Method for producing soybean food

A production method, soybean technology, applied in food preparation, food science, application, etc., can solve problems that hinder health, hinder the utilization of nutrients, etc., and achieve the effect of lowering cholesterol

Inactive Publication Date: 2006-01-04
邓继山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in addition to many nutrients necessary for the human body, soybeans also...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Thoroughly wash 1000g of soybeans, break the washed soybeans into particles with a particle size of 3-6mm (generally a soybean is broken into about 6 petals), and then soak them in 3000g of water. The soaking time in summer is 8-6mm. 12 hours, it is best to increase the water absorption weight of soybeans by 2 to 2.5 times; put the soaked soybeans in a pot and steam for 2.0 hours; put the steamed soybeans into a sterile tank, and spray the starter at the same time. It is sterile water containing 15mg of salt, 20mg of sugar, and 300mg of fermented soybeans; spread the above-mentioned inoculated soybeans evenly in a sterile container with a thickness of 2-3cm, spray the starter again, and then seal it; put the above-mentioned airtight container Place it under the condition of 37-42 DEG C and cultivate it for 20-24 hours, and the fermentation is completed to obtain natto.

[0021] Natto is refrigerated at 0°C or subpackaged and refrigerated.

[0022] All utensils in conta...

Embodiment 2

[0024] Thoroughly wash 5000g of soybeans, break the washed soybeans into particles with a particle size of 3-6mm (generally a soybean is broken into about 6 petals), and then soak them in 15000g of water for 20-24 hours. It is best to increase the water absorption weight of soybeans by 2 to 2.5 times; put the soaked soybeans into an ordinary pressure cooker, and cook for 15 to 20 minutes after fully deflated; put the steamed soybeans into a sterile tank, At the same time, the starter is sprayed, and the starter is sterile water containing 50 mg of salt, 100 mg of sugar, and 1000 mg of fermented soybeans; spread the inoculated soybeans evenly in a sterile container with a thickness of 2 to 3 cm, and spray the starter again. Then airtight; place the above-mentioned airtight container under the condition of 37-42 DEG C for 20-24 hours, and ferment to obtain natto.

[0025] All utensils in contact with raw materials in the production process must be sterilized and disinfected to a...

Embodiment 3

[0027] Thoroughly wash 10,000g of soybeans, break the washed soybeans into particles with a particle size of 3-6mm (generally, a soybean is broken into about 6 petals), and then soak in 30,000g of water. The soaking time in summer is 8-6mm. For 12 hours, it is best to increase the water absorption weight of soybeans by 2 to 2.5 times; put the soaked soybeans in a pot and steam for 2.5 hours; put the steamed soybeans into a sterile tank, and spray the starter at the same time. It is sterile water containing 200mg of salt, 250mg of sugar, and 2500mg of fermented soybeans; spread the above inoculated soybeans evenly in a sterile container with a thickness of 2-3cm, spray the starter again, and then seal it; The airtight container is placed under the condition of 37-42 DEG C and cultured for 20-24 hours, and the fermentation is completed to obtain natto.

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Abstract

The present invention discloses a kind of simple soybean food producing process. The present invention produces natto food with soybean and through washing, crushing, soaking for 8-36 hr, steaming, spreading in several layers and spraying fermenting agent, fermentation at 37-42 deg.c for 20-24 hr, and other steps. The fermentation process has microbe effect to eliminate harmful matter in soybean while producing several kinds of fragrant organic acid, alcohol, ester and amino acid, so that the natto food is easy to digest and absorb.

Description

technical field [0001] The invention relates to the field of nutrition and health food production, and more specifically, relates to a production method of soybean food. Background technique [0002] According to the information provided by the China Food Industry Association, with the development of science and technology, research on the nutritional and health effects of soybean foods has been deepened in various countries. For the nutritional evaluation of soybean protein, the new and more accurate Amino Acid Digestibility Corrected Score (PDCAAS) shows that it can get the highest score of 1.0 as animal protein; soybean isoflavones can inhibit cancer, prevent osteoporosis, and lower cholesterol; soybean genistein Glycosides can prevent the formation of capillaries around the tumor, causing them to shrink without nutrition; soybean saponins can lower blood lipids and serum cholesterol; soybean oligosaccharides can promote the proliferation of bif...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/20A23L33/00A23L11/00
Inventor 邓继山
Owner 邓继山
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