Frozen dried natto producing method

A production method and technology of natto, applied in the fields of application, food preparation, food science, etc., can solve the problems of difficulty in chewing, hard texture, loss, etc., and achieve the effect of convenient eating and not easy to deteriorate.

Inactive Publication Date: 2008-02-13
SHANGHAI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the natto is dried, the odor is reduced, but the texture is hard and difficult to chew, especially the most important health ingredient in natto, nattokinase, will be lost due to high temperature drying

Method used

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  • Frozen dried natto producing method
  • Frozen dried natto producing method
  • Frozen dried natto producing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] 1. Take 1Kg of soybeans, soak them in 12Kg of water for 12 hours after washing, and change the water 1-2 times during the soaking period;

[0054] 2. Drain the soaked soybeans, put them in a pressure cooker, and steam them at 1.1Kg / cm2 for 25 minutes. The beans should be cooked but not rotten;

[0055] 3. Take 1g of natto bacteria powder (containing more than 1010 / g of natto bacteria), add 200ml of cold boiled water, and mix thoroughly to form a suspension;

[0056] 4. In the above step 2 cooked soybeans, evenly mix 30g trehalose, 10g erythritol, 1g sucralose and 200ml natto suspension;

[0057] 5. Then divide into clean glass bottles, the filling thickness is 5cm, and the bottle mouth is wrapped with food-grade sealing paper;

[0058] 6. Ferment for 24 hours at a temperature of 37°C and a humidity of 90%;

[0059] 7. Put the fermented natto into a freeze-drying vacuum bottle and freeze at -30°C for 8 hours;

[0060] 8. Turn on the VirTis freeze dryer. When the tempe...

Embodiment 2

[0080] 1. Take 1000g soybeans, wash them and soak them in water until the soybeans are fully swollen and the weight increases to 2200-2300g.

[0081] 2. Filter the soaked soybeans to remove the soaking water. Then evenly mix 10 g of sodium porpartate, 10 g of 5' guanylic acid and inosinic acid (1:1), and 15 g of sodium chloride;

[0082] 3. Put it in a pressure cooker and steam it for 15-20 minutes under the pressure of 1.1Kg / cm2. It is required that the beans are cooked but not rotten;

[0083] 4. Weigh 1 gram of Bacillus natto, suspend in 200ml cold boiled water, and make seed liquid;

[0084] 5. Use a sprayer to spray the above seed liquid evenly into the cooked soybeans, and mix while spraying;

[0085] 6. Put the cooked soybeans inoculated with Bacillus natto into clean pond porcelain plates with a thickness of 5-7cm, cover and ferment at 37°C for 24 hours;

[0086] 7. Place the fermented natto in a freeze-drying vacuum bottle and freeze at -30°C for 12 hours;

[0087...

Embodiment 3

[0106] 1. Take 1Kg of soybeans and soak them in water until the soybeans no longer absorb water and the weight of the soybeans increases to 2.2Kg;

[0107] 2. Take 1g of natto bacteria powder (containing more than 1010 / g of natto bacteria), add 250ml of cold boiled water, and adjust the spoon to form a suspension;

[0108] 3. Drain the soaked soybeans from the water. Then evenly mix in 100g of scallop (scallop extract), 30g of sodium chloride, 30g of sodium aspartate, 30g of trehalose, and 10g of protein sugar;

[0109] 4. Put it in a pressure cooker and steam at 1.1Kg / cm2 for 25 minutes;

[0110] 5. Take 200ml of natto bacteria liquid (each ml contains more than 108 bacteria natto); mix it into the freshly steamed cooked soybeans;

[0111] 6. Put the steamed soybeans inoculated with Bacillus natto into clean trays with a thickness of 7cm, cover or seal them, and ferment at 37°C for 24 hours;

[0112] 7. Put the fermented natto into a freeze-drying vacuum bottle and freeze ...

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Abstract

The present invention provides a manufacturing method of freeze-dried natto. The manufacturing method of the present invention comprises the steps of soybeans immersion, cooking, flavoring, fermentation, pre-cooling, and vacuum freeze drying and so on. The freeze-dried natto is dried under the conditions with low temperature and frost. The thrombolytic enzyme-natto kinase will not inactivate. The flavoring agents are added in the process of manufacturing, which can make the freeze-dried natto have a plurality of flavors like salt, delicious, sweet and so on, can improve the growth of bean bacteria, and can make the natto produce much more kinase. In addition, after the natto is frozen and dried, the natto has loosened texture, which can be eaten as food. The freeze-dried natto is also suitable for the old to eat conveniently. The freeze-dried natto is dry product, and can be packed with paper cup or paper wed without polluting the environment.

Description

technical field [0001] The invention relates to food, in particular to a production method of freeze-dried natto. Background technique: [0002] Natto (Natto) was originally a traditional food in Japan, and has been eaten for more than a thousand years. In 1986, Sumi, H. found that natto contained nattokinase (Nattokinase, NK) when screening antithrombotic drugs at the University of Chicago in the United States, which could dissolve thrombus strongly, and was effective orally. One of the most popular health foods for preventing thrombosis (Sumi H. et al: Experientia 1987, 43: 1110-11; Acta Haematol 1990, 84(3): 139-43; Biol Pharm Bull 1995, sep; 18(9): 1194-6). [0003] However, natto has a strange smell, and it needs to be mixed with mustard and liquid seasoning (soup bag) when eating to cover up the smell and increase the flavor. Even so, many people are still reluctant to eat. In addition, natto storage needs to be refrigerated, which is inconvenient to carry. For th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23L1/211A23L1/29A23L11/20A23L11/30A23L33/00
Inventor 杨晓彤杨庆尧冯慧琴糜可
Owner SHANGHAI NORMAL UNIVERSITY
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