Title:
METHOD FOR SUPPRESSING SMELL OF NATTO (FERMENTED SOYBEAN)
Document Type and Number:
Japanese Patent JPS6019468
Kind Code:
A
Abstract:
PURPOSE: To prepare NATTO having remarkably suppressed NATTO smell, by adding ethyl alcohol to NATTO and stirring the mixture.
CONSTITUTION: Ethyl alcohol is added to NATTO and stirred slowly preferably under heating. The amount of ethyl alcohol is selected to leave ≥1ml, preferably 2W7ml of the alcohol in 100g of the NATTO obtained as the final product.
Inventors:
UCHI OSAMU
Application Number:
JP12615783A
Publication Date:
January 31, 1985
Filing Date:
July 13, 1983
Export Citation:
Assignee:
AGUMIN KK
International Classes:
A23L11/00; (IPC1-7): A23L1/20
Domestic Patent References:
| JPS56113267A | 1981-09-07 |
Attorney, Agent or Firm:
Toda parent man
Previous Patent: A pushing test method and an indentation test apparatus
Next Patent: PREPARATION OF MISO (FERMENTED BEAN PASTE)
Next Patent: PREPARATION OF MISO (FERMENTED BEAN PASTE)