CN100574637C

CN100574637C - A kind of method for producing natto soy

Info

Publication number: CN100574637C
Application number: CN200710008805A
Authority: CN
Inventors: 张溪水
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-04-06
Filing date: 2007-04-06
Publication date: 2009-12-30
Anticipated expiration: 2027-04-06
Also published as: CN101040706A

Abstract

The present invention discloses a kind of unique flavor, nutritious method for producing natto soy.It is to be that 20～50: 50～80 ratio is mixed in the normal temperature bottom fermentation and made the sauce unstrained spirits in 4～12 months by weight producing prepared natto soup and soya bean song in the natto food process, be natto soup or Baume degrees that 30%～80% ratio adds in the aforementioned sauce unstrained spirits by weight percentage between the salt solution of 16 ° of B é～25 ° B é then, leave standstill under the room temperature that squeezing makes natto soy after 24～48 hours.The soy sauce of producing with preceding method, owing to after the natto fermentation a kind of kinases is arranged, the generation of brown stain when preserving that this kinases can not only suppress soy sauce, reduce the Mei Lade reaction, and natto itself is of high nutritive value unique flavor, prepared soy sauce looks good, smell good and taste good, and particularly makes the desirable soy sauce of pickles.

Description

A kind of method for producing natto soy

Technical field

The present invention relates to field of seasoning, relate in particular to a kind of method for producing natto soy.

Background technology

At present, the brew method of soy sauce has two kinds:

First kind is that traditional method for brewing sauce promptly boils beans-blend-become and places about two months in piece-room temperature and inoculate, will inoculate then the sauce piece of getting well naturally and put into cylinder and add salt solution, can make after fermenting one month in 20 °～40 °;

Second kind is that industrial soy sauce brewing method is about to salt and is dissolved into salt solution, become reconciled according to a certain ratio with corn flour, fine flour, be steamed into the trowel head, be placed on 25 °～28 ℃ and place inoculation naturally in 3～4 days, inoculate aspergillus then according to a certain percentage and make bent sauce, go into the cylinder heat-preservation fermentation, fermenting-ripening about one month, it is half-dried that soya bean is boiled cool one-tenth, mixes flour paste and mix, and continues about 10～15 days fermenting-ripenings of heat-preservation fermentation.

The soy sauce of aforementioned first method brew is accompanied by the generation Maillard reaction along with brown stain can take place in the increase of holding time, and the blackening of soy sauce color is and then turned black with the pickles color that this kind soy sauce makes, and look then dark and gloomy is not attractive in appearance, and the soy sauce nutritional labeling is not high; Though the soy sauce of aforementioned second method brew is nutritious, taste is delicious inadequately when using as flavoring, and color, smell and taste are undesirable.

Summary of the invention

The purpose of this invention is to provide a kind of unique flavor, nutritious method for producing natto soy.

Technical scheme of the present invention is such: a kind of method for producing natto soy comprises the steps:

A) produce the soya bean song: get after good quality soybeans cleans, boiled after being soaked in water under the room temperature 4 ~ 18 hours, be cooled to then below 40 ℃, be no more than 10 days at 32 ℃ ~ 38 ℃ condition bottom fermentations and make the soya bean song;

B) produce natto soup, comprising:

A), get and at room temperature soaked 6 ~ 18 hours after high quality soybean cleans;

B), get the boiling 25～40 minutes under 0.08～0.2Mpa pressure of soaked soybean;

C), well-done soybean is cooled to room temperature, add bacillus subtilis, 35 ℃～45 ℃ environment temperature bottom fermentations 18～24 hours;

D) the aforementioned soybean that ferments is cooled to room temperature, adds Baume degrees and carried out the after-ripening processing in 16～30 hours between the salt solution placement of 5 ° of B é ~ 20 ° B é under 4 ℃～5 ℃ low temperature, the elimination soybean makes natto soup then;

C) bent and natto soup is that 20 ~ 50: 50 ~ 80 ratio is mixed by weight the soya bean of being produced, and makes the sauce unstrained spirits in 4 ~ 12 months in the normal temperature bottom fermentation;

D) be aforementioned natto soup or Baume degrees that 30% ~ 80% ratio adds in the aforementioned sauce unstrained spirits by weight percentage between the salt solution of 16 ° of B é ~ 25 ° B é, leave standstill under the room temperature that squeezing can make natto soy after 24 ~ 48 hours.

Produce soy sauce with preceding method, owing to after the natto fermentation a kind of kinases is arranged, the generation of brown stain when this kinases can not only suppress the soy sauce preservation, reduce Maillard reaction, and natto itself is of high nutritive value unique flavor, prepared soy sauce looks good, smell good and taste good, and is the desirable soy sauce of making pickles.

The specific embodiment

Specify the present invention below by embodiment:

Embodiment discloses a kind of method for producing natto soy, and it comprises the steps:

1, produce the soya bean song: get after good quality soybeans cleans, room temperature is with soaking under water 6-8 hour, and this mainly sees room temperature and water temperature and decide, general bubble some time of length in winter, summer weak point a bit; In 4 to 18 hours scopes in addition the more longer time also passable, then under the pressure of 0.15Mp, boiling 30-40 minute to well-done, the mode that the soya bean of boiling is spread out with cooling naturally is cooled to below 40 ℃, make the soya bean song at 32 ° of 38 ℃ of bottom fermentations after 5 to 7 days then, at this moment fermentation time 5-7 days is more satisfactory effects, and in general, 10 days all is feasible with interior fermentation time under the aforementioned temperature scope.

2, produce natto soup: a), get and at room temperature soaked 10 hours after high quality soybean (can be soya bean or black soybean) is cleaned, boiling 35 minutes under 0.15Mpa pressure then, well-done soybean spread out be cooled to room temperature, add bacillus subtilis, 40 ℃ environment temperature bottom fermentations 20 hours, the soybean that ferments is cooled to room temperature, add Baume degrees and carried out the after-ripening processing in 24 hours between the salt solution placement of 5 ° of B é～20 ° B é under 4 ℃～5 ℃ low temperature, the elimination soybean makes natto soup then.

3, the soya bean of being produced bent with natto soup be that 1: 1 ratio is mixed in the normal temperature bottom fermentation and made the sauce unstrained spirits in 6 months by weight.Here, described soya bean is bent can to change according to flavor of soy sauce is different in the larger context with the weight ratio of natto soup, and the ratio of soya bean song and natto soup is 20～50: can realize the object of the invention in 50～80 scopes.

4, be aforementioned natto soup that 50% ratio adds in the aforementioned sauce unstrained spirits by weight percentage, leave standstill 30 hours under the room temperature after, filter out soya bean and squeeze, the liquid in the soya bean was squeezed out with aforementioned filtrate mixing can make natto soy.In this step, also can use Baume degrees to replace natto soup between the salt solution of 16 ° of B é～25 ° B é.

Claims

1, a kind of method for producing natto soy is characterized in that comprising the steps:

B) produce natto soup, comprising: