Description:FIELD OF THE INVENTION

[0001] The present invention relates to a powdered natto production device for nattokinase extraction that allows users to easily select and control the type and amount of legumes for natto production in view of ensuring precise dispensing, soaking, and preparation for fermentation.

BACKGROUND OF THE INVENTION

[0002] Extracting nattokinase from powdered natto is essential for harnessing the full potential of this enzyme, which has significant health benefits particularly for cardiovascular health. Nattokinase is a protease enzyme derived from Bacillus subtilis during the fermentation of soybeans to produce natto. When consumed, nattokinase is shown to promote fibrinolysis, which helps break down fibrin in blood clots, potentially reducing the risk of stroke and improving overall circulation. Extracting nattokinase from powdered natto allows for concentrated doses, making this more practical for therapeutic use. The extraction process ensures that the enzyme remains active and are used in various supplement forms, such as capsules or powders. This concentration is crucial for individuals seeking targeted health benefits without the need to consume large quantities of natto itself. Moreover, the extraction helps in stabilizing the enzyme that allows it to be incorporated into different pharmaceutical and nutraceutical products. Given its role in enhancing cardiovascular health and promoting healthy blood flow, the extraction of nattokinase from powdered natto is a critical step in making this powerful enzyme more accessible for medical and wellness purposes.

[0003] Traditional methods of extracting nattokinase from powdered natto typically involve a series of steps, including enzymatic digestion, filtration, and precipitation. In these methods, powdered natto is first mixed with a buffer solution to dissolve the proteins and enzymes. Enzymatic digestion is then applied to break down non-essential components, followed by centrifugation or filtration to separate the nattokinase from the residual solids. Precipitation methods, such as the addition of salts or alcohols, are sometimes used to concentrate the enzyme. While these techniques yield nattokinase, they often come with several drawbacks. One major issue is the potential loss of enzyme activity due to improper handling or suboptimal conditions during extraction, such as incorrect pH or temperature. These traditional methods are time-consuming and require large volumes of solvents or buffers which reduce the overall yield and increase production costs. Contamination and incomplete separation of nattokinase from other proteins and by-products in natto is another challenge that leads to purity concerns in the final extract. Furthermore, the traditional methods often fail to provide consistent, high-quality extracts, limiting the potential for large-scale industrial applications. Therefore, more efficient and precise methods are being explored to overcome these limitations.

[0004] CN101816395A discloses about an invention that provides a process for producing natto powder. The high-activity natto powder which contains a large amount of natto kinase and high natto microbial content is prepared by a method that liquid fermentation and solid fermentation for natto bacillus are combined. The process for producing the natto powder is different from the traditional process for producing the natto powder; because the method that liquid fermentation and solid fermentation are combined is adopted, the produced natto powder has high natto kinase activity and natto microbial content. In addition, the natto powder with needed natto kinase activity can be prepared by detecting the natto kinase activity of a solid fermentation product and a liquid fermentation product and by regulating to change a mixture ratio according to the requirements of the product, the health-care function of the natto powder is enhanced and the requirements of market are met.

[0005] CN103602651A discloses about an invention that discloses a nattokinase production method, belonging to the field of microbial technology. Soybean meal and corn starch are used as raw materials, the liquid fermentation technology is adopted, and the fermentation is performed in a fermentation tank, wherein the fermentation temperature is 35-42 DEG C, the pH value is controlled at 6.8-7.2, the inoculation amount of bacillus natto is 2-5%, the ventilation volume is 10-25L/min, and the fermentation time is not more than 24 hours; the obtained concentrated liquid is subjected to vacuum freeze-drying to obtain nattokinase powder. In the method disclosed by the invention, the soybean meal and corn starch are widely available, and the matching of the two guarantees the nutritional requirements of the strain; the fermentation period is short and not more than 24 hours, the enzyme activity of the nattokinase of the fermentation liquid is as high as 300-400 thousand U/ml, and the production cost can be effectively reduced; meanwhile, the adopted purifying and drying technology is also favorable for the industrial production of the production method.

[0006] Conventionally, many methods are available for production of natto powdered for extracting nattokinase. However, the cited invention lacks in the level of automation and precision needed for efficient control over the entire production process. These methods often require manual intervention and fail to provide real-time monitoring and adjustment of critical parameters such as legume type, weight, and bacterial growth. Existing approaches typically lack the capability to accurately dispense specific quantities of ingredients or to automate the fermentation, drying, and grinding processes. As a result, they are prone to inconsistencies and inefficiencies in producing natto powder with optimal nattokinase activity.

[0007] In order to overcome the aforementioned drawbacks, there exists a need in the art to develop a device that is capable of automating the entire natto powder production process with greater precision and efficiency. The developed device should provide users with a continuous experience by allowing them to input specific parameters such as legume type and desired output amount, while simultaneously ensuring the accurate dispensing, soaking, steaming, fermentation, drying, and grinding of the ingredients. The device should be developed to continuously monitor and control key variables such as temperature, time, and bacterial growth, ensuring consistent and high-quality natto powder production.

OBJECTS OF THE INVENTION

[0008] The principal object of the present invention is to overcome the disadvantages of the prior art.

[0009] An object of the present invention is to develop a device that is capable of enabling precise production of natto in view of allowing users to select and control the type and quantity of legumes used for fermentation.

[0010] Another object of the present invention is to develop a device that is capable of enabling accurate dispensing and soaking of legumes for ensuring optimal conditions for the fermentation process.

[0011] Another object of the present invention is to develop a device that is capable of automating the inoculation of legumes with bacterial cultures for facilitating consistent and efficient fermentation for natto production.

[0012] Another object of the present invention is to develop a device that is capable of maintaining and controlling the temperature within the fermentation environment to ensure optimal conditions for bacterial growth and natto production over a predefined period.

[0013] Another object of the present invention is to develop a device that is capable of detecting the growth of bacteria during fermentation for ensuring timely processing and confirmation of successful natto production.

[0014] Another object of the present invention is to develop a device that is capable of automating the transfer and processing of natto once fermentation is complete, thus including the drying and grinding of natto into a fine powder.

[0015] Yet another object of the present invention is to develop a device that is capable of monitoring the weight and type of legumes for enabling automated adjustments and ensuring the correct legumes are used in the production process.

[0016] The foregoing and other objects, features, and advantages of the present invention will become readily apparent upon further review of the following detailed description of the preferred embodiment as illustrated in the accompanying drawings.

SUMMARY OF THE INVENTION

[0017] The present invention relates to a powdered natto production device for nattokinase extraction which ensure optimal fermentation conditions by maintaining accurate temperature control, automating bacterial inoculation and providing real-time monitoring of bacterial growth in view of ensuring the production of high-quality natto.

[0018] According to an embodiment of the present invention, a powdered natto production device for nattokinase extraction, comprising a housing with a set of chambers containing different legumes, each chamber is equipped with a motorized iris lid. A touch-enabled screen installed on housing allows users to input commands for selecting the type and amount of legumes for natto production. A microcontroller processes the user's input and opens a first motorized iris lid to dispense the chosen legumes into a container. The device includes electronic valves connected to water and salt receptacles, which are dispensed into the container based on the microcontroller's instructions. The container is then heated to the optimal temperature for soaking and steaming the legumes for a pre-set duration. After steaming, primary iris pores in the container open to transfer the legumes to a fermentation vessel. Inoculum is then dispensed from a connected canister, and the vessel is sealed with a motorized lid to maintain fermentation at an ideal temperature using a Peltier unit for a second pre-set duration. A microscope camera detects bacterial growth, indicating successful natto production. Once the bacteria growth is confirmed, secondary iris pores open to transfer the natto into a secondary vessel, where it is dried with an air blower. A motorized grinder then grinds the dried natto into powder, which is dispensed into a bowl via an electronic spout. A weight sensor to monitor legume levels and an odor sensor in the hopper to identify legumes, with the microcontroller directing a motorized slider to align the hopper with the appropriate chamber. The device is powered by a battery for ensuring autonomous operation and a speaker notifies the user when the natto powder is ready for collection.

[0019] While the invention has been described and shown with particular reference to the preferred embodiment, it will be apparent that variations might be possible that would fall within the scope of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

[0020] These and other features, aspects, and advantages of the present invention will become better understood with regard to the following description, appended claims, and accompanying drawings where:
Figure 1 illustrates an isometric view of a powdered natto production device for nattokinase extraction.

DETAILED DESCRIPTION OF THE INVENTION

[0021] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the spirit and scope of the invention as defined in the claims.

[0022] In any embodiment described herein, the open-ended terms "comprising," "comprises,” and the like (which are synonymous with "including," "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of," consists essentially of," and the like or the respective closed phrases "consisting of," "consists of, the like.

[0023] As used herein, the singular forms “a,” “an,” and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.

[0024] The present invention relates to a powdered natto production device for nattokinase extraction streamline the natto production process by automating post-fermentation steps, such as drying and grinding, and providing notifications for device maintenance, ensuring consistent and timely natto powder output.

[0025] Referring to Figure 1, an isometric view of a powdered natto production device for nattokinase extraction is illustrated, comprising a housing 101 positioned on a ground surface and installed with a set of chambers 102, a touch enabled screen 103 is installed on the housing 101, a first motorized iris lid 104 configured with each of the chambers 102, a container 105 arranged underneath the chambers 102, a pair of electronic valves 106 attached with a pair of receptacles 107 stored with water and salt, a heating unit 108 configured with the container 105, plurality of primary motorized iris pores 109 configured with the container 105, first vessel 110 attached underneath the container 105, an electronic nozzle 111 configured with said first vessel 110 and connected with a canister 112, a motorized lid 113 configured with the first vessel 110, a Peltier unit 114 configured with the first vessel 110, a microscope camera 115 mounted within the first vessel 110, plurality of secondary motorized iris pores 116 configured with the first vessel 110, a secondary vessel 117 situated underneath the first vessel 110, an air blower 118 mounted within the second vessel 117, a motorized grinder 119 installed within the second vessel 117, an electronic spout 120 attached with the second vessel 117, a bowl 121 placed at base portion of the body, a speaker 122 mounted on the housing 101, a hopper 123 installed at top portion of the housing 101, a motorized slider 124 configured with the hopper 123 and a second motorized iris lid 125 configured with the hopper 123.

[0026] The device disclosed herein includes a housing 101 that serves as the main structure and is positioned on a ground surface to provide stability and accessibility for the user. The housing 101 is developed to house multiple chambers 102 that store different types of legumes used in natto production. These chambers 102 are arranged in a segregated manner which means that each chamber is dedicated to a specific type of legume, such as soybeans, chickpeas, or other varieties suitable for fermentation. This segregation ensures that there is no cross-contamination between the different legumes in view of allowing for precise control over the type of legume used in each batch of natto.

[0027] The chambers 102 are carefully developed to accommodate the storage needs of the legumes. The chambers 102 are made from material that include but not limited to food-safe materials that are durable, easy to clean, and resistant to environmental factors such as moisture or heat. The chambers 102 are equipped with a first motorized iris lid 104 which provide a controlled opening and closing for enabling precise dispensing of legumes into the fermentation process. An inbuilt microcontroller manages these lids 104 based on user input for ensuring that the correct type and amount of legume are dispensed from the selected chamber.

[0028] A touch enabled screen 103 is installed on the housing 101 which acts as a user interface for the device. The screen 103 is intuitive and provides a graphical interface where users input commands and preferences for natto production. The screen 103 allows the user to select the type of legume user wish to use by simply tapping on the appropriate option, such as soybeans or another legume variety. This also enables the user to define the amount of natto user wish to produce for ensuring flexibility in batch sizes. This is particularly useful for users who want to produce natto in different quantities depending on their needs.

[0029] The touch enabled screen 103 is connected to the microcontroller which serves as the central processing unit of the device. When the user inputs their choices, the microcontroller processes these commands and determines which of the chambers 102 contains the specified type of legume. Based on the user's selection, the microcontroller activates the first motorized iris lid 104 corresponding to the chosen chamber in view of opening the lids to release the exact amount of legume into the container 105 below. This control allows for consistent and accurate dispensing of legumes that eliminates human error and ensuring that the correct type and amount of legumes are used for each production cycle.

[0030] The first motorized iris lid 104 control the dispensing of legumes into a container 105 placed underneath the chambers 102 during the natto production process. The iris lid 104 functions similarly to an adjustable aperture, opening and closing in a precise manner to regulate the amount of legumes dispensed. The controlled manner of dispensing enables high precision and reliability in controlling the flow of legumes in view of ensuring that only the correct quantity is dispensed at the user’s request. Once the user makes their selection via touch enabled screen 103, these commands are sent to the microcontroller which is linked to both the screen 103 and the iris lid 104 of the chambers 102.

[0031] The microcontroller processes the user’s selection by first identifying which chamber contains the specified legume. For example, if the user selects soybeans, the microcontroller checks which of the chambers 102 contains soybeans and activates the corresponding motorized iris lid 104 to open. The iris lid 104 opens just enough to release the user-defined amount of legumes into the container 105 that is situated directly beneath the chambers 102. The amount dispensed is precisely controlled by the motorized iris lid 104 for ensuring that the correct quantity is transferred according to the user’s input.

[0032] Once the microcontroller activates the iris lid 104 of the selected chamber, the legumes fall directly into the container 105 below. The container 105 is configured with a pair of receptacles 107 that store water and salt, which are necessary for soaking and steaming the legumes and are dispensed by means a pair of electronic valves 106. The microcontroller manages these electronic valves 106 by regulating when and how much water and salt is to be dispensed into the container 105 that holds the legumes. The precise control of water and salt is essential for ensuring the correct conditions for soaking and steaming which are vital to the successful fermentation process in natto production.

[0033] Each of the electronic valves 106 is responsible for regulating the flow of water and salt from the receptacles 107 into the container 105. The microcontroller continuously monitors the input from the user via the touch-enabled screen 103 and uses this information to determine the necessary amount of water and salt needed based on the selected legume type and the required soaking and steaming conditions. For example, different legumes require different amounts of water and salt to soak properly, and the valves 106 are pre-fed to adjust the flow accordingly.

[0034] Once the correct amount of water and salt is dispensed into the container 105, the microcontroller directs the activation of a heating unit 108 that is configured with the container 105. The heating unit 108 is developed to maintain the container 105 at an optimum temperature for ensuring the legumes are heated to the appropriate level for soaking and steaming. The temperature needs to be controlled precisely to activate the proper biochemical processes within the legumes such as softening the legumes and preparing them for fermentation, which is crucial before the inoculation with the bacterial culture as this facilitates better absorption and enhances the fermentation process that occurs later.

[0035] The heating unit 108 is regulated by the microcontroller which maintains the temperature within a pre-set range. This is done by activating and deactivating the heating unit 108 as necessary. The microcontroller has the ability to continuously monitor and adjust the temperature in real-time for ensuring that the container 105 remains at the optimum temperature for soaking and steaming. The temperature control is essential because both under-heating and overheating negatively impact the legume’s ability to undergo proper fermentation. By ensuring consistent and accurate heating, the device guarantees that the conditions are ideal for natto production.

[0036] In addition to controlling the heating unit 108, the microcontroller also manages the soaking and steaming duration, which is determined by a pre-set time duration. This duration is stored within the microcontroller, which uses a built-in timer to track real-time progress. The timer begins as soon as the heating process starts and counts down to the completion of the pre-set time. The duration for soaking and steaming varies depending on the type of legume being used and the microcontroller automatically adjusts the timing to match the specific needs of the selected legume. This ensures that the legumes are neither under-steamed nor over-steamed both of which lead to suboptimal conditions for natto fermentation.

[0037] Once the pre-set time duration is elapsed, the timer triggers the microcontroller to initiate the next step in the natto production process that involve transferring the legumes to the fermentation stage. By keeping track of the time in real-time, the microcontroller ensures that the legumes are processed consistently according to the defined parameters for natto production. Multiple primary motorized iris pores 109 aids in dispensing process of the steamed legumes once the soaking and steaming phase are completed. These iris pores 109 integrated with the container 105 holding the legumes and are developed to open and close based on instructions from the microcontroller. The primary motorized iris pores 109 control the flow of the steamed legumes from the container 105 into a first vessel 110 located beneath the container 105. The microcontroller determines the timing for this action based on the pre-set process flow and sends signals to actuate the primary iris pores 109 which cause them to open at the appropriate time.

[0038] The primary motorized iris pores 109 ensure that the legumes are dispensed in a controlled manner with precise timing and accuracy which is crucial for maintaining the desired quality and quantity of natto produced. The microcontroller then activates an electronic nozzle 111 attached to the first vessel 110 for delivering bacterial inoculum, which is essential for the fermentation process that transforms the legumes into natto. The bacterial inoculum typically contains the Bacillus subtilis bacteria responsible for fermentation and is stored in a canister 112 connected to the nozzle 111.

[0039] Once the legumes are dispensed into the first vessel 110, the microcontroller sends a signal to activate the electronic nozzle 111, thus opening the nozzle 111 to allow the bacteria-laden inoculum to be dispensed onto the legumes. This is important in the production of natto as the inoculum is responsible for initiating the fermentation process. The microcontroller precisely controls the amount of inoculum dispensed for ensuring that the correct dose of bacteria is applied based on the amount of legumes in the first vessel 110. By regulating the dispensing of the inoculum, the device ensures that the legumes are effectively inoculated for the subsequent fermentation step.

[0040] The process of dispensing the inoculum is controlled with high precision as the microcontroller takes into account factors such as the type and amount of legumes in the vessel 110, as well as the necessary quantity of bacteria needed for fermentation. The accurate dispensing of the inoculum is vital for achieving consistent and high-quality natto production. Any deviation in the amount of bacterial inoculum lead to uneven fermentation or suboptimal natto quality. Therefore, the microcontroller’s ability to control both the iris pores 109 for dispensing the legumes and the nozzle 111 for inoculum dispensing ensures that the process is highly automated, precise, and efficient.

[0041] Once the bacterial inoculum is dispensed, the microcontroller continues to control the temperature and timing for fermentation, as well as monitoring the growth of the bacteria which transform the legumes into natto. The device is developed to ensure that each step of the natto production process is executed in the correct sequence with precise timing, from the initial steaming to the inoculation and onto the final fermentation. Once the bacterial inoculum is dispensed onto the steamed legumes, creating the optimal environment for bacterial growth and fermentation is important. The microcontroller sends commands to a motorized lid 113 configured with the first vessel 110 to close the mouth of the first vessel 110 to ensures that the legumes, now inoculated with Bacillus subtilis bacteria are sealed inside the vessel 110 for providing a controlled environment that is conducive to fermentation.

[0042] The closure of the lid 113 eliminates the need for manual intervention while ensuring that the fermentation conditions remain stable and constant. The motorized lid 113 ensures that the legumes are securely contained in view of preventing any environmental variables, such as air drafts, dust, or contaminants, from affecting the fermentation process. By closing the vessel's mouth, the device is able to maintain the ideal conditions for the bacteria to thrive and facilitate the conversion of the legumes into natto. Once the motorized lid 113 is activated to close, the microcontroller regulates the temperature within the first vessel 110 for fermentation. To achieve this, the microcontroller activates a Peltier unit 114 that is integrated into the vessel 110. The Peltier unit 114 is a thermoelectric cooler and heater that both cool and heat the vessel 110 depending on the requirements of the fermentation process. Herein, the Peltier unit 114 is primarily used to maintain a consistent optimum temperature that is ideal for the growth of the bacterial culture.

[0043] The fermentation of natto requires specific temperature conditions that typically ranges in between 40-45°C (104-113°F). These temperatures are necessary for the Bacillus subtilis bacteria to grow and multiply efficiently, thus breaking down the soybeans and converting them into the distinctive natto product. The microcontroller is responsible for ensuring that the fermentation process remains within the optimal temperature range, continuously monitors and controls the operation of the Peltier unit 114. This allows the device to regulate the temperature precisely for ensuring that the environment inside the first vessel 110 remains stable throughout the fermentation process.

[0044] The microcontroller is further equipped with the timer that is responsible for tracking the second pre-set time duration which is the amount of time required for fermentation. The timer is pre-fed with a pre-set value that corresponds to the ideal fermentation period which vary depending on the type of legume used and the desired final characteristics of the natto. The timer starts once the lid 113 is closed and the Peltier unit 114 is activated, thus counting down to the completion of the fermentation process. The duration of fermentation is carefully controlled as over-fermentation or under-fermentation lead to undesirable results in the texture and flavor of the natto.

[0045] Once the second pre-set time duration is elapsed, signaling the completion of the fermentation process, the microcontroller activates a microscope camera 115 that is mounted within the first vessel 110. The microscope camera 115 provides real-time monitoring of the fermentation process and is paired with a processor that analyzes the images captured by the microscope, thereby allowing the device to detect the growth and spread of the bacteria on the legumes. This is essential for ensuring that the fermentation process is successful and that the desired bacterial growth has occurred which leads to the production of natto.

[0046] The microscope camera 115 is developed to capture high-resolution images that detect subtle changes in the structure of the legumes as they undergo fermentation. The bacteria responsible for the fermentation process form a distinct network of growth often visible as a slimy film or a change in texture on the surface of the beans. The camera 115 provides the microcontroller with real-time feedback on the extent of bacterial growth in view of allowing the microcontroller to determine whether the natto is ready for the next stage. If the bacteria doest not reached the desired growth, the device continues the fermentation process by extending the time for providing the microcontroller with precise control over the entire production cycle.

[0047] Plurality of secondary motorized iris pores 116 are configured with the first vessel 110 for transferring and drying of the fermented legumes. Once the fermentation process is complete and the bacteria are fully grown on the legumes, the device facilitate the transfer of the natto from the first vessel 110 to a secondary vessel 117 situated underneath the first vessel 110 for drying. The microcontroller is responsible for managing the opening of the secondary motorized iris pores 116 to ensure the natto is properly dried.

[0048] The secondary motorized iris pores 116 are small motorized openings that are installed in the bottom portion of the first vessel 110. They are developed to remain closed during the fermentation process to maintain the sealed environment needed for bacterial growth. However, once the microcontroller detects that the fermentation process is successfully completed as indicated by the growth of bacteria on the legumes, the microcontroller sends a signal to open these secondary iris pores 116. This allows the fermented natto which is developed with the characteristic sticky and stringy texture due to the bacterial activity to be transferred from the first vessel 110 to the secondary vessel 117 situated underneath.

[0049] Following the transfer of the natto into the secondary vessel 117, the microcontroller initiates the process to remove excess moisture from the natto to achieve the desired texture and consistency. This is accomplished through the activation of an air blower 118 mounted within the secondary vessel 117. The air blower 118 is developed to blow hot air onto the natto which helps to dry it out and reduce the moisture content. The drying process is important as natto while produced during fermentation still contains significant moisture that needs to be removed to make this suitable for further processing or packaging.

[0050] The microcontroller is responsible for regulating the operation of the air blower 118 for ensuring that the air blower 118 blows air at the appropriate temperature and for the correct amount of time to achieve optimal drying conditions. The temperature of the air blown into the secondary vessel 117 is carefully controlled to avoid overheating or damaging the natto. The air blower 118 ensures that the drying process is uniform by covering all the natto evenly. This process enhances the texture of the natto, making it more suitable for grinding into powder or for storage and packaging.

[0051] The air blower 118 operates in conjunction with the microcontroller, which is pre-fed to optimize the drying process based on the natto's moisture content and the desired end-product characteristics. If necessary, the microcontroller adjust the drying time or airflow to meet specific requirements for ensuring that the natto reaches the perfect consistency. This controlled drying process is essential for achieving high-quality natto, as this prevents the product from becoming overly wet or too dry, both of which negatively affect its taste, texture, and shelf life.

[0052] A motorized grinder 119 is installed within the second vessel 117 for converting the dried natto into natto powder. Once the natto is transferred and dried in the secondary vessel 117, this needs to be ground into a fine powder to make it suitable for further use such as for nattokinase extraction, culinary applications, or for packaging as a health supplement. The motorized grinder 119 is responsible for this grinding process for transforming the semi-dried or dried natto into a finely powdered form which is the ultimate desired output of the device.

[0053] Once the natto has is dried to the correct level of moisture and is ready for grinding, the microcontroller sends a signal to the grinder 119 to start its rotation. The grinder 119 comprises of an electric motor and a grinding wheel is coupled with a spindle. On actuation the motor rotates the wheel and the wheels is composed of abrasive grains bonded together in a specific shape. As the rotating wheel comes into contact with the natto, the abrasive grains on the wheel grind the natto for making into a fine natto powder.

[0054] As the grinder 119 rotates, it generates friction and mechanical force that gradually reduces the natto into a fine powder. The grinder 119 is built to operate at variable speeds, with the microcontroller regulating the speed and intensity of the rotation based on the consistency and texture of the natto being processed. This ensures that the grinding process is not too aggressive which result in inconsistent powder quality, nor too slow, which delay the production process.

[0055] Once the grinding process is complete and the natto is converted into a fine powder, the next step is to dispense the readily grinded natto powder into a collection bowl 121. Attached to the second vessel 117 is an electronic spout 120 which is controlled by the microcontroller to open when the grinding process is finished. The electronic spout 120 is developed to dispense the natto powder in a controlled and precise manner, thus directing the powder into the bowl 121 placed at the base of the housing 101. The microcontroller ensures that the dispensing is done smoothly and without spillage in view of allowing the powder to accumulate in the bowl 121 in a manner that is both efficient and neat.

[0056] To further assist the user and complete the process, the microcontroller activates a speaker 122 mounted on the housing 101 once the dispensing process is complete. The speaker 122 alerts the user that the natto powder is successfully produced and is ready for collection. The speaker 122 provides an audible signal such as a beep or a pre-recorded message, thus instructing the user to collect the filled bowl 121 from the base of the housing 101. This eliminates the need for the user to constantly monitor the process and providing an automated and user-friendly experience from start to finish.

[0057] Herein, each chamber in the housing 101 is stored with a specific type of legume, and a weight sensor embedded in each chamber continuously monitor the quantity of legumes inside. The weight sensor provides real-time data regarding the weight of the legumes in each chamber, thus allowing the device to track how much legume is available for processing at any given moment. As the legume is dispensed from the chamber during the production process, the weight of the remaining legumes decreases. The weight sensor is developed to detect changes in weight with high accuracy. The sensor works by measuring the force exerted by the remaining legumes, which is then converted into a digital signal that the microcontroller interpret. This data allows the device to monitor the amount of legume still present and ensure that it is sufficient for the natto production process.

[0058] The microcontroller is pre-fed to compare the weight data from the sensor against a threshold value. This threshold represents the minimum weight of legumes that should remain in the chamber for the next cycle of the natto production process. If the detected weight of legumes falls below this threshold, it indicates that the chamber is running low on the required legume, which interfere with the next production cycle or lead to incomplete processing. When the weight sensor detects that the weight of legumes has dropped below the predetermined threshold, the microcontroller re-activates the speaker 122 to provide an audio notification to alert the user that one or more chambers 102 require refilling. This notification is crucial for ensuring that the device continue operating without interruption. The sound emitted by the speaker 122 serves as a reminder for the user to add more legumes to the chamber to prevent the device from running out of stock and to maintain smooth operation of the automated production process.

[0059] To facilitate the refilling process, the housing 101 is equipped with a hopper 123 located at the top of the housing 101. The hopper 123 serves as a storage area for additional legumes, which the user add to the housing 101 when prompted. The hopper 123 is developed to hold a large quantity of legumes, and its position at the top of the housing 101 makes it easy for the user to access and refill the chambers 102. Once the user received the notification from the speaker 122, they manually add the required legume type to the hopper 123.

[0060] The microcontroller is responsible for coordinating the refilling action. After the user placed the legumes into the hopper 123, the microcontroller activate a motorized slider 124 to move the hopper 123 over the appropriate chamber. The device uses an odor sensor installed within the hopper 123 to identify the type of legume in the hopper 123 and ensure it is aligned with the correct chamber. Once the hopper 123 is aligned with the correct chamber, the microcontroller activates a second motorized iris lid 125 to release the legumes from the hopper 123 into the chambers 102.

[0061] The odor sensor detect the specific type of legume being added to the hopper 123 for ensuring that the right legumes are transferred to the appropriate chambers 102 for the natto production process. As multiple types of legumes are used in the production process, and the device is developed to store different legumes in separate chambers 102, it is essential to maintain accuracy in transferring the legumes to the correct chamber for processing.

[0062] The odor sensor works by detecting the unique chemical compounds emitted by the legumes. Legumes, like soybeans, chickpeas, and others, have distinct scents or odor profiles that are detected and identified by the sensor. The odor sensor is sensitive to these chemical markers and recognize the specific type of legume based on its odor signature. As the user adds legumes into the hopper 123, the sensor continually monitors the air inside the hopper 123, thus analyzing the scent to determine what kind of legume is present. This real-time detection allows the device to accurately track the type of legume being used without requiring the user to manually input this information.

[0063] Once the odor sensor identified the type of legume added to the hopper 123, this information is relayed to the microcontroller that processes the input from the odor sensor and determines the correct chamber for the detected legume type. The microcontroller cross-references the detected legume type with the storage configuration of the chambers 102 to ensure that the hopper 123 is aligned with the appropriate chamber.

[0064] Lastly, a battery (not shown in figure) is associated with the device to supply power to electrically powered components which are employed herein. The battery is comprised of a pair of electrodes named as a cathode and an anode. The battery uses a chemical reaction of oxidation/reduction to do work on charge and produce a voltage between their anode and cathode and thus produces electrical energy that is used to do work in the device.

[0065] The present invention works best in the following manner, where the housing 101 positioned on the ground surface and installed with a plurality of chambers 102 stored with different legumes as disclosed in the proposed invention. Initially, the user selects the type and amount of legumes via the touch-enabled screen 103. The microcontroller then opens the appropriate first motorized iris lid 104 of the chamber containing the chosen legumes and dispenses the specified amount into a container 105 below. The pair of electronic valves 106 release water and salt into the container 105, followed by the heating unit 108 that heats the mixture to the optimal temperature for soaking and steaming the legumes. After the first preset steaming duration, primary iris pores 109 open to transfer the steamed legumes into the fermentation vessel 110. The microcontroller activates the electronic nozzle 111 to dispense bacterial inoculum into the vessel 110, and the motorized lid 113 seals the vessel 110 while the Peltier unit 114 maintains the ideal temperature for fermentation over the second preset period. Once fermentation is complete, the microscope camera 115 within the vessel 110 checks for bacterial growth, confirming the production of natto. Upon detection, secondary motorized iris pores 116 open to transfer the natto to the secondary vessel 117, where hot air from the air blower 118 dries it. The natto is then ground into the fine powder by the motorized grinder 119. The microcontroller activates the electronic spout 120 to dispense the powdered natto into the bowl 121, and the speaker 122 notifies the user to collect the bowl 121.

[0066] Although the field of the invention has been described herein with limited reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the invention, will become apparent to persons skilled in the art upon reference to the description of the invention. , C , Claims:1) A powdered natto production device for nattokinase extraction, comprising:

i) a housing 101 positioned on a ground surface and installed with a set of chambers 102 stored with different legumes in a segregated manner, wherein a touch enabled screen 103 is installed on said housing 101 for enabling a user to give input commands regarding type of legume to be used for natto production and an amount of natto to be produced;
ii) a first motorized iris lid 104 configured with each of said chambers 102, wherein a microcontroller linked with said screen 103 processes said input commands to determine one of said chambers 102 stored with said user-defined type of legume, based on which said microcontroller actuates one of said iris lid 104 configured with said determined chamber to open for dispensing said user-defined amount of said legume in a container 105 arranged underneath said chambers 102;
iii) a pair of electronic valves 106 attached with a pair of receptacles 107 stored with water and salt, configured with said container 105 that are actuated by said microcontroller for dispensing said water and salt in said container 105, wherein said microcontroller directs a heating unit 108 configured with said container 105 for heating said container 105 to an optimum temperature for soaking and steaming said legumes for a first pre-set time duration;
iv) plurality of primary motorized iris pores 109 configured with said container 105 that are actuated by said microcontroller to open for dispensing said steamed legumes in a first vessel 110 attached underneath said container 105, after completion of said first pre-set time duration, wherein said microcontroller actuates an electronic nozzle 111 connected with a canister and 112 stored with bacterial inoculum, that is directed by said microcontroller to open for dispensing said inoculum in said first vessel 110 for inoculating said legumes;
v) a motorized lid 113 configured with said first vessel 110 that is actuated by said microcontroller to close for covering mouth portion of said first vessel 110, followed by actuation of a Peltier unit 114 configured with said first vessel 110 to maintain an optimum temperature of said first vessel 110 for fermenting said legumes for a second pre-set time duration, wherein upon completion of said second pre-set time duration, said microcontroller activates a microscope camera 115 mounted within said first vessel 110 for detecting growth of said bacteria on said legumes resulting in production of natto;
vi) plurality of secondary motorized iris pores 116 configured with said first vessel 110, wherein upon detection of growth of said bacteria, said microcontroller actuates said secondary iris pores 116 to open for dispensing said natto in a secondary vessel 117 situated underneath said first vessel 110, followed by actuation of an air blower 118 mounted within said second vessel 117 for blowing hot air to dry said natto; and
vii) a motorized grinder 119 installed within said second vessel 117 that is actuated by said microcontroller to rotate for grinding said natto to obtain natto powder, wherein said microcontroller actuates an electronic spout 120 attached with said second vessel 117 to open for dispensing said natto powder in a bowl 121 placed at base portion of said body, followed by activation of a speaker 122 mounted on said housing 101 for notifying said user to collect said bowl 121 from said housing 101.

2) The device as claimed in claim 1, wherein a timer is integrated within said microcontroller for keeping a real time track for detection of said first and second pre-set time duration.

3) The device as claimed in claim 1, wherein a weight sensor is embedded in each of said chambers 102 for detecting weight of said legumes, and as soon as said detected weight recedes a threshold value, said microcontroller activates said speaker 122 for notifying said user to re-fill said chambers 102 by adding said legume in a hopper 123 installed at top portion of said housing 101.

4) The device as claimed in claim 1 and 3, wherein an odor sensor is arranged within said hopper 123 for detecting type of said legume added in said hopper 123, in accordance to which said microcontroller actuates a motorized slider 124 configured with said hopper 123 for translating and aligning said hopper 123 over one of said chambers 102 stored with said detected type of legume, followed by actuation of a second motorized iris lid 125 configured with said hopper 123 for transferring said legume in said chamber.

5) The device as claimed in claim 1, wherein a battery is associated with said device for supplying power to electrical and electronically operated components associated with said device.