CN1219454C - Process for preparing active concentration elements of soya bean powder - Google Patents
Process for preparing active concentration elements of soya bean powder Download PDFInfo
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- CN1219454C CN1219454C CNB031276113A CN03127611A CN1219454C CN 1219454 C CN1219454 C CN 1219454C CN B031276113 A CNB031276113 A CN B031276113A CN 03127611 A CN03127611 A CN 03127611A CN 1219454 C CN1219454 C CN 1219454C
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- Prior art keywords
- natto
- active
- fresh
- bright
- condensed
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 244000068988 Glycine max Species 0.000 title claims description 9
- 235000010469 Glycine max Nutrition 0.000 title claims description 9
- 239000000843 powder Substances 0.000 title abstract description 4
- 235000013557 nattō Nutrition 0.000 claims abstract description 69
- 238000005516 engineering process Methods 0.000 claims abstract description 16
- 238000002386 leaching Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000007921 spray Substances 0.000 claims abstract description 4
- 239000012141 concentrate Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 229940086319 nattokinase Drugs 0.000 abstract description 5
- 108010073682 nattokinase Proteins 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 4
- 238000004108 freeze drying Methods 0.000 abstract description 2
- 235000020774 essential nutrients Nutrition 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 238000005469 granulation Methods 0.000 abstract 1
- 230000003179 granulation Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 244000063299 Bacillus subtilis Species 0.000 description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 206010008190 Cerebrovascular accident Diseases 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 208000006011 Stroke Diseases 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 206010008118 cerebral infarction Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 238000002663 nebulization Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a production technology of healthcare food, namely a production technology of active condensed natto extract. Fresh natto is made into powder or granules by the peculiar production technologies of leaching, freezing concentration and freeze-drying at low-temperature or spray granulation, drying, etc. at low temperature under 65 DEG C. The active condensed natto extract is a condensed solid object of fresh natto essential nutrient elements, and the nutrient contents of the active condensed natto extract is 50 times larger than the fresh natto. When every gram of the active condensed natto extract is used, various active nutrient elements absorbed by human bodies are equal to that of 50 grams of the fresh natto. The entire process flow of the product is completed on the basis of the finished product fresh natto by a low temperature technology, and thus, various nutritional ingredients of the natto, various physiologic factors in the natto and the activity of natto kinase are farthest kept. In addition, the present invention has the advantages of convenient eating and high nutrient value.
Description
[technical field]
The present invention relates to a kind of production of health food, promptly active natto concentrates plain production technology.
[background technology]
Natto is the fermenting bacillus subtilis soybean, is fermented bean products, is a kind of good health functional food.Natto is as the history in existing more than 1000 year of Japanese main appetizing food.Natto is not only nutritious, also has medical care effect.Can prevent and treat angiocardiopathy, apoplexy, cancer, osteoporosis, obesity and the microbial disease of digestive tract of cause of disease etc.And do not find that so far edible natto has any toxic and side effect to human body.According to multiple data introduction, Bacillus subtilis natto (Bacillus natto) is secreted again in the process of fermentation soybean and has been synthesized a variety of enzymes, vitamin, amino acid and other has only distinctive nutrient of natto and physiological activator, as Nattokinase (Nattokinase, NK), Pyrazine, antibacterial peptide, VK2, also have the multiple physiologically active factors such as antidotal SOD enzyme.In recent years, show that natto has effects such as antitumor, anti-oxidant really, and can effectively prevent diseases such as myocardial infarction, cerebral infarction, apoplexy through various medical researches.
To be soybean make bright natto by Japan and the disclosed natto manufacture craft of domestic all kinds of document to natto, promptly soybean through screening → cleanings → 12 to 24 hours → boiling of immersions, sterilize 1 to 2 hour → inoculate. bafillus natto → at 36 to 42 ℃ of indirect fermentations 16 to 24 hours → at 1 to 5 ℃ of following low temperature after-ripening degree 3 to 7 days → get finished product aquatic foods natto.Its shortcoming is that its outward appearance of natto after fermentation has viscous sense, stringiness, and its taste has the ammonia flavor slightly, and common people are difficult to be accepted; Going with rice or bread in Japanese Natto once needs 50-100 gram, just can reach above-mentioned health care, so the edible quantity of natto solid eats very inconvenient.
The Chinese invention patent ublic specification of application discloses a kind of name on July calendar year 2001 11 and has been called " production technology of health-care natto powder ", number of patent application is 01105234.1, specifically be epidermis to be removed in soybean intensive sorting, washing, dipping, boiling, inoculation, fermentation, pulverizing wear into fine powder adding flavouring material formula homogeneous 17 MPas under 70 ℃ of temperature, 140 ℃～150 ℃ of spray-drying EATs, temperature of outgoing air is at 75 ℃～80 ℃, its shortcoming is to adopt high temperature drying, extinction natto activity reduces nutritive value.
[summary of the invention]
The objective of the invention is to provide a kind of and should solve the deficiency that bright natto is not inconsistent Chinese eating habit and overcomes high temperature drying in the existing health-care natto food production process technology, utilize the low temperature process technology to keep the active natto of the activity of nutritional labelings such as the various physiologically active factors of natto and enzyme to concentrate plain production technology to greatest extent at above-mentioned deficiency.
Technical solution of the present invention is: active natto concentrates plain production technology, comprise with soybean routinely the natto production technology make bright natto; It is characterized in that:
(1), the bright natto of finished product is added water to 1 times of bright natto volume, leaching is 24-48 hour under 0-2 ℃ of low temperature;
(2), with bright natto leaching liquid at subzero 4-16 ℃, freeze concentration;
(3), bright natto is concentrated leaching liquid in subzero 20 ℃ of following vacuum freeze dryings or be lower than that spray granulating and drying gets microporous particles or powdery finished product under the 50-65 ℃ of temperature.
It is microporous particles and powdery that active natto concentrates plain finished product form, and normal temperature can be preserved 2 years under the environment of hermetically drying.As required, add filler, can make health food and food supplements such as pulvis, capsule, tablet, electuary.
Advantage of the present invention is: 1, adopt low temperature leaching, freeze concentration, freeze drying or in unique production process such as cold nebulization granulating and dryings below 65 ℃, it is the concentrated solid of bright natto main nutrient composition that made active natto concentrates element, and its content is more than 50 times of bright natto.Whenever edible 1 gram active natto concentrates plain its various active nutrient components and just is equivalent to edible bright natto 50 grams.Instant is of high nutritive value, and has so just fundamentally solved the proportionate relationship that edible bright natto is not inconsistent Chinese eating habit and edible bright natto solid quantity and nutritional labeling.2, this product whole process flow adopts cryogenic technique to finish on the bright natto of finished product basis, avoid bacterial reproduction, remove peculiar smell, therefore can keep the various nutritional labelings of bright natto and the activity of peculiar various physiological factors of natto and Nattokinase to greatest extent, make the health-care efficacy of Japanese Natto can generally be used for the healthy of Chinese population and a new approach is provided.
Below in conjunction with specific embodiment the present invention is described in further detail.
[specific embodiment]
Active natto concentrates plain production technology:
1, produce bright natto: promptly soybean is through screening → cleaning → immersion 12-24 hour → boiling, 1-2 hour → inoculation of sterilization. bafillus natto → 36-42 ℃ of indirect fermentation 16-24 hour → 1-5 ℃ of following low temperature after-ripening degree 3-7 days → the bright natto of finished product.
2, with the bright natto of finished product with cold water 1 times to bright natto volume, the low temperature leaching is 24-48 hour under 0-2 ℃ temperature, and the water-solubility protein and all kinds of Nutrious fermented material of bright natto leached in the leaching liquid.
3, with bright natto leaching liquid at subzero 4-16 ℃, freeze concentration to 50% is to reduce dry bulk.
4, bright natto being concentrated leaching liquid carries out vacuum freeze drying or gets microporous particles or powdery finished product at 55 ℃ of following temperature spray granulating and dryings subzero below 20 ℃.
Claims (1)
1, a kind of active natto concentrates plain production technology, comprise with soybean routinely the natto production technology make bright natto, it is characterized in that:
(1), the bright natto of finished product is added water to 1 times of bright natto volume, leaching is 24-48 hour under 0-2 ℃ of low temperature;
(2), with bright natto leaching liquid at subzero 4 ℃-subzero 16 ℃, freeze concentration;
(3), bright natto is concentrated leaching liquid subzero 20 ℃ of following vacuum freeze dryings or under 50-65 ℃ of temperature spray granulating and drying get microporous particles or powdery finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031276113A CN1219454C (en) | 2003-07-02 | 2003-07-02 | Process for preparing active concentration elements of soya bean powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031276113A CN1219454C (en) | 2003-07-02 | 2003-07-02 | Process for preparing active concentration elements of soya bean powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1481708A CN1481708A (en) | 2004-03-17 |
| CN1219454C true CN1219454C (en) | 2005-09-21 |
Family
ID=34153191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031276113A Expired - Fee Related CN1219454C (en) | 2003-07-02 | 2003-07-02 | Process for preparing active concentration elements of soya bean powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1219454C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120778B (en) * | 2007-09-12 | 2010-05-19 | 李雪萍 | Natto biological acid preparation |
| CN101861908A (en) * | 2010-05-25 | 2010-10-20 | 曾新义 | Ice product additive prepared by natto and preparation method thereof |
| CN104799201A (en) * | 2014-01-24 | 2015-07-29 | 辽宁天润生物技术有限公司 | Anti-oxidation natto freeze-drying powder preparation method |
| CN104522640A (en) * | 2014-12-10 | 2015-04-22 | 沈阳药科大学 | Preparation method of natto pure powder tablet without any auxiliary material |
-
2003
- 2003-07-02 CN CNB031276113A patent/CN1219454C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1481708A (en) | 2004-03-17 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20050921 Termination date: 20120702 |