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JPS5519037A - Production of health food - Google Patents

Production of health food

Info

Publication number
JPS5519037A
JPS5519037A JP9113578A JP9113578A JPS5519037A JP S5519037 A JPS5519037 A JP S5519037A JP 9113578 A JP9113578 A JP 9113578A JP 9113578 A JP9113578 A JP 9113578A JP S5519037 A JPS5519037 A JP S5519037A
Authority
JP
Japan
Prior art keywords
granules
health food
outer layer
lecithin
natto
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.)
Granted
Application number
JP9113578A
Other languages
Japanese (ja)
Other versions
JPS5627221B2 (en
Inventor
Osamu Fukuoka
Taeko Kojima
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hohnen Oil Co Ltd
Original Assignee
Hohnen Oil Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hohnen Oil Co Ltd filed Critical Hohnen Oil Co Ltd
Priority to JP9113578A priority Critical patent/JPS5519037A/en
Publication of JPS5519037A publication Critical patent/JPS5519037A/en
Publication of JPS5627221B2 publication Critical patent/JPS5627221B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: Natto (fermented soybean) is freeze dried under vacuum and the outer layer is separated as a powder, to which lecithin and an aqueous ehtanol of an adequate concentration are added, then they are made into granules, thus producing said health food of dry granules with high efficiency.
CONSTITUTION: After Natto is freeze dried under vacuum, they are rubbed together with each other to peel the outer layer part, thus recovering the sticky material and outer peel. Then, the outer layer is crushed, incorporated with lecithin, e.g., commercially available soybean lecithin, to 5W15 wt% content and they are kneaded. The product is combined with 60W70 wt% concentration ethanol aqueous solution so that the content of water added becomes 10W15 wt%. The mixture is made into granules using a meat grinder and the granules are dried with air below 60°C, thus giving said health food.
COPYRIGHT: (C)1980,JPO&Japio
JP9113578A 1978-07-26 1978-07-26 Production of health food Granted JPS5519037A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9113578A JPS5519037A (en) 1978-07-26 1978-07-26 Production of health food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9113578A JPS5519037A (en) 1978-07-26 1978-07-26 Production of health food

Publications (2)

Publication Number Publication Date
JPS5519037A true JPS5519037A (en) 1980-02-09
JPS5627221B2 JPS5627221B2 (en) 1981-06-23

Family

ID=14018078

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9113578A Granted JPS5519037A (en) 1978-07-26 1978-07-26 Production of health food

Country Status (1)

Country Link
JP (1) JPS5519037A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6022580A (en) * 1996-11-07 2000-02-08 Keishi Nagashima Natto food

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0362928U (en) * 1989-10-23 1991-06-19
JPH0462718U (en) * 1990-10-01 1992-05-28
JPH0647439U (en) * 1992-12-02 1994-06-28 カナメルーフシステム株式会社 Building base structure

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6022580A (en) * 1996-11-07 2000-02-08 Keishi Nagashima Natto food

Also Published As

Publication number Publication date
JPS5627221B2 (en) 1981-06-23

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