KR20210116994A - Functional olive natto and its manufacturing method - Google Patents

Abstract

The present invention relates to a method for manufacturing functional olive natto. According to the present invention, olive leaf treatment and mixing are performed constantly, and thus a high fermentation inhibition effect can be achieved along with service life extension and high distributability. In addition, natto odor can be reduced and an increase in overall preference can be achieved. The functional olive natto manufacturing method includes: (a) a step of preparing olive leaf powder; (b) a step of culturing a bacillus subtilis natto strain; (c) a step of immersing washed soybeans in water and then performing steaming; (d) a step of mixing the prepared olive leaf powder with the steamed soybeans, performing inoculation with the prepared bacillus subtilis natto strain, and then performing fermentation to prepare fermented olive natto; and (e) a step of drying the fermented olive natto and then performing grinding to prepare granular olive natto.

Description

Functional olive natto and its manufacturing method {.}

The present invention relates to a method for producing functional olive natto, and more specifically, to a method for producing functional olive natto, which uses olive leaves, which has a high fermentation inhibitory effect, which extends the shelf life and thus has excellent distribution properties, and at the same time improves the characteristic odor of natto and improves overall preference. It relates to a method for producing olive natto.

The olive tree (scientific name: olea europaea ) is a representative tree that uses oil from its fruit. It grows up to about 12m tall, has a round top, and has narrow leaves and a long oval shape and grows very slowly. It is an evergreen tree belonging to the ash family, and about 30 species are native to the rocky or dry places of the Mediterranean, Asia, Africa, and Australia.

Since ancient times, olive leaves have been used as folk medicine for the purpose of treating malaria and high fever. In addition, olive leaf extract is effective for symptoms such as high blood pressure, atherosclerosis, colon cancer, inflammation, food poisoning, and adult diseases. It has been known to have effects such as increasing the blood flow rate of the coronary arteries, alleviating arrhythmias, and preventing spasm of the small intestine muscles.

Natto is a traditional Japanese food made by inoculating steamed soybeans with Bacillus subtilis and is well known as a functional food. Natto is known to induce smooth bowel movements by removing toxins from the body, thereby helping to lose weight. It has high digestibility and contains amino acids unique to plant protein, vitamin B1, vitamin B2, vitamin B12, vitamin E, and vitamin K. It is also known to be good for high blood pressure and diabetes. In addition, there are reports that it has no cholesterol, suppresses the growth of intestinal pathogens, and has anticancer effects, aids in brain development, and has intestinal effects. Recently, nattokinase, found in the mucilage of natto, has been found to be an enzyme that strongly decomposes fibrin, and its use as a thrombolytic agent is expected. Recently, a blood pressure lowering effect and cholesterol lowering effect have been discovered one after another by Professor Hayashi in hypertensive rats (SHR). And the sticky thread of natto contains 1 billion to 10 billion live natto bacteria per 1 g. As a result, it was also discovered that the natto bacteria had an inhibitory effect on cancer, and then the natto bacteria were named KMD1126, and it was also claimed that the natto bacteria produce α-interferon.

As a related art, "Natto made by fermenting soybeans and a manufacturing method thereof" (Korean Patent No. 10-1990144) includes the steps of germinating soybeans in the air; Steaming by heating the germinated beans after the germination step; Strain inoculation step of inoculating Bacillus and Nattokinase strains on steamed beans after the heating step; Putting soybeans in a fermentation vessel after the strain inoculation step and fermenting; and a process for producing natto through a dormant step of ripening soybeans after the fermentation step is disclosed. In addition, "natto powder" (Korean Patent Application Laid-Open No. 10-2015-0024367) describes a process of dehydrating (drying) natto, in which the essence flows, to produce a powder. However, this invention focused on maximizing active ingredients and storability, and had a problem in that the ease of intake was lowered.

Accordingly, the present inventors increased the palatability of natto by adding olive leaves to natto while continuing research to improve natto odor and impart increased palatability, improving the characteristic odor of natto, and simultaneously storing functionality for a long period of time Olive natto was invented.

Domestic Registered Patent Publication No. 10-1990144 (June 18, 2019) Domestic Patent Publication No. 10-2015-0024367 (2015. 03. 06)

The present invention was devised to solve the above problems, and it is to prepare a functional olive natto with increased overall palatability while maintaining the palatability of natto by uniformly treating olive leaves and combining them with natto.

In addition, the purpose is to manufacture functional olive natto with excellent distribution properties by extending the shelf life due to its high fermentation inhibitory effect.

In addition, it is to improve the off-flavor of natto by solving the problem of difficulty in ingestion due to a significant decrease in palatability due to the characteristic off-flavor of natto.

In order to achieve the above object, the present invention provides (a) preparing an olive leaf powder, (b) culturing a Bacillus subtilis natto strain, (c) immersing washed soybeans in water and then steaming. Step, (d) mixing the prepared olive leaf powder with the steamed soybean, inoculating the prepared Bacillus subtilis natto strain and fermenting it to prepare a fermented olive natto, (e) the fermented olive natto The fermented product is dried and then pulverized to produce olive natto in granular form to produce functional olive natto.

More specifically, in the step of culturing the Bacillus subtilis natto strain of step (b), it may be cultured at a temperature of 35 to 40° C. for 2 to 4 days.

In addition, the olive leaf powder of step (a) may be ground by roasting the dried olive leaves at 130 to 280° C. and drying the dried olive leaves so that the moisture content is 2 to 8 wt %.

In addition, 1 to 30 parts by weight of the olive leaf powder prepared in 100 parts by weight of the steamed soybean in the fermentation step of step (d) is mixed, and 1 to 4 parts by weight of the cultured Bacillus subtilis natto strain is inoculated to ferment. have.

In addition, in the fermentation step of step (d), the cultured Bacillus subtilis natto strain is inoculated and then fermented at 32 to 43° C. for 21 to 33 hours to prepare a fermented olive natto.

An object of the present invention is to prepare a functional olive natto with improved overall palatability while maintaining the palatability of natto by combining it with natto after constant treatment of the olive leaves of the present invention.

In addition, it is possible to manufacture functional olive natto excellent in distribution by using olive leaves to have a high fermentation inhibitory effect and thus extend the shelf life.

In addition, it has the effect of improving the off-flavor of natto by solving the problem of difficulty in ingestion due to a significant decrease in palatability due to the unique off-flavor of natto.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, it may be implemented in various different forms, and is provided to fully inform those of ordinary skill in the art to which the present invention belongs, the scope of the invention will become It should also be construed that the present invention includes all embodiments falling within the scope of the appended claims.

The present invention relates to a method for producing functional olive natto, and more particularly, to a functional olive natto having a high fermentation inhibitory effect, extending the shelf life, and excellent distribution, improving the characteristic odor of natto, and increasing overall preference.

Functional olive natto according to the present invention or (a) preparing an olive leaf powder, (b) culturing a Bacillus subtilis natto strain, (c) immersing washed soybeans in water and then steaming, ( d) mixing the prepared olive leaf powder with the steamed soybean, inoculating the prepared Bacillus subtilis natto strain and fermenting it to prepare a fermented olive natto, (e) preparing the fermented olive natto Functional olive natto is manufactured through a step of drying and pulverizing to prepare olive natto in granular form.

Hereinafter, each of the above steps will be described in detail.

The first step for producing functional olive natto is to prepare olive leaf powder.

More specifically, in the step of preparing the olive leaf powder, the olive leaf powder may be obtained by drying raw olive leaves, peeling the dried olive leaves; pulverizing and extracting the roasted olive leaves; An olive leaf powder is prepared by lyophilizing and pulverizing the extracted olive leaf extract to prepare an olive leaf powder, but in the step of peeling the olive leaf, the olive leaf is put in a pan or a cauldron and roasted at 130 to 280 ° C. and dried so that the moisture content is 2 to 8% by weight, and the olive leaves pulverized in the step of preparing the olive leaf powder are pulverized to a size of 30 to 70 mesh to prepare an olive leaf powder.

In the step of drying the raw olive leaves, the raw olive leaves may be dried in a cool and well-ventilated shade, preferably, the olive leaves are dried for about 15 hours to 3 days, and for 1 to 2 days. Drying may be more desirable.

The selected raw olive leaves may be used by mixing young leaves and old leaves so that the bitterness and spicyness of the olive leaves are most appropriately included, and the young leaves are 15 to 30 It may be preferable to use a leaf that is about a day old, and for the old leaf, it may be preferable to use a leaf that is 2 to 3 months old after the new shoots of the olive leaf are used in order to give the most favorable taste.

In addition, when mixing the young olive leaf and the old leaf, the mixing ratio of the young leaf and the old leaf is 8 to 12: it is more preferable to use the mixture in a weight ratio of 4 to 8 to give the most favorable taste. can

The step of peeling the dried olive leaves is to increase the flavor of the olive leaves, remove moisture to inactivate the oxidase to block fermentation, fully express ingredients effective in the human body, and to increase overall preference am.

In the step of peeling olive leaves, it is preferable to put the olive leaves in a pan or cauldron, roast them at 130 to 280° C. and dry them so that the moisture content is 2 to 8 wt%.

The peeling temperature may be more preferably processed at 200 to 280 °C for 1 to 5 minutes, then at 180 to 200 °C for 5 to 10 minutes, and at 130 to 150 °C for 8 to 12 minutes in that order.

If the roasting temperature is lower than the above-described temperature, the bitterness of the olive leaves may be strong, which may impair the flavor of the functional olive natto prepared according to the present invention. There is a fear that the effective component of the olive leaf is not sufficiently expressed and the absorption rate in the body may be lowered, so it is preferable to peel and dry it under the above conditions.

In addition, in the step of pulverizing and extracting the olive leaves that have undergone the roasting step, it may be preferable to extract using supercritical carbon dioxide by maximizing the active ingredient of the olive leaf. It may be possible.

The extraction using supercritical carbon dioxide of the olive leaf is preferably performed by introducing carbon dioxide at a pressure of 180 to 270 bar and a temperature of 35 to 55° C. for 70 to 150 minutes, more preferably at a pressure of 180 to 270 bar. , extraction by introducing carbon dioxide for 70 to 150 minutes at a temperature of 35 to 55° C. may be more preferable in order to increase the storage and preference of olive natto produced later.

In the case of extracting the olive leaves using hot water, it may be preferable to extract the olive leaves by adding the olive leaves to water and then treating the olive leaves at an extraction temperature of 90 to 96° C. for 8 to 12 hours.

In the step of preparing the olive leaf powder, the extracted olive leaf extract is freeze-dried and pulverized to prepare an olive leaf powder.

More specifically, when the extracted olive leaf extract is freeze-dried and then pulverized, it is preferable to prepare an olive leaf powder by pulverizing it to a size of 30 to 70 mesh, and pulverizing it to a size of 40 to 60 mesh to obtain an olive leaf powder It may be more preferable to prepare

If the size of the pulverized olive leaf is less than 30 mesh, the functionality of the functional olive natto prepared according to the present invention may be deteriorated. can be reduced.

The next step of the step of preparing the olive leaf powder is a step of preparing by culturing the Bacillus subtilis natto strain.

More specifically, Bacillus subtilis natto strain LB (Luria-Bertani broth, for 1 L, enzymatic digest of casein 10 g, yeast extract 5 g, NaCl 10 g, final pH 7.3±0.2 at 25 ℃) agar medium surface It may be desirable to inoculate and culture the obtained strain in LB liquid medium, obtained by culturing for 2 to 4 days at a temperature of 35 to 40 ° C.

In the step of immersing the washed soybeans in water and then steaming, it may be preferable to immerse the washed soybeans in water for 6 to 10 hours and then steam at a temperature of 90 to 110° C. for 11 to 14 hours.

When the time for steaming the soybeans is more than 14 hours, the moisture content of the soybeans is excessively high, so it may be difficult to prepare a powder later, and if it is steamed for less than 11 hours, the subsequent fermentation step may not be performed smoothly.

In order to improve the unique odor of natto produced later, instead of immersing the soybean in water in the step of immersing the soybean in water, in a solution containing 8 to 12 parts by weight of sodium bicarbonate and 3 to 7 parts by weight of sodium chloride in 100 parts by weight of water. Soybeans can be soaked. More preferably, it may be more preferable to immerse the soybeans in a solution containing 9 to 11 parts by weight of sodium hydrogen carbonate and 4 to 6 parts by weight of sodium chloride to 100 parts by weight of water to improve the unpleasant odor of natto produced later.

In the step of inoculating and fermenting the natto strain, the prepared olive leaf powder is mixed with the steamed soybean, the prepared Bacillus subtilis natto strain is inoculated and then fermented to prepare a fermented olive natto.

In more detail, 1 to 30 parts by weight of the olive leaf powder prepared in 100 parts by weight of the steamed soybean in the fermentation step is mixed, and 1 to 4 parts by weight of the cultured Bacillus subtilis natto strain is inoculated, and then at 32 to 43 ° C. Fermentation for 21 to 33 hours may be desirable.

More preferably, mixing 12 to 17 parts by weight of the olive leaf powder prepared in 100 parts by weight of the steamed soybean and inoculating 2 to 3 parts by weight of the cultured Bacillus subtilis natto strain is the storage and preference of the olive natto produced later. It may be more preferable to promote

When the mixed olive leaf powder is mixed in an amount of less than 1 part by weight, it is difficult to expect the effect of increasing the storability and palatability because the active ingredient of the olive leaf is not sufficiently added. The taste may be too excessive and the preference may be lowered.

When the Bacillus subtilis natto strain is inoculated in less than 1 part by weight, the fermentation effect may not be sufficient, and when inoculated in more than 4 parts by weight, there may be a possibility that overfermentation occurs and the preference may be lowered.

In the step of preparing olive natto in granular form, the fermented olive natto fermented product is dried and then pulverized to prepare olive natto.

More specifically, the fermented olive natto fermented product is dried at a temperature of 75 to 85° C. for 13 to 19 hours and then pulverized to produce granules having a particle size of 0.5 to 2 mm. may be desirable.

In addition, if necessary, any one or more binders among starch syrup, poviden, hydroxy-propyl cellulose, and hydroxypropyl-methyl cellulose are additionally added to the dried olive natto fermented product to produce granules of a certain shape. After kneading, it can be made into granules.

In addition, in the step of preparing olive natto in granular form, additional additives may be added to further maximize the storage and taste of olive natto to prepare olive natto. It may be most preferable to add 5 to 11 parts by weight of each of chojangcho and cheonnyeonja and mix the additives in order to maximize the storage and preference of olive natto.

Chojangcho is a perennial plant of the dicotyledonous plant, Oxalis obtriangulata, and is also called oxalis martina or Oxalis obtriangulata in English. In Korea, it has been used variously in oriental or folk medicine since ancient times, and it is known that it has antipyretic, detoxification, skin diseases, and digestive disorders treatment. Chojangcho can be taken as a decoction or raw, and can be applied directly to the affected area by extracting or crushing it. Chojangcho is a plant that can be effectively used for various diseases that require anti-inflammatory and detoxification because it contains a large amount of oxalic acid and has a sour taste, and contains acetate, malc acid, and trataric.

Cheonryeonja refers to the fruit of Melia azedarach L. var. japonica Makino in Korea, and it is made into a soup from the old days and eaten by decoction or powdered and mixed with basic (medicine) preparations. It has been used as a treatment for various symptoms. Cheonryeonja extract shows remarkable effects on intracellular oxidation and pro-inflammation, and is known for its potential as a therapeutic agent for chronic inflammatory diseases.

In addition, the form of the functional olive natto is not limited to granules, and it can be used in powder form for easy addition to other foods, and can also be prepared in the form of granules or easily ingestible squeezed stick gel. .

Hereinafter, the production method of the functional olive natto of the present invention will be described in detail with reference to the following test examples and examples.

<Example 1> - Preparation of functional olive natto of the present invention

After the new shoots of olive leaves grow from the olive tree, 20 days old leaves and 2 months old leaves are mixed in a 10:5 weight ratio, dried for 2 days in a cool, well-ventilated shade, and put in a pan to 250 After treatment at ℃ for 3 minutes, treatment at 190°C for 7 minutes and then at 140°C for 10 minutes, using supercritical carbon dioxide, by introducing carbon dioxide at a pressure of 230 bar and a temperature of 45°C for 115 minutes, followed by extraction , and then freeze-dried and pulverized to a size of 50 mesh to prepare an olive leaf powder.

Bacillus subtilis natto strain (Bacillus subtilis natto) is LB (Luria-Bertani broth, for 1 L, enzymatic digest of casein 10 g, yeast extract 5 g, NaCl 10 g, final pH 7.3±0.2 at 25 ℃) agar medium After smearing on the surface, it is obtained by culturing at a temperature of 36°C for 3 days, and preparing the obtained strain by inoculating and culturing it in LB liquid medium, immersing washed soybeans in water for 8 hours, and then steaming at a temperature of 100°C for 12 hours. Then, 16 parts by weight of olive leaf powder prepared in 100 parts by weight of steamed soybeans was mixed, and 3 parts by weight of a cultured Bacillus subtilis natto strain was inoculated and fermented at 38° C. for 29 hours. The fermented olive natto fermented product was dried for 15 hours and then pulverized to prepare olive natto granules having a particle size of 1.3 mm.

<Example 2> - Preparation of functional olive natto of the present invention

Example 2 was prepared based on the production method of Example 1, but in the step of extracting the olive leaves, hot water extraction was performed at 93° C. for 10 hours without using the supercritical carbon dioxide extraction method, and the olive leaves were extracted to extract olive natto. Granules were prepared.

<Example 3> - Preparation of functional olive natto of the present invention

Example 3 was prepared based on the manufacturing method of Example 1, but in the step of immersing the soybean in water, it was immersed in a solution containing 10 parts by weight of sodium bicarbonate and 5 parts by weight of sodium chloride in 100 parts by weight of water. Granules were prepared.

<Comparative Example 1>

Comparative Example 1 was prepared based on the manufacturing method of Example 3, but natto granules were prepared without adding olive leaves.

<Comparative Example 2>

Comparative Example 2 was prepared based on the manufacturing method of Example 1, but natto granules were prepared without adding olive leaves.

<Comparative Example 3>

In Comparative Example 3, 500 kg of white rice was steamed at a temperature of 105° C. for 18 hours, and the Bacillus subtilis natto strain was cultured and inoculated in the method of Example 1, and then fermented. Natto fermented in the fermentation room was dried at 65° C. for 28 hours and then pulverized into a 320 mesh to prepare natto powder. In addition, after drying the raw Gomchwinamul by far-infrared rays, it was dried to a particle size of 400 mesh. After mixing 97 parts by weight of the natto powder and 3 parts by weight of the gomchwinamul powder, natto granules having a particle size of 1.3 mm were prepared.

<Test Example 1> Searching for optimal pre-treatment conditions for removing unpleasant odors of olive natto ?? Sodium Bicarbonate and Sodium Chloride

_{Soybeans are immersed in sodium bicarbonate (NaHCO 3} ) and sodium chloride (NaCl) solutions under various conditions in order to explore optimal pretreatment conditions to improve the unpleasant odor of olive natto used in the present invention, and Ammonia nitrogen, known as a component, was measured.

First, soybeans were immersed in various concentrations of sodium bicarbonate solution for different immersion times, and then olive natto was prepared by the method of Example 1, and the optimum soybean immersion conditions were searched for with the greatest reduction in ammonia nitrogen content.

To measure the ammonia nitrogen content, 20 g of each sample was taken, distilled water was added, adjusted to 200 ml, left for 2 hours, and centrifuged for 30 minutes using a centrifuge (12,000 rpm). To 50 ml of the supernatant, 25 ml of 20% trichloroacetic acid (TCA) was added, left for 12 hours, and then centrifuged (12,000 rpm, 30 minutes) to quantify amino nitrogen in 20 ml of the separated supernatant by Soransen formol titration. , 20ml of the same supernatant was taken and ammonia nitrogen was quantified by direct distillation.

Soybean steep liquor conditions

C: Soybeans are immersed in purified water

A1: Add 5 parts by weight of sodium hydrogencarbonate, 5 parts by weight of sodium chloride to 100 parts by weight of total purified water

A2: Add 5 parts by weight of sodium hydrogen carbonate to 100 parts by weight of total purified water, add 10 parts by weight of sodium chloride

A3: Add 5 parts by weight of sodium hydrogen carbonate to 100 parts by weight of total purified water, add 15 parts by weight of sodium chloride

B1: Add 10 parts by weight of sodium hydrogen carbonate to 100 parts by weight of total purified water, add 5 parts by weight of sodium chloride

B2: Add 10 parts by weight of sodium bicarbonate, 10 parts by weight of sodium chloride to 100 parts by weight of total purified water

B3: Add 10 parts by weight of sodium hydrogen carbonate to 100 parts by weight of total purified water, add 15 parts by weight of sodium chloride

C1: 15 parts by weight of sodium bicarbonate added to 100 parts by weight of total purified water, 5 parts by weight of sodium chloride added

C2: 15 parts by weight of sodium bicarbonate added to 100 parts by weight of total purified water, 10 parts by weight of sodium chloride added

C3: 15 parts by weight of sodium bicarbonate added, 15 parts by weight of sodium chloride added to 100 parts by weight of total purified water

As a result, the concentration of ammonia nitrogen in C was the highest at 32 mg, B1 at 8 mg, and B2 at 13 mg, showing the lowest. B3 was 17 mg, A1 was 20 mg, A2 was 24 mg, A3 was 27 mg, C1 was 25 mg, C2 was 28 mg, and C3 was 31 mg.

From this, it was confirmed that it was most effective to immerse the soybeans in a solution in which 10 parts by weight of sodium bicarbonate and 5 parts by weight of sodium chloride were added to 100 parts by weight of purified water in order to lower the ammonia nitrogen concentration in olive natto. It was found that an unpleasant odor was generated because the amount of nitrogen was not sufficiently reduced, or the reduction rate of ammonia nitrogen was decreased compared to the increase in sodium bicarbonate concentration and immersion time, which was found to be time-inefficient.

<Test Example 2> Storage increase effect test

The test of the effect of increasing storage Samples of Examples 1, 2, 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3 were mixed with distilled water, ground with a grinder, filtered to filter out solids, and then a pH meter (S20K, METTLER TOLEDO, USA) and measured at room temperature. After preparation, the pH of the natto granules was compared by dividing into 24 hours, 48 hours, 72 hours and 180 hours.

Changes in pH of Natto Granules by Period term
(After Manufacturing) 24 hours 48 hours 72 hours 180 hours Example 1 6.3 6.5 7.0 7.4 Example 2 6.4 6.8 7.3 7.6 Example 3 6.1 6.4 6.7 7.1 Comparative Example 1 6.5 6.8 7.5 7.9 Comparative Example 2 6.5 7.4 8.2 8.6 Comparative Example 3 6.7 7.9 8.5 8.8

As a result, as shown in Table 1, Example 3, Example 1, Example 2, Comparative Example 1, Comparative Example 2, Comparative Example 3 showed the fermentation inhibitory effect in the order, the shelf life was extended, showing excellent distribution.

<Test Example 3> Sensory evaluation of Examples and Comparative Examples

Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2, Comparative Example 3 was prepared and ingested.

The sensory test consisted of 50 trained panel personnel, and each treatment group was rated out of 10 points, and the average value was obtained and compared. At this time, a score of 10 indicated the best, and a score of 1 indicated the poorest quality.

Sensory evaluation comparison division incense taste zest full symbol Example 1 9.5 9.0 9.5 9.25 Example 2 8.5 9.0 9.5 8.88 Example 3 9.0 9.5 9.5 9.38 Comparative Example 1 7.5 7.0 8.5 7.50 Comparative Example 2 6.0 5.5 5.5 6.25 Comparative Example 3 5.0 5.0 7.0 6.00

As a result, as shown in Table 3, Examples 1 to 3 showed superior results than Comparative Examples 1 to 3 in all aspects of aroma, taste, flavor, and overall preference.

Claims (5)

In the manufacturing method of functional olive natto,
the olive natto or
(a) preparing olive leaf powder;
(b) culturing the Bacillus subtilis natto strain;
(c) immersing the washed soybeans in water and then steaming;
(d) mixing the prepared olive leaf powder with the steamed soybean, inoculating the cultured Bacillus subtilis natto strain, and fermenting it to prepare a fermented olive natto;
(e) drying the prepared fermented olive natto and then pulverizing it to prepare olive natto in granular form.
The method of claim 1,
A method for producing functional olive natto, characterized in that in the step of culturing the Bacillus subtilis natto strain of step (b), culturing at a temperature of 35 to 40° C. for 2 to 4 days.
The method of claim 1,
The method for producing functional olive natto, characterized in that the olive leaf powder of step (a) is roasted at 130 to 280° C., dried at 130 to 280° C., and then pulverized to a moisture content of 2 to 8% by weight.
The method of claim 1,
In the fermentation step of step (d), 1 to 30 parts by weight of the olive leaf powder prepared in 100 parts by weight of the steamed soybean is mixed, and 1 to 4 parts by weight of the cultured Bacillus subtilis natto strain is inoculated and fermented. A method for producing functional olive natto.
5. The method of claim 4,
Production of functional olive natto, characterized in that the cultured Bacillus subtilis natto strain is inoculated in the fermentation step of step (d) and then fermented at 32 to 43° C. for 21 to 33 hours to prepare a fermented olive natto Way.