| 摘要 |
PURPOSE:To provide a ground, kneaded, and fermented soybean having improved viscosity and shape retention, preservable for a long time, by kneading a hard steamed soybean with early ume blossoms powder. CONSTITUTION:Raw soybean is immersed in water and swollen fully, and the swollen soybean is boiled and inoculated with Bacilli natto, ground and kneaded throughly, and formed into a suitable shape by an extruder, a deodorant, e.g. early ume blossoms powder or lemon essence, is incorporated or sprayed on the soybean after the boiling and before the kneading. The kneaded material is fermented in a room at 40 deg.C and 85% RH for 8-12hr, and the room temperature is reduced at the material temperature of about 50 deg.C and ripened at 47-50 deg.C for 4-6hr to give the ground, kneaded, and fermented soybean. |
