JPS6036735B2 - How to make natto with soba - Google Patents
How to make natto with sobaInfo
- Publication number
- JPS6036735B2 JPS6036735B2 JP58009694A JP969483A JPS6036735B2 JP S6036735 B2 JPS6036735 B2 JP S6036735B2 JP 58009694 A JP58009694 A JP 58009694A JP 969483 A JP969483 A JP 969483A JP S6036735 B2 JPS6036735 B2 JP S6036735B2
- Authority
- JP
- Japan
- Prior art keywords
- natto
- soybeans
- soba
- buckwheat
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims description 21
- 235000013557 nattō Nutrition 0.000 title claims description 20
- 240000008620 Fagopyrum esculentum Species 0.000 title claims description 8
- 244000068988 Glycine max Species 0.000 claims description 20
- 235000010469 Glycine max Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 244000063299 Bacillus subtilis Species 0.000 claims description 5
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 241000219051 Fagopyrum Species 0.000 description 13
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 8
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 229910021529 ammonia Inorganic materials 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 2
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】 本発明は納豆、特にそば入り納豆の製造方法に関する。[Detailed description of the invention] The present invention relates to a method for producing natto, particularly natto containing soba.
本発明の目的は、納豆菌の発育が良好で風味、保存性に
すぐれているとともに、栄養価の高いそば入り納豆の製
造方法を提供しようとするものである。納豆は古来より
日本における代表的な大豆発酵食品として食用に供され
、消化性がすぐれ、かつ蛋白質及び脂肪に富む高栄養食
品として、しかも食品添加物を含まない自然食品として
高く評価されている。An object of the present invention is to provide a method for producing natto containing buckwheat, which has good growth of natto bacteria, has excellent flavor and preservability, and is highly nutritious. Natto has been edible as a typical fermented soybean food in Japan since ancient times, and is highly valued as a highly digestible, highly nutritious food rich in protein and fat, and as a natural food that does not contain food additives.
しかし従来の納豆は長時間放置するとアンモニア臭が発
生して保存性に劣り、その結果として風味を損うもので
あり、このアンモニア臭の発生は折角の栄養価の高い食
品でありながら、多くの人の曙好に合わず、ややもすれ
ば高品質の食品としての価値を減損する欠点を有してい
た。本発明はこれら従来の納豆の問題点を考慮し、そば
が納豆菌の発育を良くする糖貿を多く含むことに着目し
、納豆にそばを混入することにより、アンモニア臭の発
生が少く保存性、風味にすぐれしかも納豆には含まれて
いない栄養分を摂取可能にしてきわめて栄養価の高いそ
ば入り納豆の製造方法を提供しようとするものであり、
従来に見られなかった全く新規な納豆を得ることができ
たものである。以下に本発明の実施例を説明する。However, if conventional natto is left for a long time, it will emit an ammonia odor and its storage stability will be poor, resulting in a loss of flavor. It does not suit people's tastes, and it has drawbacks that could diminish its value as a high-quality food. The present invention takes into account these problems with conventional natto, focuses on the fact that soba contains a lot of sugar that improves the growth of natto bacteria, and by mixing soba with natto, it produces less ammonia odor and has a long shelf life. The purpose of the present invention is to provide a method for producing natto containing buckwheat, which has excellent flavor and is extremely nutritious by allowing the ingestion of nutrients not contained in natto.
This made it possible to obtain a completely new type of natto that had never been seen before. Examples of the present invention will be described below.
実施例
予め原料大豆を水に浸潰して充分に吸水せしめ（浸債前
の重量の約２．２倍の重量となる）膨潤した大豆を得る
。Example Raw soybeans are soaked in water in advance to sufficiently absorb water (the weight is approximately 2.2 times the weight before soaking) to obtain swollen soybeans.
これに対して種皮を取り除いたそば全体を水に浸潰して
充分に吸水せしめる（浸債前の重量の約２．２倍の重量
となる）。この吸水後のそば全粒と前記浸債大豆を後記
する三つの割合でそれぞれ混合し、しかる後これを圧力
鍋に入れ蒸気圧１．５ｋ９／鮒程度で２０〜２８分間蒸
煮する。そしてこの葵煮後の大豆に納豆菌を接種した後
、所定の容器に入れて発酵させて製品とするものである
。本実施例では前記浸債大豆とそば粒との混合割合（重
量％）はｍ大豆９の重量％、そば１の重量％、【２｝大
豆８堰重量％、そば２の重量％、‘３｝大豆７０重量％
、そば３の重量％の３種類の混合割合としたものを用い
た。本実施例によって得たそば入り納豆を従釆の大豆だ
けの納豆と比較すれば下記に示すような特徴を有する。On the other hand, the entire buckwheat from which the seed coat has been removed is soaked in water to absorb enough water (the weight will be approximately 2.2 times the weight before soaking). The water-absorbed whole buckwheat grains and the soaked soybeans are mixed in the three ratios described later, and then placed in a pressure cooker and steamed for 20 to 28 minutes at a steam pressure of about 1.5k9/carp. After the boiled soybeans are inoculated with Bacillus natto, they are placed in a predetermined container and fermented to produce a product. In this example, the mixing ratios (weight %) of the soaked soybeans and buckwheat grains are m soybeans 9 weight %, buckwheat 1 weight %, [2} soybeans 8 weight %, buckwheat 2 weight %, '3 }Soybean 70% by weight
, Soba 3 and 3% by weight were used. When the natto containing buckwheat obtained in this example is compared with the natto containing only soybeans, it has the following characteristics.
（１） 上記の表で明らかなように、大豆７の重量％に
対して３の重量％以上の割合でそばを混合すると、糸ひ
き（粘性）が強すぎて若干食べ難いので、そばの混合割
合は浸債大豆に対して１０〜２の重量％の割合が適当で
ある。(1) As is clear from the table above, if you mix soybeans at a ratio of 3% or more by weight to 7% soybeans, the stringiness (viscosity) will be too strong and it will be difficult to eat. A suitable proportion is 10 to 2% by weight based on the soybeans.
本実施例により得た製品は、糸ひきも適度であり、納豆
特有の芳香にすぐれていることが判明した。（ロ） そ
ばは大豆と比較して糖質が多いので（大豆中には１０雌
当り２３．７ｇの糖質が含まれるのに対して、そば粒に
は１００ｇ当り７３．雌の糖質が含まれている）、本発
明にかかるそば入り納豆は従来の大豆だけから製造され
る納豆と比較して糖質の総量が多くなり、この糖質をエ
ネルギー源とする納豆菌の発育が良好で糸ひき（粘性）
が良く、アンモニア臭が発出するまでの期間が長く（保
存性良）、風味も向上したものである。It was found that the product obtained in this example had moderate stringiness and was excellent in the aroma characteristic of natto. (b) Since buckwheat contains more carbohydrates than soybeans (soybeans contain 23.7g of carbohydrates per 10 females, buckwheat grains contain 73.7g of carbohydrates per 100g of females). The natto containing soba according to the present invention has a higher total amount of carbohydrates than conventional natto produced only from soybeans, and the natto bacteria that use this carbohydrate as an energy source can grow well. Stringing (viscosity)
It has a good shelf life, a long period of time until the ammonia odor is released (good shelf life), and an improved flavor.
（ｍ） そばには１０雌当り約７の９のルチンが含まれ
ているので、大豆にはほとんど含まれていないビタミン
Ｐを摂取することができ、栄養的にもバランスのとれた
納豆を得ることができたものである。(m) Buckwheat contains about 7 to 9 rutin per 10 soybeans, so you can get vitamin P, which is hardly contained in soybeans, and you can get natto that is nutritionally balanced. I was able to do that.
本発明は上記の方法とし、大豆とともにそば粒を蒸煮、
発酵するようにしたのでアンモニア臭の発生が少く風味
、品質の向上した納豆を得ることができるとともに、栄
養価がきわめて高く、しかもそばが高血圧症に効果があ
ることを考慮すれば、消化吸収にすぐれ、栄養分を支障
なく摂取できる新規有用な納豆を提供できるものである
。The present invention uses the above method, steaming buckwheat grains together with soybeans,
Since fermentation is used, it is possible to obtain natto with less ammonia odor and improved flavor and quality.It is also extremely nutritious, and considering that buckwheat is effective against hypertension, it is easy to digest and absorb. This makes it possible to provide a new and useful natto that allows the intake of nutrients without any problems.
Claims (1)
き水に浸漬して吸水させたそば全体を混合した後これを
蒸煮し、次いで納豆菌を接種した後、所定の容器に入れ
て発酵させることを特徴とするそば入り納豆の製造方法
。1 Soybeans that have been swollen by soaking in water in advance are mixed with whole buckwheat, whose seed coats have been removed and soaked in water to absorb water. This is then steamed, then inoculated with Bacillus natto, and then placed in a designated container for fermentation. A method for producing natto containing soba.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58009694A JPS6036735B2 (en) | 1983-01-24 | 1983-01-24 | How to make natto with soba |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58009694A JPS6036735B2 (en) | 1983-01-24 | 1983-01-24 | How to make natto with soba |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59135854A JPS59135854A (en) | 1984-08-04 |
| JPS6036735B2 true JPS6036735B2 (en) | 1985-08-22 |
Family
ID=11727327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58009694A Expired JPS6036735B2 (en) | 1983-01-24 | 1983-01-24 | How to make natto with soba |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6036735B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02119758A (en) * | 1988-10-28 | 1990-05-07 | Takano Foods Kk | Production of 'natto' by blending soybean with grain powder |
| CN104095191A (en) * | 2014-07-21 | 2014-10-15 | 安徽三只松鼠电子商务有限公司 | Buckwheat natto powder and preparation method thereof |
| CN109221926A (en) * | 2018-11-08 | 2019-01-18 | 浙江大学 | A kind of highland barley natto processing method |
-
1983
- 1983-01-24 JP JP58009694A patent/JPS6036735B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59135854A (en) | 1984-08-04 |
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