JPS6036736B2 - Method for producing natto containing wheat germ - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing natto, particularly natto containing wheat knee sprouts.

An object of the present invention is to provide a method for producing natto containing wheat and pork sprouts, which has good growth of natto bacteria, 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 regarded as a highly digestible, highly nutritious food rich in protein and fat, as well as a natural food that does not contain food additives. .

However, if conventional natto is left for a long time, it will emit an ammonia odor, resulting in poor shelf life and a loss of flavor. It does not suit most people's tastes, and it has drawbacks that could diminish its value as a high-quality food. The present invention takes into account the problems of conventional natto, and the present invention is based on the fact that wheat sprouts contain a large amount of carbohydrates that improve the growth of natto bacteria.
We focused on the fact that it contains vitamin E, which is said to have a therapeutic effect on arteriosclerosis, gastroenterology, infertility, diabetes, stiff shoulders, headaches, eczema, rheumatoid arthritis, muscular atrophy, circulatory disorders, cerebral infarction, heart failure, etc. However, by mixing wheat pig sprouts into natto, it produces less ammonia odor, has excellent preservability and flavor, and also makes it possible to absorb nutrients that are not contained in natto, making it extremely nutritious. This is an attempt to provide a method for producing natto, and it was possible to obtain a completely new type of natto that had not been seen before.

Examples of the present invention will be described below.

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.

This soaked soybean is mixed with raw 4-barley bleached malt in the three ratios listed below, and then placed in a pressure cooker, with a steam pressure of 1.5 k.
9/Simmer for 20 to 25 minutes in chunks. And this steam V
After the boiled soybeans are inoculated with Bacillus natto, they are placed in a designated container and fermented to produce a product. In this example, the mixing ratios (weight %) of the soaked soybeans and wheat sprouts are [1] 90% by weight of soybeans, 1% by weight of wheat piglets, {21% by weight of soybeans 8%, etc. sprout 20% by weight, {3' soybean 7% by weight,
Three types of mixture ratios of 3% by weight of wheat and pork sprouts were used. When the natto containing wheat and pig sprouts obtained as described above is compared with conventional natto containing only soybeans, it has the following characteristics.

(1) As is clear from the table above, the weight percent of soybean 7
If wheat pig sprouts are mixed at a ratio of 3% or more by weight, the stringiness (viscosity) will be too strong and it will be difficult to eat. A proportion of % by weight is suitable.

It was found that the product obtained in this example had moderate stringiness and was excellent in the aroma characteristic of natto. (b) 4.
Wheat sprouts have more carbohydrates than soybeans (100% in soybeans).
While wheat bran contains 23.7 grains per 100 grains, wheat history sprouts contain 47.0 grains per 100 grains, with a particularly high proportion of stain sugar. This sucrose has a strong sweet taste and is the easiest carbohydrate to consume as an energy source for Bacillus natto. ),
The natto containing wheat and pig sprouts 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 these carbohydrates as an energy source can grow well, resulting in stringy (viscous) ), the period until the ammonia odor develops is long (good shelf life), and the flavor is also improved. (blood)
Wheat pork sprouts contain about 15 to 9 vitamin E per 100 grams, so you can get vitamin E, which is hardly contained in soybeans, and you can get natto that is nutritionally balanced. This is what was created.

The present invention employs the method described above, and by boiling and fermenting wheat pig sprouts together with soybeans, it is possible to obtain natto with less ammonia odor and improved flavor quality, as well as extremely high nutritional value. Considering the action of vitamin E contained in the sprouts, it is possible to provide a new and useful natto that can be expected to have a therapeutic effect on diseases by ingesting nutrients without any problems.

Claims (1)

[Claims] 1. Natto containing wheat germ, which is characterized in that wheat germ is mixed with soybeans that have been swollen by soaking in water in advance, which is then steamed, then inoculated with Bacillus natto, and then placed in a predetermined container for fermentation. Production method.