JP2004236523A - Fermented food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fermented food obtained by inoculating beans with Tempeh without removing hulls and hypocotyls from the beans; and to provide a method for producing the fermented food. <P>SOLUTION: The fermented food is obtained by the following process: cooking soybeans (S104), inoculating the cooked soybeans with Tempeh(S105), and fermenting the resultant soybeans (S107). In the process of inoculation (S105), the soybeans are inoculated with the Tempeh without removing the hulls and the hypocotyls from the soybeans. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００４８】
ここで、比較対象とした煮大豆は、大豆の外皮を取り外すことなく沸騰した水で３０分間加熱したものを使用した。
【００４９】
表１にも表されているように、本発明によれば、大豆の外皮に含まれている食物繊維がほとんどそのまま醗酵食品にも残っていることがわかる。
【００５０】
また、テンペ菌の働きにより、鉄分、ビタミンＢ１、ビタミンＢ２、ナイアシンが増加していることがわかる。
【００５１】
本実施形態においては、大豆の洗浄工程（Ｓ１０１）に続けて大豆を潰す工程（Ｓ１０２）を実施しているが、大豆を潰す工程は浸漬工程（Ｓ１０３）と加熱工程（Ｓ１０４）との間、あるいは、加熱工程（Ｓ１０４）とテンペ菌接種工程（Ｓ１０５）との間に実施することも可能である。
【００５２】
【発明の効果】
以上のように本発明を構成したので、豆の外皮及び胚軸を取り除くことなくテンペ菌を接種して豆を醗酵させた醗酵食品及びその製造方法を提供することができる。
【００５３】
また、豆の外皮がゴミにならず、環境にも配慮した食品を提供することができる。
【図面の簡単な説明】
【図１】本発明の一実施形態に係る醗酵食品の製造方法を表すフローチャート。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a fermented food produced by inoculating a tempeh fungus on beans and a method for producing the same.
[0002]
[Prior art]
Conventionally, a fermented food produced by inoculating a bean with Tempe bacteria is disclosed in JP-A-5-168423, paragraph number 0003, in which the beans are washed (first step), heated (second step), and heated. Step), acid dipping / acid fermentation (third step), dehulling / dehulling (fourth step), drainage / drying (fifth step), addition / mixing of fermentation starter (tempe bacteria) (sixth step) ), Container filling (seventh step), fermentation (eighth step), and has an essential step of removing bean hulls as in the fourth step. In some cases, a heating step is added after the fourth step.
[0003]
Here, removing the outer hull of the beans facilitates fermentation by Tempeh bacteria, as described in paragraph No. 0015 of JP-A-5-168423, and putrefactive bacteria such as bacteria may be removed from the skin. This is because it is not only to prevent propagation with the cotyledons, but also because it is difficult to harden the fermented food that has been fermented into blocks in the presence of the outer skin.
[0004]
[Patent Document 1]
JP-A-5-168423.
[0005]
[Problems to be solved by the invention]
However, bean hulls are rich in fiber, and hypocotyls that are removed along with bean hulls have anticholesterol, antilipidemic, antioxidant, and anticancer functions. It is known that isoflavone and saponin are abundantly contained.
[0006]
In addition, if the outer skin of the beans is removed as in the related art, the outer skin of the beans is discarded as garbage, which may cause deterioration of the natural environment.
[0007]
Therefore, the present invention provides a fermented food product obtained by fermenting beans by inoculating Tempeh bacteria without removing the outer skin and hypocotyl of the beans, and a method for producing the same. The purpose is to provide food that is considered.
[0008]
[Means for Solving the Problems]
In order to solve the above problems, the present invention relates to a fermented food product produced by inoculating a heat-treated bean with a tempeh fungus and fermenting the same, wherein the tempeh fungus is obtained without removing the outer skin and hypocotyl of the bean. A fermented food characterized by being inoculated with a fermented food.
[0009]
As for the beans, all kinds of beans such as soybeans, peanuts, red beans, broad beans, and peas can be used.
[0010]
The Tempeh fungus is also known as the Reeves fungus and is known to inhabit hibiscus leaves.
[0011]
Fermented foods inoculated and fermented by inoculating such tempeh bacteria into beans increase digestibility, increase vitamins and amino acids by fermentation, and have a much higher nutritional value than simply cooked beans. It can be used in Japanese, Western, and Chinese dishes, and may be added to sweets and bread.
[0012]
When producing such fermented foods, by inoculating and fermenting Tempeh bacteria without removing the outer hull and hypocotyl of the beans, the dietary fiber contained in the outer hull of the beans and contained in the hypocotyl of the beans Will be able to take isoflavone saponins.
[0013]
If the hulls of the beans are not removed, spoilage bacteria may propagate between the hulls and the cotyledons, but before inoculating the beans with Tempe bacteria, any one or more of lactic acid, acetic acid, or citric acid may be used. Thus, the growth of spoilage bacteria can be prevented to some extent in the fermentation process by Tempe bacteria by suppressing the growth of bacteria.
[0014]
In addition, by crushing, cutting or piercing the beans and fermenting them with Tempeh fungi, the water remaining between the outer skin of the beans and the cotyledons is dispersed, and the propagation of putrefactive bacteria can be more reliably prevented. , Tempeh bacteria spread inside soybeans and ferment well.
[0015]
The step of crushing, cutting, or piercing the beans may be performed before or after the inoculation of Tempeh bacteria.However, the method of crushing, cutting, or piercing the beans after inoculating the Tempeh bacteria is more evenly performed. This is preferable because it will be distributed all over the country.
[0016]
In addition, when molding the fermented food, if the outer skin of the beans is not removed, the outer skin may obstruct the lump and hardly form a lump, but by crushing, cutting or piercing the beans, The inside is sufficiently fermented, so that the fermented food can be easily formed into a block shape, and the molded product does not lose its shape even after being formed.
[0017]
Further, the present invention is a method for producing a fermented food by inoculating a heat-treated bean with tempeh bacteria and fermenting the same, wherein the tempeh was inoculated without removing the outer skin and hypocotyl of the beans. And a method for producing a fermented food.
[0018]
Thus, in the fermented food produced by inoculating and fermenting the beans with Tempeh bacteria, the dietary fiber and the beans contained in the bean's hull are produced without removing the hulls and hypocotyls of the beans. Can effectively ingest the beans saponin contained in the hypocotyl.
[0019]
In addition, in order to prevent the propagation of putrefactive bacteria that grow between the outer skin of the beans and the cotyledons, use one or more of lactic acid, acetic acid, or citric acid, and crush, cut, or perforate the beans. Desirably, as described above.
[0020]
BEST MODE FOR CARRYING OUT THE INVENTION
A method for producing a fermented food according to one embodiment of the present invention will be described with reference to the flowchart in FIG.
[0021]
In the present embodiment, as an example, a fermented food is manufactured using soybean.
[0022]
Washing is performed to remove soybean dirt (S101).
[0023]
At this time, it is desirable to remove beans that are already damaged or that are too small.
[0024]
The washed soybean is immersed in an aqueous solution containing lactic acid, acetic acid or citric acid (S102).
The acid concentration of the aqueous solution of lactic acid or acetic acid used here and how long it should be soaked should be selected in a timely manner as long as the purpose of suppressing the growth of putrefactive bacteria on soybeans can be achieved. In this embodiment, 5 liters of rice vinegar was immersed overnight (about 8 hours) in an aqueous solution diluted with 100 liters of water.
[0025]
Conventionally, at this stage, it was necessary to perform an operation of removing the outer skin of soybean, but in the present embodiment, such an operation is no longer necessary.
[0026]
The soybean immersed in an aqueous solution of lactic acid or acetic acid is heated (S103).
[0027]
Here, 10 kg of soybeans were placed in 40 liters of an aqueous solution of lactic acid or acetic acid and heated for about 30 minutes to 1 hour after boiling.
[0028]
The heated soybeans are drained and the surface is dried (S104).
[0029]
Here, it was air-dried for about 2 hours.
[0030]
The soybean whose surface has been dried is inoculated with Tempeh bacteria (S105).
[0031]
It is desirable to stir the soybeans after spraying the tempehs so that the tempehs spread sufficiently throughout the soybeans.
[0032]
The amount of Tempeh bacteria to be inoculated may be appropriately selected in consideration of the amount and size of soybean.
[0033]
After inoculating Tempeh, the soybeans are crushed so that the water between the outer skin of the soybeans and the cotyledons does not cause the propagation of putrefactive bacteria (S106).
[0034]
Here, in order to crush the soybeans, the soybeans may be crushed using a mallet or a press machine.
[0035]
Instead of crushing soybeans, it is also possible to use already ground crushed beans.
[0036]
Instead of crushing the soybeans, the soybeans may be cut to make the soybeans finer, or a cut may be made in the surface of the soybeans, and the soybeans may be perforated with a needle or the like.
[0037]
Thus, by fermenting the crushed soybean with Tempeh fungus, the hyphae sufficiently propagate not only on the surface of the soybean but also inside the soybean.
[0038]
However, if the soybeans are crushed with a strong force, the beans and the beans are pressed together, and the air inside is insufficient, so that the breeding of Tempeh bacteria is hindered.
[0039]
Therefore, it is necessary to crush the beans lightly.
[0040]
In addition, when cutting or piercing instead of crushing soybeans, there is no fear that beans and beans are compressed.
[0041]
Thus, the container (here, a rectangular plastic container having a capacity of 500 g) is filled with soybean inoculated with Tempeh bacteria (S107).
[0042]
The soybeans filled in the container are allowed to stand for one to two days in a room kept at a temperature of 30 ° C., and fermented (S108).
[0043]
The fermented food is completed by taking out of the container after fermentation (S109).
[0044]
As described above, in the present invention, since the crushed soybean is fermented with Tempeh bacteria (S106 to S108), the hyphae of the Tempeh fungus are sufficiently distributed to the soybean, and the fermented food after completion is brittle. It will not collapse.
[0045]
The fermented food after completion can be wrapped in bamboo leaves or bamboo skin to prevent the growth of bacteria.
[0046]
The nutritional components of the fermented food manufactured as described above are shown in Table 1 in comparison with soybeans simply cooked.
[0047]
[Table 1]

[0048]
Here, the boiled soybean used as a comparison object was heated for 30 minutes with boiling water without removing the outer skin of the soybean.
[0049]
As shown in Table 1, according to the present invention, it is understood that dietary fiber contained in the soy hull remains almost as it is in the fermented food.
[0050]
In addition, it can be seen that the iron, vitamin B1, vitamin B2, and niacin are increased by the action of Tempeh bacteria.
[0051]
In the present embodiment, the soybean crushing step (S102) is performed following the soybean washing step (S101), but the soybean crushing step is performed between the soaking step (S103) and the heating step (S104). Alternatively, it can be carried out between the heating step (S104) and the Tempe bacteria inoculation step (S105).
[0052]
【The invention's effect】
Since the present invention has been constituted as described above, it is possible to provide a fermented food product obtained by fermenting beans by inoculating Tempeh bacteria without removing the outer skin and hypocotyl of the beans and a method for producing the same.
[0053]
In addition, it is possible to provide an environment-friendly food in which the outer skin of the beans does not become garbage.
[Brief description of the drawings]
FIG. 1 is a flowchart illustrating a method for producing a fermented food according to an embodiment of the present invention.

Claims (6)

Fermented food produced by inoculating Tempeh bacteria on the heat-treated beans and fermenting,
A fermented food obtained by inoculating the Tempeh bacteria without removing the outer skin and hypocotyl of the beans. 2. The fermented food according to claim 1, wherein the beans are inoculated with Tempeh bacteria after suppressing the growth of bacteria by using any one or more of lactic acid, acetic acid and citric acid. The fermented food according to claim 1 or 2, wherein the crushed, cut or perforated beans are fermented with the Tempeh bacteria. A method for producing a fermented food by inoculating Tempeh bacteria on a heat-treated bean and fermenting the same,
A method for producing a fermented food, comprising inoculating the Tempeh bacteria without removing the outer skin and hypocotyl of the beans. The method for producing a fermented food according to claim 4, wherein the propagation of bacteria is suppressed by using one or more of lactic acid, acetic acid, and citric acid in the beans, and then tempeh is inoculated. The method for producing a fermented food according to claim 4 or 5, wherein the crushed, cut or perforated beans are fermented with the Tempeh bacteria.

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