| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a seasoning for fermented soybeans (Natto, fermented with Bacillus natto) facilitating sticky feeling, especially web cut of the fermented soybeans, and reducing web drawing, and to provide a method for producing the seasoning. <P>SOLUTION: The seasoning is to facilitate web cut of the fermented soybeans through adding a protein decomposition enzyme to general soy sauce taste seasoning liquid or dressing for the fermented soybeans. For instance, a protease pharmaceutical preparation originated from plants, or juice, extract or powder of vegetables, fruit vegetables and fruits each containing the protease is used. As sticky feeling and web drawing of the fermented soybeans are remarkably reduced, the fermented soybeans are easily eaten even by elderly people, infants and foreign people and the practical use of the fermented soybean itself is widely extended. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
