CN104664314A - Soy sauce brewing method - Google Patents
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- CN104664314A CN104664314A CN201510117950.7A CN201510117950A CN104664314A CN 104664314 A CN104664314 A CN 104664314A CN 201510117950 A CN201510117950 A CN 201510117950A CN 104664314 A CN104664314 A CN 104664314A
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Abstract
The invention discloses a soy sauce brewing method. According to the method, soybean, black bean peel, flour and bran serve as raw materials, stewing is carried out under the reduced pressure, and starter making and fermentation are carried out by using aspergillus oryzae as strains to obtain soy sauce. The soybean which is relatively cheap serves as a main brewing raw material, the soaking time of the soybean is properly adjusted, the stewing strength is reduced, a soy sauce mash formula is designed under the process conditions of higher salinity and the like, and black bean flavor soy sauce of which the flavor is similar to that of black bean soy sauce is brewed with low cost.
Description
Technical field
The present invention relates to soy sauce brewing technical field, more particularly, relate to a kind of soy sauce brewing method.
Background technology
Black bean soy, take namely black soya bean as the soy sauce that primary raw material is brewageed, traditional black bean soy compares soy sauce unique flavor, aromatic thick, the fragrant uniqueness of fermented soya beans, salted or other wise of its sauce, dark liking by consumers in general.But because the black soya bean prices of raw and semifnished materials are higher, cause wine brewing property higher.But the crude protein that soya bean contains is compared with black soya bean, content is suitable, but its price is more cheap, and brewage process is more ripe, more deep to the research of its application in soy sauce brewing.
Black soya bean is because of features such as its protein are higher, skin of beancurd is relatively thick, and at starter-making stage, bacterial classification mycelia is difficult to go deep into black soya bean inside, causes the activity of large inulinase lower; Therefore, black soya bean is in the stage of brewageing, because the activity of large inulinase is on the low side, the protein of black soya bean inside is difficult to by protease hydrolyzed, therefore its gained amino acid is relatively low, most of protein is broken down into polypeptides matter and is free in natural oil, just because of this, black bean soy compared with soy sauce, aromatic thick, the fragrant uniqueness of fermented soya beans, salted or other wise of its sauce.
Summary of the invention
The technical problem to be solved in the present invention is, brewage for black bean soy that primary raw material black soya bean price is higher causes the higher problem of cost, the object of this invention is to provide a kind of soya bean relatively cheap with price is main brewing materials, according to the characteristic of black soya bean, the soak time of suitable adjustment soya bean, reduce boiling intensity etc., similar to black soya bean characteristic with the soya bean reached after fermentation technique process of the present invention, and be aided with higher salinity when designing sauce wine with dregs formula, to suppress the activity of high enzyme, protein is made more to be present in natural oil with the form of polypeptide, thus to reach with soya bean be the object that primary raw material brews black soya bean local flavor soy sauce.
The technical solution adopted for the present invention to solve the technical problems is: provide a kind of soy sauce brewing method, with soya bean, Testa sojae atricolor, flour, wheat bran for raw material, through boiling, koji, fermentation and obtaining.
Soy sauce brewing method of the present invention, wherein, comprises the steps:
1) weigh: take the soya bean 65-80% of following mass percent, Testa sojae atricolor 0.1-0.5%, flour 15-30%, wheat bran 0.1-0.5%;
2) soaking: by step 1) soya bean that takes, Testa sojae atricolor add pure water, soaks 2-5 hour;
3) boiling: by step 2) in soaked raw material deliver to digester, adopt decompression boiling mode carry out boiling, obtain boiling material;
4) koji: treat step 3) in obtain boiling material and be cooled to less than 30 DEG C, add step 1) in the flour, the wheat bran that have taken, mix, obtain compound, then add bacterial classification, deliver to thick layer ventilation ferment pond and carry out koji, obtained Daqu;
5) fermenting: by step 4) obtained Daqu adds salt solution and mixes, and deliver to fermentation cylinder for fermentation, fermentation time is more than 6 months.
Soy sauce brewing method of the present invention, wherein, described step 3) conditions of cooking as follows: cooking pressure is 0.08-0.12MPa, and digestion time is 5-15 minute.
Soy sauce brewing method of the present invention, wherein, described step 4) in bacterial classification be aspergillus oryzae, the consumption of aspergillus oryzae is the 0.25%-0.65% of raw material dosage.
Soy sauce brewing method of the present invention, wherein, in described step 4) in obtain compound and also comprise the step that the water content of described compound is detected later, control the water content of compound at 35-40%.
Soy sauce brewing method of the present invention, wherein, described step 4) koji-making condition as follows: the koji time is 24-30 hour, the starter-making temperature of first 20 hours is 28-36 DEG C, and koji humidity is 45-60%, and koji is after 20 hours, reduce starter-making temperature to 20-25 DEG C, until go out song.
Soy sauce brewing method of the present invention, wherein, in step 5) in add salt solution before also comprise the step that the water content of obtained Daqu is detected, control the water content of compound at 20-30%.
Soy sauce brewing method of the present invention, wherein, in step 5) in add salt solution weight be the 1.6-2.2 of raw material weight doubly, the concentration of salt solution is 17.0-19.0 Baume.
Soy sauce brewing method of the present invention, wherein, in step 5) sweat in also comprise to Daqu carry out drench oil step.
Implement soy sauce brewing method of the present invention, there is following beneficial effect:
(1) the present invention is main brewing materials with the soya bean that price is relatively cheap, the suitable adjustment soak time of soya bean, boiling intensity, be aided with higher salt when designing sauce wine with dregs formula and grade process conditions, brew the black soya bean local flavor soy sauce that local flavor is similar to black bean soy, namely brewage black soya bean local flavor soy sauce at low cost.
(2) the present invention is that its mouthfeel of soy sauce of the black soya bean local flavor that primary raw material brews is better with soya bean, and nutritive value is higher.
Detailed description of the invention
Below, in conjunction with detailed description of the invention, the present invention is described further:
The invention provides a kind of soy sauce brewing method, with soya bean, Testa sojae atricolor, flour, wheat bran for raw material, through boiling, koji, fermentation and obtaining.
Particularly, this soy sauce brewing method, comprises the steps:
1) weigh: take the soya bean 65-80% of following mass percent, Testa sojae atricolor 0.1-0.5%, flour 15-30%, wheat bran 0.1-0.5%;
2) soaking: by step 1) soya bean that takes, Testa sojae atricolor add pure water, and soak 2-5 hour, be advisable skin of beancurd there to be a small amount of fold; The Main Function adding Testa sojae atricolor in the present invention is as follows: in following yeast making process, adding of Testa sojae atricolor, is blended in equably in Daqu, makes Daqu be fluffy state, is beneficial to koji.
3) boiling: by step 2) in soaked raw material deliver to digester, adopt decompression boiling mode carry out boiling, cooking pressure is 0.08-0.12MPa, and digestion time is 5-15 minute, obtains boiling material; In this step 3) in the mode boiling soya bean of decompression boiling that adopts and Testa sojae atricolor, while guarantee digestibility, reduce boiling intensity as far as possible, make the beans be steamed out with slightly half-cooked.This step sets according to black soya bean characteristic: because Testa sojae atricolor comparatively soya bean skin depth and be not easy bubble send out, when koji, aspergillus hyphae is difficult to go deep into its inside, therefore protease activity is lower, major polypeptide class (free amino acid amount is relatively less) in gained natural oil, makes black bean soy present unique savoury; With soya bean be raw material brewage black bean soy time, the feature of black bean soy be reached, therefore boiling intensity need be reduced, the integrality of beans need be kept, avoid broken beans or rotten beans.
4) koji: treat step 3) in obtain boiling material and be cooled to less than 30 DEG C, add step 1) in the flour, the wheat bran that have taken, mix, obtain compound, then the water content of described compound is detected, control the moisture of compound at 35-40%; Add with the distinctive aspergillus oryzae bacterial classification of Cantonese soy sauce again, deliver to thick layer ventilation ferment pond and carry out koji, the koji time is 24-30 hour, the starter-making temperature of first 20 hours is 28-36 DEG C, koji humidity is 45-60%, and koji, after 20 hours, reduces starter-making temperature to 20-25 DEG C, until go out song, obtained Daqu; Wherein, the consumption of aspergillus oryzae is the 0.25%-0.65% of raw material dosage.Determination of moisture in this step adopts electric drying oven with forced convection (Shanghai Yiheng Scientific Instruments Co., Ltd) to detect.
The main purpose of adding flour in this step, for providing carbohydrate required in soy sauce brewing process, can make better soft, the coordination of soy sauce mouthfeel; In addition, the flour of interpolation, wheat bran can also absorb the portion of water in boiling material, are conducive to controlling the moisture in compound.
5) ferment: by step 4) water content of obtained Daqu detects, and controls the water content of compound at 20-30%; Then adjust sauce wine with dregs formula, namely add salt solution and mix, with salinity after ensureing wine with dregs at 16.0-18.0g/100mL; Wherein, the weight adding salt solution is 1.6-2.2 times of raw material weight, and the concentration of salt solution is 17.0-19.0 Baume.Deliver to fermentation cylinder for fermentation thereupon, fermentation time is 6-8 month, particularly, also carries out pouring oil to Daqu in sweat, generally, within every 7-10 days, drench oil 1 time, particularly, can increase according to actual conditions or reduce and drench oily frequency, for ensureing local flavor stability throughout the year, when temperature is lower in the winter time, suitably can increases and drench oily frequency, making sauce unstrained spirits layer through watering pouring more frequently; On the contrary, when summer temp is higher, natural oil better flavor, without the need to repeatedly drenching oil.Determination of moisture in this step adopts electric drying oven with forced convection (Shanghai Yiheng Scientific Instruments Co., Ltd) to detect.
This step adjustment sauce wine with dregs formula is because the activity of inulinase large when being raw material koji with soya bean, flour etc. is far away higher than the activity taking black soya bean as the large inulinase that raw material obtains, therefore the activity that the means such as high salt suppress large inulinase need be aided with when designing sauce wine with dregs formula, the albumen major part making it be hydrolyzed is present in natural oil with the form of peptide, reaches the local flavor of black bean soy with this.
embodiment 1
A kind of soy sauce brewing method, comprises the steps:
1) weigh: take soya bean 80kg, Testa sojae atricolor 0.5kg, flour 19kg, wheat bran 0.5kg;
2) soaking: by step 1) soya bean that takes, Testa sojae atricolor add pure water, and soak 5 hours, be advisable skin of beancurd there to be a small amount of fold;
3) boiling: by step 2) in soaked raw material deliver to digester, adopt decompression boiling mode carry out boiling, cooking pressure is 0.08MPa, and digestion time is 5-15 minute, obtains boiling material;
4) koji: treat step 3) in obtain boiling material and be cooled to less than 30 DEG C, add flour, wheat bran, mix, obtain compound, then the water content of compound is detected, control the moisture of compound at 35-40%; Add aspergillus oryzae 0.65kg again, deliver to thick layer ventilation ferment pond, carry out koji according to above-mentioned koji-making condition, obtained Daqu;
5) ferment: the water content of obtained Daqu is detected, control the water content of compound at 20-30%; Then add salt solution 220kg to mix, deliver to fermentation cylinder for fermentation thereupon, fermentation time is 6 months, also carries out pouring oil to Daqu in sweat, within every 7-10 days, drenches oil 1 time.
embodiment 2
A kind of soy sauce brewing method, comprises the steps:
1) weigh: take soya bean 65kg, Testa sojae atricolor 0.1kg, flour 34.8kg, wheat bran 0.1kg;
2) soaking: by step 1) soya bean that takes, Testa sojae atricolor add pure water, and soak 5 hours, be advisable skin of beancurd there to be a small amount of fold;
3) boiling: by step 2) in soaked raw material deliver to digester, adopt decompression boiling mode carry out boiling, cooking pressure is 0.12MPa, and digestion time is 5-15 minute, obtains boiling material;
4) koji: treat step 3) in obtain boiling material and be cooled to less than 30 DEG C, add flour, wheat bran, mix, obtain compound, then the water content of compound is detected, control the moisture of compound at 35-40%; Add aspergillus oryzae 0.25kg again, deliver to thick layer ventilation ferment pond, carry out koji according to above-mentioned koji-making condition, obtained Daqu;
5) ferment: the water content of obtained Daqu is detected, control the water content of compound at 20-30%; Then add salt solution 160kg to mix, deliver to fermentation cylinder for fermentation thereupon, fermentation time is 8 months, also carries out pouring oil to Daqu in sweat, within every 7-10 days, drenches oil 1 time.
embodiment 3
A kind of soy sauce brewing method, comprises the steps:
1) weigh: take soya bean 75kg, Testa sojae atricolor 0.3kg, flour 24.4kg, wheat bran 0.3kg;
2) soaking: by step 1) soya bean that takes, Testa sojae atricolor add pure water, and soak 5 hours, be advisable skin of beancurd there to be a small amount of fold;
3) boiling: by step 2) in soaked raw material deliver to digester, adopt decompression boiling mode carry out boiling, cooking pressure is 0.09MPa, and digestion time is 5-15 minute, obtains boiling material;
4) koji: treat step 3) in obtain boiling material and be cooled to less than 30 DEG C, add flour, wheat bran, mix, obtain compound, then the water content of compound is detected, control the moisture of compound at 35-40%; Add aspergillus oryzae 0.45kg again, deliver to thick layer ventilation ferment pond, carry out koji according to above-mentioned koji-making condition, obtained Daqu;
5) ferment: the water content of obtained Daqu is detected, control the water content of compound at 20-30%; Then add salt solution 190kg to mix, deliver to fermentation cylinder for fermentation thereupon, fermentation time is 7 months, also carries out pouring oil to Daqu in sweat, within every 7-10 days, drenches oil 1 time.
comparative example
In this comparative example, employing black soya bean is primary raw material, and fermentation technique conveniently brewages black bean soy, compares the difference of each physical and chemical index content in the black soya bean local flavor soy sauce obtained according to brewage process of the present invention.
Concrete brewing method is as follows: first take black soya bean 75.3kg, flour 24.4kg, wheat bran 0.3kg, black soya bean soaked, atmospheric cooking, koji (adding aspergillus oryzae 0.45kg), fermentation 7 months and get final product.
Below, according to the National Standard of the People's Republic of China GB 18186-2000 examination criteria that makes soy sauce, its physical and chemical index of soy sauce that the brewage process in embodiments of the invention 1-3 and comparative example is brewageed is detected, each physical and chemical index is amino-acid nitrogen (g/100mL), total acid (g/100mL), salt content (g/100mL), reduced sugar (g/100mL), and testing result is as following table 1.
The content measuring result of each physical and chemical index of table 1 soy sauce
From table 1, obtain the fragrant uniqueness of natural oil local flavor fermented soya beans, salted or other wise by this technique zythepsary, sauce is aromatic thick, have identical local flavor with black bean soy, in each physical and chemical index, amino-acid nitrogen, total acid, salt content, content of reducing sugar are more or less the same.
To one skilled in the art, according to technical scheme described above and design, other various corresponding change and deformation can be made, and all these change and deformation all should belong within the protection domain of the claims in the present invention.
Claims (9)
1. a soy sauce brewing method, is characterized in that, with soya bean, Testa sojae atricolor, flour, wheat bran for raw material, through boiling, koji, fermentation and obtaining.
2. soy sauce brewing method according to claim 1, is characterized in that, comprise the steps:
1) weigh: take the soya bean 65-80% of following mass percent, Testa sojae atricolor 0.1-0.5%, flour 15-30%, wheat bran 0.1-0.5%;
2) soaking: by step 1) soya bean that takes, Testa sojae atricolor add pure water, soaks 2-5 hour;
3) boiling: by step 2) in soaked raw material deliver to digester, adopt decompression boiling mode carry out boiling, obtain boiling material;
4) koji: treat step 3) in obtain boiling material and be cooled to less than 30 DEG C, add step 1) in the flour, the wheat bran that have taken, mix, obtain compound, then add bacterial classification, deliver to thick layer ventilation ferment pond and carry out koji, obtained Daqu;
5) fermenting: by step 4) obtained Daqu adds salt solution and mixes, and deliver to fermentation cylinder for fermentation, fermentation time is more than 6 months.
3. soy sauce brewing method according to claim 2, is characterized in that, described step 3) conditions of cooking as follows: cooking pressure is 0.08-0.12MPa, and digestion time is 5-15 minute.
4. soy sauce brewing method according to claim 2, is characterized in that, described step 4) in bacterial classification be aspergillus oryzae, the consumption of aspergillus oryzae is the 0.25%-0.65% of raw material dosage.
5. soy sauce brewing method according to claim 2, is characterized in that, in described step 4) in obtain compound and also comprise the step that the water content of described compound is detected later, control the water content of compound at 35-40%.
6. according to the arbitrary described soy sauce brewing method of claim 2-4, it is characterized in that, described step 4) koji-making condition as follows: the koji time is 24-30 hour, the starter-making temperature of first 20 hours is 28-36 DEG C, koji humidity is 45-60%, koji, after 20 hours, reduces starter-making temperature to 20-25 DEG C, until go out song.
7. soy sauce brewing method according to claim 2, is characterized in that, in step 5) in add salt solution before also comprise the step that the water content of obtained Daqu is detected, control the water content of compound at 20-30%.
8. soy sauce brewing method according to claim 7, is characterized in that, in step 5) in add salt solution weight be the 1.6-2.2 of raw material weight doubly, the concentration of salt solution is 17.0-19.0 Baume.
9. soy sauce brewing method according to claim 2, is characterized in that, in step 5) sweat in also comprise to Daqu carry out drench oil step.
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Cited By (13)
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| 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 |
| CN106213446A (en) * | 2016-08-18 | 2016-12-14 | 广西武宣金宏食品有限公司 | A kind of production method of soy sauce |
| CN106262686A (en) * | 2016-09-18 | 2017-01-04 | 连云港市馨祥酿造有限公司 | A kind of brewing method of soy sauce |
| CN106722781A (en) * | 2016-12-29 | 2017-05-31 | 潍坊市居康食品股份有限公司 | It is a kind of to prevent soy sauce of disease of eye and preparation method thereof |
| CN107252056A (en) * | 2017-07-24 | 2017-10-17 | 佛山市海天调味食品股份有限公司 | The preparation method of moromi of fermenting or beans sauce |
| CN107455726A (en) * | 2017-09-27 | 2017-12-12 | 佛山市海天(高明)调味食品有限公司 | A kind of preparation method of Zymolysis Equipment and sauce or soy sauce |
| CN107495292A (en) * | 2017-08-28 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of production method of low-salt soy sauce |
| CN107510028A (en) * | 2017-09-04 | 2017-12-26 | 广西顶俏食品有限公司 | A kind of preparation method of acid soy sauce |
| CN111034989A (en) * | 2019-12-20 | 2020-04-21 | 佛山科学技术学院 | Soy sauce and brewing method thereof |
| CN111387470A (en) * | 2020-03-23 | 2020-07-10 | 千禾味业食品股份有限公司 | Production process of flavored soy sauce |
| CN112914081A (en) * | 2021-03-17 | 2021-06-08 | 千禾味业食品股份有限公司 | Brewing method of low-sugar zero-additive soy sauce |
| CN114128875A (en) * | 2021-11-30 | 2022-03-04 | 广东百家鲜食品科技有限公司 | Chickpea soybean paste rich in bioactive peptide and preparation method thereof |
| CN114304590A (en) * | 2022-01-06 | 2022-04-12 | 广东厨邦食品有限公司 | Culture process of soy sauce koji |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN106213446A (en) * | 2016-08-18 | 2016-12-14 | 广西武宣金宏食品有限公司 | A kind of production method of soy sauce |
| CN106262686A (en) * | 2016-09-18 | 2017-01-04 | 连云港市馨祥酿造有限公司 | A kind of brewing method of soy sauce |
| CN106262686B (en) * | 2016-09-18 | 2019-11-26 | 连云港市馨祥酿造有限公司 | A kind of brewing method of soy sauce |
| CN106722781A (en) * | 2016-12-29 | 2017-05-31 | 潍坊市居康食品股份有限公司 | It is a kind of to prevent soy sauce of disease of eye and preparation method thereof |
| CN107252056A (en) * | 2017-07-24 | 2017-10-17 | 佛山市海天调味食品股份有限公司 | The preparation method of moromi of fermenting or beans sauce |
| CN107495292A (en) * | 2017-08-28 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of production method of low-salt soy sauce |
| CN107510028A (en) * | 2017-09-04 | 2017-12-26 | 广西顶俏食品有限公司 | A kind of preparation method of acid soy sauce |
| CN107455726A (en) * | 2017-09-27 | 2017-12-12 | 佛山市海天(高明)调味食品有限公司 | A kind of preparation method of Zymolysis Equipment and sauce or soy sauce |
| CN111034989A (en) * | 2019-12-20 | 2020-04-21 | 佛山科学技术学院 | Soy sauce and brewing method thereof |
| CN111387470A (en) * | 2020-03-23 | 2020-07-10 | 千禾味业食品股份有限公司 | Production process of flavored soy sauce |
| CN111387470B (en) * | 2020-03-23 | 2023-05-09 | 千禾味业食品股份有限公司 | Production process of flavored soy sauce |
| CN112914081A (en) * | 2021-03-17 | 2021-06-08 | 千禾味业食品股份有限公司 | Brewing method of low-sugar zero-additive soy sauce |
| CN114128875A (en) * | 2021-11-30 | 2022-03-04 | 广东百家鲜食品科技有限公司 | Chickpea soybean paste rich in bioactive peptide and preparation method thereof |
| CN114304590A (en) * | 2022-01-06 | 2022-04-12 | 广东厨邦食品有限公司 | Culture process of soy sauce koji |
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