| 摘要 |
PURPOSE:To obtain a fermented soybean (natto, fermented with Bacillus natto) hardly having threading property or odor of the fermented soybean, being readily edible, tasty and capable of leaving a pleasant aftertaste. CONSTITUTION:In a fermented soybean producing process comprising reacting soybean with Bacillus natto, the fermented soybean is prepared together with a paste such as carrageenan, etc. Thereby, a fermented soybean being mild, readily edible and having different taste is obtained. Although the paste can sufficiently be used in a small amount of usually <=5wt.%, the amount to be added may be increased as necessary. |
