JPS6016569A - Preparation of fermented soybean - Google Patents

Abstract

PURPOSE:To prepare a fermented soybean (NATTO) having smooth texture, excellent flavor and increased vitamin B2 content, in shortened fermentation time, with extremely simple and economical improvements in the process, by pulverizing soybeans at low temperature prior to fermentation. CONSTITUTION:Soybeans are pulverized with a low-temperature crusher in frozen state (preferably the fraction finer than 350 mesh accounts for >=90% of the powder), steamed, inoculated with Bacillus NATTO, etc. and fermented to obtain the fermented soybean. USE:Pasty or powdery NATTO.

Description

[Detailed Description of the Invention] Kibatsu F3A relates to a method for producing whole natto in paste or powder form, and its purpose is to increase the content of vitamin B2 without impairing the texture through extremely simple process improvements. The aim is to be able to increase the amount rapidly, improve the aroma, and greatly shorten the fermentation time.

The characteristic means of the natto production method according to the present invention is that soybeans are pulverized by low-temperature pulverization before fermentation, and the effects are as follows.

In other words, by performing an extremely simple and economical process improvement that does not increase the burden on equipment by performing low-temperature grinding, which was conventionally performed after fermentation, before fermentation, it is possible to increase the vitamin Bt content to about three times the conventional level. It has been experimentally confirmed that the unique flavor of natto produced by fermentation can be preserved better than before, the fermentation time can be reduced by 20 to 30% compared to conventional methods, and the pleasant texture can be sufficiently maintained. .

As a result, it has become possible to provide excellent natto that is both delicious and nutritious at a low production cost.

Next, the whole soybeans and dehulled soybeans shown in the previous example are washed as necessary, and then, in a frozen state, they are pulverized using a suitable low-temperature pulverizer, for example, i.
oo Desirably, the powder strength of 3JO or more should be 0% or more so that the final strength is 510% or more.
It turns into a fine powder of ice.

The soybeans that have turned into pulverized ice are moderately steamed, the steamed soybeans are inoculated with Bacillus natto, etc., and the inoculated soybeans are heated in a fermentation room for about 7.2 hours at a temperature of about 20°C and a relative temperature of about 2θ°C. hand,
Ferment and make natto.

After mixing natto with appropriate seasonings as necessary, it is filled into tubes to make a thick paste-like natto that can be spread on bread, crackers, cakes, etc., or used as an ingredient in sushi. make.

Alternatively, natto can be freeze-dried, and the dried natto can be mixed with moisturizers as needed, then powdered, packed, and used as ingredients for bread and sweets, furikake, and condiments. Or, make powdered natto for use as paste natto by reconstitution with water.

In addition, according to the above-mentioned production method, the fermentation time, which was conventionally 15 to 1Δ hours, can be reduced to a degree of simultaneous change in i/co time, and
Jl' (mg/100g natto) detsuji vitamin B
: The content was reduced to about 100g (mfL/100g natto).

Claims (1)

[Claims] A method of manufacturing natto in which soybeans are pulverized into a fine powder by low-temperature grinding before fermentation.