JPS6354350B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a natto set for home manufacture that can be easily manufactured with good quality using a commercially available electric heating device.

[Conventional technology]

Natto has been a popular food in Japan since ancient times as a nutritious side dish at home.

Nowadays, steamed or boiled soybeans are wrapped in rice straw to which Bacillus natto has adhered, or soybeans that have been sufficiently absorbed are pressure steamed, and pure cultured Bacillus natto is inoculated before the temperature drops below 60°C. The soybeans containing Bacillus natto were kept at a temperature of around 40° C. for a long period of time to produce a product.

The manufacturing method described above is one that is manufactured on a large scale in a factory.

However, in recent years, there has been a tendency to produce processed foods at home for personal use due to the uniformity of taste due to mass production of foods and the deterioration of quality due to the distribution process.

This also applies to natto. Soybeans are soaked in water to absorb enough water, then steamed in a pressure cooker, packed in a container, put a few grains of commercially available natto in, cover the container, and store in a bathtub or Natto is made at home by keeping it warm at around 40 degrees Celsius in a kotatsu for 20 hours.

[Problem that the invention seeks to solve]

When producing natto for home use, various factors such as steamed soybeans and commercially available natto are used as a source of natto bacteria, and the environment during fermentation is carried out in the living area, such as a bathroom or a kotatsu. There are many failures due to uniform pretreatment of soybeans and the contamination of various bacteria during fermentation, and natto is still not widely used as a home-processed food.

[Means for solving problems]

The present inventor conducted research on a method that eliminates the above-mentioned drawbacks in producing natto for home use and allows anyone to easily produce natto of good quality using household equipment. As a result, the electric heating devices currently available on the market can be kept at around 40℃, which is the breeding temperature for natto bacteria, and the heating devices can be installed in a clean environment near the storage area for the contents. Focusing on the fact that natto production is not hindered by bacteria or other contaminants, we have completed a natto set that is compatible with this device.

The present invention relates to a bag in which a saline solution of Bacillus natto is encapsulated in a waterproof film bag, a bag in which soaked soybeans are steamed and sealed in a heat-resistant film bag and sterilized by high temperature heating, and a synthetic resin film having a large number of through holes. This is a natto set for home production.

The Bacillus natto enclosing bag of the present invention is made by diluting purely cultured Bacillus natto with physiological saline and containing approximately 20 million units/bacillus.
Fill a bag made of waterproof material such as polyethylene or polyvinyl chloride with about cc of natto bacteria solution.
Seal. The packaging unit is determined by the capacity of the electric heating bag holder to be used, but for general household electric heating equipment, it is preferable to pack approximately 5 c.c. per bag. .

A bag containing steamed soybeans is made by soaking the soybeans in water, allowing the soybeans to absorb sufficient water, steaming the resulting hydrated soybeans under pressure, and then inserting them into a bag made of a heat-resistant material such as polyimide resin film. After filling the bag, the bag is heated at a high temperature to sterilize the soybeans inside the bag. Although the packaging unit is determined depending on the capacity of the electric heating device used, it is preferable that one bag weighs about 500 g for a general household electric heating device.

The synthetic resin film having many through holes of the present invention is made of a material such as polyethylene and has many through holes all over its surface. As mentioned above, its size is
A square one measuring 20 cm x 20 cm that is compatible with electric heating devices used in general households is preferably used.

Next, how to use the natto set of the present invention will be explained.

Open the steamed soybean bag of the present invention and place one bag (500 g) into the inner container of Dekigokoro (manufactured by Nippon Light Metal Co., Ltd., a trade name of an electric heating device). After that, open the bag of Bacillus natto liquid, add one bag (5 c.c.) into the steamed soybeans, and mix well. Moreover, the entire surface is tightly covered with a synthetic resin film having a large number of through holes. Then, this inner container is inserted into the main body, and a lid is placed on it from above, and the lid is not sealed to allow air to enter from the outside, leaving a slight gap. Pass an electric current through the heating device prepared as above, and raise the heating temperature of the device to 40℃.
Heat for 18 to 20 hours. Due to this heating, the natto bacteria using the steamed soybeans housed in the device as a substrate pass through the gap in the lid from the outside and are stimulated by enzymes supplied through the numerous holes in the synthetic resin film covering the surface. Aerobic fermentation produces high-quality natto. In addition, the synthetic resin film covering the entire top surface prevents the surface of the steamed soybeans from drying out during fermentation, and the whole steamed soybeans in the container turn out to be good natto.

〔Example〕

Purely cultured Bacillus natto was diluted with physiological saline.
A solution of 20 million units/cc is prepared, and 5 cc of this solution is sealed in a bag made of polyethylene.

Soybeans are soaked in water to absorb enough water, and the hydrated soybeans are placed in a pressure cooker and steamed for about 1 hour under a pressure of about 1.5 kg/cm ² . 500g of the resulting steamed soybeans
is sealed in a nylon bag, and the bag is heated to 115°C to sterilize it.

A polyethylene sheet with a rectangular shape of 20 cm in length and width and having circular holes with a diameter of 1 mm on one side is made.

Set the above two bags and one piece of ethylene film.

〔Effect of the invention〕

The natto set for home production of the present invention contains natto bacteria and steamed soybeans in an amount compatible with a commercially available electric heating device, and in the same state as produced through a process with complete quality control. It can be used. Therefore, anyone can easily produce natto of good quality by providing the set of the present invention, which is extremely useful as a household food.

Claims (1)

[Claims] 1 A bag consisting of a saline solution of Bacillus natto sealed in a waterproof film bag, a bag in which soaked soybeans are steamed and sealed in a heat-resistant film bag and sterilized by heating at high temperature, and a synthetic resin film with many through holes. A unique natto set for home production.