Title:
【発明の名称】ペースト状納豆及びその製造方法
Document Type and Number:
Japanese Patent JP3106131
Kind Code:
B1
Abstract:
Paste-form natto which has a comfortable feeling on the tongue and has little or none of the undesired properties of viscous thread, odor and bitterness of ordinary natto, and a method of producing it in which dried soybeans are dehulled and the kernels sliced to 0.1-5 mm thickness and soaked in 1.0-2.5 times their weight in water, steamed, and lumps of steamed soybean flakes are decomposed during or before seeding with commercial [Bacillus nattol] Bacillus natto. The seeded soybean flakes are fermented aerobically, aged in a chilled room to produce paste-form natto, which had a good feeling on the tongue, does not have the viscous thread, odor and bitterness of ordinary natto. The paste-form natto is packed in plastic or edible containers of any size, chilled or frozen, and shipped to food processing plants. The packed and frozen paste-form natto is not contaminated by micro-organisms and is sanitary. Accordingly, it can be supplied to food manufacturing plants without leaking natto bacteria to the outside. The paste-form natto is useful to sandwiches, rice balls, sushi, etc.
Inventors:
Akira Yanai
Kumi Chikushi
Kumi Chikushi
Application Number:
JP23257099A
Publication Date:
November 06, 2000
Filing Date:
August 19, 1999
Export Citation:
Assignee:
Azuma Food Co., Ltd.
International Classes:
A23L11/00; (IPC1-7): A23L1/20
Domestic Patent References:
| JP5470456A | ||||
| JP6016569A | ||||
| JP10117719A |
Attorney, Agent or Firm:
Gon Tabuchi