JPS6246145B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention eliminates the stringiness of natto or the highly stringy mucilage produced by natto bacteria, thereby making it easier to handle and at the same time improving the texture of natto, such as nameko mushrooms. This invention relates to natto or natto fungus mucilage with preferred slime remaining.

Conventionally, natto is considered to be of good quality if it has a characteristic natto aroma and strong stringiness. However, the threads, which are hard to break like spider silk, can extend over 50 cm and remain in the air, staining clothes during meals, and sticking to the lips, leaving a feeling of discomfort after eating. It is also true that growth is being suppressed.

In addition, when trying to extract the mucilage to separate it and use it for another purpose, the strong stringiness and adhesion make it difficult to separate the soybean and the mucilage.

As a result of various studies on the conditions for creating a mucilage that loses the stringiness of the mucilage produced by Bacillus natto and has a slimy texture, the inventors of the present invention found that the stringiness of the mucilage produced by Bacillus natto is reduced by calcium ion,
It has been found that non-stringy Bacillus natto mucilage can be obtained by treating with one or more of barium ions and magnesium ions.

The present invention relates to non-stringy natto or Bacillus natto mucilage produced by treating natto or a mucilage produced by Bacillus natto with one or more of calcium ions, barium ions, and magnesium ions.

The non-stringy natto or natto fungus mucilage obtained here loses its stringy properties and gives a preferable mushroom-like texture.
Paste foods and various foods made from natto, Chinese-style foods such as gyoza, shumai, and manjiu, Western-style foods such as salads, hamburgers, and korotsuke, instant slimy soup (natto soup, yam such as zaru soba, etc.)
It is suitable as an additive for processed Japanese foods such as nameko (nameko dipping sauce) and soy greens, and is also suitable as a raw material for cosmetics that has a unique viscosity.

In the present invention, first, a mucilage is produced using Bacillus natto. As the mucilage raw material, stringy natto may be used as is, or a sticky material solution obtained by stirring stringy natto with a small amount of water to separate the sticky material solution and beans, or a sticky material solution having similar properties to the sticky material solution. Either a liquid culture solution of Bacillus natto or a mucilage solution separated from a solid culture using an excipient may be used.

By allowing one or more of calcium ions, barium ions, and magnesium ions to act on these mucilage materials, the stringiness of the mucilage can be lost. The ions mentioned here include those that are ionized by the water content of the mucilage, and calcium hydroxide, calcium chloride, etc. can also be added in the form of powder.

The above-mentioned ions have the effect of reducing stringiness, but the higher the degree of ionization, the shorter the treatment time, and the lower the degree of ionization, the longer the treatment time, so in such cases, strong acid By adding salt, processing time can be shortened. For example, when adding magnesium hydroxide, the treatment time can be significantly shortened by adding a small amount of a strong acid or a salt of a strong acid such as ammonium chloride. Specific examples of the most effective include halogenated salts, nitrates, and sulfates (excluding barium salts). Other organic acids such as acetate are also weak but effective. When treating mucilage with organic acid salts such as acetates, the treatment time can be shortened by treating at 50 to 100°C.

In the case of halides and hydroxides of these ions, the amount is 0.06 gram equivalent per 1 kg of natto (hereinafter gN/Kg
(abbreviated as ) With the above steps, stringiness can be lost.

As for the phosphate, the treatment time can be shortened by adding potassium or sodium hydrogen phosphate, magnesium chloride or magnesium hydroxide, and heat treatment at 50 to 100°C.

The effect of adding the above ions is, for example, calcium,
When an aqueous solution of barium hydroxide or halide is added to stringy natto and stirred, the mucilaginous matter coagulates and becomes an elastic agglomerate, and the soybean portion of natto easily separates from the mucilage and falls apart. Become,
Only mucus is collected. When the obtained sticky substance is pulled, it breaks with a sharp slit, and it completely lacks stringiness. If the soybeans are ground without separating this sticky substance from the soybeans, as the soybeans are ground, they will be mixed with the sticky substance again to form a chewy, non-grinding paste. This paste also has a sufficiently slimy texture. Also, when seasoning liquids such as salt, oil, sugar, etc., butter, or spices are added for kneading and seasoning, a slimy natto paste without stringiness can be obtained. In addition, if the amount of ions added is very small or if it is a sulfate, there is no stringiness (about 2 cm of stringiness).
Below) A soft sticky substance is obtained.

Furthermore, in the treatment with one or more of calcium ions, barium ions, and magnesium ions of the present invention, these ions and ethyl alcohol can also be used together.

Furthermore, when using ethyl alcohol, the dehydrating power of ethyl alcohol is used, so it is preferable to use one with as high a concentration as possible. For example, when adding 0.25% or more of 99.5% ethyl alcohol to 1 kg of stringy natto, stringy properties are lost and the sticky substance coagulates as in the case of adding calcium chloride, and the soybeans can be separated into pieces.

The mucilage obtained here can be isolated as a precipitate, so the precipitate separated from the solution can be used as it is for various purposes, or it can be freeze-dried, stored as a powder, and used for various purposes as necessary. You can

Next, examples of the present invention will be shown.

Example 1 Calcium chloride 27.8g/dl in 100g of string natto
When 6 ml (0.3 gN/Kg) of an aqueous solution was added and stirred, the natto sticky substance coagulated, and most of the soybeans separated from the sticky substance and broke apart one by one and became liberated. After removing the broken beans, the soybeans remaining with the sticky substance were separated from the natto sticky substance by holding the sticky substance with chopsticks and picking it out with tweezers.
The resulting sticky substance weighed 10.4g (3.6g dry matter).This sticky substance stuck to dry hands like a rice cake, but when pulled, it broke and had no stringy properties at all. It was a substance that appeared slimy when put in the mouth.

Example 2 10 ml (0.063 g N/Kg) of an aqueous solution of calcium chloride 3.5 g/dl was added to 100 g of stringy natto and kneaded until the soybeans were crushed, and the sticky substance was uniformly mixed with the soybean paste. This homogeneous mixed paste had a sticky consistency similar to that of rice cake, but if you picked up a portion of it with chopsticks and pulled it, it would break easily, and it had the property of not being stringy.
When this was coated with soybean oil and put into the mouth, it became very slimy and a delicious natto paste was obtained.

Example 3 15 ml (0.15 g N/Kg) of 3.7 g/dl calcium hydroxide slurry was added to 100 g of string-pulled natto and thoroughly stirred. The pH at this time was 9.6. Next, check the temperature
The mixture was heated to 90°C and thoroughly stirred and mixed to form a paste, and after cooling, hydrochloric acid was added to adjust the pH to 7.4. Even when this paste was picked with chopsticks and cut into pieces, it did not become stringy, and when eaten with soybean oil, it became very slimy.

Example 4 10ml of a 42g/dl barium chloride aqueous solution (0.4gN/Kg) was added to 100g of string-pulled natto and stirred.
Since the mucilaginous material aggregated and soybeans were released, approximately 12 g of the mucilaginous material was separated in the same manner as in Example 1. This sticky substance tends to stick to dry hands like rice cake, but
When I picked it up and pulled it, it snapped and had no stringiness at all.

Example 5 Magnesium chloride 53g/dl in 300g of stringed natto
30 ml (0.5 g N/Kg) of an aqueous solution was added and mixed for 15 minutes using a mixer with rotating blades to obtain a uniform paste. Although this paste had lost its stringiness, it remained sufficiently slimy.

Example 6 Calcium chloride 27.8g/dl in 100g of string natto
When 6 ml (0.3 gN/Kg) of an aqueous solution was added and stirred, the natto sticky substance coagulated, and most of the soybeans separated from the sticky substance and broke apart one by one and became liberated. When the seasoning liquid was added and mixed with chopsticks, the sticky substance softened and a slimy natto without stringiness was obtained.

Claims (1)

[Claims] 1. Non-stringy natto or Bacillus natto mucilage produced by treating natto or a mucilage produced by Bacillus natto with one or more of calcium ions, barium ions, and magnesium ions.