NATTO (JAPANESE FOOD MADE FROM FERMENTED SOYBEANS), METHOD FOR PRODUCING THE SAME, AND NATTO CONTAINER

PROBLEM TO BE SOLVED: To provide natto (Japanese food made from fermented soybeans) which is suitable for fermenting a large amount of a raw material of natto in bulk in an end product container used for product distribution, and which can be economically and hygienically produced, a method for producing natto, and a natto container.SOLUTION: A method for producing natto which uses a container having a mouth part 2 is provided, in which the mouth part 2 is closed in such a manner that lengths of closed parts 21 and open parts 22 in the perimeter of the mouth part 2 are in the ratio of 1:1 to 1:50, and the method comprises: a fermentation process of inputting a natto raw material into the container and fermenting the natto raw material; and a sealing process of sealing the container. Particularly, it is preferable that the natto container has a shape retention structure for extending from a bottom part 4 side to the opening 2 side and obtaining shape retention property of side areas of the container, and the shape retention structure is a foldable gusset 3.SELECTED DRAWING: Figure 3 【課題】製品流通に利用される最終製品容器において、大量の納豆原料を一括して発酵させるのに適し、経済的且つ衛生的に製造できる納豆及びその製造方法並びに納豆容器の提供。【解決手段】口部２を有する容器を用いる納豆の製造方法であって、口部２は、口部２全周における閉鎖部分２１と開放部分２２との長さが１：１〜１：５０の割合で塞がれており、容器に納豆原料を入れて、納豆原料を発酵させる発酵工程と、容器を密封する密封工程と、を備える納豆の製造方法。特に、容器は、底部４側から開口２部側へ伸びて、容器の側方の保形性を得るための保形構造を有し、保形構造が、折り畳み形式のガゼット３であることが好ましい納豆容器。【選択図】図３