| 摘要 |
PROBLEM TO BE SOLVED: To obtain a fry of wrapped Natto (fermented soybeans) without reducing the nutritive value of Natto and having reduced smell when toasting or heating the wrapped Natto by wrapping a material consisting essentially of Natto with Aburaage (a fried bean curd) and refrigerating the wrapped Natto. SOLUTION: A material 1 consisting essentially of Natto 1a and optionally mixed with submaterials 1b such as a vegetable and a seasoning is wrapped with Aburaage 2 and refrigerated. The objective fry of the wrapped Natto having reduced heat transfer into the interior when toasting or heating the wrapped Natto, having reduced smell which is characteristic of the Natto while suppressing the reduction of the stickiness to a certain degree and easily eatable for every person is obtained. |
