| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a Bacillus natto-containing product satisfying high nutrition, high function, absorption properties, chewing relaxing, excellent texture, fermentation properties, keeping quality, storage quality, secondary processability to high-order processability, productivity, novelty quality, palatability, wide selection range of raw material, low price, and the like, and to provide a reasonable method for producing the Bacillus natto-containing product. <P>SOLUTION: The Bacillus natto-containing product has, as the raw material, either animal-based food, vegetable-based food, and animal and vegetable-based mixed food, and is a viscous product with a viscosity of 2,000-600,000 cps at 20°C. Oxygen-containing bubbles are dispersed in the viscous product, the gas content rate of the viscous product is 5-80%, and Bacillus natto is inoculated into the viscous product. <P>COPYRIGHT: (C)2011,JPO&INPIT |
