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Natto drink powder

A technology of natto and granules, applied in confectionery, confectionery industry, vegetable protein processing and other directions, can solve problems such as unfavorable understanding of natto, influence promotion, unacceptable taste of Chinese people, etc., and reduce pollution and resources. Waste, stable production process, unique flavor effect

Inactive Publication Date: 2007-02-07
天津市百德生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the current fresh natto has a smell of ammonia, and the taste is not accepted by the Chinese, which undoubtedly affects its promotion, which is not conducive to the widespread understanding of natto by the Chinese people, and the full potential of natto for health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 40 kg of natto powder, 30 kg of non-dairy creamer, 10 kg of maltodextrin, 0.5 kg of xanthan gum, and 19.5 kg of sucrose.

[0020] Purchase commercially available fresh natto and dry it at a low temperature below 100°C, then pulverize it with a pulverizer, and pass through a 100-mesh sieve to make natto powder. According to the above formula, the natto powder is fully mixed with other raw materials → inspection → packaging → finished product.

[0021] The main feature of the instant natto drink granule is that the natto has strong fragrance and rich taste, and has the health care nutrition of the natto.

Embodiment 2

[0023] Take 45 kg of natto powder, 25 kg of non-dairy creamer, 10 kg of maltodextrin, 0.5 kg of xanthan gum, 19.45 kg of sucrose, and 0.05 kg of fruit flavors such as ebony essence. The preparation method is the same as in Example 1.

[0024] The main feature of the instant natto drink granule is that the natto flavor is outstanding, and the ebony essence is added at the same time, so that the flavor of the natto can be more prominent.

Embodiment 3

[0026] Get 36 kg of natto powder, 29 kg of non-dairy creamer, 15 kg of maltodextrin, 0.48 kg of xanthan gum, 19 kg of sucrose, 0.02 kg of vitamin C, and 0.5 kg of calcium gluconate. The preparation method is the same as in Example 1.

[0027] The main feature of this instant natto drink granule is that while highlighting the health care function of natto, vitamin C and calcium gluconate are added to further enhance the value of the product.

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PUM

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Abstract

A health-care natto beverage in the form of instant particles with unique taste and rich nutrients is prepared from natto powder, milk powder, malt dextrin, phytolipin dust and additives.

Description

[0001] Field [0002] The invention belongs to food and health products, in particular to a natto powder granule. Background technique [0003] Natto is a functional food made by fermenting soybeans with Bacillus natto. A large number of studies have shown that in addition to being rich in amino acids, organic acids, oligosaccharides and other ingredients that are easily absorbed by the human body, natto also contains a variety of physiologically active substances and has a variety of health care functions. Bacillus natto can rapidly improve the intestinal flora and increase the growth of dominant bacteria in the intestinal tract. In Japan, eating natto has a history of more than 1,000 years. In the 1990s, there was a natto craze in Japan, and natto was in the ascendant as a functional food in Japan. At present, Japan needs nearly 300,000 tons of raw materials for making natto a year. In South Korea, natto is also popular; but in my country, it has only been in contact wit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/16A23L2/38A23L1/303A23L1/0522A23L1/035A23L1/054A23C9/00A23G3/00A23L2/60A23L11/50A23L11/65A23L29/30
Inventor 陈燕熊为艳王彦
Owner 天津市百德生物工程有限公司
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