CN104305134B - Method for brewing soy sauce by utilizing pepper seed meal and product thereof - Google Patents
Method for brewing soy sauce by utilizing pepper seed meal and product thereof Download PDFInfo
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- CN104305134B CN104305134B CN201410522566.0A CN201410522566A CN104305134B CN 104305134 B CN104305134 B CN 104305134B CN 201410522566 A CN201410522566 A CN 201410522566A CN 104305134 B CN104305134 B CN 104305134B
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- soy sauce
- base material
- pericarpium zanthoxyli
- grouts
- beans
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 116
- 238000000034 method Methods 0.000 title claims abstract description 34
- 235000002566 Capsicum Nutrition 0.000 title abstract 9
- 239000006002 Pepper Substances 0.000 title abstract 9
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 9
- 235000017804 Piper guineense Nutrition 0.000 title abstract 9
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 9
- 235000012054 meals Nutrition 0.000 title abstract 7
- 244000203593 Piper nigrum Species 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 64
- 238000000855 fermentation Methods 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims abstract description 54
- 239000000049 pigment Substances 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 63
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 38
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 38
- 239000002994 raw material Substances 0.000 claims description 24
- 239000003921 oil Substances 0.000 claims description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 20
- 235000015096 spirit Nutrition 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 238000010025 steaming Methods 0.000 claims description 14
- 239000010779 crude oil Substances 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 240000005979 Hordeum vulgare Species 0.000 claims description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 9
- 230000003716 rejuvenation Effects 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000012805 post-processing Methods 0.000 claims description 6
- 230000003321 amplification Effects 0.000 claims description 5
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 239000002699 waste material Substances 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract 8
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 1
- 235000013736 caramel Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 235000015099 wheat brans Nutrition 0.000 description 10
- 150000002333 glycines Chemical class 0.000 description 9
- 238000011081 inoculation Methods 0.000 description 9
- 239000002932 luster Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 239000000940 FEMA 2235 Substances 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 5
- 229920001410 Microfiber Polymers 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 239000003658 microfiber Substances 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 150000003863 ammonium salts Chemical class 0.000 description 3
- 230000002785 anti-thrombosis Effects 0.000 description 3
- 239000003146 anticoagulant agent Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000010563 solid-state fermentation Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 229910017053 inorganic salt Inorganic materials 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000007306 turnover Effects 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 210000004761 scalp Anatomy 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention provides a soy sauce which is prepared by brewing soy sauce koji in pepper seed meal. The invention also provides a brewing method of the soy sauce, which comprises the following steps: a. mixing the soy sauce koji and a fermentation base material comprising the pepper seed meal to make koji to obtain a koji material; b. fermenting the koji material to obtain soy sauce paste; and c. carrying out post-treating on the soy sauce paste to obtain the soy sauce. The invention also provides application of the pepper seed meal in brewing of soy sauce. The pepper seed meal is residues obtained after oil is extracted from pepper seeds, and is used as the fermentation base material to brew the soy sauce, and the soy sauce which is black and red and attractive in color, rich in sauce flavor and pepper flavor, and fresh, sweet and spicy in taste can be obtained without adding a caramel pigment, the flavor of the soy sauce cannot be affected, and the soy sauce is healthy. The pepper seed meal is used as the fermentation base material to brew the soy sauce, so that the soy sauce brewing cost is reduced, the reuse difficulty of the pepper seed meal is solved, and the waste of resources is reduced.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of beans utilizing Semen Pericarpium Zanthoxyli grouts to brewage
Oil, its brewing method and the application of Semen Pericarpium Zanthoxyli grouts.
Background technology
Making soy sauce is with Semen Glycines/bean cake, wheat bran, Semen Tritici aestivi as raw material, through having that fermentable is made
The liquid flavoring of special color, its color and luster bronzing, there is unique paste flavor, flavour is delicious,
Help lend some impetus to appetite.
Prior art discloses multiple to make soy sauce as raw material, through what allotment was made, there is particular tastes
Soy sauce.As Chinese patent literature CN102960707 discloses the manufacture method of a kind of soy sauce, use tradition
Make soy sauce with Pericarpium Zanthoxyli, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Foeniculi extract formulated；Chinese patent literature
CN103416718 discloses a kind of Herba Rosmarini Officinalis soy sauce, use traditional make soy sauce with Herba Rosmarini Officinalis, Pericarpium Zanthoxyli,
Cortex Cinnamomi, Radix Glycyrrhizae extract formulated.Above two soy sauce, especially soy sauce, although it is special to have
Taste, but be all traditional to make soy sauce formulated by using, traditional making soy sauce needs to add
Substantial amounts of caramel color, the beans cast of oil obtained with increase, the addition of caramel color adds ammonium salt
Content, not only affects the local flavor of soy sauce, and is eaten for a long time negative unhealthy.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of utilize Semen Pericarpium Zanthoxyli grouts to brewage soy sauce, its
Brewing method and the application of Semen Pericarpium Zanthoxyli grouts, the soy sauce that the present invention provides can have without adding caramel color
There are dark red color and luster, not only better flavor, and more healthy.
The invention provides a kind of soy sauce, soy sauce koji brewage prepared in Semen Pericarpium Zanthoxyli grouts.
Present invention also offers the brewing method of a kind of soy sauce, including:
A) carry out yeast production after being mixed with the fermentation base material including Semen Pericarpium Zanthoxyli grouts by soy sauce koji, obtain bent material；
B) described bent material is fermented, obtain beans unstrained spirits；
C) described beans unstrained spirits carries out post processing, obtains soy sauce.
Preferably, described step a) specifically includes:
A1) carry out soaking and steaming and decocting by the raw material comprising Semen Pericarpium Zanthoxyli grouts, obtain the base material that ferments；
A2) soy sauce strains is carried out rejuvenation and amplification culture, obtain soy sauce koji；
A3) carry out yeast production after described soy sauce koji and described fermentation base material being mixed, obtain bent material；
Step a1) and step a) not order restriction.
Preferably, described step a1) in, described raw material also includes the one in beans and wheat and barley or two
Kind.
Preferably, described Semen Pericarpium Zanthoxyli grouts are 1～3:1 with the mass ratio of beans；Described Semen Pericarpium Zanthoxyli grouts and wheat
The mass ratio of class is 1～3:1.
Preferably, described step a1) in, described raw material is 0.9～1.2:1 with the mass ratio of water；Described immersion
Time be 30min～60min；
Described step a1) in, the pressure of described steaming and decocting is 0.1MPa～0.3MPa, and the time is
30min～60min.
Preferably, described step a1) in, the temperature of described fermentation base material is 30 DEG C～38 DEG C, described fermentation
The water content of material is 40%～60%.
Preferably, described step a3) in, the described soy sauce alcoholic fermented product starter accounts for described fermentation base material
0.1wt%～0.3wt%.
Preferably, described step c) specifically includes:
Described beans unstrained spirits is soaked at 80 DEG C～100 DEG C in the pouring oil sump that brine strength is 14wt%～16wt%
10h～30h, generates crude oil；
Soy sauce is obtained after described crude oil sterilizing, allotment.
Present invention also offers the application in making soy sauce of a kind of Semen Pericarpium Zanthoxyli grouts.
Compared with prior art, the brewing method of the soy sauce that the present invention provides comprises the following steps: by soy sauce
Yeast inoculation carries out yeast production after mixing with the fermentation base material including Semen Pericarpium Zanthoxyli grouts, obtains bent material；By described bent material
Ferment, obtain beans unstrained spirits；Soy sauce is i.e. can get after more described beans unstrained spirits being carried out post processing.Pericarpium Zanthoxyli seedcake
The dregs of rice are the residues after Semen Pericarpium Zanthoxyli oil expression, and the present invention carries out brewageing of soy sauce using it as fermentation base material, it is not necessary to
Add the pigment such as caramel color can obtain dark red tempting, the paste flavor of color and luster and green pepper aromatic strongly fragrant, flavour is fresh and sweet,
The soy sauce of micro-fiber crops, does not only interfere with the local flavor of soy sauce, and more healthy.Meanwhile, Semen Pericarpium Zanthoxyli has
The medicinal function similar with Pericarpium Zanthoxyli, carries out brewageing of soy sauce using it as fermentation base material, can make the beans obtained
Oil has effect of warming spleen and stomach for dispelling cold, pain relieving, has antithrombotic, blood fat reducing, promotion lipid metabolism, prevention
The several functions such as carninomatosis, thus increase immunity of organisms and premunition.It addition, the present invention is with Pericarpium Zanthoxyli seedcake
The dregs of rice make soy sauce as fermentation base material, reduce the cost of soy sauce brewing, solve Semen Pericarpium Zanthoxyli grouts again
Utilize a difficult problem, decrease the waste of resource.
Accompanying drawing explanation
The brewage process flow chart of the soy sauce that Fig. 1 provides for the embodiment of the present invention.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, technical scheme is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.
Based on the embodiment in the present invention, those of ordinary skill in the art are not under making creative work premise
The every other embodiment obtained, broadly falls into the scope of protection of the invention.
The invention provides the brewing method of a kind of soy sauce, including:
A) carry out yeast production after being mixed with the fermentation base material including Semen Pericarpium Zanthoxyli grouts by soy sauce koji, obtain bent material；
B) described bent material is fermented, obtain beans unstrained spirits；
C) described beans unstrained spirits carries out post processing, obtains soy sauce.
Semen Pericarpium Zanthoxyli grouts are the residues after Semen Pericarpium Zanthoxyli oil expression, and the present invention carries out soy sauce using it as fermentation base material
Brewage, it is not necessary to add the pigment such as caramel color can obtain dark red tempting, the paste flavor of color and luster and green pepper aromatic strongly fragrant,
Flavour is fresh and sweet, the soy sauce of micro-fiber crops, does not only interfere with the local flavor of soy sauce, and more healthy.Meanwhile,
Semen Pericarpium Zanthoxyli has the medicinal function similar with Pericarpium Zanthoxyli, carries out brewageing of soy sauce using it as fermentation base material, can
Make the soy sauce obtained have effect of warming spleen and stomach for dispelling cold, pain relieving, there is antithrombotic, blood fat reducing, promotion fat
The several functions such as metabolism, prevention carninomatosis, thus increase immunity of organisms and premunition.It addition, the present invention
Make soy sauce as fermentation base material using Semen Pericarpium Zanthoxyli grouts, reduce the cost of soy sauce brewing, solve Pericarpium Zanthoxyli
The recycling difficulty of the seedcake dregs of rice, decreases the waste of resource.
The present invention carries out yeast production after being mixed with the fermentation base material including Semen Pericarpium Zanthoxyli grouts by soy sauce koji, obtains
Bent material, specifically includes following steps:
A1) carry out soaking and steaming and decocting by the raw material comprising Semen Pericarpium Zanthoxyli grouts, obtain the base material that ferments；
A2) soy sauce strains is carried out rejuvenation and amplification culture, obtain soy sauce koji；
A3) carry out yeast production after described soy sauce koji and described fermentation base material being mixed, obtain bent material；
Step a1) and step a) not order restriction.
The present invention carries out the preparation of soy sauce using the raw material that comprises Semen Pericarpium Zanthoxyli grouts as fermentation base material, wherein,
Described Semen Pericarpium Zanthoxyli grouts are remaining residues after the Semen Pericarpium Zanthoxyli oil expression after Pericarpium Zanthoxyli shells, rich in vegetable protein,
Brewageing of soy sauce can be carried out as nitrogen source.The method that described Semen Pericarpium Zanthoxyli is extracted oil by the present invention is not particularly limited,
Oils and fats in Semen Pericarpium Zanthoxyli is squeezed.
In the present invention, described raw material also includes wheat and barley, such as wheat bran or Semen Tritici aestivi, preferably wheat bran.
In the present invention, described raw material also includes beans, such as Semen Glycines or bean cake, preferably Semen Glycines.As
Preferably, described raw material includes Semen Pericarpium Zanthoxyli grouts and wheat and barley；Or, described raw material include Semen Pericarpium Zanthoxyli grouts,
Wheat and barley and beans.Described Semen Pericarpium Zanthoxyli grouts are preferably 1～3:1 with the mass ratio of beans, more preferably 1～2:1；
Described Semen Pericarpium Zanthoxyli grouts are 1～3:1 with the mass ratio of wheat and barley, more preferably 1～2:1.When raw material includes Semen Pericarpium Zanthoxyli
When grouts, wheat and barley and beans, the mass ratio of described Semen Pericarpium Zanthoxyli grouts, wheat and barley and beans is preferably 1～3:1:1,
More preferably 1～2:1:1.
First the raw material comprising Semen Pericarpium Zanthoxyli grouts is soaked by the present invention, described raw material and the mass ratio of water
It is preferably 0.9～1.2:1, more preferably 1:1.The temperature of described immersion is preferably room temperature, and the time of immersion is excellent
Elect 30min～60min as.In the present invention, the degree of immersion is preferably and is thoroughly limited with mix wetting.
After moistening, the material of moistening carrying out steaming and decocting, in the present invention, the pressure of described steaming and decocting is preferred
For 0.1MPa～0.3MPa, the time is preferably 30min～60min.The time of described steaming and decocting and the pressure of steaming and decocting
Relevant, the pressure the biggest time is the shortest, and those skilled in the art can be adjusted as required, the present invention
This be there is no particular restriction.
After steaming and decocting, the fermentation base material obtained is cooled to inoculation temperature, the soy sauce alcoholic fermented product starter can be carried out
Inoculation.In the present invention, described inoculation temperature is preferably 30 DEG C～38 DEG C, the water content of described fermentation base material
It is preferably 40%～60%.
When described raw material includes Semen Pericarpium Zanthoxyli grouts, Semen Glycines and wheat bran, the present invention is the most first by Pericarpium Zanthoxyli seedcake
The dregs of rice and Semen Glycines pulverize respectively, sieve after mix, mix with wheat bran again after mix homogeneously, then soak
Process with steaming and decocting.
The present invention is with soy sauce koji as raw material, and described soy sauce koji is that soy sauce strains through rejuvenation and expands training
Obtain after Yanging.In the present invention, described soy sauce koji is preferably Shanghai and makes 3.024 bent essences, Ji Zhong section 3.951；
Or Shanghai makes 3.042, i.e. AS3.024.The present invention to described soy sauce strains through rejuvenation and the side of amplification culture
Method is not particularly limited, and can move in triangular flask and be enlarged by soy sauce strains first after slant culture
Cultivate, obtain yeast inoculation.
Described soy sauce koji is mixed with described fermentation base material and carries out yeast production by the present invention, present invention preferably employs
Bamboo plaque is placed fermentation base material and is aerated yeast production.In the present invention, the inoculum concentration of described soy sauce koji is by weight
Gauge is preferably the 0.1%～0.3% of the base material that ferments, and more preferably ferment the 0.2% of base material.In yeast making process,
The thickness of koji tray material is preferably controlled to 5cm～8cm, more preferably controls as 6cm～7cm；Starter-making temperature is excellent
Selected control is made as about 30 DEG C, less than 38 DEG C；When temperature is more than 38 DEG C, preferably stirring radiating and cooling,
When covering with mycelium on base material and also not producing big volume production spore, enter next step and ferment.
After obtaining bent material, described bent material is fermented, i.e. can get beans unstrained spirits.The present invention is to described fermentation
Method is not particularly limited, and can use high-salt fermentation technique or low salt solid state fermentation, phase
Answering, in sweat, addition and the fermentation time of saline solution determine according to fermentation technology.Such as, adopt
When using low salt solid state fermentation, the concentration of saline solution is preferably 10wt%～20wt%, more preferably
15wt%；Described saline solution is preferably 6:2～4 with the mass ratio of fermentation base material, and the temperature of described fermentation is preferred
Being 45 DEG C～50 DEG C, fermentation time is preferably 45 days～65 days.It is furthermore preferred that the present invention first by song material and
Move in fermentation vat again after saline solution mix homogeneously and ferment, use during fermentation to turn over and ventilate at the bottom of song and pond
Control fermentation temperature.
After fermentation, obtain beans unstrained spirits, described beans unstrained spirits is carried out post processing, i.e. can get soy sauce.At this
In invention, described post processing specifically includes following steps:
Described beans unstrained spirits is soaked at 80 DEG C～100 DEG C in the pouring oil sump that brine strength is 14wt%～16wt%
Bubble 10h～30h, generates crude oil；
Soy sauce is obtained after described crude oil sterilizing, allotment.
After obtaining beans unstrained spirits, carry out drenching oil by described beans unstrained spirits heat-insulation soaking in drenching oil sump, generate crude oil.?
In the present invention, in described pouring oil sump, brine strength is 14wt%～16wt%.The temperature of described immersion is preferably
80 DEG C～100 DEG C, more preferably 85 DEG C～95 DEG C, the time of described immersion is preferably 10h～30h, more preferably
For 20h.After obtaining crude oil, carry out described crude oil sterilizing, allocate after obtain soy sauce.The present invention is to described
Method for disinfection is not particularly limited, preferably pasteurization.
See the brewage process flow chart of the soy sauce that Fig. 1, Fig. 1 provide for the embodiment of the present invention, by beans,
Semen Pericarpium Zanthoxyli grouts and Testa Tritici through soaking, steaming and decocting and cooling inoculate after processing through rejuvenation and amplification culture
Yeast inoculation, then carries out yeast production, is aerated and turns over song in yeast making process；After obtaining bent material, add saline
Ferment after stirring, carry out down pond while fermentation as required and turn process；Will after fermentation
The fermentation materials obtained carries out turning pond, soaking and drench oil, obtains beans unstrained spirits, i.e. soy sauce first product；By described beans
Oil first product through clarifying, allocate, sterilize, pack and the operation such as inspection, obtain soy sauce finished product.
After obtaining soy sauce, detect its amino-acid nitrogen, ammonium salt, soluble inorganic salt solid content and full nitrogen,
Result shows, its indices is all up to state standards requirement；The appraise group being made up of multidigit expert enters
Row color and luster, fragrance, flavour, figure are evaluated, and result shows, it is without adding caramel color
Having dark red color and luster, and figure is limpid bright, beans taste and green pepper taste are aromatic, the sweet micro-fiber crops of flavour.
Present invention also offers a kind of soy sauce, soy sauce koji brewage prepared in Semen Pericarpium Zanthoxyli grouts.Described
The concrete preparation method of soy sauce can refer to mentioned above, and the present invention does not repeats them here.
Present invention also offers the application of Semen Pericarpium Zanthoxyli grouts, it can be used for making soy sauce as fermentation base material,
Concrete application process can refer to concrete preparation method mentioned above, and the present invention does not repeats them here.
Semen Pericarpium Zanthoxyli grouts are the residues after Semen Pericarpium Zanthoxyli oil expression, and the present invention carries out soy sauce using it as fermentation base material
Brewage, it is not necessary to add the pigment such as caramel color can obtain dark red tempting, the paste flavor of color and luster and green pepper aromatic strongly fragrant,
Flavour is fresh and sweet, the soy sauce of micro-fiber crops, does not only interfere with the local flavor of soy sauce, and more healthy.Meanwhile,
Semen Pericarpium Zanthoxyli has the medicinal function similar with Pericarpium Zanthoxyli, carries out brewageing of soy sauce using it as fermentation base material, can
Make the soy sauce obtained have effect of warming spleen and stomach for dispelling cold, pain relieving, there is antithrombotic, blood fat reducing, promotion fat
The several functions such as metabolism, prevention carninomatosis, thus increase immunity of organisms and premunition.It addition, the present invention
Make soy sauce as fermentation base material using Semen Pericarpium Zanthoxyli grouts, reduce the cost of soy sauce brewing, solve Pericarpium Zanthoxyli
The recycling difficulty of the seedcake dregs of rice, decreases the waste of resource.
Below in conjunction with embodiment, soy sauce, the brewing method of soy sauce and the Semen Pericarpium Zanthoxyli grouts that the present invention is provided
Application be described in detail.
In following embodiment, the number of feed components is mass fraction.
Embodiment 1
Feed components number proportioning is:
Semen Glycines 1 part, Pericarpium Zanthoxyli shell obtain Semen Pericarpium Zanthoxyli oil expression after Semen Pericarpium Zanthoxyli grouts 1 part, 1 part of wheat bran, leaching
Soaked 3 parts, concentration is the saline solution 6 parts of 15wt%.
The production method of soy sauce is:
Feedstock treating: Semen Glycines is pulverized respectively with Semen Pericarpium Zanthoxyli grouts, first mixes after sieving, mix homogeneously
After mix with wheat bran again.The material mixed adds immersion water and is stirred, and moistens water after mix homogeneously
30min～60min runs through to material.The material run through inserts pressure cooking 30min in boiling container, discharging
It is cooled to 30 DEG C～38 DEG C, obtains the base material that ferments.
Yeast production and fermentation: the yeast inoculation of inoculation yeast production is that 3.042 (AS3.024) are made in the commercial Shanghai of the purification and rejuvenation
Bent essence, consumption is that raw material feeds intake the 0.2% of gross weight.Yeast production uses koji tray ventilation technics, and starter-making temperature is
30-35 DEG C, the time controls at 30-38h.Take food in the one-tenth song material that saline addition prepares and carry out mixed song, mix
Insert fermentation vat carries out low-salt solid-state fermentation after uniformly, fermentation temperature 45-50 DEG C, time about 60d,
Fermentation is beans unstrained spirits.Use during fermentation and turn over Ventilation Control fermentation temperature at the bottom of song and pond.
Later stage: ripe beans unstrained spirits uses set pouring technique to carry out soaking oil strain, i.e. with two oil immersions of about 90 DEG C
Bubble beans unstrained spirits leaches scalp pomade, then leaches two oil with the three oil immersion bubbles of about 90 DEG C.Repeat aforesaid operations, prepare
Crude oil, crude oil carries out heat sterilization, allocates, detects, packs and obtain soy sauce after allocating by grade.
Embodiment 2
Making soy sauce according to method same as in Example 1, difference is, raw material is:
Semen Glycines 1 part, Semen Pericarpium Zanthoxyli grouts 2 parts, 1 part of wheat bran, soak 4 parts of water, concentration is the saline solution of 15wt%
7 parts.
Embodiment 3
Making soy sauce according to method same as in Example 1, difference is, raw material is:
Semen Pericarpium Zanthoxyli grouts 1 part, 1 part of wheat bran, soak 2 parts of water, concentration is the saline solution 4 parts of 15wt%.
Embodiment 4
Making soy sauce according to method same as in Example 1, difference is, steaming and decocting mode is atmospheric cooking
60min。
Embodiment 5
Making soy sauce according to method same as in Example 1, difference is, the inoculum concentration of yeast inoculation is by weight
The 0.3% of the gross weight that feeds intake for raw material.
Embodiment 6
Making soy sauce according to method same as in Example 1, difference is, enters to carry out in fermentation vat less salt solid
The time of state fermentation is 30d.
Comparative example 1
Making soy sauce according to method same as in Example 1, difference is, raw material is:
Semen Glycines 1 part, 1 part of wheat bran, soak 2 parts of water, concentration is the saline solution 4 parts of 15wt%.
Embodiment 7
With reference to soy sauce national standard, to embodiment 1～6 and the made 7 kinds of soy sauce of comparative example 1 be evaluated.Its
The appraise group that middle organoleptic indicator is made up of multidigit expert carries out color and luster, fragrance, flavour, figure comment
Valency, physical and chemical index measure its amino-acid nitrogen (AAN), ammonium salt, soluble inorganic salt solid content (SS),
Full nitrogen, the results are shown in Table 1, the evaluation result of the soy sauce that table 1 is the embodiment of the present invention and prepared by comparative example.
The evaluation result of soy sauce prepared by table 1 embodiment of the present invention and comparative example
Result shows, the present invention with Semen Pericarpium Zanthoxyli grouts for the fermentation soy sauce prepared of base material without adding burnt sugar coloring
Element can have dark red color and luster, and figure is limpid bright, and beans taste and green pepper taste are aromatic, the sweet micro-fiber crops of flavour,
Physical and chemical index all reaches national standard requirement.
The above is only the preferred embodiment of the present invention, it is noted that general for the art
For logical technical staff, under the premise without departing from the principles of the invention, it is also possible to make some improvement and profit
Decorations, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (6)
1. a brewing method for soy sauce, including:
A1) carry out soaking and steaming and decocting by the raw material comprising Semen Pericarpium Zanthoxyli grouts, obtain the base material that ferments；
A2) soy sauce strains is carried out rejuvenation and amplification culture, obtain soy sauce koji；
A3) carry out yeast production after described soy sauce koji and described fermentation base material being mixed, obtain bent material；
B) described bent material is fermented, obtain beans unstrained spirits；
C) described beans unstrained spirits carries out post processing, obtains soy sauce；
Described step a1) in, described raw material also includes in beans and wheat and barley one or both；
The time of described immersion is 30min～60min；
The pressure of described steaming and decocting is 0.1MPa～0.3MPa, and the time is 30min～60min；
Described brewage during do not use pigment；
Step a1) and step a2) not order restriction.
Brewing method the most according to claim 1, it is characterised in that described Semen Pericarpium Zanthoxyli grouts are 1～3:1 with the mass ratio of beans；Described Semen Pericarpium Zanthoxyli grouts are 1～3:1 with the mass ratio of wheat and barley.
Brewing method the most according to claim 1, it is characterised in that described step a1) in, described raw material is 0.9～1.2:1 with the mass ratio of water；The time of described immersion is 30min～60min；
Described step a1) in, the pressure of described steaming and decocting is 0.1MPa～0.3MPa, and the time is 30min～60min.
Brewing method the most according to claim 1, it is characterised in that described step a1) in, the temperature of described fermentation base material is 30 DEG C～38 DEG C, and the water content of described fermentation base material is 40%～60%.
Brewing method the most according to claim 1, it is characterised in that described step a3) in, the described soy sauce alcoholic fermented product starter accounts for 0.1wt%～0.3wt% of described fermentation base material.
Brewing method the most according to claim 1, it is characterised in that described step c) specifically includes:
Described beans unstrained spirits is soaked at 80 DEG C～100 DEG C in the pouring oil sump that brine strength is 14wt%～16wt% 10h～30h, generates crude oil；
Soy sauce is obtained after described crude oil sterilizing, allotment.
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