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Method for preparing spice by fermenting bacillus natto

A technology for flavoring materials and natto bacteria, which is applied in the field of preparing flavoring materials by using natto bacteria fermentation, and achieves the effects of convenient use and storage, wide applicability, and enhanced aroma and taste.

Inactive Publication Date: 2011-06-15
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition to the use of molds for fermentation to prepare flavors, natto bacteria that can produce special flavors can also be used for fermentation to prepare flavoring materials for the preparation of flavors. At present, there is no report on the use of natto bacteria to prepare flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Take high-quality northeast small soybeans, rinse them, soak them overnight at room temperature for 6 hours, put them in a pressure cooker for 15 minutes at 120°C, and cool to 30°C;

[0018] (2), Bacillus natto was inoculated on the beef extract peptone medium, activated for three generations, washed with sterile physiological saline, and washed with 2 × 10 7 The inoculum amount of each cell / g small soy bean is inoculated, and after mixing evenly, cultivate in a constant temperature and humidity incubator for 24 hours, keep the temperature of the constant temperature and humidity incubator at 28° C., and a relative humidity of 60%, to obtain fermented natto;

[0019] (3), add water in fermented natto, its weight and number ratio is fermented natto: water is 1: 3, homogenize, filter with 40 mesh sieves, filtrate is heated to 80 ℃, keeps 30min, cools to 30 ℃, Add 3% of salt by weight of the filtrate and maltodextrin of 8% by weight of the filtrate, and spray dry with ...

Embodiment 2

[0022] (1) Take high-quality northeast small soybeans, rinse them, soak them overnight at room temperature for 12 hours, put them in a pressure cooker for 15 minutes at 120°C, and cool to 30°C;

[0023] (2), Bacillus natto was inoculated on the beef extract peptone medium, activated for three generations, washed the thalline with sterile physiological saline, and washed with 5 × 10 7 Inoculate with the inoculum amount of 1 cell / g small soy bean, mix uniformly and cultivate in a constant temperature and humidity incubator for 36 hours, keep the temperature of the constant temperature and humidity incubator at 30°C and 70% relative humidity to obtain fermented natto;

[0024] (3), add water in fermented natto, its weight and number ratio is fermented natto: water is 1: 4, homogenize, filter with 40 mesh sieves, filtrate is heated to 80 ℃, keeps 20min, cools to 40 ℃, Add 5% salt by weight of the filtrate and maltodextrin 5% by weight of the filtrate, and spray dry with a centrifu...

Embodiment 3

[0027] (1) Take high-quality northeast small soybeans, rinse them, soak them overnight at room temperature for 20 hours, put them in a pressure cooker for 15 minutes at 120°C, and cool to 30°C;

[0028] (2), Bacillus natto was inoculated on the beef extract peptone medium, activated for three generations, washed the thalline with sterile physiological saline, and washed with 10 8 The inoculum amount of each cell / g small soybean is inoculated, mixed evenly, and cultivated in a constant temperature and humidity incubator for 48 hours, keeping the temperature of the constant temperature and humidity incubator at 30°C and relative humidity at 95%, to obtain fermented natto;

[0029] (3), add water in fermented natto, its weight and number ratio is fermented natto: water is 1: 5, homogenize, filter with 40 mesh sieves, filtrate is heated to 100 ℃, keeps 10min, cools to 50 ℃, Add 8% salt by weight of the filtrate and maltodextrin 2% by weight of the filtrate, and spray dry with a ce...

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PUM

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Abstract

The invention discloses a method for preparing a spice by fermenting bacillus natto, which belongs to the technical field of foods. The method comprises the following steps of: (1) soaking small soya beans produced in northeastern areas, cooking and sterilizing; (2) activating the bacillus natto for three generations, inoculating with the inoculation quantity of 106 to 108 cells per gram of smallsoya beans, uniformly mixing, and cultivating in a constant-temperature and constant-humidity environment for 16 to 48 hours to obtain fermented natto; and (3) adding 3 to 5 parts by weight of water into 1 part by weight of fermented natto, homogenizing, filtering with a 40-mesh screen, heating filtrate to 80 to 100 DEG C, preserving heat for 10 to 40 minutes, cooling to 20 to 50 DEG C, adding table salt in an amount of 2 to 8 percent of the weight of the filtrate and malto dextrin in an amount of 2 to 8 percent of the weight of the filtrate into the filtrate, and drying to obtain the spice. The spice prepared by the method has the special flavor of fermented natto, can be applied to blending of a powder essence or a pasty essence, and can improve the fragrance and the mouthfeel of the essence.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing flavoring material by fermenting Bacillus natto. Background technique [0002] Salty flavors are widely used in instant noodles, meat products, chicken essence, snack foods and other fields to enhance the aroma and flavor of products and increase the added value of products. Some key raw materials play an important role in the preparation of salty flavor. Salty flavors generally require a mellow and delicious taste, which is often achieved by adding yeast extract. [0003] In the current technology, molds have been used in the production of food flavors. The fermentation liquid used in the preparation of flavors by using molds is mainly to mince fresh meat first, then add auxiliary materials, after standing, heat preservation, steaming and sterilization, use the culture medium to inoculate Mold spores are then fermented in the fermentation equipm...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/20A23L27/00A23L11/00
Inventor 李松耀郝学财邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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