JP2020129966A - Natto production method - Google Patents
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 83
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 44
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 31
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 31
- 239000011734 sodium Substances 0.000 claims abstract description 31
- 239000013505 freshwater Substances 0.000 claims abstract description 26
- 239000007864 aqueous solution Substances 0.000 claims abstract description 25
- 238000007654 immersion Methods 0.000 claims abstract description 13
- 238000007598 dipping method Methods 0.000 claims description 44
- 244000068988 Glycine max Species 0.000 claims description 32
- 235000010469 Glycine max Nutrition 0.000 claims description 32
- 238000002791 soaking Methods 0.000 claims description 12
- 235000019658 bitter taste Nutrition 0.000 abstract description 33
- 235000019606 astringent taste Nutrition 0.000 abstract description 26
- 238000000034 method Methods 0.000 abstract description 9
- 239000000243 solution Substances 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 34
- 235000019640 taste Nutrition 0.000 description 33
- 244000046052 Phaseolus vulgaris Species 0.000 description 26
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 24
- 238000010025 steaming Methods 0.000 description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 244000063299 Bacillus subtilis Species 0.000 description 13
- 235000014469 Bacillus subtilis Nutrition 0.000 description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 239000012088 reference solution Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 229910021577 Iron(II) chloride Inorganic materials 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 235000021331 green beans Nutrition 0.000 description 2
- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 239000012085 test solution Substances 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 241000282376 Panthera tigris Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-LWMBPPNESA-N levotartaric acid Chemical compound OC(=O)[C@@H](O)[C@H](O)C(O)=O FEWJPZIEWOKRBE-LWMBPPNESA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 229920000768 polyamine Polymers 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Abstract
Description
この発明は納豆の製造方法に関する。特に、苦味、渋味が低減、抑制されている納豆を製造する方法に関する。 The present invention relates to a method for producing natto. In particular, the present invention relates to a method for producing natto in which bitterness and astringency are reduced and suppressed.
大豆加工食品である納豆は、大豆を水に浸漬する浸漬工程、浸漬後の大豆を蒸煮する蒸煮工程、蒸煮後の大豆に納豆菌を接種する納豆菌接種工程、その後の発酵工程を経て製造される。 Natto, which is a processed soybean food, is manufactured through a dipping step of immersing soybeans in water, a steaming step of steaming soybeans after immersion, a natto bacterium inoculation step of inoculating the steamed soybeans with natto bacteria, and a subsequent fermentation step. To.
納豆の製造方法に関しては従来から種々の提案がされている。例えば、特許文献１には、納豆製造工程において特有の蒸煮工程を採用することで、納豆としての適度の風味、外観などを実現した上で、消費者に好まれる硬さ（柔らかさ）ともちもちした食感を有する納豆を製造できるとする納豆製造方法が提案されている。 Various proposals have been made conventionally regarding the method for producing natto. For example, in Patent Document 1, by adopting a steaming process peculiar to the natto manufacturing process, an appropriate flavor and appearance as natto are realized, and the hardness (softness) and stickiness preferred by consumers are achieved. A natto production method has been proposed in which natto having a smooth texture can be produced.
大豆加工食品及びその製造方法の発明である特許文献２には、大豆を特定濃度の食塩水に浸漬し、所定の吸水させた後、発芽処理を所定の条件で行うことで、水に浸漬して発芽処理を行なった大豆と比較して発芽を遅らせながら、子葉組織内の貯蔵物質の分解を通常通り進行させ、大豆の香気成分、甘味成分、旨味成分、ポリアミン及びγ-アミノ酪酸を増強し、食感や消化吸収効率を改善した大豆加工食品を製造するとの提案がされている。 In Patent Document 2, which is an invention of processed soybean foods and methods for producing the same, soybeans are immersed in water at a specific concentration, absorbed in water, and then germinated under predetermined conditions. Decomposition of stored substances in the cotyledon tissue proceeds as usual, and the aroma component, sweetness component, taste component, polyamine and γ-aminobutyric acid of soybean are enhanced while delaying the germination as compared with the soybean that has been germinated. It has been proposed to manufacture processed soybean foods with improved texture and digestion and absorption efficiency.
大豆加工食品における大豆の軟化に関して、非特許文献１では、塩化鉄（II）溶液と食塩溶液に二段階浸漬することが大豆の軟化に効果的であることが報告され、非特許文献２では、納豆製造における浸漬工程で、炭酸ナトリウム浸漬、尿素浸漬を行うことでより柔らかく食べられる納豆を製造できることが報告されている。 Regarding the softening of soybeans in processed soybean foods, Non-Patent Document 1 reports that two-step immersion in an iron (II) chloride solution and a salt solution is effective for softening soybeans. It has been reported that natto that can be eaten softer can be produced by soaking in sodium carbonate and soaking in urea in the dipping process in the production of natto.
非特許文献３には、納豆菌の成長における塩分濃度と温度の関係が報告されている。 Non-Patent Document 3 reports the relationship between salt concentration and temperature in the growth of Bacillus natto.
非特許文献４には、塩による苦味抑制の効果が報告されている。 Non-Patent Document 4 reports the effect of salt on suppressing bitterness.
この発明は、苦味、渋味が低減、抑制されている納豆を製造する方法及び、これによって製造された苦味、渋味が低減、抑制されている納豆を提供することを目的にしている。 An object of the present invention is to provide a method for producing natto in which bitterness and astringency are reduced and suppressed, and a method for producing natto in which bitterness and astringency are reduced and suppressed.
［１］
納豆製造における浸漬工程で、少なくとも一回の真水による浸漬工程と、少なくとも一回のナトリウムを含む水溶液での浸漬工程とを行う納豆製造方法。
[1]
A method for producing natto in which a dipping step in fresh water is performed at least once and a dipping step in an aqueous solution containing sodium is performed at least once.
［２］
前記真水による浸漬工程は、丸大豆を浸漬する場合、１時間〜２４時間行う［１］の納豆製造方法。
[2]
The method for producing natto according to [1], wherein the dipping step with fresh water is carried out for 1 to 24 hours when soaking whole soybeans.
［３］
前記真水による浸漬工程は、挽割大豆を浸漬する場合、１分〜５時間行う［１］の納豆製造方法。
[3]
The natto production method according to [1], wherein the dipping step with fresh water is carried out for 1 minute to 5 hours when soaking the ground soybeans.
［４］
前記ナトリウムを含む水溶液のナトリウム濃度が０．１％〜１０％である［１］乃至［３］のいずれかの納豆製造方法。
[4]
The method for producing natto according to any one of [1] to [3], wherein the sodium concentration of the aqueous solution containing sodium is 0.1% to 10%.
この発明によれば、苦味、渋味が低減、抑制されている納豆を製造する方法及び、これによって製造された苦味、渋味が低減、抑制されている納豆を提供することができる。 According to the present invention, it is possible to provide a method for producing natto in which bitterness and astringency are reduced and suppressed, and natto in which bitterness and astringency produced thereby are reduced and suppressed.
この実施形態の納豆製造方法は、納豆製造における浸漬工程で、少なくとも一回の真水による浸漬工程と、少なくとも一回のナトリウムを含む水溶液での浸漬工程とを行うものである。 In the natto production method of this embodiment, in the natto production dipping step, at least one dipping step with fresh water and at least one dipping step with an aqueous solution containing sodium are performed.
納豆は、従来から知られ、実施されているように、豆類を水に浸漬する浸漬工程、浸漬後の豆類を蒸煮する蒸煮工程、蒸煮後の豆類に納豆菌を接種する納豆菌接種工程、その後の発酵工程を経て製造される。 Natto is a conventionally known and practiced soaking step of immersing beans in water, a steaming step of steaming beans after immersion, a natto bacterium inoculation step of inoculating beans after steaming with natto bacteria, and then. Manufactured through the fermentation process of.
本実施形態の納豆製造方法は、前記の浸漬工程で、少なくとも一回の真水による浸漬工程と、少なくとも一回のナトリウムを含む水溶液での浸漬工程とを行うものである。その他の蒸煮工程、納豆菌接種工程、発酵工程は、従来から知られ、実施されているものと同じである。 In the natto production method of the present embodiment, in the above-mentioned dipping step, at least one dipping step with fresh water and at least one dipping step with an aqueous solution containing sodium are performed. Other steaming steps, natto bacteria inoculation steps, and fermentation steps are the same as those conventionally known and carried out.
発明者の検討によれば、納豆製造における浸漬工程で、少なくとも一回の真水による浸漬工程と、少なくとも一回のナトリウムを含む水溶液での浸漬工程とを行うことで、残りの工程は、従来通りに行っていても、従来の製造工程で製造した納豆と比較して、渋味、苦味を低減、抑制した納豆を製造することができた。 According to the study of the inventor, in the dipping step in the production of natto, at least one dipping step with fresh water and at least one dipping step with an aqueous solution containing sodium are performed, and the remaining steps are the same as before. Even if we went to, we were able to produce natto with reduced and suppressed astringency and bitterness compared to natto produced in the conventional manufacturing process.
真水による浸漬工程、ナトリウムを含む水溶液での浸漬工程はいずれも複数回行うことにしてもよいし、真水による浸漬工程を一回にし、ナトリウムを含む水溶液での浸漬工程を複数回行うことにしてもよい。また、真水による浸漬工程を複数回行い、ナトリウムを含む水溶液での浸漬工程を一回にすることでもよい。少なくとも一回の真水による浸漬工程と、少なくとも一回のナトリウムを含む水溶液での浸漬工程とを行うことで、従来の製造工程で製造した納豆と比較して、渋味、苦味を低減、抑制した納豆を製造することができる。 The dipping step with fresh water and the dipping step with the aqueous solution containing sodium may be performed multiple times, or the dipping step with fresh water is performed once and the dipping step with the aqueous solution containing sodium is performed multiple times. May be good. Further, the dipping step with fresh water may be performed a plurality of times, and the dipping step with an aqueous solution containing sodium may be performed once. By performing at least one dipping step in fresh water and at least one dipping step in an aqueous solution containing sodium, astringency and bitterness were reduced and suppressed as compared with natto produced in the conventional manufacturing process. Natto can be produced.
また、従来の製造工程で製造した納豆と比較して、渋味、苦味を低減、抑制した納豆を製造するという観点からは、真水による浸漬工程と、ナトリウムを含む水溶液での浸漬工程とのどちらを先に行ってもかまわない。どちらか一方を複数回で、他方を一回にする場合、例えば、真水による浸漬工程−ナトリウムを含む水溶液での浸漬工程−真水による浸漬工程とするときでも、ナトリウムを含む水溶液での浸漬工程−真水による浸漬工程−ナトリウムを含む水溶液での浸漬工程とする時でも、従来の製造工程で製造した納豆と比較して、渋味、苦味を低減、抑制した納豆を製造するという効果の点では同等である。 In addition, from the viewpoint of producing natto with reduced and suppressed astringency and bitterness compared to natto produced in the conventional manufacturing process, either the dipping step with fresh water or the dipping step with an aqueous solution containing sodium is used. It doesn't matter if you go first. When either one is performed multiple times and the other is performed once, for example, a dipping step in fresh water-a dipping step in an aqueous solution containing sodium-a dipping step in an aqueous solution containing sodium-even when the dipping step is performed in fresh water- Immersion step with fresh water-Even when the dipping process is performed with an aqueous solution containing sodium, the effect of producing natto with reduced and suppressed astringency and bitterness is equivalent to that of natto produced by the conventional manufacturing process. Is.
なお、発明者の検討によれば、浸漬工程における最後の浸漬が、ナトリウムを含む水溶液での浸漬工程であるときの方が、製造した納豆の食感という観点で好ましかった。 According to the study of the inventor, it was preferable that the final dipping in the dipping step was the dipping step in an aqueous solution containing sodium from the viewpoint of the texture of the produced natto.
ナトリウムを含む水溶液は、真水に、ナトリウム分を含んでいる食用成分を溶解することで調製できる。ナトリウム分を含んでいる食用成分としては、例えば、食塩、グルタミン酸ソーダ、酢酸ナトリウムなどを例示できる。 An aqueous solution containing sodium can be prepared by dissolving an edible component containing sodium in fresh water. Examples of the edible component containing sodium include salt, sodium glutamate, sodium acetate and the like.
前記において、真水による浸漬工程は、挽割大豆のように、表皮もなく割れている豆類を浸漬する場合、１分〜５時間行うようにすることができる。一方、丸大豆のように、割れていなくて、表皮がある豆類を浸漬する場合、１時間〜２４時間行うようにすることができる。 In the above, the soaking step with fresh water can be carried out for 1 minute to 5 hours when soaking beans that are cracked without a skin, such as ground soybeans. On the other hand, when immersing beans that are not cracked and have an epidermis, such as whole soybeans, it can be carried out for 1 to 24 hours.
表皮もなく割れている豆類は吸水が早いので１分〜５時間の浸漬とすることが望ましい。一方、割れていなくて、表皮がある豆類は、極小から、小粒、中粒、大粒と粒が大きくなるにつれて吸水に時間を要するようになるので、粒の大きさに応じて１時間〜２４時間の浸漬とすることが望ましい。 Beans that are cracked without a skin absorb water quickly, so it is desirable to soak them for 1 minute to 5 hours. On the other hand, beans that are not cracked and have an epidermis take more time to absorb water as the grains become larger, from extremely small to small, medium, and large, so 1 to 24 hours depending on the size of the grains. It is desirable to soak in.
ナトリウムを含む水溶液による浸漬工程は、挽割大豆のように、表皮もなく割れている豆類を浸漬する場合、１分〜５時間行うようにすることができる。一方、丸大豆のように、割れていなくて、表皮がある豆類を浸漬する場合、１時間〜２４時間行うようにすることができる。 The dipping step with an aqueous solution containing sodium can be carried out for 1 minute to 5 hours when soaking beans that are cracked without a skin, such as ground soybeans. On the other hand, when immersing beans that are not cracked and have an epidermis, such as whole soybeans, it can be carried out for 1 to 24 hours.
表皮もなく割れている豆類は吸水が早いので１分〜５時間の浸漬とすることが望ましい。一方、割れていなくて、表皮がある豆類は、極小から、小粒、中粒、大粒と粒が大きくなるにつれて吸水に時間を要するようになるので、粒の大きさに応じて１時間〜２４時間の浸漬とすることが望ましい。 Beans that are cracked without a skin absorb water quickly, so it is desirable to soak them for 1 minute to 5 hours. On the other hand, beans that are not cracked and have an epidermis take more time to absorb water as the grains become larger, from extremely small to small, medium, and large, so 1 to 24 hours depending on the size of the grains. It is desirable to soak in.
この好ましい浸漬時間は、真水による浸漬工程を先に行ってその後にナトリウムを含む水溶液での浸漬工程を行う場合であっても、ナトリウムを含む水溶液での浸漬工程を先に行ってその後に真水による浸漬工程を行う場合であっても変わらない。 The preferred immersion time is such that even when the immersion step with fresh water is first performed and then the immersion step with the aqueous solution containing sodium is performed, the immersion step with the aqueous solution containing sodium is first performed and then with fresh water. It does not change even when the dipping process is performed.
前記において、ナトリウムを含む水溶液のナトリウム濃度は０．１％〜１０％にすることができる。 In the above, the sodium concentration of the aqueous solution containing sodium can be 0.1% to 10%.
発明者の検討によれば、従来の製造工程で製造した納豆と比較して、渋味、苦味を低減、抑制した納豆を製造する上で、ナトリウム濃度を０．１％〜１０％にすることが望ましかった。また、この観点から、より望ましいナトリウム濃度は０．２％〜５％であり、更に望ましいナトリウム濃度は０．５％〜１％である。 According to the study of the inventor, the sodium concentration should be 0.1% to 10% in producing natto with reduced and suppressed astringency and bitterness as compared with natto produced in the conventional manufacturing process. Was desired. From this point of view, the more desirable sodium concentration is 0.2% to 5%, and the more desirable sodium concentration is 0.5% to 1%.
この実施形態の上述した納豆製造方法では、浸漬工程で、少なくとも一回の真水による浸漬工程と、少なくとも一回のナトリウムを含む水溶液での浸漬工程とを行う以外の、蒸煮工程、納豆菌接種工程、発酵工程は、従来から知られ、実施されている納豆製造方法で実施されているものである。 In the above-mentioned natto production method of this embodiment, a steaming step and a natto bacterium inoculation step other than performing at least one dipping step in fresh water and at least one dipping step in an aqueous solution containing sodium in the dipping step. , The fermentation step is carried out by a conventionally known and practiced natto manufacturing method.
発明者の検討によれば、この実施形態の上述した納豆製造方法によれば、従来から知られ、実施されている納豆製造方法における蒸煮工程と比較して蒸煮時間を短くすることが可能であった。 According to the study of the inventor, according to the above-mentioned natto production method of this embodiment, it is possible to shorten the steaming time as compared with the steaming step in the conventionally known and implemented natto production method. It was.
納豆製造における浸漬工程でナトリウム分を含む水溶液を用いることで柔らかく食べられる納豆を製造できることが非特許文献２で報告されている。本願発明の実施形態においても、ナトリウムを含む水溶液での浸漬工程が少なくとも一回行われていることから、非特許文献２で報告されている効果が発揮され、従来から知られ、実施されている納豆製造方法における蒸煮工程と比較して蒸煮時間を短くすることが可能になるものと思われる。 It is reported in Non-Patent Document 2 that natto that can be eaten softly can be produced by using an aqueous solution containing sodium in the dipping step in natto production. Also in the embodiment of the present invention, since the dipping step in the aqueous solution containing sodium is performed at least once, the effect reported in Non-Patent Document 2 is exhibited, and it has been known and practiced conventionally. It seems that the steaming time can be shortened as compared with the steaming process in the natto production method.
このように、この実施形態の上述した納豆製造方法によれば、従来から知られ、実施されている納豆製造方法における蒸煮工程と比較して蒸煮時間を短くすることができ、その上で、従来の製造工程で製造した納豆と比較して、渋味、苦味を低減、抑制した納豆を製造することが可能であった。 As described above, according to the above-mentioned natto production method of this embodiment, the steaming time can be shortened as compared with the steaming step in the conventionally known and implemented natto production method, and on top of that, the conventional method. It was possible to produce natto with reduced and suppressed astringency and bitterness as compared with the natto produced in the manufacturing process of.
本発明において、原料としては豆類であれば限定されるものでなく。例えば黄大豆、黒大豆、赤大豆、青大豆、茶豆、鞍掛け豆、金時豆、白金時豆、虎豆、うずら豆、白花豆、紫花豆、ひよこ豆、えんどう豆、空豆、緑豆、毛蔓小豆、小豆でもよい。 In the present invention, the raw material is not limited to beans. For example, yellow soybeans, black soybeans, red soybeans, green soybeans, tea beans, saddle beans, Kintoki beans, platinum toki beans, tiger beans, quail beans, white flower beans, purple flower beans, chick beans, kidney beans, empty beans, green beans , Beans, and beans may be used.
以下、本発明の実施例を説明するが、本発明は上述した実施の形態、以下に説明する実施例に限られず、特許請求の範囲の記載から把握される技術的範囲において種々に変更可能である。 Hereinafter, examples of the present invention will be described, but the present invention is not limited to the above-described embodiments and the examples described below, and can be variously changed within the technical scope grasped from the description of the claims. is there.
丸大豆を洗浄した後に、３倍量の１％食塩水に１７時間浸漬した。その後、一度水をすべて抜き、再度３倍量の真水にて１時間浸漬を行った。
その後、蒸煮として、圧力０．０６ＭＰａで、１５分間の適正蒸煮を行い、納豆菌（宮城野納豆菌）を接種し、容器に充填し、室温３６〜４０℃、高湿度の条件下で醗酵させ、引き続き２４時間冷却を行ってこの実施例の納豆を製造した。
After washing the whole soybeans, they were immersed in a triple amount of 1% saline solution for 17 hours. Then, all the water was drained once, and the mixture was immersed again in 3 times the amount of fresh water for 1 hour.
Then, as steaming, it is properly steamed at a pressure of 0.06 MPa for 15 minutes, inoculated with natto bacteria (Miyagino natto bacteria), filled in a container, and fermented under high humidity conditions at room temperature of 36-40 ° C. The natto of this example was produced by subsequently cooling for 24 hours.
（比較例１）
実施例１において、浸漬工程で、「３倍量の１％食塩水に１７時間浸漬し、その後、一度水をすべて抜き、再度３倍量の真水にて１時間浸漬を行った」のに替えて「３倍量の真水にて１８時間浸漬を行った」以外は実施例１と同様にして比較例１の納豆を製造した。
(Comparative Example 1)
In Example 1, in the dipping step, it was replaced with "immersed in 3 times the amount of 1% saline solution for 17 hours, then drained all the water once, and then immersed again in 3 times the amount of fresh water for 1 hour". The natto of Comparative Example 1 was produced in the same manner as in Example 1 except that "immersed in 3 times the amount of fresh water for 18 hours".
挽割大豆を、３倍量の真水に３時間浸漬した後に、一度水をすべて抜き、圧力釜へ１％食塩水を張っておき、そこへ浸漬大豆を投入し１０分間浸漬を行った。浸漬後に水抜きし、その後、蒸煮として、圧力釜０．０６ＭＰａで、３０分間の適正蒸煮を行い、納豆菌（宮城野納豆菌）を接種し、容器に充填し、室温３６〜４０℃、高湿度の条件下で醗酵させ、引き続き２４時間冷却を行ってこの実施例の納豆を製造した。 After immersing the ground soybeans in 3 times the amount of fresh water for 3 hours, all the water was drained once, 1% saline solution was put in a pressure cooker, and the soybeans were put into the pressure cooker and soaked for 10 minutes. After soaking, drain water, and then, as steaming, perform proper steaming for 30 minutes in a pressure cooker 0.06 MPa, infuse natto bacteria (Miyagino natto bacteria), fill the container, room temperature 36-40 ° C, high humidity. The natto of this example was produced by fermenting under the conditions of (1) and subsequently cooling for 24 hours.
（比較例２）
実施例２において、浸漬工程で、「３倍量の真水に３時間浸漬した後に、一度水をすべて抜き、圧力釜へ１％食塩水を張っておき、そこへ浸漬大豆を投入し１０分間浸漬を行った」のに替えて、「圧力釜に張っておいた１％食塩水に挽割大豆投入し４時間浸漬を行った」以外は実施例２と同様にして比較例２の納豆を製造した。
(Comparative Example 2)
In Example 2, in the dipping step, "after soaking in 3 times the amount of fresh water for 3 hours, drain all the water once, put 1% saline solution in a pressure cooker, put the soaked soybeans into it, and soak for 10 minutes. The natto of Comparative Example 2 was produced in the same manner as in Example 2 except that "the ground soybean was put into the 1% saline solution put in the pressure cooker and immersed for 4 hours" instead of "was performed". did.
（官能検査）
上述したように製造した実施例１、２及び、比較例１、２の納豆について、次のように官能検査を行った。
各試験対象（実施例１、２、比較例１、２）の官能評価は、訓練され、識別能力を有するパネル５名により評価した。
実施例１、２および比較例１、２を、内容を明かさずブラインドで提示し喫食することで比較を行った。
苦味、渋味の評定尺度は下記の基準に従い、パネリスト間の平均評定を算出したところ表１の結果になった。
(sensory test)
The natto of Examples 1 and 2 and Comparative Examples 1 and 2 produced as described above were subjected to a sensory test as follows.
The sensory evaluation of each test subject (Examples 1 and 2, Comparative Examples 1 and 2) was evaluated by five trained and discriminating panels.
Examples 1 and 2 and Comparative Examples 1 and 2 were compared by presenting and eating them blindly without revealing the contents.
As for the bitterness and astringency rating scales, the average rating among the panelists was calculated according to the following criteria, and the results shown in Table 1 were obtained.
（評定尺度）
１．ほとんど感じられない
２．やや弱く感じられる
３．感じられる
４．やや強く感じられる
５．かなり強く感じられる
(Rating scale)
1. 1. I can hardly feel it 2. Feels a little weak 3. I can feel it 4. It feels a little strong 5. Feels pretty strong
結果は以下の表１の通りであった。
官能試験の結果、実施例１、２の納豆は、それぞれ、比較例１、２の納豆と比較して苦味、渋味とも低減、抑制されていることを確認できた。 As a result of the sensory test, it was confirmed that the bitterness and astringency of the natto of Examples 1 and 2 were reduced and suppressed as compared with the natto of Comparative Examples 1 and 2, respectively.
（比較例３）
丸大豆（極小）を洗浄した後に、３倍量の真水に１８時間浸漬を行った。
その後、蒸煮として、圧力０．１６ＭＰａで、６０分間の適正蒸煮を行い、納豆菌（宮城野納豆菌）を接種し、容器に充填し、室温３６〜４０℃、高湿度の条件下で醗酵させてこの比較例の納豆を製造した。
(Comparative Example 3)
After washing the whole soybeans (minimal), they were immersed in 3 times the amount of fresh water for 18 hours.
After that, as steaming, it is properly steamed at a pressure of 0.16 MPa for 60 minutes, inoculated with natto bacteria (Miyagino natto bacteria), filled in a container, and fermented under high humidity conditions at room temperature of 36-40 ° C. The natto of this comparative example was produced.
（比較例４）
丸大豆（極小）を洗浄した後に、３倍量の１％食塩水に１８時間浸漬を行った。
その後、蒸煮として、圧力０．０６ＭＰａで、１５分間の適正蒸煮を行い、納豆菌（宮城野納豆菌）を接種し、容器に充填し、室温３６〜４０℃、高湿度の条件下で醗酵させてこの比較例の納豆を製造した。
(Comparative Example 4)
After washing the whole soybean (minimal), it was immersed in a triple amount of 1% saline solution for 18 hours.
Then, as steaming, it is properly steamed at a pressure of 0.06 MPa for 15 minutes, inoculated with natto bacteria (Miyagino natto bacteria), filled in a container, and fermented under high humidity conditions at room temperature of 36-40 ° C. The natto of this comparative example was produced.
（味認識装置を用いた苦味、渋味の検討（１））
上記の比較例３の納豆を検体１、比較例１の納豆を検体２、比較例４の納豆を検体３、実施例１の納豆を検体４とし、これらについて、味認識装置（ＴＳ−５０００Ｚ（株式会社インテリジェントセンサーテクノロジー）を用いて味の分析を行った（測定温度：室温）。すなわち、６種類の味覚センサーを用いて先味６項目（酸味、苦味雑味、渋味刺激、旨味、塩味及び甘味）及び、後味３項目（苦味、渋味及び旨みコク）を測定した。結果の解析は前記味認識装置付属の解析アプリケーション（味認識装置ＴＳ−５０００Ｚ解析アプリケーションVer１．６．５（株式会社インテリジェントセンサーテクノロジー））を用いた。
(Examination of bitterness and astringency using a taste recognition device (1))
The natto of Comparative Example 3 was used as Specimen 1, the natto of Comparative Example 1 was used as Specimen 2, the natto of Comparative Example 4 was used as Specimen 3, and the natto of Example 1 was used as Specimen 4, and the taste recognition device (TS-5000Z (TS-5000Z) Taste analysis was performed using Intelligent Sensor Technology Co., Ltd. (measurement temperature: room temperature). That is, 6 types of natto (sour, bitter taste, astringent stimulus, taste, saltiness) were used using 6 types of taste sensors. And sweetness) and 3 items of aftertaste (bitterness, astringency and richness of taste) were measured. The results were analyzed by the analysis application (taste recognition device TS-5000Z analysis application Ver1.6.5) attached to the taste recognition device. Intelligent sensor technology)) was used.
検体１〜検体４のそれぞれに４倍量の水を加えて食用ミルで１分間撹拌した後、ろ紙で濾過したものを試験溶液とした。 Four times the amount of water was added to each of Samples 1 to 4, and the mixture was stirred with an edible mill for 1 minute and then filtered through a filter paper to prepare a test solution.
６種類の各味覚センサーの基準液中での測定電位をゼロとして、試験溶液中での測定電位との差を先味とした。その後、各味覚センサーを基準液で洗浄し、再度基準液を測定したときの電位の差を後味とした。 The measurement potential of each of the six types of taste sensors in the reference solution was set to zero, and the difference from the measurement potential in the test solution was taken as the first taste. After that, each taste sensor was washed with a reference solution, and the difference in potential when the reference solution was measured again was used as the aftertaste.
各味覚項目、センサー名および味の特徴は表２の通りである。
検体１〜４を測定し、６種類の味覚センサーの電位出力値を各味覚項目に換算した結果は表３の通りであった。なお、換算値は、30mmol/L塩化カリウム含有0.3mmol/L酒石酸溶液（以下、「基準液」と表す。）をゼロとした場合の換算値である。
検体１の各味覚項目換算値をゼロとしたときの検体２〜検体４との差は表４の通りであった。なお、味認識装置（ＴＳ−５０００Ｚ）では、酸味は−１３以下、塩味は−６以下、その他の味覚項目は０以下を無味と設定している。そこで、無味の値を下回る酸味は評価対象外にした。
この、味認識装置を用いた比較例１（検体２）、実施例１（検体４）についての苦味、渋味の検討は、上述した実施例１についての苦味、渋味の官能試験結果と符合し、実施例の納豆製造方法によって苦味、渋味が低減、抑制された納豆を製造できることを確認できた。 The examination of bitterness and astringency of Comparative Example 1 (Sample 2) and Example 1 (Sample 4) using the taste recognition device is consistent with the above-mentioned bitterness and astringency sensory test results of Example 1. However, it was confirmed that the natto production method of the example can produce natto with reduced and suppressed bitterness and astringency.
次に、先味の苦味雑味、渋味刺激について、比較例３（検体１）の味覚項目換算値をゼロとしたときの差を図１、図２にグラフで示した。 Next, with respect to the bitter taste and astringent stimulus of the first taste, the difference when the taste item conversion value of Comparative Example 3 (Sample 1) was set to zero is shown graphically in FIGS. 1 and 2.
図１図示のように、基準とする比較例３に対して比較例１は苦味渋味が＋側になるが、実施例１は大きく−側になっている。また、図２図示のように、渋味刺激に関しては、比較例１、比較例４、実施例１とも＋側になるが、＋の程度は比較例１、比較例４に比較して実施例１の方が有意に小さい。 As shown in FIG. 1, the bitterness and astringency of Comparative Example 1 is on the + side with respect to the reference Comparative Example 3, but that of Example 1 is largely on the − side. Further, as shown in FIG. 2, regarding the astringent taste stimulus, Comparative Example 1, Comparative Example 4, and Example 1 are all on the + side, but the degree of + is compared with Comparative Example 1 and Comparative Example 4. 1 is significantly smaller.
なお、図１図示のように、実施例１は、比較例３と比べたときに、苦味雑味が有意に低下していたが、比較例４も、比較例３と比べたときに、苦味雑味が有意に低下していた。 As shown in FIG. 1, the bitterness and miscellaneous taste of Example 1 was significantly reduced when compared with Comparative Example 3, but the bitterness of Comparative Example 4 was also significantly reduced when compared with Comparative Example 3. The bitterness was significantly reduced.
ここで、図２図示のように、実施例１と、比較例４は、いずれも、比較例３と比べたときに、渋味刺激が＋になっている。しかし、渋味刺激が＋になっている程度は、実施例１に比較して比較例４の方が優位に大きい（図２）。 Here, as shown in FIG. 2, both Example 1 and Comparative Example 4 have a positive astringency stimulus when compared with Comparative Example 3. However, the degree to which the astringent stimulus is + is significantly greater in Comparative Example 4 than in Example 1 (FIG. 2).
一方、図１図示のように、苦味雑味が−になっている程度は、実施例１の方が、比較例４よりも大きい。 On the other hand, as shown in FIG. 1, the degree to which the bitterness and miscellaneous taste is − is greater in Example 1 than in Comparative Example 4.
以上の結果からも、表１、表４の結果と同様に、実施例の納豆製造方法によって苦味、渋味が低減、抑制された納豆を製造できることを確認できた。 From the above results, it was confirmed that, as in the results of Tables 1 and 4, it is possible to produce natto with reduced and suppressed bitterness and astringency by the natto production method of Examples.
そこで、この味認識装置を用いた苦味、渋味の検討（２）結果からも本願発明の納豆製造方法によれば、苦味、渋味が低減、抑制された納豆を製造できることを確認できた。 Therefore, from the results of the examination of bitterness and astringency (2) using this taste recognition device, it was confirmed that the natto production method of the present invention can produce natto with reduced and suppressed bitterness and astringency.
Claims (4)
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