入し、これを適当時間所定温度に加熱して醗
酵させ、しかる後早急に冷却して成品となす工程をとる
ものであシ、醗酵室内の加温及び冷却は加温冷調整装置
によって自動的に制御されることは周知である。そして
、醗酵室内の加温冷については、室内上部或は側部に設
置した温冷機によって、加温或は冷却された気体（空気
）が醗酵室内を循環する方式が一般的にとられている。This type of natto production equipment involves the process of bringing steamed soybeans inoculated with natto bacteria into a fermentation chamber, heating them to a predetermined temperature for an appropriate period of time to ferment them, and then quickly cooling them to produce a finished product. It is well known that heating and cooling in the fermentation chamber are automatically controlled by a heating and cooling adjustment device. Regarding heating and cooling inside the fermentation chamber, a method is generally used in which heated or cooled gas (air) is circulated within the fermentation chamber using a heating/cooling machine installed at the top or side of the chamber. .
この循環方式によると、風速が速い場合は、製品との間
Ｋ ｉ−ける熱交換効率は向上する反面、水分蒸発によ
る所謂風引き現象を生じ、また、逆に風速を遅くすると
、菌体醗酵熱による所謂焼は現象を起すことが知られて
いる。これらの欠点を除去すべく、例えば特公昭５６−
２８１４２号公報所載の納豆の製造装置によって、醗酵
室内の温気或は冷気を自然対流及び超微風状態で循環さ
せるものも提案されてはいるが、それとても、醗酵室内
の温度均一化、さらには製品に対する加温冷効率につい
て千金でなく、その対処方が望まれているのが実情であ
る。According to this circulation method, when the wind speed is high, the heat exchange efficiency with the product improves, but on the other hand, a so-called draft phenomenon occurs due to moisture evaporation, and conversely, when the wind speed is slow, bacterial fermentation It is known that so-called burning due to heat causes a phenomenon. In order to eliminate these drawbacks, for example,
Although a natto manufacturing apparatus described in Publication No. 28142 has been proposed in which hot or cold air is circulated in the fermentation chamber using natural convection and ultra-breeze conditions, it is difficult to equalize the temperature inside the fermentation chamber, and The reality is that the heating and cooling efficiency of products is not at stake, and a way to deal with this issue is desired.
本発明は上記事情に鑑みてなされたもので、納豆の製造
装置を改良することにより、加温冷時にふ・いて醗酵室
内の温度１分布を均一化させるとともに、加温冷効率を
も良好とし、これらによって高品質の納豆製品を得るこ
とを目的とするものである。The present invention was made in view of the above circumstances, and by improving the natto manufacturing equipment, it is possible to uniformize the temperature distribution in the fermentation chamber by blowing during heating and cooling, and to improve the heating and cooling efficiency. The purpose of this method is to obtain high-quality natto products.
上記目的を達成すべく本発明は、加温冷調整装置による
醗酵室内の温湿制御によって、納豆菌接種の蒸煮大豆を
醗酵させる納豆の製造装置に卦いて、加温冷につき従来
とられていた循環方式に代わシ、温気或は冷気が上下方
向に一方通行的に移動し得る構造の納豆の製造装置を提
案せんとするものである。以下に本発明を図面にしたが
って説明する。In order to achieve the above object, the present invention relates to a natto production apparatus that ferments steamed soybeans inoculated with natto bacteria by controlling the temperature and humidity in a fermentation chamber using a heating and cooling adjustment device, which was conventionally used for heating and cooling. Instead of a circulation system, we would like to propose a natto manufacturing apparatus having a structure in which hot air or cold air can move vertically in one direction. The present invention will be explained below with reference to the drawings.
本発明に係る納豆の製造装置は、−例として第１図及び
第２図に示す如く、加温冷調整装置１による醗酵室２内
の温湿制御によって、納豆菌接種の蒸煮大豆を醗酵させ
る納豆の製造装置に用いられるものであって、醗酵室２
内の上下部にチャンバー３，４を各別に設けるとともに
、これらのチャンバー３，４を加温冷調整装置１に連通
させ、他面、前記チャンバー３，４には醗酵室２内に通
じる通気孔５，６を多数形成し、しかして加温冷時にお
いて、加淵冷調整装置１がらの温風または冷風を一方の
チャンバーから流出した際他方のチャンバーで吸引し、
醗酵室２内に低流速の気体移動がもたらされることを基
本的内容・とするものである。本例では、醗酵室２内の
上方に、例えばＦＲＰ樹脂多孔板より成る天井３１を設
け、この天井３１の上部すなわち天井裏を上チヤンバ−
３とし、寸だ、該室２内の下方に、同多孔板より成る床
面４１を設は、この床面４１の下部すなわち床下を下チ
ヤンバ−４として利用している。なお、第１図において
、７は温感部で、仕込箱８の中にある包装容器内に設け
られ、該温感部７はリード線にょシブログラムコントロ
ール９に連結しである。号だ、加温冷調整装置１には、
ヒーターＨ１クーラーｃ１加湿機などが備えられ、これ
らが前記チャンバー３．４に導管１０ａ〜１０ｅを介し
て連通し、温気及び冷気はファンＦによって送風せられ
、後に詳述する如く、温風は下チヤンバ−４の通気孔６
．６から流出し、また、冷、風は上チヤンバ−３の通気
孔５，５から流出する。な卦、図中、１１はスプリット
ダンパーである。The natto manufacturing apparatus according to the present invention, for example, as shown in FIGS. 1 and 2, ferments steamed soybeans inoculated with natto bacteria by controlling the temperature and humidity in a fermentation chamber 2 using a heating/cooling adjustment device 1. It is used for natto manufacturing equipment, and fermentation chamber 2
Chambers 3 and 4 are provided separately in the upper and lower parts of the fermentation chamber, and these chambers 3 and 4 are connected to the heating and cooling adjustment device 1. On the other hand, the chambers 3 and 4 are provided with ventilation holes that communicate with the inside of the fermentation chamber 2. 5 and 6 are formed in large numbers, and during heating and cooling, when hot air or cold air from the Kafuchi cooling adjustment device 1 flows out from one chamber, it is sucked into the other chamber,
The basic content is that gas movement at a low flow rate is provided within the fermentation chamber 2. In this example, a ceiling 31 made of, for example, a perforated FRP resin plate is provided above the fermentation chamber 2, and the upper part of the ceiling 31, that is, the ceiling is connected to the upper chamber.
3, a floor surface 41 made of the same perforated plate is provided at the lower part of the chamber 2, and the lower part of this floor surface 41, that is, under the floor, is used as the lower chamber 4. In FIG. 1, reference numeral 7 denotes a temperature-sensing section, which is provided inside a packaging container in a preparation box 8, and the temperature-sensing section 7 is connected to a program control 9 by a lead wire. No. 1, the heating/cooling adjustment device 1 has
A heater H1, a cooler c1, a humidifier, etc. are provided, and these communicate with the chamber 3.4 through conduits 10a to 10e, hot air and cold air are blown by a fan F, and as will be described in detail later, the hot air is Vent hole 6 in lower chamber 4
．． 6, and cold air flows out from the ventilation holes 5, 5 in the upper chamber 3. In the figure, 11 is a split damper.
本発明は、予め決められた温湿度の調節プログラムを前
記プログラムコントロール９に設定シ、納豆の醗酵の進
行に合わせて温度及び湿度をコントロールする公知の納
豆の製造装置を前提とするものであシ、以下に１４〜１
８時間程度で醗酵させる通常の製造方法をとシながら本
発明を具体的に説明すると、蒸煮大豆の醗酵室２への入
庫品温が通常は高い状態にある（５０〜７０℃）ので、
才ずこれを冷却する。本発明によれば、加温冷調整装置
１のクーラーＣが作動するとともにファンＦが回転し、
冷気は導管１０ ａを経由して上チヤンバ−３に流入し
、さらに上チヤンバ−３の通気孔５，５から醗酵室２内
に流出する（第１図における実線の矢印）。下チヤンバ
−４は、前述した如く、導管１０ｂ、１０ｃを介して加
温冷調整装置１に連通しているので、前記ファンＦの作
動によ漫負圧となる。The present invention is based on a known natto manufacturing apparatus in which a predetermined temperature and humidity adjustment program is set in the program control 9, and the temperature and humidity are controlled in accordance with the progress of fermentation of natto. , below 14-1
To explain the present invention in detail while considering the usual production method of fermenting for about 8 hours, the temperature of the steamed soybeans entering the fermentation chamber 2 is usually high (50 to 70°C).
Let it cool down. According to the present invention, the cooler C of the heating/cooling adjustment device 1 operates and the fan F rotates,
The cold air flows into the upper chamber 3 via the conduit 10a, and further flows out into the fermentation chamber 2 through the ventilation holes 5, 5 of the upper chamber 3 (solid arrows in FIG. 1). As described above, the lower chamber 4 communicates with the heating/cooling adjustment device 1 via the conduits 10b and 10c, so that the operation of the fan F causes a negative pressure.
したがって、上チヤンバ−３から流出した冷風は醗酵室
２内を上から下へと横切って、通気孔６゜６から下チヤ
ンバ−４へ吸引され、導管ＩＱ ｂ 、 １０Ｃを経て
クーラーＣで再冷され、導管１０ａを再び経由して上チ
ヤンバ−３へ供給される。Therefore, the cold air flowing out from the upper chamber 3 traverses the inside of the fermentation chamber 2 from top to bottom, is sucked into the lower chamber 4 through the ventilation holes 6゜6, and is recooled in the cooler C via the conduits IQ b and 10C. and is supplied to the upper chamber 3 via the conduit 10a again.
この冷却が２時間和なされて品温は略４０℃となり、こ
れを保持すべく今度は加温する。本発明によれば、加温
冷調整装置１のヒーターＨが作動するとともにファンＦ
が回転し、温気は導管１０ｄ。After this cooling is continued for 2 hours, the product temperature reaches approximately 40°C, and in order to maintain this temperature, the product is heated. According to the present invention, the heater H of the heating/cooling adjustment device 1 operates and the fan F
rotates, and hot air flows through the conduit 10d.
１０ｂを経由して下チヤンバ−４に流入し、さらに下チ
ヤンバ−４の通気孔６．６から醗酵室２内に流出する（
第１図における破線の矢印）。この下チヤンバ−４から
流出したｍ風は、醗酵室２内を上昇して、通気孔５，５
から上チヤンバ−３へ吸引され、導管１０ａ、１０ｅを
経てヒーターＨで再加熱され、導管１０ｄ、１０ｂを経
由して再び下チヤンバ−４へ供給される。10b into the lower chamber 4, and further flows out into the fermentation chamber 2 through the ventilation hole 6.6 of the lower chamber 4 (
(dashed arrow in Figure 1). The m-air flowing out from the lower chamber 4 rises inside the fermentation chamber 2 and enters the ventilation holes 5 and 5.
The air is sucked into the upper chamber 3, reheated by a heater H through conduits 10a and 10e, and supplied to the lower chamber 4 again through conduits 10d and 10b.
運転開始後６時間目頃から徐々に品温が上昇し始め、こ
の温度上昇に伴いつつ適当な加温制御が前記の如く引き
続きなされる。The product temperature begins to rise gradually from about 6 hours after the start of operation, and as the temperature rises, appropriate heating control is continued as described above.
さらに、運転開始後１２〜１６時間が経過すると、大豆
は醒酵最盛期に入シ、所定時間経過後、醗酵室２内を急
速に冷却する。この冷却は、本発明によれば前述の如く
、送られて来た冷気が上チヤンバ−３から流出し、醗酵
室２内を下降冷却して下チヤンバ−４へ流入し、再びク
ーラーＣで冷却されて上チヤンバ−３へ供給される、と
いう一連の循環過程にしたがってなされる。Furthermore, when 12 to 16 hours have passed after the start of operation, the soybeans enter the peak stage of fermentation, and after a predetermined period of time has passed, the inside of the fermentation chamber 2 is rapidly cooled. According to the present invention, as described above, the cold air that has been sent flows out from the upper chamber 3, descends to cool the inside of the fermentation chamber 2, flows into the lower chamber 4, and is cooled again by the cooler C. This is done according to a series of cyclical processes in which the water is collected and supplied to the upper chamber 3.
このようにして納豆は製品化されるが、次に、本発明を
用いた場合の好適な実施の態様につき説明を加える。In this way, natto is made into a product.Next, a preferred embodiment of the present invention will be explained.
すて妃述べた如く、本発明は従来装置の空気循環方式す
なわち醗酵室内のみに卦ける循環方式と異なシ、温風ま
たは冷風を一方のチャンバーから流出して他方のチャ、
ンバーで吸引すること、すなわち温冷風の一方通行的な
移動により醗酵室２内の温度コントロールを行うことが
その基本的構成垂
であシ、そのために上下チャンバー３ 、４ニ多ＩＰｌ
の通気孔５，６が形成されていることが必要不可欠の要
件の一つである。そして、この通気孔５゜６の形状、面
積、形設個数、その配置などは醗酵室２の容積や加温冷
調整装置１の性能などとともＶＣ相対的に決せられるこ
とになるが、少なくとも通気孔５．６からの流出風速が
０．２〜０．５ ｍ１ｇ＜となるようにするのが好苔し
い。また、本発明によれば、かような風速を醗酵室２内
において均一に得ることは、加温冷調整装置ＩＫ適当な
ものを選定すれば他は専ら通気孔５．６に依存すること
となるから、該通気孔の設計検討によりこれを極めて容
易に実現することができ、高品質の納豆もまた容易に製
品化することができるものである。As mentioned above, the present invention differs from the air circulation system of conventional apparatuses, that is, the circulation system that is only created within the fermentation chamber.
Its basic structure is to control the temperature inside the fermentation chamber 2 by suctioning it with a chamber, that is, by moving hot and cold air in one direction.
One of the essential requirements is that the ventilation holes 5 and 6 are formed. The shape, area, number and arrangement of the ventilation holes 5.6 are determined relative to the VC, along with the volume of the fermentation chamber 2 and the performance of the heating/cooling adjustment device 1. It is preferable that the outflow air velocity from the ventilation hole 5.6 is at least 0.2 to 0.5 ml/g. Furthermore, according to the present invention, obtaining such a uniform air velocity within the fermentation chamber 2 can be achieved by selecting an appropriate heating/cooling adjustment device IK and relying solely on the ventilation holes 5.6. Therefore, this can be achieved very easily by considering the design of the ventilation holes, and high-quality natto can also be easily commercialized.
また、醗酵室２内における温冷風の一方通行的な移動の
観点からすると、上下チャンバー３，４６にそれぞれの
部位において全面的に設けられる必冴はない。例えば第
３図に示す如く、仕込箱の搬出入を考慮して、醗酵室２
の断熱床面２１上において側壁２２．２２に沿って縦方
向に一対の下チャンバー４，４を設けてもよく、オだ、
その場合、通気孔６．６の開口方向は横向きであること
が好ましい。さらに付言するに、各チャンバー３，４と
も適当数に分割して形成したシ、殊に下チヤンバ−４は
、断熱床面２１に複数の溝（図示せず）を縦方向に形成
するとともに、この溝の上面に多孔板を敷設して設ける
など、本発明は各種の態様をとることができるものであ
る。Furthermore, from the viewpoint of one-way movement of hot and cold air within the fermentation chamber 2, it is not necessary to provide the upper and lower chambers 3, 46 entirely at each location. For example, as shown in Figure 3, the fermentation room 2
A pair of lower chambers 4, 4 may be provided vertically along the side walls 22, 22 on the insulating floor surface 21 of
In that case, it is preferable that the opening direction of the ventilation hole 6.6 is horizontal. Additionally, each of the chambers 3 and 4 is formed by dividing it into an appropriate number, especially the lower chamber 4, which has a plurality of grooves (not shown) formed in the vertical direction on the heat insulating floor surface 21. The present invention can take various forms, such as providing a perforated plate on the upper surface of the groove.
本発明は以上説明した如く、加温冷調整装置を用いた納
豆の製造装置において、醗酵室内の上下部に多数の通気
孔を備えたチャンバーを各別に設けるとともに、これら
のチャンバーを前記加淵冷調整装置に連通して成るもの
でおって、温風または冷風を一方のチャンバーから流出
した際他方のチャンバーで吸引する構成をとるものであ
るから、温冷風はそれぞれ各機の通気孔から流出するこ
ととなって必然的に風速が遅くなシ、しかもその流れは
一方通行的に低流速での空気移動状態としてもたらされ
るものであシ、シたがって、醗酵室内の温度分布が均一
化され一定した品質の納豆を得ることができる。As explained above, the present invention is a natto manufacturing apparatus using a heating and cooling adjustment device, in which chambers each having a large number of ventilation holes are provided in the upper and lower parts of the fermentation chamber, and these chambers are connected to the It is connected to a regulating device, and is configured so that when hot or cold air flows out of one chamber, it is sucked into the other chamber, so the hot and cold air flows out from the vents of each machine. As a result, the wind speed is inevitably slow, and the flow is brought about in a one-way, low-velocity air movement state.Therefore, the temperature distribution within the fermentation chamber is uniform and constant. You can get high quality natto.
才だ、従来装置の場合は、空気循環が醗酵室内のみにて
なされ、したがって循環空気が超微風状態に近づく程発
熱体或は冷却体との熱交換効率が低下することとなって
、加温冷妹体たる空気が奏する対製品の加温冷効率も低
下せざるを得なかったが、本発明の場合は、空気循環は
醗酵室内でなく加混冷調整装置を経由すべくなされるも
のであり、流出側のチャンバーからは常に熱交換のなさ
れた温風或は冷風が供給流出することになるから、低流
速の気体移動であってもこの点についての欠点は除去で
きる。In the case of conventional equipment, air circulation is performed only within the fermentation chamber, and therefore, as the circulating air approaches an ultra-breeze state, the efficiency of heat exchange with the heating element or cooling element decreases, resulting in a heating process. The heating and cooling efficiency of the product produced by air, which is a cold body, had to be reduced, but in the case of the present invention, air circulation is not done inside the fermentation chamber but through a heating/mixing/cooling adjustment device. Since hot air or cold air with which heat has been exchanged is always supplied and discharged from the chamber on the outflow side, this drawback can be eliminated even if the gas is moved at a low flow rate.
以、上水発明によれば、加温冷時において醗酵室内の温
度分布は均一化されるとともに、加温冷効率も良好とな
シ、これらによって、従来品ｗ上の高品質な納豆製品を
得ることができるようになった。As mentioned above, according to the Josui invention, the temperature distribution in the fermentation chamber is made uniform during heating and cooling, and the heating and cooling efficiency is also good.As a result, it is possible to produce natto products of higher quality than conventional products. Now you can get it.
第１図は不発Ｆ！Ａに係る納豆の製造装置を概念的に示
す縦断正面図、第２図は同上一部切欠き斜視図、第３図
は下チャンバ一部分の他の実施例を示す斜視図である。
１・・・加湛冷訓整装置 ２・・・醗酵室３・・・上
チヤンバ−４・・・下チヤンバ−５，６・・・通気孔
１０・・・導管Ｈ・・・ヒーター
Ｃ・・・クーラーＦ・・・ファン
特許出願人 鈴与工業株式会社
代理人 弁理士森 正澄Figure 1 shows unexploded F! FIG. 2 is a partially cutaway perspective view of the natto manufacturing apparatus according to A; FIG. 3 is a perspective view of another embodiment of a portion of the lower chamber. 1...Cold conditioning equipment 2...Fermentation chamber 3...Upper chamber 4...Lower chamber 5, 6...Vent holes
10... Conduit H... Heater
C...Cooler F...Fan Patent applicant: Suzuyo Kogyo Co., Ltd. Patent attorney Masazumi Mori
Claims (4)
よ゛つて、納豆菌接種の蒸煮大豆を醗酵させる納豆の製
造装置において、醗酵室内の上下部に多数の通気孔を備
えたチャンバーを各別に設けるとともに、これらのチャ
ンバーを前記加温冷調整装置に連通させて成シ、温風ま
たは冷風を−・方のチャンバーから流出した際他方のチ
ャンバーで吸引して、醗酵室内に低流速の気体移動がも
たらされることを特徴とする納豆の製造装置。(1) In a natto production device that ferments steamed soybeans inoculated with natto bacteria by controlling the temperature and humidity inside the fermentation chamber using a heating and cooling adjustment device, a chamber equipped with a large number of ventilation holes at the top and bottom of the fermentation chamber is installed. In addition to providing separate chambers, these chambers are connected to the heating/cooling adjustment device, so that when hot or cold air flows out of one chamber, it is sucked into the other chamber, and a low flow rate is created in the fermentation chamber. A natto manufacturing device characterized by bringing about gas movement.
の天井の上部すなわち天井裏を上チャンバーとした特許
請求の範囲第（１）項記載の納豆の製造装置。(2) The natto manufacturing apparatus according to claim (1), wherein a ceiling made of a perforated plate is provided above the fermentation chamber, and the upper chamber is located above the ceiling, that is, in the attic.
の床面の下部すなわち床下を下チャンバーとした特許請
求の範囲第（１）項記載の納豆の製造装置。(3) The natto manufacturing apparatus according to claim (1), wherein a floor made of a perforated plate is provided below the fermentation chamber, and a lower chamber is formed below the floor.
縦方向に一対の下チャンバーが設けられている特許請求
の範囲第（１）項記載の納豆の製造装置。(4) The natto manufacturing apparatus according to claim (1), wherein a pair of lower chambers are provided in the vertical direction along the side walls on the insulated floor surface of the fermentation chamber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57226782A JPS59120069A (en) | 1982-12-27 | 1982-12-27 | Apparatus for preparation of natto (fermented soybean) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57226782A JPS59120069A (en) | 1982-12-27 | 1982-12-27 | Apparatus for preparation of natto (fermented soybean) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59120069A true JPS59120069A (en) | 1984-07-11 |
Family
ID=16850522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57226782A Pending JPS59120069A (en) | 1982-12-27 | 1982-12-27 | Apparatus for preparation of natto (fermented soybean) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59120069A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4445089A1 (en) * | 1993-12-16 | 1995-06-22 | Gold Star Co | Refrigerator or freezer incorporates fermentation chamber heated by high-frequency induction |
| US20120241436A1 (en) * | 2011-03-25 | 2012-09-27 | Gunter Pfaff | Apparatus for culturing plant materials as food product |
| US20140216275A1 (en) * | 2011-03-25 | 2014-08-07 | Gunter Pfaff | Apparatus for culturing plant materials as food product |
| CN106455647A (en) * | 2014-04-09 | 2017-02-22 | 泰姆佩舒尔有限责任公司 | Equipment for cultivating plant material for food |
-
1982
- 1982-12-27 JP JP57226782A patent/JPS59120069A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4445089A1 (en) * | 1993-12-16 | 1995-06-22 | Gold Star Co | Refrigerator or freezer incorporates fermentation chamber heated by high-frequency induction |
| US20120241436A1 (en) * | 2011-03-25 | 2012-09-27 | Gunter Pfaff | Apparatus for culturing plant materials as food product |
| US20140216275A1 (en) * | 2011-03-25 | 2014-08-07 | Gunter Pfaff | Apparatus for culturing plant materials as food product |
| US9138012B2 (en) * | 2011-03-25 | 2015-09-22 | Betsy's Tempeh Consulting, Llc | Apparatus for culturing plant materials as food product |
| CN106455647A (en) * | 2014-04-09 | 2017-02-22 | 泰姆佩舒尔有限责任公司 | Equipment for cultivating plant material for food |
| CN106455647B (en) * | 2014-04-09 | 2020-06-30 | 泰姆佩舒尔有限责任公司 | Apparatus for cultivating plant material as food |
| CN111662820A (en) * | 2014-04-09 | 2020-09-15 | 泰姆佩舒尔有限责任公司 | Apparatus for cultivating plant material as food |
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