CN111034989A - Soy sauce and brewing method thereof - Google Patents
Soy sauce and brewing method thereof Download PDFInfo
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- CN111034989A CN111034989A CN201911324588.5A CN201911324588A CN111034989A CN 111034989 A CN111034989 A CN 111034989A CN 201911324588 A CN201911324588 A CN 201911324588A CN 111034989 A CN111034989 A CN 111034989A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims description 17
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 43
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 35
- 244000068988 Glycine max Species 0.000 claims abstract description 35
- 235000004431 Linum usitatissimum Nutrition 0.000 claims abstract description 32
- 240000006240 Linum usitatissimum Species 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims description 45
- 238000010411 cooking Methods 0.000 claims description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 22
- 235000002639 sodium chloride Nutrition 0.000 claims description 22
- 239000011780 sodium chloride Substances 0.000 claims description 20
- 235000019764 Soybean Meal Nutrition 0.000 claims description 18
- 239000004455 soybean meal Substances 0.000 claims description 18
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 15
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 240000006439 Aspergillus oryzae Species 0.000 claims description 8
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000018102 proteins Nutrition 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 abstract description 2
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 abstract description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 abstract description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004472 Lysine Substances 0.000 abstract description 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 2
- -1 aromatic amino acids Chemical class 0.000 abstract description 2
- 150000005693 branched-chain amino acids Chemical class 0.000 abstract description 2
- 238000013124 brewing process Methods 0.000 abstract description 2
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000019710 soybean protein Nutrition 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 description 22
- 239000012266 salt solution Substances 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- 241000208202 Linaceae Species 0.000 description 3
- 244000082204 Phyllostachys viridis Species 0.000 description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 3
- 239000011425 bamboo Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229930013686 lignan Natural products 0.000 description 2
- 235000009408 lignans Nutrition 0.000 description 2
- 150000005692 lignans Chemical class 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000208204 Linum Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present disclosure provides a soy sauce, the brewing components of the soy sauce are: the brewing components of the soy sauce comprise linseed kernels containing rich nutritional ingredients such as protein, grease and the like, the amino acid composition of the soy sauce is basically similar to that of soybean, compared with linseed protein, the soybean protein contains more branched chain amino acids and low aromatic amino acids, the usage amount of the soybean can be reduced in the brewing process, the saving effect is achieved, and the linseed kernels are also excellent sources of lysine, glutamine and histidine, so that the immune function of a human body is improved, and the soy sauce brewed by using the linseed kernels has a certain health-care effect.
Description
Technical Field
The disclosure relates to the technical field of food processing, in particular to soy sauce and a brewing method thereof.
Background
The soy sauce is a traditional Chinese seasoning, is commonly called soy sauce, is mainly brewed from soybeans, wheat and table salt through oil preparation, fermentation and other processes, has a reddish brown color, unique sauce flavor and delicious taste, is helpful for promoting appetite, is rich in nutrition, and contains main nutritional components such as amino acids, soluble proteins, saccharides, acids and the like. Meanwhile, the soy sauce also contains trace elements such as calcium, iron and the like, and can effectively maintain the physiological balance of the organism, so that the soy sauce not only has good flavor and taste, but also is rich in nutrition, and is a preferred seasoning for people to cook.
Linseed is also called flax seed, it is a seed of flax of annual or perennial herbaceous plant of Linaceae, Linum, in our country, flax is mainly distributed in North China, northwest China, etc., it is one of five major oil crops in our country, Linseed contains a large amount of α -linolenic acid, linoleic acid, flaxseed gum, lignan, etc. substances beneficial to human body, it has important effects in preventing cardiovascular disease, reducing cancer incidence, preventing diabetes and arteriosclerosis, reducing cholesterol, promoting growth, etc
Disclosure of Invention
The purpose of the present disclosure is to provide a soy sauce and a brewing method thereof, so as to achieve the purpose of obtaining the soy sauce with health care function.
In order to realize the purpose, the technical scheme is as follows:
a soy sauce, characterized in that the brewing components of the soy sauce are: soybean, soybean meal, bran, wheat flour and linseed kernels.
The brewing components comprise the following components in percentage by mass: 50-65% of soybean, 10-15% of soybean meal, 0.1-0.5% of bran, 15-30% of wheat flour and 5-10% of linseed kernel.
The brewing method of the soy sauce is characterized by comprising the following specific steps:
(1) soaking the weighed soybeans, flaxseed kernels and bean pulp in water;
(2) cooking the soaked soybeans, flaxseed kernels and soybean meal in a reduced-pressure cooking mode to obtain a cooked material;
(3) cooling the obtained cooked material, adding the weighed bran and wheat flour, uniformly mixing, adding the strain, and making yeast to obtain a yeast material;
(4) putting the obtained yeast material into a container, and adding saline water to perform yeast material falling into a cylinder;
(5) stirring after the yeast material falls into a cylinder until the ratio of the yeast material to the saline water reaches (1: 1.8) - (1: 2.2) through dough making to obtain soy sauce mash;
(6) fermenting the obtained soy sauce mash for 5-7 months to obtain soy sauce.
The proportion of the total amount of the soybeans, the flaxseed kernels and the soybean meal added in the step (1) to the water is (1: 1.5) - (1: 2.5) kg/L, and the soaking time is 2-5 h.
The pressure of the reduced pressure cooking in the step (2) is 0.07-0.09MPa, the time of the reduced pressure cooking is 5-15min, and the temperature of the reduced pressure cooking is 88-98 ℃.
The temperature for cooling the cooking materials in the step (3) is 30-35 ℃, the preferred strain is aspergillus oryzae, and the inoculation amount of the strain is 0.2-0.5% of the total amount of the soybeans, the linseed kernels and the bean pulp.
The time for making the yeast in the step (3) is 24-36h, and the temperature for making the yeast is 25-35 ℃.
The weight ratio of the yeast material to the salt water in the step (4) is 1: (1.2-1.6), wherein the concentration of the saline is 16% -24%, and the saline is a sodium chloride solution.
The beneficial effects of this disclosure are: the brewing components of the soy sauce contain rich nutritional ingredients such as protein, grease and the like, the amino acid composition of the soy sauce is basically similar to that of soybean amino acid, compared with the linseed protein, the soybean protein has more branched chain amino acids and low aromatic amino acids, the use amount of soybean can be reduced in the brewing process, the saving effect is achieved, and the linseed kernel is also an excellent source of lysine, glutamine and histidine, so that the soy sauce brewed by the linseed kernel has a certain health-care effect on improving the immune function of a human body. In the soy sauce brewing method, the soaked linseed kernels are cooked in a reduced-pressure cooking mode, so that the method ensures that the materials are cooked, well prevents nutrient components such as lignan in the linseed kernels from being damaged at high temperature, and improves the nutritional value of the brewed soy sauce.
Detailed Description
The following steps are only used for illustrating the technical scheme of the disclosure and are not limited; although the present disclosure has been described in detail with reference to the foregoing steps, those of ordinary skill in the art will understand that: the technical solutions recorded in the foregoing steps may still be modified, or some or all of the technical features may be equivalently replaced; and such modifications or substitutions do not depart from the scope of the respective technical solutions of the steps of the present disclosure.
Example 1
The soy sauce comprises the following brewing components in parts by weight: 55% of soybean, 14.5% of soybean meal, 0.5% of bran, 20% of wheat flour and 10% of linseed kernel.
A brewing method of soy sauce comprises the following specific operation steps:
(1) adding the weighed soybeans, flaxseed kernels and bean pulp into water for soaking for 2 hours, wherein the adding proportion of the total amount of the soybeans, the flaxseed kernels and the bean pulp to the water is 1 kg: 1.5L;
(2) cooking the soaked soybeans, linseed kernels and bean pulp in a reduced pressure cooking mode to obtain a cooking material, wherein the pressure of the reduced pressure cooking is 0.07MPa, the time of the reduced pressure cooking is 15min, and the temperature of the reduced pressure cooking is 88 ℃;
(3) cooling the obtained cooking material to 30 ℃, adding the weighed bran and wheat flour, uniformly mixing, adding aspergillus oryzae for koji making to obtain a koji material, wherein the inoculation amount of the aspergillus oryzae is 0.2 percent of the total amount of the soybeans, the linseed kernels and the soybean meal, the koji making time is 24 hours, and the koji making temperature is 35 ℃;
(4) putting the obtained yeast material into a container, adding saline water, and performing yeast material dropping, wherein the weight ratio of the yeast material to the saline water is 1: 1.4, the concentration of the saline is 18.5%;
(5) regularly stir the feed liquid in the sauce jar in two days later, make bent material salt solution misce bene, make the proportion of bent material and salt solution reach 1 through dashing the face until making: 2, obtaining sauce mash;
(6) and (3) carrying out sun-drying and night dew fermentation on the obtained sauce mash in a sauce jar for 5 months, inserting a bamboo basket in the middle of the sauce mash, and spraying oil on the accumulated sauce sample in the middle to ensure that the materials are contacted more uniformly, thereby finally obtaining the sauce.
Example 2
The soy sauce comprises the following brewing components in parts by weight: 50% of soybean, 14.9% of soybean meal, 0.1% of bran, 30% of wheat flour and 5% of linseed kernel.
A brewing method of soy sauce comprises the following specific operation steps:
(1) adding the weighed soybeans, flaxseed kernels and bean pulp into water for soaking for 5 hours, wherein the adding proportion of the total amount of the soybeans, the flaxseed kernels and the bean pulp to the water is 1 kg: 2.5L;
(2) cooking the soaked soybeans, linseed kernels and bean pulp in a reduced pressure cooking mode to obtain a cooking material, wherein the pressure of the reduced pressure cooking is 0.09MPa, the time of the reduced pressure cooking is 5min, and the temperature of the reduced pressure cooking is 98 ℃;
(3) cooling the obtained cooking material to 35 ℃, adding the weighed bran and wheat flour, uniformly mixing, adding aspergillus oryzae for koji making to obtain a koji material, wherein the inoculation amount of the aspergillus oryzae is 0.5 percent of the total amount of the soybean, the linseed kernel and the soybean meal, the koji making time is 36 hours, and the koji making temperature is 25 ℃;
(4) putting the obtained yeast material into a container, adding saline water, and performing yeast material dropping, wherein the weight ratio of the yeast material to the saline water is 1: 1.2, the concentration of the saline water is 16%;
(5) regularly stir the feed liquid in the sauce jar in two days later, make bent material salt solution misce bene, make the proportion of bent material and salt solution reach 1 through dashing the face until making: 1.8, obtaining sauce mash;
(6) and (3) carrying out sun-drying and night dew fermentation on the obtained sauce mash in a sauce jar for 7 months, inserting a bamboo basket in the middle of the sauce mash, and spraying oil on the accumulated sauce sample in the middle to ensure that the materials are contacted more uniformly, thereby finally obtaining the sauce.
Example 3
The soy sauce comprises the following brewing components in parts by weight: 65% of soybean, 12% of soybean meal, 0.5% of bran, 15% of wheat flour and 7.5% of linseed kernel.
A brewing method of soy sauce comprises the following specific operation steps:
(1) adding the weighed soybeans, flaxseed kernels and bean pulp into water for soaking for 4 hours, wherein the adding proportion of the total amount of the soybeans, the flaxseed kernels and the bean pulp to the water is 1 kg: 2L;
(2) cooking the soaked soybeans, linseed kernels and bean pulp in a reduced pressure cooking mode to obtain a cooking material, wherein the pressure of the reduced pressure cooking is 0.08MPa, the time of the reduced pressure cooking is 10min, and the temperature of the reduced pressure cooking is 90 ℃;
(3) cooling the obtained cooking material to 25 ℃, adding the weighed bran and wheat flour, uniformly mixing, adding aspergillus oryzae for koji making to obtain a koji material, wherein the inoculation amount of the aspergillus oryzae is 0.3 percent of the total amount of the soybean, the linseed kernel and the soybean meal, the koji making time is 30 hours, and the koji making temperature is 30 ℃;
(4) putting the obtained yeast material into a container, adding saline water, and performing yeast material dropping, wherein the weight ratio of the yeast material to the saline water is 1: 1.6, the concentration of the saline water is 24 percent;
(5) regularly stir the feed liquid in the sauce jar in two days later, make bent material salt solution misce bene, make the proportion of bent material and salt solution reach 1 through dashing the face until making: 2.2, obtaining sauce mash;
(6) and (3) carrying out sun-drying and night dew fermentation on the obtained sauce mash in a sauce jar for 6 months, inserting a bamboo basket in the middle of the sauce mash, and spraying oil on the accumulated sauce sample in the middle to ensure that the materials are contacted more uniformly, thereby finally obtaining the sauce.
Claims (9)
1. A soy sauce, characterized in that the brewing components of the soy sauce are: soybean, soybean meal, bran, wheat flour and linseed kernels.
2. The soy sauce of claim 1, wherein the brewing components are present in the following mass fractions: 50-65% of soybean, 10-15% of soybean meal, 0.1-0.5% of bran, 15-30% of wheat flour and 5-10% of linseed kernel.
3. The soy sauce according to claim 2, wherein the mass fraction of each brewing component is in particular: 55% of soybean, 14.5% of soybean meal, 0.5% of bran, 20% of wheat flour and 10% of linseed kernel; the mass fraction of each brewing component is further optimized as follows: 50% of soybean, 14.9% of soybean meal, 0.1% of bran, 30% of wheat flour and 5% of linseed kernel; the mass fraction of each brewing component is further optimized as follows: 65% of soybean, 12% of soybean meal, 0.5% of bran, 15% of wheat flour and 7.5% of linseed kernel.
4. The method for brewing soy sauce according to any one of claims 1 to 3, comprising the steps of:
(1) soaking the weighed soybeans, flaxseed kernels and bean pulp in water;
(2) cooking the soaked soybeans, flaxseed kernels and soybean meal in a reduced-pressure cooking mode to obtain a cooked material;
(3) cooling the obtained cooked material, adding the weighed bran and wheat flour, uniformly mixing, adding the strain, and making yeast to obtain a yeast material;
(4) putting the obtained yeast material into a container, and adding saline water to perform yeast material falling into a cylinder;
(5) stirring after the yeast material falls into a cylinder until the ratio of the yeast material to the saline water reaches (1: 1.8) - (1: 2.2) through dough making to obtain soy sauce mash;
(6) fermenting the obtained soy sauce mash for 5-7 months to obtain soy sauce.
5. The method for brewing soy sauce according to claim 4, wherein the total amount of soybean, linseed kernel and soybean meal added in step (1) is in a ratio of (1: 1.5) - (1: 2.5) kg/L to water, and the soaking time is 2-5 hours.
6. The method for brewing soy sauce according to claim 4, wherein the pressure of the reduced-pressure cooking in the step (2) is 0.07 to 0.09MPa, the time of the reduced-pressure cooking is 5 to 15min, and the temperature of the reduced-pressure cooking is 88 to 98 ℃.
7. The method for brewing soy sauce according to claim 4, wherein the temperature for cooking in step (3) is 30-35 ℃, preferably the strain is Aspergillus oryzae, and the amount of inoculated strain is 0.2-0.5% of the total amount of soybean, linseed kernel and soybean meal.
8. The method for brewing soy sauce as claimed in claim 4, wherein the time for preparing the koji in the step (3) is 24 to 36 hours and the temperature for preparing the koji is 25 to 35 ℃.
9. The method for brewing soy sauce according to claim 4, wherein the weight ratio of the koji material to the salt water added in the step (4) is 1: (1.2-1.6), wherein the concentration of the saline is 16% -24%, and the saline is a sodium chloride solution.
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| CN201911324588.5A CN111034989A (en) | 2019-12-20 | 2019-12-20 | Soy sauce and brewing method thereof |
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| CN110326770A (en) * | 2019-07-31 | 2019-10-15 | 好记食品酿造股份有限公司 | A kind of production method that improved Flaxseed cake makes functional soy sauce and salty sauce |
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2019
- 2019-12-20 CN CN201911324588.5A patent/CN111034989A/en active Pending
Patent Citations (4)
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|---|---|---|---|---|
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Application publication date: 20200421 |