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JPS5545330A - Making method of rice cracker containing "natto" (fermented soybean) - Google Patents

Making method of rice cracker containing "natto" (fermented soybean)

Info

Publication number
JPS5545330A
JPS5545330AJP11837878AJP11837878AJPS5545330AJP S5545330 AJPS5545330 AJP S5545330AJP 11837878 AJP11837878 AJP 11837878AJP 11837878 AJP11837878 AJP 11837878AJP S5545330 AJPS5545330 AJP S5545330A
Authority
JP
Japan
Prior art keywords
natto
rice cracker
fermented soybean
dried
making method
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
JP11837878A
Other languages
Japanese (ja)
Other versions
JPS5618171B2 (en
Inventor
Osamu Fukuoka
Taeko Kojima
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.)
Hohnen Oil Co Ltd
Original Assignee
Hohnen Oil 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 Hohnen Oil Co LtdfiledCriticalHohnen Oil Co Ltd
Priority to JP11837878ApriorityCriticalpatent/JPS5545330A/en
Publication of JPS5545330ApublicationCriticalpatent/JPS5545330A/en
Publication of JPS5618171B2publicationCriticalpatent/JPS5618171B2/ja
Grantedlegal-statusCriticalCurrent

Links

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Abstract

PURPOSE: "Natto" (fermented soybean) is immersed in aqueous organic acid, then vacuum dried, whereby the addition of natto to rice cracker is permitted to give products with good taste and high nutritiousness although the addition of natto to other food has been thought to be difficult.
CONSTITUTION: Natto is immersed in an aqueous organic acid as citric, tartaric, lactic, succinic, malic or fumaric acid of about 10W30wt% concentration for about 2W10min, washed with water and dried in vacuum. The product is kneaded with the dough for rice cracker, formed, dried, and heated with high frequency waves for 20secW5min, when necessary, fried with fat or sprayed with oil, thus giving said rice cracker.
COPYRIGHT: (C)1980,JPO&Japio
JP11837878A1978-09-261978-09-26Making method of rice cracker containing "natto" (fermented soybean)GrantedJPS5545330A (en)

Priority Applications (1)

Application NumberPriority DateFiling DateTitle
JP11837878AJPS5545330A (en)1978-09-261978-09-26Making method of rice cracker containing "natto" (fermented soybean)

Applications Claiming Priority (1)

Application NumberPriority DateFiling DateTitle
JP11837878AJPS5545330A (en)1978-09-261978-09-26Making method of rice cracker containing "natto" (fermented soybean)

Publications (2)

Publication NumberPublication Date
JPS5545330Atrue JPS5545330A (en)1980-03-31
JPS5618171B2 JPS5618171B2 (en)1981-04-27

Family

ID=14735208

Family Applications (1)

Application NumberTitlePriority DateFiling Date
JP11837878AGrantedJPS5545330A (en)1978-09-261978-09-26Making method of rice cracker containing "natto" (fermented soybean)

Country Status (1)

CountryLink
JP (1)JPS5545330A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication numberPriority datePublication dateAssigneeTitle
JPS60239526A (en)*1983-12-221985-11-28ヘルゲス、ホリングスヴオルス、ゲゼルシヤフト、ミツト、ベシユランクタ−、ハフトウンクMethod and apparatus for producing uneven fiber web from spun material
JPS6430558A (en)*1987-07-241989-02-01Terumo CorpFood for alimentary therapy of renopathy
JPH06319456A (en)*1993-05-171994-11-22C & G Bio Syst:Kk Manufacturing method of baked confectionery that mixed natto, tempeh or okara
JP2010227562A (en)*2009-03-252010-10-14General Electric Co <Ge>Ultrasonic probe with replaceable head section
JP2024055256A (en)*2022-10-072024-04-18株式会社湯の国Method for manufacturing cookie with natto

Cited By (5)

* Cited by examiner, † Cited by third party
Publication numberPriority datePublication dateAssigneeTitle
JPS60239526A (en)*1983-12-221985-11-28ヘルゲス、ホリングスヴオルス、ゲゼルシヤフト、ミツト、ベシユランクタ−、ハフトウンクMethod and apparatus for producing uneven fiber web from spun material
JPS6430558A (en)*1987-07-241989-02-01Terumo CorpFood for alimentary therapy of renopathy
JPH06319456A (en)*1993-05-171994-11-22C & G Bio Syst:Kk Manufacturing method of baked confectionery that mixed natto, tempeh or okara
JP2010227562A (en)*2009-03-252010-10-14General Electric Co <Ge>Ultrasonic probe with replaceable head section
JP2024055256A (en)*2022-10-072024-04-18株式会社湯の国Method for manufacturing cookie with natto

Also Published As

Publication numberPublication date
JPS5618171B2 (en)1981-04-27

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