CN113841870A - Soy sauce brewing process - Google Patents
Soy sauce brewing process Download PDFInfo
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- CN113841870A CN113841870A CN202010599309.2A CN202010599309A CN113841870A CN 113841870 A CN113841870 A CN 113841870A CN 202010599309 A CN202010599309 A CN 202010599309A CN 113841870 A CN113841870 A CN 113841870A
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- soy sauce
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- mash
- brewing
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Abstract
The application provides a brewing process of soy sauce, which comprises the following steps of (1) making yeast: cooking semen glycines, mixing with semen Tritici Aestivi or flour, adding strain, and making starter to obtain soy sauce Daqu; (2) fermentation: mixing soy sauce yeast with saline water to prepare soy sauce mash, then performing high-salt liquid state fermentation, controlling the salt content of the soy sauce mash to be 15.0-16.6g/100ml in the early stage of fermentation, adjusting the salt content of the soy sauce mash to be 18.0-19.0g/100ml after fermentation is performed for 90-120 days, continuing fermentation for 60-90 days to obtain semi-finished soy sauce, precipitating the semi-finished soy sauce for 2 days, and filtering to obtain soy sauce crude oil; (3) blending: and (3) sterilizing the soy sauce crude oil obtained in the step (2) at high temperature, and adding a food additive and water to obtain a soy sauce finished product, wherein the content of the food additive accounts for 1-3% of the total amount, and the added water accounts for 15-20% of the total amount.
Description
Technical Field
The invention belongs to the technical field of seasoning production, and particularly relates to a soy sauce brewing process.
Background
As a seasoning product, soy sauce is in a high position in China and is more and more appeared in cooking in various countries around the world, and the brewing process of soy sauce is an old and emerging industry.
In the existing soy sauce production, the preparation process is complex, the equipment utilization rate is low, the energy and grain consumption is large, and the existing soy sauce production mainly comprises two processes of high-salt dilute state and low-salt solid state. 90% of the total yield of soy sauce in China is produced by low-salt solid-state rapid brewing, the soy sauce brewed by a low-salt solid-state method has the advantages of less investment, short production period and the like, but the low-salt solid-state preparation usually has the problem that the conversion rate of raw materials is low, and the soy sauce has thin flavor, weak mellow flavor and ester flavor and poor user experience; the high-salt liquid state fermentation in soy sauce production has long period, some are even more than 6 months, high-quality soy sauce can be produced by using the high-salt liquid state, but the preparation cost is extremely high due to the reasons of long preparation period, high equipment utilization rate and the like.
The fermentation process can be divided into a wide-range high-salt dilute state and a Japanese high-salt dilute state from the high-salt dilute state. The difference between the Guangdong high salt and the Japanese high salt is that the fermentation mode is different. The Guangdong style high salt is fermented at normal temperature and naturally sun-cured, has common flavor and good color, but is greatly influenced by fermentation equipment and weather. The Japanese high-salt adopts heat preservation, sealing and low-temperature fermentation, the fermentation period is longer, the color is lighter, the flavor is fragrant, the light soy sauce, the extremely fresh flavor and the like are generally suitable to be made, and the dark soy sauce product added with the caramel pigment has good color and outstanding flavor. The method is characterized in that: the raw materials adopt high protein soybean meal and northern hard wheat; the thin mash fermentation and the squeezing juice extraction process are adopted. High utilization rate of raw materials, good flavor, long fermentation time and large one-time investment.
Disclosure of Invention
The invention aims to provide a soy sauce brewing process, which solves the problems of thin flavor and weak mellow and ester flavors of the conventional soy sauce.
In order to achieve the purpose, the invention provides the following technical scheme: (1) preparing yeast: cooking semen glycines, mixing with semen Tritici Aestivi or flour, adding strain, and making starter to obtain soy sauce Daqu; (2) fermentation: mixing soy sauce yeast with saline water to prepare soy sauce mash, then performing high-salt liquid state fermentation, controlling the salt content of the soy sauce mash to be 15.0-16.6g/100ml in the early stage of fermentation, adjusting the salt content of the soy sauce mash to be 18.0-19.0g/100ml after fermentation is performed for 90-120 days, continuing fermentation for 60-90 days to obtain semi-finished soy sauce, precipitating the semi-finished soy sauce for 2 days, and filtering to obtain soy sauce crude oil; (3) blending: and (3) sterilizing the soy sauce crude oil obtained in the step (2) at high temperature, and adding a food additive and water to obtain a soy sauce finished product, wherein the content of the food additive accounts for 1-3% of the total amount, and the added water accounts for 15-20% of the total amount.
In a specific embodiment of the present application, the starter propagation conditions in step (1) are: the culture temperature is 28-36 ℃, the humidity is 70-95%, and the culture time is 65-72 h.
In a specific embodiment of the present application, the mass ratio between soybean and wheat/flour in step (1) is 1: 0.4-0.6; the inoculation amount of the strain is 0.02-1.00% of the mass of the soybean.
In the specific embodiment of the present application, the strain is one or a combination of two or more of aspergillus oryzae, aspergillus niger and aspergillus sojae.
In the specific embodiment of the present application, in the step (2), the total fermentation days is 150-210 days.
In a specific embodiment of the present application, in the step (2), the method for controlling the salt content of the moromi mash at the early stage of fermentation is: mixing soy sauce Daqu with saline at a ratio of 1: 2.3-2.4 by mass, wherein the saline concentration is 20.0-21.0g/100 ml.
In a specific embodiment of the present application, in the step (2), after 90-120 days of fermentation, the method for adjusting the salt content of the sauce mash comprises: adding refined salt into the sauce mash, and dissolving by oil recovery or stirring.
In a specific embodiment of the present application, in the step (1), the cooking conditions are: steaming under 0.1-0.16Mpa for 5-20 min.
In a specific embodiment of the present application, the fermentation is started in early spring or early autumn.
The microorganisms playing a role in the fermentation process comprise amylase, aspergillus oryzae, aspergillus niger, saccharomycetes, lactic acid bacteria and the like, and the microorganisms playing a role in the fermentation process need to be fermented in a suitable environment as much as possible, so that the fermentation time is shortened, and full fermentation is ensured. It is true that maintaining a constant temperature can shorten the fermentation time to 2-3 months, but the soy sauce thus produced does not have a good taste due to the fact that some microorganisms do not have sufficient time to activate at a suitable temperature.
Compared with the prior art, the invention has the following beneficial effects: (1) the activity of the strain enzyme system is high in the fermentation process, the decomposition and conversion of starch of wheat/flour and protein substances of soybean are promoted, so that the sauce mash contains products such as reducing sugar, amino acid and the like with high concentration, and a foundation is provided for Maillard reaction and esterification reaction in later-stage fermentation; the soy sauce has the beneficial effects of playing a role in a strain enzyme system of beans, further decomposing and converting protein in soybeans, promoting the generation of amino acid and the formation and conversion of flavor substances, and improving the delicate flavor and the sauce fragrance of the soy sauce. (2) The conditions selected in the starter propagation process are reasonable, and the subsequent fermentation process is ensured to be smoother. (3) The invention selects to start fermentation in spring or autumn, the first fermentation time is 3-4 months, during which amylase, aspergillus oryzae, aspergillus niger, saccharomycetes, lactic acid bacteria and the like all have common and high-efficiency effects, promote the generation of amino acid and the formation and conversion of flavor substances, and improve the delicate flavor and sauce fragrance of the soy sauce.
Detailed Description
The invention is further described with reference to specific examples, but is not intended to be limited thereto. For process parameters not specifically noted, reference may be made to conventional techniques.
The application of the soy sauce brewing process (1) comprises the following steps: cooking semen glycines, mixing with semen Tritici Aestivi or flour, adding strain, and making starter to obtain soy sauce Daqu; (2) fermentation: mixing soy sauce yeast with saline water to prepare soy sauce mash, then performing high-salt liquid state fermentation, controlling the salt content of the soy sauce mash to be 15.0-16.6g/100ml in the early stage of fermentation, adjusting the salt content of the soy sauce mash to be 18.0-19.0g/100ml after fermentation is performed for 90-120 days, continuing fermentation for 60-90 days to obtain semi-finished soy sauce, precipitating the semi-finished soy sauce for 2 days, and filtering to obtain soy sauce crude oil; (3) blending: and (3) sterilizing the soy sauce crude oil obtained in the step (2) at high temperature, and adding a food additive and water to obtain a soy sauce finished product, wherein the content of the food additive accounts for 1-3% of the total amount, and the added water accounts for 15-20% of the total amount.
The activity of a strain enzyme system is high in the fermentation process by limiting the salt content, the fermentation time and the like of the sauce mash, the decomposition and the conversion of starch of wheat/flour and protein substances of soybean are promoted, and the sauce mash contains products such as reducing sugar, amino acid and the like with high concentration, so that a foundation is provided for Maillard reaction and esterification reaction in later-stage fermentation; the soy sauce has the beneficial effects of playing a role in a strain enzyme system of beans, further decomposing and converting protein in soybeans, promoting the generation of amino acid and the formation and conversion of flavor substances, and improving the delicate flavor and the sauce fragrance of the soy sauce.
In the blending process, the soy sauce crude oil is sterilized at high temperature, then food additives and water are added to ensure the flavor, the high-temperature sterilization is 80-85 ℃, the soy sauce is cooled to 40-50 ℃ within 10-15 minutes after the blending is finished, and then the soy sauce is bottled and packaged.
In a specific embodiment of the present application, the starter propagation conditions in step (1) are: the culture temperature is 28-36 ℃, the humidity is 70-95%, and the culture time is 65-72 h.
The starter propagation conditions are limited to ensure the smoothness of the subsequent fermentation, the starter propagation process is carried out on a bamboo weaving, soybeans are cooked, mixed with wheat or flour and flatly laid on the bamboo weaving, strains are added, and gauze is laid.
In a specific embodiment of the present application, the mass ratio between soybean and wheat/flour in step (1) is 1: 0.4-0.6; the inoculation amount of the strain is 0.02-1.00% of the mass of the soybean.
The mass ratio between the soybean and the wheat/flour and the inoculation amount of the strain are limited, so that the low cost is ensured, and the flavor of the finished soy sauce is ensured.
In the specific embodiment of the present application, the strain is one or a combination of two or more of aspergillus oryzae, aspergillus niger and aspergillus sojae.
In the specific embodiment of the present application, in the step (2), the total fermentation days is 150-210 days.
In a specific embodiment of the present application, in the step (2), the method for controlling the salt content of the moromi mash at the early stage of fermentation is: mixing soy sauce Daqu with saline at a ratio of 1: 2.3-2.4 by mass, wherein the saline concentration is 20.0-21.0g/100 ml.
In a specific embodiment of the present application, in the step (2), after 90-120 days of fermentation, the method for adjusting the salt content of the sauce mash comprises: adding refined salt into the sauce mash, and dissolving by oil recovery or stirring.
In a specific embodiment of the present application, in the step (1), the cooking conditions are: steaming under 0.1-0.16Mpa for 5-20 min.
In a specific embodiment of the present application, the fermentation is started in early spring or early autumn.
The first fermentation time of the soy sauce in spring or autumn is 3-4 months, during which amylase, aspergillus oryzae, aspergillus niger, saccharomycetes, lactic acid bacteria and the like all have centimeter high-efficiency effects, the generation of amino acid and the formation and conversion of flavor substances are promoted, and the delicate flavor and the sauce fragrance of the soy sauce are improved.
Example 1
(1) Preparing yeast: cooking semen glycines, mixing with semen Tritici Aestivi or flour, adding strain, and making starter to obtain soy sauce Daqu; (2) fermentation: mixing soy sauce yeast with saline water to prepare soy sauce mash, then performing high-salt liquid state fermentation, controlling the salt content of the soy sauce mash to be 15.0/100ml in the early stage of fermentation, adjusting the salt content of the soy sauce mash to be 18.0g/100ml after fermentation for 90 days, continuing to ferment for 60 days to obtain semi-finished soy sauce, precipitating the semi-finished soy sauce for 2 days, and filtering to obtain soy sauce crude oil; (3) blending: and (3) sterilizing the soy sauce crude oil obtained in the step (2) at high temperature, and adding a food additive and water to obtain a soy sauce finished product, wherein the content of the food additive accounts for 1% of the total amount, and the added water accounts for 15% of the total amount.
In a specific embodiment of the present application, the starter propagation conditions in step (1) are: the culture temperature is 28 ℃, the humidity is 70 percent, and the culture time is 65 hours.
In a specific embodiment of the application, the mass ratio between the soybeans and the wheat/flour in the step (1) is 1: 0.4; the inoculation amount of the strain is 0.02 percent of the mass of the soybean.
The strain is one or the combination of more than two of aspergillus oryzae, aspergillus niger and aspergillus sojae.
In the step (2), the total fermentation days are 150 days.
In the step (2), the method for controlling the salt content of the sauce mash in the early stage of fermentation comprises the following steps: mixing soy sauce Daqu with saline at a ratio of 1: 2.3 by mass, wherein the saline concentration is 21.0g/100 ml.
In a specific embodiment of the present application, in the step (1), the cooking conditions are: steaming under 0.1Mpa for 20 min.
Example 2
(1) Preparing yeast: cooking semen glycines, mixing with semen Tritici Aestivi or flour, adding strain, and making starter to obtain soy sauce Daqu; (2) fermentation: mixing soy sauce yeast with saline water to prepare soy sauce mash, then performing high-salt liquid state fermentation, controlling the salt content of the soy sauce mash to be 16.6g/100ml in the early stage of fermentation, adjusting the salt content of the soy sauce mash to be 19.0g/100ml after 120 days of fermentation, continuing to ferment for 90 days to obtain semi-finished soy sauce, precipitating the semi-finished soy sauce for 2 days, and filtering to obtain soy sauce crude oil; (3) blending: and (3) sterilizing the soy sauce crude oil obtained in the step (2) at high temperature, and adding a food additive and water to obtain a soy sauce finished product, wherein the content of the food additive accounts for 3% of the total amount, and the added water accounts for 20% of the total amount.
In a specific embodiment of the present application, the starter propagation conditions in step (1) are: the culture temperature is 36 ℃, the humidity is 95 percent, and the culture time is 72 h.
In a specific embodiment of the application, the mass ratio between the soybeans and the wheat/flour in the step (1) is 1: 0.6; the inoculation amount of the strain is 1.00 percent of the mass of the soybean.
The strain is one or the combination of more than two of aspergillus oryzae, aspergillus niger and aspergillus sojae.
In the step (2), the method for controlling the salt content of the sauce mash in the early stage of fermentation comprises the following steps: mixing the soy sauce Daqu with saline at a ratio of 1: 2.4 by mass, wherein the saline concentration is 21.0g/100 ml.
In the step (2), the method for controlling the salt content of the sauce mash in the early stage of fermentation comprises the following steps: mixing the soy sauce Daqu with saline at a ratio of 1: 2.4 by mass, wherein the saline concentration is 20.0g/100 ml.
In the step (1), the cooking conditions are as follows: steaming under 0.1-0.16Mpa for 5-20 min.
In a specific embodiment of the present application, the fermentation is started in early spring or early autumn.
Example 3
(1) Preparing yeast: cooking semen glycines, mixing with semen Tritici Aestivi or flour, adding strain, and making starter to obtain soy sauce Daqu; (2) fermentation: mixing soy sauce yeast with saline water to prepare soy sauce mash, then performing high-salt liquid state fermentation, controlling the salt content of the soy sauce mash to be 15.0-16.6g/100ml in the early stage of fermentation, adjusting the salt content of the soy sauce mash to be 18.0-19.0g/100ml after fermentation is performed for 90-120 days, continuing fermentation for 60-90 days to obtain semi-finished soy sauce, precipitating the semi-finished soy sauce for 2 days, and filtering to obtain soy sauce crude oil; (3) blending: and (3) sterilizing the soy sauce crude oil obtained in the step (2) at high temperature, and adding a food additive and water to obtain a soy sauce finished product, wherein the content of the food additive accounts for 1-3% of the total amount, and the added water accounts for 15-20% of the total amount.
The starter propagation conditions in the step (1) are as follows: the culture temperature is 30 ℃, the humidity is 80 percent, and the culture time is 70 h.
In a specific embodiment of the application, the mass ratio between the soybeans and the wheat/flour in the step (1) is 1: 0.5; the inoculation amount of the strain is 0.5 percent of the mass of the soybean.
The strain is one or the combination of more than two of aspergillus oryzae, aspergillus niger and aspergillus sojae.
In the step (2), the method for controlling the salt content of the sauce mash in the early stage of fermentation comprises the following steps: mixing the soy sauce Daqu with saline at a ratio of 1: 2.4 by mass, wherein the saline concentration is 20g/100 ml.
In the step (1), the cooking conditions are as follows: steaming under 0.13Mpa for 15 min.
The fermentation starts in early spring or early autumn.
The soy sauce brewed by the processes of the detection examples 1 to 3 has red and bright color, stronger sauce flavor and mellow flavor, fresh and salty taste, strong ester flavor and sauce flavor, and bright red dark brown color.
Claims (9)
1. The brewing process of the soy sauce is characterized by comprising the following steps: (1) preparing yeast: cooking semen glycines, mixing with semen Tritici Aestivi or flour, adding strain, and making starter to obtain soy sauce Daqu; (2) fermentation: mixing soy sauce yeast with saline water to prepare soy sauce mash, then performing high-salt liquid state fermentation, controlling the salt content of the soy sauce mash to be 15.0-16.6g/100ml in the early stage of fermentation, adjusting the salt content of the soy sauce mash to be 18.0-19.0g/100ml after fermentation is performed for 90-120 days, continuing fermentation for 60-90 days to obtain semi-finished soy sauce, precipitating the semi-finished soy sauce for 2 days, and filtering to obtain soy sauce crude oil; (3) blending: and (3) sterilizing the soy sauce crude oil obtained in the step (2) at high temperature, and adding a food additive and water to obtain a soy sauce finished product, wherein the content of the food additive accounts for 1-3% of the total amount, and the added water accounts for 15-20% of the total amount.
2. The process for brewing soy sauce according to claim 1, wherein the koji-making conditions in step (1) are: the culture temperature is 28-36 ℃, the humidity is 70-95%, and the culture time is 65-72 h.
3. The process for brewing soy sauce according to claim 1, wherein the mass ratio of soybean to wheat/flour in step (1) is 1: 0.4-0.6; the inoculation amount of the strain is 0.02-1.00% of the mass of the soybean.
4. The process for brewing soy sauce according to claim 3, wherein the strain is selected from the group consisting of Aspergillus oryzae, Aspergillus niger and Aspergillus sojae.
5. The process for brewing soybean sauce as claimed in claim 4, wherein the total number of fermentation days in the step (2) is 150-210 days.
6. The soy sauce brewing process according to claim 5, wherein in the step (2), the soy sauce mash salt content control method in the early stage of fermentation is as follows: mixing soy sauce Daqu with saline at a ratio of 1: 2.3-2.4 by mass, wherein the saline concentration is 20.0-21.0g/100 ml.
7. The brewing process of soy sauce according to claim 6, wherein in the step (2), after 90-120 days of fermentation, the method for adjusting the salt content of the soy sauce mash comprises the following steps: adding refined salt into the sauce mash, and dissolving by oil recovery or stirring.
8. The process for brewing soy sauce according to claim 1, wherein in the step (1), the cooking conditions are as follows: steaming under 0.1-0.16Mpa for 5-20 min.
9. The process for brewing soy sauce according to claim 1, wherein the fermentation is started in early spring or early autumn.
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| CN202010599309.2A CN113841870A (en) | 2020-06-28 | 2020-06-28 | Soy sauce brewing process |
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| CN202010599309.2A CN113841870A (en) | 2020-06-28 | 2020-06-28 | Soy sauce brewing process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| US20030129277A1 (en) * | 2001-12-21 | 2003-07-10 | Kikkoman Corporation | Method of brewing soy sauce |
| CN104872617A (en) * | 2015-05-13 | 2015-09-02 | 广东厨邦食品有限公司 | Brewing process of soy sauce |
| CN105380227A (en) * | 2015-12-04 | 2016-03-09 | 广东厨邦食品有限公司 | Soy sauce mash preparation process for soy sauce brewage and brewage process for raw soy sauce |
| CN106579301A (en) * | 2016-12-09 | 2017-04-26 | 广东美味鲜调味食品有限公司 | Preparation method of soy sauce mash in brewing process of cantonese-style soy sauce |
| CN110584073A (en) * | 2019-09-05 | 2019-12-20 | 广东厨邦食品有限公司 | Cantonese high-salt dilute soy sauce fermentation process |
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2020
- 2020-06-28 CN CN202010599309.2A patent/CN113841870A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030129277A1 (en) * | 2001-12-21 | 2003-07-10 | Kikkoman Corporation | Method of brewing soy sauce |
| CN104872617A (en) * | 2015-05-13 | 2015-09-02 | 广东厨邦食品有限公司 | Brewing process of soy sauce |
| CN105380227A (en) * | 2015-12-04 | 2016-03-09 | 广东厨邦食品有限公司 | Soy sauce mash preparation process for soy sauce brewage and brewage process for raw soy sauce |
| CN106579301A (en) * | 2016-12-09 | 2017-04-26 | 广东美味鲜调味食品有限公司 | Preparation method of soy sauce mash in brewing process of cantonese-style soy sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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