JPS61242554A - Production of 'natto' (fermented soybean) - Google Patents
Production of 'natto' (fermented soybean)Info
- Publication number
- JPS61242554A JPS61242554A JP60085207A JP8520785A JPS61242554A JP S61242554 A JPS61242554 A JP S61242554A JP 60085207 A JP60085207 A JP 60085207A JP 8520785 A JP8520785 A JP 8520785A JP S61242554 A JPS61242554 A JP S61242554A
- Authority
- JP
- Japan
- Prior art keywords
- natto
- soybean protein
- water
- textured soybean
- textured
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
＋ａｌ産業産業別用分野
本発明は組織状大豆たん白を原料とし、にがみがなく、
ペースト化の低い風味１食感の優れた納豆を製造する方
法に係る。[Detailed description of the invention] +Al Industry Field of use The present invention uses textured soybean protein as a raw material, has no bitterness, and has no bitterness.
This invention relates to a method for producing natto that is less likely to become a paste and has an excellent flavor and texture.
（ｂ）従来の技術 納豆は我国の伝統的な大豆食品で、その栄養価。(b) Conventional technology Natto is a traditional soybean food in Japan, and its nutritional value.
消化性は高く評価されている。納豆の原料は通常丸大豆
であるが、近年組織状大豆蛋白を原料として納豆を製造
しようとする試みがなされるようになった（特公昭５６
−１１２２５９号公報）。Digestibility is highly valued. The raw material for natto is usually whole soybeans, but in recent years attempts have been made to produce natto using textured soybean protein as a raw material (Special Publications Publication No. 1983).
-112259).
この方法は組織状大豆たん白を温水（４０℃）乃至熱水
で湯戻しする際または湯戻しした後、納豆菌を接種する
もので、納豆の製造工程を簡略化すると共に水質汚染防
止効果があるとしている。In this method, natto bacteria is inoculated while or after reconstitution of the textured soybean protein in warm water (40℃) or hot water, which simplifies the natto manufacturing process and has the effect of preventing water pollution. It is said that there is.
（Ｃ１発明が解決しようとする問題点
しかし乍ら、！１ＪＩＩｉｉｌｉ状大豆たん白を原料と
し納豆を作る場合、丸大豆と比較して１ｌＪｌｌｔｌｉ
状大豆たん白は重量当たりの表面積が大きく納豆菌の過
繁殖が短時間で行われる。したがって組織状大豆たん白
を利用する場合、納豆菌の繁殖を適切に、また容易に制
御することを行わなない限り、たん自分解物に起因する
にがめが強くまたペースト化が進み、従来の納豆とは風
味１食感が極めて劣り、食用として不充分なものとなる
などの欠点があった。(Problems to be solved by C1 invention However, when making natto using !1JIIIi-shaped soybean protein as raw material, compared to whole soybeans,
Soybean protein has a large surface area per weight, and overgrowth of Bacillus natto occurs in a short period of time. Therefore, when using textured soybean protein, unless the growth of Bacillus natto is properly and easily controlled, the bitterness caused by the protein autolyzate will be strong and the paste will progress, resulting in Natto had drawbacks such as extremely inferior flavor and texture, making it unsuitable for human consumption.
本発明の目的は、かかる欠点を払拭し、以って風味２食
感の良い納豆を製造することにある。The purpose of the present invention is to eliminate such drawbacks and thereby produce natto with good flavor and texture.
（ｄ１問題点を解決するための手段
本発明者らは」−記の目的を達成すべく鋭意研究の結果
、組織状大豆たん白をもどす際に温水を用いず、３０°
Ｃ以下の水を使用すると組織状大豆たん白を原料とする
にも拘らず、前記のようなにがめの発生、ペースト化が
抑制でき、また必要に応してグルタミン酸ソーダ、その
他の添加剤を加えることにより、かかる効果が一層助長
されることを見い出した。(Means for Solving Problem d1) The present inventors have conducted extensive research to achieve the purpose stated in ``-'', and found that when reconstituted textured soybean protein, hot water was not used, and the
By using water with a grade C or lower, even though the raw material is textured soybean protein, the generation of bitterness and paste formation can be suppressed, and if necessary, sodium glutamate and other additives can be added. It has been found that such effects can be further promoted by adding the above.
本発明は、かかる知見に基づいて完成されたもので、組
織状大豆たん白を３０℃以下の水で水もどしする際、ま
たは水もどしした後に、必要に応してアミノ酸、グルタ
ミン酸ソーダ、核酸類または糖類を添加し、納豆菌を接
種して発酵させることを特徴とする納豆の製造法である
。The present invention was completed based on this knowledge, and when or after rehydrating the textured soybean protein with water at 30°C or lower, amino acids, monosodium glutamate, and nucleic acids are added as necessary. Alternatively, it is a method for producing natto, which is characterized by adding sugars, inoculating natto bacteria, and fermenting the fermented soybeans.
以下本発明につき詳しく説明する。The present invention will be explained in detail below.
本発明に用いる組織状大豆たん白とは一軸型エクストル
ージョンクソキングまたは、それ以外の１１．１１織化
法により組織化された組織状大豆たん白、さらに油脂を
添加、または全脂大豆粉を主原料または副原料とし二輪
型エクストルージョンクツキング法等で処理を行った組
織状大豆たん白を主原料とするものである。油脂を含有
する組織状大豆たん白を使用する場合、従来の油脂無添
加のものの場合より、風味２食感がさらに優れたものが
得られる。The textured soybean protein used in the present invention refers to textured soybean protein that has been textured by uniaxial extrusion mixing or other 11.11 weaving methods, with the addition of oil or fat, or with full-fat soybean flour. The main raw material or auxiliary raw material is textured soybean protein that has been processed by a two-wheeled extrusion packing method or the like. When using a textured soybean protein containing fat and oil, it is possible to obtain a product with even better flavor and texture than the conventional soybean protein containing no fat and oil.
本発明は、水もどしの際に３０℃以下の水を用いるもの
であり、温水や熱湯を用いて湯もどしする場合と比較し
て、組織状大豆たん白を原料とする納豆の組織のくずれ
が少なく、またにがみの発生が抑えられ、風味２食感が
改良される。この水もどしの際、または水もどし後に以
下に記す添加剤を加えることにより、さらににがみが少
なくなり、ペースト化が低くなり組織のしっかりした納
豆が得られる。水もどし時の水の温度は３０℃以下であ
ればいずれも所定の効果を奏するが、あまり低い温度の
水を使用すると水もどしに時間がかかりすぎるので、５
°Ｃ以上、好ましくは１５℃以」−にする。添加剤とし
ては、アミノ酸、グルタミン酸ソーダ、核酸類、 ｙＰ
Ｊ頚、特にショ糖などの２糖類などが使用可能である。The present invention uses water at a temperature of 30°C or lower during rehydration, which reduces the collapse of the structure of natto made from textured soybean protein, compared to the case of rehydration using warm or boiling water. Furthermore, the occurrence of bitterness is suppressed, and the flavor and texture are improved. By adding the additives described below during or after this rehydration, the bitterness is further reduced, the paste formation is reduced, and natto with a firm texture can be obtained. If the temperature of the water during rehydration is below 30℃, it will have the desired effect, but if you use water at a too low temperature, it will take too long to rehydrate, so
℃ or higher, preferably 15℃ or higher. Additives include amino acids, monosodium glutamate, nucleic acids, and yP.
J-saccharides, especially disaccharides such as sucrose, etc. can be used.
その添加量は、水もどしの際に添加する場合は組織状大
豆たん白に対し例えば１：２の加水仕の時には水もどし
水中１〜３０％であり、好ましくは１〜１５％である。When added during rehydration, the amount added is, for example, 1 to 30%, preferably 1 to 15%, in the rehydrated water when adding water at a ratio of 1:2 to the textured soybean protein.
水もどし後に添加する場合はよく吸水した組織状大豆た
ん白に上記添加量となるよう混合する。添加剤の添加量
が多すぎると添加剤の影響が強く現れ、納豆の風味が変
化する。また、あまり少量であると十分な効果が得られ
ない。If it is added after rehydration, it is mixed into the well-absorbed textured soybean protein in the above amount. If the amount of additives added is too large, the influence of the additives will be strong and the flavor of natto will change. Moreover, if the amount is too small, sufficient effects cannot be obtained.
＋Ｑｌ実施例
実施例１
脱脂大豆を一軸型エクストルーダーにより加工して得た
組織状大豆たん白（日清製油（株）製。+Ql Examples Example 1 Textured soybean protein obtained by processing defatted soybeans using a uniaxial extruder (manufactured by Nisshin Oil Co., Ltd.).
商品名：ソイミー３２１Ｆ）を２００ｇとり、グルタミ
ン酸ソーダを１％加えた３０℃の滅菌水を４００ｃｃ加
え水もどしを行い、納豆菌（Ｂａにｉｌｌｕｓｍａｔｔ
ｏ ）を混合した。混合物を４０℃前後で湿度８０〜９
０％に保たれた発酵装置に入れ、約１３時間発酵を行っ
た。その結果、糸引きが良く、にがみかまったくなく、
ペースト化の少ない納豆を得た。Take 200g of Soy Me 321F), add 400cc of 30℃ sterilized water containing 1% sodium glutamate, rehydrate, and add natto bacteria (Ba.
o) were mixed. Mixture at around 40℃ and humidity 80-9
The mixture was placed in a fermenter maintained at 0% and fermented for about 13 hours. As a result, it has good stringiness and no bitterness at all.
Natto that was less likely to become a paste was obtained.
実施例２
二輪型エクストルーダーを用い、脱脂大豆粉（日清製油
（株）製、商品名：ソーヤフラワーＦＴ）を原料とし、
最終乾燥組品の油分含量が２．５％となるよう大豆白絞
油を添加して製造した組織状大豆たん白を２００ｇとり
、シヨＩｔ！ ５％加えた３０℃の滅菌水４００ｃｃで
水もどしを行い、納豆菌（Ｂａｃｉｌｌｕｓ ｎａｔｔ
ｏ）を混合した。混合物を４０℃前後で湿度８０〜９０
％に保たれた発酵装置に入れ、約１３時間発酵を行った
。その結果、糸引きが良く、にがみがまったくなく、大
豆臭も少なく、ペースト化の少ない組織のしっかりした
納豆を得た。Example 2 Using a two-wheeled extruder, defatted soybean flour (manufactured by Nisshin Oil Co., Ltd., trade name: Sawyer Flour FT) was used as a raw material,
Take 200g of textured soybean protein produced by adding soybean white oil so that the oil content of the final dry assembly is 2.5%, and use it! Rehydrate with 400cc of sterile water at 30°C containing 5% and add Bacillus natto.
o) was mixed. Mixture at around 40℃ and humidity 80-90
% and fermented for about 13 hours. As a result, natto with good stringiness, no bitterness, little soy odor, and a firm texture with little paste formation was obtained.
比較例
実施例１において、グルタミン酸ソーダを添加して水も
どしを４０℃の温水で行ったもの、グルタミン酸ソーダ
を添加しないで水もどしを３０℃の水で行ったもの、グ
ルタミン酸ソーダを添加しないで水もどしを４０℃の温
水で行ったもの、の３種の納豆を調製し、これらの品質
を実施例１の納豆と比較した。結果を第１表に示す。Comparative Examples In Example 1, one in which sodium glutamate was added and reconstituted with warm water at 40°C, one in which sodium glutamate was not added and the water was reconstituted in 30°C water, and one in which sodium glutamate was not added and reconstituted with water at 30°C. Three types of natto were prepared and the quality was compared with the natto of Example 1. The results are shown in Table 1.
第１表
◎：まったくない ○：ややある △：ある×：強
くある
（ｆ１発明の効果
本発明では従来の組織状大豆たん白を原料とする納豆よ
りにかみ、ペースト化が少ない風味９食感のすくれた納
豆の製造が可能となり、新しい、より市場性のある組織
状大豆たん白を原料とする納豆が得られる。Table 1 ◎: Not at all ○: Slightly △: Yes It is now possible to produce natto that is succulent, and a new, more marketable natto made from structured soy protein can be obtained.
Claims (2)
る際、または水もどしした後に、必要に応じてアミノ酸
、グルタミン酸ソーダ、核酸類または糖類を添加し、納
豆菌を接種して発酵させることを特徴とする納豆の製造
法。(1) When or after rehydrating the textured soy protein with water below 30℃, add amino acids, monosodium glutamate, nucleic acids, or sugars as necessary, inoculate with Bacillus natto, and ferment. A method for producing natto, which is characterized by:
よび／または油脂を添加して二軸型エクストルーダーに
より製造されたものである特許請求の範囲第１項記載の
製造法。(2) The production method according to claim 1, wherein the textured soy protein is produced using full-fat soy flour as a raw material and/or adding oil and fat using a twin-screw extruder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60085207A JPS61242554A (en) | 1985-04-19 | 1985-04-19 | Production of 'natto' (fermented soybean) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60085207A JPS61242554A (en) | 1985-04-19 | 1985-04-19 | Production of 'natto' (fermented soybean) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61242554A true JPS61242554A (en) | 1986-10-28 |
Family
ID=13852147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60085207A Pending JPS61242554A (en) | 1985-04-19 | 1985-04-19 | Production of 'natto' (fermented soybean) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61242554A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS5642259A (en) * | 1979-09-17 | 1981-04-20 | Matsushita Electric Ind Co Ltd | Hologram reconstructing apparatus |
-
1985
- 1985-04-19 JP JP60085207A patent/JPS61242554A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS5642259A (en) * | 1979-09-17 | 1981-04-20 | Matsushita Electric Ind Co Ltd | Hologram reconstructing apparatus |
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