Preparation method of natural seasoning natto
Patent Information
- Application Number
- CN202611314498.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-08-27
- Publication Date
- 2026-10-13
AI Technical Summary
[0002]纳豆是一种健康的发酵食品，其发酵原料以黄豆为主，传统纳豆是将黄豆泡发后，经过蒸煮，然后通过纳豆芽孢杆菌发酵而成的，纳豆中含有纳豆激酶、异黄酮等抗氧化物质以及各种微量元素，其中纳豆激酶具有很强的溶血栓的作用，其他的蛋白质，钙等微量元素可以预防骨质疏松，纳豆芽孢杆菌还能产生各种小分子量的抗菌肽，食用后对人体具有抗菌作用，然而纳豆在食用过程中，由于纳豆中含有大量的无法被分解的膳食纤维和低聚糖，以及还含有一些大分子的蛋白质，会造成食用后腹部胀痛，排气增多的情况，对于肠胃敏感的人群，如老人、小孩，还会出现胃胀、腹泻的情况，同时纳豆是食用过程中黄豆与微生物相互作用时，蛋白质降解会产生氨臭味，影响食用，因此，传统的纳豆制备方法需要进一步的改进
[0003]本发明的目的在于提供一种口感好，容易被肠道消化和吸收的天然调味纳豆的制备方法。
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of natto processing technology, specifically relating to a method for preparing naturally flavored natto. Background Technology
[0002] Natto is a healthy fermented food, primarily made from soybeans. Traditionally, natto is made by soaking soybeans, steaming them, and then fermenting them with Bacillus natto. Natto contains antioxidants such as nattokinase and isoflavones, as well as various trace elements. Nattokinase has a strong thrombolytic effect, while other trace elements such as protein and calcium can help prevent osteoporosis. Bacillus natto also produces various low-molecular-weight antimicrobial peptides, which have antibacterial effects on the human body after consumption. However, during the consumption process, natto contains a large amount of dietary fiber and oligosaccharides that cannot be broken down, as well as some large-molecule proteins, which can cause abdominal bloating, increased flatulence, and in people with sensitive stomachs, such as the elderly and children, stomach bloating and diarrhea may also occur. In addition, during the interaction between soybeans and microorganisms, the degradation of proteins in natto produces an ammonia odor, affecting its edibility. Therefore, the traditional natto preparation method needs further improvement. Summary of the Invention
[0003] The purpose of this invention is to provide a method for preparing naturally flavored natto that has a good taste and is easily digested and absorbed by the intestines.
[0004] To achieve the above objectives, the present invention adopts the following technical solution: A method for preparing naturally flavored natto, wherein the natto is fermented by the following method: Select dry soybeans with intact surfaces and no discoloration, clean them, and then soak them in sterile distilled water for 18-22 hours. After soaking, steam the soybeans at 110-130℃ for 20-30 minutes. Add Bacillus natto bacterial solution under sterile conditions, and ferment in a constant temperature incubator at 35-38℃ for 18-20 hours. Then add Pediococcus pentosaceus bacterial solution, and ferment in a constant temperature incubator at 35-38℃ for 2-3 hours. Next, add Lactobacillus plantarum bacterial solution and Lactobacillus paracasei bacterial solution, and ferment at 35-38℃ for 2-3 hours. Finally, after ripening at 4-6℃ for 20-22 hours, the preparation is complete.
[0005] Furthermore, the mass-to-volume ratio of the soybeans, sterile distilled water, Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution is 100-200g: 300-500ml: 1-2ml: 0.5-0.8ml: 0.1-0.3ml: 0.2-0.5ml.
[0006] Furthermore, the preparation method of the Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution consists of the following steps: adding the bacterial powders of Bacillus natto, Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus to sterile distilled water, then adding glucose, stirring evenly at 35-38℃, and culturing for 1-2 hours to obtain the bacterial solutions of Bacillus natto, Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus, respectively.
[0007] Furthermore, in the preparation methods of Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution, the mass-volume ratio of Bacillus natto bacterial powder, sterile distilled water, and glucose is: 0.5-2g: 40-60ml: 1-2g; The mass-to-volume ratio of the Lactobacillus plantarum powder, sterile distilled water, and glucose is 0.2-0.5g : 50-70ml : 0.5-1g; The mass-to-volume ratio of the Lactobacillus paracasei powder, sterile distilled water, and glucose is 0.8-1g: 40-60ml: 0.5-1g; The mass-to-volume ratio of the *Pediococcus pentosaceus* powder, sterile distilled water, and glucose is 0.5-0.8g : 40-60ml : 0.5-1g.
[0008] Furthermore, the garlic paste is prepared by the following method: after washing fresh garlic, crush the garlic into particles of 0.5-1mm, soak it in sterile water for 1-2 minutes, drain the water, dry it at 70-80℃, and then stir-fry it quickly at 120-150℃ for 10-20 seconds to obtain garlic paste.
[0009] A type of natto prepared by the aforementioned method for preparing naturally flavored natto.
[0010] A natto food product made using the above-mentioned natto is prepared from the following ingredients in parts by weight: 50-100 parts natto, 5-8 parts minced garlic, and 2-5 parts seasoning.
[0011] Furthermore, the seasoning is at least one of soy sauce, mustard, salt, and sesame seeds.
[0012] Furthermore, the natto, soy sauce, mustard, salt, and sesame seeds are all individually packaged.
[0013] The natto in this invention is first fermented with Bacillus natto, followed by a second fermentation with Pediococcus pentosaceus. Pediococcus pentosaceus can effectively break down oligosaccharides such as raffinose and stachyose produced after the first fermentation. These oligosaccharides can easily cause bloating and increased flatulence in humans. In addition, Pediococcus pentosaceus can also break down some insoluble dietary fiber. Furthermore, Pediococcus pentosaceus can secrete proteases to further break down the proteins in natto, breaking down some large protein molecules into smaller amino acids, further improving the taste and flavor, and making it easier for the intestines to absorb. Then, Lactobacillus plantarum is used because it can secrete various enzymes such as cellulase and hemicellulase, which can further break down dietary fiber.
[0014] This invention also incorporates Lactobacillus paracasei, which produces lactic acid during fermentation, reducing the ammonia odor and bitterness of natto, resulting in a soft and sweet taste. Detailed Implementation
[0015] Example 1: A method for preparing naturally flavored natto, wherein the natto is fermented by the following method: Select dry soybeans with intact surfaces and no discoloration, clean them, and then soak them in sterile distilled water for 18 hours. After soaking, steam the soybeans at 110°C for 20 minutes. Add Bacillus natto culture solution under sterile conditions, and ferment in a constant temperature incubator at 35°C for 18 hours. Then add Pediococcus pentosaceus culture solution, and ferment in a constant temperature incubator at 35°C for 2 hours. Next, add Lactobacillus plantarum culture solution and Lactobacillus paracasei culture solution, and ferment at 35°C for 2 hours. Finally, after ripening at 4°C for 20 hours, the preparation is complete.
[0016] The mass-to-volume ratio of the soybeans, sterile distilled water, Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution is 100g:300ml:1ml:0.5ml:0.1ml:0.2ml.
[0017] The preparation method of the Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution consists of the following steps: Bacillus natto, Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus bacterial powders are added to sterile distilled water, glucose is added, and the mixture is stirred evenly at 35°C and cultured for 1 hour to obtain Bacillus natto bacterial solution, Lactobacillus plantarum bacterial solution, Lactobacillus paracasei bacterial solution, and Pediococcus pentosaceus bacterial powder / solution, respectively.
[0018] In the preparation methods of Bacillus natto bacterial suspension, Pediococcus pentosaceus bacterial suspension, Lactobacillus plantarum bacterial suspension, and Lactobacillus paracasei bacterial suspension, the mass-volume ratio of Bacillus spp. powder, sterile distilled water, and glucose is 0.5g:40ml:1g. The mass-to-volume ratio of the Lactobacillus plantarum powder, sterile distilled water, and glucose is 0.2g:50ml:0.5g. The mass-to-volume ratio of the Lactobacillus paracasei powder, sterile distilled water, and glucose is 0.8g:40ml:0.5g. The mass-to-volume ratio of the *Pediococcus pentosaceus* powder, sterile distilled water, and glucose is 0.5g:40ml:0.5g.
[0019] The garlic paste is prepared by the following method: after washing fresh garlic, crush the garlic into particles of 0.5mm, soak it in sterile water for 1 minute, drain the water, dry it at 70℃, and then stir-fry it quickly at 120℃ for 10 seconds to obtain garlic paste.
[0020] A type of natto prepared by the aforementioned method for preparing naturally flavored natto.
[0021] A natto food product made using the above-mentioned natto is prepared from the following ingredients in parts by weight: 50 parts natto, 5 parts minced garlic, and 2 parts seasoning.
[0022] The seasoning is at least one of soy sauce, mustard, salt, and sesame seeds.
[0023] The natto, soy sauce, mustard, salt, and sesame seeds mentioned are all individually packaged.
[0024] Example 2: A method for preparing naturally flavored natto, wherein the natto is fermented by the following method: Select dry soybeans with intact surfaces and no discoloration, wash them clean, and then soak them in sterile distilled water for 20 hours. After soaking, steam the soybeans at 120°C for 25 minutes. Add Bacillus natto culture solution under sterile conditions, and ferment in a constant temperature incubator at 37°C for 19 hours. Then add Pediococcus pentosaceus culture solution, and ferment in a constant temperature incubator at 37°C for 2.5 hours. Next, add Lactobacillus plantarum culture solution and Lactobacillus paracasei culture solution, and ferment at 37°C for 2.5 hours. Finally, after ripening at 5°C for 21 hours, the preparation is complete.
[0025] The mass-to-volume ratio of the soybeans, sterile distilled water, Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution is 150g:400ml:1.5ml:0.7ml:0.2ml:0.3ml.
[0026] The preparation method of the Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution consists of the following steps: Bacillus natto, Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus bacterial powders are added to sterile distilled water, glucose is added, and the mixture is stirred evenly at 37°C and cultured for 1.5 hours to obtain Bacillus natto bacterial solution, Lactobacillus plantarum bacterial solution, Lactobacillus paracasei bacterial solution, and Pediococcus pentosaceus bacterial powder / solution, respectively.
[0027] In the preparation methods of Bacillus natto bacterial suspension, Pediococcus pentosaceus bacterial suspension, Lactobacillus plantarum bacterial suspension, and Lactobacillus paracasei bacterial suspension, the mass-volume ratio of Bacillus spp. powder, sterile distilled water, and glucose is 1g:50ml:1.5g. The mass-to-volume ratio of the Lactobacillus plantarum powder, sterile distilled water, and glucose is 0.3g:60ml:0.8g. The mass-to-volume ratio of the Lactobacillus paracasei powder, sterile distilled water, and glucose is 0.9g:50ml:0.8g. The mass-to-volume ratio of the *Pediococcus pentosaceus* powder, sterile distilled water, and glucose is 0.7g:50ml:0.7g.
[0028] The garlic paste is prepared by the following method: fresh garlic is washed clean, then crushed into 0.8mm particles, soaked in sterile water for 1.5 minutes, drained, dried at 75℃, and then stir-fried quickly at 130℃ for 15 seconds to obtain garlic paste.
[0029] A type of natto prepared by the aforementioned method for preparing naturally flavored natto.
[0030] A natto food product made using the above-mentioned natto is prepared from the following ingredients in parts by weight: 80 parts natto, 7 parts minced garlic, and 3 parts seasoning.
[0031] The seasoning is at least one of soy sauce, mustard, salt, and sesame seeds.
[0032] The natto, soy sauce, mustard, salt, and sesame seeds mentioned are all individually packaged.
[0033] Example 3: A method for preparing naturally flavored natto, wherein the natto is fermented by the following method: Select dry soybeans with intact surfaces and no discoloration, wash them clean, and then soak them in sterile distilled water for 22 hours. After soaking, steam the soybeans at 130°C for 30 minutes. Add Bacillus natto culture solution under sterile conditions, and ferment in a constant temperature incubator at 38°C for 20 hours. Then add Pediococcus pentosaceus culture solution, and ferment in a constant temperature incubator at 38°C for 3 hours. Next, add Lactobacillus plantarum culture solution and Lactobacillus paracasei culture solution, and ferment at 38°C for 3 hours. Finally, after ripening at 6°C for 22 hours, the preparation is complete.
[0034] The mass-to-volume ratio of the soybeans, sterile distilled water, Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution is 200g:500ml:2ml:0.8ml:0.3ml:0.5ml.
[0035] The preparation method of the Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution consists of the following steps: Bacillus natto, Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus bacterial powders are added to sterile distilled water, glucose is added, and the mixture is stirred evenly at 38°C and cultured for 2 hours to obtain Bacillus natto bacterial solution, Lactobacillus plantarum bacterial solution, Lactobacillus paracasei bacterial solution, and Pediococcus pentosaceus bacterial powder / solution, respectively.
[0036] In the preparation methods of Bacillus natto bacterial suspension, Pediococcus pentosaceus bacterial suspension, Lactobacillus plantarum bacterial suspension, and Lactobacillus paracasei bacterial suspension, the mass-volume ratio of Bacillus natto bacterial powder, sterile distilled water, and glucose is 2g:60ml:2g. The mass-to-volume ratio of the Lactobacillus plantarum powder, sterile distilled water, and glucose is 0.5g:70ml:0.5-1g; The mass-to-volume ratio of the Lactobacillus paracasei powder, sterile distilled water, and glucose is 0.8-1g: 60ml: 0.5-1g; The mass-to-volume ratio of the *Pediococcus pentosaceus* powder, sterile distilled water, and glucose is 0.5-0.8g: 60ml: 0.5-1g.
[0037] The garlic paste is prepared by the following method: after washing fresh garlic, crush the garlic into 1mm particles, soak it in sterile water for 2 minutes, drain the water, dry it at 80℃, and then stir-fry it quickly at 150℃ for 20 seconds to obtain garlic paste.
[0038] A type of natto prepared by the aforementioned method for preparing naturally flavored natto.
[0039] A natto food product made using the above-mentioned natto is prepared from the following ingredients in parts by weight: 100 parts natto, 8 parts minced garlic, and 5 parts seasoning.
[0040] The seasoning is at least one of soy sauce, mustard, salt, and sesame seeds.
[0041] The natto, soy sauce, mustard, salt, and sesame seeds mentioned are all individually packaged.
[0042] Experimental Example 1: Thirty sensory evaluators were selected to score the appearance, color, aroma, and taste of natto. The specific scoring criteria are shown in Table 1 below: Table 1:
[0043] The natto prepared in Examples 1-3 of this invention was evaluated according to the sensory evaluation criteria in Table 1 above, and the results are shown in Table 2 below (data are averaged and accurate to one decimal place): Table 2:
[0044] As can be seen from the above, the natto produced by the present invention has no ammonia odor and has a special light fragrance (the products produced in Examples 1-3 all have no ammonia odor and have a light fragrance). Moreover, the natto produced by the present invention has good stringiness, long sticky strands, bright yellow color, and soft and moist texture.
[0045] Experimental Example 2: Ten children aged 7 and ten middle-aged and elderly people aged 60 were selected and each consumed 200g of the natto of this invention at one time. Five hours after the meal, they were observed to see if they had bloating, indigestion, or acid reflux. The observation showed that none of the 10 children or middle-aged and elderly people had any bloating, acid reflux, or indigestion.
Claims
1. A method for preparing naturally flavored natto, characterized in that, The natto is fermented using the following method: Select dry soybeans with intact surfaces and no discoloration, wash them clean, and then soak them in sterile distilled water for 18-22 hours. After soaking, steam the soybeans at 110-130℃ for 20-30 minutes. Add Bacillus natto culture solution under sterile conditions, and ferment in a constant temperature incubator at 35-38℃ for 18-20 hours. Then add Pediococcus pentosaceus culture solution and ferment in a constant temperature incubator at 35-38℃ for 2-3 hours. Next, add Lactobacillus plantarum culture solution and Lactobacillus paracasei culture solution and ferment at 35-38℃ for 2-3 hours. Finally, after ripening at 4-6℃ for 20-22 hours, the preparation is complete.
2. The method for preparing naturally flavored natto according to claim 1, characterized in that, The mass-to-volume ratio of the soybeans, sterile distilled water, Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution is 100-200g: 300-500ml: 1-2ml: 0.5-0.8ml: 0.1-0.3ml: 0.2-0.5ml.
3. The method for preparing naturally flavored natto according to claim 2, characterized in that, The preparation method of the Bacillus natto bacterial solution, Pediococcus pentosaceus bacterial solution, Lactobacillus plantarum bacterial solution, and Lactobacillus paracasei bacterial solution consists of the following steps: Bacillus natto, Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus bacterial powders are added to sterile distilled water, glucose is added, and the mixture is stirred evenly at 35-38℃ and cultured for 1-2 hours to obtain Bacillus natto bacterial solution, Lactobacillus plantarum bacterial solution, Lactobacillus paracasei bacterial solution, and Pediococcus pentosaceus bacterial powder / solution, respectively.
4. The method for preparing naturally flavored natto according to claim 3, characterized in that, The mass-to-volume ratio of Bacillus natto bacterial suspension, Pediococcus pentosaceus bacterial suspension, Lactobacillus plantarum bacterial suspension, and Lactobacillus paracasei bacterial suspension in the preparation methods of the aforementioned Bacillus natto bacterial suspension, Pediococcus pentosaceus bacterial suspension, Lactobacillus plantarum bacterial suspension, and Lactobacillus paracasei bacterial suspension is 0.5-2g: 40-60ml: 1-2g; The mass-to-volume ratio of the Lactobacillus plantarum powder, sterile distilled water, and glucose is 0.2-0.5g : 50-70ml : 0.5-1g; The mass-to-volume ratio of the Lactobacillus paracasei powder, sterile distilled water, and glucose is 0.8-1g: 40-60ml: 0.5-1g; The mass-to-volume ratio of the *Pediococcus pentosaceus* powder, sterile distilled water, and glucose is 0.5-0.8g : 40-60ml : 0.5-1g.
5. The method for preparing naturally flavored natto according to claim 4, characterized in that, The garlic paste is prepared by the following method: after washing fresh garlic, crush the garlic into particles of 0.5-1mm, soak it in sterile water for 1-2 minutes, drain the water, dry it at 70-80℃, and then stir-fry it quickly at 120-150℃ for 10-20 seconds to obtain garlic paste.
6. Natto prepared by the method of any one of claims 1-5.
7. A natto food product made using the natto of claim 6, characterized in that, It is prepared from the following ingredients in parts by weight: 50-100 parts natto, 5-8 parts minced garlic, and 2-5 parts seasoning.
8. The natto food product according to claim 7, characterized in that, The seasoning is at least one of soy sauce, mustard, salt, and sesame seeds.
9. The natto food product according to claim 8, characterized in that, The natto, soy sauce, mustard, salt, and sesame seeds mentioned are all individually packaged.