JP3766906B2 - Natto with germinated brown rice and method for producing the same - Google Patents
Natto with germinated brown rice and method for producing the same Download PDFInfo
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- JP3766906B2 JP3766906B2 JP2001279483A JP2001279483A JP3766906B2 JP 3766906 B2 JP3766906 B2 JP 3766906B2 JP 2001279483 A JP2001279483 A JP 2001279483A JP 2001279483 A JP2001279483 A JP 2001279483A JP 3766906 B2 JP3766906 B2 JP 3766906B2
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- brown rice
- germinated brown
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- natto
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- 235000021329 brown rice Nutrition 0.000 title claims description 81
- 235000013557 nattō Nutrition 0.000 title claims description 19
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 36
- 244000068988 Glycine max Species 0.000 claims description 35
- 244000063299 Bacillus subtilis Species 0.000 claims description 19
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 19
- 230000035784 germination Effects 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims 1
- 241000209094 Oryza Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 description 6
- 239000011707 mineral Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
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- 235000015097 nutrients Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 230000037406 food intake Effects 0.000 description 3
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003466 anti-cipated effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 150000007522 mineralic acids Chemical class 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
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Description
【０００１】
【発明の属する技術分野】
この発明は、発芽玄米のα化物と、水に浸漬した大豆の混合物を加熱した後、これに納豆菌を繁殖させ発酵させて納豆を得ることを目的とした発芽玄米入り納豆及びその製造方法に関する。
【０００２】
【従来の技術】
従来大豆煮汁のごうにて蒸煮した玄米に、納豆菌を接種して加温発酵した発酵食品が知られている（特公昭５６−５０９３９）。
【０００３】
また大豆に粉砕した玄米を混合し蒸煮した後納豆菌により発酵させた玄米粉入り納豆の製造法が提案されている（特開平６−１６９７１９）。
【０００４】
次に大豆の磨砕煮熟物に、酵母と、焙煎した玄米を加え、これに納豆菌を接種して繁殖させた発酵食品が、提案されている（特公昭５８−３５０７０）。
【０００５】
更に玄米に、乾燥粉末化した大豆を添加し、納豆菌を接種して発酵させた玄米発酵食品の製造方法が知られている（特開平４−１１７２５３号）。
【０００６】
【発明により解決しようとする課題】
前記従来の発明は、玄米をそのまま使用しているので、玄米と大豆との熟成に工夫をしているが、玄米独特の難消化性があるので、大豆と玄米との調和が不十分である。
【０００７】
元来納豆菌は、大豆を栄養源として繁殖するので、玄米が未消化によって取り残されたり、大豆との間に違和感を生じるおそれがある。
【０００８】
更に玄米の各種栄養成分の利用が不十分になるおそれがあった。
【０００９】
【課題を解決する為の手段】
この発明は、発芽玄米を用いると共に、予めα化してから大豆と混和した後、煮熟したので、玄米と大豆との調和が良好になったのみならず、玄米中の栄養成分として、人体に有効な成分の増加と、消化の促進などの、前記各種問題点を解決し、かつ製品の改善に成功したのである。
【００１０】
即ち物の発明は、発芽玄米１０％〜５０％と、含水大豆９０％〜５０％の均一混合物を蒸煮後、納豆菌により発酵させたことを特徴とする発芽玄米入り納豆であり、発芽玄米は、玄米を水に浸漬して発芽させた後、α化したものである。次に方法の発明は、α化した発芽玄米１０％〜５０％と、水に浸漬した大豆９０％〜５０％とを均一に混合して加熱し、前記発芽玄米と大豆とを煮熟させ、ついで冷却して、納豆菌を接種した後、この混合物を少量宛容器に充填して、納豆菌を繁殖して発酵させることを特徴とした発芽玄米入り納豆の製造方法であり、発芽玄米の量は２０％〜３０％とすることを特徴としたものである。また発芽玄米は、玄米を２５℃〜４０℃の温水に２０時間〜３０時間浸漬して発芽させることを特徴としたものであり、発芽は、胚芽部分より０．５〜１ｍｍの芽としたものである。
【００１１】
前記発明において、玄米を適度に発芽させることにより、表１のようにアミノ酸の変化がある。
【００１２】
【表１】
また玄米には表２の成分がある。
【００１４】
【表２】
また糸引き納豆には表３のような成分があるとされている。
【００１６】
【表３】
次に発芽玄米をα化させた後、大豆と混和し、ついで煮熟するので、大豆と、玄米との熟成度がほぼ一致し、爾後納豆菌の繁殖が均等に行われ、製品の均質化と、納豆菌の繁殖がきわめて円滑に行われる。
【００１８】
前記発明において、発芽玄米と大豆との混合割合は、発芽玄米１０％〜５０％（重量）と、大豆９０％〜５０％（重量）であるが、好ましくは発芽玄米２０％〜３０％（重量）、大豆８０％〜７０％（重量）である。前記において、発芽玄米が１０％未満でも良いけれども、１０％未満では、発芽玄米を加えた目的（有効成分の効力発揮）が達成できなくなるおそれがある。また発芽玄米が５０％を越えると、納豆菌の繁殖に支障を来たし、製品の品質が不均等になるおそれがある。前記発明において、発芽玄米をα化するのは、大豆との熟成度を合致させる為であって、必ずしも完全α化の必要はないが、少なくとも、発芽玄米と大豆とを所定量宛混和して煮熟した際に同程度の熟成度となるようにα化することが好ましい。
【００１９】
前記発明における発芽玄米の発芽度合は、芽が０．５ｍｍ〜１．０ｍｍ程度になることが好ましい。この発芽度によって、玄米内の成分の変化度がきまり（表１参照）、爾後の加工処理に影響を与えるからである。例えば、発芽が進行し過ぎると、却って有効成分が減少したり、α化又は煮熟の際に過剰処理となって外観及び味覚を損するおそれがある。
【００２０】
また玄米の発芽については、米質、気温、収穫後の保存状態など、幾多の条件によって異なるので、同一産地、同一条件の玄米について実験により適温、適時間を定めるのが良いが、平均的には、２５℃〜４０℃の温水に２０時間〜３０時間浸漬すれば、芽が０．５ｍｍ〜１．０ｍｍ位になる。使用時における成分数値を表１の数値近辺に定めれば、均一製品ができる。元来発芽玄米には、各種ビタミン、ミネラル、必須アミノ酸をはじめとする各種アミノ酸、食物繊維を含み、各種成分は表４のような病気等に有効である。
【００２１】
【表４】
また発芽玄米には、適度の硬さ、弾力、粘りがあり、通常の炊飯により、白米と同様に食用に供することができるので、この発明の実施に当たり、α化に際しては少々硬目にしておいて、大豆と一緒の蒸煮により、同程度の煮熟度を得るようにする。この発明において、玄米を発芽させるのは、発芽によって成分の変化（消化し易くなったり、有効成分が増加したり、表１）を来すからである。従って過剰発芽でも過少発芽でもなく、適度の発芽が好ましく、適度の発芽が、外観的には芽が０．５ｍｍ〜１．０ｍｍの状態が良いことになる。
【００２３】
元来玄米については幾多の研究があり、マグネシウム、カリウム、カルシウム、亜鉛、鉄などの様々なミネラル類を含んでいることが知られているが、前記ミネラルは、フィチン酸と結合しているので、硬い顆粒状になっており、食用に供しても吸収されないが、又は吸収され難いとされている。前記において、玄米を発芽させると、前記ミネラルとフィチン酸との結合が解け、ミネラルの吸収が容易になることが判っている。
【００２４】
そこでこの発明は、ミネラルの吸収が容易な発芽玄米を使用し、これを予めα化した後、大豆と蒸煮して均等な煮熟状態とし、これに納豆菌を接種して栄養価、吸収度、味覚共に最良な納豆の製造に成功したのである。
【００２５】
次に納豆はその成分上、表５のような病気などに有効であるとされている。
【００２６】
【表５】
【発明の実施の形態】
この発明は、α化した発芽玄米２０％〜３０％（重量）と、水に十分浸漬した大豆８０％〜７０％（重量）を混合し、発芽玄米の固まりができないように十分ほぐして均一にした後、大豆が十分煮えるように、蒸煮（１．５ｋｇ／ｃｍ２〜２ｋｇ／ｃｍ２、５０分〜２５分）した後、８０℃に冷却してから、適量の納豆菌を接種し、１００ｇ宛容器へ入れて、３８℃〜４２℃で１８時間〜２２時間発酵させた後、５℃に冷却して１５時間〜２０時間熟成し、この発明の発芽玄米入り納豆を得た。前記における容器への分取量並びに各種発酵条件は、原料の品質により多少の変動がある。
【００２８】
この発明によれば、米の消費量を増加するのみならず、消化し易い有効成分を付与するので、健康維持の面でもきわめて有用である。
【００２９】
元来健康維持の為の有効成分は、食物摂取が最良であり、人体の消化吸収機能を活性化し、健康を増進する利点がある。例えば合成栄養分を服用又は飲料に混入して使用する場合には、人体の摂取能力を低減させるおそれがあるが、食物からの摂取によれば、却って消化吸収能力を助長する利点がある。更に過剰摂取においても何等の副作用はないし、連続摂取についての障害も皆無である。
【００３０】
一般に米を主食とする民族において発芽玄米は、主食と同様であって、飽くことなく、習慣的摂取により健康を増進することができる。
【００３１】
【実施例１】
この発明の実施例を図１について説明する。
【００３２】
水洗した玄米を浸漬槽内に入れて浸漬し、発芽させる。一方大豆を浸漬槽内に入れて一定時間浸漬し、十分含水させる。前記発芽玄米を加熱してα化したものと、前記十分含水した大豆との適量を混合した後、蒸煮して熟成させた後、納豆菌が耐え得る温度（例えば８０℃）まで冷却して納豆菌を接種し、十分撹拌して均一混合状とした後、少量宛容器に移し、然る後発酵室に入れて発酵させ、冷却・熟成させれば、この発明の発芽玄米を添加した納豆製品が出来上がる。
【００３３】
【実施例２】
この発明の実施例について説明する。
【００３４】
新潟産のこしひかりの発芽玄米８ｋｇを炊飯器に入れ、１００℃で３０分間炊き上げる（水分通常の炊飯の８５％、硬目に炊く）。次に北海道産の小粒大豆３２ｋｇを２５℃の水に２４時間浸漬し、十分含水状態にする。前記発芽玄米と、前記小粒大豆とを均一に混合し（発芽玄米が固まらないようにほぐし）、１．５ｋｇ／ｃｍ２の蒸気で４０分間蒸煮し、発芽玄米と小粒大豆を煮熟する。ついで前記混合物を８０℃まで冷却してから、納豆菌の２５００倍の希釈液を適量（例えば１．５リットル〜３リットル）を加え、前記発芽玄米をほぐして均一に分布させると共に、５０ｇ宛小容器に分取する。この納豆入り容器を４０℃で２０時間保温発酵させた後、５℃に冷却すると共に１８時間熟成すれば、この発明の発芽玄米入り納豆ができる。
【００３５】
前記実施例において、発芽玄米と大豆の混合割合、発酵時間、蒸煮時間その他の加工条件は、材料の品質により異なる。
【００３６】
【発明の効果】
この発明は、発芽玄米を大豆と共に蒸煮するので、発芽玄米と大豆とは同程度に煮熟し、製品にむらを生じさせない効果がある。
【００３７】
また納豆菌の繁殖が均等に行われる結果、消化吸収のよい納豆製品とすることができる効果がある。また発芽玄米特有の栄養成分を吸収し易い状態で提供できると共に、発芽玄米及び納豆の成分による各種効力発揮による効果を総合的に期待することができる。
【図面の簡単な説明】
【図１】この発明の実施例のブロック図。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to natto containing germinated brown rice for the purpose of obtaining natto after breeding and fermenting natto bacteria after heating a mixture of germinated brown rice and a soybean soaked in water. .
[0002]
[Prior art]
Conventionally, fermented foods obtained by inoculating natto bacteria on brown rice cooked with soy broth soy sauce and heating them are known (Japanese Patent Publication No. 56-50939).
[0003]
In addition, a method for producing natto containing brown rice flour that has been fermented with natto bacteria after mixing crushed brown rice into soybeans and steaming has been proposed (Japanese Patent Laid-Open No. 6-169719).
[0004]
Next, fermented foods have been proposed in which yeast and roasted brown rice are added to the ground and boiled soybeans and inoculated with natto bacteria and propagated (Japanese Patent Publication No. 58-35070).
[0005]
Furthermore, a method for producing a brown rice fermented food in which dried powdered soybean is added to brown rice and inoculated with natto bacteria and fermented is known (Japanese Patent Laid-Open No. 4-117253).
[0006]
[Problems to be solved by the invention]
In the above-mentioned conventional invention, brown rice is used as it is, so the aging of brown rice and soybean is devised, but because of the indigestibility unique to brown rice, the harmony between soybean and brown rice is insufficient. .
[0007]
Naturally, Bacillus natto is propagated using soybean as a nutrient source, so that brown rice may be left undigested or may be uncomfortable with soybean.
[0008]
Furthermore, there is a possibility that utilization of various nutrient components of brown rice becomes insufficient.
[0009]
[Means for solving the problems]
This invention uses germinated brown rice and is pre-gelatinized and then mixed with soybeans, and then ripened, so that not only harmony between brown rice and soybeans was improved, but also as a nutritional component in brown rice, They have solved the various problems such as increase in effective ingredients and promotion of digestion, and have succeeded in improving the product.
[0010]
That is, the invention of the product is natto containing germinated brown rice, characterized in that a uniform mixture of germinated brown rice 10% to 50% and hydrous soybean 90% to 50% is steamed and then fermented with Bacillus natto. After brown rice is immersed in water and germinated, it is gelatinized. Next, the invention of the method is to uniformly mix and heat 10% to 50% germinated brown rice and 90% to 50% soybean soaked in water, and boil the germinated brown rice and soybean, Next, after cooling and inoculating Bacillus natto, this mixture is filled in a small container, and the natto bacillus is bred and fermented. Is characterized by being 20% to 30%. Germinated brown rice is characterized in that brown rice is immersed in warm water of 25 ° C. to 40 ° C. for 20 to 30 hours to germinate, and germination is made into buds of 0.5 to 1 mm from the germ portion. It is.
[0011]
In the said invention, when brown rice is germinated appropriately, there is a change in amino acids as shown in Table 1.
[0012]
[Table 1]
Brown rice has the ingredients listed in Table 2.
[0014]
[Table 2]
It is said that yarn-drawn natto has the components shown in Table 3.
[0016]
[Table 3]
Next, the germinated brown rice is pregelatinized, then mixed with soybeans, then boiled and ripened, so the ripening degree of soybeans and brown rice is almost the same, and after-boiled natto bacteria are evenly propagated, making the product homogeneous Then, the natto bacteria breed very smoothly.
[0018]
In the above invention, the mixing ratio of germinated brown rice and soybean is 10% to 50% (weight) of germinated brown rice and 90% to 50% (weight) of soybean, preferably 20% to 30% (weight) of germinated brown rice ), 80% to 70% (weight) of soybeans. In the above, germinated brown rice may be less than 10%, but if it is less than 10%, there is a possibility that the purpose of adding germinated brown rice (effectiveness of active ingredients) cannot be achieved. If the germinated brown rice exceeds 50%, it may hinder the growth of Bacillus natto and the quality of the product may become uneven. In the invention, the germinated brown rice is α-ized so as to match the ripening degree with soybean, and it is not always necessary to completely α-α, but at least a predetermined amount of germinated brown rice and soybean are mixed. It is preferable to make it alpha so that the maturity level is the same when boiled.
[0019]
The germination degree of the germinated brown rice in the invention is preferably about 0.5 mm to 1.0 mm. This is because the degree of germination determines the degree of change in the components in the brown rice (see Table 1), and affects the processing after drought. For example, if germination proceeds too much, the active ingredient may be decreased, or it may be excessively treated during the pregelatinization or ripening to impair the appearance and taste.
[0020]
In addition, germination of brown rice varies depending on various conditions such as rice quality, temperature, storage condition after harvest, etc., so it is better to determine the appropriate temperature and time by experiment for brown rice of the same production area and conditions, but on average If it is immersed in warm water of 25 ° C. to 40 ° C. for 20 hours to 30 hours, the bud becomes about 0.5 mm to 1.0 mm. If the component values at the time of use are determined in the vicinity of the values in Table 1, a uniform product can be obtained. Originally germinated brown rice contains various vitamins, minerals, various amino acids including essential amino acids, dietary fiber, and various components are effective for diseases such as those shown in Table 4.
[0021]
[Table 4]
In addition, germinated brown rice has moderate hardness, elasticity, and stickiness, and can be used for food like ordinary white rice by ordinary cooking rice. And cook with soybeans to achieve the same degree of maturity. In the present invention, the brown rice is germinated because germination causes changes in ingredients (easily digested, increased active ingredients, Table 1). Therefore, it is neither excessive germination nor under germination, and moderate germination is preferable. Appropriate germination is good, and the appearance of buds of 0.5 mm to 1.0 mm is good.
[0023]
Originally, there have been many studies on brown rice, and it is known to contain various minerals such as magnesium, potassium, calcium, zinc, and iron, but the mineral is bound to phytic acid. It is in the form of a hard granule and is not absorbed even when used for food, or is hardly absorbed. In the above, it has been found that when brown rice is germinated, the binding between the mineral and phytic acid is broken and the absorption of the mineral becomes easy.
[0024]
Therefore, the present invention uses germinated brown rice that is easy to absorb minerals, pre-gelatinized it, steamed with soybeans to make an even ripened state, inoculated with natto bacteria, nutritional value, absorbency The natto with the best taste was successfully produced.
[0025]
Next, it is said that natto is effective for the diseases shown in Table 5 due to its ingredients.
[0026]
[Table 5]
DETAILED DESCRIPTION OF THE INVENTION
In this invention, 20% to 30% (weight) of germinated brown rice and 80% to 70% (weight) of soybean sufficiently immersed in water are mixed and loosened sufficiently so that the germinated brown rice cannot be hardened. after, as soybean boil enough, after steaming (1.5kg / cm 2 ~2kg / cm 2, 50 minutes to 25 minutes), was cooled to 80 ° C., seeded with an appropriate amount of Bacillus natto, 100g It put into the destination container and fermented at 38 ° C. to 42 ° C. for 18 hours to 22 hours, then cooled to 5 ° C. and aged for 15 hours to 20 hours to obtain natto containing germinated brown rice of this invention. The amount dispensed into the container and various fermentation conditions described above vary somewhat depending on the quality of the raw materials.
[0028]
According to this invention, not only the consumption of rice is increased, but also an active ingredient that is easy to digest is added, so that it is extremely useful in terms of maintaining health.
[0029]
Ingredients for maintaining health originally have the advantage that food intake is the best, activates the digestive and absorption function of the human body, and promotes health. For example, when synthetic nutrients are mixed or used in taking or drinking, there is a risk that the human ingestion ability may be reduced. However, ingestion from food has an advantage of promoting digestive absorption ability. Furthermore, there are no side effects from excessive intake, and there are no obstacles to continuous intake.
[0030]
In general, the germinated brown rice is the same as the staple food in the ethnic group that uses rice as a staple food, and can improve health through habitual intake without getting tired.
[0031]
[Example 1]
An embodiment of the present invention will be described with reference to FIG.
[0032]
The brown rice washed with water is placed in a dipping bath, dipped and germinated. On the other hand, soybeans are put in a dipping tank and dipped for a certain period of time to sufficiently contain water. After mixing the appropriate amount of the germinated brown rice that has been pre-gelatinized with the well-hydrated soybean, steamed and matured, and then cooled to a temperature that can be tolerated by Bacillus natto (for example, 80 ° C.). After inoculating the fungus and stirring well to make a uniform mixture, transfer it to a small container, ferment it in the fermentation chamber, cool it, and ripen it, then add the germinated brown rice of this invention. Is completed.
[0033]
[Example 2]
Embodiments of the present invention will be described.
[0034]
Put 8 kg of Niigata Koshihikari germinating brown rice in a rice cooker and cook for 30 minutes at 100 ° C (85% of normal rice, cooked hard). Next, 32 kg of small soybeans from Hokkaido are immersed in water at 25 ° C. for 24 hours to obtain a sufficient water content. The germinated brown rice and the small soybean are uniformly mixed (unraveled so that the germinated brown rice does not harden), and steamed with 1.5 kg / cm 2 of steam for 40 minutes, and the germinated brown rice and the small soybean are boiled. Next, after cooling the mixture to 80 ° C., add an appropriate amount (eg, 1.5 liters to 3 liters) of a 2,500-fold diluted solution of Bacillus natto to loosen and uniformly distribute the germinated brown rice, and reduce the size to 50 g. Dispense into containers. The fermented natto with germinated brown rice of the present invention can be obtained by incubating the container with natto for 20 hours at 40 ° C. and then cooling to 5 ° C. and aging for 18 hours.
[0035]
In the said Example, the mixing ratio of germinated brown rice and soybean, fermentation time, cooking time, and other processing conditions differ with material quality.
[0036]
【The invention's effect】
In the present invention, the germinated brown rice is cooked with soybeans, so the germinated brown rice and soybeans are cooked to the same extent and have the effect of not causing unevenness in the product.
[0037]
In addition, as a result of even propagation of natto bacteria, there is an effect that a natto product with good digestion and absorption can be obtained. Moreover, while being able to provide the nutrient component peculiar to germination brown rice in the state which is easy to absorb, the effect by various efficacy display by the germination brown rice and the component of natto can be anticipated comprehensively.
[Brief description of the drawings]
FIG. 1 is a block diagram of an embodiment of the present invention.
Claims (6)
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| JP2001279483A JP3766906B2 (en) | 2001-09-14 | 2001-09-14 | Natto with germinated brown rice and method for producing the same |
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| JP2001279483A JP3766906B2 (en) | 2001-09-14 | 2001-09-14 | Natto with germinated brown rice and method for producing the same |
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| ATE374616T1 (en) * | 2003-08-11 | 2007-10-15 | I-Hung Chu | STEAM FRACTION OF GLYCINE MAX (L.) MERR. SEEDS AND CORRESPONDING COMPOSITION |
| CA2437321C (en) | 2003-08-11 | 2012-06-12 | I-Hung Chu | Vapor fraction from seeds of glycine max (l.) merr. and composition thereof |
| US7282226B2 (en) | 2003-08-11 | 2007-10-16 | I-Hung Chu | Vapor fraction from seeds of Glycine max (L.) Merr. and composition thereof |
| JP3859014B2 (en) * | 2003-12-22 | 2006-12-20 | 学校法人明治大学 | Fermented food |
| KR100659015B1 (en) | 2006-06-13 | 2006-12-21 | 김옥순 | Functional health food and its manufacturing method |
| KR101091400B1 (en) * | 2009-06-19 | 2011-12-07 | 한국식품연구원 | Yulmu Cheong Guk-guk and its manufacturing method |
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