JPH0646924B2 - Natto manufacturing method and natto fungus - Google Patents
Natto manufacturing method and natto fungusInfo
- Publication number
- JPH0646924B2 JPH0646924B2 JP2300718A JP30071890A JPH0646924B2 JP H0646924 B2 JPH0646924 B2 JP H0646924B2 JP 2300718 A JP2300718 A JP 2300718A JP 30071890 A JP30071890 A JP 30071890A JP H0646924 B2 JPH0646924 B2 JP H0646924B2
- Authority
- JP
- Japan
- Prior art keywords
- natto
- ammonia
- bacillus
- fungus
- strain
- 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 - Lifetime
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明は、品質劣化を起しにくい改良された納豆の製造
方法に関する。TECHNICAL FIELD The present invention relates to an improved method for producing natto which is less likely to cause quality deterioration.
［従来の技術］ 納豆は一般に、蒸煮した大豆に対して納豆菌の懸濁液を
噴霧し、容器に充填してたとえば４０℃前後で１６〜２
０時間発酵させ、次いで５℃付近で２４〜４８時間熟成
して製造され、さらに通常１０℃以下の低温に保って流
通されるのが普通である。しかし、このような製造およ
び流通の過程において二次発酵を起すことがあり、蛋白
質の分解によってアンモニアが発生して不快臭の原因と
なるなど品質の劣化が進むものであった。[Prior Art] Natto is generally sprayed with a suspension of natto bacteria on steamed soybeans, filled in a container, and then, for example, at about 40 ° C. for 16 to 2
It is usually produced by fermenting for 0 hours, then aging at about 5 ° C. for 24 to 48 hours, and usually kept at a low temperature of 10 ° C. or less for distribution. However, secondary fermentation may occur in the course of such production and distribution, and the quality of the product is deteriorated such that ammonia is generated by the decomposition of protein and causes an unpleasant odor.
［発明が解決しようとする課題］ 前記のような納豆の二次発酵による品質劣化は、製造や
流通の際の温度管理が不適切な場合はもちろんである
が、低温で保管する場合においても徐々に進行するの
で、産業上は品質劣化を抑制することが重要な問題とな
っていた。[Problems to be Solved by the Invention] The quality deterioration due to the secondary fermentation of natto as described above is not only caused by improper temperature control during production or distribution, but is gradually reduced even when stored at low temperature. Therefore, it has been an important problem in industry to suppress quality deterioration.
そこで本発明は、品質の劣化しにくい、特に二次発酵に
よるアンモニア発生の少い改良された納豆を製造する方
法を提供することを目的とした。Therefore, an object of the present invention is to provide a method for producing natto which is less likely to deteriorate in quality, and in particular, has improved ammonia generation due to secondary fermentation.
［課題を解決するための手段］ 本発明者らは、前述のような納豆の二次発酵によるアン
モニアの発生は、納豆菌の働きによって大豆中の蛋白質
がアミノ酸を経てアンモニアにまで分解されるために起
るものであることを踏まえて、アンモニア生成能力の低
い納豆菌を用いることによって改良された納豆を製造す
ることが可能であろうと考えた。そして鋭意新しい納豆
菌を開発するための研究を進めた結果、はじめて分離さ
れた菌株によって本発明の目的が達成できることを見出
した。[Means for Solving the Problems] The present inventors have found that the above-described secondary fermentation of natto causes the generation of ammonia because the protein in soybean is decomposed into ammonia through amino acids by the action of the natto bacterium. Therefore, it was thought that it would be possible to produce improved natto by using natto bacteria having a low ammonia-producing ability. Then, as a result of earnestly carrying out research for developing a new Bacillus natto, it was found that the first isolated strain can achieve the object of the present invention.
すなわち本発明は、納豆菌としてバチルス・ズブチリス
ＴＴＣＣ１６２株（ＦＥＲＭ Ｐ−１１０５２）を用い
ることを特徴とする、保存性が改良された納豆の製造方
法であり、また、かかる保存性が改良された納豆を製造
するためのバチルス・ズブチリスＴＴＣＣ１６２株（Ｆ
ＥＲＭ Ｐ−１１０５２）納豆菌である。That is, the present invention is a method for producing natto with improved storage stability, characterized in that Bacillus subtilis TTCC162 strain (FERM P-11052) is used as the natto bacterium, and natto with improved storage stability. Bacillus subtilis TTCC162 strain (F
ERM P-11052) Bacillus natto.
本発明における新規な納豆菌は、多くの地域から蒐集さ
れた土、枯草、稲蒿等から分離選別されたものである。
すなわち、土の枯草等の試料を生理食塩水に浸漬し、煮
沸して得た浸漬水を一般寒天培地に塗抹して培養し、耐
熱性胞子を作る菌のコロニーを形成させて第１段の分離
株を得た。次いで蔗糖およびグルタミン酸ナトリウムを
含む表１のような組成を有する培地上で培養して、糸引
き性を示した菌を分離した。The novel Bacillus natto in the present invention is separated and selected from soil, dead grass, rice stalks, etc. collected from many areas.
That is, a sample of soil hay or the like is immersed in physiological saline, and the immersion water obtained by boiling is smeared on a general agar medium and cultured to form a colony of heat-resistant spore-producing bacteria. An isolate was obtained. Then, the cells were cultured on a medium containing sucrose and sodium glutamate and having a composition as shown in Table 1 to isolate the fungus exhibiting stringiness.
こうして分離した菌を、更に煮豆上で培養し粘質物を生
産する菌を選び出した。このような手順で得た分離株に
対して、カタラーゼ反応、レシチナーゼ反応、硝酸塩の
還元、Ｖ−Ｐ反応、デンプンの分解、ゼラチンの分解、
クエン酸・プロピオン酸の利用、チロシンの分解による
簡易同定試験を経て枯草菌であることの判定を行なっ
た。 The thus separated fungus was further cultured on boiled beans to select a fungus producing a mucilage. For the isolate obtained by such a procedure, catalase reaction, lecithinase reaction, nitrate reduction, VP reaction, starch decomposition, gelatin decomposition,
It was determined to be Bacillus subtilis through a simple identification test using citric acid / propionic acid and decomposition of tyrosine.
以上の選別試験によって納豆菌と判断された株を用いて
納豆の試作をし、官能評価を行なって従来の納豆に較べ
て臭いが少なく、アンモニア臭の感じられない新しい菌
株、すなわちバチルス・ズブチリスＴＴＣＣ１６２株を
得た。A new strain of Bacillus subtilis TTCC162 was produced by trial-producing natto using the strains judged to be Bacillus natto by the above selection test and performing sensory evaluation to have less odor than conventional natto and no smell of ammonia. Got the stock.
この菌株は平成元年１０月１７日付で、工業技術院微生
物工業技術研究所に、微工研菌寄第１１０５２号として
寄託されている。This strain was deposited on October 17, 1989 at the Institute of Microbial Science and Technology, the Agency of Industrial Science and Technology, as Microbiology Research Institute No. 11052.
この新しい菌株バチルス・ズブチリスＴＴＣＣ１６２
は、下記のような性状を備えた桿菌である。This new strain Bacillus subtilis TTCC162
Is a bacillus having the following properties.
グラム染色性：陽性 芽胞形成性を有する カタラーゼ反応：陽性 運動性を有する Ｖ−Ｐ反応：陽性 Ｖ−ＰブロスのｐＨ：５．５ 嫌気性環境下で生育せず デンプンの液化：陽性 ゼラチンの液化：陽性 卵黄反応：陰性 グルコースより酸を産生する グルコースよりガスの産生をしない ｐＨ５．７で生育 ５０、５５、６０℃で生育 クエン酸の利用：陽性 食塩５％および７％の存在下で生育 硝酸塩の還元：陽性 そのうえ、納豆菌としての下記の性質を有している。Gram stainability: Positive Spore forming ability Catalase reaction: Positive Motility VP reaction: Positive VP broth pH: 5.5 Does not grow in anaerobic environment Liquefaction of starch: Liquefaction of gelatin : Positive egg yolk reaction: Negative Produce acid from glucose No gas produce from glucose Grow at pH 5.7 Grow at 50, 55, 60 ° C Utilization of citric acid: Positive Grow in the presence of 5% and 7% Nitrate Reduction: Positive In addition, it has the following properties as Bacillus natto.
粘質物の生産性 ビチオン要求性 ファージ感受性 本発明は、このような新しく分離された菌株を用いて納
豆を製造する方法であるが、納豆製造の手順は、本質的
に従来方法と同様であり、製造された納豆は従来の納豆
に較べて明らかにアンモニア臭の発生が少く、保存性が
改良されたものである。Mucilage Productivity Biotin Requirement Phage Sensitivity The present invention is a method for producing natto using such a newly isolated strain, but the procedure for natto production is essentially the same as the conventional method, The produced natto has less ammonia odor than the conventional natto, and has improved storage stability.
［実施例］ 本発明による新菌株ＴＴＣＣ１６２を肉汁寒天培地の試
験管スラントに接種し、３７℃２４時間培養して種菌と
した。この試験管スラントより１白金耳の菌株を取り、
１００mlの生理的食塩水に均一に分散して種菌液Ａとし
た。[Examples] The new strain TTCC162 according to the present invention was inoculated into a test tube slant of a broth agar medium, and cultured at 37 ° C for 24 hours to give an inoculum. From this test tube slant, take 1 platinum loop
Inoculum solution A was obtained by uniformly dispersing in 100 ml of physiological saline.
一方、市販納豆菌（宮城野納豆製作所製の菌液）を生理
的食塩水に１０００培希釈して比較用の種菌液Ｂとし
た。On the other hand, a commercially available natto bacterium (Miyagino Natto Manufacturing Co., Ltd.) was diluted 1000 times with physiological saline to prepare a comparative seed broth B.
納豆用極小粒大豆に３倍量の水を加え、１５〜２０℃で
１８時間浸漬した後、加圧釜に入れ、ゲージ圧２kg／cm
2の圧力で３５分蒸煮して取り出し、蒸煮大豆がまだ熱
いうちに先に用意した種菌液を蒸煮大豆１kgに対して２
０mlの割合で噴霧した。これを容量８５ｇの納豆用発泡
スチロール製容器に盛り込み、表面を有孔ポリエチレン
フイルムで覆い、蓋を被せて３９〜４０℃で１７時間発
酵させた。発酵終了後５℃で２４時間熟成して、それぞ
れ本発明による納豆製品と比較用の納豆製品を得た。Add 3 times the amount of water to very small soybeans for natto and soak it at 15 to 20 ° C for 18 hours, then put it in a pressure cooker and gauge pressure 2 kg / cm
Boil for 35 minutes at a pressure of 2 and remove, while the steamed soybeans are still hot
It was sprayed at a rate of 0 ml. This was placed in a styrene foam container for natto having a capacity of 85 g, the surface was covered with a perforated polyethylene film, covered with a lid, and fermented at 39 to 40 ° C. for 17 hours. After the fermentation was completed, it was aged at 5 ° C. for 24 hours to obtain a natto product according to the present invention and a natto product for comparison.
これらの納豆製品を、５、１５、２０、２５℃の各温度
の恒温室中でそれぞれ保存し、遊離アンモニア、アンモ
ニア態窒素、ｐＨ、粘度の経日変化をそれぞれ下記の方
法によって測定した結果を、図１〜１６に示した。These natto products were stored in a temperature-controlled room at temperatures of 5, 15, 20, and 25 ° C, respectively, and the results of measuring free ammonia, ammonia nitrogen, pH, and viscosity changes with time according to the following methods were obtained. , Shown in FIGS.
遊離アンモニア 検体２０ｇを容量１のアンモニア測定用容器に入れ、
常温で１時間放置後に、容器内の空気中に遊離してきた
アンモニアの濃度を、ガステックのガス検知管により測
定した。単位はｐｐｍである。20 g of free ammonia sample is placed in a container for measuring ammonia of volume 1,
After standing at room temperature for 1 hour, the concentration of ammonia released in the air in the container was measured by a gas detector tube of Gastec. The unit is ppm.
アンモニア態窒素 血中アンモニア測定用キット（和光純薬工業Ａmmonia
Ｔest Ｗako ）を用いて測定を行なった。単位は納豆１
００ｇ当りのmg数である。Ammonia nitrogen kit for measuring blood ammonia (Wako Pure Chemical Industries Ammonia
Test Wako) was used for the measurement. Unit is natto 1
It is the number of mg per 00 g.
ｐＨ 磨砕した納豆ペーストについて硝子電極式ｐＨメータに
よりｐＨ測定を行なった。pH The pH of the ground natto paste was measured with a glass electrode pH meter.
粘度 納豆を遠心分離機にかけて粘質物を分離し、その粘度を
Ｅ型粘度計で測定した。単位は１０３ポアズである。Viscosity Natto was centrifuged to separate a sticky substance, and its viscosity was measured with an E-type viscometer. The unit is 10 3 poise.
表２から、本発明の方法によって製造された納豆は、市
販菌を用いて製造された納豆にくらべて、遊離アンモニ
アの発生が少ないことがわかる。その原因としてアンモ
ニア態窒素の増加が遅く、ｐＨの上昇も遅いことがみと
められる。また粘度の低下も少く保存性が格段に改良さ
れていることもわかる。 From Table 2, it can be seen that the natto produced by the method of the present invention produces less free ammonia than the natto produced using a commercially available bacterium. The cause is that the increase of ammonia nitrogen is slow and the increase of pH is slow. It can also be seen that the decrease in viscosity is small and the preservability is remarkably improved.
［発明の効果］ 本発明の新しい納豆菌を用いる方法によって製造された
納豆は、従来の納豆にくらべて粘りが強く、またアンモ
ニア臭の発生も少くて品質劣化の少ない安定した製品と
なる特長があり、流通の合理化も容易となる利点もあっ
て、産業上益するところが極めて大きい。[Effects of the Invention] Natto produced by the method using the novel Bacillus subtilis natto of the present invention has a characteristic that it is more tenacious than conventional natto, has less ammonia odor, and is a stable product with less quality deterioration. There is also an advantage that the rationalization of distribution is easy, and there is a great advantage to the industry.
第１〜１６図は、本発明の新しい納豆菌を用いて製造し
た納豆及び市販菌を用いて製造した納豆の保存による品
質変化を比較して示すグラフであって、その第１〜４図
は遊離アンモニア濃度の経日変化を、その第５〜８図は
アンモニア態窒素含量の経日変化を、その第９〜１２図
はｐＨの経日変化を、またその第１３〜１６図は粘度の
経日変化をそれぞれ示している。FIGS. 1 to 16 are graphs showing a comparison of quality changes due to storage of natto produced using the novel natto bacterium of the present invention and natto produced using a commercially available bacterium, and FIGS. Fig. 5-8 shows the daily changes in the free ammonia concentration, Fig. 5-8 shows the daily changes in the content of ammonia nitrogen, Fig. 9-12 shows the daily changes in pH, and Fig. 13-16 shows the changes in viscosity. The changes over time are shown.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 須賀田 昌美 茨城県東茨城郡小川町野田字大沼頭1542番 地 タカノフーズ株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Masami Sugata 1542, Onumato, Noda, Ogawa-machi, Higashi-Ibaraki-gun, Ibaraki Prefecture Takano Foods Co., Ltd.
Claims (2)
Ｃ１６２株（ＦＥＲＭ Ｐ−１１０５２）を用いること
を特徴とする保存性が改良された納豆の製造方法。1. Bacillus subtilis TTC as Bacillus natto
A method for producing natto with improved storage stability, which comprises using a C162 strain (FERM P-11052).
バチルス・ズブチリスＴＴＣＣ１６２株（ＦＥＲＭ Ｐ
−１１０５２）納豆菌。2. A Bacillus subtilis TTCC162 strain (FERM P for producing natto with improved storage stability).
-11052) Bacillus natto.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2300718A JPH0646924B2 (en) | 1990-11-06 | 1990-11-06 | Natto manufacturing method and natto fungus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2300718A JPH0646924B2 (en) | 1990-11-06 | 1990-11-06 | Natto manufacturing method and natto fungus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04173069A JPH04173069A (en) | 1992-06-19 |
| JPH0646924B2 true JPH0646924B2 (en) | 1994-06-22 |
Family
ID=17888268
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2300718A Expired - Lifetime JPH0646924B2 (en) | 1990-11-06 | 1990-11-06 | Natto manufacturing method and natto fungus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0646924B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3822773B2 (en) * | 2000-02-28 | 2006-09-20 | 株式会社丸美屋 | Natto strain producing thrombolytic enzyme and mucilage in large quantities and method for obtaining the same |
| JP2006067973A (en) * | 2004-09-06 | 2006-03-16 | Eisai Co Ltd | Bacillus natto with low productivity of vitamin k |
| JP2006345755A (en) * | 2005-06-15 | 2006-12-28 | Gold Kosan Kk | Method for producing fermented soybean |
| JP2007143467A (en) * | 2005-11-28 | 2007-06-14 | Mitsukan Group Honsha:Kk | Glutamine synthase gene, bacillus natto enhanced in expression of the gene, and natto of reduced ammonia content which is produced using the bacillus natto |
| JP4918173B1 (en) * | 2011-09-13 | 2012-04-18 | あづま食品株式会社 | New natto bacteria and natto produced using this |
-
1990
- 1990-11-06 JP JP2300718A patent/JPH0646924B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04173069A (en) | 1992-06-19 |
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