JPS62244362A - Preparation of natto containing leaf of beefsteak plant - Google Patents
Preparation of natto containing leaf of beefsteak plantInfo
- Publication number
- JPS62244362A JPS62244362A JP61086077A JP8607786A JPS62244362A JP S62244362 A JPS62244362 A JP S62244362A JP 61086077 A JP61086077 A JP 61086077A JP 8607786 A JP8607786 A JP 8607786A JP S62244362 A JPS62244362 A JP S62244362A
- Authority
- JP
- Japan
- Prior art keywords
- natto
- beefsteak plant
- beefsteak
- taste
- soybean
- 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
Links
- 235000013557 nattō Nutrition 0.000 title claims abstract description 35
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 22
- 235000016374 Perilla frutescens var crispa Nutrition 0.000 title abstract 11
- 235000015640 Perilla frutescens var frutescens Nutrition 0.000 title abstract 11
- 238000002360 preparation method Methods 0.000 title abstract 2
- 235000004347 Perilla Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000000855 fermentation Methods 0.000 abstract description 8
- 230000004151 fermentation Effects 0.000 abstract description 8
- 244000063299 Bacillus subtilis Species 0.000 abstract description 4
- 235000014469 Bacillus subtilis Nutrition 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- XCOJIVIDDFTHGB-UEUZTHOGSA-N Perillartine Chemical compound CC(=C)[C@H]1CCC(\C=N\O)=CC1 XCOJIVIDDFTHGB-UEUZTHOGSA-N 0.000 abstract 1
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 13
- 239000000654 additive Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- XCOJIVIDDFTHGB-YRNVUSSQSA-N perilla sugar Chemical compound CC(=C)C1CCC(\C=N\O)=CC1 XCOJIVIDDFTHGB-YRNVUSSQSA-N 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Beans For Foods Or Fodder (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は納豆の製造方法に関し、特にしその風味を有す
る納豆の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing natto, and particularly to a method for producing natto having a perilla flavor.
（従来の技術及び解決すべき問題点）
従来より納豆の製造過程においてワカメやコンブ等の海
産物又は大豆と同等の穀物の添加物を添加し発酵させて
それぞれの添加物の風味を有する納豆を製造することは
よく知られている。そして、これらの添加物としては加
熱殺菌できる物に限られており、上記の海産物や穀物等
の添加物は何れも加熱殺菌した後に納豆原料に添加され
ており。(Conventional technology and problems to be solved) Conventionally, in the natto manufacturing process, additives such as seaweed and kelp or grains equivalent to soybeans have been added and fermented to produce natto that has the flavor of each additive. It is well known to do so. These additives are limited to those that can be heat sterilized, and the above-mentioned additives such as seafood and grains are added to natto raw materials after heat sterilization.
加熱殺菌することなしに添加した場合には注性にして添
加物と共に雑菌が混入されその結果味が悪くなったり、
納豆の糸引きが無くなる等商品としての価値が全く失わ
れる場合が生じた。他方、しそは日本人が好んで食する
ものであり、香りが良く栄養価の高いものであるが、殺
菌力が強いため納豆を発酵させる以前に混入して納豆を
製造すると納豆菌が思うように発酵せず、そのため所期
の風味を有する納豆を製造することが出来ず、したがっ
て納豆を製造後にしそを添加して食しているのが通例で
あった。If it is added without heat sterilization, bacteria will be mixed in with the additives, resulting in a bad taste.
There have been cases where the value as a product has been completely lost, such as natto becoming stringy. On the other hand, perilla is a food that Japanese people like to eat, and it has a good aroma and high nutritional value, but it has strong bactericidal properties, so if it is mixed into natto before it is fermented, the natto bacteria will Because of this, it was not possible to produce natto with the desired flavor; therefore, it was customary to add perilla to natto after production and eat it.
本発明者らは納豆を発酵させる以前にしそを混入し通常
の納豆と同様に発酵させてしその風味を有する納豆を製
造すべく種種検討した結果、本発明を完成するに至った
もので、本発明の目的はしその風味を有するしそ納豆を
提供するにある。The present inventors mixed perilla into natto before fermenting it, fermented it in the same way as regular natto, and studied various types of natto to produce natto with that flavor, and as a result, the present invention was completed. An object of the present invention is to provide perilla natto having perilla flavor.
（問題点を解決するための手段）
すなわち、本発明は天日乾燥したしそを８０〜１８０メ
ツシュに粉砕したしそパウダーを納豆用原料である煮大
豆に対して３％〜１２％添加し約３８°〜４５℃の温度
で２０〜２４時間常法により発酵させることを特徴とす
るしそ納豆の製造方法であって、しそパウダーの大きさ
としては８０〜１８０メツシュのものが好ましく、その
添加量は３％以下ではしその風味を生ぜず通常の納豆と
大差なく、また１２％以上ではしその殺菌力のために納
豆として十分な発酵が得られなかった。また発酵条件と
しては通常の納豆の発酵の場合に比して高温度、長時間
である３８°〜４５℃、２０〜２４時間で行うことによ
り所期のしそ納豆を製造することが出来るのである。(Means for Solving the Problems) That is, the present invention adds 3% to 12% of perilla powder, which is obtained by crushing sun-dried perilla to 80 to 180 mesh pieces, to boiled soybeans, which are raw materials for natto, to produce approximately 3. A method for producing shiso natto, which is characterized by fermentation using a conventional method at a temperature of ° to 45 °C for 20 to 24 hours, and the size of the shiso powder is preferably 80 to 180 mesh, and the amount added is If it was less than 3%, it did not produce the flavor of shiso and was not much different from normal natto, and if it was more than 12%, it could not be fermented sufficiently to make natto due to the bactericidal power of shiso. In addition, the fermentation conditions are higher than those for normal natto fermentation, and by performing the fermentation at 38° to 45°C for 20 to 24 hours, it is possible to produce the desired shiso natto. .
以下、実施例を以って本発明を説明する。The present invention will be explained below with reference to Examples.
（実施例）
大豆６０ｋｇを十分水洗したのち、昼夜水に浸漬して吸
水させ、蒸煮したのち、これに約８０メツシュのしそパ
ウダー４００ｇを添加し納豆菌を接種したのち４３℃近
傍の温度の室で約２０時間放置すると緑色の外観を呈し
たしそ納豆を得た。(Example) After thoroughly washing 60 kg of soybeans with water, soaking them in water day and night to absorb water, and steaming, add about 80 mesh of perilla powder to 400 g, inoculate with Bacillus natto, and then store in a room at a temperature around 43°C. When left for about 20 hours, shiso natto with a green appearance was obtained.
（効果）
以上述べたように、納豆を発酵させる以前にしそパウダ
ーを添加し通常の納豆条件よりも高温、長時間の条件下
で発酵させることによってしその風味を有し栄養価の高
いしそ納豆が得られると共にその発酵過程においてしそ
中に含有されているしそ油が分解されてしそ糖になり納
豆の味を更に良好にするばかりでなく、しその有する殺
菌力によって納豆の発酵を、発酵後に適度に抑え、納豆
菌による大豆タンパク質のアミノ酸への変化時に発生す
るアンモニア臭をおさえ、従来のＪＦＪ豆＋７）賞味期
間を常温で約−週間（通常の納豆の賞味期間の約２倍）
も長くなる等の付随的効果をも奏するのである。(Effects) As mentioned above, by adding shiso powder to natto before fermenting it and fermenting it at a higher temperature and for a longer period of time than normal natto conditions, shiso natto with a perilla flavor and high nutritional value can be produced. At the same time, during the fermentation process, the perilla oil contained in perilla is decomposed into perilla sugar, which not only improves the taste of natto, but also improves the fermentation of natto by the bactericidal power of perilla after fermentation. It suppresses the ammonia odor that occurs when soybean protein is converted into amino acids by Bacillus natto, and has a shelf life of about - weeks at room temperature (about twice the shelf life of regular natto).
It also has ancillary effects such as lengthening the length.
Claims (1)
そパウダーを納豆原料である煮大豆に対して３％〜１２
％添加し、約３８°〜４５℃の温度で２０〜２４時間常
法により発酵させることを特徴とするしそ納豆の製造方
法Shiso powder made by crushing sun-dried perilla to a size of 80 to 180 mesh is 3% to 12% of the boiled soybean raw material for natto.
% and fermenting in a conventional manner at a temperature of about 38° to 45°C for 20 to 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61086077A JPS62244362A (en) | 1986-04-16 | 1986-04-16 | Preparation of natto containing leaf of beefsteak plant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61086077A JPS62244362A (en) | 1986-04-16 | 1986-04-16 | Preparation of natto containing leaf of beefsteak plant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62244362A true JPS62244362A (en) | 1987-10-24 |
Family
ID=13876641
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61086077A Pending JPS62244362A (en) | 1986-04-16 | 1986-04-16 | Preparation of natto containing leaf of beefsteak plant |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62244362A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0556761A (en) * | 1991-09-02 | 1993-03-09 | Jiro Ishikawa | Production of healthy food |
-
1986
- 1986-04-16 JP JP61086077A patent/JPS62244362A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0556761A (en) * | 1991-09-02 | 1993-03-09 | Jiro Ishikawa | Production of healthy food |
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