JP2004329090A - Functional food comprising lyophilized natto(fermented soybean) - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a functional food comprising lyophilized natto containing finely chopped vegetables, etc., easy to handle, simple to eat, high in nutritive value, and usable through easily combining with other food materials including confectionery materials. <P>SOLUTION: The functional food is obtained by kneading together natto, and one or more of vegetables, cereals, nuts, beans and fruits at a high-speed rotation of 300-2,000 rpm into a creamy natto paste, which is then lyophilized. Thus, the objective functional food having the above-mentioned advantages can be obtained. The functional food is highly useful as a highly nutritive food for babies, infants, sick persons or eldery persons as well as for ordinary persons. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to natto and vegetables obtained by freeze-drying natto in a paste form containing vegetables obtained by kneading natto with one or more of vegetables, flour, nuts, beans and fruits at high speed rotation. Functional food containing etc.
[0002]
[Prior art]
With the recent westernization of dietary habits, and with the upgrade of confectionery and cakes, the intake of high-calorie foods and confectionery has increased, resulting in so-called civilization diseases such as diabetes, hypertension, and ischemic heart disease. The number of such patients tends to increase year by year.
Therefore, in order to compensate for the harmful effects of high-calorie foods and high-protein foods, it is recommended to eat foods that contain a large amount of vegetables, beans and other dietary fibers.
Soybeans are called field meat and contain a lot of high-quality protein and fiber, and isoflavones contained in soybeans have the effect of lowering blood cholesterol levels and have good effects on heart diseases, etc. Demand is growing year by year. Among them, natto, tofu and soy milk are representative health foods, and various products are sold and used. However, in the case of natto, some people dislike the odor and bitterness that are unique to natto, and many do not like stringing and stickiness, which not only narrows the natto market but also diversifies it. Have been hindering their use. In addition, when eating natto, it takes time and effort to stir with chopsticks together with seasonings and spices.
[0003]
Conventionally, various dried natto have been proposed as general foods, nourishment / nutrition-enhanced foods, snacks, confectionery, etc., and some are commercially available.
For example, dried natto obtained by frying whole soybean natto with oil (Japanese Patent Laid-Open No. 2000-32943), dried natto freeze-dried or fried under reduced pressure, crushed, mixed with eggs, wrapped in seaweed and solidified in a hot air drying oven Dried natto such as dried food (JP-A-5-236900), calcium-enriched health food (JP-A-10-146167) obtained by pulverizing dried natto by freeze drying and mixing with dried fish powder, etc. Although these are basically natto, these are natto odors and sticky natto itself. Vegetables, grains, beans, etc. and natto are pulverized. There is still no natto that is convenient for handling that can be mixed and used in combination with other ingredients and confectionery ingredients.
[0004]
[Problems to be solved by the invention]
Offering functional foods made from freeze-dried natto that contain fine vegetables that are easy to handle, highly nutritious, and can be used in combination with other ingredients and confectionery ingredients. To do.
[0005]
[Means for Solving the Problems]
This invention was made in order to solve the above-mentioned problems, and natto and one or more of vegetables, grain flour, nuts, beans and fruits were used at 300 revolutions / minute or more and 2000 revolutions / minute, More preferably, a natto paste having a cream shape is obtained by kneading at a high speed of 800 to 1400 rpm. By lyophilizing this natto paste, it contains simple vegetables that are easy to eat, have high nutritional value, and can be used in combination with other ingredients and confectionery ingredients. A functional food consisting of freeze-dried natto can be obtained.
[0006]
The cream-like natto paste of the present invention comprises ordinary round soybean natto, split natto, vegetable, cereal flour, nuts, beans and fruits, together with one or more of 300 rotations / min. It is obtained by kneading in a finer rotating at a high speed of 2000 revolutions / minute or more, preferably 800 revolutions / minute or more and 1400 revolutions / minute. The kneading time is about 60 to 200 seconds. The natto paste obtained has a smaller and uniform particle size and a much shorter processing time than those kneaded using a normal household mixer and juicer. Since it is difficult to increase, stable quality can be obtained . As a kneader that can be used, an edible powder kneading apparatus described in JP-A-2001-299191 can be used.
[0007]
Vegetables to be kneaded with natto include green soybeans, pumpkin, carrots, sweet potatoes, green beans, potatoes, beans, processed vegetables including tofu, etc., and cereals such as rice, wheat, buckwheat, corn and other edible flours The nuts are not particularly limited, such as almonds, pine only, sesame, etc., and fruits including various fruits such as avocado, banana, apples and tangerines and processed fruits. These are used after removing the pericarp and core. There is no particular limitation on the amount to be kneaded, and those in the range of 0.1 to 0.9 parts by weight per 1 part of natto are easy to use.
[0008]
The paste product of the mixture of natto and one or more of natto and vegetables, cereals, nuts and fruits thus obtained is freeze-dried by a conventional freeze-drying method. At that time, a plate-like freeze-dried product is obtained by freeze-drying the paste in a thinly spread state. In addition, various shapes such as a stick shape, a cup shape, and a spherical shape may be appropriately selected according to the purpose of use.
[0009]
Furthermore, in preparing this natto paste, it may be kneaded with various seasonings, sweeteners, flavors and spices. In this case, the seasoning may be salt, sugar, soy sauce, mirin, and the spices may be mayonnaise, meat sauce, miso, mustard, etc. in addition to the usual spices such as pepper. Sweeteners and flavoring agents may be kneaded with sugar, honey, cacao and the like.
[0010]
The lyophilized product containing fine natto and vegetables obtained by the present invention has a certain odor, taste and stickiness peculiar to natto, but has no stickiness, has an extremely fine grain and is smooth, and dislikes conventional natto. It can be accepted by people without resistance. This functional food can be used as a snack as it is, or as a snack for beer, melts in water, hot water, etc., and easily mixes with various seasonings. In addition, it is very useful not only for normal people but also for nutritious baby food, infant food, sick food, and elderly food, and it can be used as a raw material for various processed foods. It is.
EXAMPLES Hereinafter, although this invention is demonstrated further in detail using an Example, this invention is not limited to this.
[0011]
Example 1
70g of ground natto and 30g of commercial frozen pumpkin that had been thawed and peeled off in advance were placed on the filter top of "New Ton" (manufactured by Nagata Seiki Co., Ltd., Toshima-ku, Tokyo) and treated at 1200 rpm for 3 minutes.
The paste, which is a mixture of pumpkin and natto, is spread on a tray to a thickness of 1 cm, and dried at 35 ° C. for 24 hours using a freeze dryer FDU-1100 manufactured by Tokyo Rika Kikai Co., Ltd. 45 g of a plate-like freeze-dried product of 5 × 10 cm and a thickness of about 8 mm made of natto-pumpkin fine powder was obtained. The water content of this was about 5%.
[0012]
The plate-like lyophilized product obtained by freeze-drying the natto-pumpkin kneaded mixture obtained from the natto is made with the color of the raw material as it is, so it looks beautiful and appetizing. It can be divided into any size with bare hands and can be eaten with bare hands. The tongue feels crispy and smooth enough to chew, faintly natto scent.
[0013]
Example 2
In the same manner as in Example 1, 40 g of ground natto, 20 g of silk-cured tofu, and 40 g of commercially available white sesame cream were placed on the top of the filter, treated at 1200 rpm for 3 minutes, and freeze-dried natto, tofu and white sesame paste. 45 g of product was obtained.
Size: 5 × 10 cm, thickness about 8 mm.
This sesame flavor almost completely masked the odor of natto, and it was an article that did not seem to be natto. Since it is a combination of soybeans, the taste compatibility seems to be very good.
[0014]
Example 3
50 g of ground natto and 50 g of commercial sweet potato that has been made into a paste in advance are put on the top of the filter and treated at 1200 rpm for 3 minutes in accordance with Example 1, 5 × 10 cm, thickness of about 30 g of a freeze-dried product having a thickness of 8 mm and a water content of 5% was obtained.
This product uses the color of the raw material as it is, so it looks beautiful and appetizing, has a crisp feeling, becomes smooth as you chew, and has a faint natto scent.
[0015]
Example 4
50g of ground natto and 50g of pre-pasted ginseng for business use are put in the upper part of the filter, treated at 1200 rpm for 3 minutes according to Example 1, 5x10cm, thickness of about 8mm 22 g of a freeze-dried product having a moisture content of 5% was obtained.
This product uses the color of the raw material as it is, so it looks beautiful and appetizing, has a crisp feeling, becomes smooth as you chew, and has a faint natto scent.
[0016]
Example 5
50 g of ground natto and 50 g of commercial edamame in paste form are put in the upper part of the filter, treated at 1200 rpm for 3 minutes according to Example 1, 5 × 10 cm, thickness of about 8 mm 28 g of a freeze-dried product having a moisture content of 5% was obtained.
This product uses the color of the material as it is, so it has a faint color, it looks beautiful and appetizing, it is crispy, smooth enough to chew, and faintly natto with the scent of green soybeans. I can feel the scent.
The product was offered as a beer knob in its original form, and was highly appreciated.
[0017]
Example 6
50 g of ground natto and 50 g of commercially available banana paste are put on the top of the filter, treated at 1200 rpm for 3 minutes according to Example 1, 5 × 10 cm, thickness of about 8 mm, and 5% moisture freeze-dried 23 g of product was obtained.
The obtained pale yellow freeze-dried product had a great effect of masking the natto odor, and was eaten happily when it was dissolved in hot water and given as an infant food to a 1-year-old child who did not eat normal natto.
[0018]
【The invention's effect】
The freeze-dried natto containing the fine vegetables etc. obtained by usual freeze-drying the paste product of the mixture of natto and vegetables, cereals, nuts and fruits, or a mixture of two or more thereof, is unique to natto. However, it is useful as a functional food with fine grain, simple and high nutritional value.

Claims (2)

It is obtained by kneading natto and one or more of vegetables, flour, nuts, beans and fruits at a high speed of 300 to 2000 rpm, and freeze-drying the resulting paste. Functional food containing natto and vegetables. Natto and vegetables, flour, nuts, beans, fruits, or one or more of them are kneaded at a high speed of 300 to 2000 rpm, and the resulting paste is spread in a flat plate and frozen. The functional food containing natto and vegetables according to claim 1 obtained by drying.