PURPOSE: To obtain the title capsule reduced in odor of fermented soybean and viscous thread-drawing property and useful for food by blending an aqueous raw material containing a divalent metal ion with natto yeast to give a core liquid and dropwise adding the core liquid to a sodium alginate solution to encapsulate the mixture and culturing and fermenting the resultant capsule body.
CONSTITUTION: An aqueous raw material containing a divalent metal ion (e.g. calcium lactate) is blended with natto yeast to give a core liquid and the core liquid is dropwise added to a sodium alginate solution or a low-methoxy pectin solution to encapsulate the mixture. The resultant capsule body is cultured and fermented (e.g. put into an isothermal instrument such as incubator, and cultured and fermented at 40°C for 12-48hr) to provide the objective capsule.
KIMURA TOSHIAKI
FUJINO RYOKO
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