CN1149937C

CN1149937C - Calcium-enriched soy and its preparing process

Info

Publication number: CN1149937C
Application number: CNB011279729A
Authority: CN
Inventors: 陈素英
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-07-23
Filing date: 2001-07-23
Publication date: 2004-05-19
Anticipated expiration: 2021-07-23
Also published as: CN1334033A

Abstract

The present invention relates to calcium enriched soy sauce and a preparing technological method thereof. Grade 1 to grade 3 of soy sauce (ZBX66012-87 standard) with the calcium content of 0.1 to 0.07g/100 ml is prepared through the following steps: boiling 50% of good deoiled soy beans, 10% of high-quality wheat, 15% of wheat bran and 25% of fresh pig bones; preparing leaven; preparing soy sauce mash; soaking; extracting, etc. The calcium enriched soy sauce keeps eighteen kinds of amino acid compositions of the original soy sauce, keeps the original observation sense and the modern index, increases the fragrance of bones without any greasiness sense or other abnormal smell, has delectable fresh and salt taste and achieves the aims of seasoning and calcium replenishment.

Description

Calcium-enriched soy and manufacture craft thereof

The present invention relates to flavouring soy sauce and preparation method thereof, particularly a kind ofly contain calcareous soy sauce.

In traditional technical process that makes soy sauce, usually be made with soybean, wheat, wheat bran etc., the soy sauce of being produced contains each seed amino acid, can increase the nutrition in the body after people are edible, but only contains the calcareous composition of trace in these traditional manufacturing soy sauce.And calcium is one of macroelement that must not lack in the human body.By the whole bag of tricks picked-up calcium, can keep people's health to do a contribution, at the edible for a long time non-staple foodstuff flavouring of people---increasing calcareous composition in the soy sauce, is a kind of very convenient feasible way.

Purpose of the present invention is exactly the calcium composition that utilizes in the fresh pig bone, is fabricated in the soy sauce, and made soy sauce seasoning is accomplished can seasoning, can replenish the calcium again, and not have greasy feeling and other peculiar smell, and is bright salty agreeable to the taste.

Calcium-enriched soy of the present invention comprises defatted soybean, good wheat, and the wheat bran processing and fabricating forms, and it is characterized in that has increased the fresh pig bone in the described calcium-enriched soy making raw material; Fresh pig bone wherein is through boiling, take off meat, be processed into the fine granularity of 0.01～0.05cm, accounting for 25% of making raw material.

Calcium-enriched soy of the present invention is by good defatted soybean 50%, good quality wheat 10%, wheat bran 15%, Fresh Os Sus domestica 25% is through boiling, koji, step such as make that sauce unstrained spirits and immersion are got, make 1 grade-3 grades of ZBX66012-87 standard, calcium content is the soy sauce of 0.1～0.07g/100ml.

Calcium-enriched soy of the present invention is to be undertaken by following processing step:

(1) defatted soybean of pulverizing is put into material steaming tank, steam pressure is 0.15Mpa, carries out dry blowing;

Defatted soybean after steaming was soaked 40 minutes by measuring to add in 80 ℃ of water with 70% of wheat bran compound total amount.Adding dried wheat bran and above-mentioned defatted soybean then rotates in material steaming tank and stirred in 10 minutes.Steam pressure is transferred to 0.2Mpa, keeps 6 minutes, cooks and emits;

(2) admix while hot fry good oatmeal and bone and stir after, scatter, be cooled to 43 ℃～38 ℃, put into aspergillus oryzae and aspergillus niger in 4: 1 ratio, koji;

(3) according to traditional brewage process koji.Temperature was rested 6 hours for 30 ℃, and the control temperature is 18 hours for 35～36 ℃, turned over a bent back and placed 24 hours down at 32～33 ℃, turned over song second time, and temperature control is produced for 30 ℃～32 ℃ and gone out song in 30～32 hours then;

(4) make the sauce unstrained spirits, send out alcohol by former pond water bath heat preservation.Be 1.099g/cm with proportion earlier ³50 ℃ salt solution stirs evenly by song material about 70%, drops into fermentation tank, waters pouring after three days, and once a day, water temperature is controlled at 45～55 ℃, and in the time of three days to six days, temperature is 50 ℃, and the material temperature is 50～52 ℃ after 7 days, stops to water pouring in Ahau.Added the cool saccharification liquid salt solution 1.143g/cm that has prepared on the 21 day ³, unstrained spirits material temperature drops to 35 ℃, and fermentation time is 60 days altogether;

(5) soak the extraction soy sauce;

(6) sterilization and precipitation are chemically examined out finished product.

The calcium-enriched soy that the present invention mentioned has kept 18 seed amino acid compositions of original soy sauce, and has kept original sense organ and modern index, has increased bone fragrance, but has no greasy feeling and other peculiar smell, and is bright salty agreeable to the taste, reached the purpose that seasoning is replenished the calcium again.

Sense organ: bronzing or sepia fragrance bright in colour have denseer sauce perfume (or spice), ester perfume (or spice) and bone fragrance

Flavour: delicious aromatic thick moderately salted, non-greasy free from extraneous odour

Figure's concentration is more muddy

Physical and chemical index: adopt the 1-3 level of ZBX66012-87 standard, calcium content reaches 0.1～0.07g/100ml.

Sanitary index: press GB2717-81 " soy sauce, sauce, vinegar, monosodium glutamate, salt hygienic standard " regulation and carry out.

Claims

1, a kind of calcium-enriched soy comprises defatted soybean, good wheat, and the wheat bran processing and fabricating forms, and it is characterized in that has increased the fresh pig bone in the described calcium-enriched soy making raw material; Fresh pig bone wherein is through boiling, take off meat, be processed into the fine granularity of 0.01～0.05cm, accounting for 25% of making raw material.

2, calcium-enriched soy according to claim 1, making raw materials used is defatted soybean 50%, good quality wheat 10%, wheat bran 15%, fresh pig bone 25%.

3, the preparation method of the described calcium-enriched soy of a kind of claim 1 is characterized in that the step of making by following finishes:

The matter soybean that takes off that (1), will crush is put into material steaming tank, steam pressure is 0.15Mpa, carry out dry blowing, defatted soybean after steaming was soaked 40 minutes by measuring to join in 80 ℃ of water with 70% of wheat bran compound total amount, adding wheat bran and above-mentioned defatted soybean then rotated in material steaming tank 10 minutes, stir, steam pressure is transferred to 0.2Mpa and was kept 6 minutes, cooks and emits;

(2), while hot admix the stir-fry wheat, the pig bone scatters after the stirring, cools off 43 ℃～38 ℃, puts into aspergillus oryzae and aspergillus niger, koji in 4: 1 ratio;

(3), according to traditional brewage process koji, temperature was rested 6 hours at 30 ℃, controlling 35～36 ℃ of temperature again is 18 hours, turned over behind the first pass song 32～33 ℃ of control temperature 24 hours, turn over song second time, control 30～32 ℃ of temperature then, produce and went out song in 30～32 hours;

(4), make the sauce unstrained spirits, send out alcohol by former pond water bath heat preservation.Be 1.099g/cm with proportion earlier ³50 ℃ salt solution stirs evenly by song material about 70%, drops into fermentation tank, waters pouring after three days, and once a day, water temperature is controlled at 45～55 ℃, and in the time of three days to six days, temperature is 50 ℃, and the material temperature is 50～52 ℃ after 7 days, stops to water pouring in Ahau.Added the cool saccharification liquid salt solution 1.143g/cm that has prepared on the 21 day ³, unstrained spirits material temperature drops to 35 ℃, and fermentation time is 60 days altogether;

(5), soak the extraction soy sauce;

(6), sterilization and precipitation are chemically examined out finished product.