JPS583666B2 - peanut natto - Google Patents
peanut nattoInfo
- Publication number
- JPS583666B2 JPS583666B2 JP55000911A JP91180A JPS583666B2 JP S583666 B2 JPS583666 B2 JP S583666B2 JP 55000911 A JP55000911 A JP 55000911A JP 91180 A JP91180 A JP 91180A JP S583666 B2 JPS583666 B2 JP S583666B2
- Authority
- JP
- Japan
- Prior art keywords
- natto
- peanuts
- peanut
- water
- steaming
- 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
- 235000020232 peanut Nutrition 0.000 title claims description 32
- 235000013557 nattō Nutrition 0.000 title claims description 19
- 235000017060 Arachis glabrata Nutrition 0.000 title claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 title claims description 6
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 244000063299 Bacillus subtilis Species 0.000 claims description 6
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 240000002470 Amphicarpaea bracteata Species 0.000 description 3
- 235000000073 Amphicarpaea bracteata Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- JYYOBHFYCIDXHH-UHFFFAOYSA-N carbonic acid;hydrate Chemical compound O.OC(O)=O JYYOBHFYCIDXHH-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【発明の詳細な説明】
本発明はピーナッツを原料とする納豆に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to natto made from peanuts.
納豆は消化吸収がよく栄養価値の高い食品として広く食
用されている。Natto is widely eaten as a food that is easily digested and absorbed and has high nutritional value.
特に糸引き納豆は独特の風味が好まれ、全国的な市場を
占めていることは周知のところである。It is well known that stringy natto is particularly popular for its unique flavor and dominates the nationwide market.
しかしながら、何処の納豆も画一的な風味であり、バラ
エティに欠けている。However, natto everywhere has a uniform flavor and lacks variety.
本発明者は新しい風味の納豆を得るべく検討を進めた結
果、ピーナッツを原料とする納豆を開発し、本発明を完
成した。As a result of conducting studies to obtain natto with a new flavor, the present inventor developed natto made from peanuts and completed the present invention.
即ち、本発明は、ピーナッツを水あるいは重曹溶解水に
浸漬して軟質化したのち、これを粗砕し次いで蒸煮滅菌
してから、納豆菌を接種して適温で醗酵させてなるピー
ナッツ納豆を提供するにある。That is, the present invention provides peanut natto, which is obtained by soaking peanuts in water or sodium bicarbonate-dissolved water to soften them, crushing them coarsely, sterilizing them by steaming, inoculating them with Bacillus natto, and fermenting them at an appropriate temperature. There is something to do.
本発明で用いるピーナッツは一般市販の生ピーナッツ、
乾燥ピーナッツのいずれでもよいが、原料の保存性や安
定供給の面から乾燥ピーナッツの方が好ましい。The peanuts used in the present invention are commercially available raw peanuts,
Any type of dried peanuts may be used, but dried peanuts are preferred from the viewpoint of raw material storage stability and stable supply.
ピーナッツは蒸煮滅菌に先立ち、水または重曹溶解水に
浸漬して最適の状態まで軟質化させる。Prior to sterilization by steaming, peanuts are soaked in water or sodium bicarbonate solution to soften them to an optimal state.
重曹溶解水は、ピーナッツを軟質化させるのに効果的で
あって、浸漬時間が短縮でき効率的である。Baking soda-dissolved water is effective in softening peanuts and is efficient as it can shorten soaking time.
この時の重曹濃度は０．１〜０．５％程度が好ましい。The baking soda concentration at this time is preferably about 0.1 to 0.5%.
０．１％より薄い濃度であれば重曹の添加効果がとぼし
く、また０．５％より濃い濃度であれば納豆に苦味がで
て好ましくない。If the concentration is lower than 0.1%, the effect of adding baking soda will be poor, and if the concentration is higher than 0.5%, the natto will taste bitter, which is undesirable.
本発明でいう軟質化の最適状態とは、後記するピーナッ
ツの粗砕工程において、ペースト状にならず、保型性を
保てる程度に充分柔らかくなっていることである。The optimal state of softening in the present invention means that the peanuts are sufficiently soft to the extent that they do not become paste-like and can maintain shape retention in the peanut crushing process described later.
軟質化したピーナッツは、次いで任意の方法によって４
〜６ｍｍ程度に粗砕する。The softened peanuts are then processed by any method.
Roughly crush to about 6 mm.
ピーナッツの軟質化及び粗砕はピーナッツを原料とする
納豆には必須の前処理である。Softening and crushing peanuts is an essential pretreatment for natto made from peanuts.
即ち、脂肪分高含有のピーナッツは納豆菌が生えにくく
、風味の良い納豆とならない。In other words, peanuts with a high fat content do not allow the growth of natto bacteria, resulting in poor flavor of natto.
そこで本発明は上述のごとき軟質化及び粗砕することに
よってこの問題点の解決をはかった。Therefore, the present invention attempts to solve this problem by softening and crushing as described above.
次に粗砕したピーナッツは蒸煮滅菌する。Next, the crushed peanuts are sterilized by steaming.
滅菌は従来の大豆原料の場合と同様の手法で処理すれば
たりる。Sterilization can be achieved by processing in the same way as conventional soybean raw materials.
上記、滅菌処理した粗砕ピーナッツに対し、１００〜１
０００倍に薄めた納豆菌を均一に散布してから、これを
常套の手段によって醗酵処理工程を取る。100 to 1 for the above sterilized coarsely ground peanuts
After uniformly distributing Bacillus natto diluted 1,000 times, it undergoes a fermentation process using conventional means.
醗酵終了後は冷却する。上記の工程を経て得られるピー
ナッツ納豆は、従来の大豆納豆と同様の納豆独特のねば
りと風味を保持する他、食してピーナッツの香ばしいナ
ッツ臭が口腔内でまろやかに広がり、食欲をそそる新し
い風味の納豆である。Cool after fermentation is complete. Peanut natto obtained through the above process retains the unique stickiness and flavor of natto similar to conventional soybean natto, and when eaten, the fragrant nutty smell of peanuts spreads mellowly in the mouth, creating a new flavor that whets the appetite. It's natto.
実施例
渋皮を剥いだ乾燥ピーナッツ１０ｋｇを、予め０．２％
濃度の重曹溶解水に２４時間浸漬したのち、続いてこれ
を７０℃に２時間加熱保持して軟質化させたピーナッツ
を得た。Example: 10 kg of dried peanuts with astringent skin peeled, 0.2%
The peanuts were immersed in sodium bicarbonate-dissolved water for 24 hours, and then heated and held at 70° C. for 2 hours to obtain softened peanuts.
このピーナッツを水洗して水切りした後、廻転刃式粉砕
機にかけて、４〜６ｍｍ程の粗砕ピーナッツとした。After washing the peanuts with water and draining water, they were crushed into coarse peanuts of approximately 4 to 6 mm in size using a rotary blade crusher.
次いでこの粗砕ピーナッツを１１０℃３０分の条件下で
オートクレープにかけ蒸煮滅菌処理した。The crushed peanuts were then autoclaved and sterilized by steaming at 110° C. for 30 minutes.
滅菌処理した粗砕ピーナッツがあったかいうちに、納豆
菌５ｇを５００倍に薄めて該粗砕ピーナッツに散布し、
均一に分散・接種させた。While the sterilized coarsely ground peanuts were still warm, 5 g of Bacillus natto was diluted 500 times and sprinkled on the coarsely ground peanuts.
Uniformly dispersed and inoculated.
次に納豆菌を接種した粗砕ピーナッツは、ポリスチロー
ル容器に分包・包装して醗酵させた。Next, the crushed peanuts inoculated with Bacillus natto were divided and packaged in polystyrene containers and fermented.
得られたピーナッツは外観、性状、香りとも従来の糸引
き納豆とかわらず食してピーナッツの香ばしい香りが口
腔内にひろがり、おいしい納豆であった。The obtained peanuts had the same appearance, properties, and aroma as conventional stringy natto, and when eaten, the fragrant aroma of peanuts spread in the mouth, making the natto delicious.
Claims (1)
を粗砕し、次いで蒸煮滅菌してから納豆菌を接種して、
適温で醗酵させてなるピーナッツ納豆。 ２ 上記水が濃度０．１〜０．５％の重曹溶解水である
特許請求の範囲第１項記載のピーナッツ納豆。[Claims] 1 Peanuts are soaked in water to soften them, then coarsely crushed, then sterilized by steaming, and then inoculated with Bacillus natto.
Peanut natto is fermented at an appropriate temperature. 2. The peanut natto according to claim 1, wherein the water is sodium bicarbonate dissolved water with a concentration of 0.1 to 0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55000911A JPS583666B2 (en) | 1980-01-10 | 1980-01-10 | peanut natto |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55000911A JPS583666B2 (en) | 1980-01-10 | 1980-01-10 | peanut natto |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5699779A JPS5699779A (en) | 1981-08-11 |
| JPS583666B2 true JPS583666B2 (en) | 1983-01-22 |
Family
ID=11486852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55000911A Expired JPS583666B2 (en) | 1980-01-10 | 1980-01-10 | peanut natto |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS583666B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4566243B2 (en) * | 2007-01-17 | 2010-10-20 | 一枝 田小路 | Fermented food and method for producing fermented food |
-
1980
- 1980-01-10 JP JP55000911A patent/JPS583666B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5699779A (en) | 1981-08-11 |
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