JPS5699779A - Peanut natto - Google Patents

Peanut natto

Info

Publication number
JPS5699779A
JPS5699779A JP91180A JP91180A JPS5699779A JP S5699779 A JPS5699779 A JP S5699779A JP 91180 A JP91180 A JP 91180A JP 91180 A JP91180 A JP 91180A JP S5699779 A JPS5699779 A JP S5699779A
Authority
JP
Japan
Prior art keywords
natto
peanut
peanuts
softened
boiling
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
JP91180A
Other languages
Japanese (ja)
Other versions
JPS583666B2 (en
Inventor
Shinji Tanaka
Hideo Kato
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.)
CHIYUUETSU PANII KK
CHUETSU PANII KK
Original Assignee
CHIYUUETSU PANII KK
CHUETSU PANII KK
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 CHIYUUETSU PANII KK, CHUETSU PANII KK filed Critical CHIYUUETSU PANII KK
Priority to JP55000911A priority Critical patent/JPS583666B2/en
Publication of JPS5699779A publication Critical patent/JPS5699779A/en
Publication of JPS583666B2 publication Critical patent/JPS583666B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Seeds, Soups, And Other Foods (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: Peanut natto that is made by crushing softened peanuts, boiling and sterilizing them and fermenting them with Bacillus natto, thus having high stickiness and a good taste similar to soybean natto (fermented soybean).
CONSTITUTION: Peanuts are dipped in water or 0.1W0.5% aqueous sodium bicarbonate and softened, then crushed into particles of about 4W6mm sizes, sterilized by boiling. Bacillus natto is inoculated to the peanut particles and fermented at adequate temperatures.
COPYRIGHT: (C)1981,JPO&Japio
JP55000911A 1980-01-10 1980-01-10 peanut natto Expired JPS583666B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55000911A JPS583666B2 (en) 1980-01-10 1980-01-10 peanut natto

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55000911A JPS583666B2 (en) 1980-01-10 1980-01-10 peanut natto

Publications (2)

Publication Number Publication Date
JPS5699779A true JPS5699779A (en) 1981-08-11
JPS583666B2 JPS583666B2 (en) 1983-01-22

Family

ID=11486852

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55000911A Expired JPS583666B2 (en) 1980-01-10 1980-01-10 peanut natto

Country Status (1)

Country Link
JP (1) JPS583666B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008194032A (en) * 2007-01-17 2008-08-28 Kazue Takoji Fermented food and manufacturing method for fermented food

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008194032A (en) * 2007-01-17 2008-08-28 Kazue Takoji Fermented food and manufacturing method for fermented food
JP4566243B2 (en) * 2007-01-17 2010-10-20 一枝 田小路 Fermented food and method for producing fermented food

Also Published As

Publication number Publication date
JPS583666B2 (en) 1983-01-22

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