JP6531365B2 - Bacillus natto fermented product and method for producing the same - Google Patents

Description

  The present invention relates to a fermented natto bacteria and a method for producing the same.

  Natto is a traditional Japanese food that has excellent nutritional value due to the fermentative action of natto bacteria in addition to the nutritional components of soybean, which is the raw material. Even in the recent health boom, the high nutritional value and unique flavor are often taken up and have a strong popularity.

  There have been several reports of fermenting non-soybean beans with natto bacteria instead of soybean. Patent Document 1 (Japanese Patent Application Laid-open No. Hei 1-010955) uses pea beans, and Patent Document 2 (Japanese Patent Application Laid-open No. Hei 1-039959) describes a method for producing fermented natto bacteria using so-called miscellaneous beans using azuki beans, green beans and psori beans as raw materials. It is disclosed.

  Although natto is likely to be a low-calorie food despite its high nutritive value, its lipid content is about 10%, and the calories per 100 g are about 200 kcal. This is a high figure of 40% of beans of the same weight and boiled beans of red beans. (Non-patent document 1)

  Classification of miscellaneous beans is as follows: Genetically similar beans to soybeans are kidney beans, red beans (sausage beans), etc., while pea, lentils, chickpeas, etc. are separated and peanuts are even further apart. It is known (nonpatent literature 2).

  Lupine is a kind of leguminous family, and in Japanese name it is called Hauchiwa bean because of the shape of its leaves. It is used for poultry feed and is mainly grown for ornamental use. It is slightly edible in the Mediterranean region. It is characterized by having less oil content and higher fiber content than soybean. Compared with 15.9% of dietary fiber of soybean (Non-patent Document 1), the dietary fiber content of lupine beans is about 46% (Non-patent document 3).

JP-A 1-010955 Japanese Patent Application Laid-Open No. 1 039959

5th revision food composition table 2010 main report, pages 34-38, Women's Nutrition University Press, 2009 Gepts et al., Plant Physiol. Vol. 137, 2005, pp1228-2235 Australian Sweet Lupine-A very healthy asset-, Department of Agriculture and Food Government of Western Australia, December 2008 Page8-9 J. C. Kim, J. R. Pluske, B. P. Mullan et al., CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources 2007 2, No. 003

In the recent health boom, not only the intake of good for the body, but also the tendency to avoid the intake of foods with high calorie as much as possible, low-calorie natto is also desired. Although the above-mentioned Patent Documents 1 and 2 perform fermentation by natto bacteria using soybeans having a low lipid content, the finished food has different flavor and texture from natto as described in the literature. ing. In addition, when preparing fermented natto bacteria using beans other than soybeans, it is assumed that the texture will deteriorate if the shell is harder than the original when the shell is harder than soybean, but the measures have been disclosed for the measures No prior art has been found.
Therefore, it was an object of the present invention to obtain a natto analogue by using low-calorie miscellaneous beans having a low lipid content, preferably while leaving the shell.

  The present inventors are earnestly researching to solve the above-mentioned subject, and while soybean is genetically close (Fig. 1 non-patent document 2) general miscellaneous beans (green beans, cowpea beans (red beans) etc. A large number of somewhat similar miscellaneous beans (eg, red beans, lentils, chickpeas, etc.) were examined, but with these, fermented products with a natto-like flavor texture could not be obtained. Peanut is genetically more distantly related to soybeans than soybeans, but more genetically related to soybeans, and by using lupine (Lupinus) seeds which have no food history of Japan nor of course, there is sufficient food history, It was unexpectedly found that a natto-like food made from soybean can be made, and the present invention was completed.

That is, the present invention
(1) Bacillus natto fermented product using lupine (Lupinus) seeds,
(2) The fermented Bacillus natto bacterium according to claim 1, wherein the lupine seed is Lupinus angstifolius.
(3) The method for producing a fermented Bacillus natto according to (1) or (2), wherein lupine seeds are cooked in the presence of a chelating agent aqueous solution,
(4) The process according to (3), wherein the concentration of the aqueous solution of the chelating agent is 0.05 to 10% by weight,
(5) The process according to claim 3, wherein the chelating agent is one or more selected from phosphoric acid, citric acid, hexametaphosphoric acid, phytic acid, oxalic acid, ethylenediaminetetraacetic acid and salts thereof.
(6) The method according to (5), wherein the chelating agent is one or more selected from sodium citrate and sodium hexametaphosphate;

It is.

  According to the present invention, by using lupine seeds, it is possible to prepare a natto fermented product which is low in lipid content and low in calories, and which is comparable to natto even when compared with natto.

It is a figure which shows the genetic relative position of each miscellaneous beans with respect to soybean. (Quoted from Fig 1 of Non Patent Literature 2)

(Loupin)
The lupine (Lupinus) used in the present invention is the above-mentioned Haute pomegranate bean, and there are many varieties such as Kibana lupine (Lupinus luteus) and white pheasant lupine (Lupinus albus), which can be used in the present invention. The fermented Bacillus natto fermented with green lupin (Lupinus angstifolius) as a raw material has a flavor, texture and the like very close to soybean natto, and can be preferably used in the present invention. Lupine seeds may be round beans or molted beans. In addition, it may be crushed "crushed" beans. It is particularly preferable to prepare while leaving the skin, because the dietary fiber content can be increased.

(Natto bacteria)
Natto bacteria used in the present invention are bacteria generally used for producing natto in Japan. Although Bacillus subtilis var. Natto is typically used, any bacteria can be used in the present invention as long as it is a fungus that produces a natto flavor when soybeans are fermented. The fermented natto bacteria refers to those fermented by the above-mentioned Bacillus natto as the main fungus.

(Immersion)
The method for producing the fermented natto bacteria can be carried out in the same manner as production of normal natto. Beans or beans that have been washed with water if necessary to remove contaminants are immersed in water and allowed to absorb water for a certain period of time, preferably overnight. The water for immersion is preferably at least 3 times the dry weight of the beans used, and more preferably at least 5 times. The optimum immersion time also changes depending on the temperature, but 8 hours or more is preferable for the water temperature of 25 ° C., and 18 hours or more is preferable for the water temperature of 15 ° C. The lower the water temperature, the longer the time required for immersion. After immersion, the beans often swell several times during drying due to water absorption. Moreover, in the steaming process mentioned later, when steaming temperature is high temperature, immersion and steaming can also be performed simultaneously.

(Steamed)
The swollen beans are then cooked. The steaming of the present invention may be either boiling with heated water, steaming with steam, or heating in excess of 100 ° C. in a pressurized environment under wet heat. In addition, the present invention is practicable if it is a method of heating under moist heat.
At the time of steaming, water can be added if necessary, and steaming can also be carried out using the immersion water used in the above-mentioned step of swelling beans as it is. Moreover, in the case of pressure heating, the present invention can be practiced even if cooking is performed simultaneously with the start of immersion without passing through the swelling step of beans. Examples of the apparatus for steaming include a pot released to atmospheric pressure and a pressure cooker sealed, etc., but the pressure cooker is particularly excellent because the cooking time is shortened. The cooking time is different depending on the temperature, pressure and the like, but can be exemplified by boiling water for about 1 to 12 hours, and 121 ° C. for about 5 to 30 minutes. When it also serves as immersion, the heating time is further prolonged, and a standard of about 15 minutes to 2 hours is also at 121 ° C. Generally, it is appropriate to do so that the beans can be crushed with a finger.

(fermentation)
Inoculate the fermented beans with Bacillus natto. Inoculation is generally performed by sprinkling a culture of natto bacteria on divided beans, but even if it is inoculated without being divided, there is no influence on the fermentation and it can be carried out. It is preferable to maintain a constant temperature and humidity after inoculating Bacillus subtilis natto. 20-60 degreeC is preferable, 30-50 degreeC is further more preferable, and 35-45 degreeC is the most preferable. If the temperature is low, the fermentation may be slow, and if the temperature is high, the fermentation may be poor. With regard to humidity, it is necessary to have a moisturizing environment that can suppress the drying of the bean surface. It is preferable to use a container with a small hole in the upper part or to cover the holed aluminum foil or wrap to promote fermentation.
Although the fermentation time varies depending on the state of inoculation, temperature and humidity, it is preferably 8 to 36 hours, more preferably 16 to 24 hours. After fermenting at the above temperature and time, the flavor can be further improved by keeping it refrigerated for several hours to several days to advance ripening.

(Chelating agent)
Among the products of the present invention, the fermented natto bacteria fermented leaving the coat tends to have a somewhat hard texture derived from the coat. At this time, the properties of the shell can be remarkably improved by using a chelating agent in combination. The chelating agent used here is a molecule which has chelating ability and can be used for food. Specific examples thereof include phosphoric acid, citric acid, hexametaphosphoric acid, phytic acid, oxalic acid, ethylenediaminetetraacetic acid and salts thereof, and one or more chelating agents selected from these can be used. Among these, it is preferable to use one or more selected from sodium citrate and sodium hexametaphosphate.
These chelating agents may be added to the soaking water of beans, or may be added to the external solution when cooking beans. In any case, it is important that a chelating agent be present in the beans during cooking and cooking of the beans. The amount of the chelating agent used is preferably 0.01 to 10% by weight, more preferably 0.1 to 5% by weight, as the chelating agent concentration in the external liquid such as the immersion liquid, as an environment at the time of steaming beans. It is further preferable that it is -2 weight%. When the concentration is low, the softening effect on the skin is weakened, and when the concentration is high, the influence on taste is increased.

(Use applications)
The fermented natto bacteria of the present invention may be eaten as it is, may be rolled in sushi or the like, may be mixed with other foodstuffs, or may be further heated or cooled. While it can be widely used in applications where natto is normally used, it is particularly suitable for layers of high health interest because of its low oil content and calories and its extremely high fiber content.

  Hereinafter, the present invention will be described in more detail by way of examples of the present invention, but the spirit of the present invention is not limited to the following examples. In the examples,% and parts mean by weight.

○ Example 1 (Preparation of fermented natto bacteria by molted beans)
<Raw material>
Lupine beans from Australia (Aobana lupine) were used as raw materials for the examples, and soybeans (Hokkaido) were used as raw materials for control. After these were peeled into semi-broken beans, they were washed in water the day before use to remove contaminants, and then immersed in fresh water and allowed to stand overnight for sufficient water absorption.
<Preparation of Bacillus natto solution>
Two volumes of hot water was added to one pack of commercially available natto and stirred well, and then the bean was removed to obtain a natto fungus solution.
<Steaming>
Lupine beans and soybeans are pressurized in an autoclave (name: HICLAVE HG-50, manufactured by Hirayama Manufacturing Co., Ltd.) at 121 ° C for 15 minutes with the beans immersed in distilled water equivalent to 5 times the weight of the beans after water absorption. It was cooked by heating.
<Fermentation>
After steaming, the beans were drained lightly and drained, transferred to a tray while hot and leveled to a thickness of 1 to 2 cm. A natto fungus solution prepared in advance was dropped to 10% by weight with respect to the weight of beans after water absorption, and the whole was thoroughly mixed with a spatella. The top of the tray was covered with aluminum foil pierced with a bamboo basket at intervals of 3 cm, and floated in a constant temperature water bath set at 42 ° C. for 20 hours to ferment beans.
Lupine beans are compared with Example 1 and soybean as a control as follows. The texture is smooth in the mouth, the hardness is uniform without unevenness, and the flavor is almost the same as the natto unique taste and smell including fermented odor, respectively: 3 points / Pretty close: 2 points / slightly uncomfortable: 1 point / completely different: 0 points, and five panelists discussed and evaluated each item to be any of 0 to 3 points. In addition, all of the beans fermented in the following examples and comparative examples had little difference from soybean in the stringing state.

※脂質は乾燥種子中の含有量
※合計５点以上で且つ、各項目それぞれが１点以上を合格とした。 ○ Table 1 Fermented by molted lupine beans and molted soybeans

※ Contents of lipids in dried seeds ※ A total of 5 points or more and each item passed 1 point or more.

  The results are shown in Table 1. All of the texture, chipping and flavor of the fermented natto bacteria prepared with the unhulled lupine beans were completely comparable to the half-broken natto produced from unhulled soybeans. In addition, the lipid content of lupine was only 1/3 of that of soybean, and it was very low calorie, low lipid and very desirable.

○ Example 2, Comparative Examples 1 to 5 (Preparation of fermented natto bacteria with unleaved beans)
In addition to the lupine beans and soybeans used in Example 1, Example 1 and Example 2 were made without molting the outer skins of mung beans, green beans, red beans (above, from Hokkaido), lentils, chickpeas (above, from USA). The fermented natto bacteria were prepared in the same manner. (Example 2, Comparative Example 2 to Comparative Example 7)
The results are shown in Table 2. The evaluation was performed in the same manner as in Example 1.

*脂質含量：大豆、豌豆、レンズ豆、ヒヨコ豆、インゲン豆、小豆については、非特許文献１（五訂食品成分表2010 本表編，34〜38頁，女子栄養大学出版部，2009年）に記載の値を示した。
ルーピン豆については、非特許文献４（CAB Reviews：Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources 2007 2, No. 003）のTable1に記載のLupinus angustifolius（アオバナルーピン）の値を示した。 ○ Table 2 Fermented with unripened lupine beans and other beans

* Lipid content: Non-patent document 1 (soybean, red beans, lentils, chickpeas, green beans, azuki beans) as described in Non-Patent Document 1 (Fifth edition food ingredient table 2010 main section, pages 34 to 38, Women's Nutrition University Press, 2009) It shows the value described in.
As for lupine beans, the values of Lupinus angustifolius (Aobana lupine) described in Table 1 of Non-Patent Document 4 (CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources 2007, No. 003) are shown.

Comparative Examples 1 to 5 in which beans other than lupine were used were completely different from soybeans in both texture and flavor, and were not acceptable as natto analogues. Moreover, compared with Example 1 which used the unhulled lupine bean of Example 2 which used the unhulled lupine, it was a texture with a somewhat hard shell and uneven skin.

○ Examples 3 to 12 (effect by chelating agent)
The effect of the chelating agent was examined on the texture improvement of the fermented product using unpeeled lupine beans.
A necessary amount of sodium hexametaphosphate (manufactured by Yoneyama Chemical Co., Ltd.) was dissolved in distilled water to prepare a 0.1, 0.5, 1.0, 2.0, 5.0, 10.0% by weight aqueous solution of sodium hexametaphosphate in each concentration. Similarly, an aqueous solution of sodium citrate (trisodium citrate (dihydrate), manufactured by Kishida Kagaku Co., Ltd.) at each concentration of 1.0 and 2.0% by weight was prepared. Furthermore, a 1% by weight aqueous solution of citric acid (citric acid (monohydrate), manufactured by Kishida Chemical Co., Ltd.) and an aqueous solution of phytic acid (50% phytic acid solution, manufactured by Tokyo Chemical Industry Co., Ltd.) were prepared. A natto-fermented fermented product was prepared according to Example 1 using the unpeeled lupine beans used in Example 2. However, the said chelating agent aqueous solution was used for the exterior liquid at the time of immersion and cooking (Examples 3-12). The evaluation was performed in the same manner as in Example 1, and the results are shown in Table 3.

○ Table 3 Effects of various chelating agents

  By cooking with sodium hexametaphosphate solution, all of touch, chip and taste were improved. Particularly at 0.5% by weight to 2% by weight, very good fermented products could be obtained. However, when the solution concentration was 10% by weight, the flavor slightly deteriorated. In addition, it has been confirmed that other chelating agents such as citric acid and phytic acid and salts thereof have the same function as sodium hexametaphosphate. In particular, by using sodium citrate or sodium hexametaphosphate, a fermented product almost equivalent to natto produced from soybean was produced.

○ Example 13 (preparation method without pre-immersion treatment)
With respect to the unpeeled lupine dried beans used in Example 2, 5 times the amount of 2% by weight trisodium citrate solution was added, and the mixture was boiled in an autoclave at 121 ° C. for 60 minutes. The fermented natto bacteria were prepared in the same manner as in Example 1 for the obtained steamed lupine beans. The fermented product exhibited the same taste and texture as in Example 10 in which the overnight soaking was performed.

  From the above, it has become possible to reduce the oil content and calories while maintaining the flavor and texture of natto, and further to provide a fermented natto fungus containing abundant dietary fiber.

Claims (4)

Lupine (Lupinus), which is used for cooking lupine seeds left with a shell in the presence of one or more aqueous solutions of a chelating agent selected from phosphoric acid, citric acid, hexametaphosphoric acid, phytic acid, oxalic acid, ethylenediaminetetraacetic acid and salts thereof A method for producing a fermented Bacillus natto fermented with the seeds according to claim 1, wherein the concentration of the aqueous solution of the chelating agent is 0.05 to 10% by weight, and the method for producing fermented Bacillus natto fermented with lupine (Lupinus). The method for producing a fermented natto bacterium according to claim 1, wherein the chelating agent is one or more selected from sodium citrate and sodium hexametaphosphate. The method for producing a fermented natto bacterium according to claim 1 or 2, wherein the lupine seed is Lupinus angstifolius. Lupine (Lupinus), which is used for cooking lupine seeds left with a shell in the presence of one or more aqueous solutions of a chelating agent selected from phosphoric acid, citric acid, hexametaphosphoric acid, phytic acid, oxalic acid, ethylenediaminetetraacetic acid and salts thereof A method for producing a fermented Bacillus natto fermented with the seeds according to claim 1, wherein the concentration of the aqueous solution of the chelating agent is 0.05 to 10% by weight, and the method for producing fermented Bacillus natto fermented with lupine (Lupinus). However, the aspect which makes the fermented loupin beans a paste form or a powder form is remove | excluded.

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