| 摘要 |
PROBLEM TO BE SOLVED: To provide a tasty fermented soybean product excellent in threadability, where the bitterness or smell inherent in fermented soybeans is removed. SOLUTION: This fermented soybean product is produced by the following process: dipping soybeans, for a predetermined time, in a dipping tank filled with a liquid mixture obtained by mixing 100 wt.% of fresh water with 20-70 wt.%, preferably 30-50 wt.% of marine deep water obtained from deep sea >=200 m in depth under the surface of the sea and subjected to no chemical treatment, steaming the thus dipped soybeans for a predetermined time in a caldron followed by filling a case with the thus treated soybeans while inoculating a predetermined amount of Bacillus natto liquid thereinto, and thereafter, maturing the thus encased fermented soybeans in a fermentation chamber followed by leaving the thus matured fermented soybeans cool. |
