JPH02107167A - Fermented soybean container and production of fermented soybean using the same container - Google Patents
Fermented soybean container and production of fermented soybean using the same containerInfo
- Publication number
- JPH02107167A JPH02107167A JP63258872A JP25887288A JPH02107167A JP H02107167 A JPH02107167 A JP H02107167A JP 63258872 A JP63258872 A JP 63258872A JP 25887288 A JP25887288 A JP 25887288A JP H02107167 A JPH02107167 A JP H02107167A
- Authority
- JP
- Japan
- Prior art keywords
- container
- natto
- soybeans
- box
- lid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 36
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 229920003002 synthetic resin Polymers 0.000 claims abstract description 15
- 239000000057 synthetic resin Substances 0.000 claims abstract description 15
- 235000013557 nattō Nutrition 0.000 claims description 76
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 244000063299 Bacillus subtilis Species 0.000 abstract description 5
- 235000014469 Bacillus subtilis Nutrition 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000004794 expanded polystyrene Substances 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 13
- 230000004151 fermentation Effects 0.000 description 13
- 150000001413 amino acids Chemical class 0.000 description 7
- 229920005989 resin Polymers 0.000 description 6
- 239000011347 resin Substances 0.000 description 6
- 239000010902 straw Substances 0.000 description 5
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 4
- 238000009826 distribution Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 229920006328 Styrofoam Polymers 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000008261 styrofoam Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QNRATNLHPGXHMA-XZHTYLCXSA-N (r)-(6-ethoxyquinolin-4-yl)-[(2s,4s,5r)-5-ethyl-1-azabicyclo[2.2.2]octan-2-yl]methanol;hydrochloride Chemical compound Cl.C([C@H]([C@H](C1)CC)C2)CN1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OCC)C=C21 QNRATNLHPGXHMA-XZHTYLCXSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
発明の技術分野
本発明は納豆容器およびこの容器を用いた納豆の製造方
法に関する。DETAILED DESCRIPTION OF THE INVENTION Technical Field of the Invention The present invention relates to a natto container and a method for producing natto using this container.
発明の技術的背景ならびにその問題点
従来、納豆を製造する方法としては、蒸煮大豆を熱処理
した藁で包装し、この菌中で醗酵させる方法が一般的で
あった。Technical Background of the Invention and Problems Theretofore, the common method for producing natto has been to wrap steamed soybeans in heat-treated straw and ferment the soybeans in the bacteria.
しかしながら、近年、納豆の製造に使用することができ
るような良質の藁の人手が非常に困難になりつつあり、
また、藁は、工業的な納豆の生産では使用しにくい面が
あるため、最近の納豆の工業的な生産においては、藁の
代わりに発泡スチロール等の合成樹脂製の容器が使用さ
れるようになってきている。However, in recent years, it has become extremely difficult to obtain high-quality straw that can be used to make natto.
Furthermore, since straw is difficult to use in industrial natto production, containers made of synthetic resins such as Styrofoam have recently been used instead of straw in industrial natto production. It's coming.
このような現在使用されている合成樹脂性の容器の例を
第３図に示す。すなわち従来の納豆容器は、上部が開放
された箱体３１と、この開放された箱体３１の上部を覆
う蓋体３２とからなる。そして、このような納豆製造用
の容器の蓋体３２には３３で示すように透孔が設けられ
ていることもある。An example of such a synthetic resin container currently in use is shown in FIG. That is, the conventional natto container consists of a box 31 with an open top and a lid 32 that covers the top of the open box 31. The lid 32 of such a container for producing natto may be provided with a through hole as shown at 33.
このような容器を用いた納豆の製造には、まず蒸煮大豆
を充填して、植菌した後、この容器内で大豆を醗酵熟成
させる方法、あるいは蒸煮大豆に植菌した後、上記のよ
うな容器に大豆を充填して醗酵熟成する方法が採用され
ている。To produce natto using such a container, you can first fill it with steamed soybeans, inoculate it, and then ferment and ripen the soybeans in this container, or use the method described above after inoculating the steamed soybeans. The method used is to fill containers with soybeans and ferment and ripen them.
ところが、このような合成樹脂製の容器を用いて製造さ
れた納豆と、藁を用いて製造された納豆とを比較すると
、合成樹脂性の容器を用いて製造された納豆は風味に欠
ける傾向があり、さらに充分に風味をだそうとすると、
納豆の醗酵熟成に非常に長時間を要するという問題点が
ある。However, when comparing natto produced using such synthetic resin containers and natto produced using straw, it is found that natto produced using synthetic resin containers tends to lack flavor. Yes, and if you try to bring out the flavor even more,
There is a problem in that it takes a very long time to ferment and ripen natto.
発明の目的
本発明は、上記のような従来技術に伴なう問題点を解決
しようとするものであって、風味の良い納豆を効率よく
製造するための納豆容器およびその容器を用いた納豆の
製造方法を提供することを目的としている。Purpose of the Invention The present invention aims to solve the problems associated with the prior art as described above, and provides a natto container for efficiently producing natto with good flavor, and a natto container using the container. The purpose is to provide a manufacturing method.
発明の概要
本発明に係る納豆容器は、少なくとも一方が開放された
箱体と、該開放部を覆う蓋体とからなる合成樹脂製の納
豆容器において、該蓋体および箱体底部に空気流通可能
な透孔が形成されていることを特徴としている。Summary of the Invention The natto container according to the present invention is a natto container made of synthetic resin, comprising a box with at least one side open and a lid covering the opening, which allows air to flow through the lid and the bottom of the box. It is characterized by the formation of transparent holes.
また、本発明に係る本発明か納豆の製造方法は、少なく
とも一方が開放された箱体と、該開放部を覆う蓋体とか
らなり、該蓋体および箱体底部に空気流通可能な透孔が
形成されている合成樹脂製の容器に、蒸煮大豆を充填し
て醗酵させることを特徴としている。Further, the method for producing natto according to the present invention comprises a box body with at least one side open, and a lid body covering the open part, and a through hole in the lid body and the bottom part of the box body through which air can circulate. It is characterized by filling a synthetic resin container with steamed soybeans and fermenting them.
このように蓋体および箱体底部の両者に空気流通可能な
透孔が形成された容器を用いて納豆の製造を行なうこと
により、納豆の醗酵熟成中に容器内で空気が滞留するこ
とがなく、容器内で均一に、速やかに醗酵が行われるた
め、非常に風味のよい納豆が短期間で製造することがで
きる。By manufacturing natto using a container that has holes in both the lid and the bottom of the box that allow air to circulate, air does not stagnate inside the container during the fermentation and ripening of natto. Since fermentation is carried out uniformly and quickly within the container, natto with very good flavor can be produced in a short period of time.
そして、箱体の側壁にも透孔を形成することにより、上
記のような効果はさらに増長される。By forming through holes in the side walls of the box, the above effects are further enhanced.
発明の詳細な説明
以下、本発明に係る納豆容器およびそれを用いた納豆の
製造方法について具体的に説明する。DETAILED DESCRIPTION OF THE INVENTION A natto container and a method for producing natto using the same according to the present invention will be specifically described below.
まず、本発明に係る納豆容器について説明する。First, the natto container according to the present invention will be explained.
第１図に本発明に係る合成樹脂製の納豆容器の例を模式
的に表わした斜視図を示す。FIG. 1 is a perspective view schematically showing an example of a natto container made of synthetic resin according to the present invention.
第１図の本発明に係る合成樹脂製の納豆容器は、一方が
開放された箱体１１と、その開放部をおおう蓋体１２と
からなる。この箱体１１は、通常は底部１４と、この底
部と共に箱体を形成する側壁１５ａ〜１．５ｄとから構
成されている。なお、本発明に係る納豆容器は、第１図
においては、箱体１１と蓋体１２とが分離する態様を示
しているが、本発明においては、第１図に示す態様の他
、例えば蓋体１２の縁部と側壁１５ｂとを接合状態にし
て箱体１１と蓋体１２とを一体化することもできる。な
お、第１図においては、４個側壁を有する態様が示され
ているが、本発明の容器における箱体は横断面が三角形
ないし円形であってもよい。The synthetic resin natto container according to the present invention shown in FIG. 1 consists of a box body 11 with one side open and a lid body 12 covering the open part. This box body 11 is usually composed of a bottom portion 14 and side walls 15a to 1.5d that form the box body together with the bottom portion. Although the natto container according to the present invention is shown in FIG. 1 in which the box body 11 and the lid body 12 are separated, in the present invention, in addition to the aspect shown in FIG. It is also possible to integrate the box body 11 and the lid body 12 by joining the edge of the body 12 and the side wall 15b. Although FIG. 1 shows an embodiment having four side walls, the box body of the container of the present invention may have a triangular or circular cross section.
本発明に係る納豆容器は上記のような箱体１１の底部１
４と蓋体１２に空気流通可能な透孔１３が設けられてい
る。The natto container according to the present invention has the bottom part 1 of the box body 11 as described above.
4 and the lid body 12 are provided with through holes 13 through which air can circulate.
この透孔の容器内の空気が流通でき、かつ内部に充填し
た蒸煮大豆が漏れ出すことがない程度の大きさであれば
特に制限はないが、通常は平均直径が０．０５〜２．５
順、好ましくは１〜２ ｍｍの透孔を形成することが望
ましい。孔径が０．０５ｍ＋ｉ未満では空気の流通量が
不充分になることがあり、箱体１１の底部１４近傍に充
填された蒸煮大豆の醗酵が充分に行われないことがあり
、他方２．５ｍｍを超えると、例えばカチワリ納豆の製
造のために使用されるような小粒の蒸煮大豆が漏れ出す
ことがある。また、箱体底部１４に設けられる透孔１３
の大きさと、蓋体１２に設けられる透孔１３の大きさと
は、同一であっても異なっていてもよい。さらに、透孔
の大きさは特に均一である必要はなく、それぞれの透孔
の大きさが異なっていてもよい。There is no particular restriction on the size as long as the air inside the perforated container can circulate and the steamed soybeans filled inside do not leak out, but usually the average diameter is 0.05 to 2.5.
It is desirable to form through holes with a diameter of 1 to 2 mm. If the pore diameter is less than 0.05 m+i, the amount of air flowing may be insufficient, and the fermentation of the steamed soybeans filled near the bottom 14 of the box 11 may not be carried out sufficiently. If this is exceeded, small steamed soybeans such as those used for making Kachiwari natto may leak out. In addition, a through hole 13 provided in the bottom part 14 of the box body
The size of the through hole 13 provided in the lid body 12 may be the same or different. Further, the sizes of the through holes do not need to be particularly uniform, and the sizes of the respective through holes may be different.
本発明において、また、箱体底部１４および蓋体１２に
設けられる透孔の分布密度は、透孔の大きさおよび容器
の強度等を考慮して適宜設定することができるが、通常
は１ｃ−当り１〜１０個、好ましくは２〜５個の範囲内
にある。分布密度が１ｃ−当り１個未満では箱体底部１
４近傍にある蒸煮大豆の醗酵が不充分になることがあり
、他方、１ｃ−当り１０個を超えると容器を形成する樹
脂の種類によっては容器の強度が低下することがある。In the present invention, the distribution density of the through-holes provided in the box bottom 14 and the lid 12 can be appropriately set in consideration of the size of the through-holes, the strength of the container, etc., but usually 1c- The number is in the range of 1 to 10, preferably 2 to 5. If the distribution density is less than 1 piece per 1 c-, the box bottom 1
Fermentation of steamed soybeans in the vicinity of 4 may become insufficient, and on the other hand, if the number exceeds 10 per 1 c, the strength of the container may decrease depending on the type of resin forming the container.
なお、上記の透孔の形態に特に制限はなく、例えば透孔
の断面形態を円形、正方形、長方形、菱形等の種々の形
態にすることができる。さらに透孔が網目状に形成され
ていてもよい。Note that the shape of the above-mentioned through hole is not particularly limited, and for example, the cross-sectional shape of the through hole can be made into various shapes such as circular, square, rectangular, and rhombic. Furthermore, the through holes may be formed in a mesh shape.
また、透孔は、箱体底部１４および蓋体１２全体に設け
られていてもよく、また箱体底部１４および蓋体１２の
周囲に縁部を残すように透孔が形成されていてもよい。Further, the through hole may be provided throughout the box bottom 14 and the lid 12, or the through hole may be formed so as to leave an edge around the box bottom 14 and the lid 12. .
本発明に係る納豆容器は、第１図に示すように箱体底部
１４と蓋体１２に空気流通可能な透孔を有している樹脂
容器であるが、さらに、側壁にも透孔を形成することに
より、容器内の空気流通量が増加するためにさらに風味
のよい納豆を短時間で製造することができるようになる
。As shown in FIG. 1, the natto container according to the present invention is a resin container that has through holes in the box bottom 14 and lid 12 that allow air to circulate, and also has through holes in the side wall. By doing so, the amount of air flowing inside the container increases, making it possible to produce natto with even better flavor in a shorter time.
第２図に側壁にも透孔が形成された本発明に係る納豆容
器の例を示す。FIG. 2 shows an example of a natto container according to the present invention in which a through hole is also formed in the side wall.
第２図において、箱体は２１で、そして蓋体は２２で示
されている。そして箱体底部２４および蓋体２２には、
上記と同様に透孔２３が設けられていると共に、この態
様においては側壁２５ａ〜２５ｄにも透孔が設けられて
いる。In FIG. 2, the box body is indicated at 21 and the lid body at 22. And on the box bottom 24 and the lid 22,
The through holes 23 are provided in the same manner as above, and in this embodiment, the side walls 25a to 25d are also provided with through holes.
本発明において、側壁に透孔を形成する場合、側壁２５
ａ 、２５ｂ 、２５ｃおよび２５ｄの内の１の側壁に
透孔が設けられていればよいが、特に本発明においては
第２図に示すように、側壁２５ａ 、２５ｂ 、２５ｃ
および２５ｄのすべての側壁に透孔が設けられているこ
とが好ましい。In the present invention, when forming a through hole in the side wall, the side wall 25
A, 25b, 25c, and 25d may be provided with a through hole in one of the side walls, but in particular, in the present invention, as shown in FIG.
It is preferable that through holes are provided in all the side walls of and 25d.
また側壁２５ａ 、２５ｂ 、２５ｃおよび２５ｄに設
けられる透孔の大きさ、密度、形状等は、上記第１図で
示した箱体底部および蓋体に形成される透孔と同様にす
ることができる。Further, the size, density, shape, etc. of the through holes provided in the side walls 25a, 25b, 25c, and 25d can be made similar to the through holes formed in the bottom of the box and the lid shown in FIG. 1 above. .
なお、本発明に係る納豆容器は、合成樹脂で形成されて
おり、本発明で使用することができる合成樹脂としては
、従来から納豆等の食品の容器に使用されている樹脂を
用いることができる。このような樹脂の例としては、ス
チロール樹脂等を挙げることができ、さらに軽量性およ
び保温性等の特性を考慮すると発泡スチロールを使用す
ることが好ましい。このような樹脂で形成される本発明
に係る納豆容器の大きさは、適宜設定することができる
が、縦３〜５０ｃｍ、横５〜４５ｃｍ、深さ２〜２０
ｃｍにするのが一般的である。また、このような納豆容
器は、蓋体、箱体底部および箱体側壁の表面が平面状、
凸面状あるいは凹面状など種々の形状であってもよい。The natto container according to the present invention is made of synthetic resin, and as the synthetic resin that can be used in the present invention, resins that have been conventionally used for containers for foods such as natto can be used. . Examples of such resins include styrene resin, and in consideration of characteristics such as light weight and heat retention, it is preferable to use styrene foam. The size of the natto container according to the present invention formed from such a resin can be set as appropriate, but may be 3 to 50 cm long, 5 to 45 cm wide, and 2 to 20 cm deep.
It is common to set it in cm. In addition, such natto containers have flat surfaces of the lid, the bottom of the box, and the side walls of the box.
It may have various shapes such as convex or concave.
また、このような納豆容器において、蓋体は箱体の上部
にある必要はなく、両者が逆の位置関係にあってもよい
。Moreover, in such a natto container, the lid body does not need to be located on the top of the box body, and the two may be in the opposite positional relationship.
このような合成樹脂製の納豆容器は、通常の方法に従っ
て成形加工することにより製造することができる。また
透孔は、容器を製造する際に設けることもできるし、透
孔を有しない容器を製造した後、透孔を形成することも
できる。Such a synthetic resin natto container can be manufactured by molding according to a conventional method. Further, the through holes can be provided when the container is manufactured, or the through holes can be formed after manufacturing the container without the through holes.
つぎに、本発明に係る納豆容器を用いて納豆を製造する
方法について説明する。Next, a method for producing natto using the natto container according to the present invention will be explained.
本発明に係る納豆の製造方法は前記のような本発明の納
豆容器を用い、それに蒸煮大豆を充填し醗酵させる工程
からなる。The method for producing natto according to the present invention includes the steps of using the natto container of the present invention as described above, filling the container with steamed soybeans, and fermenting the container.
まず、原料大豆を精選、水洗して水に浸漬し、充分に吸
水させたのち釜で蒸煮する。First, the raw soybeans are carefully selected, washed and soaked in water to absorb sufficient water, and then steamed in a pot.
納豆製造用の原料大豆としては中粒または小粒の大豆が
通常用いられる。特殊品としてカチワリ状の大豆も用い
られる。蒸煮は、通常、加圧釜を用いて行なわれる。Medium-grained or small-grained soybeans are usually used as raw soybeans for natto production. Kachiwari-shaped soybeans are also used as a special product. Steaming is usually performed using a pressure cooker.
ついで、この蒸煮大豆に納豆菌を植菌し、よく混合した
後、この接種した蒸煮大豆の一定量を本発明に係る合成
樹脂製の納豆容器に充填する。Next, the steamed soybeans are inoculated with Bacillus natto and mixed well, and then a certain amount of the inoculated steamed soybeans is filled into the synthetic resin natto container according to the present invention.
蒸煮大豆への納豆菌の接種は大豆の温度が８０〜９０℃
のうちに行なうのがよく、植菌後、充分に混合する。な
お、納豆菌の接種は蒸煮大豆を容器に充填した後、行な
ってもよい。When inoculating natto bacteria into steamed soybeans, the temperature of the soybeans is 80-90℃.
It is best to do this during the day, and mix thoroughly after inoculation. In addition, inoculation with Bacillus natto may be performed after filling a container with steamed soybeans.
植菌が終った蒸煮大豆を前記納豆容器に充填する。The steamed soybeans that have been inoculated are filled into the natto container.
次いでこの容器を醗酵室に入れ、温度を通常は３０〜６
０℃、好ましくは４５〜５２℃であり、相対湿度を通常
は８０〜１００％、好ましくは常１３〜１８時間、好ま
しくは１５〜１７時間であり、従来から使用されている
容器を使用する場合と比較すると、同一条件で醗酵を行
なった場合には、醗酵時間を５〜１０時間短縮すること
ができる。This container is then placed in a fermentation chamber, and the temperature is usually kept at 30-6.
The temperature is 0°C, preferably 45 to 52°C, the relative humidity is usually 80 to 100%, preferably 13 to 18 hours, preferably 15 to 17 hours, and when conventional containers are used. In comparison, when fermentation is carried out under the same conditions, the fermentation time can be shortened by 5 to 10 hours.
このようにして醗酵が終了した納豆は、本発明に係る容
器にいれたまま、低温に冷却して出荷されるか、あるい
は冷蔵保管される。The fermented soybeans that have been fermented in this way are cooled to a low temperature and shipped or stored in a refrigerator while being kept in the container according to the present invention.
以上のような納豆の製造方法において、大豆は醗酵が進
むとその成分がタンパク質分解酵素により分解され、一
部はアミノ酸まで分解される。本発明に係る納豆容器を
使用することにより、従来の容器を用いた場合よりアミ
ノ酸の生成量が増加し、風味のよい納豆を製造すること
ができる。In the method for producing natto as described above, as soybean fermentation progresses, its components are decomposed by proteolytic enzymes, and some of the soybeans are decomposed into amino acids. By using the natto container according to the present invention, the amount of amino acids produced can be increased compared to when a conventional container is used, and natto with good flavor can be produced.
［発明の効果］
本発明に係る納豆容器は、蓋体と箱体底部、さらに必要
により箱体側壁にも多数の透孔が設けられた構造を有し
ているので納豆の製造時に醗酵に必要な空気が充分流通
する。[Effects of the Invention] The natto container according to the present invention has a structure in which a large number of through holes are provided in the lid, the bottom of the box, and, if necessary, the side walls of the box, which are necessary for fermentation during the production of natto. There is sufficient air circulation.
したがって、このような本発明に係る納豆容器を使用し
て納豆を製造することにより、容器下部まで醗酵が充分
に行われ糸引きが強くなり、また納豆中のアミノ酸含有
量も増加するので風味のよい納豆が得られる。しかも醗
酵熟成に必要な時間が従来より５〜１０時間短縮される
。Therefore, by producing natto using the natto container according to the present invention, fermentation is sufficiently carried out to the bottom of the container, resulting in strong stringiness, and the amino acid content of the natto increases, resulting in improved flavor. You can get good natto. Moreover, the time required for fermentation and aging is reduced by 5 to 10 hours compared to the conventional method.
さらに、容器内の空気の流通がよいので、アミノ酸醗酵
に伴なって副生されるアンモニア成分などが良好に蒸散
されるので、本発明に係る容器を用いて製造された納豆
は非常に食べやすい。Furthermore, since the air circulation inside the container is good, ammonia components, which are by-produced during amino acid fermentation, are well evaporated, so the natto produced using the container according to the present invention is very easy to eat. .
以下、本発明を実施例により説明するが、本発明はこれ
ら実施例により限定されるものではない。EXAMPLES The present invention will be explained below with reference to Examples, but the present invention is not limited to these Examples.
実施例１
蓋および底部に直径３ ｍｒａ、分布密度１個／ｃＩｌ
の透孔を有する縦３０ｃｍ、横４０ｃｍ、深さ１０ｃｍ
の発泡スチロール製の納豆容器に、納豆菌が接種された
蒸煮大豆を１０００．充填し、ついでこの容器を醗酵室
において温度５０℃、相対湿度９８％の条件で１７時間
醗酵熟成させて納豆を製造した。Example 1 Diameter 3 mra on lid and bottom, distribution density 1 piece/cIl
30cm long, 40cm wide, 10cm deep with a through hole.
1000ml of steamed soybeans inoculated with natto bacteria were placed in a Styrofoam natto container. The container was then fermented and aged for 17 hours at a temperature of 50° C. and a relative humidity of 98% in a fermentation room to produce natto.
得られた納豆について糸引き状態および風味を評価した
ところ、非常に良好に糸を引き、また風味も良好で非常
にたべやすかった。When the obtained natto was evaluated for stringiness and flavor, it was found that the natto had a very good stringiness, good flavor, and was very easy to eat.
また、この納豆のアミノ酸含有率を測定したところ、１
５０ｍｇ／ｇであった。In addition, when we measured the amino acid content of this natto, it was found that 1
It was 50 mg/g.
実施例２
実施例１において、容器として、蓋と底部に加えて側壁
にも透孔を有する容器を用いた以外は、同様にして納豆
を製造した。Example 2 Natto was produced in the same manner as in Example 1, except that a container having through holes in the side wall in addition to the lid and bottom was used as the container.
得られた納豆について糸引き状態および風味を評価した
ところ、非常に良好に糸を引き、また風味も良好で非常
にたべやすかった。When the obtained natto was evaluated for stringiness and flavor, it was found that the natto had a very good stringiness, good flavor, and was very easy to eat.
また、この納豆のアミノ酸含有率を測定したところ、１
６０＋ｎｇ／ｇであった。In addition, when we measured the amino acid content of this natto, it was found that 1
It was 60+ng/g.
比較例１
実施例１において、蓋のみに透孔を有する以外は同様の
方法によって納豆を製造した。Comparative Example 1 Natto was produced in the same manner as in Example 1 except that only the lid had through holes.
得られた納豆について糸引き状態および風味を評価した
ところ、容器底部に糸引きの悪い部分があり、さらに風
味も悪いものが多かった。When the resulting natto was evaluated for its stringiness and flavor, it was found that there were areas with poor stringiness at the bottom of the container, and many also had poor flavor.
また、この納豆のアミノ酸含有率を測定したところ、１
１０ｍｇ／ｇであった。In addition, when we measured the amino acid content of this natto, it was found that 1
It was 10 mg/g.
第１図は本発明に係る納豆容器の１例を模式的に示した
斜視図である。
第２図は本発明に係る納豆容器の他の１例を模式的に示
した斜視図である。
第３図は従来の納豆容器の１例を模式的に示した斜視図
である。
１１．２１．３１・・・箱体、
１２．２２．３２・・・蓋体、
２３．３３・・・透孔、
２４．３４・・・底部、
１ ５ａ、］、５ｂ、１ ５ｃ、１ ５ｄ、２５ａ、２
５ｂ、２５ｅ。
２５ｄ、・・・側壁
代 理 人 弁理士
鈴 木 俊一部
第
図
竺
図
第
図FIG. 1 is a perspective view schematically showing an example of a natto container according to the present invention. FIG. 2 is a perspective view schematically showing another example of the natto container according to the present invention. FIG. 3 is a perspective view schematically showing an example of a conventional natto container. 11.21.31...Box body, 12.22.32...Lid body, 23.33...Through hole, 24.34...Bottom, 1 5a, ], 5b, 1 5c, 1 5d, 25a, 2
5b, 25e. 25d, ... side wall attorney, patent attorney Shun Suzuki, first drawing, first drawing, first drawing.
Claims (4)
覆う蓋体とからなる合成樹脂製の納豆容器において、該
蓋体および箱体底部に空気流通可能な透孔が形成されて
いることを特徴とする納豆容器。(1) A natto container made of synthetic resin consisting of a box with at least one side open and a lid covering the opening, in which through holes are formed in the lid and the bottom of the box to allow air to circulate. A natto container characterized by:
透孔が形成されていることを特徴とする請求項第１項記
載の納豆容器。(2) The natto container according to claim 1, wherein at least one of the side walls of the box body is formed with a through hole through which air can circulate.
覆う蓋体とからなり、該蓋体および箱体底部に空気流通
可能な透孔が形成されている合成樹脂製の容器に、蒸煮
大豆を充填して醗酵させることを特徴とする納豆の製造
方法。(3) A container made of synthetic resin, consisting of a box with at least one side open and a lid covering the opening, and a through hole through which air can circulate in the lid and the bottom of the box; A method for producing natto, which is characterized by filling steamed soybeans and fermenting them.
透孔が形成されていることを特徴とする請求項第３項記
載の納豆の製造方法。(4) The method for producing natto according to claim 3, wherein at least one of the side walls of the box is formed with a through hole through which air can circulate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63258872A JPH02107167A (en) | 1988-10-14 | 1988-10-14 | Fermented soybean container and production of fermented soybean using the same container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63258872A JPH02107167A (en) | 1988-10-14 | 1988-10-14 | Fermented soybean container and production of fermented soybean using the same container |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02107167A true JPH02107167A (en) | 1990-04-19 |
Family
ID=17326214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63258872A Pending JPH02107167A (en) | 1988-10-14 | 1988-10-14 | Fermented soybean container and production of fermented soybean using the same container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02107167A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005066039A1 (en) * | 2004-01-05 | 2005-07-21 | Joon-Young Ahn | Container for vacuum packing |
| JP2011011806A (en) * | 2009-07-03 | 2011-01-20 | Fumimasa Oka | Fruit and vegetable storage container |
-
1988
- 1988-10-14 JP JP63258872A patent/JPH02107167A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005066039A1 (en) * | 2004-01-05 | 2005-07-21 | Joon-Young Ahn | Container for vacuum packing |
| JP2011011806A (en) * | 2009-07-03 | 2011-01-20 | Fumimasa Oka | Fruit and vegetable storage container |
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