JPS587267B2 - Curry-natto manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing curry natto.

Natto is a fermented food made from soybeans, and is a traditional nutritional food that is popular in the East, especially in Japan.

The method of manufacturing natto was practiced in various parts of Japan, and production was active in the Kanto and east regions.

Recently, pure culture solution or culture powder of Bacillus natto has been developed.
The production areas are spread over a wide range of areas across the country, and the methods used are largely the same.

The distribution of processed foods, including natto, takes some time and time from production to distribution channels, regardless of whether the food is at room temperature or low temperature, and it usually takes a certain number of days from display sales to consumption.

In particular, after natto changed from straw to plastic containers, it has been distributed in the same way as general packaged food, posing many problems in terms of shelf life.

Even in low-temperature periods such as winter, it only lasts about one week, and in hot and humid periods such as summer, ammonia gas is generated quickly and the time is limited to two to three days.
Significant deterioration such as discoloration, partial dryness, generation of strange odor, and change in taste is noticeable.

The discoloration associated with the growth of Bacillus natto and the generation of ammonia gas due to excessive protein decomposition destroy the taste and significantly reduce the product value.

By adding curry powder or a fermentation regulator made of curry powder as a main base, the present invention completes fermentation in the same amount of time as conventional fermentation, and solves the paradoxical relationship between promoting and suppressing the growth of Bacillus natto. Can be linked.

The product produced by the method of the present invention has better color and flavor than those found in conventional natto, suppresses the generation of ammonia, which is the cause of the off-flavor of natto, and delays the precipitation of tyrosine, which is undesirable in terms of appearance and physical properties. be able to.

It also improves digestibility and increases water-soluble vitamins.

What was particularly remarkable was that the curry powder, combined with its ability to eliminate and suppress the odor of ammonia, brought out the unique flavor of spices.
The objective is to demonstrate an improvement effect that even people who dislike the smell and taste of natto can enjoy.

Having described the main points of the present invention above, the standard method for producing curry natto will now be described.

The standard ingredients of curry are 8-10% water and 1 protein.
4% fat, 12% fat, 49-51% carbohydrates, 10% fiber, and 5% ash.

The selected soybeans are thoroughly washed with water using a washer, placed in a soaking tank, and soaked for about 15 hours (in summer) at a water temperature of 16 to 18°C.

In the winter, it is necessary to soak for about 5 hours more in about 20 hours.

The water absorption amount of soybeans due to soaking is 2.2 to 2.3 by weight of soybeans.
It is appropriate to double the amount.

After draining the soaked soybeans for about 10 minutes, they are transferred to a steaming pot and steamed at about 120° C. for 60 minutes under pressure (1.5 atm).

Immediately leave it to cool and lower the temperature to a temperature range of 60 to 70°C, which is the temperature of steamed soybeans.

Curry powder or a fermentation regulator based on curry powder is added and mixed in an amount of 0.1 to 3% to air-cooled steamed soybeans, and Bacillus natto is further dispersed and added to the curry powder-added steamed soybeans to complete bacterial inoculation.

Styrofoam container (height 9cm, width 135cm,
Place 100g of the bacteriostatic sample in a 2.5cm high
The product is placed in a fermentation chamber whose temperature is adjusted to ~42°C, and allowed to stand for about 10 to 11 hours to ferment, resulting in a product temperature of 50°C.

At that time, adjust the room temperature so that the product temperature does not exceed 50℃, and after reaching the maximum fermentation period (about 3 hours in summer, about 4 hours in winter), fermentation continues for 3 to 4 hours, and then gradually The product temperature is lowered to 5 to 10°C over 10 hours.

The growth and development of natto bacteria and sensory evaluation of curry natto produced by adding a fermentation regulator based on curry powder are as follows.

The panel tests shown in Tables 1 and 2 were conducted using a 5-point evaluation method using a total of 10 sensor panelists, including 5 boys and 5 girls.

From the results in Tables 1 and 2, by adding an appropriate amount (0.5 to 1.5%) of a fermentation regulator based on curry, the growth of Bacillus natto can be accelerated through its static action.
It becomes a desirable natto.

Also, more sugars are on the surface, promoting stringiness.

Therefore, the preferable pale color of natto is maintained, the natto emits a high-quality odor, has an excellent aroma, and there is no ammonia odor, and the natto can be kept for a long time.

Furthermore, the taste of the curry remains almost unchanged, resulting in excellent natto that whets the appetite and is extremely unique.

Next, examples of the present invention will be shown.

Example 1 180 kg of selected soybeans (imported medium-sized grains) were washed with water in a washing machine.

Transfer to a 3-volume soaking tank, add 270 liters of ground water to bring the water temperature to about 16-17°C, and soak for 15 hours in summer and 20 hours in winter.

The soaked soybeans are allowed to stand for about 10 minutes, drained thoroughly, and then transferred to a steamer.

The weight of the soaked soybeans at this time is about 2.2 times that of the raw soybeans (dried).

The steaming pot is used for 60 minutes of steaming at 1.5 atm and 120°C.

The weight of steamed soybeans decreases in water content, and the weight of raw soybeans (dried) decreases.
2.15 times.

The temperature of the steamed soybeans is left to cool and maintained at approximately 70°C before entering the next step.

Dissolve curry powder No. 1502 in 10 kg of steamed soybeans and add to it to absorb it sufficiently.

After this treatment, the total amount of treated soybeans is approximately the same as the weight of soaked soybeans.

While the temperature of the steamed soybeans sprinkled with curry powder is 60 to 70°C, a liquid of Bacillus natto prepared in advance is uniformly sprinkled on the steamed soybeans.

Processed soybeans are placed in a Styrofoam container (vertical 9c).
Pour 100g into a tube (width: 13.5 cm, height: 2.5 cm) and place in a constant temperature fermentation tank with the temperature adjusted to 42°C for 10 hours to perform static fermentation.

Claims (1)

[Claims] 1. In the process of producing natto, after washing, soaking, and steaming, 0.1 to 3% of curry powder or powder mainly composed of curry powder is added to and mixed with the steamed soybeans, and then fermented. Production method.