Dry food product of fermented soybeans

Details Dry food product of fermented soybeans Dry food product of fermented soybeans

1998-08-27

2000-01-25

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426 46, 426438, A23L 120, A23L 100

Patent

active

060175753

ABSTRACT:
A dry food product of fermented soybeans, which is prepared by frying fermented soybeans in an oil and removing skins, and which has an average Bacillus natto survival ratio of 1.0.times.10.sup.8 to 7.0.times.10.sup.8 microorganisms/g when 10 g thereof is milled and measured by an agar plate culture method, the dry food product being almost free of an odor characteristic of fermented soybeans, being storable for a long period of time with maintaining a commercial value and being suitable for being had like cookies.

REFERENCES:
Patent Abstracts of Japan for Application No. 05-152536. Abstract published Nov. 21, 1995. Inventor: Ota.
Patent Abstracts of Japan for Application No. 02-232714. Grp No: C0970, vol. 16, No. 358. Inventor: Kuroiwa, Aug. 1992.

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