| 摘要 |
PURPOSE:To obtain an instant food having a high digestibility and nutrictive effect, by adding a quickly freeze-dried and powdered paste of a fermented soybean and cold water to an instant food. CONSTITUTION:A ground raw soybean is immersed in water and boiled. Bacillus natto is then inoculated into the boiled soybean and multiplied by the conventional method to give a fermented soybean (F). Sterilized cold water is then added to F and agitated to form a paste, which is quickly freeze-dried and pulverized to give a powdered dry fermented soybean (F). The soybean (F) is mixed with an instant food., e.g. an instant Chinese noodle, in cooking, and hot water is poured to soften the mixture and used for food. |
