| 摘要 |
PURPOSE:To produce the subject dry food capable of easily eating with one's fingers and with a good appetite without spoiling the mouth feeling essential to NATTO, e.g. its tacky feeling and its flavor by using dried NATTO and the white of an egg, etc. CONSTITUTION:This dry food is produced by utilizing heat coagulation properties and foaming properties respectively peculiar to egg and heat treating crushed dry NATTO. This dry food is characterized by its excellently workable formability, its light mouth feeling and wrapping in laver, etc., for protecting the product from being damaged. |
