JPWO2006082656A1 - Barley fermented food and production method thereof - Google Patents

Abstract

In order to provide a natto-fermented fermented food that is easy to eat for people who are not good at natto due to its unique odor It became barley fermented food.

Description

  The present invention relates to a barley fermented food obtained by adding a soybean extract to barley and fermenting it, and a method for producing the same.

  Natto, one of Japan's traditional foods, makes it easy to digest the nutrients in soybeans by the action of natto bacteria, and produces a lot of functional enzymes such as vitamin K2 and nattokinase that are by far the largest in food. Ideal food. However, there are many people who are not good at natto because of its unique smell. The cause of this odor is the lower fatty acid contained in soybean.

  In addition, natto in recent years has a tendency to reduce the grain shape of soybeans as raw materials and is often deficient in carbohydrates.When such soybeans are used, fermentation proceeds and when the fungus is starved, autolyse (self Digestion) is accelerated, and in addition to the original natto odor, ammonia odor is often generated and the commercial value is impaired.

  Therefore, the present inventors diligently researched fermented foods by natto bacteria that reduce natto odor, which is a factor that makes natto weak, and do not generate ammonia odor. We have developed "Natto" and "Soba Toro Natto" according to JP-A-2002-291436. The former is a mixture of barley and carrots cooked in steamed soybeans, inoculated with natto bacteria and fermented to reduce the natto odor, and the latter is mixed with buckwheat and rice cakes cooked in steamed soybeans. And fermented to reduce the odor of natto.

However, these are the main ingredients of soybeans with the addition of barley and mash, or buckwheat and mash, and other ingredients, which are very easy to eat and have a very strong natto odor. Soybean is still the main ingredient, and there is a limit to the removal of natto odor.
On the other hand, barley is an excellent ingredient containing 10 times the dietary fiber of rice and 4 to 5 times the amount of calcium. / 10 and few. However, simply inoculating barley with natto bacteria and fermenting it did not produce any sticky substances, so it was not possible to make it easy to eat.

  In view of the above-described conventional problems, the present invention uses, as a main raw material, barley that has the advantages of natto fermentation and produces stickiness without using soybeans containing a large amount of fatty acids as the cause of natto odor as the main raw material. The purpose is to make natto-fermented foods.

  Therefore, the inventors of the present application have been researching fermented foods of natto bacteria that use barley, which has almost no fatty acid causing natto odor, as the main ingredient, mixed soybeans with cooked barley, inoculated with natto bacteria, A fermented barley food was obtained.

  In this fermentation process, barley protein is decomposed into peptides and further amino acids by enzymes produced by Bacillus natto, and becomes a source of umami. As amino acids are produced, glutamic acid polypeptide and fructose are polymerized to form natto-specific viscous material γ-PGA (string drawing). Inoculation of barley with Bacillus natto does not produce any sticky substance, but adding soybean extract to this will lead to the production of sticky substance (γ-PGA). In the case of fermenting barley, it is considered that the soybean extract acts as an inducer for producing a sticky substance.

  Nattokinase with thrombolytic activity is also produced. Nattokinase is a proteolytic enzyme that dissolves fibrin in the thrombus. Furthermore, barley contains about 4 to 5 times as much calcium as rice, and vitamin K2 is also produced by fermenting the barley. This vitamin K2 acts as an adhesive that attaches calcium in barley to the bones.

  According to the barley fermented food according to the present invention, since the main raw barley has sufficient sugar and the protein that is the source of natto odor is one-third of soybeans, ammonia is not overly fermented with almost no natto odor. No odor is generated. PH at the completion of fermentation is 6.2 to 7.0, which is about 0.5 lower than that of natto (PH of general natto is 6.8 to 7.4). There is no concern about the generation of ammonia odor because the pH value for ammonia odor is extremely low at 6.0.

  This barley fermented food also contains an active protease that helps digest protein foods, and the natto bacteria that enter the body stimulate the peristaltic movement of the intestine to improve intestinal flora along with enteric lactic acid bacteria and bifidobacteria. It is expected to prevent food poisoning caused by dipicolinic acid and other antibiotics produced by Bacillus natto.

  Compared to natto, fermented barley food, which has almost no natto odor, has about 10 times the dietary fiber of rice and is equivalent to natto with about 4 to 5 times more calcium. The content of dietary fiber is also insoluble and water soluble at a ratio of 1: 1, making it the best blend for human health.

  Compared to soybeans, barley protein is about 113, and fat is only 1/10, so even if this ingredient is fermented, it seems that there is no natto odor. Conversely, carbohydrates are more than twice as much as soybeans and fermented carbohydrate-rich ingredients, so the PH after completion is as low as 6.0. Therefore, there is no deterioration of the product during storage, no ammonia smell, and no tyrosine precipitation.

Hereinafter, the present invention will be described more specifically with reference to examples.
Example 60 kg of domestic barley (whole wheat) was washed with water and immediately immersed in hot water at 85 ° C. to 90 ° C. for 15 minutes. After discharging the hot water, 1.2 Kg / Cooked under cm ² for 25 minutes. Further, 9.6 kg of soybean extract was added and mixed while spraying about 2 liters of 5 × 10 ⁴ natto bacteria. After inoculation and mixing with Bacillus natto, it was filled into a predetermined polypropylene container (50 g) and fermented at room temperature of 40 ° C. to 42 ° C. (maximum product temperature of 50 ° C.) for 16 to 18 hours to obtain a fermented barley food.

粘り −：全くなし
＋：不良
＋＋：やや不良
＋＋＋：普通
＋＋＋＋：やや良好
＋＋＋＋＋：良好
発酵完了後のｐHは６．５と低く、保存中のアンモニア臭の発生はなく、チロシンの析出もみられなかった。納豆臭の発生がほとんどないのは大麦中に含まれる脂質、低級脂肪酸が大豆に比較して著しく低いためと思われる。 The results of analysis of stickiness, pH, ammonia nitrogen, and natto odor as basic items on the properties of the barley fermented food as the analysis result were as follows. Stickiness was performed by a sensory test from the viewpoint of whether natto was converted to natto as a standard. It can be said that the quality is good if the pH is below 7.0 ± 0.2 (using M8E manufactured by Horiba, Ltd.). The ammonia nitrogen content is preferably 10 ppm or less.

Stickiness-: None at all
+: Poor ++: Somewhat bad ++++: Normal ++++: Somewhat good ++++++: Good pH after fermentation was as low as 6.5, no ammonia smell was generated during storage, and no tyrosine was observed. The reason why there is almost no natto odor seems to be that lipids and lower fatty acids contained in barley are significantly lower than soybeans.

実施例に係る大麦発酵食品は、大豆１００％の一般納豆と比較すると、表１に示すように熱量、蛋白質、脂質、食物繊維等は一般納豆よりも少ないが、糖質は２．３倍と高い。 Ingredient comparison example About the barley fermented food which concerns on an Example, the result of comparative analysis of the nutritional ingredient in 100g of general natto of 100% of soybean is shown in Table 1 after the completion of fermentation and the nutritional ingredient in 100g refrigerated overnight in a refrigerator. there were.
Table 1

Compared with 100% soybean general natto, the barley fermented food according to the examples has less calorie, protein, lipid, dietary fiber, etc. than general natto as shown in Table 1, but the sugar is 2.3 times as much. high.

  When the obtained barley fermented food was sprinkled over 7 cooked rice and eaten by 7 panelists, it was generally not as sticky compared to 100% soybean natto, but it was moderately sticky and had a natto odor of concern. It was evaluated that it was relatively light and easy to eat.

  As described above, the barley fermented food according to the present invention is useful as a fermented natto-fermented food for people who are not good at natto because of its unique odor. It is also useful as a source of wheat and straw rice.

Claims (2)

  Barley fermented food obtained by mixing soybean extract with cooked barley, inoculating natto bacteria and fermenting with natto bacteria.   A method for producing a barley fermented food comprising mixing a soybean extract with cooked barley, inoculating natto bacteria and fermenting with natto bacteria.