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Manufacture method of natto food without strange taste

A manufacturing method and technology for flavoring natto, which are applied in food preparation, food science, application and other directions, can solve the problems of not completely strange taste, affecting the widespread application of natto food, etc., and achieve adjustment and recovery of the gastrointestinal tract. Function, the effect of overcoming unpleasant smell

Inactive Publication Date: 2009-06-10
江苏省无锡江大大学科技园有限公司
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Problems solved by technology

[0003] It is a pity that natto has a special smell, which is unacceptable to most Chinese people. In order to be more suitable for consumption, the currently commonly used method of making natto products is: use soybeans as raw materials, and use natto bacteria as seed bacteria , the raw materials are soaked in water, dewatered, steamed, and then inoculated with inoculum for the steamed soybeans, fermented after inoculation, and packaged to make natto finished products; or the method of inoculating multiple bacteria to eliminate odor
All of the above methods cannot completely and effectively eliminate the strange smell, which affects the wide application of natto food in China

Method used

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Embodiment Construction

[0014] In the present invention, natto is prepared by inoculating natto bacillus with soybean and water.

[0015] The technical scheme of the invention is further described below by specific examples:

[0016] a. Using Northeast high-quality small-grain soybeans as raw materials, according to conventional techniques, after selection and washing, soak in water for 8-16 hours, remove and cook for 0.5-1.0 hours;

[0017] b. Use high-efficiency active natto strains for inoculation and fermentation, and control the fermentation time within 10-18 hours to avoid excessive fermentation and reduce the formation of odorous substances from the source;

[0018] c. After 10-20 hours, the fermented natto is cooked at a low temperature of 0-4°C to facilitate the release of odorous substances;

[0019] d, the released natto is soaked for 10-15 hours in the seasoning formula of 8-10% soy sauce, 1-3% sugar and 1-3% salt (calculated as fresh natto), and further marinated to achieve the flavor ...

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Abstract

The invention relates to a production method for natto without strange taste, which uses Northeast China small soya bean with high quality as raw material, and includes steps of carefully choosing, washing, dipping, inoculating and fermenting by employing natto strain, refrigerating, slaking, preserving according to a certain proportion of flavoring, oxidizing at low temperature, and performing instant high temperature maillard reaction. The advantages of the invention are that the natto are naturally formed by employing modern fermentation technology and novel regulation and control technology in process, so nutrition of the natto is maintained, strange taste of the natto is removed, and the natto can be widely used for food and health food industries.

Description

Technical field: [0001] The invention belongs to a method for preparing soybean food, in particular to a method for manufacturing natto food without strange taste. Background technique: [0002] Natto originated in China and flourished in Japan, with a history of eating for thousands of years. Natto is rich in protein and has a complete range of amino acids. After fermentation, it is easier to absorb than soybeans; natto contains nattokinase, an active enzyme that can dissolve blood clots in the human body through oral administration; natto is rich in γ A polyglutamic acid can enhance the body's absorption of vitamins and minerals. It has antibacterial and anti-oxidant functions in the stomach. It has slow decomposition and the same weight loss function as dietary fiber; natto contains straight-chain saturated fats that can fight cancer. Hydrocarbon substances can remove carcinogens in the body; natto also contains angiotensin-converting enzyme inhibitors, which are the mos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23L1/29A23L11/20A23L33/00
Inventor 王正刚李永正周望岩卢泽民
Owner 江苏省无锡江大大学科技园有限公司
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