JPH04121154A - Production of solid food utilizing soybean waste - Google Patents

Abstract

PURPOSE:To produce the subject food having excellent nutritive value, taste, etc., having functions for promoting growth and preventing degenerative diseases and suitable as a mid-afternoon snack, relish taken with sake, etc., by inoculating Bacillus natto on the waste of soybeans, multiplying the Bacillus natto and adding MISO (salted and fermented soybean) to the treated waste. CONSTITUTION:(B) Bacillus natto is inoculated on (A) a culture medium comprising a cake prepared by press-dehydrating the waste solution of boiled soybeans or a boiled swollen product of oil-squeezed soybeans and subsequently multiplied. The fermented product is kneaded with (C) a hard MISO such as HATTYO MISO (a kind of the MISO) prepared by aging MISO balls for a long period, thus providing the objective food.

Description

[Detailed Description of the Invention] [Objective of the Invention] (Field of Industrial Application) This invention uses waste soybean steaming liquid or oil-extracted soybean waste, natto bacteria, and miso-dama-made koji miso as raw materials, and by combining them. A method for producing the resulting solid food is discussed.

(Prior Art) As far as the inventors know, this type of solid food has never been seen before.

(Problems to be Solved by the Invention) The present invention dehydrates soybean steaming waste liquid, which is a natto factory waste liquid, into a cake shape, or steams and swells oil-extracting waste soybeans (called ``barakas''), which is an oil extraction factory waste product. , as a breeding source for Bacillus natto, and by kneading them with miso-dama-made koji-miso to obtain a solid food with excellent nutritional value and taste.At the same time, we aim to improve the economic efficiency of using soybean waste liquid and waste materials. It also contributes to eliminating pollution caused by eutrophication of rivers and rivers.

[Structure of the Invention (Means for Solving the Problems)] In order to achieve the above object, the present invention provides the following features: (1) Pressing and dehydrating the soybean cooking waste liquid generated in the natto manufacturing process to obtain a cake-like culture medium, or Oil-extracted waste soybeans (called ``barakas''), which are factory waste, are steamed to swell and used as a culture medium.

(2) Next, add natto iff (Bacillus Na
tto) and grow it.

(3) Finally, add Hatcho miso and other miso balls to the ingredients obtained in (2)! ! Hardened miso that has been fermented with koji for a long period of time (hereinafter referred to as ``Miso-dama-made koji-miso'') is kneaded.

This is a method for producing solid foods.

(Example-1) Material Soybean cooking waste liquid 1000g Bacillus Natto Required amount Hatcho miso
100g dye
Required amount Flavor Required amount First, 1000 g of the above soybean cooking waste liquid was formed into a dehydrated cake shape with a residual moisture content of 40% using a rotary vacuum press molding machine. The weight of the cake after water removal was measured to be approximately 350 g.

Next, using this as a culture medium, a pure culture of Bacillus natto is inoculated by a conventional method, and sufficient bacterial cells and spores are produced.

During the growth and fermentation process, proteins are broken down by bacteria and amino acids, especially essential amino acids, are produced.

Finally, Hatcho miso is added to this cake-like product in the above ratio and kneaded thoroughly. At this time, appropriate amounts of pigments, fragrances, etc. may be mixed in, if necessary.

Since both the cake-like product and Hatcho miso are low in moisture, this kneading yields a cheese-like hard paste, and its natural color is black-purple when no coloring is added.

(Example-2) Materials Oil pressed waste soybeans (dust lees "Barakas J") 400g Bacillus Natto Required amount Hatcho miso
300g dye
Required amount fragrance
Required amount First, the above-mentioned oil-extracted waste soybeans are soaked in boiling water, and then steamed and swollen. The weight of this steamed product was measured to be about 600 g including water.

Next, using this as a culture medium, a pure culture of Bacillus natto is inoculated by a conventional method, and sufficient bacterial cells and spores are produced.

The resulting production effect is the same as in the first embodiment.

Finally, Hatcho miso is added to this product in the above ratio and thoroughly kneaded. At this time, appropriate amounts of pigments, fragrances, etc. may be mixed in, if necessary.

It is the same as in Example-1 that a cheese-like hard paste is obtained by this kneading, and that the natural color when no dye is added is blackish-purple.

[Effects of the Invention] The method for producing a solid food according to the present invention is as described above, and the solid food obtained thereby is a cheese-like hard paste and can be molded into any shape.

It exhibits the unique aroma of fermented foods and has a salty umami flavor mixed with the flavor of Hatcho miso.

Of course, the 21-porosity can be increased by adding oki pigment and fragrance.

Its nutritional value and pharmacological effects are also remarkable. In other words, although the soybean cooking liquid, which is the main ingredient, is not soybean itself, it still contains abundant soluble protein, fat, etc., and the oil-extracted waste soybean is still rich in protein, and due to the fermentation effect of Bacillus natto,
It provides a nutritional source comparable to natto.

Furthermore, the properties, products, and physiological effects of Bacillus natto have been studied for a long time, and it is believed that it produces certain antibiotics and has an anti-intestinal effect against harmful bacteria in the intestines. Recent research results have confirmed that Bacillus natto produces an enzyme that dissolves blood clots, which holds promise for the prevention and treatment of cerebral infarction and ischemic heart disease caused by blood clots. .

That is, the present invention involves inoculating and growing Bacillus natto, which itself has nutritional and pharmacological effects, into a dehydrated cake of soybean steaming liquid rich in protein, fat, etc., or into a steamed product of oil-extracted waste soybeans. Through its fermentation action, it produces various elements essential to maintaining the health of the human body.

In addition, in the present invention, since the malted miso made from miso balls such as Hatcho miso is integrally kneaded, it has rich umami and flavor with a slight salty taste, and has extremely high storage stability. Miso Sakae, which modern people tend to lack in intake! ! It also plays an important role in supplementing the water source.

From the above, the solid food according to the present invention has a comprehensive health promotion function, and regardless of age, it has a growth promoting function during the developmental period, and a function of preventing adult diseases and promoting rejuvenation during adulthood and old age. It is consumed in a variety of ways, including as a side dish, snack, and as an accompaniment to alcohol.

Claims (1)

[Claims] Soybean steaming waste liquid is compressed and dehydrated to form a cake, or oil-pressed waste soybeans are steamed and swollen, and these are used as a culture medium to inoculate and grow Bacillus natto, which is then fermented into miso-dama koji such as Hatcho miso for a long period of time. A method for producing a solid food using soybean waste, which is obtained by kneading aged hardened miso.