| 摘要 |
PURPOSE:To obtain a NATTO (fermented soybean) cake having improved properties of NATTO and useful as a delicious cake having high nutrient value, by adding and mixing anhydrous crystalline maltose to NATTO at a specific ratio and solidifying the mixture, thereby imparting cake-like palatability to NATTO. CONSTITUTION:The objective cake can be prepared by adding and mixing 50-400pts.wt. of anhydrous crystalline maltose to 100pts.wt. of NATTO, transferring the mixture into a container such as a cup and solidifying in the container. |
