JPS5615662A - Preparation of pasty "natto" composition - Google Patents

Preparation of pasty "natto" composition

Info

Publication number
JPS5615662A
JPS5615662A JP9036779A JP9036779A JPS5615662A JP S5615662 A JPS5615662 A JP S5615662A JP 9036779 A JP9036779 A JP 9036779A JP 9036779 A JP9036779 A JP 9036779A JP S5615662 A JPS5615662 A JP S5615662A
Authority
JP
Japan
Prior art keywords
natto
liquid egg
mixture
paste
liquid
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.)
Granted
Application number
JP9036779A
Other languages
Japanese (ja)
Other versions
JPS6135817B2 (en
Inventor
Fumito Mitsui
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.)
QP Corp
Original Assignee
QP Corp
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 QP Corp filed Critical QP Corp
Priority to JP9036779A priority Critical patent/JPS5615662A/en
Publication of JPS5615662A publication Critical patent/JPS5615662A/en
Publication of JPS6135817B2 publication Critical patent/JPS6135817B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To convert "natto" (fermented soybean) to a paste, easily and completely, and to improve the taste and flavor of the "natto", by adding and mixing liquid egg to "natto", aging the mixture at a specific temperature for a specific time interval, and grinding to a paste.
CONSTITUTION: The titled composition is prepared by (1) adding liquid egg (liquid whole egg, liquid egg yolk, liquid egg white, or a mixture of proper amounts of liquid egg white and liquid egg yolk) to "natto", (2) aging the mixture for 8W10hr at 50W60°C, and (3) grinding the aged mixture. For example, 500g of "natto" on the market is mixed with 500g of liquid egg white, left at rest for 8hr in a thermostat at 50°C, crushed with a home mixed for 1min, and converted to a paste with a mustard mill (10/100 clearance).
COPYRIGHT: (C)1981,JPO&Japio
JP9036779A 1979-07-18 1979-07-18 Preparation of pasty "natto" composition Granted JPS5615662A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9036779A JPS5615662A (en) 1979-07-18 1979-07-18 Preparation of pasty "natto" composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9036779A JPS5615662A (en) 1979-07-18 1979-07-18 Preparation of pasty "natto" composition

Publications (2)

Publication Number Publication Date
JPS5615662A true JPS5615662A (en) 1981-02-14
JPS6135817B2 JPS6135817B2 (en) 1986-08-15

Family

ID=13996570

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9036779A Granted JPS5615662A (en) 1979-07-18 1979-07-18 Preparation of pasty "natto" composition

Country Status (1)

Country Link
JP (1) JPS5615662A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0315358A (en) * 1989-06-12 1991-01-23 Ichiro Harada Production of paste of natto (fermented soybean)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018235919A1 (en) 2017-06-23 2018-12-27 積水化学工業株式会社 Heat dissipation sheet, method for producing heat dissipation sheet, and laminate
JP6399176B1 (en) 2017-09-15 2018-10-03 東洋インキＳｃホールディングス株式会社 Thermally conductive insulating sheet and composite member
WO2020194869A1 (en) * 2019-03-27 2020-10-01 富士フイルム株式会社 Method for producing heat dissipation sheet

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0315358A (en) * 1989-06-12 1991-01-23 Ichiro Harada Production of paste of natto (fermented soybean)

Also Published As

Publication number Publication date
JPS6135817B2 (en) 1986-08-15

Similar Documents

Publication Publication Date Title
JPS5615662A (en) Preparation of pasty "natto" composition
ATE28392T1 (en) FRESH MIX WITH A LONG FRESH TIME AND USE TO MAKE FRESH BEVERAGES.
JPS56117789A (en) Brewing of beer
JPS57194748A (en) Preparation of flour paste mixed with cheese
JPS5639764A (en) Instant white sauce powder
JPS56151478A (en) Preparation of worcestor sauce
JPS5585384A (en) Preparation of marine fish-paste product
JPS5799173A (en) Preparation of pasty food from krill
JPS5791156A (en) Preparation of ice cream, etc. containing alcohol- containing seasoning and flavoring material
JPS57163449A (en) Paste containing powdery sake
JPS5750858A (en) Preparation of raw material for salt-free food with high proteinic content
JPS56158064A (en) Preparation of food like chinese noodle
JPS55120772A (en) Processing of meat
JPS5768772A (en) Preparation of refreshing drink using stevia extract
JPS6460358A (en) Production of source of solid white sauce
SU583792A1 (en) "victoria" non-alcoholic tonic beverage
JPS5655178A (en) Eel boiled down in soy and its preparation
JPS5623861A (en) Preparation of "natto" containing "wakame" seaweed
JPS55124467A (en) Preparation of baked light cake made from wheat gluten
RU2008346C1 (en) Concentrated raw material for making drink " mockobия"
JPS57163461A (en) Preparation of vineger containing favorite seasoning and spice
JPS5672663A (en) Preparation of soy sauce
JPS57189665A (en) Preparation of pasty food of krill
KR20050026762A (en) Method of pepper-bean from fermented ginseng
JPS55120761A (en) Preparation of buckwheat mash