JP3143214B2 - Viscous foods, smoked foods and methods for producing them - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a viscous food utilizing a natto mucilage, a smoked food thereof, and a method for producing the same.

[0002]

2. Description of the Related Art Natto is a familiar food in which boiled soybeans are wrapped in straw and fermented by natto bacteria in an appropriate environment in this state. It is also useful as a health food.

[0003]

However, natto is used as a material for natto rolls at best, except when it is eaten alone or mixed with rice. Is eaten as is. Therefore, at present, secondary foods obtained by further processing the same are hardly distributed. Also, natto has a problem in that if its fermentation proceeds too much, it produces a pungent odor or an odor due to the generation of ammonia or the like, and the edible value is reduced.

[0004] Therefore, an object of the present invention is to provide a viscous food as a processed food having a flavor of natto and having high preservability, a smoked food thereof, and a method for producing the same, by utilizing the viscous material of natto. Is to do.

[0005]

Means for Solving the Problems In order to solve the above problems, a measure taken in the present invention is to obtain a viscous food by absorbing and solidifying the powder of the viscous substance separated from natto. . Here, the amount of moisture absorption for the powder is set, for example, to about 3% by weight based on the weight of the powder. In addition, the viscous food of the present invention includes a case in which an additive such as a seasoning is added to a powder of a viscous material of natto as a raw material thereof.

[0006] In such a method for producing a viscous food, for example, a first step of adding water to natto and agitating the natto, and then separating the liquid and the beans to obtain a liquid containing a viscous material of natto A second step of removing water from the liquid to obtain a powder of a viscous substance of natto, a fourth step of spraying water on the powder, and thereafter ,
A fifth step of leaving the powder after spraying with water and allowing water to soak into the whole powder to solidify into a viscous food is performed.

[0007] In addition, by smoking the above-mentioned viscous food to produce a smoked food, a new flavor can be added and a long-term storage property can be imparted thereto. In this case, in the method for producing a viscous food, the fifth
After performing the step, the step of smoking the viscous food is performed.

[0008]

The viscous food according to the present invention in which the above-mentioned measures are taken,
It is a new food product containing amino acids contained in the mucilage of natto and maintaining the flavor of natto as it is because the powder of the mucilage separated from natto is absorbed and solidified. Here, natto, if its fermentation proceeds too much, produces an irritating odor or a bad smell, and the edible value is reduced, but the viscous food of the present invention uses a powder obtained by drying a viscous material of natto. Therefore, fermentation does not progress during storage,
High preservability, such as being able to obtain a stable taste.

[0009]

Next, an embodiment of the present invention will be described with reference to the accompanying drawings.

[0010] The method for producing a viscous food according to the embodiment of the present invention includes a process for obtaining a dry powder of a viscous substance from natto and a process for processing the dry powder into a viscous food. Can be roughly classified.

[0011] The process of obtaining a dry powder of the viscous substance from natto is performed at a temperature of about 18 ° C and a humidity of 25%.
Perform in a working room kept in front and back. This condition affects not only the taste and viscosity of the finished dry powder itself, but also the taste and viscosity of the viscous food.

First, as shown in FIG. 2, 500 g of good quality natto (natto) 2 is put into a bowl 1 in a work room set under the above conditions, and 500 cc of drinking water 3, preferably soft water, is placed therein. Irrigate. With a whisk,
The viscous matter of natto dissolves in the water and is sufficiently stirred, for example, about 50 times until the liquid (drinking water 3) becomes sticky (first step).

After that, the contents of the bowl 1 are strained using the back strainer 4 and separated into soybeans 6 and a liquid 7 containing the viscous substance. The soybean 6 remaining on the bottom of the back strainer 4 still has a sticky substance on its surface, so after adding 500 cc of drinking water again, it was stirred about 30 times and the liquid became sticky. Is confirmed, and the filtrate is mixed into the container 5 containing the liquid 7 separated previously (second step).

Since the liquid 7 in the container 5 is easily separated from the first filtered liquid and the second filtered liquid, the liquid 7 is sufficiently stirred so as to be uniform, and then the liquid is dried. As shown in FIG. 3, the drying process is performed in a container in which a thin vinyl sheet 9 having a thickness of 0.03 mm is adhered to the inside of a metal palanquin 8 and fixed with clips 10. The liquid 7 is thinly poured onto the surface of the vinyl sheet 9 and is blown by a fan or the like in this state to be gradually dried. Here, the air is blown in a state in which the vinyl sheet 9 is supported by the palanquin 8 and its back side is exposed and is free (so that it is not fixed to a floor or the like). To be done for This is because moisture is not trapped in the inside of the glue-fixed substance formed by drying, the water-retaining state is eliminated, and the fixation substance almost uniformly dried inside is formed. In addition, it is necessary to maintain the initial temperature and humidity inside the work room, and in some cases, air is constantly ventilated. Here, the drying time is usually about 10 hours to 12 hours. During this time, the liquid 7 dries with time to increase its viscosity, and eventually becomes glue-like. The end result is a smooth surface. In this state, the clip 10 is removed, the dried material is peeled off from the vinyl sheet 9 by collecting and squeezing the four corners of the vinyl sheet 9, and when this is rubbed and crushed, the dried product is broken and a part thereof becomes powdery. Further, this is pulverized by a pulverizer such as a coffee mill to completely turn it into a powder as shown in FIG. In this method, from 500g of natto to 25
A dry powder 11 having a yellowish color of about g can be obtained (third step).

In this manufacturing method, since drying is gradually performed by blowing and drying on a thin sheet 9 attached to a metal palanquin 8, there is no risk of deteriorating the taste and viscosity of natto. Separation and powdering later become easy. Further, since the liquid is spread thinly on the sheet 9 and is blown from both the front and back sides of the sheet 9, a stirring action of the liquid is caused and the whole is uniformly dried.
The uniformity such as viscosity is also improved. Here, with respect to the temperature conditions at the time of drying, at a high temperature, for example, at 25 ° C. or higher, the mucus becomes a dumped or fixed state with drying, and powdering becomes impossible. On the other hand, powdering is possible under a temperature condition of normal temperature or lower, but a remarkably long drying time is required. Therefore, the condition that can be dried in the shortest time within the range that can be powdered,
It will be around 18 ° C. On the other hand, regarding the humidity, the drying time can be shortened by performing the drying at a low humidity as long as the taste and the viscosity are not impaired, and the optimum value is about 25%. In addition, if the manufactured dry powder 11 is sealed and stored in a refrigerator, it can be stored for a long time, and the change in taste is small. In addition, if necessary, a sodium bicarbonate powder or the like may be added to the dry powder 11, and the mixture may be further stirred lightly with a mill to form a mixed powder. This is for increasing the viscosity of the manufactured viscous food.

Next, steps until the dry powder 11 is processed into a viscous food will be described.

First, as shown in FIG. 1, the dried powder 11 of the viscous material of natto obtained through the above first to third steps is evenly spread in a predetermined container 14, and in this state, ,
Water 12 is sprayed from the surface side of the dry powder 11. here,
The amount of the water 12 to be sprayed is a property to be set according to the softness of the viscous food to be obtained after completion, but it is necessary to solidify the dry powder 11 into a crunchy state without fail. Is suitable to spray about 3 cc of water on 100 g of dry powder. Here, the water 12 supplied in the form of a mist
A cover or the like may be arranged on the outer peripheral side of the container 14 in order to prevent the particles from scattering to the side of the container 14 (fourth step).

Thereafter, the dried powder 1 after spraying with water
1 is allowed to stand for about 24 hours to allow water to permeate the entire dry powder 11. As a result, the viscosity of the dry powder 11 is restored, but since the viscosity is extremely high, the dried powder 11 is solidified into a fine and viscous food 13 which is elastic enough to be entangled with a pick-up rod and rolled (fifth step). ).

The viscous food 13 thus produced
For example, after being entangled with a pick-up rod and rounded to form a food of a predetermined shape, it is eaten with soy sauce, mustard or the like as necessary. Further, the amount of moisture absorbed by the dry powder 11 is adjusted, the surface of the viscous food 13 is solidified into a glossy state, and the viscous food 13 can be sliced into a sashimi having a predetermined thickness for eating. Further, in the third step, the container 14 for spreading the dry powder 11 may be molded using a container having a predetermined inner peripheral shape. In this case,
If necessary, the dry powder 11 may be compressed. Here, since the viscous food 13 is obtained by absorbing and solidifying the dried powder 11 of the viscous substance separated from the natto, amino acids and the like contained in the viscous substance of the natto are included as they are, and Because it retains its flavor, it is a delicious food that can be said to be a new health food. In addition, natto
If the fermentation proceeds excessively, irritating odor or malodor is generated due to generation of ammonia or the like, and the edible value is reduced. However, the viscous food 13 of this example uses the dry powder 11 of the natto viscous material as a raw material. Therefore, fermentation does not progress during storage,
A stable taste can be obtained.

The viscous food 13 can be further processed into smoked products (dried products) and eaten. In this case, after the viscous food 11 is seasoned with light salt or the like, it is dried (smoked) by soaking for about one hour with smoke generated when burning the chips of the cherry tree. Thereby, a new flavor can be added, and a new smoked food that can withstand long-term storage can be obtained.

In the above embodiment, only the dried powder 11 of the natto mucilage is absorbed and solidified to form a viscous food 1
3 and its smoked foods, but if necessary,
A mixed powder obtained by adding an additive such as a seasoning or a coloring agent to the dry powder 11 may be used as a raw material, and the mixed powder may be solidified into a viscous food by giving moisture. In addition, in obtaining the dry powder 11 from the liquid containing the viscous matter of natto, a method such as a freeze-drying method can be employed. Furthermore, regarding the dryness of the dry powder 11 as a raw material,
It does not need to be in a completely dry state, but may have a degree of dryness that can be handled as a powder, for example, about 95%.
Further, the water to be supplied to absorb and solidify the dry powder 11 is not limited to water itself, and milk may be supplied to the dry powder 11 and may be absorbed and solidified by the moisture in the milk. .

[0022]

As described above, the viscous food according to the present invention is a processed food obtained by, for example, absorbing about 3% by weight of water into a viscous substance separated from natto and solidifying it. It has a special feature. Therefore, according to the present invention, since the fermented powder of natto is used as a raw material, fermentation does not proceed during storage, so that a stable taste can be sustained,
It is effective in providing a new processed food in which the amino acid contained in the mucilage of natto and the flavor of natto are maintained.

Furthermore, in the smoked food of the above-mentioned viscous food, a new processed food having a new flavor and enduring long-term storage can be obtained.

[Brief description of the drawings]

FIG. 1 is a process perspective view showing a process of absorbing a dried powder of a natto sticky substance and solidifying it into a sticky food in a method of manufacturing a sticky food according to an embodiment of the present invention.

FIG. 2 is a process cross-sectional view showing a process of obtaining a liquid containing the viscous material from natto in the method for producing a viscous food according to the embodiment of the present invention.

FIG. 3 is a perspective view showing a container used to obtain a dry powder by drying water from a liquid containing a viscous material of natto in the method for producing a viscous food according to the embodiment of the present invention. is there.

FIG. 4 is a perspective view showing a dried powder of a viscous material of natto obtained through the steps shown in FIGS. 2 and 3.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Bowl 2 ... Itohiki natto 3 ... Drinking water 4 ... Back strainer 5,14 ... Container 6 ... Soybean 7 ... Liquid 8 ... Paragon 9 ... Vinyl Sheet 10: clip 11: dry powder 12: water 13: viscous food

Claims (5)

(57) [Claims] 1. A viscous food product obtained by absorbing and solidifying a powder of a viscous substance separated from natto. 2. The viscous food according to claim 1, wherein the moisture absorption of the powder is about 3% by weight based on the weight of the powder. 3. A smoked food product obtained by smoking the viscous food product defined in claim 1 or 2. 4. A method for producing a viscous food product according to claim 1 or 2, wherein a first step of adding water to natto and stirring is performed, and then a liquid and beans are separated. A second step of obtaining a liquid containing a viscous substance of natto, a third step of removing water from the liquid to obtain a powder of the viscous substance, and a second step of spraying water on the powder. And a fifth step of leaving the powder after spraying with water and then allowing water to permeate the entire powder to solidify it into the viscous food. A method for producing a viscous food, characterized by: 5. A method for producing a viscous food as defined in claim 4, wherein after performing the fifth step, a step of smoking the viscous food is performed. Food production method.