CN104172101A - Soybean sauce and preparation method thereof - Google Patents
Soybean sauce and preparation method thereof Download PDFInfo
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- CN104172101A CN104172101A CN201410347253.6A CN201410347253A CN104172101A CN 104172101 A CN104172101 A CN 104172101A CN 201410347253 A CN201410347253 A CN 201410347253A CN 104172101 A CN104172101 A CN 104172101A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
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Abstract
The invention provides soybean sauce and a preparation method thereof. The soybean sauce is prepared from degreased soybeans, ormosia, mushrooms, wheat and bran in a ratio in parts by weight of (20-25) to (5-10) to (3-5) to (10-15) to (5-10). The preparation method comprises the following steps: treating the raw materials; preparing a leaven material; fermenting; extracting normal juice; and blending to prepare the soybean sauce. The soybean sauce is rich in amino acids as well as such substances beneficial to physical and psychological health as polysaccharides and has strong ester flavor and sauce flavor.
Description
Technical field
The present invention relates to a kind of soy sauce and preparation method thereof.
Background technology
In soy sauce, contain abundant amino acid, can remove to oppress fishy smell, mediation dish, improves a poor appetite, and all the time, soy sauce has been gone on huge numbers of families' dining table as common flavouring.In recent years, some national nutritionists have done concrete research to people's edible soy sauce, find that soy sauce has the effect of unique cancer-resisting; Contained different interior ketone in soy sauce, can reduce human body 10% cholesterol, reduces the danger of angiocardiopathy, can also slow down the growth etc. that even stops tumour.
Red bean has another name called red bean, red bean, its nutritive value is abundant, be called " paddy of the heart " by Li Shizhen (1518-1593 A.D.), every 100g red bean is containing protein 17.5～23.3g, starch 48.2～60.1g, dietary fiber 5.6～18.6g, also contain more saponin, can stimulate enteron aisle, there is good diuresis, can relieve the effect of alcohol, detoxify, heart disease and ephrosis, oedema are all had certain effect.In addition, red bean is also rich in folic acid, and pregnant and lying-in women eat more, there is logical newborn effect, therefore using red bean as one of primary raw material making soy sauce, produce red bean soy sauce, especially adopt special process to produce the red bean soy sauce that add " 0 ", edible for pregnant and lying-in women, this product has good market prospects.
But existing soy sauce kind product is single, does not have specific nutrition composition, the in the situation that of the diversification of consumer demand, cannot meet market demand.In addition, the colourity degree of depth of existing soy sauce kind is inadequate, fragrance is inadequate, has affected the taste of dish.
Summary of the invention
The technical problem existing for solving above-mentioned prior art, the present invention proposes a kind of soy sauce, and this soy sauce is rich in a large amount of amino acid, and the useful able-bodied material such as polysaccharide, has strong ester fragrance and sauce fragrance.
Technical scheme of the present invention is achieved in that
A kind of soy sauce, the making raw material of described soy sauce comprises defatted soybean, red bean, mushroom, wheat and wheat bran, and the weight part ratio of described defatted soybean, red bean, mushroom, wheat and wheat bran is (20～25): (5～10): (3～5): (10～15): (5～10).
Another object of the present invention is that a kind of preparation method of described soy sauce is provided.
A preparation method for soy sauce, comprises the following steps:
(1) raw material processing: mushroom is soaked, precooked, be then crushed to 90～160 orders, be broken into lobe after wheat roasts, defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling;
(2) the bent material of preparation: by the mushroom after above-mentioned pulverizing, be broken into the soybean after wheat, the boiling of lobe, the red bean after boiling mixes with the wheat bran after boiling, accesses aspergillus oryzae, song is made in 28～36 DEG C of cultivations for 24～72 hours;
(3) fermentation: the song material of above-mentioned preparation is put into altar, be spilled into salt solution in altar, proceed in cellar and ferment, cellar temperature is 22 DEG C～28 DEG C, and fermentation time is 5～7 months, described salt solution and described bent material weight part ratio are 1～3:1;
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allotment: above-mentioned Normal juice is carried out to sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate to allocate, to obtain final product.
Further, described step (1) soak time is 1～1.5 hour, is 100 DEG C precooks 8～12 minutes in temperature.
Further, in the salt solution of described step in (3), edible salt content is 20～25% (by mass percentage).
Further, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are (45～55): (10～15): (4～7): (4～5): (1～3): (1～3).
Soy sauce of the present invention is rich in a large amount of amino acid, and the useful able-bodied material such as polysaccharide, has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
The preparation method of soy sauce of the present invention, wherein fermentation adopts altar to ferment in cellar, cycle is long compared with common soy sauce fermentation period, the benefit materials in the raw materials such as mushroom can be decomposed completely, thereby obtain fragrance deliciousness, nutritious and have a soy sauce of health care.
Detailed description of the invention
Embodiment 1
(1) raw material processing: first mushroom is cleaned, wash away silt and impurity, then put in container, dried thin mushroom is all immersed in water with instrument, soaked 1 as a child, precook 8 minutes for 100 DEG C in pot, be then crushed to 90 orders.Utilize the continuous wheat-frying machine of rotation to fry wheat, after frying, by its fragmentation, it is stand-by that every wheat is broken into 4～8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: the 10Kg wheat that get 3Kg mushroom with 5Kg wheat bran, after pulverizing of 20Kg soybean after above-mentioned boiling, 5Kg red bean, is broken into lobe mixes, accesses Shanghai and makes 3.042 aspergillus oryzaes, and song is made in 28～36 DEG C of cultivations for 24～72 hours.
(3) fermentation: the song material of above-mentioned preparation is put into altar, in altar, be spilled into salt solution, proceed in cellar and ferment, cellar temperature is 22 DEG C～28 DEG C, fermentation time is 5 months, described salt solution and described bent material weight part ratio are 1:1, and in salt solution, edible salt content is 20% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allotment: above-mentioned Normal juice is carried out to sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate to allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 45:10:4:4:1:1.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 1.0g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Embodiment 2
(1) raw material processing: first mushroom is cleaned, wash away silt and impurity, then put in container, dried thin mushroom is all immersed in water with instrument, soaked 1.2 as a child, precook 9 minutes for 100 DEG C in pot, be then crushed to 120 orders.Utilize the continuous wheat-frying machine of rotation to fry wheat, after frying, by its fragmentation, it is stand-by that every wheat is broken into 4～8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: the 15Kg wheat that get 4Kg mushroom with 8Kg wheat bran, after pulverizing of 25Kg soybean after above-mentioned boiling, 10Kg red bean, is broken into lobe mixes, accesses Shanghai and makes 3.042 aspergillus oryzaes, and song is made in 28～36 DEG C of cultivations for 24～72 hours.
(3) fermentation: the song material of above-mentioned preparation is put into altar, in altar, be spilled into salt solution, proceed in cellar and ferment, cellar temperature is 22 DEG C～28 DEG C, fermentation time is 6 months, described salt solution and described bent material weight part ratio are 2:1, and in salt solution, edible salt content is 25% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allotment: above-mentioned Normal juice is carried out to sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate to allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 50:15:5:5:3:3.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 0.8g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Embodiment 3
(1) raw material processing: first mushroom is cleaned, wash away silt and impurity, then put in container, dried thin mushroom is all immersed in water with instrument, soaked 1.5 as a child, precook 12 minutes for 100 DEG C in pot, be then crushed to 140 orders.Utilize the continuous wheat-frying machine of rotation to fry wheat, after frying, by its fragmentation, it is stand-by that every wheat is broken into 4～8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: the 12Kg wheat that get 5Kg mushroom with 10Kg wheat bran, after pulverizing of 23Kg soybean after above-mentioned boiling, 8Kg red bean, is broken into lobe mixes, accesses Shanghai and makes 3.042 aspergillus oryzaes, and song is made in 28～36 DEG C of cultivations for 24～72 hours.
(3) fermentation: the song material of above-mentioned preparation is put into altar, in altar, be spilled into salt solution, proceed in cellar and ferment, cellar temperature is 22 DEG C～28 DEG C, fermentation time is 7 months, described salt solution and described bent material weight part ratio are 3:1, and in salt solution, edible salt content is 24% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allotment: above-mentioned Normal juice is carried out to sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate to allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 55:14:7:5:2:2.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 1.2g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Embodiment 4
(1) raw material processing: first mushroom is cleaned, wash away silt and impurity, then put in container, dried thin mushroom is all immersed in water with instrument, soaked 1.3 as a child, precook 11 minutes for 100 DEG C in pot, be then crushed to 160 orders.Utilize the continuous wheat-frying machine of rotation to fry wheat, after frying, by its fragmentation, it is stand-by that every wheat is broken into 4～8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: the 15Kg wheat that get 4Kg mushroom with 9Kg wheat bran, after pulverizing of 22Kg soybean after above-mentioned boiling, 7Kg red bean, is broken into lobe mixes, accesses Shanghai and makes 3.042 aspergillus oryzaes, and song is made in 28～36 DEG C of cultivations for 24～72 hours.
(3) fermentation: the song material of above-mentioned preparation is put into altar, in altar, be spilled into salt solution, proceed in cellar and ferment, cellar temperature is 22 DEG C～28 DEG C, fermentation time is 6 months, described salt solution and described bent material weight part ratio are 3:1, and in salt solution, edible salt content is 25% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allotment: above-mentioned Normal juice is carried out to sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate to allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 52:12:5:5:3:2.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 1.1g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Claims (5)
1. a soy sauce, it is characterized in that, the making raw material of described soy sauce comprises defatted soybean, red bean, mushroom, wheat and wheat bran, and the weight part ratio of described defatted soybean, red bean, mushroom, wheat and wheat bran is (20～25): (5～10): (3～5): (10～15): (5～10).
2. a preparation method for soy sauce as claimed in claim 1, is characterized in that, comprises the following steps:
(1) raw material processing: mushroom is soaked, precooked, be then crushed to 90～160 orders, be broken into lobe after wheat roasts, defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling;
(2) the bent material of preparation: by the mushroom after above-mentioned pulverizing, be broken into the soybean after wheat, the boiling of lobe, the red bean after boiling mixes with the wheat bran after boiling, accesses aspergillus oryzae, song is made in 28～36 DEG C of cultivations for 24～72 hours;
(3) fermentation: the song material of above-mentioned preparation is put into altar, be spilled into salt solution in altar, proceed in cellar and ferment, cellar temperature is 22 DEG C～28 DEG C, and fermentation time is 5～7 months, described salt solution and described bent material weight part ratio are 1～3:1;
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allotment: above-mentioned Normal juice is carried out to sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate to allocate, to obtain final product.
3. the preparation method of soy sauce according to claim 2, is characterized in that, described step (1) soak time is 1～1.5 hour, is 100 DEG C precooks 8～12 minutes in temperature.
4. the preparation method of soy sauce according to claim 2, is characterized in that, in the salt solution of described step in (3), edible salt content is 20～25% (by mass percentage).
5. the preparation method of soy sauce according to claim 2, it is characterized in that, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are (45～55): (10～15): (4～7): (4～5): (1～3): (1～3).
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| CN201410347253.6A CN104172101B (en) | 2014-07-21 | 2014-07-21 | soy sauce and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053962A (en) * | 2015-09-02 | 2015-11-18 | 广东美味鲜调味食品有限公司 | Brewing technology for soybean sauce |
| CN105326011A (en) * | 2015-11-27 | 2016-02-17 | 蚌埠市公泰调味品有限责任公司 | Preparation method of soybean sauce |
| CN105831507A (en) * | 2015-01-16 | 2016-08-10 | 赤峰绿丰源农牧业开发有限公司 | Fermented milk soy sauce and making process thereof |
| CN106213445A (en) * | 2016-08-11 | 2016-12-14 | 贵州苗林王绿色生物科技有限公司 | A kind of Folium Pini soy sauce and preparation method thereof |
| CN107212361A (en) * | 2017-07-17 | 2017-09-29 | 江苏永友食品科技有限公司 | A kind of original takes out the formula of soy sauce |
| CN107232579A (en) * | 2017-06-20 | 2017-10-10 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom soy sauce and preparation method thereof |
| CN107484947A (en) * | 2017-08-31 | 2017-12-19 | 广西顶俏食品有限公司 | The preparation technology of soy sauce |
| CN107712811A (en) * | 2017-10-31 | 2018-02-23 | 贵州百科薏仁生物科技有限公司 | A kind of brewing method of adlay soy sauce |
| CN110558537A (en) * | 2019-10-15 | 2019-12-13 | 韦立 | Preparation method of jasmine flower flavored soy sauce |
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| CN103815384A (en) * | 2014-02-27 | 2014-05-28 | 四川清香园调味品股份有限公司 | Soy sauce brewed by red bean and its preparation method |
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2014
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Patent Citations (5)
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| CN1048490A (en) * | 1990-06-22 | 1991-01-16 | 杨东港 | Making method for edible fungi nutritious sauce |
| CN1119072A (en) * | 1994-09-23 | 1996-03-27 | 全文祥 | Nutritive health flavouring |
| CN1177456A (en) * | 1997-09-15 | 1998-04-01 | 焦柏魁 | Islamic mushroom-contained soy sauce |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831507A (en) * | 2015-01-16 | 2016-08-10 | 赤峰绿丰源农牧业开发有限公司 | Fermented milk soy sauce and making process thereof |
| CN105053962A (en) * | 2015-09-02 | 2015-11-18 | 广东美味鲜调味食品有限公司 | Brewing technology for soybean sauce |
| CN105326011A (en) * | 2015-11-27 | 2016-02-17 | 蚌埠市公泰调味品有限责任公司 | Preparation method of soybean sauce |
| CN106213445A (en) * | 2016-08-11 | 2016-12-14 | 贵州苗林王绿色生物科技有限公司 | A kind of Folium Pini soy sauce and preparation method thereof |
| CN107232579A (en) * | 2017-06-20 | 2017-10-10 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom soy sauce and preparation method thereof |
| CN107212361A (en) * | 2017-07-17 | 2017-09-29 | 江苏永友食品科技有限公司 | A kind of original takes out the formula of soy sauce |
| CN107484947A (en) * | 2017-08-31 | 2017-12-19 | 广西顶俏食品有限公司 | The preparation technology of soy sauce |
| CN107712811A (en) * | 2017-10-31 | 2018-02-23 | 贵州百科薏仁生物科技有限公司 | A kind of brewing method of adlay soy sauce |
| CN110558537A (en) * | 2019-10-15 | 2019-12-13 | 韦立 | Preparation method of jasmine flower flavored soy sauce |
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|---|---|
| CN104172101B (en) | 2016-03-30 |
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