| 摘要 |
PROBLEM TO BE SOLVED: To obtain a fermented soybean processed food with a high nutritive value that is suppressed in large viscosity and smell peculiar to fermented soybeans (NATTO) and that can overcome such a problem that NATTO is not easily treated, by making the food contain NATTO, white of egg, and sub-materials such as a binding reinforcing material, etc., and integrating it by means of a heat-solidified white component. SOLUTION: 37-4(wt.)% NATTO, 30-3% the white and the 60-3% sub- materials such as the binding reinforcing material such as a starch kind and flour, etc., the test improving agent of vegetables and meat, etc., seasoning such as a sweetener, vinegar, etc., and the condiments such as black pepper and red pepper, etc., are mixed so as to obtain a dough composition. A mold is filled with the dough composition so as to executing a heat-processing to the filled object and, then, the target food is obtained. |
