JP2864053B2 - Production method of natto in packaging containers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improvement in a method for producing natto in a packaging container, and more particularly, to soybeans inoculated with Bacillus natto in a filling / filling step to form a small packaging container having a predetermined structure. The present invention relates to a method for producing natto in a packaging container capable of producing substantially uniform natto without fermentation unevenness by filling and fermenting the whole small packaging container in a fermentation chamber.

[0002]

2. Description of the Related Art A conventional method for producing natto in a packaging container is as follows.
The following steps were common. First, the raw soybeans are polished with a grinder, and stones and metals are removed with a stone removal / metal removal device (polishing / removal process). A predetermined amount is measured (peeling / measuring step), and then the soybean is put into a dipping tank and subjected to a dipping treatment (dipping step), and the dipped soybean is steamed in a steaming can (steaming step). Next, Bacillus natto is inoculated into the steamed soybean (Bacillus natto inoculation process), and the natto inoculated soybean is manually filled and filled into a large container for production by a worker, and the inner sheet is covered (filling. (Filling step) Then, it is put into a fermentation chamber and fermented with Bacillus natto (fermentation step). After that, the natto is manufactured by transferring from a large container to a filling machine and refilling it into a small packaging container for consumers (refilling process) and cooling and aging in the refrigerator in the small packaging container (cooling and aging process). can do. Then, while being stored in a refrigerator as a small packaging container, an appropriate number is packed in a transport box at an appropriate time and shipped as a product (boxing / shipping).

[0003]

However, in such a conventional method for producing natto in a packaging container, in the fermentation step described above, natto inoculated soybeans are fermented in a large container. The temperature, humidity, oxygen content, etc. inside the container vary greatly between the inside and the outside of the soybean inoculated with Bacillus natto, so that the fermentation state by Bacillus natto tends to be uneven and it is difficult to produce natto with a constant quality. There was a problem that.

The present invention has been made in view of the above-mentioned conventional problems, and fills a small packaging container provided with a large number of fine vents with steamed soybeans inoculated with Bacillus natto. Fermentation of natto inoculated soybeans inside by fermenting the natto inoculated soybeans in the fermentation room as it is, fermenting the natto inoculated soybeans in a small packaging container, eliminating fermentation unevenness of natto, and enabling production of high-quality natto It is an object.

[0005]

In order to achieve the above object, a method for producing natto in a packaging container according to the present invention is to steam a soybean containing a predetermined amount of water, inoculate natto, and inoculate the natto. B. Inoculated soybean with excellent heat retention and H-type, X
A small through hole with a large number of cuts of
Heat-sealed after filling into a pouch-shaped sheet
Or filling the soybeans inoculated with Bacillus natto
Heat-sealed in a small container using a sheet with a flexible ventilation section as a lid
And, its placed in these small package per fermentation compartment fermented interior of Bacillus natto inoculated soybean, it is characterized in that to cool and aging the fermented soybeans.

Further, the soybean inoculated with Bacillus natto is excellent in heat insulation.
And a large number of H-shaped, X-shaped or Y-shaped cuts
Filling a sheet with a fine ventilation section provided in a small bag
After heat sealing, or in a small container,
After filling, the sheet with the fine ventilation section
Heat sealed to the container, its placed in these small package per fermentation compartment fermented interior of Bacillus natto inoculated soybean, placed in a filling machine or remove the fermented soy from small package, shipping from the filling machine The fermented soybeans may be cooled and aged by filling in a packaging container.

[0007]

[Function] Since the soybeans inoculated with Bacillus natto are filled in a small packaging container having a large number of vents and then fermented in a fermentation chamber, the temperature, humidity, oxygen amount, etc. of the entire small packaging container are made substantially equal. Therefore, the whole natto-inoculated soybean can be fermented substantially equally, and natto in a packaging container with uniform quality can be produced.

Further, the fermented soybeans are taken out of the small packaging container, put into a filling machine, and filled into a shipping packaging container from the filling machine to cool and ripen the fermented soybeans. When squeezing out the natto in a part cut out, there is no danger of natto juice oozing out of the ventilation part necessary for soybean fermentation, and natto can be easily and hygienically squeezed out of the packaging container. A natto in a packaging container can be manufactured.

[0009]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is a diagram showing an embodiment of the present invention. In the figure, reference numeral 1 denotes a polishing / removing process, in which raw soybeans carried into a silo or the like are sent to a polishing device and polished to remove soil, dust, and the like. Removed. Reference numeral 2 denotes a peeling / measuring step, in which indigestible skin and powder are removed by a peeling machine, the size is made uniform by a sorting machine, and a predetermined amount is measured by a measuring machine. 3 is an immersion step, in which soybeans are immersed in cold water in an immersion tank for 10 or more hours to perform immersion treatment. Reference numeral 4 denotes a steaming step, in which steam is cooked by a steaming can for each pot or continuously. 5 is a natto inoculation process,
The steamed soybeans are inoculated with the counted number of Bacillus natto. These steps 1 to 5 are the same as those of the above-described conventional method.

In FIG. 1, reference numeral 6 denotes a filling step, in which a small bag as an example of a small packaging container is filled with a predetermined amount of soybean inoculated with Bacillus natto measured by a weighing machine. An example of such a pouch is shown in FIGS. These sachets 10, 11, 1
2 is a sheet member having excellent heat retention and capable of heat-sealing the overlapped portion, and for example, a polyethylene resin sheet or the like can be applied. The triangular pouch 10 shown in FIGS. 2 and 3 has a form in which an upper piece and a lower piece that form a substantially right triangle when folded are overlapped with each other. Only the side is fused, and the other short side is closed by fixing means such as heat fusion after filling with soybeans. The conical pouch 11 shown in FIG. 4 is formed by consolidating the short sides of the triangular pouch 10 into one and tightening and fixing them with a fastener. Further, the rectangular pouch 12 shown in FIG. 5 is formed into a cylindrical shape by overlapping both ends in the width direction and fixing them by fixing means such as heat fusion, and forming both ends in the longitudinal direction by heat fusion. By fixing with a fixing means such as, the whole opening is closed to form a packaging container. Here, the small package refers to a package having a natto content of 500 to 600 g or less.

The pouches 10 to 12 are provided with a large number of vents 13 for taking in oxygen during fermentation. As the form of the ventilation portion 13, for example, holes having various shapes such as a circle, an ellipse, a triangle, and a rectangle can be applied, and an H shape as shown in FIG. Cuts of various shapes. At this time, when the shape of the ventilation portion 13 is a hole, the diameter thereof needs to be 1 mm or less, preferably 0.1 mm.
The following holes are preferred. This is to prevent insects such as small flies from entering from the ventilation part 13 and, due to experience, small flies and the like may enter through holes having a diameter of 1 mm or more. When the form of the ventilation portion 13 is a cut, the cut gap is preferably 0.1 mm or less for the same reason as in the case of the hole. The shape, interval, and the like of the ventilation portion 13 can be appropriately set according to the strength of the sheet member to be used (this is determined by physical properties such as hardness, thickness, and elasticity of the material). For example,
In the example of the H-shaped cut shown in FIG. 6, when a polyethylene resin sheet having a thickness of 0.2 mm is used, the length of one side of the ventilation section 13 is 1 mm in both the vertical and horizontal directions (length = h, width = b).
The interval L between the adjacent ventilation portions 13 is set to 17 mm, and they are arranged so as to form a continuous pattern on all sides. As another example of the ventilation portion 13, a sheet having a large number of holes having a diameter of 1 mm or more is laminated with a sheet having air permeability on the entire surface, and the hole portion closed with the ventilation sheet is defined as a ventilation portion. It is good also as a laminated structure which does. Further, as still another embodiment of the ventilation section 13, for example, in a sheet member formed by entanglement of fibers such as paper, a structure in which a gap formed between entangled fibers may be used as the ventilation section. .

In the sachets 10 to 12 having the above-described structure, weighing and measuring methods generally used in this type of natto manufacturing method are provided.
A predetermined amount of natto inoculated soybean is weighed using a filling machine. Then, as described above, the openings of the pouches 10 to 12 are closed and sealed by fixing means such as heat fusion. Thereby, all the openings of the sachets 10 to 12 are closed,
Since a large number of ventilation sections 13 are provided on the entire surface of the sheet member forming the pouches 10 to 12, the inside and outside of the pouches 10 to 12 are communicated with each other through the ventilation sections 13 so as to allow ventilation.

Next, the process shifts to the fermentation step indicated by 7 in FIG. 1, and the sachets 10 to 12 are put into a fermentation chamber and the soybeans inoculated with Bacillus natto therein are fermented. In this case, the sachets 10 to 12 are excellent in heat retention, and the sachets 10 to 12 prevent the release of heat and moisture due to fermentation, while the sachets 10 to 12
Has a large number of vents 13 formed therein, and these vents 13 stably maintain the temperature and humidity in pouches 10 to 12 in a suitable state capable of promoting fermentation of steamed soybeans. can do. Moreover, while the air contaminated by the fermentation is discharged to the outside through the ventilation part 13,
Since fresh air is supplied into the small bags 10 to 12 through the ventilation section 13, fermentation by Bacillus natto can be further promoted. Therefore, the sachet 10-1 having the above structure
By fermenting using No. 2, it is possible to produce high-quality natto with uniform quality. And the ventilation part 13
Set the diameter of the hole and the gap of the cut as described above,
By attaching a breathable sheet to the holes or the like, it is possible to prevent the invasion of insects and produce sanitary natto.

When the sachets 10 to 12 are put into the fermentation chamber for fermentation, it is preferable to lay a water-absorbing paper under the sachets 10 to 12. The moisture-absorbing paper has the moisture generated in the fermentation of the steamed soybeans by the action of natto bacteria in the sachet 10-12.
This is for absorbing the water that has condensed and formed water on the outer surface of the natto. By absorbing the condensed water with the water-absorbing paper in this way, it is possible to prevent the finished natto from being swollen with water.

Next, the process proceeds to the refilling step indicated by 8, and the fermented soybeans in the sachet are taken out of the fermentation chamber, and thereafter,
Break all sachets 10-12 and fill their fermented soybeans into a filling machine as described below,
Refill into a small bag as a shipping packaging container for product packaging without 3. This is because the fermentation sachets 10 to 12 are provided with a large number of vents 13 and are therefore not preferably shipped as products as they are. That is, the sachet 10
If there is a vent 13 in ~ 12, when cutting the sachets 10 to 12 and trying to squeeze out the natto in it when eating, natto juice will seep out from the vent 13
This is to prevent such a problem.

As a filling machine for filling fermented soybeans into small bags for shipping, for example, a filling machine having a structure as shown in FIG. 9 can be applied. FIG. 9 is a view for explaining the filling mechanism of the filling machine 14 and the main hopper 1
5, a hollow screw shaft 17 having a lower end inserted into the filling machine body 16 through the main hopper 15 in the vertical direction, and a center of the screw shaft 17. Slide shaft 1 that penetrates the hole in the axial direction
8, a plate valve 19 fixed to the tip of the slide shaft 18, and a filling piston 20 slidably provided below the filling machine main body 16. Filling machine body 16
Is a fixed portion 16a which is open upward in a trumpet shape, and a cylinder portion 1 which projects downward from the center of the lower end of the fixed portion 16a.
6b, a hopper portion 16c provided at the lower end of the cylinder portion 16b, and a pipe portion 16d provided in the lower end of the hopper portion 16c so as to extend in the lateral direction with an axial middle portion continuing. An opening serving as a filling port is formed at one end of the portion 16d, and the opening is configured to be openable and closable by a shutter 16e.

The filling machine body 16 is fixed to the main hopper 15 via a fixing portion 16a, and a screw blade 21 of a screw shaft 17 is rotatably disposed inside the cylinder portion 16b. The slide shaft 18 is configured to be able to advance and retreat in the axial direction with respect to the screw shaft 17, and when the slide shaft 18 protrudes downward, a plate valve 19 fixed to the end thereof has a tapered surface at the lower end of the hopper portion 16c. Is closed to close the communication passage to the pipe portion 16d. The filling piston 20 is slidably inserted on the opposite side of the pipe portion 16d from the shutter 16e.
The hopper 16c and the pipe 16
A check valve 22 for discharging the air inside d to the outside is provided, and an exhaust port 23 is provided in the pipe portion 16d for discharging the air to the outside.

The operation of the filling machine 14 having the above-described configuration is as follows. First, the screw shaft 17 rotates, and the fermented soybeans stored in the main hopper 15 are introduced into the hopper 16c via the cylinder 16b by the screw blades 21 thereof. Next, with the slide shaft 19 in the upper position and the plate valve 19 opening the lower opening of the hopper portion 16c, the filling piston 20 is moved backward (to the left in FIG. 9), and the hopper portion 16c and the pipe portion 16d.
The fermented soybeans in the hopper 16c are sucked into the pipe 16d. At this time, since the opening of the pipe portion 16d is closed by the shutter 16e, air does not enter the inside from the opening, while the air in the hopper portion 16c and the pipe portion 16d is discharged through the check valve 22 through the exhaust port 23. Is discharged to the outside. Thereby, the pipe section 16
d can be filled only with fermented soybeans, and the occurrence of air damage in the pipe portion 16d can be prevented.

Next, the slide shaft 18 is lowered to close the opening below the hopper 16c with the plate valve 19, and the filling piston 20 is advanced (to the right in FIG. 9), and the shutter 16e is pushed and opened by the pressing force. The fermented soybeans are pushed out from the opening of the pipe section 16d. A shipping packaging container is applied to the opening, and fermented soybeans are filled and accommodated therein. In this case, since the fermented soybean is sucked by the filling piston 20 while being conveyed by the screw shaft 17, the fermented soybean is almost uniformly filled into the pipe portion 16d by a predetermined pushing force without generating air damage in the fermented soybean. be able to. Therefore, not only fermented soybeans in a sticky state after fermentation at the time of filling, but also natto having a large adhesive strength, it is possible to accurately measure a predetermined amount and fill the packaging container easily and quickly. it can.

Thereafter, the process shifts to a cooling / ripening step indicated by 9 in FIG. 1 and is aged while being cooled and cooled in a refrigerator while being filled and packed in a shipping container. Keep and cool until appropriate shipping time while keeping. Thereby, high-quality natto in which the fermented state of each soybean is substantially uniform can be produced. At the time of shipping, an appropriate number of natto in a shipping packaging container is packed in a shipping container such as a cardboard box and shipped. This cooling / aging step 9 is the same as the conventional one.

As another embodiment of the small packaging container,
Some are shown in FIGS. 7 and 8. The small packaging container 25 shown in FIG. 7 is formed by attaching a sheet member provided with a large number of ventilation portions 13 to the upper surface of a cylindrical cup-shaped container body. Further, the small packaging container 26 shown in FIG.
Is formed by sticking a sheet member provided with a large number of ventilation portions 13 on the upper surface of a rectangular box-shaped container body. However, the form of the small packaging container according to the present invention is not limited to that of the illustrated embodiment, and a form of a well-known packaging container on the market can be applied. Furthermore, as a shipping packaging container,
Not only the small bags 10 to 12 and the small packaging containers 25 and 26 without the ventilation portion 13 but also various other well-known containers can be used. In addition,
As the material of the container body, not only various plastics such as polypropylene and polyethylene, but also various materials such as paper and glass can be applied.

[0023]

As described above, the present invention is configured as described above, and has the following effects.

According to the natto production method of the first aspect, the natto fungus
Cut the inoculated soybeans into H-type, X-type or Y-type
With a large number of fine ventilation holes
Heat-sealed after filling in a sachet or natto
After filling the fungus-inoculated soybeans into a small container, it has the fine ventilation section
Heat-sealed in a small container with the sheet as a lid, and the small packaging containers were put into a fermentation chamber to ferment the soybeans inoculated with Bacillus natto inside. Heat and moisture can be retained without escaping from the small packaging container, and H-type, X-type or Y-type cuts can be spread over the entire surface.
Using a sheet with a fine ventilation section
Supply sufficient fresh air into small packaging containers
Can promote fermentation,
It is hygienic because it can prevent intrusion of garbage and can ferment the soybeans inoculated with Bacillus natto by making the temperature and humidity of the entire packaging substantially uniform, so that high-quality natto with uniform quality can be obtained. Can be manufactured. Moreover, since the size of the small packaging container is equivalent to one or several people, there is no need to refill the small packaging container for consumers.
The effect that the small container can be used for a table as it is can be obtained.

Further, according to the method for producing natto of claim 2,
In addition to the above configuration, the fermented soybeans are taken out of the small packaging container, put into a filling machine, and then refilled into the shipping packaging container from the filling machine to be cooled and matured. Therefore, even when cutting out a part of the packaging container and squeezing out the natto when eating, there is no danger of natto juice oozing out of the aeration part required for soybean fermentation, and from the packaging container It is possible to manufacture natto in a packaging container that can squeeze natto easily and hygienically.

[Brief description of the drawings]

FIG. 1 is a block diagram for explaining a natto manufacturing process according to the present invention.

FIG. 2 is a perspective view showing a first embodiment of the small packaging container according to the present invention.

FIG. 3 is a sectional view taken along line AA of FIG. 2;

FIG. 4 is a perspective view showing a second embodiment of the small packaging container according to the present invention.

FIG. 5 is a perspective view showing a third embodiment of the small packaging container according to the present invention.

FIG. 6 is an enlarged explanatory view showing a sheet member forming the small packaging container shown in FIGS. 1 to 3 and a main part thereof.

FIG. 7 is a perspective view showing a fourth embodiment of the small packaging container according to the present invention.

FIG. 8 is a perspective view showing a fifth embodiment of the small packaging container according to the present invention.

FIG. 9 is a sectional view showing an example of a natto filling machine according to the present invention.

[Explanation of symbols]

 6 Filling process 7 Fermentation process 11, 12 Small bag (small packaging container) 13 Ventilation unit 14 Filling machine 25, 26 Small packaging container

Continuation of front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/20

Claims (2)

(57) [Claims] And 1. A steamed soybeans which contains a predetermined amount of water was inoculated with Bacillus natto, the Bacillus natto inoculated soybean, warmth
Excellent and many H-shaped, X-shaped or Y-shaped cuts over the entire surface
Fill the perforated sheet with fine ventilation into a small bag
Heat seal after filling or put the soybean inoculated with Bacillus natto in a small container
After filling, the sheet with the fine ventilation
Heat sealed to the mold container, its placed in these small package per fermentation compartment fermented interior of Bacillus natto inoculated soybean production method of packaging containers natto, characterized in that to cool and aging the fermented soy . 2. A soybean containing a predetermined amount of water is steamed and inoculated with natto, and the soybean inoculated with natto is insulated.
Excellent and many H-shaped, X-shaped or Y-shaped cuts over the entire surface
Fill the perforated sheet with fine ventilation into a small bag
Heat seal after filling or put the soybean inoculated with Bacillus natto in a small container
After filling, the sheet with the fine ventilation
Heat sealed to the mold container, its placed in these small package per fermentation compartment fermented interior of Bacillus natto inoculated soybean, placed in a filling machine or remove the fermented soybean from the small packaging container from the filling machine A method for producing natto in a packaging container, wherein the fermented soybean is cooled and ripened by filling in a packaging container for shipping.