JPS5739750A - Production of minced "natto" (fermented soybean) - Google Patents

Production of minced "natto" (fermented soybean)

Info

Publication number
JPS5739750A
JPS5739750A JP55115507A JP11550780A JPS5739750A JP S5739750 A JPS5739750 A JP S5739750A JP 55115507 A JP55115507 A JP 55115507A JP 11550780 A JP11550780 A JP 11550780A JP S5739750 A JPS5739750 A JP S5739750A
Authority
JP
Japan
Prior art keywords
natto
minced
acid
production
fermented 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.)
Granted
Application number
JP55115507A
Other languages
Japanese (ja)
Other versions
JPS58862B2 (en
Inventor
Shiro Kudo
Masanori Tamura
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.)
Asahi Matsu Foods Inc
Asahimatsu Foods Co Ltd
Original Assignee
Asahi Matsu Foods Inc
Asahimatsu Foods Co Ltd
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 Asahi Matsu Foods Inc, Asahimatsu Foods Co Ltd filed Critical Asahi Matsu Foods Inc
Priority to JP55115507A priority Critical patent/JPS58862B2/en
Publication of JPS5739750A publication Critical patent/JPS5739750A/en
Publication of JPS58862B2 publication Critical patent/JPS58862B2/en
Expired legal-status Critical Current

Links

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  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: "Natto" is frozen at -10W-30°C and minced finely to produce the objective minced "natto" easily.
CONSTITUTION: Raw natto is frozen at -10W-30°C, preferably -15W-25°C and finely minced with a usual slicer or blade cutter. Then, additive such as acetic acid, lactic acid, malic acid, fumaric acid, citric acid or glucono-δ-lactone, spices and flavors are added thereto and the product is packed in an appropriate vessel under freezing conditions.
COPYRIGHT: (C)1982,JPO&Japio
JP55115507A 1980-08-22 1980-08-22 How to make shredded natto Expired JPS58862B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55115507A JPS58862B2 (en) 1980-08-22 1980-08-22 How to make shredded natto

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55115507A JPS58862B2 (en) 1980-08-22 1980-08-22 How to make shredded natto

Publications (2)

Publication Number Publication Date
JPS5739750A true JPS5739750A (en) 1982-03-05
JPS58862B2 JPS58862B2 (en) 1983-01-08

Family

ID=14664224

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55115507A Expired JPS58862B2 (en) 1980-08-22 1980-08-22 How to make shredded natto

Country Status (1)

Country Link
JP (1) JPS58862B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06319478A (en) * 1993-05-11 1994-11-22 Maruhachi Muramatsu:Kk Production of fermented soybean food
JPH07227236A (en) * 1994-02-17 1995-08-29 Azuma Shokuhin Kk Method for producing mayonnaise fermented soybean

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0453904Y2 (en) * 1987-07-07 1992-12-17

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5225067A (en) * 1975-08-21 1977-02-24 Motoyasu Uehara Production of nutritious agent containing powdered fermented soy bean as main component
JPS53101553A (en) * 1977-02-17 1978-09-05 Ozeki Ihei Preparation of fried soybean curd for inarizushi

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5225067A (en) * 1975-08-21 1977-02-24 Motoyasu Uehara Production of nutritious agent containing powdered fermented soy bean as main component
JPS53101553A (en) * 1977-02-17 1978-09-05 Ozeki Ihei Preparation of fried soybean curd for inarizushi

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06319478A (en) * 1993-05-11 1994-11-22 Maruhachi Muramatsu:Kk Production of fermented soybean food
JPH07227236A (en) * 1994-02-17 1995-08-29 Azuma Shokuhin Kk Method for producing mayonnaise fermented soybean

Also Published As

Publication number Publication date
JPS58862B2 (en) 1983-01-08

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