CN101861908A - Ice product additive prepared by natto and preparation method thereof - Google Patents
Ice product additive prepared by natto and preparation method thereof Download PDFInfo
- Publication number
- CN101861908A CN101861908A CN 201010182210 CN201010182210A CN101861908A CN 101861908 A CN101861908 A CN 101861908A CN 201010182210 CN201010182210 CN 201010182210 CN 201010182210 A CN201010182210 A CN 201010182210A CN 101861908 A CN101861908 A CN 101861908A
- Authority
- CN
- China
- Prior art keywords
- natto
- mud
- ice product
- product additive
- refrigerated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013557 nattō Nutrition 0.000 title claims abstract description 70
- 239000000654 additive Substances 0.000 title claims abstract description 24
- 230000000996 additive effect Effects 0.000 title claims abstract description 23
- 235000021581 juice product Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 244000063299 Bacillus subtilis Species 0.000 abstract description 4
- 235000014469 Bacillus subtilis Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000012467 final product Substances 0.000 description 8
- 235000015243 ice cream Nutrition 0.000 description 4
- 235000011475 lollipops Nutrition 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to an ice product additive prepared by natto and a preparation method thereof, which belong to the field of ice product additives. The fresh natto is crushed into natto paste to be frozen to a temperature lower than 2 DEG C, and the ice product additive is obtained. The invention has the advantages that the invention freezes the natto paste to the temperature lower than 2 DEG C, so the special odor of the natto per se can not be sent out, at the same time, the propagation of the bacillus natto in the frozen additive is limited, and the number of beneficial flora can be ensured, so the invention has the advantages of no odor, rich nutrition, good mouth feeling and the like.
Description
Technical field
The present invention relates to the food additives field, relate in particular to the ice product additive field, also relate to ice product additive preparation method field.
Background technology
Natto is to select for use high quality soybean to form through the Bacillus natto fermentation, be to originate from China and abound with a kind of traditional food in Japan, in the natto except that being rich in the multiple compositions that easily are absorbed by the body such as amino acid, organic acid, oligosaccharides, also contain multiple physiologically active thing, have thrombus, regulate blood fat, blood pressure and prevention congee shape artery sclerosis, improve gut flora and increase the beneficial effects such as growth of dominant bacteria in the enteron aisle.Though natto has very high medical value, because of its distinctive stink and haircuts, the mouthfeel bitterness makes some people keep someone at a respectful distance to the food that contains natto, and people wish to have a kind of food that contains natto that is destitute of smell.
Summary of the invention
Purpose of the present invention is just at the weak point that exists in the present technology, overcomes the stink of existing bright natto, in guaranteeing natto in the Bacillus natto quantity, and the ice product additive that provides a kind of natto to make.
Another object of the present invention provides the preparation method of the ice product additive that a kind of natto makes.
The objective of the invention is to be achieved by the following technical programs:
The ice product additive that a kind of natto is made is made up of bright natto, it is characterized in that, with bright natto smash to pieces make natto mud after, be refrigerated to below 2 ℃, get final product.
Described bright natto can be put into airtight container earlier after smashing to pieces and making natto mud, rapidly natto mud is refrigerated to below 2 ℃ after vacuumizing again.
After described bright natto is smashed to pieces and made mud, but the normal temperature bottom fermentation is refrigerated to below 2 ℃ after 1-2 days again.
A kind of natto system the preparation method of ice product additive, it is characterized in that, with bright natto smash to pieces make natto mud after, be refrigerated to below 2 ℃, get final product.
Described bright natto can be put into airtight container earlier after smashing to pieces and making natto mud, rapidly natto mud is refrigerated to below 2 ℃ after vacuumizing again.
After described bright natto is smashed to pieces and made mud, but the normal temperature bottom fermentation is refrigerated to below 2 ℃ after 1-2 days again.
Using method of the present invention is: after the natto mud after freezing being sneaked in the raw material of ice lolly or ice cream, make ice lolly according to a conventional method again or ice cream gets final product.
The invention has the beneficial effects as follows: the present invention is refrigerated to natto mud below 2 ℃, the distinctive stink of natto itself can not come out, freezing again after natto mud put into airtight container earlier and vacuumize, better effects if, Bacillus natto (withered grass bacterium) in the additive of simultaneously freezing back has also just been limited breeding, guaranteed the quantity of profitable strain in the additive, the present invention has been had be destitute of smell, nutritious, beneficial effect such as mouthfeel is good.
The specific embodiment
Embodiment 1:
Take by weighing the bright natto of 5kg, bright natto smashed to pieces put into crisper after making natto mud, put into refrigerator-freezer again and be refrigerated to 0 ℃, get final product the ice product additive made of natto, freeze the back and package by every bag of 500g.
During use, the natto mud that freezes is sneaked in the raw material of ice lolly or ice cream, stir block evenly after, make ice lolly according to a conventional method again or ice cream gets final product.
Embodiment 2:
Take by weighing the bright natto of 5kg, bright natto smashed to pieces can put into the crisper of sealing earlier after making natto mud, rapidly natto mud is put into refrigerator-freezer again after vacuumizing and is refrigerated to 1 ℃, get final product the ice product additive made of natto, freeze the back and package by every bag of 500g.
Embodiment 3:
Take by weighing the bright natto of 5kg, with bright natto smash to pieces make mud after, put into unlimited crisper, the normal temperature bottom fermentation was put into refrigerator-freezer again and is refrigerated to 0 ℃ after 1 day, get final product the ice product additive made of natto, freeze the back and package by every bag of 500g.
Embodiment 4:
Take by weighing the bright natto of 5kg, with bright natto smash to pieces make mud after, put into unlimited crisper, behind the normal temperature bottom fermentation 2 days, the sealing crisper is put into refrigerator-freezer more rapidly and is refrigerated to 0 ℃ after vacuumizing, get final product the ice product additive made of natto, freeze the back and package by every bag of 500g.
Claims (6)
1. the ice product additive that natto is made is made up of bright natto, it is characterized in that: with bright natto smash to pieces make natto mud after, be refrigerated to below 2 ℃.
2. the ice product additive that a kind of natto according to claim 1 is made is characterized in that: described bright natto can be put into airtight container earlier after smashing to pieces and making natto mud, rapidly natto mud is refrigerated to below 2 ℃ after vacuumizing again.
3. the ice product additive that a kind of natto according to claim 1 is made is characterized in that: after described bright natto is smashed to pieces and made mud, but the normal temperature bottom fermentation is refrigerated to below 2 ℃ after 1-2 days again.
The described a kind of natto system of claim 1 the preparation method of ice product additive, it is characterized in that: with bright natto smash to pieces make natto mud after, be refrigerated to below 2 ℃.
A kind of natto system according to claim 4 the preparation method of ice product additive, it is characterized in that: described bright natto can be put into airtight container earlier after smashing to pieces and making natto mud, rapidly natto mud is refrigerated to below 2 ℃ after vacuumizing again.
A kind of natto system according to claim 4 the preparation method of ice product additive, it is characterized in that: after described bright natto is smashed to pieces and made mud, but the normal temperature bottom fermentation is refrigerated to below 2 ℃ after 1-2 days again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010182210 CN101861908A (en) | 2010-05-25 | 2010-05-25 | Ice product additive prepared by natto and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010182210 CN101861908A (en) | 2010-05-25 | 2010-05-25 | Ice product additive prepared by natto and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101861908A true CN101861908A (en) | 2010-10-20 |
Family
ID=42954008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010182210 Pending CN101861908A (en) | 2010-05-25 | 2010-05-25 | Ice product additive prepared by natto and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101861908A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518938A (en) * | 2013-11-06 | 2014-01-22 | 吉林省农业科学院 | Natto ice cream |
| CN106982980A (en) * | 2016-12-07 | 2017-07-28 | 沧州医学高等专科学校 | A kind of preparation method of natto nutrition and health care ice cream |
| CN111493203A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Method for making natto ice cream |
| CN111493202A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Natto ice cream and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002065168A (en) * | 2000-08-25 | 2002-03-05 | Azuma Shokuhin Kk | Frozen dessert of ice cream-like fermented soybean and method for producing the same |
| CN1481708A (en) * | 2003-07-02 | 2004-03-17 | 乔元福 | Process for preparing active concentration elements of soya bean powder |
| CN1498083A (en) * | 2001-03-22 | 2004-05-19 | 日本克非尔株式会社 | Health food containing nattokinase and milk fermentation product |
| CN1714675A (en) * | 2005-07-26 | 2006-01-04 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
| CN1840681A (en) * | 2006-02-08 | 2006-10-04 | 沈阳农业大学 | Two-step process for the production of functional soybean peptides |
| JP2007275048A (en) * | 2006-04-11 | 2007-10-25 | Masaki Hamada | Method for producing liquid natto beverage and liquid natto ice cream |
| CN101167523A (en) * | 2007-12-05 | 2008-04-30 | 内蒙古伊利实业集团股份有限公司 | Sandwich ice-cream |
| CN101449786A (en) * | 2007-12-07 | 2009-06-10 | 江苏省无锡江大大学科技园有限公司 | Manufacture method of natto food without strange taste |
-
2010
- 2010-05-25 CN CN 201010182210 patent/CN101861908A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002065168A (en) * | 2000-08-25 | 2002-03-05 | Azuma Shokuhin Kk | Frozen dessert of ice cream-like fermented soybean and method for producing the same |
| CN1498083A (en) * | 2001-03-22 | 2004-05-19 | 日本克非尔株式会社 | Health food containing nattokinase and milk fermentation product |
| CN1481708A (en) * | 2003-07-02 | 2004-03-17 | 乔元福 | Process for preparing active concentration elements of soya bean powder |
| CN1714675A (en) * | 2005-07-26 | 2006-01-04 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
| CN1840681A (en) * | 2006-02-08 | 2006-10-04 | 沈阳农业大学 | Two-step process for the production of functional soybean peptides |
| JP2007275048A (en) * | 2006-04-11 | 2007-10-25 | Masaki Hamada | Method for producing liquid natto beverage and liquid natto ice cream |
| CN101167523A (en) * | 2007-12-05 | 2008-04-30 | 内蒙古伊利实业集团股份有限公司 | Sandwich ice-cream |
| CN101449786A (en) * | 2007-12-07 | 2009-06-10 | 江苏省无锡江大大学科技园有限公司 | Manufacture method of natto food without strange taste |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518938A (en) * | 2013-11-06 | 2014-01-22 | 吉林省农业科学院 | Natto ice cream |
| CN106982980A (en) * | 2016-12-07 | 2017-07-28 | 沧州医学高等专科学校 | A kind of preparation method of natto nutrition and health care ice cream |
| CN111493203A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Method for making natto ice cream |
| CN111493202A (en) * | 2020-05-28 | 2020-08-07 | 黑龙江省祖研大健康产业有限责任公司 | Natto ice cream and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101020 |