CN1559277A - Natto food, and its prepn. method - Google Patents
Natto food, and its prepn. method Download PDFInfo
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- CN1559277A CN1559277A CNA2004100128196A CN200410012819A CN1559277A CN 1559277 A CN1559277 A CN 1559277A CN A2004100128196 A CNA2004100128196 A CN A2004100128196A CN 200410012819 A CN200410012819 A CN 200410012819A CN 1559277 A CN1559277 A CN 1559277A
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Abstract
A natto food is prepared from soybean, water, and milk or milk powder or flutinous rice through inoculating natto bacteria, fermenting, inoculating Bulgarian lactobacillus and thermophilic streptococcus, and fermenting. Its advantages are agreeable taste and rich nutrients.
Description
Technical field
The present invention relates to soy food product and preparation method thereof, particularly the natto food preparation method.
Background technology
Natto is a kind of traditional food of Japan, and it is to be raw material with the soybean, the food that adopts inoculation natto strain fermentation to be processed into.In Japan, natto food has thrombolytic effect because of containing Nattokinase (Natto-kinase), also contains the multiple physiologically active factors such as antidotal SOD enzyme, and is subjected to the attention of academia, business circles, also is subjected to consumer's welcome.
The natto preparation method of generally using in Japan is seen " the quantitative freshness of natto and bean curd " of the 32nd page of publication of Japanese magazine " food and science " that publish in April, 1998, and the disclosed natto of this article is made flow process and mainly included: with selected clean soybean is raw material; Do kind of a bacterium with Bacillus natto through cultivating; Through the raw material water logging, anhydrate, boiling, be the soybean inoculation of boiling with a kind bacterium again; Mix after the inoculation, measure, ferment, make the natto finished product through packing.Japanese Natto makes Japanese Natto that dense ammonia stink be arranged because manufacture craft is limit, the mouthfeel bitterness, and Chinese are difficult for accepting, and Japan also has many people to dislike eating.
For overcoming the defective of making natto food of said method, the article of " Chinese flavouring " the 9th phase in 1999 " the natto taste improves pre-test ", the improved method of a kind of natto taste is disclosed, this method adopts the method for the many bacterial classifications of inoculation, in natto manufacturing process, inoculate Bacillus natto simultaneously, lactobacillus bulgaricus, streptococcus thermophilus, the taste of natto food is improved greatly, but reason owing to its preparation method self, with the natto food of its preparation from eliminating the ammonia stink fully, bitter taste, thus the target that obtains the pure natto food of comfortable taste also falls far short.
Summary of the invention
Technical problem to be solved by this invention is: pure natto food of a kind of comfortable taste and preparation method thereof is provided.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: it passes through the inoculation Bacillus natto by soybean, water, milk or milk powder or glutinous rice, and fermentation inoculates lactobacillus bulgaricus, streptococcus thermophilus, and fermentation makes.
The weight portion prescription of soybean, water, milk is: 1 part of soybean, water 5-7 part, milk 7-160 part.
The weight portion prescription of soybean, milk powder or glutinous rice is: 1 part of soybean, milk powder or glutinous rice 0.05-0.2 part
The method one that the present invention prepares natto food is: soybean soaked, worn into soya-bean milk, and sterilization, the inoculation Bacillus natto, fermentation adds milk, inoculation lactobacillus bulgaricus, streptococcus thermophilus, fermentation, finished product.
The method two that the present invention prepares natto food is: soybean is soaked, worn into soya-bean milk, add milk, sterilization, inoculation Bacillus natto, fermentation, inoculation lactobacillus bulgaricus, streptococcus thermophilus, fermentation, finished product.
The method three that the present invention prepares natto food is: soybean is cleaned, soaked, drain, add milk powder or glutinous rice, sterilization, inoculation Bacillus natto, fermentation, inoculation lactobacillus bulgaricus, streptococcus thermophilus, fermentation, finished product.
The present invention carries out fermenting twice on the basis of existing natto food taste improvement technology, promptly inoculate the fermentation behind fermentation behind the Bacillus natto and inoculation lactobacillus bulgaricus, the streptococcus thermophilus, and in its technology, add milk or milk powder or glutinous rice, for the growth of lactic acid bacteria, streptococcus thermophilus provides sufficient nutrition, thereby created condition for eliminating ammonia stink and bitter taste fully, therefore, natto food comfortable taste of the present invention is pure, and the nutritional labeling in the natto food is not only suffered a loss, and is abundant all the better.
Description of drawings
Fig. 1 is the process chart of embodiment of the present invention 1
Fig. 2 is the process chart of embodiment of the present invention 2
Fig. 3 is the process chart of embodiment of the present invention 3
Fig. 4 is the process chart of embodiment of the present invention 4
Specific embodiments
Natto food of the present invention passes through the inoculation Bacillus natto by soybean, water, milk or milk powder or glutinous rice, and fermentation inoculates lactobacillus bulgaricus, streptococcus thermophilus, and fermentation makes.
Embodiment of the present invention 1 as shown in Figure 1, and production craft step is: selected soybean 100 grams, and the sodium bicarbonate solution 0.5% soaked 12-24 hour, clean and drain, add water 500 grams, wear into soya-bean milk, add sugared 70-150 gram, flavouring such as fruit juice 50-200 gram, place container, the sterilization, the inoculation Bacillus natto, with gauze with container closure, place 28-45 ℃ of environment, fermentation 12-72 hour adds fresh milk 16000 grams, adds 800-1200 gram sugar, the inoculation lactobacillus bulgaricus, streptococcus thermophilus, place 28-45 ℃ of environment, fermentation 1-5 hour places 0-4 ℃ of environment, natto food---natto yoghourt is promptly made in refrigeration after-ripening 24 hours.
Embodiment of the present invention 2 as shown in Figure 2, and production craft step is: selected soybean 100 grams, clean, add 700 gram water logging bubbles 12-24 hour, wear into soya-bean milk, place container, add flavouring and fresh milk 700 grams such as sugared 120-270 gram, fruit juice 50-200 gram, sterilization, the inoculation Bacillus natto placed 28-45 ℃ of environment logical aerobe fermentation 12-72 hour, inoculation lactobacillus bulgaricus, streptococcus thermophilus, place 28-45 ℃ of environment fermentation 1-5 hour, promptly make natto food---natto yoghourt.
Embodiment of the present invention 3 as shown in Figure 3, production craft step is: selected soybean 100 grams, sodium bicarbonate solution 0.5% soaked 12-24 hour, clean and drain, add water 700 grams, wear into soya-bean milk, place container, add sugared 70-150 gram, fruit juice 150 grams wait flavouring and fresh milk 1000 grams, with container closure, Bacillus natto is inoculated in sterilization with gauze, place 28-45 ℃ of environment fermentation 12-72 hour, add fresh milk 15000 grams, sugaring 650-1350 gram connects lactobacillus bulgaricus, streptococcus thermophilus places 30-40 ℃ of environment fermentation 1-5 hour, place 0-4 ℃ of environment refrigeration after-ripening 24 hours, promptly make natto food---natto yoghourt.
Embodiment of the present invention 4 as shown in Figure 4, and production craft step is: selected soybean 100 grams, clean, sodium bicarbonate solution 0.5% soaks, and cleans to drain, and adds flavouring such as salt 3 grams, sugar 7 grams, add milk powder 5 grams, the sterilization, the inoculation Bacillus natto, with gauze with container closure, place 28-45 ℃ of environment fermentation 12-72 hour, inoculation lactobacillus bulgaricus, streptococcus thermophilus place 28-45 ℃ of environment fermentation 1-5 hour, promptly make natto food---natto.
Embodiment of the present invention 5, the same Fig. 4 of its process chart, production craft step is: selected soybean 100 grams, clean, in water, soaked 12-24 hour, clean draining, add flavouring such as salt 5 grams, sugar 12 grams, add glutinous rice 20 grams, sterilization, the inoculation Bacillus natto, with container closure, place 28-45 ℃ of environment fermentation 12-72 hour, inoculation lactobacillus bulgaricus, streptococcus thermophilus with gauze, place 28-45 ℃ of environment fermentation 1-5 hour, promptly make natto food---natto.
Soybean 100 grams soak at 0.5% sodium bicarbonate solution, can remove the fishy smell of soybean.
Claims (6)
1, a kind of natto food is characterized in that: it passes through the inoculation Bacillus natto by soybean, water, milk or milk powder or glutinous rice, and fermentation inoculates lactobacillus bulgaricus, streptococcus thermophilus, and fermentation makes.
2, natto food according to claim 1, it is characterized in that: the weight portion prescription of soybean, water, milk is: 1 part of soybean, water 5-7 part, milk 7-160 part.
3, natto food according to claim 1, it is characterized in that: soybean, milk powder or glutinous rice formulation by weight are: 1 part of soybean, milk powder or glutinous rice 0.05-0.2 part.
4, prepare the method for natto food according to claim 1, it is characterized in that: soybean is soaked, worn into soya-bean milk, sterilization, the inoculation Bacillus natto, fermentation adds milk, inoculation lactobacillus bulgaricus, streptococcus thermophilus, fermentation, finished product.
5, prepare the method for natto food according to claim 1, it is characterized in that: soybean is soaked, worn into soya-bean milk, add milk, sterilization, inoculation Bacillus natto, fermentation, inoculation lactobacillus bulgaricus, streptococcus thermophilus, fermentation, finished product.
6, prepare the method for natto food according to claim 1, it is characterized in that: soybean is cleaned, soaked, drain, add milk powder or glutinous rice, sterilization, inoculation Bacillus natto, fermentation, inoculation lactobacillus bulgaricus, streptococcus thermophilus, fermentation, finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100128196A CN1239090C (en) | 2004-03-05 | 2004-03-05 | Natto food, and its prepn. method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100128196A CN1239090C (en) | 2004-03-05 | 2004-03-05 | Natto food, and its prepn. method |
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| CN1559277A true CN1559277A (en) | 2005-01-05 |
| CN1239090C CN1239090C (en) | 2006-02-01 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008110A (en) * | 2010-11-11 | 2011-04-13 | 唐清池 | Multi-strain microbial composite beverage preparation and preparation method thereof |
| CN102178184A (en) * | 2011-04-25 | 2011-09-14 | 山西农业大学 | Coating natto and production method thereof |
| CN102217675A (en) * | 2010-04-19 | 2011-10-19 | 光泉牧场股份有限公司 | Natto fermented milk and manufacturing method thereof |
| CN102630757A (en) * | 2012-05-14 | 2012-08-15 | 河南三剑客奶业有限责任公司 | Fermented soybean milk, fruit juice soymilk and preparation method of fermented soybean milk and fruit juice soymilk |
| CN103798649A (en) * | 2014-03-11 | 2014-05-21 | 聊城大学 | Preparation method of gelatin natto |
| CN105087741A (en) * | 2015-10-12 | 2015-11-25 | 江西阳光乳业股份有限公司 | Method for producing Chinese natto through fermentation of double strains |
| CN105707234A (en) * | 2016-02-03 | 2016-06-29 | 广州市微生物研究所 | Preparation method of fermented milk containing highly active nattokinase |
| CN106259927A (en) * | 2016-08-22 | 2017-01-04 | 邵玉华 | A kind of natto breakfast milk and preparation method thereof |
| CN107410817A (en) * | 2017-09-20 | 2017-12-01 | 扬州大学 | A kind of fruity natto effervescent tablet and preparation method thereof |
| CN108029972A (en) * | 2017-12-19 | 2018-05-15 | 山西农业大学 | A kind of preparation process of no ammonia taste natto fermentation |
| CN109699919A (en) * | 2019-03-13 | 2019-05-03 | 四川徽记食品股份有限公司 | A kind of low ammonia taste, the preparation method of high nutrition original flavor natto |
| CN109717382A (en) * | 2019-03-13 | 2019-05-07 | 四川徽记食品股份有限公司 | A kind of natto mushroom sauce and preparation method thereof |
| CN111543483A (en) * | 2020-05-21 | 2020-08-18 | 海森宝(烟台)生物科技发展有限公司 | Novel natto yoghourt and preparation method thereof |
-
2004
- 2004-03-05 CN CNB2004100128196A patent/CN1239090C/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217675A (en) * | 2010-04-19 | 2011-10-19 | 光泉牧场股份有限公司 | Natto fermented milk and manufacturing method thereof |
| CN102217675B (en) * | 2010-04-19 | 2013-11-06 | 光泉牧场股份有限公司 | Natto fermented milk and manufacturing method thereof |
| CN102008110A (en) * | 2010-11-11 | 2011-04-13 | 唐清池 | Multi-strain microbial composite beverage preparation and preparation method thereof |
| CN102178184A (en) * | 2011-04-25 | 2011-09-14 | 山西农业大学 | Coating natto and production method thereof |
| CN102178184B (en) * | 2011-04-25 | 2013-04-03 | 山西农业大学 | Coating natto and production method thereof |
| CN102630757A (en) * | 2012-05-14 | 2012-08-15 | 河南三剑客奶业有限责任公司 | Fermented soybean milk, fruit juice soymilk and preparation method of fermented soybean milk and fruit juice soymilk |
| CN103798649B (en) * | 2014-03-11 | 2016-02-17 | 聊城大学 | A kind of preparation method of donkey-hide gelatin natto |
| CN103798649A (en) * | 2014-03-11 | 2014-05-21 | 聊城大学 | Preparation method of gelatin natto |
| CN105087741A (en) * | 2015-10-12 | 2015-11-25 | 江西阳光乳业股份有限公司 | Method for producing Chinese natto through fermentation of double strains |
| CN105707234A (en) * | 2016-02-03 | 2016-06-29 | 广州市微生物研究所 | Preparation method of fermented milk containing highly active nattokinase |
| CN106259927A (en) * | 2016-08-22 | 2017-01-04 | 邵玉华 | A kind of natto breakfast milk and preparation method thereof |
| CN107410817A (en) * | 2017-09-20 | 2017-12-01 | 扬州大学 | A kind of fruity natto effervescent tablet and preparation method thereof |
| CN108029972A (en) * | 2017-12-19 | 2018-05-15 | 山西农业大学 | A kind of preparation process of no ammonia taste natto fermentation |
| CN109699919A (en) * | 2019-03-13 | 2019-05-03 | 四川徽记食品股份有限公司 | A kind of low ammonia taste, the preparation method of high nutrition original flavor natto |
| CN109717382A (en) * | 2019-03-13 | 2019-05-07 | 四川徽记食品股份有限公司 | A kind of natto mushroom sauce and preparation method thereof |
| CN111543483A (en) * | 2020-05-21 | 2020-08-18 | 海森宝(烟台)生物科技发展有限公司 | Novel natto yoghourt and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1239090C (en) | 2006-02-01 |
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