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Natto food, and its prepn. method

A technology for food and natto, applied in food preparation, dairy products, food science and other directions, can solve the problems of unacceptable, bitter taste, dislike of eating, etc., to achieve the effect of comfortable and pure taste and elimination of ammonia odor

Inactive Publication Date: 2005-01-05
刘宇晖
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

Due to the limited production process of Japanese natto, Japanese natto has a strong ammonia odor and a bitter taste, which is not easy for Chinese people to accept, and many people in Japan do not like to eat it.
[0004] In order to overcome the defect of making natto food with the above-mentioned method, the article "A Preliminary Study on the Improvement of Natto Taste" in the 9th issue of "Chinese Seasoning" in 1999 discloses a method for improving the taste of natto. A kind of method, in the process of making natto, inoculate Bacillus natto, Lactobacillus bulgaricus, Streptococcus thermophilus at the same time, the taste of natto food is greatly improved, but due to the reason of its own making method, the natto prepared with it Soy food is still far from the goal of completely eliminating ammonia odor and bitter taste, so as to obtain comfortable and pure natto food

Method used

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  • Natto food, and its prepn. method

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Embodiment Construction

[0017] specific implementation plan

[0018] The natto food of the invention is prepared by inoculating soybeans, water, milk or milk powder or glutinous rice with Bacillus natto, fermenting, and then inoculating Lactobacillus bulgaricus and Streptococcus thermophilus for fermentation.

[0019] Embodiment 1 of the present invention as shown in Figure 1, the production process steps are: select 100 grams of soybeans, soak in 0.5% sodium bicarbonate solution for 12-24 hours, wash and drain, add 500 grams of water, grind into soybean milk, add 70-150 grams of sugar, 50-200 grams of fruit juice and other seasonings are placed in a container, sterilized, inoculated with Bacillus natto, sealed with gauze, placed in an environment of 28-45°C, and fermented for 12-72 hours. Add 16000 grams of fresh milk, add 800-1200 grams of sugar, inoculate Lactobacillus bulgaricus and Streptococcus thermophilus, place in 28-45°C environment, ferment for 1-5 hours, place in 0-4°C environment, refrig...

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Abstract

A natto food is prepared from soybean, water, and milk or milk powder or flutinous rice through inoculating natto bacteria, fermenting, inoculating Bulgarian lactobacillus and thermophilic streptococcus, and fermenting. Its advantages are agreeable taste and rich nutrients.

Description

technical field [0001] The invention relates to a soybean food and a preparation method thereof, in particular to a natto food preparation method. Background technique [0002] Natto is a traditional food in Japan. It is made from soybeans and fermented by inoculating natto bacteria. In Japan, natto food has the effect of dissolving thrombus because of containing nattokinase (Natto-kinase), and also contains various physiologically active factors such as anti-aging SOD enzyme, and has been paid attention to by academic circles and business circles, and is also popular among consumers. welcome. [0003] The method for making natto commonly used in Japan is shown in "The Quantitative Freshness of Natto and Tofu" published on the 32nd page of the Japanese magazine "Food and Science" published in April, 1998. The natto making process disclosed in this article mainly includes There are: use selected and washed soybeans as raw materials; Bacillus natto is cultivated as inoculum;...

Claims

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Application Information

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IPC IPC(8): A23C9/00A23L11/00
Inventor 刘宇晖刘丹斌
Owner 刘宇晖
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