JP2005269909A - Packaged fermented soybean and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide packaged fermented soybeans (fermented with Bacillus natto) where seasoning and fermented soybeans are integrally packaged so as to have no need of individual packaging of seasoning, and the seasoning can be charged in a package before fermentation of the fermented soybeans so as to take only an outer package process after fermentation treatment. <P>SOLUTION: The method for producing packaged fermented soybeans comprises the following process: forming a packaging container 1 provided with a container part 11 having a fermented-soybean storage part 13 and a proper pocket part 14, and a lid part 12 for whole the package; charging steamed soybeans A in the soybean storage part and simultaneously inoculating Bacillus natto into the steamed soybeans A; charging seasoning B obtained by mixing thickening polysaccharide with the seasoning to be formed into a semi-solid state in the pocket part; blocking the upper surface of the container part with the lid part having air-permeability; and fermenting the soybeans under the atmosphere satisfying fermentation conditions as in a normal method. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a packaged natto and a method for producing the same.

  In recent years, natto (stringent natto) is stored in a styrofoam container or a film-coated cardboard container, and the seasonings (sallet) and mustard are individually packaged and placed on a partition film covering the natto. It is common to store it inside.

  However, when individual seasonings are packaged, it is cumbersome to take out the seasonings from the individual packages at the time of eating, and when the natto container itself is used as a container for eating, the individual packaging material is placed on the table. In the past, there has been proposed a means that does not require the use of individual packaging such as seasonings.

  For example, Japanese Patent Laid-Open No. 58-111656 (Patent Document 1) discloses means for injecting a seasoning having viscosity into natto.

  Japanese Patent Laid-Open No. 7-184582 (Patent Document 2) and Japanese Patent Laid-Open No. 2000-31490 (Patent Document 3) describe a storage portion for seasonings (ingredients) adjacent to a natto storage portion so as to be folded back. And a means for covering both with the same lid is disclosed.

  In addition, in registered utility model No. 3038790 (Patent Document 4), in addition to the main storage part in the natto container, a pocket part is provided, seasoning liquid is stored in the pocket part, and the pocket part side wall is perforated during eating, The structure which discharge | releases seasoning liquid to a natto storage part is disclosed.

  Furthermore, in order to store the seasoning etc. of individual wrapping together in the natto storage container, the natto portion should be used so that the adhesive product (glutamic acid polypeptide and fructose polymer), which is a fermentation product, does not adhere to the individual wrapping portion. A protective film for partitioning is interposed on the surface. However, when the protective film is removed at the time of eating, the sticky natto sticks to the protective film, and handling is troublesome.

  As a countermeasure against this, Japanese Patent Application Laid-Open No. 2002-34470 (Patent Document 4) discloses the use of an edible film as a partition film.

Japanese Patent Laid-Open No. 58-111656. Japanese Patent Application Laid-Open No. 7-184582. JP 2000-313490 A. Registered utility model No. 3038790. JP 2002-34470 A.

  As described above, various means for avoiding individual packaging of seasonings and the like in the natto container have been proposed. However, it is not necessarily an optimal natto packaging means in consideration of the manufacturing process and necessary operations during eating.

  For example, as described in Patent Document 1, in the means for injecting a seasoning with viscosity in natto, if the seasoning liquid is put in advance in the steamed soybean and fermented, the seasoning liquid will be decomposed by natto bacteria. In addition, the seasoning must be injected after fermentation, a dedicated injection device is required, and complicated problems such as sticking of sticky matter occur. Furthermore, in the distribution process, the physical properties of the seasoning liquid may change due to decomposition by Bacillus natto.

  Also, in the compartment (pocket) packaging described in Patent Documents 2, 3, and 4, sealed packaging is necessary so that the seasoning liquid does not spill out during the distribution process. For this reason, in order to seal and wrap the compartment part and the natto storage part together, it is necessary to fill and seal the seasoning liquid after the fermentation process, and work in a state where the fermented product (natto) is stored. There is a problem with workability.

  Furthermore, in the compartment packaging, after the lid is peeled off, the compartment is turned over or perforated by piercing with chopsticks, and the operation at the time of eating is complicated.

  Moreover, also when using an edible film for a partition film (protective film), since an edible film is decomposed | disassembled by natto bacteria before a fermentation process, the manufacturing process after a fermentation process is also needed.

  Therefore, the present invention proposes a new packaged natto and a method for producing the same, in which the seasoning is packaged together with natto and, as usual, only the outer packaging process is required after the fermentation treatment.

  The manufacturing method of packaged natto according to the present invention forms a packaging container having a natto storage part, a container part having an appropriate pocket part, and an entire lid part, and stores the steamed soybeans in the natto storage part and natto The fungus is planted, the seasoning liquid is mixed with the thickening polysaccharide in the seasoning liquid and the semi-solid seasoning is stored, and the top of the container is closed with a breathable lid, which satisfies the fermentation conditions as usual. It is characterized by being fermented under an atmosphere.

  In addition, the packaged natto according to the present invention is produced by the above-described manufacturing method, and forms a packaging container including a natto storage unit, a container unit having an appropriate pocket unit, and an entire lid unit. The natto is stored in a semi-solid form using a thickening polysaccharide in the pocket and contains a seasoning having a salt content of 10% or more.

  Therefore, as before, it is possible to ferment with the steamed soybeans and seasonings stored in a predetermined container, and when eating, the semi-solid seasonings are transferred to the natto storage part and stirred, Seasoning can be mixed to season natto.

  Further, in particular, the packaged natto of the present invention (Claim 5) has a container part and a cover part made of thermoplastic foamed resin, the cover part is formed integrally with the container part so that the cover part can be opened and closed, and a protective film covering the stored item is provided with a cover. It adheres only to the opening end of the part.

  Thus, when the cover is opened, the protective film is also lifted together, and no protective film peeling operation or post-treatment after removal of the protective film is required.

  In the present invention, since the seasoning is packaged together with natto in the configuration as described above, individual packaging of the seasoning is not necessary, and various problems associated with individual packaging are solved. Can be stored together during storage of steamed soybeans, so only the outer packaging is required after fermentation, which eliminates the complexity compared to the production of packaged natto with seasonings without conventional individual packaging.

  Next, an embodiment of the present invention will be described along its manufacturing procedure. The packaging member to be used is a packaging container 1 and a protective film 2, and the packaging container 1 is made of a foamed polystyrene resin that has been widely used, and the container part 11 and the lid part 12 can be opened and closed by the lid part 12. And are formed integrally.

  In particular, the container portion 11 includes a natto storage portion 13 and a pocket portion 14 formed smaller than the natto storage portion 13, and when the lid portion 12 is closed between the natto storage portion 13 and the pocket portion 14, An intimate partition 15 is provided.

  Steamed soybean A is stored in the natto storage part 13 of the packaging container part 11 and the seasoning B is stored in the pocket part 14.

  Seasoning B is a thickening derived from seaweed and red algae in seasoning liquid (soy sauce as the main ingredient, sugar, knead, rice fermentation seasoning, vinegar, salt, fish sauce, salmon extract, etc.). Polysaccharides 0.1-5.0% (preferably 1.0-2.0%) and thick polysaccharides derived from seeds 0.05-3.0% (preferably 0.4-0.8%) Is added to form a semi-solid (gel), and the total salt concentration is adjusted to 10% or more.

  Next, a predetermined amount of Bacillus natto is planted on the steamed soybean A in the usual manner, and the protective film 2 covers the entire opening of the container portion 11, that is, the entire surface of the steamed soybean A and the seasoning B, and the lid portion 12. The lid portion 12 is fixed by heat welding, and then put into a fermentation chamber, where Bacillus natto is propagated and soybean protein is decomposed by Bacillus natto under a predetermined atmosphere.

  In particular, the protective film 2 is attached to the back surface of the lid 12 at the edge 17 near the opening end of the lid 12.

  As the attaching means, for example, an adhesive 21 whose adhesive force functions by heat is applied, and the edge part 16 of the container part 11 and a part of the opening edge part 17 of the lid part 12 are overlapped as usual. When strong heating is performed in the combined state, when a part of the member is melted and welded, the application portion of the adhesive 21 and the back surface of the opening edge portion 17 of the lid portion 12 are pressed and bonded.

  Of course, the edge of the protective film 2 has an uneven shape, a through-hole is provided, or the edge 16 is provided so that the heat-welded portion of the edge 16 of the container 11 and the opening edge 17 of the lid 12 can be secured. , 17 is required to be retreated from the end edge of 17.

  After fermenting in the fermentation room, it is aged at a low temperature if necessary, and further subjected to outer packaging corresponding to distribution, and distributed as a packaged natto product.

  In the packaged natto, the natto C in the natto storage unit 13 and the semi-solid seasoning B in the pocket unit 14 are separated by the partition 15. In particular, when the lid 12 is closed, if the upper surface of the partition 15 is provided so as to be in close contact with the lid 12, the cover 12 is reliably separated until the cover is covered.

  When the lid 12 is opened during eating, the protective film 2 is also lifted together with the lid 12, and the natto C and seasoning B are exposed. Therefore, the seasoning B is moved to the natto C side with chopsticks D and the natto C is agitated so that the seasoning B is mixed with the natto, and the natto is seasoned and used for eating.

  Therefore, since there is no individual packaging of the seasoning B, there is no trouble of opening the individual packaging, and there is no generation of dust due to the individual packaging. In addition, the container storage of the seasoning can be carried out before natto fermentation, and therefore has the advantage that the manufacturing process is not complicated.

  The present invention is not limited to the above-described embodiment, and the material of the container may be other materials. Accordingly, the structure of the lid and the closing means for the lid are appropriately determined.

The whole perspective view of an embodiment of the present invention (description figure before fermentation processing). The partial cross section figure which shows the state which obstruct | occluded the cover part. Sectional drawing which shows the state which covered the cover part. Sectional drawing which shows the state at the time of the same eating.

Explanation of symbols

A Steamed soybean B Seasoning C Natto D Chopstick 1 Packaging container 11 Container part 12 Cover part 13 Natto storage part 14 Pocket part 15 Partitions 16, 17 Edge part 2 Protective film 21 Adhesive

Claims (5)

  Forming a packaging container with a natto storage part and a container part with an appropriate pocket part, and an overall lid part, storing steamed soybeans in the natto storage part and planting natto bacteria, increasing the seasoning liquid in the pocket part The semi-solid seasonings are mixed with viscous polysaccharides, and the top of the container is closed with a lid that is breathable, and fermented under an atmosphere that satisfies the fermentation conditions as usual. To make packaging natto.   The method for producing packaged natto according to claim 1, wherein the seasoning has a salt content of 10% or more.   After the container part and lid part are made of thermoplastic foam resin, the lid part can be opened and closed integrally with the container part, and steamed soybeans with natto bacteria planted in the natto storage part and the seasoning in the pocket part respectively The method for producing packaged natto according to claim 1 or 2, wherein the stored item is covered with a protective film that is adhered only to the open end of the lid, and the fermentation process is performed as usual.   A natto storage part, a container part having an appropriate pocket part, and a packaging container having an entire lid part are formed, natto is stored in the natto storage part, and a semi-solid form using a thickening polysaccharide in the pocket part The packaged natto is characterized by containing a seasoning having a salt content of 10% or more.   The container part and the cover part are made of a thermoplastic foam resin, and the cover part is formed integrally with the container part so that the cover part can be opened and closed, and a protective film covering the stored item is adhered only to the opening end of the cover part. Packaging natto.

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