JPH0740896B2 - Natto seasoning - Google Patents

Description

Detailed Description of the Invention

[0001]

[Industrial field of application] The present invention relates to a seasoning exclusively for natto eating, which is a nutritional food for maintaining health.

[0002]

2. Description of the Related Art Natto is still widely used as a health food even in today's rapidly changing taste. However, the seasoning only for natto that has improved these drawbacks has not been realized, except for Japanese Patent Application No. Hei 2-211371.

[0003]

The peculiar natto odor formed by mucilage produced by Bacillus natto is eliminated as much as possible, and the stringiness is reduced to make it easier to eat and more digestible. I tried to solve the problem.

[0004]

[Means for Solving the Problems] A seasoning for natto eating, the composition of which is 71 to 79% by weight of water and 1.4 to 2.0% by weight of protein. Lipids 0.4 to 0.8% by weight, carbohydrates 13.2 to 19.2% by weight, ash 5.2 to 5.6
It is composed of weight%, and the ratio of addition when eating natto is 30
.About.34 wt%, the degree of thread pull after addition, 21 to 25 cm. PH
6.5-6.9. Add so that the sugar content is 26 to 30.
The main raw material of this seasoning is grated radish and a special soy sauce in an amount similar to that of grated radish, and the problem was solved by means of adding a small amount of radish leaf component and pasty component as an additive.

[0005]

[Action]

1. Thread pulling test After adding a sauce to the natto and stirring it 20 times with a chopstick, a platinum loop was lightly attached to the upper surface of the natto and gently pulled upward to measure the length of the thread pull.

30g Natto + 4g soy sauce 40.9cm 30g Natto + grated radish 4g 39.9cm 30g Natto + grated radish 10g 22.1cm

2. PH test According to the first version natto test method, the same amount of water was added to natto, which was well ground and then measured with a PH meter.

Soy sauce sauce 4.8 Daikon grated sauce 5.1 30 g Natto + soy sauce sauce 4 g + water 30 g 6.4 Natto 30 g + radish grated sauce 4 g + water 30 g 6.8 Natto 30 g + daikon grated sauce 10 g + water 23 g 6.6

3. sensory test

[Table 1]

4. Preference test

[Table 2]

As a result of the tests shown in Tables 1 and 2, the natto odor (odor) and the degree of stringiness were 1. The fact that the "smell" acts to be extremely weak is a particularly great advantage. 2. Although the “stringiness” is also low, there are some opinions that the sensory tester does not have a lack of stickiness and the taste test shows that stickiness is small, which is rather positive. 3. 3. Addition of soy sauce, vinegar, salt and pasty ingredients acts to delay the decomposition of vitamin C. 4. The strongest enzyme activity of radish grated PH5.2
Avoiding the acidity of 5.8 and setting the pH close to neutrality of 6.5 to 6.9, it has a gentle decomposition action.
It acts so as to maintain the action even after eating and promote digestion.

Mixing ratio

[Table 3]

Breakdown of special soy sauce

[Table 4]

[0014]

[Examples] Based on the formulation example, blue-necked radish was washed with water, peeled, and directly grated with a closed type grater to prepare 4,950 g, and 1 kg of radish leaf was 3% salted water (100 ° C) In 2
200 g of radish leaf juice squeezed for 3 minutes was added. On the other hand, 10 g of the paste xanthine was added to 4.840 g of special soy sauce, and the mixture was gently stirred and mixed with the grated radish,
Immediately, it was packed in a non-breathable pack containing 10 g and refrigerated at 0 ° C. or below to obtain a seasoning product. The soy sauce added was a special soy sauce breakdown composition shown in Table 4. The composition of the finished product (daikon radish grated) is energy 77KcaI, water 76.
1 g, protein 1.7 g, lipid 0.6 g, carbohydrate 16.
2, the ash content was 5.4 g, the Brix sugar content was 27.6 g, and the vitamin C was 28 mg.

[0015]

Effect of the Invention When eating natto, the odor that is peculiar to natto is reduced, so the odor does not matter. 2. Since the stickiness of natto is further reduced, the texture becomes smoother and easier to eat. 3. By the action of the enzyme of radish amylase, the digestibility of natto is further improved.

Claims (1)

[Claims] 1. An additive seasoning for eating natto, comprising 71 to 79% by weight of water, 1.4 to 2.0% by weight of protein, 0.4 to 0.8% by weight of lipid, and 13.2 of carbohydrate. The composition of the components is 19.2% by weight and the ash content is 5.2 to 5.6% by weight.
The addition rate at the time of eating natto is 30 to 34% by weight, the degree of stringiness after addition 21 to 25 cm, PH 6.5 to 6.9, sugar content 26.
-30, the main ingredient of this seasoning is a special soy sauce that is approximately the same amount as grated radish, and contains a small amount of radish leaf ingredient and pasty ingredient as additives, which is a seasoning for natto. Fee.