Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Natto sugar cake and preparation method thereof

A natto sugar cake and natto technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of sticky silk, bitter taste, difficult to eat directly, etc., achieves crispy entrance, simple preparation method and production cost low cost effect

Inactive Publication Date: 2013-05-15
HUAZHONG AGRICULTURAL UNIVERSITY
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because natto is made from fermented soybeans, natto has a special smell of ammonia, and it is bitter and sticky, so it is difficult to eat directly
Although many efforts have been made to improve the smell and taste of natto, the problem is still not well solved

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Natto sugar cake and preparation method thereof
  • Natto sugar cake and preparation method thereof
  • Natto sugar cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The natto candied cake is made of the following raw materials in weight ratio: 15% natto, 20% cooked flour, 20% cooked black sesame, 40% sugar and 5% flavoring agent.

[0020] The natto is prepared according to the following method: fry the soybeans and break them into small particles, then add 4 times the weight of water and soak them for 24 hours, drain the soybeans and sterilize them at 121°C for 30 minutes, and cool them at room temperature Afterwards, weigh, add the ratio of 10ml Bacillus natto bacterium liquid for every 100g soybeans, add concentration to be 10 in soybeans 6 ~10 7 The cfu / ml bacillus natto bacteria liquid is finally cultured at a constant temperature of 37°C for 3 days, taken out, and after-ripened at room temperature for 2 days.

[0021] The Bacillus natto used is isolated from natto food. The natto prepared by the method has mild smell and special fragrance, and is easier to be accepted by people.

[0022] The flavoring agent is honey and pro...

Embodiment 2

[0029] The natto candied cake is made of the following raw materials in weight ratio: 10% natto, 30% cooked flour, 30% cooked black sesame, 20% sugar and 10% flavoring agent.

[0030] The natto is prepared according to the following method: stir-fry soybeans and break them into small particles, then add 2 times the weight of water to soak for 36 hours, drain the soybeans and sterilize them at 121°C for 20 minutes, and cool them at room temperature Afterwards, weigh, add the ratio of 8ml Bacillus natto bacterium liquid for every 100g soybeans, add concentration to be 10 in soybeans 6 ~10 7 The cfu / ml bacillus natto bacteria liquid was finally cultured at a constant temperature of 37°C for 2 days, and after taking it out, it was matured at room temperature for 1 day.

[0031] The flavoring agent is salt.

[0032] Described sugar is maltose.

[0033] The preparation method of the natto sugar cake is as follows: maltose is boiled into massecuite under high temperature condition...

Embodiment 3

[0035] The natto sugar cake is made of the following raw materials in the weight ratio: 25% natto, 10% cooked flour, 10% cooked black sesame, 50% sugar and 5% flavoring agent.

[0036] The natto is prepared according to the following method: fry the soybeans and break them into small particles, then add 6 times the weight of water to soak for 12 hours, drain the soybeans and sterilize them at 121°C for 40 minutes, and cool them at room temperature Finally, weigh, add the ratio of 15ml bacillus natto bacterium liquid for every 100g soybeans, add concentration to be 10 in soybeans 6 ~10 7 The cfu / ml bacillus natto bacteria liquid was finally cultured at a constant temperature of 37°C for 4 days, and after taking it out, it was aged at room temperature for 3 days.

[0037] The flavoring agent is honey, protein powder, and salt, and its weight ratio is 21?2?

[0038] Described sugar is white granulated sugar.

[0039] The preparation method of the natto sugar cake is as follows...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a natto sugar cake which is prepared from the following raw materials by weight percentage of 10-25% of natto, 10-30% of cooked flour, 10-30% of cooked black sesames, 20-50% of sugar and 1-10% of a flavoring agent. The invention further provides a preparation method of the natto sugar cake. The method comprises the following steps of: boiling the sugar into massecuite under a high-temperature condition; then reducing the temperature to be at 55 DEG C; rapidly adding the natto, the cooked flour, the cooked black sesames and the flavoring agent into the massecuite; agitating with the massecuite and reducing the temperature to be at 45 DEG C; and finally, placing the mixture into a mould for preparing the sugar cake, cooling to be at a room temperature and packaging to obtain the natto sugar cake. According to the natto sugar cake disclosed by the invention, a pungent smell and a bitter taste of the natto can be covered and the previous nattokinase activity can be kept, so as to provide a good way for natto products in the aspects of popularizing and eating.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular, the invention relates to a natto sugar cake and a preparation method thereof. Background technique [0002] Natto originated in China, and it is made from soybeans, which are fermented by Bacillus natto. Natto contains protease, vitamins, glutamyl transpeptidase, polyglutamic acid, nattokinase, isoflavones, superoxide dismutase, saponin, tocopherol, dipicolinic acid and other substances, among which Nattokinase has a good curative effect on hypertension and cardiovascular and cerebrovascular diseases. Compared with directly cooked soybeans, natto has higher content of protein, cellulose, calcium, iron, etc., and has various health benefits such as thrombolysis, anti-tumor, lowering blood pressure, anti-oxidation, preventing osteoporosis, and promoting blood coagulation. effect. [0003] Because natto is made from fermented soybeans, natto has a special smell of ammonia, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G3/48
Inventor 郭爱玲宋文超马美湖涂艳华齐小保
Owner HUAZHONG AGRICULTURAL UNIVERSITY
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com