JPS62163665A - Production of fermented soybean with lactobacillus - Google Patents

Abstract

PURPOSE:To obtain the titled soybean having rich taste and flavor and fragrance of lactic acid, free from stringiness and bitter taste and suitable for snack cake, tidbit, scattering powder, health food, etc., by inoculating lactobacillus in steamed soybean, etc., and fermenting the mixture. CONSTITUTION:Lactic bacteria such as Lactobacillus is inoculated in steamed or boiled soybean and the soybean is fermented preferably at 44-47 deg.C for 22-50hr to obtain the objective fermented soybean.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention relates to a method for producing lactic acid bacteria-fermented soybeans.

(b) Conventional technology Miso is a traditional food made from fermented soybeans.

There is soy sauce and natto.

Miso is made by adding salt and koji to boiled soybeans, stirring the mixture well and letting it age.

Soy sauce is made by mixing steamed soybeans that have been left to cool and roasted wheat that has been crushed, then adding hooks and salt water to this mixture, allowing it to age, then mixing it with salt and water, and then pressing it. Manufactured by

Natto is produced by inoculating steamed soybeans with natto bacteria and fermenting them.

(c) Problems to be Solved by the Invention Miso and soy sauce produced in the above manner have a high salt content, and consumption has been sluggish in recent years because it is not good for people's health in particular. Natto also has a unique natto odor and bitterness, and its consumption is said to be particularly low in the Kansai region.

Although soybeans are a high-quality, easy-to-digest vegetable protein that is often referred to as "field beef," they are currently avoided by consumers for the reasons mentioned above.

Therefore, the inventor conducted research to develop a fermented food made by fermenting soybean, which is a high-quality vegetable protein, with lactic acid bacteria, which is said to have an intestinal regulating effect, and as a result, he succeeded in obtaining the present invention.

(d) Means for Solving the Problems The present invention is characterized in that in order to achieve the above-mentioned object, lactic acid bacteria are inoculated into steamed soybeans or boiled soybeans and then fermented.

(E) Effect The present invention is obtained by the above-mentioned means, but in this case, lactic acid bacteria produce lactic acid and the fermentation environment becomes acidic.
Because the soybeans are less likely to spoil, the addition of salt is not an essential condition like in conventional miso and soy sauce.Also, since lactic acid bacteria do not have the ability to decompose proteins, there is no ammonia odor like in conventional natto. There are no strings attached.

(f) Examples Examples of the method for producing lactic acid bacteria-fermented soybeans of the present invention will be described in detail below.

a. Wash the raw soybeans thoroughly with water and soak them in water for 6 to 24 hours.

58 Next, boil the soybeans in 2 to 3 times the volume of water at normal pressure until they become soft, and either leave them as is or drain the broth.

or under pressure 2, for example, 40 minutes under a pressure of 0.75 kg/cj, or 30 minutes under a pressure of 1.0 kg/cj,
or 25 minutes under pressure of 1.3 kg/cj, or 1
, steamed for 20 minutes under a pressure of 5 kg/d.

C1 and allowed to cool to about 40-50°C, preferably 44-47°C in a clean environment.

d. Then, when the boiled soybeans or steamed soybeans have reached the above temperature, lactic acid bacteria are dissolved or suspended in sterilized water or purified water and inoculated.

e. Finally, room temperature 40-50°C, preferably 44-47
After fermenting at ℃ for 22 to 50 hours or more, it is taken out of the room and left to cool.

The lactic acid bacteria used in the present invention are Lactobacillus
llusbulgaricus, 5trepto
coccus thermophilus.

Lactobacillus sporogenes,
Bifidobacterium longus,
Lactobacillus acidophi
lus, 5trepto-coccus fae
calis, Bifidobacterium t
hermophi-1ull+ Bifidobac
terium pseudolongull and the like, but a single strain or a mixture of two or more of these strains may be used. Furthermore, the soybean raw material used in the present invention may be used as it is.

You can also use roasted soybeans or roasted soybeans.

More detailed examples will be described below.

[1st to 15th Examples] Table 1 shows embodiments of the 15-species neck of Mar-15.

Table 1 The operations in Table 1 are as follows.

■ As for the soybeans used as raw materials, weigh 10g of whole soybeans, roasted soybeans, or roasted soybeans that have been ground into powder, and soak each soybean in regular water for 6 hours.

■ Drain well and steam for 25 minutes under a pressure of 1.3 kg/cd.

■ Allow the soybeans to cool in a clean environment until the temperature reaches 40-50℃.

■ Inoculate with the following bacteria.

■ Place it in an incubator to ferment.

The bacterial solutions corresponding to the codes in Table 1 are as follows.

A: Lactobacillus sporoge
nes product name Roughbon 0.06g in sterilized water 10ml
dissolve in

B: Lactobacillus bu1gari
cus+ Streptococcus thermop
1 g of Yogurt seed culture manufactured by Kyodo Dairy Co., Ltd., which is made by Kyodo Dairy Co., Ltd. and consists of five ingredients: hilus, lactose, R powder, and skim milk powder, is dissolved in 10n+1 sterilized water.

C: Bifidobacterium longcv
Dissolve 0.03 g of Milfreeze (trade name) in 5 ml of sterile water.

D: Lactobacillus acidoph
illus brand name Azide Freeze 0.03 g in sterile water 5
Dissolve in ml.

E: 5treptococcus faecali
s Product name Lactofreeze 0.03g in 5m sterile water
Dissolve in l.

F: Bi obtained from RIKEN Microbial System Storage Facility
fidobacterium thermophilus
Physiological saline 0.5 to n+ JCM flh1207
Add ml and suspend.

G: Bi obtained from RIKEN Microbial System Storage Facility
fidobacterium pseudolongu
m Add 0.5 ml of physiological saline to JCM N11205 and suspend.

H: La obtained from RIKEN Microbial System Storage Facility
ctobacillus bulgaricus J
Add 0.5 ml of physiological saline to CM N11002 and suspend.

In each of the Examples shown in Table 1, it was possible to obtain lactic acid bacteria-fermented soybeans that did not become stringy and had a flavorful lactic acid aroma without bitterness.

[16th. 17th Example] 16th. The operation of the seventeenth embodiment is as follows.

■ In the former case, whole soybeans are soaked for 10 hours, and in the latter case, soybeans ground with a mixer are soaked for 10 hours.

■Weigh 6g of the former and 3.5g of the latter into each centrifuge tube.

■ The former contains 13m1 of water. Add 16ml of water to the latter,
Cover with aluminum foil and sterilize in an autoclave at 121°C for 30 minutes.

■ Leave to cool until it reaches 40℃, and remove Lactobacillus.
Inoculate 1 ml of US sporo-genes bacterial solution.

■ To measure the number of viable bacteria inoculated, mix well and then
Centrifuge at 000 rpm for 5 minutes and dilute the supernatant with 1
Test using the 0x dilution method. The medium used at that time is BCP
Add plate count agar medium.

■ Continue to ferment in an incubator at 45-46℃.

■ Repeat the following operations ■ and ■.

16th. In the 17th example, there was no string pulling.

It was possible to obtain lactic acid bacteria-fermented soybeans having a rich lactic acid aroma without bitterness. The results of the viable cell count measurement are shown in Table 2, confirming that one fermentation was performed.

[No. 18. 19th Example] 18th. The operation of the nineteenth embodiment is as follows.

■ Soak the whole soybean in water for 10 hours.

■ Drain the water and measure out 16g each into a screw bottle.

■ Sterilize in an autoclave at 121℃ for 30 minutes.

■ Leave to cool until it reaches 40℃, and remove Lactobacillus.
Inoculate 1 ml of a bacterial solution of S. lus sporo-genes.

■ Ferment in an incubator at 45-46℃.

(2) Remove approximately 2 g of soybeans under aseptic conditions and measure the number of viable bacteria in 1 g of soybeans using the 10-fold dilution method.

■　Repeat the following operations ■ and ■.

18th. Even in the 19th example, there was no stringing.

It was possible to obtain lactic acid bacteria-fermented soybeans having a flavorful and aromatic lactic acid aroma without bitterness, and the results of measuring the number of viable bacteria were as shown in Table 3, confirming that one fermentation had been carried out.

(g) Effects of the invention As described above, the method for producing lactic acid bacteria-fermented soybeans of the present invention has the following effects:
Since the purpose can be easily achieved with conventionally used natto manufacturing machines or natto manufacturing equipment, there is no need for new equipment (in addition, the lactic acid bacteria used during fermentation can be obtained in the form of formulated powder). The use of soybeans has the advantage of being easy to handle, and according to the production method of the present invention, soybeans have a flavorful lactic acid aroma and are Therefore, the lactic acid bacteria-fermented soybeans obtained by the production method of the present invention may be eaten with condiments such as green onions and mustard and soy sauce, but they can be freeze-dried and seasoned. It can be processed into snack-like sweets, appetizers, furikake (furikake), or health foods such as tablets, granules, powder, and sheets.

1) The present invention is achieved by fermenting with lactic acid bacteria.
It is a fermented food that is easier to digest than the original boiled or steamed soybeans, and is expected to be good for the health of people who eat it due to the intestinal regulation effects of lactic acid bacteria.

It is known that lactic acid bacteria have the ability to break down nitrosamines, which are easily produced in the body from food ingredients ingested in daily diet, into non-carcinogenic substances9.
The lactic acid bacteria-fermented soybeans obtained by the production method of the present invention are also very useful in medical therapy.

Claims (1)

[Claims] A method for producing lactic acid bacteria-fermented soybeans, which comprises inoculating lactic acid bacteria into steamed soybeans or boiled soybeans and fermenting them.