JP2001061432A - Production of mustard fermented soybean food - Google Patents
Production of mustard fermented soybean foodInfo
- Publication number
- JP2001061432A JP2001061432A JP29428599A JP29428599A JP2001061432A JP 2001061432 A JP2001061432 A JP 2001061432A JP 29428599 A JP29428599 A JP 29428599A JP 29428599 A JP29428599 A JP 29428599A JP 2001061432 A JP2001061432 A JP 2001061432A
- Authority
- JP
- Japan
- Prior art keywords
- production
- natto
- fermented soybean
- soybean food
- mustard
- 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.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【０００１】〔産業上の利用分野〕本発明は納豆菌の増
殖をスパイスで抑制した納豆食品及び製造に関するもの
である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a natto food product in which the growth of natto bacteria is suppressed with spices, and a production thereof.
【０００２】〔従来の技術〕従来の納豆は賞味期間が短
かく時間で味が変化してアンモニア臭が強く成って食品
の値を早く失うのが現状である。2. Description of the Related Art At present, conventional natto has a short shelf life and changes its taste in a short period of time, resulting in a strong ammonia smell and a rapid loss of food value.
【０００３】〔発明が解決しようとする課題〕本発明は
その欠点を無くし長時間堪うる、納豆食品の開発に努力
をした。[Problems to be Solved by the Invention] The present invention has made an effort to develop natto foods which can eliminate the disadvantages and can be used for a long time.
【０００４】〔課題を解決するための手段〕その結果特
定のスパイスに納豆菌に対して抗菌抑制の作用が有事を
発見しこれを使用する事で解決を見た。[Means for Solving the Problems] As a result, it was discovered that the action of inhibiting the antibacterial activity of Bacillus natto on a specific spice was found to be effective, and the solution was found by using this.
【０００５】〔作用〕本発明の納豆食品は長時間風味を
損う事も無く納豆菌を抑制する、この様な作用は納豆菌
とスパイスのコンビネイションから生れる。[Action] The natto food of the present invention suppresses Bacillus natto without impairing the flavor for a long time. Such an action is produced by the combination of Bacillus natto and spices.
【０００６】〔実施例〕むろ出しの熟成した納豆１０ｋ
ｇに対しねりわさびを１２００ｇ唐からし２５０ｇとニ
ンニク粉末５０ｇと食塩６００ｇと日本酒４合と鰹節粉
末３００ｇを混合し６度℃の冷蔵庫で１３０時間以上寝
かすと、スパイスが浸透し納豆菌の異常増殖を抑制しえ
る、納豆食品が出来る」[Example] Aged natto 10k
1200 g of rice wasabi, 250 g of garlic powder, 50 g of garlic powder, 600 g of salt, 4 g of sake, and 300 g of bonito powder. We can make natto food that can be suppressed. ''
【０００７】〔発明の効果〕以上の例においてスパイシ
ーな風味の良いしかも長期保存の出来る食品が生れた」[Effects of the Invention] In the above examples, spicy, flavored foods that can be stored for a long time have been produced. "
Claims (1)
食品及び低温製造方法1. A natto food and a low-temperature production method, wherein the growth of natto bacteria is suppressed with spices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29428599A JP2001061432A (en) | 1999-08-27 | 1999-08-27 | Production of mustard fermented soybean food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29428599A JP2001061432A (en) | 1999-08-27 | 1999-08-27 | Production of mustard fermented soybean food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001061432A true JP2001061432A (en) | 2001-03-13 |
Family
ID=17805734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29428599A Pending JP2001061432A (en) | 1999-08-27 | 1999-08-27 | Production of mustard fermented soybean food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2001061432A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011036200A (en) * | 2009-08-13 | 2011-02-24 | Nihon Starch Co Ltd | Fermented soybeans and method for producing the same |
-
1999
- 1999-08-27 JP JP29428599A patent/JP2001061432A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011036200A (en) * | 2009-08-13 | 2011-02-24 | Nihon Starch Co Ltd | Fermented soybeans and method for producing the same |
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