CN105249415B - A kind of process for making of the fresh soy sauce of paste flavor - Google Patents
A kind of process for making of the fresh soy sauce of paste flavor Download PDFInfo
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- CN105249415B CN105249415B CN201510753920.5A CN201510753920A CN105249415B CN 105249415 B CN105249415 B CN 105249415B CN 201510753920 A CN201510753920 A CN 201510753920A CN 105249415 B CN105249415 B CN 105249415B
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- soy sauce
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- paste flavor
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Abstract
The invention discloses a kind of process for making of the fresh soy sauce of paste flavor, comprising steps of defatted soybean 1) is cooked cooling, wheat carries out roasting crushing, and by the defatted soybean after smashed wheat combination cooling, accesses aspergillus oryzae and song is made into；2) it ferments in above-mentioned Cheng Quzhong addition salt water, generates beans sauce after 1-12 month maturations of fermentation, a portion is for extracting conventional soy sauce；3) after beans sauce is levigate by way of physical grinding, it is added to conventional soy sauce, fine grinding beans sauce has strong paste flavor and taste substance abundant；4) 1-12 months conventional soy sauce of cooperation, and other auxiliary materials are added, it deploys, cook together, obtain the soy sauce that paste flavor is strong, flavour is abundant, posture is thick.The preparation process of 1-12 months conventional 1-12 month beans sauces of soy sauce mixing enables product fragrance full so that soy sauce has strong paste flavor, flavour abundant and thick posture, delicate mouthfeel, soft, pure, and thick posture is easier package food.
Description
Technical field
The present invention relates to a kind of techniques of thick soy sauce seasoning, more particularly to a kind of strong paste flavor, enrich
Flavour and thick posture the fresh soy sauce of paste flavor process for making.
Background technique
Traditional making soy sauce is that microbial fermentation is made using soybean or defatted soybean and wheat or wheat bran as raw material
The liquid flavoring with special color.Soy sauce allocating technology currently on the market only passes through conventional soy sauce, and addition is normal
Food ingredient and additive are advised, to obtain necessary fragrance and flavour.
Traditional both parties in a lawsuit's soy sauce lacks more rich paste flavor, richer flavour and thicker body because being free of beans sauce
State.Thus, there is still a need for the necessity for being further improved its formula for existing soy sauce technique.
Summary of the invention
The object of the present invention is to provide a kind of process for making of the fresh soy sauce of paste flavor, allow to produce one kind
Paste flavor is strong, flavour is abundant, posture is thick, salt content is low, the soy sauce seasoning of zero addition flavors and fragrances and pigment.
The object of the invention to solve the technical problems adopts the following technical solutions to realize.It proposes according to the present invention
A kind of fresh soy sauce of paste flavor process for making, comprising the following steps:
1) defatted soybean is cooked into cooling, wheat carries out roasting crushing, and will be after smashed wheat combination cooling
Song is made into defatted soybean, access aspergillus oryzae；
2) salt water is added in above-mentioned Cheng Quzhong and saccharomycete ferments, generate beans sauce after 1-12 month maturations of fermentation,
Middle a part is for extracting conventional soy sauce；
3) after beans sauce is levigate by way of physical grinding, it is added to conventional soy sauce, fine grinding beans sauce has strong sauce
Taste substance fragrant and abundant；
4) cooperation 1-12 months conventional soy sauce, and add other auxiliary materials, deploy together, cook, and obtain that paste flavor is strong, flavour
Soy sauce abundant, posture is thick.
The process for making of the fresh soy sauce of paste flavor of the invention, in step 1), defatted soybean, wheat are by weight
The ratio of 70%:30% or 60%:40% or 50%:50% mixes, and defatted soybean is carried out in digester plus after water-wet profit
Boiling cooks rear pressure release, cooling, discharging, by wheat progress high temperature roast, cool down, be milled after be cooked after defatted soybean into
Row mixing, then inoculation, koji-making.
The process for making of the fresh soy sauce of paste flavor of the invention, the temperature that the wheat high temperature roasts is at 300-330 DEG C；Drop
Temperature is to 40 DEG C；The wheat dosage 30-50%, the dosage of the defatted soybean are 50-70%；Aspergillus oryzae dosage 0.04-
0.06%.
The process for making of the fresh soy sauce of paste flavor of the invention, in step 2), mixed salt (wheat+defatted soybean total amount
1-2.4 times), fermentation, saccharomycete (0.1-0.5%) is added in fermentation 30 days and continues to ferment, when ferment expire 1-12 months after
Maturation is beans sauce；Beans sauce extracts conventional soy sauce through physical squeezing, and part beans sauce forms fine grinding beans sauce after physical grinding.
The process for making of the fresh soy sauce of paste flavor of the invention, the fine grinding beans sauce mix (beans sauce content with conventional soy sauce
For 8-13%) according to the weight percent of 1%-30% after, screen out the granule foreigns such as wheat skin through sieve, then carry out wink through UHT
When high-temperature sterilization, then add yeast extract, flavoring agent, sweetener etc. and other auxiliary materials and enrich its flavour, add xanthan gum
Stablize soy sauce posture.
The process for making of the fresh soy sauce of paste flavor of the invention mixes: 75% mixed liquor, 0.3% ferment by weight percentage
Female extract, 5% white sugar, 3% monosodium glutamate, 1% salt, 0.2%I+G, 0.1% xanthan gum, 0.08% potassium sorbate, 15.32% water,
Cool down after twenty minutes through 80 DEG C of cookings.
The process for making of the fresh soy sauce of paste flavor of the invention, further includes step 5),
Then it sterilizes, add alcohol, is bottled, examines again；Thus obtained soy sauce has strong soy sauce fragrance, enriches
Flavour and thick soy sauce posture.
By above-mentioned technical proposal, the invention has the advantages that and advantageous effects:
1) present invention obtains the soy sauce seasoning that a kind of paste flavor is strong, flavour is abundant, posture is thick, belongs to domestic initiation.
2) paste flavor is strong, flavour is abundant, posture is thick, salt content is low, the soy sauce tune of zero addition flavors and fragrances and pigment
Taste product.
3) preparation process of 1-12 months conventional soy sauce and 1-12 month beans sauces of addition, so that soy sauce has strong sauce
Flavour fragrant, abundant and thick posture, enable product fragrance full, delicate mouthfeel, soft, pure, and thick posture is easier
Wrap up food
Detailed description of the invention
Fig. 1 is a kind of process for making flow chart of the fresh soy sauce of paste flavor of the present invention.
Specific embodiment
Beans sauce and conventional soy sauce is made using defatted soybean, wheat as raw material, through boiling, stir-fry wheat, koji-making, fermentation in the present invention,
Then beans sauce is subjected to physical grinding, conventional soy sauce is added to after levigate, and add other auxiliary materials, prepare a kind of paste flavor it is strong,
Flavour is abundant, posture is denser, salt content is low, the soy sauce of zero addition flavors and fragrances and pigment.
Specifically, in actual production, the wheat for defatted soybean being roasted and being milled with high temperature after boiling mixes, warp
Inoculation, koji-making, fermenting-ripening obtain beans sauce and conventional soy sauce, and beans sauce has strong paste flavor and flavour abundant.Beans sauce is through thin
It is added in conventional soy sauce after mill, screened removal of impurities, UHT sterilizing, addition yeast extract, flavoring agent, xanthan gum, alcohol are made
Soy sauce obtains the soy sauce seasoning that a kind of paste flavor is strong, flavour is abundant, posture is thick through bottled, inspection.
Preparation method of the invention specifically includes the following steps:
1) defatted soybean, wheat are the ratio mixing of 1:1~7:3 by weight, and defatted soybean is added water in digester
Boiling is carried out after wet, cooks rear pressure release, cooling, discharging, the wheat that weight ratio is 30-50% is subjected to 300-330 DEG C of high temperature
Roast, be cooled to 40 DEG C or so, milling after be cooked after 50-70% defatted soybean mixed；
2) then inoculation (aspergillus oryzae dosage 0.04-0.06%), (addition accounts for the 1- of wheat Yu defatted soybean total amount to koji-making
2.4 times of mixed salt ferments, and saccharomycete is added in fermentation 30 days and continues to ferment, when the 1-12 month after ripening that expire of fermenting
For beans sauce；
3) beans sauce extracts conventional soy sauce (beans sauce content is 8-13%) through physical squeezing, part beans sauce after physical grinding,
Fine grinding beans sauce is formed, fine grinding beans sauce and conventional soy sauce (beans sauce content is 8-13%) are according to 1%-30% (preferred scope 1%-
10%) after weight percent mixing, the granule foreigns such as wheat skin are screened out through sieve, then carry out TRANSIENT HIGH TEMPERATURE sterilizing through UHT, so
Yeast extract, flavoring agent, sweetener and other auxiliary materials are added afterwards and enriches its flavour, and addition xanthan gum stablizes soy sauce posture；
4) it then sterilizes, add alcohol, is bottled, examines again.Thus obtained soy sauce has strong soy sauce fragrance, rich
Rich flavour and thick soy sauce posture.
Below by specific preferred embodiment combination attached drawing or effete test embodiment, the contents of the present invention are made further detailed
Illustrate, but the present invention is not limited in embodiment below.
Embodiment 1
Ingredient (weight percent %): defatted soybean 70%, wheat 30%.
A kind of preparation method of the fresh soy sauce of paste flavor, comprises the following steps that:
1) defatted soybean is subjected to boiling in digester plus after water-wet profit, cooks rear pressure release, cooling, discharging；By wheat
Mixed after high temperature roasts, cools down, being milled with the defatted soybean after being cooked, then inoculation, koji-making, mixed salt, defeated
Enter fermentor to start to ferment, saccharomycete is added in fermentation 30 days and continues to ferment, when fermentation expires after ripening in 6 months as beans sauce.
2) beans sauce extracts conventional soy sauce through physical squeezing, and part beans sauce forms fine grinding beans sauce, fine grinding beans after physical grinding
Sauce is mixed with conventional soy sauce with 1:10 ratio, screens out the granule foreigns such as wheat skin through 60 mesh filter screens, filtrate stirs evenly, then passes through
UHT carries out (115 DEG C, 25 seconds) sterilizings of TRANSIENT HIGH TEMPERATURE and obtains mixed liquor.
3) by weight percentage mix: 75% mixed liquor, 0.3% yeast extract, 5% white sugar, 3% monosodium glutamate, 1% salt,
0.2%I+G, 0.1% xanthan gum, 0.08% potassium sorbate, 15.32% water cool down after twenty minutes through 80 DEG C of cookings, addition 4%
Alcohol stirs evenly.
4) then bottled, inspection, the thus obtained fresh soy sauce of soy sauce finished product paste flavor.The fresh soy sauce of paste flavor has strong soy sauce
Fragrance, flavour abundant and thick soy sauce posture.
Embodiment 2
Ingredient (weight percent %): defatted soybean 60%, wheat 40%
A kind of preparation method of the fresh soy sauce of paste flavor, comprises the following steps that:
1) defatted soybean is subjected to boiling in digester plus after water-wet profit, cooks rear pressure release, cooling, discharging；By wheat
Mixed after high temperature roasts, cools down, being milled with the defatted soybean after being cooked, then inoculation, koji-making, mixed salt, defeated
Enter fermentor to start to ferment, saccharomycete is added in fermentation 30 days and continues to ferment, when fermentation expires after ripening in 3 months as beans sauce.
2) beans sauce extracts conventional soy sauce through physical squeezing, and part beans sauce forms fine grinding beans sauce, fine grinding beans after physical grinding
Sauce is mixed with conventional soy sauce with 1:9 ratio, screens out the granule foreigns such as wheat skin through 60 mesh filter screens, filtrate stirs evenly, then passes through
UHT carries out (115 DEG C, 25 seconds) sterilizings of TRANSIENT HIGH TEMPERATURE and obtains mixed liquor.
3) by weight percentage mix: 75% mixed liquor, 0.3% yeast extract, 5% white sugar, 3% monosodium glutamate, 1% salt,
0.2%I+G, 0.1% xanthan gum, 0.08% potassium sorbate, 15.32% water cool down after twenty minutes through 80 DEG C of cookings, addition 4%
Alcohol stirs evenly.
4) then bottled, inspection, the thus obtained fresh soy sauce of soy sauce finished product paste flavor.The fresh soy sauce of paste flavor has strong soy sauce
Fragrance, flavour abundant and thick soy sauce posture.
Embodiment 3
Ingredient (weight percent %): defatted soybean 50%, wheat 50%
A kind of preparation method of the fresh soy sauce of paste flavor, comprises the following steps that:
1) defatted soybean is subjected to boiling in digester plus after water-wet profit, cooks rear pressure release, cooling, discharging；By wheat
Mixed after high temperature roasts, cools down, being milled with the defatted soybean after being cooked, then inoculation, koji-making, mixed salt, defeated
Enter fermentor to start to ferment, saccharomycete is added in fermentation 30 days and continues to ferment, when fermentation expires after ripening in 6 months as beans sauce.
2) beans sauce extracts conventional soy sauce through physical squeezing, and part beans sauce forms fine grinding beans sauce, fine grinding beans after physical grinding
Sauce is mixed with conventional soy sauce with 1:4 ratio, screens out the granule foreigns such as wheat skin through 60 mesh filter screens, filtrate stirs evenly, then passes through
UHT carries out (115 DEG C, 25 seconds) sterilizings of TRANSIENT HIGH TEMPERATURE and obtains mixed liquor.
3) by weight percentage mix: 75% mixed liquor, 0.3% yeast extract, 5% white sugar, 3% monosodium glutamate, 1% salt,
0.2%I+G, 0.1% xanthan gum, 0.08% potassium sorbate, 15.32% water cool down after twenty minutes through 80 DEG C of cookings, addition 4%
Alcohol stirs evenly.
4) then bottled, inspection, the thus obtained fresh soy sauce of soy sauce finished product paste flavor.The fresh soy sauce of paste flavor has strong soy sauce
Fragrance, flavour abundant and thick soy sauce posture.
Embodiment 4
Ingredient (weight percent %): defatted soybean 70%, wheat 30%
A kind of preparation method of the fresh soy sauce of paste flavor, comprises the following steps that:
1) defatted soybean is subjected to boiling in digester plus after water-wet profit, cooks rear pressure release, cooling, discharging；By wheat
Mixed after high temperature roasts, cools down, being milled with the defatted soybean after being cooked, then inoculation, koji-making, mixed salt, defeated
Enter fermentor to start to ferment, saccharomycete is added in fermentation 30 days and continues to ferment, when fermentation expires after ripening in 8 months as beans sauce.
2) beans sauce extracts conventional soy sauce through physical squeezing, and part beans sauce forms fine grinding beans sauce, fine grinding beans after physical grinding
Sauce is mixed with conventional soy sauce with 1:8 ratio, screens out the granule foreigns such as wheat skin through 60 mesh filter screens, filtrate stirs evenly, then passes through
UHT carries out (120 DEG C, 25 seconds) sterilizings of TRANSIENT HIGH TEMPERATURE and obtains mixed liquor.
3) by weight percentage mix: 75% mixed liquor, 0.3% yeast extract, 5% white sugar, 3% monosodium glutamate, 1% salt,
0.2%I+G, 0.1% xanthan gum, 0.08% potassium sorbate, 15.32% water cool down after twenty minutes through 80 DEG C of cookings, addition 4%
Alcohol stirs evenly.
4) then bottled, inspection, the thus obtained fresh soy sauce of soy sauce finished product paste flavor.The fresh soy sauce of paste flavor has strong soy sauce
Fragrance, flavour abundant and thick soy sauce posture.
Effete test embodiment
With reference to soy sauce national standard, quality evaluation is carried out to above-mentioned four kinds of prepared different embodiment soy sauce.Wherein feel
The appraise group that official's index is made of 12 senior prison persons of commenting carries out color, fragrance, flavour, form and evaluates, and physics and chemistry refers to
Mapping determines its amino-acid nitrogen (AN), total acid (TA), soluble saltless solid, full nitrogen, as a result as shown in table 1 below.Table 1 is implemented
The evaluation analysis of the fresh soy sauce of paste flavor of example 1-4
In conclusion the present invention is the conventional soy sauce generated using fermentation in 1-12 months, 1-12 month fermenting-ripenings of addition
Beans sauce and yeast extract, flavoring agent, xanthan gum, alcohol and other auxiliary materials, the fresh soy sauce seasoning of paste flavor and its preparation is made
Technique.This product paste flavor is strong, flavour is abundant, salt content is low, zero adds flavors and fragrances and pigment.
The above described is only a preferred embodiment of the present invention, be not intended to limit the present invention in any form, therefore
Without departing from the technical solutions of the present invention, to the above embodiments according to the technical essence of the invention any simply to repair
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (4)
1. a kind of process for making of the fresh soy sauce of paste flavor, which is characterized in that itself the following steps are included:
1) defatted soybean is subjected to boiling in digester plus after water-wet profit, cooks rear pressure release, cooling, discharging, wheat is carried out
High temperature is mixed after roasting, cool down, being milled with the defatted soybean after being cooked, and aspergillus oryzae koji-making is then accessed；It is defatted soybean, small
Wheat is the ratio mixing of 1:1~7:3 by weight, and the temperature that the wheat high temperature roasts is at 300-330 DEG C；It is cooled to 40 DEG C；
The wheat dosage 30-50%, the dosage of the defatted soybean are 50-70%；Aspergillus oryzae dosage 0.04-0.06%；
2) wheat is accounted in above-mentioned Cheng Quzhong addition to ferment with 1-2.4 times of defatted soybean total amount of mixed salt, ferment 30
The yeast bacteria culture fluid that 0.1-0.5% is added in it continues to ferment, and when fermenting, expired 1-12 month after ripening are beans sauce；Beans sauce warp
Physical squeezing extracts conventional soy sauce, and part beans sauce forms fine grinding beans sauce after physical grinding；
3) the fine grinding beans sauce is mixed with the conventional soy sauce that beans sauce content is 8-13% according to the weight percent of 1%-30%
Afterwards, the granule foreign of wheat skin is screened out through sieve, then carries out TRANSIENT HIGH TEMPERATURE sterilizing through UHT, then adds yeast extract, Qi Tazeng
Taste agent, sweetener and xanthan gum, the other auxiliary materials of stablizing soy sauce posture；
4) it then sterilizes, add alcohol, is bottled, examines again, thus obtain the fresh soy sauce of soy sauce finished product paste flavor.
2. the process for making of the fresh soy sauce of paste flavor according to claim 1, it is characterised in that: the defatted soybean, small
Wheat is that the ratio of 70%:30% or 60%:40% or 50%:50% are mixed by weight.
3. the process for making of the fresh soy sauce of paste flavor according to claim 1, it is characterised in that: in step 3), by weight
Percentage mixing, specific additive have: mixed liquor, 0.3% yeast extract, 5% of 75% fine grinding beans sauce and conventional soy sauce
White sugar, 3% monosodium glutamate, 1% salt, 0.2%I+G, 0.1% xanthan gum, 0.08% potassium sorbate, 15.32% water.
4. the process for making of the fresh soy sauce of paste flavor according to claim 1, it is characterised in that: in step 4), go out again
Bacterium specifically: cool down after twenty minutes through 80 DEG C of cookings；The alcohol of addition 4%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109043466B (en) * | 2018-11-06 | 2022-02-08 | 佛山市海天(高明)调味食品有限公司 | Seasoning composition and preparation method thereof |
| CN110353250A (en) * | 2019-07-15 | 2019-10-22 | 淮安市万福食品有限公司 | A kind of plain soup king sauce fluid composition and preparation method thereof |
| CN110301617A (en) * | 2019-07-25 | 2019-10-08 | 上海太太乐食品有限公司 | Use the standby soy sauce and preparation method thereof of corn fermentation sauced |
| CN113907321A (en) * | 2020-07-09 | 2022-01-11 | 福达（上海）食品有限公司 | Soy sauce and preparation method thereof |
| CN113367318B (en) * | 2021-06-25 | 2022-09-16 | 佛山市海天(高明)调味食品有限公司 | Thick soy sauce and preparation method thereof |
| CN116114857A (en) * | 2023-03-24 | 2023-05-16 | 李锦记（新会）食品有限公司 | Method for regulating and controlling fermented soy sauce by soybean oil and soy sauce brewed by method |
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| JP2837386B2 (en) * | 1996-03-01 | 1998-12-16 | 高知県 | Miso or Sake Using Deep Ocean Water and Production Method Thereof |
| KR20000024798A (en) * | 1998-10-02 | 2000-05-06 | 김재종 | Process for soy sauce and fermented soybean paste included ingredient of oak mushroom |
| CN1276726C (en) * | 2004-05-27 | 2006-09-27 | 谈应刚 | Juice with thick sauce flavor and its making method |
| CN101569398B (en) * | 2009-05-27 | 2012-06-27 | 东莞市全家福调味品有限公司 | Method for producing soy sauce and soybean chili sauce at the same time |
| CN101664153A (en) * | 2009-09-23 | 2010-03-10 | 哈尔滨正阳河调味食品有限公司 | Fermented condiment soy-in-sauce and preparation method thereof |
| CN102077978B (en) * | 2010-12-08 | 2012-12-05 | 江南大学 | Soy sauce production method capable of ensuring high protein conversion rate and utilization rate |
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