| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a fermented soybean (fermented with Bacillus natto) having stable stringiness and to provide a method for producing a fermented soybean capable of stably increasing the stringiness of the fermented soybean. <P>SOLUTION: A sugar alcohol (excluding sugar alcohols containing a monosaccharide alcohol or a monosaccharide as a main component) is added to a fermented soybean in an amount of 0.5-10wt/wt% to obtain the fermented soybean having stable stringiness. In the production of the fermented soybean or at the eating of the fermented soybean, the sugar alcohol (excluding sugar alcohols containing monosaccharide alcohols or the monosaccharides as a main component) is added to the fermented soybean in an amount of 0.5-10wt/wt% to obtain the fermented soybean having the stable stringiness. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
