CN104256513A - Method for producing soy sauce by fermenting brewer grains - Google Patents
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- CN104256513A CN104256513A CN201410568910.XA CN201410568910A CN104256513A CN 104256513 A CN104256513 A CN 104256513A CN 201410568910 A CN201410568910 A CN 201410568910A CN 104256513 A CN104256513 A CN 104256513A
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Classifications
-
- 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
- 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
Landscapes
- 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)
Abstract
The invention provides a method for producing soy sauce by fermenting brewer grains. The method comprises the following specific steps: crushing low temperature soy flour, adding 150 percent of fresh brewer grains and uniformly mixing; wetting the mixture for 60 minutes and steaming the mixture at 121 DEG C for 10 minutes; adding 25 percent of flour and uniformly stirring; steaming the mixture at 115 DEG C for 10 minutes; cooling the steamed material to 35 DEG C; feeding the cooled material into 15 percent of aspergillus oryzae yeast strain and uniformly stirring; performing solid-state insulated fermentation on the mixture at the temperature of 28-30 DEG C for 24 hours; performing insulated fermentation for 36 hours wherein the temperature is raised to 30-32 DEG C; performing insulated fermentation for 48 hours wherein the temperature is raised to 33-35 DEG C; adding 200 percent of warm water of 35 DEG C and 40 percent of edible salts; after stirring the added material, feeding 25 percent of bacillussubtilis liquid seed and 0.3 percent of Angel soy sauce yeast and stirring uniformly; performing insulated fermentation on the mixture at the temperature of 33-35 DEG C for 72 hours, filtering, sterilizing the filtered material at the temperature of 80 DEG C for 15 minutes to obtain the soy sauce.
Description
Technical field
The invention belongs to food processing field, relate to a kind of method utilizing brewex's grains fermenting and producing soy sauce.
Background technology
Soy sauce is the traditional flavouring of China, be with soya bean or dregs of beans for primary raw material, add auxiliary material, make through fermentable, have the fragrant and ester perfume of strong sauce.Soy sauce contains rich in protein, amino acid, calcium, iron, phosphorus, Cobastab etc.The kind of soy sauce is varied, and its production method is divided into be brewageed, prepare and enzyme process three kinds, wherein with the local flavor made soy sauce and quality best.
Wine beer grain is the principal by product of brewing industry, is be raw material with barley, carries the residue after soluble-carbohydrate.Often produce 1t beer and approximately produce 250kg fresh beer vinasse, within 2013, China's beer production is 5,062 ten thousand kilolitres, can calculate the brewex's grains annual production of current China and reach more than 1,200 ten thousand t, and in continuous increase.Brewex's grains are primarily of the cot of Fructus Hordei Germinatus, leaf bud, insoluble protein, hemicellulose, fat, ash content and a small amount of undecomposed starch and the solubility extract composition that do not wash out, and the comparision contents of crude protein and trace element is high, has higher nutritive value.Because the fresh poor moisture of beer is higher, be not easy to long-distance transport, more can not long storage periods, mainly as feed cheap selling, well do not utilized, wasted resource.
Summary of the invention
The invention provides a kind of method utilizing brewex's grains fermenting and producing soy sauce.
The object of the invention is to be realized by following manner: low temperature soy meal, pulverize, add beer fresh poor 150%, mix, material moistening 60min, 121 DEG C of steaming 10min, add flour 25%, mix is even, 115 DEG C of steaming 10min, be cooled to 35 DEG C, access the 15% aspergillus oryzae sort of quyi, mix thoroughly, 28-30 DEG C of solid-state heat-preservation fermentation 24h, temperature rises to 30-32 DEG C of heat-preservation fermentation 36h, temperature rises to 33-35 DEG C of heat-preservation fermentation 48h, add 35 DEG C of warm water 200%, edible salt 40%, access 25% bacillus subtilis liquid seeds after stirring, 0.3% Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be soy sauce.
The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 84h at 28 ~ 30 DEG C of temperature, activate; In wheat bran 35-40%, analysis for soybean powder 10-15%, glucose 2-3%, prepare bacterial classification expansion culture medium by the ratio of water benefit to 100%, inoculate the aspergillus oryzae bacterial classification activated, at 28 ~ 30 DEG C of temperature, cultivate 72h, be the aspergillus oryzae sort of quyi.
The cultural method of described bacillus subtilis liquid seeds: soybean protein Gly-His-Lys 6%, glucose 4%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be bacillus subtilis liquid seeds.
Low temperature soy meal is the dregs of beans adopting low temperature desolventizing technique obtained, because precipitation temperature is low, the time is short, therefore, protein denaturation degree is low, keeps high NSI index, generally more than 50%, have even up to 85%, albumen is wherein easier to be decomposed by the microorganisms and utilize.
After brewex's grains are converted into butt, containing crude protein 25.13%, crude fat 7.13%, crude fibre 13.81%, ash content 3.64%, calcium 0.4%, phosphorus 0.57%; On amino acid composition, lysine accounts for 0.95%, methionine 0.51%, cystine 0.30%, arginine 1.52%, isoleucine 1.40%, leucine 1.67%, phenylalanine 1.31%, tyrosine 1.15%; Also containing the abundant trace element such as manganese, iron, copper.Above-mentioned nutritional labeling contained by brewex's grains major part in fermentation and brewing process has all been added in soy sauce, therefore, the soy sauce nutrition that the present invention obtains is abundanter, sauce is fragrant, ester is aromatic strongly fragrant, it is the seasoning good merchantable brand that a kind of local flavor is good, be of high nutritive value, and take full advantage of brewex's grains resource, improve the added value of brewex's grains, the comprehensive utilization for brewex's grains provides an effective way.
Four, specific embodiment
Embodiment 1
The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 38g, analysis for soybean powder 10g, glucose 2g, the 50mL that adds water preparation bacterial classification expands culture medium, inoculation makes 3.042 at 28 ~ 30 DEG C of temperature, in the Shanghai of bean sprout juice agar medium cultivation activation 84h, solid culture 72h at 28 ~ 30 DEG C of temperature, be up to the standards, be the aspergillus oryzae sort of quyi.
The cultural method of bacillus subtilis liquid seeds: take soybean protein Gly-His-Lys 6g, glucose 4g, potassium dihydrogen phosphate 0.1g, magnesium sulfate 0.05g, add water 90mL, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, the bacillus subtilis inclined-plane seed of access activation, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be up to the standards, be bacillus subtilis liquid seeds.
The specific embodiment of the invention is as follows: the low temperature soy meal 200g taking pulverizing, add the fresh poor 300g of beer, mix, material moistening 60min, 121 DEG C of steaming 10min, add flour 50g, mix is even, 115 DEG C of steaming 10min, be cooled to 35 DEG C, access aspergillus oryzae sort of quyi 30mL, mix thoroughly, 28-30 DEG C of solid-state heat-preservation fermentation 24h, temperature rises to 30-32 DEG C of heat-preservation fermentation 36h, temperature rises to 33-35 DEG C of heat-preservation fermentation 48h, add 35 DEG C of warm water 400mL, edible salt 80g, access bacillus subtilis liquid seeds 50mL after stirring, Angel saccharomyces soya 0.6g, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be soy sauce.
Embodiment 2
The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 72g, analysis for soybean powder 22g, glucose 6g, the 100mL that adds water preparation bacterial classification expands culture medium, inoculation cultivates the activation Shanghai of 4 days wine 3.042 at 28 ~ 30 DEG C of temperature, at bean sprout juice agar medium, solid culture 72h at 28 ~ 30 DEG C of temperature, be up to the standards, be the aspergillus oryzae sort of quyi.
The cultural method of bacillus subtilis liquid seeds: take soybean protein Gly-His-Lys 12g, glucose 8g, potassium dihydrogen phosphate 0.2g, magnesium sulfate 0.1g, add water 180mL, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, the bacillus subtilis inclined-plane seed of access activation, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be up to the standards, be bacillus subtilis liquid seeds.
The specific embodiment of the invention is as follows: the low temperature soy meal 500g taking pulverizing, add the fresh poor 750g of beer, mix, material moistening 60min, 121 DEG C of steaming 10min, add flour 125g, mix is even, 115 DEG C of steaming 10min, be cooled to 35 DEG C, access aspergillus oryzae sort of quyi 75mL, mix thoroughly, 28-30 DEG C of solid-state heat-preservation fermentation 24h, temperature rises to 30-32 DEG C of heat-preservation fermentation 36h, temperature rises to 33-35 DEG C of heat-preservation fermentation 48h, add 35 DEG C of warm water 1000mL, edible salt 200g, access bacillus subtilis liquid seeds 125mL after stirring, Angel saccharomyces soya 1.5g, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be soy sauce.
More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.
Claims (1)
1. the invention provides a kind of method utilizing brewex's grains fermenting and producing soy sauce, its feature is as follows: low temperature soy meal, pulverize, add beer fresh poor 150%, mix, material moistening 60min, 121 DEG C of steaming 10min, add flour 25%, mix is even, 115 DEG C of steaming 10min, be cooled to 35 DEG C, access the 15% aspergillus oryzae sort of quyi, mix thoroughly, 28-30 DEG C of solid-state heat-preservation fermentation 24h, temperature rises to 30-32 DEG C of heat-preservation fermentation 36h, temperature rises to 33-35 DEG C of heat-preservation fermentation 48h, add 35 DEG C of warm water 200%, edible salt 40%, access 25% bacillus subtilis liquid seeds after stirring, 0.3% Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min.
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| CN201410568910.XA CN104256513A (en) | 2014-10-23 | 2014-10-23 | Method for producing soy sauce by fermenting brewer grains |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410861A (en) * | 2015-12-29 | 2016-03-23 | 华中农业大学 | Method for brewing soybean sauce employing distilled spirit grains as raw material |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6167459A (en) * | 1984-09-11 | 1986-04-07 | Kikkoman Corp | Production of seasoning solution |
| CN103932148A (en) * | 2014-05-12 | 2014-07-23 | 赵磊 | Method for preparing soybean sauce by fermenting vinasse |
-
2014
- 2014-10-23 CN CN201410568910.XA patent/CN104256513A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6167459A (en) * | 1984-09-11 | 1986-04-07 | Kikkoman Corp | Production of seasoning solution |
| CN103932148A (en) * | 2014-05-12 | 2014-07-23 | 赵磊 | Method for preparing soybean sauce by fermenting vinasse |
Non-Patent Citations (4)
| Title |
|---|
| 刘军: "酱油酿造中鲜啤酒糟利用的研究", 《中国酿造》, no. 09, 20 September 2005 (2005-09-20) * |
| 李睿等: "啤酒工业废糟渣酿造酱油的研究", 《江苏调味副食品》, no. 06, 30 December 2003 (2003-12-30) * |
| 赵德安: "酱油的多菌种酿造", 《中国调味品》, no. 7, 31 December 2010 (2010-12-31) * |
| 赵新海，徐国华，张庆华，罗辉芬: "利用啤酒糟为主料生产酱油工艺的研究", 《微生物学杂志》, no. 01, 30 March 1994 (1994-03-30) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410861A (en) * | 2015-12-29 | 2016-03-23 | 华中农业大学 | Method for brewing soybean sauce employing distilled spirit grains as raw material |
| CN105410861B (en) * | 2015-12-29 | 2018-05-18 | 华中农业大学 | A kind of method to be made soy sauce using distillers ' grains as raw material |
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Application publication date: 20150107 |