| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide natto which can obtain a chewy texture and enhanced flavor by eliminating defects of conventional natto and dried natto and adding the depth and richness to the taste of natto, and can be stirred with small force. <P>SOLUTION: Dried soybeans are soaked in water, and the soybeans are braised thereafter. Natto bacilli are inoculated into the braised soybeans to ferment the soybeans as a natto base material. The natto base material is combined with dried natto. The ratio in weight of the dried natto relative to the natto base material is from 10% to 50%, and the hardness of the dried natto is from 10 to 60 times of the hardness of the natto base material. <P>COPYRIGHT: (C)2012,JPO&INPIT |
