JPS60224463A - Production of fermented soybean - Google Patents

Abstract

PURPOSE:To produce easily eatable fermented soybeans having flavor of good body without causing browning nor deposition of tyrosine even after standing for a long period in a short time, by using a dried carrot, pressed juice or teated material thereof. CONSTITUTION:Bean curd is produced by the conventional method. In any step thereof, a carrot is directly added or dried carrot obtained by cutting and drying the carrot or pulverizing the dried carrot or pressed juice thereof or a treated material thereof, e.g. diluted solution, concentrate, or dried powder, is added thereto.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing natto, and more particularly to a method for producing natto using squeezed carrot juice.

With the mass production of ginseng, the development of its effective use has become a major technical challenge in the industry.

Nowadays, carrots are squeezed and stored as a liquid in large tanks, so there is a long-awaited development of food products that can directly use carrot juice as it is.

In view of the current state of technology, the present inventor conducted extensive research on the uses of dried carrots and carrot juice. They focused on natto, which is an excellent vegetable protein food, but has the disadvantage of having a bland flavor, making it difficult to eat, and discoloring over time, resulting in a decline in quality. When we added the juice to natto, we unexpectedly found that the flavor became richer, making it easier to eat, it did not change color over time, and it also prevented the growth of bacteria and contamination.
Moreover, surprisingly, the growth of the natto bacteria is promoted and the production period for natto is greatly shortened, and there is no browning or precipitation of tyrosine even during long-term storage. I gained new knowledge. It was also discovered that the natto obtained in this way is a completely new food that was previously unknown.

The present invention was completed as a result of further research based on this new knowledge, and is characterized by the addition of dried carrots, squeezed juice, or processed products thereof during the natto manufacturing process. This is a method for producing natto.

In addition to dried and crushed carrots, crushed carrots, and dried squeezed carrots, conventional methods for producing vegetable juices and fruit juices are used as the carrot juice, for example, juice extractors, After directly squeezing the juice with a chopper, pulper, caterpillar type juicer, etc., or grinding it with a no.1 mill, grater mill, mixer, etc.
Those obtained through treatments such as squeezed juice, filtration or centrifugation, and their concentrates and dried products can be freely used. Of course, you can use commercially available carrot juice.

In the present invention, in addition to using this carrot juice as it is, it is also possible to use a processed product that has been subjected to various cotton treatments, if necessary. As the processed product, any processed undiluted solution can be used, but for example, a diluted carrot juice undiluted solution, or conversely, a concentrated version of the undiluted carrot juice,
id A dried and powdered product is advantageously used.

Components contained in ginseng liquid, such as carotene, have relatively high thermal stability, so the undiluted ginseng liquid may be concentrated by heating at normal pressure, or by vacuum concentration or freeze concentration. Alternatively, it may be dried and powdered by spray drying or other conventional methods. In normal cases, the stock solution is 1 to 10
It is concentrated to about twice as much, preferably about 3 to 5 times. However, it is best to select the most appropriate concentration rate according to the type of raw soybean, the manufacturing method, the type of Bacillus natto, etc. In carrying out the present invention, carrot juice or a processed product thereof may be used alone or in combination as necessary.

Carrot juice or its processed product may be added at any stage of the normal natto manufacturing process, and one of the important features of the present invention is that there are no special restrictions or conditions on the timing of carrot addition. be. - In other words, the method of the present invention does not require delicate operations when adding ginseng liquid, and is therefore particularly suitable as an industrial large-scale processing method. For example, ginseng liquid is added during soaking and steaming of raw soybeans, obtained steamed soybeans, broth, preparation of Bacillus natto, inoculation of Bacillus natto, fermentation, product natto, and any other time and process. You may. The carrot liquid may be added at once or may be added in several parts. The amount used is, when using a 3 to 5 times concentrate,
When adding soybean broth by a conventional method, it is preferable to use at least 50% of the soybean broth based on the soybean broth. However, even if the amount used is less than 5%, desired effects such as improving flavor and preventing discoloration can be achieved, but the effects may be relatively low, so it is preferable to use the amount at least 5%. There is no particular restriction on the upper limit of the amount used, and there is no problem in using a large amount, but from the economic point of view, it is better to avoid excessive use. As described above, according to the present invention, there is no need to pay close attention to the upper and lower limits of the amount of ginseng liquid used, and this point is also one of the important features of the present invention, and this is the reason why the method of the present invention can be used. This is why it is particularly suitable as an industrial, large-scale processing method. Normally, it is best to use about 5 to 500 pieces of soybean for the broth, but it is better to adjust the amount depending on various factors such as the type of raw soybean, quality, and processing method. When using a mixture of 3 to 5 times concentrated carrot juice and adding an equal amount of soybean juice to this, it is about 0.1 to 10% of the steamed soybean juice, preferably 2 to 5%.
How much is this equal volume mixture? It may be applied by spraying with a sprayer or the like. Ordinary sterilized water may be used without using broth, or concentrated liquid may be used directly without using these, but in that case, use an appropriate amount of ginseng liquid as described above.

After adding the carrot liquid, commercially available Bacillus natto is inoculated using a conventional method, weighed and packaged in fixed amounts, and placed in a fermentation chamber and controlled at a temperature of 38 to 42 degrees Celsius, preferably 40 degrees Celsius. The natto product is fermented in a room for about 10 to 12 hours. The addition of ginseng liquid can be done before the inoculation of Bacillus natto as described in [7] above, or it can be done at other times as mentioned above, and delicate management is not required, so Kempo is It is particularly suitable as an industrial method.

Carrot juice or its treatment can be used by directly adding it as is, but better results can be obtained if a small amount of edible oil is used in combination. As the edible oil, animal and vegetable oils of various properties can be used as appropriate. / It is better to use stones that are about 10 to 10 times larger.

The edible oil may be added at the same time as the ginseng liquid, or may be added separately.

By using ginseng liquid according to the method of the present invention,
Not only is the bland flavor of natto improved, making it rich and delicious, and the unique flavor of natto is further improved, but the phenomenon of browning even if left for a long time is suppressed. Moreover,
The use of ginseng liquid not only promotes the reproduction and growth of Bacillus natto and shortens the production period, but also prevents contamination by bacteria. The problem of contaminants in the fermentation industry is very serious, and its prevention is a serious technical challenge. Furthermore, Kempo has the extremely remarkable effect of increasing the amount of mucilage produced and making it possible to obtain natto of excellent quality with a large amount of stringiness.

Examples of the present invention will be described below.

Example 1 10 kg of raw raw soybeans with skins were soaked in water overnight to allow the soybeans to absorb water to obtain soaked soybeans with a total weight of 22:9. Put this in a pressure steamer and add 1.5 to 9. While steaming under pressure for 20 minutes at
% amount was evenly sprayed. And commercially available natto bacteria seed 5M
Diluted 500 times with sterilized water (7 times) and sprayed it on the above-treated soybeans to inoculate Bacillus natto.

After weighing and packaging each 100g of this, the product temperature was 38-42
While controlling the temperature to maintain the temperature, fermentation was carried out for 12 hours to obtain a natto product.

Example 2 The same treatment as in Example 1 was repeated using ground soybeans that had been roasted and their epidermis separated and removed. However, carrot juice #
-T3 times the concentrated solution was used, and the mixed solution with the broth was sprayed two times onto the steamed soybeans.

The thus obtained ground natto had a further improved flavor compared to conventional products, and was very fragrant and delicious.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Claims] A method for producing natto, which comprises adding dried carrots, squeezed juice, or processed products thereof during the natto production process.