JPS58111657A - Preparation of natto having creamy, powdery or arbitrary solid form - Google Patents

Preparation of natto having creamy, powdery or arbitrary solid form

Info

Publication number
JPS58111657A
JPS58111657A JP56213336A JP21333681A JPS58111657A JP S58111657 A JPS58111657 A JP S58111657A JP 56213336 A JP56213336 A JP 56213336A JP 21333681 A JP21333681 A JP 21333681A JP S58111657 A JPS58111657 A JP S58111657A
Authority
JP
Japan
Prior art keywords
natto
creamy
powder
powdery
preparation
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
Application number
JP56213336A
Other languages
Japanese (ja)
Inventor
Kotaro Fujimura
藤村　光太郎
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP56213336A priority Critical patent/JPS58111657A/en
Publication of JPS58111657A publication Critical patent/JPS58111657A/en
Pending legal-status Critical Current

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Abstract

PURPOSE:To prepare NATTO (fermented soybean) which can be served in the form of cream, powder or solid, and is free of the characteristic smell of NATTO, by coagulating soya milk with bittern, and fermenting with Bacillus natto and lactic bacteria. CONSTITUTION:Soybeans are immersed in water, crushed, boiled, and filtered to separate the soya milk from the bean-curd refuse. The soya milk is coagulated with bittern. The coagulated protein is fermented with Bacillus natto, and then with lactic bacteria to obtain creamy NATTO. If necessary, the creamy NATTO is dried to powder or compressed to a solid.

Description

【発明の詳細な説明】 本発明は納豆臭を除きクリーム状又は粉体或は固形体と
してそれぞれの分野に員いて変化ある食用を乙供給する
ものに関し、大豆を水に浸漬して粉砕し煮／Ｊｔ＋−過
して豆乳を得、片汁を加えて凝固させ納豆菌と乳酸菌を
加えて発酵させクリーム状の納豆を得、又はこれを圧縮
して固形体とし、更に乾燥して粉末とすることを特徴と
するものである本発明は上記のような方法であるがその
工程及び作用効果を詳説するに、先ず大豆を水−こ浸漬
して粉砕し、煮沸した上濾過して豆乳と「おから」に分
離し、豆乳に苦汁を加えて一般豆腐の如く豆乳を凝固さ
せる。Detailed Description of the Invention The present invention relates to a product that removes the natto odor and provides various edible products in the form of cream, powder, or solid to various fields. /Jt+- to obtain soy milk, add potato juice to solidify it, add Bacillus natto and lactic acid bacteria and ferment it to obtain creamy natto, or compress it to make it a solid, and further dry it to powder. The present invention is characterized by the above-mentioned method, but to explain its process and effects in detail, first, soybeans are soaked in water and crushed, boiled and filtered, and then mixed with soymilk. Then, bittern is added to the soy milk to coagulate it like regular tofu.

凝固した蛋白質ｔこ納豆菌を加え発酵後適度ｔこ乳酸菌
をも加え発酵させる。この場合乳酸菌な加えることは乳
酸発酵により納豆臭を可及的ｔこ除去するためである。After the coagulated protein and Bacillus natto are fermented, a moderate amount of lactic acid bacteria is also added for fermentation. In this case, the purpose of adding lactic acid bacteria is to remove the natto odor as much as possible through lactic acid fermentation.

この工程によってクリーム状の納豆が生成されるのであ
るが、これを他の食品に塗布し又その優良用できるので
あるが、普通の納豆の如く特有の臭気は失せ発酵により
蛋白質独特の香味を発揮するのである。This process produces creamy natto, which can be applied to other foods and used for other purposes, but unlike regular natto, it loses its characteristic odor and exhibits the unique flavor of protein through fermentation. That's what I do.

又、乾燥して粉末とすることもｉＪ能であって振りかけ
食料として妙味がある。It is also possible to dry it and make it into a powder, which is delicious as a sprinkle food.

尚、圧縮して任意の固形体にも形成する等その用途によ
って態様を変化させ得るのであるから、何れも嫌忌性の
納豆臭を感ぜず栄養豊富な新食品となるものであって有
用な発明である。In addition, since the form can be changed depending on the use, such as by compressing it to form any solid body, it is useful because it does not have the repellent natto odor and becomes a nutritious new food. This is a great invention.

特許出願人　藤　村　光太部Patent applicant Kotabe Fujimura

Claims (1)

【特許請求の範囲】[Claims] 大豆を水をこ浸漬して粉砕し、蕉佛濾過して豆乳を得、
と汁を加えて凝固させ納豆菌と乳酸菌を加えて光Ｔｌｆ
させクリーム状σＩ、１１・豆を得、又１．ｔこれを圧
縮して＋！’Ｉ＋形体とし、　ＩＩ！）こ乾燥して粉末
とすることを特徴とする、クリーム状及粉体又は任意固
形体の納征製造法。Soybeans are soaked in water, crushed, and filtered through Shobutsu to obtain soymilk.
Add the juice and coagulate, add Bacillus natto and lactic acid bacteria, and apply light Tlf.
Creamy σI, 11.Beans were obtained, and 1. tCompress this +! 'I + shape, II! ) A method for producing cream-like, powdered, or arbitrary solid materials, which is characterized by drying the powder to form a powder.
JP56213336A 1981-12-26 1981-12-26 Preparation of natto having creamy, powdery or arbitrary solid form Pending JPS58111657A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56213336A JPS58111657A (en) 1981-12-26 1981-12-26 Preparation of natto having creamy, powdery or arbitrary solid form

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56213336A JPS58111657A (en) 1981-12-26 1981-12-26 Preparation of natto having creamy, powdery or arbitrary solid form

Publications (1)

Publication Number Publication Date
JPS58111657A true JPS58111657A (en) 1983-07-02

Family

ID=16637462

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56213336A Pending JPS58111657A (en) 1981-12-26 1981-12-26 Preparation of natto having creamy, powdery or arbitrary solid form

Country Status (1)

Country Link
JP (1) JPS58111657A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6537543B1 (en) * 2000-09-14 2003-03-25 Unicafe Inc. Intestinal activation food using natto powder
WO2005027653A1 (en) * 2003-09-22 2005-03-31 Taketoshi Yamada Fermentation system of soy milk

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6537543B1 (en) * 2000-09-14 2003-03-25 Unicafe Inc. Intestinal activation food using natto powder
WO2005027653A1 (en) * 2003-09-22 2005-03-31 Taketoshi Yamada Fermentation system of soy milk

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