JP2001054365A - Fermented soybean processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain at low cost, using a simple equipment with no necessity of large-scale manufacturing one, nutritious fermented soybean processed foods with a variety of tastes. SOLUTION: These fermented soybean processed foods are produced by mixing cooked bean curd with kneaded and mashed fermented soybeans or cracked ones, and seasoning the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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

[0002]

BACKGROUND OF THE INVENTION The present inventor has previously crushed natto made of ordinary soybeans, and added cinnamon bark, peanut butter, cocoa, mayonnaise, curry and sugar to reduce the smell peculiar to natto. Additive flavor that is peculiar to the additive and good flavor that is easy to adjust to the round and thick tongue, and can be used by various tastes of children who dislike natto and children who can eat it. Proposed natto processed food (Japanese Patent Application Nos. 9-287658 and 11-109868).
issue).

[0003]

However, the one proposed before uses natto made of ordinary soybean as a main raw material, so that the cost of the raw material increases the product cost. In addition, natto gradually re-ferments with the passage of time, and the gas generated at this time causes the container containing the product to expand, which becomes a bottleneck in selling. In order to improve ease of use, in particular, the food should be packed in a plastic tube, etc., but this tube will expand due to the re-fermentation of natto and the appearance at the time of sale will be poor (for example, for spoiled foods). Gas inflation is mistaken for the purchaser).
To prevent this, heat treatment or alcohol treatment may be performed to prevent natto re-fermentation.However, this will kill natto bacteria having an active ingredient such as nattokinase, thereby impairing its nutritional value. Will be.

In order to solve the above problems, the present inventor has
We have previously proposed to make natto using okara and make natto processed foods of various flavors using this as a raw material (Japanese Patent Application No. Hei 1-90).
No. 1-209649). In this processed natto food, since the raw material okara does not have sufficient nutrients to actively activate natto bacteria, re-fermentation of natto is suppressed and the expansion of the product container is eliminated. Okara is usually disposed of as industrial waste, and can be easily and inexpensively obtained. By using this as a raw material, the cost of goods can be reduced. However, since natto made of okara is not commercially available, it is necessary to make this okara natto specially.
However, producing natto from okara requires large factory equipment, a long time and many workers, and as a result, the product cost increases. In particular, when making natto from okara, it is easy for natto to proliferate in natto over natto bacteria, and large costs are required to prevent this, which leads to an increase in product cost.

[0005]

Accordingly, an object of the present invention is to provide:
It is an object of the present invention to obtain nutritious processed natto foods of various tastes at low cost using simple equipment without requiring large factory equipment.

[0006] In order to achieve the above object, the processed natto food according to the first aspect is prepared by seasoning a mixture consisting of boiled okara and crushed natto or natto.

[0007] Okara, one of the raw materials of this processed natto food, is a healthy food that is easily and inexpensively available and contains a small amount of proteins, fats, vitamins, calcium, minerals, and fibrous components. is there. Natto, the other ingredient, is known as an excellent and healthy food that contains a large amount of vegetable protein and fat, various mineral components and vitamins, and this specialized natto is produced in large quantities on a factory scale. Therefore, by purchasing and kneading it and using it as a raw material, or by purchasing and using the raw natto as a raw material, there is no need for large equipment as in the case of making natto from okara, The other raw material can be obtained easily and at low cost. Then, these okara and natto are mixed, and the mixture is seasoned and prepared for commercialization. Therefore, for commercialization, it is only necessary to use simple equipment for mixing the above-mentioned raw materials, and thus a natto processed food having high nutritional value can be obtained at low cost.

Also, natto contained in natto grows in okara and natto is converted into natto, but this okara does not have sufficient nutrients to actively activate natto. Active growth of bacteria does not occur, and the amount of generated gas is small. In addition, since okara and natto are used as the main raw materials, the amount of natto is relatively small compared to the case of making processed foods using only natto as the main raw material as in the past, and the gas production by re-fermentation of this natto itself The amount generated is also reduced. Therefore, the product container hardly expands due to the generated gas.
In addition, okara is used after boiling or steaming in a kama.
For this reason, propagation of various bacteria does not occur, and it becomes a sanitary food.

[0009] In the processed natto food according to claim 2, cocoa, cinnamon and sugar are blended in the mixture.

[0010] In the processed natto food according to claim 3, peanut butter, cinnamon bark and sugar are blended in the mixture.

[0011] In the processed natto food according to claim 4, honey, cinnamon bark and sugars are blended in the mixture.

[0012] In the processed natto food according to claim 5, apple jam, cinnamon bark and sugars are blended in the mixture.

[0013] In the processed natto food according to the sixth aspect, the mixture is mixed with marmalade jam, cinnamon bark and sugar.

[0014] In the processed natto food according to claim 7, mayonnaise, grilled meat sauce and sugar are blended in the mixture.

In the processed natto food according to the eighth aspect, curry roux, sauteed yakiniku and sugar are blended in the mixture.

[0016] The processed natto foods according to claims 2 to 8 are most suitable as health foods because all of them use okara and natto as main raw materials. And cocoa, peanut butter, which is a seasoning material, to a mixture of okara and natto,
Add cinnamon and sugars such as sugar and glucose along with honey, apple jam and marmalade jam.Additionally, add seasoning ingredients such as mayonnaise and curry roux to the mixture, and add baked meat sauce and sugars such as sugar and glucose. The unique flavor provides a variety of soft textures preferred by children and the like. For example, when cocoa is added, the flavor is chocolate-flavored, in the case of peanut butter the flavor having a peanut peculiar aroma, in the case of honey, apple jam and marmalade jam, the flavor with its unique sweetness, and in the case of mayonnaise mayonnaise flavor In addition, in the case of curry roux, a processed natto food with a soft texture and curry flavor can be obtained.

In addition, various seasoning ingredients and cinnamon bark (especially Chinese cinnamon and Ceylon cinnamon are effective)
Alternatively, by adding the sauce of the grilled meat together, the smell of natto is almost completely erased and disappears. Moreover, the addition of sugars not only gives sweetness when processed foods are used, but also eliminates the peculiarity of natto stringiness, so that many thin thread-like things do not adhere around the mouth when eaten. . Furthermore, by using okara and crushed natto or pudding natto as raw materials, various flavoring ingredients and cinnamon and grilled meat sauce and sugar are uniformly mixed throughout the food, and the odor and stringiness peculiar to natto are obtained. While losing it, a unique flavor by the above-mentioned seasoning material and sweetness by saccharides are added, so that it is possible to meet the taste of children and the like. In this way, by eliminating the smell and stringiness of natto, giving sweetness and a unique flavor to the whole processed food, and improving the texture, it can be eaten by people and children who dislike natto Become like Especially, if you apply it to bread, you can eat it deliciously. Furthermore, since okara, which is currently treated as industrial waste, is used as a raw material, resources can be effectively used, and processed natto food can be obtained at low cost.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of the processed natto food according to the present invention will be described. As the natto, a commercially available round-grained natto is purchased and crushed, or natto is used as it is as a raw material. In addition, okara is put into a coarse bar (about 40 mesh), water is poured into this, and received by a cloth bag. The remaining impurities such as soybean hulls and germs are discarded. In addition, since the okara liquid is stored in the cloth bag, the okara liquid is squeezed to produce a purified okara containing 40 to 60% of water, which is boiled to obtain a raw material. At this time, the okara may be boiled and used without purification.

Then, the okara and natto obtained as described above are mixed, and various flavoring ingredients are added to the mixture. As for the mixing ratio, 30 to 80% by weight of okara: 10 to 50% by weight of natto: 10 to 20% by weight of seasoning material is appropriate. At this time, if the blending ratio of natto exceeds 50% by weight, the problem of re-fermentation of natto itself is likely to occur, while if it is lower than 10% by weight, the ratio of natto to the whole processed natto food becomes low and the nutritional value is reduced. Impair. On the other hand, if the blending ratio of okara exceeds 80% by weight, the texture becomes worse due to the unique texture of okara when it is made into food, while if it is lower than 30% by weight, it is necessary to relatively increase the blending ratio of natto. This causes re-fermentation problems. From these facts, especially the mixing ratio of okara and natto is 1: 0.5
It is preferable to mix them at a weight ratio of 0.2 to 0.2. Within this range, it is possible to suppress the re-fermentation of natto itself and suppress the active activity of Bacillus natto in Okara, while improving the texture by eliminating the grainy feeling peculiar to Okara. Can be packed in a tube container. As a result, not only is transportation convenient, but also it can be easily extruded and painted on bread or the like, so that usability is also improved.

As the seasoning material to be added to the mixture, cocoa, peanut butter, honey, apple jam and marmalade jam are used, and cinnamon and sugar are added thereto.
In addition, mayonnaise or curry roux is used as a seasoning material, to which sauteed meat and sugar are added. At this time, Chinese cinnamon, Ceylon cinnamon and the like are used as cinnamon, and saccharides are
Sugar or glucose is used. When you add these,
Due to the unique flavor of each seasoning material, a variety of tastes preferred by children and the like can be obtained. For example, when cocoa is added, the flavor is chocolate-flavored, in the case of peanut butter the flavor having a peanut peculiar aroma, in the case of honey, apple jam and marmalade jam, the flavor with its unique sweetness, and in the case of mayonnaise mayonnaise flavor In addition, in the case of curry roux, a processed natto food having a soft curry flavor as a whole can be obtained.

These flavoring materials are added in an amount of 20
If the content exceeds% by weight, the scent and flavor become too strong, while
When the amount is less than 0% by weight, the scent and flavor become too small, and the odor eliminating effect of natto due to the synergistic effect with the above-mentioned cinnamon and roasted meat sauce is hardly obtained, so the above range is preferable.

Further, by adding a seasoning material to the above mixture, the smell of natto is almost completely eliminated and the natto is no longer felt. In addition, the addition of sugars not only gives sweetness when processed foods are used, but also eliminates the peculiarity of natto stringiness, so that many thin thread-like things do not adhere around the mouth when eaten. . Furthermore, by using okara and natto as raw materials, the above-mentioned seasoning ingredients and cinnamon and grilled meat sauce and sugar are mixed uniformly throughout the food, eliminating the peculiar smell and stringiness of natto, and having a unique flavor and sweetness. Can be added to meet children's preferences. In this way, by eliminating the smell and stringiness of natto, giving sweetness and a unique flavor to the whole food, and improving the texture, people and children who dislike natto can eat it. become. Especially, if you apply it to bread, you can eat it deliciously.
In addition, since okara, which is currently treated as industrial waste, is used as a raw material, effective use of resources can be achieved, and processed natto food can be obtained at low cost.

Next, the present invention will be described with reference to specific examples. Example 1 First, 1 kg of refined boiled okara and 200 g of crushed natto were used, and 150 g of commercially available powdered cocoa (milk cocoa manufactured by Meiji Seika Co., Ltd.) and cinnamon bar (manufactured by SB Foods Co., Ltd.) were used. 0.5 g of cinnamon), 150 g of sugar, 100 g of glucose, and 5.5 g of salt. Next, these are stirred while boiling in a kettle. This work is performed to improve familiarity of each person and to kill various germs. At this time, since okara has a large amount of fiber, even if it is boiled, a rough feeling remains on the tongue and the texture tends to be impaired, but in order to eliminate this, it is only necessary to add sodium phosphate and boil. For example, if 0.1 to 0.5% by weight of sodium phosphate is added to okara and boiled, the okara is softened quickly and less grainy. When sodium phosphate is not used, it may be boiled in a pressure cooker for 30 to 40 minutes. And, just before fried kama, 2g of vitamin B1 and 1 of vitamin C
g. These vitamins are added to add nutrients to food and prevent the propagation of various germs.

Example 2 In place of the cocoa used in Example 1, 150 g of commercially available peanut butter (Softly manufactured by Juff Mac Co.) is used. Except for this, the procedure is the same as that of the first embodiment.

Example 3 In place of the cocoa of Example 1, 150 g of commercially available honey (Sakura-marked honey manufactured by Kato Mibeeen Honpo) is used. Except for this, the procedure is the same as that of the first embodiment.

Example 4 In place of the cocoa of Example 1, a commercially available apple jam (Aohata apple jam manufactured by Nakajima Shoden Shoten Co., Ltd.) 150
Use g. Otherwise, the same as in the case of the first embodiment

Example 5 In place of the cocoa of Example 1, 150 g of commercially available marmalade jam (Aohata Marmalade manufactured by Nakajima Shoden Shoten Co., Ltd.)
Is used. Except for this, the procedure is the same as that of the first embodiment.

Example 6 In the same manner as in Example 1, 1 kg of boiled purified okara and 200 g of mashed natto were used. 200 g of commercially available mayonnaise (Kewpie Mayonnaise manufactured by Kewpie Co., Ltd.) was used. 70 g of Yakiniku Sauce (Ebara Yakiniku Sauce Sauce Golden Golden Spicy, manufactured by Ebara Food Industry Co., Ltd.)
50 g of sugar, 100 g of glucose and 10 g of salt are added. Except for this, the procedure is the same as that of the first embodiment.

Example 7 In place of the mayonnaise of Example 6, 150 g of commercially available curry roux (medium-cured curry made by Ezaki Glico Co., Ltd.),
120 g of commercially available yakiniku sauce (Ebara Yakiniku Sauce, golden flavored spices manufactured by Ebara Food Industry Co., Ltd.) and 70 g of sugar are used. Except for this, the procedure is the same as that of the first embodiment.

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

According to the present invention, in addition to those mentioned in the above embodiments, for example, banana, strawberry and other flavored natto processed foods can be obtained by adding banana, strawberry and other flavors.

[0032]

As described above, the processed natto food of the present invention does not require large factory equipment and is simple and can be used at low cost. In the case of peanut butter, the flavor has a peanut peculiar aroma, in the case of honey, apple jam and marmalade jam, the flavor with its unique sweetness, in the case of mayonnaise, the mayonnaise flavor, and in the case of curry roux, the curry flavor, Even those who dislike natto and children can get nutritious processed natto foods that they can eat.

Claims (8)

[Claims] 1. A processed natto food prepared by seasoning a mixture of boiled okara and crushed natto or tofu-natto. 2. A processed natto food comprising cocoa, cinnamon bark and sugar mixed with a mixture of boiled okara and crushed natto or tofu natto. 3. A processed natto food comprising peanut butter, cinnamon bark and sugar mixed with a mixture of boiled okara and mashed natto or tofu natto. 4. A processed natto food comprising a mixture of boiled okara and mashed natto or tofu natto mixed with honey, cinnamon bark and sugar. 5. A processed natto food comprising a mixture of boiled okara and crushed natto or tomato natto mixed with apple jam, cinnamon bark and sugar. 6. A processed natto food comprising a mixture of boiled okara and mashed natto or tofu-natto mixed with marmalade jam, cinnamon bark and sugar. 7. A processed natto food comprising a mixture of boiled okara and mashed natto or tori-natto mixed with mayonnaise, grilled meat sauce and sugar. 8. A processed natto food comprising a mixture of boiled okara and mashed natto or tofu-natto mixed with curry roux, grilled meat sauce and sugar.