DRIED NATTO PROCESSED FOOD SUPPLEMENTED WITH NATTOKINASE (ENZYME)

摘要

PPROBLEM TO BE SOLVED: To provide a portable pocket-type dried Natto (fermented soybean) processed food enabling the enzymic activity level (potency) of the nattokinase overtaking that of a non-processed product by a prescribed level to be ingested with ease, and having an overwhelmingly long open date compared to a raw Natto by attaching a nattokinase (enzyme) powder with a seasoning to the dried Natto from which the activities of the nattokinase are deactivated in a process for deep-frying the Natto at a high temperature. PSOLUTION: The dried Natto processed food supplemented with the Nattokinase is produced by simultaneously carrying out the enrichment of the nattokinase of the dried Natto produced by a reduced-pressure deep frying method so that the enzymic activity level (potency) of the nattokinase may be 2,000 FU per 10 g dried Natto without damaging the shapes of granules of the dried Natto, with a seasoning step. The produced dried Natto processed food in an amount within a range of 5-15 g according to the use is measured, and individually packaged in a small bag while filling nitrogen in the small bag comprising a packaging material of a transparent special film. PCOPYRIGHT: (C)2009,JPO&INPIT