JPH114662A - Production of fermented food using powdery soybean as raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a fermented food from powdered soybean as a raw material. SOLUTION: Soybean powder or defatted soybean powder (raw, roasted) as a raw material is fermented with Bacillus natto without discarding a soybean soup as a waste liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention utilizes the active ingredients of soybeans without waste, thereby preventing environmental pollution caused by the boiling of soybeans as a waste liquid and expanding the use of fermented soybean foods as food. It is about research aimed at being loved by more people. One of the typical soybean fermented foods is natto natto, but it goes without saying that those who like it prefer to eat it, as well as those who have no habit of eating and those who dislike it. Soybean fermentation has been researched and developed to eliminate nutrient-rich nutrient-rich natto through more modern dietary habits so that more people can eat it. It relates to a method for producing food.

[0002]

2. Description of the Related Art Conventionally, raw soybeans made from whole soybeans or split soybeans are soaked in fresh water for a long time after washing with water, and then sufficiently soaked in water so that the shape of the soybeans does not collapse. It was steamed until it became fermented and fermented in a fermentation room to produce a product. The raw material soybean wastes a part of the active ingredient because the broth is used as a waste liquid. A large amount of broth discharged when steaming soybeans contains abundant nutrients and quickly rots and gives off a bad smell, which is a source of environmental pollution. In the past, soybean broth was diluted with a large amount of water and treated as wastewater, but now it is treated properly according to the regulations of the activated sludge method, but it requires enormous power and processing costs. Originally, natto is usually made from grains or cut soybeans, and there is no production method using powdered soybeans as a raw material.

[0003]

Many people know that natto is a very good food as a health food, but even the best food is eaten on average by some regions. Some people don't like the region, the region that doesn't eat it at all, and the taste of food. The grounds for those who dislike string pulling natto are "smell", "uncomfortable because the string pulls", "strongly sticky and difficult to eat", etc. Spread,
As a food that is easy to eat and is eaten by more people, not only natto as a side dish, but also a new source of natto that can be used as a source or processed food that did not exist in the past, to improve the health of people It is an object of the present invention to produce an earth-friendly fermented soybean food by effectively using soybean broth, which is a source of environmental pollution by eliminating the waste of the active ingredient of soybean broth to be discarded and discarding it. The major difference between the process of using powdered soybeans as a raw material and the case of using whole soybeans as a raw material lies in the process before the fermentation room.
When powdered soybeans are used as a raw material, a key point is how to steam to a state where inoculation can be reliably performed.

[0004]

[Means for solving the problems] Itohiki natto as "side dish" has been eaten by seasoning with salt or soy sauce, mixing it with chicken eggs and spice-spicy green onion poppy. In order to develop new natto enthusiasts by changing the conventional concept of limited eating, we researched and developed a method of producing natto using powdered soybeans as a raw material. In this case, fermented soybeans can be easily converted into paste-like natto simply by stirring, and at first glance the appearance is not as good as natto, and it can be used in a wider variety of ways than granular thread-drawn natto. It was expanded to the area where cooking was unthinkable and as an ingredient in sauces. "Natto soup" made from squeezing natto with miso has been around for a long time. Natto paste can be made by using normal thread pulling natto and crushing it with a mortar or other equipment.
When crushed, the sticky natto peculiar to natto is difficult to handle, and the natto adhering to the utensil is wasted. In this regard, natto made from powdered soybeans is a food product that saves unnecessary labor, is more hygienic, and is one step ahead of conventional granular threaded natto. In the production method, a mixed water in which 2% of boiled mirin (complete removal of alcohol content) is added to water 1 is prepared. Knead with 150-200% mixed water of soy flour weight. After being put in a steaming pot and put in a sealable stainless steel container for 10 hours at room temperature,
Steam. At this time, unless the container has a sufficient margin, it will not be steamed. With steaming, the whole amount increases like steamed bread. The steamed powdered soybeans can be easily handled in the form of "roasted eggs", and subsequent techniques such as inoculation and fermentation are not much different from ordinary natto manufacturing methods.
However, due to the relationship between raw soybeans and powdered soybeans, sufficient attention must be paid to the cooking time, fermentation time, temperature control, and the like.
The types of soybeans used as raw materials are white, black, and blue soybeans (raw and roasted)
Use flour and so on, and defatted soy flour.

[0005]

The soybean fermented food that utilizes all the active ingredients of soybeans without discarding soybean broth that causes environmental pollution is not exactly the same as conventional thread-drawn natto. Paste natto can be made by crushing conventional thread-drawn natto, but fermented soybeans that completely contain soybean nutrients are slightly different from conventional ones, not only in terms of ingredients but also flavor and smell thread pulling condition. different. Even if the basic raw materials and the germs to be fermented are the same, the impression of the product changes greatly because the taste is more paste-like than the base due to changes in the processing steps. A person's feelings vary in various ways, from the scent, to the touch, to the appearance.

[0006]

Example The fermented soybean food is spread with vinegar, and a small amount of salt, a chemical seasoning, roasted sesame, sesame oil, pepper, etc., and spices are added and stirred, so that it becomes a sauce and can be used like mayonnaise. If mixed with miso soup, natto soup is made. If it is kneaded with flour and buckwheat flour and made into noodles, "udon" and "soba" containing the components of fermented soybean foods can be made. Mix with milk to create baby food or natto drink. Raw soy flour can be used in sauces and dishes, and roasted soy flour can be used in the sense of bread butter or jam by adding confectionery ingredients and sugar, making full use of the aroma.

[0007]

EFFECT OF THE INVENTION As a seasoning often used in Japanese food,
There are soy sauce and miso, all based on salt. It is widely known from the Japanese diet that excessive intake of salt causes various diseases including hypertension.
In addition, retort foods, which are increasing in demand in recent years, and gourmets are sources of high fat and high energy. Because of this situation, the emergence of a new low-salt source that uses a lot of vinegar and spices is necessary. The emergence of natto in the form of paste made from powdered soybeans goes beyond the “side dish” area as a side food, and is expected to be very useful in the field of new seasonings. Since it is steamed without producing a broth, it is easy to mix spices or the like with a substance that does not hinder fermentation. For example, if curry powder is added, it becomes a natto paste with curry flavor. If you use raw natto sauce in the same way as mayonnaise after adding your favorite seasoning to raw vegetables and fresh vegetables, it will be a new health food. Adult illness, as its name implies, was not associated with young people. However, in recent Japanese people, even young people, regardless of age, have an increasing number of people with adult diseases. One of the key words of the 21st century is the Food Era. The sardines and mackerel of popular fish are used as feed for cultivating high-quality fish, and huge amounts of grains are consumed for producing meat. Overcoming the “food shortage” is more important than thinking about valuing raw materials rather than increasing production. It is important that the content of the ingredients taken through a normal diet is naturally a health food without being aware of special menu health foods. It is research and development that will help prevent environmental destruction and use soy nutrients without waste to help alleviate future food shortages and prevent global environmental degradation.

Claims (1)

[Claims] 1. A method for producing a food product obtained by fermenting natto bacteria using soybean flour and defatted soybean flour (raw / roasted) as raw materials and without discarding soybean broth as a waste liquid.