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Household natto fermentation equipment and fermentation method

A fermenting equipment and household natto technology, which is applied in the field of small and medium-sized household natto fermenting equipment, can solve the problems of thin natto moss, too strong ammonia odor, and bitter taste, and achieve uniform temperature, avoid pollution, and soften The effect of moderate hardness

Active Publication Date: 2017-04-19
丁德星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the temperature control principle of the existing natto fermentation machine is very simple. Generally, the temperature inside the fermentation equipment is automatically controlled by the PTC heating element with constant temperature control properties. -24 hours, the finished natto fermented in this way often has a bitter taste, the smell of ammonia is too strong, and the natto moss is thin

Method used

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  • Household natto fermentation equipment and fermentation method
  • Household natto fermentation equipment and fermentation method
  • Household natto fermentation equipment and fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Put 160g of dry soybeans into 8 cup-shaped natto fermentation containers after pre-processing (cleaning, soaking, steaming, inoculation with Bacillus natto), and put the containers in the household natto fermentation equipment provided by the invention. On the board, turn on the power of the equipment, the controller first controls the electric heater to work at a constant temperature of 38°C-40°C for 7-10 hours; then controls the electric heater to work at a constant temperature of 43°C-45°C for 1-4 hours; controls the electric heater Work at a constant temperature of 46°C-48°C for 4-6 hours; then refrigerate and cook at about 10°C to obtain finished natto. After observation, the mold lawn in the finished product of natto completely covers the surface of the bean grains and is wrinkled; after stirring, the wire drawing is more powerful, smooth, does not hang beads, and the length of the wire drawing reaches 5-6 meters and is not easy to break. After smelling and tasting...

Embodiment 2

[0049] Put 320g soybeans into 16 cup-shaped natto containers after carrying out the pre-processing process (cleaning, soaking, steaming, and inoculation with Bacillus natto), and put the containers in the household natto fermentation equipment provided by the present invention. A shelf is placed above the board (as shown in the figure), and 8 cups are placed on the baffle and on the shelf. Turn on the power of the equipment, the controller first controls the electric heater to work at a constant temperature of 38°C-40°C for 7-10 hours; then controls the electric heater to work at a constant temperature of 43°C-45°C for 1-4 hours; controls the electric heater to work at a constant temperature of 46°C Work at a constant temperature of -48°C for 4-6 hours; then refrigerate and cook at about 10°C to obtain finished natto. It has been observed that the fermentation properties of the natto on the upper layer (that is, on the shelf) and the natto on the lower layer (that is, on the b...

Embodiment 3

[0053] 120g of soybeans are subjected to the pre-processing process (dry soybeans are first crushed into crushed soybeans with a particle size of 2-5mm by a crusher, then cleaned, soaked, steamed, and inoculated with Bacillus natto) and put into 6 cup-shaped sodium In the bean container, put the container on the baffle plate in the household natto fermentation equipment provided by the present invention, switch on the power supply of the equipment, and the controller first controls the electric heater to work at a constant temperature of 38°C-40°C for 7-10 hours; then controls The electric heater works at a constant temperature of 43°C-45°C for 1-4 hours; the electric heater is controlled to work at a constant temperature of 46°C-48°C for 4-6 hours; finally, it is refrigerated and cooked at about 10°C, and the finished product of broken natto can be obtained . After observation, the mold lawn in the finished product of natto completely covers the surface of the bean grains and...

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Abstract

The invention provides household natto fermentation equipment and a fermentation method based on the equipment. The equipment includes a box body, a box cover, and a power supply. The bottom of the box body is fixed with an aluminum bottom plate, and an electric heater is fixed on the aluminum bottom plate. There is also a baffle in the box, the baffle is set horizontally, and there is an air inlet in the middle of the baffle, the shape of the air inlet is consistent with the shape of the fan, and the fan is arranged at the air inlet; between the edge of the baffle and the inner wall of the box There is at least one void; the power supply provides power to the electric heater, fan and controller. Air circulation is formed in the equipment box, which can achieve uniform temperature in the fermentation space. With the segmental temperature control method, the precise control of the temperature during the fermentation process can be realized, and it can meet the needs of natto in different fermentation environments at different time periods during the fermentation process. The requirement of temperature, in order to guarantee to make high-quality natto.

Description

technical field [0001] The invention belongs to the technical field of fermentation equipment, and in particular relates to a small and medium-sized household natto fermentation equipment and a fermentation method based on the equipment. Background technique [0002] Natto is a fermented food. It is a fermented soy product fermented by fermenting soybeans inoculated with Bacillus natto after steaming. More importantly, the fermentation process produces a variety of physiologically active substances, which have the health care effect of dissolving fibrin in the body and regulating other physiological functions. Natto contains saponin, isoflavones, unsaturated fatty acids, lecithin, folic acid, dietary fiber, calcium, iron, potassium, vitamins and a variety of amino acids, minerals and more than 100 types, vitamin K2, pyricolinic acid and other important nutrients, suitable for long-term consumption to maintain health. According to research by Japanese medical scientists and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 丁德星丁瑚镁
Owner 丁德星
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