JP2007020402A - Method for producing fermented soybean - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fermented soybeans comprising fermenting steamed soybeans while keeping its initial temperature suitable for soybean fermentation so as to enable mass production of quality fermented soybeans. <P>SOLUTION: The method for producing fermented soybeans comprises holding on the following process for a prescribed period of time: a process of uniformly laying a large amount of steamed soybeans inoculated with bacillus natto in the inside of a metallic flat tray container having a periphery-uprising wall surface in thickness of 2-5 cm, setting a temperature sensor at the outside of the bottom part of the container or the outside lower part of the wall, and fermenting the steamed soybeans while regulating the atmospheric temperature in a fermentation chamber to keep the steamed-soybean fermentation temperature detected by the temperature sensor suitable for growth of the bacillus natto. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention is a fermentation process in which a large amount of steamed soybeans are filled with fermented natto in a fermented container, the natto germs are grown while maintaining an appropriate temperature, and changed to a large amount of natto with a specific stickiness and flavor. The present invention relates to a method for producing natto.

  Traditionally, natto is made from soybeans, inoculated with inoculum of Bacillus natto, and the steamed soybeans filled in a fermentation vessel are kept at an appropriate temperature to propagate the natto bacteria, and natto with a specific stickiness and flavor is completed. ing. Therefore, it was essential to prepare an environment for the growth of Bacillus natto, but the conventional fermentation room was just a ceiling skylight for the ceiling, a heater etc. inside, or improved this, A type of fan that is provided with a blower fan on the ceiling of an airtight room to freely heat, cool, and ventilate, etc., and those methods could not produce a large amount of natto at the same time.

  In addition, as disclosed in Japanese Patent Laid-Open No. 2-104257, uniform quality can be achieved by feeding a temperature-controlled and humidity-controlled gas from the side of a cart in which a natto container containing steamed soybeans inoculated with natto bacteria is set. Technology for mass production of natto has been developed.

  FIG. 5 is a thing of the said literature, and has shown the state which arrange | positioned the two trolley | bogies B and B 'which set the natto container in the fermentation chamber A. FIG. Air feeding chambers D and D ′ are provided on both sides of the box C of the fermentation chamber A, and temperature-controlled and humidity-controlled gas is sent from the air feeding pipes E and E ′. A large number of holes G and G ′ are formed in the air blowing plates F and F ′ of the air feeding chambers D and D ′, and the temperature-controlled and humidity-controlled gas applied with a constant pressure passes through the holes G and G ′. Will be laterally fed toward As a result, it is possible to circulate gas, especially using a cyclone, so that heating, cooling, and humidity control can be performed very easily and accurately, so that a high-quality product can be obtained in a short period of time. Is completely free from contamination by bacteria, and the closed system has many advantages of no energy loss.

  As temperature control means, as in JP-A-3-43057, various conditions set in advance in a fermentation chamber having functions such as heating, cooling, humidification, air supply, exhaust, and dehumidification are met. In addition, a method for controlling the room temperature, and further, at each time of each fermentation step such as a precooling period, germination breeding period, fermentation period, ripening period, and strong cooling period preset by program control as disclosed in JP-A-3-206860 A method is disclosed in which the target product temperature is compared with the current product temperature, and when they are different, the fermentation room temperature is controlled so that the product temperature approaches the target product temperature.

  In the case of the former, the temperature and humidity can not be sufficiently managed in the former case, and the temperature and humidity can be controlled to some extent in the latter case. Therefore, there was a big problem that natto products with varying quality could not be expected. In addition, it takes a lot of manpower to load the cart, fill the container, and take out the container after filling the container with steamed soybeans, and the efficiency of the small container is very poor. Furthermore, the used containers were to be discarded, which required a lot of expenses.

  In addition, the method of mass production by feeding the temperature-controlled humidity gas from the side can ferment a large amount of steamed soybeans with natto bacteria, but for that purpose to blow the temperature-controlled humidity gas Various expensive equipment was required.

  In addition, in the case of the above temperature control, it is necessary to provide a product temperature sensor in the container in order to detect the product temperature, and there is a risk that various bacteria may be mixed when the temperature sensor is installed in the steamed soybean.

In addition, since the conventional container uses a foamed resin container, when the container is enlarged, the temperature inside the container cannot be made uniform, and heat is not accumulated in a predetermined place and heat is not spread. Due to self-heating by fermentation, local overheating, part of poor fermentation, etc. occurred, and it was difficult to control the temperature to prevent them, and the quality of the finished product was inferior.
JP-A-2-104257 JP-A-3-43057 Japanese Patent Laid-Open No. 3-206860

  The present invention solves the above-mentioned drawbacks, and provides a method for producing natto capable of fermenting a large amount of steamed soybeans without the risk of contamination by various bacteria while maintaining the overall product temperature at a temperature suitable for natto fermentation. It is to provide.

  In the method for producing natto of the present invention, a large amount of steamed soybeans inoculated with natto bacteria are laid in a metal flat tray container having a wall surface raised up to a thickness of 2 to 5 cm, and the bottom outside of the container Alternatively, a temperature sensor is installed at the lower outside of the wall, and the process of fermenting while adjusting the atmospheric temperature in the fermentation chamber is maintained for a predetermined time so that the steamed soybean fermentation temperature detected by the temperature sensor is maintained at a temperature suitable for the growth of Bacillus natto. It features a manufacturing method of natto.

  Moreover, the manufacturing method of natto which provided the metal or nonmetal upper cover in the metal flat tray container which has the wall surface which stood | started the circumference | surroundings is characterized.

  Further, the present invention is characterized by a method for producing natto in which concaves and convexes such as grooves, corrugated plates, or spheres are formed on the bottom of the container, and the concaves communicate with the outer edge of the bottom.

  In addition, the present invention is characterized by a method for producing natto, in which a metal flat tray is made of aluminum, steel, copper, stainless steel, or an alloy thereof.

  By using a metal flat tray container, the heat of fermentation of steamed soybeans can be evenly diffused throughout, and further, heat exchange with the indoor air can be performed from the side wall surface and bottom surface of the container. In addition, the temperature sensor installed on the outside of the container allows the steamed soybeans to be kept at a temperature range suitable for fermentation at all times, preventing poor fermentation due to local heating and low temperature, and high quality in a good fermentation state. It became possible to make natto products.

  By installing a temperature sensor on the outside of a metal flat tray container with good thermal conductivity, the soybean product temperature inside the container can be accurately detected, making it possible to easily control the fermentation temperature, In addition, since the temperature sensor does not come into contact with soybeans, there is no risk of contamination.

  By providing a metallic or non-metallic lid on the container, there is no need to provide a separate device for generating a temperature-controlled humidity gas, preventing drying of soybeans during fermentation, and at the same time, controlling the atmospheric temperature and gas composition in the container. It was possible to stabilize and maintain a good fermentation state.

  Since the irregularities communicating with the bottom of the container are formed, the heat transfer area of the container can be expanded, and at the same time, ventilation and ventilation on the bottom side can be made possible, and heat exchange can be promoted.

  Hereinafter, the manufacturing method of the natto of this invention is demonstrated along the 1 Example.

  Fig.1 (a) is a top view of the metal flat tray container 1 used for the manufacturing method of natto of this invention, FIG.1 (b) has shown the same sectional drawing. The metal container 1 has a surrounding rising wall portion 2 and a bottom portion 3 and, if necessary, a lid portion 4. Aluminum is the best material, but other steel, copper, stainless steel or their alloys are used. In this example, aluminum is 40cm long x 60cm wide and 1mm thick. is doing.

  Steamed soybeans are laid in a thin vinyl sheet 5 on the bottom 3 of the metal container 1 to a thickness of 2 to 5 cm. It becomes possible to store steamed soybeans of about 500 g to 3000 g. The above-mentioned steamed soybeans are ground or soaked as they are, or as necessary. The soaked material is cooked, inoculated with inoculum, and laid in the metal container 1.

  A temperature sensor 6 is attached to a substantially central portion on the outside of the container bottom 3 to detect the fermentation temperature of the steamed soybean inside.

  Since the container is a metal container 1, the heat of fermentation of steamed soybeans can be uniformly diffused throughout, and further, the heat is released outside the container 1 through the rising wall portion 2 and the bottom portion 3 to perform heat exchange. .

  The container lid 4 is formed of a relatively light material made of metal or synthetic resin, and a downward wall is formed around the steamed soybean in the metal container 1 so as to be sealed. The entire opening can be sealed. The lid 4 prevents the steamed soybean from drying during fermentation, and at the same time, keeps the atmosphere temperature and gas composition in the container without releasing it outside the container, stabilizes them, and maintains a good fermentation state. Can do.

  Further, when the internal pressure rises, the lid 4 is only placed on the metal container 1, so that a part of the lid 4 is lifted so that part of the temperature, gas composition, etc. in the container is moved outward. It can be missed and a good internal environment can be maintained.

  Furthermore, since steamed soybeans and natto bacteria are disposed in the sheet 5, the heat conductivity is not hindered, and it does not take time to take out the finished natto from the container. In addition, it is easy to fill the tube and the tube, and it is possible to provide efficient mass production in the entire production line.

  The temperature sensor 6 is set to a predetermined temperature, for example, in a range of 40 to 50 ° C., and is controlled so as to increase the room temperature when detecting a temperature lower than a preset temperature and decrease the room temperature when detecting a high temperature. A mechanism (not shown) is operated.

  The temperature sensor 6 is attached to the outside of the metal container 1. However, because the metal container has good thermal conductivity, the fermentation temperature of the steamed soybean in the container 1 is immediately reflected in the temperature sensor 6. The temperature becomes the fermentation temperature. Moreover, since the laying thickness of the steamed soybean is as thin as 2 to 5 cm, the heat is not trapped inside, and the temperature of the container surface becomes the fermentation temperature. Therefore, the attachment position of the temperature sensor 6 is the central part on the outer side of the bottom of the container However, the present invention is not limited to this location, and may be a side wall or other location.

  FIG. 2 shows a cross-sectional view of an embodiment of another metal container 1 ′. An uneven portion 7 is formed on the bottom 3 'of the container 1'. The concavo-convex portion 7 may be of various shapes such as a groove shape, a corrugated shape, or a spherical shape. The surface area of the container can be increased by the concavo-convex portion 7 and the heat transfer area can be expanded. In addition, by making the concave portion of the concave-convex portion 7 a continuous gap that communicates to the outer edge of the bottom portion 3 ′, the outside air flows into the bottom portion 3 ′ through the concave portion of the concave-convex portion, thereby venting and ventilating the entire bottom portion 3 ′. And heat exchange can be promoted.

  FIG. 3 is a graph showing the relationship between the room temperature and the fermentation temperature when a container with a lid in the metal flat tray container 1 of the present invention is used. On the vinyl sheet in the metal container 1, 3000 g mixed with steamed soybeans and natto bacteria is spread thinly. As apparent from FIG. 3, when the product temperature starts to fall, the temperature sensor 6 quickly detects it, and the room temperature is raised to control the temperature in the metal container 1 to be kept constant. When the fermentation state becomes active and the product temperature rises, the product temperature is quickly detected and the room temperature is lowered. The rise in the product temperature is suppressed as the room temperature falls, and the product temperature is lowered. FIG. 3 shows that these operations were performed smoothly. After filling steamed soybeans inoculated with natto in the metal container 1, a fermentation process of about 1200 minutes passed, and it became possible to obtain a large amount of uniformed natto with stickiness and flavor.

  On the other hand, in the conventional plastic container shown in FIG. 4, 3000 g of steamed soybeans inoculated with natto are spread at the same time as the product temperature starts to rise, but the room temperature is lowered rapidly. However, heat builds up in the container, and the rise in product temperature cannot be suppressed, and the product temperature continues to exceed 50 ° C, causing the phenomenon that the soybeans turn red or generate an ammonia odor, and the quality deteriorates significantly. To do. This indicates a phenomenon that occurs because the fermentation heat cannot be completely removed.

The top view of one Example of metal flat tray containers. Sectional drawing of one Example of a metal flat tray container. Sectional drawing of the other Example of a metal flat tray container. The graph which shows the relationship between the fermentation temperature which fermented the steamed soybean using the container of this invention, and room temperature. The graph which shows the relationship between the fermentation temperature which fermented steamed soybeans using the conventional container, and room temperature. Side sectional drawing which shows the Example of mass production of the natto of a prior art example.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1, 1 'metal flat tray container 2 Standing wall part 3, 3' Bottom part 4 Lid part 5 Sheet 6 Temperature sensor 7 Uneven part

Claims (4)

  A large amount of steamed soybeans inoculated with Bacillus natto in a metal flat tray container with a wall that stands up around it is laid evenly in a thickness of 2 to 5 cm, and a temperature sensor is installed on the outside of the bottom of the container or on the bottom outside of the wall The fermented soybean fermentation temperature detected by the temperature sensor is maintained for a predetermined time while adjusting the atmospheric temperature in the fermentation chamber so as to maintain the temperature suitable for the growth of Bacillus natto. Method.   The method for producing natto according to claim 1, wherein a metal or non-metal upper lid is provided on a metal flat tray container having a wall surface raised up.   The method for producing natto according to claim 1 or 2, characterized in that a groove, corrugated or spherical irregularities are formed on the bottom of the container, and the recess communicates with the outer edge of the bottom. 4. The method for producing natto according to claim 1, wherein the metal flat tray is made of any one of aluminum, steel, copper and stainless steel or an alloy thereof.

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