Natto to eat by squeezing

Abstract

The present invention provides a squeeze-type natto comprising: ground steamed soybeans; a soybean extract concentrate obtained by concentrating the steamed soybean liquid and the soaked soybean liquid; and natto bacteria (Bacillus subtilis natto).

Description

Technology Field

[0001] The present invention relates to squeeze-type natto. Background Technology

[0002] Natto is a traditional Japanese functional food made by inoculating steamed soybeans with Bacillus subtilis natto. It promotes smooth bowel movements by removing toxins from the body, thereby aiding in weight loss. Natto has a high digestibility and contains amino acids unique to plant-based proteins, as well as Vitamin B1, Vitamin B2, Vitamin B12, Vitamin E, and Vitamin K. It is effective for high blood pressure and diabetes. Additionally, it is reported to contain no cholesterol, inhibit the proliferation of intestinal pathogens, and possess anticancer effects, aid in brain development, and regulate bowel function.

[0003] Recently, nattokinase, found in the mucilage of natto, has been identified as an enzyme that potently breaks down fibrin, raising expectations for its use as a thrombolytic agent. Recently, Professor Hayashi has begun to discover blood pressure-lowering and cholesterol-lowering effects in hypertensive rats (SHR). Furthermore, the sticky, stringy part of natto contains 1 to 10 billion live natto bacteria per gram; according to Professor Kameda, a control experiment in which cancer cells were implanted into the subcutaneous tissue of both groins of mice and natto bacteria were injected into the unimplanted neck showed an inhibitory effect on cancer development.

[0004] Although natto has a niche following in Korea, it is not widely accepted by many people because they are not accustomed to its distinctive smell, slimy texture, and the fact that it is eaten raw.

[0005] Furthermore, natto is generally prepared by placing steamed soybeans in square containers in their original bean form, along with enclosed sauces, and stirring them thoroughly to produce a sticky, mucilaginous substance in the form of threads, which are then eaten by scooping it up with chopsticks. In this case, the sticky, mucilaginous substance, which is a unique component of natto, makes it difficult to eat, and many people feel aversion due to the distinctive fermented odor produced during the fermentation process, which limits the consumer base. Additionally, since natto in containers must be stirred thoroughly with chopsticks, it is difficult to consume conveniently, and it is particularly difficult to carry and eat outdoors or in an office. Moreover, the product packaging consists of plastic containers with inner film and outer sealing film, which leads to the problem of generating a large amount of environmental waste during consumption. Prior art literature

[0006] Republic of Korea Published Patent No. 10-2024-0001470 The problem to be solved

[0007] The present invention was devised to solve the above-mentioned problems, and the objective of the present invention is to provide a squeeze-type natto that is easy to consume, composed of a liquid or fine microparticles to reduce fermentation odor, can be swallowed without chewing, and is easy to consume, and has improved taste, flavor, and nutritional supply.

[0008] The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0009] To achieve the above objective, the present invention

[0010] The present invention provides a squeeze-type natto comprising: ground steamed soybeans; a soybean extract concentrate obtained by concentrating the steamed soybean liquid and the soaked soybean liquid; and natto bacteria (Bacillus subtilis natto).

[0011] In addition, the above-mentioned squeeze-type natto includes sweet potato, potato, butternut squash, corn, yam, lotus root, taro, burdock, carrot, beet, celery, radish, napa cabbage, Chinese cabbage, spinach, green onion, leeks, chives, broccoli, cauliflower, onion, garlic, ginger, chili pepper, Cheongyang chili pepper, Korean summer squash, zucchini, eggplant, balloon flower root, deodeok, turnip, apple, banana, orange, grape, strawberry, watermelon, blueberry, kiwi, pineapple, mango, cherry, lemon, peach, pear, raspberry, blackberry, papaya, avocado, cranberry, apricot, plum, fig, grapefruit, melon, pomegranate, lime, coconut, tangerine, guava, dragon fruit, ginseng, red ginseng, balloon flower root, Achyranthes root, goji berry, *Gyeongmyeongja*, *Jigukja*, *Yaguanmun*, jujube, schisandra berry, Angelica root, Cnidium officinale, Astragalus root, kudzu root, licorice, honey, rice syrup, and It further includes a ground or concentrated extract of one or more raw materials selected from the group consisting of oligosaccharides.

[0012] In addition, the above-mentioned squeeze-type natto is,

[0013] A step of washing the beans, soaking them in water, and filtering to obtain soaked beans and bean soaking water;

[0014] A step of placing soaked beans and steaming them at a temperature of 100-130℃ for 60-90 minutes to obtain steamed beans and bean steaming liquid resulting from the steaming of the soaked beans;

[0015] A step of producing crushed steamed beans by crushing the above-mentioned steamed beans;

[0016] A step of preparing a soybean extract concentrate by mixing and concentrating the above-mentioned soaked soybean water and steamed soybean liquid;

[0017] A step of mixing the above-mentioned ground steamed beans and the above-mentioned bean extract concentrate, sterilizing or pasteurizing at a temperature of 100-121℃, and cooling to a temperature of 10-40℃; and

[0018] It is characterized by being manufactured by performing the step of producing a fermented product by inoculating with natto bacteria (Bacillus subtilis natto) and fermenting after cooling.

[0019] In addition, the above-mentioned squeeze-type natto further contains an aged extract, and

[0020] The above-mentioned aged extract is characterized as being an extract obtained from a mixture of a goldenrod stem, a balloon vine root, and an olive bark mixed in a weight ratio of 1:1:1.

[0021] In addition, the above-mentioned squeeze-type natto further contains an aged extract, and

[0022] The above-mentioned aged extract is,

[0023] A step of mixing 48-52 parts by weight of a mixture of *Jewel Tree* stems, *Balloon Vine* roots, and olive bark in a weight ratio of 1:1:1, 28-32 parts by weight of water soaked soybeans, and 18-22 parts by weight of steamed soybean liquid, and aging at a temperature of 1-10℃ for 2-4 days; a step of obtaining an aged product by filtering after aging, mixing 48-52 parts by weight of the aged product with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of natto bacteria (*Bacillus subtilis natto*), and fermenting at a temperature of 28-32℃; The method is characterized by being prepared by performing the following steps: after fermentation, filtering to obtain a fermented product; mixing 8-12 parts by weight of the fermented product with 88-92 parts by weight of purified water, adding 0.2-0.4 parts by weight of sucrase, 0.2-0.4 parts by weight of lipase, and 0.2-0.4 parts by weight of pepsin, and then performing enzyme extraction at a temperature of 43-47℃; after enzyme extraction, heating at a temperature of 98-102℃ for 8-10 hours to perform hot water extraction; and after hot water extraction, filtering with filter paper, and then concentrating and freeze-drying the filtrate under reduced pressure.

[0024] In addition, the present invention

[0025] A step of washing the beans, soaking them in water, and filtering to obtain soaked beans and bean soaking water;

[0026] A step of placing soaked beans and steaming them at a temperature of 100-130℃ for 60-90 minutes to obtain steamed beans and bean steaming liquid resulting from the steaming of the soaked beans;

[0027] A step of mixing 48-52 parts by weight of a mixture of *Jewel Tree* stems, *Balloon Vine* roots, and olive bark in a weight ratio of 1:1:1, 28-32 parts by weight of the soaked soybean water, and 18-22 parts by weight of the steamed soybean liquid, and aging at a temperature of 1-10℃ for 2-4 days; a step of filtering after aging to obtain an aged product, mixing 48-52 parts by weight of the aged product with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of *Natto Bacteria* (*Bacillus subtilis natto*), and fermenting at a temperature of 28-32℃; A step of preparing an aged extract comprising: after fermentation, filtering to obtain a fermented product; mixing 8-12 parts by weight of the fermented product with 88-92 parts by weight of purified water, adding 0.2-0.4 parts by weight of sucrase, 0.2-0.4 parts by weight of lipase, and 0.2-0.4 parts by weight of pepsin, and then performing enzyme extraction at a temperature of 43-47℃; after enzyme extraction, heating at a temperature of 98-102℃ for 8-10 hours to perform hot water extraction; and after hot water extraction, filtering through filter paper, and then concentrating and freeze-drying the filtrate under reduced pressure;

[0028] A step of producing crushed steamed beans by crushing the above-mentioned steamed beans;

[0029] A step of preparing a soybean extract concentrate by mixing and concentrating the above-mentioned soaked soybean water and steamed soybean liquid;

[0030] A step of mixing the above-mentioned ground steamed beans and the above-mentioned bean extract concentrate, sterilizing or pasteurizing at a temperature of 100-121℃, and cooling to a temperature of 10-40℃;

[0031] A step of producing a fermented product by inoculating the above mixture with natto bacteria (Bacillus subtilis natto) and fermenting it; and

[0032] The present invention provides a method for manufacturing squeeze-type natto characterized by performing the step of mixing 85-95 parts by weight of the above fermented product and 5-15 parts by weight of the above aged extract. Effects of the invention

[0033] The squeeze-type natto according to the present invention is in the form of a viscous liquid with a viscosity different from that of conventional natto. Unlike when the soybeans themselves are fermented, it is composed of a liquid or finely ground fine particles, so there is less odor during fermentation, and it can be swallowed without chewing, making it easy for infants and the elderly to consume.

[0034] In addition, unlike conventional natto produced by inoculating steamed soybeans with natto bacteria, the squeeze-type natto according to the present invention is fermented by additionally adding a soybean extract concentrate, which is prepared by mixing and concentrating the water used to soak the soybeans and the steamed soybean liquid generated from the steaming of the soybeans, to finely ground steamed soybean particles produced by steaming the soybeans. This restores the nutrients that were originally present in the soybean components but may be lost during the soaking and steaming processes, thereby strengthening the inherent nutrients of the soybeans themselves. Furthermore, the taste of the natto is improved by reducing the odor through the sweet-tasting soybean extract concentrate, making it easier to consume.

[0035] In addition, the squeeze-type natto according to the present invention can be improved in taste and nutrition by adding crops such as sweet potatoes, fruits such as apples, medicinal herbs such as ginseng, red ginseng, and honey, or concentrates made using such crops, fruits, or medicinal herbs, in addition to ground steamed soybeans, water soaked in soybeans, and a concentrated soybean extract. It is excellent as a health food for infants and the elderly, as well as for children and young adults who dislike natto due to its characteristic smell or stickiness. Specific details for implementing the invention

[0036] Various embodiments are described in more detail below. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are intended only to facilitate understanding of various embodiments. Accordingly, the technical concept is not limited by the specific embodiments disclosed, and it should be understood that it includes all equivalents or substitutions that fall within the spirit and scope of the invention.

[0037] Terms including ordinal numbers, such as first, second, first, second, etc., may be used to describe various components, but these components are not limited by the aforementioned terms. The aforementioned terms are used solely for the purpose of distinguishing one component from another.

[0038] In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. When a component is described as being "connected" or "connected" to another component, it should be understood that it may be directly connected to or connected to that other component, or that there may be other components in between. On the other hand, when a component is described as being "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between.

[0039] Furthermore, in describing the present invention, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the essence of the invention, such detailed description is abbreviated or omitted.

[0040] The present invention

[0041] The present invention provides a squeeze-type natto comprising: ground steamed soybeans; a soybean extract concentrate obtained by concentrating the steamed soybean liquid and the soaked soybean liquid; and natto bacteria (Bacillus subtilis natto).

[0042] Hereinafter, the squeeze-type natto according to the present invention will be described in detail.

[0044] The squeeze-type natto above comprises crushed steamed soybeans; a concentrated soybean extract obtained by concentrating the steamed soybean liquid and the soaked soybean liquid; and a squeeze-type natto containing natto bacteria (Bacillus subtilis natto).

[0045] The above-mentioned squeeze-type natto comprises a fermented product obtained by inoculating a mixture of 1-99 parts by weight of crushed steamed soybeans and 1-99 parts by weight of a concentrated soybean extract obtained by concentrating the steamed soybean liquid and the soaked soybean liquid, and fermenting it with natto bacteria.

[0046] In addition, the above-mentioned squeeze-type natto includes sweet potato, potato, butternut squash, corn, yam, lotus root, taro, burdock, carrot, beet, celery, radish, napa cabbage, Chinese cabbage, spinach, green onion, leeks, chives, broccoli, cauliflower, onion, garlic, ginger, chili pepper, Cheongyang chili pepper, Korean summer squash, zucchini, eggplant, balloon flower root, deodeok, turnip, apple, banana, orange, grape, strawberry, watermelon, blueberry, kiwi, pineapple, mango, cherry, lemon, peach, pear, raspberry, blackberry, papaya, avocado, cranberry, apricot, plum, fig, grapefruit, melon, pomegranate, lime, coconut, tangerine, guava, dragon fruit, ginseng, red ginseng, balloon flower root, Achyranthes root, goji berry, *Gyeongmyeongja*, *Jigukja*, *Yaguanmun*, jujube, schisandra berry, Angelica root, Cnidium officinale, Astragalus root, kudzu root, licorice, honey, rice syrup, and It may further include a ground or concentrated extract of one or more raw materials selected from the group consisting of oligosaccharides.

[0047] The above-mentioned squeeze-type natto comprises a mixture of 1-99 parts by weight of crushed steamed soybeans; 1-99 parts by weight of a soybean extract concentrate obtained by concentrating the soybean steaming liquid and the soybean soaking liquid; and 1-99 parts by weight of the crushed or concentrate of the above raw materials; and a fermented product obtained by inoculating a mixture of these with natto bacteria and fermenting it.

[0049] In addition, the above-mentioned squeeze-type natto is,

[0050] A step of washing the beans, soaking them in water, and filtering to obtain soaked beans and bean soaking water;

[0051] A step of placing soaked beans and steaming them at a temperature of 100-130℃ for 60-90 minutes to obtain steamed beans and bean steaming liquid resulting from the steaming of the soaked beans;

[0052] A step of producing crushed steamed beans by crushing the above-mentioned steamed beans;

[0053] A step of preparing a soybean extract concentrate by mixing and concentrating the above-mentioned soaked soybean water and steamed soybean liquid;

[0054] A step of mixing the above-mentioned ground steamed beans and the above-mentioned bean extract concentrate, sterilizing or pasteurizing at a temperature of 100-121℃, and cooling to a temperature of 10-40℃; and

[0055] After cooling, the step of inoculating with natto bacteria (Bacillus subtilis natto) and fermenting to produce a fermented product is performed and applied.

[0056] First, the soybeans are washed, soaked in water, and filtered to obtain soaked soybeans and soaking water. The soaking process can be performed for 10 to 20 hours.

[0057] The above-mentioned soaked soybean liquid is formed during the water absorption and pretreatment process of soybeans, and provides a highly nutritious liquid through the extraction of some water-soluble nutrients (vitamins, minerals, polyphenols, etc.) from the soybeans.

[0058] Next, soaked beans are placed in a container and steamed at a temperature of 100-130℃ for 60-90 minutes to obtain the steamed beans and bean steaming liquid resulting from the steaming of the soaked beans.

[0059] Steaming is performed on the soaked beans. Steaming is a process to sterilize the beans and remove unwanted bacteria; if the beans are steamed insufficiently, they will develop a fishy smell, and if they are steamed too excessively, they will not only develop a soybean paste smell but also lose their nutty flavor. Specifically, it is preferable to perform the steaming by placing the soaked beans in a porous tray of a sealed container that includes a porous tray. Additionally, the steaming may be performed by heating at a temperature of 100-130°C for 60-90 minutes.

[0060] The above steaming can be performed in a porous tray, for example, a perforated tray. Soaked beans are placed in a tray designed with a perforated bottom to allow liquid components to escape, and a sealed, non-perforated tray is placed below the tray. This allows the bean steaming liquid generated from the steaming of the beans to be collected.

[0061] The above-mentioned steamed soybean liquid is a solution in which substances with excellent physiological activity, such as active peptides, amino acids, and organic acids, are increased through microbial metabolic action and mixed, and it contains various physiologically active components and has excellent functionality.

[0062] Next, the above steamed beans are crushed to produce crushed steamed beans.

[0063] Next, the above-mentioned soaked soybean water and steamed soybean liquid are mixed and concentrated to prepare a soybean extract concentrate. The concentration can be prepared using a known technique of concentrating to a certain concentration using a concentrator.

[0064] Next, the ground steamed soybeans and the soybean extract concentrate are mixed, sterilized or pasteurized at a temperature of 100-121℃, and cooled to a temperature of 10-40℃.

[0065] By preventing the ingress of other contaminants through the above sterilization or disinfection, only the natto bacteria applied in the subsequent stage can be exclusively activated and applied.

[0066] The above-mentioned ground steamed beans and the above-mentioned bean extract concentrate can be mixed in a weight ratio of 1-99:99-1, a weight ratio of 10-90:90-10, a weight ratio of 40-60:60-40, and various other ratios.

[0067] Next, after cooling, natto bacteria (Bacillus subtilis natto) are inoculated and fermented to produce a fermented product. The natto bacteria can be inoculated in various amounts, such as 0.01 to 1.5 parts by weight, and fermentation can be carried out at temperatures of 0 to 45°C, 10 to 50°C, and 25 to 37°C.

[0068] In addition, the above-mentioned fermented product can be packaged in a packaging material, and the packaged product can be sterilized to manufacture a final product.

[0069] The above packaging material can be a packaging container made of polyethylene film, polypropylene film, metal foil, aluminum film, CPP, NY, etc., or a container formed by bonding multiple layers of these into various shapes such as stick type, pouch, or pack. Any container that can be filled with processed products or food and packaged to be consumed directly or by a simple cooking method, has high preservation properties, and is easy to carry and transport can be used, and it is most desirable to package it in a stick-type container.

[0070] The above sterilization can be performed using hot water, steam, etc. at a temperature of 65-125℃ for 5-30 minutes. Through the above sterilization, freezing, refrigeration, or room temperature distribution can be enabled.

[0071] The squeeze-type natto according to the present invention is in the form of a viscous liquid with a viscosity different from that of conventional natto. Unlike when the soybeans themselves are fermented, it is composed of finely ground, fine particles, so there is less odor during fermentation, and it can be swallowed without chewing, making it easy for infants and the elderly to consume.

[0072] In addition, unlike conventional natto produced by inoculating steamed soybeans with natto bacteria, the squeeze-type natto according to the present invention is fermented by additionally adding a concentrated soybean extract, which is produced by mixing the water used to soak the soybeans and the steamed soybean liquid generated from steaming the soybeans, to finely ground steamed soybean particles obtained by steaming the soybeans. This restores the nutrients that were originally present in the soybean components but may be lost during the soaking and steaming processes, thereby strengthening the inherent nutrients of the soybeans themselves. Furthermore, the taste of the natto is improved by reducing the odor through the concentrated sweetness of the soybean extract, making it easier to consume.

[0073] In addition, the squeeze-type natto according to the present invention can be improved in taste and nutrition by adding crops such as sweet potatoes, fruits such as apples, medicinal herbs such as ginseng, red ginseng, and honey, or concentrates made using such crops, fruits, or medicinal herbs, in addition to ground steamed soybeans, water soaked in soybeans, and a concentrated soybean extract. It is excellent as a health food for infants and the elderly, as well as for children and young adults who dislike natto due to its characteristic smell or stickiness.

[0075] In addition, the squeeze-type natto may further contain an aged extract.

[0076] The above-mentioned aged extract is an extract obtained from a mixture of goldenrod stem, balloon vine root, and olive bark mixed in a weight ratio of 1:1:1.

[0077] Vaccinium oldhamii Miquel is a deciduous shrub 2–3 m tall; its branches are dark brown, while young branches are grayish-brown and covered with glandular hairs. The leaves are alternate, elliptical, oblong, or ovate, with an acute apex and a broad wedge-shaped base; they are 3–8 cm long and 2–4 cm wide, with the serrations having glandular tips. Young leaves are reddish, with hairs on the veins of both surfaces and either hairy or hairless on the upper surface. The petioles are 1–2.5 cm long and covered with short hairs. Flowers bloom in June and July, measuring 3–6 cm in length. They droop in racemes at the tips of new branches and are covered with glandular hairs and fine hairs. The bracts are lanceolate or narrowly ovate with an acute apex, 4–7 mm long, and partially remain until fruit sets; the pedicels are 1–3 mm long. The fruit is eaten fresh or used to make wine or jam, and the leaves are not used, and an acetylcholinesterase inhibitor has been isolated from the branches of the goldenrod.

[0078] Cardiospermum halicacabum is a climbing annual plant belonging to the Sapindaceae family, known in English as Balloon Vine or Love in a Puff. It is native primarily to tropical and subtropical regions such as Asia, Africa, and the Americas, and grows as an annual in temperate regions like Korea and Japan. Its fruit is round like a physalis and swells up into a balloon shape; it was named "balloon vine" due to this unique appearance. Cardiospermum halicacabum contains saponins, lipids, and organophosphates, and is known in some studies to have effects that purify the blood and lower blood pressure.

[0079] The olive tree (Canarium album) is a tall tree that grows up to 20 to 30 meters in height. Its fruit is round and blue. It is used as a medicinal herb for respiratory diseases or as an antidote, and in China, it is used as a traditional medicine or in cooking. Native to the Mediterranean and Middle East, the tree was introduced to the East, specifically southern China and Southeast Asia, and can now be found throughout Asia.

[0080] In the present invention, extracts obtained from the stem of the goldenrod, the root of the balloon vine, and the bark of the olive tree are applied to squeeze-type natto, providing excellent nutritional supply and antioxidant functionality.

[0081] In addition, the above-mentioned aged extract is,

[0082] A step of mixing 48-52 parts by weight of a mixture of *Jewel Tree* stems, *Balloon Vine* roots, and olive bark in a weight ratio of 1:1:1, 28-32 parts by weight of water soaked soybeans, and 18-22 parts by weight of steamed soybean liquid, and aging at a temperature of 1-10℃ for 2-4 days; a step of obtaining an aged product by filtering after aging, mixing 48-52 parts by weight of the aged product with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of natto bacteria (*Bacillus subtilis natto*), and fermenting at a temperature of 28-32℃; It is more preferable to apply a method prepared by performing the following steps: after fermentation, filtering to obtain a fermented product; mixing 8-12 parts by weight of the fermented product with 88-92 parts by weight of purified water, adding 0.2-0.4 parts by weight of sucrase, 0.2-0.4 parts by weight of lipase, and 0.2-0.4 parts by weight of pepsin, and then performing enzyme extraction at a temperature of 43-47℃; after enzyme extraction, heating at a temperature of 98-102℃ for 8-10 hours to perform hot water extraction; and after hot water extraction, filtering with filter paper, and then concentrating and freeze-drying the filtrate under reduced pressure.

[0083] The above-mentioned aged extract can be prepared by increasing the content of functional components within the raw material by aging it at a low temperature using a mixture of soaked soybean water and steamed soybean liquid, maximizing the content of functional components through fermentation using natto bacteria, and then effectively extracting functional components from the raw material by enzymatic treatment using sucrase, lipase, and pepsin, thereby producing an extract with a high content of functional components and excellent functionality.

[0085] In addition, the present invention

[0086] A step of washing the beans, soaking them in water, and filtering to obtain soaked beans and bean soaking water;

[0087] A step of placing soaked beans and steaming them at a temperature of 100-130℃ for 60-90 minutes to obtain steamed beans and bean steaming liquid resulting from the steaming of the soaked beans;

[0088] A step of mixing 48-52 parts by weight of a mixture of *Jewel Tree* stems, *Balloon Vine* roots, and olive bark in a weight ratio of 1:1:1, 28-32 parts by weight of the soaked soybean water, and 18-22 parts by weight of the steamed soybean liquid, and aging at a temperature of 1-10℃ for 2-4 days; a step of filtering after aging to obtain an aged product, mixing 48-52 parts by weight of the aged product with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of *Natto Bacteria* (*Bacillus subtilis natto*), and fermenting at a temperature of 28-32℃; A step of preparing an aged extract comprising: after fermentation, filtering to obtain a fermented product; mixing 8-12 parts by weight of the fermented product with 88-92 parts by weight of purified water, adding 0.2-0.4 parts by weight of sucrase, 0.2-0.4 parts by weight of lipase, and 0.2-0.4 parts by weight of pepsin, and then performing enzyme extraction at a temperature of 43-47℃; after enzyme extraction, heating at a temperature of 98-102℃ for 8-10 hours to perform hot water extraction; and after hot water extraction, filtering through filter paper, and then concentrating and freeze-drying the filtrate under reduced pressure;

[0089] A step of producing crushed steamed beans by crushing the above-mentioned steamed beans;

[0090] A step of preparing a soybean extract concentrate by mixing and concentrating the above-mentioned soaked soybean water and steamed soybean liquid;

[0091] A step of mixing the above-mentioned ground steamed beans and the above-mentioned bean extract concentrate, sterilizing or pasteurizing at a temperature of 100-121℃, and cooling to a temperature of 10-40℃;

[0092] A step of producing a fermented product by inoculating the above mixture with natto bacteria (Bacillus subtilis natto) and fermenting it; and

[0093] The present invention provides a method for manufacturing squeeze-type natto characterized by performing the step of mixing 85-95 parts by weight of the above fermented product and 5-15 parts by weight of the above aged extract.

[0094] The squeeze-type natto according to the present invention is in the form of a viscous liquid with a viscosity different from that of conventional natto. Unlike when the soybeans themselves are fermented, it is composed of a liquid or finely ground fine particles, so there is less odor during fermentation, and it can be swallowed without chewing, making it easy for infants and the elderly to consume.

[0095] In addition, unlike conventional natto produced by inoculating steamed soybeans with natto bacteria, the squeeze-type natto according to the present invention is fermented by additionally adding a soybean extract concentrate, which is prepared by mixing and concentrating the water used to soak the soybeans and the steamed soybean liquid generated from the steaming of the soybeans, to finely ground steamed soybean particles produced by steaming the soybeans. This restores the nutrients that were originally present in the soybean components but may be lost during the soaking and steaming processes, thereby strengthening the inherent nutrients of the soybeans themselves. Furthermore, the taste of the natto is improved by reducing the odor through the sweet-tasting soybean extract concentrate, making it easier to consume.

[0096] In addition, the squeeze-type natto according to the present invention can be improved in taste and nutrition by adding crops such as sweet potatoes, fruits such as apples, medicinal herbs such as ginseng, red ginseng, and honey, or concentrates made using such crops, fruits, or medicinal herbs, in addition to ground steamed soybeans, water soaked in soybeans, and a concentrated soybean extract. It is excellent as a health food for infants and the elderly, as well as for children and young adults who dislike natto due to its characteristic smell or stickiness.

[0098] The present invention will be explained in more detail below by the following examples.

[0099] However, the following examples are merely illustrative of the content of the invention, and the scope of the invention is not limited by the examples and experimental examples.

[0100] <Preparation Example 1> Preparation of Aged Extract-1

[0101] 50 parts by weight of a mixture of *Jewel Tree* stem, *Balloon Vine* root, and olive bark mixed in a weight ratio of 1:1:1 and 50 parts by weight of purified water were mixed, and 1 part by weight of *Natto Bacteria* (*Bacillus subtilis natto*) was added, followed by fermentation at a temperature of 30°C for 3 days. After fermentation, the mixture was filtered to obtain a fermented product. 10 parts by weight of the fermented product and 90 parts by weight of purified water were mixed, and hot water extraction was performed by heating at a temperature of 100°C for 9 hours. After hot water extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare an aged extract.

[0102] <Preparation Example 2> Preparation of Aged Extract-2

[0103] 50 parts by weight of a mixture of *Jewel Tree* stem, *Balloon Vine* root, and *Olive Tree* bark mixed in a weight ratio of 1:1:1 and 50 parts by weight of purified water were mixed, and 1 part by weight of *Natto Bacteria* (*Bacillus subtilis natto*) was added, followed by fermentation at a temperature of 30°C for 3 days. After fermentation, the mixture was filtered to obtain a fermented product. 10 parts by weight of the fermented product and 90 parts by weight of purified water were mixed, and 0.3 parts by weight of sucrase, 0.3 parts by weight of lipase, and 0.3 parts by weight of pepsin were added, followed by enzyme extraction at a temperature of 45°C. After enzyme extraction, hot water extraction was performed by heating at a temperature of 100°C for 9 hours. After hot water extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare an aged extract.

[0104] <Preparation Example 3> Preparation of Aged Extract-3

[0105] 50 parts by weight of a mixture of *Jewel Tree* stem, *Balloon Vine* root, and olive bark in a weight ratio of 1:1:1, 30 parts by weight of soaked soybean water, and 20 parts by weight of steamed soybean liquid were mixed and aged at a temperature of 5°C for 3 days. After aging, the mixture was filtered to obtain an aged product. 50 parts by weight of the aged product and 50 parts by weight of purified water were mixed, 1 part by weight of *Natto Bacteria* (*Bacillus subtilis natto*) was added, and the mixture was fermented at a temperature of 30°C for 3 days. After fermentation, the mixture was filtered to obtain a fermented product. 10 parts by weight of the fermented product and 90 parts by weight of purified water were mixed, 0.3 parts by weight of sucrase, 0.3 parts by weight of lipase, and 0.3 parts by weight of pepsin were added, and enzyme extraction was performed at a temperature of 45°C. After enzyme extraction, hot water extraction was performed by heating at a temperature of 100°C for 9 hours. After hot water extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare an aged extract.

[0106] <Experimental Example 1> Component Analysis

[0107] To analyze the GABA content and polyphenol content of the aged extracts prepared in Preparation Examples 1-3 above, analysis using a 6410A triple quadrupole mass spectroscopy (Agilent, USA) coupled with a 1200 series LC (Agilent, USA) and high-speed liquid chromatography (HPLC) analysis were performed, and the results are shown in Table 1 below.

[0108] GABA content (mg / g) Total polyphenol content (mg / g) Preparation Example 1 1.42 104.33 Preparation Example 2 2.77 175.76 Preparation Example 3 4.67 282.12

[0109] As shown in Table 1 above, it was confirmed that the aged extract according to the present invention has a high GABA content and total polyphenol content.

[0110] <Experimental Example 2> Analysis of Antioxidant Functionality

[0111] The antioxidant activity of the aged extracts prepared in Preparation Examples 1-3 above was measured as DPPH (2,2-Diphenyl-1-picryl-hydrazyl) radical scavenging activity. The DPPH radical scavenging activity was determined by referring to the method of Mensor et al. 20 µl of 0.2 mM DPPH ethanol solution was added to each sample in 80 µl of water, stirred for 1 minute, and then reacted in a 25°C incubator for 10 minutes. The absorbance was measured at 517 nm using an ELISA reader. The DPPH radical scavenging activity was expressed as a percentage, and the results are shown in Table 2 below.

[0112] Sample name Antioxidant effect (DPPH scavenging activity, %) Preparation Example 1 57.9 Preparation Example 2 62.3 Preparation Example 3 70.8

[0113] As shown in Table 2 above, the aged extract according to the present invention was measured to have a high DPPH radical scavenging activity value, and it can be confirmed that it has excellent antioxidant functionality.

Claims

Claim 1 A squeeze-type natto comprising: ground steamed soybeans; a soybean extract concentrate obtained by concentrating the soybean steaming liquid and the soybean soaking liquid; and natto bacteria (Bacillus subtilis natto), wherein the squeeze-type natto comprises the steps of: washing soybeans, soaking them in water to soak them, and filtering them to obtain soaked soybeans and soybean soaking liquid; placing the soaked soybeans and steaming them at a temperature of 100-130°C for 60-90 minutes to obtain steamed soybeans and soybean steaming liquid generated by the steaming of the soaked soybeans; grinding the steamed soybeans to produce ground steamed soybeans; mixing and concentrating the soybean soaking liquid and the soybean steaming liquid to produce a soybean extract concentrate; mixing the ground steamed soybeans and the soybean extract concentrate, sterilizing or pasteurizing at a temperature of 100-121°C, and cooling to a temperature of 10-40°C. The squeeze-type natto is manufactured by performing the step of inoculating with natto bacteria (Bacillus subtilis natto) and fermenting to produce a fermented product after cooling; and the squeeze-type natto further comprises an aged extract, wherein the aged extract is an extract obtained from a mixture of a stem of a goldenrod, a balloon vine root, and an olive bark mixed in a weight ratio of 1:1:

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