CN101861908A - Ice product additive prepared by natto and preparation method thereof - Google Patents
Ice product additive prepared by natto and preparation method thereof Download PDFInfo
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- CN101861908A CN101861908A CN 201010182210 CN201010182210A CN101861908A CN 101861908 A CN101861908 A CN 101861908A CN 201010182210 CN201010182210 CN 201010182210 CN 201010182210 A CN201010182210 A CN 201010182210A CN 101861908 A CN101861908 A CN 101861908A
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- natto
- mud
- ice product
- product additive
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Abstract
The invention relates to an ice product additive prepared by natto and a preparation method thereof, which belong to the field of ice product additives. The fresh natto is crushed into natto paste to be frozen to a temperature lower than 2 DEG C, and the ice product additive is obtained. The invention has the advantages that the invention freezes the natto paste to the temperature lower than 2 DEG C, so the special odor of the natto per se can not be sent out, at the same time, the propagation of the bacillus natto in the frozen additive is limited, and the number of beneficial flora can be ensured, so the invention has the advantages of no odor, rich nutrition, good mouth feeling and the like.
Description
Technical field
The present invention relates to the food additives field, relate in particular to the ice product additive field, also relate to ice product additive preparation method field.
Background technology
Natto is to select for use high quality soybean to form through the Bacillus natto fermentation, be to originate from China and abound with a kind of traditional food in Japan, in the natto except that being rich in the multiple compositions that easily are absorbed by the body such as amino acid, organic acid, oligosaccharides, also contain multiple physiologically active thing, have thrombus, regulate blood fat, blood pressure and prevention congee shape artery sclerosis, improve gut flora and increase the beneficial effects such as growth of dominant bacteria in the enteron aisle.Though natto has very high medical value, because of its distinctive stink and haircuts, the mouthfeel bitterness makes some people keep someone at a respectful distance to the food that contains natto, and people wish to have a kind of food that contains natto that is destitute of smell.
Summary of the invention
Purpose of the present invention is just at the weak point that exists in the present technology, overcomes the stink of existing bright natto, in guaranteeing natto in the Bacillus natto quantity, and the ice product additive that provides a kind of natto to make.
Another object of the present invention provides the preparation method of the ice product additive that a kind of natto makes.
The objective of the invention is to be achieved by the following technical programs:
The ice product additive that a kind of natto is made is made up of bright natto, it is characterized in that, with bright natto smash to pieces make natto mud after, be refrigerated to below 2 ℃, get final product.
Described bright natto can be put into airtight container earlier after smashing to pieces and making natto mud, rapidly natto mud is refrigerated to below 2 ℃ after vacuumizing again.
After described bright natto is smashed to pieces and made mud, but the normal temperature bottom fermentation is refrigerated to below 2 ℃ after 1-2 days again.
A kind of natto system the preparation method of ice product additive, it is characterized in that, with bright natto smash to pieces make natto mud after, be refrigerated to below 2 ℃, get final product.
Described bright natto can be put into airtight container earlier after smashing to pieces and making natto mud, rapidly natto mud is refrigerated to below 2 ℃ after vacuumizing again.
After described bright natto is smashed to pieces and made mud, but the normal temperature bottom fermentation is refrigerated to below 2 ℃ after 1-2 days again.
Using method of the present invention is: after the natto mud after freezing being sneaked in the raw material of ice lolly or ice cream, make ice lolly according to a conventional method again or ice cream gets final product.
The invention has the beneficial effects as follows: the present invention is refrigerated to natto mud below 2 ℃, the distinctive stink of natto itself can not come out, freezing again after natto mud put into airtight container earlier and vacuumize, better effects if, Bacillus natto (withered grass bacterium) in the additive of simultaneously freezing back has also just been limited breeding, guaranteed the quantity of profitable strain in the additive, the present invention has been had be destitute of smell, nutritious, beneficial effect such as mouthfeel is good.
The specific embodiment
Embodiment 1:
Take by weighing the bright natto of 5kg, bright natto smashed to pieces put into crisper after making natto mud, put into refrigerator-freezer again and be refrigerated to 0 ℃, get final product the ice product additive made of natto, freeze the back and package by every bag of 500g.
During use, the natto mud that freezes is sneaked in the raw material of ice lolly or ice cream, stir block evenly after, make ice lolly according to a conventional method again or ice cream gets final product.
Embodiment 2:
Take by weighing the bright natto of 5kg, bright natto smashed to pieces can put into the crisper of sealing earlier after making natto mud, rapidly natto mud is put into refrigerator-freezer again after vacuumizing and is refrigerated to 1 ℃, get final product the ice product additive made of natto, freeze the back and package by every bag of 500g.
Embodiment 3:
Take by weighing the bright natto of 5kg, with bright natto smash to pieces make mud after, put into unlimited crisper, the normal temperature bottom fermentation was put into refrigerator-freezer again and is refrigerated to 0 ℃ after 1 day, get final product the ice product additive made of natto, freeze the back and package by every bag of 500g.
Embodiment 4:
Take by weighing the bright natto of 5kg, with bright natto smash to pieces make mud after, put into unlimited crisper, behind the normal temperature bottom fermentation 2 days, the sealing crisper is put into refrigerator-freezer more rapidly and is refrigerated to 0 ℃ after vacuumizing, get final product the ice product additive made of natto, freeze the back and package by every bag of 500g.
Claims (6)
1. the ice product additive that natto is made is made up of bright natto, it is characterized in that: with bright natto smash to pieces make natto mud after, be refrigerated to below 2 ℃.
2. the ice product additive that a kind of natto according to claim 1 is made is characterized in that: described bright natto can be put into airtight container earlier after smashing to pieces and making natto mud, rapidly natto mud is refrigerated to below 2 ℃ after vacuumizing again.
3. the ice product additive that a kind of natto according to claim 1 is made is characterized in that: after described bright natto is smashed to pieces and made mud, but the normal temperature bottom fermentation is refrigerated to below 2 ℃ after 1-2 days again.
The described a kind of natto system of claim 1 the preparation method of ice product additive, it is characterized in that: with bright natto smash to pieces make natto mud after, be refrigerated to below 2 ℃.
A kind of natto system according to claim 4 the preparation method of ice product additive, it is characterized in that: described bright natto can be put into airtight container earlier after smashing to pieces and making natto mud, rapidly natto mud is refrigerated to below 2 ℃ after vacuumizing again.
A kind of natto system according to claim 4 the preparation method of ice product additive, it is characterized in that: after described bright natto is smashed to pieces and made mud, but the normal temperature bottom fermentation is refrigerated to below 2 ℃ after 1-2 days again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010182210 CN101861908A (en) | 2010-05-25 | 2010-05-25 | Ice product additive prepared by natto and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010182210 CN101861908A (en) | 2010-05-25 | 2010-05-25 | Ice product additive prepared by natto and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101861908A true CN101861908A (en) | 2010-10-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010182210 Pending CN101861908A (en) | 2010-05-25 | 2010-05-25 | Ice product additive prepared by natto and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101861908A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518938A (en) * | 2013-11-06 | 2014-01-22 | 吉林省农业科学院 | Natto ice cream |
| CN106982980A (en) * | 2016-12-07 | 2017-07-28 | 沧州医学高等专科学校 | A kind of preparation method of natto nutrition and health care ice cream |
| CN111493202A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Natto ice cream and preparation method thereof |
| CN111493203A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Method for making natto ice cream |
Citations (8)
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| JP2002065168A (en) * | 2000-08-25 | 2002-03-05 | Azuma Shokuhin Kk | Frozen dessert of ice cream-like fermented soybean and method for producing the same |
| CN1481708A (en) * | 2003-07-02 | 2004-03-17 | 乔元福 | Process for preparing active concentration elements of soya bean powder |
| CN1498083A (en) * | 2001-03-22 | 2004-05-19 | 日本克非尔株式会社 | Health foods containing natto kinase and fermented milk products |
| CN1714675A (en) * | 2005-07-26 | 2006-01-04 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
| CN1840681A (en) * | 2006-02-08 | 2006-10-04 | 沈阳农业大学 | Process for producing functional soybean peptide by two-step method |
| JP2007275048A (en) * | 2006-04-11 | 2007-10-25 | Masaki Hamada | Method for producing liquid natto beverage and liquid natto ice cream |
| CN101167523A (en) * | 2007-12-05 | 2008-04-30 | 内蒙古伊利实业集团股份有限公司 | Sandwich ice-cream |
| CN101449786A (en) * | 2007-12-07 | 2009-06-10 | 江苏省无锡江大大学科技园有限公司 | Manufacture method of natto food without strange taste |
-
2010
- 2010-05-25 CN CN 201010182210 patent/CN101861908A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002065168A (en) * | 2000-08-25 | 2002-03-05 | Azuma Shokuhin Kk | Frozen dessert of ice cream-like fermented soybean and method for producing the same |
| CN1498083A (en) * | 2001-03-22 | 2004-05-19 | 日本克非尔株式会社 | Health foods containing natto kinase and fermented milk products |
| CN1481708A (en) * | 2003-07-02 | 2004-03-17 | 乔元福 | Process for preparing active concentration elements of soya bean powder |
| CN1714675A (en) * | 2005-07-26 | 2006-01-04 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
| CN1840681A (en) * | 2006-02-08 | 2006-10-04 | 沈阳农业大学 | Process for producing functional soybean peptide by two-step method |
| JP2007275048A (en) * | 2006-04-11 | 2007-10-25 | Masaki Hamada | Method for producing liquid natto beverage and liquid natto ice cream |
| CN101167523A (en) * | 2007-12-05 | 2008-04-30 | 内蒙古伊利实业集团股份有限公司 | Sandwich ice-cream |
| CN101449786A (en) * | 2007-12-07 | 2009-06-10 | 江苏省无锡江大大学科技园有限公司 | Manufacture method of natto food without strange taste |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518938A (en) * | 2013-11-06 | 2014-01-22 | 吉林省农业科学院 | Natto ice cream |
| CN106982980A (en) * | 2016-12-07 | 2017-07-28 | 沧州医学高等专科学校 | A kind of preparation method of natto nutrition and health care ice cream |
| CN111493202A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Natto ice cream and preparation method thereof |
| CN111493203A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Method for making natto ice cream |
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| PB01 | Publication | ||
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Application publication date: 20101020 |