CN103689526A - Soy - Google Patents
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- CN103689526A CN103689526A CN201310682404.9A CN201310682404A CN103689526A CN 103689526 A CN103689526 A CN 103689526A CN 201310682404 A CN201310682404 A CN 201310682404A CN 103689526 A CN103689526 A CN 103689526A
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- koji
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- soy sauce
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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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses soy which is fermented by taking black soya beans or soybeans as raw materials. The preparation technology of the soy comprises the following steps: selecting soybeans, soaking soybeans, cooking soybeans, inoculating, carrying out starter propagation and fermenting. In the starter propagation step, a 48-hour ventilation starter propagation mode is adopted, particularly, after inoculating and uniform stirring, the uniformly stirred raw materials are put into a tank for starter propagation for 48 hours when the environment humidity is 50%, and in the process of starter propagation, the temperature in the tank is controlled to be 32-35 DEG C without exceeding 40 DEG C; in the fermentation step, saline and yeast are stirred uniformly for fermentation after starter propagation with the saline concentration of 17 baume degrees, and saline is added by a plurality of times. The soy has the characteristics of rapid fermentation process, high oil yield, and good quality.
Description
Technical field
The present invention relates to a kind of flavouring, specifically a kind of soy sauce, belongs to flavouring preparing technical field.
Background technology
Soy sauce is commonly called as soy sauce, mainly by soybean, starch, wheat, salt, through liquefaction, the brew of fermentation supervisor, is formed.The comparison of ingredients of soy sauce is complicated, except the composition of salt, also has the compositions such as several amino acids, carbohydrate, organic acid, pigment and spices.Soy sauce generally has two kinds of dark soy sauce and light soy sauce: light soy sauce is more salty, fresh for carrying; Dark soy sauce is lighter, for carrying look.By GB, to soy sauce classification, can be divided into following two classes: 1, high-salt diluted state fermentation soy (containing solid and liquid state fermentation soy sauce): take soybean/or defatted soybean, wheat and/wheat flour is raw material, after boiling, Aspergillus koji, be mixed into rare wine with dregs with salt solution, then the soy sauce of making through fermentation.2, low-salt solid-state fermentation sauce: take defatted soybean and wheat bran as raw material, after boiling, Aspergillus koji, be mixed into solid-state sauce unstrained spirits with salt solution, then the soy sauce of making through fermentation.
The zymotechnique of soy sauce, mainly by several below: 1, low salt solid process: relative high-salt dilute technique, low-salt solid-state fermentation adopts relatively low salt content, add larger proportion wheat bran, part rice husk and a small amount of flour, form and do not have a solid-state sauce unstrained spirits of mobility, mode with crude salt envelope pond is fermented, approximately can be ripe through 21 days heat-preservation fermentations.The mode of extracting soy sauce is for moving pond and drench oil or oil being got in former Chi Pao pouring.Feature: fermentation time is short, sauce is aromatic, and color and luster is dark, and amino acid conversion ratio is lower.2, water pouring technique: with fermentation vat, ferment, fermentation vat is established the false end, the following dip for leaching in the false end, waters pouring through extract false beneath dip with pump in sauce unstrained spirits surface, realize the evenly object of fermentation.This zymotechnique is the improved process of low salt solid sauce, because it is high compared with low salt solid process raw material availability, raciness, the little advantage of investment for trnasforming urban land accepted by most manufacturing enterprises.3, high-salt dilute technique: take dregs of beans and wheat as raw material, through raw material processing, dregs of beans autoclaving, wheat roast, mixed culture ferments, press a kind of zymotechnique of extracting juice.From sweat, can be divided into again " Cantonese high-salt dilute " and " Japanese high-salt dilute ".The difference of the high salt of Cantonese and Japanese high salt is that adopted fermentation mode is different.The high salt of Cantonese adopts normal temperature fermentation, naturally shines and makes, and local flavor is general, and color is better, but be subject to Zymolysis Equipment and weather effect larger.Japanese high salt adopts insulation, airtight, cold fermentation, and fermentation period is longer, paler colour, and local flavor is aromatic, and generally extremely fresh etc. more suitable to make light soy sauce, taste, not only color is good for the dark soy sauce product after adding caramel colorant, and local flavor is also very outstanding.Feature: raw material adopts high protein bean pulp and northern hard wheat; Adopt thin mash fermented and pressure extracting juice technique.Raw material availability is high, raciness, but fermentation time is long, and one-time investment is large.
Patent 102793141B discloses a kind of high-salt dilute black bean soy and preparation method thereof, the primary raw material of this black bean soy comprises black soya bean, fry wheat, salt, water, concrete steps comprise that black soya bean is selected, clean, soak 4 hours, 121 ℃ of steamings 20 minutes, digestion of cooked material rate can reach 85.41%, the black soya bean cooking and stir-fry wheat are mixed to stewing material 10 minutes while hot with mass ratio 5:5, be cooled to 35 ℃, bent by 0.3% inoculation aspergillus oryzae kind, mix, Daqu processed, within 36 hours, receive bent, then add 20B é brine fermentation, with Daqu volume ratio be 1.1:1, then through fermentation in 6 months, squeezing, filter, sterilizing, packing, make black bean soy.Patent 102293398B discloses a kind of production method of not adding the high-salt diluted state fermentation soy of anticorrisive agent, comprise the steps: the Normal juice through koji, fermentation, squeezing, high-temperature instantaneous sterilization, sterilization temperature 115-125 ℃, sterilizing time 10-30s, after sterilization, soy sauce guarantees that ethanol content is not less than 2%, and total plate count is lower than 10000CFU/mL, 80 ℃ of high-temperature fillings of soy sauce after sterilization.
In In Guangdong Province, adopt high-salt dilute fermentation, the soy sauce amino acid content obtaining is low more, and taste is too light.And in the preparation process of soy sauce salinity number for the quality of soy sauce, produce certain influence.Too high salinity is not easy fuel-displaced, and salinity is too low, there will be the phenomenon of " smelly ", has affected the quality of whole brewing process and product.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, and a kind of soy sauce is provided, and this soy sauce has the advantages that sweat is fast, oil yield is high, quality is good.
For addressing the above problem, the technical solution adopted in the present invention is: a kind of soy sauce, to take black soya bean or soya bean to ferment as raw material, its preparation technology comprises the following steps: select beans to soak beans, boil beans, inoculation, koji, fermentation, during described koji, adopt the mode of 48 hours aerated koji makings, specifically inoculation spice evenly after, when ambient humidity is 50%, the raw material stirring is entered to pond koji, 48 hours koji time, it is 32-35 ℃ that yeast making process is controlled temperature in pond, and in pond, temperature can not be over 40 ℃; Described fermentation is after koji finishes, salt solution and bent mixing to be mixed thoroughly, ferments, and the brine strength used that ferments is 17 ° of B é, and the mode that adds of salt solution is that gradation adds.
During described koji, adopt the mode of circulating ventilation, specifically in pond bottom with air blast blowing hot-air, at the metope of koji chamber, from pond face 80-100cm eminence, offer air vent, and with the auxiliary blowing of fan, form cross-ventilation indoor.
The mode that adds of described salt solution is to add at twice in the song making, and addition is the 10-30% of required salt water inventory for the first time.Add for the first time salt solution by fermentation 6-7 days, measure sauce liquid total acidity 1.7-2.0, then add remaining required salt solution to continue fermentation 10-20 days.
Described salt solution and bent mass ratio are 1:1.2-1.5.
During described inoculation, bacterial classification used is aspergillus oryzae, 28 ± 2 ℃ of inoculation temperatures; After inoculation, the flour of bean or pea material quality 5-10% is evenly sprinkling upon to the bean or pea surface koji of fermenting.
Soy sauce of the present invention, its amino acid content is that 1.25-1.6g/100ml, lactic acid content are that 1.50-1.80g/100ml, salt 13.84-16 g/100ml, sugar contents are 4.94-10.81g/100ml.
Soy sauce of the present invention is adopted preparation with the following method:
(1) select beans to soak beans: select black soya bean or the soya bean of high-quality, selected black soya bean or soya bean must be new beans, after cleaning up, with the warm water of 28-30 ℃, soak beans 4 hours, reclaim the clear water that soaks beans, for the preparation of the salt solution of 17 ° of B é;
(2) boil beans: by soaked beans, at pressure 0.1-0.2Mpa, under temperature 110-120 ℃ of condition, boiling 20-30min, obtains grog;
(3) inoculation: by after grog sterilizing, at 28 ± 2 ℃ of inoculation aspergillus oryzaes, after inoculation, the flour of bean or pea material quality 5-10% is evenly sprinkling upon to the bean or pea surface koji of fermenting;
(4) koji: after inoculation spice are even, when ambient humidity is 50%, the raw material stirring is entered to pond koji, 48 hours koji time, it is 32-35 ℃ that yeast making process is controlled temperature in pond, and in pond, temperature can not be over 40 ℃; During koji, adopt the mode of circulating ventilation, specifically in pond bottom with air blast blowing hot-air, at the metope of koji chamber, from pond face 80-100cm eminence, offer air vent, and with the auxiliary blowing of fan, form cross-ventilation indoor;
(5) fermentation: the salt solution that after koji finishes by concentration is 17 ° of B é adds in the song making at twice, mix and mix thoroughly with song, ferment, salt solution and bent mass ratio are 1:1.2-1.5, and the addition for the first time of salt solution is the 10-30% of required salt water inventory, add for the first time salt solution by fermentation 6-7 days, measure sauce liquid total acidity 1.7-2.0, add again remaining required salt solution to continue fermentation and within 10-20 days, drench oil, mix twice sauce liquid to salinity and be less than at 16 o'clock, obtain.
The present invention with respect to the beneficial effect of prior art is: the mode that in batches adds salt solution can obtain fermenting speed faster, is generally adding salt solution after 7 days, and total acidity can reach 1.7-2.0, continues fermentation and can obtain product in 10-20 days; After access bacterial classification, on the even spreading raw material of flour, make flour stick at bean or pea surface, reduced because moisture exists the moisture film causing and reduced the situation of gas permeability, in conjunction with the mode of constant temperature aerated koji making, obtain better ferment effect simultaneously; Adopt the inventive method, the oil yield of two oil, three oil can increase respectively 10% compared with traditional handicraft.
The specific embodiment
Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1 adopts following steps preparation:
(1) select beans, soak beans: select the new soya bean of high-quality, after cleaning up, with the warm water of 30 ℃, soak beans 4 hours, reclaim the clear water that soaks beans, for the preparation of the salt solution of 17 ° of B é;
(2) boil beans: by soaked beans, at pressure 0.2Mpa, under 110 ℃ of conditions of temperature, boiling 30min, obtains grog;
(3) inoculation: by after grog sterilizing, at 28 ± 2 ℃ of inoculation aspergillus oryzaes, after inoculation, the flour of bean or pea material quality 10% is evenly sprinkling upon to the bean or pea surface koji of fermenting;
(4) koji: after inoculation spice are even, when ambient humidity is 50%, the raw material stirring is entered to pond koji, 48 hours koji time, it is 35 ℃ that yeast making process is controlled temperature in pond, and in pond, temperature can not be over 40 ℃; During koji, adopt the mode of circulating ventilation, specifically in pond bottom with air blast blowing hot-air, at the metope of koji chamber, from pond face 100cm eminence, offer air vent, and with the auxiliary blowing of fan, form cross-ventilation indoor;
(5) fermentation: the salt solution that after koji finishes by concentration is 17 ° of B é adds in the song making at twice, mix and mix thoroughly with song, ferment, salt solution and bent mass ratio are 1:1.2, and the addition for the first time of salt solution is 10% of required salt water inventory, add for the first time salt solution by fermentation 6 days, measure sauce liquid total acidity 1.74, add again remaining required salt solution to continue fermentation and within 20 days, drench oil, mix sauce liquid to salinity and be less than at 16 o'clock, obtain.
The soy sauce that this enforcement obtains after measured, its amino acid content is that 1.25g/100ml, lactic acid content are that 1.56g/100ml, salt 13.84 g/100ml, sugar contents are 5.81g/100ml.
Embodiment 2 adopts following steps preparation:
(1) select beans, soak beans: select the new black soya bean of high-quality, after cleaning up, with the warm water of 29 ℃, soak beans 4 hours, reclaim the clear water that soaks beans, for the preparation of the salt solution of 17 ° of B é;
(2) boil beans: by soaked beans, at pressure 0.15Mpa, under 115 ℃ of conditions of temperature, boiling 25min, obtains grog;
(3) inoculation: by after grog sterilizing, at 28 ± 2 ℃ of inoculation aspergillus oryzaes, after inoculation, the flour of bean or pea material quality 5% is evenly sprinkling upon to the bean or pea surface koji of fermenting;
(4) koji: after inoculation spice are even, when ambient humidity is 50%, the raw material stirring is entered to pond koji, 48 hours koji time, it is 34 ℃ that yeast making process is controlled temperature in pond, and in pond, temperature can not be over 40 ℃; During koji, adopt the mode of circulating ventilation, specifically in pond bottom with air blast blowing hot-air, at the metope of koji chamber, from pond face 80cm eminence, offer air vent, and with the auxiliary blowing of fan, form cross-ventilation indoor;
(5) fermentation: the salt solution that after koji finishes by concentration is 17 ° of B é adds in the song making at twice, mix and mix thoroughly with song, ferment, salt solution and bent mass ratio are 1:1.5, and the addition for the first time of salt solution is 20% of required salt water inventory, add for the first time salt solution by fermentation 7 days, measure sauce liquid total acidity 2.0, add again remaining required salt solution to continue fermentation and within 15 days, drench oil, mix sauce liquid to salinity and be less than at 16 o'clock, obtain.
The soy sauce that this enforcement obtains after measured, its amino acid content is that 1.45g/100ml, lactic acid content are that 1.80g/100ml, salt 15.45 g/100ml, sugar contents are 4.94g/100ml.
Embodiment 3 adopts following steps preparation:
(1) select beans, soak beans: select the new black soya bean of high-quality, after cleaning up, with the warm water of 28 ℃, soak beans 4 hours, reclaim the clear water that soaks beans, for the preparation of the salt solution of 17 ° of B é;
(2) boil beans: by soaked beans, at pressure 0.1Mpa, under 120 ℃ of conditions of temperature, boiling 20min, obtains grog;
(3) inoculation: by after grog sterilizing, at 28 ± 2 ℃ of inoculation aspergillus oryzaes, after inoculation, the flour of bean or pea material quality 8% is evenly sprinkling upon to the bean or pea surface koji of fermenting;
(4) koji: after inoculation spice are even, when ambient humidity is 50%, the raw material stirring is entered to pond koji, 48 hours koji time, it is 32 ℃ that yeast making process is controlled temperature in pond, and in pond, temperature can not be over 40 ℃; During koji, adopt the mode of circulating ventilation, specifically in pond bottom with air blast blowing hot-air, at the metope of koji chamber, from pond face 80cm eminence, offer air vent, and with the auxiliary blowing of fan, form cross-ventilation indoor;
(5) fermentation: the salt solution that after koji finishes by concentration is 17 ° of B é adds in the song making at twice, mix and mix thoroughly with song, ferment, salt solution and bent mass ratio are 1:1.3, and the addition for the first time of salt solution is 10% of required salt water inventory, add for the first time salt solution by fermentation 6 days, measuring sauce liquid total acidity is 1.7, add again remaining required salt solution to continue fermentation and within 10 days, drench oil, mix sauce liquid to salinity and be less than at 16 o'clock, obtain.
The soy sauce that this enforcement obtains after measured, its amino acid content is that 1.53g/100ml, lactic acid content are that 1.50g/100ml, salt 14.95 g/100ml, sugar contents are 8.11g/100ml.
Claims (6)
1. a soy sauce, to take black soya bean or soya bean to ferment as raw material, its preparation technology comprises the following steps: select beans to soak beans, boil beans, inoculation, koji, fermentation, it is characterized in that: the mode that adopts 48 hours aerated koji makings during koji, specifically inoculation spice evenly after, when ambient humidity is 50%, the raw material stirring is entered to pond koji, 48 hours koji time, it is 32-35 ℃ that yeast making process is controlled temperature in pond, and in pond, temperature can not be over 40 ℃; Described fermentation is after koji finishes, salt solution and bent mixing to be mixed thoroughly, ferments, and the brine strength used that ferments is 17 ° of B é, and the mode that adds of salt solution is that gradation adds.
2. soy sauce according to claim 1, it is characterized in that: the mode that adopts circulating ventilation during described koji, specifically in pond bottom with air blast blowing hot-air, at the metope of koji chamber, from pond face 80-100cm eminence, offer air vent, and with the auxiliary blowing of fan, form cross-ventilation indoor.
3. soy sauce according to claim 1, it is characterized in that: the mode that adds of described salt solution is to add at twice in the song making, addition is the 10-30% of required salt water inventory for the first time, add for the first time salt solution by fermentation 6-7 days, measure sauce liquid total acidity 1.7-2.0, then add remaining required salt solution to continue fermentation 10-20 days.
4. soy sauce according to claim 1, is characterized in that: described salt solution and bent mass ratio are 1:1.2-1.5.
5. soy sauce according to claim 1, is characterized in that: during described inoculation, bacterial classification used is aspergillus oryzae, 28 ± 2 ℃ of inoculation temperatures; After inoculation, the flour of bean or pea material quality 5-10% is evenly sprinkling upon to the bean or pea surface koji of fermenting.
6. a soy sauce, is characterized in that: its amino acid content is that 1.25-1.6g/100ml, lactic acid content are that 1.50-1.80g/100ml, salt 13.84-16 g/100ml, sugar contents are 4.94-10.81g/100ml.
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| CN201310682404.9A CN103689526B (en) | 2013-12-16 | 2013-12-16 | A kind of soy sauce |
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| CN201310682404.9A CN103689526B (en) | 2013-12-16 | 2013-12-16 | A kind of soy sauce |
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| CN103689526A true CN103689526A (en) | 2014-04-02 |
| CN103689526B CN103689526B (en) | 2015-10-28 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690249A (en) * | 2016-11-17 | 2017-05-24 | 盘锦金鹰调味品酿造有限公司 | Preparation method of calcareous black bean soy sauce |
| CN107568701A (en) * | 2017-10-31 | 2018-01-12 | 荣成市日鑫水产有限公司 | A kind of method that soy sauce is prepared using matsutake |
| CN109169434A (en) * | 2018-09-18 | 2019-01-11 | 广西壮族自治区水产科学研究院 | A kind of freshwater wheel animalcule fast breeding method |
| CN113397150A (en) * | 2021-06-23 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Fermentation method of soy sauce |
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| CN102613529A (en) * | 2012-04-06 | 2012-08-01 | 江苏苏美食品有限公司 | Method for preparing fermented soy sauce with pure flour |
| CN103416718A (en) * | 2013-09-02 | 2013-12-04 | 南京标科生物科技有限公司 | Rosemary health-protection soy sauce and preparation method thereof |
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2013
- 2013-12-16 CN CN201310682404.9A patent/CN103689526B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102613529A (en) * | 2012-04-06 | 2012-08-01 | 江苏苏美食品有限公司 | Method for preparing fermented soy sauce with pure flour |
| CN103416718A (en) * | 2013-09-02 | 2013-12-04 | 南京标科生物科技有限公司 | Rosemary health-protection soy sauce and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690249A (en) * | 2016-11-17 | 2017-05-24 | 盘锦金鹰调味品酿造有限公司 | Preparation method of calcareous black bean soy sauce |
| CN106690249B (en) * | 2016-11-17 | 2020-08-11 | 盘锦金鹰调味品酿造有限公司 | Preparation method of black bean calcareous soy sauce |
| CN107568701A (en) * | 2017-10-31 | 2018-01-12 | 荣成市日鑫水产有限公司 | A kind of method that soy sauce is prepared using matsutake |
| CN109169434A (en) * | 2018-09-18 | 2019-01-11 | 广西壮族自治区水产科学研究院 | A kind of freshwater wheel animalcule fast breeding method |
| CN113397150A (en) * | 2021-06-23 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Fermentation method of soy sauce |
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