JPS5561777A - "natto" (fermented soybean) seasoned with stock made from tangle - Google Patents

"natto" (fermented soybean) seasoned with stock made from tangle

Info

Publication number
JPS5561777A
JPS5561777A JP13398078A JP13398078A JPS5561777A JP S5561777 A JPS5561777 A JP S5561777A JP 13398078 A JP13398078 A JP 13398078A JP 13398078 A JP13398078 A JP 13398078A JP S5561777 A JPS5561777 A JP S5561777A
Authority
JP
Japan
Prior art keywords
natto
tangle
seasoned
stock made
soybean
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP13398078A
Other languages
Japanese (ja)
Inventor
Toshimitsu Yanagisawa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP13398078A priority Critical patent/JPS5561777A/en
Publication of JPS5561777A publication Critical patent/JPS5561777A/en
Pending legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: Natto is immersed in a stock made from tangle that has good taste, semll and nutrition of tangle, thus producing said natto seasoned with stock made from tangle with increased value as food.
CONSTITUTION: Tangle is boilied in water to make its store, which is appropriately seasoned with flavors or so and stood for a wile. To the store is added bacillus "Natto" and they are poured onto steamed soybean and stirred to impregnate into it. Then, the soybean is fermented to produce said natto. Since the good taste, smell, nutrition, etc., can be impregnated in the soybean, the resulting natto shows good taste and smell in the combination of both tastes and smells of tangle.
COPYRIGHT: (C)1980,JPO&Japio
JP13398078A 1978-10-30 1978-10-30 "natto" (fermented soybean) seasoned with stock made from tangle Pending JPS5561777A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP13398078A JPS5561777A (en) 1978-10-30 1978-10-30 "natto" (fermented soybean) seasoned with stock made from tangle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP13398078A JPS5561777A (en) 1978-10-30 1978-10-30 "natto" (fermented soybean) seasoned with stock made from tangle

Publications (1)

Publication Number Publication Date
JPS5561777A true JPS5561777A (en) 1980-05-09

Family

ID=15117566

Family Applications (1)

Application Number Title Priority Date Filing Date
JP13398078A Pending JPS5561777A (en) 1978-10-30 1978-10-30 "natto" (fermented soybean) seasoned with stock made from tangle

Country Status (1)

Country Link
JP (1) JPS5561777A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0484871A (en) * 1990-07-25 1992-03-18 Fujitsuko Kk Preparation of 'natto' and tangle extract used therein

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0484871A (en) * 1990-07-25 1992-03-18 Fujitsuko Kk Preparation of 'natto' and tangle extract used therein
JPH088839B2 (en) * 1990-07-25 1996-01-31 フジッコ株式会社 Natto manufacturing method

Similar Documents

Publication Publication Date Title
JPS5561777A (en) "natto" (fermented soybean) seasoned with stock made from tangle
JPS51124584A (en) Method of producing pet food
JPS57141274A (en) Production of powdered soysauce
JPS5294499A (en) Brewing of sake
JPS51133491A (en) Process for producing soy with low salt
JPS5558079A (en) Preparation of fermented soybean seasoned with tangle
Spinelli et al. Preparation and properties of chemically and enzymically modified protein isolates for use as food ingredients
JPS55104877A (en) Method of making "suwari kamaboko" (hard type of boiled fish paste) with improved quality
JPS62269671A (en) Production of seasoned laver flavored with karashi mentaiko (walleye pollack roe seasoned with guinea pepper)
JPS557077A (en) Production of fish meat food
JPS536495A (en) Tea leaves with excellent flavor and their preparation
JPS5545385A (en) Preparation of fermented soymeans seasoned with bonito soup
JPS561847A (en) Cheese
KR880002446A (en) Method of making tea containing ginseng extract
JPS57118762A (en) Improved rice cooking method
JPS52154597A (en) Brewing of sake etc. from rice immersed in water containing lipase
JPS572676A (en) Preparation of refined "sake" like wine
JPS5437880A (en) Preparation of yeast cells having improved taste and dispersibility
JPS5623843A (en) Edible oil containing garlic
KR960000084A (en) How to prepare flavored soup using dried anchovies and kelp
JPS572655A (en) Production of seasoning mainly consisting of vinegar and soysauce
JPS57129666A (en) Potato starch composition
JPS5758857A (en) Production of fibrous protein
JPS55120772A (en) Processing of meat
JPS5799169A (en) Preparation of natto containing adlay