KR850001819B1 - Process for producing natto formeated food - Google Patents

Abstract

Bacillus subtilis sp. natto was inoculated into steam-boiled soybeans and a mixture of sliced garlic and fermented in a stationary container. Good soybeans were collected, washed at 18-20≰C for 24hrs, and steam-boiled at 1.0-1.5 kg/m2 for 20-30min. Seed cultures were inoculated into fermentable mixtrues contg. sliced garlic of 2-3 x 2mm size by a sprayer at 80-90≰C, fermented at 50≰C for 16-18hrs, and stopped from further fermn. by cooling to 0-5≰C. The fermented natto food had its native flavor, originating from the garlic which prevents contamination by other bacteria and bacteriophages.

Description

How to prepare garlic natto food

The present invention relates to a method for producing soybean processed foods, in particular soybean processed foods by adding garlic after fermenting soybeans.

Soybeans are a valuable food resource for agricultural people who are rich in nutrients lacking in other grains such as 40% protein, about 20% fat, vitamins and minerals, so how to consume these nutrients in soybeans is an important issue Is being dealt with.

Raw soybean is a tissue that is hard to digest and difficult to digest, and has trypsin inhibitors and substances that coagulate erythrocytes.In animal experiments, edible depletion, growth inhibition, and hyperthyroidism occur. Contains physiologically harmful ingredients. Therefore, eating soybeans causes various side effects such as diarrhea, abdominal pain and indigestion. Therefore, if you increase the soybeans or boiled cooked and heated for 5 minutes at a temperature of 100 ℃ or more, the physiological harmful substances in soybeans are completely destroyed, the hard tissue is softened to improve digestion.

These characteristics of soybeans have been identified by the advance of modern science, and are a method to effectively use soybeans according to the development of agricultural technology and the increase of soybean production. It became. In Japan, so-called natto foods, called soybean processed foods, account for about 30-40% of all soybean processed foods, and are developing as small and medium enterprises.

This dried food ferments soybeans with the power of enzyme, which is a single bacterium, and transforms the nutrients into a form that is easily digested and absorbed, thereby improving the utilization of nutrients and the enzymes accumulated during fermentation. Naldobacteria, which are beneficial to the body and have a large amount of vitamins that are beneficial to the body and are alive in the intestines, are excellent foods that maintain a healthy digestive system and are known worldwide as traditional Japanese foods.

There is no answer to the question of whether such cuts are suitable only for Japanese people and not for others. Korea harmonizes most of Japan's foods well, but does not use cheongdo food at all. Soy sauce, soybean paste, and tofu, which are made from soybeans, are consumed 100%, while no single food is consumed. This is seen as a malformation.

Then, in our country, no consumption is due to taste incompatibility. In view of the general fact that flavor depends on appearance, viscosity, out-of-color hardness, taste, and flavor, the specific gravity of flavor can be seen in the order of taste, appearance, viscosity, color, hardness, and flavor. After all, taste must have the greatest specific gravity.

Cinnamon taste is produced by fermentation of Cactus and sweetness is mainly caused by the degradation of soy protein. About 10% of the 50-55% nitrogen compounds generated during the period (about 15-16 hours) required for the fermentation of the fermentation are amino acids, among which gurutamic acid dominates the taste by occupying 11%. In addition, special amino acid organic acids are involved, and fatty acids, diacetyl, tetramethyl pyridine and the like are also related. Taste is not determined solely by the preparation of these ingredients, but because it varies depending on the sensitivity and adaptation of the individual's taste, sensitivity, response, and degree of reaction by the nervous system. First of all, the consciousness of eating datdo food is important. However, on the scientific basis that the taste of soybean processed foods should be seasoned, we have succeeded in researching a method of preparing soybean fermented foods (hereinafter referred to as garlic cut food) using garlic.

Garlic is one of the seasoned foods favored by Korean people and occupies the first place in terms of preference, so it has been studied on the premise that it can be used without affecting the development of Gaddo.

Garlic contains 77% water, 20% carbohydrates, 2.4% protein and 0.5% ash. Most of the carbohydrates are fructose polysaccharides. Garlic-specific fragrance is volatile amyl sulfide and has strong bactericidal power, but this action acts on the spore-free bacteria, and the bacterium Bacillus subtilis liked natto has a very weak effect on the garlic. When inoculated, phytopathological changes are prominent (the head's head becomes transparent for the first time, softening, and the release of a lot of viscous, spreading to new garlic). Here, Bacillus subtilis Liked is also a standard mutant strain SNU 816 identified by the inventors in the Korean crested house in 1980, and has been deposited in the Department of Microbiology at Seoul National University since 1980. Techniques of Fermentational Food by Bacillus Subtilis SNU 816, 1980). Below is a detailed description of the method of manufacturing garlic garlic food according to the present invention.

Add soybeans (preferably from Korea), mix the sliced garlic, inoculate Bacillus subtilis liked natto, and then inoculate 16-18 at 40-50 degrees. Allow time to ferment and cool. Garlic is not added as a seasoning effect but is added with fermentation of cooked soybeans so that all the nutrients are present.

Comparing garlic with and without (control) added about 2% of the cooked soybean by weight ratio, which showed good results in fermentation and sensory evaluation.

Garlic juice (100%), 50% fluoride solution, 10% solution, 20%, 40%, 80%, etc. 2% ι 5% solution was best added to 100g of soybean. At higher concentrations, the growth of fermented bacteria was reduced and the smell of garlic was also strong.

Compared with garlic juice and chopped garlic, 2% addition of chopped garlic was good for both fermentation and taste and fermentation. The fermentation was able to hold the grade of fermentation according to the temperature and room temperature.

The change of temperature was slightly thinner than the control, but fermentation of fine garlic was better than that of garlic juice.

In the production of garlic-added products, the benefits of preventing the growth of germs and the fact that more attention was observed were found to prevent the invasion and reproduction of bacteriophage.

Garlic is reported to have a bactericidal effect, but it has a weak effect on the diffuse bacteria, but has a strong bactericidal role and prevents harmful bacteria. Fermented bacteria was a diffuser bacterium, so growth was not affected by fermentation of 2% minced garlic. Therefore, it succeeded in manufacturing a cut product which shows garlic flavor.

It has been found that the development of phage that kills fermented bacteria while breeding with fermented bacteria as a host is inhibited by a small amount of garlic contained in the solid medium. It is a new fact that garlic is used in fermented soybean processing to suppress phage development.

Fermented foods using soybeans were good at adding 2% garlic. The addition of garlic produces a garlic crust which has a unique taste (a suitable taste for Koreans) and a proper production of viscous nitrogen, containing high free amino acids, high vitamins, especially group B and high minerals.

The garlic soybean fermented foods acted to prevent propagation of germs and phages in the manufacturing process, making hygienic food production easy.

EXAMPLE (Manufacturing Process)

The production of soybean fermented cut-off foods using garlic is a method of manufacturing to prevent contamination of germs and invasion of phages.

How to prepare soybean fermented foods, that is, garlic peeled food, using garlic (1) Selection of raw soybeans (2) Washing and cooking process (3) Preparation of fermented bacteria for inoculation (4) Cutting of garlic (5) (6) Packaging (7) Fermentation (8) Cooling (9) Examples of manufacturing processes are described as steps of product completion.

(1) Korean soybean varieties were less than 10 species and it was good to use Taebaek variety which is widely used. However, the difference in particle size was so great that no specialties were made. One minute of the domestic product is a high content of water, the hollow acid is used within 90%. Soybean varieties in Korea are urgently needed to be improved and increased. This product uses Taebaeksan Neutral. It should be well dried.

(2) Wash and cook for 24 hours at water temperature of 18-20 ℃, about 2-3 times dry weight. Washing should be timed according to season and water temperature. The cooker should be fully matured by cooking for 20-30 minutes at 1-1.5kg / ㎠ pressure cooker.

(3) Inoculate the fermented bacteria for inoculation prepared by spraying method while preserving the high temperature of 80-90 ℃ of steamed beans. At this time, about 2% of the prepared garlic should be mixed.

(4) For the preparation of shredded garlic, remove the outer skin and put it in water of about 90-100 ° for 1 minute, then sterilize it and cut it into 2-3 × 2mm and mix it with steamed beans. The work at this time must be sanitary and complete.

(5) Inoculation of fermented bacteria is inoculated evenly by spraying about 2% by weight of fine garlic to the cooked beans maintained at 80-90 ℃. The fermentation broth for inoculation contains 1 to 1 billion spores per mι. This is about 100 times diluted to 1 kg raw soybeans. The general characteristics of the fermentation bacteria used are as follows.

It is a kind of Bacillus subtilis and has strong potency in soybean fermentation and regulated as Bacillus natto sawamura in Japan. Compared to B. subtilis, Biotin has a unique phage that is necessary for its growth and spore formation and has lytic properties. It is said to own. In Korean rice straw, such bacteria are easily separated. The strain we used is a strain isolated from Meju in Korea.

Strain name: Bacillus subtillis liked natto

Cultural characteristics: feeder cells are rod-shaped, 2 × 3 × 1.0-1.2μ, spore cells are elliptical, 1.2-1.5-1.0μ in size, usually in the center of cell. Forms colonies of pale brown, flat dry powder in juicy agar cultures. The optimum temperature for development was 40 ° -50 ° C and growth in milk medium initially showed coagulation but later dissolved.

Physiological characteristics: Gram stain positive and aerobic development, so oxygen is required, but also basic development. The methyl class reduction reaction and the reduction of acetates were positive, with no production of indool and hydrogen sulfide, the liquefaction of zeratin was demonstrated, and biotin studies were evident. However, as the larval culture continued, it was found that the demand for biotin weakened.

(6) The package shall be fermented by stacking in layers in a fermentation room for 100g or 80g inoculated beans in a small box made of sujibazole or plastic in a package fermentation chamber for daily use of large and small humans.

(7) Fermentation in the fermentation chamber should be within room temperature of 40 ° -50 ℃, and it is equipped with a control facility that can control the temperature and humidity freely, and a facility that can control the inside from inside without fermentation. desirable. The fermentation time was best at 16-18 hours. If the product temperature is good at 40-50 ℃ and below 35 ℃, it is difficult to produce good products. It is also important to prevent drying and to maintain a suitable humidity for germination.

(8) Cooling and product completion are the last steps and cooled to 5-0 ° C to finish fermentation. The time required varies depending on the quantity, but flows after 24 hours. Of course, you can take it out after storing it in the refrigerator for 2-3 days, but the flavor was the best after preserving the refrigerator for 48 hours.

Claims (1)

(Correct) Mix soy garlic with soybeans, inoculate the bacterium Bacillus subtilis liked natto, ferment and cool at 40 ° -50 ℃ for 16-18 hours. A method of producing a garlic natto food, characterized in that.