CN101579103A - Method for producing sauce by fermenting bean dregs - Google Patents

Abstract

A method for producing a sauce by fermenting bean dregs is characterized in that the preparation method comprises the following steps of: (1) uniformly mixing bean pulp, bean dreg and bran according to the mass ratio of 1-10:1-10:1-5; and subsequently moistening and steaming the mixture; (2) cooling the mixture to room temperature after completing the steaming; and respectively carrying out starter propagation on aspergillus oryzae or neurospora crassa for 24-72h at the temperature of 20-40 DEG C; (3) mixing the aspergillus oryzae material and the neurospora crassa material by a proportion; and fermenting the aspergillus oryzae material and the neurospora crassa material at the temperature of 20-65 DEG C by adding salt water with the mass percentage concentration of 6-20%; (4) fermenting-ripening the soy sauce mash; subsequently carrying out three-stage oil spraying or squeezing; standing and clarifying the soy sauce mash to prepare raw soy sauce; and (5) obtaining the soy sauce product by sterilizing the raw soy sauce. The method has the advantages of: 1. improving the utilization ratio of raw material, good product quality and high nutritional value; 2. reducing the production cost of the soy sauce; and 3. improving the production efficiency.

Description

A kind of method of utilizing fermenting bean dregs to produce soy sauce

Technical field

The present invention relates to a kind of method of utilizing fermenting bean dregs to produce soy sauce.

Background technology

Bean dregs are the byproducts soy food product such as bean curd and soymilk etc. are removed soluble protein in process after.Because China resident's eating habit, the bean product industry size is bigger, and product category is many and output is big, and China produces dried bean dregs 6.75 * 10 every year on average approximately according to statistics ⁴～7.2 * 10 ⁴Ton, output is very big, very easily causes the wasting of resources and environmental pollution.By analysis, bean dregs contain nutritional labelings such as rich in protein, fat, dietary fiber, and its nutritive value can match in excellence or beauty with bean curd.In China, mainly as feed, utilization rate and economic benefit are low for bean dregs, discard sometimes even directly, cause the great environmental pollution and the wasting of resources.

Now, it is raw material that most factories make soy sauce with soybean and/or defatted soybean, wheat and/or wheat bran, the cost height, and also raw material availability is generally lower.Though replace with bean dregs that soybean and defatted soybean fermenting and producing soy sauce are domestic some researchs, the non-product that is applied to actual production is few.Discover that simultaneously in sauce fermentation was produced, the major reason that raw material availability is low may be that the protein in the raw material is crosslinked together with the difficult materials such as cellulose that decompose, and makes the protease difficulty act on protein.With cellulase-producing ability stronger sturdy vein born of the same parents bacterium and aspergillus oryzae mixed culture fermentation, can quicken the fiber in the enhancing degradation bean dregs raw tissue, break, impel protein exposed or separate with cellulose, help the hydrolysis of protease, accelerate fermenting speed, improve reduced sugar, colourity and full nitrogen use efficiency in the soy sauce protein, improve the trophic structure of soy sauce, improve its nutritive value.

Summary of the invention

The object of the present invention is to provide a kind of method of utilizing fermenting bean dregs to produce soy sauce, provide a kind of raw materials for production to be easy to get, with short production cycle, the technology that raw material availability is high.

The present invention is achieved like this, and it is characterized in that the preparation method is:

(1) with the raw material after the fresh impurity elimination, by quality than dregs of beans: bean dregs: wheat bran=1～10: 1～10: 1～5 mixes, and moistens water then and steams material;

(2) be cooled to room temperature after the steaming material is finished, difference koji 24h～72h under 20 ℃～40 ℃ with aspergillus oryzae or sturdy vein born of the same parents bacterium;

(3) by quality than the bent material of aspergillus oryzae: the bent material=1～10: 1～10 of sturdy vein born of the same parents bacterium mixes, and in addition the concentration represented of mass fraction is that 6%～20% saline solution is at 20 ℃～65 ℃ bottom fermentations then;

(4) carry out three grades behind the sauce unstrained spirits fermenting-ripening and drench oil or squeezing, promptly get raw sauce after leaving standstill clarification;

(5) promptly get the soy sauce finished product after the raw sauce sterilization treatment.

Dregs of beans of the present invention can be replaced by soybean, and wheat bran can be replaced by wheat.

Advantage of the present invention is: after 1, adopting aspergillus oryzae and the mixed culture fermentation of sturdy vein born of the same parents bacterium, improves raw material availability, increased natural beta-carotin and content of reducing sugar in the soy sauce, and good product quality, be of high nutritive value; 2, with bean dregs instead of part dregs of beans (or soybean) fermenting and producing soy sauce, reduced the soy sauce production cost; 3, fermentation period has been shortened in aspergillus oryzae and the mixed culture fermentation of sturdy vein born of the same parents bacterium, has improved production efficiency.

The specific embodiment

Embodiment one

With three kinds of raw material dregs of beans (or soybean): bean dregs: wheat bran (or wheat) mixed back profit water by 3: 4: 2 and steams material, and grog is cooled to be rubbed after the room temperature brokenly rapidly, inoculates aspergillus oryzae and sturdy vein born of the same parents bacterium respectively, and the back is in 20 ℃～40 ℃ following koji 50h～70h.After mixing by 5: 1, two kinds of ripe bent material add concentration and are 9% saline solution at 30 ℃ of bottom fermentations, ripe sauce unstrained spirits is carried out promptly getting raw sauce after three grades of pouring oil (or squeezing) leave standstill clarification, raw sauce after sterilization wait to be handled the soy sauce finished product, each physical and chemical index of soy sauce can reach the relevant national standard requirement, material protein utilization rate 75%～90%, content beta-carotene are 8 μ g/g～10 μ g/g soy sauce.

Embodiment two

With three kinds of raw material dregs of beans (or soybean): bean dregs: wheat bran (or wheat) mixed back profit water by 3: 5: 1 and steams material, and grog is cooled to be rubbed after the room temperature brokenly rapidly, inoculates aspergillus oryzae and sturdy vein born of the same parents bacterium respectively, and the back is in 20 ℃～40 ℃ following koji 60h～72h.After mixing by 6: 1, two kinds of ripe bent material add concentration and are 16% saline solution at 60 ℃ of bottom fermentations, ripe sauce unstrained spirits is carried out promptly getting raw sauce after three grades of pouring oil (or squeezing) leave standstill clarification, raw sauce after sterilization wait to be handled the soy sauce finished product, each physical and chemical index of soy sauce can reach the relevant national standard requirement, material protein utilization rate 75%～90%, content beta-carotene are 6 μ g/g～11 μ g/g soy sauce.

Embodiment three

With three kinds of raw material dregs of beans (or soybean): bean dregs: wheat bran (or wheat) mixed back profit water by 3: 6: 2 and steams material, and grog is cooled to be rubbed after the room temperature brokenly rapidly, inoculates aspergillus oryzae and sturdy vein born of the same parents bacterium respectively, and the back is in 20 ℃～40 ℃ following koji 40h～70h.After mixing by 5: 2, two kinds of ripe bent material add concentration and are 17% saline solution at 55 ℃ of bottom fermentations, ripe sauce unstrained spirits is carried out promptly getting raw sauce after three grades of pouring oil (or squeezing) leave standstill clarification, raw sauce after sterilization wait to be handled the soy sauce finished product, each physical and chemical index of soy sauce can reach the relevant national standard requirement, material protein utilization rate 75%～90%, content beta-carotene are 7 μ g/g～15 μ g/g soy sauce.

Claims (2)

1, a kind of method of utilizing fermenting bean dregs to produce soy sauce is characterized in that the preparation method is:

(1) with the raw material after the fresh impurity elimination, by quality than dregs of beans: bean dregs: wheat bran=1～10: 1～10: 1～5 mixes, and moistens water then and steams material;

(2) be cooled to room temperature after the steaming material is finished, difference koji 24h～72h under 20 ℃～40 ℃ with aspergillus oryzae or sturdy vein born of the same parents bacterium;

(3) by quality than the bent material of aspergillus oryzae: the bent material=1～10: 1～10 of sturdy vein born of the same parents bacterium mixes, and in addition the concentration represented of mass fraction is that 6%～20% saline solution is at 20 ℃～65 ℃ bottom fermentations then;

(4) carry out three grades behind the sauce unstrained spirits fermenting-ripening and drench oil or squeezing, promptly get raw sauce after leaving standstill clarification;

(5) promptly get the soy sauce finished product after the raw sauce sterilization treatment.

2, a kind of method of utilizing fermenting bean dregs to produce soy sauce according to claim 1 is characterized in that described dregs of beans can be replaced by soybean, and wheat bran can be replaced by wheat.