JP3091796B2 - Method for producing foods grown with natto bacteria - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a food product in which natto bacteria are multiplied, and more particularly, to a method in which natto bacteria are multiplied in a large amount in a state in which nutrient components are mixed with powdered natto and granules. The present invention relates to a method for producing a food that has been processed to be easily consumed.

[0002]

2. Description of the Related Art Foods such as natto in which microorganisms that produce sticky bonds are multiplied in large quantities are generally used as a side food of rice, and those obtained by drying natto at a low temperature include livestock. It is said that it can exert an action of promoting digestion and absorption of soybean protein while being mixed with the feed of the soybean to exert an intestinal action. In addition, kinases produced by Bacillus natto are said to have the effect of dissolving blood that has aggregated in blood vessels.In addition to using soybean proteins effectively, microorganisms that produce sticky bonds by Bacillus natto are also considered. It is considered to be used effectively.

Accordingly, the present inventors have developed a method for multiplying microorganisms that produce sticky bonds in a large amount, and as disclosed in Japanese Patent Application Laid-Open No. 1-281074, compared with the production of normal natto, A method for producing foods containing large amounts of sticky bonds was proposed. In the above conventional example, a sticky bond is produced by using a process in which natto is manufactured using a mixture of fine powder of a material having a large surface area while containing air therein, such as zeolite or activated carbon in soybean. It discloses that microorganisms are grown in large quantities.

[0004]

However, in the above conventional example, the ratio of soybean components decomposed by Bacillus natto is relatively small. In addition, a large amount of undecomposed components contained in the produced powder leads to a problem that the content of active ingredients such as kinases produced from Bacillus natto is small. Further, when the product of the sticky bond is manufactured using the manufacturing method shown in the conventional example,
When it is used as feed for livestock, it is necessary to separately prepare other active ingredients such as chitin and calcium, and to mix and feed them with the feed.

[0005] In addition to the above-mentioned problems, when a chitin component such as chitosan is mixed with a feed and given to livestock, the chitosan component is bitter and is not taken up by livestock or the like. There is a tendency. Therefore, there remains a problem that it is not possible to effectively utilize the feed as a feed only by blending another active ingredient into the feed containing the sticky bond.

[0006]

An object of the present invention is to provide a food product in which a sticky bond of Bacillus natto is grown in a large amount, a chitosan component is transformed into an easily ingested state, and Bacillus natto is grown so that it can be easily used as a feed or health food. The purpose of the present invention is to provide a manufacturing method.

[0007]

SUMMARY OF THE INVENTION The present invention relates to a method for producing a food product in which natto bacteria are grown. The invention of claim 1 of the present invention relates to a soybean prepared as a boiled bean at a weight ratio of 35 to 50%, a powder rich in a porous calcium component of 35 to 50%, a saccharide of 5 to 15%, ~ 2% chitosan,
Mixing 0.01 to 1% of nucleic acid and 0.5 to 1% of organic acids such as apple cider vinegar, citric acid, and acetic acid to form a mixture; Add,
A step of setting a fermentation period of about 7 days at a temperature at which natto bacteria proliferate at 30 to 45 ° C., a step of performing low-temperature treatment at −5 to 5 ° C. for about 24 hours, and an environment of 30 to 45 ° C. And 1
Re-fermenting while blowing air for about 0 days as needed to produce a dry intermediate product; and for the intermediate product, various vitamins, lactic acid bacteria such as bifidobacteria, and propolis. And a step of mixing to produce a powdery, granular, or granular product.

According to a second aspect of the present invention, the intermediate product is mixed with various vitamins, lactic acid bacteria such as bifidobacteria, and propolis to produce a powdery, granular, or granular product. It is characterized by.

[0009]

As described above, a microorganism that produces a large amount of a kinase component of Bacillus natto is used as a microorganism that produces a sticky bond, soybean components are decomposed by Bacillus natto, and can be used as feed or food. It is possible to mass produce sticky bonds. In addition, when manufacturing the sticky bond, chitosan mixed into the raw material reacts with organic acids, a kinase component (glutamic acid), and a calcium component, so that the bitter component is no longer felt and can be easily taken from the mouth. It transforms into a state of good condition.

Further, in the process of growing Bacillus natto, it is possible to improve the physiological activity of Bacillus natto and to promote the growth of bacteria by setting a low temperature state, a dry state, etc., and giving a shock to the bacteria. it can. After the microorganisms that produce sticky bonds are grown, by adding lactic acid bacteria and various vitamins, the added components are coated with the sticky bonds and their products, and have a synergistic effect with propolis. To form a protective film to prevent deterioration of the product.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The method for producing a food product in which natto bacteria of the present invention are propagated will be described. For the growth of microorganisms such as the natto bacteria of the present invention which produce a large amount of sticky bonds, the following steps A to F are required. Through the process, a powder, granule or granular product is obtained. First, as a raw material of the present invention, a material rich in a porous calcium component and having many pores therein, such as soybean and coral powder or shells, is used.

Step A: 35-50% by weight of soybean, 35-50% of powder of calcium-rich components such as coral and oyster shell, 5-15% of liquid or powdered oligosaccharides, Sugars such as syrup, 1-2% chitosan, 0.01
A mixture is prepared by mixing 核酸 1% nucleic acid and 0.5-1% organic acids such as apple cider vinegar, citric acid, acetic acid and the like.
Then, the mixture is ground with soybeans using a miso polisher, and the components of each mixture are sufficiently kneaded to produce a paste-like kneaded product.

Step B: To the kneaded material, as a microorganism that produces a sticky bond, a natto bacterium having the property of producing a large amount of a kinase component is added. Then, the kneaded product to which the Bacillus natto is added is fermented for about 7 days at a temperature of 30 to 45 ° C. suitable for propagation of the Bacillus natto, and a product in which the Bacillus natto is grown is produced.

Step C: The product obtained in the above step B is subjected to a process of storing it in a low-temperature environment at -5 to 5 ° C. for about 24 hours to give a shock due to low temperature to Bacillus natto. To

Step D: The product subjected to the low-temperature treatment in the step C is re-fermented in an environment of 30 to 45 ° C. while blowing air for about 10 days as needed. Then, the product is controlled at a temperature suitable for the growth of Bacillus natto, and subjected to a treatment for improving the physiological activity of Bacillus natto by giving a shock in a dry state by blowing hot air. To Also, by blowing the warm air, water is gradually removed from the product,
A dry intermediate product is obtained.

Step E: Various vitamins, lactic acid bacteria such as bifidobacteria, and propolis (including rutin—vitamin P) are added to the intermediate product obtained in the step D. Then, vitamins, lactic acid bacteria, and propolis to be added are in a state of coating the surface of the dry intermediate product powder and the like, and the coating film material allows microorganisms that produce sticky bonds and their products to be coated. It will be stored in a stable state.

Step F: The intermediate product coated with the additive is produced as a powder, granular or granular product.

In the step E, vitamins, lactic acid bacteria, propolis and the like are not mixed into the intermediate product.
In step F, the additives can be coated after they are formed into granules or granules. By applying the coating, the surface of the natto kinase component, which has a property of easily changing at room temperature, is shielded from the air so that it can be stored in a stable state.

As described above, in the present invention, the natto bacteria which produce a large amount of the kinase component are grown through the steps A to F,
The chitosan added as a raw material reacts with the kinase component, organic acids, and calcium component contained in the product of the sticky bond, and is transformed into a component that does not feel bitter, so that it can be easily consumed as feed or food .

Further, through the above-mentioned processing steps,
The produced kinase component is stored in a stable state by the reducing action of the calcium component, and can be stored without denaturing the kinase component. Incidentally, it is said that general kinase components have a property of disappearing in a short time when stored at room temperature. further,
Calcium component used as a raw material of the present invention, such as coral powder, in addition to using a porous component,
Common calcium components such as beef bone, fish bone, squid shell, oyster shell, pearl shell powder, egg shell, seaweed, whey (powdered whey), and the like can be used.

Then, the calcium component is reduced in molecular weight by the organic acids contained in the raw material in step A, and when it is ingested, it becomes in a state of being easily absorbed. In addition,
As the organic acids, malic acid, citric acid and the like can be used in addition to brewed vinegar and other optional acetic acids. The synergistic effect with the organic acid or nucleic acid exhibits an effect of improving the physiological activity of Bacillus natto, and exerts an auxiliary effect of increasing the production of a sticky bond by Bacillus natto. In addition,
In the step A, when no organic acids are added,
At the time of re-fermentation in the step D, it can be mixed.

In the present invention, in the low-temperature treatment step and the re-fermentation step, the action of imparting a shock due to the low temperature to the fungus and the environment in a dry state are provided to increase the activity of the fungus. Can be imparted. Further, the coral as a calcium component mixed in the raw material in the step A has a very large number of minute pores inside, and the minute pores contain oxygen. Therefore, by mixing such a porous calcium component with soybean, the natto bacteria grow in large quantities even inside the kneaded material.

In the step C, a low-temperature treatment is performed,
After shocking the bacterium, in step D, warm air is blown into the mixture to set a state for drying,
A dry shock is given to the bacterium to perform the re-fermentation treatment. When performing the re-fermentation treatment, undecomposed soybean components and components such as starch syrup (fructose) and oligosaccharides are used as nutrients for the growth of Bacillus natto.
Components that have not been decomposed by the bacterium hardly remain. That is, in the present invention, by performing the re-fermentation action in the step D, all of the components that can be used as nutrients of Bacillus natto are decomposed, and a large amount of sticky bonds produced by the proliferation action of Bacillus natto are produced. Will be done.

[0025]

According to the present invention, a soybean component can be decomposed by Bacillus natto to produce a large amount of a sticky bond usable as a feed or a food. Organic acids, sugars, and the like are mixed in to assist the growth of Bacillus natto and increase the growth of Bacillus natto, and the product can be processed into a state that is easy to ingest. Moreover, when manufacturing the sticky bond, the chitosan mixed with the boiled beans reacts with the kinase component, the organic acid, and the calcium component, does not feel bitter, and is transformed into a readily ingestible state.

Furthermore, in the process of growing Bacillus natto, a low temperature state or a dry state is set, and a shock is given to the bacterium, thereby improving the physiological activity of Bacillus natto and promoting the growth of the bacterium. it can. Then, after the microorganisms that produce sticky bonds are grown, by adding lactic acid bacteria and various vitamins, the added components become in a state of coating the sticky bonds and their products, and in addition to propolis, A protective film can be provided by a synergistic effect, and the deterioration of the product can be prevented.

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Claims (2)

(57) [Claims] 1. A soybean prepared as a boiled bean having a weight ratio of 35 to 50%, a powder rich in a porous calcium component of 35 to 50%, a sugar of 5 to 15%, and a chitosan of 1 to 2%. And 0.01 to 1% of a nucleic acid and 0.5 to 1% of organic acids such as apple cider vinegar, citric acid, and acetic acid to form a mixture, and natto for the mixture. Adding a bacterium and setting a fermentation period of about 7 days at a temperature at which natto bacteria grow at 30 to 45 ° C., performing a low-temperature treatment at −5 to 5 ° C. for about 24 hours; A process of producing an intermediate product in a dry state by re-fermenting while blowing air for about 10 days in an environment of ° C. as needed; and for the intermediate product, various vitamins, bifidobacteria, etc. Mixing lactic acid bacteria and propolis Alternatively, a method for producing a food product in which natto bacteria are multiplied, comprising producing a granular or granular product. 2. A powdery, granular or granular product is produced by mixing the intermediate product with various vitamins, lactic acid bacteria such as bifidobacteria, and propolis. Item 1. A method for producing a food product in which the natto bacteria of Item 1 are multiplied.