JP3531070B2 - Low-odor natto and its production method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to low-odor natto, the purpose of which is to reduce the ammonia odor peculiar to natto without impairing the flavor and taste of the soybean ferment of natto. It is also to provide an excellent low-odor natto and its manufacturing method.

[0002]

BACKGROUND OF THE INVENTION Natto is a fermented food in which steamed soybeans are reacted with natto bacteria to cause mucus fermentation. Vitamin B ₂ synthesized during fermentation and accumulated digestive enzymes are most effective in the digestive tract. It is one of the extremely nutritious foods that is affected by. In particular, fat is mostly linoleic acid, which plays a role in cholesterol lowering in the blood vessels and is expected to prevent arteriosclerosis. Also, rice foods low in lysine are easy to digest soybean protein with a relatively high lysine content. There is a nutritional value in forming and feeding. After the high-growth economy, Japanese dietary habits have changed drastically, and Western diets centered on animal protein and animal fat have become mainstream.
However, in recent years, the prevalence of adult diseases such as hypercholesterolemia and arteriosclerosis in the Japanese people has become extremely high, and traditional Japanese foods centering on soybeans and seaweeds have replaced the Western-style diet. It is starting to be reviewed.

[0003]

2. Description of the Related Art Generally, when natto is eaten, a method is used in which shijyoyu, green onions, shavings and bonito are added as they are, stirred well, and then simmered in warm cooked rice. Alternatively, it is usually adopted to eat it as it is sandwiched in bread. However, natto has a peculiar ammonia odor produced by fermentation, and its color is dark brown, so it is generally recognized as one of the foods that is not easily accepted. Therefore, in view of such circumstances, in JP-A-62-244362, shiso powder obtained by crushing sun-dried shiso into 80 to 180 mesh is added in an amount of 3 to 12% based on boiled soybean which is a raw material for natto. The manufacturing method of natto was disclosed. In addition, JP-A-61-1
No. 81351 discloses that garlic natto with garlic characterized in that minced garlic and grated garlic are mixed with steamed soybeans, natto bacteria are planted in soybeans and then fermented, and dehumidification is performed during the progress of the fermentation. Was disclosed.

[0004]

However, the above-mentioned JP-A-62-244362 and JP-A-2-2731 are known.
In the technology disclosed in Japanese Patent Publication No. 53, since the flavor of perilla or garlic added is added to natto, these additives impair the flavor of natto's original soybean fermented product, and the natto's original taste is sufficiently imparted. There was a problem of not being able to taste. Therefore, in the industry, since natto, which has a very high nutritional value and is suitable as a health food, is widely spread, it is possible to reduce only a unique ammonia odor without impairing the flavor and taste as the natto original soybean fermentation product. The creation of low-odor natto and its manufacturing method has been desired.

[0005]

In the present invention, the above-mentioned conventional problems are solved by providing a low-odor natto characterized by containing at least soybean and a catechin compound as essential components.

[0006]

[Action] By containing the starting soybeans and a catechin compound as essential components, natto specific A caused by fermentation
The odor of ammonia can be reduced, and the storage stability of natto itself can be improved. In addition, even if the ammonia odor is reduced, the flavor and taste of the natto original soybean fermented product is not impaired. As catechin compound, in the case of using the tea leaves and / or Uncaria gambir Roxburgh pulverized material of natto specific Anne
Not only the odor of monia is reduced, but also vitamins and minerals are fortified, and the nutritional value is extremely high.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The structure of the low-odor natto and its manufacturing method according to the present invention will be described in detail below. The low-odor natto of the present invention contains soybean and a catechin compound as essential components. As the raw material soybean, conventionally known soybeans for natto are not particularly limited, and any one can be suitably used.

As the catechin compound, any one or two or more of catechin compounds such as epigallocatechin gallate, epigallocatechin, epicatechin, epicatechin gallate, gallocatechin, and catechin selected appropriately may be used. It can be preferably used. Such a catechin compound may be extracted from a plant and used as a purified product, or an extract of a catechin-containing plant, or even a pulverized product of the catechin-containing plant itself. It may be. Preferable examples of the catechin-containing plant include tea and Assen drug.

As the tea, an extract obtained from a dried product such as tea leaves and tea trees, or a dried and pulverized product thereof is used as it is. As tea leaves, the enzyme (polyphenol oxidase) contained in the tea leaves is inactivated by heating during the tea making process to prevent unfermented tea (green tea) that prevents the oxidation of tea components, or oxidase in the tea leaves. Fermented tea (black tea) produced by promoting the oxidation of tea components, and further, half-fermented tea (oolong tea), which is roasted in a kettle at the time of fermenting tea leaves a little to give off an aroma, can be suitably used. Yes, but more preferably fermented tea (green tea),
Without compromising the flavor of soy fermentation products, and of natto-specific A
It is preferably used because it can effectively reduce the odor of ammonia . Specifically, any one or more of steamed tea such as sencha, gyokuro, tencha (matcha), kabusecha, bancha, and jade green tea, or pot-baked tea such as gyokuro tea and Chinese green tea are appropriately used. Although it can be selected and suitably used, more preferably, "deep-steamed tea" in which the steaming heat treatment step is performed longer than usual is preferably used. "Deep-steamed tea" is produced by steam heat treatment that is performed for a relatively long time.
Oxidase is completely destroyed, since the components of the chlorophyll and taste are fixed in tea leaves, is because desirable to Ru ingested for purposes of health promotion.

As an Asen drug, there is Uncaria gambir
The extract obtained from the dried product of leaves and young shoots of Rudiaceae), or the dried pulverized product thereof is used as it is.
When using the extract, alcohol, water, acetone-
Appropriate solvents usually used for plant extraction such as water, ether, ethyl acetate and the like can be used. The concentrate of the extract solution extracted with such a solvent as it is, or further obtained by selectively adsorbing and purifying this extract solution using an adsorption resin or the like is not particularly limited, It can also be used.

Further, in the present invention, in addition to the one isolated as a catechin compound simple substance, for example, an oxide of a catechin compound obtained from fermented tea (black tea), specifically a free form or ester form of thearubidine, theaflavin or the like. A compound can also be used as an active ingredient.

In addition to the above-mentioned extract, when a dry pulverized product of tea leaves or Assen medicinal leaves is used, the pulverized product is preferably adjusted to a size of about 60 to 200 mesh. However, it is not particularly limited. Alternatively, in the present invention, a freeze-dried product of tea leaves or Asenyaku leaves or young shoots can also be used. As the freeze-drying method, for example, a dry pulverized product of the extract is frozen at -10 ° C or lower and pulverized with a pulverizer such as a ball mill in this frozen state, or -10 such as liquid nitrogen or liquid helium.
A method of pulverizing while contacting with an ultra-low temperature refrigerant having a boiling point of 0 ° C. or less can be suitably adopted, but is not particularly limited.

The method for producing the low-odor natto of the present invention containing the above-mentioned catechin compound and soybean as essential components is as follows. However, a method obtained by performing fermentation for a predetermined time can be exemplified. That is, in accordance with a conventional method, the raw material soybean is dipped in water to absorb water to a weight of 2.2 to 2.5 times to soften the tissue, and then the soybean is steamed. Next, about 5 to 25% of a catechin compound (extract or tea leaves or Asenyaku crushed product, frozen crushed product, etc.) is added to the obtained steamed soybean, and this is inoculated with natto bacterium and 40 to 50 ° C. When fermented for 16 to 24 hours, a stringy low odor natto can be obtained. further,
If necessary, koji and salt may be added to the obtained string natto and aged for 2 to 4 weeks.

[0014]

[0015] The above, as in the low odor natto according to the present invention, the presence of catechin compounds, ammonia odor generated during fermentation will be adsorbed, Ann eating during
No odor of monia . Moreover, the antioxidative effect of the catechin compound improves its preservability. When crushed tea leaves are used as the catechin compound, vitamins A, B ₁ , B ₂ contained in the tea leaves,
C, E, niacin, folic acid, vitamins such as biotin,
Calcium, potassium, magnesium, iron, manganese,
Minerals such as sodium, catechins, flavonols,
Since tannins such as leuco anthocyan and phenol carboxylic acid can be ingested, the natto has a high nutritional value with a very enhanced nutritional component. In addition, even if such a catechin compound is added to reduce the ammonia odor peculiar to natto, it does not impair the flavor and taste as the original soybean fermented product of natto, so that the flavor of soybean fermented product can be fully enjoyed. You can

[0016]

EXAMPLES The effects of the low-odor natto and the method for producing the same according to the present invention will be described in more detail below with reference to examples. However,
The present invention is not limited to the following examples.

(Example 1) 100 g of soybean was immersed in water at room temperature for 20 hours, drained, and then pressure-ripened using a pressure can (10 minutes at a pressure of 2 kg) to obtain 220 g of steamed soybean.
To this steamed soybean, 35 g of deep-steamed tea dry powder (100 mesh) was added, and natto was sprinkled and ingested and mixed well, then fermented at 45 ° C. for 22 hours, and then aged at 5 ° C. for 24 hours. The natto of Example 1 was obtained.

(Example 2 ) Example 1 except that a gyokuro dried powder (120 mesh) was used in place of the deep-steamed tea powder.
The same natto of Example 2 was obtained.

[0019] was obtained (Example 3) Similar natto of Example 3 and Example 1, except for using tea powder (120 mesh) in place of the deep steamed tea powder.

[0020] was obtained natto (Example 4) except for using oolong tea dry powder (100 mesh) in place of the deep steamed tea powder Example 1 the same embodiment 4.

(Example 5 ) 500 g of dried tea leaves were finely chopped,
Extract overnight with 3 liters of methanol. Natto of Example 5 was obtained in the same manner as in Example 1, except that the extract was concentrated to dryness and used instead of the deep-steamed tea powder of Example 1.

Example 6 A mixture of epigallocatechin gallate, epigallocatechin, epicatechin, epicatechin gallate, gallocatechin, and catechin extracted from tea leaves and purified was replaced with the deep-steamed tea powder of Example 1. The same natto of Example 6 was obtained except that it was used.

Comparative Example 1 100 g of soybean was immersed in water at room temperature for 20 hours, drained, and then pressure-ripened using a pressure can (10 minutes at a pressure of 2 Kg) to obtain 220 g of steamed soybean. After inoculating the steamed soybeans with Bacillus natto and thoroughly mixing,
After fermenting at 45 ° C. for 22 hours, it was aged at 5 ° C. for 24 hours to obtain natto of Comparative Example 1. (Comparative Example 2) 100 g of soybean was immersed in water at room temperature for 20 hours, drained, and then steamed under pressure using a pressure can (pressure: 2K).
g for 10 minutes) to obtain 220 g of steamed soybean. After adding 35 g of this steamed soybeans to ground soybean flour (100 mesh), sprinkling and ingesting Bacillus natto was thoroughly mixed, fermented at 45 ° C. for 22 hours, and then aged at 5 ° C. for 24 hours. I got natto.

[0024]

[Test Example] The natto obtained in each of Examples 1 to 6 and Comparative Examples 1 to 2 was subjected to (1) ammonia odor, (2) using a panel consisting of 20 men and women aged 18 to 40.
A sensory test was conducted on the item with the original flavor of natto.
(1) Regarding the ammonia odor, the natto obtained in Examples 1 to 6 and the natto of Comparative Example 1 were compared and a sensory test was conducted to find out how much difference there was. Compared to Comparative Example 1, those that felt a strong natto smell were rated X, those that felt the same, △, a weak natto smell, and a barely felt natto smell. I was asked, and the most common answer was the test result. Regarding (1) the original flavor of natto, when the natto obtained in Examples 1 to 6 and Comparative Example 2 and the natto of Comparative Example 1 were compared, the original flavor of natto was not felt at all. The ones that were evaluated as “x”, those that did not significantly change the flavor of the natto of Comparative Example 1 as ◯, and those that had a better natto flavor than those of Comparative Example 1 were rated as ⊚, respectively, and were the most numerous. The answer was taken as the test result. The results are shown in Table 1.

[0025]

[Table 1]

[0026]

As described in detail above, the present invention is a low-odor natto characterized by containing at least soybean and a catechin compound or its derivative as essential components. As is apparent, it has an excellent effect that only the characteristic ammonia smell of natto can be reduced without impairing the flavor and taste as the original soybean fermented product of natto, and the preservation thereof can be improved. In addition, when crushed tea leaves are used as the catechin compound, various vitamins and minerals are strengthened,
It has the excellent effect of becoming a nutritionally very valuable health food.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-4-287655 (JP, A) Masami Aizawa, Application of deodorant components in green tea, Food and development, February 1, 1992, vol. 27, No. 2, pp. 43-45 Biochemistry Dictionary, Tokyo Kagaku Dojin, April 10, 1984, 1st edition, pp. 261 Shinji Ekuma, Deodorization and application of tea ingredients, Monthly Food Chemical, 1989, No. Volume 5, Issue 1, Pages 72-75 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/20-1/201 JSTPlus file (JOIS)

Claims (5)

(57) [Claims] 1. A at least soybean and catechin compound is being contained as an essential component, raw material soybeans said catechin compound relative to the raw material soybeans used in the range of 5-25%
A low-odor natto characterized by being added before fermentation . 2. The low-odor natto according to claim 1, wherein the catechin compound is a catechin compound contained in a plant extract. 3. The low-odor natto according to claim 1, wherein the catechin compound is a catechin compound contained in ground tea leaves and / or ground Asean medicine. 4. The low-odor natto according to claim 1, wherein the catechin compound is a catechin compound contained in a frozen ground product of tea leaves and / or Assenyaku. 5. A method for producing low-odor natto, which comprises fermenting soybeans by adding a catechin compound to raw soybeans and then fermenting the fermented soybeans by a conventional method.