CN102113567A - Method for preparing soymilk additive and soymilk additive adopting same - Google Patents
Method for preparing soymilk additive and soymilk additive adopting same Download PDFInfo
- Publication number
- CN102113567A CN102113567A CN201110039180.0A CN201110039180A CN102113567A CN 102113567 A CN102113567 A CN 102113567A CN 201110039180 A CN201110039180 A CN 201110039180A CN 102113567 A CN102113567 A CN 102113567A
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- China
- Prior art keywords
- soymilk
- polybag
- additive
- bean dregs
- compound
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013322 soy milk Nutrition 0.000 title claims abstract description 28
- 239000000654 additive Substances 0.000 title claims abstract description 21
- 230000000996 additive effect Effects 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 41
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 41
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 8
- 235000019341 magnesium sulphate Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims description 35
- 241000894006 Bacteria Species 0.000 claims description 31
- 238000011081 inoculation Methods 0.000 claims description 14
- 241000228245 Aspergillus niger Species 0.000 claims description 9
- 241000235646 Cyberlindnera jadinii Species 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims description 7
- 229940095054 ammoniac Drugs 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 abstract description 15
- 239000000047 product Substances 0.000 abstract description 8
- 244000068988 Glycine max Species 0.000 abstract description 5
- 235000010469 Glycine max Nutrition 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 5
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 abstract 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 abstract 1
- 239000001099 ammonium carbonate Substances 0.000 abstract 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 abstract 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 abstract 1
- 239000001166 ammonium sulphate Substances 0.000 abstract 1
- 235000011130 ammonium sulphate Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 235000019710 soybean protein Nutrition 0.000 abstract 1
- 235000013527 bean curd Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a method for preparing a soymilk additive and the soymilk additive adopting the same. The method comprises the following steps: squeezing bean dregs until the bean dregs are dried; taking materials according to part by weight: 60-80 portions of the bean dregs, 10-30 portions of wheat bran, 0.5-1.5 portions of ammonium sulphate, 0.5-1.5 portions of magnesium sulphate, 1.5-2.5 portions of ammonium bicarbonate and 1.5-2.5 portions of glucose, and mixing the materials uniformly; packaging the materials, sterilizing and inoculating the materials in high pressure, and cultivating the materials at the temperature of 20-30 DEG C until hypha is full of a plastic bag; removing the plastic bag, and drying the rest mixture full of the hypha until water content is lower than 8%; and crushing the mixture and screening the mixture with 120 meshes. The soymilk additive produced by the method is added into soymilk according to certain proportion, so that not only is the content of natural soybean protein and natural soybean dietary fiber in the soymilk enhanced, but also the soymilk can have better bean smell and more comfortable mouthfeeling. Due to the method, byproducts, bean dregs, in the production of bean products can be processed, so that the bean dregs can be utilized fully so as to avoid waste and pollution.
Description
Technical field
The present invention relates to a kind of processing method of the accessory substance-bean dregs to bean product and with the bean dregs goods that this method is produced, refer in particular to a kind of preparation method and soymilk additive thereof of soymilk additive.
Background technology
As everyone knows, bean dregs are the byproducts after processing bean curd or the soya-bean milk, put down in writing according to data, mainly contain dietary fiber in the bean dregs, insoluble diedairy fiber and soluble dietary fiber total account for more than 40% of bean dregs total amount, in addition, bean dregs also contain elements such as abundant crude protein, crude fat, calcium and phosphorus, and Cobastab etc.Often edible bean dregs help to prevent colon cancer, hypertension, higher fatty acid and high cholesterol, and disease such as diabetes takes place.But because fresh bean dregs fishy smell is heavy, mouthfeel is poor, so be not suitable for human directly edible.
One of mode of traditional edible bean dregs, after exactly moisture content being removed in fresh bean dregs press filtration, further parch is removed moisture content and fishy smell in pot again, do round bead shape or square pie then, after being allowed to condition in the air mildew naturally (utilizing airborne mould spontaneous fermentation), after section is dried, add chafing dish or edible again with the mixed back of frying of other food.But the mode of this processing bean dregs only is suitable for the family making of small lot, be not suitable for large-scale bean product process plants bean curd or soya-bean milk after, the processing of a large amount of bean dregs of generation.
In addition, be exactly that the somebody wants to utilize Dregs Manufacture bean dreg sauce wet goods, but these all have only literature record, do not produce but there is actual product, this is that technology is immature on the one hand, is that the product sexual valence produced is not high on the other hand.
Therefore, the bean dregs of present large-scale Bean Products Factory except a small amount of sale as the feed, most of bean dregs all abandon, this is a kind of waste on the one hand, also environment is polluted on the other hand.
Summary of the invention
Purpose of the present invention overcomes above-mentioned defective, a kind of processing method of bean dregs is provided to society, this method not only is suitable for large-scale industrialization production, and the okara product that deals with this method contains rich nutrient substances, is suitable for using as the soymilk additive.
Another object of the present invention is to provide a kind of soymilk additive of producing with said method to society.
Technical scheme of the present invention is: a kind of preparation method of soymilk additive is provided, comprises the steps:
(1), fresh bean dregs is squeezed to anhydrous drippage with filter press;
(2), the bean dregs 60-80 weight portion after will handling with the first step; Wheat bran 10-30 weight portion; Sulfate of ammoniac 0.5-1.5 weight portion, magnesium sulfate 0.5-1.5 weight portion, carbonic hydroammonium 1.5-2.5 weight portion and glucose 1.5-2.5 weight portion, mix is even;
(3), the moisture content adjustment, the moisture content of the second step mix uniform compound is adjusted to water content 55-65% (percentage by weight);
(4), pack, with the polybag of an end closure, qualified compound is filled polybag, real with hand, again with polybag other end envelope bundle;
(5), the polybag of compound will be housed, insert in the high-pressure sterilizing pot, under the conditions of 121 degree Celsius, sterilized 1 hour;
(6), the polybag of the bacterium of will being gone out moves into the aseptic inoculation room, is cooled to room temperature;
(7), in the aseptic inoculation room, mixed bacteria is inserted in the polybag;
(8), under the condition of 20-30 degree Celsius, be cultured to mycelia and cover with till the polybag;
(9), remove polybag, the compound that residue is covered with mycelia is dried to moisture content and is lower than 8%;
(10), pulverize, 120 orders sieve, and pack standby.
Described mixed bacteria is the mixed bacteria that aspergillus niger, saccharomyces cerevisiae and candida utili are prepared by a certain percentage.
Described mixed bacteria is formulated by weight 1: 3: 2 with aspergillus niger, saccharomyces cerevisiae and candida utili.
The present invention also provides a kind of soymilk additive, and described soymilk additive is made with said method.
The soymilk additive of producing by this method, after joining in the soymilk by a certain percentage, not only increase the content of crude soya bean albumen in the soymilk, crude soya bean dietary fiber, enriched the nutrition of soymilk, but also make soymilk have better beany flavour, more comfortable mouthfeel.In addition, the byproduct-bean dregs with in the production of the method processing bean product can make bean dregs be fully used, and exempting from wastes and pollute.
The specific embodiment
Embodiment 1
Fresh bean dregs are squeezed to anhydrous drippage with filter press; Get the bean dregs 60KG after the processing, wheat bran 10KG; Sulfate of ammoniac 0.5KG, magnesium sulfate 0.5KG, carbonic hydroammonium 1.5KG and glucose 1.5KG, mix is even; The moisture content of the uniform compound of mix is adjusted to water content 55-65% (percentage by weight); Pack with the polybag of an end closure, is filled polybag with qualified compound, and is real with hand, polybag other end envelope pricked again; To the polybag of compound be housed, insert in the high-pressure sterilizing pot, under the condition of 121 degree Celsius, sterilized 1 hour; The polybag of bacterium of will being gone out moves into the aseptic inoculation room, is cooled to room temperature; In the aseptic inoculation room, mixed bacteria is inserted in the polybag; Described mixed bacteria is by weight 1: 3: 2 formulated mixed bacteria with aspergillus niger, saccharomyces cerevisiae and candida utili; Inoculum concentration is the 10%-20% percentage by weight of compound; Under the condition of 20-30 degree Celsius, be cultured to mycelia and cover with till the polybag; Remove polybag, the compound that residue is covered with mycelia is dried to moisture content and is lower than 8%; Pulverize, 120 orders sieve, and pack standby.
Embodiment 2
Fresh bean dregs are squeezed to anhydrous drippage with filter press; Get the bean dregs 65KG after the processing, wheat bran 15KG; Sulfate of ammoniac 1KG, magnesium sulfate 1KG, carbonic hydroammonium 2KG and glucose 2KG, mix is even; The moisture content of the uniform compound of mix is adjusted to water content 55-65% (percentage by weight); Pack with the polybag of an end closure, is filled polybag with qualified compound, and is real with hand, polybag other end envelope pricked again; To the polybag of compound be housed, insert in the high-pressure sterilizing pot, under the condition of 121 degree Celsius, sterilized 1 hour; The polybag of bacterium of will being gone out moves into the aseptic inoculation room, is cooled to room temperature; In the aseptic inoculation room, mixed bacteria is inserted in the polybag; Described mixed bacteria is by weight 1: 3: 2 formulated mixed bacteria with aspergillus niger, saccharomyces cerevisiae and candida utili; Inoculum concentration is the 10%-20% percentage by weight of compound; Under the condition of 20-30 degree Celsius, be cultured to mycelia and cover with till the polybag; Remove polybag, the compound that residue is covered with mycelia is dried to moisture content and is lower than 8%; Pulverize, 120 orders sieve, and pack standby.
Embodiment 3
Fresh bean dregs are squeezed to anhydrous drippage with filter press; Get the bean dregs 70KG after the processing, wheat bran 20KG; Sulfate of ammoniac 1.5KG, magnesium sulfate 1.5KG, carbonic hydroammonium 2.5KG and glucose 2.5KG, mix is even; The moisture content of the uniform compound of mix is adjusted to water content 55-65% (percentage by weight); Pack with the polybag of an end closure, is filled polybag with qualified compound, and is real with hand, polybag other end envelope pricked again; To the polybag of compound be housed, insert in the high-pressure sterilizing pot, under the condition of 121 degree Celsius, sterilized 1 hour; The polybag of bacterium of will being gone out moves into the aseptic inoculation room, is cooled to room temperature; In the aseptic inoculation room, mixed bacteria is inserted in the polybag; Described mixed bacteria is by weight 1: 3: 2 formulated mixed bacteria with aspergillus niger, saccharomyces cerevisiae and candida utili; Inoculum concentration is the 10%-20% percentage by weight of compound; Under the condition of 20-30 degree Celsius, be cultured to mycelia and cover with till the polybag; Remove polybag, the compound that residue is covered with mycelia is dried to moisture content and is lower than 8%; Pulverize, 120 orders sieve, and pack standby.
Embodiment 4
Fresh bean dregs are squeezed to anhydrous drippage with filter press; Get the bean dregs 75KG after the processing, wheat bran 25KG; Sulfate of ammoniac 1.5KG, magnesium sulfate 1.5KG, carbonic hydroammonium 2.5KG and glucose 2.5KG, mix is even; The moisture content of the uniform compound of mix is adjusted to water content 55-65% (percentage by weight); Pack with the polybag of an end closure, is filled polybag with qualified compound, and is real with hand, polybag other end envelope pricked again; To the polybag of compound be housed, insert in the high-pressure sterilizing pot, under the condition of 121 degree Celsius, sterilized 1 hour; The polybag of bacterium of will being gone out moves into the aseptic inoculation room, is cooled to room temperature; In the aseptic inoculation room, mixed bacteria is inserted in the polybag; Described mixed bacteria is by weight 1: 3: 2 formulated mixed bacteria with aspergillus niger, saccharomyces cerevisiae and candida utili; Inoculum concentration is the 10%-20% percentage by weight of compound; Under the condition of 20-30 degree Celsius, be cultured to mycelia and cover with till the polybag; Remove polybag, the compound that residue is covered with mycelia is dried to moisture content and is lower than 8%; Pulverize, 120 orders sieve, and pack standby.
Embodiment 5
Fresh bean dregs are squeezed to anhydrous drippage with filter press; Get the bean dregs 80KG after the processing, wheat bran 30KG; Sulfate of ammoniac 1.5KG, magnesium sulfate 1.5KG, carbonic hydroammonium 2.5KG and glucose 2.5KG, mix is even; The moisture content of the uniform compound of mix is adjusted to water content 55-65% (percentage by weight); Pack with the polybag of an end closure, is filled polybag with qualified compound, and is real with hand, polybag other end envelope pricked again; To the polybag of compound be housed, insert in the high-pressure sterilizing pot, under the condition of 121 degree Celsius, sterilized 1 hour; The polybag of bacterium of will being gone out moves into the aseptic inoculation room, is cooled to room temperature; In the aseptic inoculation room, mixed bacteria is inserted in the polybag; Described mixed bacteria is by weight 1: 3: 2 formulated mixed bacteria with aspergillus niger, saccharomyces cerevisiae and candida utili; Inoculum concentration is the 10%-20% percentage by weight of compound; Under the condition of 20-30 degree Celsius, be cultured to mycelia and cover with till the polybag; Remove polybag, the compound that residue is covered with mycelia is dried to moisture content and is lower than 8%; Pulverize, 120 orders sieve, and pack standby.
In the various embodiments described above,,,, moisture content just enters adjusting with the adding suitable quantity of water if kicking the beam with regard to regulating with suitably adding wheat bran if compound moisture content is overweight.
Claims (5)
1. the preparation method of a soymilk additive is characterized in that, comprises the steps:
(1), fresh bean dregs is squeezed to anhydrous drippage with filter press;
(2), the bean dregs 60-80 weight portion after will handling with the first step; Wheat bran 10-30 weight portion; Sulfate of ammoniac 0.5-1.5 weight portion, magnesium sulfate 0.5-1.5 weight portion, carbonic hydroammonium 1.5-2.5 weight portion and glucose 1.5-2.5 weight portion, mix is even;
(3), the moisture content adjustment, the moisture content of the second step mix uniform compound is adjusted to water content 55-65% (percentage by weight);
(4), pack, with the polybag of an end closure, qualified compound is filled polybag, real with hand, again with polybag other end envelope bundle;
(5), the polybag of compound will be housed, insert in the high-pressure sterilizing pot, under the conditions of 121 degree Celsius, sterilized 1 hour;
(6), the polybag of the bacterium of will being gone out moves into the aseptic inoculation room, is cooled to room temperature;
(7), in the aseptic inoculation room, mixed bacteria is inserted in the polybag;
(8), under the condition of 20-30 degree Celsius, be cultured to mycelia and cover with till the polybag;
(9), remove polybag, the compound that residue is covered with mycelia is dried to moisture content and is lower than 8%;
(10), pulverize, 120 orders sieve, and pack standby.
2. the preparation method of soymilk additive according to claim 1 is characterized in that: described mixed bacteria is the mixed bacteria that aspergillus niger, saccharomyces cerevisiae and candida utili are prepared by a certain percentage.
3. the preparation method of soymilk additive according to claim 2 is characterized in that: described mixed bacteria is formulated by weight 1: 3: 2 with aspergillus niger, saccharomyces cerevisiae and candida utili.
4. according to the preparation method of claim 1,2 or 3 described soymilk additives, it is characterized in that: the inoculum concentration of described mixed bacteria is the 10%-20% percentage by weight of compound.
5. soymilk additive, it is characterized in that: described soymilk additive is made with the described method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110039180A CN102113567B (en) | 2011-02-16 | 2011-02-16 | Method for preparing soymilk additive and soymilk additive adopting same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110039180A CN102113567B (en) | 2011-02-16 | 2011-02-16 | Method for preparing soymilk additive and soymilk additive adopting same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102113567A true CN102113567A (en) | 2011-07-06 |
| CN102113567B CN102113567B (en) | 2012-10-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201110039180A Active CN102113567B (en) | 2011-02-16 | 2011-02-16 | Method for preparing soymilk additive and soymilk additive adopting same |
Country Status (1)
| Country | Link |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1165186A (en) * | 1996-03-18 | 1997-11-19 | 第一制糖株式会社 | Industrially mass producible meju |
| JP2000135063A (en) * | 1998-10-30 | 2000-05-16 | Takeji Sasaki | Production of fermentation material |
| CN1308896A (en) * | 2001-02-14 | 2001-08-22 | 兰凤龙 | Rice paste and its production method |
| CN1391836A (en) * | 2001-06-15 | 2003-01-22 | 陈国醒 | Method for producing soy sauce |
| KR20050050750A (en) * | 2003-11-26 | 2005-06-01 | 김무겸 | A manufacturing method of fermented soybean sauce etc. by rice bran |
| JP2005185274A (en) * | 2003-12-05 | 2005-07-14 | Michiko Chinen | Fermented soybean paste and method for producing the same |
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN101536763A (en) * | 2009-01-14 | 2009-09-23 | 袁维理 | Active nutrient flavoring |
| CN101589785A (en) * | 2009-07-03 | 2009-12-02 | 湖南华越食品有限公司 | A kind of zymotechnique of bean dregs |
| KR20100041001A (en) * | 2008-10-13 | 2010-04-22 | 양민우 | Raw fish soybean paste making a way |
-
2011
- 2011-02-16 CN CN201110039180A patent/CN102113567B/en active Active
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|---|---|---|---|---|
| CN1165186A (en) * | 1996-03-18 | 1997-11-19 | 第一制糖株式会社 | Industrially mass producible meju |
| JP2000135063A (en) * | 1998-10-30 | 2000-05-16 | Takeji Sasaki | Production of fermentation material |
| CN1308896A (en) * | 2001-02-14 | 2001-08-22 | 兰凤龙 | Rice paste and its production method |
| CN1391836A (en) * | 2001-06-15 | 2003-01-22 | 陈国醒 | Method for producing soy sauce |
| KR20050050750A (en) * | 2003-11-26 | 2005-06-01 | 김무겸 | A manufacturing method of fermented soybean sauce etc. by rice bran |
| JP2005185274A (en) * | 2003-12-05 | 2005-07-14 | Michiko Chinen | Fermented soybean paste and method for producing the same |
| KR20100041001A (en) * | 2008-10-13 | 2010-04-22 | 양민우 | Raw fish soybean paste making a way |
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN101536763A (en) * | 2009-01-14 | 2009-09-23 | 袁维理 | Active nutrient flavoring |
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| Title |
|---|
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| Publication number | Publication date |
|---|---|
| CN102113567B (en) | 2012-10-10 |
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