CN102972737A - High-vegetable protein original-brewing soy sauce and production method thereof - Google Patents
High-vegetable protein original-brewing soy sauce and production method thereof Download PDFInfo
- Publication number
- CN102972737A CN102972737A CN2012105459255A CN201210545925A CN102972737A CN 102972737 A CN102972737 A CN 102972737A CN 2012105459255 A CN2012105459255 A CN 2012105459255A CN 201210545925 A CN201210545925 A CN 201210545925A CN 102972737 A CN102972737 A CN 102972737A
- Authority
- CN
- China
- Prior art keywords
- vegetable
- protein
- wheat
- production method
- sauce
- 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
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to a high-vegetable protein original-brewing soy sauce and a production method thereof. The high-vegetable protein original-brewing soy sauce contains vegetable proteins, namely soybean proteins, wheat proteins, polypeptides and amino acids which are generated through the degradation of the soybean proteins and wheat proteins, wherein the total content of the vegetable proteins is more than 12.5 g/100mL. no non-vegetable protein is added in the production method. The production method of the high-vegetable protein original-brewing soy sauce comprises the following steps: (1) cooking and puffing high-protein defatted soybeans; (2) boiling and baking high-protein wheat, and smashing the high-protein wheat after baking, so as to obtain wheat flour; (3) preparing fermentation yeast: mixing the cooked and puffed high-protein defatted soybean and the wheat flour, inoculating strains, and then culturing in a fermentation yeast-making disc to obtain the fermentation yeast; (4) fermenting at constant temperature to obtain soy sauce mash; (5) continuously squeezing: extracting raw juice from the squeezed and fermented soy sauce mash; (6) pasteurizing the raw juice; (7) continuously filtering with diatomite; and (8) filling.
Description
Technical field
The present invention relates to a kind of flavoring and production method thereof, particularly relate to the former sauce of a kind of high-vegetable-plant and production method thereof.
Background technology
Soy sauce is indispensable traditional zymotic liquid quelite in the daily life, formed by the fermentation of soybean and wheat, between east and west all be the flavouring of generally using; But soy sauce mostly is one-level and following other soy sauce of level on the domestic market, and special grade soy mostly is through post-production, the product that the tasty agents such as increase sodium glutamate are produced.For improving the quality of products, guarantee simultaneously the pure natural fermentating property of product, plant protein content soy sauce high and that do not add the tasty agents allotment becomes the propensity to consume and has represented the high-quality soy sauce.
Summary of the invention
In order under the prerequisite that does not add tasty agents, to improve the plant protein content in the soy sauce, the invention provides the former sauce of a kind of high-vegetable-plant and production method thereof.
The former sauce of a kind of high-vegetable-plant, contained plant protein content are more than 12.5g/100mL, and described vegetable protein is polypeptide and the amino acid that soybean protein, wheat gluten and degraded thereof produce.
The production method of the former sauce of a kind of high-vegetable-plant may further comprise the steps:
1) boiling bulked high protein defatted soybean, the butt protein content of wherein said high protein defatted soybean is more than 50%;
2) the high protein wheat is cured in boiling, cures rear pulverization process wheat and obtains wheat flour, and the butt protein content of wherein said high protein wheat is more than 20%;
3) bent material preparation: will mix by weight 1:1 with the wheat flour that cures pulverizing through the high protein defatted soybean of boiling expanding treatment, 3.042 aspergillus oryzaes are made in access bacterial strain Shanghai, after send in the koji dish, under 28-40 ℃ condition, cultivate 40-72h, keep continuous ventilating, turn over during this time song, obtain bent material;
4) ferment at constant temperature: the bent material of gained is put into fermentation tank, be spilled into saline solution in tank, the saline solution adding proportion is 1 ~ 2 times of weight of material, is 10 ~ 35 ℃ condition bottom fermentation 6 months in temperature, obtains the sauce wine with dregs;
5) continuously squeezing: the sauce wine with dregs with after the continuous screw press squeezing fermentation, extract Normal juice;
6) Normal juice is carried out pasteurize;
7) diatomite continuous filtration: after the sterilization after sediment of soy sauce 5-7 days, diatomite continuous filtration;
8) can: to filtering complete soy sauce can, and get final product.
The production method of the former sauce of high-vegetable-plant of the present invention, the expanded condition of wherein said boiling are temperature 120-140 ℃, pressure 0.20 ~ 0.30MPa.
The production method of the former sauce of high-vegetable-plant of the present invention, the condition that wherein said boiling is baked and banked up with earth is for baking and banking up with earth to wheat expansion rate more than 1.50 temperature 250-300 ℃ condition.
The production method of the former sauce of high-vegetable-plant of the present invention, the concentration of wherein said saline solution are 20-25%.
The production method of the former sauce of high-vegetable-plant of the present invention, wherein said pasteurize is for to carry out sterilization 10-30min under temperature 80-95 ℃ condition.
The production method of the former sauce of high-vegetable-plant of the present invention, wherein said can are full-automatic can.
Do not add any non-plant albumen in the production method of the former sauce of high-vegetable-plant of the present invention, protein in the soy sauce is transformed by the Rumen protein fermentation in the grain fully, the soy sauce of producing has strong ester fragrance and sauce fragrance, without other bad smells, tasty mouthfeel is mellow, and more than the phytoprotein content 12.50g/100mL, plant protein content is higher more than 33% than national special grade soy standard, more than the amino-acid nitrogen 1.20g/100mL, the shelf-life reached more than 24 months.
The specific embodiment
Embodiment 1
The production technology of the former sauce of a kind of high-vegetable-plant:
1, high protein defatted soybean 500kg(butt protein content is more than 50%), profit water 500-750kg, water temperature 50-80 ℃, behind the mixing, 0.20-0.30Mpa high steam continuously cooking, digestion time 3-15min, drain into rapidly in the atmospheric environment, realize expansion effect, rear air-cooled to 30-50 ℃;
2, high protein wheat 500kg(butt protein content is more than 20%), boiling type cures under 250-300 ℃ of temperature conditions, and dilation reaches more than 1.5, utilizes pulverizer to pulverize and obtains wheat flour;
3, the bent material of preparation: the high protein defatted soybean after boiling is expanded mixes with the wheat flour that cures pulverizing, the access bacterial strain, and inoculum concentration is 3-5 * 10
5Individual spore/kilogram high protein defatted soybean is sent into the automatic koji of disk, 2840 ℃ of starter-making temperatures, and koji time 40-72h gets bent material;
4, ferment at constant temperature technique: the song material is dropped in the fermentation tank, be spilled into the saline solution that concentration is 15-20 ° of B ' e in tank, the saline solution adding proportion is 1-2 times of weight of material; Carry out ferment at constant temperature, fermentation temperature 10-35 ℃, yeast phase 6 months, fermentation maturation sauce wine with dregs;
5, continuous squeezing process:, utilize squeezer to squeeze continuously the sauce wine with dregs and obtain living Normal juice, yield reaches more than 80%;
6, pasteurize technique: Normal juice is carried out the bus sterilization, sterilization temperature 80-95 ℃, sterilizing time 10-40min;
7, diatomite continuous filtration technique: the sediment of soy sauce after the sterilization 5 days, the recycling diatomite filter carries out continuous filtration;
8, full-automatic filling process: the soy sauce to after filtering, utilize automatic filling machine to carry out can, namely get product.
Gained soy sauce phytoprotein content is 12.50g/100mL, amino-acid nitrogen 1.20g/100mL.
Above-described embodiment is described preferred embodiment of the present invention; be not that scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that those of ordinary skills make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (8)
1. former sauce of high-vegetable-plant is characterized in that: contained vegetable protein is polypeptide and the amino acid that soybean protein, wheat gluten and degraded thereof produce, and total content is more than 12.5g/100mL.
2. the production method of the former sauce of the described high-vegetable-plant of claim 1 may further comprise the steps:
1) boiling bulked high protein defatted soybean, the butt protein content of wherein said high protein defatted soybean is more than 50%;
2) the high protein wheat is cured in boiling, cures rear pulverization process wheat and obtains wheat flour, and the butt protein content of wherein said high protein wheat is more than 20%;
3) bent material preparation: will mix by weight 1:1 with the wheat flour that cures pulverizing through the high protein defatted soybean of boiling expanding treatment, 3.042 aspergillus oryzaes are made in access bacterial strain Shanghai, after send in the koji dish, under 28-40 ℃ condition, cultivate 40-72h, keep continuous ventilating, turn over during this time song, obtain bent material;
4) ferment at constant temperature: the bent material of gained is put into fermentation tank, be spilled into 15-20 ° of B ' e saline solution in tank, the saline solution adding proportion is 1 ~ 2 times of weight of material, is 10 ~ 35 ℃ condition bottom fermentation 6 months in temperature, obtains the sauce wine with dregs;
5) continuously squeezing: the sauce wine with dregs with after the continuous screw press squeezing fermentation, extract Normal juice;
6) Normal juice is carried out pasteurize;
7) diatomite continuous filtration: after the sterilization after sediment of soy sauce 5-7 days, diatomite continuous filtration;
8) can: to filtering complete soy sauce can, and get final product.
3. the production method of the former sauce of described high-vegetable-plant according to claim 2, it is characterized in that: the expanded condition of described boiling is temperature 120-140 ℃, pressure 0.20 ~ 0.30MPa.
4. the production method of the former sauce of described high-vegetable-plant according to claim 3 is characterized in that: the condition that described boiling is baked and banked up with earth is for baking and banking up with earth temperature 250-300 ℃ condition to wheat expansion rate more than 1.50.
5. the production method of the former sauce of described high-vegetable-plant according to claim 4, it is characterized in that: the concentration of described saline solution is 20-25%.
6. the production method of the former sauce of described high-vegetable-plant according to claim 5, it is characterized in that: described pasteurize is for to carry out sterilization 10-30min under temperature 80-95 ℃ condition.
7. the production method of the former sauce of described high-vegetable-plant according to claim 6, it is characterized in that: described high protein defatted soybean is that high protein Northeast Africa transgenosis defatted soybean, described high protein wheat are high protein Shandong winter wheat.
8. the production method of the former sauce of described high-vegetable-plant according to claim 7, it is characterized in that: described can is full-automatic can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210545925.5A CN102972737B (en) | 2012-12-14 | 2012-12-14 | High-vegetable protein original-brewing soy sauce and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210545925.5A CN102972737B (en) | 2012-12-14 | 2012-12-14 | High-vegetable protein original-brewing soy sauce and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102972737A true CN102972737A (en) | 2013-03-20 |
| CN102972737B CN102972737B (en) | 2014-08-13 |
Family
ID=47847311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210545925.5A Active CN102972737B (en) | 2012-12-14 | 2012-12-14 | High-vegetable protein original-brewing soy sauce and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102972737B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799248A (en) * | 2015-05-11 | 2015-07-29 | 广东厨邦食品有限公司 | Round koji making process utilizing soybean and flour as raw materials |
| CN107467614A (en) * | 2017-07-28 | 2017-12-15 | 孙德善 | The method that music promotes soy sauce brewing |
| CN109588641A (en) * | 2018-12-07 | 2019-04-09 | 济南宜和食品有限公司 | Original makes sauce and its brewing method |
| CN110547440A (en) * | 2019-06-27 | 2019-12-10 | 山东食圣酿造食品有限公司 | Preparation method of grain-protein-free soy sauce and grain-protein-free soy sauce |
| CN111567786A (en) * | 2020-04-08 | 2020-08-25 | 湖南省长康实业有限责任公司 | Sesame seed meal soy sauce brewing process |
| CN113142541A (en) * | 2021-05-08 | 2021-07-23 | 烟台欣和企业食品有限公司 | Gluten-free soy sauce seasoning and preparation method thereof |
| CN113519820A (en) * | 2021-07-26 | 2021-10-22 | 安徽口味全食品有限公司 | Soy sauce with high vegetable protein content and production method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1340309A (en) * | 2000-08-30 | 2002-03-20 | 舟山兴业有限公司 | Process for preparing fish soy |
| CN101816404A (en) * | 2010-04-09 | 2010-09-01 | 福建尧记食品有限公司 | Method for brewing old-method purely brewed soy sauce |
| CN102240028A (en) * | 2010-05-13 | 2011-11-16 | 烟台欣和味达美食品有限公司 | Healthy soy fumet and preparation method of healthy soy |
| CN102240027A (en) * | 2010-05-13 | 2011-11-16 | 烟台欣和味达美食品有限公司 | Healthy soy sauce fumet and healthy soy sauce |
-
2012
- 2012-12-14 CN CN201210545925.5A patent/CN102972737B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1340309A (en) * | 2000-08-30 | 2002-03-20 | 舟山兴业有限公司 | Process for preparing fish soy |
| CN101816404A (en) * | 2010-04-09 | 2010-09-01 | 福建尧记食品有限公司 | Method for brewing old-method purely brewed soy sauce |
| CN102240028A (en) * | 2010-05-13 | 2011-11-16 | 烟台欣和味达美食品有限公司 | Healthy soy fumet and preparation method of healthy soy |
| CN102240027A (en) * | 2010-05-13 | 2011-11-16 | 烟台欣和味达美食品有限公司 | Healthy soy sauce fumet and healthy soy sauce |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799248A (en) * | 2015-05-11 | 2015-07-29 | 广东厨邦食品有限公司 | Round koji making process utilizing soybean and flour as raw materials |
| CN107467614A (en) * | 2017-07-28 | 2017-12-15 | 孙德善 | The method that music promotes soy sauce brewing |
| CN109588641A (en) * | 2018-12-07 | 2019-04-09 | 济南宜和食品有限公司 | Original makes sauce and its brewing method |
| CN110547440A (en) * | 2019-06-27 | 2019-12-10 | 山东食圣酿造食品有限公司 | Preparation method of grain-protein-free soy sauce and grain-protein-free soy sauce |
| CN111567786A (en) * | 2020-04-08 | 2020-08-25 | 湖南省长康实业有限责任公司 | Sesame seed meal soy sauce brewing process |
| CN113142541A (en) * | 2021-05-08 | 2021-07-23 | 烟台欣和企业食品有限公司 | Gluten-free soy sauce seasoning and preparation method thereof |
| CN113519820A (en) * | 2021-07-26 | 2021-10-22 | 安徽口味全食品有限公司 | Soy sauce with high vegetable protein content and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102972737B (en) | 2014-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102972737B (en) | High-vegetable protein original-brewing soy sauce and production method thereof | |
| CN101138371B (en) | Husked rice tea beverage and preparation method thereof | |
| CN103734668A (en) | Method for producing high-salt dilute fermented soybean sauce | |
| CN103555554A (en) | Black rice vinegar and preparation method thereof | |
| CN104432372A (en) | Oat coarse cereal beverage and preparation method thereof | |
| CN107095273B (en) | Spicy olive pomace composite seasoning sauce and preparation method thereof | |
| CN104611187A (en) | Method for producing persimmon vinegar | |
| CN104687010A (en) | Preparation method of low-salt shrimp sauce | |
| CN105248835B (en) | Zein hydrolysate and preparation method thereof and the application in pure grain brewing vinegar | |
| CN108175076B (en) | Preparation process of orange vinegar residue flavored sauce | |
| CN103005392A (en) | Broad bean and highland barley sauce and making method thereof | |
| CN102972736A (en) | Method for simulating four-season natural fermentation for producing high-salt dilute-state soy sauce | |
| CN101874608A (en) | Walnut soy sauce | |
| CN104046544A (en) | Preparation method of fermented fructus momordicae wine | |
| CN103494174A (en) | Method for processing flavored agrocybe cylindracea sauce | |
| CN114431414A (en) | Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd | |
| KR101078711B1 (en) | Producing methods of brewed rice soy sauce with containing rice functional nutrients | |
| KR101487328B1 (en) | Manufacturing method of red pepper paste by using ascidian | |
| CN113841870A (en) | Soy sauce brewing process | |
| CN107440068B (en) | Preparation method of essence containing probiotic fermented carrot extract | |
| CN103815379A (en) | Method for making soybean sauce by using peanut residues | |
| CN104921064A (en) | Sweet sauce for losing weight and a preparation method thereof | |
| CN104939024A (en) | Composition used for producing soy sauce and producing method of soy sauce koji | |
| KR102640698B1 (en) | Method for Preparing Shikhe Using Oat | |
| CN104705620A (en) | Soy sauce brewing method using peanut cake residue |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SUN DESHAN Effective date: 20141231 Owner name: YANTAI SHINHO WEIDAMEI FOODS CO., LTD. Free format text: FORMER OWNER: SUN DESHAN Effective date: 20141231 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Hou Qingyun Inventor after: Lin Hua Inventor after: Liu Jinchang Inventor after: Ji Xiaoli Inventor after: Chen Hongwei Inventor after: Jiang Junwu Inventor after: Sun Deshan Inventor before: Sun Deshan Inventor before: Hou Qingyun Inventor before: Chen Hongwei Inventor before: Lin Hua |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: SUN DESHAN HOU QINGYUN CHEN HONGWEI LIN HUA TO: HOU QINGYUN LIN HUA LIU JINCHANG JI XIAOLI CHEN HONGWEI JIANG JUNWU SUN DESHAN |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20141231 Address after: 264006 No. 169, Jinsha River Road, Yantai Development Zone, Shandong Patentee after: Yantai Shinho Weidamei Foods Co., Ltd. Patentee after: Sun Deshan Address before: 7 building, No. 59 Changjiang Road, Yantai Development Zone, Shandong 264006, China Patentee before: Sun Deshan |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20151021 Address after: 264000 No. 15 Chengdu street, Yantai economic and Technological Development Zone, Shandong Patentee after: YANTAI SHINHO ENTERPRISE FOOD CO., LTD. Patentee after: Sun Deshan Address before: 264006 No. 169, Jinsha River Road, Yantai Development Zone, Shandong Patentee before: Yantai Shinho Weidamei Foods Co., Ltd. Patentee before: Sun Deshan |