PRODUCTION OF NATTO RICE CAKE

摘要

PROBLEM TO BE SOLVED: To provide a method for producing natto (fermented soybeans with Bacillus natto) rice cake without spoiling tastes of the natto itself. SOLUTION: This production of natto rice cake is to stick a seasoning solution 3 on the surface of a baked unglazed product 2 and lay freeze dried natto grains 4, etc., successively heat the surface in a short time for about 8-12 seconds at a high temperature at about which the seasoning solution 3 on the natto grain-laid surface boils, e.g. 120-200 deg.C, and dry and cool to obtain the natto rice cake 1.