| 摘要 |
A dry food product of fermented soybeans, which is prepared by frying fermented soybeans in an oil and removing skins, and which has an average Bacillus natto survival ratio of 1.0 x 10 8 to 7.0 x 10 8 microorganisms/g when 10 g thereof is milled and measured by an agar plate culture method, the dry food product being almost free of an odor characteristic of fermented soybeans, being storable for a long period of time with maintaining a commercial value and being suitable for being had like cookies. |
