| 摘要 |
PROBLEM TO BE SOLVED: To prepare the subject material, excellent in texture and preservation stability, readily usable due to its powdery form and hardly causing the dispersion within and between lots by carrying out the aeration culture of Bacillus natto in a suspension of a soybean powder, fermenting the soybean powder and drying the resultant fermentation liquor. SOLUTION: This fermented soybean food material is prepared by carrying out the aeration culture of Bacillus natto in a suspension of a soybean powder passing through a screen having 0.5-5mm, preferably 1-3mm screen opening, fermenting the soybean powder and drying the resultant fermentation liquor. Furthermore, the soybean powder is preferably immersed in water at 20-40 deg.C for 3-7hr and sufficiently swelled. |
