| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing fermented soybeans by adding a bitter additive containing a flavonoid or cathechin ingredient on their production, capable of controlling the smell and sweet taste of the Bacillus natto product to provide the easily eatable fermented soybeans. SOLUTION: This method for producing fermented soybeans comprises adding a natural component containing a flavonoid or cathechin ingredient in a large amount together with Bacillus natto. The bitter taste of the additive and the sweet taste and smelling ingredient of the prepared fermented soybeans are mutually moderated to give the fermented soybeans not requiring the addition of a mustard, etc. |
