| 摘要 |
PURPOSE:To obtain a vegetable raw material having excellent digestibility, etc., by inoculating a natto bacterium into a heat-treated vegetable and culturing the vegetable. CONSTITUTION:Natto bacterium is inoculated into a heat-treated vegetable and the vegetable is cultured. Potato, carrot, Japanese radish, etc., is preferably used as the vegetable, though the vegetable is not especially limited. The heat treatment is carried out by a conventional method, e.g. boiling or steaming. Every natto bacterium may be used as the natto bacterium. For example, a commercial natto bacterium (bacillus natto) is effective. Inoculation and culture of natto bacterium may be carried out according to a conventional method. |
