PROBLEM TO BE SOLVED: To provide a processed food in which processed natto obtained by kneading raw material natto with seasoning is included in a cooking ingredient of a necessary processing material without causing stringiness characteristics of natto and a natto smell and a method for producing the same.SOLUTION: Small masses 4a of processed natto 4, in which the raw material natto 1 is kneaded with the seasoning 2 and frozen, are included in a cooking ingredient of a necessary processed material (rice ball of cooked rice, steamed dumpling, Chinese-style dumpling, etc.) to give the processed food. The method for producing the processed food includes a kneading step A of kneading the raw material natto 1 and the seasoning 2 into a ground state to give the processed natto 4, a serving step B of serving the processed natto 4 in a prescribed container 5, a freezing step C of freezing the processed natto 4, a dividing step D of dividing the frozen processed natto 4 into the small masses 4a, an inclusion step E of including the small masses 4a in the cooking ingredient of a necessary processing material (the cooking ingredient).COPYRIGHT: (C)2013,JPO&INPIT【課題】原料納豆と調味料とを混練して得られる加工納豆を、納豆特有の糸引きや納豆臭を伴うことなく、所要加工素材の食材に封入した加工食品とその製造方法を提供する。【解決手段】原料納豆1と調味料2が混練されて冷凍された加工納豆4の小塊4aを所要加工素材の食材(飯米のおにぎり、シュウマイ、ギョーザ等)に封入して加工食品とする。加工食品の製造方法は、原料納豆1と調味料2を粉砕状に混練して加工納豆4とする混練工程Aと、加工納豆4を所定の容器5に盛り込む盛込み工程Bと、加工納豆4を冷凍する冷凍工程Cと、冷凍の加工納豆4を小塊4aに分割する分割処理工程Dと、該小塊4aを所要加工素材の食材(前記の食材)に封入する封入工程Eとから加工食品を得る。【選択図】図1
