PROBLEM TO BE SOLVED: To provide a roll of Natto (fermented soybeans) and cheese covered with dry laver, and a method for producing the same adopting a Natto processing method that allows active ingredients to be ingested as they are by eating Natto without applying such high temperature processing as to deactivate Bacillus Natto and that allows both Natto and cheese to be tasted by rolling the Natto and cheese, which are Eastern and Western fermented food, in dry laver.SOLUTION: Ingredients for a millet-and-rice cake containing rice powder as a main component, thick malt syrup, and sugar are mixed in a container to start heating, and powder cheese is mixed before a boiling point in the container and boiled down. Heating is then terminated to lower the temperature to a predetermined temperature at which bacillus Natto does not die out, and dry Natto dried by freeze drying is mixed and stirred in the container. The obtained ingredients are cooled, pressed and cut in predetermined shape. Soy sauce is applied to the ingredients of predetermined shape, and dry laver is attached thereto.COPYRIGHT: (C)2013,JPO&INPIT【課題】納豆菌が失活するような高温処理を施すことなく、食して有効成分をそのまま摂取することができる納豆の処理方法を採用すると共に、東西の発酵食品である納豆とチーズをのり巻き状にして、共に味わうことができるようにした納豆チーズのり巻き及びその製造方法を提供する。【解決手段】容器内に米粉を主成分とするおこし種と水飴と砂糖を混入して加熱を開始すると共に、該容器内の沸点前に粉チーズを混入して煮詰めた後、加熱を終了して納豆菌が死滅しない所定温度まで下げた後に、該容器内にフリーズドライによって納豆を乾燥した乾燥納豆を混入して撹拌し、次いでこの材料を冷却すると共に押圧して所定形状に切断し、該所定形状の材料に醤油を塗布して海苔を付着する。【選択図】図1
