PROBLEM TO BE SOLVED: To provide a method for making prior art dried natto (fermented soybeans) useful for a wide variety of food applications in such a manner that a processed food comprising freeze-dried natto powder is added into foodstuffs such as Chinese soup noodles, Japanese noodles, soba (buckwheat noodles), a rice cake, spaghetti, rice gruel, soup, Chinese style dumpling, stir-fried vegetables, fried rice, a meat bun, miso-soup, fish-flour, juice, sho-chu, Japanese-sake, and a supplement.;SOLUTION: The dried natto (fermented soybeans) prepared by freeze-drying natto obtained by fermenting very large or large grains of soybeans by cultivating Bacillus natto therein is constituted of a natto main body comprising the above freeze-dried natto and a covering member that contains the freeze-dried fermentation product and covers the natto main body, which is characterized in that the covering member covers at least 50% of the surface of the above natto main body. The processed food comprising dried natto powder is prepared by pulverizing the above dried natto and adding amino acids, nucleic acids, sodium chloride and the like thereinto.;COPYRIGHT: (C)2008,JPO&INPIT
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