JPS6112263A - Production of cheese-containing "natto" - Google Patents

Abstract

PURPOSE:Finely cut pieces of cheese are dusted on surfaces of NATTO (fermented soybeans) to make a food with high storability, good taste and high nutrition. CONSTITUTION:Soybeans which absorb water in a sufficient amount are boiled for about 40min, inoculated with Bacillus nattor, packed in small boxes 70g every boxy, and the fermentation is effected for 16-18hr. Then, the resultant NATTO is taken out of the incuvation chamber, cooled down and sprayed with about 10g of cheese pieces of 2-3mm. sizes, the boxes are tightly sealed as a product of cheese-containing NATTO.

Description

[Detailed description of the invention] (b) Field of use based on the idea The present invention relates to a method for producing natto with cheese.

(b) Conventional technology Natto has been produced in Japan for a long time as a highly nutritious food with strong adhesion between bean grains and a unique aroma. Even in this respect, it was not satisfactory.

(c) Means for solving the problems In view of the problems mentioned above, the present invention focuses on the fact that both natto and cheese have high nutritional value and can be preserved, and in the process of manufacturing natto, they are removed from the fermentation chamber. By sprinkling an appropriate amount of finely cut cheese pieces on the surface of a fixed amount of natto in a heat-dissipating packaging container, the shelf life of the natto is improved, the flavor is changed, and the nutritional value is further enhanced.

(d) Examples and their effects An example of implementing the present invention will be described below.

Soybeans that have been sufficiently absorbed with water are steamed for about 40 minutes, then inoculated with Bacillus natto, packed into small packaging containers of 70g each, and placed in a fermentation chamber for 16 to 18 hours. After taking out the natto from the fermentation chamber and allowing it to radiate heat, cheese pieces of 10o cut from 2111111 to 3n+m squares are sprinkled on the surface of the natto in each container, and the products are packaged in the container and made into products as cheese-filled natto. The cheese-filled natto and regular natto that became this product were stored at 4°C, and on days 0 and 12, 10 (+) were taken out and sterilized water was added to the natto (90 muwa 7.x) and ground in a mortar. Completely dissolve the propagating parts (sticky parts) into a sol, dilute this, mix in broth agar medium (pH 7.0>), and incubate at 37°C for 24 hours.
After culturing for a period of time and measuring the number of bacteria, as shown in Attached Table 1, when stored at 4℃, which is estimated to be the internal temperature of a normal household refrigerator, natto with cheese has the same number of natto bacteria as normal natto. The test results proved that cheese has no effect on the growth or survival of natto bacteria in natto during storage.In order to investigate the pH status of natto with flat cheese and regular natto, we conducted the same procedure as above. Take out 10g of natto for each and add 90mm to this? The PH of the prepared solution was measured by adding 300ml of water and crushing it in a mortar to completely dissolve the natto bacterium breeding part into a sol, and diluting this 10 times. Numerical test results proved that natto with cheese has a longer shelf life than regular natto because the pH of natto with cheese is lower than that of regular natto. In addition, the test results on the 5th day of storage at a storage humidity of 30°C show that an ammonia odor was felt and the pH rapidly increased, but natto with cheese had a low pH. There was also little ammonia odor, so the increase in pH seems to be due to ammonia. Therefore, it is thought that the cheese acted on the natto in some way and suppressed the generation of ammonia, or absorbed the generated ammonia, which resulted in the long shelf life of the natto.

(e) Effects of the Invention As described above, the present invention is based on the method of manufacturing natto by sprinkling an appropriate amount of thinly cut cheese on the surface of a quantity of natto in a packaging container that has been removed from the fermentation chamber and allowed to radiate heat. Natto is manufactured in this way, but the unique depth of natto is weakened, the cheese aroma is also weaker than the original aroma, the unique flavor of natto is lost, and it is not good. Not only is it easy to eat because of its flavor, but it also has extremely high nutritional value because it adds the nutritional value unique to natto.Additionally, it has an extremely long shelf life due to the addition of chizu, so it is easy to store and lasts for a long time, unlike the unique flavor of natto. It has the characteristic of exhibiting a flavor with rich palatability.

Table 1 Viable Bacillus natto count test Itoyoshi fruit Table 2 PH value test 11% old fruit * Ammonia odor procedure amendment (Own ship July 1989! 2nd day 2 - Name of the invention Cheese Manufacturing method for natto 3 - Address of agent making the amendment: 46-5 Showa-cho, Shizuoka-shi, 420, Contents of amendment (1), "Attachment" as per the attached sheet 1. Details Yamanaka, page 4 Add the following between the 6th and 7th lines.

[In addition to regular cheese, the cheese used may be processed cheese mixed with perilla, wasabi, mustard, plum, etc., which are recently commercially available. Even when cheese-filled natto is produced using cheese such as, it is possible to improve the shelf life of natto as described above, and it is also possible to produce cheese-filled natto with a more unique flavor. It is. ”

Claims (1)

[Claims] In the natto manufacturing process, the preservability, nutritional value, and flavor of natto are improved by sprinkling an appropriate amount of thinly cut cheese pieces on the surface of a fixed amount of natto in a packaged container that has been removed from the fermentation chamber and allowed to radiate heat. A method for producing cheese-filled natto.