JPS6230745B2 - - Google Patents
Info
- Publication number
- JPS6230745B2 JPS6230745B2 JP54063574A JP6357479A JPS6230745B2 JP S6230745 B2 JPS6230745 B2 JP S6230745B2 JP 54063574 A JP54063574 A JP 54063574A JP 6357479 A JP6357479 A JP 6357479A JP S6230745 B2 JPS6230745 B2 JP S6230745B2
- Authority
- JP
- Japan
- Prior art keywords
- natto
- wheat flour
- fermentation
- bacillus
- soybeans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013557 nattō Nutrition 0.000 claims description 28
- 235000013312 flour Nutrition 0.000 claims description 18
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 244000063299 Bacillus subtilis Species 0.000 description 14
- 235000014469 Bacillus subtilis Nutrition 0.000 description 14
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 229960002685 biotin Drugs 0.000 description 4
- 235000020958 biotin Nutrition 0.000 description 4
- 239000011616 biotin Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 229920000715 Mucilage Polymers 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920000887 Chrysolaminarin Polymers 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000000745 Erythronium japonicum Species 0.000 description 1
- 235000000495 Erythronium japonicum Nutrition 0.000 description 1
- 229920002670 Fructan Polymers 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- NGFMICBWJRZIBI-JZRPKSSGSA-N Salicin Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O1)c1c(CO)cccc1 NGFMICBWJRZIBI-JZRPKSSGSA-N 0.000 description 1
- 235000012377 Salvia columbariae var. columbariae Nutrition 0.000 description 1
- 240000005481 Salvia hispanica Species 0.000 description 1
- 235000001498 Salvia hispanica Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 229930003756 Vitamin B7 Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- NGFMICBWJRZIBI-UHFFFAOYSA-N alpha-salicin Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=CC=C1CO NGFMICBWJRZIBI-UHFFFAOYSA-N 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000014167 chia Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021060 food property Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229910017464 nitrogen compound Inorganic materials 0.000 description 1
- 150000002830 nitrogen compounds Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- NGFMICBWJRZIBI-UJPOAAIJSA-N salicin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=CC=C1CO NGFMICBWJRZIBI-UJPOAAIJSA-N 0.000 description 1
- 229940120668 salicin Drugs 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011735 vitamin B7 Substances 0.000 description 1
- 235000011912 vitamin B7 Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【発明の詳細な説明】
この発明は点心よう納豆の加工法にかかわる
この発明は納豆を小麦粉の皮に包み発酵させる
ことにより、独特の風味と美味をもつ食品に熟成
したもので、点心すなわち間食品に限らず副食品
にも供される。その加工法を説明するために以
下、原料の納豆から説明する。[Detailed Description of the Invention] This invention relates to a method for processing natto such as dim sum. This invention is a method of processing natto such as dim sum. It is served not only as food but also as side food. In order to explain the processing method, the raw material, natto, will be explained below.
納豆は豆類、主として大豆が枯草菌の中の或る
菌の粘質発酵によつて生成した発酵加工食品とし
て知られている。現在の納豆業界が使用している
納豆菌メーカーの納豆菌も、代表的納豆菌として
知られた沢村菌とよく似て、糖の分解作用では乳
糖とサリシンとを分解せず、しよ糖、キシロー
ス、マンニツトの分解が弱く、アラビノース、グ
ルコースをよく分解するものが多い。また、澱粉
分解力は一般に比較的弱い。納豆菌の生育と栄養
は、納豆の特徴である粘質物を生成させるために
は炭素源を必要とし、安定した糸引きがみられる
ものはブドウ糖では2.5％、しよ糖では５％添加
の糖濃度を必要とするが、原料大豆には糖が含ま
れているから特に加えられていない。窒素源の面
では納豆菌は乳、魚介、大豆などのたん白食品に
よく生育するが一般的に動物性たん白食品よりも
植物性たん白食品によく生育する。ビタミン類で
はビオチン（ビタミンＨ）を欠いた培地では生育
も発育せず、大豆中には普通60ガンマ−％程度の
ビオチンを含んでいるので納豆製造に添加されな
い納豆菌の生育と環境の面では発酵中は納豆菌の
栄養細胞が多く、熟成を完了した納豆では胞子が
多くなり、栄養細胞の生育の適温は40〜45℃とさ
れ、中性から微アルカリ性でよく繁殖し、熟成終
了時にはPH7.2〜7.6のややアルカリ性に傾き、好
気性のため酵素を必要とする。納豆の粘質物はグ
ルタミン酸ポリペプチドとフラクタンの混合系
で、前者は強い粘りを後者は粘りの安定化に役立
つている。納豆の風味は納豆菌の発酵によつて生
じ、そのうま味は主として大豆たん白質の分解物
による。納豆の熟成は短時間にたん白質の50％以
上が水溶性の窒素化合物となり、10％前後がアミ
ノ酸まで分解されペプチドで残るものが多い。う
ま味に関するグルタミン酸の遊離率は全アミノ酸
の平均遊離率と同等である。 Natto is known as a fermented processed food produced from legumes, mainly soybeans, through the sticky fermentation of certain bacteria in Bacillus subtilis. The natto bacterium used by the natto industry today is very similar to Sawamura bacterium, which is known as the representative natto bacterium, and does not decompose lactose and salicin, but instead produces shiso sugar and Many of them are weak in decomposing xylose and mannite, but good in decomposing arabinose and glucose. In addition, starch decomposition power is generally relatively weak. The growth and nutrition of Bacillus natto requires a carbon source in order to produce the mucilage that is characteristic of natto, and stable stringiness can be seen with 2.5% added glucose and 5% added sugar with sucrose. Although it requires a high concentration, it is not added because the soybean raw material contains sugar. In terms of nitrogen sources, Bacillus natto grows well on protein foods such as milk, seafood, and soybeans, but generally it grows better on vegetable protein foods than on animal protein foods. Vitamins will not grow or develop in a medium lacking biotin (vitamin H), and soybeans normally contain about 60 gamma percent biotin, so it is difficult to grow and develop Bacillus natto, which is not added to natto production. During fermentation, there are many vegetative cells of Bacillus natto, and in ripened natto, there are many spores.The optimum temperature for the growth of vegetative cells is 40-45℃, and they multiply well in neutral to slightly alkaline conditions, and by the end of ripening, the pH is 7. It tends to be slightly alkaline (between .2 and 7.6) and requires enzymes because it is aerobic. The mucilage of natto is a mixture of glutamic acid polypeptide and fructan, with the former having a strong viscosity and the latter helping to stabilize the viscosity. The flavor of natto is produced by the fermentation of Bacillus natto, and its umami is mainly due to the decomposition products of soybean protein. During fermentation of natto, more than 50% of the protein becomes water-soluble nitrogen compounds in a short period of time, and around 10% is broken down to amino acids, with many remaining as peptides. The release rate of glutamic acid related to umami is equivalent to the average release rate of all amino acids.
この発明の他方の原料である小麦粉による皮を
説明すると、小麦粉の主成分は澱粉であるがたん
白質（小麦100ｇ当り8.3〜14.5ｇ）を含み、その
たん白質はグリアジンとグルテニン、ロイコシ
ン、グルブリン等から成つている。これを水で練
り圧展し皮状にしたものの一つに中華料理の“チ
ヤオヅ”（ギヨーザ）の皮がある。 To explain the wheat flour skin, which is the other raw material of this invention, the main component of wheat flour is starch, but it also contains proteins (8.3 to 14.5 g per 100 g of wheat), and these proteins include gliadin, glutenin, leucosin, glubulin, etc. It consists of One of the products made by kneading this with water and applying pressure to form a skin is the skin of the Chinese dish ``chiaozu'' (giyoza).
さて、この発明の実施例を説明すると、小麦粉
200ｇの中へ微温湯を100ｇ入れてこね、細長く棒
状にのばして30個に切り、小麦粉を打粉にして直
径約８cmにのばしたチヤオゾの皮を作る。一方、
ひき割り大豆を納豆菌により熟成した納豆に、玉
ネギ、ニンジン、キヤベツ、ひき肉、ニンニクの
細切りしたものにカタクリ粉を加えた“あん”を
前記皮にのせ、ひだを取りながら包む。前記あん
に於ける納豆の量は15％程度とする。このものを
200℃にて短時分殺菌し、常温にて４〜５時間放
置して納豆菌による発酵を促し寝せ込み熟成を図
り、包装して販売し或いは包装したものを冷凍し
て販売する。このものは熱湯でゆでる、蒸す、或
いはフライパンに油を入れ火にかけたものに敷き
並べ下側が焼けたら水を少々入れて蓋で密閉し水
蒸気で蒸すの方法で食卓に供される。 Now, to explain the embodiment of this invention, wheat flour
Add 100g of lukewarm water to 200g of dough, knead it, roll it out into a long, thin stick, cut into 30 pieces, dust with flour, and roll out to about 8cm in diameter to make the chiaozo skin. on the other hand,
An ``an'' (red bean paste) made by adding katakuri powder to natto made by aging soybeans with natto bacteria, chopped onions, carrots, cabbage, minced meat, and garlic is placed on the skin, and the folds are removed and wrapped. The amount of natto in the above-mentioned bean paste is about 15%. this thing
The product is sterilized for a short time at 200°C, left at room temperature for 4 to 5 hours to promote fermentation by Bacillus natto, and is then sold in packaging or frozen. This food is served to the table by boiling it in boiling water, steaming it, or placing it on a frying pan with oil on the fire, and when the bottom side is cooked, add a little water, sealing it with a lid, and steaming it with steam.
この実施例による加工食品を食すると、納豆本
来の糸引きは何等減少することなく納豆本来の味
覚を損うことがないが、全体に於いて納豆特有の
味覚がさらにまるやかに美味となり、頭書したよ
うに独特の風味と美味と粘ちよう性を有するもの
となつている。このことは前記の納豆と小麦粉と
にそれぞれ詳記した納豆と小麦粉の特性に相関関
係があるとみられる。すなわち納豆菌は澱分解力
は弱いがたん白質に強い分解力をもち、小麦粉の
同じく植物性たん白質を親和して分解する。実施
例の“あん”及び小麦粉には水素イオン濃度に影
響をもつものがなく納豆菌が増殖した状態時の同
濃度のまま小麦粉の皮に包まれ寝せ込みされる。
その寝せ込みに於いてもPH7.2〜7.6に維持される
から発酵熟成が早い。又、納豆菌の小麦粉に対す
る発酵障害はないので異常発酵、有害物の生成が
ない。小麦粉の皮は水でよく練り展伸されている
から水分を保有し穀粉の密度が均等であり、また
酵素含有量もよいから、納豆菌培地として好条件
を有するものである。更に、納豆菌は培地にビオ
チンの存在を必須とするが、大豆のビオチンによ
つて特に補給を要していない。 When eating the processed food according to this example, the original stringiness of natto will not be reduced in any way and the original taste of natto will not be impaired, but the overall taste unique to natto will become even more rounded and delicious. As you can see, it has a unique flavor, deliciousness, and stickiness. This seems to be related to the characteristics of natto and wheat flour described in detail in the above-mentioned natto and wheat flour respectively. In other words, Bacillus natto has a weak ability to decompose sediment, but a strong ability to decompose proteins, and it has an affinity for and decomposes vegetable proteins, like those found in wheat flour. There is nothing in the "bean paste" and wheat flour used in the example that affects the hydrogen ion concentration, so they are wrapped in a wheat flour skin and left to rest at the same concentration as when Bacillus natto has grown.
Even during aging, the pH is maintained at 7.2 to 7.6, so fermentation and maturation are quick. In addition, since Bacillus natto does not affect the fermentation of wheat flour, there is no abnormal fermentation or generation of harmful substances. Wheat flour skin is well kneaded and expanded with water, so it retains moisture and the density of the flour is uniform, and it also has a good enzyme content, so it has favorable conditions as a culture medium for Bacillus natto. Furthermore, although Bacillus natto requires the presence of biotin in the culture medium, it does not require any special supplementation due to the biotin in soybeans.
納豆を他の食品に混ぜて食する即席料理は種々
紹介されているが、小麦粉の皮に包んで発酵させ
た加工食品は紹介されていない。この発明は小麦
粉を納豆菌により発酵させるものであるから、納
豆自体の本来の食品上の特性に小麦粉とによる発
酵による味覚を加えることになり、したがつて独
特の風味美味を醸製したものである。 Various instant dishes have been introduced in which natto is mixed with other foods, but processed foods made by wrapping and fermenting natto in wheat flour have not been introduced. Since this invention ferments wheat flour with natto bacteria, it adds the taste of fermentation with wheat flour to the original food properties of natto itself, thus creating a unique flavor and deliciousness. be.
なお、実施例では“あん”に他の野菜肉等を用
いたが納豆のみでもよく、その食品を冷凍後に解
氷してそのまま或いはチヤオヅように処理して食
しても実施例のものとそん色がない。 In addition, in the examples, other vegetables and meats were used for "an", but natto alone may also be used, and even if the food is frozen and then thawed and eaten as is or processed like chia zu, the color will be similar to that of the examples. There is no.
Claims (1)
み、大豆から納豆を製造する発酵条件を維持して
小麦粉たん白質との二次発酵をさせることにより
納豆に小麦粉の発酵風味味覚を加えることを特徴
とする点心よう納豆の加工法。1. Wrapping natto in a skin made by kneading wheat flour with water and stretching it, maintaining the fermentation conditions for producing natto from soybeans, and allowing secondary fermentation with flour protein to add the fermented flavor and taste of wheat flour to natto. Features a processing method for dim sum and natto.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6357479A JPS55156560A (en) | 1979-05-22 | 1979-05-22 | Processing of fermented soybean for tenshin (buddhist monk's snack) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6357479A JPS55156560A (en) | 1979-05-22 | 1979-05-22 | Processing of fermented soybean for tenshin (buddhist monk's snack) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55156560A JPS55156560A (en) | 1980-12-05 |
| JPS6230745B2 true JPS6230745B2 (en) | 1987-07-03 |
Family
ID=13233151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6357479A Granted JPS55156560A (en) | 1979-05-22 | 1979-05-22 | Processing of fermented soybean for tenshin (buddhist monk's snack) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55156560A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58190353A (en) * | 1982-04-30 | 1983-11-07 | Nisaburo Nagasawa | Food prepared by using bean jam made from fermented soybean, honey and garlic |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50117947A (en) * | 1974-03-01 | 1975-09-16 |
-
1979
- 1979-05-22 JP JP6357479A patent/JPS55156560A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50117947A (en) * | 1974-03-01 | 1975-09-16 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS55156560A (en) | 1980-12-05 |
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