Natto powder and preparing method and health food containing such natto powder

• Main Author: GUANGZHU,LI JIN
• Format: Patent
• Language: English
• Published: 04.01.2006
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention discloses a kind of natto powder, and the natto powder is prepared through the following steps: soaking soybean in water for 10-24 hr; steaming at temperature over 100 deg.c for 20-60 min and cooling the cooked soybean to 20-40 deg.c; spraying natto bacteria liquid and fermentation at 35-45 deg.c and 50-90 RH% for 18-30 hr; cold storing the fermented natto soybean with rich transparent baves at 0-10 deg.c for over 24 hr; and freeze drying, crushing and 40-80 mesh sieving. The application of the natto powder is also disclosed, and the natto powder may be applied in serial health foods with the health functions of dissolving thrombus, balancing blood pressure, preventing cardiac and cerebral vascular diseases, etc.