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JPS6274259A - Sauce for fermented soybean - Google Patents

Sauce for fermented soybean

Info

Publication number
JPS6274259A
JPS6274259A JP60212206A JP21220685A JPS6274259A JP S6274259 A JPS6274259 A JP S6274259A JP 60212206 A JP60212206 A JP 60212206A JP 21220685 A JP21220685 A JP 21220685A JP S6274259 A JPS6274259 A JP S6274259A
Authority
JP
Japan
Prior art keywords
sauce
natto
fermented soybean
fructo
oligosaccharide
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP60212206A
Other languages
Japanese (ja)
Inventor
Ryoji Sekiguchi
関口　良治
Kazuo Nishimura
西村　千夫
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ZENKOKU SHOKUBUTSU TANPAKU SHOKUHIN KYODO KUMIAI
Original Assignee
ZENKOKU SHOKUBUTSU TANPAKU SHOKUHIN KYODO KUMIAI
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ZENKOKU SHOKUBUTSU TANPAKU SHOKUHIN KYODO KUMIAI filed Critical ZENKOKU SHOKUBUTSU TANPAKU SHOKUHIN KYODO KUMIAI
Priority to JP60212206A priority Critical patent/JPS6274259A/en
Publication of JPS6274259A publication Critical patent/JPS6274259A/en
Pending legal-status Critical Current

Links

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  • Beans For Foods Or Fodder (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE:To provide a sauce for NATTO (fermented soybean) having excellent activities such as the bifidus-proliferation promoting action in the intestines, cholesterol-lowering action, etc., and capable of improving the nutrient value of NATTO, by using a fructo-oligosaccharide as a component. CONSTITUTION:The objective sauce can be produced by adding preferably 20-50wt% fructo-oligosaccharide to a sauce and, if necessary, adding other extracts to the mixture.

Description

【発明の詳細な説明】 １）（’Ｍ上の利用分“叶１ 木児明番よ、フラ々１′４リコ糖を含有する納豆用たれ
に関する。DETAILED DESCRIPTION OF THE INVENTION 1) (Usage on 'M'Ko1 Kigo Akibanyo, Furafana1'4 Containing lycosaccharide-containing sauce for natto.

ｌｆ、＋Ｙ：１にの技術支び発明が解決しようとする問
題点）納豆は、古来我が国洸おし・て用いられてきた大
豆食品の一つであ４）、、最近その栄養学的見地から広
く見直されてきている。Technical support for lf, +Y: 1) Natto is one of the soybean foods that have been used in our country since ancient times.4) Recently, its nutritional aspects have been It has been widely reviewed since then.

＋ｌ’ｌ豆（食するには１発酵して１１ら１七た納豆に
たれをかけてこれ！＋：　ｒｒ’！　ｓｐ、　ｌ充分に
ｉＩＬ合して食するのを常とする。+ l'l Beans (To eat, ferment them once and put some sauce on them! +: rr'! sp, l I usually eat them by mixing them with enough iIL.

摩・発明者は、先に納豆を発酵時に、ヒフイズス菌ハウ
殖促進作用、二重・ステｏ　−７１低下作用などの有用
な作用を有ｒるフラクト−イーリコ０．＋ｉを存在させ
ておき、納豆の栄養価を高めることを提案した。The inventor first discovered that during fermentation of natto, Fructo-Elico 0.000, which has useful effects such as promoting the growth of Bacterium hyphidus and lowering sterio-71, was used. He proposed that +i be present to increase the nutritional value of natto.

今回、このフラクｌ刊すコ糖の有する有用な働きをさら
Ｋ　１ｆｌｌ用することにつし・て検、ｔ、Ｉ　した結
果、納−Ｖを食するとき圧密に用−・られろたれに）→
クトオリゴ糖を存在させれば、その目的を達成し５るこ
とを見い出した。This time, we have further investigated the useful functions of this sugar when using it.As a result, we have found that when eating food, it can be used compactly and in a sauce. )→
It has been found that the presence of tooligosaccharides achieves the objective.

（間旭、＝９．　＜＜　ｆｌ＋’ｊ決−１４・ための手
段］すｔ（わち、本発明は７→りＦ（リコ糖を含有する
納豆用たれにＩＶＩ−「る。(Maasahi, = 9.

本マ、明に川（・られる；′ラクト十＋／コ糖は、しょ
糖のフラグ１−ス残］、Ｕに１〜１分子のフロ″１−ス
ウ−Ｃ１とＣ＋　ｈ５　ｄ＞位置で、メ払合１−た（、
のであって２例えば１−よ糖ｉて糸伏菌由来ｄ）ＪＪ−
れ襞・Ｉ停酵Ｊシ４・１′「用させろことにより（［ｉ
ろことか出来ろ。この糖け、１’＋ｊｌ　ｉｌｉ・））
θ１１・１内でのヒフィスス１貞工曽イ１促ｉ（ｉイ乍
用、コし・ステロ−・Ｌ、　Ｉｔｓ丁−イ′「ＩＩＩ　
ｆｒビ（゛）優わた作用を有し、し、がも全く無毒で、
恍ろ。Honma, Akirakawa (・'lactode+/cosaccharide is the flag 1-su residue of sucrose], U has 1 to 1 molecule of furo'1-su-C1 and C+ h5 d> position, Mepayai 1-ta(,
2. For example, 1-sucrose i derived from the fungus d) JJ-
4.1'
Rokoto can do it. This sugar, 1'+jl ili・))
Hyphisus 1 Teiko Soi 1 Prompt i in θ11.1
It has excellent effects and is also completely non-toxic.
Be careful.

■発明では、この″′→クトオリコ糖シたれ（てηｌ−
１！！、ｌｌｉ＋口弓１・６１）下ＧｒｆしくけＰＩ　
ａ３〜５（１重量壬用（・ろ。約印重量第よ−）　？／
　＜　ＩＴＩいうと、た第１自体が１１＜なり、実用に
適さな−・３゜本発明のたれには、従来がら用（・られ
てぃＳ他の成分！′Ｊ１１　％　：ｌ：　’、ｔｑ油、
ノーりん、エキλ類田１えげホ々子エーヤ入、１１に、
：’ｙ、　Ｆ、（１”、４．１９令用℃・る。又、たＪ
ｌ−のｆ＃清に当っては、こｆｌ【〕成分’ｃ　ｒａｔ
　、’ｋ　Ｊ）　ｆ、：　ｈ　Ｌハ製造の妬く混合する
ことにより得ることが出来る。■ In the invention, this
1! ! , lli + mouthbow 1・61) Lower Grf Shikke PI
a3-5 (1 weight 壬用(・ro. The contract weight yo-) ?/
< ITI means that the first element itself is 11 <, which is not suitable for practical use. tq oil,
Norin, Eki λ Ruida 1 Ege Hojoko Eya enter, 11th.
:'y, F, (1", ℃・ru for 4.19 years old. Also, taJ
For f# clearing of l-, this fl[] component'c rat
, 'k J) f, : h L can be obtained by mixing the manufacturing process.

本発明のたれは、どんｔ【納豆にもｆｆＩ（・ｌ”）１
１ろ４、Ｃ実イζ例） とくに実ｊノてハ１９１１を示す。The sauce of the present invention can be used for natto as well.
1ro 4, C real i ζ example) Especially shows real j noteha 1911.

実施例１ −「記の成分を混合−する、二とによりＴ−発１１１］
　ｊＱたＪｌ・製清り、　／、ｈ　。Example 1 - "Mixing the following ingredients - T-111 by two"
jQtaJl・Seikiri, /, h.

成　　分　　　　　　　　　　　　　　重　ｉｌ　　％
′、１１　　　　　　　　　　　　　　ど由　　　　　
　　　　　　　　　　　　　　　　　　　３（）みりノ
リ５ ＋１″タテエキス　　　　　　　　　１（）フラクト−
（リコ塘　　　　　　　　　　　　１゜食　　　　　　
　　　１！５ 水　　　　　　　　　　　　　　　　“２０１効　果］ Ｉｊ　１％　Ｉシ１１１で得られたた１約５，７を納豆
５０．９にかけ、両者を充分にｉｌ１合して食イーると
、胃腸の調子が良好であり、又納豆も美味で・あ。た。Ingredient weight il %
', 11
3() Mirinori 5 +1″ Vertical Extract 1()Fruct-
(Rico Tong 1゜meal
1!5 Water "201 effect" Ij 1% Ij 111 obtained by applying about 15.7 to natto 50.9, mix the two thoroughly and eat it, your stomach and intestines will be in good condition. And the natto was also delicious.

又、本発明で得らｔまたたれは、従来のたれに比べ壬、
匂（・、味ｔＣどの点に関し、全く劣ることがなかった
。そσ月二、水発明σ）な１１ノ（納豆とともに食する
ことにより、知らず知らずにフェノ口」１１：ｊ′糖を
供電することになり、その効果は極めて大きい。In addition, the sauce obtained by the present invention is lower than the conventional sauce.
There was no deterioration in terms of odor (・, taste, etc.). The effect will be extremely large.

Claims (1)

【特許請求の範囲】[Claims] フラクトオリゴ糖を含有する納豆用たれNatto sauce containing fructooligosaccharide
JP60212206A 1985-09-27 1985-09-27 Sauce for fermented soybean Pending JPS6274259A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP60212206A JPS6274259A (en) 1985-09-27 1985-09-27 Sauce for fermented soybean

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60212206A JPS6274259A (en) 1985-09-27 1985-09-27 Sauce for fermented soybean

Publications (1)

Publication Number Publication Date
JPS6274259A true JPS6274259A (en) 1987-04-06

Family

ID=16618678

Family Applications (1)

Application Number Title Priority Date Filing Date
JP60212206A Pending JPS6274259A (en) 1985-09-27 1985-09-27 Sauce for fermented soybean

Country Status (1)

Country Link
JP (1) JPS6274259A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019070061A1 (en) * 2017-10-05 2019-04-11 味の素株式会社 Food for improving intestinal environment

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59227269A (en) * 1983-06-09 1984-12-20 Nippon Beet Sugar Mfg Co Ltd Production of slightly carious sweetening agent from beet molasses
JPS60149358A (en) * 1984-01-11 1985-08-06 Meiji Seika Kaisha Ltd Sweetening mix

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59227269A (en) * 1983-06-09 1984-12-20 Nippon Beet Sugar Mfg Co Ltd Production of slightly carious sweetening agent from beet molasses
JPS60149358A (en) * 1984-01-11 1985-08-06 Meiji Seika Kaisha Ltd Sweetening mix

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019070061A1 (en) * 2017-10-05 2019-04-11 味の素株式会社 Food for improving intestinal environment
JPWO2019070061A1 (en) * 2017-10-05 2020-10-22 味の素株式会社 Foods for improving the intestinal environment
EP3692814A4 (en) * 2017-10-05 2021-07-07 Ajinomoto Co., Inc. Food for improving intestinal environment
US11273169B2 (en) 2017-10-05 2022-03-15 Ajinomoto Co., Inc. Food for improving intestinal environment

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