| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide smoked Natto (fermented soybeans) which are a new fermented soybean-processed food having smoking-characteristic flavor and smell, not having the characteristic stickiness of the fermented soybeans and capable of being easily picked up with fingers and eaten, and to provide a method for producing the same. <P>SOLUTION: The method for producing the smoked fermented soybeans is characterized by kneading fermented soybeans with salt, washing off sticky substances from the surfaces of the kneaded fermented soybeans, and then smoking the sticky substance-removed soybeans. The smoked fermented soybeans contains smoking ingredients in the seasoned and surface sticky substance-removed soybeans. Thereby, the smoked fermented soybeans have the smoking-characteristic flavor and smell, do not have the characteristic stickiness of the fermented soybeans, are independent each other, and can be easily picked up with fingers and eaten. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
