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Natto jam and processing method thereof

A production method and technology of natto sauce, applied in the direction of food science, etc., to achieve the effect of rich choices, unique taste and taste

Inactive Publication Date: 2016-09-21
HEILONGJIANG JINYING BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, natto is eaten directly, and there is no relevant report about making soybean paste with natto

Method used

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  • Natto jam and processing method thereof
  • Natto jam and processing method thereof
  • Natto jam and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Follow the sequence of "cleaning→soaking→cooking→inoculation of Bacillus natto→subpackaging→fermentation→mincing→adding water and salt according to the proportion→secondary fermentation (post-cooking)→filling, sealing→packaging→finished product". as follows:

[0033] Cleaning: The soybeans selected by the machine are then manually selected, and the green beans, half beans and bad beans are sorted out.

[0034] Soaking: Put the selected soybeans in the soaking box. Soaked soybeans do not have a hard core.

[0035] Cooking: Drench the soaked soybeans with clean water, put them in a high-pressure steamer, and set the pressure at 1.5 atmospheres for 21 minutes (or 30 minutes at 1 atmosphere), while adjusting with water to make the water content in the soybeans reach 45%.

[0036] Inoculation of Bacillus Natto: After the steamed soybeans are out of the pan, cool down for a while, and then spray Bacillus Natto evenly.

[0037] Packing: Pack the soybeans that have been spra...

Embodiment 2

[0047] Material: Natto (Yanjing brand natto) purchased in the market.

[0048] Grinding: Put the natto in a grinder for grinding.

[0049] Add water and salt in proportion: Add water and salt to the twisted natto in a certain proportion (add 7 taels of water and 1 tael of salt to a pound of twisted natto, stir and ferment after use).

[0050] Fermentation: Put the natto with added water and salt into the fermentation tank for fermentation. The temperature of the fermentation tank is controlled at 35-37°C on the first and second days, and at 30-32°C on the third and fourth days. The fermentation time can be increased according to the fermentation situation. During the fermentation process, the sauce was stirred twice a day, each time for 30 minutes.

[0051] Filling and sealing: Pour the fermented natto paste into the filling machine for filling and sealing.

[0052] Packaging: Push the sealed natto paste finished product to the packaging workshop for labeling, packing, and ...

Embodiment 3

[0056]Cleaning: The soybeans selected by the machine are then manually selected, and the green beans, half beans and bad beans are sorted out.

[0057] Soaking: Put the selected soybeans in the soaking box. Soaked soybeans do not have a hard heart.

[0058] Cooking: Drench the soaked soybeans with clean water, put them in a high-pressure steamer, and set the pressure at 1.5 atmospheres for 21 minutes (or 30 minutes at 1 atmosphere), and adjust with water to make the water content in the soybeans reach 55%.

[0059] Inoculation of Bacillus Natto: After the steamed soybeans are out of the pan, cool down for a while, and then spray Bacillus Natto evenly.

[0060] Packing: Pack the soybeans that have been sprayed with Bacillus natto into trays, wrap them in plastic wrap, and tie small eyes on the plastic wrap. Each tray can hold 5 catties of cooked soybeans.

[0061] Fermentation: Push the trays of packed soybeans into the fermentation box. Fermentation process: Ferment at 35-37...

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Abstract

The invention provides natto jam and a processing method thereof. The processing method of the natto jam comprises the following steps: adding 0.5-0.9 part by weight of water and 0.1-0.15 part by weight of salt in every part of natto; then fermenting for the first time at the temperature of 34-38 DEG C; and fermenting for the second time at the temperature of 28-32 DEG C to obtain the product. The natto jam is yellow or brown viscous jam, and has unique taste and aroma; the physicochemical index and the microorganism content of the natto jam conform to the national standard; and the natto jam is safe to eat.

Description

technical field [0001] The invention relates to the field of food, in particular to a natto sauce and a preparation method thereof. Background technique [0002] Existing bean paste all is fermented with soybean as raw material, and kind is single, and the range of choice of consumer is little. [0003] Natto is fermented soybeans by Bacillus natto. Natto has rich health benefits, and its health benefits are mainly related to various functional factors such as nattokinase, natto isoflavones, saponins, and vitamin K2. Natto is rich in saponins, which can improve constipation, lower blood fat, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, and inhibit HIV, etc.; natto contains free isoflavones and many Enzymes that are beneficial to the human body, such as superoxide dismutase, catalase, protease, amylase, lipase, etc., they can remove carcinogens in the body, improve memory, protect the liver and beautify, dela...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
Inventor 尹岩力
Owner HEILONGJIANG JINYING BIOTECH CO LTD
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