JPH066037B2 - Natto - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to natto containing minor grains having a good taste and texture.

<Prior Art> With the development of health-oriented foods, it has been attempted to mix various foods with natto.

Also for minor grains, for example, JP-A-56-5065, JP-B-56-27222, JP-A-57-202265, JP-B-5
There are known pearl natto such as 9-7421 and natto mixed with corn such as JP-A-59-140850.

The conventional method for producing natto using minor cereals such as pearl barley, corn and loin is boiling at 1.5 kg.
/ Cm ² · G or less under pressure steamed, roasted cereals are mixed with soybeans before steaming, or the above cereals are mixed with steamed soybeans, sprinkled with inoculum and fermented Is what you get.

<Problems to be Solved by the Invention> When conventional cereals are treated under no pressure or low pressure as in the past, the characteristics of the physical properties of the cereals having various flavors cannot be sufficiently exhibited, and for example, alpha The degree of softening does not rise sufficiently, and there are problems with softness, elasticity, texture, etc.
Even when such miscellaneous grains were mixed with soybeans, there were drawbacks such as a bad texture and bad flavor even as natto.

<Means for Solving Problems> The inventors of the present invention have improved the digestibility of millet grains such as millet such as millet that is declining due to poor taste, and the mouth feels an appropriate viscosity, and has a flavor. As a result of various studies to improve the utilization of minor grains as natto with a good texture and to serve them on the table,
Pressurized and heated cereals obtained by treating the cereals with saturated steam under the following specific pressure heating and depressurization conditions swell, soften, and swell, soften and are edible When this is mixed with soybeans that have been washed, soaked, and steamed by a conventional method, or if it is mixed with soybeans before steaming and inoculated with the inoculum to ferment by inoculating it with fermented soybeans, natto has a very good taste and texture. The inventors have completed the present invention by knowing that

That is, according to the present invention, the minor grains are 2 kg / cm ² · G or more, 6 kg / cm ²
-It is a natto containing the pressurized heated milled grains obtained by heating and heating using saturated steam below G for 30 seconds or more and within 20 minutes, and then gradually decompressing.

Hereinafter, the present invention will be described in detail.

Millet used in the present invention, rye, oats,
Examples include millet, gall, maize, corn, koryan, milo, and soba.

Usually, these millet grains are used after being refined, but those having a shell may be obtained by simply removing the shell, and these can be used as they are, or if necessary, crushed.

Next, these grains are heat-treated using saturated steam.

The heat treatment conditions are a pressure of ^{2 to} 6 kg / cm ² · G, more preferably 3 to 5 kg / cm ² · G, and 30 seconds or more and 20 minutes or less, preferably 30 seconds or more and 10 minutes or less.

The pressure heat treatment condition is appropriately selected within the above pressure and time range in consideration of the degree of pregelatinization, swelling degree, hardness, etc. of the millet after pressure heat treatment, but the pressure is 2 kg / cm ²・
If less than G or if the heating time is less than 30 seconds, the degree of pregelatinization of the obtained pressure-heated millet does not increase, and it becomes hard and has a low degree of swelling. Therefore, even if natto is produced by mixing with soybeans, The cereals are hard and do not swell and have a bad texture. On the contrary, the pressure-heated millet obtained when the pressure is 6 kg / cm ² · G and the heating time exceeds 20 minutes, the natto has only a strong burning odor and a bitter taste. I can't.

The pressurizing and heating device used in the present invention may be of any shape and structure regardless of whether it is a continuous type or a batch type. The saturated steam used in the present invention can be used without any problem as long as it does not contain air at all or contains a small amount of air.

Then, the grains are heated under pressure using saturated steam in this manner, and then gradually decompressed to discharge the grains without causing the grains to swell to obtain a pressure-heated grains.

In this case, the coarse grains may be gradually decompressed so that it takes at least 10 seconds or more for the steam to return to normal pressure after being heated under pressure. It is possible to return to normal pressure to obtain a pressure-heated millet.

This can prevent the destruction of the grain tissue due to swelling, the grain particles have appropriate inter-organism elasticity when absorbing water, are less sticky, are not sticky, and can be easily mixed with soybean under pressure heating. Millet is obtained. The pressure-heated millet thus obtained is refined if necessary, and then natto is produced using this.

First, the pressurized and heated cereals are immersed in water for an appropriate time, for example, overnight. The miscellaneous grains thus swollen with water are washed with water by a conventional method, soaked in water, drained, and steamed soybean obtained by steaming an appropriate amount,
Preferably, 10 to 50% (W / W) is added and mixed, or the above-mentioned minor grains may be mixed with soybean in the above composition in advance, washed with water, soaked in water and drained by a conventional method, and then steamed.

The pressurized cooked cereals according to the present invention have already been sufficiently pregelatinized, and swell and soften even when treated with water or mixed with soybean, but retain elasticity and do not stick to each other. It can be easily and uniformly mixed with soybeans.

The mixture is then inoculated with inoculum. In this case, in normal natto production, steamed hot soybeans are cooled and then inoculated with an inoculum, but when mixed with steamed soybeans in the method of the present invention, after soaking in steamed hot soybeans, It is possible to omit the cooling for inoculation of the inoculum, because the product temperature is lowered to an appropriate temperature simply by mixing the cold-pressurized heating milled grains.

After inoculation with inoculum, the product is fermented as usual.

Hereinafter, the present invention will be described with reference to experimental examples.

Experimental Example 1 3 kg of refined white culm (produced in Karumai-cho, Iwate Prefecture) per test plot is spread evenly on a rectangular container (bottom: 40 cm x 40 cm, depth: 4 cm) made of stainless perforated plate, spread and filled, Autoclave (Sanei Seisakusho, diameter: 1.37m, length: 2
It was placed on the shelf of m) and sealed. Then, after heating or pressurizing using saturated steam under the treatment conditions shown in Table 1, the steam pressure was released in 10 seconds to obtain a heated and pressurized heated refined white manure.

After measuring the aroma, coloring degree, and pregelatinization degree for each test section, prepare 200 ml beaker with 100 ml of water, and add 20 g of heat-treated film from each test section and immerse it. It was left overnight at 5 ° C. Then, after measuring the bulk of the swollen fertilizer after standing, the unabsorbed water was separated by centrifuging (2,000 rpm, 5 minutes), and the weight of the absorbed fertilizer was measured, and the sensory evaluation and It is shown in Table 1 together with the aroma, the degree of coloring, and the degree of alphalation described above.

Add 50 ml of distilled water to each flask and stir well for A and B to make them uniform.
After boiling for 5 minutes, the mixture was quickly cooled, and the Erlenmeyer flasks A, B, and C were placed in a constant temperature bath at 20 ° C to adjust the product temperature to 20 ° C.

Quickly add 5 ml of 5% diastase solution to each flask, raise the temperature in the constant temperature bath, hold at 37 ° C for 2 hours, then quickly add 2 ml of 1N hydrochloric acid in the same manner, and further add distilled water. Adjust the volume to 100 ml and filter with filter paper to obtain a, b, and a corresponding to A, B, and C, respectively.
A test liquid of c was obtained.

The reducing sugar of each test solution was measured by a conventional method, and the degree of alphalation was calculated and displayed by the following formula.

As shown in Table 2, first, with regard to polished white culm after heat treatment, those treated with less than ² kg / cm ² · G did not generate a favorable aroma, did not color, and did not increase the degree of alphalation. It was On the other hand, those treated with the amount exceeding 6 kg / cm ² · G were over-colored and had a burning odor, which was uncomfortable. Contrary to this, 2-6 kg / cm ² · G, especially 3-5 kg / cm ²
The product treated in the pressure range of G generated a fragrant aroma, was colored appropriately, and the degree of pregelatinization was remarkably improved, resulting in good digestibility.

Next, as for polished white manure, which had been soaked in water and left overnight after heat treatment, those treated in the pressure range of ^{2 to} 6 kg / cm ² · G absorbed water with a bulk of 5 mm at the beginning of immersion. It increased by swelling and was particularly remarkable in the pressure range of ^{2 to 4} kg / cm ² · G.

On the contrary, those treated with less than ² kg / cm ² · G showed a small increase in bulk, and those treated with more than 6 kg / cm ² · G showed the same tendency.

In terms weight and weight ratio of barnyardgrass after water immersion, absorption of water depends on the processing conditions, 2~6kg / cm ² ·
G, especially those in the pressure range of ^{2 to} 5 kg / cm ² · G, absorbed water up to about 4 times to increase the amount, and the sensory evaluation was also good that the sprouts were soft and sticky. Contrary to this, 2 kg / cm ² · G
Those treated with less than 6% had less weight increase due to water absorption and had a hard taste and tasted unfavorably, and those treated with more than 6 kg / cm ² · G had strong burning odor and coloring and were unsuitable as food.

Experimental Example 2 Natto was produced by using 150 g of refined white manure per test section under pressure and heat treatment under the treatment conditions shown in Table 2 to obtain each manure. First, 500 g of soybean per test section was immersed in water at 20 ° C. for 14 hours, allowed to absorb water sufficiently, then drained, put in an autoclave (manufactured by Sanei Seisakusho, diameter: 80 cm, depth: 100 cm) and pressure 0.7 kg / cm. -Boiled in G for 30 minutes. Each of the steamed soybeans thus obtained was mixed with the above-mentioned pressurized and heated polished white soup, which had been soaked in water for 14 hours and then drained, and the mixture was inoculated with Bacillus natto at a product temperature of about 60 ° C.

Then, the above mixture was separately put into a container of 100 g volume prepared in advance, and the initial product temperature was 42 ° C for 6 to 8 hours, and after reaching 48 ° C, the fermentation was continued by adjusting the temperature to 45 to 48 ° C to about 16 ° C.
After aging for a while, it was cooled to 5 ° C. to obtain natto.

Table 2 shows the yield of each of the obtained natto, the hardness of the gall particles in the natto, and the sensory evaluation.

As shown in Table 2, in the natto mixed with each of the sprouts treated within the range of the treatment conditions of the present invention, the sprouts of the sprouts of the fermented sprouts absorb water sufficiently and the natto has a large natto yield. It was thin and had a white tone, had moderate elasticity despite having been softened, had a good taste, and had a good texture.

On the other hand, the control natto mixed with untreated or low pressure less than ² kg / cm ² · G was mixed with natto, which was raw and hard, and the yield was low. In addition, natto mixed with the spruce treated above 6 kg / cm ² · G had a bitter taste.

<Examples> Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 5 kg of milled millet was wrapped in a cloth and placed in a small horizontal autoclave (inner diameter: 150 φm / m, depth: 200 m / m), sealed, and saturated steam having a pressure of 4 kg / cm ² · G was added for 4 minutes. Heated with pressure. Then, the exhaust valve was gradually opened, and the pressure was reduced to atmospheric pressure in 30 seconds to obtain 5.05 kg of pressure-heated polished millet.

The above-mentioned pressurized and heated milled soybeans of 5 kg and 15 kg were separately immersed in water at 20 ° C. for 15 hours to absorb water sufficiently and then drained. And put only soybeans in an autoclave (Sanei Seisakusho, diameter: 80 cm, depth: 100 cm) and pressure 1.0 kg
/ Cm ² · G was steamed for 30 minutes.

The steamed soybean thus obtained was mixed with the refined white millet that had been soaked and drained, and inoculated with Bacillus natto. Then, each container was placed in a container of 100 g volume, put into a container, fermented at 48 ° C. for 16 hours, then cooled to 5 ° C. and aged to obtain 42 kg of natto.

The obtained natto had no peculiar odor, was fair in color, had sufficiently swollen millet particles, and had good flavor and texture.

Example 2 A model small autoclave similar to that in Example 1 was used, and pressure was 3 kg /
6 kg of rye, which had been pressure-heated with saturated steam of cm ² · G for 10 minutes, was mixed with 60 kg of soybean and washed with water, and then 2
It was immersed in water at 0 ° C. to absorb water sufficiently. After draining, the above water-absorbing mixture was transferred to four net cages, put into the same autoclave as in Example 1 and blown with steam, and after 10 minutes of blow-through, the pressure was adjusted to 1.7 kg / cm ² · G in 5 minutes. , Same pressure 4
Cooked for 5 minutes. After decompressing, the product temperature was lowered to 70 ° C., and then the mixed steamed product was placed in an inoculation container and uniformly inoculated with Bacillus natto.

Then, 100 g of each was weighed and filled, and a total of 1,340 parcels was placed in the fermentation chamber, fermented at 42 to 48 ° C. for 18 hours, then cooled to 5 ° C. and aged to obtain natto containing rye.

The obtained natto had rye particles sufficiently swelled, and had good flavor and texture.

<Effects of the Invention> Natto obtained by mixing pressurized and heated cereals according to the present invention is pre-pressurized under optimum conditions in comparison with conventional natto using cereals that have been processed under no pressure or low pressure. Since it is heat-treated, it can be mixed with soybeans evenly by immersing it in normal temperature water to absorb water, swell and soften, and to have appropriate elasticity. Moreover, when mixed with steamed soybeans, mixing steamed high temperature soybeans with cold milled cereals after soaking will immediately lower the product temperature to an appropriate temperature and make it possible to inoculate inoculum, thus reducing the burden of conventional cooling. Can also be reduced. And the obtained natto has not only a unique odor and not only a white color tone, but also a high yield in both weight and volume. It has good elasticity around the mycelium and has a good elasticity and texture. You can

Claims (1)

[Claims] 1. Minor grains of 2 kg / cm ² · G or more, 6 kg / cm ² ·
Natto containing pressure-heated cereals obtained by pressure-heating with saturated steam of G or less for 30 seconds or more for 20 minutes or less and then gradually decompressing.