| 摘要 |
PROBLEM TO BE SOLVED: To provide a process for the preparation of Natto (fermented soybean with Bacillus natto) effective for effective for easily decreasing the Natto smell at a low cost. SOLUTION: Killed yeast cells are added to a Natto raw material. Preferably killed cell of a yeast (e.g. beer yeast, baker's yeast or torula yeast) is added to steamed soybean in an amount of 0.2-10wt.%. The addition of the killed yeast cell is performed at the start of or during the fermentation. The Natto smell is easily decreased at a low cost by this process to give a natural health food having extremely high nutritive value. |
