PROBLEM TO BE SOLVED: To provide a method for manufacturing a dry fermented-soybean food product that is excellent in productivity of the product, achieves an excellent taste of the product, and has excellent processing suitability when performing food processing or cooking processing of the product.SOLUTION: The method for manufacturing a dry fermented-soybean food product includes: a fermented-soybean manufacturing step S10 in which steamed soybeans inoculated with Bacillus natto are filled into a container at a predetermined uniform height, fermentation is performed at an atmospheric temperature of 38-42°C for 10-20 hours without moving the steamed soybeans from the inside of the container, and aging is successively performed to manufacture freeze-dried fermented soybeans a vacuum-freeze drying step S20 in which the container is moved into a vacuum-freeze drying chamber and vacuum-freeze drying is performed to manufacture freeze-dried fermented soybeans and a heating step S30 in which the freeze-dried fermented soybeans undergo heat treatment at a temperature of 120-280°C for 1-6 minutes under normal pressure by using a roasting machine.COPYRIGHT: (C)2012,JPO&INPIT【課題】製品の生産性および呈味に優れ、その製品の食品加工や調理加工の際の加工適性に優れた乾燥納豆食品の製造方法を提供する。【解決手段】本発明に係る乾燥納豆食品の製造方法は、納豆菌を接種した蒸し大豆を容器に所定の高さに均して充填し、容器内から蒸し大豆を移動させずに雰囲気温度38~42℃で10~20時間の発酵を行い、連続して熟成を行って納豆を製造する納豆製造工程S10と、容器を真空凍結乾燥室に移動し、真空凍結乾燥して凍結乾燥納豆を製造する真空凍結乾燥工程S20と、凍結乾燥納豆に、焙煎機を用いて常圧下、120~280℃、1~6分間の加熱処理を施す加熱工程S30とを含むことを特徴とする。【選択図】図1
