BACILLUS NATTO FERMENTED MATTER AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To obtain a low calorie natto analogue having a reduced lipid content using a variety of beans.SOLUTION: By using the seed of lupin, a bacillus natto fermented matter having low lipid, low calorie and high fiber and not inferior to natto made from a soy bean can be prepared. Fu...

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Bibliographische Detailangaben
Hauptverfasser:	YOSHIDA TAKAHARU, KANO HIROSHI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a low calorie natto analogue having a reduced lipid content using a variety of beans.SOLUTION: By using the seed of lupin, a bacillus natto fermented matter having low lipid, low calorie and high fiber and not inferior to natto made from a soy bean can be prepared. Further, by performing the digestion of the lupin seed in the presence of a chelate agent, a shell is softened, and its physical properties can be further made close to those of soy bean natto.SELECTED DRAWING: None 【課題】雑豆を用いて、脂質含量の少ない低カロリーな納豆類似物を得ることを目的とした。【解決手段】ルーピンの種子を用いることで、低脂質，低カロリー，高繊維で、且つ大豆から作った納豆と遜色のない納豆菌発酵物を調製できた。また、キレート剤存在下にルーピン種子の蒸煮を行うことで、外皮を軟化させ、大豆納豆の物性に更に近付けることができた。【選択図】なし