| 摘要 |
PROBLEM TO BE SOLVED: To obtain a new Natto (fermented soybean with Bacillus natto) having good color, little scattering tendency, excellent handleability and dispersibility in use, free from tackiness in the oral cavity in eating to give good palatability, free from peculiar odor to give rich taste and having unique deliciousness and flavor. SOLUTION: This Natto food is prepared by compounding Natto powder with soybean flour and/or dietary fiber. The food is granulated and preferably heat-treated in at least one step selected from a step to compound the Natto powder with soybean flour and/or dietary fiber, a step to granulate and reshape the powdery mixture and a step to dry the reshaped product. The amount of the soybean flour is preferably 0.15-0.3 pt.wt. based on 1 pt.wt. of the Natto powder. |
