Dry food product of fermented, fried soybeans

摘要

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 x 10⁸ to 7.0 x 10⁸ 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.