CN101411437B - Preparation process of natto and health food containing natto extract - Google Patents
Preparation process of natto and health food containing natto extract Download PDFInfo
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Abstract
The invention discloses a natto preparation process, which comprises the following steps: 1) pretreatment: screening raw material soybeans and removing impurities; 2) dipping: cleaning the pretreated soybeans, adding water for soaking for 20-27 hours, wherein the weight of the soaked soybeans is 2.0-2.8 times of the weight of the dry soybeans before soaking; 3) and (3) cooking: the soaked soybeans are steamed and boiled under pressure for not less than 20-50 minutes; 4) inoculating bacillus natto: inoculating bacillus natto at 70-90 ℃; 5) fermentation: controlling the temperature of natto at 30-55 deg.C and relative humidity of 50-100%, and fermenting for 10-16 hr. The obtained natto has good taste and multiple effective components. The invention also provides a health food, the active ingredients of which comprise resveratrol and natto extract, wherein the natto extract is extracted from natto prepared by the method of claim 1. The health food is suitable for regulating blood lipid, blood pressure and blood sugar.
Description
Technical field:
The present invention relates to suitability for industrialized production technology and a kind of health food, particularly technique for preparing natto of food and contain the health food of natto extract.
Background technology:
Natto be originate from China and be popular in Japan traditional food, be to select for use good quality soybeans to form through the Bacillus natto biofermentation.Natto is direct-edible, also can cook each dishes.In recent decades; Along with the wholesome function of natto constantly comes to light, must see that especially foreign firm finds that Nattokinase can thrombus, and action time and effect are better than obviously after the urokinase; Natto sweeps the country in Japan, constantly starts " natto upsurge ".At present, the annual sales amount of Japanese Natto industry has reached 2,000 hundred million yen.
Receive the influence of Japan, the manufacturer of present domestic natto is also a lot, and Chinese invention patent application CN1919052A discloses a kind of preparation method of bean-containing capsule, and the preparation method of natto wherein is provided.For example soaking temperature, degree of impregnation, fermentation humidity etc. are all unqualified for a lot of technological parameters among the disclosed natto preparation method of this patent; And represent that these parameters need not strict the qualification, but practice shows such mouthfeel or food security that the strict technology that limits can influence natto of not having.
Meanwhile; The Along with people's growth in the living standard, the adjustment of dietary structure, the blood fat of much human, blood sugar, blood pressure physical signs depart from normal value; This will cause causing dyslipidemia, hypertension, angiocardiopathy, diabetes and other diseases, have a strong impact on the healthy of people.Though people can treat or alleviate above-mentioned illness through medicine, most people are not understand the own disease that takes a disease at the ill initial stage, at this time can not effectively improve above-mentioned physical signs through medicine.Thereby be widely used as the daily maintenence measure through diet or health products.For " three height " patient, also more need a kind of health products.The health food of existing in the market adjusting blood fat, blood sugar, blood pressure is a lot, is main with one or two effects in three all, and the health food that has three kinds of health-care efficacies simultaneously seldom.
Summary of the invention:
The present invention is intended to address the above problem, and a kind of technique for preparing natto and a kind of health food that contains natto extract that can regulate blood fat, blood sugar and blood pressure simultaneously are provided.
A kind of technique for preparing natto of the present invention, it comprises the steps:
1) preliminary treatment: with the screening of raw material soya bean, decontamination;
2) flood: add water retting after pretreated soya bean is cleaned, wherein flooded 20-27 hour, dipping back soya bean weight is 2.0～2.8 times of dried soya bean weight before flooding;
3) boiling: the soya bean pressure cooking that dipping is good is no less than 20-50 minute;
4) inoculation Bacillus natto: inoculate Bacillus natto down for 70～90 ℃;
5) fermentation: the natto temperature is controlled at 30-55 ℃, and relative humidity is 50-100%, ferments 10-16 hour.
Described natto preparation method wherein further comprises the maturation step that is positioned at behind the fermentation step, and said maturation temperature is 0-5 ℃, and the maturation time is 8-15 hour.
Wherein said dipping is under 5-15 ℃ of low temperature, to carry out, and said dipping back soya bean weight is 2.3～2.5 times of dried soya bean before flooding.
Wherein said dipping preferably carries out under 8-12 ℃ of low temperature.
Wherein said fermentation is divided into induction period, logarithmic phase, stationary state phase and the phase of dying, and wherein induction period, humidity was 50-90%, and logarithmic phase humidity is 90-100%, and stationary state phase humidity is 80-95%, and the phase humidity of dying is 70-85%.
The present invention also provides a kind of health food, it is characterized in that the composition of said health food comprises resveratrol, natto extract, and wherein said natto extract extracts from the natto according to the said method preparation of claim 1.
Natto kinase activity >=10000FU in the said natto extract, Bacillus natto >=5,300,000,000/gram, farnoquinone >=12.5 milligram/100 grams.
Described health food, following in the proportioning of the said active component of weight ratio:
Resveratrol 2-20%
Natto extract 80-98%
Described health food, following in the more preferably proportioning of the said active component of weight ratio:
Resveratrol 4-8%
Natto extract 92-96%
Described health food also comprises necessary assistant agent.
Said health food is a capsule formulation.
In the preparation technology of natto, the purpose of dipping is for moisture content is absorbed in the son reality of raw material soya bean, softening tissue, and boiling easily is so that Bacillus natto utilizes the nutritional labeling in the soya bean easily.The size of degree of impregnation is recently calculated with weight, when reaching 2.0-2.8 times of (most preferably being 2.3～2.5 times) weight of dried soya bean, can realize best dipping.This moment cut off the soya bean seed then two real swellings of son to almost there not being the space.Dip time according to the soya bean kind with the size and different, according to the common process of this area, the soya bean dip time was generally 15-20 hour, but the most influential be water temperature.And under common process, the dipping water temperature should just can reach best degree of impregnation more than 15 ℃, improves according to this area common process dipping temperature and can shorten dip time, reaches desirable dipping effect and can practice thrift cost.But high dipping temperature can cause microorganism (can reach 10 in the breeding of soya bean surface in a large number
4Individual/the g soya bean); Even boiling afterwards can killing microorganisms, but harm: A below also producing, assorted bacterium are too much, and its residual metabolin can influence the mouthfeel of natto; And can influence breeding and the growth of Bacillus natto, can suppress the growth of Bacillus natto when serious fully; The situation of microorganisms such as B, mould toxin after operation in can't remove, become the safety hazard of natto food.Therefore take (5-15 ℃ of low temperature as far as possible; Preferred 8-12 ℃) down dipping can effectively suppress varied bacteria growing, soak the soya bean that comes out simultaneously and can guarantee the Bacillus natto optimum growh, can make the Bacillus natto soya bean of fermenting fully; Produce more nutriment and the taste substance that is prone to absorption, and mouthfeel is pure.
This patent according to factors such as the kind of soya bean, granularity, nutrition contents, takes fermentation temperature, humidity and fermentation time dynamically to control in natto fermentation procedure control.The real attenuation time was controlled at 13-16 hour, and temperature is controlled between 30-55 ℃.And being divided into induction period (30-40 ℃, humidity 50%-95%), logarithmic phase (35-55 ℃, humidity 90-98%), stationary state phase (50-55 ℃, humidity 80-95%), (55-2 ℃, the humidity 70-85%) four-stage that dies the phase to natto fermentation, said temperature is the temperature rather than the room temperature of natto.Have only the temperature and humidity (particularly humidity) of having controlled fermentation just can avoid the following problem because of controlled humidity did not bring: A, Bacillus natto must have moisture to work as media in order to absorb nutrient; In induction period certain humidity to be arranged; Otherwise certainly will influence the natto fermentation; Cause the natto fermentation insufficient, influence the natto quality; The temperature that B, natto mucus form should be controlled at 50-55 ℃, and is few at 40 ℃ of MSs that form with bottom fermentation, and the content of functional component Nattokinase is with active low; If C, humidity is not descended rapidly in the later stage of fermentation, condensed water is attached in natto surface or the container, can the secondary pollution natto, and cause the assorted bacterium of natto finished product to exceed standard.
The present invention is the clear and definite control of humidity in the natto fermentation procedure, makes the better quality of the natto of producing.The natto that outstanding behaviours is produced apparently higher than the technology that does not have humidity control in the quantity of the activity of Nattokinase, oral useful Bacillus natto.
In the numerous efficacy studies of natto, receiving much attention, is exactly " Nattokinase ".The serine protease that Nattokinase is made up of 275 amino acid is nontoxic, have no side effect.The external thrombolytic effect of Nattokinase is very obvious.Experiment finds that Nattokinase can also make plasminogen and prourokinase activate into fibrinolysin and urokinase, thereby promotes the thrombolysis effect.The Nattokinase per os is taken in the back from intestinal absorption, and the fibrinolytic enzyme of vasoactive endothelial cell or liver cell synthesising biological body itself, and therefore, Nattokinase not only has directly molten fine effect, also has molten indirectly fine effect.
Resveratrol is a Gentrin Knotweed P.E, is as degeneration-resistant the material----phytoalexin of vitis spp and come to light at first.Modern study finds that resveratrol plays a very good protection to cardiovascular; Mainly showing influences lipid metabolism, suppresses the deposition of triglyceride and T-CHOL, reduces the oxidation of low-density lipoprotein; Suppress platelet aggregation, thereby prevent atherosclerotic and prevent thrombosis.
Health food provided by the present invention just contains the compound resveratrol health products of natto extract; On the basis of extra-nutrition (natto), rational diet; Come the auxiliary improvement functions of intestines and stomach with dietotherapy (Bacillus natto); The diuresis defaecation makes the present invention at first reach the purpose of improving sleep, anti-anoxic, antifatigue thus.Secondly, resveratrol can anti-platelet aggregation, regulate blood fat, but the thrombus that has formed can't dissolve removing, and Nattokinase thrombus initiatively lowers fat and cholesterol in the blood.Farnoquinone in the natto extract has hemoglutination, keeps it and the natural balance of Nattokinase in natto, can the bidirectional modulation blood fat.Various functional components complement each other in the health food, reach the resultant effect of regulating blood fat, adjusting blood pressure, adjusting blood sugar, and do not have potential hazard." three height " crowd who is suitable for high fat of blood, hypertension, hyperglycaemia.
The specific embodiment:
The health food that specifies technique for preparing natto provided by the present invention and contain natto extract below in conjunction with concrete embodiment; Described embodiment is in order to explain the present invention better; Rather than to the restriction of claim protection domain of the present invention; All all belong to the scope that the present invention asks for protection based on the modification and the change of basic thought of the present invention.
Preparation natto example 1
1) preliminary treatment: with the classification of raw material soya bean, preserve, roughly select, remove that stone, grinding, particle shape sort, color sorts, remove metal;
2) dipping: add water retting after pretreated soya bean cleaned, 5-8 ℃ of dipping 27 hours, dipping back soya bean weight for dipping before 2.0 times of dried soya bean weight;
3) boiling: be increased to boiler pressure about 5kg earlier; The good soya bean of 30 kilograms dippings is put into cooker, and the loam cake bolt-lock that opens the door is prohibited, and draining valve and air bleeding valve are all leaving; Steam in the boiler is imported in the cooker via the steam pipe arrangement; The drainpipe one of cooker is opened, and the steam of coming in is discharged the outside to the liquor of condensate (producing when steam is run into cold jar) and soybean boiling generation earlier, next sees the discharge of steam, and close draining valve this moment, closes air bleeding valve again; Turn off 10 minutes vapour pressures of air bleeding valve and can rise to 1.5kg, kept this situation 30 minutes, turn off cap relief valve again, wait 10 fens, accomplish boiling;
4) inoculation Bacillus natto: inoculate Bacillus natto down for 70 ℃, select the wild bacterium in Japanese import official city for use, its 5cc amount can be inoculated 30 kilograms of soya beans, bacterial classification is dissolved in 2 kilograms go in the aqua sterilisa, with spray pattern soya bean is inoculated;
5) fermentation: the natto temperature is controlled at 30-55 ℃; Relative humidity is 50-100%; Fermented induction period (1 hour, 30-40 ℃, humidity 50%-90%), logarithmic phase (2 hours, 35-55 ℃, humidity 90-100%), stationary state phase (3 hours, 50-55 ℃, humidity 80-95%), die the phase (4 hours, 55-2 ℃, humidity 70-85%) 10-16 hour;
6) maturation: the maturation temperature is 0 ℃, and the maturation time is 15 hours.
Gained natto specification is: natto kinase activity＞230FU, Bacillus natto quantity＞3.0 * 10
9, farnoquinone＞170 μ g/100g.
Preparation natto example 2
1) preliminary treatment: with the classification of raw material soya bean, preserve, roughly select, remove that stone, grinding, particle shape sort, color sorts, remove metal;
2) dipping: add water retting after pretreated soya bean cleaned, 8-10 ℃ of dipping 25 hours, dipping back soya bean weight for dipping before 2.3 times of dried soya bean weight;
3) boiling: be increased to boiler pressure about 5kg earlier; The good soya bean of 30 kilograms dippings is put into cooker, and the loam cake bolt-lock that opens the door is prohibited, and draining valve and air bleeding valve are all leaving; Steam in the boiler is imported in the cooker via the steam pipe arrangement; The drainpipe one of cooker is opened, and the steam of coming in is discharged the outside to the liquor of condensate (producing when steam is run into cold jar) and soybean boiling generation earlier, next sees the discharge of steam, and close draining valve this moment, closes air bleeding valve again; Turning off 10 minutes vapour pressures of air bleeding valve can arrive 2.0kg in the boundary, keeps this situation 30 minutes, turns off cap relief valve again, waits 10 fens, accomplishes boiling;
4) inoculation Bacillus natto: inoculate Bacillus natto down for 70 ℃, select the wild bacterium in Japanese import official city for use, its 5cc amount can be inoculated 30 kilograms of soya beans, with spray pattern soya bean is inoculated;
5) fermentation: the natto temperature is controlled at 30-55 ℃; Relative humidity is 50-100%; Fermented induction period (1 hour, 30-40 ℃, humidity 60%-90%), logarithmic phase (3 hours, 35-55 ℃, humidity 90-98%), stationary state phase (4 hours, 50-55 ℃, humidity 90-95%), die the phase (4 hours, 55-2 ℃, humidity 70-80%) 12 hours;
6) maturation: the maturation temperature is 0 ℃, and the maturation time is 12 hours.
Preparation natto example 3
1) preliminary treatment: with the classification of raw material soya bean, preserve, roughly select, remove that stone, grinding, particle shape sort, color sorts, remove metal;
2) dipping: add water retting after pretreated soya bean cleaned, 10-12 ℃ of dipping 22 hours, dipping back soya bean weight for dipping before 2.5 times of dried soya bean weight;
3) boiling: be increased to boiler pressure about 5kg earlier; The good soya bean of 30 kilograms dippings is put into cooker, and the loam cake bolt-lock that opens the door is prohibited, and draining valve and air bleeding valve are all leaving; Steam in the boiler is imported in the cooker via the steam pipe arrangement; The drainpipe one of cooker is opened, and the steam of coming in is discharged the outside to the liquor of condensate (producing when steam is run into cold jar) and soybean boiling generation earlier, next sees the discharge of steam, and close draining valve this moment, closes air bleeding valve again; Turning off 5 minutes vapour pressures of air bleeding valve can arrive 1.5kg in the boundary, keeps this situation 10 minutes, turns off cap relief valve again, waits 5 fens, accomplishes boiling;
4) inoculation Bacillus natto: inoculate Bacillus natto down for 80 ℃, select the wild bacterium in Japanese import official city for use, its 5cc amount can be inoculated 30 kilograms of soya beans, with spray pattern soya bean is inoculated;
5) fermentation: the natto temperature is controlled at 30-55 ℃; Relative humidity is 50-100%; Fermented induction period (2 hours, 30-40 ℃, humidity 70%-85%), logarithmic phase (3 hours, 35-55 ℃, humidity 90-98%), stationary state phase (5 hours, 50-55 ℃, humidity 85-95%), die the phase (6 hours, 55-2 ℃, humidity 70-85%) 16 hours;
6) maturation: the maturation temperature is 5 ℃, and the maturation time is 8 hours.
Preparation natto example 4
1) preliminary treatment: with the classification of raw material soya bean, preserve, roughly select, remove that stone, grinding, particle shape sort, color sorts, remove metal;
2) dipping: add water retting after pretreated soya bean cleaned, 12-15 ℃ of dipping 22 hours, dipping back soya bean weight for dipping before 2.4 times of dried soya bean weight;
3) boiling: be increased to boiler pressure about 5kg earlier; The good soya bean of 30 kilograms dippings is put into cooker, and the loam cake bolt-lock that opens the door is prohibited, and draining valve and air bleeding valve are all leaving; Steam in the boiler is imported in the cooker via the steam pipe arrangement; The drainpipe one of cooker is opened, and the steam of coming in is discharged the outside to the liquor of condensate (producing when steam is run into cold jar) and soybean boiling generation earlier, next sees the discharge of steam, and close draining valve this moment, closes air bleeding valve again; Turning off 10 minutes vapour pressures of air bleeding valve can arrive 1.5kg in the boundary, keeps this situation 20 minutes, turns off cap relief valve again, waits 10 fens, accomplishes boiling;
4) inoculation Bacillus natto: inoculate Bacillus natto down for 90 ℃, select the wild bacterium in Japanese import official city for use, its 5cc amount can be inoculated 30 kilograms of soya beans, and the aqua sterilisa that bacterial classification is dissolved in 2.5 liters is inoculated soya bean with the watering can distribution method;
5) fermentation: the natto temperature is controlled at 30-55 ℃; Relative humidity is 50-100%; Fermented induction period (2 hours, 30-40 ℃, humidity 50%-95%), logarithmic phase (2 hours, 35-55 ℃, humidity 90-98%), stationary state phase (4 hours, 50-55 ℃, humidity 80-95%), die the phase (5 hours, 55-2 ℃, humidity 70-85%) 13 hours;
6) maturation: the maturation temperature is 5 ℃, and the maturation time is 10 hours.
Preparation natto example 5
1) preliminary treatment: with the classification of raw material soya bean, preserve, roughly select, remove that stone, grinding, particle shape sort, color sorts, remove metal;
2) dipping: add water retting after pretreated soya bean cleaned, 13-15 ℃ of dipping 20 hours, dipping back soya bean weight for dipping before 2.3 times of dried soya bean weight;
3) boiling: be increased to boiler pressure about 5kg earlier; The good soya bean of 30 kilograms dippings is put into cooker, and the loam cake bolt-lock that opens the door is prohibited, and draining system valve and air bleeding valve are all being opened; Steam in the boiler is imported in the cooker via the steam pipe arrangement; The drainpipe one of cooker is opened, and the steam of coming in is discharged the outside to the liquor of condensate (producing when steam is run into cold jar) and soybean boiling generation earlier, next sees the discharge of steam, and close draining valve this moment, closes air bleeding valve again; Turning off 5 minutes vapour pressures of air bleeding valve can arrive 1.5kg in the boundary, keeps this situation 20 minutes, turns off cap relief valve again, waits 10 minutes, accomplishes boiling;
4) inoculation Bacillus natto: inoculate Bacillus natto down for 90 ℃, select the wild bacterium in Japanese import official city for use, its 5cc amount can be inoculated 30 kilograms of soya beans, and the aqua sterilisa that bacterial classification is dissolved in 2.5 liters is inoculated soya bean with the watering can distribution method;
5) fermentation: the natto temperature is controlled at 30-55 ℃; Relative humidity is 50-100%; Fermented induction period (2 hours, 30-40 ℃, humidity 50%-95%), logarithmic phase (2 hours, 35-55 ℃, humidity 90-98%), stationary state phase (4 hours, 50-55 ℃, humidity 80-95%), die the phase (5 hours, 55-2 ℃, humidity 70-85%) 13 hours;
6) maturation: the maturation temperature is 5 ℃, and the maturation time is 12 hours.
Preparation health food hard shell capsules 1
Select for use the pollutant index to meet the following raw material of " health care (function) food universal standard ":
2 kilograms of the resveratrols (purity >=98%) that giant knotweed extracts, Shanxi Jiahe Plant Chemical Co., Ltd. produces)
98 kilograms in natto extract powder (natto kinase activity >=10000FU, Bacillus natto >=5,300,000,000/gram, farnoquinone >=12.5 milligram/100 grams), wherein natto extract extracts in previous embodiment 1 prepared natto by common process.
In dry powder blender, mixed 20 minutes,, behind 80 mesh sieves, select the enteric capsulae vacuus for use No. 1 excessively, on capsule filler, No. 1 hard shell capsules of filling, content >=205mg.
Gained hard shell capsules specification is: natto kinase activity＞1700FU, Bacillus natto quantity＞4.0 * 10
8, farnoquinone＞0.8mg/100g.
Preparation health food hard shell capsules 2
Select for use the pollutant index to meet the following raw material of " health care (function) food universal standard ":
4 kilograms of the resveratrols (purity >=98%) that giant knotweed extracts, Jiahe plant is produced)
96 kilograms in natto extract powder (natto kinase activity >=10000FU, Bacillus natto >=5,300,000,000/gram, farnoquinone >=12.5 milligram/100 grams), wherein natto extract extracts in previous embodiment 2 prepared nattos by common process.
In dry powder blender, mixed 20 minutes,, behind 80 mesh sieves, select the enteric capsulae vacuus for use No. 1 excessively, on capsule filler, No. 1 hard shell capsules of filling, content >=205mg.
Gained hard shell capsules specification is: natto kinase activity＞1600FU, Bacillus natto quantity＞3.5 * 10
8, farnoquinone＞1.0mg/100g.
Preparation health food soft capsule 3
Select for use the pollutant index to meet the following raw material of " health care (function) food universal standard ":
8 kilograms of the resveratrols (purity >=98%) that giant knotweed extracts, Jiahe plant is produced)
92 kilograms in natto extract powder (natto kinase activity >=10000FU, Bacillus natto >=5,300,000,000/gram, farnoquinone >=12.5 milligram/100 grams), wherein natto extract extracts in previous embodiment 3 prepared nattos by common process.
In dry powder blender, mixed 20 minutes, in dust-free pulverizing mill, be crushed to 120 orders, the back of sieving comprises dry powder raw material 140mg with making brown soft capsules of 500mg (enteric) such as soybean salad oils, and soybean salad oil, gelatin, glycerine are 360mg.
Gained soft capsule specification is: natto kinase activity＞1200FU, Bacillus natto quantity＞2.5 * 10
8, farnoquinone＞0.6mg/100g.
Preparation health food soft capsule 4
Select for use the pollutant index to meet the following raw material of " health care (function) food universal standard ":
20 kilograms of the resveratrols (purity >=98%) that giant knotweed extracts, Jiahe plant is produced)
80 kilograms in natto extract powder (natto kinase activity >=10000FU, Bacillus natto >=5,300,000,000/gram, farnoquinone >=12.5 milligram/100 grams), wherein natto extract extracts in previous embodiment 4 prepared nattos by common process.
In dry powder blender, mixed 20 minutes, in dust-free pulverizing mill, be crushed to 120 orders, the back of sieving comprises dry powder raw material 140mg with making brown soft capsules of 500mg (enteric) such as soybean salad oils, and soybean salad oil, gelatin, glycerine are 360mg.
Gained soft capsule specification is: natto kinase activity＞1000FU, Bacillus natto quantity＞2.0 * 10
8, farnoquinone＞0.5mg/100g.
Take the effect of health food provided by the present invention:
Take capsule after 3 days, just can feel that the stool deliquescing becomes sticky fast next day, passwind and the number of times of urinating increases, think that smooth stomach is comfortable, sleep, muscle power increases, the spirit improvement.
The patient of dyslipidemia, hypertension, hyperglycaemia took about 1 month, and the time that can feel ill and number of times reduce; Took 3 months, uncomfortable feeling disappears basically.
Claims (4)
1. a health food is characterized in that the composition of said health food comprises resveratrol, natto extract, and natto extract extracts from natto, and the preparation technology of wherein said natto comprises the steps:
1) preliminary treatment: with the screening of raw material soya bean, decontamination;
2) flood: add water retting after pretreated soya bean is cleaned, wherein flooded 20-27 hour, dipping back soya bean weight is 2.0～2.8 times of dried soya bean weight before flooding; Said dipping is under 5-15 ℃ of low temperature, to carry out;
3) boiling: dipping soya bean pressure cooking well 20-50 minute;
4) inoculation Bacillus natto: inoculate Bacillus natto down for 70～90 ℃;
5) fermentation: the natto temperature is controlled at 30-55 ℃, and relative humidity is 50-100%, ferments 10-16 hour; Said fermentation is divided into induction period, logarithmic phase, stationary state phase and the phase of dying; Wherein induction period, humidity was 50-90%, and logarithmic phase humidity is 90-100%, and stationary state phase humidity is 80-95%; The phase humidity of dying is 70-85%, and said temperature is the temperature of natto.
2. health food as claimed in claim 1 is characterized in that natto kinase activity >=10000FU in the natto extract, Bacillus natto >=5,300,000,000/gram, farnoquinone >=12.5 milligram/100 grams.
3. according to claim 1 or claim 2 health food is characterized in that in the proportioning of the said composition of weight ratio following:
Resveratrol 2-20% natto extract 80-98%.
4. health food as claimed in claim 3 is characterized in that in the proportioning of the said composition of weight ratio following:
Resveratrol 4-8%
Natto extract 92-96%.
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| CN101744189B (en) * | 2009-12-21 | 2012-02-01 | 杨佐勋 | Natto and preparation method thereof |
| KR20110110053A (en) * | 2010-03-31 | 2011-10-06 | (주)아모레퍼시픽 | Composition containing coumestrol or soy bean extract with coumestrol |
| CN101874629A (en) * | 2010-05-24 | 2010-11-03 | 崔晓廷 | Total-nutrient multifunctional compound hippophae rhamnoides and natto health-care product |
| CN101874628A (en) * | 2010-05-24 | 2010-11-03 | 崔晓廷 | Total-nutrient multifunctional compound natto and pine pollen health-care product |
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| CN102630936A (en) * | 2012-03-30 | 2012-08-15 | 常熟市海虞茶叶有限公司 | Production method of natto active capsules |
| CN102643360B (en) * | 2012-04-19 | 2014-07-02 | 韶关学院 | Extraction and separation method of natto polysaccharide |
| CN103719864A (en) * | 2014-01-10 | 2014-04-16 | 东北师范大学 | Blood glucose-reducing natto combined capsule and preparation method thereof |
| CN103798649B (en) * | 2014-03-11 | 2016-02-17 | 聊城大学 | A kind of preparation method of donkey-hide gelatin natto |
| CN104172391A (en) * | 2014-06-25 | 2014-12-03 | 孔红忠 | Production method of natto beverage |
| CN104738436A (en) * | 2014-08-01 | 2015-07-01 | 宁波汇丰食品有限公司 | Method for preparing nutritional natto |
| CN104187446B (en) * | 2014-08-29 | 2018-06-05 | 宋秋荣 | A kind of preparation method of the day shellfish rich in Nattokinase |
| CN105725085A (en) * | 2016-03-16 | 2016-07-06 | 王绍坤 | Life prolonging homemade sauce and preparation method thereof |
| CN106942608A (en) * | 2017-03-11 | 2017-07-14 | 北京中科卓尔生物科技有限公司 | Natto fine powder and preparation method thereof |
| CN107495079A (en) * | 2017-09-11 | 2017-12-22 | 南京御匾国健生物科技有限公司 | A kind of method for preparing selenium-rich natto |
| CN107897716A (en) * | 2017-10-19 | 2018-04-13 | 长沙湘资生物科技有限公司 | A kind of orange peel natto product |
| JP7423179B2 (en) * | 2017-12-28 | 2024-01-29 | 小林製薬株式会社 | Foods containing polyphenols |
| CN109182312A (en) * | 2018-09-25 | 2019-01-11 | 武汉黄家医圈生物医药有限公司 | A kind of method and application thereof of composite microbial Tetramune high efficient expression |
| CN109825537A (en) * | 2019-03-11 | 2019-05-31 | 中国科学院合肥物质科学研究院 | A kind of bafillus natto liquor fermentation prepares vitamin K2Method |
| CN109770142A (en) * | 2019-03-19 | 2019-05-21 | 张涛 | A kind of China's garlic beans beverage and preparation method thereof |
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