JPH07255407A - Fermented soybean having low odor and its production - Google Patents

Abstract

PURPOSE:To obtain a fermented soybean capable of being reduced only in ammonia odor without impairing flavor and taste as a soybean fermented material of the fermented soybean itself and abundantly containing various kinds of vitamins and minerals and being nutritionally extremely excellent. CONSTITUTION:This fermented soybean contains at least soybean and a tea leaf-ground material as essential components. Unfermented tea leaf, fermented tea leaf or semi-fermented tea leaf can be favorably used for the tea leaf-ground material. The tea leaf-ground material may be added to raw soybean before fermentation as well as soybean fermented material after fermentation.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to low-odor natto, and its purpose is to reduce the ammonia odor peculiar to natto without impairing the flavor and taste of the soybean ferment of natto. It is intended to provide a low-odor natto and a method for producing the same, which are rich in fruits and minerals and have a great nutritional value.

[0002]

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

[0003]

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

[0004]

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

[0005]

In the present invention, low-odor natto and raw soybeans are characterized by containing at least soybeans and ground tea leaves as essential components, and after adding the ground tea leaves to a raw soybean, a conventional method is used. A method for producing low-odor natto characterized by being fermented and a method for producing low-odor natto characterized by adding raw ground soybeans to the fermented soybean after fermenting the soybean by a conventional method. By providing it, the above-mentioned conventional problems are solved.

[0006]

[Function] By containing raw soybeans and ground tea leaves as essential components, the alcohol odor peculiar to natto produced by fermentation can be reduced, and vitamins and minerals are strengthened, resulting in extremely high nutritional value. It is possible to obtain low-odor natto that is optimal as a natural food. Moreover,
Even if the alcohol odor is reduced, the flavor and taste of the natto original soybean fermentation product will not be impaired.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The structure of the low-odor natto and its manufacturing method according to the present invention will be described in detail below. The low-odor natto of the present invention contains soybean and ground tea leaves as essential components.
As the raw material soybean, conventionally known soybeans for natto are not particularly limited, and any one can be suitably used. As the crushed tea leaves, by inactivating the enzyme (polyphenol oxidase) contained in the tea leaves by heating during the tea-making process, unfermented tea (green tea) that prevents the oxidation of tea components,
Alternatively, any of fermented tea (black tea) produced by advancing the oxidation of tea components by the oxidative enzyme in the tea leaves, and even half-fermented tea (oolong tea) that is roasted in a kettle at the time when the tea leaves are slightly fermented and emits an aroma. It can be preferably used, but more preferably, unfermented tea (green tea) is preferably used because it can effectively reduce the alcohol odor peculiar to natto without impairing the flavor of the soybean fermented product. . Specifically, any one or more of steamed tea such as sencha, gyokuro, tencha (matcha), kabusecha, bancha, and jade green tea, or roasted tea in a kettle such as gyokuro tea and Chinese green tea are appropriately used. Although it can be selected and suitably used, more preferably, "deep-steamed tea" in which the steaming heat treatment step is performed longer than usual is preferably used. "Deep steamed tea"
The reason is that the steam heat treatment performed for a relatively long time completely destroys the oxidase and fixes the chlorophyll and taste components in the tea leaves, which is desirable for ingestion for the purpose of promoting health.

The crushed tea leaves used are 60 to 2
A pulverized product of about 00 mesh is preferably used, but it is not particularly limited. As a method for producing the low-odor natto of the present invention, in which the crushed product of such soybeans and tea leaves is contained as an essential component, after adding the crushed tea leaves to the steamed raw material soybean, inoculating the Bacillus natto is inoculated for a predetermined time. The method obtained by fermentation can be illustrated. That is, in accordance with a conventional method, the raw material soybean is dipped in water to absorb water to a weight of 2.2 to 2.5 times to soften the tissue, and then the soybean is steamed. Next, the steamed soybean obtained is mixed with ground tea leaves for 5 to 25
% Addition, inoculate this with natto bacterium, 40-50 ℃
When fermented for 16 to 24 hours, a stringy low odor natto can be obtained. Furthermore, koji and salt may be added to the obtained thread-drawn natto and aged for 2 to 4 weeks.

In addition to the above-mentioned production method, a production method in which raw soybeans are fermented according to a conventional method and then ground tea leaves are added to produce low-odor natto is also suitably adopted in the present invention. Here, the addition amount of the ground tea leaves to be used is not particularly limited, but may be 5 to 5 with respect to the raw material soybeans used.
It is preferable to add within the range of about 25%.

As described above, in the low-odor natto according to the present invention, the presence of ground tea leaves causes the alcohol odor generated during fermentation to be adsorbed, and the odor of alcohol is not felt during feeding. Moreover, vitamins A, B ₁ , B ₂ , C, E, niacin, folic acid contained in tea leaves,
Vitamins such as biotin, minerals such as calcium, potassium, magnesium, iron, manganese and sodium,
Since tannins such as catechins, flavonols, leucoanthocyans, and phenolcarboxylic acids can be ingested, the natto has a high nutritional value with a very enhanced nutritional component. Furthermore, even if tea leaves are added to reduce the alcohol odor peculiar to natto, the flavor and taste of the natto original soybean fermented product is not impaired, and the flavor of soybean fermented product can be fully enjoyed.

[0011]

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

(Example 1) 100 g of soybean was immersed in water at room temperature for 20 hours, drained and then pressure-ripened using a pressure can (10 minutes at a pressure of 2 kg) to obtain 220 g of steamed soybean. To this steamed soybean, 35 g of deep-steamed tea dry powder (100 mesh) was added, and natto was sprinkled and ingested and mixed well, then fermented at 45 ° C. for 22 hours, and then aged at 5 ° C. for 24 hours. The natto of Example 1 was obtained. (Example 2) 100 g of soybean was immersed in water at room temperature for 20 hours, drained, and then pressure-ripened using a pressure can (10 minutes at a pressure of 2 Kg) to obtain 220 g of steamed soybean. This steamed soybean was sprayed with natto bacteria, mixed well, fermented at 45 ° C. for 22 hours, and then aged at 5 ° C. for 24 hours. To the natto obtained, 35 g of deep-steamed tea dry powder (100 mesh) was added. And mixed well to obtain natto of Example 2. (Example 3) Natto of Example 3 was obtained in the same manner as in Example 1 except that gyokuro dried powder (120 mesh) was used in place of the deep-steamed tea powder. (Example 4) Natto of Example 4 was obtained in the same manner as in Example 2 except that the gyokuro dried powder (120 mesh) was used in place of the deep-steamed tea powder. (Example 5) Black tea powder (12
Example 5 similar to Example 1 except that (0 mesh) was used.
Got natto. (Example 6) Black tea powder (12
Example 6 similar to Example 2 except that (0 mesh) was used.
Got natto. (Example 7) Natto of Example 5 similar to Example 1 was obtained except that oolong tea dry powder (100 mesh) was used in place of the deep-steamed tea powder. (Example 8) Natto of Example 8 similar to Example 2 was obtained except that oolong tea dry powder (100 mesh) was used in place of the deep-steamed tea powder.

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

[0014]

[Test Example] With respect to the natto obtained in Examples 1 to 8 and Comparative Examples 1 to 2, using a panel consisting of 20 men and women aged 18 to 40, the items of alcohol odor and original flavor of natto were used. A sensory test was conducted. Regarding the alcohol odor, the natto obtained in Examples 1 to 8 and the natto of Comparative Example 1 were compared and a sensory test was conducted to find out how much difference there was. Compared to Comparative Example 1, those that felt a strong natto smell were marked with ×, those that felt similar were marked with △, those with a weak natto smell were marked with ◯, and those with little natto smell were hardly felt.
The evaluation results were the most frequently answered. Regarding the original flavor of natto, the natto obtained in Examples 1 to 8 and Comparative Example 2 and Comparative Example 1 were used.
When compared with the natto of No., the one in which the original flavor of the natto was not felt at all was ×, the one whose flavor was not much different from that of the comparative example 1 was ◯, and the flavor of the natto was more than that of the comparative example 1. Those with good results were evaluated as ⊚, and the answers with the most answers were taken as the test results. The results are shown in Table 1.

[0015]

[Table 1]

[0016]

As described in detail above, the present invention is characterized in that at least soybean and ground tea leaves are contained as essential components. Method for producing low-odor natto characterized by being fermented by a method and fermentation of raw soybeans by a conventional method, and then production of low-odor natto characterized by adding ground tea leaves to the fermentation product Since it is a method, as is clear from the results of the test example, it is possible to reduce only the alcoholic odor peculiar to natto without sacrificing the flavor and taste as the natto original soybean fermented product, and various vitamins and The minerals are fortified, the nutritional value is very high, and it is an excellent low-odor natto and a manufacturing method that can be suitably eaten as a health food.

Claims (3)

[Claims] 1. A low-odor natto characterized by containing at least soybeans and ground tea leaves as essential components. 2. A method for producing low-odor natto, which comprises fermenting soybeans as raw material soybeans by a conventional method after adding ground tea leaves. 3. A method for producing low-odor natto, which comprises fermenting raw soybeans by a conventional method, and then adding a ground tea leaf product to the fermented soybeans.