Pure natto ice cream

Abstract

The invention relates to the field of cold drink food, and discloses a pure natto ice cream, which is composed of the following components in percentage by weight: 50-75% of natto particles, 15-30% of natto liquid, 1-5% of auxiliary materials and the balance of water, and the weight percentage of the natto particles, the weight percentage of the natto liquid, the weight percentage of the auxiliary materials and the weight percentage of the water are as follows: 50-75% of the natto particles, 15-30% of the natto liquid, 1-5% of the auxiliary materials and the balance of water. According to the pure natto ice cream disclosed by the invention, the natto and the natto processed substance, namely the natto milk, occupy an absolute proportion, and the pure natto ice cream does not contain other components except for necessary auxiliary materials and water for freezing and forming, so that the density of natto nutrients in the natto ice cream can be fully improved, the nutrients of the natto are maintained to the greatest extent, and meanwhile, the taste of the natto is reduced; the eating is more friendly.

Description

Technical Field

[0001] The invention relates to the field of cold drinks and in particular to pure natto ice cream. Background Art

[0002] Natto originated in ancient China. It is made from soybeans fermented with Bacillus subtilis. It is sticky, smelly, and slightly sweet. While maintaining the nutritional value of soybeans, it can produce vitamin K2 and nattokinase. The function of nattokinase is similar to that of urokinase. It has a certain function of dissolving blood clots, reducing blood viscosity, and reducing the risk of cardiovascular and cerebrovascular diseases. Vitamin K2 contributes to bone health, promotes calcium absorption and utilization, and prevents osteoporosis. Natto contains a variety of probiotics, which can regulate intestinal flora, enhance intestinal digestion and absorption functions, and improve intestinal problems such as constipation. In addition, after fermentation, it can also produce a variety of physiologically active substances, which have the health care functions of dissolving fibrin in the body and other physiological functions.

[0003] Usually, in order to cover up the taste of natto, ingredients such as soy sauce or mustard are added before eating natto, and it is stirred until filaments appear. Natto can also be mixed with vegetables such as green onions, radishes, and coriander. In short, so far, natto is still in the sequence of niche foods, and the taste of natto is difficult to be accepted by the public. However, as a healthy food, natto should be prepared into more edible forms.

[0004] Chinese patent CN 111493202 A discloses a method for making natto ice cream by machine. In addition to honey and natto slurry, the natto ice cream also contains common additives such as starch, white sugar, light cream, condensed milk, etc., which can improve the taste of natto itself to the greatest extent. However, the content of natto in the natto ice cream accounts for only about 20%, which significantly reduces the nutritional value of the natto ice cream and is not suitable for people with chronic diseases such as diabetes and hypertension. Summary of the invention

[0005] In view of the problem that the existing natto ice cream has a low natto content, cannot exert the nutritional value of natto itself and is applicable to a limited number of people, the present invention provides a pure natto ice cream consisting of natto particles, natto slurry, auxiliary materials and water.

[0006] The pure natto ice cream of the present invention has natto and natto slurry, which is a processed product of natto, occupying an absolute proportion, and has no other ingredients except necessary auxiliary materials and water for freezing and forming. The density of natto nutrients in the natto ice cream can be fully improved, the nutrients of natto can be retained to the greatest extent, and the taste of natto itself can be reduced, making it more user-friendly to eat.

[0007] Specifically, in the pure natto ice cream of the present invention, the weight fractions of natto particles, natto slurry, auxiliary materials and water are: 50% to 75% of natto particles, 15% to 30% of natto slurry, 1% to 5% of auxiliary materials, and the balance of water.

[0008] On the basis of the above scheme, the present invention can also make the following improvements: the natto particles are natto skins or porous natto. When natto skins are used, natto slurry can be filled in the natto skins. Compared with directly adding natto, the taste of the frozen natto slurry is better and the taste of the natto can be further reduced. The porous natto can also be used so that the natto slurry is infiltrated into the natto body, which can avoid the problem of the natto being hard after freezing and improve the taste of the ice cream. The gaps in the porous natto are 1 to 5 mm, and the preparation method is: the natto is quickly frozen to -20°C and then slowly heated to room temperature, and the operation is repeated 2 to 5 times.

[0009] Specifically, the auxiliary material is one or more of γ-polyglutamic acid, fructan, and sucrose. Compared with added ingredients such as white sugar, whipped cream, and condensed milk, the γ-polyglutamic acid and fructan added in the present invention are substances originally produced during natto fermentation, and a small amount of sucrose added will not generate excessive calories and is used to improve the taste of ice cream.

[0010] The preparation method of the pure natto ice cream of the present invention comprises the following steps: 1. weighing each component according to weight fraction, diluting the natto slurry with water, adding auxiliary materials and stirring evenly; 2. filling the ice cream mold with natto particles, adding the mixed solution of step 1, freezing and demoulding to obtain the pure natto ice cream. DETAILED DESCRIPTION

[0011] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below.

[0012] Example 1

[0013] A pure natto ice cream comprises the following substances: 50% of natto skin, 30% of natto slurry, 3% of gamma-polyglutamic acid, 2% of fructan and 15% of water.

[0014] The preparation method of natto slurry is as follows: peel the natto and stir at 1500 rpm for 15 minutes.

[0015] The preparation method of pure natto ice cream in this embodiment is:

[0016] 1. Weigh each component by weight, dilute the natto slurry with water, add the auxiliary materials and stir evenly;

[0017] 2. Fill the ice cream mold with natto granules, add the mixture from step 1, freeze and then demould.

[0018] Example 2

[0019] A pure natto ice cream comprises the following substances in percentages: 75% of porous natto, 15% of natto slurry, 2% of gamma-polyglutamic acid, 2% of fructan, 1% of sucrose and 5% of water.

[0020] The porous natto has a pore size of 5 mm and is prepared by rapidly freezing the natto to -20°C and then slowly heating it to room temperature, repeating the operation for 5 times. The natto slurry is prepared by peeling the natto and stirring it at 1200 rpm for 20 minutes.

[0021] The preparation method of pure natto ice cream in this embodiment is:

[0022] 1. Weigh each component by weight, dilute the natto slurry with water, add the auxiliary materials and stir evenly;

[0023] 2. Fill the ice cream mold with natto granules, add the mixture from step 1, freeze and then demould.

[0024] Example 3

[0025] A pure natto ice cream comprises the following substances in percentages: 60% of porous natto, 25% of natto slurry, 3% of gamma-polyglutamic acid, 1% of fructan, 1% of sucrose and 10% of water.

[0026] The porous natto has a pore size of 3 mm and is prepared by rapidly freezing the natto to -20°C and then slowly heating it to room temperature, repeating the operation three times. The natto slurry is prepared by peeling the natto and stirring it at 1000 rpm for 30 minutes.

[0027] The preparation method of pure natto ice cream in this embodiment is:

[0028] 1. Weigh each component by weight, dilute the natto slurry with water, add the auxiliary materials and stir evenly;

[0029] 2. Fill the ice cream mold with natto granules, add the mixture from step 1, freeze and then demould.

[0030] Example 4

[0031] A pure natto ice cream comprises the following substances in percentages: 50% of porous natto, 30% of natto slurry, 1% of fructan and 19% of water.

[0032] The porous natto has a pore size of 1 mm and is prepared by rapidly freezing the natto to -20°C and then slowly heating it to room temperature, repeating the operation twice. The natto slurry is prepared by peeling the natto and stirring it at 1500 rpm for 15 minutes.

[0033] The preparation method of pure natto ice cream in this embodiment is:

[0034] 1. Weigh each component by weight, dilute the natto slurry with water, add the auxiliary materials and stir evenly;

[0035] 2. Fill the ice cream mold with natto granules, add the mixture from step 1, freeze and then demould.

[0036] Example 5

[0037] A pure natto ice cream comprises the following substances: 70% of natto skin, 15% of natto slurry, 1% of sucrose and 14% of water.

[0038] The preparation method of natto slurry is as follows: peel the natto and stir at 1200 rpm for 20 minutes.

[0039] The preparation method of pure natto ice cream in this embodiment is:

[0040] 1. Weigh each component by weight, dilute the natto slurry with water, add the auxiliary materials and stir evenly;

[0041] 2. Fill the ice cream mold with natto granules, add the mixture from step 1, freeze and then demould.

[0042] Example 6

[0043] A pure natto ice cream comprises the following substances: 60% of natto skin, 25% of natto slurry, 1% of gamma-polyglutamic acid, 4% of fructan and 10% of water.

[0044] The preparation method of natto slurry is as follows: peel the natto and stir at 1200 rpm for 20 minutes.

[0045] The preparation method of pure natto ice cream in this embodiment is:

[0046] 1. Weigh each component by weight, dilute the natto slurry with water, add the auxiliary materials and stir evenly;

[0047] 2. Fill the ice cream mold with natto granules, add the mixture from step 1, freeze and then demould.

[0048] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A pure natto ice cream, characterized in that: The pure natto ice cream is composed of natto particles, natto slurry, auxiliary materials and water.

2. The pure natto ice cream according to claim 1, characterized in that: The weight fractions of the natto particles, natto slurry, auxiliary materials and water are as follows: 50% to 75% of the natto particles, 15% to 30% of the natto slurry, 1% to 5% of the auxiliary materials, and the balance of water.

3. The pure natto ice cream according to claim 1 or 2, characterized in that: The natto particles are natto skins or porous natto.

4. The pure natto ice cream according to claim 3, characterized in that: The gaps of the porous natto are 1 to 5 mm.

5. The pure natto ice cream according to claim 4, characterized in that: The method for preparing the porous natto comprises: rapidly freezing the natto to -20°C and then slowly heating it to room temperature, and repeating the operation 2 to 5 times to obtain the porous natto.

6. The pure natto ice cream according to claim 1 or 2, characterized in that: The natto slurry is obtained by high-speed stirring of peeled natto cores.

7. The pure natto ice cream according to claim 1 or 2, characterized in that: The auxiliary material is one or more of gamma-polyglutamic acid, fructan and sucrose.

8. The pure natto ice cream according to claim 1 or 2, characterized in that: The preparation method of the pure natto ice cream is:

1. Weigh each component by weight, dilute the natto slurry with water, add the auxiliary materials and stir evenly; 2. Fill the ice cream mold with natto granules, add the mixture from step 1, freeze and then demould.