JP2010259333A - Bacillus natto-containing product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a Bacillus natto-containing product satisfying high nutrition, high function, absorption properties, chewing relaxing, excellent texture, fermentation properties, keeping quality, storage quality, secondary processability to high-order processability, productivity, novelty quality, palatability, wide selection range of raw material, low price, and the like, and to provide a reasonable method for producing the Bacillus natto-containing product. <P>SOLUTION: The Bacillus natto-containing product has, as the raw material, either animal-based food, vegetable-based food, and animal and vegetable-based mixed food, and is a viscous product with a viscosity of 2,000-600,000 cps at 20°C. Oxygen-containing bubbles are dispersed in the viscous product, the gas content rate of the viscous product is 5-80%, and Bacillus natto is inoculated into the viscous product. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a natto bacteria-containing material in the technical field of fermented foods and a method for producing the same. More specifically, one of the present invention relates to a Bacillus natto-containing material obtained by inoculating natto bacillus with any of animal-based foods, plant-based foods, and animal and plant mixed-type foods as raw materials. Such a product of the present invention is an unfermented Bacillus natto-containing material as a whole, or at least a portion of the fermented Bacillus natto-containing material. Still another aspect of the present invention relates to a method for producing such a natto-containing material.

  Natto is one of the traditional Japanese fermented foods. As is well known, natto is fermented with natto using soybean as a starting material. Natto is highly regarded as a highly functional food even though it is an everyday food. The natto benefits, efficacy and nutritional value reported so far include thrombolysis, prevention of osteoporosis, killing effect of pathogenic E. coli (antibiotic efficacy), prevention of aging and cancer, improvement of hypertension, diabetes Prevention and improvement (reducing blood sugar levels), prevention and early elimination of hangovers (alcohol resolution), and high nutrition (rich amino acids) are attracting particular attention.

  Natto, which uses soybeans as a starting material, is sold by many manufacturers and is also made in ordinary households. Regarding natto, a wide variety of information such as product information, food information, and technical information is disclosed on the Internet and various documents.

  Natto using soybean as a starting material is usually made through a soybean washing process → soybean dipping process → soybean draining process → soybean steaming process → soybean inoculation process → fungus inoculated soybean container filling process, etc. Is. The natto manufacturing techniques of Patent Documents 1 and 2 shown below have such a process as a main process except for some differences.

Many natto related products have been invented so far, but each has been pointed out in terms of satisfaction and completeness. Incidentally, the above-mentioned patent document 1 etc. point out the gist of the following (01) to (03) regarding the previous natto related products.
(01) The conventional natto occupies the majority of the market, with grain natto made from whole soybeans as it is. Grain natto has an important texture and texture and is not suitable for those with weak teeth, baby food, cooking, etc. Therefore, if necessary, it must be chopped with a knife.
(02) Ground natto is mainly used as cooking natto. Since the ground natto is pre-cracked soybeans, it is improved over the grain natto in terms of ease of eating. However, the more finely divided, the more difficult it is to manufacture natto. In view of this, soybeans divided into a diameter (hole diameter of rounded sieve) of 4.0 to 5.0 mm are mainly used. This size of ground natto does not have to be chewed and is still insufficient for baby food.
(03) Japanese Patent No. 3162200 discloses a technique for producing kisami natto, characterized by using grain natto as a raw material and engraving it through a lattice under pressure. This patent document technique is to make natto produced from whole soybeans into kisami natto by secondary processing. Therefore, there is a concern that the technology in the literature requires high production costs, sanitary problems caused by contamination of bacteria during secondary processing, and bitterness when the ripening of the grain natto used is insufficient.

  In the case of Patent Document 1, the raw material is a finely ground soybean that is further finely divided from the raw material of ordinary ground natto obtained by grinding soybeans, and the introduction of a manufacturing method different from normal ground natto Therefore, it is said that a natto that is almost the same as a conventional grind cracked natto in terms of flavor and that does not need to be chewed can be obtained. The thing of patent document 1 also has grain feeling unlike the natto made into the paste, and it is said that novel natto can be provided at low cost.

  On the other hand, Patent Document 2 lists the following Patent Documents 3 to 5 as conventional techniques. Among them, the one of Patent Document 3 is a technology that mass-produces natto of uniform quality by feeding a temperature-controlled and humidity-controlled gas from the side of a cart on which a natto container containing steamed soybeans inoculated with natto is set. It is. In the techniques of Patent Document 4 and Patent Document 5, a heater and a blower fan are provided as temperature control means.

Patent Document 2 points out the gist of (04) to (08) below regarding the techniques of Patent Documents 3 to 5.
(04) Technology that only has a heater and a blower fan cannot sufficiently manage temperature and humidity. Therefore, the natto product will vary in quality.
(05) It takes a lot of manpower to load and unload containers into the transport cart between filling and removing steamed soybeans in the container. Therefore, the efficiency of the small container is poor. Furthermore, since the used container will be discarded, it requires a lot of expenses.
(06) Since the temperature-controlled humidity gas is fed from the side for mass production, a large amount of steamed soybeans can be fermented by Bacillus natto. However, expensive various facilities for blowing the temperature-controlled humidity gas are required.
(07) It is necessary to install a product temperature sensor in the container for product temperature detection. When installing a temperature sensor in steamed soybeans to do this, there is a risk of contamination.
(08) Since a foamed resin container is used, when the container is enlarged, the temperature inside the container cannot be made uniform, and heat does not accumulate or spread over the specified location. Self-heating causes local overheating and poor fermentation. It is difficult to control the temperature to prevent this, and as a result, the quality of the finished product may be deteriorated.

  On the other hand, according to the method of Patent Document 2, high-quality natto can be mass-produced by fermenting steamed soybeans while keeping the product temperature at a temperature suitable for natto fermentation. The method described in this document can also be fermented without the risk of contamination. As is obvious, it is well known from Patent Document 2 that this is important for temperature control during natto fermentation.

  Further, Patent Document 6 states that as a conventional natto product, there is a product obtained by processing normal natto (granular, chopped, chopped, etc.) into a paste or powder. In addition, natto products described in Patent Documents 7 to 9 are listed. By the way, the natto product of Patent Document 7 is made from crushed soybean powder, and the natto product of Patent Document 8 is made from crushed and overheated soybean powder (yellow powder). Furthermore, the natto product of Patent Document 9 is made from sliced raw soybean pieces.

Patent Document 6 points out the gist of the following (09) to (11) regarding the conventional natto as described above.
(09) Processing a solid solid natto into a paste, liquid or powder is difficult to handle as a raw material due to the sticky nature of natto, which is a very difficult problem industrially.
(10) The yellow powder made of heat-treated soybean powder is a different raw material for the original natto because the components such as protein and starch are heat-denatured by strong heating. It belongs to a different category from the manufacturing method of natto.
(11) If the original components of soybeans are left as they are and the workability is important, it is desirable to start production from powdered soybean raw materials. However, it is difficult to obtain a homogeneous powder because raw soybeans are viscous even when subjected to a pulverizer. The same applies to defatted soybeans. In addition, the pulverizer takes much time for pulverization. In this long pulverization, components such as protein and starch are thermally denatured due to the temperature rise due to frictional resistance, so it is difficult to obtain soybean powder that retains its original components and properties.

  The invention of Patent Document 6 shows that the natto product is creamy or pasty, has no soy odor or oxidized odor of soy, has no fermented odor of Bacillus natto produced by granular fermentation, It produces a sweet scent, creamy and high quality. The invention of this document also eliminates the need for soaking soybeans, so that the taste of soybeans can be utilized as it is, the time required for steaming soybeans can be shortened, production can be performed quickly, and it is suitable for industrialization and has a low production cost. It is also effective in that it can be reduced, mass production of off-flavored odors with no odor and no change due to heat denaturation or oxidation, and mass production of creamy natto products.

  When overviewing the above prior art, it seems that most product forms of natto are exhausted, such as granular, grinded, chopped, pasty, liquid, cream, powdered, sliced. In addition, some product forms are made at any stage, before or after fermentation.

JP 2008-125481 A JP 2007-020402 A Japanese Patent Laid-Open No. 02-104257 Japanese Patent Laid-Open No. 03-043057 Japanese Patent Laid-Open No. 03-206860 Japanese Patent Laying-Open No. 2005-087059 Japanese Patent Laid-Open No. 11-004662 Japanese Patent Laid-Open No. 10-117719 JP 2001-057861 A

  It is said that the natto obtained by the invention of Patent Document 1 hardly needs to be chewed while maintaining the grain feeling. Such a product can be said not only as a highly nutritious food but also as a valuable food. Nonetheless, this grain natto cannot surpass pasty natto products in terms of further reducing chewing. In addition, Patent Document 1 does not disclose any effective technique for producing paste-like natto that is difficult to ferment.

  As another useful matter, when soybeans are soaked in mild hot water for about 8 to 12 during the production of natto, there is a report that soybeans are in a state just before germination and the amount of saponin of soybeans is maximized. In this regard, since the invention of Patent Document 1 does not have soybean germination due to being crushed into fine granules, the amount of saponin cannot be increased by immersion in warm water. That is, the granulated natto of Patent Document 1 is lower than the paste-like natto in terms of chewing ease and digestive absorption, although it cannot increase the amount of saponin. Therefore, it is difficult to say that the natto of the invention of this document has a gain exceeding the loss in terms of overall evaluation.

  The invention of Patent Document 2 is to ferment steamed soybeans while maintaining the product temperature at a temperature suitable for natto fermentation, as an essential point for mass production of good quality natto. It is common technical knowledge in this field that product temperature management is important in soybean fermentation using Bacillus natto. Regarding this product temperature management, the invention of Patent Document 2 has achieved appropriate results by the improved technology according to the invention.

  Patent Document 2 does not describe anything about fermenting a pasty raw material, like Patent Document 1. Incidentally, it can be said that the technique of Patent Document 2 is sufficient in the case of steamed soybeans obtained by immersing non-crushed dry soybeans and then steaming, but there is a difficulty in applying the technique of Patent Document 2 to paste-like raw materials. This is because when the paste-like raw material is made into a layer of 2 to 5 cm as described in this document, a considerable temperature difference is generated between the surface layer portion and the inner layer portion of the raw material layer that is solid inside. This makes it difficult to maintain the entire raw material layer at a uniform product temperature, and as a result, a high-quality fermented product cannot be obtained.

  On the other hand, the invention of Patent Document 6 provides a cream-like natto product, which is a further developed paste. Usually, creamy ones are softer and smoother than paste ones. Therefore, it can be said that the cream-like natto product of Patent Document 6 is more desirable than the granule natto product of Patent Document 1 from the viewpoint of chewing ease and digestibility and absorption, apart from palatability.

  The invention of Patent Document 6 also takes effective measures when the dough is fermented at the paste stage before reaching the cream form. In view of the fact that natto bacteria are aerobic bacteria that require moisture, the pasty dough has a large area or grooves and holes are formed in the pasty dough. As a result, natto bacteria and air can be spread throughout the dough, so the fermentation efficiency of the dough is high.

  However, the cream-like natto product of Patent Document 6 and its manufacturing technology are not without their disadvantages. That is to say, in the case of a creamy natto product that is soft and smooth and has good digestive absorption and chewing ease, the water content is considerably higher than that of a paste-like natto product or a granulated natto product. Incidentally, the high water content means that nutrients and other ingredients are diluted with water at the product stage. Therefore, the cream-like natto product of Patent Document 6 is not satisfactory as a highly nutritive food or a highly functional food. In addition, creamy natto products with high fluidity for the weak (physically weak) such as children, the elderly, and the disabled must also be aware of aspiration (flow into the trachea) caused by fluidity. Such a tendency can be said to increase as the moisture content of the natto product increases (as it goes from cream to liquid).

  In Patent Document 6, on the other hand, “water is added to and stirred in soy flour to form a paste-like hydrous soy flour, this hydrous soy flour is cooked at a predetermined temperature, inoculated with natto bacteria, and fermented and cultured. There is a description of “to obtain a creamy natto product” (see paragraph 0013 of the specification gazette). However, in such a process, it is difficult to obtain a creamy natto product that is homogeneous and sufficiently fermented. The reason for this is that the paste-like dough made of hydrous soybean flour has extremely low permeability (permeability of fermentation elements from the outside to the inside) and it is difficult to spread natto bacteria, temperature, and air to the inside of the dough. It is.

  Means for solving this problem is also described in “paragraph 0014” in the specification publication of Patent Document 6. That is, “the soybean medium after steaming the hydrated soybean powder is punctured at a predetermined interval, and the soybean medium is inoculated with natto bacteria and fermented and cultured”. When this is done, air of appropriate temperature and natto bacteria will reach the inside of the dough through the holes, thereby increasing the fermentation efficiency of the dough.

  Nevertheless, the latter also has problems due to the restoring force of the pasty dough. This is because the hole formed in the pasty dough contracts or closes by the subsequent dough restoring force. That is, if the hole contracts or closes due to the dough restoring force and the hole punching effect of the dough is reduced, the penetration of the fermentation element into the dough becomes insufficient, and the fermentation efficiency of the dough decreases.

  The above-mentioned problems related to the paste form are not limited to those containing Bacillus natto starting from beans such as soybeans. This is because even natto bacteria-containing materials that use plant-based, animal-based, or processed food-based foods as starting materials cannot be avoided when they reach the natto bacteria-containing materials through various paste states.

  The present invention has been made in view of the above problems. Accordingly, the present invention solves the above-described problems, and also provides high nutrition, high function, digestion and absorption, chewing ease, good texture, fermentability, storage, storage, and secondary processability. It provides natto bacteria-containing materials that satisfy processability, productivity, new taste, palatability, a wide selection of raw materials, and low prices. The present invention also provides a reasonable method for producing such a natto-containing product.

The Bacillus natto-containing product according to the present invention is characterized by the technical contents disclosed in the following (21) to (25) as means for achieving the intended purpose.
(21) It is one that is selected from animal-based foods, plant-based foods, and animal and plant mixed-type foods, and is a viscous material having a viscosity at 20 ° C of 2000 to 600000 cps, And that bubbles containing oxygen are dispersed inside the viscous material, that the gas content of the viscous material is 5 to 80%, and that the viscous material is inoculated with natto bacteria. Characteristic natto bacteria content.
(22) Being one selected from animal-based foods, plant-based foods, and animal / vegetable mixed-type foods, and a viscosity at 20 ° C. of 2000 to 600000 cps, In addition, the viscous material is inoculated with natto bacteria, and the viscous material is formed into one of granular, linear, string-like, strip-like, and sheet-like shapes, and the molded product is assembled, and oxygen A natto-bacteria-containing product, characterized in that the air bubbles containing are dispersed within the molded product assembly, and the gas content of the molded product assembly is 5 to 80%.
(23) The raw material is any one selected from animal-based foods, plant-based foods, and animal and plant-mixed foods, and the viscosity at 20 ° C is 2000 to 600000 cps, In addition, oxygen-containing bubbles are dispersed inside the viscous material, and the viscous material is inoculated with natto bacteria, and the viscous material is granular, linear, string-like, strip-like, sheet The molded product is assembled into one of the shapes, oxygen-containing bubbles are dispersed inside the molded product assembly, and the gas content of the molded product assembly is Bacillus natto containing, characterized in that it is 5 to 80%.
(24) Bacillus natto as described in any one of (21) to (23) above, which contains any additive selected from solid additives, semisolid additives, and liquid additives Inclusions.
(25) A Bacillus natto-containing material according to any one of (21) to (24), wherein all of the Bacillus natto-containing material is maintained in an unfermented state.
(26) A Bacillus natto-containing material according to any one of (21) to (24), wherein at least a part thereof is fermented by Bacillus natto.

The method for producing a Bacillus natto-containing product according to the present invention is characterized by the technical contents disclosed in the following (27) to (31) as means for achieving the intended purpose.
(27) It is provided with a viscosity treatment process, a gas mixing process, and a fungus inoculation process, and as the order of each process, each process is performed simultaneously or after the viscous treatment process is performed, The inoculation step is carried out in any order or simultaneously, and in the case of the viscosity treatment step, any ingredient selected from animal-based food, plant-based food, and animal / plant mixed-type food is used at a viscosity of 20 ° C. When processing to become a viscous material of 2000 to 600,000 cps, and in the gas mixing step, a gas containing oxygen is mixed with the viscous material, and bubbles are dispersed inside the viscous material to form a gas of the viscous material. A method for producing a Bacillus natto-containing material, characterized in that the content rate is 5 to 80%, and in the inoculation step, Bacillus natto is inoculated into a viscous material and mixed.
(28) Having a viscosity treatment process, a fungus inoculation process, and a molding process, and, as the order of each process, perform the viscosity treatment process and the fungus inoculation process at the same time, or after performing the viscosity treatment process Performing the fungus inoculation step and then performing the molding step, and at the time of the viscosity treatment step, any raw material selected from animal food, plant food, animal and plant mixed food, Processing so that the viscosity at 20 ° C. is 2000 to 600000 cps, and in the case of the fungus inoculation process, inoculating the natto bacteria into the viscous material and mixing them, and in the molding process, Molding the viscous material into any of granular, linear, string, strip or sheet, and assembling the molded product, and dispersing the bubbles containing oxygen inside the molded product assembly object Production method of Bacillus natto inclusions, characterized in that the gas content of the polymer 5 to 80%.
(29) Whether the viscosity treatment step, the gas mixing step, the fungus inoculation step, and the molding step are provided, and, as the order of each step, the viscosity treatment step, the gas mixing step, and the fungus inoculation step are performed simultaneously, Alternatively, the gas mixing step and the fungus inoculation step are performed in any order or simultaneously after the viscosity treatment step, and the molding step is performed thereafter. Processing any raw material selected from animal and plant mixed foods so as to be a viscous material having a viscosity of 2000 to 600000 cps at 20 ° C., and in the gas mixing step, a gas containing oxygen Is mixed with the viscous material, and bubbles are dispersed inside the viscous material to make the gas content of the viscous material 5 to 80%. Inoculating a product and mixing them, and at the time of the molding process, the viscous material is molded into a granular, linear, string, strip or sheet shape. Production method.
(30) It is provided with a viscosity treatment step, a gas mixing step, a fungus inoculation step, and a molding step, and as an order of each step, the gas mixing step and the fungus inoculation step are performed in an arbitrary order or after the viscosity treatment step. At the same time, and at the time of performing the molding step and the viscosity treatment step, any raw material selected from animal-based food, plant-based food, and animal and plant-mixed food at 20 ° C. In the gas mixing step, the gas containing oxygen is mixed with the viscous material to disperse the bubbles inside the viscous material, and In the inoculation process, inoculate the viscous material with natto bacteria and mix them. In the molding process, the viscous material is granular, linear, string-like, strip-like, or sheet-like. The molded product is gathered by forming into one part, and the bubbles containing oxygen are dispersed in the molded product assembly, and the gas-mixing step and the molding step are used to process the processed product. A method for producing a Bacillus natto-containing product, wherein the gas content is 5 to 80%.
(31) In the method for producing a Bacillus natto-containing product according to any one of (27) to (30), an unfermented treatment step is added, and the Bacillus natto-containing material is added to the natto by the unfermented treatment step. A method for producing a Bacillus natto-containing product, which is maintained in an unfermented temperature range of the fungus.
(32) In the method for producing a Bacillus natto-containing product according to any one of (27) to (31) above, adding a fermentation step, and the fermenting temperature of the Bacillus natto fungus by the fermentation step A method for producing a Bacillus natto-containing product, wherein the fermented Bacillus-containing material is fermented while being held in a region.
(33) In the method for producing a Bacillus natto-containing product according to any one of (27) to (32), an additive addition step is added, and the additive addition step is different from other steps. Implement at the same time or before the final step, and in the additive addition step, any addition selected from solid additives, semi-solid additives, and liquid additives A method for producing a Bacillus natto-containing product, wherein the product is added to the treated product.

The Bacillus natto-containing material according to the present invention has the following effects (41) to (51).
(41) The Bacillus natto-containing material of the present invention is obtained by inoculating Bacillus natto using any of animal-based food, plant-based food, and animal and plant mixed-type food as a raw material. As is well known, in the case of a food containing Bacillus natto, it is possible to achieve higher nutrition and higher functionality as a food product due to the synergistic effect of the raw material and Bacillus natto. The natto-containing product of the present invention can be said to be useful and useful as a food because it can enhance the nutrition and function of the food while ensuring the effects described below.
(42) The natto bacteria-containing material of the present invention has a viscosity at 2000C of 2000 to 600000 cps. Here, cps (centipoise) corresponds to = mPa · s (millipascal second) in the SI system. A viscous material having such a viscosity range and having a lower limit viscosity of 2000 cps has flexibility as much as a natural rubber latex adhesive although fluidity is observed. This is, for example, an irritating thing that chewed rice enough. The viscous material with an upper limit viscosity of 600,000 cps is about clay with no fluidity, and kneaded sheep can be said to be close to this. The Bacillus natto-containing substance in such a viscosity range is particularly relaxed in the chewing aspect and has good sexual digestibility and absorption, so it is desirable food for the weak (physically weak) such as children, the elderly and the sick. It becomes. In addition, the natto bacteria-containing material of the present invention has a gas content of 5 to 80%. When it contains a gas within this range even though it is a viscous substance, the flexibility increases and it becomes easier to chew. This tendency increases as the gas content increases.
(43) The natto bacteria-containing material of the present invention having the above-mentioned viscosity and gas content has a unique flexibility in which a solid, a liquid and a gas are mixed, which is in terms of touch and touch. It has a pleasant touch. Therefore, the Bacillus natto-containing product of the present invention has a good texture as a food product and can satisfy this both in terms of palatability and freshness.
(44) Five essential elements in the fermentation of Bacillus natto: a. Bacillus natto / b. Medium containing protein and sugar (eg, soybeans and other foods) / c. Moisture / d. Gas containing oxygen (eg, Air) / e. There is a fermentation temperature. On the other hand, the air content of the viscous material produced by the usual food material crushing means is nearly 0% or at most about 1 to 2%. In the case of such a viscous material, fermentation hardly occurs in the interior where oxygen does not reach, and fermentation is mainly performed on the surface portion in contact with air. Therefore, in the case of a general viscous material having almost no air inside, the fermentation efficiency tends to deteriorate as a whole, and it is difficult to produce a good product from the viewpoint of a fermented product. The natto bacteria-containing material of the present invention against this contains an oxygen-containing gas inside, and the gas content is 5 to 80%. In particular, those containing gas at a high rate become porous structures (sponge structures). This satisfies not only the surface part in contact with the outside air but also the inside of the above essential elements a to d, so that both the inside and outside can be satisfied only by satisfying the remaining e (fermentation temperature). It will be fermented. Thus, this can increase the overall fermentation efficiency and thereby make it a good fermented product.
(45) The natto-bacteria-containing product of the present invention, all of which is maintained in an unfermented state, is insufficient from the above a to e (fermentation temperature) from the viewpoint of the fermented product. It is. This is a temperature suitable for fermentation of Bacillus natto, which is around 40 ° C., whereas it is maintained in a temperature range such as 55 ° C. or higher or 25 ° C. or lower. Such unfermented natto bacteria-containing materials are usually handled in a container. Thus, the natto bacteria-containing material in the container is placed in a refrigerator, freezer, room at room temperature, etc., or placed in a warm storage room, and the unfermented state is maintained. Such an unfermented Bacillus natto-containing product, as obvious, does not generate ammonia as in the late stage of fermentation, and thus has good storage and storage properties in terms of maintaining good quality.
(46) It is also effective to eat the Bacillus natto-containing material according to the present invention, all of which are kept in an unfermented state without passing through the fermentation stage. This is because the indispensable elements a to d are satisfied in an unfermented state, and the intestinal temperature (about 38 ° C.) satisfies the e. Therefore, after feeding, when the Bacillus natto-containing material reaches the intestine, the Bacillus natto ferments in the intestine. More specifically, the Bacillus natto in this case passes through the stomach unsuitable for fermentation while remaining in the spore (spore) and reaches the intestine. In the intestines, Bacillus natto germinates and produces known active substances, and on the other hand, it eliminates pathogenic bacteria and spoilage bacteria and suppresses its growth. Therefore, the Bacillus natto-containing substance exhibits an effect equivalent to or equivalent to that in the fermented state after feeding even in an unfermented state.
(47) At least a part of the fermented natto-containing material of the present invention is in a fermented state, and since it has already been fermented to produce known active substances, it can be said that the ingestion effect is sure and fast.
(48) The Bacillus natto-containing material of the present invention is a viscous material containing gas. This can be said as follows. The first is that it is easily dissolved in a liquid and can be easily liquefied. The next is that it can be dried by any means such as sun drying, heat drying, low temperature drying, freeze drying and the like. Of course, the dried product can be made small or fine. The other is that heat treatment such as boiling, steaming, baking, frying, and frying can be easily performed. Therefore, the Bacillus natto-containing material of the present invention is desirable also in terms of secondary processability to high-order processability.
(49) The Bacillus natto-containing material of the present invention is one in which an oxygen-containing gas is present inside a viscous material and inoculated with Bacillus natto. Necessary technical difficulty is not required in this case, such as the production of viscous material, dispersion of gas in the viscous material, and inoculation of Bacillus natto to the viscous material. Both processes can be lined by mechanical means, and line connection and the like can be easily performed. Therefore, high productivity can be desired for the natto bacteria-containing material of the present invention.
(50) The Bacillus natto-containing material of the present invention makes the raw material a viscous material as described above. The raw material for making this viscous material state may be any as long as it is edible. That is, animal foods, plant foods, animal and plant mixed foods, etc. can be arbitrarily adopted as raw materials. Therefore, the Bacillus natto-containing material of the present invention can ensure a wide selection range for the raw materials. Moreover, since the selection range of a raw material is wide, it becomes easy to produce the Bacillus natto containing material specialized about the effect, the effect, and the nutritional value.
(51) The Bacillus natto-containing material of the present invention makes the raw material a viscous material as described above. In this way, when the raw material is made into a viscous state, not only edible parts such as meaty parts, but also parts and parts that are usually discarded (skin, internal organs, bones, seeds, leaves, stems, Roots and other parts that are not usually eaten) can also be used. This is because the raw materials are all used or used in a state as close as possible, so that the yield is high. In addition, the use of air is sufficient for gases containing oxygen. Therefore, the natto bacteria-containing material of the present invention can be expected to be low in price. Furthermore, it is possible to take in nutrients and the like that were once discarded, and this reduces the burden of disposal processing, which is more desirable.

The method for producing a Bacillus natto-containing product according to the present invention has the following effects (52) to (55).
(52) Each method for producing a Bacillus natto-containing product according to the present invention is any one of three steps, four steps, five steps, and six steps. Each of these processes is the aforementioned viscosity treatment process, gas mixing process, fungus inoculation process, molding process, unfermented treatment process, fermentation process, etc. There is also a degree of freedom that can be reordered or performed simultaneously. Of course, when these processes are used, it is possible to stably and easily produce the Bacillus natto-containing material depending on a high-tech mechanical device.
(53) Inoculation and fermentation of Bacillus natto are supported by traditional achievements, and high-level ready-made technologies are available for viscous processing, gas mixing into viscous materials, and molding of viscous materials. ing. The method of the present invention for producing a novel Bacillus natto-containing material by a plurality of new combinations can stably produce the Bacillus natto-containing material as a non-defective product by adopting the above-described high-level technology.
(54) When the oxygen-containing gas is interposed in the viscous material in the viscous material fermentation technology using Bacillus natto, fermentation from the inside of the viscous material is realized as described above. In the method of the present invention, an oxygen-containing gas (eg, air) is interposed in the viscous material in a gas mixing step or a molding step. In such a process, the oxygen-containing gas can be easily and reliably interposed in the viscous material.
(55) Each process adopted in the method of the present invention has no special difficulty in carrying out this process, can be rationally implemented in a series of lines, and may require high costs for equipment and operation. Absent. This also leads to a reduction in initial cost and running cost.

  These embodiments will be described below with respect to the natto bacteria-containing material according to the present invention and the method for producing the natto-bacterium-containing material according to the present invention.

  First, natto bacteria will be described. As is well known, Bacillus natto is a bacterium mainly used for producing natto. The former scientific name was Bacillus natto, but now it is unified with Bacillus subtilis. Many things are clear about Bacillus natto. One typical example is a strong life force. By the way, when sterilizing at 100 ° C, many bacteria are killed but natto bacteria are not killed. In order to kill Bacillus natto, a temperature of about 120 ° C. or higher is necessary. Not only at high temperatures but also at low temperatures, natto bacteria do not die even at -100 ° C. Bacillus natto is also strong against acids and alkalis, and can survive in an environment of at least pH 1-10. Because Bacillus natto forms spores (spores), it can survive in harsh environments. Commercially available natto bacteria are basically in the form of spores (spores). Natto bacillus in Japan is "Miyagino fungus" (Sendai City: Miyagino Natto fungus manufacturing plant), "Narise fungus" (Tokyo: Naruse fermentation chemical research institute), "Takahashi fungus" (Yamagata City: Takahashi Yuzo laboratory) Are well known, and many natto manufacturers use them. In the present invention, “Takahashi bacteria” is mainly used. In addition, a product obtained by pure isolation from commercially available natto using a conventionally known Bacillus subtilis separation medium, or a mixture of these bacteria may be used.

Next, the raw material of the natto bacteria-containing material will be described. Any material can be used as long as it is edible. One example is animal food, the other is plant food, and the other is animal and plant mixed food. Since these foods may be derived from either aquatic land, they may be marine products or land products. In this case, animal foods, plant foods, and animal and plant mixed foods are not limited to general edible parts, but are usually discarded or parts (skins, viscera, bones, seeds, leaves)・ Stems, roots and other parts that are not usually eaten) can also be used. Therefore, the food in this case is a general edible part and / or a part or part that is normally disposed of. The food as the raw material may be a processed food such as a primary processed product to a high-order processed product. Typical examples and specific examples of animal food, plant food, animal and plant mixed food, etc. are as follows. Examples of processed foods are as follows:
[Animal food]
Meat (meat of edible animals), parts other than animal meat (skin, bone, internal organs, etc.), eggs, seafood, seafood skin, bone, internal organs <specific eggs>
Chicken egg, duck egg, quail egg <specific meat>
Beef, chicken, pork, lamb <specific seafood>
Red shellfish, sea bream, sea bream, sea bream, bandit, salmon roe, sea urchin, shrimp, oyster, number child, sea bream, sea bream, caviar, whale, sea bream, sea bream, crayfish, edible sword fish, edible sea bream, sushi, sea bream, sea bream, turtle, sea bream Salmon, eggplant, salmon, salmon, salmon, salmon, mussels [plant-based food]
Vegetables, fruits, edible flowers, edible grass, grains (cereals), beans, seeds, tea leaves, malt and other germinated products, seaweeds <specific vegetables>
Green soybeans, Nanban, Mochimoto, cabbage, pepper, beef bowl, Satsuma bowl, potato, yam, shiitake mushroom, matsutake mushroom, shiso, ginger, rose, radish, bamboo shoot, pepper, pepper, pepper, tomato, eggplant, carrot, rice bowl, Chinese cabbage, parsley , Persimmon, licorice, matsutake mushroom, spruce, yam, persimmon, ginnan, sesame seeds, moroheiya, samurai, tomorrow (birch), trefoil <specific fruit>
Tangerine, apple, persimmon, persimmon, peach, pear, persimmon, persimmon, western persimmon, chestnut, walnut, banana, orange, lemon, melon, blueberry, navel, prune, apricot, pine nut, coconut, almond, cashew nut, hazelnut , Cola nut <specific grain>
Rice, wheat, straw, straw, straw, corn (onion), buckwheat <specific beans>
Azuki, Kojimoto Bean, Coffee Bean, Coffee Bean, Soybean, Black Bean (a kind of soybean), Peanuts [Food and plant mixed food]
A combination of animal food and plant food [processed food]
Processed vegetables (including frozen vegetables and dried vegetables), processed fruits (including frozen and dried fruits), meat products, processed marine products, dairy products, processed eggs, edible oils and fats, processed cereals, roasted sesame, roasted sesame, Tofu, bread, confectionery, seasoning, edible protein, gluten, honey, sucrose, starch syrup, edible flour (katsume powder, wheat flour, rice flour, corn starch, sago, satsuma flour, potato flour, oat flour, tapioca, corn flour, bean flour , Wheat flour)

  What is used as an additive of the Bacillus natto-containing material in the present invention is any one of a solid additive, a semisolid additive, and a liquid additive. One or a plurality of such additives are used for the purpose of component addition, component adjustment, viscosity adjustment, bulking agent, and the like. Specific examples of the additive include the following. The main raw material is a plant or its extract. The main raw material is a fungus or its extract. The main ingredients are animals or their extracts. The main ingredients are livestock products or extracts. The main ingredients are dairy products or their extracts. The main ingredient is dietary fiber. The main raw material is vegetable oil. The main ingredients are animal fats and oils. The main raw material is processed oil. Protein is the main ingredient. The main ingredients are amino acids. Those whose main raw material is gamma-aminobutyric acid. The main ingredient is collagen. The main ingredient is glucosamine. Mainly made from chitosan. The main ingredient is chlorella. Contains necessary nutrients (vitamins, minerals, other nutrients, etc.). The main ingredients are coenzymes. The main ingredients are oligosaccharides or other sugars. Coffee is the main ingredient. The main ingredient is cocoa. Coffee beans are the main ingredients. It is mainly made from brewer's yeast. The main raw material is propolis. The main ingredient is royal jelly. Mainly made from various yeasts. Mainly made from oats or other grains. A cereal that is fermented with microorganisms such as koji molds and yeasts. The main ingredient is cereal extract. The main raw material is germinated brown rice. The main ingredient is starch. The main ingredients are black vinegar or other vinegar. The main ingredient is food fragrance. The main ingredient is edible gluten. The main ingredient is soy flour or other edible flour. Matcha or other tea is the main ingredient. The main ingredient is tea extract. The main ingredients are sweeteners. The main ingredients are seasonings. The main ingredient is spices. The additives listed here are chewable, granular, granular, powder, linear, string, strip, sheet, gel, sol, jelly, gummy, syrup, liquid, solid It has the additive form. Other additives include tea made mainly from Yaeyama Aoki, tea made mainly from octopus, tea made mainly from ginseng ginseng, tea made mainly from Inutoki, and wild grass made mainly from dragon fruit. Tea blended with can also be given. As described above, additives such as solid additives, semi-solid additives, liquid additives, etc., which are listed in various ways, overlap with the above-mentioned raw materials of Bacillus natto-containing materials in terms of material types, ingredients, contents, etc. It doesn't matter if you do it.

  One of the natto bacteria-containing materials according to the present invention is based on the specific food as described above. It may be animal food, plant food, or animal and plant mixed food. This raw material may be used raw when it is safe to eat raw. It is often raw especially in the case of fruits and vegetables. Depending on the case, the raw material which consists of plant type foods may be heat-processed by medium temperature (55 degreeC or more and less than 70 degreeC) or high temperature (70 degreeC or more). In the case of raw materials containing animal foods, in principle, those heat-treated at a high temperature (70 ° C. or higher) are used, but in some cases they may be raw. Of course, the raw material is not used as it is, but the viscosity at 20 ° C. is 2000 to 600000 cps, preferably 4000 to 550,000 cps. In addition, bubbles containing oxygen are dispersed inside the viscous material. The gas forming the bubbles is typically air. In another example, concentrated oxygen obtained by removing nitrogen from air at a high rate is used as the oxygen-containing gas. In this case, the gas content of the viscous material is in the range of 5 to 80%, desirably 10 to 70%. And what inoculated the Bacillus natto to the said gas containing viscous material becomes the Bacillus natto containing material of this invention. Such a natto bacillus-containing material of the present invention is usually contained in a container.

  In the said Bacillus natto-containing material according to the present invention, even if any of animal food, plant food, and animal and plant mixed food is selected as the raw material, the raw material can be made viscous. This is because when raw materials are subjected to processing such as crushing, adding water, and stirring, all raw materials are finished into viscous materials without exception. The fact that such a viscous material can be obtained is the same whether it is in the raw material stage or in the case where the aforementioned additives are added to the viscous material stage. About this viscous material in this invention, since the tendency to cut in the middle when a tensile load is applied, it can be estimated that it is close to a non-Newtonian fluid. In such a Bacillus natto-containing material, that is, a gas-containing viscous material inoculated with Bacillus natto, the bubbles dispersed therein may be closed cells (single bubbles) or open cells. In the case of closed cells, the bubbles do not communicate with the outside to the extent that they can be said to be, so it may be considered that outside air does not substantially enter the viscous material. On the other hand, in the case of open bubbles, most or all of the bubbles communicate with the outside, so that outside air may be taken into the viscous material. For the term bubble, this is sometimes referred to as a pore.

  Another one of the Bacillus natto-containing materials according to the present invention is provided with points common to the above and points different from the above. The common points are that the selection of raw materials is the same as described above, the viscosity of the viscous material is the same as described above, and that the viscous material is inoculated with Bacillus natto. The difference is that there are no bubbles in the viscous material stage, the viscous material is molded into any of granular, linear, string, strip, or sheet, and the molded product is assembled, bubbles containing oxygen Is dispersed inside the molded product assembly. In this case, the gas content of the molded product aggregate is 5 to 80%, preferably 10 to 70%. The viscous material after molding becomes a predetermined shape. The shape of the molded product may be a linear shape such as, for example, noodles, a string shape such as buckwheat noodles, udon and kishimen, or a thin strip shape. Molded products in the form of plain noodles, buckwheat noodles, udon and kishimen may be cut into short pieces by cutting them, for example, or they may be bent, crimped, crushed, dents, There may be things like protrusions, irregularities, spirals, spirals, folds, twists, corrugations, distortions, holes, tubes, and grooves. The form of the molded product may be a spherical shape, a cubic shape, a rectangular parallelepiped shape, a hexahedron or more polyhedron shape, a deformed solid, or a hollow body thereof. The molded product has various aspects such as a uniform size, a uniform shape, a non-uniform size, a substantially different size, a different shape, and a non-uniform shape and size. There is something. In the case of a granular molded product, there may be wrinkles, dents, protrusions, irregularities, and distortions. In the case of a granular product, the approximate particle size is in the range of about 0.5 to 10 mm. The linear, string-like, strip-like, etc. molded products include short ones of 15 mm or less, long ones of 30 mm or more, and intermediate ones. Sheets of molded products are about 50 to 150 mm long and about 50 to 150 mm wide, but this is often crimped. A molded product assembly formed by assembling such molded products is a product in which the molded products are in contact with each other, and the oxygen-containing gas described above is formed in a gap formed between the contact parts of the molded products. The gas content as described above is ensured by being interposed. The present invention Bacillus natto-containing material in this example is also usually contained in a container.

  Each of the two examples of natto-containing materials described above may contain an additive. In this case, the additive is any one, any two, or all three selected from a solid additive, a semisolid additive, and a liquid additive. Among them, in the case of a solid additive, as an example, it is added and stirred in a raw material viscous material in a granular form having a particle diameter of 2 mm or less, and is uniformly dispersed in the viscous material. Furthermore, semi-solid additives and liquid additives are also well-mixed with the raw material viscous material and are uniformly dispersed in the viscous material. Since specific additives are listed in the above paragraph 0034, as additives such as solid additives, semi-solid additives, liquid additives, among these, addition of ingredients, adjustment of ingredients, viscosity A suitable one such as a regulator / bulbing agent is selected and added.

  The four examples of natto-containing materials described above are maintained in an unfermented state as an example. This is as follows. Each Bacillus natto-containing material exemplified in the present invention is usually accommodated in a container with a lid. The Bacillus natto used in the present invention has a fermentation temperature of about 37 to 45 ° C. as one of the fermentation conditions. Therefore, the natto bacteria-containing material in a container according to the present invention is held in a temperature range deviating from the fermentation temperature and is maintained in an unfermented state. Specifically, the Bacillus natto containing material is kept in a refrigerated temperature range of 0 to 5 ° C, kept in a freezing temperature range of -18 ° C or lower, or kept in a refrigerated temperature range of 55 ° C or higher. Such measures are taken. More specifically, in the case of ordinary households, refrigerators and warm storages are used, and in the case of manufacturing factories and product relay bases, any of the refrigeration, freezing, and warming facilities installed there is used. In addition, in the case of retail or wholesale stores, natto-bacteria-containing substances are contained in refrigeration equipment, freezing equipment, warm storage equipment, or food display cases with such a temperature holding function. It is kept in an unfermented state. In addition, except for high temperatures in summer, the unfermented state of the natto bacteria-containing material can be maintained by placing it at room temperature without performing refrigeration, freezing, or warming as described above. Regarding the unfermented state of the natto bacteria-containing material, when the natto-bacterium-containing material is put in a container or the like and is in a batch state, the entire batch (total amount) is put into an unfermented state.

  As another example, the four examples of the Bacillus natto-containing material described above are fermented with Bacillus natto. This is because each natto-containing material in each example of the present invention is contained in the container as described above, and when the natto-bacterium is fermented in a temperature range of about 37 to 45 ° C., the natto-containing material is its fermentation temperature. It is kept in the area and fermenting. Specifically, the natto-bacteria-containing material in a container is fermented by being placed in a temperature-controlled fermenter (constant temperature chamber) of 38 to 40 ° C. and the required time elapses. Furthermore, in this case, only a part of the natto bacteria-containing material is fermented or the whole is fermented. The partial fermentation rate in the case of partial fermentation varies considerably depending on what time the natto bacteria-containing material is eaten. Therefore, what is necessary is just to set a partial fermentation rate within the range of 5-95% of the whole quantity about the thing contained in a container with a Bacillus natto content in the time of eating.

  The steps employed in the method for producing a Bacillus natto-containing product according to the present invention include the aforementioned viscosity treatment step, gas mixing step, fungus inoculation step, molding step, unfermented treatment step, fermentation step, and the like. The specific contents are as follows.

[A] Viscosity treatment step This is a step for processing a raw material into a viscous material having a viscosity at 20 ° C of 2000 to 600000 cps. As specific means for that, "cut""chop""cut""break""break""crush""break""hit""hit""press""push""beat""drop""drop" Tools and / or machinery that cause one or more of such processing operations, such as “bump”, “knead”, “scratch”, “mix”, etc., are used. When the required viscosity cannot be obtained as a viscous material, moisture (liquid) may be added to the raw material during or after the processing. As a typical example, a crushing device having a crushing and stirring function is used. This is equipped with a crushing blade that rotates at high speed in the processing tank, and has the same practical structure as the mixer. When using this crushing apparatus, the viscosity of the viscous material can be adjusted by adding moisture to the treatment tank when crushing the raw material. The raw material used in the viscosity treatment step may be subjected to a pretreatment depending on the type of raw material. The pretreatment is at least one of cleaning, dipping, sterilization, and heat treatment. When the raw material is animal food, a required part after dismantling is used. In the case where the raw material is plant-based food, although it is not as much as animal-based food, for example, a disassembly process is performed in which the raw material is separated into fruit and skin, and a required part obtained by this separation may be used. Of course, what is not disassembled may be used as a raw material. Most of the ingredients made of animal food are often subjected to heat treatment. In the case of raw materials consisting of plant-based foods that can be eaten raw, such as fruits and raw edible vegetables, they may or may not be heat-treated. On the other hand, plant-based food ingredients that are customarily eaten by “simmering”, “steaming”, “baking”, “stirring”, “roasting”, “frying”, etc. are usually subjected to heat treatment. The raw material heat treatment means may be known or known. It can be broadly divided into anhydrous heating means for heating without adding moisture (liquid) to the raw material and hydration heating means for heating by adding moisture (liquid) to the raw material or directly involving it. Examples of anhydrous heating means include hot water roasting, roasting using fire, high-frequency heating, infrared heating, and ultrasonic heating. Examples of the water heating means include cooking, steaming, frying (fried), and using superheated steam (steaming at about 150 to 300 ° C. is applied to the raw material).

[B] Gas mixing step This is a step for making the viscous material have a gas content of 5 to 80%. The gas used in this case may be composed only of oxygen, or may be a mixed gas of oxygen and another gas. Usually, clean air or oxygen gas is used. As means for mixing gas with viscous material, put viscous material and gas in a single container and stir at high speed (eg, mix the viscous material and gas with a mixer), oxygen-based foaming A method of supplying oxygen by putting an agent (eg, a bubble generating agent containing citric acid or the like) into a viscous material, or a method of blowing an oxygen-containing gas into a viscous material contained in a container (eg, many branched nozzles) And a method of stirring while blowing an oxygen-containing gas into the viscous material. The gas content of 5 to 80% in the viscous material is represented by “volume%” under normal temperature and normal pressure. This will be described below using specific numerical values. For example, in the case of a gas-containing viscous material produced by stirring and mixing a 600 cm ³ viscous material and a 400 cm ³ viscous material placed in a 1000 cm ³ container, the gas content of the gas-containing viscous material is [gas ÷ total amount of gas and viscous material] × [100%] = [400 cm ³ ÷ 1000 cm ³ ] × [100%] = [40%]. In this case, “room temperature” has almost the same meaning as “room temperature” and indicates around 25 ° C. Furthermore, “normal pressure” corresponds to approximately 1 atm. Regarding the gas in the gas-containing viscous material, part of the gas-containing viscous material may escape to the outside during handling. In such a case, it is preferable to add an oxygen-containing gas to the viscous material by adding about several percent in anticipation of gas diffusion. From this viewpoint, it can be said that the lower limit of the gas content is preferably about 10%.

[C] Bacterial inoculation step This is a step for planting Bacillus natto on a viscous material. As an example of Bacillus natto, powder in the spore state (hereinafter sometimes referred to as powder Bacillus natto) can be used. As another example, a natto fungus solution in which powdered natto bacteria are mixed with water at a ratio of powdered natto: water = [0.1 g]: [10 cc] can be used. In this case, the water is preferably cooled after boiling for sterilization. In addition, about 5 to 20 fermented natto grains may be added to the viscous material. The amount of powdered Bacillus natto added to the viscous material varies depending on the material type of the viscous material and the type of Bacillus natto, but is usually about 0.05 to 1 g of powdered Bacillus natto per 1 kg of the viscous material. In many cases considering the cost of powdered Bacillus natto, about 0.07 to 0.1 g of powdered Bacillus natto is sufficient for 1 kg of viscous material. Inoculation of natto bacteria into a viscous material can be performed manually or mechanically. In the case of machine work, an existing inoculator may be used. In the case of Bacillus natto solution, it can be inoculated with a viscous material using a spray-type machine or tool. Further, for the bacterial inoculation, a process of adding powdered natto bacteria and / or natto bacteria solution to a viscous material and mixing them with stirring may be used.

[D] Molding process This is a process of molding a viscous material that has not undergone the gas mixing step or a gas-containing viscous material that has undergone the gas mixing step into a shape such as a granular shape, a linear shape, a string shape, a strip shape, or a sheet shape. It is a process for gathering. Here, if a viscous material or a gas-containing viscous material is referred to as a molding object, this molding object is formed by extrusion molding, pressure molding, compression molding, bending molding, die pressing, twisting (twisting) molding, or entrainment. It will be subjected to any one or more molding processes such as molding, perforation molding, cutting molding, crush molding, and the like. The contents of molding by these are obvious. Incidentally, in the case of extrusion molding or pressure molding (including rolling molding), a molded product such as a linear shape, a string shape or a strip shape can be obtained. Further, when a linear molded product or string-shaped molded product obtained by extrusion molding is cut short by cutting, a granular molded product is obtained. Furthermore, a granular molding can be obtained by subjecting the molding object to crushing molding. In addition to this, by combining multiple forming means, the aforementioned bending, crimping, wrinkles, dents, protrusions, irregularities, spirals, spiral windings, folding shapes, twists, corrugations, tube shapes, distortions, holes, grooves, etc. The shape can be imparted to the molded product, or the molded product can be made to a required size. In such molding, when the molding object is not hard enough to maintain the self-form after molding, the molding object may be molded after the molding object is brought into a low temperature state to have an appropriate hardness. A certain amount of the molded product thus obtained is assembled. The assembly of the molded products may be collected so that the molded products are lightly in contact with each other, and the assembly creates a gap between the contact portions of the molded products. As a specific example, by simply putting a certain amount of a molded product into a container and making it into a layer, the molded product assembly becomes porous with many gaps. When the molded product is too sticky in the molded product assembly, powder (dusting) is made from the same raw material as the molded product, and the powder is applied to the surface of the molded product to suppress stickiness. Of course, the dusting may be applied to the molding object. These molding means can be easily implemented by using a known or well-known molding apparatus or molding jig.

[E] Unfermented treatment process This is a process for suppressing fermentation of Bacillus natto for the Bacillus natto-containing material after inoculation with Bacillus natto. Since the temperature range in which Bacillus natto ferments is about 37 to 45 ° C., the unfermented treatment of the Bacillus natto content is performed by avoiding this temperature range. Specifically, by using the above-described refrigeration method, freezing method, warming method, etc., the natto bacteria-containing material in the container is kept in a refrigerated temperature range of 0 to 5 ° C, or a freezing temperature range of -18 ° C or lower Or the temperature is kept in a storage temperature range of 55 ° C. or higher. Of these, the natto bacteria-containing material that has undergone refrigeration or freezing treatment usually does not reach 37-45 ° C. even when placed at room temperature thereafter, and thus maintains an unfermented state. Moreover, the natto-bacteria containing material which received the 55 degreeC or more preservation | save process will hold | maintain an unfermented state for a considerable long time if it covers with a heat insulating material or puts into a heat insulation container. What is used in this processing step is the refrigeration equipment, refrigeration equipment, and warm storage equipment described above. Accordingly, in the unfermented treatment process, the unfermented natto bacteria-containing material (in a container) is sent to such equipment (apparatus).

[F] Fermentation process This is a process for fermenting the Bacillus natto for the Bacillus natto-containing material after inoculation with Bacillus natto. Since the fermentation temperature of Bacillus natto is about 37 to 45 ° C., in this step, the Bacillus natto-containing material is kept in the temperature range for the required time, and the Bacillus natto-containing material is partially or completely fermented. Specifically, as described above, the unfermented natto bacteria-containing material (in a container) may be placed in a temperature controlled fermenter (constant temperature chamber) at 38 to 40 ° C. and wait for the required time to elapse. The fermentation processing time by this fermenter is set within the range of 8 to 22 hours. Obviously, the fermentation process time tends to be short when this process is completed by partial fermentation, and conversely, the fermentation process time tends to be long when all fermentation is performed. However, it should be noted that if the fermentation time is too long, ammonia is generated.

  In the viscosity treatment process of the present invention, a liquid may be added to the raw material as described above. Within the range of liquids used in such cases, soft drinks (including mineral water), fruit drinks, vegetable juice, soup, tea, coffee, cocoa, tap water, deep water, deep sea water, distilled water, Chinese medicine Extracts, alcoholic beverages (alcoholic beverages), and other drinkable items are included. Moreover, when it is necessary to add a liquid to the viscous material and natto bacteria-containing material in the present invention, such a liquid can be used.

  The following (61) to (92) include the embodiments of the method of the present invention in which the above steps are appropriately combined. In the following (61) to (92), [A] to [F] indicate the above steps, “→” indicates the execution order of the steps, and “=” indicates that a plurality of steps are performed simultaneously. Show.

(61) [A] → [B] → [C]
(62) [A] = [B] → [C]
(63) [A] → [B] = [C]
(64) [A] = [B] = [C]
(65) [A] → [C] → [B]

(66) [A] → [C] → [D]
(67) [A] = [C] → [D]

(68) [A] → [B] → [C] → [D]
(69) [A] = [B] → [C] → [D]
(70) [A] → [B] = [C] → [D]
(71) [A] = [B] = [C] → [D]
(72) [A] → [C] → [B] → [D]

(73) [A] → [B] → [C] → [D] → [E]
(74) [A] = [B] → [C] → [D] → [E]
(75) [A] → [B] = [C] → [D] → [E]
(76) [A] = [B] = [C] → [D] → [E]
(77) [A] → [C] → [B] → [D] → [E]
(78) [A] → [B] → [C] → [E] → [D]
(79) [A] = [B] → [C] → [E] → [D]
(80) [A] → [B] = [C] → [E] → [D]
(81) [A] = [B] = [C] → [E] → [D]
(82) [A] → [C] → [B] → [E] → [D]

(83) [A] → [B] → [C] → [D] → [E] → [F]
(84) [A] = [B] → [C] → [D] → [E] → [F]
(85) [A] → [B] = [C] → [D] → [E] → [F]
(86) [A] = [B] = [C] → [D] → [E] → [F]
(87) [A] → [C] → [B] → [D] → [E] → [F]
(88) [A] → [B] → [C] → [E] → [D] → [F]
(89) [A] = [B] → [C] → [E] → [D] → [F]
(90) [A] → [B] = [C] → [E] → [D] → [F]
(91) [A] = [B] = [C] → [E] → [D] → [F]
(92) [A] → [C] → [B] → [E] → [D] → [F]

  In addition to the above, the process of the present invention includes an additive addition process. In this step, as described above, any additive selected from solid additives, semi-solid additives, and liquid additives is used. The additive addition step is performed at the same time as any one or more of the steps [A] to [F] or after any one or more of the steps [A] to [F]. It is something to do.

  Next, specific examples of the natto-containing material and the production method thereof according to the present invention will be described.

[First embodiment]
[A] Material roasting Soybean, brown rice, and black sesame are used as raw materials. Soybeans are raised for 6 hours after washing with water. These soybeans, brown rice and black sesame are roasted individually as follows. The soybeans were first roasted on a hot plate (set temperature 60 ° C.) for 60 minutes, and then the soybeans placed in a ceramic container were roasted for 60 minutes in an electronic oven (set temperature 180 ° C.). Brown rice was roasted in the same manner as soybeans using an electronic oven. The black sesame was roasted using a frying pan and following a conventional method. At this time, the heat was moderate, and when about 20 grains exploded, the roasting of black sesame was finished. The temperature of roasted sesame immediately before the end of roasting was in a high temperature state exceeding 100 ° C.
[B] Material crushing The roasted soybeans and brown rice are individually crushed. Specifically, using a blender for home use (generally referred to as a mixer), each powder was finished into a powder having an average particle diameter of 1 mm or less by crushing treatment twice or more. About black sesame, it was crushed into a powdery form using a mortar and chopped wood according to a conventional method.
[C] Material mixing The soybean, brown rice, and black sesame powdered into roasted powder or roasted powder as described above are uniformly mixed. Specifically, these materials having a blending ratio of soybean: brown rice: black sesame = 7: 2: 1 in a weight ratio were homogeneously mixed in the aforementioned blender.
[D] Viscosification and gas mixing In order to mix the above-mentioned mixed material with gas while mixing it, the following processing is again performed using the blender described above. The aforementioned blender has a high-speed rotating crushing blade in a processing vessel (processing tank). In addition, a detachable lid is applied to the opening (material inlet / outlet) on the upper surface of the processing container. The volume of the processing container of this blender is known. Therefore, the inside of the processing container of the blender is [processing container volume × 45% mixed material], [processing container volume × 25% hot water (about 80 ° C.)] and [processing container volume × 30% air]. After filling, the opening of the processing container is sealed with a lid. Thereafter, the blender was put into an operating state, and the mixed material, hot water and air were stirred and mixed uniformly. By completing this treatment, the intended “viscous material”, that is, “bubble-containing viscous material containing oxygen” was obtained. This viscous material has a so-called “stickiness”, but the texture when put in the mouth is extremely soft and can be chewed and swallowed smoothly without difficulty. This viscous material gives a taste like, for example, “yellow powder” derived from soybeans, and is accompanied by some flavor derived from black sesame. The taste of brown rice is hardly felt due to the lack of personality. This viscous material can be expected to bring out various tastes by combining with sweetness, saltiness, acidity, pungent taste, umami, and the like.
[E] Bacterial inoculation The above-mentioned “Takahashi Bacteria” (spore of Bacillus natto = powdered Bacillus natto) is dissolved in boiling water (approximately 25 ° C. sterilized liquid) to make a Bacillus natto solution. The ratio of both is 0.1 g for powdered natto and 10 cc for water cooling. When viewed in terms of weight ratio, the powdered natto bacteria: boiled water is approximately 1: 100. The natto bacteria solution is added to the material after the above-mentioned viscosity and gas mixing, that is, the viscous material in the processing container of the blender. In this case, the added amount in terms of weight ratio is about [natto fungus liquid: viscous material = 1: 100]. The amount of natto bacteria added to the viscous material may be larger. After the natto fungus solution is added to the viscous material, the blender is again put into operation, and both are stirred and mixed uniformly. When it comes to mixing and stirring here, this also means that the above-mentioned viscosity and gas mixing are performed again. Such a viscous material immediately after the bacterial inoculation does not show any change from the above with respect to the state, taste and the like. The viscous material in the processing container of the blender is put into a small airtight container with a plastic lid (same type as the product name Tapper). The small airtight container used has a capacity of about 100 ml and a capacity of 430 ml. Therefore, each container was filled with viscous material containing Bacillus natto for about 6 minutes. At that time, a small amount of natto bacteria solution was sprinkled on the surface of the viscous material.
[F] Unfermented treatment Each of the Bacillus natto-containing viscous materials placed in a sealed container as described above was unfermented by placing it in a refrigerator at 4 ° C for 2 hours or more. The natto bacteria-containing viscous material in a container may be stored in the refrigerator as it is until it is fermented, or if the temperature or room temperature is around 25 ° C, it will not be exposed to direct direct sunlight indoors. It may be stored at the place. This unfermented natto-containing product is also not significantly different from the above.
[G] Fermentation treatment A temperature-controlled thermal storage is used as a temperature-controlled fermenter. About the container which put the unfermented natto bacteria containing material, the lid | cover was replaced | exchanged for what has air permeability (porous type lid | cover), and the fabric with good water absorption was affixed on the inner surface. Thus, the fermented natto-containing material in the above container was placed in a warm storage set so as to maintain a temperature of 40 ° C. for 20 hours for fermentation treatment.

[Evaluation of the first embodiment]
The fermented natto-containing material after the fermentation treatment in the first example pulled the thread as found in normal natto. Nonetheless, it is soft and contains air, so it has better thread breakage than conventional natto. The fermented natto-containing product after the fermentation treatment has a natto odor suppressed, and on the other hand, it emits a fragrant fragrance where the scent of yellow powder contains some scent of black sesame. The reason can be presumed to be that the material is roasted. As the texture, the soft feeling before fermentation was maintained as it was, and chewing and swallowing were extremely easy. This Bacillus natto-containing product does not contain a seasoning component as described above. However, by adding an appropriate amount of sweetener to this, it became a taste product such as confectionery, and by adding an appropriate amount of seasoning such as soy sauce, it could become a side food such as rice okazu.

  The part called “skin” in the onion means the outermost layer or the second to the second layer. In normal cooking, the onion skin peels off and is discarded. However, the brown part of onion skin contains quercetin, a kind of flavonoid. Quercetin glycosides are known to exhibit various pharmacological effects, and quercetin itself is also known to exhibit anti-inflammatory effects. This is considered to suppress several processes involved in inflammation such as histamine production and release. In addition to this, there are reports that it exhibits a strong antioxidant action and inhibits several enzymes involved in cell proliferation and the like.

[Second Embodiment]
In producing the natto-containing material in the same manner as in the first example, in consideration of the above-described characteristics of onions, onion skin was added as a raw material. The onion skin as a raw material was dried and roasted, then powdered by the blender described above, and mixed with other raw materials. About the mixture ratio, it was set as soybean: brown rice: black sesame: onion skin = 7: 1.5: 1: 0.5. Therefore, in the case of the second embodiment, material roasting, material crushing, material mixing, etc. are slightly different from those of the first embodiment, but the subsequent viscosification and gas mixing / bacterial inoculation / unfermentation treatment / fermentation treatment are the first. This is substantially the same as or equivalent to the embodiment.

[Evaluation of Second Example]
The food texture and aroma of the natto bacteria-containing material of the second embodiment are not much different from those of the first embodiment, regardless of whether it is in an unfermented state or a fermented state. By the way, the texture is soft and very easy to chew and swallow, and the aroma of yellow powder is better than others. The natto bacteria-containing material of the second example could be eaten in the same manner as the first example by adding the seasoning component.

[Third embodiment]
[A] Material roasting Soybeans and minced meat (cooking of beef and pork) are used as raw materials. For the soy doctor, roasting was completed in the same manner as in the first example. The minced meat was dried in a frying pan (however, meat juice was generated).
[B] Material crushing The roasted soybean was crushed in the same manner as in the first example to finish it into a powder particle having an average particle size of 1 mm or less. About minced meat and its gravy, after putting this in a sashimi bowl, it was lowered | hung with the mashing wood and crushed into the paste form.
[C] Material mixing Soybeans and minced meat after the above treatment are mixed homogeneously. Specifically, these materials having a blending ratio of soybean: ground meat = 7: 3 in a weight ratio were homogeneously mixed in the blender described above.
[D] Viscosification and gas mixing In order to mix the above-mentioned mixed material with gas while mixing it, the above-mentioned blender was used again to process as follows. Fill the inside of the processing container of the blender with [processing container volume × 45% mixed material], [processing container volume × 30% hot water (about 80 ° C.)] and [processing container volume × 25% air]. After that, the opening of the processing container is sealed with a lid. Thereafter, the blender was put into an operating state, and the mixed material, hot water and air were stirred and mixed uniformly. By completing this treatment, the intended “viscous material”, that is, “bubble-containing viscous material containing oxygen” was obtained. This viscous material was also sticky, and the soft texture when put in the mouth was the same as in the first example, and chewing and swallowing could be performed without difficulty. Although this viscous material still has a yellow powdery feel derived from soybeans, the meat has a distinct flavor of minced meat. This feels like a meat paste.
[E] Bacterial inoculation Making natto fungus liquid, stirring and mixing of viscous material and natto fungus liquid, container filling, etc. were all performed in the same manner as in the first example.
[F] Unfermented treatment Each fermented natto-containing viscous material placed in a sealed container as described above was unfermented in the same manner as in the first example.
[G] Fermentation process The same warm storage as in the first embodiment is used. The lid of the natto-containing viscous material container was replaced with a breathable or water-absorbing one as in the first example. Thus, the fermented natto-containing material in the container was placed in a warm storage set so as to maintain a temperature of 42 ° C. for 24 hours for fermentation.

[Evaluation of the third embodiment]
The natto-bacteria-containing material of the third embodiment has a sufficient eating response because of the use of minced meat. It is like a bun with meat (meat candy), but it brings out a new taste that is different from meat candy in terms of softness, chewability and ease of swallowing. As a seasoning when eating this, soy sauce, vinegar soy sauce, salt, sauce, mayonnaise, ketchup, etc. are good, and spices etc. may be added to this.

[Fourth embodiment]
[A] Material roasting As a raw material, soybean, fish meal (commercially available salmon powder), and laver powder (commercially available radish powder) are used. For the soy doctor, roasting was completed in the same manner as in the first example. Fish meal and seaweed powder were each roasted separately over medium heat using a frying pan.
[B] Material crushing The roasted soybean was crushed in the same manner as in the first example, and finished into a powder particle having an average particle size of 1 mm or less. The fish meal and laver are used as they are after roasting.
[C] Material mixing The soybean, fish meal, and laver meal after the above treatment are mixed homogeneously. Specifically, the blending ratio of soybean: fish meal: lavermeal = 7: 2: 1 in the weight ratio was performed, and the mixture was homogeneously mixed using the blender described above.
[D] Viscosification and gas mixing In order to mix the above-mentioned mixed material with gas while mixing it, the above-mentioned blender was used again to process as follows. Fill the inside of the processing container of the blender with [processing container volume × 30% mixed material], [processing container volume × 30% hot water (about 80 ° C.)] and [processing container volume × 40% air]. After that, the opening of the processing container is sealed with a lid. Thereafter, the blender was put into an operating state, and the mixed material, hot water and air were stirred and mixed uniformly. By completing this treatment, the intended “viscous material”, that is, “bubble-containing viscous material containing oxygen” was obtained. As in the previous example, this viscous material also has the above-mentioned soft texture while having stickiness. The soft texture is more impressive because the air content is increased. This viscous product is superior in the marine product flavor of fish meal or laver powder than the flavor derived from soybeans.
[E] Bacterial inoculation Making natto fungus liquid, stirring and mixing of viscous material and natto fungus liquid, container filling, etc. were all performed in the same manner as in the first example.
[F] Unfermented treatment Each fermented natto-containing viscous material placed in a sealed container as described above was unfermented in the same manner as in the first example.
[G] Fermentation treatment In the same manner as in the third example, natto-containing viscous material in a container was subjected to fermentation treatment.

[Evaluation of Fourth Example]
The Bacillus natto-containing material of the fourth embodiment also satisfies the soft feeling, chewability, ease of swallowing, and the like, and cocoon and green seaweed are effective in terms of flavor. The seasonings that match this are almost the same as those described in the evaluation of the third embodiment. However, in particular, when adding sauce or mayonnaise, it gives a flavor that leads to okonomiyaki, octopus grilling, etc., and can be used as a substitute for them.

[Fifth embodiment]
[A] Material crushing Asaba (raw) and trefoil (raw) are used as raw materials. These were finely chopped with a household chopper (5 mm or less in length).
[B] Material Roasting and Material Mixing The crushed tomorrow and crushed trilobes in equal amounts of 200 g each were mixed almost uniformly while roasting on a hot plate. The standard for roasting is until the ingredients are made.
[C] Viscosification and gas mixing In order to mix the above-mentioned mixed material with gas while mixing it, the blender described above was used as follows. Fill the inside of the processing container of the blender with [processing container volume × 40% mixed material], [processing container volume × 30% hot water (about 80 ° C.)] and [processing container volume × 30% air]. After that, the opening of the processing container is sealed with a lid. Next, the blender was put into operation, and the mixed material, hot water and air were stirred and mixed uniformly. By completing this treatment, the intended “viscous material”, that is, “bubble-containing viscous material containing oxygen” was obtained. This viscous material was also sticky, and the soft texture when put in the mouth was the same as in the first example, and chewing and swallowing could be performed without difficulty. Regarding stickiness, it is speculated that the chalcone contained in tomorrow's leaves is particularly affected. Tomorrow and trefoil, which are the ingredients of this viscous material, have their own unique flavors, but if anything, the taste of the trefoil exceeds that of tomorrow.
[D] Bacterial inoculation Making natto fungus liquid, stirring and mixing of viscous material and natto fungus liquid, container filling, etc. were all performed in the same manner as in the first example.
[E] Unfermented treatment Each fermented natto-containing viscous material placed in a sealed container as described above was unfermented in the same manner as in the first example.
[F] Fermentation treatment The same hot storage as in the first embodiment is used. The lid of the natto-containing viscous material container was replaced with a breathable or water-absorbing one as in the first example. The fermented natto-containing material in the above container was placed for 20 hours in a warm storage set to keep the internal temperature of 40 ° C. and subjected to fermentation treatment.

[Evaluation of Fifth Example]
The natto bacteria-containing material of the fifth embodiment also satisfies the soft feeling, chewability, ease of swallowing, and the like. In terms of flavor, the fifth example has a natto fragrance and draws a string, but the unique taste of tomorrow and trefoil is softened and rounded. In particular, the taste of tomorrow leaves is suppressed, while the taste of trefoil is moderately maintained. In general, it can be said that it has a fresh flavor.

[Sixth embodiment]
[A] Material roasting Soybeans and blueberries are used as raw materials. For the soy doctor, roasting was completed in the same manner as in the first example. Blueberries were roasted anhydrous in a microwave for 2 minutes.
[B] Material crushing The roasted soybean was crushed in the same manner as in the first example, and finished into a powder particle having an average particle size of 1 mm or less. Blueberries were crushed in the same way as soybeans, but they became soft and ripe by roasting, so they were pasted at this crushing stage.
[C] Material mixing Soybeans after treatment and blueberries are mixed homogeneously. Specifically, the blending ratio of soybean: blueberry = 3: 7 in the weight ratio was performed, and the mixture was homogeneously mixed in the blender described above.
[D] Viscosification and gas mixing In order to mix the above-mentioned mixed material with gas while mixing it, the mixed material, hot water and air were stirred and mixed homogeneously in the same manner as in the third example. By completing this treatment, the intended “viscous material”, that is, “bubble-containing viscous material containing oxygen” was obtained. As in the previous example, this viscous material also has the above-mentioned soft texture while having stickiness. In particular, the taste of blueberry is outstanding.
[E] Bacterial inoculation Making natto fungus liquid, stirring and mixing of viscous material and natto fungus liquid, container filling, etc. were all performed in the same manner as in the first example.
[F] Unfermented treatment Each fermented natto-containing viscous material placed in a sealed container as described above was unfermented in the same manner as in the first example.
[G] Fermentation treatment In the same manner as in the third example, natto-containing viscous material in a container was subjected to fermentation treatment.

[Evaluation of the sixth embodiment]
The Bacillus natto-containing material of the sixth embodiment also satisfies the soft feeling, chewability, ease of swallowing, and the like. In particular, the blueberry ripening sweetness is excellent, creating a unique new taste. This can be cooled, warmed, or kept at room temperature, which is suitable for luxury items such as sweets and desserts.

[Seventh embodiment]
[A] Material roasting A banana is used as a raw material. The whole banana was roasted anhydrously in a microwave for 2 minutes. [B] Material crushing After roasting, the banana fruit was taken out and peeled, and this was crushed in the same manner as in the first example. Since bananas are softened by roasting and become ripe, they are pasty and viscous at this crushing stage.
[C] Viscosification and gas mixing In order to mix the above-mentioned single material with further viscosity, gas was mixed therewith, using the blender described above, the following treatment was performed. The inside of the processing vessel of the blender is [processing vessel volume × 40% single material], [processing vessel volume × 30% hot water (about 80 ° C.)] and [processing vessel volume × 30% air]. After filling, the opening of the processing container is sealed with a lid. Subsequently, the blender was operated and the single material, hot water and air were stirred and mixed homogeneously. By completing this treatment, the intended “viscous material”, that is, “bubble-containing viscous material containing oxygen” was obtained. This viscous material was also sticky, and the soft texture when put in the mouth was the same as in the other examples, and chewing and swallowing could be performed without difficulty. The taste is extremely ripe banana.
[E] Bacterial inoculation Making natto fungus liquid, stirring and mixing of viscous material and natto fungus liquid, container filling, etc. were all performed in the same manner as in the first example.
[F] Unfermented treatment Each fermented natto-containing viscous material placed in a sealed container as described above was unfermented in the same manner as in the first example.
[G] Fermentation treatment In the same manner as in the third example, natto-containing viscous material in a container was subjected to fermentation treatment.

[Evaluation of the seventh embodiment]
The Bacillus natto-containing material of the seventh embodiment also pulls the thread and satisfies the soft feeling, the chewability, the ease of swallowing, and the like. In particular, the bananas are extremely mature. This is difficult to obtain with existing aging. This viscous product containing Bacillus natto may be cooled, warmed, or kept at room temperature, and can be said to be suitable for luxury items such as confectionery and desserts.

[Eighth Example to Eleventh Example]
As a modification of the first to fourth embodiments, the following was performed. That is to add salt or a salt-containing substance as a seasoning additive in any one or more of the processes of material roasting, material crushing, and material mixing. Specifically, in the eighth embodiment corresponding to the first embodiment, when mixing materials, in the ninth embodiment corresponding to the second embodiment, the material corresponding to the third embodiment when crushing the materials. In the tenth embodiment, when the minced meat is roasted, and in the eleventh embodiment corresponding to the fourth embodiment, the salt content or the salt content is added at the time of mixing the materials. In this case, what becomes salt or a salt-containing material is “soy sauce” in the eighth to ninth examples, “salt” in the tenth example, and “sauce” in the eleventh example. . The ratio of the salt content or the salt content content to the viscous material is in the range of 0.5 to 5% by weight.

[Evaluation of Eighth Example to Eleventh Example]
Each of the eighth to eleventh examples can be evaluated as described above, and also has a seasoning effect due to the addition of salt or a salt-containing material. Therefore, the Bacillus natto-containing material of the eighth to eleventh examples is a food that is easy to eat in that it has a seasoning component derived from salt.

[Twelfth embodiment to thirteenth embodiment]
As a modification of the first to second embodiments, the following was performed. That is to add sugar or a sugar-containing substance (sugar-containing substance) as an additive for seasoning in any one or more of the processes of material roasting, material crushing, and material mixing. Specifically, in the twelfth embodiment corresponding to the modification of the first embodiment, when mixing the materials, in the thirteenth embodiment corresponding to the modification of the second embodiment, when the material is crushed, Add sugar content. In this case, sugars or sugar-containing substances are “granulated sugar” in the twelfth embodiment and “molasses” in the thirteenth embodiment. The ratio of sugar or sugar-containing material to the viscous material is in the range of 0.5 to 15% by weight.

[Evaluation of 12th to 13th Examples]
Each of the twelfth to thirteenth examples can be evaluated as described above, and also has a seasoning effect due to the addition of sugar or a sugar-containing material. Therefore, the natto bacteria-containing materials of the twelfth embodiment to the thirteenth embodiment are foods that are easy to eat because they have sweetening ingredients.

[14th to 17th embodiments]
As a modification of the first to fourth embodiments, the following was performed. That is to add a salt or a salt-containing material and a sugar or a sugar-containing material in any one or more of the processes of material roasting, material crushing, and material mixing. Specifically, in the 14th embodiment corresponding to the modification of the first embodiment, when mixing materials, in the 15th embodiment corresponding to the modification of the second embodiment, when crushing materials, In the sixteenth embodiment corresponding to the modification of the third embodiment, when the minced meat is roasted, and in the seventeenth embodiment corresponding to the modification of the fourth embodiment, when the ingredients are mixed, the salinity or the salinity, respectively. Add ingredients and sugar or sugar-containing ingredients. In this case, the salt or the salt-containing material or the sugar or the sugar-containing material is “soy sauce” and “super white sugar” in the fourteenth to fifteenth examples, and “salt” and “salt” in the sixteenth example. Super white sugar ”and the 17th example is“ sauce ”and“ honey ”. The ratio of the salt content or salt content to the viscous material is in the range of 0.5 to 5% by weight, and the ratio of the sugar content or sugar content to the viscous material is in the range of 0.5 to 15% by weight.

[Evaluation of 14th to 17th Examples]
Each of the fourteenth to seventeenth examples can be evaluated as described above, and also has a seasoning effect due to the addition of a salt content or a salt content and a sugar content or a sugar content. Therefore, the natto bacteria-containing material of the 14th to 17th examples becomes a food that is easy to eat because it has a seasoning component derived from salt and a sweet component, and natto is antagonized by salt and sugar. Bacteria-containing material gives a deep taste.

[Eighteenth to 35th embodiments]
In the first example to the seventeenth example, this was carried out after the inoculation with a molding treatment. The rest was the same as in the first to seventeenth examples. The viscous material forming process in the eighteenth to thirty-fifth examples is as follows.
[X] Molding process The viscous material after inoculation of the fungus is first molded into a viscous material with a dome (tokoroten extrusion tool) to produce 100 3 mm × 3 mm × 30 cm strings. In the secondary molding, this string-like material was chopped to a length of 5 mm with a knife to obtain a granular material. In these moldings, roasted soybean powder (yellow powder) was used as the flour. Put the granular material in a container to make it an aggregate state. Although the granular materials in the aggregated state are dusted, each of them exhibits an adhesive state due to its own viscosity. However, there were a number of gaps between the adhered granular materials and they were in a porous state. After the molding process, the above-described unfermented / fermented process continues.

[Evaluation of 18th to 35th Examples]
The eighteenth to thirty-fifth examples can also be evaluated in the same manner as described above. In these examples, the fermentation process speed was increased by about 5 to 10% as compared with the cases of the first to 17th examples, because the porous structure generated after the molding process became an oxygen-rich state. .

[Thirty-sixth to 71st embodiments]
As a modification of the first to thirty-fifth examples, treatments from material crushing to bacterial inoculation were performed simultaneously. That is, these processes are performed simultaneously using the blender described above. Others were the same as those in the first to 35th embodiments.

[Evaluation of 36th to 71st Examples]
The natto bacteria-containing materials of the 36th to 71st examples were almost the same as those of the 1st to 35th examples.

[Embodiments 72 to 143]
Only the unfermented process was abbreviate | omitted as a modification of 1st Example-72nd Example. The others were the same as in the first to 72nd examples, and the fermentation process was performed.

[Evaluation of 72nd Example to 143rd Example]
The natto bacteria-containing materials of Examples 72 to 143 were almost the same as those of Examples 1 to 75.

[Embodiment 144 to Embodiment 161]
As a modification of the eighteenth to thirty-fifth examples, “viscosity and gas mixing” and “unfermented treatment” were omitted. Others were the same as in the 18th to 35th examples.

[Evaluation of Examples 144-161]
In the 144th embodiment to the 161st embodiment, the material is made viscous by stirring and mixing in material crushing, material mixing, bacteria inoculation, etc., thereby producing a viscous material. Furthermore, air (oxygen etc.) is also taken in by the porous structure by a shaping | molding process. As a result, a Bacillus natto-containing product almost the same as in the first to eighteenth examples was obtained.

  About the Bacillus natto containing material which concerns on this invention, it is good also to give an appropriate post-process and eat. For example, when eating the product of the present invention, it may be subjected to secondary processing by heat treatment such as baking, steaming, boiling, roasting, roasting. The product of the present invention can also be eaten as a confectionery or a jelly when dried in the form of granules or other foods. The product of the present invention can be further pulverized by drying (including freeze-drying), and can be used as a beverage by dissolving the powder in a beverage liquid and liquefying. In addition, the product of the present invention can be mixed with other foods and drinks, and can also be used as a material for making various dishes (cooked products).

  For the maintenance and promotion of health, prevention and treatment of diseases, it is desirable that nutrition and calories can be easily obtained from safe foods. Since the Bacillus natto-containing material according to the present invention has many preferable characteristics, it can meet such a demand. The production method of the present invention is useful and beneficial in rationally producing such a natto-containing product.

The Bacillus natto-containing product according to the present invention is characterized by the technical contents disclosed in the following (21) to (25) as means for achieving the intended purpose.
(21) It is one that is selected from animal-based foods, plant-based foods, and animal and plant mixed-type foods, and is a viscous material having a viscosity at 20 ° C of 2000 to 600000 cps, And the bubbles containing oxygen are dispersed inside the viscous material, the gas content of the viscous material is 5 to 80%, and the viscous material is inoculated with Bacillus natto , And the Bacillus natto-containing material, wherein the inoculated viscous material inoculated with Bacillus natto is maintained in an unfermented state .
(22) Being one selected from animal-based foods, plant-based foods, and animal / vegetable mixed-type foods, and a viscosity at 20 ° C. of 2000 to 600000 cps, In addition, the viscous material is inoculated with natto bacteria, and the viscous material is formed into one of granular, linear, string-like, strip-like, and sheet-like shapes, and the molded product is assembled, and oxygen The bubbles containing the lysate are dispersed inside the molded product assembly, the gas content of the molded product assembly is 5 to 80%, and the inoculation viscosity with inoculation with natto bacteria Bacillus natto-containing product, characterized in that the product is maintained in an unfermented state .
(23) The raw material is any one selected from animal-based foods, plant-based foods, and animal and plant-mixed foods, and the viscosity at 20 ° C is 2000 to 600000 cps, In addition, oxygen-containing bubbles are dispersed inside the viscous material, and the viscous material is inoculated with natto bacteria, and the viscous material is granular, linear, string-like, strip-like, sheet The molded product is assembled into one of the shapes, oxygen-containing bubbles are dispersed inside the molded product assembly, and the gas content of the molded product assembly is A Bacillus natto-containing product, characterized in that it is 5 to 80%, and the inoculated viscous material inoculated with Bacillus natto is maintained in an unfermented state .
(24) Bacillus natto as described in any one of (21) to (23) above, which contains any additive selected from solid additives, semisolid additives, and liquid additives Inclusions.
(25) Natto bacteria-containing material according to any of (21) to (24 ) above , wherein at least a part thereof is fermented and fermented with natto bacteria. .

The method for producing a Bacillus natto-containing product according to the present invention is characterized by the technical contents disclosed in the following (26) to (30) as means for achieving the intended purpose.
(26) Having a viscosity treatment step, a gas mixing step, a fungus inoculation step, and an unfermented treatment step , and as the order of each step, each step is performed simultaneously or after the viscosity treatment step The gas mixing step and the fungus inoculation step are carried out in any order or simultaneously , and thereafter the unfermented treatment step is carried out , and in the case of the viscous treatment step, the animal food / plant food / animal / plant mixed food Any one of the raw materials selected from among them is processed into a viscous material having a viscosity at 20 ° C. of 2000 to 600000 cps, and in the gas mixing step, a gas containing oxygen is mixed with the viscous material. , Disperse bubbles inside the viscous material to make the gas content of the viscous material 5-80%, and in the inoculation process, inoculate the viscous material with natto bacteria and mix them And, during the unfermented treatment step, the processed product after each of the above-mentioned steps is maintained in the unfermented temperature range of the natto bacteria and the fermentation of the processed product is suppressed . Manufacturing method.
(27) It is provided with a viscosity treatment process, a fungus inoculation process, a molding process, and an unfermented treatment process , and as a sequence of each process, the viscosity treatment process and the fungus inoculation process are performed simultaneously, or the viscosity the inoculation process performed after the implementation of processing steps, and then to conduct Oite molding step, performing a non-fermenting step in Thereafter, and when the viscous treatment step, an animal-based food-plant Process any raw material selected from food / animal and vegetable mixed foods so that the viscosity at 20 ° C. becomes a viscosity of 2000 to 600000 cps. Inoculate the material and mix them, and at the time of the molding process, the viscous material is molded into any of granular, linear, string, strip or sheet, and the molded product is assembled, That the bubbles containing oxygen are dispersed in the interior of the molded article assembly the gas content of the molded product assembly 5 to 80% and, when non-fermenting step, step after each step process manufacturing method of treatment was held to unfermented temperature range of natto bacteria Bacillus natto inclusions which comprises suppressing the fermentation of the process treated.
(28) It is provided with a viscosity treatment step, a gas mixing step, a fungus inoculation step, a molding step, and an unfermented treatment step , and as an order of each step, a viscosity treatment step, a gas mixing step, and a fungus inoculation step. Perform the gas mixing step and the fungus inoculation step in any order or at the same time after the viscous treatment step, and then perform the molding step, followed by the unfermented treatment step. In the viscosity treatment step, any raw material selected from animal foods, plant foods, and animal and plant mixed foods is processed so that the viscosity at 20 ° C. becomes a viscosity of 2000 to 600000 cps. And in the gas mixing step, a gas containing oxygen is mixed with the viscous material, and bubbles are dispersed inside the viscous material so that the gas content of the viscous material is 5 to 5. In case of 80% and inoculation process, inoculate natto bacteria into viscous material and mix them, and in molding process, the viscous material is granular, linear, string, strip, Forming into any one of the sheet forms , and at the time of the unfermented treatment process, holding the processed product after each of the above-mentioned processes in the unfermented temperature range of Bacillus natto and suppressing fermentation of the processed product. A method for producing a characteristic natto-containing material.
(29) Viscous treatment step, gas mixing step, fungus inoculation step, molding step, and unfermented treatment step , and as the order of each step, after the viscosity treatment step is performed, the gas mixing step and the fungus inoculation step Are performed in any order or at the same time, followed by a molding step, followed by an unfermented treatment step , and, in the case of a viscous treatment step, an animal-based food / plant-based food / animal / plant mixed system. Any raw material selected from food is processed so as to become a viscous material having a viscosity at 20 ° C. of 2000 to 600000 cps, and in the gas mixing step, a gas containing oxygen is converted into a viscous material. Mix and disperse the air bubbles inside the viscous material, and in the inoculation process, inoculate the viscous material with natto bacteria and mix them. At about the time, the viscous material is molded into any of granular, linear, string, strip, or sheet, and the molded product is assembled, and bubbles containing oxygen are dispersed inside the molded product assembly. thereby, and, to the gas content of the operation process of Teso due to the above gas mixture step and the forming step 5 to 80% and, when non-fermenting step, step after each step process A method for producing a Bacillus natto-containing product, characterized by holding the processed product in an unfermented temperature range of Bacillus natto and suppressing fermentation of the processed product .
(30) In the method for producing a Bacillus natto-containing product according to any one of (26) to (29), an additive addition step is added, and the additive addition step is different from other steps. Implement at the same time or before the final step, and in the additive addition step, any addition selected from solid additives, semi-solid additives, and liquid additives A method for producing a Bacillus natto-containing product, wherein the product is added to the treated product.

[Fourth embodiment]
[A] Material roasting As a raw material, soybean, fish meal (commercially available salmon powder), and laver powder (commercially available radish powder) are used. The soybean was roasted in the same manner as in the first example. Fish meal and seaweed powder were each roasted separately over medium heat using a frying pan.
[B] Material crushing The roasted soybean was crushed in the same manner as in the first example, and finished into a powder particle having an average particle size of 1 mm or less. The fish meal and laver are used as they are after roasting.
[C] Material mixing The soybean, fish meal, and laver meal after the above treatment are mixed homogeneously. Specifically, the blending ratio of soybean: fish meal: lavermeal = 7: 2: 1 in the weight ratio was performed, and the mixture was homogeneously mixed using the blender described above.
[D] Viscosification and gas mixing In order to mix the above-mentioned mixed material with gas while mixing it, the above-mentioned blender was used again to process as follows. Fill the inside of the processing container of the blender with [processing container volume × 30% mixed material], [processing container volume × 30% hot water (about 80 ° C.)] and [processing container volume × 40% air]. After that, the opening of the processing container is sealed with a lid. Thereafter, the blender was put into an operating state, and the mixed material, hot water and air were stirred and mixed uniformly. By completing this treatment, the intended “viscous material”, that is, “bubble-containing viscous material containing oxygen” was obtained. As in the previous example, this viscous material also has the above-mentioned soft texture while having stickiness. The soft texture is more impressive because the air content is increased. This viscous product is superior in the marine product flavor of fish meal or laver powder than the flavor derived from soybeans.
[E] Bacterial inoculation Making natto fungus liquid, stirring and mixing of viscous material and natto fungus liquid, container filling, etc. were all performed in the same manner as in the first example.
[F] Unfermented treatment Each fermented natto-containing viscous material placed in a sealed container as described above was unfermented in the same manner as in the first example.
[G] Fermentation treatment In the same manner as in the third example, natto-containing viscous material in a container was subjected to fermentation treatment.

[Sixth embodiment]
[A] Material roasting Soybeans and blueberries are used as raw materials. The soybean was roasted in the same manner as in the first example. Blueberries were roasted anhydrous in a microwave for 2 minutes.
[B] Material crushing The roasted soybean was crushed in the same manner as in the first example, and finished into a powder particle having an average particle size of 1 mm or less. Blueberries were crushed in the same way as soybeans, but they became soft and ripe by roasting, so they were pasted at this crushing stage.
[C] Material mixing Soybeans after treatment and blueberries are mixed homogeneously. Specifically, the blending ratio of soybean: blueberry = 3: 7 in the weight ratio was performed, and the mixture was homogeneously mixed in the blender described above.
[D] Viscosification and gas mixing In order to mix the above-mentioned mixed material with gas while mixing it, the mixed material, hot water and air were stirred and mixed homogeneously in the same manner as in the third example. By completing this treatment, the intended “viscous material”, that is, “bubble-containing viscous material containing oxygen” was obtained. As in the previous example, this viscous material also has the above-mentioned soft texture while having stickiness. In particular, the taste of blueberry is outstanding.
[E] Bacterial inoculation Making natto fungus liquid, stirring and mixing of viscous material and natto fungus liquid, container filling, etc. were all performed in the same manner as in the first example.
[F] Unfermented treatment Each fermented natto-containing viscous material placed in a sealed container as described above was unfermented in the same manner as in the first example.
[G] Fermentation treatment In the same manner as in the third example, natto-containing viscous material in a container was subjected to fermentation treatment.

The Bacillus natto-containing product according to the present invention is characterized by the technical contents disclosed in the following (21) to (24) as means for achieving the intended purpose.
(21) It is one that is selected from animal-based foods, plant-based foods, and animal and plant mixed-type foods, and is a viscous material having a viscosity at 20 ° C of 2000 to 600000 cps, And the bubbles containing oxygen are dispersed inside the viscous material, the gas content of the viscous material is 5 to 80%, and the viscous material is inoculated with Bacillus natto , And the Bacillus natto-containing material, wherein the inoculated viscous material inoculated with Bacillus natto is maintained in an unfermented state .
(22) Being one selected from animal-based foods, plant-based foods, and animal / vegetable mixed-type foods, and a viscosity at 20 ° C. of 2000 to 600000 cps, In addition, the viscous material is inoculated with natto bacteria, and the viscous material is formed into one of granular, linear, string-like, strip-like, and sheet-like shapes, and the molded product is assembled, and oxygen The bubbles containing the lysate are dispersed inside the molded product assembly, the gas content of the molded product assembly is 5 to 80%, and the inoculation viscosity with inoculation with natto bacteria Bacillus natto-containing product, characterized in that the product is maintained in an unfermented state .
(23) The raw material is any one selected from animal-based foods, plant-based foods, and animal and plant-mixed foods, and the viscosity at 20 ° C is 2000 to 600000 cps, In addition, oxygen-containing bubbles are dispersed inside the viscous material, and the viscous material is inoculated with natto bacteria, and the viscous material is granular, linear, string-like, strip-like, sheet The molded product is assembled into one of the shapes, oxygen-containing bubbles are dispersed inside the molded product assembly, and the gas content of the molded product assembly is A Bacillus natto-containing product, characterized in that it is 5 to 80%, and the inoculated viscous material inoculated with Bacillus natto is maintained in an unfermented state .
(24) Bacillus natto as described in any one of (21) to (23) above, which contains any additive selected from solid additives, semisolid additives, and liquid additives Inclusions.

The method for producing a Bacillus natto-containing material according to the present invention is characterized by the technical contents disclosed in the following (25) to (29) as means for achieving the intended purpose.
(25) Having a viscosity treatment step, a gas mixing step, a fungus inoculation step, and an unfermented treatment step , and, as the order of each step, carry out each step simultaneously, or after carrying out the viscosity treatment step The gas mixing step and the fungus inoculation step are carried out in any order or simultaneously , and thereafter the unfermented treatment step is carried out , and in the case of the viscous treatment step, the animal food / plant food / animal / plant mixed food Any one of the raw materials selected from among them is processed into a viscous material having a viscosity at 20 ° C. of 2000 to 600000 cps, and in the gas mixing step, a gas containing oxygen is mixed with the viscous material. , Disperse bubbles inside the viscous material to make the gas content of the viscous material 5-80%, and in the inoculation process, inoculate the viscous material with natto bacteria and mix them And, in the case of an unfermented treatment step, the processed product after each of the above-mentioned process treatments is maintained in the unfermented temperature range of the Bacillus natto and the fermentation of the processed product is suppressed. Manufacturing method.
(26) It is provided with a viscosity treatment process, a fungus inoculation process, a molding process, and an unfermented treatment process , and as a sequence of each process, the viscosity treatment process and the fungus inoculation process are performed simultaneously, or the viscosity the inoculation process performed after the implementation of processing steps, and then to conduct Oite molding step, performing a non-fermenting step in Thereafter, and when the viscous treatment step, an animal-based food-plant Process any raw material selected from food / animal and vegetable mixed foods so that the viscosity at 20 ° C. becomes a viscosity of 2000 to 600000 cps. Inoculate the material and mix them, and at the time of the molding process, the viscous material is molded into any of granular, linear, string, strip or sheet, and the molded product is assembled, In the case of the unfermented treatment step, the oxygen content of bubbles is dispersed in the molded product aggregate to make the gas content of the molded product aggregate 5 to 80% . A method for producing a Bacillus natto-containing product, which comprises maintaining a process-treated product in an unfermented temperature range of Bacillus natto and suppressing fermentation of the process-treated product .
(27) It has a viscosity treatment process, a gas mixing process, a fungus inoculation process, a molding process, and an unfermented treatment process , and as an order of each process, a viscosity treatment process, a gas mixing process, and a fungus inoculation process. Perform the gas mixing step and the fungus inoculation step in any order or at the same time after the viscous treatment step, and then perform the molding step, followed by the unfermented treatment step. In the viscosity treatment step, any raw material selected from animal foods, plant foods, and animal and plant mixed foods is processed so that the viscosity at 20 ° C. becomes a viscosity of 2000 to 600000 cps. And in the gas mixing step, a gas containing oxygen is mixed with the viscous material, and bubbles are dispersed inside the viscous material so that the gas content of the viscous material is 5 to 5. In case of 80% and inoculation process, inoculate natto bacteria into viscous material and mix them, and in molding process, the viscous material is granular, linear, string, strip, In the case of an unfermented treatment step, forming the sheet into one of the sheet shapes , holding the processed product after each of the above steps in the unfermented temperature range of Bacillus natto and suppressing the fermentation of the processed product. A method for producing a natto-bacteria-containing product.
(28) Viscous treatment step, gas mixing step, fungus inoculation step, molding step, and unfermented treatment step , and as the order of each step, after the viscosity treatment step is performed, the gas mixing step and the fungus inoculation step Are performed in any order or at the same time, followed by a molding step, followed by an unfermented treatment step , and, in the case of a viscous treatment step, an animal-based food / plant-based food / animal / plant mixed system. Any raw material selected from food is processed so as to be a viscous material having a viscosity at 20 ° C. of 2000 to 600000 cps, and in the gas mixing step, a gas containing oxygen is converted into a viscous material. Mix and disperse the air bubbles inside the viscous material, and in the inoculation process, inoculate the viscous material with natto bacteria and mix them. At about the time, the viscous material is molded into any of granular, linear, string, strip or sheet, and the molded product is assembled, and bubbles containing oxygen are dispersed inside the molded product assembly. thereby, and, to the gas content of the operation process of Teso due to the above gas mixture step and the forming step 5 to 80% and, when unfermented treatment step, after the above steps process A method for producing a Bacillus natto-containing product, which comprises maintaining a process-treated product in an unfermented temperature range of Bacillus natto and suppressing fermentation of the process-treated product .
(29) In the method for producing a Bacillus natto-containing product according to any one of (25) to (28), an additive addition step is added, and the additive addition step is different from other steps. Implement at the same time or before the final step, and in the additive addition step, any addition selected from solid additives, semi-solid additives, and liquid additives A method for producing a Bacillus natto-containing product, wherein the product is added to the treated product.

Claims (13)

  It is made from one selected from animal foods, plant foods, animal and plant mixed foods, and is a viscous material having a viscosity of 2000 to 600000 cps at 20 ° C., and oxygen It is characterized in that the bubbles containing the lysate are dispersed inside the viscous material, the gas content of the viscous material is 5 to 80%, and the viscous material is inoculated with Bacillus natto. Contains natto bacteria.   It is made from one selected from animal foods, plant foods, animal and plant mixed foods, and is a viscous material having a viscosity at 20 ° C. of 2000 to 600000 cps, and viscosity The product is inoculated with natto bacteria, and the viscous material is formed into one of granular, linear, string, strip, and sheet, and the molded product is assembled and contains oxygen A natto-bacteria-containing product characterized in that bubbles are dispersed inside the molded product assembly, and the gas content of the molded product assembly is 5 to 80%.   It is made from one selected from animal foods, plant foods, animal and plant mixed foods, and is a viscous material having a viscosity of 2000 to 600000 cps at 20 ° C., and oxygen That air bubbles containing water are dispersed inside the viscous material, that the viscous material is inoculated with Bacillus natto, and that the viscous material is granular, linear, string-like, strip-like, or sheet-like And the molded product is gathered together, oxygen-containing bubbles are dispersed inside the molded product assembly, and the gas content of the molded product assembly is 5 to 80. % Bacillus natto content.   The Bacillus natto-containing product according to any one of claims 1 to 3, which contains any additive selected from a solid additive, a semisolid additive, and a liquid additive.   The Bacillus natto-containing material according to any one of claims 1 to 4, wherein all of the Bacillus natto-containing material is maintained in an unfermented state.   The Bacillus natto-containing material according to any one of claims 1 to 4, wherein at least a part thereof is fermented with Bacillus natto.   It is provided with a viscosity treatment step, a gas mixing step, and a fungus inoculation step, and as the order of each step, each step is performed simultaneously, or after the execution of the viscosity treatment step, a gas mixing step and a fungus inoculation step Are carried out in any order or simultaneously, and in the viscosity treatment step, any raw material selected from animal foods, plant foods, and animal and plant mixed foods has a viscosity of 2000 to 600000 cps at 20 ° C. In the gas mixing step, the gas containing oxygen is mixed with the viscous material, and bubbles are dispersed inside the viscous material to reduce the gas content of the viscous material. A method for producing a Bacillus natto-containing product, characterized in that, during the inoculation step, the natto bacillus is inoculated into a viscous material and mixed.   Viscous treatment process, fungus inoculation process and molding process are provided, and as the order of each process, the viscosity treatment process and fungus inoculation process are performed simultaneously, or after the viscosity treatment process is carried out And at the time of the viscosity treatment step, any raw material selected from animal foods, plant foods, animal and plant mixed foods at 20 ° C. Is processed into a viscous product having a viscosity of 2000 to 600,000 cps, and during the inoculation step, inoculated with natto bacteria into the viscous product, and mixed, and during the molding step, the viscous product is Molded into a granular, linear, string-like, strip-like, or sheet-like shape and assembled, and oxygen-containing air bubbles are dispersed inside the molded product aggregate. Method for manufacturing natto inclusions, characterized in that the gas content of 5 to 80%.   Viscosity treatment process, gas mixing process, fungus inoculation process and molding process are provided, and as the order of each process, the viscosity treatment process, gas mixing process and fungus inoculation process are performed simultaneously, or viscosity After the treatment process is performed, the gas mixing process and the fungus inoculation process are performed in any order or simultaneously, and after that, the molding process is performed, and in the case of the viscous treatment process, animal-based food / plant-based food / animal and vegetable mixing Any one of raw materials selected from the group of foods is processed so as to become a viscous material having a viscosity at 20 ° C. of 2000 to 600000 cps, and in the gas mixing step, the gas containing oxygen is converted into a viscous material. To the inside of the viscous material to make the gas content of the viscous material 5-80%, and during the inoculation process, the natto bacteria Inoculating and mixing them, and at the time of the molding process, the viscous material is formed into any of granular, linear, string, strip, and sheet, and a method for producing a Bacillus natto-containing product .   Viscous treatment process, gas mixing process, fungus inoculation process and molding process are provided, and as the order of each process, the gas mixing process and fungus inoculation process are performed in any order or simultaneously after the viscosity treatment process is performed. In addition, after the molding step and the viscosity treatment step, any raw material selected from animal-based foods, plant-based foods, and animal / vegetable mixed-type foods has a viscosity at 20 ° C. Processing into a viscous material of 2000 to 600,000 cps, and in the gas mixing step, mixing oxygen-containing gas into the viscous material to disperse bubbles inside the viscous material, and inoculating the bacteria In the process, inoculate the natto bacteria into a viscous material and mix them. In the molding process, the viscous material can be either granular, linear, string, strip or sheet. The crucible is molded to collect the molded product, and the oxygen-containing bubbles are dispersed inside the molded product assembly, and the gas of the processed product is processed by the gas mixing step and the molding step. A method for producing a Bacillus natto-containing product, wherein the content is 5 to 80%.   In the manufacturing method of the Bacillus natto containing material described in any one of Claims 7-10, an unfermented processing process is added, and the unfermented temperature range of Bacillus natto by the unfermented processing process A method for producing a Bacillus natto-containing product, characterized by comprising:   In the manufacturing method of the Bacillus natto containing material in any one of Claims 7-11, adding a fermentation process, and hold | maintaining the Bacillus fungi content in the fermentation temperature range of Bacillus natto by the fermentation process, and the said A method for producing a Bacillus natto-containing material, comprising fermenting the Bacillus-containing material.   In the method for producing a Bacillus natto-containing product according to any one of claims 7 to 12, adding an additive addition step and performing the additive addition step simultaneously with other steps, or In the additive addition process, any additive selected from a solid additive, a semi-solid additive, and a liquid additive is added in the additive process. A method for producing a Bacillus natto-containing product, which comprises adding to