JP7415541B2 - Natto-like food - Google Patents
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- 235000013305 food Nutrition 0.000 title claims description 52
- 108010073771 Soybean Proteins Proteins 0.000 claims description 85
- 239000000203 mixture Substances 0.000 claims description 79
- 235000019710 soybean protein Nutrition 0.000 claims description 60
- 244000063299 Bacillus subtilis Species 0.000 claims description 23
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 235000013325 dietary fiber Nutrition 0.000 claims description 9
- 235000019895 oat fiber Nutrition 0.000 claims description 9
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 description 54
- 244000068988 Glycine max Species 0.000 description 54
- 235000013557 nattō Nutrition 0.000 description 29
- 229940001941 soy protein Drugs 0.000 description 25
- 239000002994 raw material Substances 0.000 description 17
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- 150000003839 salts Chemical class 0.000 description 8
- 235000007319 Avena orientalis Nutrition 0.000 description 6
- 244000075850 Avena orientalis Species 0.000 description 6
- 159000000007 calcium salts Chemical class 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 150000002739 metals Chemical class 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000010724 Wisteria floribunda Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 159000000003 magnesium salts Chemical class 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 244000075779 Bacillus subtilis subsp natto Species 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000008636 Bacillus subtilis subsp natto Nutrition 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
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- 241000894007 species Species 0.000 description 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
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Description
本発明は、組織状大豆たん白組成物を原料とした納豆様食品に関するものである。 The present invention relates to a natto-like food made from a textured soybean protein composition.
納豆は、日常的に食される食品であり、その風味だけでなく、粒状の食感が重要なものとされる。納豆は、一般的に、原料大豆に洗浄、浸漬、加圧蒸煮を施して得られた蒸煮大豆に、納豆菌を接種し発酵させることで製造される。納豆の原料には通常丸大豆やひきわり大豆が用いられるが、大豆の洗浄工程が必要であること、さらに、大豆を長時間浸漬する必要があり、製造に時間がかかる等の問題点がある。よって、丸大豆又はひきわり大豆を使用しない、大豆たん白系素材を用いた納豆様食品の開発がなされてきた。大豆たん白系素材の代表例として、組織状大豆たん白組成物が挙げられる。 Natto is a food that is eaten on a daily basis, and not only its flavor but also its granular texture are considered important. Natto is generally produced by inoculating natto bacteria into steamed soybeans obtained by washing, soaking, and pressure steaming raw soybeans and fermenting them. Whole soybeans or ground soybeans are usually used as raw materials for natto, but there are problems such as the need for a washing process for the soybeans, and the need to soak the soybeans for a long time, which takes time to produce. . Therefore, efforts have been made to develop natto-like foods using soy protein-based materials that do not use whole soybeans or ground soybeans. A typical example of a soybean protein-based material is a textured soybean protein composition.
組織状大豆たん白組成物を原料とした納豆様食品の製造方法に関連する出願としては、例えば特許文献１が存在する。ここでは、丸大豆或いは脱脂大豆より得られる熱変性を受けた粉末状或いは組織状大豆蛋白組成物を温水を用いて湯戻しする際或いは湯戻しした後、納豆菌を接種し、発酵せしめることによる納豆の製造方法に関して記載されている。
また、特許文献２には、組織状大豆たん白を30℃以下の水で水戻しする際、または水もどしした後に、必要に応じてアミノ酸、グルタミン酸ソーダ、核酸類または糖類を添加し、納豆菌を接種して発酵させる、納豆の製造方法に関して記載されている。特許文献３には、大豆蛋白を主成分とし、糖質を5～40重量％および水分を50～80重量％含有する原料を二軸エクストルーダーで処理して蒸煮し、得られた蒸煮済原料に納豆菌を接種して発酵させる、納豆様食品の製造方法に関して記載されている。
As an application related to a method for producing a natto-like food using a textured soybean protein composition as a raw material, there is, for example, Patent Document 1. Here, a thermally denatured powdered or textured soybean protein composition obtained from whole soybeans or defatted soybeans is rehydrated using hot water, or after being rehydrated, it is inoculated with Bacillus natto and fermented. It describes the method for producing natto.
In addition, Patent Document 2 discloses that when or after rehydrating the textured soy protein with water at 30°C or lower, amino acids, monosodium glutamate, nucleic acids, or sugars are added as necessary, and natto bacteria is added. This article describes a method for producing natto, which involves inoculating and fermenting natto. Patent Document 3 describes a steamed raw material obtained by processing and steaming a raw material containing soybean protein as a main component, 5 to 40% by weight of carbohydrates, and 50 to 80% by weight of water using a twin-screw extruder. This document describes a method for producing natto-like foods by inoculating and fermenting natto bacteria.
本発明は、丸大豆又はひきわり大豆不使用であっても、丸大豆或いはひきわり大豆を原料とした納豆と遜色ない食感を有する、組織状大豆たん白組成物を用いた納豆様食品を提供することを課題とする。 The present invention provides a natto-like food using a structured soybean protein composition, which has a texture comparable to natto made from whole soybeans or ground soybeans, even if whole soybeans or ground soybeans are not used. The challenge is to provide.
従来から、組織状大豆たん白組成物を用いた納豆様食品に関する技術は知られていた（特許文献１～３）。しかしながら、昨今、無数の組織状大豆たん白組成物が存在しているが、出願人が複数の組織状大豆たん白組成物を使用して検討したところ、出来上がった納豆様食品が、必ずしも良好な粒状の食感を有するとは限らないことが明らかとなった。 Conventionally, techniques related to natto-like foods using textured soybean protein compositions have been known (Patent Documents 1 to 3). However, although there are countless textured soy protein compositions available these days, when the applicant investigated using multiple textured soy protein compositions, it was found that the resulting natto-like food was not necessarily good. It became clear that it does not necessarily have a granular texture.
そこで、本発明において、丸大豆又はひきわり大豆不使用であっても、丸大豆或いはひきわり大豆を原料とした納豆と遜色ない食感を有する、組織状大豆たん白組成物を用いた納豆様食品について、鋭意検討を行った。そうした中、数多く存在する組織状大豆たん白組成物の中から、納豆様食品に最適な組織状大豆たん白組成物を見出すことができ、意外なことに、特定の組成を有する組織状大豆たん白組成物を用いることで、従来にないような、丸大豆或いはひきわり大豆を原料とした納豆と遜色ない食感を有する、組織状大豆たん白組成物を用いた納豆様食品を得ることができることを見出し、本発明を完成させた。 Therefore, in the present invention, even if whole soybeans or ground soybeans are not used, the texture of natto is comparable to that of natto made from whole soybeans or ground soybeans, using a textured soybean protein composition. We conducted a thorough study on food. Under these circumstances, it was possible to find a textured soybean protein composition that is optimal for natto-like foods among the many existing textured soybean protein compositions, and surprisingly, a textured soybean protein composition with a specific composition was found. By using the white composition, it is possible to obtain a natto-like food using a textured soybean protein composition, which has a texture comparable to that of natto made from whole soybeans or ground soybeans, which is unprecedented. They discovered that it can be done and completed the present invention.
即ち本発明は、
（１）組織状大豆たん白組成物を含む納豆様食品、ただし、組織状大豆たん白組成物は、乾燥重量あたりの蛋白質含有量が５０重量％以上であって、かつ下記（a）及び／又は（b）の条件を満たす、
（a）2価金属を０．０１～５重量％含有する、
（b）たん白質含量／食物繊維含量比が重量基準で４以上である、
（２）組織状大豆たん白組成物がさらに以下（c）の条件を満たす（１）に記載の納豆様食品、
（c）オート麦ファイバーを５～４５重量％含有する
（３）納豆菌接種前に、水分含量40～80重量％である組織状大豆たん白組成物を、100℃～140℃、1分以上加熱する工程を含む、（1）又は（2）に記載の納豆様食品の製造方法、
に関するものである。
That is, the present invention
(1) A natto-like food containing a structured soybean protein composition, provided that the structured soybean protein composition has a protein content of 50% by weight or more on a dry basis, and the following (a) and/or or satisfies condition (b);
(a) Contains 0.01 to 5% by weight of divalent metal,
(b) The protein content/dietary fiber content ratio is 4 or more on a weight basis,
(2) the natto-like food according to (1), wherein the textured soy protein composition further satisfies the following condition (c);
(c) Containing 5-45% by weight of oat fiber. (3) Before inoculating with Bacillus natto, a structured soybean protein composition with a water content of 40-80% by weight was heated at 100℃ to 140℃ for 1 minute or more. The method for producing a natto-like food according to (1) or (2), including the step of heating;
It is related to.
なお、特許文献１では、「加熱変性を受けた粉末状或は組織状大豆蛋白組成物を用いて納豆を製造する方法」に関して記載されているが、使用した組織状大豆たん白組成物の組成については開示がなく、また、最終の納豆の食感については開示されていない。特許文献２では、脱脂大豆或いは脱脂大豆粉を原料とした組織状大豆蛋白を原料とした納豆の製造方法に関して記載されているが、使用した組織状大豆たん白組成物の組成については開示がなく、また、脱脂大豆を原料とした組織状大豆蛋白で得られる納豆様食品は、必ずしも丸大豆又はひきわり大豆使用の納豆と遜色ない粒状の食感となるわけではない。
また、特許文献３では、使用した組織状大豆たん白組成物は、「大豆蛋白を主成分とし、糖質を5～40重量％および水分を50～80重量％含有する原料を二軸エクストルーダーで処理」した旨記載があるが、本発明のような、2価金属の含有が必要である旨や、たん白質含量／食物繊維含量比などの、納豆様食品に適した組織状大豆たん白組成物の条件の開示はなく、本発明を完成させる上で引用文献３は参考とはならなかった。
Note that Patent Document 1 describes a "method for producing natto using a heat-denatured powdered or textured soybean protein composition," but the composition of the textured soybean protein composition used is There is no disclosure regarding the texture of the final natto. Patent Document 2 describes a method for producing natto using textured soybean protein made from defatted soybeans or defatted soybean flour, but does not disclose the composition of the textured soybean protein composition used. Furthermore, natto-like foods obtained from textured soybean protein made from defatted soybeans do not necessarily have a granular texture comparable to natto made using whole soybeans or ground soybeans.
Furthermore, in Patent Document 3, the textured soy protein composition used was prepared using a twin-screw extruder. Although there is a description that the soybean protein has been processed with "natto-like foods," it does not include the need to contain divalent metals or the protein content/dietary fiber content ratio, as in the present invention, so that the textured soybean protein is suitable for natto-like foods. There is no disclosure of the conditions of the composition, and Cited Document 3 did not serve as a reference in completing the present invention.
本発明により、丸大豆又はひきわり大豆不使用であっても、丸大豆或いはひきわり大豆を原料とした納豆と遜色ない食感を有する納豆様食品を提供することができる。 According to the present invention, it is possible to provide a natto-like food that has a texture comparable to that of natto made from whole soybeans or ground soybeans, even if whole soybeans or ground soybeans are not used.
（納豆様食品）
一般に、納豆は、丸大豆やひき割大豆をそのままの形状で蒸煮し、納豆菌を接種した後、発酵させたものである。本発明において納豆様食品とは、組織状大豆たん白組成物に納豆菌を接種し、発酵させて得られるものであり、納豆と遜色ない粒状の食感を得ることができる、大豆蛋白発酵食品のことを意味する。
(Natto-like food)
Generally, natto is made by steaming whole soybeans or cracked soybeans in their original form, inoculating them with natto bacteria, and then fermenting them. In the present invention, a natto-like food is a soybean protein fermented food that is obtained by inoculating a structured soybean protein composition with Bacillus natto and fermenting it, and can obtain a granular texture comparable to natto. means.
（組織状大豆たん白組成物）
本発明における組織状大豆たん白組成物は、大豆たん白質原料を主な原料とし、エクストルーダーのような押出し成型機により調製されるものである。使用する押出し成型機は限定されないが、２軸エクストルーダーを使用することで、より安定的に製造することができ、望ましい。なお、エクストルーダーによる製造条件は、適宜設定することができる。すなわち、求める膨化度とするために、シリンダーの回転数や温度、水の量を適宜調整することで、設定することが可能である。
使用する大豆たん白質原料としては脱脂大豆、分離大豆たん白、濃縮大豆たん白、脱脂豆乳粉末、含脂豆乳粉末、大豆粉を挙げることができ、より望ましくは脱脂大豆、分離大豆たん白であり、さらに望ましくは脱脂大豆である。これら大豆たん白質原料から、１以上を適宜選択して用いることができる。
(Textured soy protein composition)
The textured soybean protein composition in the present invention is prepared using a soybean protein raw material as a main raw material using an extrusion molding machine such as an extruder. Although the extrusion molding machine used is not limited, it is preferable to use a twin-screw extruder because it allows for more stable production. Note that the manufacturing conditions using the extruder can be set as appropriate. That is, in order to obtain the desired degree of swelling, it is possible to set the degree of swelling by appropriately adjusting the number of rotations of the cylinder, the temperature, and the amount of water.
The soybean protein raw materials used include defatted soybeans, isolated soybean proteins, concentrated soybean proteins, defatted soymilk powders, fat-containing soymilk powders, and soybean flours, and more preferably defatted soybeans and isolated soybean proteins. , more preferably defatted soybeans. One or more can be appropriately selected and used from these soybean protein raw materials.
本発明で用いる組織状大豆たん白組成物は、たん白質含有率が、乾燥重量あたり５０重量％以上である必要がある。好ましくは５２重量％以上、５３重量％以上、５４重量％以上、又は５５重量％以上などとすることができる。また、上限としては、８５重量％以下、８３重量％以下、８０重量％以下、７８重量％以下又は７６重量％以下などとすることができる。所定の蛋白質含有率であることで、丸大豆又はひきわり大豆不使用であっても、良好な食感を有する、組織状大豆たん白組成物を用いた納豆様食品を得ることができる。 The textured soybean protein composition used in the present invention needs to have a protein content of 50% by weight or more based on dry weight. Preferably, the content may be 52% by weight or more, 53% by weight or more, 54% by weight or more, or 55% by weight or more. Further, the upper limit may be 85% by weight or less, 83% by weight or less, 80% by weight or less, 78% by weight or less, or 76% by weight or less. By having a predetermined protein content, it is possible to obtain a natto-like food using a textured soybean protein composition that has a good texture even if whole soybeans or ground soybeans are not used.
また、本発明で使用する組織状大豆たん白組成物は、下記（ａ）及び／又は（ｂ）を満たすことが必要である。
（ａ）２価金属を０．０１～５重量％含有する
（ｂ）たん白質含量／食物繊維含量比が重量基準で４以上である
Further, the textured soybean protein composition used in the present invention needs to satisfy the following (a) and/or (b).
(a) Contains 0.01 to 5% by weight of divalent metals (b) Protein content/dietary fiber content ratio is 4 or more on a weight basis
（２価金属）
本発明においては、組織状大豆たん白組成物中に、２価金属塩を原料として含有させることで、より良好な食感を示す納豆様食品を得ることができる。ここで２価金属塩としては、カルシウム塩、マグネシウム塩を挙げることができ、風味の点ではカルシウム塩を使用することが望ましい。
カルシウム塩としては、硫酸カルシウム、乳酸カルシウム、塩化カルシウム、炭酸カルシウムを挙げることができ、より望ましくは、硫酸カルシウム、乳酸カルシウム、塩化カルシウムであり、さらに望ましくは硫酸カルシウムである。
マグネシウム塩としては、塩化マグネシウムを挙げることができる。なお、カルシウム塩を２種以上併用したり、また１種以上のカルシウム塩とマグネシウム塩を併用することも妨げない。
より好ましいとされる２価金属塩を組織状大豆たん白組成物に使用することで、良好な粒状の食感を有する納豆様食品を得ることができる。
(Divalent metal)
In the present invention, by containing a divalent metal salt as a raw material in the textured soybean protein composition, a natto-like food having a better texture can be obtained. Here, examples of divalent metal salts include calcium salts and magnesium salts, and it is desirable to use calcium salts in terms of flavor.
Examples of calcium salts include calcium sulfate, calcium lactate, calcium chloride, and calcium carbonate, more preferably calcium sulfate, calcium lactate, and calcium chloride, and still more preferably calcium sulfate.
Magnesium salts include magnesium chloride. Note that it is not prohibited to use two or more kinds of calcium salts in combination, or to use one or more kinds of calcium salts and magnesium salts in combination.
By using a more preferable divalent metal salt in a textured soybean protein composition, a natto-like food having a good granular texture can be obtained.
２価金属塩の組織状大豆たん白組成物中の量は、原料として別添で配合する量が、２価金属として０．０１～５重量％相当の塩が必要であり、より好ましくは０．１～４重量％相当量の塩であり、さらに好ましくは０．１５～３重量％の塩である。
２価金属塩の量を好ましい量とすることで、２価金属塩に由来する異味を感じることもなく、好ましい風味及び食感の納豆様食品を得ることができる。
The amount of the divalent metal salt in the textured soybean protein composition is such that the amount added separately as a raw material is equivalent to 0.01 to 5% by weight of the salt as the divalent metal, and more preferably 0. The amount of salt is equivalent to .1 to 4% by weight, more preferably 0.15 to 3% by weight.
By setting the amount of the divalent metal salt to a preferable amount, it is possible to obtain a natto-like food with a preferable flavor and texture without experiencing any off-taste derived from the divalent metal salt.
（たん白質含量／食物繊維含量比）
本発明で使用する組織状大豆たん白組成物は、たん白質含量／食物繊維含量比が重量基準で下限が４以上であり、より好ましくは、４．１以上、４．２以上又は４．５以上であることが好ましい。また上限は、２０以下、１８以下、１７以下又は１５以下であることが好ましい。
(Protein content/dietary fiber content ratio)
The textured soybean protein composition used in the present invention has a lower limit of the protein content/dietary fiber content ratio on a weight basis of 4 or more, more preferably 4.1 or more, 4.2 or more, or 4.5. It is preferable that it is above. Further, the upper limit is preferably 20 or less, 18 or less, 17 or less, or 15 or less.
（オート麦ファイバー）
また本発明においては、組織状大豆たん白組成物中に、オート麦ファイバーを含有させることが好ましい。本発明でいうオート麦は、別名オーツ麦、カラスムギないしエンバクと呼ばれるものである。本発明でいうオート麦ファイバーとは、いわゆるオート麦のフスマ部分、すなわちオート麦の外皮部分から、水溶性繊維等の水溶性成分を除去した、不溶性の繊維部分のことである。本発明におけるオート麦ファイバーは、組織状大豆たん白組成物中、乾燥重量あたり５～４５重量％含有していることが好ましく、この量は、より好ましくは７．５～４０重量％であり、さらに好ましくは１０～３５重量％であり、最も好ましくは１２．５～３０重量％である。
(oat fiber)
Further, in the present invention, it is preferable to include oat fiber in the textured soybean protein composition. The oats referred to in the present invention are also called oats, oats, or oats. Oat fiber as used in the present invention refers to an insoluble fiber portion obtained by removing water-soluble components such as water-soluble fiber from the so-called bran portion of oats, that is, the outer skin portion of oats. It is preferable that the oat fiber in the present invention is contained in the textured soybean protein composition in an amount of 5 to 45% by weight based on dry weight, and this amount is more preferably 7.5 to 40% by weight, More preferably, it is 10 to 35% by weight, and most preferably 12.5 to 30% by weight.
また、組織状大豆たん白組成物には、本発明の効果を妨げない範囲で、他の原料を添加することができる。具体的には、油脂、でん粉、重曹、有機酸、糖類、カラメル、風味材、アミノ酸、核酸、香料、金属（２価金属を除く）、pH調整剤、グルテン、卵白、カゼイン等のその他の蛋白、その他の公知の添加物等を添加することができる。 Further, other raw materials can be added to the textured soybean protein composition within a range that does not impede the effects of the present invention. Specifically, oils and fats, starch, baking soda, organic acids, sugars, caramel, flavoring materials, amino acids, nucleic acids, fragrances, metals (excluding divalent metals), pH adjusters, gluten, egg white, and other proteins such as casein. , and other known additives may be added.
以下に、本発明に係る納豆様食品の製造方法について記載する。 The method for producing the natto-like food according to the present invention will be described below.
（納豆様食品の製造態様例）
本発明では、好ましい態様として、所定範囲の水分含量を有する組織状大豆たん白組成物を加熱し、その後、納豆菌を接種し、発酵することで、丸大豆又はひきわり大豆不使用であっても、丸大豆やひきわり大豆を用いた一般的な納豆と遜色ない良好な粒状の食感を有する納豆様食品を得ることができるものである。
(Example of manufacturing method of natto-like food)
In a preferred embodiment of the present invention, a structured soybean protein composition having a water content within a predetermined range is heated, and then inoculated with Bacillus natto and fermented, so that whole soybeans or ground soybeans are not used. Also, it is possible to obtain a natto-like food having a good granular texture that is comparable to general natto made using whole soybeans or ground soybeans.
（組織状大豆たん白組成物の水分含量）
用いる組織状大豆たん白組成物は、水分含量が４０～８０重量％であるものを使用することが好ましい。より好ましくは４５～７８．５重量％であり、さらに好ましくは５０～７７重量％の水分含量を有する組織状大豆たん白組成物を用いることが好ましい。これは、前記範囲の水分含量を有する湿潤状態の組織状大豆たん白組成物を使用してもよく、または、乾燥状態の組織状大豆たん白組成物に加水し、前記範囲の水分含量にしたものを使用することもできる。水分含量が適当な範囲であることで、粒状の食感が良好である納豆様食品を得ることができる。
(Moisture content of textured soy protein composition)
The textured soy protein composition used preferably has a water content of 40 to 80% by weight. It is preferable to use a textured soybean protein composition having a water content of more preferably 45 to 78.5% by weight, and even more preferably 50 to 77% by weight. This may be done by using a wet textured soybean protein composition having a moisture content in the above range, or by adding water to a dry textured soybean protein composition to give a moisture content in the above range. You can also use things. By keeping the water content in an appropriate range, it is possible to obtain a natto-like food with a good granular texture.
（加熱条件）
本発明では、前記の所定範囲の水分含量を有する組織状大豆たん白組成物を、納豆菌を接種する前に、100℃～140℃の温度帯で１分以上加熱することが好ましい。温度条件は、より好ましくは、下限は105℃以上、110℃以上、115℃以上又は120℃以上などとすることができ、更に上限は、135℃以下、又は130℃以下などとすることができる。加熱時間は、２分以上であることがより好ましく、更に好ましくは５分以上である。
加熱の際には、組織状大豆たん白組成物の水分含量が前記の所定範囲から変わらないよう、袋又は容器に該組織状大豆たん白組成物を入れ、密封した状態で加熱することが望ましい。なお、加熱には、コンベクションオーブン、鍋、加圧加熱容器（レトルト殺菌装置、圧力釜等）等、いずれも使用することが可能である。
(Heating conditions)
In the present invention, it is preferable that the textured soybean protein composition having a water content within the above-mentioned predetermined range is heated in a temperature range of 100° C. to 140° C. for 1 minute or more before inoculating Bacillus natto. More preferably, the temperature conditions can have a lower limit of 105°C or higher, 110°C or higher, 115°C or higher, or 120°C or higher, and an upper limit of 135°C or lower, or 130°C or lower. . The heating time is more preferably 2 minutes or more, and even more preferably 5 minutes or more.
When heating, it is desirable to place the structured soy protein composition in a bag or container and heat it in a sealed state so that the moisture content of the structured soy protein composition does not change from the above-mentioned predetermined range. . Note that for heating, it is possible to use a convection oven, a pot, a pressurized heating container (a retort sterilizer, a pressure cooker, etc.), or the like.
（納豆菌）
前記の所定範囲の水分含量を有する組織状大豆たん白組成物を加熱後、納豆菌を接種する。本発明で用いる納豆菌は、日本で納豆の生産に一般的に使用される菌をいずれも使用することができる。ここで納豆菌は、枯草菌バチルス・サチリス（Bacillus subtilis）の変種（B. subtilis var.natto、B. subtilis(natto)）として、又は、枯草菌の近縁種バチルス・ナットウ（B. natto）として、分類されている細菌である。代表例としてはバチルス サブチルス バリエイタス ナットー（Bacillus subtilis var. natto）であるが、大豆を発酵した際に納豆の風味を醸す菌であれば、本発明に使用することができる。また、市販の納豆を用い、納豆の粒を原料中に混合することで、納豆菌を接種することもできる。
(natto bacteria)
After heating the textured soybean protein composition having a moisture content within the predetermined range, it is inoculated with Bacillus natto. As the natto bacteria used in the present invention, any bacteria commonly used in the production of natto in Japan can be used. Here, Bacillus natto is a variant of Bacillus subtilis (B. subtilis var.natto, B. subtilis(natto)) or a closely related species of Bacillus subtilis, B. natto. It is a bacterium classified as a. A typical example is Bacillus subtilis var. natto, but any bacteria that produces the flavor of natto when fermenting soybeans can be used in the present invention. Furthermore, natto bacteria can also be inoculated by using commercially available natto and mixing natto grains into the raw material.
（発酵）
納豆菌を接種した後、発酵する。納豆様食品の発酵は、実質的に37～53℃である通常の納豆発酵温度帯に維持することで行うことが可能であり、好ましくは40～50℃の温度帯で行うことが好ましい。また、発酵温度帯に維持する所定時間（発酵時間）としては、特に制限はないが、10～24時間、好ましくは14～20時間を挙げることができる。
(fermentation)
After inoculating natto bacteria, it is fermented. Fermentation of natto-like foods can be carried out by maintaining the temperature in the normal natto fermentation temperature range of 37 to 53°C, preferably in the temperature range of 40 to 50°C. Further, the predetermined time (fermentation time) for maintaining the fermentation temperature range is not particularly limited, but can be 10 to 24 hours, preferably 14 to 20 hours.
以下に本発明の実施例を記載する。本発明は、実施例によって限定されるものではない。なお、以下「％」は特に断りのない限り「重量％」を、「部」は特に断りのない限り「重量部」を意味する。 Examples of the present invention will be described below. The invention is not limited by the examples. Hereinafter, "%" means "% by weight" unless otherwise specified, and "parts" means "parts by weight" unless otherwise specified.
表１に記載の配合により、各種の原料を用い、後述の調製法に従い組織状大豆たん白組成物を調製した。
得られた各種組織状大豆たん白組成物は、以下に記載する「納豆様食品の調製１」に従い納豆様食品を調製し、その後「納豆様食品の官能評価法」に従い評価した。評価結果を表１に記載した。
A textured soybean protein composition was prepared using various raw materials according to the formulation shown in Table 1 and according to the preparation method described below.
The various textured soybean protein compositions obtained were prepared into natto-like foods according to "Preparation 1 of Natto-like Foods" described below, and then evaluated according to "Sensory Evaluation Method for Natto-Like Foods." The evaluation results are listed in Table 1.
（組織状大豆たん白組成物の調製法）
１． 表１の配合の原料組成に従い、原材料を粉体混合した。
２． 幸和工業株式会社製二軸エクストルーダーを用いて組織化した。水の添加量はダイから押し出される組織化物が膨化するようにバルブを調整し、原料中の水分を約２０～６０重量％の間で調整した。
スクリュー回転数は２００ｒｐｍとした。
先端バレル温度は１６０～１８０℃であった。先端バレルの圧力は５～５０ｋｇ/ｃｍ２の間で変化させた。
３． 得られた膨化物は、長さ５～１０ｍｍ程度となるようダイス出口直後にカッターで切断したものを、乾燥機（タバイ株式会社製ESPEC PV-221乾燥機）にて水分7％程度となるように乾燥したものを組織状大豆たん白組成物とした。
(Preparation method of textured soy protein composition)
1. The raw materials were powder-mixed according to the raw material composition of the formulation shown in Table 1.
2. It was organized using a twin-screw extruder manufactured by Kowa Kogyo Co., Ltd. The amount of water added was adjusted by adjusting the valve so that the structured material extruded from the die expanded, and the water content in the raw material was adjusted to between about 20 and 60% by weight.
The screw rotation speed was 200 rpm.
The tip barrel temperature was 160-180°C. The pressure in the tip barrel was varied between 5 and 50 kg/cm 2 .
3. The obtained puffed material was cut with a cutter immediately after exiting the die to a length of about 5 to 10 mm, and dried in a dryer (ESPEC PV-221 dryer manufactured by Tabai Co., Ltd.) to a moisture content of about 7%. The dried product was used as a textured soy protein composition.
検討１ 納豆様食品の調製１（組織状大豆たん白組成物の配合条件検討）
表１に示した各種組織状大豆たん白組成物20gに25℃の水40gを加えて水戻しを行った。水戻し後の各種組織状大豆たん白組成物を袋に入れ、密封し、レトルト装置（日阪製作所社製、「RCS-4CRTGN」）を用いて121℃、20分間の条件で加熱した。加熱後の各種組織状大豆たん白組成物に、宮城野納豆製作所の宮城野納豆菌を25℃の水で4倍希釈し、上記組織状大豆たん白の水戻し品60gに0.6gずつ接種し、薬さじで混合した。この混合物を恒温装置を用いて40℃で16時間発酵させ、納豆様食品を得た。このとき、納豆菌を接種する前の各種組織状大豆たん白組成物の水分含量は、各種組織状大豆たん白組成物に加水した分も含めた水分含量として、組成物Ａ～Ｆの全てにおいて６９重量％であった。
Study 1 Preparation of natto-like food 1 (examination of blending conditions of textured soy protein composition)
40 g of water at 25° C. was added to 20 g of the various textured soybean protein compositions shown in Table 1 to perform rehydration. The various textured soy protein compositions after reconstitution were placed in a bag, sealed, and heated at 121°C for 20 minutes using a retort device (manufactured by Hisaka Seisakusho Co., Ltd., "RCS-4CRTGN"). Miyagino Natto Bacteria from Miyagino Natto Manufacturing Co., Ltd. was diluted 4 times with water at 25°C to various textured soy protein compositions after heating, and 0.6 g of the solution was inoculated into 60 g of the above-mentioned rehydrated tissue soy protein. Mixed with a spoon. This mixture was fermented at 40°C for 16 hours using a constant temperature device to obtain a natto-like food. At this time, the water content of the various textured soy protein compositions before inoculation with Bacillus natto is the water content including the water added to the various textured soy protein compositions for all compositions A to F. It was 69% by weight.
（納豆様食品の官能評価法）
実施例及び比較例の納豆様食品について、丸大豆を原料とした市販の納豆と比較し、粒状の食感を官能評価で評価した。官能評価は、パネラー１０名にて盲検にて試食を行い、以下の基準に従って評価した。
なお、本評価におけるパネラーは、従前から食品の研究に従事し、熟練したパネラー１０名であった。
粒状の食感：納豆様食品を食した際、丸大豆の納豆と遜色なく、やわらかすぎず、粒状の食感が感じられる場合を良好な食感として評価した。
(Sensory evaluation method for natto-like food)
The natto-like foods of Examples and Comparative Examples were compared with commercially available natto made from whole soybeans, and the granular texture was evaluated by sensory evaluation. For the sensory evaluation, 10 panelists tasted the food in a blind manner and evaluated it according to the following criteria.
The panelists in this evaluation were 10 experienced panelists who had previously been engaged in food research.
Granular texture: When eating a natto-like food, the texture was evaluated as good if it was comparable to natto made from whole soybeans, was not too soft, and had a granular texture.
＜粒状の食感＞
５点：非常に良好（粒状の食感が強く感じられる）
４点：良好（良好な粒状の食感である）
３点：許容できる
２点：やや不良（やややわらかい）
１点：不良（やわらかすぎる又はペースト状であり、粒状とは異なる）
<Grainy texture>
5 points: Very good (grainy texture is felt strongly)
4 points: Good (good granular texture)
3 points: Acceptable 2 points: Slightly poor (slightly soft)
1 point: Poor (too soft or pasty, different from granular)
食感について、各パネラーの評点の平均値を求めた。そして平均値より、
Ａ：４．５点以上
Ｂ：３．５点以上４．５点未満
Ｃ：２．５点以上３．５点未満
Ｄ：１．５点以上２．５点未満
Ｅ：１．５点未満
の５段階で評価付けを行い、食感評価がＣ評価以上であるものを合格品質とした。
Regarding texture, the average value of each panelist's rating was determined. And from the average value,
A: 4.5 points or more B: 3.5 points or more and less than 4.5 points C: 2.5 points or more and less than 3.5 points D: 1.5 points or more and less than 2.5 points E: Less than 1.5 points Evaluation was performed on a five-level scale, and those with a texture evaluation of C or higher were considered to be of passing quality.
表１．配合及び評価結果
・粉末状大豆蛋白には、不二製油株式会社製の分離大豆たん白「フジプロR」を使用した。
・オート麦ファイバーには、Ｊ.ＲＥＴＴＥＮＭＡＩＥＲ＆ＳｏＨＮＥ ＧＭＢＨ+ＣＯ. ＫＧ.社（以下ＪＲＳ社）製「ＶＩＴＡＣＥＬ ＨＦ２００」を使用した。
・植物油脂には、不二製油株式会社製「パームエース １０」を使用した。
・カラメルには、池田糖化工業株式会社製「カラメル ＢＦ－２００」を使用した。
・でん粉には、三和澱粉工業株式会社製「ＮＯＮ－ＧＭＯコーンスターチＹ」を使用した。
Table 1. Formulation and evaluation results
・As the powdered soy protein, we used the isolated soy protein "Fujipro R" manufactured by Fuji Oil Co., Ltd.
- "VITACEL HF200" manufactured by J. RETTENMAIER & SoHNE GMBH+CO. KG. (hereinafter referred to as JRS) was used as the oat fiber.
・Palm Ace 10 manufactured by Fuji Oil Co., Ltd. was used as the vegetable oil.
・For the caramel, "Caramel BF-200" manufactured by Ikeda Toka Kogyo Co., Ltd. was used.
- For the starch, "NON-GMO Cornstarch Y" manufactured by Sanwa Starch Industries Co., Ltd. was used.
表１の結果より、乾燥重量あたりの蛋白質含有量が５０重量％以上であって、かつ（a）2価金属を０．０１～５重量％含有する、及び／又は（b）たん白質含量／食物繊維含量比が重量基準で４以上である、の条件を満たす組織状大豆たん白組成物Ａ～Ｄを用いている実施例１～４は、評価がＢ以上であり、合格であった。また、オート麦ファイバーを２０重量％含有する実施例１では、Ａ評価であり、より良好な食感の納豆様食品であった。 From the results in Table 1, the protein content per dry weight is 50% by weight or more, and (a) contains 0.01 to 5% by weight of divalent metal, and/or (b) protein content / Examples 1 to 4 using structured soybean protein compositions A to D satisfying the condition that the dietary fiber content ratio is 4 or more on a weight basis were evaluated as B or higher and passed. In addition, Example 1 containing 20% by weight of oat fiber was rated A, and was a natto-like food with a better texture.
検討２ 納豆様食品の調製２（加熱温度条件の検討）
検討１で得られた組織状大豆たん白組成物Ａ20gに、25℃の水40gを加えて水戻しを行った。水戻し後の各種組織状大豆たん白組成物を袋に入れ、密封し、表２に示した条件でそれぞれ加熱した。加熱後の各種組織状大豆たん白組成物に、検討１と同様の方法で、納豆菌を接種し、混合した。この混合物を恒温装置を用いて40℃で16時間発酵させ、納豆様食品を得た。なお、条件１についてはコンビオーブン（RATIONAL社製、「Clima Plus Combi」）を用いて蒸し加熱し、条件２～３についてはレトルト装置（日阪製作所社製、「RCS-4CRTGN」）を用いて加熱した。このとき、加水後の組織状大豆たん白組成物Ａの水分含量は、６９重量％であった。
また、得られた納豆様食品を、検討１と同様の方法で、官能評価を行い、評価した結果を表２に示した。
Study 2 Preparation of natto-like food 2 (study of heating temperature conditions)
20 g of the textured soybean protein composition A obtained in Study 1 was rehydrated by adding 40 g of water at 25°C. The various textured soybean protein compositions after reconstitution were placed in bags, sealed, and heated under the conditions shown in Table 2. Bacillus natto was inoculated and mixed into various textured soybean protein compositions after heating in the same manner as in Study 1. This mixture was fermented at 40°C for 16 hours using a constant temperature device to obtain a natto-like food. In addition, for condition 1, steam heating was performed using a combi oven (manufactured by RATIONAL, "Clima Plus Combi"), and for conditions 2 to 3, a retort device (manufactured by Hisaka Seisakusho, "RCS-4CRTGN") was used. Heated. At this time, the water content of the textured soybean protein composition A after addition of water was 69% by weight.
In addition, the obtained natto-like food was subjected to sensory evaluation in the same manner as Study 1, and the evaluation results are shown in Table 2.
表２．加熱条件と評価結果
考察
表１の結果より、乾燥重量あたりの蛋白質含有量が５０重量％以上であって、かつ（a）2価金属を０．０１～５重量％含有する、及び／又は（b）たん白質含量／食物繊維含量比が重量基準で４以上である、の条件を満たす組織状大豆たん白組成物を用いることで、丸大豆又はひきわり大豆不使用であっても、丸大豆或いはひきわり大豆を原料とした納豆と遜色ない良好な粒状の食感を有する納豆様食品を得ることができた。さらに、該組織状大豆たん白組成物が、（c）オート麦ファイバーを5～45重量％含有するという条件を満たすことで、より良好な食感を有する納豆様食品を得ることができた。
また、表２の結果より、納豆菌接種前に、水分含量40～80重量％である組織状大豆たん白組成物を、100℃～140℃、1分以上加熱する工程を含むことで、良好な食感を有する納豆様食品を製造することができた。
以上の結果より、本発明において、乾燥重量あたりの蛋白質含有量が５０重量％以上であって、かつ（a）2価金属を０．０１～５重量％含有する、及び／又は（b）たん白質含量／食物繊維含量比が重量基準で４以上である、の条件を満たす組織状大豆たん白組成物を用いることで、丸大豆又はひきわり大豆不使用であっても、丸大豆或いはひきわり大豆を原料とした納豆と遜色ない食感を有する納豆様食品を提供できることを見出した。
Discussion From the results in Table 1, the protein content per dry weight is 50% by weight or more, and (a) contains 0.01 to 5% by weight of divalent metal, and/or (b) protein content By using a structured soy protein composition that satisfies the following conditions: / dietary fiber content ratio is 4 or more on a weight basis, whole soybeans or ground soybeans can be used even if whole soybeans or ground soybeans are not used. It was possible to obtain a natto-like food having a good granular texture comparable to natto used as a raw material. Furthermore, by satisfying the condition that the textured soy protein composition contains (c) 5 to 45% by weight of oat fiber, it was possible to obtain a natto-like food having a better texture.
In addition, from the results in Table 2, it was found that including the step of heating a textured soy protein composition with a moisture content of 40 to 80% by weight at 100 to 140 degrees Celsius for 1 minute or more before inoculating Bacillus natto resulted in a good result. We were able to produce a natto-like food with a pleasant texture.
From the above results, in the present invention, the protein content per dry weight is 50% by weight or more, and (a) contains 0.01 to 5% by weight of divalent metal, and/or (b) By using a structured soy protein composition that satisfies the condition that the white matter content/dietary fiber content ratio is 4 or more on a weight basis, even if whole soybeans or ground soybeans are not used, whole soybeans or ground soybeans can be used. It has been discovered that it is possible to provide a natto-like food that has a texture comparable to natto made from soybeans.
Claims (3)
（a）硫酸カルシウムを０．０１～５重量％含有する
（b）たん白質含量／食物繊維含量比が重量基準で４以上である A natto-like food containing a structured soybean protein composition. However, the textured soybean protein composition has a protein content of 50% by weight or more on a dry weight basis and satisfies the following conditions (a) and/or (b).
(a) Contains 0.01 to 5% by weight of calcium sulfate (b) Protein content/dietary fiber content ratio is 4 or more on a weight basis
（c）オート麦ファイバーを５～４５重量％含有する The natto-like food according to claim 1, wherein the textured soybean protein composition further satisfies the following condition (c).
(c) Contains 5-45% oat fiber by weight
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| JP2006129703A (en) | 2004-10-08 | 2006-05-25 | Showa Sangyo Co Ltd | Vegetable protein food material |
| JP2011182676A (en) | 2010-03-05 | 2011-09-22 | Mitsukan Group Honsha:Kk | Method for producing fermented soybean having texture like that of boiled green soybean, and fermented soybean produced by the method |
| JP2013009617A (en) | 2011-06-28 | 2013-01-17 | Ajinomoto Co Inc | Method for producing meat-like food |
| JP2016082927A (en) | 2014-10-28 | 2016-05-19 | 不二製油グループ本社株式会社 | Structured soybean protein material having strong meat-like eat texture |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2006129703A (en) | 2004-10-08 | 2006-05-25 | Showa Sangyo Co Ltd | Vegetable protein food material |
| JP2011182676A (en) | 2010-03-05 | 2011-09-22 | Mitsukan Group Honsha:Kk | Method for producing fermented soybean having texture like that of boiled green soybean, and fermented soybean produced by the method |
| JP2013009617A (en) | 2011-06-28 | 2013-01-17 | Ajinomoto Co Inc | Method for producing meat-like food |
| JP2016082927A (en) | 2014-10-28 | 2016-05-19 | 不二製油グループ本社株式会社 | Structured soybean protein material having strong meat-like eat texture |
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