CN112753993A

CN112753993A - Novel starter making method for black bean soy sauce

Info

Publication number: CN112753993A
Application number: CN201911057261.6A
Authority: CN
Inventors: 不公告发明人
Original assignee: Wanzhuang Food Industry Co ltd
Current assignee: Wanzhuang Food Industry Co ltd
Priority date: 2019-11-01
Filing date: 2019-11-01
Publication date: 2021-05-07

Abstract

A novel starter propagation method for black bean soy sauce comprises a pretreatment step and a starter propagation step. The pretreatment step comprises a crushing step, a cooking step and a cooling step; the crushing step is to crush the cleaned black beans to break the shells of the black beans. The starter propagation step comprises an inoculation step, a culture step and a fermentation step by adding saline water; adding Aspergillus sojae into semen Sojae atricolor, stirring, and culturing at 25-35 deg.C and 80-100% humidity in ventilated environment to obtain koji. The method breaks the black bean hull through the crushing step, so that the aspergillus oryzae hyphae of the soy sauce can enter the black bean, the koji making time can be shortened, koji washing is not needed, the utilization of the components of the black bean is improved, and the purposes of saving water waste and reducing environmental pollution are achieved.

Description

Novel starter making method for black bean soy sauce

Technical Field

The invention relates to a novel starter propagation method for black bean soy sauce, which can improve the utilization of black bean components, in particular to a novel starter propagation method for black bean soy sauce, which can shorten the starter propagation time and reduce the environmental pollution.

Background

Soy sauce is a common seasoning for people in Taiwan, China to cook dishes, and can be roughly divided into three categories: pure brewed soy sauce, shady oil and chemical soy sauce. The brewed soy sauce is mainly prepared from soybean, wheat, salt solution and water by steaming soybean, inoculating koji mold for soy sauce, decomposing protein in soybean with koji mold, and fermenting to obtain dark brown liquid. Secondly, another product fermented soya beans is produced when the shadow oil is manufactured. In addition, the chemical soy sauce is mainly prepared by decomposing soybean protein or other protein materials with hydrochloric acid.

The black bean soy sauce is commonly called shadow oil and is a unique soy sauce in Taiwan China. Nowadays, people pay more and more attention to the nature and health care function of foods, so the demand for the nutritional value of seasonings is continuously increased. The black bean is rich in various bioactive substances such as protein, fat, amino acid, isoflavone, polysaccharide, pigment and the like, so that the black bean has the health-care effects of delaying senility, enhancing immunity, calming and the like, and is a traditional food used as both medicine and food in China. The black bean sauce contains rich mineral substances and trace elements, wherein the average contents of Se, Ca, Fe and Cu are obviously higher than those of the black bean sauce.

The conventional black soybean soy sauce is produced by cooking black soybean, inoculating koji into the cooked black soybean, culturing for 6 to 7 days to produce koji, and standing the black soybean for 120 to 180 days until the black soybean is cooked. However, in the starter propagation process for making black bean soy sauce, hypha enters black beans and produces spores, and the spores can absorb nutrients of microorganisms, so that the utilization rate of the black beans is influenced, and peculiar smell is generated, so that starter washing is required. The existing starter-making method for black bean soy sauce cannot completely remove the produced spores, and the starter-washing step not only wastes water but also easily causes environmental pollution.

In view of the above, there is a need for an effective starter propagation method for black soybean soy sauce, which can shorten the starter propagation time and increase the utilization of black soybean ingredients without the need of starter washing, thereby saving water waste and reducing environmental pollution.

Therefore, the inventor of the present invention invests in a lot of research and development energy and spirit, and continuously breaks through and innovates in the field, and hopes to solve the deficiency of the prior art by a novel technical means, thereby not only bringing more excellent products to the society, but also promoting the industrial development.

Disclosure of Invention

The invention aims to provide a novel starter propagation method for black bean soy, aiming at solving the problem that starter washing is needed in the manufacturing method of black bean soy in the prior art, the method adopts a crushing step to ensure that the soy sauce starter hyphae easily enter black beans, can shorten the starter propagation time and improve the utilization of black bean components, and in addition, no spores are generated in the culture step, so that the starter washing step is not needed, and the aims of saving water waste and reducing environmental pollution are fulfilled.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a novel starter propagation method for black bean soy sauce comprises the following steps:

A. crushing, namely cleaning and crushing black beans serving as raw materials to break bean shells of the black beans;

B. a cooking step, namely adding water into the crushed black beans and cooking the black beans;

C. a cooling step, namely naturally cooling the cooked black beans to room temperature;

D. inoculating, namely adding soy sauce koji into the cooled black beans, and uniformly stirring;

E. a culture step, placing the inoculated black beans in a ventilation environment with the temperature of 25-35 ℃ and the humidity of 80-100% for culturing for 42-45 hours to generate yeast;

F. adding saline water for fermentation, adding saline water into the obtained starter to mix the starter and the saline water, and fermenting at room temperature.

In the step A, the step of washing the black beans and then crushing the black beans further comprises the step of soaking the black beans washed at normal temperature in pure water for 2-3 hours.

The above-mentioned steps of water cooking, inoculation and brine fermentation are conventional techniques for making koji from black bean soy sauce, and thus the amount of water added, the amount of addition of koji molds for soy sauce, the concentration and amount of addition of salt water, the fermentation conditions, and the like are not further described herein.

Drawings

FIG. 1 is a flow chart of the novel starter propagation method for black bean soy sauce of the invention.

Description of the symbols:

s10 preprocessing step S101 crushing step

S102 cooking step S103 cooling step

S20 koji-making step S201 inoculation step

S202 culture step S203 saline fermentation step.

Detailed Description

The following embodiments of the present invention are provided as examples, and other advantages and effects of the present invention will be readily apparent to those skilled in the art from the disclosure of the present invention. Moreover, the invention is capable of other and different embodiments and of being practiced or being carried out in various ways without departing from the spirit of the invention.

Referring to fig. 1, fig. 1 is a flow chart of a novel black bean soy sauce koji making method according to the present invention.

The invention relates to a novel starter propagation method for black bean soy sauce, which comprises a pretreatment step S10 and a starter propagation step S20, wherein:

the preprocessing step S10 includes:

a crushing step S101, crushing the cleaned black beans to break the shells of the black beans;

a cooking step S102, in which the crushed black beans are cooked by adding water; and

a cooling step S103, in which the cooked black beans are naturally cooled to room temperature.

The koji-making step S20 includes:

an inoculation step S201, the inoculation step S201 of the present invention can be performed manually or mechanically. Adding soy sauce koji into the cooled black beans, uniformly stirring to accelerate the propagation time of the soy sauce koji, and leveling the surface to ensure that the soy sauce koji can grow averagely and smoothly decompose the protein in the black beans;

a culturing step S202, culturing the inoculated black beans in a ventilation environment with the temperature of 25-35 ℃ and the humidity of 80-100% for 42-45h to generate a koji;

preferably, the black beans can be turned over for 1-2 times in the culture process so as to avoid overheating inside the black beans, discharge carbon dioxide and introduce new air;

in the first saline fermentation step S203, saline is added to the koji obtained to mix the koji with saline, and the mixture is fermented at room temperature.

In the crushing step, the black beans are crushed to break the shells of the black beans, so that the inoculated aspergillus oryzae hyphae of the soy sauce can easily enter the black beans, and the starter propagation time is further shortened. The starter propagation time is short, only 42-45h is needed, and in the time period, the soy sauce aspergillus hyphae do not produce spores, so that starter washing is not needed.

Since the black bean soy sauce production method of the prior art requires 6 days for koji making, spores are generated due to the long koji making time. The spores not only affect the utilization rate of the black beans, but also generate peculiar smell, so the spores can be washed away only by washing the yeast. However, the starter propagation time of the novel starter propagation method for the black bean soy sauce is 42-45h, which is different from the starter propagation time of the known method and takes 6-7 days, so the method of the invention does not have the problem of spore generation.

Table 1 shows a comparison between the examples of the present invention and the comparative examples, in which black beans were crushed, cooked, cooled, and uniformly stirred with koji mold for soy sauce, and were flipped over once every 24 hours to discharge heat and carbon dioxide and introduce new air, and the surfaces of black beans were observed at 12, 18, 24, 36, 48, 72, 96, 120, and 144 hours in a ventilated environment at a temperature of 25-35 ℃ and a humidity of 80-100% to determine the incubation time required for koji mold for soy sauce. In the comparative example, black beans were directly and uniformly mixed with soy sauce koji without crushing, and the other conditions were the same as in the example.

TABLE 1 comparison table of cultivation time of Aspergillus sojae

As shown in the table above, the black bean surface adopting the method of the invention is white → light yellow → light green → dark green, and the powder layer floating in the air can be clearly seen when turning over in the culture process, which indicates that the strain can be successfully bred and then can be fermented. The crushing step of the invention ensures that the soy sauce koji mold hyphae easily enter the black beans, obviously shortens the koji making time and improves the utilization of the components of the black beans, and in addition, the culture step time of the invention is short, no spores are generated, so the koji washing step is not needed, and the purposes of saving water waste and reducing environmental pollution can be further achieved.

The above-mentioned embodiments are merely exemplary for convenience of description, and the claimed invention should not be limited to the above-mentioned embodiments, but should be limited only by the claims.

Claims

1. A novel starter propagation method for black bean soy sauce is characterized by comprising the following steps:

F. adding saline water for fermentation, adding saline water into the obtained starter, mixing the starter and the saline water, and fermenting at room temperature.

2. The method for preparing a koji from soy sauce as claimed in claim 1, wherein the step A further comprises soaking the cleaned black beans in pure water for 2-3 hours before crushing the cleaned black beans.