JP2991368B2 - How to make natto - Google Patents
How to make nattoInfo
- Publication number
- JP2991368B2 JP2991368B2 JP7019853A JP1985395A JP2991368B2 JP 2991368 B2 JP2991368 B2 JP 2991368B2 JP 7019853 A JP7019853 A JP 7019853A JP 1985395 A JP1985395 A JP 1985395A JP 2991368 B2 JP2991368 B2 JP 2991368B2
- Authority
- JP
- Japan
- Prior art keywords
- natto
- green
- water
- atm
- soybeans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【０００１】[0001]
【産業上の利用分野】この発明は納豆の製造方法に関
し、特に緑大豆を原料とする納豆の製造方法に関する。The present invention relates to a method for producing natto, and more particularly to a method for producing natto from green soybeans.
【０００２】[0002]
【従来の技術】納豆の原料として緑大豆を使用すること
は、風味に富んだ納豆を製造することができ有用である
ことは公知のところである。2. Description of the Related Art It is known that the use of green soybean as a raw material of natto is useful because it can produce natto having a rich flavor.
【０００３】[0003]
【発明が解決しようとする課題】緑大豆はその名の通り
鮮やかな緑色をしているが、これを納豆に加工すると、
せっかくの緑色が褐変、或いは灰変してしまう現象が生
じた。そのため、緑大豆を折角使用しても製品の外観
上、需要者にはそれを認識することができず、緑大豆を
納豆に使用した付加価値が薄れる問題が生じた。[Problems to be Solved by the Invention] Green soybeans have a vivid green color as the name implies, but when this is processed into natto,
A phenomenon in which the green color turned brown or ash occurred. For this reason, even if green soybeans are used, the user cannot recognize the appearance of the product from the viewpoint of appearance, and the added value of using green soybeans in natto is reduced.
【０００４】この発明は以上の如き従来技術の問題点に
鑑みて創作されたものであり、原料の緑大豆の鮮やかな
緑色をそのまま保つことのできる納豆の製法を提供する
ことを目的とする。The present invention has been made in view of the above-mentioned problems of the prior art, and has as its object to provide a method for producing natto that can maintain the vivid green color of green soybean as a raw material.
【０００５】[0005]
【課題を解決するための手段】即ち、この発明の納豆の
製法は緑大豆を原料とする納豆において、浸漬工程にお
いて浸漬水にアルカリ水を用いたことを特徴とする。That is, the method for producing natto according to the present invention is characterized in that in natto made from green soybean, alkaline water is used as immersion water in the immersion step.
【０００６】[0006]
【作用】緑大豆の緑色はクロロフィルにより生成されて
いる。このクロロフィルは蛋白質と弱い結合状態を保っ
て存在するが、納豆の蒸煮工程において加熱されると蛋
白質との結合が切断され、同時に植物体中に存在する有
機酸によって（酸性で）フェオフィチンに分解されてし
まう。フェオフィチンにマグネシウムを加えると元のク
ロロフィルに戻るが、植物体中においてはマグネシウム
を加えても元のクロロフィルには戻らない。The green color of green soybeans is produced by chlorophyll. This chlorophyll exists in a weakly bound state with the protein, but when heated in the process of cooking natto, the bond with the protein is broken, and at the same time it is decomposed (physically) into pheophytin by organic acids present in the plant. Would. When magnesium is added to pheophytin, it returns to the original chlorophyll, but in a plant, the addition of magnesium does not return to the original chlorophyll.
【０００７】この発明においては、原料大豆の蒸煮工程
に先立つ浸漬工程において浸漬水にアルカリ水を用いる
ことにより、アルカリによりクロロフィル分子中のマグ
ネシウムの遊離を防止し、加熱時の褐変、或いは灰変を
防止する作用を生じる。In the present invention, the use of alkaline water as the immersion water in the immersion step prior to the step of steaming the raw soybeans prevents the release of magnesium in the chlorophyll molecules by alkali, and prevents browning or ashing during heating. The effect of preventing occurs.
【０００８】[0008]
１）乾燥緑大豆を良く水洗いして不純夾雑物を除き、Ｐ
Ｈ７．５から８．５程度のアルカリ水に１８℃で１２時
間浸漬する。この実施例ではアルカリ水として水を電気
分解することにより得られるものを使用しているが、重
炭酸ナトリム等を添加することによりアルカリ水として
もよい。1) Wash the dried green soybeans thoroughly with water to remove impurities,
It is immersed in alkaline water of about 7.5 to 8.5 at 18 ° C. for 12 hours. In this embodiment, an alkaline water obtained by electrolyzing water is used. However, an alkaline water may be obtained by adding sodium bicarbonate or the like.
【０００９】２）中性水（ＰＨ７）の水中に入れ、０．
９から１．０気圧で１２分間ブランチングする。尚、ブ
ランチングをＰＨ８．４から８．８程度のアルカリ水で
行う方法（グルタミン酸ナナトリウム、水酸化カルシウ
ム添加）もあるが、この場合は醗酵が異常に早くなり、
異臭を放つ問題が生じるので、ここでは採用していな
い。2) Put into neutral water (PH7),
Blanch at 9-1.0 atm for 12 minutes. There is also a method of performing blanching with alkaline water having a pH of about 8.4 to 8.8 (addition of sodium sodium glutamate and calcium hydroxide), but in this case, fermentation becomes abnormally fast,
It is not used here because it gives off a bad smell.
【００１０】３）以上の工程を経た大豆を直ちにボイラ
ーからの直結蒸気に当て、１．０気圧で１５分間蒸煮す
る。この目的は上記２）のみでは水分量が過多となり、
醗酵状態が悪くなるおそれが多くなる弊害を避け、又大
豆をより軟らかくするためである。尚、この工程におい
て蒸煮時間を１５分間以上とした場合、或いは１．０気
圧以上に上昇させた場合には鮮やかな緑色はその程度に
応じ減殺される。一方、蒸煮時間を１５分間以下とし、
１．０気圧以下とした場合は、水分を除去できないおそ
れが生じる。3) The soybean which has undergone the above steps is immediately exposed to direct steam from a boiler and steamed at 1.0 atm for 15 minutes. For this purpose, only the above 2) results in an excessive amount of water,
This is for avoiding the adverse effect that the fermentation state is likely to deteriorate, and for softening the soybean. In this step, when the steaming time is set to 15 minutes or more, or when the pressure is increased to 1.0 atm or more, the bright green color is reduced according to the degree. On the other hand, the cooking time is 15 minutes or less,
When the pressure is 1.0 atm or less, there is a possibility that water cannot be removed.
【００１１】４）納豆菌を噴霧器で散布し、容器に包み
醗酵室にて醗酵させる。この工程は常法通りであるが、
醗酵温度及び時間は、ここでは２２時間、３７℃から３
８℃とした。4) Natto bacteria are sprayed with a sprayer, wrapped in a container and fermented in a fermentation room. This process is as usual,
The fermentation temperature and time are, here, 22 hours, 37 ° C to 3 hours.
8 ° C.
【００１２】５）以上の結果、緑色が鮮やかな納豆を得
ることができた。5) As a result, natto with a bright green color was obtained.
【００１３】[0013]
【発明の効果】この発明によれば、緑大豆の緑色を保っ
た状態の納豆が得られるので、外観が美しいだけでな
く、需要者に原材料が緑大豆であることを容易にアピー
ルできるので極めて付加価値の高い納豆を実現すること
ができる。According to the present invention, it is possible to obtain natto in a state where green soybeans are kept green, so that not only the appearance is beautiful, but also it is possible to easily appeal to consumers that the raw material is green soybeans. Natto with high added value can be realized.
Claims (1)
豆を原料とする納豆の製造方法。緑大豆をＰＨ７．５か
ら８．５のアルカリ水に浸漬する工程。 中性水の水中に
入れ、０．９から１．０気圧でブランチングする工程。
１．０気圧で１５分間蒸煮する工程。 1. A method for producing natto using green soybeans as a raw material, comprising the following steps . Green soybeans with a pH of 7.5
Immersing in 8.5 alkaline water. Neutral water underwater
And blanching at 0.9 to 1.0 atm.
Steaming at 1.0 atm for 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7019853A JP2991368B2 (en) | 1995-01-13 | 1995-01-13 | How to make natto |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7019853A JP2991368B2 (en) | 1995-01-13 | 1995-01-13 | How to make natto |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08191674A JPH08191674A (en) | 1996-07-30 |
| JP2991368B2 true JP2991368B2 (en) | 1999-12-20 |
Family
ID=12010802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7019853A Expired - Lifetime JP2991368B2 (en) | 1995-01-13 | 1995-01-13 | How to make natto |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2991368B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004065085A (en) * | 2002-08-06 | 2004-03-04 | Nippon Suisan Kaisha Ltd | Soybean with green color hard to discolor |
| CN104026490B (en) * | 2014-05-15 | 2016-01-20 | 湖北工业大学 | A kind of preparation method of less salt fermented black natto |
-
1995
- 1995-01-13 JP JP7019853A patent/JP2991368B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08191674A (en) | 1996-07-30 |
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