CN103844210A - Manufacturing methods of traditional soybean cake - Google Patents

Manufacturing methods of traditional soybean cake Download PDF

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CN103844210A
CN103844210A CN201310637181.4A CN201310637181A CN103844210A CN 103844210 A CN103844210 A CN 103844210A CN 201310637181 A CN201310637181 A CN 201310637181A CN 103844210 A CN103844210 A CN 103844210A
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bean cake
soya
preparation
fermentation
traditional
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CN103844210B (en
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宋致光
全垠亭
柳炯硕
崔孝珍
吴智暎
姜大翊
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CJ Corp
CJ CheilJedang Corp
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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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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    • C12G3/02—Preparation of other alcoholic beverages by fermentation
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    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
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    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/07—Bacillus
    • C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
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    • C12R2001/00—Microorganisms ; Processes using microorganisms
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    • C12R2001/00—Microorganisms ; Processes using microorganisms
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    • C12R2001/845—Rhizopus

Abstract

The invention relates to preparation methods of fermenting a Korean traditional soybean cake or a leaven. A small-sized soybean cake is formed by means of mycete and composite bacterial strains with a preparation period being shortened via automated technology. More concretely, the invention provides preparation methods of fermenting the traditional soybean cake or the leaven. The method comprises following steps of cooling cereal raw materials containing soybeans after being stewed, inoculating mycete and bacteria to be formed at certain sizes and fermenting mycete and bacteria. Furthermore, the invention also provides a preparation method of Korean traditional sauce or soy. The preparation method comprises following steps of mincing the fermented soybean cake and then pickling the fermented soybean cake in saline water after being crushed, separating the fermented soybean cake from the saline water, and carrying out curing operation. A preparation method of the traditional sauce or soy which curing operation is directly carried out without prickling operation is provided. A preparation method of rice wine comprising the steps of mincing the fermented leaven and adding rice and water after crushing operation is provided. The invention further provides the fermented soybean cake, fermented leaven, Korean traditional sauce, Korean traditional soy and rice wine which are all prepared by the above preparation methods.

Description

The preparation method of traditional meju
Technical field
The present invention relates to a kind of novel fermentation soya-bean cake (
Figure BDA0000428240520000011
) or song (
Figure BDA0000428240520000012
) preparation method its use the compound strain of mould and bacterium, form the soya-bean cake of miniaturization, and shortened manufacturing cycle by automation process.More particularly, provide a kind of preparation method of ferment soya-bean cake or song, the method comprises, to carry out through the soy-containing cereal materials of bag of boiling cooling after, inoculation mould and bacterium, make its moulding with a certain size, and the step that it is fermented.And the present invention also provides the preparation method of a kind of traditional salty sauce or traditional soy sauce, the method comprises the step of pickling in salt solution after described fermentation soya-bean cake is minced and pulverized, and separates described salt solution, the step of respectively soya-bean cake and salt solution being carried out to slaking; A kind of step of pickling described in not carrying out is provided, directly carries out traditional salty sauce of maturation stage or the preparation method of traditional soy sauce; Provide a kind of by the song of described fermentation being minced and pulverized the rear preparation method who adds rice and the rice wine that forms of water; And provide a kind of fermentation soya-bean cake of preparing by described method, leaven, traditional salty sauce, traditional soy sauce and rice wine.
Background technology
In Korea S, for preparing the various sauce classes such as salty sauce, often use soya-bean cake.General by the soybean of boiling, with larger brick shape or oval-shaped form moulding, it is bundled with straw, after hung up, in air, place 1-3 month, thereby prepare soya-bean cake.Then, the conventional method that utilizes described soya-bean cake to prepare salty sauce and soy sauce is, described soya-bean cake is pickled after 2-3 month and carried out Separation of Solid and Liquid in salt solution, prepare salty sauce, prepare soy sauce with salt solution with solid (solid constituent), and this preparation method needs at least 1 year manufacturing cycle above.
For supplying with military material, adopted and in wheat flour, inoculated mould in the past, the fermentate that preparation contains a large amount of protease (Protease), and sneak into therein the method for carrying out Rapid Fermentation through the soybean of boiling, make to prepare the industrialization of wheat flour salty sauce.But the shortcoming of the wheat flour salty sauce of preparing with this kind of method is the taste that its taste cannot reach traditional salty sauce.For improving this problem, people by wheat flour salty sauce, further mix clear bent sauce (
Figure BDA0000428240520000021
) ferment, thereby the method for preparation improvement salty sauce; Or in the process soybean of boiling, inoculate hay bacillus (Bacill us subtilis) and prepare clear bent sauce, the method of fermenting after it is mixed with the improvement soya-bean cake that utilizes aspergillus oryzae (Aspergillus oryzae), wish realizes the flavor quality of traditional salty sauce, but it still exists a certain distance with traditional salty sauce aspect taste.
And in the recent period utilizing straw to bundle in traditional sauce class of laggard row fermentation, the food-borne pathogens propagation that is called bacillus cereus (Bacillus cereus) that has occurred coming from soil exceedes statutory standards and (is less than 1 × 10 4) problem, when soya-bean cake is prepared by the enterprise that therefore scale is less, be faced with very large difficulty.
Therefore, for the traditional salty sauce as Korea S's basis food materials and the industrialized process for preparing of traditional soy sauce, in the urgent need to developing a kind of fermented bacterium that can guarantee to realize traditional properties, realize the preparation technology of traditional properties quality, and can overcome the long limitation of manufacturing cycle, and further can control the technology of food-borne pathogens.
Up to the present,, for soya-bean cake and sauce class, in No. 10-0298490th, Korean granted patent, disclose the soya-bean cake that utilizes hay bacillus to prepare and utilized soya-bean cake prepared by mould to mix, thereby preparation has the preparation method of the soya-bean cake of traditional properties.And Korean granted patent discloses in soya-bean cake middle punch for No. 10-0422242, increase gas permeability, thereby promote the technology of the fermentation of aerobic bacteria; Korean granted patent disclose for No. 10-1168023 can regulate air ambient (
Figure BDA0000428240520000022
) the automatic preparation facilities of soya-bean cake.In addition, also have some documents to disclose some automated systems with labyrinth for the preparation of soya-bean cake.
But described prior art is all unilaterally for bacterial classification, preparation technology, Preparation equipment, yeasting etc., carries out combination and improve.Therefore, still exist for realizing quality and there is certain limitation; Manufacturing cycle that need to be longer; The possibility occurrence of heat resistance food-borne pathogens bacillus cereus that becomes in the recent period hot issue is higher; And need the problems such as equipment investment expense in order to drop into automated system.
Under this background, for suppressing the generation of food-borne pathogens, shorten the curing time, and the result that further develops the fermentation soya-bean cake of automation process or leaven and make great efforts, inventor is studied the basic fermentation pattern of soya-bean cake, has also utilized the compound strain (having applied two or more bacterial strains) that can realize traditional properties.And, in order to shorten manufacturing cycle, tailor-make optimal soya-bean cake form and size, and developed a kind of soya-bean cake preparation technology that can obtain to greatest extent bacterial strain activity.Further, can effectively control heat resistance food-borne pathogens bacillus cereus by described compound strain, also develop a kind of Preparation equipment that above-mentioned all processes are realized with brakingization preparation technology, thereby completed the present invention.
Summary of the invention
The technical problem to be solved in the present invention
One object of the present invention is for providing a kind of by filtering out mould and the bacterium of the local flavor that can produce traditional meju, and the compound strain of applying described mould and bacterium is when suppressing the food-borne pathogens such as bacillus cereus, realize traditional properties, and the very high fermentation soya-bean cake of enzymatic activity or the preparation method of leaven.Further, it is characterized in that, utilize the miniaturization moulding soya-bean cake with specific modality, shorten manufacturing cycle, improve local flavor.
Another object of the present invention is for providing one to utilize the mass-produced described fermentation soya-bean cake of automation preparation technology or leaven, and can shorten the preparation method of traditional salty sauce of manufacturing cycle, traditional soy sauce or rice wine.
Another object of the present invention is for providing soya-bean cake, the song of fermentation, traditional salty sauce, traditional soy sauce or the rice wine of the fermentation of preparing according to described method.
Technical scheme
As an aspect that realizes described object, the invention provides a kind of preparation method of ferment soya-bean cake or leaven, the method comprises: (a) the cooling cereal materials through boiling, and inoculate the step of mould and bacterium; (b) make to inoculate the cereal materials moulding of described mould and bacterium, make its volume become 9.5cm 3to 198.0cm 3step; And (c) step that described moulding cereal is fermented.
Preferably, the invention is characterized in, making the cereal materials moulding of the compound strain of inoculating described mould and bacterium make its length is 20mm to 60mm, and can be shaped to as the form of cylindrical shape, triangular prism shaped, four prism type or style cylindricality.
In the present invention, for realizing traditional properties, shorten manufacturing cycle simultaneously, and make preparation technology's automation, through the technique of following step, prepare soya-bean cake.
Step (a) can be carried out following pretreatment process before: soy-containing bag cereal materials is washed with water 2-3 time, and rear interpolation is with respect to cereal materials quality 2.5-3 water doubly, and dipping 3-14 hour, follows boiling 5-25 minute under 110 ℃ of-130 ℃ of conditions.Through described pretreatment process, can prepare the cereal materials through boiling.
Step (a) is the operation of cooling and inoculating strain, for inoculating strain in the described process cereal materials of boiling, be cooled to after 20 ℃-50 ℃, separately or Mixed inoculation mould (aspergillus oryzae Aspergillus oryzae, Mucor racemosus Mucor racemosus, Rhizopus oryzae Rhizopus oryzae, aspergillus Aspergillus sp etc.) and bacterium (hay bacillus Bacillu s subtilis, bacillus licheniformis Bacillus licheniformis, bacillus amyloliquefaciens Ba cillus amyloliquefaciens, Bei Laisi bacillus Bcillus velezenesis etc.), when preferably inoculating compound strain, mix, thereby inoculating strain equably.The described bacterial strain of inoculation, can suppress the propagation of heat resistance food-borne pathogens bacillus cereus (Baci llus cereus) during the fermentation.In the bacterial strain of inoculation, especially Bei Laisi bacillus can more effectively suppress the propagation of food-borne pathogens bacillus cereus.Therefore, preferably, in described bacterium, can comprise Bei Laisi bacillus.
Step (b) is for making the operation of the cereal materials moulding of inoculating described mould and bacterium, and making cereal materials moulding make its volume is 9.5cm 3to 198.0cm 3, length is 20mm to 60mm.And step (b) can make it have certain diameter and length in the mode of continuous automatic moulding, make soya-bean cake moulding with the form of cylindrical shape for example, triangular prism shaped, four prism type or style cylindricality.The grain that can prepare thus cereal materials moulding bent (
Figure BDA0000428240520000041
, koji).
Particularly, provide the cereal materials through boiling to the hopper of forming machine.Then, with screw rod (
Figure BDA0000428240520000042
) mince the cereal materials through boiling, mince cutting blade with soybean simultaneously and cut with certain size.Then with meet soybean mince porose disc (
Figure BDA0000428240520000043
hole Plate) size, the cereal materials of cutting is passed through, and by its compacting.Then, the cereal materials that makes compacting is by soya-bean cake moulding porose disc (Hole plate), by it with certain shape moulding.Soya-bean cake cutting blade, with certain speed rotation, cuts into cereal materials the length needing.Can realize thus soya-bean cake continuously shaped with a certain size and form.Wherein, the size of soya-bean cake moulding porose disc can be 20mm-60mm; Soya-bean cake cutting blade can be increased to 3 by 1; The axle of cutting blade can be connected with the screw drive axle that minces device, thereby cut simultaneously and mince, independent motor also can be set, drive cutting blade; And frequency converter can be set, regulate rotary speed, thereby regulate the length of cereal materials.
Step (c) is that the cereal materials of described moulding is fermented, the operation of preparation fermentation soya-bean cake or leaven.Particularly, the cereal materials of moulding is loaded in fermenting cellar with the height of 5cm-60cm; At the fermentation initial stage, under the temperature conditions of 5 ℃-70 ℃, from fermenting cellar bottom air feed, carry out the dry tack free of moulding cereal materials; Then, maintain under the condition of humidity of the temperature of 20 ℃-45 ℃ and 20%-90% fermentation 3-10 days.Can ferment to the cereal materials of moulding preferably by this kind of method, but be not limited in this.
In described fermentation procedure, the mould being vaccinated can breed mycelia, compared with the preparation method of existing traditional meju, can show 3-4 high enzymatic activity doubly.Therefore, wrap soy-containing cereal materials and can decompose with 3-4 speed faster doubly, thereby shorten manufacturing cycle.
And inoculation or the compound two or more bacterium inoculating, also can breed in the cereal materials middle part of weak anoxia condition, thereby realize intrinsic local flavor separately.And air can enter wherein by the gap of moulding cereal materials, therefore aerobic bacteria also can be bred.Because aerobic bacteria and anaerobic bacteria can breed simultaneously, therefore, the local flavor that makes to realize the traditional meju that multiple bacterial strain brings becomes possibility.
The term " cereal materials " using in the present invention refers to can be for the preparation of the various types of grain of salty sauce, soy sauce and rice wine, it comprise soybean, rice, wheat (
Figure BDA0000428240520000051
), defatted soybean, wheat (
Figure BDA0000428240520000052
), corn, mung bean.Therefore, in cereal materials of the present invention extra use rice, wheat, defatted soybean, wheat (
Figure BDA0000428240520000053
, a grain of wheat) etc. time, due to the variation of raw material, can prepare salty sauce and the soy sauce with multiple local flavor.
And, utilize described preparation method of the present invention, in the situation of the starchy material of employing rice etc. as cereal materials, can be for the preparation of the song of preparing rice wine and vinegar.Described leaven of the present invention refers to the leavening for the preparation of rice wine or vinegar.
The inventor has confirmed the application of method of the present invention in preparation song with following methods.
Wheat is minced to rear inoculation 0.2%(w/w) to 0.3%(w/w) aspergillus, utilize and mince continuously forming machine, making it be shaped to diameter is the cylindrical shape that 50mm, length are 40mm, and it is fermented for the preparation of the song of preparing vinegar.
On the other hand, the invention provides the preparation method of a kind of traditional salty sauce or traditional soy sauce, the method comprises the step of (i) preparing the soya-bean cake of fermentation, and it comprises (a) cooling cereal materials through boiling, and inoculates the step of mould and bacterium; (b) make to inoculate the cereal materials moulding of described mould and bacterium, make its volume become 9.5cm 3to 198.0cm 3step; And (c) step that described moulding cereal materials is fermented; (ii) the soya-bean cake of described fermentation minced to (cho pping) and pulverize, and add with respect to 1.5 times to 3 times of the soya-bean cake quality of described fermentation, contain 18%(w/w) to 30%(w/w) salt solution of refined salt or solar salt, carry out the step of pickling of 5 days to 15 days; And (iii) separate described salt solution, the step of respectively salt solution of described soya-bean cake and described separation being carried out to slaking.
(a) described above to the step of (c).
Described preparation method comprises the soya-bean cake that completes fermentation is minced and pulverized, and adds the step of carrying out slaking after marinating soya-bean cake.While preparing existing traditional salty sauce, the soya-bean cake that completes fermentation is immersed in to 18%-26%(w/w) salt solution in, carry out pickling after operation about 2-3 month, separate salt solution and also cure into salty sauce.On the contrary, the soya-bean cake of the present invention fermentation is pickled operation, available 18%-30%(w/w) marinating 5-15 days after, separate salt solution.Wherein the soya-bean cake of salt solution after separating can carry out slaking and be prepared into salty sauce, and the salt solution separating carries out can being prepared into soy sauce after slaking.
Traditional salty sauce of the present invention is because the pickling process time is shorter, the enzyme being extracted by salt solution and purport taste ( , savory) and composition is less, and by deodorizing/decolouring, the therefore very soft taste of demonstration compared with existing traditional salty sauce, and more existing traditional salty sauce of curing time is compared and can be foreshortened to 1/2-1/4 left and right.
The inventor has confirmed preparation traditional salty sauce of the present invention with following methods.
In soybean, inoculate 0.2%(w/w) mould (aspergillus oryzae Aspergillus oryzae) and 1 × 10 5bacterium (bacillus licheniformis Bacillus licheniformis), utilize continuous soya-bean cake to mince forming machine, making it be shaped to diameter is the soya-bean cake that 30mm, length are 50mm, and ferments, preparation fermentation soya-bean cake.Then, it is pickled and slaking, thereby prepare traditional salty sauce.
On the other hand, the invention provides the preparation method of a kind of traditional salty sauce or traditional soy sauce, it is characterized in that, the method comprises: (1) prepares the step of the soya-bean cake of fermentation, and it comprises (a) cooling cereal materials through boiling, and inoculates the step of mould and bacterium; (b) make to inoculate the cereal materials moulding of described mould and bacterium, make its volume become 9.5cm 3to 198.0cm 3step; And (c) step that described moulding cereal materials is fermented; And (2) mince the soya-bean cake of described fermentation and pulverize, add and contain 18%(w/w) to 30%(w/w) salt solution of refined salt or solar salt, and the step of carrying out slaking, i.e. the method without curing process.
(a) described above to the step of (c).
Another feature of the present invention is, can be without curing process while preparing traditional salty sauce or traditional soy sauce.Thereby can, with higher enzymatic activity and short-term slaking mode, in shorter manufacturing cycle, realize traditional properties.
Particularly, after the soya-bean cake of fermentation is minced, add 18%-30%(w/w) salt solution after do not pickle, and directly carry out slaking.Thereby can not produce the enzyme that caused by salt solution and the loss of purport taste composition, therefore can maintain traditional properties, and the curing time can foreshorten to 1/2-1/3 left and right.
The reason that traditional salty sauce of the present invention or traditional soy sauce can be prepared by the preparation technology of shortening time is that, during due to preparation fermentation soya-bean cake, the bacterial classification of enzymatic activity and local flavor excellence is inoculated on selective and plyability ground, and ferments.Therefore, can remove by polluting microbial foreign odor, needn't be through the operation of pickling.And, because soya-bean cake is with less form, in the fermentation machine of temperature-adjustable and humidity, fermenting, more traditional salty sauce is compared, and can effectively reach at short notice the object of fermentation.
Existing soybean is carried out to boiling, the preparation method of the Improvement type soya-bean cake of inoculating strain, because be ferments under aerobic condition, just exists and is difficult to realize the under anaerobic shortcoming of bacteriogenic multiple local flavor.And, due to be utilize mould and bacterium to ferment respectively after, together mix with salt and water, then carry out extra fermentation, therefore exist and need a lot of equipment, and the very complicated shortcoming of operation.On the contrary, owing to making in the present invention soya-bean cake be shaped to the less given shape soya-bean cake that has, therefore can realize the microbial local flavor of anaerobism, also can shorten fermentation time.And, due to soya-bean cake is fermented with mould and bacterium simultaneously, therefore operate fairly simplely, can, by simple technique, provide at short notice the salty sauce with traditional properties.
On the other hand, provide a kind of preparation method of traditional soy sauce, the method comprises: the step of preparing the soya-bean cake of fermentation, it comprises (a) cooling cereal materials through boiling, and inoculate the step of mould and bacterium, and (b) make to inoculate the cereal materials moulding of described mould and bacterium, make its volume become 9.5cm 3to 198.0cm 3step, and (c) step that described moulding cereal materials is fermented; The soya-bean cake of described fermentation is minced and is pulverized, and add with respect to 1.5 times to 3 times of the soya-bean cake quality of described fermentation, contain 18%(w/w) to 30%(w/w) step of the salt solution of refined salt or solar salt; Add the step of yeast and lactic acid bacteria; Stir 2-3 time weekly the slaking step of 2 months to 4 months under 20 ℃ to 30 ℃ conditions; And the step of filtering with filter press and diatomite.
(a) described above to the step of (c).
General traditional soy sauce salinity is higher, is 23-25%.Nitrogen pool (total nitrogen, TN) level is 0.8-1.0, and very low compared with make soy sauce (1.3-1.8), therefore taste is salty, purport taste a little less than.Therefore, only add local flavor when cooking soup or cold dish, adjust salinity, have the extremely limited shortcoming of purposes and dosage.
Utilization of the present invention completes the soya-bean cake of fermentation and prepares traditional soy sauce method, after the soya-bean cake that completes fermentation is minced, add the 18%-30%(w/w of 1.5 times to 3 times) salt solution, add again yeast and lactic acid bacteria, stir 2-3 time weekly, under 20 ℃ to 30 ℃ conditions, slaking 2 months to 4 months, filters and prepares soy sauce with filter press and diatomite afterwards.
While utilizing method of the present invention to prepare soy sauce, owing to adopting the soya-bean cake of the fermentation that enzymatic activity of the present invention is higher, therefore soy proteinaceous resolution ratio increases, therefore compared with existing traditional soy sauce, the high 1.5-2 of purport taste composition doubly, can shorten fermentation time to 1/2-1/4.And yeast and the lactic acid bacteria of adding when the local flavor that during due to fermentation soya-bean cake, aerobic bacteria and anaerobic bacteria produce and slaking, can have more excellent local flavor for more existing traditional soy sauce.And its salinity is 16%, similar to making soy sauce of selling in market, therefore, overcome the restriction that only can could use in the time cooking soup and cold dish, can be used as the use that makes soy sauce.Therefore, traditional soy sauce of the present invention is characterised in that, combines existing traditional soy sauce and the existing advantage making soy sauce.
The inventor has confirmed the preparation of the present invention's tradition soy sauce with following methods.
In soybean, inoculate 0.3%(w/w) mould (aspergillus oryzae Aspergillus oryzae) and three kinds of bacteriums 0.001%(w/w) (bacillus licheniformis Bacillus licheniform is, Bei Laisi bacillus velenzensis, bacillus amyloliquefaciens Bacillus amyloliquefaciens), utilize continuous soya-bean cake to mince forming machine, it is shaped to wide for fermenting after 50m m, the long soya-bean cake for 40mm, rear interpolation salt solution, inoculation yeast and lactic acid bacteria slaking, after 3 months, are filtered and are prepared into traditional soy sauce.
On the other hand, provide a kind of preparation method of rice wine, the method comprises: the step of preparing the song of fermentation, it comprises (a) cooling cereal materials through boiling, and inoculate the step of mould and bacterium, and (b) make to inoculate the cereal materials moulding of described mould and bacterium, make its volume become 9.5cm 3to 198.0cm 3step, and (c) step that described moulding cereal materials is fermented; The step that the song of described fermentation is minced and pulverized; The step that rice through boiling is mixed; And the step adding water.
(a) described above to the step of (c).
The inventor has confirmed that with following methods method of the present invention is in the application of preparing in rice wine.
Mixing in the raw material of wheat, barley, corn, rice, inoculation 0.25%(w/w) aspergillus, utilize continuous soya-bean cake to mince forming machine, making it be shaped to diameter is to ferment after 60mm, the long song for 30mm, prepares leaven.Afterwards, add through rice and the water of boiling and prepare rice wine.
On the other hand, the present invention also provides soya-bean cake, song, traditional salty sauce, traditional soy sauce or the rice wine prepared by described method.
Beneficial effect
The present invention filters out the bacterial strain that can produce traditional meju local flavor, and these moulds, bacterium, yeast, lactic acid bacteria etc. are used as compound strain, thereby when can preparing food-borne pathogens such as suppressing bacillus cereus, realize traditional properties, fermentation soya-bean cake or leaven that enzymatic activity is high.And, soya-bean cake is shaped to less soya-bean cake, thereby can shortens fermentation time.And compound strain can also can breed, therefore make aerobic bacteria and anaerobic bacteria to breed in the soya-bean cake middle part of weak anoxia condition and become possibility, thereby can realize the local flavor of traditional meju simultaneously.The present invention can prepare and utilizes described fermentation soya-bean cake to realize traditional properties, for heat resistance food-borne pathogens safety, and very excellent traditional salty sauce and the traditional soy sauce of flavor quality.And, prepare traditional salty sauce and traditional soy sauce by automation preparation technology, manufacturing cycle foreshortens to 1/2 to 1/4 compared with existing preparation technology, therefore can enhance productivity and cost competitiveness.And the present invention also can be by using the change of the various types of grain raw materials such as rice and fermented bacterium, the higher leaven of preparation enzymatic activity, can prepare rice wine and vinegar thus.
Accompanying drawing explanation
Fig. 1 represents the artwork of preparing the preparation technology such as soya-bean cake and salty sauce of the present invention.In the technique of the traditional salty sauce of existing preparation, comprise the operation of pickling that soya-bean cake be impregnated in to salt solution; And the present invention carries out slaking immediately after soya-bean cake can being minced, prepare traditional salty sauce and traditional soy sauce, and need not be through pickling operation.
Fig. 2 is the exemplary plot that represents the soya-bean cake of moulding in the present invention.
The specific embodiment
Below, will be described in more detail formation of the present invention and effect by embodiment, but it is only to exemplary illustration of the present invention, scope of the present invention is not limited in this.
Embodiment 1: the preparation of traditional salty sauce
By 20kg soybean washed twice, add the water with respect to described soybean weight 3 times (60kg), flood 14 hours.With precooker boiling 15 minutes under 120 ℃ of conditions, the then cooling soybean to 40 through boiling ℃.In cooling soybean, inoculate 0.2%(w/w) mould (aspergillus oryzae Aspergillus oryzae) and 1 × 105 bacterium (bacillus licheniformis Bacillus l icheniformis).Utilize continuous soya-bean cake to mince forming machine, the soybean of inoculating strain is shaped to columnar, diameter utilizes conveyer belt to be transferred in soya-bean cake fermentation machine and loads after being 30mm, the long soya-bean cake for 50mm.Afterwards, under 50 ℃ of conditions, carry out the dry tack free of 20 hours, under 30-40 ℃ of condition, carry out the fermentation of 4 days.After the soya-bean cake of fermentation is minced, add 25% marinating of 2.5 times of soya-bean cake weight after 10 days, slaking 2 months, thus prepare traditional salty sauce.
Embodiment 2: the preparation of traditional soy sauce
By 10kg soybean washing three times, add the water with respect to 2.5 times of described soybean weight, flood 6 hours.With precooker boiling 10 minutes under 130 ℃ of conditions, the then cooling soybean to 30 through boiling ℃.In cooling soybean, inoculate 0.3%(w/w) mould (aspergillus oryzae Aspergil lus oryzae) and three kinds of bacteriums (bacillus licheniformis Bacillus licheniformis, Bei Laisi bacillus velenzensis, bacillus amyloliquefaciens Bacillus amylol iquefaciens), wherein Bacteria Culture to 1 × 10 9, inoculate 0.001%(w/w after diluting 1000 times).Utilize continuous soya-bean cake to mince forming machine, the soybean of inoculating strain be shaped to dimetric, wide be 50mm, the long soya-bean cake for 40mm after, be loaded into fermentation machine.Afterwards, under 70 ℃ of conditions, carry out the dry tack free of 20 hours, under 35 ℃ of conditions, carry out the fermentation of 3 days.After the soya-bean cake of fermentation is minced, add 24% salt solution of 3 times of soya-bean cake weight, inoculation yeast and lactic acid bacteria, slaking, after 3 months, is filtered and is prepared into traditional soy sauce.
Embodiment 3: the preparation of rice wine
The raw material of the corn of the wheat to mixing 5kg, the barley of 2kg, 1kg, the rice of 2kg carries out boiling, is then cooled to 40 ℃.In cooling cereal materials, inoculate 0.25%(w/w) aspergillus (Aspergillus sp).Utilize continuous soya-bean cake to mince forming machine, mincing raw material and being shaped to diameter is 60mm, the long cylindrical shape for 30mm.Be loaded into fermentation machine, under 30 ℃ of conditions, carried out dry tack free, under 30-35 ℃ of condition, carried out the fermentation of 3-4 days.After the 5kg song of fermentation is minced, with after the 10kg rice of boiling mixes, add mixture weight 3-4 water doubly, thereby prepare rice wine.
Embodiment 4: for the preparation of the preparation of the song of vinegar
10kg wheat is minced into after 15mm, and the aspergillus (Aspergillus sp) of interpolation 20-30g, the water of 5-7kg stir.Utilize and mince continuously forming machine, making material forming is that diameter is 50mm, the long cylindrical shape for 40mm.Be loaded into fermentation machine, under 30 ℃ of conditions, carried out the dry tack free of 12 hours, under 35 ℃ of conditions, carry out the fermentation of 5 days, thereby prepared the song for the preparation of vinegar.
By above explanation, those skilled in the art in the invention can not change under the condition of technological thought or essential features, adopt other specific embodiment to implement the present invention.Related to this, embodiment described above is only the exemplary illustration that entirety is carried out, and the present invention is not limited to this.Than described explanation, scope of the present invention more should be interpreted as the implication and the scope that comprise claims described later, and all changes that can obtain from its equivalent concepts or the form of distortion.

Claims (10)

1. the ferment preparation method of soya-bean cake or leaven, is characterized in that, the method comprises:
(a) the cooling cereal materials through boiling, and inoculate the step of mould and bacterium;
(b) make to inoculate the cereal materials moulding of described mould and bacterium, make its volume become 9.5cm 3to 198.0cm 3step; And
(c) step of the cereal materials of described moulding being fermented.
2. the preparation method of fermentation soya-bean cake according to claim 1 or leaven, it is characterized in that, described mould is more than one the mould selecting in the group of free aspergillus oryzae (Aspergillus oryzae), Mucor racemosus (Mucor racemosus), Rhizopus oryzae (Rhizopus oryzae), aspergillus (Aspergillus sp) composition; Described bacterium is more than one the bacterium selecting in the group of free hay bacillus (Bacillus subtilis), bacillus licheniformis (Bacillus licheniformis), bacillus amyloliquefaciens (Bacillus amyloliquefaciens), Bei Laisi bacillus (Bcillus velezenesis) composition.
3. the preparation method of fermentation soya-bean cake according to claim 2 or leaven, is characterized in that, described bacterium comprises Bei Laisi bacillus (Bcillus velezenesis).
4. the preparation method of fermentation soya-bean cake according to claim 1 or leaven, is characterized in that, the moulding of carrying out in described step (b), and making length is 20mm to 60mm.
5. the preparation method of fermentation soya-bean cake according to claim 1 or leaven, is characterized in that, the cereal materials of moulding in step (c) is loaded in fermenting cellar with the height of 5cm-60cm; At the fermentation initial stage, under the temperature conditions of 5 ℃-70 ℃, carry out dry tack free; Then, maintain under the condition of humidity of the temperature of 20 ℃-45 ℃ and 20%-90% fermentation 3-10 days.
6. a preparation method for traditional salty sauce or traditional soy sauce, is characterized in that, the method comprises:
(i) prepare the step of the fermentation soya-bean cake that according to claim 1 prepared by method;
(ii) the soya-bean cake of described fermentation is minced and is pulverized, and add with respect to 1.5 times to 3 times of described fermentation soya-bean cake quality, contain 18%(w/w) to 30%(w/w) salt solution of refined salt or solar salt, carry out the step of pickling of 5 days to 15 days; And
(iii) separate described salt solution, respectively the salt solution of described soya-bean cake and described separation is carried out to the step of slaking.
7. the preparation method of a traditional salty sauce or traditional soy sauce: it is characterized in that, the method comprises:
(1) prepare the step of the fermentation soya-bean cake that according to claim 1 prepared by method; And
(2) described fermentation soya-bean cake is minced and is pulverized, add and contain 18%(w/w) to 30%(w/w) salt solution of refined salt or solar salt, and the step of carrying out slaking, without curing process.
8. a preparation method for traditional soy sauce, is characterized in that, the method comprises:
Fermentation soya-bean cake prepared by method according to claim 1 minces and pulverizes, and adds with respect to 1.5 times to 3 times of described fermentation soya-bean cake quality, contains 18%(w/w) to 30%(w/w) step of the salt solution of refined salt or solar salt;
Add the step of yeast and lactic acid bacteria;
Stir 2-3 time weekly the slaking step of 2 months to 4 months under 20 ℃ to 30 ℃ conditions; And
The step of filtering with filter press and diatomite.
9. a preparation method for rice wine, is characterized in that, the method comprises:
The step that leaven prepared by method according to claim 1 is minced and pulverized;
Mix the step through the rice of boiling; And
The step adding water.
10. fermentation soya-bean cake or the leaven that prepared by method according to claim 1.
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