CN101999630B - Method for brewing soy sauce by block koji and soy sauce brewed by same - Google Patents
Method for brewing soy sauce by block koji and soy sauce brewed by same Download PDFInfo
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- CN101999630B CN101999630B CN2010106070781A CN201010607078A CN101999630B CN 101999630 B CN101999630 B CN 101999630B CN 2010106070781 A CN2010106070781 A CN 2010106070781A CN 201010607078 A CN201010607078 A CN 201010607078A CN 101999630 B CN101999630 B CN 101999630B
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Abstract
The invention relates to a method for brewing soy sauce by block koji, comprising the steps of: (1) treating raw materials, mixing the required raw materials, adding water for moistening, and stewing, wherein the raw materials comprise protein raw material and starchiness raw material; (2) preparing strain, evenly mixing the strain in flour and agitating evenly; (3) cooling the raw materials to be stewed below 40 DEG C, adding the flour mixed with the strain, agitating evenly, putting in a koji pressing mold to press into koji grain, and putting the koji grain in a koji room to prepare the koji; (4) soaking the finished koji by saline water for fermentation; and (5) after the fermentation, removing the oil, filtering, sterilizing, blending and packing to obtain the finished soy sauce. The method for brewing soy sauce by block koji carries out cultivation by the making mode of the block koji, thereby prolonging the service life of the finished koji, giving flavor different from the traditional flavor to the soy sauce, and reducing the production cost.
Description
Technical field
The present invention relates to a kind of food fermentation technology field, be specifically related to koji and the technical field that makes soy sauce, particularly relate to the method that a kind of song make soy sauce and the soy sauce of being brewageed by this method.
Background technology
Soy sauce is a kind of flavouring commonly used, the history in existing more than 2,000 year.Traditional Technology of Brewing Soy Sauce is that flour, wheat etc. is starchy material take soya bean, dregs of beans etc. as protein raw material, mixes, adds water infiltration, boiling, inoculation koji, adds salt solution and mix the operations such as song, fermentation, fuel-displaced and filtration and make the finished product soy sauce through raw material.This technique has following defective: the composition of the microorganism is comparatively simple, and local flavor is abundant not; Become song to use immediately, can not long preservation.
The piece song is one of ancient sort of quyi of China, is commonly used for saccharifying agent in wine brewing and vinegar processed.Traditional piece song is to adopt barley, wheat and pea etc. to pulverize for the raw material process, adds the water kneading, is pressed into bent unstrained spirits, because of its likeness in form fragment of brick, so claim again brick bent.The piece song is to utilize the microorganism natural propagation in raw material, instrument, auxiliary material and the surrounding air to form, its composition is very complicated, often has tens of kinds of microorganisms to perch together, because microbe species is many, metabolite is also of a great variety, gives finished wine and vinegar abundant local flavor.Piece is bent become bent after moisture lower, bent material is comparatively fine and close, makes things convenient for storage and transport, can preserve the fermentation that is used further to wine and vinegar after a period of time.
Introduce the bent pattern of piece in the koji step of soy sauce brewing, make the composition of the microorganism of soy sauce Cheng Qu various, enrich the local flavor of soy sauce, can also prolong into the bent resting period, except the traditional raw material that adopts Technology of Brewing Soy Sauce, can also increase other has flavour and relatively inexpensive raw material at the raw material of clamp dog song, to reduce the cost of soy sauce brewing manufacture, at present, the new method that this kind soy sauce brewing still do not occur.
Summary of the invention
The method that the object of the present invention is to provide a kind of new piece song to make soy sauce, take the raw material of soy sauce Cheng Qu as raw material, cultivate with the making pattern of piece song, thereby prolong into bent service life, and give soy sauce and differ from traditional local flavor, reduce production costs simultaneously.
Another object of the present invention is to provide a kind of soy sauce that is brewed by above-mentioned bent brewing method.
The object of the invention to solve the technical problems realizes by the following technical solutions.The method that a kind of song that proposes according to the present invention makes soy sauce comprises step successively: (1) raw material is processed: raw material comprises protein raw material and starchy material, and required raw material mixes, and adds water-wet, boiling; (2) bacterial classification is prepared: prepare bacterial classification, sneak into equably in the flour, stir; (3) koji: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and puts into the mould of buckling, and is pressed into bent unstrained spirits, inserts bent room and makes song; (4) Cheng Quyong saline sook fermentation; (5) behind the fermenting-ripening, fuel-displaced, filter, sterilization, allotment, packing makes the finished product soy sauce.
Method according to the piece song of the embodiment of the invention makes soy sauce specifically, in the described step (1), adds the water spice and needs Quick uniform, preferably selects 60-80 ℃ of hot water, is conducive to protein denaturation; The temperature of boiling is 100～130 ℃, time 5～30min.
According to the method that the piece song of the embodiment of the invention makes soy sauce, generally speaking, use bent mold forming, bent each face of piece is smooth, and the surface is little arch, and concrete thickness is looked the difference of actual conditions and to some extent difference.The piece that is pressed into is bent, and water content is controlled at 35～52%.
According to the method that the piece song of the embodiment of the invention makes soy sauce, enter the fermentation of bent room, need to guarantee the moulding of piece song early stage, enough mycelia cured blocks to be generated are bent; Middle and later periods should be noted that the ventilation of piece song is loose wet.
According to the method that the piece song of the embodiment of the invention makes soy sauce, described protein raw material comprises beans or cereal and the accessory substance thereof that range protein content is high; Described starchy material mainly is the high Grain and its product of content of starch or byproduct; Described raw material comprises such as dregs of beans, wheat, barley, wheat bran, wheat flour and its products etc.
In addition, the invention allows for the soy sauce that a kind of method that is made soy sauce by above-mentioned song brews.
By technique scheme, the present invention has the following advantages:
1) by to the processing of raw material, and uses the technique of buckling, make the raw material that originally is not suitable for or is difficult to use koji after buckling, be applicable to koji;
2) take full advantage of multiple starch material, can make the various differently flavoured novel sauces that have;
3) by the bent technique of piece, so that the soy sauce Cheng Qu that is not easy to preserve also can long preservation and long distance transportation;
4) by the bent technique of piece, enriched the microorganism of soy sauce Cheng Qu and the composition of enzyme, can make more horn of plenty of flavor of soy sauce, can make the amino acid composition in the soy sauce differ from traditional soy sauce, more delicious.
Description of drawings
Fig. 1 is preparation technology's flow chart that piece song of the present invention makes soy sauce.
Fig. 2 is the amino acid composition analysis figure of four kinds of different soy sauce.
The specific embodiment
Reach technological means and the effect that predetermined goal of the invention is taked for further setting forth the present invention, below in conjunction with accompanying drawing and preferred embodiment, its specific embodiment of preparation method, step, feature and effect thereof that the piece song that foundation the present invention is proposed makes soy sauce are described in detail as follows.
See also shown in Figure 1ly, the present invention relates to the preparation method that a kind of novel piece song makes soy sauce, at first process the raw material that comprises protein raw material and starchy material, required raw material is mixed, add water-wet, boiling; Prepare bacterial classification, sneak into equably in the flour, stir; The raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and puts into the mould of buckling, and is pressed into bent unstrained spirits; Insert bent room and make song, the fermentation of Cheng Quyong saline sook; Behind the fermenting-ripening, fuel-displaced, filter, sterilization, allotment, packing makes the finished product soy sauce.
Wherein, add the water spice during wetting raw material and need Quick uniform, preferably select 60-80 ℃ of hot water, be conducive to protein denaturation, the temperature of boiling is 100～130 ℃, time 5～30min.
In addition, in the koji step, adopt bent mold forming, bent each face of piece is smooth, and the surface is little arch, and concrete thickness is looked the difference of actual conditions and distinguished to some extent, and the piece that is pressed into is bent, and water content is controlled at 35～52%.
Enter in the bent room fermentation step, need to guarantee the moulding of piece song early stage, if moulding is bad, and available gauze parcel, enough mycelia cured blocks to be generated are bent; Middle and later periods should be noted that the ventilation of piece song is loose wet, if use gauze early stage, then needs to remove, and is mashed bent to avoid the bent internal moisture of piece to cause too much.
Embodiment one
(1) raw material is prepared: dregs of beans 70%, wheat 13%, wheat bran 11%, flour 6%.
(2) raw material is processed: dregs of beans, wheat, wheat bran mix, and add 80 ℃ of hot water of total raw material quality 86%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and for subsequent use.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of the cuboid with vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to into bent.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment two
(1) raw material is prepared: dregs of beans 70%, wheat 24%, flour 6%.
(2) raw material is processed: dregs of beans and wheat mix, and add 80 ℃ of hot water of total raw material quality 86%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and for subsequent use.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of the cuboid with vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to into bent.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment three
(1) raw material is prepared: dregs of beans 70%, wheat bran 24%, flour 6%.
(2) raw material is processed: dregs of beans and wheat bran mix, and add 80 ℃ of hot water of total raw material quality 86%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and for subsequent use.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of the cuboid with vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to into bent.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment four
(1) raw material is prepared: dregs of beans 70%, barley 24%, flour 6%.
(2) raw material is processed: dregs of beans and barley mix, and add 80 ℃ of hot water of total raw material quality 86%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and for subsequent use.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of the cuboid with vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to into bent.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment five
(1) raw material is prepared: dregs of beans 70%, wheat 13%, wheat bran 11%, flour 6%.
(2) raw material is processed: dregs of beans, wheat, wheat bran mix, and add 80 ℃ of hot water of total raw material quality 80%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and for subsequent use.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of the cuboid with vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to into bent.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment six
(1) raw material is prepared: dregs of beans 70%, wheat 13%, wheat bran 11%, flour 6%.
(2) raw material is processed: dregs of beans, wheat, wheat bran mix, and add 80 ℃ of hot water of total raw material quality 60%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and for subsequent use.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of the cuboid with vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to into bent.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment seven
(1) raw material is prepared: dregs of beans 70%, wheat 13%, wheat bran 11%, flour 6%.
(2) raw material is processed: dregs of beans, wheat, wheat bran mix, and add 80 ℃ of hot water of total raw material quality 40%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and for subsequent use.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of the cuboid with vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to into bent.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
The bent Qu Cunfang of one-tenth carries out the detection of neutral proteinase after a period of time to the piece that makes among the above part embodiment, and the result is as shown in table 1:
The neutral protease of table 1 a Qu Butong resting period relatively
The soy sauce that makes among the above part embodiment is carried out evaluation analysis, result such as table 2:
The physico-chemical analysis of the soy sauce that table 2 part embodiment makes
| Embodiment one | Embodiment two | Embodiment four | Embodiment five | Embodiment six | |
| pH | 5.42 | 4.21 | 4.35 | 5.2 | 5.18 |
| Water activity | 0.881 | 0.91 | 0.91 | 0.879 | 0.873 |
| Soluble solid, % | 33 | 27.6 | 28.4 | 33.8 | 35 |
| Total acid, g/100ml | 1.539 | 2.874 | 2.74 | 1.804 | 1.923 |
| Amino-acid nitrogen, g/100ml | 1.184 | 1.059 | 1.155 | 1.146 | 1.099 |
| Salinity, g/100ml | 12.76 | 8.8 | 8.79 | 12.65 | 13.06 |
| Soluble saltless solid, % | 20.24 | 18.8 | 19.61 | 21.15 | 21.94 |
| Total nitrogen, g/100ml | 1.8415 | 1.55 | 1.667 | 1.8608 | 1.8955 |
Sun-dried soy sauce and insulation soy sauce to the soy sauce that makes among the above part embodiment and high-salt dilute fermentation carry out amino acid analysis, the results are shown in Table 3 and Fig. 1:
The soy sauce that table 3 part embodiment makes and the amino acid composition analysis of traditional soy sauce
| Amino acid | Embodiment one | Embodiment four | Sun-dried soy sauce | The insulation soy sauce |
| Asp | 0.42 | 0.39 | 0.27 | 0.07 |
| Glu | 0.61 | 0.66 | 0.41 | 0.38 |
| Ser | 0.21 | 0.16 | 0.25 | 0.24 |
| Gly | 0.13 | 0.14 | 0.14 | 0.13 |
| Thr | 0.17 | 0.14 | 0.19 | 0.17 |
| His | 0.08 | 0.09 | 0.06 | 0.01 |
| Ala | 0.22 | 0.29 | 0.35 | 0.46 |
| Arg | 0.3 | 0.01 | 0.1 | 0.01 |
| Tyr | 0.11 | 0.14 | 0.06 | 0.05 |
| Val | 0.26 | 0.26 | 0.26 | 0.26 |
| Met | 0.05 | 0.06 | 0.06 | 0.06 |
| Phe | 0.22 | 0.18 | 0.23 | 0.23 |
| Ile | 0.23 | 0.23 | 0.24 | 0.24 |
| Leu | 0.36 | 0.37 | 0.39 | 0.4 |
| Lys | 0.27 | 0.27 | 0.32 | 0.28 |
| Pro | 0.22 | 0.22 | 0.19 | 0.17 |
| Summation | 3.8 | 3.6 | 3.5 | 3.2 |
As shown in Figure 2, from left to right successively expression of the diagram of the column among Fig. 2: the amino acid of embodiment one, embodiment four, sun-dried soy sauce and insulation soy sauce forms; All between 0.77～0.80g/100ml, the measurement unit of various amino acid whose detection data is g/100g to the amino-acid nitrogen of four kinds of soy sauce.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, so every technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment does according to technical spirit of the present invention.
Claims (5)
1. method that the piece song makes soy sauce is characterized in that may further comprise the steps:
⑴ raw material is processed: raw material comprises protein raw material and starchy material, and required raw material mixes, and adds water-wet, boiling;
⑵ bacterial classification is prepared: prepare bacterial classification, sneak into equably in the flour, stir; Described bacterial classification adopts the existing soy sauce sort of quyi or bent smart;
⑶ koji: the raw material for the treatment of boiling is cooled to below 40 ℃, admix the flour that is mixed with bacterial classification, stir, get the bent material of 300-400g and put into the mould of buckling, use bent mold forming, bent each face of piece is smooth, the surface is little arch, be pressed into the bent unstrained spirits of the cuboid with vault of long 200mm, wide 105mm, insert bent room and make song, the bent water content of the piece that is pressed into is controlled at 35～52%;
⑷ become bent and ferment with saline sook;
⑸ behind the fermenting-ripening, fuel-displaced, filter, sterilization, allotment, packing makes the finished product soy sauce.
2. according to claim 1 method that song makes soy sauce, it is characterized in that: in the raw material treatment step (1), add water spice Quick uniform, select 60-80 ℃ of hot water, the temperature of boiling is 100～130 ℃, time 5～30min.
3. according to claim 1 method that song makes soy sauce, it is characterized in that: described protein raw material is selected from the high beans of range protein content or cereal and accessory substance thereof; Described starchy material mainly is the high Grain and its product of content of starch or byproduct.
4. according to claim 3 method that song makes soy sauce, it is characterized in that: described raw material is selected from soybean, dregs of beans, wheat, barley, wheat bran, wheat flour and its products.
5. the soy sauce that the method that described song of arbitrary claim makes soy sauce in the claim 1 to 4 brews.
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| CN103932147A (en) * | 2013-01-22 | 2014-07-23 | 陕西德融新能源股份有限公司 | Soy brewage technology using residual cake produced by use of pistacia chinensis bunge seed for oil production |
| CN107616478A (en) * | 2017-08-31 | 2018-01-23 | 大连华海调味食品有限公司 | A kind of soy sauce production technology |
| CN108157915A (en) * | 2017-11-24 | 2018-06-15 | 浙江海洋大学 | A kind of soy sauce koji preparation method for adding Peru squid bone meal |
| CN108450899A (en) * | 2018-05-11 | 2018-08-28 | 江苏大学 | A kind of strong anti-oxidation power soy sauce and preparation method thereof |
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| CN100411541C (en) * | 2005-04-30 | 2008-08-20 | 李锦记（新会）食品有限公司 | Method for increasing proteinase activity in soy sauce yeast making process |
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