JP2009153385A - Fermented soybean packed in bag - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fermented soybeans packed in a bag which is obtained by enclosing produced fermented soybeans in a small bag made of synthetic resin to eliminate bitterness of the fermented soybeans and inhibit fermentation thereof (prevent swelling). <P>SOLUTION: The fermented soybeans packed in a bag comprises a swelling-preventive means composed of seasoning material having a salt concentration of 0.2-10% and/or a pH adjuster having ≤pH 5.5. The swelling-preventive means comprises addition of fermentation-inhibiting material, seasoning, and freezing of the fermented soybeans before charging the fermented soybeans in the small bag or after charging and packing the fermented soybeans in the bag: wherein the fermented soybeans to be charged are aged through refrigeration at 0-5°C for 2-4 days after completion of the fermentation for eliminating bitterness (bitterness preventing means). <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to natto in which natto that has been seasoned so that it can be eaten immediately is packaged in high quality one by one.

Commercially available natto is generally attached to a natto filled in a container such as a foam tray or a paper cup with a sauce or mustard. There are several problems with this familiar natto. (1) When eating this, the film on the natto surface is removed, the attached sachet is opened, the contents are taken out, and the work is added to the natto and stirred. Some people feel annoyed. (2) Although it is convenient to use the container as it is at the dining table at home, it is often inconvenient to use in various situations in eating out. (3) Ordinary natto is prone to quality deterioration due to ammonia odor and tyrosine crystal precipitation or drying unless stored strictly in refrigerated storage. (4) When natto is stored frozen for the purpose of long-term preservation, natto is usually inconvenient when it is desired to quickly thaw it. (5) The natto container is particularly dirty due to the garbage problem, and it is difficult to clean the natto container. In order to solve the above problems, it is conceivable to provide natto itself or seasoned natto in a sachet packaging form. However, this form has two problems. One is that bulging occurs when the storage temperature of natto is kept at 10 ℃ or higher. Another problem is that the inside of the bag is bitter due to lack of oxygen.
By the way, a fermented bag capable of satisfying the necessary amount of oxygen is used, and a bag-filled natto that is easy to take out without contaminating the hand during handling is proposed in Japanese Patent Application Laid-Open No. 2004-57187 (Patent Document 1). . Japanese Patent Laid-Open No. Hei 6-199386 (Patent Document 2) discloses a technique for filling fermented natto into an inner bag and storing the inner bag in an outer bag to save delivery cost and display space. Since these Patent Documents 1 and 2 are designed to provide air permeability inside the bag, liquid seasonings cannot be added even if the bitterness caused by lack of oxygen is eliminated, and there is no proposal of fermentation suppression technology. . Moreover, although the technique of vacuum-sealing natto in a heat resistant plastic bag is disclosed by Unexamined-Japanese-Patent No. 2003-235517 (patent document 3), this technique is effective in the fermentation suppression by the heat sterilization process of natto. However, it is not effective in changing the flavor and ingredients, and a bitterness eliminating technique other than heat sterilization has not been proposed.
In addition, natto wrapping natto with an edible film and wrapped in a container has been proposed in Japanese Patent Application Laid-Open No. 2003-70438 (Patent Document 4) and Registered Utility Model No. 3127452 (Patent Document 5). In addition to the limitation on the addition of seasonings, no fermentation suppression or bitterness elimination techniques have been proposed.
JP 2004-57187 A Japanese Patent Laid-Open No. 6-199386 JP 2003-235517 A JP 2003-70438 A Registered Utility Model No. 3127452

  In view of the above-mentioned conventional technology, the present invention encloses natto produced in a sachet of laminated laminated films and maintains natto with high quality by eliminating bitterness and suppressing fermentation (preventing swelling), and seasonings and ingredients Providing easy-to-use bags of natto that can be added without alteration.

The bagged natto according to claim 1 of the present invention is the bagged natto in which the produced natto is sealed in a heat resistant or freezing ruptured sachet made of synthetic resin, and the swelling preventing means is provided. Consists of a seasoning material having a salt concentration of 0.2% to 10% and / or a PH adjusting agent having a PH (hydrogen ion concentration index) of 5.5 or less.
The bagged natto according to claim 2 is the bagged natto according to claim 1, wherein the swelling prevention means comprises addition of a fermentation inhibitor and seasoning.
The natto with bag according to claim 3 is the natto with bag according to claim 1, wherein the swelling preventing means comprises a freezing treatment after filling and packing the natto in a small bag.
The bagged natto according to claim 4 is the bagged natto according to claim 1, wherein the swelling prevention means comprises a freezing process before filling the natto sachets.
The bagged natto according to claim 5 is a bagged natto obtained by taking bitterness suppressing means on the bagged natto according to claim 1, wherein the bitterness suppressing means has a temperature of 0 ° C to 5 ° C after completion of fermentation of the natto to be filled. It consists of aging for 2-4 days in a refrigerator.

  The natto packed in sachets of the present invention is packed in sachets, adjusted to pH in the acidic region, adjusted for salinity, added fermentation-inhibiting substances, post-packaging heat treatment for unsealed natto, and before chilled storage It is widely used in the restaurant industry as a high-quality natto because it can be frozen once to prevent excessive fermentation, as well as to improve the seasoning and maturity of the natto to fill the sachets to eliminate bitterness. In addition, there is an effect of providing great convenience to the meal form.

The sachet filled with the natto of the bagged natto of the present invention is made of a plastic film that is easy to tear in the lateral direction (longitudinal direction) with a horizontally long rectangular shape, and the natto content is usually 35 g but 15 g, 20 g, 25 g, 30 g Also provided. There are various types of natto filled in the sachet, such as seasoned natto, mixed ingredient natto, and non-seasoned plain natto.
In order to prevent swelling due to generation of fermentation gas after filling and packaging, natto is seasoned at a seasoning equivalent to a salt concentration of 0.2% to 10%, or an acidic material such as vinegar, citric acid or plum meat And adjust PH to 5.5 or less. In addition, to control bitterness, bitterness can be masked with seasoning natto for seasoned natto, but for plain natto (unflavored natto), natto after fermentation is refrigerated (0 ° C to 5 ° C) ) To eliminate bitterness by aging for 2-4 days.

The soy sauce-flavored natto A of the present invention will be described in the following examples. Raw material 1 is natto 1a (soybean is non-genetically produced from the United States or Canada), chopped onion, glucose fructose liquid sugar, sugar, powder Soy sauce, yeast extract, salt, soy sauce, bonito extract, fermented seasoning, vinegar, kumbu extract, seasoning (amino acids, etc.), caramel pigment (including flour, pork and milk as part of raw materials) Is 35 g.
The natto 1a of the raw material 1 should not be used immediately on the day after fermentation, but is refrigerated at 0.5 ° C to 5 ° C and aged for 2 days to 4 days. The occurrence is eliminated.
The means to prevent blistering are as follows: (1) Seasoning of ingredient 1, seasoning of salt, soy sauce, etc. with a salt concentration of 0.2% to 10%, (2) PH 5.5 or less with vinegar, citric acid or other PH adjuster, In addition, acidic food materials such as plum meat are also used. (3) If the additive can be used, Newrestor (manufactured by Nippon Shinyaku Co., Ltd.) or grape sugar fructose liquid sugar approved as a fermentation inhibitor is selected. (4) As a measure to prevent blistering when filling only non-seasoned natto in a sachet, it was proved that it was effective to freeze it at -15 ° C or lower for 1 day or longer. This is because freezing-type vegetative cells that cause swelling are killed by freezing, so that the quality after thawing is stabilized.
As shown in FIG. 1, the raw material 1 processed in this way is stacked on the inner surface of the developed plastic film 2, folded in half, and bonded to the three sides of the peripheral edge 3 as shown in FIG. Bar-shaped natto A in a bag is completed.
The completed bagged natto A can be easily torn in the short direction from the cut end 4 of the arrow at one end, and if the other end is crushed, the soy-flavored natto 1a can be made directly into the mouth.

Next, kimchi-flavored natto B in a bag will be described by way of example. Raw material 1 is natto 1a (soybean is non-genetically produced from the United States or Canada), Chinese cabbage, apples, sugar (sugar, glucose fructose solution) Sugar, sugar), soy sauce, garlic, yeast extract, salt, brewed vinegar, chili, fish sauce, bonito powder, seasonings (amino acids, etc.), paprika pigments (including wheat, shrimp, and milk as part of the ingredients) However, the content is 35g.
Then, the bitterness is eliminated and the blistering prevention measures are implemented in the same manner as in the soy sauce-flavored natto A, and the kimchi-flavored natto B in the bag is completed as shown in FIG.
As disclosed in JP-A-2003-235517 (P2003-235517A), heat treatment is effective as a solution for eliminating bitterness and preventing swelling of natto. Specifically, heating is performed at 70 ° C. under hot water treatment conditions for 20 minutes or more to sterilize vegetative cells of Bacillus natto and inactivate enzymes.
However, with seasoned natto, a decrease in flavor is unavoidable, especially with a soy sauce flavor base, and the range of usable ingredients is limited due to the texture and flavor alteration caused by heating in the ingredients to be mixed.

  In the present invention, since natto processed by aging or seasoning can be eaten simply by crushing a sachet, it can be eaten in various forms, both indoors and outdoors, for personal consumption. High demand is expected, and the restaurant industry can be used in various situations, so the demand in that direction will be great.

The top view which expand | deployed the plastic film 2 used for this invention, and made the inner surface the upper surface. The perspective view of bagged natto A (B) of this invention.

Explanation of symbols

1: Raw material 1a: Natto 2: Plastic film 3: Periphery 4: Cut A, B: Natto in a bag

Claims (5)

In the natto in a bag made by enclosing the produced natto in a heat-resistant sachet made of synthetic resin and taking measures to prevent swelling,
Bag-filled natto, wherein the blistering prevention means comprises a seasoning material having a salt concentration of 0.2% to 10% and / or a PH adjusting agent having a PH (hydrogen ion concentration index) of 5.5 or less.   The bagged natto according to claim 1, wherein the swelling prevention means comprises addition of a fermentation inhibitor and seasoning.   The bagged natto according to claim 1, wherein the blistering prevention means comprises a freezing treatment after filling and packing the natto sachets.   The bagged natto according to claim 1, wherein the swelling preventing means comprises a freezing process before filling the natto sachet. In natto in a bag made by taking bitterness suppression means in the natto in a bag according to claim 1,
The bitterness suppressing means comprises ripening natto for 2 days to 4 days by refrigeration at 0 ° C. to 5 ° C. after completion of fermentation.

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