JP2002065168A - Frozen dessert of ice cream-like fermented soybean and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide ice cream-like frozen dessert as a health food using fermented soybean (with Bacillus natto) free from threading, bitter taste and fermented soybean odor as a main raw material, and a method for producing the frozen dessert. SOLUTION: Water in an amount of 100-250 pts.wt. based on 100 pts.wt. dried round soybean is added to dried round soybean sliced into 0.1-5 mm thickness and the sliced soybean is boiled and the boiled soybean is loosened to break the mass, or Bacillus natto is inoculated into the boiled soybean while carrying out loosening and the inoculated soybean is aerobically fermented and aged to prepare paste-like fermented soybean free from threading and bitter taste and not having fermented soybean odor characteristic to the fermented soybean. Adequate amounts of saccharides, flavor raw material, coloring agents, egg, fruit sarcocarp, or the like, are added to the paste-like soybean free from the threading, bitter taste and the fermented soybean odor, and further, a small amount of fresh cream is added thereto and these components are mixed and the mixture is whipped and frozen to provide the objective ice cream-like frozen dessert, and a method for producing the above frozen dessert is provided. The frozen dessert has long-time shape-retaining property without using an emulsifying agent and a paste material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to stringing, bitterness,
The present invention relates to an ice cream-like natto frozen dessert containing a natto-free paste-like natto as a main protein milk component and a method for producing the same.

[0002]

2. Description of the Related Art With the westernization of eating habits in recent years and with the sophistication of confectionery and cakes, the intake of high-calorie foods and confectionery has increased. As a result, diabetes and hypertension, which are called civilization diseases, have occurred. The number of patients with ischemic heart disease and the like tends to increase year by year. Therefore, in order to compensate for the adverse effects of a high-calorie diet and a high-protein diet, it is recommended to ingest vegetables, beans, and other foods rich in dietary fiber. In addition, various methods have been proposed for promoting the intake of dietary fiber, and some effects have been obtained. However, each of these
The basic main ingredients are meat, milk and cereals, and in many cases, some plant-based ingredients are added to reduce the overdose and to give the ice cream flavor of calorie-reduced ice cream. Or use of vegetable protein instead of meat (Japanese Patent Application Laid-Open Nos. Hei 6-253779 and Hei 7-
50994, JP-A-8-182468, and the like). Soybeans
It is called field meat, and is said to be an honor student of health foods because it contains a lot of high-quality protein and fiber and has good effects on heart disease. Natto, a processed food, is a health food that is recommended by nutritionists to eat natto twice a day and is a representative of healthy food. However, some people remarkably dislike the odor and bitterness characteristic of natto. Many people also do not like stringing, which not only narrows the market for natto itself, but also hinders its versatile use. Therefore, there is no ice cream or ice cream-like dessert using natto as a raw material even in a small amount.

[0003]

SUMMARY OF THE INVENTION The present invention provides an ice cream-like natto frozen dessert as a health food mainly composed of natto having no stringiness, bitterness and natto smell, and a method for producing the same.

[0004]

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and has a thickness of 0.1 to 5 mm.
The dried round soybeans sliced to 1 mm are steamed after containing 1 to 2.5 times the amount of water, and then the steamed soybeans are loosened to break up the lump or inoculated with Bacillus natto with the loosen. By aerobically fermenting and maturing, it is possible to prepare a paste-like natto having no stringiness, having no natto smell peculiar to natto, and having no bitterness. More specifically, a natto paste having no stringiness, bitterness, and natto odor can be prepared by the method described in Japanese Patent Application No. 11-232570.

In the present invention, this pasty natto having no stringiness, bitterness and natto smell is used in place of milk or dairy products in ordinary ice cream and ice milk.
An appropriate amount of sugar, flavoring material, coloring agent, egg, fruit pulp and the like are added thereto, and a small amount of fresh cream is further added, mixed, whipped, aged and frozen. By so doing, the resulting natto frozen dessert is tasted, tasted,
The flavor is almost the same as ordinary ice cream.

In preparing the ice cream-like natto frozen dessert of the present invention, emulsifiers such as egg white, gelatin, CMC, alginic acid,
The use of paste such as carrageenan and xanthan gum is not particularly necessary, and even when filled in a normal cup and stored in a normal distribution form with some temperature changes, the foaming state is stably maintained for a long time. You. Therefore, this ice cream-like natto frozen dessert is not only a so-called premium ice cream that is filled and sold in a cup under normal distribution management conditions, but also a cone-shaped one raised on a container, a naked bar. The characteristic is that the shape does not collapse for a long time even in the middle form. In the preparation of the ice cream-like natto frozen dessert of the present invention, there is no need to use emulsifiers such as egg white, gelatin, CMC, alginic acid, carrageenan, xanthan gum, etc., which are used in the production of ordinary ice cream, or , Can significantly reduce weight. Therefore, as one embodiment of the present invention, ice cream may be prepared using paste natto having no stringiness, bitterness and natto smell as a part of milk or dairy products in ordinary ice cream. However, also in that case, the emulsifier and the paste may not be used, and may be used in a small amount.

[0007] In addition, ordinary natto feels grainy when it is contained in the mouth. Therefore, ordinary natto or split natto is minced into a paste, and the natto is used in the same manner as ice cream natto. Even if the frozen dessert is prepared, not only the stringiness, natto smell and bitterness peculiar to natto remain in the ice cream-like frozen dessert as it is, but also the feeling of the natto's grain and only a substitute that is hard to call a frozen dessert is obtained. In addition, the color is dark brown unique to natto.

In the present invention, ice cream-like, ice milk-like, lacto-ice-like and mousse-like natto frozen desserts are prepared using various flavors and fragrances, and a variety of fruits and fruit juices are appropriately added. Can be achieved. Depending on the form of packaging, any of cups, corns, sticks, and the middle can be prepared. The resulting natto frozen dessert is
Unlike high-fat, high-protein, animal-cholesterol-rich ice cream, ideally contains all the various nutrients of natto, as well as carbohydrates, proteins, fats, vitamins, minerals and fiber in soybeans It is a perfect healthy nutrition food. Moreover, its color is light creamy to light brown, and does not recall the original natto

Hereinafter, the present invention will be described in more detail with reference to examples. Example 1 50 g of paste-like natto having no stringiness, bitterness or natto odor prepared by the method described in Japanese Patent Application No. 11-232570 is thoroughly mixed with 0.2 g of citric acid and 10 cc of lemon juice. 200cc fresh cream, egg white separated from 2 eggs,
Add 22 g of sugar to each egg yolk and whisk. To this, a small amount of vanilla essence and the paste-like natto mixture prepared above were added, and the mixture was further stirred, whipped, sterilized, poured into a cup, refrigerated, and stored frozen at minus 25 ° C for 1 week, and ice cream was added. I got Natto Frozen Dessert.

[0010] An ice cream-like natto frozen dessert was prepared in the same manner as above, except that the above-mentioned pasty natto was used and minced with 50 g of a normal commercial stringed natto. Table 1 shows the results obtained by performing a sensory evaluation of both ice cream-like natto frozen desserts using a panel of 10 persons.

[0011]

[Table 1]

Example 2 In the same manner as in Example 1, an ice cream-like natto frozen dessert was prepared using 50 g of pasty natto, filled in a 250 ml paper container cup, and stored frozen at -25 ° C. for one week. This was taken out of the cup as it was and left in a constant temperature room at 30 ° C. and a relative humidity of 90% for 30 minutes to observe the state of whey separation and shape collapse. On the other hand, instead of natto paste, commercial milk 100
, 5 parts of skim milk powder, 5 parts of egg white, 22 g of sugar, 40 parts of fresh cream, a small amount of vanilla essence, to prepare a normal ice cream, similarly filled in a 250 ml paper container cup,
It was stored frozen at -25 ° C for one week. Similarly, the cup was directly taken out of the cup, left in a constant temperature room at 30 ° C. and 90% relative humidity, and the state of whey separation and shape collapse after 10 minutes, 20 minutes, and 30 minutes was observed. As a result, it was hard to recognize a large difference between the changes of the ice cream in the state of whey separation and the shape of the ice cream. However, the natto frozen dessert of the present invention had slightly less whey separation and shape loss.

[0013]

Industrial Applicability According to the present invention, natto is used to obtain an ice cream-like natto frozen dessert free of natto-specific stringiness, natto smell and bitterness, and a grainy taste. Even if no emulsifier or paste is used, long-term shape retention is maintained. The ice cream-like natto frozen dessert thus obtained is a nutritional health food containing all the nutritional value of natto.

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Claims (2)

[Claims] 1. An ice cream-like natto frozen dessert containing, as a main component, paste natto having no stringiness, no bitterness and no natto smell. 2. Yarn characterized by adding sugar, flavoring material, coloring agent, egg, fruit juice pulp and fresh cream to pasty natto having no stringiness, bitterness and natto smell, mixing, whipping and freezing. A method for producing an ice cream-like natto frozen dessert mainly containing pasty natto having no bitterness, bitterness and natto smell.