JPH11113522A - Food processed from fermented soybean - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermented soybean-processed food utilizing the fermented soybeans of excellent health food, processed in an easily eatable state, and giving miso (fermented soybean paste) or cheese-like solid miso capable of being eaten by many persons with pleasures in a largely shortened production period. SOLUTION: This food processed from fermented soybeans is prepared by grinding the fermented soybeans, mixing the ground fermented soybeans with malted rice, steamed rice and salt, and subsequently fermenting the mixture into a semi-solid to solid state.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food of natto, which is a health food, and more particularly, to a processed food of natto that becomes a miso or cheese-like solid miso.

[0002]

2. Description of the Related Art Conventionally, general miso has been produced by mixing cooked soybean with rice koji or barley koji and salt, and fermenting the mixture for a long period of 3 to 6 months. In particular, 3
In the case of manufacturing in about a month, it is necessary to control the temperature and always maintain the room temperature at 25 to 30 ° C.

[0003] Also, natto is known as an excellent health food containing a large amount of vegetable proteins and fats, various mineral components and vitamins, etc., but adults like and dislike it, especially children and the like. Do not eat. The main reasons are that natto has a unique smell, that it is sticky and that many thin thread-like things adhere around the mouth when eating, causing discomfort, and that natto itself This is to give a bad texture to a person who dislikes and has a rough texture.

[0004]

However, the conventional miso requires a long period of time to manufacture, so that a large amount of storage space is required to ship a certain amount of merchandise, and the cost increases the manufacturing cost. . In addition, in the case of manufacturing in about three months, it is necessary to perform temperature control, so that the management cost is increased and the manufacturing cost is increased. Also, since natto is an excellent health food, development of processed natto food that is easy for children and the like to eat is desired.

[0005] The present inventor conducted a test and study in view of the above points. As a result, if miso was produced using natto made from soybean as a main raw material, fermentation and ripening by natto bacteria adhering to natto was carried out. I learned that it was quicker and that the production time could be greatly reduced. Also, if natto is crushed and fermented with steamed rice or koji, the odor unique to natto disappears, the inherent stickiness of natto is reduced, and it hardly feels when eating, and when you put it in the mouth of natto itself I knew that it was easier to eat, even for children and those who hated natto. Moreover,
If natto is used to produce miso or a solid cheese-like miso obtained using this, it is possible to add a new component to natto that has health benefits such as vitamins such as vitamin K2 and nattokinase. Also, in the case of vitamin B2, attention was paid to the fact that its content can be increased as compared with soybean to enhance the nutritional value. Focusing on these facts, the present invention can significantly shorten the production period, and uses natto, which is an excellent health food, and processes it to make it easy to eat, such as miso and cheese that many people prefer to eat It is intended to provide a processed natto food which becomes a solid miso.

[0006]

In order to achieve the above object, the processed natto food according to claim 1 is obtained by crushing natto,
The koji, steamed rice and salt are mixed and fermented, and the whole is prepared in a semi-solid state.

[0007] According to the above processed natto food, a miso similar to a normal miso can be obtained. And by using natto, fermentation and maturation are accelerated by natto bacteria attached to it,
The fermentation aging period is shorter than before, and the production period of the miso is greatly reduced (about 30 to 40 days). Also,
By using natto to produce miso, in addition to vegetable proteins, fats and various mineral components that soybean itself has, vitamins such as vitamin K2 that natto has and other health-friendly components such as nattokinase It is newly added, and in the case of vitamin B2, its content is higher than that of soybean, and its nutritional value is increased, making it optimal as a health food. Furthermore, by mixing koji with steamed rice and salt on the crushed natto and fermenting it, the odor peculiar to natto disappears, and the stickiness peculiar to natto decreases, so that it hardly feels when eating, and it is round Good flavor is imparted to the rich tongue that is easy to adapt to. In addition, crushing the natto eliminates the graininess of the natto itself, resulting in a smooth and palatable texture. In addition, by crushing natto, natto fungi and koji are propagated uniformly throughout, and salt is also uniformly dispersed and mixed, so that a round and rich flavor is added to the whole miso. In this way, by eliminating the peculiar smell of natto, reducing the stickiness, giving rich flavor to the whole miso, and improving the texture, even those who dislike natto can eat it. become. Especially if you use it like miso soup, people who dislike natto will be able to eat it.

In the processed natto food according to the second aspect, natto is crushed, mixed with salt and koji, fermented, dried and solidified as a whole.

According to the above processed natto food, a cheese-like solid miso can be obtained. And this solid miso is not only optimal as a health food as in the case described above, but also has a good flavor that is easy to adjust to a round and thick tongue, and has a smooth and pleasant mouthfeel. As a result, even those who dislike natto can eat it. Moreover, because the whole processed food is in a solidified state, it can be eaten like cheese, for example, making it ideal as a snack for children and snacks for sake, especially if you put it in sandwiches or salads, people who dislike natto But you can eat it. In the case of this solid miso, although a short period of time is required for drying, the production period of the miso can be significantly shortened as described above, so that the production of the miso can be performed in a short period of time.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of the processed natto food according to the present invention will be described. First, natto, which is the main component of processed natto food, is manufactured. The method is the same as the conventional method for producing natto. In other words, softly boil white soybeans, sprinkle with natto bacteria, put them in a room, and propagate natto bacteria to make natto.

Next, the natto is kneaded with a mixer or the like to produce a pasty fluid.

[0012] Then, the fermented natto fluid is 62 to 78% by weight.
Then, 7 to 10% by weight of rice koji, 10 to 18% by weight of steamed rice and 5 to 10% by weight of salt are added, and these are uniformly stirred and mixed by a mixer or the like. Thereafter, the mixture is fermented and aged at room temperature for 30 to 40 days to produce a semi-solidified natto processed food which becomes a miso similar to a normal miso.

When the amount of the rice koji exceeds 10% by weight, the mixture is fermented and ripened in a short period of time, but the sweetness of the miso becomes too strong. It is difficult to achieve the intended purpose of reducing the sweetness of miso, eliminating the peculiar smell of natto, reducing the stickiness peculiar to natto, and giving a good flavor that is easy to adjust to a round and thick tongue Therefore, the above range is preferable.
Further, in steamed rice, when the added amount exceeds 18% by weight, the added amount of the above-mentioned natto fluid is relatively reduced, and the fermentation aging period is prolonged, and the health of natto is beneficial. When the amount of the components is reduced, the intended purpose is hardly obtained. On the other hand, when the content is 10% by weight or less, the addition amount of the natto fluid is relatively increased, and the miso is obtained. It is difficult to obtain the sweetness and flavor of the above, so the above range is preferable. In addition, salt can be mixed in any amount according to the taste of children and adults, but if the added amount exceeds 10% by weight, the whole becomes too salty, while if less than 5% by weight, The above range is preferred because the sweetness and saltiness tend to be insufficient, making it difficult to use as a miso and reducing the preservative effect of salt.

[0014]

The present invention will be described more specifically.
8% by weight of rice koji, 15% by weight of steamed rice, and 7% by weight of salt are added to 0% by weight, and these are uniformly stirred and mixed by a mixer to produce a semi-solidified miso. After that, the miso is packed in a container to make a product.

As described above, by producing natto using natto, fermentation and ripening of the miso is accelerated by natto bacteria adhering to natto, and the miso can be obtained in about 30 days. In other words, it takes about 2 days to make natto from soybeans, so that the total of the fermentation and ripening period with natto takes about 32 days to produce miso. In addition, by producing miso using natto, in addition to the vegetable protein, fat and various mineral components of soybean itself, which is the main raw material of natto, vitamins such as vitamin K2 that natto has Components that are beneficial to health, such as nattokinase, are newly added, and in the case of vitamin B2, its content is greater than that of soybean, so that its nutritional value is enhanced and it is optimal as a health food.
In addition, fermentation by mixing rice koji, steamed rice and salt in natto fluid, eliminates the odor unique to natto, reduces the inherent stickiness of natto, makes it almost unfeelable when eaten, and is round Good tongue, which gives a good flavor that is easy to adapt to a thick tongue. In addition, the natto is kneaded in a paste form, so that the natto itself does not have a rough feeling and has a smooth and palatable texture. In addition, by making natto into paste, natto fungi and rice koji are uniformly propagated throughout, and salt is also uniformly dispersed and mixed, so that the whole miso has a round and rich flavor. In this way, by eliminating the peculiar smell of natto, reducing stickiness and giving rich flavor to the whole miso, and improving the texture, even people who dislike natto can eat it. . In addition, the whole is semi-solid, so if you use it like miso soup, people who dislike natto can eat it.

Next, a case of making a cheese-like solid miso will be described. This solid miso is obtained by drying the above-mentioned miso so that the whole is solidified. That is, the above-mentioned natto fluid, rice koji, steamed rice and salt are used, and a mixture obtained by uniformly stirring and mixing these with a mixer is dried. At this time, when the mixture is dried at room temperature for about 7 to 10 days, the whole solidifies, and is used as a commercial product.

The above solid miso is produced in a short period (about 40 days) by using the above miso. Also,
This solid miso is not only ideal as a health food,
Good taste is imparted to the round and thick tongue that is easy to adjust to, and it has a smooth and pleasant mouthfeel, so that people who dislike natto can eat it. Moreover, since the whole is in a solidified state, it can be eaten in the same way as cheese, making it ideal as a snack for children and appetizers for sake, especially in sandwiches and salads, even if you dislike natto You will be able to eat. As described above, the use of natto can be expanded by using natto as a miso or a solid miso.

In the above embodiment, natto is kneaded into a paste, but in the present invention, natto may be crushed into a granule,
In this way, the texture of natto remains, so that the food is suitable for natto lovers. In the above description, rice koji was used, but other than this, barley koji, soybean koji, and other koji can also be used. In addition, the mixture described above contains about 1 of mirin.
み 5% by weight may be added. When this mirin is added, the fermentation and aging of the mixture is accelerated, and since mirin has an antiseptic effect, the processed natto food can be stored for a long time.

[0019]

As explained above, according to the processed natto food of the present invention, miso or cheese-like solid miso similar to ordinary miso can be obtained in a short period of time. In addition to these miso and solid miso, in addition to the vegetable proteins, fats and various mineral components of soybean itself, which is the main raw material of natto, health-friendly components such as natto-specific vitamins and nattokinase are newly added. Can increase nutritional value. In addition, despite the use of natto, the peculiar smell can be eliminated, the adhesiveness can be reduced, and the texture can be improved. Therefore, people and children who do not like natto can eat it.

Claims (2)

[Claims] 1. A processed natto food prepared by crushing natto, mixing koji with steamed rice and salt, and fermenting the whole to a semi-solid state. 2. A processed natto food obtained by crushing natto, mixing koji with steamed rice and salt, fermenting the mixture, and drying the whole to a solidified state.