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Title:
NATTO CHEESE AND NATTO MAYONNAISE
Document Type and Number:
Japanese Patent JP2013220099
Kind Code:
A
Abstract:

To provide a new food that has been achieved by a sticky component of Natto (fermented soybeans) emulsifying the oil and fat.

A cheese and mayonnaise product is produced by using the action that a Natto component emulsifies oil and fat.


Inventors:
Hamada, Masaki
Application Number:
JP2012000121331
Publication Date:
October 28, 2013
Filing Date:
April 16, 2012
Export Citation:
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Assignee:
HAMADA MASAKI
International Classes:
A23C20/02; A23L27/60; A23L11/00



 
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