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Natto food and preparation method thereof

A technology of natto and food, which is applied in the direction of food ingredients, functions of food ingredients, and food ingredients as taste improvers, etc. It can solve the problems of incomplete retention of soybean nutrients, loss of soybean nutrients, and impact on visual sensory experience, etc., to achieve Effects of retaining nutrients, improving visual senses, and improving palatability

Inactive Publication Date: 2016-08-24
毕春桐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The traditional natto production process and eating method are all Japanese. The natto food obtained by the traditional process has an unpleasant sour smell, and the surface is covered with sticky silk, which affects the visual sensory experience. The rotten beans stick to the teeth and affect the taste. Chinese people can't adapt to it; in addition, the traditional craft uses boiling method to prepare natto food. The boiling process causes the loss of nutrients in soybeans and cannot completely retain the nutrients in soybeans

Method used

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  • Natto food and preparation method thereof
  • Natto food and preparation method thereof

Examples

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Embodiment 1

[0057] A preparation method of natto food, comprising the steps of:

[0058] (1) In terms of parts by mass, 30 parts of soybeans are cleaned;

[0059] (2) Soak the soybeans obtained in step (1) in 30 parts of water, and soak them in water for 36 hours;

[0060] (3) After steaming the soybean obtained in step (2), cool to room temperature;

[0061] (4) Add 1 portion of natto probiotic mother bacteria (the manufacturer is a branch of Shanghai Shouyuan Biotechnology Co., Ltd., the same below) to the soybeans obtained in step (3), and ferment for 12 hours;

[0062] (5) Add 2 parts of edible salt, 1 part of garlic, 0.1 part of sugar, 0.01 part of glacial acetic acid, and 0.01 part of sodium glutamate to the fermented soybeans obtained in step (4), and stir well to obtain a natto food.

Embodiment 2

[0064] A preparation method of natto food, comprising the steps of:

[0065] (1) In terms of parts by mass, 60 parts of black beans are cleaned;

[0066] (2) Soak the black beans obtained in step (1) in 60 parts of water, and soak them in water for 48 hours;

[0067] (3) After steaming the black beans gained in step (2), cool to room temperature;

[0068] (4) Add 5 parts of natto probiotic mother bacteria to the black beans obtained in step (3), and ferment for 36 hours;

[0069] (5) Add 8 parts of edible salt, 8 parts of pepper, 0.05 part of spices, 4 parts of garlic, 2 parts of sugar, 0.02 part of glacial acetic acid, and 0.1 part of sodium glutamate to the fermented black beans obtained in step (4), and stir well, Get a natto food.

Embodiment 3

[0071] A preparation method of natto food, comprising the steps of:

[0072] (1) In terms of parts by mass, 40 parts of soybeans are cleaned;

[0073] (2) Soak the soybeans obtained in step (1) in 40 parts of water, and soak in water for 42 hours;

[0074] (3) After steaming the soybean obtained in step (2), cool to room temperature;

[0075] (4) Add 2 parts of natto probiotic mother bacteria to the soybean obtained in step (3), and ferment for 18 hours;

[0076] (5) Add 4 parts of edible salt, 2 parts of capsicum, 0.01 part of spices, 1 part of garlic, 0.5 part of sugar, 0.01 part of glacial acetic acid, and 0.03 part of sodium glutamate into the fermented soybeans obtained in step (4), fully stir evenly, Get a natto food.

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Abstract

The invention provides natto food and a preparation method thereof. The natto food is mainly prepared from leguminous plant seed, water, edible salt, natto mother probiotic bacteria, garlic, sugar, glacial acetic acid and sodium glutamate. The natto food can be prepared by only fermenting the leguminous plant seed after being soaked and cooked and stirring and mixing well with the rest raw materials. The defects of odorous sour smell that conventional natto food has, influence on visual sense due to the fact that sticky silk wraps the surface of the natto food and influence on taste due to the fact that broken bean sticks to teeth are eliminated, and the natto food has the advantages of high palatability, high chewiness, special smell and appetizing effect; all nutrition of the leguminous plant seed can be stored in the natto food, and special nutrition is added after fermentation, so that the natto food is suitable for long-time eating to maintain health.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a natto food and a preparation method thereof. Background technique [0002] The term natto (なっとう) originated in Japan, and it is a Japanese fermented food. It originated from Chinese salty soybean meal, but it is not a Chinese soybean meal, but a soy product made from soybeans fermented by Bacillus subtilis, which is sticky. The smell is smelly and the taste is slightly sweet. It not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein. More importantly, the fermentation process produces a variety of physiologically active substances, which can dissolve fibrin in the body and regulate other physiological functions. function of health care. Surveys indicate that the Japanese have been eating natto for more than a thousand years. The sweet natto eaten by modern people was invented in Japan, not C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L5/20A23L11/50
CPCA23V2002/00A23V2200/14A23V2200/15A23V2200/30
Inventor 毕春桐
Owner 毕春桐
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