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 ferm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1

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

[0018] (2). Inoculate the natto bacteria on the beef extract peptone medium, activate for three generations, wash the bacteria with sterile saline, and use 2×10 7 Inoculate with an inoculum amount of 1 cell / g small soybeans, mix well and incubate in a constant temperature and humidity incubator for 24 hours, keep the temperature of the constant temperature and humidity incubator at 28°C and relative humidity of 60% to obtain fermented natto;

[0019] (3) Add water to the fermented natto, the weight ratio of fermented natto: water is 1:3, homogenize, filter with 40 mesh sieve, heat the filtrate to 80°C, keep it for 30min, and cool to 30°C, Adding 3% salt by weight of the filtrate and 8% maltodextrin by weight of the filtrate, and spraying and drying by using ...

Example Embodiment

[0021] Example 2

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

[0023] (2). Inoculate the natto bacteria on the beef extract peptone medium, activate it for three generations, wash the bacteria with sterile saline, and use 5×10 7 Inoculate with an inoculum of 1 cell / g small soybeans, mix well and incubate in a constant temperature and humidity incubator for 36 hours, keep the temperature of the constant temperature and humidity incubator at 30°C and relative humidity of 70% to obtain fermented natto;

[0024] (3) Add water to the fermented natto, the weight ratio of fermented natto: water is 1:4, homogenize, filter with a 40-mesh sieve, heat the filtrate to 80°C, keep it for 20 minutes, and cool to 40°C. Adding 5% by weight of the filtrate salt, and 5% by weight of the filtrate, maltodextrin, and spray-dried by using a ...

Example Embodiment

[0026] Example 3

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

[0028] (2). Inoculate the natto bacteria on the beef extract peptone medium, activate it for three generations, wash the bacteria with sterile saline, 8 Inoculate with an inoculum of 1 cell / g small soybeans, mix well and incubate in a constant temperature and humidity incubator for 48 hours, keep the temperature of the constant temperature and humidity incubator at 30°C and relative humidity 95% to obtain fermented natto;

[0029] (3) Add water to the fermented natto, the weight ratio of fermented natto: water is 1:5, homogenize, filter through a 40-mesh sieve, heat the filtrate to 100°C, keep it for 10 minutes, and cool to 50°C. Adding 8% salt by weight of the filtrate and 2% maltodextrin by weight of the filtrate, and spraying and drying with a c...

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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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