CN103478676A - Multiple fermentation process for soybean sauce - Google Patents
Multiple fermentation process for soybean sauce Download PDFInfo
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- CN103478676A CN103478676A CN201310440178.3A CN201310440178A CN103478676A CN 103478676 A CN103478676 A CN 103478676A CN 201310440178 A CN201310440178 A CN 201310440178A CN 103478676 A CN103478676 A CN 103478676A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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Abstract
The invention provides a multiple fermentation process for soybean sauce. The multiple fermentation process comprises the following steps: stewing raw materials at a high temperature, cooling, adding yeast seeds for preparing yeasts, mixing with salt water for fermenting, and squeezing or applying oil to fermented soybean sauce mashes or soybean sauce pastes to prepare raw soybean sauce; mixing the prepared raw soybean sauce prepared by squeezing or applying oil with the soybean sauce yeasts for next fermenting, squeezing or applying oil, repeating for two or more times for multiple fermentation, refining, sterilizing, and filling to obtain the finished soybean sauce. The soybean sauce produced by the multiple fermentation process is thick in shape, rich in alcohol and ester flavors, natural in taste, heavy and lasting in mouth feel and better in quality.
Description
Technical field
The invention belongs to a kind of production technology of soy sauce, be specifically related to the zymotechnique of soy sauce.
Background technology
According to the GB18186 standard code, current domestic sauce fermentation technique has two kinds, and a kind of is the high-salt dilute zymotechnique, and another kind is low salt solid state fermentation.
The high-salt diluted state fermentation soy technological process of production is: material cooking → koji → high-salt dilute fermentation → squeezing → allotment sterilizing → filling → product.High-salt dilute soy, because fermentation temperature is low, fermentation time is long, the sweet-smelling of product, ester fragrance are denseer, and mouthfeel is more thick and heavy long.
The low-salt solid-state fermentation sauce technological process of production is: material cooking → koji → low-salt solid-state fermentation → soak pouring → allotment sterilizing → filling → product.Low salt solid sauce, because fermentation temperature is high, fermentation time is short, product is charred highly seasoned, lacks sweet-smelling and ester perfume (or spice).
Above-mentioned two kinds of zymotechniques, be all to take turns fermentation, and all there are certain limitation in the index of product, fragrance, mouthfeel etc.In order to increase the sweet-smelling of soy sauce, people have studied more production technology, and to improve the quality of soy sauce, the Chinese patent " Doule fermentation with multi fungi soy sauce and manufacture method thereof " that is CN14185714A as publication number improves low salt solid state fermentation.Its manufacture method comprises raw material profit water, it is stewing to steam, koji, fermentation unstrained spirits processed, pouring are soaked, preparation etc., and fermentation period is to take turns.Its double fermentation process refers to: two phases before and after the unstrained spirits processed that ferments is divided into, be normal fermentation early stage, and later stage fermentation is to produce by watering alcoholic fermentation and the ester class of drenching in technique and wild yeasts bacterium and lactic acid bacteria synergy strengthening sauce unstrained spirits.
This patent belongs to the low salt solid state fermentation after improvement, on the basis of low-salt solid-state fermentation (normal fermentation) technique, increase later stage fermentation newly and drenched technique and wild yeasts bacterium and lactic acid bacteria synergy by watering, extended fermentation time, alcoholic fermentation in the sauce unstrained spirits and ester class produce, stronger than the sweet-smelling of low salt solid sauce.But this production technology is to have extended fermentation period on normal fermentation technique basis, product sweet-smelling ester perfume (or spice) is still not enough.
Summary of the invention
The object of the invention is to: the deficiency for existing sauce fermentation technique, provide a kind of soy sauce multiple zymotechnique, produce the better soy sauce of quality.
Technical scheme of the present invention is as follows:
The multiple zymotechnique of soy sauce, comprise raw material lowered the temperature after thermophilic digestion, adds sort of quyi koji, then, with the fermentation of salt solution mix, squeezed after fermentation or drench oil, makes soy sauce crude oil; The soy sauce production technology of described multiple fermentation, be to enter the next round fermentation with the soy sauce koji mix again by squeezing or drench the soy sauce crude oil that oil makes, then squeezing or drench again oil, finally by refining sterilizing, the filling soy sauce finished product that becomes; Concrete technology is as follows:
(1) material cooking: will lower the temperature after the raw materials of soy sauce thermophilic digestion;
(2) koji: add the sort of quyi in the grog after the thermophilic digestion cooling, make soy sauce koji;
(3) fermentation: the soy sauce koji made is added to the fermentation of salt solution mix;
(4) squeezing or pouring oil; Sauce wine with dregs after fermentation or sauce unstrained spirits is oily through squeezing or pouring, make soy sauce crude oil;
(5) multiple fermentation: the soy sauce crude oil made is entered to next round fermentation, squeezing or drenches oil with the soy sauce koji mix again, so repeatedly more than two-wheeled, make multiple fermented sauce crude oil;
(6) finished product is filling: will be through the former oil refining sterilizing of the soy sauce of multiple fermentation, the filling soy sauce finished product that becomes.
Further improve and be: in the multiple zymotechnique of described soy sauce (5), be to ferment again, squeeze again or drench oil with whole soy sauce crude oil and soy sauce koji mix, then make soy sauce crude oil.
Further improve and be: in the multiple zymotechnique of described soy sauce (5), be with part soy sauce crude oil add again salt solution with the soy sauce koji mix ferments again, again squeezing or pouring oily, then make soy sauce crude oil.
Further improve and be: the addition of described part soy sauce crude oil is 1%～99%.
Further improve and be: the multiple fermentation in the multiple zymotechnique of described soy sauce (5) is double fermentation, through two-wheeled fermentation, squeezing or pouring oil, makes soy sauce crude oil.
Further improve and be: the multiple fermentation in the multiple zymotechnique of described soy sauce (5) comprises two-wheeled with top fermentation, squeezing or drenches oil makes soy sauce crude oil.
Further improve and be: the multiple zymotechnique of described soy sauce comprises high-salt dilute fermentation and two kinds of sauce fermentation techniques of low-salt solid-state fermentation.
In sum, the beneficial effect of technical solution of the present invention is; Aromatic strongly fragrant, the local flavor nature of dense thick, the sweet-smelling ester of the soy sauce figure who produces through the multiple zymotechnique of the present invention, mouthfeel are thick and heavy long, and the soy sauce quality is better, and without adding the food additives such as tasty agents, freshener, essence.
The accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
Below in conjunction with drawings and Examples, the invention will be further described:
As shown in Figure 1, multiple zymotechnique of the present invention comprises lowers the temperature raw material after thermophilic digestion, add the sort of quyi to carry out koji, then with the salt solution mix, ferment, squeezed after fermentation or drenched oil and made soy sauce crude oil, enter the next round fermentation with the soy sauce koji mix again by squeezing or drench the soy sauce crude oil that oil goes out again, then squeezing or drench oil, so repeatedly, finally by refining sterilizing, the filling soy sauce finished product that becomes.Concrete technology is as follows:
(1) material cooking: will lower the temperature after the raw materials of soy sauce thermophilic digestion;
(2) koji: add the sort of quyi in the grog after the thermophilic digestion cooling, make soy sauce koji;
(3) fermentation: the soy sauce koji made is added to the fermentation of salt solution mix;
(4) squeezing or pouring oil; Sauce wine with dregs after fermentation or sauce unstrained spirits is oily through squeezing or pouring, make soy sauce crude oil;
(5) multiple fermentation: the soy sauce crude oil made is entered to next round fermentation, squeezing or drenches oil with the soy sauce koji mix again, so repeatedly two-wheeled or make multiple fermented sauce crude oil more than two-wheeled;
(6) finished product is filling: will be through the former oil refining sterilizing of the soy sauce of multiple fermentation, the filling soy sauce finished product that becomes.
In the step (5) of multiple zymotechnique, can ferment again with whole soy sauce crude oil and soy sauce koji mix, squeeze again or drench oil, then make soy sauce crude oil; Also can add salt solution and soy sauce koji with part soy sauce crude oil
Mix ferments, squeezes or drench oil, then makes soy sauce crude oil.The addition of part soy sauce crude oil is as follows:
Multiple zymotechnique of the present invention comprises high-salt dilute fermentation and two kinds of sauce fermentation techniques of low-salt solid-state fermentation.The high-salt dilute zymotechnique, adopt squeezing process to squeeze and make soy sauce crude oil.Low salt solid state fermentation, adopt the oily technique of pouring to make soy sauce crude oil.
Most preferred embodiment of the present invention is double fermentation: refer to that first round sauce fermentation finishes by squeezing or drench oil to obtain soy sauce crude oil, with the alternative salt solution of soy sauce crude oil or part soy sauce crude oil, with salt solution, mix again, then carry out taking turns again fermentation with the soy sauce koji mix, second takes turns fermentation ends squeezes or drenches oil, final refining sterilizing, the filling soy sauce finished product that becomes.
One takes turns the amino-acid state contrast table of soy sauce crude oil of this technology of soy sauce crude oil of fermentation
One takes turns organoleptic indicator's contrast table of the soy sauce crude oil of the soy sauce crude oil of fermentation and this technique
But add the food additive agent such as tasty agents, freshener, essence also local flavor and the mouthfeel of improving product in soy sauce allotment operation, but there is soft, natural local flavor and mouthfeel unlike the double fermentation soy sauce.
The soy sauce of producing through the multiple zymotechnique of the present invention is without adding the food additives such as tasty agents, freshener, essence.Aromatic strongly fragrant, the local flavor nature of dense thick, the sweet-smelling ester of multiple fermented sauce figure, mouthfeel are thick and heavy long.Compare a soy sauce of taking turns zymotechnique, the soy sauce of explained hereafter of the present invention, quality is better.
Above-described only in order to explain the present invention, be not intended to limit the present invention.All any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. the multiple zymotechnique of soy sauce, comprise raw material is lowered the temperature after thermophilic digestion, add sort of quyi koji, then with the salt solution mix, ferment, squeezed after fermentation or drenched oil, being made soy sauce crude oil, be it is characterized in that: the soy sauce production technology of described multiple fermentation, to enter the next round fermentation with the soy sauce koji mix again by squeezing or drench the soy sauce crude oil that oil makes, then squeezing or drench again oil, finally by refining sterilizing, the filling soy sauce finished product that becomes; Concrete technology is as follows:
(1) material cooking: will lower the temperature after the raw materials of soy sauce thermophilic digestion;
(2) koji: add the sort of quyi in the grog after the thermophilic digestion cooling, make soy sauce koji;
(3) fermentation: the soy sauce koji made is added to the fermentation of salt solution mix;
(4) squeezing or pouring oil; Sauce wine with dregs after fermentation or sauce unstrained spirits is oily through squeezing or pouring, make soy sauce crude oil;
(5) multiple fermentation: the soy sauce crude oil made is entered to next round fermentation, squeezing or drenches oil with the soy sauce koji mix again, so repeatedly more than two-wheeled, make multiple fermented sauce crude oil;
(6) finished product is filling: will be through the former oil refining sterilizing of the soy sauce of multiple fermentation, the filling soy sauce finished product that becomes.
2. according to the multiple zymotechnique of soy sauce claimed in claim 1, it is characterized in that: in the multiple zymotechnique of described soy sauce (5), be to ferment again, squeeze again or drench oil with whole soy sauce crude oil and soy sauce koji mix, then make soy sauce crude oil.
3. according to the multiple zymotechnique of soy sauce claimed in claim 1, it is characterized in that: in the multiple zymotechnique of described soy sauce (5), be to add again salt solution with the soy sauce koji mix ferments, squeezing or drench oilyly again with part soy sauce crude oil again, then make soy sauce crude oil.
4. according to the multiple zymotechnique of soy sauce claimed in claim 3, it is characterized in that: the addition of described part soy sauce crude oil is 1%～99%.
5. according to the multiple zymotechnique of soy sauce claimed in claim 1, it is characterized in that: the multiple fermentation in the multiple zymotechnique of described soy sauce (5) is double fermentation, through two-wheeled fermentation, squeezing or pouring oil, makes soy sauce crude oil.
6. according to the multiple zymotechnique of soy sauce claimed in claim 1, it is characterized in that: the multiple fermentation in the multiple zymotechnique of described soy sauce (5) comprises two-wheeled with top fermentation, squeezing or drenches oil makes soy sauce crude oil.
7. according to claim 1 or the multiple zymotechnique of 5 or 6 described soy sauce, it is characterized in that: the multiple zymotechnique of described soy sauce comprises high-salt dilute fermentation and two kinds of sauce fermentation techniques of low-salt solid-state fermentation.
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| CN201310440178.3A CN103478676A (en) | 2013-09-25 | 2013-09-25 | Multiple fermentation process for soybean sauce |
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| CN201310440178.3A CN103478676A (en) | 2013-09-25 | 2013-09-25 | Multiple fermentation process for soybean sauce |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927684A (en) * | 2017-11-01 | 2018-04-20 | 安徽爱家食品有限公司 | A kind of Steamed fish soy sauce and its manufacture craft |
| CN110499271A (en) * | 2019-09-02 | 2019-11-26 | 千禾味业食品股份有限公司 | A kind of lactobacillus plantarum QR19 and its application |
| CN110511877A (en) * | 2019-07-31 | 2019-11-29 | 千禾味业食品股份有限公司 | A kind of low hemicellulose enzyme activity aspergillus oryzae and its application in high ammonia nitrogen light color soy sauce brewing |
| CN111296819A (en) * | 2020-04-21 | 2020-06-19 | 山东食圣酿造食品有限公司 | Production method for re-fermenting soy sauce by using mixed enzyme preparation |
| CN112940931A (en) * | 2021-03-10 | 2021-06-11 | 安徽潮谊食品科技有限公司 | Method and brewing equipment for brewing soy sauce by utilizing multistage fermentation of yellow serofluid |
| CN115316646A (en) * | 2022-09-06 | 2022-11-11 | 艾斯普瑞(广州)食品有限公司 | Preparation process of salt-reduced pure raw soy sauce by reduced-pressure double-round fermentation and salt-reduced pure raw soy sauce |
| CN115386462A (en) * | 2022-09-06 | 2022-11-25 | 好口味食品有限公司 | Soy sauce production process and production equipment thereof |
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| JPS5314638A (en) * | 1976-07-27 | 1978-02-09 | Nat Jutaku Kenzai | Process for welding end plates to sections |
| JPS5820171A (en) * | 1981-07-30 | 1983-02-05 | Kikkoman Corp | Brewing of soy sauce |
| CN1183240A (en) * | 1997-12-25 | 1998-06-03 | 中国食品发酵工业研究所 | Process for low-salt solid closed circulation fermentation of soy sauce |
| CN102894343A (en) * | 2012-10-25 | 2013-01-30 | 湖州老恒和酿造有限公司 | Production process of soy and soy |
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2013
- 2013-09-25 CN CN201310440178.3A patent/CN103478676A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5314638A (en) * | 1976-07-27 | 1978-02-09 | Nat Jutaku Kenzai | Process for welding end plates to sections |
| JPS5820171A (en) * | 1981-07-30 | 1983-02-05 | Kikkoman Corp | Brewing of soy sauce |
| CN1183240A (en) * | 1997-12-25 | 1998-06-03 | 中国食品发酵工业研究所 | Process for low-salt solid closed circulation fermentation of soy sauce |
| CN102894343A (en) * | 2012-10-25 | 2013-01-30 | 湖州老恒和酿造有限公司 | Production process of soy and soy |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927684A (en) * | 2017-11-01 | 2018-04-20 | 安徽爱家食品有限公司 | A kind of Steamed fish soy sauce and its manufacture craft |
| CN110511877A (en) * | 2019-07-31 | 2019-11-29 | 千禾味业食品股份有限公司 | A kind of low hemicellulose enzyme activity aspergillus oryzae and its application in high ammonia nitrogen light color soy sauce brewing |
| CN110511877B (en) * | 2019-07-31 | 2022-03-11 | 千禾味业食品股份有限公司 | Low-hemicellulase-activity aspergillus oryzae and application thereof in brewing of high-ammonia-nitrogen light-color soy sauce |
| CN110499271A (en) * | 2019-09-02 | 2019-11-26 | 千禾味业食品股份有限公司 | A kind of lactobacillus plantarum QR19 and its application |
| CN111296819A (en) * | 2020-04-21 | 2020-06-19 | 山东食圣酿造食品有限公司 | Production method for re-fermenting soy sauce by using mixed enzyme preparation |
| CN112940931A (en) * | 2021-03-10 | 2021-06-11 | 安徽潮谊食品科技有限公司 | Method and brewing equipment for brewing soy sauce by utilizing multistage fermentation of yellow serofluid |
| CN115316646A (en) * | 2022-09-06 | 2022-11-11 | 艾斯普瑞(广州)食品有限公司 | Preparation process of salt-reduced pure raw soy sauce by reduced-pressure double-round fermentation and salt-reduced pure raw soy sauce |
| CN115386462A (en) * | 2022-09-06 | 2022-11-25 | 好口味食品有限公司 | Soy sauce production process and production equipment thereof |
| CN115386462B (en) * | 2022-09-06 | 2023-05-12 | 好口味食品有限公司 | Soy sauce production process and production equipment thereof |
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Application publication date: 20140101 |