Dry food product of fermented soybeans

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

A - Human Necessities

23

L

A23L 1/20 (2006.01) A23B 7/005 (2006.01)

Patent

CA 2245785

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 × 10 8 to 7.0 × 10 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.

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