CN102687844A - Method for preparing five-bean soy sauce - Google Patents

Abstract

The invention relates to a method for preparing five-bean soy sauce. According to the method, yellow beans, red beans, mung beans, black beans, kidney beans and flour are taken as raw materials, common salt, sodium glutamate and fried sugar are taken as main ingredients, and the five beans are prepared by removing impurities, soaking, draining, stewing, wind-cooling, mixing with the flour, inoculating, preparing leaven, preparing a starter, fermenting, after-ripening, squeezing, precipitating, filtering, preparing, sterilizing, clarifying and packaging. According to the method disclosed by the invention, as the five beans are taken as the raw materials, a soy sauce production process of pottery jar three-section type temperature-control fermentation and pottery jar aging is adopted, an aroma-producing yeast and lactic acid bacteria are added in the fermentation process, and the produced five-bean soy sauce has the advantages of excellent color, fragrance, taste and appearance, abundant nutrition and capability of enhancing functional ingredients, and is of a good product which can meet the demands of consumers for high-grade soy sauce. The method disclosed by the invention has the advantages of reasonable and practical production method, simplicity in operation and good effects, and is conductive to extensive popularization.

Description

A kind of method of preparation five bean soy sauces

Technical field

The present invention relates to a kind of method for preparing flavouring, specifically is a kind of method of preparation five bean soy sauces.

Technical background

Make soy sauce be with soybean with (or) protein raw material such as defatted soybean, wheat and (or) starchy material such as wheat bran, the liquid flavoring of processing through microbial fermentation with special color.The raw material that soy sauce adopts comprises vegetable protein and starchiness, and traditional handicraft is main with soybean and flour.Raw material inserts the pure aspergillus oryzae bacterial classification of cultivating and processes kind of a song through cooking cooling, plants the bent fermentation vat that moves into, and adds brine fermentation, treat sauce unstrained spirits maturation after, extract soy sauce with milling process.It is mixed mutually that a series of extremely complicated biochemistries between yeast phase change the fragrant saline taste with salt solution of the delicate flavour, sweet taste, tart flavour, aroma, the ester that are produced, forms the soy sauce of color, smell and taste and unique flavor at last.Soy sauce has the effect of analgesic relieving restlessness, seasoning appetizing.Soy sauce contains different flavol, and this particular matter can reduce body's cholesterol, reduces the incidence of disease of angiocardiopathy.Singapore food research institute finds that soy sauce can produce a kind of natural antioxidant content.It helps to support the infringement of radical pair human body, and its effect is bigger tens times than anti-oxidants such as common vitamin C and E.With the effect of the inhibition free radical that a small amount of soy sauce reached, suitable with one glass of claret.

The production technology of the present soy sauce of China is mainly low salt solid state fermentation, high-salt dilute zymotechnique and branch that both combine is made solid and liquid state fermentation technology.Low salt solid state fermentation is because protein utilization rate is higher, easy and simple to handle, and equipment is simple, and fermentation period is shorter, and product special flavour is general, but production common soy sauce and being adopted by most of soy sauce manufacture enterprise.But along with the raising of the people's lives and the level of consumption, the consumer enjoys favor to thick flavor, lighter color, the good soy sauce of figure, and for catering to the demand in market, making soy sauce with the high-salt dilute zymotechnique is the first-selection of numerous producers.

But there is a difficult problem that influences its quality in making soy sauce still on the market: 1. technology aspect: high-salt dilute zymotechnique fermentation time is long, and floor space is many, and complex equipments is invested hugely, and raw material availability is low.Though higher than low salt solid process because of getting the different oil yields of oily mode, equipment has high input, energy consumption high, causes production cost high.General producer seldom adopts, and has limited the development of high-grade soy sauce.In the production of soy sauce, reasonable and advanced technological is the essential condition that improves raw materials of soy sauce utilization rate and product quality, reduces cost, increases economic benefit.2. quality aspect: fragrance, color and luster are unstable, and color and luster is light, and dye uptake is low, and deposition is many, microbiological contamination easily.3. function aspects: alimentary health-care function is single relatively.The soy sauce of selling on the current market is of a great variety; It is raw materials used also various, and most serves as the primary raw material of system soy sauce with common soybeans or soya-bean cake, but the soy sauce effect of its production is more single; Flavouring in can only eating as life, and do not have other nutrition and health care effects.We adopt soya bean, black soya bean, red bean, mung bean, five kinds of bean or pea scientific matchings of kidney bean; Three sections fermentation techniques of utilization crock; Add multiple microorganisms such as flavor yeast, make finished product that the nutrition of soybean not only arranged, the health care that also has black soya bean concurrently is anti-oxidant, red bean enrich blood foster the spirit of nobility, the anti-inflammation of mung bean, the special efficacys such as high mineral of kidney bean; Enriched nutritive and functional mass make the soy sauce class higher comprehensively.4. how to let product that the long shelf-life is arranged, and color, the shape of product have few variation in the long shelf-life, satisfies the requirement of product shelf life.Above-mentioned technical barrier has hindered the demand of consumer to high-quality soy sauce, has also hindered the fast development of high-grade soy sauce such as five bean soy sauces.We have carried out the high-salt dilute Study on Fermentation and the industrialization development of five bean soy sauces for this reason; Be intended to solve above-mentioned key process technology problem; Improve the high-grade soy sauce seasoning technology level of China; For the consumer provides the seasoning good merchantable brand of delicious food, nutrition, safety, for the production of China's high-salt liquid-state brewing soy sauce provides the industrialization demonstration.

Up to now, the soy sauce that occurs on the market belongs to low-grade flavouring more, the patent documentation record of nonnutritive abundant, functional health five bean soy sauces.

Summary of the invention

The objective of the invention is to overcome the defective that exists in the existing technology that makes soy sauce; Adopt soya bean, black soya bean, mung bean, red bean, the mixed song of kidney bean; The syllogic temperature controlled fermentation, crock after-ripening, thereby the quality and the raw material availability of raising soy sauce; Reduce the soy sauce chance of microbial contamination during the fermentation, the preparation method of fragrant unique, nutritious five bean soy sauces of a kind of tasty mouthfeel, sauce is provided.

The present invention realizes through following technical scheme:

A kind of method of preparation five bean soy sauces said method comprising the steps of:

Step (one) is got the raw materials ready according to the soya bean of 23 weight portions, the black soya bean of 14 weight portions, the red bean of 11 weight portions, the mung bean of 6 weight portions, the kidney bean of 17 weight portions and the flour of 29 weight portions;

Step (two) is steamed material;

Step (three) is admixed said flour;

Step (four) inserts the aspergillus oryzae bacterial classification;

Step (five) system is bent;

Step (six) fermentation, round is the 30L crock, the weight ratio of salt solution and raw material is 2.8:1;

Step (seven) is squeezed with the sheet frame squeezer;

Step (eight) is used the crock ageing;

Step (nine) allocate with sodium glutamate and burnt sugar coloring;

Step (ten) sterilization;

Step (11) is gone into a jar deposition, promptly gets.

Preferably, in said step (two), the profit water yield of said steaming material is 90%, and steaming the material time is 35min.

Preferably, in said step (four), every 1kg raw material inoculation 0.3g bacterial classification.

Preferably, in the bent step of said system, the said bent time of system is 39.5h, 31 ℃ of the temperature of said system song.

Preferably, said fermentation is a crock syllogic temperature controlled fermentation.Further preferred, the detailed process of said crock syllogic temperature controlled fermentation does, the prior fermentation temperature is 15 ℃, and fermentation time is 30 days, and the color and luster of sauce wine with dregs appears pale red; Mid-term, fermentation temperature was controlled at 20 ℃, and Lu Shi yeast-inoculated amount is 9.5%, and the lactobacillus inoculum amount is 4%, and fermentation time is 25 days, and said percentage is weight percentage; The later stage fermentation temperature is 35 ℃, and fermentation time is 60 days, obtains raw sauce.Most preferred, the amino nitrogen content 0.72g/100mL of said raw sauce, color and luster presents bronzing, and sauce is fragrant outstanding, and fragrance is pure.

Preferably, in said step (eight), the time of said ageing is 60 days, and along with the time advances, the sense organ and the fragrance of raw sauce promote day by day.

Preferably, in said step (ten), the temperature of said sterilization is 80 ℃, and the time of said sterilization is 7 ~ 8 minutes.Preferably, in said step (11), time >=15 of said deposition day.

In yeast making process, mung bean and black soya bean have certain inhibitory action to aspergillus oryzae, and when soya bean, black soya bean, red bean, mung bean, kidney bean weight proportion are 2:1.2:1.0:0.5:1.5, it is 1581.16U/g that the vigor of soy sauce koji reaches the prolease activity value.

Because adopt above technical scheme, the present invention has following beneficial effect:

1, owing to adopted soya bean, red bean, mung bean, black soya bean, kidney bean mixed culture fermentation; The soy sauce that brew goes out has also that the health care of black soya bean is anti-oxidant concurrently, red bean enrich blood foster the spirit of nobility, the anti-inflammation of mung bean, the characteristics such as high mineral of kidney bean; Nutritious, strengthened alimentary health-care function.

2, cooking technique behind method employing high-salt dilute provided by the invention fermentation, crock syllogic temperature controlled fermentation, the crock, the soy sauce sauce that brew is gone out is fragrant unique, and tasty mouthfeel, color, smell, taste and shape are all good.

The specific embodiment

Below in conjunction with embodiment technical scheme of the present invention is done further to explain, but following content is not used in qualification protection scope of the present invention.

Embodiment:

With the 1000kg total raw material is example, and the weight portion of each raw material components is:

Soya bean 230kg

Black soya bean 140kg

Red bean 110kg

Mung bean 60kg

Kidney bean 170kg

Flour 290kg

Five kinds of bean materials are screened, remove various impurity, moldy kernel, germination grain, unsound grain; Five kinds of bean materials are dipped to no hard-core respectively; Adopt pressure cooker to steam material 35min, the profit water yield is 90%; Steam in five kinds of good bean materials of material and admix 290kg flour; Treat to inoculate 300g aspergillus oryzae bacterial classification after the stockpile temperature descends, mix thoroughly; Move in the constant incubator, cultivate the bent 39.5h of system down for 31 ℃; Divide the 30L crock of packing into, the weight ratio of salt solution and raw material is 2.8:1.The prior fermentation temperature is 15 ℃, and fermentation time is 30 days, and mid-term, fermentation temperature was controlled at 20 ℃; Lu Shi yeast-inoculated amount is 9.5% (weight ratio), and the lactobacillus inoculum amount is 4% (weight ratio), and fermentation time is 25 days; The later stage fermentation temperature is 35 ℃, and fermentation time is 60 days; Yeast phase squeezes with sheet frame after finishing; Soy sauce after the squeezing places crock to carry out ageing, and the time of ageing is 60 days, quickens the formation of aroma substance, and soy sauce is rufous after the ageing, and the color and luster glow is glossy, aromatic flavour, and mouthfeel is fresh and sweet, and aftertaste is long; Adopt sodium glutamate and burnt sugar coloring that soy sauce brewing is allocated, color and luster and amino nitrogen are improved; Go into the sterilization tank sterilization, 7 ~ 8min sterilizes under 80 ℃ of conditions; Go into a jar deposition after the sterilization, at least 15 days deposition phases; The soy sauce that deposition is good carries out filling and package through streamline.

Claims (10)

1. a method for preparing five bean soy sauces is characterized in that, said method comprising the steps of:

Step (one) is got the raw materials ready according to the soya bean of 23 weight portions, the black soya bean of 14 weight portions, the red bean of 11 weight portions, the mung bean of 6 weight portions, the kidney bean of 17 weight portions and the flour of 29 weight portions;

Step (two) is steamed material;

Step (three) is admixed said flour;

Step (four) inserts the aspergillus oryzae bacterial classification;

Step (five) system is bent;

Step (six) fermentation, round is the 30L crock, the weight ratio of salt solution and raw material is 2.8:1;

Step (seven) is squeezed with the sheet frame squeezer;

Step (eight) is used the crock ageing;

Step (nine) allocate with sodium glutamate and burnt sugar coloring;

Step (ten) sterilization;

Step (11) is gone into a jar deposition, promptly gets.

2. the method for preparation five bean soy sauces according to claim 1 is characterized in that: in said step (two), the profit water yield of said steaming material is 90%, and steaming the material time is 35min.

3. the method for preparation five bean soy sauces according to claim 1 is characterized in that: in said step (four), and every 1kg raw material inoculation 0.3g aspergillus oryzae bacterial classification.

4. the method for preparation five bean soy sauces according to claim 1 is characterized in that: in the bent step of said system, the said bent time of system is 39.5h, 31 ℃ of the temperature of said system song.

5. the method for preparation five bean soy sauces according to claim 1 is characterized in that: said fermentation is a crock syllogic temperature controlled fermentation.

6. the method for preparation five bean soy sauces according to claim 5 is characterized in that: the detailed process of said crock syllogic temperature controlled fermentation does, the prior fermentation temperature is 15 ℃, and fermentation time is 30 days; Mid-term, fermentation temperature was controlled at 20 ℃, and Lu Shi yeast-inoculated amount is 9.5%, and the lactobacillus inoculum amount is 4%, and fermentation time is 25 days, and said percentage is weight percentage; The later stage fermentation temperature is 35 ℃, and fermentation time is 60 days, obtains raw sauce.

7. the method for preparation five bean soy sauces according to claim 6 is characterized in that: the amino nitrogen content of said raw sauce is 0.72g/100mL.

8. the method for preparation five bean soy sauces according to claim 1 is characterized in that: in said step (eight), the time of said crock ageing is 60 days.

9. the method for preparation five bean soy sauces according to claim 1 is characterized in that: in said step (ten), the temperature of said sterilization is 80 ℃, and the time of said sterilization is 7 ~ 8 minutes.

10. the method for preparation five bean soy sauces according to claim 1 is characterized in that: in said step (11), and time >=15 of said deposition day.