| 摘要 |
PURPOSE:To prepare NATTO (soybean fermented with Bacillus natto) having suppressed characteristic smell of NATTO, finished to have mild taste and flavor, exhibiting excellent stringiness, having increased deliciousness caused by the soft-finishing of the soybean and preservable over a long period. CONSTITUTION:Crushed unpolished rice is mixed to washed and soaked soybean and the mixture is subjected to conventional steaming and fermentation to obtain the objective NATTO containing unpolished rice flour. |
