CN101422232A

CN101422232A - Sesame paste and manufacture technique thereof

Info

Publication number: CN101422232A
Application number: CNA2007101700186A
Authority: CN
Inventors: 刘国忠
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-11-03
Filing date: 2007-11-03
Publication date: 2009-05-06

Abstract

The invention relates to a sesame sauce and a manufacturing technique thereof. The sesame sauce is a modern high-grade seasoning that takes defatted sesame meal, bran and edible salt as major materials and is manufactured by adopting the traditional sauce fermentation technique combined with the modern biotechnology. After the defatted sesame meal and the bran are moistened with water, the sesame sauce is prepared by means of steaming, starter propagation, adding with a special enzyme preparation and a flavor baking agent and brine for fermentation, oil splashing and sterilizing.

Description

A kind of sesame soy sauce and manufacturing process

One, technical field

A kind of sesame soy sauce and the manufacturing process that the present invention relates to are to be primary raw material with degreasing sesame seed meal, wheat bran, salt, adopt a kind of modern times senior flavouring of traditional soy sauce brewing technology in conjunction with the modern biotechnology manufacturing.

Two, technical background

Soy sauce is one of flavouring of consumption figure maximum in people's daily life.The tradition soy sauce mostly is to be that primary raw material is brewageed and formed with soybean, wheat bran, and is just different on the technology.In today of Market competition, the product of homogeneity is difficult to form competitiveness, and profit margin is also more and more littler, and especially some brand recognitions are not high, by the very difficult especially existence of the enterprise of production traditional product.Therefore, develop new soy sauce category, seek new selling point, become the inexorable trend of flavoring industry development.

Three, summary of the invention

A kind of sesame soy sauce provided by the invention and manufacturing process are to be primary raw material with degreasing sesame seed meal, wheat bran, salt, adopt a kind of modern times senior flavouring of traditional soy sauce brewing technology in conjunction with the modern biotechnology manufacturing.

Technical scheme of the present invention is: behind degreasing sesame seed meal and wheat bran profit water, by steaming material, koji, add special enzyme preparation and flavour starter prepd and salt solution and ferment, again through drenching oil, sterilizing and make.

The degreasing sesame seed meal is the leftover bits and pieces after sesame is carried oil, and the protein average content is higher than the soybean and the peanut of degreasing more than 45%.Sesame seed meal all used as feed in the past, and that utilizes is low in economic efficiency again.Utilize the degreasing sesame seed meal to make soy sauce, promptly reasonable use resource, simultaneously increase and enriched the kind of soy sauce again, promoted the commodity class of soy sauce, the selling point is new, production cost is low, has the very high applied value and the prospect of marketing.

Product of the present invention and technology, not only on raw material, break through, also on zymotechnique, improve simultaneously, solved the sesame protein technical barrier of facile hydrolysis influence fermentation not after the degreasing processing emphatically, improved utilization ratio of raw materials and product greatly and sampled.

The invention has the beneficial effects as follows: adopting novel protein raw material degreasing sesame seed meal to substitute traditional de-fatted soybean dregs is that primary raw material makes soy sauce, the basic function characteristic that had both kept traditional soy sauce, the taste and the attraction that simultaneously increase and improved soy sauce again, and because the degreasing sesame seed meal is lower by about 50% than de-fatted soybean dregs market price of raw material, therefore production cost is also reduced greatly, thereby has further improved the competitiveness of product in market.

Four, embodiment combined process prescription carries out:

1. raw material is handled: 80 kilograms of degreasing sesame seed meals, and 20 kilograms in wheat bran, amount of water are 85～90% of complete feed, material moistening 30 minutes, steaming the material time is 0.2Mpa/30 minute, appears back (shelving 30 minutes) and cools off standby rapidly.

2. inoculation: will steam and cool off the standby special-purpose sort of quyi of material access soy sauce, inoculation temperature is 35 ℃, and inoculum concentration is 0.2%.

3. koji: the material that will connect kind adopts the well-established law aerated koji making, and yeast making process is grasped 30～35 ℃ of product temperature, 36 hours time, intermittent aeration.

4. add special enzyme preparation and flavour starter prepd: fermentation material per ton adds specific complex protease 500 grams, and compound flavor of soy sauce leavening 1000 grams are standby with the bent mixing of material.

5. fermentation: the ripe sauce song that will make, the concentration that adds total bent material amount 70% after fragmentation is 18 ° of Be salt solution, charge level covers about 5 centimetres of fine salts, 45 ℃ of prior fermentation product temperature, unstrained spirits after 10 days; Mid-term fermentation product are increased to 48～50 ℃, unstrained spirits after 8 days, and after fermentation product temperature descends naturally, finally is about about 36 ℃, ferments altogether 30 days.

6. soak pouring: the method that adopts cover to drench, drench oil with 18 ° of Be salt solution, promptly two oil drench hair oil, and three oil drench two oil, water drenches three oil, soak time hair oil 12 hours, two oil 4 hours, three oil 2 hours, soaking and drenching temperature is 90～100 ℃ of head, two oil, three oily normal temperature, and two oil are with salt.

7. sterilization: promptly sterilize after joining oil through modified.65～70 ℃ of sterilising temps, 30 minutes time, add 0.05% dehydro sodium acetate, clarification precipitation is more than 10 days, chemically examine qualified after, can finished product soy sauce.

Five, quality standard

1. organoleptic indicator: characteristic and pure sunflower seed local flavor that color, figure have traditional soy sauce and died, tasty mouthfeel.

2. physical and chemical index :/100 milliliters of salt-less solid 10.06 grams ,/100 milliliters of amino-acid nitrogen 0.6 grams ,/100 milliliters of full nitrogen 1.2 grams, 18/100 milliliter of salt ,/100 milliliters of sugar 4.0 grams ,/100 milliliters of total acid 1.2 grams.

3. sanitary index:

Total number of bacteria:＜3000/100 milliliters

Coli-group:＜30/100 milliliters

Pathogenic bacteria: must not detect.

Claims

1, a kind of sesame soy sauce and the manufacturing process that the present invention relates to is characterized in that: with degreasing sesame seed meal and wheat bran, salt is primary raw material, adopts following technology manufacturing:

1.1. raw material is handled: 80 kilograms of degreasing sesame seed meals, 20 kilograms in wheat bran, amount of water are 85～90% of complete feed, material moistening 30 minutes, steaming the material time is 0.2Mpa/30 minute, appears back (shelving 30 minutes) and cools off standby rapidly;

1.2. inoculation: will steam and cool off the standby special-purpose sort of quyi of material access soy sauce, inoculation temperature is 35 ℃, and inoculum concentration is 0.2%;

1.3. koji: will connect the material of planting and adopt the well-established law aerated koji making, yeast making process is grasped 30～35 ℃ of product temperature, 36 hours time, intermittent aeration;

1.4. add special enzyme preparation and flavour starter prepd: fermentation material per ton adds specific complex protease 500 grams, and compound flavor of soy sauce leavening 1000 grams are standby with the bent mixing of material;

1.5. fermentation: the ripe sauce song that will make, the concentration that adds total bent material amount 70% after fragmentation is 18 ° of Be salt solution, charge level covers about 5 centimetres of fine salts, 45 ℃ of prior fermentation product temperature, unstrained spirits after 10 days; Mid-term fermentation product are increased to 48～50 ℃, unstrained spirits after 8 days, and after fermentation product temperature descends naturally, finally is about about 36 ℃, ferments altogether 30 days;

1.6. soak pouring: the method that adopts cover to drench, drench oil with 18 ° of Be salt solution, promptly two oil drench hair oil, and three oil drench two oil, water drenches three oil, soak time hair oil 12 hours, two oil 4 hours, three oil 2 hours, soaking and drenching temperature is 90～100 ℃ of head, two oil, three oily normal temperature, and two oil are with salt;

1.7. sterilization: promptly sterilize after joining oil through modified, 65～70 ℃ of sterilising temps, 30 minutes time, add 0.05% dehydro sodium acetate, the clarification precipitation is more than 10 days, chemically examine qualified after, can becomes the finished product soy sauce.