| 摘要 |
A method of making Rubi Fructus natto food by inoculating a strain of Bacillus subtilis var. natto in a steamed soybean, fermenting and then adding with Rubi Fructus extract in an amount to inhibit the post fermentation of the Bacillus subtilis var. natto stain is provided. The food product has effects of reducing body weight and fat components in blood and increasing the immunity. The Rubi Fructus natto food is prepared by the following process consisting of: culturing a strain of Bacillus subtilis var. natto in a conventional nutrient medium while agitating at 30 to 40deg.C for 3 to 5 days; soaking a soybean in water for 15 to 20hr, dehydrating, steaming in a caldron for 2hr and cooling; inoculating 2% by weight of the cultured Bacillus subtilis var. natto into the pretreated soybean and fermenting at 30 to 40deg.C for 15 to 20hr; centrifuging the obtained Bacillus subtilis var. natto in a centrifugal separator(Beckman); and adding 7 to 10% by weight of Rubi Fructus extract thereto. The Rubi Fructus natto food is nectar or ice cream. |
