JPS57102154A - Preparation of natto containing adlay - Google Patents

Preparation of natto containing adlay

Info

Publication number
JPS57102154A
JPS57102154A JP55176791A JP17679180A JPS57102154A JP S57102154 A JPS57102154 A JP S57102154A JP 55176791 A JP55176791 A JP 55176791A JP 17679180 A JP17679180 A JP 17679180A JP S57102154 A JPS57102154 A JP S57102154A
Authority
JP
Japan
Prior art keywords
adlay
water
soaked
natto
boiled
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
JP55176791A
Other languages
Japanese (ja)
Other versions
JPS588826B2 (en
Inventor
Kazuo Kudo
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.)
TAISHI SHIYOKUHIN KOGYO KK
TAISHI SHOKUHIN KOGYO KK
Original Assignee
TAISHI SHIYOKUHIN KOGYO KK
TAISHI SHOKUHIN KOGYO 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 TAISHI SHIYOKUHIN KOGYO KK, TAISHI SHOKUHIN KOGYO KK filed Critical TAISHI SHIYOKUHIN KOGYO KK
Priority to JP55176791A priority Critical patent/JPS588826B2/en
Publication of JPS57102154A publication Critical patent/JPS57102154A/en
Publication of JPS588826B2 publication Critical patent/JPS588826B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To prepare adlay-containing NATTO (fermented soybean) having excellent palatability and digestibility, containing adlay fully soaked with water and having completely softened tissue, by using adlay treated with a solution of a cellulose decomposition enzyme, as a raw material.
CONSTITUTION: Water-soaked adlay is immersed in a solution containing a cellulose decomposition enzyme such as cellulase, hemicellulase, etc. at a concentration of about 10mg%, and boiled. The processed adlay is mixed with water- soaked soybean at a proper ratio, boiled in a pressure cooker, inoculated with Bacillus natto, and fermented by conventional means.
COPYRIGHT: (C)1982,JPO&Japio
JP55176791A 1980-12-15 1980-12-15 How to make natto with pigeon barley Expired JPS588826B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55176791A JPS588826B2 (en) 1980-12-15 1980-12-15 How to make natto with pigeon barley

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55176791A JPS588826B2 (en) 1980-12-15 1980-12-15 How to make natto with pigeon barley

Publications (2)

Publication Number Publication Date
JPS57102154A true JPS57102154A (en) 1982-06-25
JPS588826B2 JPS588826B2 (en) 1983-02-17

Family

ID=16019904

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55176791A Expired JPS588826B2 (en) 1980-12-15 1980-12-15 How to make natto with pigeon barley

Country Status (1)

Country Link
JP (1) JPS588826B2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2579845B1 (en) * 1985-04-01 1990-12-14 Vissiere Daniel MANUAL CONTROL STATIC SWITCH

Also Published As

Publication number Publication date
JPS588826B2 (en) 1983-02-17

Similar Documents

Publication Publication Date Title
JPS57102154A (en) Preparation of natto containing adlay
KR890012562A (en) Composition for removing unpleasant odor of soy milk and process for preparing soy milk with improved flavor
JPS56148237A (en) Food or beverage made of lactic fermentation product from unpolished rice
JPS5588685A (en) Health drink composition
JPS56109548A (en) Rice-bran paste composition, its preparation, and preparation of pickled vegetable using said rice-bran composition
JPS5729263A (en) "natto"
JPS57141285A (en) Preparation of adlay liquor
JPS57146578A (en) Preparation of cellulase
JPS5476893A (en) Novel preparation of chlesterol oxidase
JPS5550880A (en) Processing of scallop
JPS5558079A (en) Preparation of fermented soybean seasoned with tangle
JPS5568269A (en) Edible konnyaku and its preparation
JPS5523954A (en) Preparation of stock square from tangle extract
JPS5611783A (en) Preparation of lactic acid beverage from rice
JPS5750858A (en) Preparation of raw material for salt-free food with high proteinic content
JPS531958A (en) Raw stuff processed waste water treatment method
JPS5623858A (en) Soybean pickled in vinegar and its production
JPS5763092A (en) Enzymatic hydrolysis of solid fat
JPS57141299A (en) Agent for treating starchy raw material before saccharification
JPS5699779A (en) Peanut natto
JPS57146555A (en) Preparation of miso
JPS57163458A (en) Brewing of miso (fermented soybean paste)
JPS57186450A (en) Preparation of product resembling fermented soybean from bean other than soybean and the like as raw material
JPS559026A (en) Preparation of coriolus versicolor extract
JPS55153591A (en) Autolysis of mycelium