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 JPS5545330A JP11837878A JP11837878A JPS5545330A JP S5545330 A JPS5545330 A JP S5545330A JP 11837878 A JP11837878 A JP 11837878A JP 11837878 A JP11837878 A JP 11837878A JP S5545330 A JPS5545330 A JP 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
Links
- 235000013557 nattō Nutrition 0.000 title abstract 5
- 235000019685 rice crackers Nutrition 0.000 title abstract 4
- 244000068988 Glycine max Species 0.000 title abstract 2
- 235000010469 Glycine max Nutrition 0.000 title abstract 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 abstract 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric Acid Chemical compound [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Substances OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 150000007524 organic acids Chemical class 0.000 abstract 2
- HFVMEOPYDLEHBR-UHFFFAOYSA-N (2-fluorophenyl)-phenylmethanol Chemical compound C=1C=CC=C(F)C=1C(O)C1=CC=CC=C1 HFVMEOPYDLEHBR-UHFFFAOYSA-N 0.000 abstract 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract 1
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000001530 fumaric acid Substances 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 239000001630 malic acid Substances 0.000 abstract 1
- 235000011090 malic acid Nutrition 0.000 abstract 1
- 239000001384 succinic acid Substances 0.000 abstract 1
- 239000011975 tartaric acid Substances 0.000 abstract 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
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
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11837878A JPS5545330A (en) | 1978-09-26 | 1978-09-26 | Making method of rice cracker containing "natto" (fermented soybean) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11837878A JPS5545330A (en) | 1978-09-26 | 1978-09-26 | Making method of rice cracker containing "natto" (fermented soybean) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5545330A true JPS5545330A (en) | 1980-03-31 |
| JPS5618171B2 JPS5618171B2 (en) | 1981-04-27 |
Family
ID=14735208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11837878A Granted JPS5545330A (en) | 1978-09-26 | 1978-09-26 | Making method of rice cracker containing "natto" (fermented soybean) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5545330A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60239526A (en) * | 1983-12-22 | 1985-11-28 | 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) * | 1987-07-24 | 1989-02-01 | Terumo Corp | Food for alimentary therapy of renopathy |
| JPH06319456A (en) * | 1993-05-17 | 1994-11-22 | C & G Bio Syst:Kk | Manufacturing method of baked confectionery that mixed natto, tempeh or okara |
| JP2010227562A (en) * | 2009-03-25 | 2010-10-14 | General Electric Co <Ge> | Ultrasonic probe with replaceable head part |
| JP2024055256A (en) * | 2022-10-07 | 2024-04-18 | 株式会社湯の国 | Method for manufacturing cookie with natto |
-
1978
- 1978-09-26 JP JP11837878A patent/JPS5545330A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60239526A (en) * | 1983-12-22 | 1985-11-28 | 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) * | 1987-07-24 | 1989-02-01 | Terumo Corp | Food for alimentary therapy of renopathy |
| JPH06319456A (en) * | 1993-05-17 | 1994-11-22 | C & G Bio Syst:Kk | Manufacturing method of baked confectionery that mixed natto, tempeh or okara |
| JP2010227562A (en) * | 2009-03-25 | 2010-10-14 | General Electric Co <Ge> | Ultrasonic probe with replaceable head part |
| JP2024055256A (en) * | 2022-10-07 | 2024-04-18 | 株式会社湯の国 | Method for manufacturing cookie with natto |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5618171B2 (en) | 1981-04-27 |
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