JP2022124979A - Method for producing fermented soybean - Google Patents

Abstract

To provide a method for producing fermented soybeans obtained by fermentation action caused by direct contact of bacillus natto with soybeans to be fermented via rice straws or stems and leaves of other gramineous plants suitable for producing the fermented soybeans capable of producing the fermented soybeans responding more to individual consumption preference using minimum required amounts of the rice straws or the like while controlling used amounts of the rice straws or the stems and leaves of other gramineous plants suitable for producing the fermented soybeans.SOLUTION: In the method for producing fermented soybeans using rice straws or stems and leaves of other gramineous plants suitable for producing the fermented soybeans, amounts of kinds of the rice straws or the stems and leaves of the other gramineous plants suitable for producing the fermented soybeans as primary control elements and (kinds of the rice straws, soybean kind, states of soybeans to be fermented (option (1) in which skin-attached soybeans are subjected to no-treatment, option (2) tapped soybeans (soybeans after water immersion are wrapped in steaming cloth and tapped and stretched lightly with a tapping bar) and option (3) peeling soybean hulls), a weight of the soybeans to be fermented, fermentation time) as subsidiary control element group are arbitrarily combined to thereby adjust element groups constituting preferences of consumers (flavor and odor, hardness, fermented soybean feeling, easiness of eating, wanting to eat it again) to obtain fermented soybeans by fermentation action caused by direct contact of bacillus natto with the rice straws or the like, and fermented soybeans produced by the same.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing natto, and more particularly to a method for producing natto by fermentation by direct contact between rice straw or stems and leaves of other gramineous plants suitable for producing natto and fermented soybeans.

Natto, which is a fermented food made from soybeans, is produced through the steps of soaking soybeans in water, steaming, inoculating natto bacteria, and fermenting.

As for the production method of natto, it is known that by wrapping boiled soybeans in straw as a traditional method of natural fermentation, the natto bacteria adhering to the straw propagate and the soybeans turn into natto.

The straw used in the traditional production method is required to have a certain length and quality (cultivated without pesticides, etc.). The number of farmers, who are responsible for this, is declining sharply due to aging and lack of successors. The main reasons for this are the acreage reduction policy, the lack of economic rationality in cultivating small-scale farms, and the lack of workers.

This invention uses dry straw (1/100 to 200 minutes compared to rice straw bracts of the conventional method) of about 0.35% (shallow fermentation) to 0.7% (deep fermentation) of the weight of the finished natto. equivalent to the required weight of straw in 1), or the required amount of stems and leaves of other gramineous plants suitable for producing natto, and the conditions for producing natto (type of rice straw / other gramineous plants, cover Fermented soybean variety, state of fermented soybean, fermentation time), natural rice straw or stems of other gramineous plants suitable for natto production that responds to individual consumption preferences・The main purpose is to produce natto by direct contact between leaves and fermented soybeans by the fermentation action of Bacillus natto. Since the production process is controlled to use the minimum amount of rice straw required, the required amount of rice straw is greatly reduced compared to the conventional method. It also contributes to solving the problem of supply shortages.
In addition to solving these objects and problems, the secondary purpose of the present invention is to solve the problems that local communities will face in the future, such as the aggravation of a super-aging society and global warming that progresses on a global scale. It is also a secondary contribution. It can be said that socially devising the operation of the present invention contributes to solving problems (1), (2), (3), (4), and (5) that local communities may face in the future.
It can be said that this method contributes to the solution of the following problem (1) because the added value of the secondary utilization of rice straw or the stems and leaves of other gramineous plants suitable for natto production is enhanced.
“Issue (1) Increase in small-scale fallow fields: The number of small-scale unused farmlands in the region is increasing mainly due to the lack of economic rationality for cultivating small-scale farmlands and the lack of farmers.”
Since this method assumes the operation of determining the natto production quantity based on the determined consumption demand in the region, it can be said that it contributes to solving the problem (2) below.
“Issue (2) Food waste problem and insufficient sophistication of the supply and demand adjustment process for locally produced foods: Ingredients and processing that occupy the dining table of ordinary households, are centrally manufactured in remote factories, and sold at mass retailers such as supermarkets through wide-area distribution networks Although there is a high degree of dependence on food products, it has long been a social problem that food is left unsold and discarded due to restrictions on expiration dates, etc. On the other hand, local food products, which are not subject to wide-area distribution, are subject to supply constraints and unstable supply. , limited sales channels, undeveloped supply and demand adjustment processes between manufacturers and consumers in the region, and lack of sophistication, local residents are less dependent on local ingredients and processed foods on their dining tables.
This method can be said to contribute to the solution of the following problem (3) because the reusable glass container is recycled within the region.
“Issue (3) Growing need to reduce packaging container waste and greenhouse gas (carbon dioxide, etc.) emissions: Food packaging plastics, used plastic waste, and products manufactured intensively in remote factories are chilled over a wide area. A considerable amount of greenhouse gases (carbon dioxide, etc.) are emitted in the logistics process from transportation to arrival at food stores.The international community is emphasizing SDGs, and even in local communities, packaging containers and garbage are being emitted. Concrete actions are being called for to reduce emissions of both greenhouse gases (carbon dioxide, etc.).”
This method is based on the assumption that multiple generations of neighboring residents will cooperate in manufacturing operations through mutual assistance at a "fermentation place" where fermentation equipment is installed for shared use among multiple households in the area. , it can be said that it contributes to the solution of the problem (4) below.
“Issue (4) Dilution of ties between residents and immaturity of the custom of mutual assistance: First of all, mutual assistance refers to the “neighborhoods” of three neighbors on both sides of the street, similar to the old neighbourhood. actively help each other.” Until the early 1960s, when wells for cooking and water supply functions were shared in neighboring neighborhoods, there were connections among residents who shared the functions that support their lives, and cooperative work was spontaneously carried out, leading to self-help and mutual help. In the middle, "mutual assistance" existed. On the other hand, in many areas where households do not have common facilities such as water supply, there are fewer opportunities for neighbors to talk and work together, and in many areas the custom of "mutual assistance" is immature. . While it is foreseen that this trend will be accelerated by the declining birthrate and aging population, the degree of sustainability of community welfare services in an age of declining birthrate and aging population will depend on the relationship between residents and the custom of mutual assistance. It is said that it depends on the degree of maturation of the
This method creates opportunities for elderly people to participate in physical activity, which is said to be effective in preventing nursing care and improving pre-symptomatic disease, engaging in livelihoods, and enjoying connections with others. Since it is assumed that it will be used as a place to prevent nursing care, regularly consume fermented foods that are effective for improving pre-symptomatic diseases, and create opportunities to adjust other dietary habits, it can be said that it will contribute to the solution of the following problem (5). .
“Issue (5) Growing needs for prevention of long-term care and improvement of pre-symptomatic disease by local residents: In 2040, while the elderly population will increase, the declining birthrate and aging population will lead to a decrease in the working-age population. There are concerns that the service level of the long-term care insurance system will decline and costs will increase.To prevent this concern, local residents should take the initiative in regular exercise, cooperative work, and improving eating habits. It is expected to reduce the demand for nursing care services in the community by working to prevent nursing care and improve pre-symptomatic disease, thereby extending healthy life expectancy. While it is said that continuing the involvement of elderly people is effective in both preventing long-term care and improving pre-symptomatic disease, there are not many areas where the elderly have sufficient access to such opportunities.”

[1]
As the first step, dried straw (pesticide-free cultivation history can be proven), or dried stems and leaves of other gramineous plants suitable for natto production, are removed from areas with significant soil stains (near the roots, etc.). ) is removed, cut into pieces of about 5 cm in length, and the cut straw is sterilized by steaming for 15 minutes in a steamer using mineral water or tap water from which sodium hypochlorite (chlorite) has been removed. The straw is placed in a mesh-type bag with good air permeability, dried in the sun, and stored in an environment free from contamination by feces of animals and insects after drying.
Raw material soybeans are immersed in water after washing. Soak for half a day in summer (June, July, August) and for a day in winter (December, January, February, March). It is also possible to use the fact that the skin of the beans peels off when rubbed lightly with a finger as an indication of the completion of soaking.
As a second step, after the completion of immersion in water, the condition of the fermented soybeans is selected and processed. There are three options for processing (option (1) untreated beans with skins, option (2) pounded beans (wrapped beans after soaking in steamed cloth and lightly beaten with a stick) option (3) removing soybean skins. strip). Options (2) and (3) increase the surface area of the fermented soybeans compared to option (1), so the growth of Bacillus natto progresses faster than option (1), resulting in a higher degree of fermentation.
As the third step, after the second step, the beans are steamed in a pressure cooker for 25 minutes (the optimum steaming time is subject to adjustment depending on the soybean variety and condition). Prepare dry straw after heat treatment with a weight of approximately 0.35% (lightly fermented to 0.7% (deeply fermented)) based on the weight of steamed soybeans (referred to as fermented soybeans).
As a fourth step, the heat-treated dry straw weighed in the third step is weighed and placed in a glass container for fermentation. If the amount of soybeans to be fermented is small and the size of the fermentation vessel is small, the straw may be further cut from 5 centimeters and distributed at the bottom of the fermentation vessel. Evenly spread the fermented soybeans on the placed straw. When the beans are piled up in the container, the straw is placed every 3-4 beans in height to make the amount of straw per volume of beans as uniform as possible. Considering moisture retention and air permeability, the fermentation vessel is not sealed with a lid to supply oxygen during fermentation, but is covered with a clean cloth or gauze.
The fermentation temperature range in the fermentation apparatus is adjusted to 35 degrees Celsius as the lower limit and 45 degrees Celsius as the upper limit, and the average temperature is 40 degrees Celsius. Depending on the type of fermented soybeans, the choice of state, and the layered state of the beans in the container, heat can build up inside the layered fermented soybeans 6 to 8 hours after the start of fermentation, and the temperature can exceed 50 degrees. Therefore, the heat capacity is reduced by adjusting the set temperature in the fermentation equipment, and the internal temperature is controlled to be maintained at about 40 degrees.
Completion of fermentation is determined based on elapsed fermentation time, visual observation, and sensory evaluation of the degree of fermentation by sample collection. The minimum elapsed fermentation time is 24 hours. On top of that, the degree of formation of a white coating (fungal layer) and tyrosine (an amino acid derived from soybeans) on the bean surface formed by the propagated Bacillus natto was visually confirmed. ) and finish the fermentation in the shortest possible time. If a deeper fermentation is required depending on consumption preferences, continue fermentation for a maximum of 48 hours.
Obtaining natto by direct contact of rice straw or stems and leaves of other gramineous plants and fermented soybeans through the fermentation action of Bacillus natto by continuously performing the above first, second, third and fourth steps Natto manufacturing method.
[2]
The amount of rice straw described in [1] is the main control element, and the group of secondary control elements (type of rice straw, bean variety, selection of state of fermented soybeans (option (1) untreated beans with skin, option ( 2) Beating beans (wrapping the soaked beans with a steamed cloth and lightly stretching with a rolling bar), option (3) peeling the bean skin), the weight of fermented soybeans, and the fermentation time. A method for producing natto, which is characterized by adjusting the correlation between a group of elements (fragrance / smell, hardness, feeling of natto, ease of eating, wanting to eat again) that constitute the taste of natto.

According to the present invention, the conditions for producing natto using rice straw or other gramineous plants suitable for producing natto (types and amounts of stems and leaves of rice straw or other gramineous plants suitable for producing natto) , bean varieties, weight of fermented soybeans, fermentation time, etc.), it is possible to manufacture and provide natto that responds to individual consumption preferences using the minimum necessary amount of natural resources such as rice straw.

The natto produced in the present invention is the fermentation of natto by direct contact between rice straw or stems and leaves of other gramineous plants suitable for producing natto and fermented soybeans (steamed soybeans). A fermented food obtained by
The type of rice straw or stems and leaves of other gramineous plants suitable for producing natto can be used in the present invention without being limited by size, variety, country of origin, presence or absence of genetic recombination, etc. .
As raw material soybeans, any edible soybeans that can be used in the production of natto can be used in the present invention without being limited by size, variety, country of origin, presence or absence of genetic recombination, and the like.

The natto manufacturing method of this embodiment continuously performs the following first step to fourth step.

In the first step, dried straw (pesticide-free cultivation history can be proven) or dried stems and leaves of other gramineous plants suitable for natto production are removed from areas with significant soil stains (near the roots, etc.). ) was removed, cut into pieces of about 5 cm in length, and the cut straw was sterilized by steaming for 15 minutes in a steamer using mineral water or tap water from which sodium hypochlorite (chlorite) was removed. The straw is put in a mesh-type bag with good air permeability, dried in the sun, and stored in an environment where it is not contaminated with feces of animals or insects after drying.

In the second step, the raw soybeans are soaked in water after washing. Soak for half a day in summer (June, July, August) and for a day in winter (December, January, February, March). It is also possible to use the fact that the skin of the beans peels off when rubbed lightly with a finger as an indication of the completion of soaking. After the completion of immersion, the condition of the fermented soybeans is selected and processed. There are 3 types of processing options (option (1) untreated beans with skin, option (2) beaten beans (wrapped beans after soaking in steamed cloth and lightly beaten with a rolling bar) option (3) bean skin strip). Options (2) and (3) increase the surface area of the fermented soybeans compared to option (1), so the growth of Bacillus natto progresses faster than option (1), resulting in a higher degree of fermentation. After adjusting the state of the fermented soybeans for each option, the beans are steamed in a pressure cooker for about 25 minutes (the optimal steaming time is subject to adjustment depending on the soybean variety and state).

In the third step, after steaming, about 0.30% (shallow fermentation) to 0.6% (deep fermentation) of the weight of steamed soybeans (fermented soybeans) is dried after heat treatment. Prepare straw. In addition, since the finished natto weight is reduced to about 90-93% of the steamed soybean weight, the ratio of the finished natto weight to the dried straw weight increases. There is a difference from the ratio notation of dried straw weighing about 0.35% (slightly fermented) to 0.7% (deeply fermented) of the finished natto weight.

In the fourth step, the heat-treated dried straw weighed in the third step is weighed and placed in a fermentation glass container. If the amount of soybeans to be fermented is small and the size of the fermentation vessel is small, the straw may be further cut from 5 centimeters and distributed at the bottom of the fermentation vessel. Spread the steamed beans evenly over the arranged straw. When the beans are piled up in the container, the straw is placed every 3-4 beans in height to make the amount of straw per volume of beans as uniform as possible. Considering moisture retention and air permeability, the fermentation vessel is not sealed with a lid to supply oxygen during fermentation, but is covered with a clean cloth or gauze.
The fermentation temperature range in the fermentation apparatus is adjusted to 35 degrees Celsius as the lower limit and 45 degrees Celsius as the upper limit, and the average temperature is 40 degrees Celsius. Depending on the type of fermented soybeans, the choice of state, and the layered state of the beans in the container, heat can build up inside the layered fermented soybeans 6 to 8 hours after the start of fermentation, and the temperature can exceed 50 degrees. Therefore, the heat capacity is reduced by adjusting the set temperature in the fermentation equipment, and the internal temperature is controlled to be maintained at about 40 degrees.
Completion of fermentation is determined based on elapsed fermentation time, visual observation, and sensory evaluation of the degree of fermentation by sample collection. The minimum elapsed fermentation time is 24 hours. On top of that, the degree of formation of a white coating (fungal layer) and tyrosine (an amino acid derived from soybeans) on the bean surface formed by the propagated Bacillus natto was visually confirmed. ) and finish the fermentation in the shortest possible time. This method for producing natto using straw continuously performs a fourth step of continuing fermentation for a maximum of 48 hours when a deeper degree of fermentation is required according to consumption preferences.

In this embodiment, the amount of rice straw with respect to the weight of fermented soybeans, or the amount of stems and leaves of other gramineous plants suitable for natto production is used as the main control element, and the secondary control element group (type of rice straw, Alternatively, the type of stems and leaves of other gramineous plants suitable for natto production, the bean variety, the state of fermented soybeans (option (1) untreated beans with skin, option (2) beaten beans (beans after soaking) Wrapping in a steamed cloth and lightly stretching with a rolling bar) Option (3) Peeling the bean skin), weight of fermented soybeans, fermentation time), and a group of elements that make up consumer preferences (fragrance , hardness, feeling of natto, ease of eating, wanting to eat again) is adjusted.

Tables 1 to 3 show examples of the present invention. In the present invention, 100 grams of natto is called 1 unit of natto.

Although preferred embodiments and examples of the present invention have been described above, the present invention is not limited to the above-described embodiments and examples, and various modifications can be made within the technical scope understood from the description of the claims. It is possible.

Claims (2)

From dried straw (pesticide-free cultivation history can be proven) or dried stems and leaves of other gramineous plants suitable for natto production, remove areas with significant soil stains (near the root, etc.) The straw is cut into pieces of about 5 centimeters in length, and the cut straw is steamed for 15 minutes in a steamer using mineral water or tap water from which sodium hypochlorite has been removed. The sterilized straw is dried in the sun. The first step is to put it in a well-ventilated mesh-type bag and store it in an environment that is not polluted by animal or insect droppings.
Raw material soybeans are immersed in water after washing. Soak for half a day in summer (June, July, August) and for a day in winter (December, January, February, March). It is also possible to use the fact that the skin of the beans peels off when rubbed lightly with a finger as an indication of the completion of soaking.
A second step of selecting and processing the state of the fermented soybeans after the completion of the soaking. There are three options (option (1) untreated beans with skin, option (2) beaten beans (wrap the soaked beans in a steamed cloth and lightly beat with a rolling pin) option (3) peel the beans). . Options (2) and (3) increase the surface area of the fermented soybeans exposed to the outside air compared to (1), so it is desired that the growth of Bacillus natto progresses faster than (1) and the degree of fermentation maturity is high. A second step of steaming the beans in a pressure cooker for 25 minutes (optimum steaming time subject to adjustment depending on soybean varieties and conditions) after adjusting the condition of the fermented soybeans for each option.
After steaming, prepare dry straw after heat treatment with a necessary and sufficient weight of about 0.30% (slightly fermented) to 0.6% (deeply fermented) relative to the weight of fermented soybeans (steamed soybeans). three steps. In addition, since the finished natto weight is reduced to about 90-93% of the steamed soybean weight, the ratio of the finished natto weight to the dried straw weight increases. There is a difference from the ratio notation of dried straw weighing about 0.35% (slightly fermented) to 0.7% (deeply fermented) of the finished natto weight.
Weigh and place the dry straw after the heat treatment weighed in the third step in a glass container for fermentation. If the amount of soybeans to be fermented is small and the size of the fermentation vessel is small, the straw may be further cut from 5 centimeters and distributed at the bottom of the fermentation vessel. Evenly spread the fermented soybeans on the placed straw. When the beans are piled up in the container, the straw is placed every 3-4 beans in height to make the amount of straw per volume of beans as uniform as possible. Considering moisture retention and air permeability, the fermentation vessel is not sealed with a lid to supply oxygen during fermentation, but is covered with a clean cloth or gauze.
The fermentation temperature range in the fermentation apparatus is adjusted to 35 degrees Celsius as the lower limit and 45 degrees Celsius as the upper limit, and the average temperature is 40 degrees Celsius. Depending on the type of fermented soybeans, the choice of state, and the layered state of the beans in the container, heat can build up inside the layered fermented soybeans 6 to 8 hours after the start of fermentation, and the temperature can exceed 50 degrees. Therefore, the heat capacity is reduced by adjusting the set temperature in the fermentation equipment, and the internal temperature is controlled to be maintained at about 40 degrees.
Completion of fermentation is determined based on elapsed fermentation time, visual observation, and sensory evaluation of the degree of fermentation by sample collection. The minimum elapsed fermentation time is 24 hours. On top of that, the degree of formation of a white coating (fungal layer) and tyrosine (an amino acid derived from soybeans) on the bean surface formed by the propagated Bacillus natto was visually confirmed. ) and finish the fermentation in the shortest possible time. The fourth step is to continue fermentation for a maximum of 48 hours if a deeper fermentation is required depending on consumption preferences.
Obtaining natto by direct contact of rice straw or stems and leaves of other gramineous plants and fermented soybeans through the fermentation action of Bacillus natto by continuously performing the above first, second, third and fourth steps Natto manufacturing method. Approximately 0.3% (shallow fermentation) to 0.6% (deep fermentation) of the weight of the fermented soybeans described in claim 1 (100 minutes compared to rice straw bracts in the conventional method) equivalent to 1 to 1/200 of the weight of straw), or the stems and leaves of other gramineous plants suitable for natto production are used as the main control elements, and the secondary control element group (type of rice straw, Alternatively, the type of stems and leaves of other gramineous plants suitable for natto production, the bean variety, the state of fermented soybeans (option (1) untreated beans with skin, option (2) beaten beans (beans after soaking) (3) Peel the bean skin, weight of fermented soybeans, fermentation time), and the elements that make up consumer preferences (fragrance, odor, A method for producing natto, characterized by adjusting the correlation between the feeling of natto such as hardness and stickiness, ease of eating, and wanting to eat again).