軟らかく糸引きの良い高齢者向け納豆の開発  [in Japanese] Development of Soft, Sticky Itohiki-natto Manufactured for Senior Citizens  [in Japanese]

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Abstract

高齢者の増加とともに高齢者用の食品の開発が切望されている.そこで,混合培養によって菌株の改良を行い,軟らかく糸引きのよい納豆の開発を行った.<BR>1.高齢者用の軟らかい納豆を製造するために,中国の豆鼓から分離した菌で糸引納豆菌として使用できるが糸引きの弱い<I>B. subtilis</I> (<I>natto</I>) KFP 897と,<I>M. luteus</I> IAM 1056を混合培養して糸引きの強い<I>B. subtilis</I> (<I>natto</I>) KFP 89711を得た.<BR>2.KFP 89711納豆の相対粘度はKFP 897納豆に比べて約5.2倍に増加し,市販納豆に近い値になった.同じくγ-GTP活性は約6倍であった.<BR>3.キャピラリ-GCでの分析の結果,KFP 89711納豆の揮発性成分から糸引納豆の主要な臭い成分とされる10成分がすべて検出された.<BR>4.東京都千代田区内の高齢者センター3箇所での試食調査の結果,見た目,臭い,糸引き,軟らかさ,味,嗜好の6項目を5段階で評価してもらったところ,施設利用者がもつ納豆のイメージよりもやや良いという結果を得た.従って,開発した糸引きの良い軟らかい納豆は高齢者用納豆として利用しうるものと考えられた.

With the increase in the proportion of older people in the population, the development of foods especially suitable for this segment of the population is eagerly expected. We produced a soft, sticky variety of natto that is easy for older people to masticate and to swallow, using a bacterial strain improved by mixed culture. By screening natto bacilli for their ability to make soft <I>Itohiki-natto</I>, we selected the strain <I>Bacillus subtilis</I> (<I>natto</I>) KFP 897, but the stickiness of the natto produced with this strain was very weak. Using a mixed culture of KFP 897 with <I>Micrococcus luteus</I> IAM1056, we obtained strain KFP 89711, which produced a soft, sticky natto. At approximately 5.2 times that of KFP 897-natto, the relative viscosity of KFP 89711-natto was close to that of marketed natto. Similarly, the activity of the γ-glutamyl-transpeptidase of KFP 897 natto was approximately six times that of KFP 89711-natto. Analysis by capillary column gas chromatography detected the ten volatile substances that are responsible for the flavor of natto, showing that the flavor of KFP 89711-natto was similar to that of Japanese Itohiki-natto. Organoleptic tests were conducted on elderly subjects concerning the taste of the new soft, sticky natto at three official centers for the elderly in Chiyodaku, Tokyo. The participants viewed the new soft, sticky natto as being slightly better than their generally held opinion of natto. Consequently, the newly developed soft, sticky natto proved to be a useful food for older people.

Journal

  • NIPPON SHOKUHIN KOGYO GAKKAISHI  

    NIPPON SHOKUHIN KOGYO GAKKAISHI 53(9), 466-473, 2006-09-15 

    Japanese Society for Food Science and Technology

References:  18

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Codes

  • NII Article ID (NAID)
    10018254938
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    8048822
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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