Preparation method of pure natto ice cream

Abstract

The invention relates to the field of cold drink food, and discloses a preparation method of pure natto ice cream, which comprises the following steps: 1) cleaning sticky substances on the surface of natto, airing, and separating natto skin from natto core; (2) soaking natto skin, filling an ice cream mold with the natto skin, and freezing; (3) adding water into the natto cores, grinding into slurry, filtering, adding auxiliary materials, and uniformly stirring to obtain natto milk; and (4) cooling the natto milk to 0 DEG C, demolding the natto skin, immersing the natto skin into the natto milk, and freezing and forming. According to the natto ice cream and the preparation method thereof, the purpose of firstly freezing and forming the natto skin and then immersing the natto skin into the natto liquid is to increase the content of the natto skin in the natto ice cream, so that the proportion of dietary fibers in the ice cream is increased, and the nutrient proportion is more reasonable; therefore, the special taste of the natto is greatly reduced, and the taste is obviously improved after the natto is frozen.

Description

Technical Field

[0001] The invention relates to the field of cold drinks and in particular to a method for preparing 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. It 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 method for preparing pure natto ice cream, comprising the following steps:

[0006] 1) Clean the sticky substances on the surface of natto and dry it, and separate the natto skin and natto core;

[0007] 2) Soak the natto skin in water and fill it into ice cream molds, then freeze;

[0008] 3) Grinding the natto core into slurry after adding water, filtering, adding auxiliary materials and stirring evenly to obtain natto slurry;

[0009] 4) Cooling the natto slurry obtained in step 3 to 0° C. Demolding the frozen natto skins in step 2) and immersing them in the natto slurry obtained in step 3), fully immersing them in the slurry and then freezing them to obtain the natto slurry.

[0010] In step 2) of the above method, the freezing temperature of the natto skin is -10°C to -5°C. The freezing temperature of the soaked natto skin does not need to be too low, as long as it can remain in the natto slurry after demoulding. Too low a freezing temperature will block the gaps between the natto skins, which is not conducive to the full immersion of the natto slurry.

[0011] In step 3) of the above method, the amount of water used is 5% to 10% of the weight of the natto core, the less the better, too much water will dilute the nutrient density of the natto, and it is sufficient to ensure that the natto slurry can flow freely. After grinding into a slurry, it is filtered through a 100-300 mesh filter to remove large particles of slag to make the ice cream taste delicate; the amount of auxiliary materials used is 1% to 15% of the weight of the natto core, and the auxiliary materials are composed of the following materials in parts by weight: 5 to 40 parts of nattokinase powder, 3 to 20 parts of γ-polyglutamic acid, 10 to 25 parts of fructan and 1 to 10 parts of sucrose; compared with added ingredients such as white sugar, light cream, condensed milk, etc., the γ-polyglutamic acid and fructan added in the present invention are originally substances produced during natto fermentation, and a small amount of sucrose added will not generate too much heat and is only used to improve the taste of the ice cream.

[0012] In step 4) of the above method, the freezing molding temperature is -25°C to -15°C. Using a lower temperature for freezing molding can improve the integrity of the natto skin and the natto slurry.

[0013] In addition to being rich in nattokinase, which is unique to natto, natto skin also contains a large amount of dietary fiber, which can promote intestinal peristalsis. After fermentation, various nutrients in the natto skin are more easily absorbed by the human body. The purpose of the present invention is to freeze the natto skin into a shape and then immerse it in natto slurry in order to increase the content of the natto skin in the natto ice cream, thereby increasing the proportion of dietary fiber in the ice cream and making the nutrient ratio more reasonable. In addition, in the method of the present invention, the natto skin is first washed, and the natto slurry is then filled into the natto skin after freeze-forming, so the unique taste of natto will be greatly reduced, and the taste will be significantly improved after freezing.

[0014] In the preparation method of the pure natto ice cream of the present invention, natto and natto slurry occupy an absolute proportion, and no other components are contained except necessary auxiliary materials and water for freezing and molding. 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, so that the natto is more user-friendly to eat. DETAILED DESCRIPTION

[0015] 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.

[0016] Example 1

[0017] A method for preparing pure natto ice cream comprises the following steps:

[0018] 1) Clean the sticky substances on the surface of natto and dry it, and separate the natto skin and natto core;

[0019] 2) Soak the natto skins and fill them into ice cream molds, and freeze them at -5°C;

[0020] 3) grinding the natto core into a slurry after adding water, filtering through 300 meshes, adding auxiliary materials and stirring evenly to prepare a natto slurry, wherein the amount of water is 10% of the weight of the natto core, the amount of auxiliary materials is 15% of the weight of the natto core, and the natto slurry is composed of the following materials in parts by weight: 40 parts of 20000FU active nattokinase powder, 20 parts of γ-polyglutamic acid, 10 parts of fructan and 10 parts of sucrose;

[0021] 4) Cooling the natto slurry obtained in step 3 to 0°C, demolding the frozen natto skins in step 2) and immersing them in the natto slurry obtained in step 3), fully immersing them in the natto slurry and freezing them at -25°C to obtain the product.

[0022] Example 2

[0023] A method for preparing pure natto ice cream comprises the following steps:

[0024] 1) Clean the sticky substances on the surface of natto and dry it, and separate the natto skin and natto core;

[0025] 2) Soak the natto skins and fill them into ice cream molds, and freeze them at -10°C;

[0026] 3) grinding the natto core into a slurry after adding water, filtering through 100 mesh, adding auxiliary materials and stirring evenly to prepare a natto slurry, wherein the amount of water is 5% by weight of the natto core, the amount of auxiliary materials is 1% by weight of the natto core, and the natto slurry is composed of the following materials in parts by weight: 5 parts of 20000FU active nattokinase powder, 20 parts of γ-polyglutamic acid, 25 parts of fructan and 10 parts of sucrose;

[0027] 4) Cooling the natto slurry obtained in step 3 to 0°C, demolding the frozen natto skins in step 2) and immersing them in the natto slurry, fully immersing them in the natto slurry and freezing them at -15°C to obtain the product.

[0028] Example 3

[0029] A method for preparing pure natto ice cream comprises the following steps:

[0030] 1) Clean the sticky substances on the surface of natto and dry it, and separate the natto skin and natto core;

[0031] 2) Soak the natto skins and fill them into ice cream molds, and freeze them at -8°C;

[0032] 3) grinding the natto core into a slurry after adding water, filtering through 200 meshes, adding auxiliary materials and stirring evenly to prepare a natto slurry, wherein the amount of water is 8% by weight of the natto core, and the amount of auxiliary materials is 8% by weight of the natto core, which is composed of the following materials in parts by weight: 22 parts of 20000FU active nattokinase powder, 12 parts of γ-polyglutamic acid, 16 parts of fructan and 6 parts of sucrose;

[0033] 4) Cooling the natto slurry obtained in step 3 to 0°C, demolding the frozen natto skins in step 2) and immersing them in the natto slurry obtained in step 3), fully immersing them in the natto slurry and freezing them at -20°C to obtain the product.

[0034] Example 4

[0035] A method for preparing pure natto ice cream comprises the following steps:

[0036] 1) Clean the sticky substances on the surface of natto and dry it, and separate the natto skin and natto core;

[0037] 2) Soak the natto skins and fill them into ice cream molds, and freeze them at -10°C;

[0038] 3) grinding the natto core into a slurry after adding water, filtering through 300 meshes, adding auxiliary materials and stirring evenly to prepare a natto slurry, wherein the amount of water is 8% by weight of the natto core, the amount of auxiliary materials is 1% by weight of the natto core, and the natto slurry is composed of the following materials in parts by weight: 40 parts of 20000FU active nattokinase powder, 20 parts of γ-polyglutamic acid, 10 parts of fructan and 1 part of sucrose;

[0039] 4) Cooling the natto slurry obtained in step 3 to 0°C, demolding the frozen natto skins in step 2) and immersing them in the natto slurry obtained in step 3), fully immersing them in the natto slurry and freezing them at -25°C to obtain the product.

[0040] 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 method for preparing pure natto ice cream, characterized in that: The following steps are involved: 1) Clean the sticky substances on the surface of natto and dry it, and separate the natto skin and natto core; 2) Soak the natto skin in water and fill it into ice cream molds, then freeze; 3) Grinding the natto core into slurry after adding water, filtering, adding auxiliary materials and stirring evenly to obtain natto slurry; 4) Cooling the natto slurry obtained in step 3 to 0° C. Demolding the frozen natto skins in step 2) and immersing them in the natto slurry obtained in step 3), fully immersing them in the slurry and then freezing them to obtain the natto slurry.

2. The method for preparing pure natto ice cream according to claim 1, characterized in that: In step 2), the freezing temperature is -10°C to -5°C.

3. The method for preparing pure natto ice cream according to claim 1, characterized in that: In step 3), the amount of water used is 5% to 10% of the weight of the natto core.

4. The method for preparing pure natto ice cream according to claim 1, characterized in that: In step 3), the auxiliary material is used in an amount of 1% to 15% of the weight of the natto core, and is composed of the following materials in parts by weight: 5 to 40 parts of nattokinase powder, 3 to 20 parts of γ-polyglutamic acid, 10 to 25 parts of fructan and 1 to 10 parts of sucrose.

5. The method for preparing pure natto ice cream according to claim 1, characterized in that: In step 3), the filtration accuracy is 100 to 300 meshes.

6. The method for preparing pure natto ice cream according to claim 1, characterized in that: In step 4), the freezing molding temperature is -25°C to -15°C.