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Wild natto and its preparing method

A technology of wild natto and wild soybean, applied in food preparation, application, food science and other directions, can solve the problems of unlisted production and application effects, soybean rancidity, affecting the quality of natto products, etc., to prevent and treat the blood circulation system effects of disease

Inactive Publication Date: 2007-01-24
孙景文
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

The bacillus is a special strain for the production of natto. The production and application effect of the bacillus natto is not listed in the instructions. Now Japan and China's bioengineering scientific research institutions provide different bacillus strains, and the adaptability to the environment is very different, especially for the weak. Bacillus is easily infected by small cocci, which directly affects the survival rate of Bacillus. Fermented soybeans are prone to rancidity or heavy ammonia odor, which directly affects the quality of natto products

Method used

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Experimental program
Comparison scheme
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Embodiment Construction

[0021] The wild natto raw material, the wild soybean or the semi-wild soybean and the food according to the invention comply with the national health regulations on new food resources.

[0022] The technical scheme of the present invention will be further described below by specific examples:

[0023] Wild natto, including wild soybeans or semi-wild soybeans, cultivated soybeans, soybean polysaccharide powder, agar, including Bacillus natto, according to the composition ratio by weight: 5% of semi-wild soybeans, 93% of small-grained soybeans of cultivated soybeans , 1% soybean polysaccharide powder, 1% agar, and Bacillus natto account for 0.5% of the total weight.

[0024] Its preparation process is as follows each step:

[0025] a. The first choice is to take 5 kg of semi-wild soybeans and 93 kg of small-grain soybeans from cultivated soybeans. According to conventional techniques, soak them in water for 20 hours, take them out, pour the water on the surface of the soybeans,...

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Abstract

The present invention is wild natto and its preparation process. The wild nttdo is prepared with wild soybean, semi-wild soybean with high content of protein, oleic acid, linolenic acid, polysaccharide and isoflavone, low fat content and the same gene as cultivated soybean, ZN=40 and meeting the relevant standard of food resource, and cultivated soybean as material, and through inoculation of natto bacteria, thrice fermentation in different temperatures, humidity and time and other steps. It is one kind of health food with natural quality, traditional natto flavor, and health function of preventing and treating blood circulation system diseases.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a wild natto and a preparation method thereof. Background technique [0002] Natto food is recognized in the world as a functional food that thins blood, dissolves thrombosis, slims body and beautifies, nourishes yin and strengthens yang. Now there are hundreds of companies in Japan producing natto, and the products reach more than 20,000 tons, such as: small natto, large natto Beans, charcoal fire natto, black soybean natto, stone house natto. P3016198 of the Japanese Patent Announcement discloses a natto manufacturing method and is characterized in that the manufacturing method comprises the following steps: soybean soaking, soybean cooking, soybean inoculation with Bacillus natto, sub-packaging, loading into fermentation chamber, carbonic acid treatment means, constant temperature Fermentation, odor extraction, low-temperature treatment, and refrig...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 孙景文
Owner 孙景文
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