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

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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)

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* Cited by examiner, † Cited by third party
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CN110546758B (en) 2017-06-23 2023-09-19 积水化学工业株式会社 Heat sink, method for manufacturing heat sink, 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
CN113614908A (en) * 2019-03-27 2021-11-05 富士胶片株式会社 Method for manufacturing heat sink

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

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