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Manufacturing method of drink being rich in bacillus natto and product thereof

A manufacturing method and natto bacteria technology, which are applied in the field of beverage manufacturing, can solve the problems of developing beverages without natto bacteria, and achieve the effects of physiological functions to maintain physical health, high food safety, and promotion of intestinal health.

Active Publication Date: 2012-01-25
HE HE IND
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Some of the beverages sold on the market will advertise the addition of additional nutrients, such as: vitamin C, dietary fiber, green tea extract, tea polyphenols, calcium and iron, etc., to attract consumers to buy; Lactic acid bacteria, the yogurt produced after its fermentation is also widely welcomed by the public, however, there is no development of Bacillus natto-related beverages on the market at present

Method used

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  • Manufacturing method of drink being rich in bacillus natto and product thereof
  • Manufacturing method of drink being rich in bacillus natto and product thereof

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Embodiment Construction

[0032] In order to facilitate a more detailed and clear understanding of the purpose, functions and structural features of the present invention, the following preferred embodiments are listed and described in conjunction with the accompanying drawings.

[0033] see figure 1 .

[0034] As shown in the figure, the manufacturing method of the beverage rich in Bacillus natto according to the present invention, its steps mainly include:

[0035] Strain acquisition step: take Bacillus natto 1 and implant it into culture trays 2 containing sterile solid medium 21 for cultivation until the sterile solid medium 21 has bacterial colonies, and then select natto with higher growth activity. Soybean fungus 1, which is stored in a low temperature environment; wherein, the sterile solid medium 21 is to mix nutrients such as carbon source, nitrogen source, phosphorus source or trace elements, agar powder and water evenly, and then sterilize program, and wait for it to cool and solidify. T...

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Abstract

The invention discloses a manufacturing method of drink being rich in bacillus natto and a product thereof. The manufacturing method comprises the following main steps that: acquiring spawn step: the bacillus natto is fetched to be placed into a culture tray containing aseptic solid culture base to culture; culturing bacteria liquid step: the bacillus natto which is obtained in the acquiring stepof the spawn is placed into an asceptic liquid culture base to culture so as to obtain the bacteria liquid; mixing step: the well-cultured bacteria liquid is added into a freezing packing box containing liquid drink; and freezing and packing step: the freezing packing box is placed into a freezer, so the drink is frozen and molded. After being ingested by the human body, the product which is obtained through the steps can improve the intestinal canal environment so as to adjust the physiological function of the human body and to maintain the health.

Description

technical field [0001] The invention relates to a beverage manufacturing process and its products; in particular, it refers to a manufacturing method of a beverage rich in natto bacteria that is convenient for drinking and can regulate human physiological functions to maintain health and its products. Background technique [0002] Natto is a common traditional fermented food in Japan. It is made from soybeans fermented by Bacillus natto. It is sticky. It not only retains the nutritional value of soybeans, is rich in vitamin K, improves the digestion and absorption rate of protein, but also produces a variety of nutrients during the fermentation process. Physiologically active substances have the health care function of dissolving fibrin in the body and regulating other physiological functions. Natto has been eaten in Japan for thousands of years. It is recorded in the "Honcho Shikan" in the Edo period that "natto can regulate the intestines, increase appetite, and detoxify."...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L2/52
Inventor 翁明胜
Owner HE HE IND
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