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
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  • 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 diff

Method used

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  • 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

Example Embodiment

[0018] Example 1

[0019] A natto sugar cake, which is made of raw materials with the following weight ratios: 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: stir-fry soybeans and break them into small particles, then add 4 times the weight of water to soak for 24 hours, drain the soybeans, sterilize at 121°C for 30 minutes, and cool at room temperature Then, weigh it and add 10ml of Bacillus natto to each 100g soybeans at a concentration of 10 6 ~10 7 The cfu / ml Bacillus natto bacteria solution was finally cultured at 37°C for 3 days, and after removal, it was post-cooked at room temperature for 2 days.

[0021] The Bacillus natto used is isolated from natto food. The natto prepared by this method has a mild smell and a special fragrance, which is more acceptable by people.

[0022] The flavoring agent is honey and protein powder, and the weight ratio is 1 to 1.

[0023] The su...

Example Embodiment

[0028] Example 2

[0029] A natto sugar cake is made of raw materials with the following weight ratios: 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: the soybeans are fried and broken into small particles, then 2 times the weight of water is added to soak for 36 hours, the soybeans are drained and sterilized at 121°C for 20 minutes, and cooled at room temperature After weighing, add 8ml of Bacillus natto per 100g soybeans to the soybeans at a concentration of 10 6 ~10 7 The cfu / ml Bacillus natto bacterium solution was finally cultured for 2 days under a constant temperature of 37°C, and then post-cooked at room temperature for 1 day.

[0031] The corrective agent is table salt.

[0032] The sugar is maltose.

[0033] The preparation method of the natto sugar cake is: boil maltose into a massecuite under high temperature conditions, then reduce the temperature to 55°C, and quick...

Example Embodiment

[0034] Example 3

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

[0036] The natto is prepared by the following method: stir-fry soybeans and break them into small particles, then add 6 times water by weight to soak for 12 hours, drain the soybeans, sterilize at 121°C for 40 minutes, and cool at room temperature Then, weigh it and add 15ml of Bacillus natto to each 100g soybeans at a concentration of 10 6 ~10 7 The cfu / ml Bacillus natto bacteria solution was finally cultured at 37°C for 4 days at a constant temperature, and after removal, it was post-cooked at room temperature for 3 days.

[0037] The correctives are honey, protein powder, salt, and their weight ratio is 2 1 2 2?

[0038] The sugar is white granulated sugar.

[0039] The preparation method of the natto sugar cake is: boil white granulated sugar under high temperature conditions to make...

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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

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Application Information

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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
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