JPH07227236A - Method for producing mayonnaise fermented soybean - Google Patents

Abstract

PURPOSE:To obtain a pasty mayonnaise fermented soybean free from the mutual separation of raw materials and the flavor decomposition of the fermented soybean after thawed, and high in the nutritive values by adding spice and seasoning agents to ground soybean and a freezing-resistant mayonnaise, stirring the mixture, packing the mixture in a sealing film, and subsequently quick-freez ing the packed mixture. CONSTITUTION:(A) ground fermented soybean and (B) a freezing-resistant mayonnaise containing suitable amounts of spice and seasoning agents are stirred and mixed with each other, packed in a sealing film, and subsequently quickly frozen to produce the mayonnaise fermented soybean. The frozen fermented soybean is naturally thawed at a temperature near to the ordinary temperature, does not have a fermented soybean smell and an ammonia smell, and has a moderate viscosity when eaten.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a pasty food in which natto and mayonnaise are combined.

[0002]

2. Description of the Related Art A natto paste has been proposed so far (Japanese Patent Laid-Open No. 15358/1993). However, the content is mashed natto into a paste form, to which colloidal food is added, and if necessary, salt, seasoning,
Or it has been suggested to add spices. However, here the seasoning is a subordinate additive and mayonnaise is not specifically mentioned. Nor is there any consideration for frozen storage. On the other hand, there is JP-A-2-219557 that directly mentions mayonnaise as an additive (see the table on page 7 of the publication-Example 67). However, in the present invention, natto is constituted as a molded product or an adhesive molded product, and is irrelevant to the present invention.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned conventional circumstances, and it is naturally thawed at around room temperature, and the use of a freeze-resistant mayonnaise allows the separation of the material and the decomposition of the flavor after thawing. We provide nutritious paste-like mayonnaise natto that can be easily added to bread, salad, hand-rolled sushi, etc. without eating.

[0004]

[Means for Solving the Problems] In order to achieve the above object, the present invention provides an appropriate amount of ground natto and spices and seasonings such as mustard, salt, citric acid, white pepper, or curry powder. It is a method for producing mayonnaise natto obtained by rapidly mixing the mixture with an appropriate proportion of the freeze-resistant mayonnaise added with and stirring the mixture.

[0005]

[Example 1] As a reference material, ground split natto A, frozen mayonnaise B with spices and seasonings B 55.6% 44.4% [Breakdown] frozen mayonnaise 92.02% Mustard 6. 13% white pepper (coarse) 0.31% common salt 1.07% citric acid 0.46% The above A and B were thoroughly mixed with stirring, and when a predetermined amount was enclosed in a sealing film, -20 within 4 minutes. Quick-freeze to ° C to obtain mayonnaise natto.

[0006]

[Example 2] As a reference material, ground cracked natto A, frozen mayonnaise C 80% 20% to which spices and seasonings were added [Breakdown] frozen mayonnaise 84.94% curry powder 12.15% salt 1 0.07% Citric acid 2.90% The above A and C were thoroughly mixed with stirring, and a predetermined amount thereof was enclosed in a sealed film, which was then rapidly frozen to -20 ° C within 4 minutes to obtain mayonnaise natto.

[0007]

[Eating method] The sealed film can be thawed quickly and easily by placing it at room temperature or squeezing it in your hand, and then squeeze the sealing film and squeeze it, apply it on a pan, mix with a salad, or use hand-rolled sushi seeds. And use it.

[0008]

ACTION AND EFFECT The production method of the present invention is as described above, and it is thawed naturally at around room temperature, and the use of frozen-resistant mayonnaise does not cause the separation of ingredients after thawing and the decomposition of flavors, and bread, salad,
We provide a nutritious paste-like mayonnaise natto that you can easily add to your hand-rolled sushi and eat. Since it is a frozen storage type, the fermentation action stops and there is no so-called natto odor or ammonia odor, and even after thawing, the frozen mayonnaise and the added spices and seasonings contain the natto odor and have a moderate stickiness when eating. Possess. Well-spread natto and mayonnaise with various spices and seasonings match well, providing a high protein and nutritive source with a refreshing flavor and mellow taste that cannot be obtained with natto alone. The color is also ivory and it is appetizing. In particular, those who refrain from natto will be given the opportunity to take the important plant protein source of natto in an unusual manner, which is extremely advantageous from the standpoint of health promotion.

Claims (3)

[Claims] 1. Mayonnaise obtained by stirring and mixing an appropriate ratio of ground natto and freeze-resistant mayonnaise to which an appropriate amount of spices and seasonings are added, filling a predetermined amount in a sealed film, and then rapidly freezing. Manufacturing method of natto. 2. The method for producing mayonnaise natto according to claim 1, wherein the spicy seasoning is a mixture of mustard, salt, citric acid and white pepper. 3. The method for producing mayonnaise natto according to claim 1, wherein the spices and seasonings are curry powder and salt.