| 摘要 |
PURPOSE:To prepare a fermented food having high and balanced nutritive value and excellent taste and flavor originated from unmilled rice and soybean extract, by inoculating and culturing Bacillus natto in unmilled rice which is steamed and boiled in soybean soup. CONSTITUTION:Unmilled rice is washed with water, immersed in soybean soup, steamed and boiled under the conventional rice cooking conditions, inoculated with Bacillus natto, placed in a vessel, and fermented in a fermentation chamber under the conditions almost same as that of the preparation of ''natto'' (fermented soybean). |
