| 摘要 |
A dry food product of fermented soybeans, which is prepared by frying fermented soybeans in an oil and removing skins, and which has an average Bacillus natto survival ratio of 1.0 .times. 10 8 to 7.0 .times. 10 8 microorganisms/g when 10 g thereof is milled and measured by an agar plate culture method, the dry food product being almost free of an odor characteristic of fermented soybeans, being storable for a long period of time with maintaining a commercial value and being suitable for being had like cookies. |
