CN102613533A - Fermentation process for natto flavoring paste - Google Patents
Fermentation process for natto flavoring paste Download PDFInfo
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- CN102613533A CN102613533A CN2012100944095A CN201210094409A CN102613533A CN 102613533 A CN102613533 A CN 102613533A CN 2012100944095 A CN2012100944095 A CN 2012100944095A CN 201210094409 A CN201210094409 A CN 201210094409A CN 102613533 A CN102613533 A CN 102613533A
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Abstract
The invention discloses a method for processing natto flavoring paste which is suitable for Chinese. The method comprises the following steps of: soaking, cleaning and cooking soybean; performing pure culture of strains; inoculating; performing primary fermentation; performing secondary refrigerating fermentation; and seasoning to obtain the finished product. Due to a temperature shift fermentation mode, the activity of nattokinase is ensured after natto is fermented, lactobacillus acidophilus generates acid to neutralize partial fermentation ammoniacal odor, and the product does not have peculiar smell which is not liked by Chinese, and has special aroma, pleasant flavor and smooth mouthfeel. The method has the advantages of reasonable process, simple operation, short process period and good flavor of the natto, the natto flavoring paste meets the requirements of Chinese on mouthfeel and flavor, industrial production can be realized, the process is controllable, the quality is stable, the benefits of soybean product processing enterprisers can be improved, and lactic acid bacteria are added to further enhance the health-care effect of the natto product; and the invention provides a feasible method for promoting the natto product in China.
Description
Technical field
The present invention relates to the bean food processing technique field, particularly a kind of processing method that is suitable for the Chinese style natto tartar sauce of Chinese's consumption.
Background technology
Natto is Japanese national indispensable food every day.Must see that the doctor of foreign firm 1980 has found to have best thrombolytic effect in the natto ferment to nineteen eighty-two in Chicago,U.S research institute, famous experiment two thirty of afternoon that Here it is.
1985; Build the ripple city in Japan and hold international scientific and technical fair; Asia salt-free fermentation soy food product benefit is for the first time wherein arranged, let everybody notice the existence that is distributed in salt-free tempeh all over the world, and confirm japanese traditional food---hot candied natto; At nutritive value and food effect property is good food, and heavy and its consumption figure and suitability for industrialized production all are the first in the world.After this; Must see that the doctor of foreign firm is devoted to the research and development of natto ferment product all one's life; Receive hundred grace Co., Ltd. by the exclusive patent extractive technique that must see the liquid Nattokinase that the doctor of foreign firm instructs in person in Japan and go into operation in August, 2008; The another great discovery-FAS of Nattokinase research and development technology in 2009, the active ingredient that makes Nattokinase is than 16 times of product raisings before.Japanese capsule Co., Ltd. of manufacturing enterprise-middle is that Japan is maximum; It also is the unique production plant that can produce natto acid resistance capsule preparations of Japan; Be the state-of-the-art capsule manufacture line in the whole world, the enterprise production operative norm is through the 5A level authentication of Japanese health ministry and Japanese medicament association.
In Japan, every day edible natto the people people than drink milk is many far away.The middle and primary schools of Japan all can engage fixing nutritionist when to students pantry being provided; They can provide corresponding healthy food according to child's somagenic need; Natto still is a best choice, because the Japanese believes " eating the clever hard bone of natto brains " more.Middle and primary schools only not, in the elderly welfare home of Japan, natto also has a lot of the old men edible as a kind of food of promoting longevity.Particularly along with the research of natto thrombolysis is constantly deepened, to the original effect of cardiovascular disease prevention, natto has obtained the attention of Japanese government in recent years more, becomes the food of Japanese national treasure level.Japanese Natto also is the product of the integration of drinking and medicinal herbs of generally acknowledging in the world, and according to Japan's " agricultural fishery finance public purse " magazine, the people in the Japan whole nation 89.4% is accustomed to eating natto.
Because the natto product that Japan produces has special ammonia flavor, the uncomfortable this taste of Chinese Consumer's, so that this cheap and good-quality fermentation soybean goods can't get into normal person's diet and dining table.Though domestic a lot of scholar has carried out some explorations through changing condition of culture, adjustment composition of raw materials etc.; Opening and adding the technical research that other batching is fermented, carrying out exploring and also obtain certain research effect as changing condition of culture, adjustment composition of raw materials etc.
Summary of the invention
The objective of the invention is to overcome the existing product characteristic not enough and provide that a kind of technology is reasonable, simple to operate, process cycle short, the fermentation manufacturing technique of local flavor is fit to that Chinese use natto tartar sauce.
The microorganism fungus kind that the present invention adopts; Bacillus natto has another name called bacillus subtilis (Bacillus subtilis) and lactobacillus acidophilus (Lactobacillus acidophilus) all derives from Chinese industrial microorganism fungus kind preservation administrative center, and numbering is respectively CICC No.10459 and CICC No.6074.Produce the unusual Hansenula yeast bacterium of ester type (Hansenula anomala) and derive from China Committee for Culture Collection of Microorganisms common micro-organisms center, be numbered CGMCC No2.338.
The zymotechnique of a kind of Chinese style natto tartar sauce of the present invention comprises the steps:
(1) soybean soaking is cleaned: after the fresh soya bean that will gather in the crops carries out cleaning and removing impurities, soak, and winter-spring season soak time 12h, Xia Qiu soaks 4-8h, guarantees that the soya bean suction is full;
(2) boiling: steamer is put in fresh wet natto layering, and boiling under the normal pressure is in 90～100 ℃ of insulation 80～100min;
(3) pure culture bacterial classification: Bacillus natto CICC No.10459 adopts nutrient broth fluid nutrient medium enlarged culture 24h; Lactobacillus acidophilus CICC No.6074 adopts meat soup fluid nutrient medium (MRS) enlarged culture 48h; Produce the unusual Hansenula yeast bacterium of ester type CGMCC No2.338 and adopt potato fluid nutrient medium (PDA) enlarged culture, incubation time is 48h;
(4) inoculation: the second step gained natto is cooled to room temperature, and each is the ratio inoculation mixed bacteria liquid of (volume mass than) by weight 3～5%, fully mixes, and inoculation is contained in the packing box of certain container back control material moisture 63～67%;
(5) one time fermentation: the 4th step gained material by the tiling of 2～3cm thickness, behind 35～40 ℃ of heat-preservation fermentation 18h, is continued 28～32 ℃ of fermentation 30h, and relative humidity is more than 90%, turns white till stirring has obvious filiform until the surface;
(6) secondary refrigeration fermentation: place material at a certain temperature behind 0～5 ℃ of refrigeration 10-12h the 5th step gained material, stop fermentation;
(7) condiment: add a certain amount of sauce, spices, freshener, capsicum mixing, homogeneous, process the tartar sauce of unique flavor.
In a specific embodiments, by the mixed bacteria liquid of Bacillus natto liquid, lactobacillus suspension, yeast liquid preparation, its mixed proportion is 1: 1: 1 in the step 2.
In another embodiment, the temperature that refrigeration is fermented in the step 4 is at 0～5 ℃.
In another embodiment, adding sauce in the step 7 is soya sauce or flour paste, and additional proportion is 1-5%, adds spices, freshener and capsicum and is respectively 0.5%, 0.2% and 0.5% of its weight.
Technique effect:
1, fully saccharomycete can sugar fermentation produce alcohols material, can cover the bad smell that the metabolism of part natto produces, and more utilizes and improves the natto local flavor.
2, utilize lactobacillus acidophilus to produce acid and can avoid producing a large amount of Ammonia materials, fermentation simultaneously produces a large amount of nisins, can effectively prolong the shelf-life of natto product.
3, this method technological operation is simple, with low cost.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further, following examples are intended to explain the present invention rather than to further qualification of the present invention.
Embodiment 1
(1) soybean soaking is cleaned: after the fresh soya bean that will gather in the crops carries out cleaning and removing impurities, soak, and winter-spring season soak time 12h, Xia Qiu soaks 6h, guarantees that the soya bean suction is full.
(2) boiling: steamer is put in fresh wet natto layering, and boiling under the normal pressure is in 90～100 ℃ of insulation 80min;
(3) pure culture bacterial classification: Bacillus natto CICC No.10459 adopts nutrient broth fluid nutrient medium enlarged culture 24h; Lactobacillus acidophilus CICC No.6074 adopts MRS fluid nutrient medium enlarged culture 48h; Produce the unusual Hansenula yeast bacterium of ester type CGMCC No2.338 and adopt PDA fluid nutrient medium enlarged culture, incubation time is 48h;
(4) inoculation: the second step gained natto is cooled to room temperature, and each is the ratio inoculation mixed bacteria liquid of (volume mass than) by weight 5%, fully mixes, and inoculation is contained in the packing box of certain container back control material moisture 65%;
(5) one time fermentation: the 4th step gained material by the tiling of 2～3cm thickness, behind 40 ℃ of heat-preservation fermentation 18h, is continued 32 ℃ of fermentation 30h, and relative humidity is more than 90%, turns white till stirring has obvious filiform until the surface;
(6) secondary refrigeration fermentation: after the 5th step gained material placed material 0～5 ℃ of refrigeration 10 at a certain temperature, stop fermentation;
(7) condiment: add 3% soya sauce, 0.5% spices, 0.2% freshener and the mixing of 0.5% capsicum, homogeneous, process the tartar sauce of unique flavor.
Embodiment 2
(1) soybean soaking is cleaned: after the fresh soya bean that will gather in the crops carries out cleaning and removing impurities, soak, and winter-spring season soak time 12h, Xia Qiu soaks 4h, guarantees that the soya bean suction is full.
(2) boiling: steamer is put in fresh wet natto layering, and boiling under the normal pressure is in 90～100 ℃ of insulation 100min;
(3) pure culture bacterial classification: Bacillus natto CICC No.10459 adopts nutrient broth fluid nutrient medium enlarged culture 24h; Lactobacillus acidophilus CICC No.6074 adopts MRS fluid nutrient medium enlarged culture 48h; Produce the unusual Hansenula yeast bacterium of ester type CGMCC No2.338 and adopt PDA fluid nutrient medium enlarged culture, incubation time is 48h;
(4) inoculation: the second step gained natto is cooled to room temperature, and each is the ratio inoculation mixed bacteria liquid of (volume mass than) by weight 4%, fully mixes, and inoculation is contained in the packing box of certain container back control material moisture 67%;
(5) one time fermentation: the 4th step gained material by the tiling of 2～3cm thickness, behind 35 ℃ of heat-preservation fermentation 18h, is continued 28 ℃ of fermentation 30h, and relative humidity is more than 90%, turns white till stirring has obvious filiform until the surface;
(6) secondary refrigeration fermentation: place material at a certain temperature behind 0～5 ℃ of refrigeration 12h the 5th step gained material, stop fermentation;
(7) condiment: add 4% flour paste, 0.5% spices, 0.2% freshener and the mixing of 0.5% capsicum, homogeneous, process the tartar sauce of unique flavor.
Claims (4)
1. the zymotechnique of a natto tartar sauce, it comprises the steps:
(1) after the fresh soya bean that will gather in the crops carries out cleaning and removing impurities, soak, winter-spring season soak time 12h, Xia Qiu soaks 4-8h, guarantees that the soya bean suction is full;
(2) steamer is put in fresh wet natto layering, boiling under the normal pressure is in 90～100 ℃ of insulation 80～100min;
(3) Bacillus natto CICC No.10459 adopts nutrient broth fluid nutrient medium enlarged culture 24h; Lactobacillus acidophilus CICC No.6074 adopts meat soup fluid nutrient medium enlarged culture 48h; Produce the unusual Hansenula yeast bacterium of ester type CGMCC No2.338 and adopt potato fluid nutrient medium enlarged culture, incubation time is 48h;
(4) the second step gained natto is cooled to room temperature, every 100kg natto inoculation 3～15 L mixed bacteria liquids fully mix, and inoculation is contained in the packing box of certain container back control material moisture 63～67%;
(5) with the 4th step gained material by the tiling of 2～3cm thickness, behind 35～40 ℃ of heat-preservation fermentation 18h, continues 28～32 ℃ of fermentation 30h, relative humidity is more than 90%, turns white till stirring has obvious filiform until the surface;
(6) place material to refrigerate fermentation 10-12h at a certain temperature the 5th step gained material after, stop fermentation;
(7) add a certain amount of sauce, spices, freshener, capsicum mixing, homogeneous, process the tartar sauce of unique flavor.
2. the process of claim 1 wherein in the step 2 by Bacillus natto liquid, lactobacillus acidophilus liquid, produce the mixed bacteria liquid of the unusual Hansenula yeast bacterium of ester type liquid preparation, its mixed proportion is 1:1:1.
3. claim 1 or 2 method, wherein in the step 4 temperature of refrigeration fermentation at 0～5 ℃.
4. the method for claim 3, wherein adding sauce in the step 7 is soya sauce or flour paste, additional proportion is 1-5%, adds spices, freshener and capsicum and is respectively 0.5%, 0.2% and 0.5% of its weight.
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763836A (en) * | 2012-08-13 | 2012-11-07 | 安徽省冉邦生物科技实业有限公司 | Production process of soybean paste |
| CN104187572A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Pickled chilli-Chinese sauerkraut sauce and processing method thereof |
| CN104222943A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of composite multi-flavor bean product sauce |
| CN104621482A (en) * | 2015-02-13 | 2015-05-20 | 郑州思念食品有限公司 | Rose and purple sweet potato nutritive sweet natto sauce and preparation method thereof |
| CN104738436A (en) * | 2014-08-01 | 2015-07-01 | 宁波汇丰食品有限公司 | Method for preparing nutritional natto |
| CN105011240A (en) * | 2015-07-02 | 2015-11-04 | 西北农林科技大学 | Method for producing walnut powder and walnut-flavored sauce, rich in natto kinase, by fermentation method |
| CN105029252A (en) * | 2015-07-06 | 2015-11-11 | 湖北医药学院 | Rapid production method of lactic acid bacteria fermented soya beans capable of dissolving fibrous protein |
| CN105942223A (en) * | 2016-05-23 | 2016-09-21 | 黑龙江金瀛生物科技股份有限公司 | Natto jam and processing method thereof |
| CN106509653A (en) * | 2016-11-10 | 2017-03-22 | 李科羽 | Faintly fragrant sauced beef |
| CN106987577A (en) * | 2017-05-31 | 2017-07-28 | 河南工业大学 | A kind of method that liquid fermentation method prepares Nattokinase |
| CN106995810A (en) * | 2017-05-31 | 2017-08-01 | 河南工业大学 | A kind of method that solid state fermentation prepares Nattokinase |
| CN107684077A (en) * | 2017-10-19 | 2018-02-13 | 厦门翼翔缘生物科技有限公司 | A kind of anti-oxidation health ferment and preparation method thereof |
| CN107751801A (en) * | 2017-10-19 | 2018-03-06 | 长沙爱扬医药科技有限公司 | The natto product of prevention of cardiovascular disease |
| CN107822028A (en) * | 2017-11-23 | 2018-03-23 | 五河童师傅食品有限公司 | A kind of preparation method of Chinese toon sauce |
| CN108013433A (en) * | 2018-01-17 | 2018-05-11 | 陕西省微生物研究所 | A kind of production method of compound capsicum paste |
| CN108813375A (en) * | 2018-07-04 | 2018-11-16 | 张斌 | A kind of production method of novel selenium-rich natto beans sauce |
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
| CN111728037A (en) * | 2020-07-02 | 2020-10-02 | 浙江莫干山食业有限公司 | Bean product fermentation process |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763836A (en) * | 2012-08-13 | 2012-11-07 | 安徽省冉邦生物科技实业有限公司 | Production process of soybean paste |
| CN104187572A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Pickled chilli-Chinese sauerkraut sauce and processing method thereof |
| CN104187572B (en) * | 2014-07-21 | 2016-01-20 | 安徽省思杰食品有限公司 | A kind of bubble green pepper sauerkraut sauce and processing method thereof |
| CN104738436A (en) * | 2014-08-01 | 2015-07-01 | 宁波汇丰食品有限公司 | Method for preparing nutritional natto |
| CN104222943A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of composite multi-flavor bean product sauce |
| CN104621482A (en) * | 2015-02-13 | 2015-05-20 | 郑州思念食品有限公司 | Rose and purple sweet potato nutritive sweet natto sauce and preparation method thereof |
| CN105011240A (en) * | 2015-07-02 | 2015-11-04 | 西北农林科技大学 | Method for producing walnut powder and walnut-flavored sauce, rich in natto kinase, by fermentation method |
| CN105029252A (en) * | 2015-07-06 | 2015-11-11 | 湖北医药学院 | Rapid production method of lactic acid bacteria fermented soya beans capable of dissolving fibrous protein |
| CN105942223A (en) * | 2016-05-23 | 2016-09-21 | 黑龙江金瀛生物科技股份有限公司 | Natto jam and processing method thereof |
| CN106509653A (en) * | 2016-11-10 | 2017-03-22 | 李科羽 | Faintly fragrant sauced beef |
| CN106987577A (en) * | 2017-05-31 | 2017-07-28 | 河南工业大学 | A kind of method that liquid fermentation method prepares Nattokinase |
| CN106995810A (en) * | 2017-05-31 | 2017-08-01 | 河南工业大学 | A kind of method that solid state fermentation prepares Nattokinase |
| CN107684077A (en) * | 2017-10-19 | 2018-02-13 | 厦门翼翔缘生物科技有限公司 | A kind of anti-oxidation health ferment and preparation method thereof |
| CN107751801A (en) * | 2017-10-19 | 2018-03-06 | 长沙爱扬医药科技有限公司 | The natto product of prevention of cardiovascular disease |
| CN107822028A (en) * | 2017-11-23 | 2018-03-23 | 五河童师傅食品有限公司 | A kind of preparation method of Chinese toon sauce |
| CN108013433A (en) * | 2018-01-17 | 2018-05-11 | 陕西省微生物研究所 | A kind of production method of compound capsicum paste |
| CN108813375A (en) * | 2018-07-04 | 2018-11-16 | 张斌 | A kind of production method of novel selenium-rich natto beans sauce |
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
| CN111728037A (en) * | 2020-07-02 | 2020-10-02 | 浙江莫干山食业有限公司 | Bean product fermentation process |
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