CN103689526B - A kind of soy sauce - Google Patents
A kind of soy sauce Download PDFInfo
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- CN103689526B CN103689526B CN201310682404.9A CN201310682404A CN103689526B CN 103689526 B CN103689526 B CN 103689526B CN 201310682404 A CN201310682404 A CN 201310682404A CN 103689526 B CN103689526 B CN 103689526B
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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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- 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)
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Abstract
The invention discloses a kind of soy sauce, for raw material ferments with black soya bean or soya bean, its preparation technology comprises the following steps: select beans to soak beans, cooked beans, inoculation, koji, fermentation, the mode of 48 hours aerated koji makings is adopted during described koji, specifically in inoculation and spice evenly after, when ambient humidity is 50%, the raw material stirred is entered pond koji, 48 hours koji time, it is 32-35 DEG C that yeast making process controls temperature in pond, and in pond, temperature can not more than 40 DEG C; Described fermentation after koji terminates, salt solution is mixed mixed thoroughly with song, and ferment, the brine strength used that ferments is 17 ° of B é, and the feed postition of salt solution is gradation adds.This soy sauce has the advantages that sweat is fast, oil yield is high, quality is good.
Description
Technical field
The present invention relates to a kind of flavouring, specifically a kind of soy sauce, belong to flavouring preparing technical field.
Background technology
Soy sauce is commonly called as soy sauce, primarily of soybean, starch, wheat, salt through liquefaction, fermentation supervisor brew.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 dark soy sauce and light soy sauce two kinds: light soy sauce is more salty, fresh for carrying; Dark soy sauce is lighter, for carrying look.Following two classes can be divided into soy sauce classification: 1, high-salt diluted state fermentation soy (containing solid and liquid state fermentation soy sauce): with soybean/or defatted soybean, wheat and/wheat flour for raw material by GB, rare wine with dregs is mixed into salt solution after boiling, Aspergillus koji, then through the soy sauce made that ferments.2, low-salt solid-state fermentation sauce: with defatted soybean and wheat bran for raw material, be mixed into solid-state sauce unstrained spirits with salt solution after boiling, Aspergillus koji, then through the soy sauce made that ferments.
The zymotechnique of soy sauce, primarily of following several: 1, low salt solid process: high-salt dilute technique relatively, low-salt solid-state fermentation adopts relatively low salt content, add larger proportion wheat bran, part rice husk and a small amount of flour, formed and do not have a solid-state sauce unstrained spirits of mobility, ferment in the mode in crude salt envelope pond, approximately passing through 21 days heat-preservation fermentations can be ripe.The mode extracting soy sauce is drenched oil or former Chi Pao and is drenched for moving pond and get oil.Feature: fermentation time is short, sauce is aromatic, and color and luster is dark, and amino acid converting rate is lower.2, water pouring technique: ferment with fermentation vat, fermentation vat establishes the false end, the dip for leaching at false the end, and process pump extracts false beneath dip to carry out watering pouring in sauce unstrained spirits surface, realizes the object of uniform 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, the little advantage of raciness, investment for trnasforming urban land and being accepted by most manufacturing enterprise.3, high-salt dilute technique: with dregs of beans and wheat for raw material, through Feedstock treating, dregs of beans autoclaving, wheat roasts, mixed culture ferments, press a kind of zymotechnique of extracting juice.Can be divided into again " Cantonese high-salt dilute " and " Japanese high-salt dilute " from sweat.The difference of Cantonese height salt and Japanese high salt is that adopted fermentation mode is different.Cantonese height salt adopts normal temperature fermentation, naturally shines system, 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 interpolation 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 diluted-state black soybean sauce and preparation method thereof, the primary raw material of this black bean soy comprises black soya bean, fry wheat, salt, water, it is selected that concrete steps comprise black soya bean, cleaning, soak 4 hours, 121 DEG C of steamings 20 minutes, digestion of cooked material rate can reach 85.41%, the black soya bean cooked and stir-fry wheat are mixed stewing material 10 minutes while hot with mass ratio 5:5, be cooled to 35 DEG C, bent by 0.3% inoculation aspergillus oryzae kind, mix, Daqu processed, within 36 hours, receive bent, then 20B é brine fermentation is added, be 1.1:1 with Daqu volume ratio, then through fermentation in 6 months, squeezing, filter, sterilizing, packaging, i.e. obtained 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 DEG C, sterilizing time 10-30s, after sterilization, soy sauce ensures that ethanol content is not less than 2%, total plate count lower than 10000CFU/mL, soy sauce 80 DEG C of high-temperature fillings after sterilization.
At In Guangdong Province many employings high-salt fermentation, the soy sauce amino acid content obtained is low, and taste is too light.And in the preparation process of soy sauce salinity number for soy sauce quality produce certain influence.Too high salinity is not easy fuel-displaced, and salinity is too low, then there will be the phenomenon of " smelly ", have impact on 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, provides a kind of soy sauce, and this soy sauce has the advantages that sweat is fast, oil yield is high, quality is good.
For solving the problem, the technical solution adopted in the present invention is: a kind of soy sauce, for raw material ferments with black soya bean or soya bean, its preparation technology comprises the following steps: select beans to soak beans, cooked beans, inoculation, koji, fermentation, the mode of 48 hours aerated koji makings is adopted during described koji, specifically in inoculation and spice evenly after, when ambient humidity is 50%, the raw material stirred is entered pond koji, 48 hours koji time, it is 32-35 DEG C that yeast making process controls temperature in pond, and in pond, temperature can not more than 40 DEG C; Described fermentation after koji terminates, salt solution is mixed mixed thoroughly with song, and ferment, the brine strength used that ferments is 17 ° of B é, and the feed postition of salt solution is gradation adds.
Adopt the mode of circulating ventilation during described koji, specifically bottom pond with air blast blowing hot-air, the metope in koji room offers air vent from face, pond 80-100cm eminence, and forms cross-ventilation in indoor with the auxiliary blowing of fan.
The feed postition of described salt solution adds in the song that makes at twice, first time addition be the 10-30% of required salt water inventory.First time to add after salt solution through fermentation 6-7 days, measures sauce liquid total acidity 1.7-2.0, then adds remaining required salt solution and continue fermentation 10-20 days.
Described salt solution is 1:1.2-1.5 with bent mass ratio.
During described inoculation, bacterial classification used is aspergillus oryzae, inoculation temperature 28 ± 2 DEG C; After inoculation, the flour of bean or pea material quality 5-10% is evenly sprinkling upon bean or pea surface and carries out fermentation koji.
Soy sauce of the present invention, its amino acid content is 1.25-1.6g/100ml, lactic acid content is 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 and is prepared with the following method:
(1) select beans to soak beans: the black soya bean or the soya bean that select high-quality, selected black soya bean or soya bean must be new beans, after cleaning up, soak beans 4 hours with the warm water of 28-30 DEG C, reclaim the clear water of leaching beans, for the preparation of the salt solution of 17 ° of B é;
(2) cooked beans: by soaked beans, under pressure 0.1-0.2Mpa, temperature 110-120 DEG C condition, boiling 20-30min, obtains grog;
(3) inoculate: after grog sterilizing, at 28 ± 2 DEG C of inoculation aspergillus oryzaes, after inoculation, the flour of bean or pea material quality 5-10% is evenly sprinkling upon bean or pea surface and carries out fermentation koji;
(4) koji: inoculation spice evenly after, when ambient humidity is 50%, the raw material stirred is entered pond koji, 48 hours koji time, it is 32-35 DEG C that yeast making process controls temperature in pond, and in pond, temperature can not more than 40 DEG C; Adopt the mode of circulating ventilation during koji, specifically bottom pond with air blast blowing hot-air, the metope in koji room offers air vent from face, pond 80-100cm eminence, and forms cross-ventilation in indoor with the auxiliary blowing of fan;
(5) ferment: be that the salt solution of 17 ° of B é adds in the song made at twice by concentration after koji terminates, mix with song and mix thoroughly, ferment, salt solution is 1:1.2-1.5 with bent mass ratio, and the first time addition of salt solution is the 10-30% of required salt water inventory, and first time adds after salt solution through fermentation 6-7 days, measure sauce liquid total acidity 1.7-2.0, add remaining required salt solution again to continue fermentation within 10-20 days, to carry out pourings oily, mix twice sauce liquid to salinity when being less than 16, to obtain final product.
The present invention relative to the beneficial effect of prior art is: the mode in batches adding salt solution can obtain fermenting speed faster, and generally adding salt solution after 7 days, total acidity can reach 1.7-2.0, continues fermentation and can obtain product in 10-20 days; After access bacterial classification, with on the even spreading raw material of flour, make flour stick at bean or pea surface, decrease the situation that the moisture film caused because moisture exists reduces gas permeability, simultaneously in conjunction with the mode of constant temperature aerated koji making, obtain better ferment effect; Adopt the inventive method, the oil yield of two oil, three oil comparatively traditional handicraft can increase by 10% respectively.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1 adopts following steps to prepare:
(1) select beans, leaching beans: the new soya bean selecting high-quality, after cleaning up, soak beans 4 hours with the warm water of 30 DEG C, reclaim the clear water of leaching beans, for the preparation of the salt solution of 17 ° of B é;
(2) cooked beans: by soaked beans, at pressure 0.2Mpa, under temperature 110 DEG C of conditions, boiling 30min, obtains grog;
(3) inoculate: after grog sterilizing, at 28 ± 2 DEG C of inoculation aspergillus oryzaes, after inoculation, the flour of bean or pea material quality 10% is evenly sprinkling upon bean or pea surface and carries out fermentation koji;
(4) koji: inoculation spice evenly after, when ambient humidity is 50%, the raw material stirred is entered pond koji, 48 hours koji time, it is 35 DEG C that yeast making process controls temperature in pond, and in pond, temperature can not more than 40 DEG C; Adopt the mode of circulating ventilation during koji, specifically bottom pond with air blast blowing hot-air, the metope in koji room offers air vent from face, pond 100cm eminence, and forms cross-ventilation in indoor with the auxiliary blowing of fan;
(5) ferment: be that the salt solution of 17 ° of B é adds in the song made at twice by concentration after koji terminates, mix with song and mix thoroughly, ferment, salt solution is 1:1.2 with bent mass ratio, and the first time addition of salt solution is 10% of required salt water inventory, through fermenting 6 days after adding salt solution for the first time, measure sauce liquid total acidity 1.74, add remaining required salt solution continuation fermentation again and within 20 days, carry out pouring oil, when mixing sauce liquid is less than 16 to salinity, to obtain final product.
The soy sauce of this enforcement acquisition after measured, its amino acid content is 1.25g/100ml, lactic acid content is 1.56g/100ml, salt 13.84 g/100ml, sugar contents are 5.81g/100ml.
Embodiment 2 adopts following steps to prepare:
(1) select beans, leaching beans: the new black soya bean selecting high-quality, after cleaning up, soak beans 4 hours with the warm water of 29 DEG C, reclaim the clear water of leaching beans, for the preparation of the salt solution of 17 ° of B é;
(2) cooked beans: by soaked beans, at pressure 0.15Mpa, under temperature 115 DEG C of conditions, boiling 25min, obtains grog;
(3) inoculate: after grog sterilizing, at 28 ± 2 DEG C of inoculation aspergillus oryzaes, after inoculation, the flour of bean or pea material quality 5% is evenly sprinkling upon bean or pea surface and carries out fermentation koji;
(4) koji: inoculation spice evenly after, when ambient humidity is 50%, the raw material stirred is entered pond koji, 48 hours koji time, it is 34 DEG C that yeast making process controls temperature in pond, and in pond, temperature can not more than 40 DEG C; Adopt the mode of circulating ventilation during koji, specifically bottom pond with air blast blowing hot-air, the metope in koji room offers air vent from face, pond 80cm eminence, and forms cross-ventilation in indoor with the auxiliary blowing of fan;
(5) ferment: be that the salt solution of 17 ° of B é adds in the song made at twice by concentration after koji terminates, mix with song and mix thoroughly, ferment, salt solution is 1:1.5 with bent mass ratio, and the first time addition of salt solution is 20% of required salt water inventory, through fermenting 7 days after adding salt solution for the first time, measure sauce liquid total acidity 2.0, add remaining required salt solution continuation fermentation again and within 15 days, carry out pouring oil, when mixing sauce liquid is less than 16 to salinity, to obtain final product.
The soy sauce of this enforcement acquisition after measured, its amino acid content is 1.45g/100ml, lactic acid content is 1.80g/100ml, salt 15.45 g/100ml, sugar contents are 4.94g/100ml.
Embodiment 3 adopts following steps to prepare:
(1) select beans, leaching beans: the new black soya bean selecting high-quality, after cleaning up, soak beans 4 hours with the warm water of 28 DEG C, reclaim the clear water of leaching beans, for the preparation of the salt solution of 17 ° of B é;
(2) cooked beans: by soaked beans, at pressure 0.1Mpa, under temperature 120 DEG C of conditions, boiling 20min, obtains grog;
(3) inoculate: after grog sterilizing, at 28 ± 2 DEG C of inoculation aspergillus oryzaes, after inoculation, the flour of bean or pea material quality 8% is evenly sprinkling upon bean or pea surface and carries out fermentation koji;
(4) koji: inoculation spice evenly after, when ambient humidity is 50%, the raw material stirred is entered pond koji, 48 hours koji time, it is 32 DEG C that yeast making process controls temperature in pond, and in pond, temperature can not more than 40 DEG C; Adopt the mode of circulating ventilation during koji, specifically bottom pond with air blast blowing hot-air, the metope in koji room offers air vent from face, pond 80cm eminence, and forms cross-ventilation in indoor with the auxiliary blowing of fan;
(5) ferment: be that the salt solution of 17 ° of B é adds in the song made at twice by concentration after koji terminates, mix with song and mix thoroughly, ferment, salt solution is 1:1.3 with bent mass ratio, and the first time addition of salt solution is 10% of required salt water inventory, through fermenting 6 days after adding salt solution for the first time, measuring sauce liquid total acidity is 1.7, add remaining required salt solution continuation fermentation again and within 10 days, carry out pouring oil, when mixing sauce liquid is less than 16 to salinity, to obtain final product.
The soy sauce of this enforcement acquisition after measured, its amino acid content is 1.53g/100ml, lactic acid content is 1.50g/100ml, salt 14.95 g/100ml, sugar contents are 8.11g/100ml.
Claims (1)
1. a soy sauce, for raw material ferments with black soya bean or soya bean, its step of preparation process is as follows: select beans to soak beans, cooked beans, inoculation, koji, fermentation, it is characterized in that: the mode adopting 48 hours aerated koji makings during koji, specifically in inoculation and spice evenly after, when ambient humidity is 50%, the raw material stirred is entered pond koji, 48 hours koji time, it is 32-35 DEG C that yeast making process controls temperature in pond, and in pond, temperature can not more than 40 DEG C; Described fermentation after koji terminates, salt solution is mixed mixed thoroughly with song, and ferment, the brine strength used that ferments is 17 ° of B é, and the feed postition of salt solution is gradation adds;
Adopt the mode of circulating ventilation during described koji, specifically bottom pond with air blast blowing hot-air, the metope in koji room offers air vent from face, pond 80-100cm eminence, and forms cross-ventilation in indoor with the auxiliary blowing of fan;
The feed postition of described salt solution adds in the song that makes at twice, addition is the 10-30% of required salt water inventory for the first time, first time to add after salt solution through fermentation 6-7 days, measures sauce liquid total acidity 1.7-2.0, then adds remaining required salt solution and continue fermentation 10-20 days;
Described salt solution is 1:1.2-1.5 with bent mass ratio;
During described inoculation, bacterial classification used is aspergillus oryzae, inoculation temperature 28 ± 2 DEG C; After inoculation, the flour of bean or pea material quality 5-10% is evenly sprinkling upon bean or pea surface and carries out fermentation koji;
Its amino acid content is 1.25-1.6g/100ml, lactic acid content is 1.50-1.80g/100ml, salt 13.84-16 g/100ml, sugar contents are 4.94-10.81g/100ml.
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| CN103689526B true CN103689526B (en) | 2015-10-28 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN113397150B (en) * | 2021-06-23 | 2022-09-23 | 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 |
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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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| 海鸥有机（生态）酱油的研制;李大锦等;《中国调味品》;20020228(第2期);第13-23页 * |
| 论高盐稀态自然发酵酿造酱油的产业化技术;段献银等;《中国调味品》;20100930(第9期);第76-79页 * |
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