JP2002034491A - Natto produced by using deep ocean water - Google Patents

Abstract

PROBLEM TO BE SOLVED: To promote the fermentation of Bacillus natto while completely preventing the contamination with sundry germs and obtain highly nutritious Natto (fermented soybean with Bacillus natto) having high quality and freshness by using deep ocean water or its desalted product in the production of Natto. SOLUTION: Soybean to be used as a raw material for Natto is washed with tap water and then with water produced by desalting clean deep ocean water collected from a deep sea at a depth of 200 m or over or adding a proper amount of the stock deep ocean water to the desalted deep ocean water. The washed soybean is immersed in the deep ocean water for a prescribed period to effect the absorption of the water, boiled in the water, scattered with Bacillus natto, put into containers and subjected to fermentation, delivery from the fermentation chamber, cooling and refrigeration to obtain the objective Natto. A highly nutritious high-quality Natto completely free from the contamination with sundry germs can be produced by the synergistic action of the fermentation promoting effect and the minor mineral components of the deep ocean water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to natto using deep sea water, and more particularly, to cleaning and steaming soybeans, a raw material for natto, in deionized water of clean deep sea water.
Alternatively, the use of water obtained by adding an appropriate amount of deep seawater to the deep seawater demineralized water completely controls germ contamination and promotes the fermentation of deep seawater and is included in the deep seawater. The present invention relates to natto having high quality and excellent eutrophication by synergistic action with many trace minerals.

[0002]

BACKGROUND OF THE INVENTION Japan since ancient times but natto soybean processed food is provided as a food, the natto is rich in vitamin B ₂ with soy protein is likely be digested by enzymes of Bacillus natto, mucilage It has been appreciated by many as a food with a unique umami taste. Usually, natto refers to natto natto, but there is also salt natto.

FIG. 2 is a flow chart showing a conventional natto manufacturing process. In step 1, soybeans as raw materials are carefully selected, and in step 2, soybeans are sufficiently washed using tap water. In step 3, the washed soybeans are immersed in tap water as they are, and in step 4, they are sufficiently steamed. At this time, by using a boiler, high-pressure and short-time steaming can be performed.

In step 5, a pure culture solution of Bacillus natto is sprayed on the soybeans steamed as described above, and in step 6, in order to propagate the Bacillus natto, it is put into a tray, a rice straw or a timber as a container. It is kept in a fermentation room at 38 to 40 ° C. for about 18 hours. The soybean is a pure culture solution of Bacillus natto 6
Inoculation may be performed at a temperature of 0 to 70 ° C, and the internal temperature of natto does not become 50 ° C or more during fermentation.

[0005] Next, the room is taken out of the room in step 8, cooled in a room temperature in step 9 while being cooled, and refrigerated in a temperature condition of about 5 ° C in step 10, and the finished product is packed and shipped in step 11. To serve.

[0006]

In order to obtain natto with high quality, eutrophication and good freshness, good quality soybeans and clean water are required. Fermentation of Bacillus natto in the above natto production process is also required. It is important to control the temperature of the fermentation room and control the contamination of various bacteria in order to promote the fermentation. However, in the conventional natto manufacturing process, soybeans are washed, immersed, and steamed using tap water, so it is difficult to completely control various bacterial contaminations, and the propagation of natto bacteria is not always good. There is.

On the other hand, recently, various kinds of saccharides, fruit juices, vitamins, etc. are added by using deep sea water taken from deep sea more than 200 meters below sea level and demineralized water of the deep sea water as raw material water for drinking. Properly seasoned beverages are provided and are clean and contain many natural trace elements (minerals)
It has been put into practical use as a beverage that takes advantage of the characteristics of deep ocean water that is highly eutrophic.

[0008] Therefore, the present invention completely eliminates various bacterial contamination and promotes fermentation of Bacillus natto by using deep sea water or its desalinated water containing a large number of natural trace elements in the process of producing natto. The purpose is to obtain natto with high quality, excellent eutrophication, and good freshness.

[0009]

SUMMARY OF THE INVENTION In order to achieve the above object, the present invention provides a soybean, a raw material for natto, in a desalinated water or a deep seawater, which is taken from a deep sea 200 m or more below the sea level. By fermentation using natto bacteria after steaming using a mixture of demineralized water and an appropriate amount of raw deep sea water, fermentation using natto fermentation and synergistic action with trace mineral components The basic means is to obtain high quality natto.

[0010] In addition, soybean, which is a raw material for natto, is placed under sea level.
After soaking the deep sea water by immersing it in demineralized water of clean deep sea water or demineralized water of deep sea water with an appropriate amount of raw deep water for more than 00 meters for a predetermined time, After steaming using the water, natto bacteria are sprayed, put into a container, fermented, taken out of the room, cooled and refrigerated to produce a product.

Specifically, after washing soybeans, which is a raw material of natto, with tap water, an appropriate amount of deionized water of clean deep sea water or demineralized water of deep sea water taken from deep sea more than 200 meters below sea level is used. After washing again using the water to which the raw water of the deep ocean water was added and immersing it for a predetermined time to absorb the deep ocean water, steamed using the water and then sprayed with Bacillus natto, and sprayed in a container. It is commercialized by adding, fermenting, taking out the room, cooling and refrigeration. As water for washing, soaking or steaming soybeans,
Water obtained by adding 3 to 5% by weight of raw water of deep ocean water to 100% by weight of demineralized water of deep ocean water is used. The salt concentration of the deep sea water after desalination is 0.3% to 3%. I do.

According to the natto utilizing such deep sea water, the fermentation promoting action of clean deep sea water and the trace mineral components contained in the deep sea water in a well-balanced manner are effectively used to completely eliminate various bacterial contamination. Controlled natto is obtained with high quality and eutrophication.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of natto using deep sea water according to the present invention will be described below. The natto according to the present invention is obtained by steaming soybean using desalinated water of deep ocean water taken from the deep sea 200 m or more below the sea surface or demineralized water of deep ocean water plus water of an appropriate amount of deep sea water. It is characterized by the fact that natto bacteria are sprayed and fermented before commercialization.

FIG. 1 is a flow chart showing a process for producing natto to which the present invention is applied. First, in step 21, soybeans as raw materials are carefully selected. In this example, pesticide-free organically grown soybeans are used. Next, after carefully washing the selected soybeans using tap water in step 22, the soybeans are washed again using deep sea water, and in step 23, the soybeans are desalinated water or deep sea water. A soybean is immersed for a predetermined period of time, for example, 22 hours, in which a suitable amount of raw water of deep ocean water is added to salt water, so that approximately 50% of deep sea water is absorbed by soybean. As water to be used, for example, 3 to 5% by weight of raw water of deep ocean water is added to 100% by weight of demineralized water of deep ocean water and heated to make the water temperature constant. Desalinated deep sea water has a salt concentration of 0.3% to 3%.
%.

Next, in step 24, the raw soybeans are sufficiently steamed with the above-mentioned deep seawater demineralized water or water obtained by adding an appropriate amount of raw deepwater to the deep seawater demineralized water. At this time, steamed soybeans having a uniform quality can be obtained by steaming at a pressure of 1.1 kg / cm ² for 50 to 55 minutes using a boiler. In the conventional production method, steaming is performed at a pressure of 1.2 kg / cm ² for about 40 minutes.
As mentioned above, it can be steamed for a long time at a low pressure, and it is possible to thoroughly infiltrate soybeans with nutrients contained in desalinated water of deep sea water or demineralized water of deep sea water plus an appropriate amount of raw water of deep sea water. it can. Next, a pure culture solution of Bacillus natto was sprayed on the soybean steamed in Step 25, and Step 26 was performed.
In order to multiply the natto bacteria in the tray, put it in a tray, a rice straw or a timber as a container.
It is kept in a fermentation room at 2 ° C. for about 18 hours. In addition, the pure culture solution of Bacillus natto is inoculated when the soybean is at 60 to 70 ° C, and the temperature inside the tray, rice straw or timber as a container does not become 50 ° C or more during fermentation.

Next, in step 28, the chamber is taken out of the room, and in step 29, it is kept at normal temperature and cooled, and in step 30, 5 ° C.
After being refrigerated at about the same temperature condition, the product completed in step 31 is packed and shipped.

The above-mentioned production process is also changed depending on the concentration of the desalinated water in the deep sea water to be added, the mixing ratio of the raw water in the deep sea water to be added to the demineralized water, the temperature of the fermentation chamber and the holding time or the difference in the container, etc. Other steps may be added.

The deep sea water used in the present invention will be described below. In other words, this deep ocean water is highly resilient seawater that stores energy and useful substances needed by humans, and does not generate wind waves or convection or mixing associated with changes in surface temperature that are normally observed on the ocean surface. It is not affected by marine pollution caused by harmful substances such as oils, chemicals, and pesticides used on the ground in an environment where there is no light. Moreover, organic matter is not produced by photosynthesis of plants like surface water where sunlight exists,
Precipitated organic matter originating from surface water is decomposed and mineralized by microorganisms and the like, and has the characteristic that dissolved organic matter in seawater is extremely small and extremely clean from a microbial point of view.

The water temperature is as low as 10 ° C. or less annually and contains many natural elements required by the human body. This deep ocean water is currently being used practically at only three locations around the world: offshore of Norway, offshore of Hawaii, and offshore of Cape Muroto in Kochi Prefecture. The deep sea water used in this example was taken from a point at a depth of 320 meters off Cape Muroto.

Deep ocean water has a water temperature of 8.1 ° C. to 9.8 ° C. and a salinity of 3.43% to 3.44%, which are lower than the surface water temperature and salinity, and DO (dissolved oxygen) of 4. 1 to 4.4
(Mg / l) in a relatively stable environment. Of the three nitrogen contained in intake was deep seawater, nitrite nitrogen _(NO 3 -N), phosphorus Santai phosphorus _(PO 4 -P), silicic Santai silicon _(SiO 2 -Si)
The content of various nutrients such as is much larger than the surface water, and the total amount of iron (T-Fe) and the total amount of copper (T-Cu) are similar to those of the surface water, but the total amount of organic carbon ( TOC) is smaller than the surface water, and the viable cell count is one or more orders of magnitude smaller.

Most of the elements known on the earth are contained in the deep sea water. Among these natural elements, Fe (iron), I (iodine), C
u (copper), Mn (manganese), Zn (zinc), Co (cobalt), Mo (molybdenum), Se (selenium), Cr
A major feature is that all 15 elements (chromium), Sn (tin), V (vanadium), F (fluorine), Si (silicon), Ni (nickel) and As (arsenic) are contained in a well-balanced manner. ing. Therefore, it can be said that deep sea water has great potential for the growth of marine organisms and the growth of plants.

As described above, deep ocean water is cleaner and has higher eutrophic properties than surface water, is rich in inorganic energy salts, particularly phosphates, nitrates and silicates, and is known on the earth. It is understood that all the elements are included and the composition ratio of the elements is almost constant.

In the sea area where the deep sea water springs out to the surface layer by wind waves, convection, turbulence, etc., it becomes a fertile sea area by supplying nutrients such as the above 15 elements contained in the deep sea water, Phytoplankton and seaweed actively grow to promote the growth of fish eating them, forming a good fishing ground. It has been reported that the deep ocean water off the coast of Norway is called fjord deep water and is suitable for salmon farming. The area of upwelling area of deep ocean water is about 0.1% of the former ocean area, but about 50% of the world's total catch.
It has been estimated that this area occupies the upwelling area. Furthermore, it is characterized in that there are few pathogenic bacteria and bacteria that cause diseases and the like, there is no influence of harmful artificial pollutants such as environmental hormones, and there are also few harmful parasites and attached organisms.

According to the present invention, by introducing the deep sea water or the desalinated water of the deep sea water into the process of producing natto, contamination by various germs can be prevented and fermentation of Bacillus natto by the deep sea water can be promoted. The biggest feature of this is that natto with excellent eutrophication was obtained.

[0025]

As described above in detail, the natto using deep sea water according to the present invention can be used to wash soybeans using deep sea water instead of tap water used in the conventional natto manufacturing process. By soaking and steaming, various bacterial contamination is completely controlled, and the growth of Bacillus natto is good, and it is necessary for the growth of the human body by effectively utilizing all trace elements contained in deep sea water in a well-balanced manner. Natto containing all trace elements and natural salts can be provided.

In particular, in the present invention, in the production process of natto, the deep sea water containing a lot of natural trace elements or its desalinated water is used in the production process of natto, so that the effect of controlling various bacterial contamination and the fermentation of Bacillus natto are promoted. It is possible to obtain natto with high quality, excellent eutrophication and good freshness, and has the effect of increasing the commercial value of the product.

[Brief description of the drawings]

FIG. 1 is a flowchart showing an example of a natto production process to which the present invention is applied.

FIG. 2 is a flowchart showing an example of a conventional natto manufacturing process. Reference number P3086

Claims (5)

[Claims] Claims 1. A soybean, which is a raw material for natto, is put under sea level 200 times.
Fermentation using Bacillus natto after steaming using pure deep sea water demineralized water or deep sea demineralized water taken from deep seas of meters or more with the appropriate amount of raw deep sea water added A natto utilizing deep sea water characterized in that a high quality natto was obtained by a synergistic effect of a deep sea water fermentation promoting action and a trace mineral component. 2. Soybeans, which is a raw material of natto, are put under 200
Immersed in pure seawater demineralized water taken from deep seas of at least a meter or more, or demineralized water of deep seawater with an appropriate amount of raw water of deep seawater for a predetermined time to absorb the deep seawater, After steaming using water, spray natto bacteria,
Natto using deep sea water characterized by being put into a container, fermented, taken out of the room, cooled and refrigerated and commercialized. 3. A method of washing soybeans, which is a raw material of natto, with tap water, and then adding an appropriate amount of deep seawater to pure deep seawater demineralized water or deep seawater demineralized water taken from deep sea more than 200 meters below sea level. After washing again using the water to which the raw water was added and immersing it for a predetermined time to absorb the deep ocean water, steamed using the water and then sprayed with Natto bacteria, poured into a container, and fermented. Natto using deep sea water characterized by being put out, cooled, and refrigerated. 4. The water used for washing, immersing or steaming soybeans is water obtained by adding 3 to 5% by weight of raw water of deep ocean water to 100% by weight of demineralized water of deep ocean water. A natto using the deep sea water according to claim 1, 2 or 3. 5. The desalinated deep sea water has a salt concentration of 0.3% to 3%.
Natto using the deep sea water according to 3 or 4.