JP5506019B2 - Natto and manufacturing method thereof - Google Patents

Description

  The present invention relates to natto containing a food additive such as a seasoning for natto and a method for producing the same.

  In the case of adding flavorings and seasonings to processed foods, it has been studied to use flavorants and seasonings enclosed in capsules and dissolve the capsules by heating. As such, for example, a capsule containing a flavoring agent is melted and flavored by heating during baking of biscuit (Patent Document 1) or heating during retort sterilization (Patent Document 2), or instant noodle soup And gelatin capsules in which flavor oil is encapsulated and dissolved with hot water poured into instant noodles (Patent Document 3 and Patent Document 4). The technology using these capsules mainly uses the heat dissolution of capsules, and cannot be used in natto, which does not require heating when eating.

  In addition, regarding natto, natto that does not require any additional seasoning has been studied by using an edible film containing a seasoning and a flavoring agent and stirring together when eating natto (Patent Document 5). And Patent Document 6). However, the wrought edible film debris has a bad texture and the ingredients such as seasonings blended in the edible film may adversely affect Bacillus natto. .

Japanese Patent Publication No. 51-6735 JP-A-6-7136 Japanese Utility Model Publication No. 58-121587 Japanese Utility Model Publication No. 51-159781 Japanese Patent No. 2976260 JP 2006-238765 A

  This invention makes it a subject to provide the natto containing food additives, such as a seasoning for natto, and its manufacturing method.

  In order to solve the above-mentioned problems, the present inventor has repeatedly studied and fermented by natto bacteria by encapsulating food additives in capsules made of edible polymers in the fermentation process of steamed soybeans by natto bacteria. The present inventors have found that natto containing a food additive can be obtained without adversely affecting the food, and further earnestly researched to complete the present invention.

That is, the present invention relates to natto containing a food additive, wherein the natto and the food additive are separated by a separation material made of an edible polymer.
Furthermore, the present invention relates to the above-mentioned natto, wherein the separation material is decomposed in whole or in part by natto bacteria.
The present invention also relates to the aforementioned natto, wherein the separation material is made of a material selected from the group consisting of cellulose, pullulan, gelatin and agar.
Furthermore, the present invention relates to the natto, wherein the separating material is in the form of a capsule enclosing a food additive.
The present invention also relates to the above-mentioned natto, wherein the separation material is hydroxypropylmethylcellulose (HPMC).
Furthermore, the present invention relates to the natto, wherein the food additive is in the form of powder, liquid or gel.
Moreover, this invention relates to the said natto whose food additive is a seasoning for natto.

Furthermore, the present invention is a method for producing natto containing a food additive, fermented in a state in which a steamed soybean and a food additive added with natto bacteria are separated by an edible polymer separation material, The present invention relates to the production method, wherein all or part of the separation material is decomposed.
The present invention also relates to the above production method comprising the steps of spraying natto bacteria onto steamed soybeans, covering the sheet-like separation material, and placing a food additive on the separation material.
Furthermore, the present invention is a method for producing natto containing a food additive,
After adding capsules made of edible polymer that encloses food additives to steamed soybeans, spray natto bacteria, or
After spraying natto bacteria on steamed soybeans, by adding capsules made of edible polymers encapsulating food additives,
It is related with the said manufacturing method including decomposing | disassembling all or one part of the said capsule by natto bacteria.
Moreover, this invention relates to the natto manufactured by the said manufacturing method.

  In addition, the natto of the present invention separates steamed soybeans and food additives from the edible polymer separation material in the fermentation process, and even if any food additive is used, there is no adverse effect on fermentation by natto bacteria. Natto containing good food additives. In addition, when an edible polymer that is degraded by Bacillus natto is used as a separation material, all of the edible polymer disappears due to the degradation of Bacillus natto in the fermentation process, or a portion of the edible polymer is degraded even if not completely disappeared. The edible polymer is mixed with the natto and the food additive, and the texture of the edible polymer can be eliminated to a negligible level. Furthermore, the natto of the present invention can be introduced into the steamed soybean very easily when the edible polymer is made into a capsule, and the food additive is mixed with the steamed soybean before fermentation even when an impact such as transfer is applied. There is nothing. In addition, the natto of the present invention does not require a seasoning bag such as a dripping bag or mustard bag when the seasoning for natto is used as a food additive. It is a natto containing food additives that do not bother you.

  The production of natto is carried out by washing and immersing soybeans, further steaming, inoculating the obtained steamed soybeans with natto bacteria, fermenting and aging. When inoculating natto bacteria, steamed soybeans are at a high temperature of about 80 ° C. to 100 ° C., thereby inhibiting the growth of various bacteria. Fermentation is usually performed at a temperature of about 35 ° C. to 40 ° C. for about 15 hours to 20 hours.

  The natto of the present invention contains a food additive, and the food additive is separated from the cooked soybean by a separation material made of an edible polymer in the fermentation process of the steamed soybean of Bacillus natto. Here, “separation” does not only indicate a state that is not strictly in contact, but it means that the area of natto and the area of food additives are separated even if they are in contact, It shows a state where it is not in contact until fermented to natto. Therefore, it is possible to avoid the influence of the food additive on Bacillus natto, and good fermentation is performed. The edible polymer is crushed by agitation when eating natto, and is eaten together with natto. Such edible polymers are preferably those that are decomposed in whole or in part by Bacillus natto at the end of fermentation, and in particular, they do not dissolve completely even when mixed with hot steamed soybeans when inoculating Bacillus natto. It is decomposed in the fermentation process after inoculation with Bacillus natto, and at the end of the fermentation, it is preferable that a part of it is decomposed to become an extremely thin skin or completely decomposed so that it does not dissolve. It is preferable that the texture of the edible polymer is not felt.

  Examples of the edible polymer include cellulose such as hydroxypropylmethylcellulose (HPMC), hydroxyethylcellulose, hydroxypropylcellulose, carboxymethylcellulose, pullulan, gelatin, and agar. From the viewpoint of degradability by Bacillus natto, hydroxypropyl methylcellulose (HPMC), pullulan, gelatin and the like are preferable. In addition, hydroxypropylmethylcellulose (HPMC), pullulan, agar and the like are preferable from the viewpoint of heat resistance against high temperatures when inoculating steamed soybeans with natto.

In the present invention, the separation material made of the edible polymer can be in any shape, but typically is in the form of a sheet or capsule. The arrangement of the edible polymer is not particularly limited as long as the food additive and the steamed soybean are separated from each other, and the edible polymer can be used above, below, next to the steamed soybean, or between the steamed soybeans.
When a sheet-like edible polymer is used, it can be used as a partition between the steamed soybean and the food additive, for example, so-called balun. When such a sheet-like edible polymer is used, a solid food additive such as powder, granule or gel is preferably selected. In particular, when using a sheet-like material, it is preferable to use food additives, edible polymers, steamed soybeans in order, or steamed soybeans, edible polymers, food additives in order from the convenience of production. The latter is particularly preferred.

  When using edible polymers in capsule form, for example, after adding a edible polymer capsule encapsulating food additives to steamed soybeans, spraying natto bacteria or spraying natto bacteria onto steamed soybeans Then, it can be used by adding a capsule-shaped edible polymer enclosing a food additive. The capsule can be of any color and shape, but is typically a hard capsule consisting of a cylindrical body and cap generally used as a capsule, and a soft capsule manufactured by a punching or seamless method Etc. can be used. Further, for example, a capsule imitating the color and shape of soybean may be used. When such a capsule-shaped edible polymer is used, the food additive can be encapsulated in a capsule in addition to a solid such as a powder, granule or gel. The capsule used is crushed by stirring when eating natto.

  It is preferable that the edible polymer is decomposed in whole or in part by the natto bacteria at the end of the fermentation process of the cooked soybeans with natto bacteria. In particular, it is preferable that the skin becomes thin at the end of the fermentation process, and is easily crushed by stirring when eating natto, mixed in natto, and not having a texture of the edible polymer when eating. Thus, the degree of decomposition of edible polymers by Bacillus natto can be adjusted as appropriate depending on the type of Bacillus natto (strain), fermentation conditions (temperature, time, etc.), material of edible polymer, shape such as thickness, and the like. .

In the present invention, the food additive is not particularly limited, but flavoring agents such as shiso, plum, green onion and sesame oil, functional ingredients such as collagen, DHA, vitamins, iron, calcium and coinzyme Q10, soy sauce, sauce and mustard And other natto seasonings. Such food additives can be used as liquids or solids such as powders, granules, and gels. In general, food additives with a high salt concentration such as seasonings may adversely affect the growth of Bacillus natto, but according to the present invention, during the fermentation of steamed soybeans with Bacillus natto, the food additive is edible. It is in a state separated by the polymer and does not adversely affect the fermentation.
The present invention will be described in detail below, but the present invention is not limited to the following examples.

[Experimental Example 1]
Using five types of capsules shown in Table 1 below, (a) heat resistance, (b) decomposition by Bacillus natto, and (c) disintegration by stirring were examined. The capsules 1 to 5 each have a thickness of about 0.1 mm.

(A) Heat resistance The said capsules 1-5 were mounted on 90 degreeC steamed soybean, and each heat resistance was investigated.
In capsule 1, all capsules melted and the contents came out. In capsule 2, most of the capsules melted and the contents came out. In capsules 3-5, the capsules did not melt.

(B) Decomposition by natto bacteria About capsules 2-5, after natto bacteria were sprayed on 90 degreeC steamed soybeans, they were placed on the steamed soybeans and fermented. Fermentation conditions were 40 ° C. and 16-20 hours.
In capsule 2, some capsules collapsed during fermentation and the contents flowed out. In capsules 3-5, none of capsules collapsed during fermentation. In particular, in capsule 5, although the capsule did not collapse due to decomposition by Bacillus natto, the entire capsule surface proceeded to be decomposed, and at the end of fermentation, it was in a state of being on the verge of collapse.

(C) Disintegration by stirring The capsules 2 to 5 were stirred with chopsticks to the extent that the contents did not flow out after fermentation in (b), usually when eating natto.
In capsules 2 and 5, the capsule was mixed with natto without a trace, and even when eaten, the texture of the capsule was not felt at all. On the other hand, in the capsules 3 and 4, although the capsule was broken, a texture that the capsule remained was felt slightly.

[Experiment 2]
The natto containing the following natto containing capsules (1) to (3) was stirred with chopsticks to the extent that the natto was usually eaten, and the number of times until the capsules were crushed was counted. The results are shown in Table 2.
Natto with capsule (1): After adding natto bacteria to steamed soybeans, HPMC capsules with powdered soy sauce were added and heated (40 ° C., 16 hours) (fermentation).
Natto with capsule (2): An HPMC capsule containing powdered soy sauce was added to steamed soybeans without adding natto bacteria, and heated (40 ° C., 16 hours) (not fermented).
Natto with capsule (3): After adding natto bacteria to steamed soybeans and heating (40 ° C., 16 hours) (fermentation), HPMC capsules with powdered soy sauce were added.

In natto (natto (3)) into which the capsules were added after warming, the capsules were not crushed even when stirred with chopsticks for 100 times or more. In addition, in the steamed soybean (natto (2)) heated without adding natto after the capsule was added, the capsule was crushed by stirring approximately 30 to 40 times.
On the other hand, in natto (natto (1)), which has been heated so that it is fermented by natto bacteria, the capsule is crushed by about 5 times, and then the powdered soy sauce in the capsule is easily added to the whole natto It was possible to stir to reach the From these results, it was clarified that the decomposition of the capsule progressed by Bacillus natto, and this decomposition action can be utilized.

[Experimental Example 3]
After adding Bacillus natto to steamed soybeans, HPMC capsules (enclosed with corn starch, powdered soy sauce or sesame oil), pork gelatin (enclosed with corn starch), or pullulan (enclosed with corn starch) were added and heated at 40 ° C. From the start of heating (fermentation), the strength of each capsule was confirmed every hour for 13 to 20 hours. The results are shown in Table 3.

  From the results shown in Table 3, it was found that HPMC had a suitable strength (crushed by stirring with chopsticks 5 times) in the standard fermentation time (16 to 20 hours) of natto. In addition, even with the same HPMC, a slight time difference was observed before reaching a suitable strength due to the difference in contents.

[Production Example 1]
Using the capsule 5, the natto of the present invention was produced by the following steps 1-5.
Step 1: Steamed soybeans were placed in a container.
Step 2: A natto seasoning prepared in a powder form was encapsulated in capsule 5 and placed on steamed soybeans.
Process 3: Natto bacteria were sprayed.
Process 4: Fermentation was performed at 40 ° C. for 18 hours.
Process 5: The fermented natto was put in a room and aged.
The state of the HPMC capsules in the produced natto was observed immediately after the start of fermentation, 30 minutes later, 1 hour later, at the end of fermentation, on the 4th day, 9th day, and 15th day.

  From the start of fermentation to the fourth day after leaving the room, there was no significant change in the appearance of the capsules, but it seemed that the surface layer had undergone decomposition from around the end of the fermentation. In addition, on the 15th day from the room, the upper surface of the capsule was slightly melted and a powdery natto seasoning as a content was seen, but no problem was observed in the fermentation of natto.

  In addition, on the 4th, 9th, and 15th days from the room, the appearance, stringing, fragrance, and hardness of natto and whether the seasoning of the natto seasoning is good are shown in AC 3 Rated by stage. In addition, as a control, normal natto (without capsules, 4th day, 9th day and 15th day) were examined for the appearance, stringing, fragrance and hardness of natto. The results are shown in Table 4.

The appearance, stringiness, fragrance, and hardness of the natto of the present invention were not inferior to those of the control natto. Moreover, since the favorable result was shown over the long period of the 15th day from the room, it became clear that there was no problem in the quality within the expiration date.
In addition, in terms of taste, the taste of the natto seasoning spread well throughout the natto, and the texture of the capsule was not felt, and it was possible to produce natto containing the natto seasoning that does not require a seasoning bag .

[Production Example 2]
In the same manner as in Production Example 1, natto containing HPMC capsules containing powdered soy sauce was produced. Further, from the room exit date to the room exit day 4 was stored at 5 ° C., and from the room exit day 5 to the chamber exit 10 ° C. On the fourth, seventh, ninth, eleventh, thirteenth, and fifteenth days of the room, is natto's appearance, stringing, fragrance, hardness, sharpness, and is it well seasoned? Was evaluated in three stages of A to C. The results are shown in Table 5.

  From the 9th day of the room out, the capsules were a little lazy. In addition, from the 11th day onward, the taste of soy sauce has been felt slightly thin due to the effect of ripening and the natto taste becoming deeper. However, until day 15, the HPMC capsules did not collapse and the encapsulated powdered soy sauce did not melt out.

[Production Example 3]
It carried out similarly to the manufacture example 2 except having made powder soy sauce sesame oil, and manufactured and evaluated the natto containing the HPMC capsule which enclosed sesame oil. The results are shown in Table 6.

  From the 9th day to the 11th day, the scent of sesame was slightly weakened, but the taste was good. From the 13th to the 15th day, the scent of sesame was felt a little lighter, and the taste of natto became stronger, so the taste of sesame was also felt a little lighter. However, until day 15, the HPMC capsules did not disintegrate and the encapsulated sesame oil did not dissolve.

Claims (7)

Natto containing a food additive, wherein the natto and the food additive are partly decomposed to the extent that they are crushed by the natto bacteria or agitated when eating the natto, and encapsulated cellulose containing the food additive Said natto separated by a separating material consisting of an edible polymer selected from the group consisting of pullulan and agar . The natto according to claim 1 , wherein the separation material is made of hydroxypropylmethylcellulose (HPMC). The natto according to claim 1 or 2 , wherein the food additive is in the form of powder, liquid or gel. The natto according to any one of claims 1 to 3 , wherein the food additive is a seasoning for natto. A method for producing natto containing a food additive, which is an edible polymer selected from the group consisting of capsule-shaped cellulose, pullulan, and agar encapsulating the food additive with steamed soybeans containing natto bacteria and the food additive The said manufacturing method which ferments in the state isolate | separated with the isolation | separation material which consists of, and decomposes | disassembles a part to such an extent that it may crush by the stirring at the time of eating all the said isolation | separation materials or natto by natto. A method for producing natto containing a food additive,
After adding capsules made of edible polymer selected from the group consisting of cellulose, pullulan and agar encapsulating food additives to steamed soybeans, spray with natto bacteria, or
After spraying natto bacteria on steamed soybeans, by adding capsules made of edible polymers encapsulating food additives,
The said manufacturing method including decomposing | disassembling a part by the agitation at the time of eating the whole natto by the natto bacteria or natto by natto bacteria. Natto manufactured by the manufacturing method according to claim 5 or 6 .