| 摘要 |
PROBLEM TO BE SOLVED: To provide Natto (fermented soybeans) of new palate feeling having low stringiness and whipped with white and fine creamy foams. SOLUTION: The objective soup for whipping Natto is characterized in being <=4 w/v% in salt concentrations. The soup is added to Natto at 13.3-66.7 w/w% based on the Natto followed by agitation; as a result, the aimed Natto of new palate feeling with suppressed stringiness is obtained. |
