JP2000262238A - Processed food of fermented soybean - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed food of fermented soybeans having various kinds of tastes willingly edible even by persons and children having a distaste therefor and responsive to diverse preferences of children by eliminating smell and stringiness peculiar to the fermented soybeans, imparting a flavor and sweetness unique to cocoa, mayonnaise and curry and improving the texture. SOLUTION: This processed food of fermented soybeans is prepared by grinding down the fermented soybeans and mixing Cinnamomi Cortex, cocoa, mayonnaise, curry and sugar therewith.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a processed food of natto, which is a health food.

[0002]

2. Description of the Related Art Conventionally, as processed natto foods, natto sprinkled with salt and dried, or natto washed with water to remove the viscous surroundings, sprinkled with salt and dried, etc. Also known as However, these are unsuitable as foods for children and the like, and children and the like do not like to eat.

[0003]

By the way, natto is known as an excellent health food containing a large amount of vegetable protein and fat, various mineral components and vitamins, but even adults have likes and dislikes. Children do not eat if they like. The cause is that natto has a peculiar smell, it has stringiness and many thin thread-like things adhere around the mouth when eating, and natto itself has a rough feeling It is to give a bad texture to those who dislike it. However, since natto is an excellent health food, development of processed natto food that is easy for children and the like to eat is desired.

The present inventor has continued research on processed natto foods that are easy to eat even for children and the like. As a result, cinnamon is used for natto (especially Chinese cinnamon and Ceylon cinnamon are effective).
I knew that adding natto would either dilute or extinguish the odor peculiar to natto. In addition, adding peanut butter to natto not only gives its unique fragrant aroma and good flavor that is easy to adjust to the round and thick tongue, but also eliminates the smell of natto due to the synergistic effect with cinnamon bark I knew Therefore, the present inventor has previously made Japanese Patent Application No. 9-28765.
In No. 8, natto was crushed and mixed with cinnamon bark, peanut butter and sugar, to propose a natto processed food having a peanut butter flavor that is easy to eat even for people and children who dislike natto.

[0005]

However, children have various tastes, and various things with different tastes are required. As a result of repeated studies to meet this demand, I learned that adding cocoa, mayonnaise, and curry, in addition to peanut butter, can produce processed foods with a variety of flavors having these unique flavors. Therefore, an object of the present invention is to eliminate odor and stringiness peculiar to natto, and to use cocoa, mayonnaise,
To provide natto processed foods of various flavors that impart the unique flavor and sweetness of curry and have a good texture, and can meet the diverse tastes of children who like to eat natto and children who like it. is there.

[0006] In order to achieve the above object, the processed natto food according to the first aspect is prepared by crushing natto and mixing it with cinnamon, cocoa and sugar.

[0007] The processed natto food according to claim 2 is prepared by crushing natto and mixing it with cinnamon, mayonnaise and sugar.

The processed natto food according to claim 3 is prepared by crushing natto and mixing cinnamon with curry and sugar.

Since each of the above processed natto foods contains natto as a main component, they are most suitable as health foods. By adding cinnamon bark to the crushed natto, the smell peculiar to natto is diluted or eliminated. In addition, by crushing the natto, the rough feeling of the natto itself disappears, and the natto has a good texture. Furthermore, by adding cocoa, mayonnaise and curry to the crushed natto, the various flavors preferred by children can be obtained due to the unique flavor of each of them. For example, when cocoa is added, a natto processed food having a chocolate flavor, a mayonnaise flavor in the case of mayonnaise, and a curry flavor in the case of curry can be obtained.
Also, by adding cinnamon bark together with each of these persons, the smell of natto is almost completely eliminated and it is not felt. Moreover, by adding the above-mentioned ingredients and cinnamon and sugar to the crushed natto, not only the sweetness comes out when the product is made, but the stringiness characteristic of natto is lost, and when eating it, a lot of around the mouth The thin thread-like material does not adhere. In addition, by crushing the natto, each of the above and the cinnamon and sugar are uniformly mixed in the whole processed food, and the unique flavor and sweetness of each of the above are added while eliminating the odor and stringiness of the natto. It is possible to respond to children's preferences. in this way,
By eliminating the smell and stringiness of natto, imparting sweetness and a unique flavor to the whole processed food and improving the texture, even people and children who dislike natto can eat it. Especially, if you apply it to bread, you can eat it deliciously.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of the processed natto food according to the present invention will be described. First, natto, which is the main component of processed natto food, is manufactured. The method is the same as the conventional method for producing natto. In other words, softly boil white soybeans, sprinkle with natto bacteria, put them in a room, and propagate natto bacteria to make natto.

Next, the natto is kneaded with a mixer or the like to produce a pasty fluid.

In the case of a cocoa-flavored natto processed food, 49.9 to 84.999% by weight of a natto fluid is used.
Then, 0.001 to 0.1% by weight of cinnamon bark, 5 to 20% by weight of powdered cocoa, 5 to 20% by weight of sugar, and 5 to 10% by weight of mirin are added, and these are uniformly stirred and mixed by a mixer or the like. To make a fluid, semi-solidified natto processed food that is easy to apply to bread and the like.

In the case of a processed natto food having mayonnaise flavor, mayonnaise is used in place of the above cocoa, and 5 to 20% by weight of the mayonnaise is added to the natto fluid. Same as above.

In order to prepare a curry-flavored natto processed food, powdered curry is used instead of the above cocoa, and 5 to 20% by weight of the curry is added to the natto fluid, and other additives and blends are added. The ratio is the same as above.

As the cinnamon, Chinese cinnamon and Ceylon cinnamon are particularly preferably used. If the amount exceeds 0.1% by weight, the smell of natto disappears, but the scent specific to cinnamon becomes too strong.
When the content is less than 001% by weight, the desired effect is hardly obtained, so that the content is preferably in the above range.

When the cocoa, mayonnaise and curry are added in amounts exceeding 20% by weight, the scent and flavor become too strong, whereas when they are less than 5% by weight, the scent and flavor become too low. The above range is preferred because it is difficult to obtain the odor eliminating effect of natto due to the synergistic effect with cinnamon. As the sugar, either white sugar or brown sugar may be used. This sugar can be blended in any amount according to the taste of children and adults, but in order to obtain a good effect when eliminating the stringiness of natto in combination with the above cocoa etc. A range is preferred. Further, mirin is added in order to impart fluidity that can be easily applied to bread and the like to processed foods and to further impart sweetness to processed foods. If the amount of mirin is out of the range of 5 to 10% by weight, the viscosity becomes too large or too small, so that it becomes difficult to secure good fluidity when packed in a container or applied to bread. The above range is preferred. In addition, mirin has an antiseptic effect, so that the addition of mirin enables long-term storage of processed natto foods.

Next, the present invention will be described with reference to specific examples. Example 1 Clayon cinnamon 0.01% by weight, commercially available powdered cocoa 5 based on 74.99% by weight of a liquid material obtained by kneading natto
% By weight, 10% by weight of commercially available white sugar, and 10% by weight of commercially available mirin.
Make semi-solid natto processed food.

Example 2 0.01% by weight of Ceylon cinnamon, 10% by weight of commercially available mayonnaise, 10% by weight of commercially available white sugar, and 10% by weight of commercially available mirin were added to 69.99% by weight of natto fluid. Then, these are uniformly stirred and mixed by a mixer to produce a semi-solidified processed natto food.

Example 3 Natto fluid 74.99% by weight, Ceylon cinnamon 0.01% by weight, commercially available curry 5% by weight, commercially available white sugar 10% by weight, commercially available mirin 10% by weight , And uniformly stirred and mixed with a mixer to produce a semi-solidified processed natto food.

The processed natto food thus obtained is packed in a tube container and commercialized.

As described above, by making natto into a fluid state by kneading the natto, the grainy feeling when the natto is contained in the mouth of the conventional natto is eliminated, and it becomes easier for people and children who dislike natto to eat. Then, by adding Ceylon cinnamon to the crushed natto, the odor peculiar to natto is diluted or eliminated. In addition, the addition of cocoa, mayonnaise and curry to the crushed natto imparts a unique child-like flavor, and the synergistic effect of each of them with Ceylon cinnamon almost completely eliminates the odor of natto. It disappears and you don't feel it. In addition, the addition of sugar not only gives a sweetness to the finished product, but also eliminates the stringiness characteristic of natto. Moreover, by adding mirin, the processed food is imparted with fluidity that is easy to apply to bread and the like, and the processed food is further imparted with sweetness and an antiseptic effect is obtained, so that the processed food can be stored for a long time. . Moreover,
By kneading natto into a paste, the above-mentioned various additives are uniformly mixed, and a unique flavor and sweetness such as the above-mentioned cocoa are added to the whole processed food while eliminating the smell and stringiness of natto. In this way, by eliminating the smell and stringiness of natto, imparting the unique flavor and sweetness of cocoa and the like to the whole processed food and improving the texture, even people and children who dislike natto You will be able to eat it.

Further, by packing the processed natto food in a tube container to produce a product, natto and various additives can be stored for a long period of time without alteration. Further, not only is it convenient for transportation, but also it can be easily extruded and painted on bread or the like, so that convenience is improved. Furthermore, when applied to bread and the like, natto processed foods can be eaten deliciously, so that the use of natto can be expanded.

In the above embodiment, the natto is kneaded into a paste. However, in the present invention, the natto may be crushed into a granular form. In this case, the texture of the natto remains. It becomes a suitable food. In the above description, mirin was added. However, instead of or with mirin, broth such as bonito and kelp may be added. The mirin does not necessarily need to be added. In addition, the processed natto food is not limited to the tube container, and may be packed in a bottle or other container to be a product.

[0024]

As described above, the processed natto food of the present invention has a unique flavor and sweetness of cocoa, mayonnaise and curry without odor and stringiness peculiar to natto. Because it gives a feeling of feeling, people and children who dislike natto can eat it.

Claims (3)

[Claims] 1. A processed natto food comprising crushed natto and mixed with cinnamon bark, cocoa and sugar. 2. A processed natto food comprising crushed natto and mixed with cinnamon, mayonnaise and sugar. 3. A processed natto food comprising crushed natto, mixed with cinnamon, curry and sugar.