CN104095191A - Buckwheat natto powder and preparation method thereof - Google Patents
Buckwheat natto powder and preparation method thereof Download PDFInfo
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- CN104095191A CN104095191A CN201410348317.4A CN201410348317A CN104095191A CN 104095191 A CN104095191 A CN 104095191A CN 201410348317 A CN201410348317 A CN 201410348317A CN 104095191 A CN104095191 A CN 104095191A
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- buckwheat
- natto
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- low temperature
- ripening
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 56
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 46
- 239000000843 powder Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 241000219051 Fagopyrum Species 0.000 claims abstract description 45
- 238000001035 drying Methods 0.000 claims abstract description 17
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 13
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 31
- 230000004151 fermentation Effects 0.000 claims description 31
- 238000009835 boiling Methods 0.000 claims description 15
- 238000011081 inoculation Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000428 dust Substances 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000036541 health Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract 2
- 230000002035 prolonged effect Effects 0.000 abstract 2
- 239000003086 colorant Substances 0.000 abstract 1
- 210000003097 mucus Anatomy 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 238000005491 wire drawing Methods 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 229920002306 Glycocalyx Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000004517 glycocalyx Anatomy 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229940086319 nattokinase Drugs 0.000 description 1
- 108010073682 nattokinase Proteins 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013548 tempeh Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a buckwheat natto powder, and a preparation method thereof. The buckwheat natto powder comprises the following components in parts by weight: buckwheat 18-25, natto 75-82, sucrose 1-2 and a proper amount of Bacillus subtilis. The preparation method comprises the following steps: (1) pre-processing of raw materials; (2) steaming; (3) inoculating; (4) fermenting; (5) low-temperature after-ripening; (6) low-temperature drying; (7) grinding; (8) packaging and warehousing. The buckwheat natto powder has the following features: the shelf life of natto is prolonged, the taste, the tissue state and the nutrition value of natto products are improved, the natto products have longer and higher-toughness filamentous mucus and rich nutrition, and the shelf time of the natto products is prolonged. The products do not contain any colorants and preservatives, and are suitable for people of all ages and especially suitable for the elderly and health nuts.
Description
Technical field
The present invention relates to food production processing technique field, specifically a kind of buckwheat natto powder and preparation method thereof.
Background technology
Natto is a kind of tempeh, easy to digest, be rich in protein, fat, carbohydrate, each seed amino acid, the nutritional labeling such as vitamin and mineral matter, Bacillus subtilis natto is secreted again and has been synthesized a variety of enzymes in the process of fermentation soybean, vitamin, amino acid and other only have the distinctive nutrient of natto and physiological activator, as Nattokinase antibacterial peptide, pyrazine class material, VK2, long-term use is a lot of to the benefit of health, can prevent and treat heart disease, apoplexy, cancer, osteoporosis, the microbial disease of digestive tract of obesity and cause of disease, and not yet find so far any toxic and side effect of edible natto.Japanese's average life span ranks first in the world, and seldom suffers from cardiovascular and cerebrovascular disease, and this is relevant with often edible natto.But traditional natto was placed after a couple of days, can produce ammonia taste, keeping quality extreme difference.And glycocalix in buckwheat proves the energy that Bacillus natto grows, can extend the holding time of natto, the buckwheat natto holding time is than the traditional zymotic natto left and right that doubles, and goods local flavor and nutritional labeling are also better than traditional zymotic natto.Meanwhile, in buckwheat, contain the multiple nutrients materials such as rutin, so the nutritive value of buckwheat natto product is higher than natto product.
Summary of the invention
Technical problem to be solved by this invention be to provide procedure reasonably, facilitate a kind of buckwheat natto powder of production and processing and preparation method thereof.Technical problem to be solved by this invention realizes by the following technical solutions:
A buckwheat natto powder, comprises following component: 18～25 parts, buckwheat, 75～82 parts of nattos, 1～2 part of sucrose, appropriate bacillus subtilis.
A preparation method for buckwheat natto powder, comprises the following steps:
(1) raw material pre-treatment: in proportion the buckwheat after soybean and peeling is mixed, the clear water of putting under the room temperature of 3 times soaks 15～20 hours, during change water 3～4 times, with anti-metamorphic;
(2) boiling: the buckwheat natto that above-mentioned immersion is completed drains away the water, and puts into pressure cooker, at 121 ℃, boiling 20～30min under the steam pressure of 0.2Mpa;
(3) inoculation: above-mentioned boiling raw material is cooled to 80～90 ℃, is delivered to fermentation vat, inoculation bacillus subtilis, inoculum concentration is 3%, ferments;
(4) fermentation: the complete buckwheat natto of inoculation is placed in to 38～45 ℃ of fermentation temperatures, and fermentation time 24～26h, ferments under the condition of fermentation humidity 80%～85%, between yeast phase, stirs and makes for 1～2 time fermentation more even;
(5) low temperature after-ripening: the product fermenting is delivered to after-ripening 48h in the freezer of 0 ℃, makes products taste better;
(6) low temperature drying: step (5) is less than to 5% by after-ripening by low temperature drying to moisture;
(7) abrasive dust: the product after low temperature drying is carried out to abrasive dust;
(8) packing, warehouse-in: step (7) is sent to make-up room and packs, the neat outer container warehouse-in of placing of pendulum is deposited.
Low temperature drying technology can farthest be preserved the nutritive value of buckwheat natto, and buckwheat natto powder is easier to preserve simultaneously.
The invention has the beneficial effects as follows: the buckwheat natto powder product the present invention relates to possesses following characteristics: the storage period that has extended natto, taste flavor, structural state, the nutritive value of natto product have been improved, wire drawing is long, wire drawing good toughness, nutritious and can extend the placement number of days of natto series products.This product does not add any pigment and anticorrisive agent, is applicable to each age level edible, is especially applicable to the crowd of the elderly and attention health.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below the present invention is further set forth.
Embodiment mono-:
A buckwheat natto powder, comprises following component: 23 parts, buckwheat, 76 parts of nattos, 1 part of sucrose, appropriate bacillus subtilis.
A preparation method for buckwheat natto powder, comprises the following steps:
(1) raw material pre-treatment: in proportion the buckwheat after soybean and peeling is mixed, the clear water of putting under the room temperature of 3 times soaks 17 hours, during change water 3, with anti-metamorphic;
(2) boiling: the buckwheat natto that above-mentioned immersion is completed drains away the water, and puts into pressure cooker, at 121 ℃, boiling 20min under the steam pressure of 0.2Mpa;
(3) inoculation: above-mentioned boiling raw material is cooled to 80 ℃, is delivered to fermentation vat, inoculation bacillus subtilis, inoculum concentration is 3%, ferments;
(4) fermentation: the complete buckwheat natto of inoculation is placed in to 42 ℃ of fermentation temperatures, and fermentation time 24h, ferments under the condition of fermentation humidity 80%, between yeast phase, stirs and makes for 1 time fermentation more even;
(5) low temperature after-ripening: the product fermenting is delivered to after-ripening 48h in the freezer of 0 ℃, makes products taste better;
(6) low temperature drying: be 4% by after-ripening by low temperature drying to moisture by step (5);
(7) abrasive dust: the product after low temperature drying is carried out to abrasive dust;
(8) packing, warehouse-in: step (7) is sent to make-up room and packs, the neat outer container warehouse-in of placing of pendulum is deposited.
Embodiment bis-:
A buckwheat natto powder, comprises following component: 18 parts, buckwheat, 82 parts of nattos, 2 parts of sucrose, appropriate bacillus subtilis.
A preparation method for buckwheat natto powder, comprises the following steps:
(1) raw material pre-treatment: in proportion the buckwheat after soybean and peeling is mixed, the clear water of putting under the room temperature of 3 times soaks 15 hours, during change water 4 times, with anti-metamorphic;
(2) boiling: the buckwheat natto that above-mentioned immersion is completed drains away the water, and puts into pressure cooker, at 121 ℃, boiling 25min under the steam pressure of 0.2Mpa;
(3) inoculation: above-mentioned boiling raw material is cooled to 85 ℃, is delivered to fermentation vat, inoculation bacillus subtilis, inoculum concentration is 3%, ferments;
(4) fermentation: the complete buckwheat natto of inoculation is placed in to 38 ℃ of fermentation temperatures, and fermentation time 25h, ferments under the condition of fermentation humidity 85%, between yeast phase, stirs and makes for 1 time fermentation more even;
(5) low temperature after-ripening: the product fermenting is delivered to after-ripening 48h in the freezer of 0 ℃, makes products taste better;
(6) low temperature drying: be 3% by after-ripening by low temperature drying to moisture by step (5);
(7) abrasive dust: the product after low temperature drying is carried out to abrasive dust;
(8) packing, warehouse-in: step (7) is sent to make-up room and packs, the neat outer container warehouse-in of placing of pendulum is deposited.
Embodiment tri-:
A buckwheat natto powder, comprises following component: 20 parts, buckwheat, 79 parts of nattos, 2 parts of sucrose, appropriate bacillus subtilis.
A preparation method for buckwheat natto powder, comprises the following steps:
(1) raw material pre-treatment: in proportion the buckwheat after soybean and peeling is mixed, the clear water of putting under the room temperature of 3 times soaks 20 hours, during change water 4 times, with anti-metamorphic;
(2) boiling: the buckwheat natto that above-mentioned immersion is completed drains away the water, and puts into pressure cooker, at 121 ℃, boiling 30min under the steam pressure of 0.2Mpa;
(3) inoculation: above-mentioned boiling raw material is cooled to 90 ℃, is delivered to fermentation vat, inoculation bacillus subtilis, inoculum concentration is 3%, ferments;
(4) fermentation: the complete buckwheat natto of inoculation is placed in to 45 ℃ of fermentation temperatures, and fermentation time 26h, ferments under the condition of fermentation humidity 83%, between yeast phase, stirs and makes for 2 times fermentation more even;
(5) low temperature after-ripening: the product fermenting is delivered to after-ripening 48h in the freezer of 0 ℃, makes products taste better;
(6) low temperature drying: be 2% by after-ripening by low temperature drying to moisture by step (5);
(7) abrasive dust: the product after low temperature drying is carried out to abrasive dust;
(8) packing, warehouse-in: step (7) is sent to make-up room and packs, the neat outer container warehouse-in of placing of pendulum is deposited.
The buckwheat natto powder product resting period according to above-described embodiment one to embodiment tri-preparation has obtained prolongation, do not add any pigment and anticorrisive agent, be applicable to each age level edible, be especially applicable to the crowd of the elderly and attention health, eat nutrient health more.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not subject to the restriction of step embodiment; what in step embodiment and description, describe is principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a buckwheat natto powder, is characterized in that: comprise following component: 18～25 parts, buckwheat, 75～82 parts of nattos, 1～2 part of sucrose, appropriate bacillus subtilis.
2. a preparation method for buckwheat natto powder, is characterized in that: comprise the following steps:
(1) raw material pre-treatment: in proportion the buckwheat after soybean and peeling is mixed, the clear water of putting under the room temperature of 3 times soaks 15～20 hours, during change water 3～4 times;
(2) boiling: the buckwheat natto that above-mentioned immersion is completed drains away the water, and puts into pressure cooker, at 121 ℃, boiling 20～30min under the steam pressure of 0.2Mpa;
(3) inoculation: above-mentioned boiling raw material is cooled to 80～90 ℃, is delivered to fermentation vat, inoculation bacillus subtilis, inoculum concentration is 3%, ferments;
(4) fermentation: the complete buckwheat natto of inoculation is placed in to 38～45 ℃ of fermentation temperatures, and fermentation time 24～26h, ferments under the condition of fermentation humidity 80%～85%, between yeast phase, stirs and makes for 1～2 time fermentation more even;
(5) low temperature after-ripening: the product fermenting is delivered to after-ripening 48h in the freezer of 0 ℃;
(6) low temperature drying: step (5) is less than to 5% by after-ripening by low temperature drying to moisture;
(7) abrasive dust: the product after low temperature drying is carried out to abrasive dust;
(8) packing, warehouse-in: step (7) is sent to make-up room and packs, the neat outer container warehouse-in of placing of pendulum is deposited.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410348317.4A CN104095191A (en) | 2014-07-21 | 2014-07-21 | Buckwheat natto powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410348317.4A CN104095191A (en) | 2014-07-21 | 2014-07-21 | Buckwheat natto powder and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104095191A true CN104095191A (en) | 2014-10-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410348317.4A Pending CN104095191A (en) | 2014-07-21 | 2014-07-21 | Buckwheat natto powder and preparation method thereof |
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| Country | Link |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418548A (en) * | 2016-10-17 | 2017-02-22 | 张群法 | Health-care food formula capable of preventing and treating hypertension, hyperlipidemia and hyperglycemia and production process of health-care food formula |
| CN106578953A (en) * | 2016-11-24 | 2017-04-26 | 国药集团健康产业研究院有限公司 | Natto containing mulberries and making method of natto |
| CN106616366A (en) * | 2015-10-28 | 2017-05-10 | 重庆井谷元食品科技有限公司 | Natto powder and preparation method thereof |
| CN108208591A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of bitter buckwheat natto sauce and preparation method thereof |
| CN115005378A (en) * | 2022-06-27 | 2022-09-06 | 康知美生物科技(佛山)有限公司 | Natto enzyme compound and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59135854A (en) * | 1983-01-24 | 1984-08-04 | Taishi Shokuhin Kogyo Kk | Preparation of natto containing buckwheat |
| JP2002291436A (en) * | 2001-03-29 | 2002-10-08 | Oyama Tofu Kk | Fermented soybeans mixed with buckwheat and yam |
| WO2004100680A1 (en) * | 1999-10-28 | 2004-11-25 | Keitaro Kato | Mugitoro natto (soybean fermented with barley and yam) |
| CN102763815A (en) * | 2012-07-13 | 2012-11-07 | 上海诺金科生物科技有限公司 | Chickpea natto and making method and application of chickpea natto |
-
2014
- 2014-07-21 CN CN201410348317.4A patent/CN104095191A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59135854A (en) * | 1983-01-24 | 1984-08-04 | Taishi Shokuhin Kogyo Kk | Preparation of natto containing buckwheat |
| WO2004100680A1 (en) * | 1999-10-28 | 2004-11-25 | Keitaro Kato | Mugitoro natto (soybean fermented with barley and yam) |
| JP2002291436A (en) * | 2001-03-29 | 2002-10-08 | Oyama Tofu Kk | Fermented soybeans mixed with buckwheat and yam |
| CN102763815A (en) * | 2012-07-13 | 2012-11-07 | 上海诺金科生物科技有限公司 | Chickpea natto and making method and application of chickpea natto |
Non-Patent Citations (1)
| Title |
|---|
| 齐凤元: ""荞麦纳豆的研究"", 《粮油加工与食品机械》, no. 6, 31 December 2004 (2004-12-31), pages 62 - 63 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616366A (en) * | 2015-10-28 | 2017-05-10 | 重庆井谷元食品科技有限公司 | Natto powder and preparation method thereof |
| CN106418548A (en) * | 2016-10-17 | 2017-02-22 | 张群法 | Health-care food formula capable of preventing and treating hypertension, hyperlipidemia and hyperglycemia and production process of health-care food formula |
| CN106578953A (en) * | 2016-11-24 | 2017-04-26 | 国药集团健康产业研究院有限公司 | Natto containing mulberries and making method of natto |
| CN108208591A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of bitter buckwheat natto sauce and preparation method thereof |
| CN115005378A (en) * | 2022-06-27 | 2022-09-06 | 康知美生物科技(佛山)有限公司 | Natto enzyme compound and preparation method thereof |
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Application publication date: 20141015 |