Natto products and their manufacturing methods

Abstract

To provide a natto product excellent in handleability and easiness of eating, and to provide a production method of the same.SOLUTION: A natto product 4 includes natto and a semisolid sauce. The natto is a natto processed product which is subjected to surface treatment by a natto viscosity modifier. The natto viscosity modifier contains one kind or two or more kinds of polysaccharides, and the sauce contains a seasoning, water, and a sauce viscosity modifier. The sauce viscosity modifier contains one kind or two or more kinds of polysaccharides. A composition of the natto viscosity modifier is the same as the composition of the sauce viscosity modifier, and the natto viscosity modifier and the sauce viscosity modifier contain carrageenan and locust bean gum.SELECTED DRAWING: Figure 1

Description

Technical Field

[0007] ,

[0001] The present invention relates to a natto product excellent in handleability and ease of eating and a method for producing the same.

Background Art

[0002] Natto contains a large amount of high-quality protein and is easy to digest, so it has been eaten by a wide range of ages from children to adults for many years.

[0003] Although natto can be said to be a national food as described above, there are also people who dislike it because it is difficult to eat easily due to its viscous texture (stickiness) and stringiness. In particular, the stringiness has often been a problem when manufacturing foods using natto or when feeding infants and the elderly who require meal assistance. Therefore, degummed natto from which the viscous texture and stringiness of natto have been removed and degumming agents have been known conventionally.

[0004] Patent Document 1 describes natto without stringing property obtained by treating natto with one or more of calcium ion, barium ion, magnesium ion, and ethyl alcohol.

[0005] Patent Document 2 describes a degumming agent for natto that contains a proteolytic enzyme and facilitates the breakage of the viscous texture of natto, particularly reducing the stringing.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0007] To reduce the stringiness and other properties of natto products, various methods of de-sticking natto have been proposed as described above. By de-sticking natto, it becomes easier to eat and easier to handle when assisting with meals.

[0008] However, for people who eat natto, such as those with impaired swallowing function or young children, simply reducing the stringiness may not be enough to make it easy to eat, as they may choke or have difficulty swallowing during meals.

[0009] This invention was made in view of these circumstances, and aims to provide a natto product and a method for producing the same that are excellent in terms of handling and ease of eating. [Means for solving the problem]

[0010] The natto product of the present invention is a natto product comprising natto and a semi-liquid sauce, wherein the natto is a natto-treated product surface-treated with a natto viscosity modifier, and the natto viscosity modifier is characterized by comprising one or more polysaccharides.

[0011] The above-mentioned sauce comprises seasonings, water, and a viscosity modifier for sauces, characterized in that the viscosity modifier for sauces contains one or more types of polysaccharides.

[0012] The composition of the viscosity modifier for natto described above is characterized by being the same as the composition of the viscosity modifier for sauce described above.

[0013] The above-mentioned viscosity modifier for natto and the above-mentioned viscosity modifier for sauce are characterized by containing carrageenan as their main component.

[0014] The above-mentioned viscosity modifier for natto and the above-mentioned viscosity modifier for sauce further contain dextrin, locust bean gum, and xanthan gum, and are characterized by containing 40% by mass or more of the above-mentioned carrageenan.

[0015] The present invention provides a method for producing natto products, comprising a natto processing step of surface-treating natto with a viscosity modifier for natto to produce a natto-treated product, and a mixing step of mixing the natto-treated product with a semi-liquid sauce.

[0016] The sauce manufacturing process is characterized by having a step before the above mixing step in which seasonings, water, and a viscosity modifier for sauce are mixed, and the mixture is heated to 40°C or higher to dissolve the viscosity modifier for sauce and produce the sauce.

[0017] The above sauce manufacturing process is characterized by including a step of dissolving the viscosity modifier for the sauce, then cooling it, and crushing a portion of the gelled product obtained by cooling. [Effects of the Invention]

[0018] The natto product of the present invention is a natto product comprising natto and a semi-liquid sauce, wherein the natto is a natto-treated product whose surface has been treated with a natto viscosity modifier, and the natto viscosity modifier contains one or more polysaccharides, making it less stringy and easier to handle. Furthermore, because it is less sticky than regular natto, it is easy to eat even for people with impaired eating and swallowing function or infants.

[0019] The sauce contains seasonings, water, and a viscosity modifier for the sauce. The viscosity modifier contains one or more polysaccharides, which further reduces the stringiness and stickiness of the natto product and improves its ability to form a cohesive mass. As a result, it is easier to eat and swallow.

[0020] The composition of the viscosity modifier for natto is the same as that of the viscosity modifier for sauce, and since it contains carrageenan as its main component, the stringiness and stickiness of natto products are further reduced, and the ability to hold together as a bolus is improved.

[0021] The viscosity modifier for natto and the viscosity modifier for sauce further contain dextrin, locust bean gum, and xanthan gum, and contain 40% by mass or more of carrageenan, which further reduces the stringiness and stickiness of natto products and further improves their ability to hold together as a bolus.

[0022] The method for manufacturing a natto product of the present invention has a natto treatment step of subjecting natto to surface treatment with a viscosity adjuster for natto to obtain a natto-treated product, and a mixing step of mixing the natto-treated product with a semi-fluid sauce. Therefore, the natto product produced by this method is difficult to string and easy to handle. Furthermore, since it has less stickiness than ordinary natto, it is easy to eat even for those with a reduced ability to ingest and swallow.

[0023] Before the mixing step, there is a sauce production step of mixing a seasoning, water, and a viscosity adjuster for sauce, heating at 40°C or higher to dissolve the viscosity adjuster for sauce to produce a sauce. The sauce production step includes a step of cooling after dissolving the viscosity adjuster for sauce and crushing a part of the gelled product obtained by cooling. Therefore, it is considered that the surface of the natto is likely to be coated with a gelled sauce in the mixing step, and the stringiness and stickiness of the natto product are more likely to decrease.

Brief Description of the Drawings

[0024] [Figure 1] It is a process diagram showing an example of the method for manufacturing a natto product of the present invention.

Embodiments for Carrying Out the Invention

[0025] The natto product of the present invention is a natto product containing natto and a semi-fluid sauce. The natto is a natto-treated product surface-treated with a viscosity adjuster for natto. The viscosity adjuster for natto contains one or more polysaccharides. Here, in this specification, "semi-fluid" means exhibiting the properties of both a solid and a liquid, having viscosity, and being freely deformable. Also, the "viscosity adjuster for natto" means an additive that reduces the stringiness of natto by blending.

[0026] Due to the above configuration, the natto product of the present invention is difficult to string and easy to handle, and furthermore, since it has less stickiness than ordinary natto, it is easy to eat even for those with a reduced ability to ingest and swallow, such as the elderly or infants.

[0027] The sauce contains seasonings, water, and a viscosity modifier for sauces, preferably containing the viscosity modifier in a dissolved state. Seasonings include, for example, soy sauce, glucose-fructose syrup, seafood extract, shiitake mushroom extract, amino acids, and acidulants. If the seasonings contain water, additional water is not required. Here, "viscosity modifier for sauces" refers to an additive that changes the viscosity of the sauce depending on the formulation. The viscosity modifier for sauces preferably contains one or more polysaccharides. This further reduces the stringiness and stickiness of the natto product and improves its ability to hold together as a bolus, making it easier to eat and swallow. The above sauce may be semi-fluid, and the viscosity modifier for sauces, also known as a gelling agent or thickener, may be completely dissolved or dispersed.

[0028] The mixing ratio of the viscosity modifier for natto to natto is preferably 0.1 to 15 parts by mass, more preferably 0.3 to 10 parts by mass, even more preferably 0.5 to 5 parts by mass, and even more preferably 0.7 to 3 parts by mass, per 100 parts by mass of natto. Furthermore, the mixing ratio of the viscosity modifier for sauce to seasonings and water is preferably 0.1 to 15 parts by mass, more preferably 0.3 to 10 parts by mass, even more preferably 0.5 to 5 parts by mass, and even more preferably 0.7 to 3 parts by mass, per 100 parts by mass of the total of seasonings and water.

[0029] The composition of the viscosity modifier for natto may be the same as or different from that of the viscosity modifier for the sauce. Both the natto viscosity modifier and the sauce viscosity modifier may contain protein-based viscosity modifiers such as gelatin as components other than polysaccharides. Examples of polysaccharides included in the natto viscosity modifier and the sauce viscosity modifier include carrageenan, dextrin, locust bean gum, xanthan gum, psyllium seed gum, guar gum, tamarind seed gum, glucomannan, tara gum, gellan gum, agarose, and agaropectin. Carrageenan, in particular, exhibits protein reactivity, thereby imparting structural viscosity to protein-containing liquids and preventing solute precipitation. Furthermore, carrageenan possesses unique properties, such as becoming a thermoreversible gel upon the addition of potassium or calcium salts, or forming a gel with a unique texture through a synergistic effect with locust bean gum.

[0030] The composition of the viscosity modifier for natto is preferably the same as that of the viscosity modifier for the sauce. This prevents interaction between different viscosity modifiers when the natto product and the semi-fluid sauce are mixed, thus maintaining low stringiness. Furthermore, if the viscosity modifier for natto and the viscosity modifier for sauce contain carrageenan as a main component, thixotropy is likely to occur. This is preferable because it further reduces the stringiness and stickiness of the natto product and improves its ability to form a cohesive mass. The viscosity modifier for natto and the viscosity modifier for sauce are preferably further containing locust bean gum. By changing the blending ratio of carrageenan and locust bean gum, textures that cannot be obtained with other viscosity modifiers are produced, contributing to improved swallowability.

[0031] The viscosity modifier for natto and the viscosity modifier for sauce preferably contains carrageenan, dextrin, locust bean gum, and xanthan gum, and more preferably contains 40% by mass or more of carrageenan. The viscosity modifier for natto and the viscosity modifier for sauce preferably contains 40-80% by mass of carrageenan, 5-25% by mass of dextrin, 5-25% by mass of locust bean gum, and 10-30% by mass of xanthan gum, and even more preferably contains 40-65% by mass of carrageenan, 10-20% by mass of dextrin, 10-20% by mass of locust bean gum, and 15-25% by mass of xanthan gum. With the above composition, the stringiness and stickiness of the natto product are further reduced, and the thixotropy is further increased, resulting in even better cohesiveness as a food mass. Furthermore, because it does not release water when frozen and thawed, and the texture does not change, it can be stored for a long time, making it very convenient.

[0032] Examples of viscosity modifiers for natto and natto sauces include Cook Gelatin from Morinaga Milk Industry Co., Ltd., gelatin agar for elderly care and Ultra Agar for elderly care from Ina Food Industry Co., Ltd., Softia S from Nutri Co., Ltd., Toromi Ale from Asahi Group Foods Co., Ltd., Kantan Jelly no Moto from Kewpie Corporation, and NEWGELIN LB 866 K2 from Mitsubishi Corporation Life Sciences Co., Ltd.

[0033] The method for manufacturing the natto product of the present invention will be explained with reference to Figure 1. Figure 1 is a schematic diagram of an example of the manufacturing process for the natto product of the present invention. As shown in Figure 1, this manufacturing process includes a natto processing step S1, a sauce manufacturing step S2, and a mixing step S3 in which the natto processed product and a semi-liquid sauce are mixed. Note that the sauce manufacturing step S2 is not an essential step, and in the mixing step S3, a semi-liquid sauce prepared as appropriate may be used. If the manufacturing process for natto product 4 includes a sauce manufacturing step S2, the natto processing step S1 and the sauce manufacturing step S2 may be performed in any order, or they may be performed in parallel and simultaneously. Each step will be explained below.

[0034] [Natto processing steps] This process involves surface-treating natto with a natto viscosity modifier to produce a natto-treated product. In this process, for example, 1 part by mass of natto viscosity modifier is gradually added to 100 parts by mass of crumbled natto, and the mixture is mixed using a mixing device 1 for a predetermined time (for example, 1 to 30 minutes) to treat the surface of the natto with the natto viscosity modifier. At this time, the natto is mixed in a way that prevents it from being crushed, and that the natto viscosity modifier adheres evenly to the surface of the natto for surface treatment. In this process, the natto may also be mixed with seasonings or water. In the natto treatment process S1, from the viewpoint of reducing stringiness, it is preferable to mix only natto and natto viscosity modifier so that the natto viscosity modifier can easily adhere directly to the surface of the natto.

[0035] [Sauce manufacturing process] This process involves mixing seasonings, water, and a viscosity modifier for sauces, and then heating the mixture at 40°C or higher to completely dissolve the viscosity modifier and produce the sauce. In this process, for example, 50 parts by mass of water are first added to 100 parts by mass of seasonings. Next, 1.5 parts by mass of powdered viscosity modifier for sauces are gradually added while stirring with a stirring device 2 such as a whisk for a predetermined time (for example, 1 to 30 minutes). After that, the mixture is heated at 40°C or higher to dissolve the viscosity modifier for sauces. The heating time is, for example, 5 to 30 minutes. From the viewpoint of increasing the production speed and ensuring complete dissolution, it is preferable to dissolve the viscosity modifier for sauces at 40 to 100°C, and particularly preferably at 70 to 90°C. Note that when heating to dissolve the viscosity modifier for sauces, it is preferable not to stir, as this will cause foam to form.

[0036] In the sauce manufacturing process S2, after dissolving the viscosity modifier for the sauce, the mixture is cooled to, for example, approximately 50°C or below while being stirred slowly at regular intervals. Cooling may be carried out at room temperature or in a low-temperature environment such as a refrigerator (for example, at a low temperature of 0-10°C). If a non-flowing sauce (gelled substance) is obtained as a result of cooling, this gelled substance is crushed using a spatula or other tool for a predetermined time (for example, 10 seconds to 10 minutes) to make a semi-flowing sauce. When crushing the gelled substance to make it semi-flowing, all of the gelled substance may be crushed, or only a part of it may be crushed. From the viewpoint of reducing the stringiness and stickiness of the natto product, it is preferable to crush only a part of the gelled substance. Depending on the type and amount of viscosity modifier for the sauce, the sauce may lose its flowability and gel after cooling, or it may become less flowable than when heated but not gel and remain semi-flowing.

[0037] [Mixing process] This step involves mixing the processed natto with a semi-liquid sauce to produce natto product 4. In this step, for example, the processed natto and the semi-liquid sauce are thoroughly mixed in a stirring device 3 for a predetermined time (for example, 1 to 30 minutes) until there are no lumps and the mixture is uniform. The mixing ratio of the processed natto and the sauce can be freely set. The mixing ratio of the processed natto and the sauce is preferably 80-20:20-80, more preferably 70-30:30-70, even more preferably 60-40:40-60, and most preferably 50:50.

[0038] After mixing, the mixture can be filled into containers such as polyethylene bags using a filling machine, for example, to prepare it for shipment. The natto product 4 filled into bags is easy to handle when preparing meals and is also suitable for frozen storage. [Examples]

[0039] The handling and ease of eating of each natto product listed below were evaluated.

[0040] [Example 1] An example of the natto product of the present invention was manufactured using the process shown in Figure 1 above.

[0041] The raw materials used in this evaluation are listed below. Natto Viscosity modifier A: Polysaccharides containing carrageenan and locust bean gum Viscosity modifier B: Polysaccharides containing dextrin as the main component. Seasoning: Liquid seasoning containing soy sauce, sugar-mixed glucose-fructose syrup, etc. water The composition of viscosity modifier A is shown in Table 1.

[0042] [Table 1]

[0043] The specific manufacturing procedure for natto products is as follows: To 2000g of crumbled natto (raw natto), 10g of viscosity modifier A was gradually added as a viscosity modifier for natto, and the mixture was mixed in a mixing device for about 5 minutes to treat the surface of the natto with viscosity modifier A and obtain a natto processed product (natto processing process). In parallel with this, to 1334g of seasoning, 666g of water was first added, and while stirring with a whisk for about 5 minutes, 20g of viscosity modifier A was gradually added as a viscosity modifier for the sauce. Then, the mixture was heated for about 10 minutes until it reached 90°C to completely dissolve viscosity modifier A and produce the sauce (sauce production process). Note that no stirring was performed when viscosity modifier A was dissolved. After dissolving viscosity modifier A, the mixture was cooled to about 50°C over about 30 minutes while slowly stirring to obtain a gel, and a portion of this gel was crushed with a spatula over about 1 minute to obtain a jelly-like, semi-fluid sauce. The obtained natto processed material and the semi-liquid sauce were thoroughly mixed using a stirring device for about 5 minutes until no lumps remained to obtain the natto product of Example 1 (mixing step). The obtained natto product was filled into polyethylene bags in approximately 300g portions and then stored in a freezer (-25°C).

[0044] [Examples 2-8, Comparative Examples 1-3] Examples 2 to 8 were prepared using the same method as in Example 1, except that the ratio of raw materials and the type and amount of viscosity modifier differed. In Comparative Example 1, the natto processing step and the sauce manufacturing step were omitted, and the natto product was obtained by mixing untreated natto with seasonings and water. In Comparative Example 2, the natto processing step was performed, but the sauce manufacturing step was omitted, and the natto product was obtained by mixing the natto processed product with a semi-liquid sauce (seasonings and water). In Comparative Example 3, the sauce manufacturing step was performed, but the natto processing step was omitted, and the natto product was obtained by mixing untreated natto with a semi-liquid sauce. In Comparative Examples 1 to 3, the natto and sauce were mixed using a mixing device. The raw materials used for each natto product (Examples 1 to 8, Comparative Examples 1 to 3) and the evaluation results are shown in Table 2.

[0045] [Table 2]

[0046] The evaluation of handling and ease of eating was conducted at an elderly care facility. Handling was evaluated on a three-point scale from the perspective of how easy it was for care facility staff to remove the natto product from the container onto a plate and how easy it was to feed to the facility residents. Handling was judged as follows: "◎" for particularly low viscosity and stringiness (very weak stickiness, and easily breakable strings), "〇" for low viscosity and stringiness, and "×" for insufficient viscosity and stringiness (relatively strong stickiness, and not easily breakable strings). Ease of eating was evaluated on a three-point scale from the perspective of swallowing after putting it in the mouth. Ease of eating was judged as follows: "◎" for particularly low viscosity and easy to form a bolus, "〇" for low viscosity and easy to form a bolus, and "×" for insufficient viscosity and difficulty in forming a bolus (relatively strong stickiness, and difficult to form a bolus).

[0047] Examples 1 to 8, which are mixtures of processed natto and a semi-liquid sauce, showed good handling and ease of eating compared to Comparative Example 1, which did not contain a viscosity modifier, and Comparative Examples 2 and 3, which contained at least one viscosity modifier. Furthermore, Examples 1 to 5, which used viscosity modifier A, showed excellent handling and ease of eating despite the lower amount of viscosity modifier used compared to Examples 6 to 8, which used viscosity modifier B (especially Examples 2 to 5). Therefore, it was found that using viscosity modifier A allows for a reduction in the amount of viscosity modifier used, contributing to cost reduction. In addition, Examples 1 to 5 did not undergo syneresis (water separation) even after thawing following frozen storage, and no separation of natto and sauce occurred.

[0048] In Examples 1 to 3, in which only the amount of viscosity modifier A used for surface treatment of natto was varied, the amount of 0.5 parts by mass (Example 1) was good in both handling and ease of eating, while the amounts of 0.8 parts by mass or more (Examples 2 and 3) yielded particularly excellent results. Examples 2 and 3 showed particularly low stringiness and excellent handling. Furthermore, when the amount of viscosity modifier A used in the production of the sauce was 0.8 parts by mass (Example 4), the semi-fluid sauce was softer than when 1 part by mass (Example 2), making it easier to mix with the natto in the mixing process and resulting in good productivity. Moreover, when the amount of viscosity modifier A used in the surface treatment of natto and the production of the sauce was set to 0.8 parts by mass each, and 1000g of seasoning and 1000g of water were used in the production of the sauce (Example 5), it was possible to reduce the salt content while maintaining the same level of handling and ease of eating as Example 4. Natto products with reduced salt content are particularly desirable because they are more accessible to a wider range of people, including those on salt-restricted diets or those who prefer milder flavors.

[0049] In Examples 6 to 8, in which the surface treatment of the natto and the amount of viscosity modifier B used to semi-liquidate the sauce were varied, Examples 6 and 7 showed good handling and ease of eating, while Example 8 showed suppressed stickiness and good cohesiveness, resulting in particularly excellent ease of eating.

[0050] The natto product and its manufacturing method of the present invention have been described above, but the configuration of the present invention is not limited thereto. [Industrial applicability]

[0051] The natto product of the present invention is easy to handle and eat, making it widely accepted by people of all ages, from children to adults, and is particularly suitable for people with impaired eating and swallowing function, as well as infants. [Explanation of symbols]

[0052] 1 Mixing device 2, 3 Stirring device 4. Natto products

Claims

1. A natto product comprising natto and a semi-liquid sauce, The aforementioned natto is a natto-treated product whose surface has been treated with a viscosity modifier for natto. The aforementioned sauce comprises seasonings, water, and a viscosity modifier for sauces. The composition of the viscosity modifier for natto is the same as the composition of the viscosity modifier for the sauce. The viscosity modifier for natto and the viscosity modifier for sauce contain 40% by mass or more of carrageenan as a main component, and further contain one or more polysaccharides including dextrin, locust bean gum, and xanthan gum. A natto product characterized in that the blending ratio of the natto viscosity modifier to the natto is 0.5 to 5 parts by mass per 100 parts by mass of the natto, and the blending ratio of the sauce viscosity modifier to the total of the seasoning and water is 0.5 to 5 parts by mass per 100 parts by mass of the total of the seasoning and water.

2. The natto product according to Claim 1, characterized in that the viscosity modifier for natto and the viscosity modifier for sauce contain 50% by mass of carrageenan, 20% by mass of dextrin, 15% by mass of locust bean gum, and 15% by mass of xanthan gum.

3. A natto processing process involves surface-treating natto with a viscosity modifier for natto to produce a natto-treated product, A sauce manufacturing process involves mixing seasonings, water, and a viscosity modifier for sauces, heating the mixture to 40°C or higher to dissolve the viscosity modifier, then cooling the mixture, and crushing a portion of the resulting gel to produce a semi-fluid sauce. The process includes a mixing step of mixing the natto processed product with the semi-liquid sauce, The composition of the viscosity modifier for natto is the same as the composition of the viscosity modifier for the sauce. The viscosity modifier for natto and the viscosity modifier for sauce contain 40% by mass or more of carrageenan as a main component, and further contain one or more polysaccharides including dextrin, locust bean gum, and xanthan gum. A method for producing natto products, characterized in that the blending ratio of the natto viscosity modifier to the natto is 0.5 to 5 parts by mass per 100 parts by mass of the natto, and the blending ratio of the sauce viscosity modifier to the total of the seasoning and water is 0.5 to 5 parts by mass per 100 parts by mass of the total of the seasoning and water.

4. The method for producing a natto product according to claim 3, characterized in that the viscosity modifier for natto and the viscosity modifier for sauce contain 50% by mass of carrageenan, 20% by mass of dextrin, 15% by mass of locust bean gum, and 15% by mass of xanthan gum.

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