| 摘要 |
<P>PROBLEM TO BE SOLVED: To enable the production of a Natto (fermented soybean with Bacillus natto)-processed food, especially a Natto paste, in an industrial scale, simply and at a low cost, without having sundry germ contamination and a secondary fermentation, having a good preservation property, excellent eat taste and eat feeling by developing a method for making Natto kinase contained in the Natto in a thermally stabilized state for leaving the activity of the Natto kinase even by performing a heat-sterilizing treatment after producing the Natto-processed food. <P>SOLUTION: The method for making the Natto kinase in the thermally stable state is provided by adding a single or ≥2 kinds of sugars, sugar alcohols, amino acids, organic acids or inorganic alkali metal salts, or foods or food materials containing such compounds. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
