CN103719822A - Method for making soybean paste - Google Patents
Method for making soybean paste Download PDFInfo
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- CN103719822A CN103719822A CN201410023606.7A CN201410023606A CN103719822A CN 103719822 A CN103719822 A CN 103719822A CN 201410023606 A CN201410023606 A CN 201410023606A CN 103719822 A CN103719822 A CN 103719822A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for making soybean paste and belongs to the technical field of brewing production. According to the method, flour is fully roasted to achieve a gelatinization effect to ensure that the quality of starter propagation in the earlier stage is improved and all indexes of fermentation in the later stage meet the requirements; the specific sauce flavor and ester flavor of the soybean paste are increased to ensure that the soybean paste is very fragrant, soft and mellow in taste; all the indexes of the soybean paste are up to the national standards; in the meantime, the bag expanding phenomenon due to the secondary fermentation is prevented. The method for making the soybean paste comprises the steps of raw material preparation, mixing, inoculating, starter propagation, mash preparation, fermentation, paste mixing, after ripening and sterilization. A flour roasting method comprises the following steps of starting a furnace fire, heating by using charcoal fire, starting a flour roasting pot to rotate, pouring flour into the pot when the coke is red and the temperature in the pot is up to 150 DEG C, starting a stirrer in the pot at the same time, closing a fire damper board when the surface of the flour presents slight yellow after 30-40 minutes of roasting, continuing rotating the flour roasting pot for 5-10 minutes, judging whether the flour can be taken out of the pot or not through moisture test, hand feel and senses, and screening, thus completing the flour roasting. The making method disclosed by the invention is used for producing the soybean paste.
Description
Technical field
The invention belongs to and brewage production technical field; Be specifically related to a kind of production method of soya sauce.
Background technology
Traditional soya sauce production technology.This technique is take soya bean, flour as raw material, through boiling, inoculate, puddle, the operation such as koji, fermentation, after-ripening, sterilizing makes finished product.
Flour adopts dry blowing method to carry out processing in early stage at present.The indices of flour dry blowing method is respectively: early stage koji 36～40 hours, large inulinase motility rate 250～300 units; Later stage fermentation number of days 60 days, physical and chemical index amino-acid nitrogen 0.7～0.75 left and right, total acid 2.3～2.6 left and right.
Flour adopts dry blowing method on producing, to have very large drawback, main manifestations is: the excessive outer ripe interior life of pimple, viscosity is large, do not reach starchy material gelatinization at all, be more difficult to puddle evenly with well-done soya bean, koji each point product temperature is differed greatly, moisture inequality, to temperature treatment, bring difficulty, cause miscellaneous bacteria to cross and contain and pollute, make koji failure.During the fermentation, because of early stage starchy material fully not more by the raw face of gelatinization, be easy to form the phenomenon of becoming sour, make its physical and chemical index exceed prescribed limit, product fragrance deficiency, the mouthfeel with hardship of turning sour, also can when finished product, cause secondary fermentation, occur swollen bag phenomenon.
Summary of the invention
For solving the problems of the technologies described above, the present invention utilizes fried flour technique to make soya sauce.The method is that flour roasts, guarantee that starchy material can fully reach gelatinization, improve koji quality in early stage, make later stage fermentation indices reach requirement, increase the distinctive sauce fragrance of soya sauce and ester fragrance, make the fragrance of product pure, taste is soft mellow, indices all arrives national standard, has prevented the swollen bag of secondary fermentation phenomenon simultaneously.The method is the raising that contributes to soya sauce product quality and taste undoubtedly.
The preparation method of soya sauce comprises raw material preparation, mixing, inoculation, koji, wine with dregs processed, fermentation, strand sauce, after-ripening, sterilization process, specifically carries out in the steps below:
Step 1, raw material preparation:
A, soya bean boiling;
B, roast flour;
Step 2, mixing: the flour by the soya bean after boiling and after roasting mixes by the weight ratio of 6:4 or 7:3, obtains compound
Step 3, inoculation, koji: in compound, admix kind of a song, carry out koji, obtain into bent;
Step 4, wine with dregs processed: after becoming song and salt solution to stir by the volume ratio of 1:1.2～1.3, put into fermentation tank wine with dregs processed, the wherein content 20～22g/100ml of salt, wine with dregs temperature processed is 34～35 ℃;
Step 5, fermentation: cold fermentation 10 days at 34～35 ℃ of temperature, then 38～40 ℃ of mesophilic digestions 20～25 days, then at 40～45 ℃ of temperature hot fermentation 10 days, obtain rare state soya sauce;
Step 6, strand sauce: rare state soya sauce is twisted into flap, is ready-made solid-state;
Step 7: after-ripening: afterripening fermentation 15～20 days at 25～30 ℃
Step 8: sterilizing: steam high-temperature instantaneous; Obtain soya sauce.
The operations such as soya bean boiling in the present invention, inoculation, koji, wine with dregs processed, sterilizing are identical with the corresponding operation of present sauce production technology processed.After sterilizing, pack, obtain finished product.
The method that roasts flour in step 1 is as follows: play stove fire, charcoal fire heating, start the rotation of fried flour pot, coke is rubescent, when kettle temperature reaches 150 ℃, pour flour into, start a pot interior agitator simultaneously, when frying 30～40 minutes, flour surface presents micro-yellow, close fireguard, fried flour pot continues rotation 5～10 minutes; Then by chemical examination moisture, hand examination, three aspect judgements of sense organ, can take the dish out of the pot, sieve, complete flour and roast; Chemical examination moisture: flour water content detects 5%～6% through physics and chemistry; Hand examination: get 1 part, the flour fried, add the water of three parts to stir, one-tenth starchiness; Sense organ: flour surface is coffee-like, with fragrance striking the nose.
In step 3 with 3042 aspergillus oryzae kind songs; 3042 aspergillus oryzae additions are 3 ‰.
83～85 ℃ of sterilising temps in step 8.
The leading indicator of soya sauce that technique of the present invention is produced is as follows:
Sense index:
Color and luster: bronzing or sepia, glossyly do not send out crow.
Fragrance: there is the distinctive fragrance of soya sauce and ester fragrance, without other bad smells.
Flavour: delicious, the degree of saltiness is agreeable to the taste, taste is soft mellow, without bitter, sour, puckery, be charred and other peculiar smell.
Figure: bright-coloured glossy,, without white point, there is bean cotyledon on surface, rare thick appropriateness.
Semi-finished product index: large inulinase motility rate 600～700 units.
Physical and chemical index: amino-acid nitrogen >=0.80g/100g
Total acid≤1.60g/100g
Salt 11～12g/100g
Moisture≤60%
Sanitary index: coliform (MPN/100g)≤30.
The specific embodiment
The specific embodiment one: the preparation method of soya sauce comprises raw material preparation, mixing, inoculation, koji, wine with dregs processed, fermentation, strand sauce, after-ripening, sterilization process, specifically carries out in the steps below:
Step 1, raw material preparation:
A, soya bean boiling;
B, roast flour: play stove fire, charcoal fire heating, starts the rotation of fried flour pot, coke is rubescent, pours flour when kettle temperature reaches 150 ℃ into, starts a pot interior agitator simultaneously, when frying 30～40 minutes, flour surface presents micro-yellow, closes fireguard, and fried flour pot continues rotation 5～10 minutes; Then by chemical examination moisture, hand examination, three aspect judgements of sense organ, can take the dish out of the pot, sieve, complete flour and roast; Chemical examination moisture: flour water content detects 5%～6% through physics and chemistry; Hand examination: get 1 part, the flour fried, add the water of three parts to stir, one-tenth starchiness; Sense organ: flour surface is coffee-like, with fragrance striking the nose.
Step 2, mixing: the flour by the soya bean after boiling and after roasting mixes by the weight ratio of 6:4, obtains compound;
Step 3, inoculation, koji: in compound, admix the 3042 aspergillus oryzae kind sort of quyis, 3042 aspergillus oryzae additions are 3 ‰, carry out koji, obtain into bent;
Step 4, wine with dregs processed: after becoming song and salt solution to stir by the volume ratio of 1:1.2, put into fermentation tank wine with dregs processed, the wherein content 20g/100ml of salt, wine with dregs temperature processed is 35 ℃;
Step 5, fermentation: at 35 ℃ of temperature, within 10 days, (this stage is rapid breeding period of saccharomycete to cold fermentation, for later stage fermentation thoroughly creates conditions), then at 40 ℃ of mesophilic digestions 25 days (in this stage, protease is amino acid by protein digestion rapidly), at 45 ℃ of temperature, hot fermentation (makes yeast inactivation in 10 days in this stage again, reduce total acid, improve various sugars as reduced sugar etc., increase sauce fragrance and the ester fragrance of soya sauce simultaneously.), obtain rare state soya sauce;
Step 6, strand sauce: rare state soya sauce is twisted into flap, is ready-made solid-state; For after-ripening flavouring provides basic condition.
Step 7: after-ripening: afterripening fermentation 15 days at 30 ℃; This fermentation stage can make product special flavour soft mellow, and remaining saccharomycetes to make fermentation is thorough.
Step 8: sterilizing: steam high-temperature short-time sterilization at 85 ℃ of temperature; Obtain soya sauce.
The operations such as soya bean boiling in present embodiment, inoculation, koji, wine with dregs processed, sterilizing are identical with the corresponding operation of present sauce production technology processed.
The leading indicator of present embodiment soya sauce that technique is produced is as follows:
Sense index:
Color and luster: bronzing or sepia, glossyly do not send out crow.
Fragrance: there is the distinctive fragrance of soya sauce and ester fragrance, without other bad smells.
Flavour: delicious, the degree of saltiness is agreeable to the taste, taste is soft mellow, without bitter, sour, puckery, be charred and other peculiar smell.
Figure: bright-coloured glossy,, without white point, there is bean cotyledon on surface, rare thick appropriateness.
Semi-finished product index: large inulinase motility rate 600～700 units.
Physical and chemical index: amino-acid nitrogen >=0.80g/100g
Total acid≤1.60g/100g
Salt 11～12g/100g
Moisture≤60%
Sanitary index: coliform (MPN/100g)≤30.
Claims (5)
1. the preparation method of soya sauce, comprises raw material preparation, mixing, inoculation, koji, wine with dregs processed, fermentation, strand sauce, after-ripening, sterilization process, it is characterized in that the preparation method of described soya sauce is carried out in the steps below:
Step 1, raw material preparation:
A, soya bean boiling;
B, roast flour;
Step 2, mixing: the flour by the soya bean after boiling and after roasting mixes by the weight ratio of 6:4 or 7:3, obtains compound;
Step 3, inoculation, koji: in compound, admix kind of a song, carry out koji, obtain into bent;
Step 4, wine with dregs processed: after becoming song and salt solution to stir by the volume ratio of 1:1.2～1.3, put into fermentation tank wine with dregs processed, the wherein content 20～22g/100ml of salt, wine with dregs temperature processed is 34～35 ℃;
Step 5, fermentation: cold fermentation 10 days at 34～35 ℃ of temperature, then 38～40 ℃ of mesophilic digestions 20～25 days, then at 40～45 ℃ of temperature hot fermentation 10 days, obtain rare state soya sauce;
Step 6, strand sauce: rare state soya sauce is twisted into flap, is ready-made solid-state;
Step 7: after-ripening: afterripening fermentation 15～20 days at 25～30 ℃;
Step 8: sterilizing: steam high-temperature short-time sterilization; Obtain soya sauce.
2. the preparation method of soya sauce according to claim 1, it is characterized in that step 2 roasts the method for flour as follows: play stove fire, charcoal fire heating, start the rotation of fried flour pot, coke is rubescent, pours flour when kettle temperature reaches 150 ℃ into, start a pot interior agitator simultaneously, when frying 30～40 minutes, flour surface presents micro-yellow, closes fireguard, and fried flour pot continues rotation 5～10 minutes; Then by chemical examination moisture, hand examination, three aspect judgements of sense organ, can take the dish out of the pot, sieve, complete flour and roast; Chemical examination moisture: flour water content detects 5%～6% through physics and chemistry; Hand examination: get 1 part, the flour fried, add the water of three parts to stir, one-tenth starchiness; Sense organ: flour surface is coffee-like, with fragrance striking the nose.
3. the preparation method of soya sauce according to claim 1, is characterized in that in step 3 with 3042 aspergillus oryzae kind songs.
4. the preparation method of soya sauce according to claim 3, is characterized in that 3042 aspergillus oryzae additions are 3 ‰.
5. the preparation method of soya sauce according to claim 3, is characterized in that in step 8 83～85 ℃ of sterilising temps.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410023606.7A CN103719822A (en) | 2014-01-20 | 2014-01-20 | Method for making soybean paste |
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| CN201410023606.7A CN103719822A (en) | 2014-01-20 | 2014-01-20 | Method for making soybean paste |
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| CN201410023606.7A Pending CN103719822A (en) | 2014-01-20 | 2014-01-20 | Method for making soybean paste |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489620A (en) * | 2014-12-10 | 2015-04-08 | 张翔 | Soybean meat sauce |
| CN104911107A (en) * | 2015-01-13 | 2015-09-16 | 浙江五味和食品有限公司 | Aspergillus oryzae bacterial strain and application of aspergillus oryzae bacterial strain in soybean paste fermentation |
| CN105011028A (en) * | 2015-06-27 | 2015-11-04 | 汪盛松 | Health care-type stachys japonica and pigeon pea sauce produced with aspergillus oryzae and production method thereof |
| CN105029249A (en) * | 2015-06-25 | 2015-11-11 | 天津科技大学 | Preparation method of environment-friendly and low-cost nutritious soybean paste |
| CN105685944A (en) * | 2016-01-28 | 2016-06-22 | 哈尔滨工业大学（威海） | Fermentation production method of mussel sauce |
| CN106562219A (en) * | 2016-10-25 | 2017-04-19 | 吉林农业大学 | Method of making soybean paste through mixed bacteria low-temperature fermentation |
| CN107048310A (en) * | 2017-06-09 | 2017-08-18 | 孙显鹏 | A kind of Chinese chestnut sauce production technology |
| CN107125589A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium edible mushroom soya sauce production technology |
| CN107259368A (en) * | 2017-07-24 | 2017-10-20 | 佛山市海天调味食品股份有限公司 | Beans sauce and preparation method thereof |
| CN107920566A (en) * | 2015-08-31 | 2018-04-17 | Cj第制糖株式会社 | Soy sauce preparation method and the soy sauce prepared by this method |
| CN112167600A (en) * | 2020-10-23 | 2021-01-05 | 吉林省盛铎食品科技有限公司 | Sauce prepared from five kinds of grains and processing method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489620A (en) * | 2014-12-10 | 2015-04-08 | 张翔 | Soybean meat sauce |
| CN104911107A (en) * | 2015-01-13 | 2015-09-16 | 浙江五味和食品有限公司 | Aspergillus oryzae bacterial strain and application of aspergillus oryzae bacterial strain in soybean paste fermentation |
| CN105029249A (en) * | 2015-06-25 | 2015-11-11 | 天津科技大学 | Preparation method of environment-friendly and low-cost nutritious soybean paste |
| CN105029249B (en) * | 2015-06-25 | 2018-11-16 | 天津科技大学 | A kind of preparation method of environmental protection low-cost nutrition soya sauce |
| CN105011028A (en) * | 2015-06-27 | 2015-11-04 | 汪盛松 | Health care-type stachys japonica and pigeon pea sauce produced with aspergillus oryzae and production method thereof |
| CN107920566A (en) * | 2015-08-31 | 2018-04-17 | Cj第制糖株式会社 | Soy sauce preparation method and the soy sauce prepared by this method |
| US11259550B2 (en) | 2015-08-31 | 2022-03-01 | Cj Cheiljedang Corporation | Method for preparing fermented soybean paste and fermented soybean paste prepared thereby |
| CN105685944A (en) * | 2016-01-28 | 2016-06-22 | 哈尔滨工业大学（威海） | Fermentation production method of mussel sauce |
| CN107125589A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium edible mushroom soya sauce production technology |
| CN106562219A (en) * | 2016-10-25 | 2017-04-19 | 吉林农业大学 | Method of making soybean paste through mixed bacteria low-temperature fermentation |
| CN107048310A (en) * | 2017-06-09 | 2017-08-18 | 孙显鹏 | A kind of Chinese chestnut sauce production technology |
| CN107259368A (en) * | 2017-07-24 | 2017-10-20 | 佛山市海天调味食品股份有限公司 | Beans sauce and preparation method thereof |
| CN107259368B (en) * | 2017-07-24 | 2020-09-04 | 佛山市海天调味食品股份有限公司 | Bean paste and preparation method thereof |
| CN112167600A (en) * | 2020-10-23 | 2021-01-05 | 吉林省盛铎食品科技有限公司 | Sauce prepared from five kinds of grains and processing method thereof |
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Application publication date: 20140416 |