乾燥納豆食品の製造方法
- 专利权人:
- 徳島県
- 发明人:
- 山本 澄人,佐藤 有子,松田 光,佐藤 旭,佐藤 明夏
- 申请号：
- JP2009074867
- 公开号：
- JP4947560B2
- 申请日:
- 2009.03.25
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a method for producing dried fermented soybean food increased in the content of free amino acid and soybean isoflavone aglycone, and to provide the dried fermented soybean food produced by the production method.
SOLUTION: The method for producing the dried fermented soybean food includes bringing soybeans into a powdery or flake state, planting Bacillus natto and lactic acid bacteria compositely to ferment, and drying the product. When fermenting, the product is fermented at a normal temperature for a fixed period and further fermented at a low temperature for a fixed period, and when drying after fermenting, the product is dried with 40-80°C hot wind until to have a moisture content of &le10%.
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- 来源网站：
- 中国工程科技知识中心
