CN1069180C - Process for low-salt solid closed circulation fermentation of soy sauce - Google Patents

Abstract

The present invention belongs to the preparation of food or foodstuff, namely, a process for the low-salt solid closed circulation fermentation of soy sauce. The process is characterized in that the process is combined with the existing process for biodegradation protein of soy sauce raw materials; small quantities of salt in soy residues, residual protein and certain quantities of fermented intermediate products are returned to the production as secondary raw materials for changing waste into valuables; therefore, resource waste and environmental pollution are reduced, and the yield and the utilization rate of raw materials are increased. The color, the mouth feel and the amino acid components of the soy sauce produced by the present invention are all superior to those of the soy sauce produced by the existing process.

Description

Process for low-salt solid closed circulation fermentation of soy sauce

The invention belongs to the preparation of food or foodstuff, i.e. flavoring soy sauce preparation technology.

Soy sauce is as China's traditional condiment, and the technology that present domestic most factories adopt is the exclusive low salt solid state fermentation of China.This technology is bacterial classification with aspergillus oryzae shanghai brewing 3042, and defatted soybean, wheat bran are raw material, under solid state fermentation conditions, adds 15% salt solution and makes the sauce unstrained spirits.After the fermentation of sauce unstrained spirits, after three pouring systems, obtain soy sauce crude oil.Crude oil obtains finished product after the allotment sterilization, residue of soya is as waste discharge.In fact, in residue of soya, contain many compositions that are not decomposed.Contain the bulk fermentation intermediate product simultaneously.And at present, the soy sauce industry is directly discharged residue of soya as discarded object owing to there is not rational treatment process, has not only wasted resource but also cause environmental pollution.

Purpose of the present invention is exactly on the basis of existing technology, make full use of and contain a small amount of salt, residual protein and a certain amount of fermentation intermediate product in the residue of soya, residue of soya is carried out chemistry and biological dual processing, making residue of soya return to be used for producing as secondary raw material goes, turn waste into wealth, to reduce the waste and the environmental pollution of resource, improved original zymotechnique greatly, improved raw material availability and yield rate.

The technology of the present invention solution is: the existing raw material biodegradation of soy sauce protein technology is combined with residue of soya acid protein hydrolysats matter technology, the residue of soya that produces behind the sauce fermentation through resulting protein hydrolyzate after the acid hydrolysis again after carrying out a biological disposal upon secondary enter in the sweat the carrying out that participates in fermentation, and then form optimum close circulation technology.

Technological process of the present invention is as follows: accompanying drawing is soy sauce low-salt solid close circulation technology flow chart one, soy sauce preparation technology:

With defatted soybean, wheat bran is raw material, and with 6: 4 or ratio mixing in 5: 5, general ratio was 6: 4.According to this ratio, can calculate the basis (seeing Table 1) of soy sauce mixed material by the normal composition of dregs of beans and wheat bran.

Table 1 raw materials of soy sauce fundamental component

	Unit	Dregs of beans	Wheat bran	6: 4 mixed materials
					Moisture content	％	10	12	10.8
Crude protein	％	46	15	33.6
					Crude fat	％	1.5	4.7	2.78
Crude fibre	％	5.4	9.0	6.84
					NFE	％	32.6	5.5	21.76
Ash	％	5	6.6	5.64

Dregs of beans is mixed → material moistening → steaming material → cooling → inoculation (aspergillus oryzae 3042 → triangular flask → koji tray expansion) → koji → Cheng Qu → pulverizing → system unstrained spirits → heat-preservation fermentation → ripe sauce unstrained spirits → head with wheat bran and drench oil, two pouring oil, three pouring oil (residue of soya).

Above technology is prior art, its technological parameter, condition, and inoculum concentration is known.Two, residue of soya is handled:

All kinds of nutrition compositions are complete in the residue of soya, and protein content is higher, and existing fermentation intermediate product has excessive albuminate again in the protein component.(the residue of soya composition sees Table 2)

Table 2 residue of soya composition

Project	Unit	Content	Project	Unit	Content
						Moisture content	％	14	Glycine	mg/100g	1242.92
Crude protein	％	29.5	Alanine	mg/100g	1443.21

Crude fibre	％	15.2	The figured silk fabrics nitronic acid	mg/100g	449.43
						Crude fat	％	1.82	Methionine	mg/100g	1542.36
NFE	％	32.32	Isoleucine	mg/100g	1108.26
						Calcium	％	0.7	Leucine	mg/100g	2329.62
Phosphorus	％	0.57	Tyrosine	mg/100g	1094.83
						Taurine	mg/100g	110.01	Phenylalanine	mg/100g	1509.61
Asparatate	mg/100g	2653.14	Ornithine	mg/100g	136.41
						Threonine	mg/100g	1094.60	Lysine	mg/100g	1406.66
Serine	mg/100g	1297.87	Histidine	mg/100g	518.07
						Glutamic acid	mg/100g	4099.74	Tryptophan	mg/100g	/
Proline	mg/100g	1312.64	Arginine	mg/100g	1296.00

1. residue of soya is entered in the hydrolytic reaction pot, with concentration be 36% hydrochloric acid allocate to the reactant liquor concentration of hydrochloric acid be 10%, feed Steam Heating, treat that cold air arrange closed reactor afterwards.2. work as reacting kettle inner pressure and rise to 1.2kg/cm ²Back pressurize, reaction temperature are 110-125 ℃, and the reaction time is 24 hours.Question response finishes to stop heating, feeds cooling water, reduces to room temperature.3. hydrolyzate is filtered with being pumped in the diaphragm pressing machine, filtrate is sent into neutralization bucket, uses NaCO ₃Or NaOH is neutralized to PH4.8-5.4, and water content is in the use that acts as a fuel of 45% filter cake, and filtrate enters next step biological treatment.4. be that bacterial classification leaves standstill cultivation 7-15 days with the above-mentioned amino acid hydrolyticsolution of producing from the acid hydrolysis mode under 30 ℃ with the soy sauce aroma-producing yeasts, carry out a biological disposal upon.5. hydrolyzate adds finished product Daqu heat-preservation fermentation, and fermentation condition is with existing technology.Be fermentation time 25 days, early stage, the product temperature was 48-50 ℃, 41-45 ℃ of later stage product temperature.6. ripe sauce unstrained spirits drenches oily method with existing technology.7. residue of soya returns in the production as secondary raw material through the present invention's processing and goes, and forms a benign cycle zymotechnique.8. filter the humus that obtains after the residue of soya hydrolysis and can be used as fuel.Residue of soya hydrolyzate amino acid composition sees Table 3.

Table 3 residue of soya hydrolyzate amino acid analysis of components

Project	Unit	Content	Project	Unit	Content
						Salt	g/100ml	14.15	Glycine	mg/100g	172.4
Total solid	g/100ml	33.59	Alanine	mg/100g	185.8
						Salt-less solid	g/100ml	19.44	Valine	mg/100g	244.8
Full nitrogen	g/100ml	0.87	Methionine	mg/100g	25.3
						Reduced sugar	g/100ml	0.24	Isoleucine	mg/100g	174.2
Total acid	g/100ml	0.44	Leucine	mg/100g	338.5
						Ammonia nitrogen	g/100ml	0.456	Tyrosine	mg/100g	76.5
Total amino acid content	mg/100g	3267.2	Phenylalanine	mg/100g	151.1
						Asparatate	mg/100g	293.1	Ornithine	mg/100g	/
Threonine	mg/100g	109.8	Lysine	mg/100g	111.3
						Serine	mg/100g	156.3	Histidine	mg/100g	59.2
Glutamic acid	mg/100g	556.0	Tryptophan	mg/100g	/
						Proline	mg/100g	333.4	Arginine	mg/100g	199.4

Residue of soya hydrolyzate reuse secondary fermentation technology and the contrast of common process soy sauce composition see Table 4.

Table 4 residue of soya hydrolyzate reuse secondary fermentation technology and the contrast of common process soy sauce analysis of components

Project	Unit	Control group	Test group
				Salt	g/100ml	12.24	14.92
Total solid	g/100ml	33.0	38.7
				Salt-less solid	g/100ml	20.76	23.78
Full nitrogen	g/100ml	1.08	1.10
				Reduced sugar	g/100ml	3.0	1.2
Total acid	g/100ml	2.27	1.85
				Ammonia nitrogen	g/100ml	0.55	0.68
Total amino acid content	mg/100g	3471.74	4895.11
				Asparatate	mg/100g	240.92	400.32
Threonine	mg/100g	100.81	192.61
				Serine	mg/100g	152.74	249.80
Glutamic acid	mg/100g	381.67	583.10
				Proline	mg/100g	280.20	554.82
Glycine	mg/100g	66.65	120.44
				Alanine	mg/100g	221.20	263.69
Valine	mg/100g	220.96	335.69
				Methionine	mg/100g	72.76	83.81
Isoleucine	mg/100g	182.29	290.24
				Leucine	mg/100g	331.91	453.59
Tyrosine	mg/100g	144.92	192.04
				Phenylalanine	mg/100g	213.30	312.99
Ornithine	mg/100g
				Lysine	mg/100g	183.45	236.54
Histidine	mg/100g	45.95	60.06
				Tryptophan	mg/100g
Arginine	mg/100g	389.72	348.47

The present invention processes processing to the residue of soya in the soy sauce production, make a small amount of salt in the residue of soya, residual protein and a certain amount of fermentation intermediate product return in the production as secondary raw material and go, to reduce the waste and the environmental pollution of resource, improve original zymotechnique, improved the yield rate and the utilization rate of raw material.The present invention compares koji part technology and does not adjust with existing technology, sauce unstrained spirits fermentation part adopts the residue of soya hydrolyzate water instead of salt system unstrained spirits after biological treatment, and sauce unstrained spirits fermentation condition is identical with existing technology with pouring system technology.With the soy sauce of this explained hereafter, its colourity, mouthfeel, the amino acid composition all is better than existing technology.

The embodiment of the invention: one, the preparation of soy sauce:

Ratio in prior art dregs of beans and wheat bran is 6: 4, dregs of beans is mixed → material moistening → steaming material → cooling → inoculation (aspergillus oryzae 3042 → triangular flask → koji tray expansion) koji → Cheng Qu → pulverizing → system unstrained spirits → heat-preservation fermentation → ripe sauce unstrained spirits → head with wheat bran and drenches oil, two pouring oil, three pouring oil (residue of soya).After the above process using closed cycle, except that system unstrained spirits process using residue of soya hydrolyzate water instead of salt, other is prior art, and its consumption, technological parameter are known.Two, residue of soya is handled: 1. get residue of soya and enter in the hydrolytic reaction pot for one ton, with concentration be 36.0% food grade hydrochloric acid allocate to the reactant liquor concentration of hydrochloric acid be 10.0%, feed steam, treat that cold air arranged closed reactor afterwards.2. work as reacting kettle inner pressure and rise to 1.2kg/cm ²Back pressurize, reaction temperature are 120 ℃, and the reaction time is 24 hours.Stop heating after question response is reached home, feed cooling water and reduce to room temperature.3. hydrolyzate is filtered with being pumped in the diaphragm pressing machine, filtrate is sent into neutralization bucket, uses NaCO ₃Be neutralized to PH5.0, about amount of filtrate 1.0-1.2 ton, water content is in the use that acts as a fuel of 45% filter cake (about 150kg), and filtrate enters down the step biological treatment.4. the above-mentioned amino acid hydrolyticsolution of producing from the acid hydrolysis mode being added with soy sauce aroma-producing yeasts (not lattice torulopsis Toruiopsis mogii) with 2% inoculum concentration be the Yeast Cultivation liquid of bacterial classification, leaves standstill cultivation 10 days under 30 ℃.Carry out a biological disposal upon.Soy sauce aroma-producing yeasts (not lattice torulopsis Toruiopsis mogii) is known bacterial classification, and it enlarges cultural method together

The Saccharomyces cerevisiae cultural method is a known technology.5. get 1.2 tons of hydrolyzates, add 1.5 tons in finished product Daqu, carry out heat-preservation fermentation, fermentation condition is with existing technology.Be fermentation time 25 days, early stage, the product temperature was 48 ℃, 41 ℃ of later stage product temperature.6. generate the sauce unstrained spirits and drench oil, its method is with existing technology.Respectively drench oil, two to the end and drench oil, three and drench oil, also have residue of soyas.7. the head that obtains drenches oil, two pouring oil, three drench oil and enter down the step process blended soy sauce, and residue of soya turns back in the production as secondary raw material by PROCESS FOR TREATMENT of the present invention and goes, and forms an optimum closed cycle zymotechnique.8. the humus of residue of soya is a filter cake, can be used as fuel combustion.

Claims (2)

1. a soy sauce preparation method process for low-salt solid closed circulation fermentation of soy sauce, it is characterized in that raw materials of soy sauce biodegradation protein technology combines with residue of soya acid protein hydrolysats matter technology, residue of soya hydrolyzate after the acidolysis enters in the sweat after biological treatment once more, form optimum close circulation technology, its residue of soya technological process is as follows:

1) residue of soya enters in the hydrolytic reaction pot, with concentration be 36.0% hydrochloric acid allocate to the reactant liquor concentration of hydrochloric acid be 10.0%, feed steam, cold air arrange closed reactor afterwards;

2) reacting kettle inner pressure rises to 1.2kg/cm ²Pressurize, reaction temperature are 110-125 ℃, and the reaction time is 24 hours, and reaction finishes to stop heating, feeds cooling water, reduces to room temperature;

3) hydrolyzate filters with being pumped in the diaphragm pressing machine, and filtrate is sent into neutralization bucket, uses NaCO ₃Or NaOH is neutralized to PH4.8-5.4;

4) hydrolyzate with the yeast be bacterial classification under 30 ℃, leave standstill and cultivated 7-15 days;

5) add Daqu and hydrolyzate, heat-preservation fermentation, (with existing technology);

6) ripe sauce unstrained spirits drenches system → head pouring oil, two pouring oil, three drench oily (residue of soya), with having technology now;

7) residue of soya returns in the production as secondary raw material by the present invention's processing and goes.

2. zymotechnique according to claim 1 is characterized in that: hydrolyzate adds the soy sauce aroma-producing yeasts with 2% inoculum concentration.