CN101485434B - Method and device for producing laminated soy sauce - Google Patents

Abstract

A method and apparatus for preparing laminated soy sauce comprises a brewing main body and a hollow brewing tank, wherein the brewing main body is provided with a multilayer vertical plate rack and a brewing plate, the brewing plate is elevated by a conduit rack, a conduit is arranged on the conduit rack, the conduit is provided with a spray pore, the conduit is connected with an adapter, the adapter is connected with the conduit in the tank, the multilayer vertical plate rack is used for inserting the brewing plate into a drawer-shaped space, and wheat and soybeans are placed in the brewing plate; the brewing main body is arranged in a tank body, a heat-insulating layer is arranged in the tank body, an upper cover is arranged on the tank body, the brewing tank body is used for introducing water and steam for steaming, a yeast is introduced into a brewing tray by means of high-pressure air through a conduit outside the tank body and a conduit inside the tank body, the yeast is prepared and is supplied with oxygen, cooled and exhausted, brine fermentation is introduced into the brewing tank body, sauce is filtered by a sieve of the brewing tray, and the sauce is guided out from the bottom of the tank body; and meanwhile, the preparation of steaming, supplying and fermenting yeast, fermenting and brewing and sauce filtering required by brewing is completed, the process is simplified, the cost is low, the environmental pollution is small, the production efficiency is high, the energy is saved, and the quality is excellent.

Description

Method and device for making laminated soy sauce

technical field

The present invention relates to a method for making soy sauce, in particular to a device with multi-layer intervals that can directly carry out steaming, koji making, fermentation, and direct filtering of sauce in an integrated structure for soy sauce production, and the device is used for processing and preparing Laminated soy sauce production method and device.

Background technique

The existing Japanese-style mash-making soy sauce device, as shown in Figure 1, is generally called a high-salt (concentration of 18 degrees) dilute (liquid) state low-temperature (about 10 degrees Celsius) fermentation method. After being fried by machine 12, after being crushed by a crusher 13, it is poured into the fried wheat storage tank 14, and then the cooked wheat is measured by a wheat measuring cylinder 15, and then is led to a mixing bowl by a wheat feeding pipe 16. Conveyor auger 22; another raw material, defatted soybeans, is stored in a defatted soybean storage tank 11, so that the defatted soybeans are measured by a soybean measuring cylinder 17 and then enter a steamer 18, firstly add water to moisten and then introduce steam from the steam inlet 19 to degrease the soybeans. Soybeans are steamed to moderately denature the defatted soybean protein, and then the high-pressure steamed soybeans are decompressed and cooled instantaneously, then fed to a discharge cage 20, and then transported to the air cooler 21 through the cage 20 for cooling, thus completing The steaming material of the first stage.

When the temperature of the cooked soybeans is lowered to 48 to 52°C, the material is fed into the mixing and conveying cage 22, and after the cooked soybeans and the crushed cooked wheat are evenly mixed, when the temperature is lowered to 35 to 38°C, a bacterial strain quantitative inoculation machine 23 Quantitative aspergillus is moved into the mixing and conveying twisted cage 22 and stirred evenly to form koji-containing material, and after a koji-containing material is delivered to the twisted cage 24, the koji-containing material is moved into a koji-making chamber 25. Chamber 30 is connected with a blower fan 26, enters air chamber 30 to import air, and the upper half of koji chamber 25 is koji making pool 31, and between koji making pool 31 and air chamber 30, separate with a porous partition plate 27, porous partition A koji material 28 is placed above the plate 27, and at least one koji turning machine 29 is provided in the koji making pool 31, and this just enters the second stage of koji making. At this time, the koji material 28 was contained in the koji making pool 31 for 48 hours. The temperature is controlled at 30 to 35°C, and the koji is continuously ventilated through the ventilation holes 45 of the porous partition 27, and a large amount of aspergillus protease is cultivated to decompose soybean protein (macromolecules) into amino acids (small molecules). After 48 hours of koji making , it becomes a mature song material.

The mature koji material is transferred to a salt water skein cage 34 through the lower material twist cage 32 to accept the salt water from the brine tank 33 to add and stir the mature koji material, then move into a fermentation tank 35, and the fermentation tank 35 and an air compressor 36 It is connected with a reciprocating pump 37; at this time, it enters the third stage of high-salt dilute state fermentation. Three to five days before the start of fermentation, the compressor 36 is used to blow air for one hour every day to fully mix the agglomerated koji with salt water It becomes a fermented mash; after that, it will be blown and stirred once a week, each time no more than ten minutes; in the third to four weeks, the temperature of the fermented mash will rise to 28-30°C, add aroma-enhancing yeast, and keep blowing the wind for ten minutes once a week to Make sure that the upper layer of the fermented mash can be soaked in salt water to avoid corruption, and supply the oxygen needed for the growth and reproduction of the yeast, and at the same time discharge the carbon dioxide produced by the yeast during the growth and reproduction. Keep warm at 28 to 30°C and ferment for more than six months to complete the fermented mash The fermentation is mature.

Afterwards, it enters the stage of squeezing the sauce, and the reciprocating pump 37 sends the fermented mash to the fermented mash quantitative machine 39 through a transportation pipeline 38, and wraps the fermented and mature quantitative mash with a polyester filter cloth to form a flat surface. Sauce packs 41, one pack of one pack of sauce packs 41 are stacked one by one in a self-pressurizing tower 40. After stacking to a fixed number of sauce packs, a stainless steel partition is placed to continue wrapping the sauce. After 24 hours of self-pressurization by the weight of the upper sauce bag, about 50% of the sauce is filtered out and flows into an underground sauce pool 43, and the sauce cladding that has been self-pressed on it is dragged away from the self-pressurization tower with a stainless steel partition Push the self-pressed sauce bag 41 layers to the oil press 42 for pressing; the remaining sauce in the sauce bag is filtered out and flows into the underground sauce pool 43; Filter cloth, polyester filter cloth is washed and used for later use; after unpacking, sauce residue is used as feed for processing. After the sauce in the sauce pool 43 is extracted with a centrifugal pump 44, it is sterilized to be the soy sauce finished product.

Also, as shown in Figure 2, an existing Chinese-style fermented soy sauce device is generally called a low-salt (concentration of 12 to 13 degrees) solid-state high-temperature (45 to 55 degrees C) fermentation method, which is slightly different from the steaming part. In the aforementioned Japanese style, the flattened wheat and defatted soybeans are evenly mixed through the storage tanks 14, 11 and the measuring devices 15, 17, and then steamed together in the steamer, and the clinker is depressurized and cooled, and then cooled by the air cooler 21 Afterwards, import mixing and conveying cage 22; Then enter the koji making stage, this part is the same as the Japanese style, complete from adding koji bacteria to koji material.

Then enter the solid-state fermentation stage, the koji material is moved into a fermentation tank 50 through the lower feeding cage 32, the fermentation tank 50 has a water bath insulation interlayer and an upper cover plate 53, and the bottom of the fermentation tank 50 is a liquid chamber 51 to accommodate Amino acid salt water mixture 56 infiltrated from the fermented beer layer, liquid chamber 51 is provided with a porous partition 52, a layer 54 containing koji material is placed on the porous partition 52, and a cover salt layer 55 is placed on the layer 54 containing koji material There is a heating brine tank 57 on one side of the curd material layer 54, and the brine tank 57 is connected to a pouring pipe 58 outside the top of the fermentation tank 50 with a side pipeline 46, and a hot water tank 58 is connected outside the top of the fermentation tank 50. Water pipe 59, again, liquid chamber 51 joins with whole life sauce settling tank 49 with a pipeline at the bottom, and raw sauce settling tank 49 is connected to a return pipe 48 outside the fermentation tank 50 pool tops with side pipeline 47.

Therefore, in the fermentation stage, first add 50 to 55°C salt water (concentration of 12 to 13 degrees) to pour the koji-containing layer 54, the salt water penetrates the koji material and enters the liquid chamber 51, and keeps it in the fermentation tank 50 in a water bath for 45 to 50°C. Two days after extracting the salt water in the liquid chamber 51 to evenly drench the koji, then cover a large amount of dry salt (cover surface salt layer 55) on the surface of the koji to isolate the air and prevent the koji from being corrupted. The fermentation tank 50 is covered with an upper cover plate 53 , make solid-state fermentation at 45 to 50°C in a water bath for 20 days, that is, the fermentation is mature; then enter the oil-spraying stage, heat the fermented grain brine (warmed brine tank 57) produced in the previous batch to 90°C, and pour the fermented mature koji and soak for 24 hours, the amino acid in the koji material is dissolved and oozes out, the amino acid and brine mixed solution 56 (raw sauce) permeates through the porous partition 52 and enters the liquid chamber 51 at the bottom of the fermentation tank 50, and pumps the raw sauce 56 to the settling tank 49 of the raw sauce for settling, and the upper clarified liquid is taken out to be the raw sauce; the salt water in the salt water tank 10 is heated again, and the remaining koji residue is left after soaking and pouring oil, and the residual amino acids of the koji residue are dissolved out, and then It is soaked unstrained spirits brine, which can be used as pouring brine for the next batch of production.

There is another improved Chinese method, which is generally called solid-dilute pouring fermentation method. The difference between it and the aforementioned Chinese low-salt solid-state fermentation method is that it is changed to add normal temperature salt water (concentration 18 degrees) to stir the mature koji material, and ferment naturally at room temperature. To become a fermented beer, extract the brine in the liquid chamber 51 and pour the surface of the fermented beer evenly every day for 30 days. Watering every week, fermented and matured for more than three months; the stage of pouring oil and sauce is the same; it is a normal temperature pouring fermentation method in which solid and dilute (liquid) states coexist, and can produce better than Chinese low-salt solid-state fermentation French sauce.

Chinese-style low-salt solid-state fermentation method, solid-dilute pouring fermentation method, using fermented mash as a natural filter layer and porous partitions to directly infiltrate raw sauce. Compared with Japanese style, Chinese style is less in the stage of pouring oil and wrapping sauce. The expensive gravity self-pressing tower and hydraulic press are two sets of equipment. The Japanese pressing method can ensure the clarity of the raw sauce, but the Japanese pressing method is complicated due to the operation of the equipment, requiring more packaging, dismantling the sauce bag, and cleaning the sauce cloth Personnel, especially the waste water for cleaning the sauce cloth, contains a large amount of nutrient-rich substances such as amino acids, so it is necessary to invest in waste water treatment equipment, which increases the cost. However, in the above two Chinese methods, the raw sauce extracted by filtration is relatively turbid, with a large amount of sedimentation, and it takes a long time to settle naturally, and even needs to be filtered through a plate and frame filter to ensure the clarity of the raw sauce, which is its disadvantage. . However, the quality of the sauces produced by the two Chinese-style mash-making techniques is far inferior to that of the Japanese-style, and is gradually declining.

The advantages and disadvantages of existing manufacturing methods are as follows:

In the aforementioned Japanese or Chinese koji-making stage operations, due to the high temperature of raw materials after cooking, the amount of raw materials that need to be cooled is large, the discharge is slow and continuous production needs, while ensuring that the raw materials will not be overcooked (excessive protein denaturation), It must be cooled by a large amount of natural wind. Under this operating condition, the mixture is easy to be contaminated with bacteria. In addition, in the operation of this section, the discharge winch cage, the built-in wheel feeder track of the air cooler, the mixing conveyer winch cage and other equipment are often used. Staining and sticking a large amount of mixture, under continuous batch production, it is impossible to clean and disinfect, resulting in the rapid reproduction of bacteria in the air in the residual material rich in protein and high sugar, causing serious damage to the mixture produced in subsequent batches. The contamination by miscellaneous bacteria cannot achieve the purpose of pure aspergillus inoculation and no miscellaneous bacteria inoculation.

Koji making is an important procedure in soy sauce brewing technology. It is directly related to the quality of the final product and production cost. Function, catalyzing the hydrolysis of protein, starch, fat, etc. in the mixture. When koji-making bacteria reproduce, they need a large amount of sugar (from wheat) as a carbon source, and a large amount of air to supply the oxygen required for growth and cooling It is used for cooling down. Therefore, when making koji, it is especially required that the koji material layer should be kept loose and ventilated. At present, Chinese-style small koji-making pools, Japanese-style large-scale koji-making rooms, and disc-making koji rooms all use thick-layer ventilation systems. Qu, the thickness of the koji material layer is about 20 to 30 centimeters. During use, a high-pressure fan is used to ventilate the koji.

When the koji-making mixture enters the koji-making pool, the temperature of the koji-making mixture is about 30 to 32°C, and the thickness of the material layer is about 20 to 30 cm. First, let it stand for 8 to 10 hours, which is the germination period of the koji spores. When the temperature of the koji product rises to 37 to 38 °C, start the fan to ventilate and cool down, so that the temperature of the product does not exceed 35 °C, and at the same time supply the oxygen required for the growth of the aspergillus. Temperature, when the koji material is agglomerated, use the koji turning machine to turn the koji for the first time to keep the koji material layer loose so that the air can circulate upward. The temperature does not exceed 35°C. If the product temperature is too high, it will affect the growth of Aspergillus. If the high temperature continues, the temperature cannot be cooled quickly, and the phenomenon of burnt koji will be formed. A large number of Aspergillus will die, resulting in incomplete protein decomposition, resulting in a decrease in the quality of the final product and a substantial increase in cost. , when all the cracks on the surface layer of the koji turn white, use a koji turning machine to turn the koji for the second time, keep the koji layer loose, and ventilate for about 18 to 20 hours. The koji begins to enter the spore growth period. At this time, the koji bacteria The secretion of protease is the most vigorous. The lower the temperature is during this period, the more protease is secreted. The temperature can be controlled not to exceed 32°C, and humid air is introduced, supplemented by artificial production of koji and loose koji material layer, to ensure the best conditions for the secretion of protease by Aspergillus. After that, the Aspergillus spores gradually mature and age, the spores are light yellow-green, and the product temperature can gradually drop to 30 to 32°C. It takes about 48 hours from the time when the koji material enters the koji-making pool for static cultivation, to the end of the ventilated cultivation.

From the above description of thick-layer ventilated koji-making operations, we can see that this production technology, equipment, and process control are relatively complicated and difficult to manage. It requires long-term fine operation and the experience of skilled workers to produce high-quality mature koji materials. Considering factors such as production scale benefit, equipment utilization rate, and batch continuous production, thick-layer koji had to be used, and because the thick-layer ventilation was poor, oxygen supply was insufficient, and the cooling effect was poor, medium and high fans had to be used for ventilation. The koji machine keeps the koji layer loose, which reveals the defects in the process, principle and production technology of thick-layer ventilation koji making.

The Japanese technology has also made corresponding improvements. Considering that when defatted soybeans and wheat are steamed together, the wheat starch gelatinizes thickly. When the moisture content of the clinker is as high as 50%, it is very easy to stick to the soybeans and form a ball, which is not easy to break up. , it is extremely difficult to keep the koji layer loose, so after the Japanese-style craft adopts fried wheat, the production technology used, in addition to the aroma-enhancing effect of fried wheat, then crush the fried wheat into 50% fine powder and 50% granules Mix 50% wheat fine powder with steamed soybeans, and evenly adhere to the surface of soybeans to provide the carbon source needed for the growth of koji bacteria on the surface of soybeans, 50% wheat particles are evenly distributed in the koji layer, reaching the koji layer The effect of loosening, but in actual operation, it was found that it did not achieve the expected goal. In addition to improving the aroma of wheat and increasing the speed of gravity self-pressing juice in the sauce wrapping section, due to the high moisture content of the clinker, 50% wheat fine powder is still mixed with the soybean itself. Gelatinized starch, resulting in sticking and agglomeration, did not greatly change the porosity of the koji layer. In addition, in the residue after pressing, a large number of complete wheat granule starch was found, which was not fully utilized, resulting in waste of raw materials. .

Because the koji layer contains a large amount of gelatinized starch, high moisture content, and the weight of the upper layer of koji is pressed down, the middle and lower layers of koji are bonded together, and the ventilation holes of the middle porous partition are also blocked to increase the upward ventilation. It is difficult to dissipate heat and supply oxygen, so it is necessary to use medium and high-pressure fans to provide high wind pressure and introduce a large amount of natural wind to increase the probability of bacterial contamination, which is not conducive to the growth of aspergillus. The bottom layer of the koji material layer (direct Due to the high air volume), the koji materials around the koji pool (there is a large gap with the surrounding pool walls), in the case of a large amount of ventilation for a long time, have already air-dried and agglomerated and cannot be koji-made, resulting in the problem that the quality cannot be improved and the cost has increased, and these The area is the dead corner of the koji turning machine that cannot be taken into account. When the aspergillus enters the mycelial reproduction period and the temperature rises rapidly, these areas are air-dried and agglomerated, which also reduces the efficiency of heat dissipation and oxygen supply. Smoldering is formed and the temperature rises rapidly to burn koji. Using a koji turning machine to keep the koji layer loose can achieve rapid heat dissipation, but it is also easy to cause the chance of bacterial contamination. Although the koji layer is loose in a short period of time, after a period of time It will be re-bonded into a group, and the koji must be turned for the second time, supplemented by artificially produced koji and loose koji material layer. From the above, it is very difficult to ensure the quality of koji making with thick layers of ventilation. It is not easy to improve the technology, and the energy consumption is extremely high. High and manpower input, it is not a perfect koji making technology.

Both Japanese-style high-salt dilute-state fermentation process and improved Chinese-style solid-dilute pouring process belong to dilute-state fermentation. No matter the fermentation tank or fermentation tank is used for long-term fermentation, high-pressure air must be provided by compressor as Kinetic energy of fully mixing the koji and brine to avoid agglomeration and corruption on the upper layer of the fermented mash, and to provide the oxygen needed for the growth and reproduction of the yeast in the early stage, and to discharge carbon dioxide with the help of the blower. Due to excessive agitation of the fermented mash, the koji will be excessively Crushed and then soaked in salt water for a long time, the fermented mash will become sticky. In the gravity self-pressing section, the speed of sauce filtration from the filter cloth will be reduced, and the sauce bag will be soft. In the self-pressurized tower, the difficulty of equipment operation is increased; because of the above reasons, mechanical stirring cannot be used, and only high-pressure air stirring can be used. In addition to mixing koji and brine with high-pressure air, it also provides oxygen and discharges carbon dioxide. effect, but also strictly limit the number of stirring and stirring time.

The above two kinds of dilute state fermentation are all fermented under the mixed soaking of saturated salt water for a long time (Japanese-style soaking in salt water, improved Chinese-style soaking in salt water), the volume ratio of koji and salt water is about 1:2, and high-concentration salt water is used to prevent the fermentation mash from spoiling Deterioration, but the specific gravity of saturated salt water is very high, and the upward buoyancy is great. In addition, under the action of enzymatic hydrolysis of koji making, most of the koji materials have become fibrous, with a small specific gravity and poor water absorption. In the first three to five days, Use the compressor to blow air for one hour every day, and then blow and stir once a week, under the operation specification of no more than ten minutes each time. It is found in actual operation experience that the koji can be kept mixed for a period of time during the intensive blowing in the early stage. , but after stopping stirring for a period of time, due to the high buoyancy of high-concentration brine, the fibrous material has poor water absorption, and under the inert condition of low specific gravity, it gradually floats to the upper layer of the brine. In the air, the moisture of the koji material under the dry layer is gradually evaporated and floats up, and finally forms a hardened agglomerate layer. When the dry layer is gradually formed, the upper layer of koji material is gradually deteriorated and corrupted under the state of salt deficiency and corrosion, resulting in the sauce. Bad flavor, although manual smashing, blowing and stirring, or spraying with bottom salt water are used, but the effect is not very satisfactory, labor-intensive and energy-consuming. The main reason is that high-concentration salt water is not easy to soak into fiber and absorb water. Due to poor koji material, high buoyancy of brine, and high-pressure air agitation, the lower layer of fermented mash is often sprayed out and stuck to the four walls of the fermentation tank, the aisle around the upper edge of the fermentation tank, the cover of the fermentation tank, or the upper layer of the fermentation tank. The tank wall and the tank roof are extremely difficult to clean. During the long-term fermentation period, micro-deterioration and corruption occur, resulting in peculiar smell. This is also the reason why the environment in the fermentation area is dirty and full of rot. The operation process of supplying oxygen and removing carbon dioxide is not the best production technology for dilute fermentation.

Dilute state fermentation is developed on the basis of Japanese technology. The volume ratio of koji and salt water is about 1:2. It is fermented at low temperature for a long time. It is easy to stir mature koji and salt water for preservation. When the yeast grows, it supplies oxygen and removes carbon dioxide. It is the theoretical basis of the dilute state fermentation technology, but in the long-term practical experience and observation research, it is also found that there is a gap between the technical theory and the actual operation. The best operating state of the technical theory is that the koji is mixed in twice the volume of brine Uniform fermentation, but considering the operation of the sauce wrapping section and pressing in the later stage, it is impossible to provide long-term uninterrupted uniform stirring. Under the buoyancy of brine, the koji is pushed to ferment on the upper layer of the brine most of the time, and most of the koji is in the Complex enzymatic reactions and amino acid dissolution are carried out in the upper layer of brine. In this state, the fermented mash in the upper layer of brine is thickened, which is extremely unfavorable to enzymatic reactions (enzymatic reactions are also fermentation. In brine solution, let protease It can continue to decompose soybean protein in the solution state. The enzymatic reaction generally takes 30 to 60 days, depending on the fermentation temperature, the pH value of the solution, and the concentration of the saline solution). Bacteria decompose starch into sugar, produce alcohol and a variety of polyester aromatic ether substances, and generate a large amount of carbon dioxide at the same time. After adding yeast in the later stage, because the fermentation mash in the upper layer is thick and the solid content is high, it is not good for oxygen to dissolve, resulting in yeast The growth and reproduction of bacteria will be hindered, and the carbon dioxide will be difficult to discharge naturally, which will relatively prolong the fermentation time and fail to produce high-quality sauce. This is the reason why the current Japanese-style dilute fermentation process is difficult to manage.

Therefore, based on the Japanese technology and its devices, various production requirements cannot be met, which affects the cost and smoothness of production. In order to provide items that are more in line with actual needs, the inventors conducted research to solve the problems that are easy to occur in the use of existing technologies. .

Contents of the invention

The main purpose of the present invention is to overcome the above-mentioned shortcomings existing in existing products, and to provide a method and device for making laminated soy sauce, which is a device that is more helpful to the brewing quality. At the lowest level, a brewing tank with a movable brewing body inside can simultaneously complete the steaming stage, koji making stage, fermentation brewing stage, and filtering sauce stage required for brewing. The structure of thin layers improves the various bad conditions of the existing concentrated single-layer thick layers. In a space that is airtight and heat-resistant and free of bacteria pollution, it is composed of multi-layer vertical trays and several brewing trays with mesh frames. The main body of the drawer-type brewing can put the mixture of wheat and soybeans into several brewing trays with mesh frames for steaming, and there are conduits with numerous spray holes in the brewing trays to introduce Aspergillus Inoculation, introduction of high-pressure filtered air for high-quality koji making, fermentation, direct infiltration of sauce, simplification and standardization of the manufacturing process, reduction of multi-stage material transmission, and formation of sophisticated quality management, which can reduce the cost of production equipment, personnel costs, Reduce environmental pollution before and after the process, more efficient production, save energy consumption, multi-faceted functions to exceed various existing brewing equipment. And it is quite special steps to use the corresponding production method of the aforementioned device, so that excellent soy sauce can be produced correspondingly.

The purpose of the present invention is achieved by the following technical solutions.

The laminated soy sauce production device of the present invention is characterized in that it has a brewing main body and a hollow brewing tank, the brewing main body is provided with a multi-layer vertical tray and several brewing trays, and each brewing tray is a top opening. The mesh frame is raised on the brewing tray by a jacket, and several conduits are arranged on the jacket, and each conduit is provided with several spray holes, and each conduit is connected with an adapter located in the mesh frame, The adapters are respectively connected with conduits in a tank, and the conduits in each tank are positioned in a hollow groove tube, and the hollow groove tube is positioned next to the multi-layer vertical rack. Several layers of frame boards, the frame boards are positioned on the corner columns, a drawer-like space is formed between the upper and lower pair of frame boards for corresponding insertion of a brewing tray, and wheat and soybeans are placed in the brewing tray; the main brewing body is placed in the canning tank The brewing tank is a tank with an opening on the top, an insulation layer in the tank, and a cover on the tank. The brewing tank is used to introduce water and steam for steaming. The conduit inside the tank introduces koji bacteria into the brewing tray for koji making, oxygen supply, cooling, and exhaust. It can introduce salt water into the brewing tank for fermentation, and filter out the sauce through the screen of the brewing tray, and directly from the bottom of the tank. Drain the sauce.

The aforementioned laminated soy sauce production device, wherein, the brewing tank is provided with a steam inlet valve for controlling the entry of steam; an inlet valve for filtered air is provided for controlling the entry of filtered air required for koji making and fermentation; The air pipe is located on the wall around the bottom of the tank to blow in and filter air to cool down; there is a water inlet valve for controlling the entry of water for moistening and steaming materials; there is a yeast inlet valve for controlling the entry of yeast during fermentation; the tank body There are several supporting feet at the bottom; there is a sauce outlet valve for controlling the extraction of the filtered sauce; there is a drainage outlet valve for controlling the discharge of sewage; the upper cover of the tank is equipped with an exhaust valve for controlling the cooling of the steamed material. Discharge of koji-making heat-dissipating air; a safety valve is provided for safe operation of high-pressure steam during steaming; a salt water inlet valve is provided for controlling the entry of salt water during fermentation; It is connected with a conduit outside the tank, and the conduit outside the tank is connected with an outlet valve of a strain high-pressure injection pipe, and an injection port in the strain high-pressure injection pipe is connected with the tip of a strain quantitative syringe.

In the aforementioned laminated soy sauce making device, the conduits are provided with upper and lower layers in a staggered shape.

In the aforementioned laminated soy sauce making device, the mesh frame is provided with a mesh cover.

Laminated soy sauce preparation method of the present invention is characterized in that, its steps are:

a. Put the mixture of crushed wheat and soybeans evenly into several brewing trays, the thickness of the mixture should not exceed 10 cm; (preferably a thin layer of 3 to 5 cm);

b. Each frame-shaped brewing tray forms a brewing body in a stacked manner;

c. Prepare a hollow brewing tank, put the brewing body into the brewing tank, and seal it;

d. Steam the material in the brewing tank;

e, carrying out koji making in the brewing tank;

f, carry out fermentation in brewing tank body;

g. Strain the sauce directly from the brewing tank.

In the aforementioned laminated soy sauce production method, the thickness of the mixture is 3 to 5 cm.

In the aforementioned method for producing laminated soy sauce, step f is high-salt liquid fermentation, and yeast is added during the fermentation period.

The above-mentioned laminated soy sauce production method, wherein, step a further includes: a1, taking wheat and beans; a2, frying the wheat for half-cooking; a3, crushing the fried and half-cooked wheat properly; a4, crushing the crushed wheat Wheat and beans are stirred and mixed to form a mixture.

The above-mentioned method for making laminated soy sauce, wherein the bean material is black beans or soybeans.

In the aforementioned method for producing laminated soy sauce, step d further includes: d1, introducing water from the water inlet pipe of the brewing tank to cover the brewing body, that is, soaking the mixture; d2, introducing steam into the brewing tank; d3, using steam Cook the mixture; d4, exhaust and introduce gas to cool down.

In the aforementioned method for making laminated soy sauce, step d4 further includes: opening the exhaust valve of the brewing tank to discharge steam; starting the filtered air into the brewing tank, and introducing it through a small hole in an annular air pipe at the bottom of the tank; The spray fine holes of the conduit in the brewing tray are introduced; the temperature is lowered to 35 to 38° C., and the exhaust valve and the valves of each conduit, each steam valve, and the air intake of the annular air pipe are closed.

The aforementioned stacked soy sauce production method, wherein, step e further includes: e1, quantitative koji bacteria are guided by high-pressure air and sprayed into the cooked mixture to form koji-containing material through each spray hole of the conduit; e2, in the airtight Under the condition of no bacteria, let the koji material stand for 8 to 10 hours; e3, until the temperature of the koji material rises to 37 to 38°C, open the exhaust valve and the air intake of the valves of each conduit, air compressor, and annular air pipe For each valve, air is introduced again to cool down to 35°C and continuous oxygen supply for koji making. During this period, the temperature needs to be lowered to 32°C until the koji making is completed.

Aforesaid lamination type soy sauce making method, wherein, step f further comprises: according to the koji-making temperature control need, regularly and regularly open the valves of the aforementioned exhaust valve and each conduit, the air compressor, the air inlet valves of the annular air pipes, and carry out The actions of supplying oxygen, cooling, and exhausting are the actions of turning.

In the aforementioned method for making laminated soy sauce, step g further includes: after the sauce is directly exported from the sauce outlet valve at the bottom of the brewing tank, hot salt water is poured into the hot salt water inlet valve of the brewing main body, and the brewing main body The residual sauce of the moromi in the brewing trays of each layer is dissolved to form a dripping sauce, which is also led out by the sauce valve at the bottom of the brewing tank.

The beneficial effect of the laminated soy sauce production method and device of the present invention is that the structure of the present invention is as follows: a brewing main body and a hollow brewing tank body, the brewing main body is provided with a multi-layer vertical tray frame and several brewing trays, each The brewing tray is a mesh frame with an upper opening. Several conduits are installed in the brewing tray, and each conduit is provided with numerous spray holes. Connected, the tray frame has square columns and frame plates separated into several layers. A drawer-like space is formed between the upper and lower frame plates for corresponding insertion of a brewing tray. Wheat and soybeans can be placed in the brewing tray; the brewing body is placed in the brewing tray. In the tank, the brewing tank has an insulating layer and a closed tank cover. The brewing tank can introduce water and steam for steaming, and can also use high-pressure filtered air to introduce aspergillus to the brewing tray through a tank outside the tank and a tank inside the tube. Koji making, oxygen supply, cooling, and exhaust can be carried out in the brewing tank, and the brine can be introduced into the brewing tank for high-quality fermentation, and the sauce can be filtered out through the screen of the brewing plate, and the sauce can be directly guided out from the bottom of the tank.

To achieve the above object, the preparation method of the present invention is:

1. Put the mixture of crushed wheat and defatted soybeans evenly into several brewing trays. The thickness of the mixture should not exceed 10 cm; (preferably a thin layer of 3 to 5 cm).

2. Each brewing tray forms a brewing body in a stacked manner.

3. Equip a hollow brewing tank, put the brewing body into the brewing tank and seal it.

4. Run the steaming material in the brewing tank.

5. Carry out koji making in the brewing tank body.

6. Ferment in the brewing tank. (High-salt liquid fermentation, adding yeast during the fermentation period)

7. Strain out the sauce directly from the brewing tank.

In order to enable the examiner to further understand the technology, means and effects adopted by the present invention to achieve the intended purpose, a preferred feasible embodiment is listed and described as follows with accompanying drawings.

Description of drawings:

Fig. 1 is a schematic flow chart of the existing Japanese-style production method.

Fig. 2 is a schematic flow chart of the existing Chinese-style production method.

Fig. 3 is a schematic flow chart of the manufacturing method of the present invention.

Fig. 4 is a top view of the brewing tray of the present invention, showing the conduit without the mesh frame.

Fig. 5 is a side view of a single-layer conduit inside the brewing tray of the present invention, without showing the mesh frame.

Fig. 6 is a side view of the brewing tray of the present invention with double-layer conduits inside, without the mesh frame.

Fig. 7 is a top view of the brewing tray of the present invention, showing only the mesh frame and not showing the conduit.

Fig. 8 is a side view of the brewing tray of the present invention, showing only the mesh frame.

Fig. 9 is a side view appearance view of the brewing tray of the present invention, without showing the mesh frame, only showing the tray fixing frame.

Fig. 10 is a schematic diagram of a brewing tank body of the present invention.

Fig. 11 is a schematic diagram of the brewing body of the present invention.

Description of the main components in the figure

Part of prior art:

Japanese steaming stage

11 Degreased soybean storage tank, 12 Wheat frying machine, 13 Crusher, 14 Wheat fry storage tank, 15 Wheat measuring barrel, 16 Wheat feeding pipe, 17 Soybean measuring barrel, 18 Steamer, 19 Steam outlet, 20 Discharging twist Cage, 21 air cooler, 22 mixed conveying twisted cage;

Japanese koji making stage

23 Bacteria Quantitative Inoculation Machine, 24 Conveying Skewer Cage for Unloading Containing Koji, 25 Koji Making Room, 26 Fan, 27 Porous Partition, 45 Ventilation Hole, 28 Containing Koji, 29 Turning Machine, 30 Air Chamber, 31 Making Quchi, 32 blanking cages, 33 brine tanks, 34 mixed brine cages;

Japanese-style high-salt dilute fermentation stage

35 fermentation tanks, 36 air compressors;

Japanese-style wrapping sauce pressing stage

37 reciprocating pump, 38 pipeline, 39 fermented mash sauce quantitative machine, 40 gravity self-pressure tower, 41 sauce bag, 42 oil press, 43 sauce underground pool, 44 centrifugal pump;

Chinese-style low-salt solid-state fermentation, solid-dilute pouring fermentation stage

50 fermentation tank, 51 liquid chamber, 52 porous partition, 53 upper cover plate, 54 koji layer, 55 cover salt layer, 56 amino acid salt water mixture, 57 heated brine tank, 58 pouring pipe, 59 hot water Tube;

Chinese oiling stage

49 raw sauce sedimentation tank, 48 return pipe, 47 side pipeline, 46 side pipeline, 10 brine tank;

Part of the invention:

11 Degreased soybean storage tank, 12 Fried wheat machine, 13 Crusher, 14 Fried wheat storage tank, 15 Wheat measuring barrel, 16 Wheat feeding pipe, 17 Soybean measuring barrel, 22 Mixing conveying cage, 7 Brewing main body (multi-layer Drawer-type brewing tray group), 70 brewing tray, 72 mesh frame, 720 mesh cover, 74 conduit (bacteria injection tube), 740 spray fine hole, 741 adapter, 742 adapter tube, 743 inner end of adapter, 744 The inner end of the adapter tube, the outer end of the 745 adapter tube, the outer end of the 746 adapter tube, the 78 plate frame, the 781 jacket frame, the 71 multi-layer vertical plate frame, the 73 corner column, the 731 lifting ring, the 75 frame plate, the 77 hollow grooved tube, and the 751 pin , 752 socket, 771 conduit inside the tank (high-pressure injection hose), 772 lower nozzle, 776 upper nozzle, 773 corner joint, 79 fixed piece, 774 inner end of adapter joint, 775 outer end of corner joint, 8 brewing tank body, 80 tank body, 801 insulation layer, 76 platform, 805 hinge, 761 tenon, 762 groove, 802 tank bottom, 803 annular air pipe, 804 support foot, 806 ring edge, 807 sealing ring, 808 lock, 811 ring rim, 81 tank top cover, 82 brine inlet valve, 83 safety valve, 84 exhaust valve, 85 drain outlet valve, 86 sauce outlet valve, 87 water inlet valve, 88 yeast inlet valve, 89 filtered air inlet Valve, 69 (soft sleeve) inlet pipe, 67 lower end of connector, 65 upper end of connector, 66 soft sleeve, 68 connector, 64 tank external catheter (high-pressure injection hose), 63 outlet valve, 61 strains Quantitative injector, 62 strain injection pipe, 621 injection port, 90 boiler, 91 steam inlet valve, 92 steam inlet valve, 93 steam inlet valve, 94 exhaust fan, 95 blower, 96 brine tank, 97 water tank, 98 compressor, 981 compressor outlet valve, 982 compressor outlet valve, 983 compressor outlet valve, 99 air filter.

Detailed ways

Referring to Figures 3 to 11, the stacked soy sauce making device of the present invention has a brewing main body 7 and a hollow brewing tank 8, and the brewing main body 7 is provided with a multi-layer vertical tray frame 71 and several brewing trays 70, each brewing tray 70 is a mesh frame 72 (shown in Fig. 7 and Fig. 8 ) that is provided with an opening on the top; on the brewing tray 70, it is high with a jacket frame, and several conduits 74 are provided on the jacket (shown in Fig. 4 and Fig. 5), several conduits 74 are connected on the brewing disc 70 by means of a turn street 741 inner end 743, each conduit 74 is provided with several spray fine holes 740, and an adapter 741 outer end 745 is connected with an adapter pipe 742 The inner end 744 (shown in FIG. 6 ), the outer end 746 of the transfer pipe 742 is connected with the outer end 775 of a corner joint 773; a hollow grooved pipe 77 positioned next to the multi-layer vertical rack 71 is correspondingly provided with a tank body Conduit 771 , the lower nozzle 772 of the conduit 771 in the tank is connected with the inner end 774 of a corner joint 773 .

The multi-layer vertical rack 71 includes four corner columns 73 and frame plates 75 (shown in FIG. 11 ) divided into several layers respectively. A drawer-like space is formed between the upper and lower pair of frame plates 75 for correspondingly inserting a brewing tray 70 for brewing. Wheat and soybeans are put into the tray 70 .

The brewing main body 7 is placed in the brewing tank 8 (shown in Figure 10). The body 80 of the brewing tank 8 has an insulating layer 801 and an airtight upper cover 81. The brewing tank 8 is used for introducing water and steam for steaming. , with the help of high-pressure air through a tank external conduit 64 and tank internal conduit 771 to introduce aspergillus into the brewing plate 70 for koji making, oxygen supply, cooling, and exhaust, to the brewing tank 8 into brine for fermentation, and through the brewing plate 70 The sieve of the tank seeps out the sauce, and the sauce is directly guided from the bottom of the tank.

In the brewing tray 70, the conduit 74 can be provided with upper and lower layers (shown in FIG. 6 ), and is staggered, so as to facilitate more uniform inoculation of high-pressure air, oxygen supply, cooling, and exhaust. On the top surface of the top brewing tray 70, a mesh cover 720 (shown by the dotted line in Figure 8, which is the same as the bottom surface of the brewing tray 70) is installed to prevent the mixture from leaking in the top brewing tray 70, or the netted The cover 720 is arranged on the mesh frame 72 of each brewing tray 70 .

Laminated soy sauce making device of the present invention, its brewing tank body 8 is provided with a main body 80, and this main body 80 is provided with a thermal insulation layer 801, can facilitate temperature control operation, and is provided with several steam inlet valves 91, 92, 93, for controlling steaming. For the entry of material steam, each steam inlet valve 91, 92, 93 is connected with a boiler 90 arranged outside the brewing tank body 8.

Laminated soy sauce making device of the present invention, its brewing tank body 8 is provided with a filter air inlet valve 89 (shown in Figure 3), for the usefulness of the filter air needed for controlling koji making, fermentation, this filter air inlet valve 89 is with A blower 95 arranged outside the brewing tank body 8 is connected, and the filtered air inlet valve 89 is connected with a compressor 98 arranged outside the brewing tank body 8 through a compressor outlet valve 981. A compressor outlet valve 982 is connected with a row of parallel compressor outlet valves 983 , and the compressor 98 and blower 95 are connected with an air filter 99 .

Laminated soy sauce making device of the present invention, its brewing tank body 8 is provided with an annular air pipe 803 and is positioned at tank bottom 802 surrounding walls, and this annular air pipe 803 is provided with several small perforations as the usefulness of blowing in filtered air to cool down.

Laminated soy sauce making device of the present invention, its brewing tank body 8 is provided with a water inlet valve 87, and this water inlet valve 87 is connected with a water tank 97 that is arranged outside the brewing tank body 8, for controlling moistening. , Steamed material into the use of water.

In the laminated soy sauce making device of the present invention, the brewing tank body 8 is provided with a yeast inlet valve 88 for controlling the entry of yeast during fermentation.

Laminated soy sauce making device of the present invention, its brewing tank body 8 is provided with a tank body upper cover 81, and this tank body upper cover 81 utilizes hinge 805 to be connected with body 80 (shown in Figure 10), can open and close up and down, and can be connected with the tank body. After the body 8 is airtight, it is used for the production of bacteria-free production. The lock 808 is used to lock and seal the tank upper cover 81 and the body 80, that is, several locks 808 are used to make the ring 806 of the body 80 and the body 80 by means of a sealing ring 807. The rim 811 of the upper cover 81 of the tank body is combined, and the bottom 802 of the tank body 80 is provided with several supporting feet 804 .

Laminated soy sauce making device of the present invention, its brewing tank body 8 is provided with a sauce outlet valve 86, for controlling the usefulness that filter out sauce and take out. The lamination type soy sauce making device of the present invention, its brewing tank body 8 is provided with a drainage outlet valve 85, for the usefulness of controlling sewage discharge.

The laminated soy sauce making device of the present invention, the tank body upper cover 81 of its brewing tank body 8 is provided with an exhaust valve 84, and this exhaust valve 84 is to join with an exhaust fan 94 that the outside of brewing tank body 8 is arranged, It is used to control the cooling of the steaming material and the discharge of koji-making heat dissipation air; the upper cover 81 of the tank body is provided with a safety valve 83 for the safe operation of high-pressure steam when controlling the steaming material; and the upper cover 81 of the tank body is provided with a salt water inlet valve 82, the salt water inlet valve 82 is connected with a salt water tank 96 arranged outside the brewing tank body 8, for controlling the entry of salt water during fermentation; the tank body upper cover 81 is provided with an inlet pipe 69 (shown in Figure 11 ), At least one external conduit 64 of the tank is covered and secured by a soft sleeve 66, and the near-end nozzle of each external conduit 64 is connected to the inlet pipe 69. An outlet valve 63 of 62 is connected, and an injection port 621 is provided with a tip of a bacterial strain quantitative syringe 61 in the bacterial classification high-pressure injection pipe 62 to join, through the tank external conduit 64 and the tank internal conduit 771 in the tank body 80 and The inside of the brewing tray 70 is mainly used as the conduit 74 for the spraying of strains to connect. Using the structural design of the above-mentioned brewing tank 8, all brewing processes such as inoculation of steamed material, koji making, fermentation, and filtration can be completed in the brewing tank.

In the laminated soy sauce making device of the present invention, an inlet valve of the strain high-pressure injection pipe 62 is connected with a compressor outlet valve 983 .

Laminated soy sauce production device of the present invention, its brewing tank 8 bottom is provided with a tank inner bottom angular platform 76 (shown in Figure 10), and platform 76 is provided with four tenon 761, and this tenon 761 can be with multi-layer vertical The grooves 762 under the base of the tray frame 71 are connected to each other for fixing purposes.

Laminated soy sauce making device of the present invention, the brewing main body 7 that is set as the multi-layer drawer type brewing tray group can enter the inside of the tank body of the brewing tank 8 in a hanging manner, and four layers are arranged on the top surface of the multi-layer vertical tray frame 71. A suspension ring 731 (shown in Figure 11), connects the lower end of each tank inner conduit 771 upper end nozzle 776 in a hollow groove tube 77 on the back side of the brewing main body 7 with the lower end of a connector 68 provided in the tank loam cake 81 inlet pipe 69 After that, the tank body loam cake 81 is covered again.

The stacked soy sauce production device of the present invention, the multi-layer vertical tray 71 can place several brewing trays 70, and the tray 71 is a vertical frame-shaped structure with five sides through the air, and several layers of plane-supported frame plates 75 are arranged inside. The frame plate 75 is set at the corner column 73 to form a hollow shape. Each layer of frame plate 75 can place a group of brewing trays 70, and the top surface of the tray frame 71 is provided with four rings, which are used as hoisting to enter the brewing tank body 8 for brewing. After the tray 70 is put in, the two sides of the front end are respectively inserted into a socket 752 corresponding to the frame plate 75 through a bolt 751 to fix the brewing tray 70 in each layer. Sheet 79 is affixed to a hollow groove tube 77, and the hollow groove tube 77 can be placed (as the protection strain high-pressure injection hose) the soft casing 66 of the conduit 771 in the tank, and the hollow groove tube 77 is provided with several perforations, each perforation It is docked with the union joint of 70 strains high-pressure injection pipes of each brewing tray, and can be passed through and fixedly connected by the union joint of the strains high-pressure injection hose, so as to facilitate (as a strain high-pressure injection hose) the conduit 771 in the tank and the brewing tray 70 Connected, can utilize the high-pressure air to spray the bacterial classification of the bacterial classification quantitative injector 61 to the (bacteria injection) conduit 74 in each group of brewing tray 70 via each bacterial classification high-pressure injection pipe 62, through the fine line of the conduit 74 The holes 740 spray out the strains to evenly inoculate the defatted soybeans and wheat mixture in the brewing tray 70. Each group of brewing trays 70 can be used to spray the strains separately, and the outlet valves of all compressors 98 can also be opened at the same time. Utilize high-pressure air to all the mixtures in the brewing tray 70 to provide air cooling, the oxygen required for the reproduction of koji strains, the oxygen required for the growth of yeast during fermentation, and the carbon dioxide can be discharged by stirring.

The laminated soy sauce making device of the present invention, the brewing tray 70 is a shallow drawer-type hollow five-sided frame structure, and its bottom surface and four sides are equipped with fine-mesh stainless steel screens, which can ensure that the brewing tray 70 The bottom surface and the four sides are air permeable and water permeable, so as to facilitate the heat transfer of steam during steaming, ensure the heat dissipation during koji making, the infiltration of salt water during fermentation, and the discharge of carbon dioxide; the mesh design of the screen is sufficient Prevent wheat flour size particles from leaking from the inside of the brewing tray 70 to the outside of the tray. In addition, a mesh cover 720 is installed on the top surface of the top brewing tray 70 to prevent the mixture in the top brewing tray 70 from leaking. The brewing tray 70 In addition to ensuring that the koji material will not leak into the brewing tray, the koji material will always be fermented in the lower layer of the brine, so that the koji material will not float on the surface of the brine, dry up, agglomerate, and spoil. The low concentration of solids promotes the upward diffusion of amino acids, ensuring uniform and rapid fermentation of the koji.

Laminated soy sauce making device of the present invention, each brewing tray 70 is equipped with a jacket 781 (shown in Figure 6), jacket 781 is used for positioning conduit 74, also can be affixed with a tray frame 78 of brewing tray 70 (Fig. 9), the disc frame 78 is located in the middle of the brewing disc 70 mesh frame 72, the conduit 74 is made up of several thin round tubes, and each thin round tube is covered with spray holes 740, so as to facilitate the uniform Inoculation can also be blown into filtered air to quickly cool down, supplying the oxygen needed by the koji-making bacteria and the oxygen needed by the yeast growth during fermentation.

Utilize lamination type soy sauce production device of the present invention to make the production technological process of soy sauce as follows:

A, the design height of each brewing dish 70 is about 3 to 5 centimeters, to reach the requirement of thin-layer inoculation koji making, its length and width are determined according to the diameter of brewing tank 8, and the number of brewing dishes 70 is according to the volume of koji-making raw materials It is determined that the height of the brewing tank 8 is determined by the volume of the koji-making raw materials plus the total volume of twice the volume of koji-making raw material brine. Considering the utilization rate of production and equipment, the square multi-layered brewing body 7 must match the square brewing tank Body 8, in order to get the best equipment utilization and production needs.

B. Stir-fry the wheat with the wheat frying machine 12 until it is half-cooked to increase the aroma, and then fully crush it into fine powder and wheat grains with the crusher 13 and steam it to make koji. After crushing, more than 50% of the grains must be kept, and a thick layer of material should be kept. Loose, not bonded into agglomerates, the koji material layer made by the brewing tray 70 is thin, and is not subject to the heavy pressure of the upper koji material layer, which can keep the koji material layer loose for a long time. Therefore, the use of wheat grains that are fully pressed into fine powder will not cause the Aspergillus is difficult, fine flour wheat grains can provide more and uniform carbon source, provide better growth and reproduction of Aspergillus, and increase the secretion of protease system.

C. The defatted soybeans in the defatted soybean storage tank 11 and the half-cooked fine flour wheat in the fried wheat storage tank 14 are respectively measured by the corresponding meter 17 and 15, and then sent to the mixer 22 to mix evenly, and the mixture is evenly mixed. Divide in all brewing trays 70 to ensure that the mixture is steamed and thick. The steamed material layer of each brewing tray 70 is 3 to 5 cm. It is enough to keep a small gap between the nets to facilitate exhaust and heat dissipation; put all the brewing trays 70 containing the mixture into the multi-layer vertical tray frame 71 one by one, and then install There is a mesh cover 720 to prevent the mixture from leaking in the top brewing tray, and to ensure that the bacteria on the brewing tray 70 are sprayed into a conduit 74 and the hollow groove tube 77 on the back side of the multi-layer vertical tray frame 71. After all the joints of the conduits 771 in the tank as the strain high-pressure injection pipes are connected, fix all the brewing discs 70 respectively with the multi-layer vertical disc frame 71 both sides bolts 751, and hook them with electric cranes (not shown) cables , locked on the four suspension rings 731 on the top surface of the multi-layer vertical tray frame 71, start the electric crane to hang the multi-layer drawer type brewing main body 7 in the brewing tank body 8.

D. The bottom of the brewing tank body 8 is provided with an angled platform 76 at the inner bottom of the tank, and the platform 76 is provided with four tenons 761, and the tenons 761 can be connected with the groove 762 under the base of the multi-layer vertical frame 71, as Fixed use.

E. After connecting the upper end opening 776 of each tank inner conduit 771 in a hollow groove tube 77 on the back side of the brewing main body 7 with the lower end 67 of a connector 68 provided in the tank upper cover 81 inlet pipe 69, then connect the upper end of the tank body The lid 81 is covered; the tank body loam cake 81 and the tank body 80 are locked and sealed by locks 808, that is, several locks 808 are used by a sealing ring 807 to make the rim 806 of the tank body 80 and the tank body upper cover The ring edge 811 of 81 is combined.

F. After the brewing tank 8 is sealed, ensure that all valves are closed, first open the water inlet valve 87, soak the mixture in water to moisten the material, and after the moistening is completed, unscrew the exhaust valve 84, and the outside of the brewing tank 8 Several steam valves 91 are connected to the boiler 90 installed on the other side. 92, 93 are opened, and after the cold air in the brewing tank 8 is exhausted, the exhaust valve 84 is closed to start steaming. Steaming materials in two ways for a long time, the multi-layer and thin material layer koji making of the present invention has large heating area, fast heat transfer, and uniform heating, which can avoid excessive steaming, resulting in excessive protein denaturation, which is not conducive to koji making.

G. After steaming the material, fully open the exhaust valve 84, quickly release the pressure and exhaust to cool down. After the exhaust is completed, open the filtered air valve 89 to start the blower 95. Blow in filtered cold air through several small perforations to cool down, open all compressor outlet valves 982 and 983 at the same time, and blow filtered cold air directly into the mixture layer through several spray holes 740 on each conduit 74 in the brewing tray 70 to cool down , and start the exhaust fan 94 to exhaust the hot air through the exhaust valve 84 to accelerate heat dissipation. Due to the large heat dissipation area, all material layers can dissipate heat at the same time, which can avoid the slow discharge of the material from the steamer in the existing process, and the batches of cold air will dissipate heat after the pan is released. The clinker is stuffy in the steamer for a long time, which leads to excessive protein denaturation, which is not conducive to koji making.

H. After cooling down to 35 to 38°C, turn off the air blower 95, carry out the strain inoculation, put the quantitative strain into the strain quantitative syringe 61, and then insert the tip of the strain syringe 61 into the strain injection pipe 62. Injection port 621, start compressor 98 and pass air filter 99, blow high-pressure air to (bacteria injection) conduit 74 in brewing tray 70, then slowly press down quantitative injector 61, inject aspergillus into injection pipe 62 , the strains are inhaled by the high-pressure air, through the outer conduit 64 of the tank and the inner conduit 771 of the tank, and the strain injection fine holes 740 of the conduit 74 in the brewing tray 70, sprayed into the steamed mixture layer for even inoculation, and the strains are inoculated After finishing, close compressor 98, tighten all compressor outlet valves 982 and 983, because the material layer of each plate brewing plate is thin, also not subject to the heavy pressure of upper stratum bent material layer, add the number of spraying into conduit 74 through bacterial classification A spray fine hole 740 directly blows high-pressure filtered air into the mixture layer to cool down. Under the action of high-pressure airflow, it further ensures the looseness of the bent material layer and can ensure a more uniform inoculation of bacteria.

1, after the mixture is inoculated, leave it to stand and cultivate for 8 to 10 hours, when the bent material temperature rises to 37 to 38 ℃, start the air blower 95, because the annular air pipe 803 around the tank bottom 802 is blown into the filtered air to cool down, and at the same time Open all the compressor outlet valves 982 and 983, start the compressor 98 to directly blow the filtered air into the mixture layer to cool down, and start the blower 94 to exhaust the hot air through the exhaust valves 84, because the top surface of each brewing tray 70 and the upper brewing The distance between the screens at the bottom of the disc 70 is very thin, and it is absolutely not under the heavy pressure of the upper layer of bent material, which can keep the bent material layer loose for a long time. In addition, each layer of bent material is thin, and there are gaps for air passage, so the heat dissipation area is large. , all the material layers can dissipate heat at the same time, in addition to blowing the filtered air into the bent material layer to cool down, in addition to the quick cooling of the bent material in the bent material layer, it can also provide more direct, uniform and abundant oxygen, so another aspect of the present invention One advantage is that it can provide better growth and reproduction of koji bacteria, increase the secretion of protease system, and achieve the best koji-making quality in a very small amount of wind close to nature, no bacteria pollution, moisturizing, and quiet imitation natural environment , to eliminate the defects of thick-layer koji making temperature control, difficult oxygen supply, use of a large amount of natural wind for ventilation, and bacteria pollution caused by turning over koji, which wastes manpower and energy in the existing process. All valves.

J, after making koji, open a salt water inlet valve 82 of a salt water tank 96, pump into the low temperature (0 ℃) salt water mixed koji with twice the volume of koji to ferment, and in the first three to five days, open Filter air valve 89, start the blower 95, pass through the annular air pipe 803 located at the bottom of the tank 802, and filter air to stir, and open all compressor outlet valves 982 and 983 at the same time, and pass through the spray holes on the conduit 74 in the brewing tray 70 740, directly pass the filtered air to the fermentation mash and stir, ventilate and stir for one hour every day, then ventilate and stir once a week, each time no more than 10 minutes, when the temperature of the fermented mash rises to 28-30°C in the 3rd to 4th week, open Yeast inlet valve 88, use a pump to add aroma-enhancing yeast, maintain ventilation and stirring once a week for 10 minutes, supply the oxygen needed for the growth and reproduction of the yeast, and discharge the carbon dioxide produced by the growth and reproduction of the yeast at the same time, keep warm at 28 to 30°C for fermentation 6 More than a month, until the fermented mash is fermented and mature, the present invention utilizes the water permeability of the fine-mesh stainless steel screen (net frame 72) on the bottom surface of the brewing tray 70 and the four sides to facilitate the infiltration of salt water, and to facilitate the infiltration of salt water. The discharge of carbon dioxide, while ensuring that the koji material will not leak out of the brewing tray, so that the koji material will be soaked in the lower layer of salt water for fermentation, and the koji material will not float on the surface of the salt water to dry up, agglomerate and spoil. After the amino acid is dissolved, due to the specific gravity of the brine Large, and the low concentration of solids in the middle and upper layers promotes the upward diffusion of amino acids, ensuring uniform and rapid fermentation of the koji. Since the koji material is always soaked in salt water, it is not necessary to use a large amount of high-pressure air to stir and mix. It only needs to pass in a small amount of air, stir and mix slightly in each local area of the brewing plate, supply oxygen, and discharge carbon dioxide, without putting the The broken koji can ensure rapid filtration and clarification of the sauce, and a small amount of air can be introduced for a long time through the spray holes 740 on the conduit 74 in the brewing tray 70 to supply sufficient oxygen for the rapid growth of the yeast in the early stage Breeding can strengthen the reaction of alcohol and ester aroma in the later stage, enhance the aroma of sauce, and overcome the factors of excessive stirring in the existing Japanese fermentation process, which lead to the difficulty of wrapping sauce and gravity self-pressure filtration, and cannot provide sufficient ventilation and oxygen supply, resulting in fermentation The defect of slow growth and reproduction of yeast in the early stage.

K. Similar to the principle of using bagged tea to make tea, the koji is wrapped in the brewing tray to ferment, the sauce can be easily and quickly filtered out, and the clarified sauce can be obtained. Open the sauce outlet valve 86 at the bottom of the tank and use Pump the sauce into the sauce sedimentation tank (not shown in the figure), set aside for later use after settling, after sufficient time to filter, and after the first sauce is extracted, quantitative hot salt water can be used repeatedly from the top of the multi-layer brewing main body 7 Circular pouring, the remaining sauce in the brewing tray 70 is dissolved, and then the sauce is poured into the secondary sauce sedimentation tank (not shown in the figure) with a pump, and it is set aside after standing for precipitation.

L. After the sauce is filtered, open the tank top cover 81, hang out the multi-layer brewing main body 7, take out the brewing tray 70 layer by layer, take out the sauce residue in it and pack it into a bag, which can be sold as feed, which is omitted in the present invention The sauce wrapping process, gravity self-pressing process, mechanical oil pressure process, unpacking sauce pack process and sauce pack cleaning process in the existing Japanese technology have been eliminated, saving a lot of equipment investment, power resources, manpower input, waste water treatment equipment, fully reducing Wastewater pollutes the natural environment under pressure.

M, the present invention adopts and implements multi-layer thin-layer steaming, inoculation, koji making, fermentation, and filtration integrated brewing preparation technology, and a set of brewing tank body designed can utilize the necessary stainless steel fermentation tank of the original fermentation process, Just re-improve the design, the equipment investment is small, and the production flexibility is high. It can be gradually put into the brewing tank according to the market size and output demand, without considering the various processes of koji making, fermentation, filtration, sauce packaging, gravity self-pressure, and mechanical hydraulic pressure. Difficulties in supporting the necessary process-based production equipment, as well as the risk of large plant investment and one-time investment.

Therefore, the simple preparation method of the present invention is:

a. Put the mixture of crushed wheat and soybeans evenly into several brewing trays, and the thickness of the mixture is less than 10 cm;

b. Each frame-shaped brewing tray forms a brewing body in a stacked manner;

c. Prepare a hollow brewing tank, put the brewing body into the brewing tank, and seal it;

d. Steam the material in the brewing tank;

e, carrying out koji making in the brewing tank;

f, carry out fermentation in brewing tank body;

g. Strain the sauce directly from the brewing tank.

The method for making laminated soy sauce of the present invention, wherein:

a step further includes:

a1, take wheat and bean material (soybean or black bean);

a2, the wheat is fried and half-cooked (using a wheat frying machine);

a3, the fried half-cooked wheat is properly crushed (using a crusher);

a4. Stir the crushed wheat and beans into a mixture (use a mixer).

d step further includes:

d1. Introduce water from the water inlet pipe of the brewing tank to cover the brewing body and soak the mixture;

d2. Introduce steam into the brewing tank;

d3. Use steam to cook the mixture;

d4. Exhaust and introduce gas to cool down, open the exhaust valve of the brewing tank to discharge steam;

d5, start the filtered air into the brewing tank (using blower); (import through the small hole of an annular air pipe at the bottom of the tank; the injection fine hole of the conduit in the brewing tray is imported;)

d6, cool down to 35 to 38°C, close the exhaust valve and the valves of each conduit, each steam valve, and the air intake of the annular air pipe.

e step further comprises:

e1. Quantitative aspergillus is sprayed into the cooked mixture through the air guide valve through the air guide valve through the high-pressure air guide to form the cooked mixture (using a syringe, etc.);

e2. Stand still for 8 to 10 hours containing the koji material under the condition of airtight and free of bacteria;

e3. When the temperature of the koji material rises to 37 to 38°C, open the exhaust valve and the valves of each conduit, air compressor, and air inlet valves of the annular air pipe, and then introduce air again to cool down to 35°C and continue to supply oxygen for production During the koji, the temperature needs to be lowered to 32°C until the koji making is completed.

Step f further includes: regularly and regularly opening the aforementioned exhaust valve and the valves of each conduit, the air compressor, and the air inlet valves of the annular air pipe according to the temperature control requirements of koji making, to perform oxygen supply, cooling, and exhaust actions, for Turning action.

Step g further includes: after the sauce is directly exported from the sauce outlet valve at the bottom of the brewing tank, hot salt water is poured into a hot salt water inlet valve of the brewing body to dissolve the residual sauce of the moromi in each layer of the brewing tray of the brewing body , to form the dripping sauce, which is also exported by the sauce outlet valve at the bottom of the brewing tank.

From the overview of the above production method, it can be seen that the present invention has a multi-layer thin-layer inoculation, koji making, fermentation, and filtration integrated brewing process, which uses layered steaming, layered inoculation, layered koji making, and layered fermentation. The preparation process principle of multi-layer filtration concentrates all the brewing equipment of the existing Japanese fermentation process into a set of combined equipment to achieve multi-layer, thin material layers, airtight and no bacteria, and small air volume to make koji. Thick material layer, medium and high pressure, a large amount of ventilation, koji making, high-pressure air stirring salt water mixture, sauce wrapping process, gravity self-pressing process, mechanical oil pressure process, sauce packet unpacking process, sauce packet cleaning process, multi-stage material transmission, easy to dye and miscellaneous Improve the shortcomings of koji making in bacterial environment.

In summary, the present invention uses an integrated brewing process to simplify all production equipment into a brewing tank and a brewing main body, especially the layered thin-layer brewing tray of the brewing main body, which improves the existing thick-layer koji making process. The stacking and consolidation of materials is not easy to ventilate, and the solid-liquid separation of moromi is difficult. This is the key technology of the breakthrough, so it can provide good performance and is a mechanism completely different from the existing technology.

The above are only preferred embodiments of the present invention, and are not intended to limit the present invention in any form. Any simple modifications, equivalent changes and modifications made to the above embodiments according to the technical essence of the present invention still belong to within the scope of the technical solutions of the present invention.

Claims (13)

1. laminated type soy sauce producing device, it is characterized in that, the tank body of brewageing with the main body brewageed and a hollow, brewage that main body is provided with a multilayer vertical dish shelf and several brewage dish, each is brewageed dish and is a netted framework of upper opening, brewageing on the dish with jacket frame height, and be provided with several conduits at jacket, each conduit is provided with several and sprays pore, each conduit joins with an adapter that is positioned at netted framework, this adapter joins with a tank body inner catheter respectively, and each tank body inner catheter is positioned in the hollow barrel, and the hollow barrel is positioned by the multilayer vertical dish shelf, the multilayer vertical dish shelf comprises quadrangular prism and the deckle board that separates into respectively several layers of setting, deckle board is positioned corner post, forms up and down a drawer-like space between a pair of deckle board and brewages dish for corresponding insertion one, brewages in the dish for putting into wheat and soya bean; Brewage main body and insert and brewage in the tank body, brewageing tank body is the tank body that the top is provided with opening, has a heat-insulation layer in the tank body, and tank body is provided with a loam cake, and tank body is provided with the steam inlet valve, steams material steam for control and enters; Be provided with the filtered air inlet valve, enter for Kong Qu processed, the required filtered air of fermentation; Be provided with the annular air pipe be positioned at the bottom of the tank around the wall place as being blown into the filtered air cooling; Be provided with into the water inlet valve, enter for control material moistening, steaming material water; Be provided with the saccharomycete inlet valve, saccharomycetic entering during for controlled fermentation; Tank base is provided with several supporting seats; Be provided with the dip outlet valve, leach dip for control and extract out; Be provided with the drain outlet valve, discharge for control sewage; Be covered with drain tap on the tank body, steam the discharge of material cooling, Qu processed heat radiation air for control; Be provided with safety-valve, high steam safety operation when steaming material for control; Be provided with the salt solution inlet valve, salt solution enters during for controlled fermentation; Being provided with the pipeline of coming in and going out picks out for the tank body inner catheter, tank body inner catheter and a tank body outer catheter are joined, one outlet valve of tank body outer catheter and a bacterial classification high-pressure injection pipe joins, there is the tip of an inlet and a bacterial classification fixed-quantity injector to join in the bacterial classification high-pressure injection pipe, brewage tank body and steam material for importing water and steam, by pressure-air through tank body outer catheter and tank body inner catheter Dao Ru Qu bacterium to brewageing the Hang Qu processed of Jin and oxygen supply in the dish, cooling, exhaust, can ferment to brewageing tank body importing salt solution, and go out dip by the screen cloth diafiltration of brewageing dish, go out dip by the direct water conservancy diversion of tank base.

2. laminated type soy sauce producing device according to claim 1 is characterized in that, described conduit is provided with two-layer up and down, is staggered like.

3. laminated type soy sauce producing device according to claim 1 is characterized in that, described netted framework is provided with a netted lid.

4. a laminated type soy sauce preparation method is characterized in that, it is that application rights requires 1 described laminated type soy sauce producing device, the steps include:

A, evenly put into several with crushing wheat and soya bean compound and brewage dish, compound thickness is no more than 10 centimeters;

B, each net frame shaped are brewageed dish and are brewageed main body with stacked system formation one;

C, preparation one hollow brewage tank body, will brewage main body and insert and brewage in the tank body, and sealing;

D, steam material brewageing tank body;

E, advance row and meet Qu Qu processed brewageing tank body;

F, ferment brewageing tank body;

G, directly leach dip by brewageing tank body.

5. laminated type soy sauce preparation method according to claim 4 is characterized in that, the thickness of described compound is 3 to 5 centimeters.

6. laminated type soy sauce preparation method according to claim 4 is characterized in that, described f step is the liquid fermentation of high salt, adds saccharomycete in the yeast phase.

7. laminated type soy sauce preparation method according to claim 4 is characterized in that, described a step further comprises:

A1, get wheat and beans material;

A2, wheat are half-mature through frying;

A3, fry half-mature wheat through suitable crushing;

A4, with the crushing wheat mix into compound with the beans material.

8. laminated type soy sauce preparation method according to claim 7 is characterized in that, described beans material is black soya bean or soya bean.

9. laminated type soy sauce preparation method according to claim 4 is characterized in that, described d step further comprises:

D1, import water cover by the oral siphon of brewageing tank body and cross and brewage main body, namely soak compound;

D2, importing steam enter and brewage tank body;

D3, use steam that the compound boiling is ripe;

D4, carry out exhaust and import the gas cooling.

10. laminated type soy sauce preparation method according to claim 9 is characterized in that, described d4 step further comprises:

Open the air bleeding valve exhaust steam of brewageing tank body;

Start filtered air importing and brewage tank body, via the aperture importing of the annular air pipe at the bottom of the tank; The injection pore of brewageing the conduit in the dish imports;

Be cooled to 35 to 38 ℃, shut the gas that enters of valve, each steam valve of air bleeding valve and each conduit, ring-like air hose.

11. laminated type soy sauce preparation method according to claim 4 is characterized in that, described e step further comprises:

The pore that respectively sprays that e1, quantitative De Qu bacterium are guided via conduit via pressure-air sprays into the compound formation Han Qu material that boils;

E2, left standstill 8 to 10 hours without Han Qu material in the miscellaneous bacteria situation airtight;

E3, be warming up to 37 to 38 ℃ Zhi Han Qu material, the air bleeding valve of opening and the valve of each conduit, air compressor, ring-like air hose enter each valve of gas, again import air cooling-down to 35 ℃ and the Hang Qu processed of lasting oxygen supply Jin, during need to be cooled to 32 ℃, finish Zhi Qu processed.

12. laminated type soy sauce preparation method according to claim 4, it is characterized in that, described f step further comprises: enter each valve of gas according to what Qu temperature control needs processed were regularly regularly opened valve, the air compressor of aforementioned air bleeding valve and each conduit, ring-like air hose, carry out oxygen supply, cooling, the action of exhaust, the action of Wei Fan Qu.

13. laminated type soy sauce preparation method according to claim 4, it is characterized in that, described g step further comprises: directly by after brewageing the going out the sauce valve and derive dip of tank base, pour into hot salt brine by a hot salt brine inlet valve of brewageing main body again, each layer of brewageing main body brewageed the remaining dip stripping of sauce wine with dregs in the dish, formation drenches dip, is also derived by the dip valve of brewageing tank base.

Images