JP2813902B2 - Method for producing dried natto, and expanded natto - Google Patents
Method for producing dried natto, and expanded nattoInfo
- Publication number
- JP2813902B2 JP2813902B2 JP1272597A JP27259789A JP2813902B2 JP 2813902 B2 JP2813902 B2 JP 2813902B2 JP 1272597 A JP1272597 A JP 1272597A JP 27259789 A JP27259789 A JP 27259789A JP 2813902 B2 JP2813902 B2 JP 2813902B2
- Authority
- JP
- Japan
- Prior art keywords
- natto
- dried
- weight
- expanded
- humidity
- 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.)
- Expired - Fee Related
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- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は乾燥納豆を用いた食品素材、すなわち納豆膨
化体、及びその原料である乾燥納豆の製造方法に関す
る。The present invention relates to a food material using dried natto, that is, a puffed natto, and a method for producing dried natto, which is a raw material thereof.
納豆は江戸時代以降、副食物として定着し、現在でも
広く一般に賞味されているものである。納豆はまた、大
豆を納豆菌の生産する酵素により（発酵）分解して得ら
れるもので、蛋白質、脂質およびビタミンＢ等を多量に
含む栄養的に優れた健康食品であることは説明するまで
もないことである。さらに、かかる納豆は、納豆菌の働
きによる強い整腸作用や消化性の向上、大豆油中のリノ
ール酸による血中コレステロールの低下および大豆繊維
質、例えば、セルロール、ヘミセルロース、リグニンな
どの水に溶けない成分による、便秘の効能を有する等、
健康増進に役立つことが知られている。Natto has been established as a side dish since the Edo period, and is still widely appreciated today. Natto is also obtained by decomposing (fermenting) soybeans with enzymes produced by Bacillus natto, and it is needless to say that it is a nutritionally excellent health food containing a large amount of proteins, lipids, vitamin B, etc. That is not. In addition, such natto has a strong intestinal action and improved digestibility due to the action of Bacillus natto, lowers blood cholesterol due to linoleic acid in soybean oil, and dissolves in water such as soybean fiber, for example, cellulose, hemicellulose and lignin. No constipation effect due to no ingredients,
It is known to help promote health.
しかしながら、納豆は、発酵製品であるため、比較的
高い環境温度下では、短期間で風味が劣化し、著しい場
合には、納豆菌の蛋白質過分解によるアンモニア臭を発
して食品としての価値が低下することが多い。また、納
豆にはそれ自身特有の匂いがあるため、万人に向いてい
るとは言い難く、近年、特に若い世代に敬遠される傾向
があった。However, since natto is a fermented product, its flavor deteriorates in a short period of time at relatively high environmental temperatures. Often do. Natto itself has a peculiar smell, so it is hard to say that it is suitable for everyone. In recent years, natto has tended to be shunned by young people in particular.
さらに、納豆は、特有の顕著な糸引状態を呈する食品
であり、かかる糸引きが納豆の風味をかもし出すのであ
るが、むしろそのような性質等があるが故に近年になっ
ても、食品素材として他の食品分野への有効利用はほと
んど見られていなかった。In addition, natto is a food product that exhibits a unique and remarkable stringing state, and such stringing causes the flavor of natto. Almost no effective use in the food sector was seen.
本発明は、品質を劣化させることなく乾燥により水分
を除去した納豆、及びそれを各種穀物粉を混合し所定の
処理を行うことにより膨化体をうることにある。また乾
燥納豆の量を加減することにより納豆特有の匂いを無臭
または少なくなるように調整し、さらに食用時に納豆特
有な顕著なうまみを呈するような食品素材を提供するこ
と、並びに長期間所望の製品の品質を不変にすることに
ある。An object of the present invention is to obtain natto from which water has been removed by drying without deteriorating quality, and to obtain a puffed body by mixing the natto with various cereal flours and performing a predetermined treatment. In addition, by adjusting the amount of dried natto to adjust the odor specific to natto to be odorless or less, and to provide a food material that exhibits a distinctive natto-like taste when consumed, and a desired product for a long period of time. Is to make the quality of the product unchanged.
かくて納豆の新たな利用分野を開拓することを目的と
する。Thus, the purpose is to develop a new field of use of natto.
本発明らは、上記課題を解決するため鋭意研究を行な
った結果、穀物粉及び乾燥により適当量の水分を除去し
た納豆を混合し、所定の処理を施すことにより、本発明
の納豆膨化体をうることに成功した。The present invention has conducted intensive studies to solve the above problems, and as a result, by mixing cereal flour and natto from which an appropriate amount of water has been removed by drying, and performing a predetermined treatment, the expanded natto of the present invention is obtained. I succeeded in getting it.
本発明の納豆膨化体は、その名称の示す如く、海綿状
の中空構造を有するもので、しかも水分量が極めて少な
いものである。また混入する乾燥納豆の量により、該膨
化体の膨化率、納豆の風味の程度を適宜調整することが
できるという特長を有する。As indicated by the name, the expanded natto product of the present invention has a spongy hollow structure and has a very small amount of water. Further, it has a feature that the expansion ratio of the expanded product and the degree of flavor of the natto can be appropriately adjusted by the amount of the dried natto mixed therein.
このような特長を有するが故に、長期間の存在に適
し、取扱いの容易性の観点から市場性を高めることがで
きるとともに、納豆の特定の風味を加減した様々な食品
の素材として活用することができるものである。Because of these features, it is suitable for long-term existence, can enhance marketability from the viewpoint of easy handling, and can be used as a material for various foods with a specific flavor of natto. You can do it.
本発明に使用することができる「納豆」は、通常食用
されている納豆のことであり、例えば、蒸煮大豆に納豆
菌を接種し、40〜50℃で約24時間主発酵し、次いで、５
℃前後で約24時間成熟後、得られるものである。"Natto" that can be used in the present invention is natto that is usually eaten.For example, steamed soybeans are inoculated with natto bacteria, fermented at 40-50 ° C for about 24 hours, and then fermented.
It is obtained after about 24 hours of maturation at around ° C.
このような納豆の製造中、納豆菌の生産する酵素及び
菌体代謝により煮豆臭の消失、水溶性窒素の増加、粘質
物の生産、匂成分である揮発性代謝産物の増減が普通み
られる。During the production of such natto, the disappearance of boiled soybean odor, an increase in water-soluble nitrogen, the production of mucilage, and an increase or decrease in volatile metabolites, which are odor components, are usually observed due to enzymes and bacterial metabolism produced by natto bacteria.
また、納豆中の前記揮発性代謝産物としては、アンモ
ニア、酢酸、ギ酸、イソ酪酸、イソバレリアン酸、ジア
セチル、アセトイン、2,3−ブタンジオール、ビラジン
類が知られている。Further, as the volatile metabolites in natto, ammonia, acetic acid, formic acid, isobutyric acid, isovaleric acid, diacetyl, acetoin, 2,3-butanediol, and virazines are known.
また本発明で使用する「乾燥納豆」は、通常行なわれ
ている方法、例えば天日乾燥あるいは真空凍結乾燥等に
より製造することができる。たゞし本発明は次の方法に
よって作ることにある。The "dried natto" used in the present invention can be produced by a commonly used method, for example, sun drying or vacuum freeze drying. However, the present invention resides in the following method.
納豆に対し、食塩2.0〜5.0重量％、好ましくは2.5〜
3.5重量％、クエン酸、酢酸及び乳酸からなる群より選
ばれた有機酸0.8〜2.0重量％、好ましくは1.0〜1.4重量
％を添加し、均一に混合し、０〜10℃、好ましくは３〜
５℃で４〜５日間保存する。次に、40〜50℃、好ましく
は48℃で、湿度60〜40％（RH）で２〜４時間乾燥し、さ
らに湿度30〜20％に保って18〜22時間乾燥する。乾燥手
段としては公知のものがそのまゝ適用できる。乾燥した
納豆は、次にほぐし、ふるいにかけて選別する。該納豆
の表面をしめらせ、穀物粉を振りかけ、さらに40〜50℃
で湿度30〜20％で２〜３時間乾燥する。その後ふるいに
かけ、よぶんな小麦粉を落とす。以上の方法により、容
易にかつ安価に、良質な「乾燥納豆」を得ることができ
る。さらに必要により破砕し粒度を調整してもよい。Natto 2.0-5.0% by weight based on natto, preferably 2.5-5.0%
3.5% by weight, 0.8-2.0% by weight, preferably 1.0-1.4% by weight, of an organic acid selected from the group consisting of citric acid, acetic acid and lactic acid are added and mixed uniformly, and 0-10 ° C, preferably 3-3 ° C.
Store at 5 ° C for 4-5 days. Next, it is dried at 40 to 50 ° C, preferably 48 ° C, at a humidity of 60 to 40% (RH) for 2 to 4 hours, and further dried at a humidity of 30 to 20% for 18 to 22 hours. Known drying means can be used as they are. The dried natto is then loosened and screened. Let the surface of the natto squeeze, sprinkle with cereal flour, further 40 ~ 50 ℃
And dry at 30-20% humidity for 2-3 hours. Then sift and remove any flour. By the above method, high-quality "dried natto" can be easily and inexpensively obtained. If necessary, the particles may be crushed to adjust the particle size.
また、本発明で使用する「穀物粉」については、特に
制限はない。例えば小麦粉、大麦粉、米粉及びトウモロ
コシ粉等を適宜使用することができ、その中でも特に小
麦粉の使用が好ましい。There is no particular limitation on the “grain flour” used in the present invention. For example, flour, barley flour, rice flour, corn flour and the like can be used as appropriate, and among them, use of flour is particularly preferred.
本発明においては、前記のようにして得られた乾燥納
豆10〜50重量％、好ましくは20〜30重量％、穀物粉90〜
50重量％、好ましくは80〜70重量％の割合で均一に混合
する。また、膨化体の製造工程において上記混合物30kg
に対し、水２〜５、好ましくは2.5〜3.5を加える。In the present invention, the dried natto obtained as described above is 10 to 50% by weight, preferably 20 to 30% by weight, and the cereal flour 90 to 90% by weight.
The mixture is homogeneously mixed at a ratio of 50% by weight, preferably 80 to 70% by weight. In the production process of the expanded body, 30 kg of the mixture
Of water, preferably 2.5 to 3.5.
本発明の納豆膨化体製造時には、さらに必要に応じ
て、塩、砂糖などの各種調味料、カラシ、ワサビ、胡椒
等の各種香辛料、チーズ、チョコレート、梅肉、刻みネ
ギ及び粉のり等を適宜加えることができる。During the production of the puffed natto product of the present invention, if necessary, various seasonings such as salt and sugar, various spices such as mustard, wasabi and pepper, cheese, chocolate, plum meat, minced green onion, powdered glue and the like are appropriately added. be able to.
本発明の納豆膨化体は、二軸エクストルーダを用いて
製造する。前記所定量の粒状又は破砕した乾燥納豆及び
穀物粉、さらに水を二軸エクストルーダにかける。The puffed natto of the present invention is produced using a twin-screw extruder. The predetermined amount of the granular or crushed dried natto and cereal flour and water are applied to a twin-screw extruder.
二軸エクストルーダを各種食品の製造に、用いること
は既に知られている。It is already known to use a twin-screw extruder for the production of various foods.
すなわち原料の移送・圧縮・混合・粉砕・剪断・加熱
・殺菌・膨化・成形等の工程を短時間で処理することが
できるという特長を有する。That is, there is a feature that processes such as transfer, compression, mixing, pulverization, shearing, heating, sterilization, expansion, and molding of raw materials can be performed in a short time.
次に実施例を示し、本発明をさらに詳細に説明する。 Next, the present invention will be described in more detail with reference to Examples.
実施例１ （乾燥納豆の製造） 納豆（含水分約60％）100gに対し食塩3.5％、クエン
酸1.4％添加し、均一に混合し、５℃で４日間存在す
る。48℃で最高湿度45％（RH）で２時間乾燥した後、48
℃で湿度30％になると20％まで除湿する。このくりかえ
しで、22時間乾燥した。乾燥したものをバラバラにほぐ
し、ふるいにかけて、大豆が完全に１粒１粒になってい
るものを選別する。次に、きりふきで、表面をしめら
せ、微量の小麦粉をかけ、45℃湿度20％で２時間乾燥
し、ふるいでふるい、よぶんな小麦粉を落とした。その
結果、乾燥納豆約58g（含水分約18％、食塩約６％、ク
エン酸約2.4％）を得ることができた。Example 1 (Production of dried natto) To 100 g of natto (water content: about 60%), 3.5% of sodium chloride and 1.4% of citric acid were added, mixed uniformly, and kept at 5 ° C for 4 days. After drying at 48 ° C and maximum humidity of 45% (RH) for 2 hours,
Dehumidifies to 20% when humidity reaches 30% at ℃. The cycle was dried for 22 hours. The dried ones are loosened and sieved to select the ones in which soybeans are completely one by one. Next, the surface was tightened with a sieve, a small amount of flour was applied, and the mixture was dried at 45 ° C and a humidity of 20% for 2 hours. As a result, about 58 g of dried natto (about 18% water content, about 6% salt, about 2.4% citric acid) was obtained.
実施例２（膨化納豆の製造） 工程図の説明 〜は二軸エクストルーダのスクリューの場所を意味
する。Example 2 (Production of puffed natto) Description of the process diagram ~ means the location of the screw of the twin-screw extruder.
B1〜B5 各バレルを意味する。B 1 to B 5 means each barrel.
Ｌ、Ｐ、Ｒ 形状の異なる各スクリューの配列を意味す
る。L, P, R means the arrangement of each screw having different shapes.
表１に示した配合で、表２に示した工程に基づき、表
３の条件で膨化納豆を製造した。その結果、下記の表４
の膨化率を示すとともに、表５に示されるような直径を
有する納豆膨化体が得られた。 Puffed natto was produced with the composition shown in Table 1 and the conditions shown in Table 3 based on the steps shown in Table 2. As a result, Table 4 below
And a puffed natto having a diameter as shown in Table 5 was obtained.
実施例３（パネル試験） 実施例２に示した納豆膨化体の試食官能試験を行なっ
た。 Example 3 (panel test) A taste sensory test of the puffed natto shown in Example 2 was performed.
（方 法） パネラー：男５名、女５名、年令18〜45才納豆の好きな
者６名、嫌いな者４名 納豆の呈味効果を知るために、味付けなしの球状のも
のを、供試して、乾燥納豆混合比の異なる５種の膨化納
豆を試食のうえ、それぞれの香味、歯ごたえについて評
価してもらった。(Method) Panelists: 5 males, 5 females, 6 to 18-year-old natto lovers, 4 dislikes natto To know the taste effect of natto, use unseasoned spherical natto After the test, five kinds of puffed natto having different dry natto mixing ratios were tasted, and the flavors and chewyness were evaluated.
〔発明の効果〕 本発明に係る納豆膨化体は、低水分であって、長時間
に渡り保存し、また容易に流通できるものであり、また
乾燥納豆の量を加減することによりその硬さ及び納豆の
風味の強さを調整できる。したがって、本発明は納豆を
基材とする秀れた食品素材を社会に提供するものであ
り、また納豆の新しい利用分野を開拓することができ
た。 [Effect of the Invention] The puffed natto according to the present invention has a low moisture content, can be stored over a long period of time, and can be easily distributed.Also, by adjusting the amount of dried natto, its hardness and You can adjust the intensity of natto flavor. Therefore, the present invention provides a good food material based on natto to the society, and has opened up a new field of application of natto.
Claims (2)
（ロ）クエン酸、酢酸及び乳酸から成る群より選ばれた
有機酸0.8〜2.0重量％とを添加して混合し、 ０〜10℃の温度で４〜５日間保持し、次いで 40〜50℃の温度及び60〜40％の湿度下で２〜４時間乾
燥し、 さらに40〜50℃の温度及び30〜20％の湿度下で18〜22
時間乾燥し、 納豆表面に穀物粉を全体に又は部分的に適用し、 40〜50℃の温度で30〜20％の湿度下で２〜３時間乾燥
することを特徴とする乾燥納豆の製造方法。1. A natto is mixed with (a) 2.0-5.0% by weight of salt and (b) 0.8-2.0% by weight of an organic acid selected from the group consisting of citric acid, acetic acid and lactic acid, and mixed. Hold at a temperature of 1010 ° C. for 4-5 days, then dry at a temperature of 40-50 ° C. and a humidity of 60-40% for 2-4 hours, and at a temperature of 40-50 ° C. and a humidity of 30-20% Under 18-22
A method for producing dried natto, characterized in that the dried natto is dried at a temperature of 40 to 50 ° C and a humidity of 30 to 20% for 2 to 3 hours. .
重量％及び穀物粉90〜50％を含むことを特徴とする納豆
膨化体。2. Dried natto produced by the method according to claim 1.
A natto puffed product characterized by containing by weight and 90-50% of cereal flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1272597A JP2813902B2 (en) | 1989-10-19 | 1989-10-19 | Method for producing dried natto, and expanded natto |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1272597A JP2813902B2 (en) | 1989-10-19 | 1989-10-19 | Method for producing dried natto, and expanded natto |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03133354A JPH03133354A (en) | 1991-06-06 |
| JP2813902B2 true JP2813902B2 (en) | 1998-10-22 |
Family
ID=17516140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1272597A Expired - Fee Related JP2813902B2 (en) | 1989-10-19 | 1989-10-19 | Method for producing dried natto, and expanded natto |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2813902B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06319478A (en) * | 1993-05-11 | 1994-11-22 | Maruhachi Muramatsu:Kk | Production of fermented soybean food |
| CN104012925B (en) * | 2014-06-23 | 2016-03-09 | 黑龙江八一农垦大学 | A kind of fermented soya bean puffed leisure food |
| CN104172135B (en) * | 2014-09-01 | 2016-11-30 | 山东理工大学 | A kind of wheat flour extrusion process method for producing flour paste |
| KR102700010B1 (en) * | 2019-03-29 | 2024-08-30 | 가부시키가이샤 닛신 세이훈 구루프혼샤 | Method for producing a flour composition |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59146558A (en) * | 1983-02-14 | 1984-08-22 | Chojiro Yaguchi | Preparation of dried natto (fermented soybean) |
| JPS6255045A (en) * | 1985-08-16 | 1987-03-10 | Tech Res Assoc Extru Cook Food Ind | Production of food with high edible fiber content |
| JPH0626508B2 (en) * | 1985-12-04 | 1994-04-13 | 日清製粉株式会社 | Method of manufacturing cereal flakes |
| JPH0693826B2 (en) * | 1987-03-17 | 1994-11-24 | 森永製菓株式会社 | Production method of puffed snack |
-
1989
- 1989-10-19 JP JP1272597A patent/JP2813902B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03133354A (en) | 1991-06-06 |
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