| 摘要 |
PURPOSE: To solve problems such as a problem wherein many people dislike NATTO (fermented soy beans) which is a healthy food material but is strong in a stringing property and extremely difficult to eat, a problem wherein remarkably many people hate the NATTO which causes an extremely blow-workability and which has a characteristic smell e.g. when the NATTO is used to produce a MANJU (a ban with a bean-jam filling) containing the NATTO, problems on the points of safety, a harvest yield and a taste due to the employment of a chemical fertilizer or a chemical agent on the culture of a plant, and a problem on the point of safety due to the essential employment of antibiotics on the rearing of animals, fishes, shellfish or birds. CONSTITUTION: This healthy material comprises Bacillus NATTO and edible sour water. The healthy material is obtained by a method comprising mixing the fermented soybeans with an edible vinegar in water and subsequently draining the fermented soybeans to separate the sticky components of the fermented soybeans, a method comprising mixing the fermented soybeans with an edible vinegar in water and subsequently draining the fermented soybeans to collect their sticky components, or a method comprising grinding a material to be fermented into small pieces, especially a powdery material, fermenting the powdery material with the Bacillus NATTO, adding edible sour water to the fermented product, and, if necessary, further removing the solid contents. |
