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Coating natto and production method thereof

A production method and technology for natto, which are applied in the field of coating natto and its production, can solve the problems of short product storage period, low nattokinase activity natto bacteria count, restricting commercial sales, and the like, and reduce the mortality rate. , Improve antifreeze ability, reduce the effect of intracellular material leakage

Active Publication Date: 2011-09-14
NANJING SHENGNUO BIO TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, there are several common problems in these existing natto products: the one, the peculiar smell that Chinese consumers are unaccustomed to generally existing in natto; The third problem is that some products have short storage period and restrict commercial sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Weigh 10 kg of cleaned soybeans, wash them with drinking water, soak them in 25 kg of drinking water at room temperature for 24 hours, drain until dry, and cook soybeans at 121°C for 20 minutes. It is advisable to crush it and cool it to below 55°C for later use;

[0023] (2) Prepare 0.6L liquid medium with 1% peptone, 0.5% beef extract, and 0.5% NaCl, sterilize and cool it, insert Bacteria natto, and culture it on a shaker at 35°C for 30 hours to make natto Bacteria starter for standby;

[0024] (3) Weigh 0.5 kg of milk powder, 0.2 kg of sucrose and 0.1 kg of sesame and mix evenly to make a coating agent for later use;

[0025] (4) Spray the Bacillus natto starter prepared in (2) on the surface of the soybean prepared in (1) under aseptic conditions, stir evenly, and incubate at 39°C for 20 hours to obtain natto;

[0026] (5) The natto prepared in (4) was cold-shocked at 10°C for 8 hours, and then immediately transferred to -10°C for pre-freezing for 120 minutes,...

Embodiment 2

[0029] (1) Weigh 10 kg of cleaned soybeans, wash them with drinking water, soak in 30 kg of drinking water at room temperature for 18 hours, drain until dry, cook soybeans in boiling water for 35 minutes, cool to below 55°C for later use;

[0030] (2) Prepare 0.25L liquid medium with 1% peptone, 0.5% beef extract, and 0.5% NaCl, sterilize and cool it, add Bacteria natto, and shake it on a shaker at 39°C for 18 hours to make natto Bacteria starter for standby;

[0031] (3) Weigh 2 kg of milk powder, 1 kg of defatted soybean powder, 0.3 kg of ascorbic acid, 0.3 kg of spices, 0.9 kg of sesame, 0.9 kg of salt, 0.3 kg of lactose and 0.3 kg of maltose, and mix them evenly to make a coating agent for later use;

[0032] (4) Spray the Bacillus natto starter prepared in (2) on the surface of the soybean prepared in (1) under aseptic conditions, stir evenly, and incubate at 35°C for 30 hours to obtain natto;

[0033] (5) The natto prepared in (4) was cold-shocked at 2°C for 2 hours, an...

Embodiment 3

[0036] (1) Weigh 10 kg of cleaned soybeans, wash them with drinking water, soak in 28 kg of drinking water at room temperature for 22 hours, drain until dry, and cook soybeans at 121°C for 30 minutes. It is advisable to crush and cool to below 50°C for later use;

[0037] (2) Prepare 0.4L liquid medium with 1% peptone, 0.5% beef extract, and 0.5% NaCl, sterilize and cool it, add Bacteria natto, and culture it on a shaking table at 37°C for 24 hours to make sodium Soybean starter for use;

[0038] (3) Weigh 0.4 kg of skimmed milk powder, 0.2 kg of lactose, 0.2 kg of xylitol, 0.4 kg of sucrose, 0.4 kg of maltose and 0.4 kg of sesame, and mix them evenly to make a coating agent for later use;

[0039] (4) Spray the Bacillus natto starter prepared in (2) on the surface of the soybean prepared in (1) under aseptic conditions, stir evenly, and culture at 37°C for 24 hours to obtain natto;

[0040] (5) The natto prepared in (4) was subjected to cold shock treatment at 5°C for 5 hou...

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Abstract

The invention discloses a coating natto which is obtained by inoculating the cooked soybean with bacillus natto to obtain a natto, coating the surface of the pre-frozen natto by a coating agent and vacuum freeze drying. The production method comprises the following steps of: cleaning the soybean; soaking, cooking and cooling with water at room temperature; under the aseptic condition, spraying a bacillus natto fermenting agent on the surface of the soybean; cultivating to obtain the natto; carrying out cold shock treatment and pre-freezing treatment on the natto at low temperature; under the aseptic and low-temperature conditions, coating the surface of the natto by the coating agent; feeding the natto in vacuum freeze drying equipment for freeze drying; and the vacuum packaging the driedcoating natto to obtain a finished product. The viable count of the bacillus natto contained in the coating natto can reach 88*10<8> / g; the relative enzyme activity of the natto kinase can reach 8750IU / g; and the coating natto has diversified flavors and long shelf life and is convenient to carry and eat.

Description

technical field [0001] The invention relates to the technical field of food and its production, in particular to a coated natto and a production method thereof. Background technique [0002] Natto (Natto) is a unique soybean traditional fermented food in Japan. It is produced by Bacillus natto ( Bacillus subtilis ) is a functional food made by fermenting and cooking soybeans. Fresh natto is golden in color and soft in taste. When picked up with chopsticks, there is a long stringy mucus substance (the main component is a mixture similar to fructan-fructose and γ-polyglutamic acid). Natto not only has high nutritional value, but also contains a variety of physiologically active substances, such as nattokinase, natto bacteria, natto isoflavones, small molecule peptides, vitamin K 2 , superoxide dismutase, γ-glutamic acid, dipicolinic acid, etc. Nattokinase is a fibrinase that directly decomposes thrombus. The activity of nattokinase per gram of wet natto is equivalent to 16...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 郝林陈贵斌郝卫东
Owner NANJING SHENGNUO BIO TECH IND
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