JPS6230745B2 - - Google Patents

Description

[Detailed Description of the Invention] This invention relates to a method for processing natto such as dim sum. This invention is a method of processing natto such as dim sum. It is served not only as food but also as side food. In order to explain the processing method, the raw material, natto, will be explained below.

Natto is known as a fermented processed food produced from legumes, mainly soybeans, through the sticky fermentation of certain bacteria in Bacillus subtilis. The natto bacterium used by the natto industry today is very similar to Sawamura bacterium, which is known as the representative natto bacterium, and does not decompose lactose and salicin, but instead produces shiso sugar and Many of them are weak in decomposing xylose and mannite, but good in decomposing arabinose and glucose. In addition, starch decomposition power is generally relatively weak. The growth and nutrition of Bacillus natto requires a carbon source in order to produce the mucilage that is characteristic of natto, and stable stringiness can be seen with 2.5% added glucose and 5% added sugar with sucrose. Although it requires a high concentration, it is not added because the soybean raw material contains sugar. In terms of nitrogen sources, Bacillus natto grows well on protein foods such as milk, seafood, and soybeans, but generally it grows better on vegetable protein foods than on animal protein foods. Vitamins will not grow or develop in a medium lacking biotin (vitamin H), and soybeans normally contain about 60 gamma percent biotin, so it is difficult to grow and develop Bacillus natto, which is not added to natto production. During fermentation, there are many vegetative cells of Bacillus natto, and in ripened natto, there are many spores.The optimum temperature for the growth of vegetative cells is 40-45℃, and they multiply well in neutral to slightly alkaline conditions, and by the end of ripening, the pH is 7. It tends to be slightly alkaline (between .2 and 7.6) and requires enzymes because it is aerobic. The mucilage of natto is a mixture of glutamic acid polypeptide and fructan, with the former having a strong viscosity and the latter helping to stabilize the viscosity. The flavor of natto is produced by the fermentation of Bacillus natto, and its umami is mainly due to the decomposition products of soybean protein. During fermentation of natto, more than 50% of the protein becomes water-soluble nitrogen compounds in a short period of time, and around 10% is broken down to amino acids, with many remaining as peptides. The release rate of glutamic acid related to umami is equivalent to the average release rate of all amino acids.

To explain the wheat flour skin, which is the other raw material of this invention, the main component of wheat flour is starch, but it also contains proteins (8.3 to 14.5 g per 100 g of wheat), and these proteins include gliadin, glutenin, leucosin, glubulin, etc. It consists of One of the products made by kneading this with water and applying pressure to form a skin is the skin of the Chinese dish ``chiaozu'' (giyoza).

Now, to explain the embodiment of this invention, wheat flour
Add 100g of lukewarm water to 200g of dough, knead it, roll it out into a long, thin stick, cut into 30 pieces, dust with flour, and roll out to about 8cm in diameter to make the chiaozo skin. on the other hand,
An ``an'' (red bean paste) made by adding katakuri powder to natto made by aging soybeans with natto bacteria, chopped onions, carrots, cabbage, minced meat, and garlic is placed on the skin, and the folds are removed and wrapped. The amount of natto in the above-mentioned bean paste is about 15%. this thing
The product is sterilized for a short time at 200°C, left at room temperature for 4 to 5 hours to promote fermentation by Bacillus natto, and is then sold in packaging or frozen. This food is served to the table by boiling it in boiling water, steaming it, or placing it on a frying pan with oil on the fire, and when the bottom side is cooked, add a little water, sealing it with a lid, and steaming it with steam.

When eating the processed food according to this example, the original stringiness of natto will not be reduced in any way and the original taste of natto will not be impaired, but the overall taste unique to natto will become even more rounded and delicious. As you can see, it has a unique flavor, deliciousness, and stickiness. This seems to be related to the characteristics of natto and wheat flour described in detail in the above-mentioned natto and wheat flour respectively. In other words, Bacillus natto has a weak ability to decompose sediment, but a strong ability to decompose proteins, and it has an affinity for and decomposes vegetable proteins, like those found in wheat flour. There is nothing in the "bean paste" and wheat flour used in the example that affects the hydrogen ion concentration, so they are wrapped in a wheat flour skin and left to rest at the same concentration as when Bacillus natto has grown.
Even during aging, the pH is maintained at 7.2 to 7.6, so fermentation and maturation are quick. In addition, since Bacillus natto does not affect the fermentation of wheat flour, there is no abnormal fermentation or generation of harmful substances. Wheat flour skin is well kneaded and expanded with water, so it retains moisture and the density of the flour is uniform, and it also has a good enzyme content, so it has favorable conditions as a culture medium for Bacillus natto. Furthermore, although Bacillus natto requires the presence of biotin in the culture medium, it does not require any special supplementation due to the biotin in soybeans.

Various instant dishes have been introduced in which natto is mixed with other foods, but processed foods made by wrapping and fermenting natto in wheat flour have not been introduced. Since this invention ferments wheat flour with natto bacteria, it adds the taste of fermentation with wheat flour to the original food properties of natto itself, thus creating a unique flavor and deliciousness. be.

In addition, in the examples, other vegetables and meats were used for "an", but natto alone may also be used, and even if the food is frozen and then thawed and eaten as is or processed like chia zu, the color will be similar to that of the examples. There is no.

Claims (1)

[Claims] 1. Wrapping natto in a skin made by kneading wheat flour with water and stretching it, maintaining the fermentation conditions for producing natto from soybeans, and allowing secondary fermentation with flour protein to add the fermented flavor and taste of wheat flour to natto. Features a processing method for dim sum and natto.