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Bacillus natto-containing food composition and preparation method thereof

The technology of natto bacteria and the composition is applied in the field of food composition mixed with natto bacteria and the field of preparation thereof, and can solve the problems such as limitation of health care effect, difficulty in increasing the content of nattokinase, etc.

Inactive Publication Date: 2015-05-06
王晓东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] If common beans and natto bacteria are used to ferment natto products together, the nattokinase content in natto products will be difficult to increase because of the above-mentioned multiple natural harmful ingredients and anti-nutritional factors in the beans, so its The health effects such as dissolving thrombus will be greatly limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] The food composition that the present embodiment provides is mixed with Bacillus natto and comprises the following components by weight:

[0096] Ripe and dry detoxified soybeans 100g

[0097] Bacillus natto 0.32g (produced by Tianjin Jinuo Ruilin Biotechnology Development Co., Ltd., Xiao brand Bacillus natto capsules. 0.32 g / capsule. Open the capsule when making food mixed with Bacillus natto, and mix Bacillus natto powder with detoxified Soybean mix, stir well).

[0098] Optionally, 10 g of cooked peanuts, 5 g of pine nuts, and 5 g of sunflower kernels are also added in this embodiment.

[0099] Optionally, 20 g of red yeast rice is also added in this embodiment.

[0100] Optionally, 10 g of functional oligosaccharides, preferably 10 g of stachyose or 10 g of fructooligosaccharides, are added in this embodiment. There is no enzyme system to hydrolyze functional oligosaccharides (except isomaltulose) in the human intestinal tract, so they are not digested and absorb...

Embodiment 2

[0104] The food composition that the present embodiment provides is mixed with Bacillus natto and comprises the following components by weight:

[0105] Detoxified chickpeas 120g

[0106] Active natto powder 0.8g (produced by Shanghai Baifusi Biotechnology Co., Ltd., bioli brand. Contains natto bacteria).

[0107] Soak the detoxified chickpeas in 500 grams of water for 10 hours to make them fully absorb water, remove and drain the water, mix with active natto powder, and stir evenly. Or, for chemically detoxified (chemically inactivated) or biologically detoxified (biologically inactivated) detoxified chickpeas that have not been cooked at high temperature, they can also be cooked first, then soaked in water, absorbed, and removed. , Drain, then mix with active natto powder, stir evenly.

[0108] Optionally, you can also soak the detoxified chickpeas with active natto powder and 300 grams of water for 8 hours, remove and drain.

[0109] The above-mentioned detoxified chickp...

Embodiment 3

[0114] The food composition that the present embodiment provides is mixed with Bacillus natto and comprises the following components by weight:

[0115] 130g cooked dry detoxified black beans

[0116] Natto bacteria powder 0.6g (produced by Shanghai Leiyunshang Biotechnology Co., Ltd., Ubit brand)

[0117] Lactic acid bacteria 1g (produced by Jiangyin Xinshenao Biotechnology Co., Ltd., yogurt bacteria powder made by Baishengyou).

[0118] Once combined, stir well.

[0119] See Example 1 for the preparation method.

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PUM

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Abstract

The invention discloses bacillus natto-containing food composition and a preparation method thereof. The food composition comprises the following components in parts by weight: 80-99.999 parts of detoxified beans, 0.001-20 parts of bacillus natto and 0-150 parts of water. According to the bacillus natto-containing food composition and the preparation method thereof provided by the invention, the pre-prepared bacillus natto-containing food composition can be provided for consumers, the consumers can use the bacillus natto-containing food composition to be directly subjected to heat preservation fermentation to obtain a high-nattokinase natto fermented product, a preparation process can be simplified, and the natto product obtained by fermentation is high in nattokinase content, relatively good in healthcare effect and very convenient and easy to eat and is in line with pace and development direction of modern life.

Description

technical field [0001] The invention belongs to the technical field of food and processing, and in particular relates to a food material composition mixed with natto bacteria and a preparation method thereof. Background technique [0002] Natto is a traditional Japanese health food. It is traditionally made from soybeans fermented by Natto bacteria. During the biological fermentation process, nattokinase, natto isoflavones, etc. are produced, which can prevent osteoporosis , thrombolysis, prevention of high blood pressure, inhibition of cancer cell growth, anti-oxidation, anti-aging, prevention and treatment of obesity, regulation of blood lipids, regulation of blood sugar, regulation of the stomach, improvement of female menopause, prevention of floaters, hangover, antibacterial, etc. . With the advancement of technology, modern microbiological research has proved that Bacillus natto has a wide range of adaptability, strong vitality, strong reproductive capacity, fast form...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L33/10
CPCA23C11/103A23V2002/00A23V2200/30A23V2200/326
Inventor 王晓东
Owner 王晓东
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