Title:
SLIMY NATTO (FERMENTED SOYBEAN) AND ITS PREPARATION
Document Type and Number:
Japanese Patent JPS6019467
Kind Code:
A
Abstract:
PURPOSE: To prepare slimy NATTO free from stringiness, leaving the slimy feeling similar to NAMEKO (Pholiota nameko; an edible fungus of the family Strophariaceae), and optionally suppressed smell of NATTO, by treating stringy NATTO with an acid or alkali.
CONSTITUTION: An acid such s hydrochloric acid, acetic acid, etc. or an alkali such as sodium hydroxide, calcium hydroxide, etc. is added to a stringy NATTO to adjust the pH of the mucous substance to ≤6 or ≥10, preferably 5W4 or 10.5W12, and the product is treated at 100W0°C, preferably 20W85°C. If necessary, ethanol is added to the NATTO at an arbitrary stage in the preparation of the slimy NATTO to suppress the smell of NATTO.
Inventors:
UCHI OSAMU
Application Number:
JP12615683A
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:
| JPS5618171A | 1981-02-20 | |||
| JPS5339498A | 1978-04-11 | |||
| JPS56113267A | 1981-09-07 |
Attorney, Agent or Firm:
Toda parent man
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