【発明の詳細な説明】[Detailed description of the invention]
イ 発明の目的
（産業上の利用分野）
本発明は、納豆の製造業界に利用され、且つレ
ーズンの風味が納豆に溶け込み薄い甘味の加わつ
たパン食等の洋食用にも適し、且つ現代嗜好に合
つたレーズン入り納豆に関する。
（従来の技術）
従来の納豆は、充分吸水させた大豆を加圧蒸煮
釜にて1.3Kg／cm2の圧力を加えながら、約75分程
蒸した後、これを回転混合機に移し温度が60℃よ
り下らないうちに定量の納豆菌液を接種して良く
混合してから、菌付けした大豆を定量充填機にか
けて包装容器に定量充填した後、この大豆入りの
包装容器を発酵室に入れる。
このとき発酵室内の温度は自動調整装置により
常時40℃〜42℃を保持し、又湿度は飽和に達する
ようにして、この発酵室へ８時間から12時間入れ
ると発酵熱で前記容器内の品温は上昇し53℃程に
達する。（この温度に於て３時間から４時間程が
限度でこれ以上の温度では品質を落とす。）
その後徐々に冷やして温度を落とし、室入り後
約16時間で発酵室より取り出し充分冷やした後市
場へ出荷されるものである。
又、最近特公昭60―36735号公報に開示される
ように、そば入り納豆の製造方法として、予め水
に浸漬して膨潤させた大豆に、種皮を取り除き水
に浸漬して吸水させたそば全体を混合した後これ
を蒸煮し、次いで納豆菌を接種した後、所定の容
器に入れて発酵させる方法とか、或いは特公昭60
―36736号公報に開示されるように小麦胚芽入り
納豆の製造方法として、予め水に浸漬して膨潤さ
せた大豆に小麦胚芽を混合した後、これを蒸煮
し、次いで納豆菌を接種した後、所定の容器に入
れて発酵させる方法が発明された。
（発明が解決しようとする課題）
しかし、前記従来の納豆及び両発明の納豆は、
大豆を蒸煮し、又長時間かけて発酵させるので納
豆特有の蒸れ臭さを有し、この臭みにより一般の
若者や子供に敬遠されることが多く、この為に栄
養価の高い割りに多く食されていない問題点を有
するものであつた。
又、従来の納豆は米飯が主体で御飯の上に掛け
て食する惣菜としの和食の食べ方が一般的で、パ
ン食等の洋食が多く取られている現状に於て前記
一般の若者とか子供等に好かれる現代嗜好に合つ
た納豆の出現が待たれていた。
本発明者は、以上のような従来の納豆がもつ問
題点に鑑みて種々考察研究した結果、前記問題点
の解消を図り、更に現代嗜好に適した納豆を完成
するに至り、その発明は良質のレーズン入り納豆
の提供を目的としている。
ロ 発明の構成
（課題を解決するための手段）
前記の目的を達成するための本発明の手段は、
大豆を所定に蒸煮してから納豆菌を菌付けし、更
にこの菌付けした大豆にレーズンを混合した後、
発酵熟成したレーズン入り納豆の構成に関するも
のである。
（作用）
本発明に係るレーズン入り納豆を食する場合
は、特に味付けに際しマヨネーズかケチヤツプが
良く合い、定量のレーズン入り納豆に前記マヨネ
ーズかケチヤツプを掛けて良く混ぜ合わせてか
ら、パン等の上にのせてそのまま食するもので、
納豆に、水分により柔らかく膨らんだレーズンの
風味が溶けて薄い甘味のある食感を得、パン類に
合う添物となるものである。
又、この他前記レーズン入り納豆にマヨネーズ
或いはケチヤツプか他のドレツシングソースを掛
けて之等を混ぜ合わせた後、これをそのまま食す
ることもできるものである。
（実施例）
次ぎに本発明に係るレーズン入り納豆の実施例
を説明する。
予め３Kgのレーズンを１時間水漬けし、レーズ
ンの表面が柔らかく膨らみ水に溶ける状態となつ
たところで、水漬したその水を取り除き、更に新
しい水にて３分煮沸して熱湯滅菌してから、良く
水切りを行ない約3.5Kgのレーズンを得てから、
次ぎに10Kgの生大豆を圧力釜にて1.3Kg／cm2の圧
力を加えながら75分間蒸煮して18Kgの煮大豆を得
た後、0.5C.Cの納豆菌を加熱滅菌した水500C.Cへ
入れて増量した菌液を噴霧器により前記煮大豆へ
平均に散布して菌付けを行ない、更にこの圧力釜
より仕込み用の定量充填機に移す前に納豆菌を接
種した煮大豆に、前記3.5Kgのレーズンを投入し、
ししやく等の手動若しくは混合機により煮大豆と
レーズンとを良く混ぜ合わせた後、これを前記定
量充填機に入れて発泡スチロール製の包装容器へ
一度に食し易い量の50ｇ単位に収容し、（このと
きレーズン入り納豆は21.5Kgの量であるから、こ
の50ｇを１パツクとした場合、430パツク得るこ
とができる。）この納豆を盛り込んだ包装容器を
発酵室に入れ、発酵させる。
この発酵室の温度は通常の納豆を製造する温度
と同じで室入り後40℃に保ち10時間経過すると納
豆菌が発酵を始め13時間で発酵熱（品温）は52℃
〜54℃に達し、この温度を３時間から４時間持続
することにより煮大豆は発酵熟成するその後発酵
室の温度調整装置の切り替えにより室内を冷やし
室内のレーズン入り納豆を冷却する。
更に室入りから17時間を経過して室出しを行な
い、仕上がつたレーズン入り納豆を長時間製品と
して品質の変化がないように冷蔵庫に入れ、10時
間以上経過した製品より市場へ出荷するものであ
る。
以上この実施例によるレーズン入り納豆を成分
分析し、従来の糸引納豆の成分分析と比較した結
果を次表に示す。
B. Purpose of the invention (industrial application field) The present invention is applicable to the natto manufacturing industry, and is also suitable for Western food such as bread dishes, where the flavor of raisins blends into the natto and adds a light sweetness, and is suitable for modern tastes. Regarding natto with raisins. (Conventional technology) Conventional natto is made by steaming soybeans that have sufficiently absorbed water in a pressure steamer for about 75 minutes while applying a pressure of 1.3 kg/ cm2 , and then transferring the soybeans to a rotary mixer to raise the temperature. A fixed amount of Bacillus natto solution is inoculated and mixed well before the temperature drops below 60°C, and the inoculated soybeans are placed in a quantitative filling machine to be quantitatively filled into a packaging container, and then the packaging container containing the soybeans is placed in a fermentation chamber. At this time, the temperature in the fermentation chamber is always maintained at 40℃ to 42℃ by an automatic adjustment device, and the humidity is kept at saturation.If the fermentation chamber is placed in the chamber for 8 to 12 hours, the fermentation heat will cause the product in the container to rise. The temperature rises to about 53℃. (The maximum time at this temperature is about 3 to 4 hours; if the temperature is higher than this, the quality will deteriorate.) After that, it is gradually cooled to lower the temperature, and about 16 hours after entering the room, it is removed from the fermentation room and cooled sufficiently before being marketed. It will be shipped to. In addition, as recently disclosed in Japanese Patent Publication No. 60-36735, as a method for producing natto containing buckwheat, whole soybeans are prepared by soaking soybeans in advance in water to swell them, removing the seed coat, and soaking them in water to absorb water. There is a method in which the mixture is mixed and then steamed, then inoculated with natto bacteria, and then put in a designated container and fermented.
As disclosed in Publication No. 36736, as a method for producing natto containing wheat germ, wheat germ is mixed with soybeans that have been swollen by soaking in water in advance, which is then steamed, and then inoculated with natto bacteria. A method was invented in which fermentation takes place in a designated container. (Problem to be solved by the invention) However, the conventional natto and the natto of both inventions are
Because soybeans are steamed and fermented for a long time, they have a characteristic steamy odor, and this odor is often avoided by young people and children.For this reason, natto is eaten in large quantities despite its high nutritional value. However, it had some problems that had not been done yet. In addition, in the current situation where natto is traditionally eaten mainly with rice and eaten as a side dish by pouring it on top of rice, and in the current situation where many Western foods such as bread are eaten, the general young people mentioned above are The emergence of natto that suits modern tastes and is loved by children has been awaited. As a result of various studies and studies in view of the problems of conventional natto as described above, the inventor of the present invention has solved the problems and has completed natto that is more suitable for modern tastes. The aim is to provide natto with raisins. B. Structure of the invention (means for solving the problem) The means of the present invention for achieving the above object are as follows:
After steaming the soybeans to a specified temperature and inoculating them with Bacillus natto, and then mixing the inoculated soybeans with raisins,
This relates to the composition of fermented and aged natto containing raisins. (Function) When eating the natto with raisins according to the present invention, mayonnaise or ketchup goes well especially when seasoning. Sprinkle a certain amount of natto with raisins with the mayonnaise or ketchup, mix well, and then serve on bread, etc. It is eaten as is,
The flavor of the raisins, which soften and swell with water, melts into the natto, giving it a slightly sweet texture, making it a perfect accompaniment to breads. In addition, the raisin-containing natto can be mixed with mayonnaise, ketchup, or other dressing sauce, and then eaten as is. (Example) Next, an example of natto containing raisins according to the present invention will be described. Soak 3 kg of raisins in water for 1 hour in advance, and when the surface of the raisins becomes soft and swollen and dissolves in water, remove the soaking water and boil in fresh water for 3 minutes to sterilize in boiling water. After draining well and obtaining about 3.5 kg of raisins,
Next, 10Kg of raw soybeans were steamed in a pressure cooker for 75 minutes while applying a pressure of 1.3Kg/cm 2 to obtain 18Kg of boiled soybeans, and then 0.5CC of natto bacteria was added to heat-sterilized water at 500C.C. The 3.5 kg of boiled soybeans inoculated with Bacillus natto was then inoculated with Bacillus natto before being transferred from the pressure cooker to the quantitative filling machine for preparation. Add the raisins,
After mixing the boiled soybeans and raisins well by hand or using a mixer such as a shishiyaku, put this into the quantitative filling machine and store it in a Styrofoam packaging container in 50 g units, an amount that is easy to eat at once. At this time, the amount of natto with raisins is 21.5 kg, so if this 50 g is taken as one pack, 430 packs can be obtained.) The packaging container containing this natto is placed in a fermentation chamber and fermented. The temperature of this fermentation room is the same as the temperature used to make normal natto, and after entering the room, it is kept at 40℃. After 10 hours, the natto bacteria start fermenting, and the fermentation heat (product temperature) reaches 52℃ in 13 hours.
The temperature reaches ~54°C, and by maintaining this temperature for 3 to 4 hours, the boiled soybeans are fermented and matured.Then, the temperature control device in the fermentation room is switched to cool the room and cool the natto with raisins in the room. In addition, the natto with raisins is taken out of the room 17 hours after entering the room, and the finished natto with raisins is kept in the refrigerator for a long time to ensure that there is no change in quality.The product is shipped to the market after 10 hours have passed. be. The ingredients of the raisin-containing natto according to this example were analyzed, and the results of the comparison with the ingredient analysis of conventional itobiki natto are shown in the following table.
【表】
前記表―１に明らかのように、従来の糸引納豆
と比べ本発明のレーズン入り納豆は、水分、蛋白
質、脂質、灰分等に於て何れの値も糸引納豆の値
より低いが、炭水化物に於ける糖質の値が高いの
で、特にパン食に合う要因をなすと共に、マヨネ
ーズとかケチヤツプ等に合い又ドレツシングソー
スを調味することにより、従来の納豆にない極め
て口当りも良い納豆を得られるので、一般の若者
とか子供が食してもその食感を良好とし食欲を増
すことができる。[Table] As is clear from Table 1 above, compared to the conventional Itohiki natto, the raisin-containing natto of the present invention has lower values in terms of moisture, protein, lipid, ash, etc. than the Itohiki natto. The high sugar content of carbohydrates makes natto particularly suitable for bread meals, and it also goes well with mayonnaise, ketchup, etc., and by seasoning with dressing sauce, natto has an extremely pleasant texture that is not found in conventional natto. Therefore, even when eaten by ordinary young people and children, the texture is good and the appetite is increased.
【表】
次ぎに本発明のレーズン入り納豆を10人のパネ
ラーが食した結果、前記表―２を示し、この表か
ら判断しても洋食向きの納豆であることを裏付け
るもので、試食後このレーズン入り納豆にマヨネ
ーズを掛けて食パンの間に入れサンドイツチとし
た場合、風味の良いサンドイツチを得ることがで
きたとの報告も得ることができて、このレーズン
入り納豆は主食の惣菜としての食べ方の外、その
まま子供のおやつとして使用することもできるも
のである。
ハ 発明の効果
本発明のレーズン入り納豆は前記構成によるも
ので、特に納豆菌を接種した煮大豆にレーズンを
混合してこれを発酵熟成することにより、レーズ
ンが水分に溶けて柔らかく膨らんでこのレーズン
の味と風味が納豆に溶け込み、薄い甘味と納豆特
有の蒸れ臭みを取り除くので、従来この蒸れ臭み
により一般の若者とか子供に敬遠されていた納豆
の食欲を増進させる特有の効果を奏すると共に、
高い栄養価の納豆を安価に提供することも出来る
し、又、元来和食向きの納豆を洋食向きの納豆と
することにより、現代嗜好に適した食品の確立を
得ることも出来る特有の効果も有するものであ
る。[Table] Next, 10 panelists ate the raisin-containing natto of the present invention, as shown in Table 2 above. Judging from this table, it is confirmed that the natto is suitable for Western food. It has been reported that when natto with raisins is sprinkled with mayonnaise and placed between slices of bread to make a sandwich sandwich, it is possible to obtain a delicious sandwich. It can also be used as a snack for children. C. Effects of the Invention The natto containing raisins of the present invention has the above-mentioned structure. In particular, by mixing raisins with boiled soybeans inoculated with natto bacteria and fermenting and aging the mixture, the raisins dissolve in water and swell to become soft and swell. The taste and flavor of natto blends into the natto, removing the light sweetness and the characteristic steamy smell of natto, which has the unique effect of increasing the appetite for natto, which was traditionally avoided by young people and children due to the steamy smell.
It is possible to provide natto with high nutritional value at a low price, and it also has the unique effect of establishing a food that is suitable for modern tastes by converting natto, which was originally suitable for Japanese cuisine, into natto suitable for Western cuisine. It is something that you have.