Chickpea natto and making method and application of chickpea natto

A technology for chickpeas and natto, which is applied in the field of chickpeas and natto and its preparation, can solve the problems that the protective effect of nattokinase is rarely reported and the like

Inactive Publication Date: 2012-11-07
上海诺金科生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no further research on chickpea natto at home and abroad, and there are few reports on the protective effect of fermentation product polyglutamic acid molecules on nattokinase

Method used

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  • Chickpea natto and making method and application of chickpea natto

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Add 100g of chickpeas (purchased from Xinjiang Dalongwang Food Co., Ltd.) into 400mL of 30°C hot water and soak for 60min, drain and then soak in 400mL of 0.6% KCl solution by mass percentage for 1h, wash and drain, and then transfer to a tile pan. The spacing is 2mm, covered with wet cloth (4 layers of gauze), and the humidity is kept at 100%. Cultivate in a constant temperature and humidity incubator at 40°C until the germination reaches 5mm; add 1g glucose, 0.2gNaCl, 40mL water to the germinated chickpeas, 2g buckwheat flour, stir well, cook at 121°C for 1h, inoculate with 2mL Natto Bacillus subtilis liquid (purchased from Takahashi Yuzo Research Institute, Japan) after cooling, and culture at 37.5°C for 36h; fermented chickpea natto Place it in a refrigerator at 4°C overnight (10h), then move it into a drying tray, add 0.2g cyclodextrin as a cryoprotectant before drying, pre-freeze at -15°C, freeze-dry for 18h, and decompose at 20°C; The dried product was pulverized...

Embodiment 2

[0022] Add 100g of chickpeas (purchased from Xinjiang Dalongwang Food Co., Ltd.) into 400mL of 60°C hot water for 10min, and then add 400mL of 0.8% NaHCO 3 Soak in the solution for 4 hours; wash and drain, then move into tile trays, the distance between beans is 6mm, cover with wet cloth (2 layers of terry cloth), keep the humidity at 50%, cultivate in a constant temperature and humidity incubator at 10°C, and wait for germination to 1mm; Add 5.0g glucose, 1.0gNaCl, 100mL water, 5g buckwheat flour to the chickpeas, stir evenly, cook at 110°C for 2h, cool and use 6.0mL Natto Bacillus subtilis liquid (purchased from Takahashi Yuzo Research Institute, Japan) Inoculate and culture at 37.5°C for 24h; after fermentation, chickpea and natto should be placed in a refrigerator at 0°C overnight (18h), then transferred to a drying tray, and 1.2g of cyclodextrin was added as a cryoprotectant before drying, and the pre-freezing temperature was - 25°C, freeze-dried for 36 hours, and the ana...

Embodiment 3

[0024] Add 100g of chickpeas (purchased from Xinjiang Dalongwang Food Co., Ltd.) into 400mL of 40°C hot water and soak for 40min, then drain with 400mL of 0.1% NaHCO 3 , 0.1% KCl solution soaked for 2 hours, cleaned and drained, then moved into tile trays, the spacing between beans was 3mm, covered with wet cloth (4 layers of gauze) on top, and kept at a humidity of 70%, cultivated in a constant temperature and humidity incubator at 37°C, and germinated to 3mm Grind the germinated chickpeas, add 3g of glucose, 0.9gNaCl, 80mL of water, 4g of buckwheat flour, stir well and cook at 115°C for 90min, after cooling, use 3.0mL of Natto Bacillus subtilis liquid (purchased from Takahashi, Japan Yuzang Research Institute) inoculated and cultured at 37.5°C for 32h; fermented chickpea and natto were placed in a refrigerator at 2°C overnight (12h), then moved into a drying tray, and 1.0g of cyclodextrin was added as a cryoprotectant before drying. The pre-freezing temperature is -20°C, fre...

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Abstract

The invention discloses a making method of chickpea natto. The method comprises the following steps of: soaking the chickpea for sprouting, steaming and boiling, inoculating, fermenting, after-ripening, freeze-drying and the like. In the method, the chickpea biochanin isoflavone is generated by carrying out the sprouting pretreatment on the chickpea; the nutritional ingredients of the chickpea are enhanced; and subsequently the natto bacillus subtilis is inoculated for fermentation so as to make the chickpea natto which is rich in chickpea flavonoid, bacillus natto and nattokinase. In addition, the invention also discloses the chickpea natto made by using the method and the application of the chickpea natto for preparing health-care foods or medicines for preventing or improving hyperlipidemia and resisting thrombosis. The experiments show that the chickpea natto disclosed by the invention can reduce the contents of the TC (total cholesterol), the TG (total glycerin) and the MAD (monoamine oxidase) of the organism blood serum, has the significant blood-fat depression and thrombolytic functions, and can be used for preparing the health-care foods or medicines for preventing or improving hyperlipidemia and resisting thrombosis.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and in particular relates to a chickpea natto and a preparation method and application thereof. Background technique [0002] Chickpea (Cicer arietinum L) belongs to the leguminous family and is a traditional medicinal material in Uyghur. According to the "Drug Standards of the Ministry of Health of the People's Republic of China. Uyghur Subvolume", chickpeas are rich in 18 kinds of amino acids, protein, dietary fiber, calcium, potassium and other trace elements and vitamins and other nutrients needed by the human body. In 1956, Kleinster, a famous American medical expert, proved that chickpea has obvious curative effect on more than 70 kinds of severe malnutrition diseases through a large amount of clinical experience. Traditional Chinese medicine believes that chickpeas are sweet in taste, flat in nature, and non-toxic. Indigestion, etc. have a good therapeutic effect. It is generally...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23L3/44A23L11/20
Inventor 夏涛刘华奇李琦何玉意谢卫军郭荣鑫
Owner 上海诺金科生物科技有限公司
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