PRODUCTION OF FERMENTED FOOD USING BEAN-CURD REFUSE AS RAW MATERIAL

摘要

PURPOSE:To obtain the title food rich in dietary fiber, excellent in flavor and glutinousness, useful as a low-calorie food, etc., by admixing bean-curd refuse with food stock(s) capable of promoting Bacillus natto growth followed by fermentation and aging. CONSTITUTION:Bean-curd refuse as the main stock is admixed with pref. 1-30wt.% of at least one kind of powdery food stock capable of promoting Bacillus natto growth, i.e., plant-based and/or animal-based extract(s) or hydrolyzate thereof, and the resulting mixture is then inoculated with Bacillus natto followed by fermentation and aging and then, if needed, addition of any of various kinds of flavor, effecting selective imparting the product with flavor and providing it with glutinousness, thus obtaining the objective food.