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Fermentation process for natto flavoring paste

A fermentation process and seasoning sauce technology, which is applied in the processing field of Chinese-style natto sauce, can solve the problems of being unable to enter the diet and table, and achieve the effect of improving the flavor of natto, simple process operation, and low cost

Active Publication Date: 2012-08-01
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Because natto products produced in Japan have a special ammonia smell, Chinese consumers are not used to this taste, so this cheap and high-quality fermented soybean product cannot enter the diet and dining table of normal people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Soybean soaking and cleaning: After washing and removing impurities from the freshly harvested soybeans, soak them for 12 hours in winter and spring, and 6 hours in summer and autumn to ensure that the soybeans are full of water.

[0026] (2) Cooking: Put the fresh wet natto into the steaming cabinet layer by layer, cook under normal pressure, and keep warm at 90-100°C for 80min;

[0027] (3) Pure culture strains: Bacillus natto CICC No.10459 was cultured in nutrient broth liquid medium for 24 hours, Lactobacillus acidophilus CICC No.6074 was cultured in MRS liquid medium for 48 hours, ester-producing Hansenula anomalies Bacteria CGMCC No2.338 was expanded and cultured in PDA liquid medium, and the culture time was 48 hours;

[0028] (4) inoculation: second step gained natto is cooled to room temperature, each inoculates mixed bacterial liquid by the ratio of 5% (volume to mass ratio) by weight, fully mixes, and inoculation is contained in the packing box of certain...

Embodiment 2

[0033] (1) Soybean soaking and cleaning: After washing and removing impurities from the harvested fresh soybeans, soak them for 12 hours in winter and spring, and 4 hours in summer and autumn to ensure that the soybeans are full of water.

[0034] (2) Cooking: Put the fresh wet natto into the steaming cabinet layer by layer, cook under normal pressure, and keep warm at 90-100°C for 100min;

[0035] (3) Pure culture strains: Bacillus natto CICC No.10459 was cultured in nutrient broth liquid medium for 24 hours, Lactobacillus acidophilus CICC No.6074 was cultured in MRS liquid medium for 48 hours, ester-producing Hansenula anomalies Bacteria CGMCC No2.338 was expanded and cultured in PDA liquid medium, and the culture time was 48 hours;

[0036] (4) inoculation: the second step gained natto is cooled to room temperature, each inoculates the mixed bacteria liquid in the ratio of 4% (volume to mass ratio) by weight, fully mixes, inoculates and puts in the packing box of certain co...

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Abstract

The invention discloses a method for processing natto flavoring paste which is suitable for Chinese. The method comprises the following steps of: soaking, cleaning and cooking soybean; performing pure culture of strains; inoculating; performing primary fermentation; performing secondary refrigerating fermentation; and seasoning to obtain the finished product. Due to a temperature shift fermentation mode, the activity of nattokinase is ensured after natto is fermented, lactobacillus acidophilus generates acid to neutralize partial fermentation ammoniacal odor, and the product does not have peculiar smell which is not liked by Chinese, and has special aroma, pleasant flavor and smooth mouthfeel. The method has the advantages of reasonable process, simple operation, short process period and good flavor of the natto, the natto flavoring paste meets the requirements of Chinese on mouthfeel and flavor, industrial production can be realized, the process is controllable, the quality is stable, the benefits of soybean product processing enterprisers can be improved, and lactic acid bacteria are added to further enhance the health-care effect of the natto product; and the invention provides a feasible method for promoting the natto product in China.

Description

technical field [0001] The invention relates to the technical field of bean food processing, in particular to a processing method of Chinese natto seasoning sauce suitable for Chinese consumption. Background technique [0002] Natto is an essential food for Japanese people every day. From 1980 to 1982, Dr. Sumi Yangxing discovered that natto enzyme has the best thrombus-dissolving effect in the Chicago Institute of the United States. This is the famous 2:30 p.m. experiment. [0003] In 1985, the International Science and Technology Exposition was held in Tsukuba, Japan, which benefited the first Asian salt-free fermented soybean food, which made everyone notice the existence of salt-free fermented soybean food distributed all over the world, and confirmed the traditional Japanese food— —Natto, which is excellent in nutritional value and food efficacy, and its consumption and industrial production are the first in the world. Since then, Dr. Xumi Yangxing has devoted his who...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 董爱文
Owner HUNAN AGRICULTURAL UNIV
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