JP2001136927A - Easily eatable 'mugitoro natto gohann no moto' - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain 'Mugitoro Natto Gohann no Moto' (a premix of boiled barley, grated yam and Natto (fermented soybean) for boiled rice and barley covered with grated yam and Natto) manufacturable in a manufacturing process for Natto, to make people who want to eat Mugitoro Natto Gohann, always able to eat easily. SOLUTION: The premix for boiled rice and barley covered with grated yam and Natto almost free from odor of Natto, having a proper stickiness, a good palate feeling and nourishing is obtained by fermenting pulses, grains, corms as main materials and setting a proper ratio of carbohydrate and protein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to barley, which has been eaten less with the development of electric rice cookers,
Technology that can be used in the natto manufacturing process to make it easy for people who want to eat tororu soup to eat when they want. The highly viscous white viscous substance of the crest is a substance in which the polysaccharide mannan is weakly bound to glutamic acid. In natto thread, soybean protein is broken down into amino acids such as glutamic acid by the action of natto bacteria, Fructose, etc.) and are polymerized and compatible with each other.

[0002]

2. Description of the Related Art Natto is obtained by washing soybeans, steaming, inoculating natto, fermenting, and cooling. Wheat rice is made by washing rice and barley with water (togi) and adding water. Toro soup is made by washing yam, lowering it in a mortar, and adding dashi soup. In the past, natto had a tendency to eat because I liked it, but nowadays nutritional evaluation has progressed and it has become a trend to eat because it is nutritious, and the eating area has expanded and it can be eaten all over Japan, Consumption is also growing, but many people hate eating for breakfast even if they want to eat because of odor problems. In recent years, barley rice has become an environment where it is difficult to eat easily even if you want to eat it. It doesn't taste good if you just eat it over white rice. As described above, food changes greatly due to changes in the environment, and it is difficult to eat barley rice and toro soup even if you want to eat it. It is hard to enter. By chance,
There is a natto that says "Smell little eyes", but when you try it, it is often not.

[0003]

[Problems to be solved by the invention] Even if you want to eat wheat, you can cook it with an electric rice cooker and keep it warm.
The color of the rice is blackish and it is not eaten. However, barley is also rich in nutrients, and there are many desires to eat it deliciously. Even if you make the roasted soup, it is difficult to eat delicious barley and rice in the current situation as described above. The present invention has been invented for those who want to eat delicious barley and rice but cannot eat it.

[0004]

[Means for solving the problem] Cooked ground yam and pressed barley, mix with steamed soybeans, inoculate natto bacteria, fill in a natto container, cover, ferment, and smell. It is the invention of "Motoro Tomato Natto Rice", which is rich, thick and stringy, and has the taste of wheat and natto.
If you have ordinary warm rice, you can easily mix it with wheat and natto rice simply by mixing it with barley and natto rice and then pour it on rice.

[0005]

DETAILED DESCRIPTION OF THE INVENTION

DESCRIPTION OF THE PREFERRED EMBODIMENTS The contents of the present invention will be explained as follows. 550 g of soybeans are washed, immersed in water overnight, drained, and steam cooked in a pressure cooker at 126 ° C. (1.6 kg / cm ² ) for 17 minutes. 300 g of barley (pressed barley) is washed two or three times, and the previously washed and peeled yam is squeezed with a grater to obtain 10
Add 0 g, add 600 ml of water, and mix well with yam and wheat. (Water permeates the wheat for 10 minutes.) After 10 minutes, cook with an electric rice cooker. 1.1 kg (2 times the weight) of steamed soybeans and about 0.9 kg (3 times the weight) of cooked barley and yam
And mix about 1 million natto bacteria solution 40
ml, inoculate well, mix well, weigh 50g each in a container,
Put the film on the specified culture temperature (maximum product temperature 48-49)
C) for about 22-24 hours. After the fermentation is completed, cool it and complete "Motoro natto rice with rice". Compared to normal natto, the "barley tomato natto rice material" of the present invention has a strong tenacity, has almost no natto smell, and has a slow release of tyrosine. Therefore, it is a product that can be easily eaten by those who make odor a problem.

Claims (2)

[Claims] (1) Natto containing beans, cereals and potatoes as a main raw material. 2. Natto, characterized in that it can be turned into "barley tomato natto rice" simply by being put on rice.