CN115399443A

CN115399443A - Bean paste and preparation method thereof

Info

Publication number: CN115399443A
Application number: CN202110583861.7A
Authority: CN
Inventors: 姜拓昱; 彭超; 王亚琦; 李荔
Original assignee: Foshan Haitian Flavoring and Food Co Ltd; Foshan Haitian Gaoming Flavoring and Food Co Ltd
Current assignee: Foshan Haitian Flavoring and Food Co Ltd; Foshan Haitian Gaoming Flavoring and Food Co Ltd
Priority date: 2021-05-27
Filing date: 2021-05-27
Publication date: 2022-11-29

Abstract

The present invention provides a method for preparing fermented moromi or soybean paste, comprising: (1) Mixing the pretreated bean granules with starchy auxiliary materials, adding yeast seeds, and culturing to obtain Daqu; (2) Mixing the yeast with salt water, and fermenting in a fermentation tank for 40-60 days to obtain a soy sauce mash product; in the fermentation process of the step (2), carrying out one or more times of fermentation product collection, after-ripening fermentation and back-showering treatment on the fermentation product; the primary fermentation product collection, after-ripening fermentation and back-leaching treatment comprises the following operations: a) Collecting sauce from the bottom layer of the fermented product, collecting sauce from the surface layer of the fermented product, mixing the sauce and the sauce, and homogenizing the mixture to obtain a homogenized product; b) Mixing the homogenized product with sauce residue according to a weight ratio of 100-10, and performing after-ripening fermentation on the mixture to obtain an after-ripening fermentation product; c) Adding the after-ripening fermentation product into a fermentation tank, and covering the surface of the fermentation product.

Description

Bean paste and preparation method thereof

Technical Field

The invention belongs to the field of food, and particularly relates to a soybean paste and a preparation method thereof.

Background

The soybean paste is a kind of food made up by using soybean and starch material (for example wheat flour) as main raw material through a series of processes of making yeast and fermentation, etc..

The related art indicates that: the soybean paste has rich nutrition, and the main components of the soybean paste comprise protein, fat, vitamins, calcium, phosphorus, iron and the like, which are indispensable nutrient components for human bodies. The soybean paste is rich in high-quality protein, the nutritional value of the dish can be increased during cooking, and the protein generates amino acid under the action of microorganisms, so that the dish can present more delicious taste and has the effects of appetizing and helping eating. The soybean paste is also rich in linoleic acid and linolenic acid, and is beneficial to supplementing fatty acid and reducing cholesterol for human bodies. The soybean paste contains rich fat, unsaturated fatty acid and soybean phospholipid, and has effects of maintaining blood vessel elasticity, nourishing brain and preventing fatty liver.

The related art discloses a method for brewing soybean paste, which comprises the following steps: step S1, steaming the soaked soybeans until the hardness of the soybeans reaches 1-2Kgf to obtain pretreated soybeans; s2, mixing the pretreated soybeans with flour to obtain a mixture; s3, inoculating the starter to the mixture, and then making starter to obtain a finished starter material; s4, mixing the starter forming material with salt water, fermenting, and intermittently pumping out sauce at the bottom of the soy sauce mash in the fermentation process and spraying the sauce onto the surface of the soy sauce mash; and S5, after the fermentation process is finished, turning over the fermented grains to obtain the mature sauce.

Disclosure of Invention

The inventor finds that the properties of the obtained soybean paste cannot be satisfied when the sauce at the bottom of the fermented grains is extracted at intervals and is poured onto the surfaces of the fermented grains in the fermentation process for preparing the soybean paste.

Through a large number of research and development experiments, the inventor provides an innovative process of 'fermentation product collection-after-ripening fermentation-back sprinkling treatment', and the process effectively improves the quality of the soybean paste.

In some aspects, the present disclosure provides a method of preparing fermented moromi or soy sauce, comprising:

mixing the pretreated bean grains with starchy auxiliary materials, adding yeast seeds, and culturing to obtain Daqu;

mixing the Daqu with saline water, and fermenting in a fermentation tank (for example, fermenting for 40-60 days) to obtain a soy sauce mash product;

in the fermentation process of the step (2), carrying out one or more times of fermentation product collection, after-ripening fermentation and back sprinkling treatment on the fermentation product;

the primary fermentation product collection, after-ripening fermentation and back-sprinkling treatment comprise the following operations:

collecting sauce from the bottom layer of the fermented product, collecting sauce from the surface layer of the fermented product, mixing the sauce and the sauce, and homogenizing the mixture to obtain a homogenized product;

mixing the homogenized product with sauce residue in a weight ratio of 100 to 10 (e.g. 100 to 1 to 5, e.g. 100 to 1 to 3), and performing after-ripening fermentation on the mixture, wherein the after-ripening fermentation temperature is 35 to 40 ℃ (e.g. 37 to 38 ℃) and the time is 1 to 5 hours (e.g. 2 to 4 hours, e.g. 3 hours), so as to obtain an after-ripening fermentation product;

wherein the sauce residue is solid residue obtained by fermenting sauce mash or soybean sauce liquid removal, and the solid content of the sauce residue is 60-80 wt% (such as 65-75 wt%, such as 70 wt%);

c) Adding the after-ripening fermentation product into a fermentation tank, and covering the fermentation product on the surface;

optionally, also comprises

And carrying out post-treatment on the sauce mash product to obtain the soybean sauce.

In some embodiments, the weight ratio of the fermentate, collected sauce in step a) is from 70 to 90 (e.g., 75 to 85), from 0.25 to 0.35 (e.g., 0.28 to 0.33), from 0.15 to 0.25 (e.g., 0.18 to 0.23).

In some embodiments, the weight ratio of the fermentate, collected sauce in step a) is from 70 to 90 (e.g., 80): 0.25 to 0.35 (e.g., 0.3): 0.15 to 0.25 (e.g., 0.2).

In some embodiments, in step a), the homogeneous product has a viscosity of 5000 to 7000Cp (e.g., 5500 to 6500Cp, e.g., 6000 Cp) and a water activity of 0.65 to 0.85 (e.g., 0.7 to 0.8, e.g., 0.75).

In some embodiments, in step b), the after-ripening fermentation product has a pH of 4 to 5 (e.g., 4.2 to 5.7, e.g., 4.5) and a salt content of 15 to 18g/100g (e.g., 16 to 17g/100 g).

In some embodiments, in step b), the neutral protease content of the soy sauce residue is 250 to 350U/g (e.g. 280 to 330U/g, such as 300U/g).

In some embodiments, between steps b) and c), further comprising subjecting the post-maturation fermentation product to one or more of the following: stirring, sterilizing and cooling.

In some embodiments, the sterilization process is performed at 70 to 80 ℃.

In some embodiments, the cooling treatment refers to cooling to 35 to 45 ℃.

In some embodiments, the thickness of the coverage of the surface of the fermentation product by the after-ripening fermentation product in step c) is from 10 to 30mm (e.g. from 15 to 25mm, e.g. 20 mm).

In some embodiments, during the fermentation in step (2), the fermentate is subjected to 2-5 times (e.g., 3-4 times) fermentate collection-after-ripening fermentation-back-leaching treatment.

In some embodiments, during the fermentation process of step (2), 3 fermentate collections-after-ripening fermentations-back showering treatments were performed on fermentates, 3 treatments being performed on days 12 to 16, 26 to 30, and 38 to 43 of the fermentation, respectively.

In some embodiments, during the fermentation of step (2), the fermentation temperature range is controlled between 30-45 ℃ for the first 10 days and 25-33 ℃ for the last 7 days.

In some embodiments, in step (1), the soy particles are soy particles;

in some embodiments, in step (1), the starchy adjunct is wheat flour;

in some embodiments, in step (1), the weight ratio of the pretreated soy grains to the starchy adjunct is from 25 to 35 (e.g., 28 to 33, e.g., 30) to 15 to 25 (e.g., 28 to 23, e.g., 20).

In some embodiments, in step (2), the weight ratio of the Daqu to the brine is from 30 to 40 (e.g., 32 to 38, e.g., 35) to 40 to 50 (e.g., 42 to 48, e.g., 45).

In some embodiments, the post-treatment is selected from: sterilizing, flavoring, conditioning, canning, or combinations thereof.

In some embodiments, seasoning refers to adding a seasoning-type food additive to the moromi.

In some embodiments, the flavoring-type food additive includes a sugar (e.g., sucrose), a flavor enhancer (e.g., monosodium glutamate), an acid (e.g., vinegar), or a combination thereof.

In some embodiments, conditioning refers to adding a thickener, a suspending agent, an emulsifier, a stabilizer, or a combination thereof to the moromi.

In some embodiments, the disclosed methods further comprise forming a portion of the moromi product into a moromi residue having a solids content of 60 to 80 wt%.

In some embodiments, a method of preparing a sauce residue comprises:

subjecting the moromi product to a centrifugal deliquoring treatment (e.g. by a tubular centrifuge at a centrifugation speed of, for example, 10000-15000 rpm for a centrifugation time of, for example, 10-30 min);

and collecting the solid after centrifugation (for example, after the centrifugation is finished, scraping the solid from the inner wall of the drum of the centrifuge to obtain sauce residue).

In some aspects, the present disclosure also provides a fermented moromi or soy sauce prepared by the method of any of the above.

In one embodiment, 0.01% to 0.5% of koji seeds (e.g., 0.05%, 0.1%, 0.2%, 0.3%, or 0.4% of koji seeds) by weight of the pretreated soybeans are added at the time of koji making.

In one embodiment, the koji seeds added during the koji making comprise Aspergillus oryzae.

In one embodiment, the equipment used for koji making comprises a flat bed type vented koji making apparatus or a rotary disc koji making machine.

In one embodiment, the temperature of the koji preparation is from 28 ℃ to 38 ℃ (e.g., 30 ℃, 32 ℃, 34 ℃, 36 ℃).

In one embodiment, a fan is used to ventilate the koji making, preferably at a frequency of 15 to 50Hz (e.g.20 Hz, 25Hz, 30Hz, 35Hz, 40Hz or 45 Hz).

In one embodiment, the koji-making time is from 30 to 60 hours (e.g., from 40 to 50 hours).

In embodiments, the fermentation time is 40 to 100 days (e.g., 50, 60, 70, 80, or 90 days).

In one embodiment, the starchy adjunct has the following characteristics: protein content is 7% to 15% (e.g., 7%, 8%, 9%, 10%, 11%, 12%, 13%, or 14%).

In one embodiment, the starchy adjunct has the following characteristics: moisture content 10-16% (e.g. 11%, 12%, 13%, 14% or 15%).

In one embodiment, the starchy feedstock comprises a cereal crop.

In one embodiment, the cereal crops comprise: one or more of rice, wheat (wheat, barley, oat, rye), corn, sorghum, millet, yellow rice, and buckwheat.

In some embodiments, the starchy material is in powder form.

In one embodiment, the starchy material comprises wheat flour (i.e., flour).

In one embodiment, the soybean particles are soybean pod seeds or soybean pod.

In one embodiment, the soybeans are soybeans, known by the scientific name: glycine max (Linn.) Merr.).

In one embodiment, the soy particles comprise soy particles.

In one embodiment, the legume is a whole legume.

In one embodiment, the legume is a mature legume.

In one embodiment, the starting material soybeans are ripe, whole soybean kernels.

The invention has the beneficial effects that:

one or more embodiments of the invention may have one or more of the following benefits:

1) The relative content of total acid in the sauce mash product is low

2) The sauce mash product has high content of amino acid nitrogen

3) The glutamic acid content of the sauce mash product is high

4) The sauce mash product has high reducing sugar content

5) The total colony count of the soy sauce mash product is low

6) The color of the soybean paste is obviously improved

7) The delicate flavor of the soybean paste is obviously improved

8) The fragrance of the bean paste is obviously improved.

9) The bean paste has richer flavor, more prominent fragrance and stronger mellow smell,

description of the terms

The terms "sauce" and "sauce" mean the following: during the fermentation process for preparing the moromi product, the fermentate spontaneously stratifies into a lower liquid layer and an upper semi-solid layer, the material separated from the lower liquid layer is the sauce, and the material separated from the upper semi-solid layer is the sauce.

The term "soy sauce residue" refers to the solid residue obtained by deliquoring a moromi product or a soy sauce.

The term "fermented moromi" refers to a moromi product obtained after fermentation of a mixture of daqu and brine.

Drawings

FIG. 1 is a schematic diagram of the "fermentation Collection-after-ripening fermentation-Back shower" process of some embodiments

Detailed Description

Reference will now be made in detail to specific embodiments of the invention. While the invention will be described in conjunction with these specific embodiments, it will be understood that it is not intended to limit the invention to these specific embodiments. On the contrary, the embodiments are intended to cover alternatives, modifications and equivalents, which may be included within the spirit and scope of the invention as defined by the appended claims. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. The present invention may be practiced without some or all of these specific details. In other instances, well known process operations have not been described in detail in order not to unnecessarily obscure the present invention.

As used in this specification and the appended claims, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

Example 1:

(1) Pretreatment of soybeans:

soaking the beans: selecting 12T non-transgenic soybeans as raw soybeans, removing impurities, removing stones, performing color selection, washing the soybeans, putting the soybeans into a soaking tank, adding water with the mass of 2.2 times that of the soybeans, and soaking for 4.2 hours;

and (3) cooking: and (4) steaming the soaked soybeans by adopting a rotary high-pressure steaming and boiling pot to obtain cooked soybeans. The cooked beans are not half-cooked, not peeled, not agglomerated, even in hardness and complete in bean grains, and the pretreated soybeans 30T are obtained after the cooked beans are cooled to 36 ℃.

(2) Preparing yeast:

the pretreated soybeans 30T and wheat flour 20T were mixed. Wheat flour has a gluten degree of 28%, a protein content of 11%, and a moisture content of 13%. Aspergillus oryzae Shanghai brewing 3.042 was added in an amount of 24kg (corresponding to 0.08% of the weight of the pretreated soybeans). And (3) inputting the mixed raw materials into a yeast chamber through a conveying belt, and performing yeast culture by adopting a flat bed type ventilation yeast making device, wherein the temperature of a yeast culture product is controlled to be 29 ℃, the air frequency is controlled to be 40Hz, and the culture time is controlled to be 41h, so that the yeast 35T is obtained.

(3) And (3) fermentation:

the 35T Daqu and 45T saline (equivalent to 1.5 times the weight of the pretreated soybeans) were mixed to obtain 80T saline mash. The brine concentration parameter was 20 baume degrees. The saltwater koji is heated to about 40 ℃. And conveying the heated saline yeast mash as a fermentation product to a cylindrical fermentation tank with the diameter of 3.6m for fermentation.

The processes of collecting the fermentation product, after-ripening fermentation and back sprinkling are respectively carried out on 14 th, 28 th and 40 th days of the fermentation process. The process comprises the following operations each time:

FIG. 1 shows a schematic process flow diagram of "fermentation product collection-after-ripening fermentation-back-showering".

a) During fermentation, the fermentation 10 forms a layered structure in the fermenter. The lower layer of the layered structure is a liquid layer (sauce layer 11), and the upper layer is a semisolid layer (sauce layer 12). Collecting 0.35T sauce from the sauce layer 11, collecting 0.20T sauce from the surface layer 121 of the sauce layer 12, and mixing the sauce and the sauce. Homogenizing the mixed material by using a high-pressure homogenizer, and regulating and controlling homogenizing pressure and time parameters to ensure that the viscosity of the homogenized product is 7000Cp and the water activity Aw =0.68.

b) The homogenized product was mixed with 5kg of sauce residue 13, the mixture was placed in a heated stirred pot and after-ripening fermented at 37 ℃ with constant stirring for 3 hours. Transferring the fermented material into a stainless steel square box with a volume of 1T, stirring, and introducing 0.05Mpa compressed air into the square box, and stirring for 10-20min (or stirring with 20-25Hz stirring paddle for the same time). Sterilizing the stirred materials at 80 ℃ for 15s, and then cooling to 40 ℃ to obtain an after-ripening fermentation product.

The detection shows that the salt content of the after-ripening fermentation product is 15g/100g, and the pH value is 4.7.

The sauce residue 13 is solid residue obtained after liquid removal of sauce mash products after sauce preparation in a tank, the solid content is 68%, and the neutral protease content is 300U/g, so that the body state is controlled, and the flavor substance decomposition is promoted.

c) The after-ripening fermentation product 14 is spread evenly over the surface of the sauce layer 10 in the fermenter. Specifically, before coating, a sauce rake is used for raking the surface layer mash surface of the sauce layer 10 to ensure that no obvious bulge or dent exists, then the after-ripening fermentation product 14 is uniformly sprayed on the surface of the sauce layer 10, and the after-ripening fermentation product 14 is coated on the sauce layer 10 with the coating thickness of 20mm (equivalent to the after-ripening fermentation product coated with 0.24T).

During the fermentation process, the fermentation temperature range of the first 10 days is controlled at 30-45 ℃, the fermentation temperature range of the last 7 days is controlled at 25-33 ℃, and the soy sauce mash product is obtained after 45 days of fermentation.

In addition, the sauce residue is prepared from the sauce mash product obtained at this time and is used for preparing sauce next time, and the specific steps are as follows:

and a, taking materials from the surface layer of the sauce layer 12 of the mature sauce mash product, centrifuging and removing liquid, treating the materials by a tubular centrifuge, controlling the rotation speed parameter to be 12000rpm, and controlling the centrifugation time to be 20 +/-2 min.

And b, after the centrifugation is finished, scraping from the inner wall of the rotary drum to obtain the sauce residue material.

Note: the sauce residue is sampled and then stored in a clean metal barrel and stored in a normal-temperature ventilation place for no more than 2 weeks.

(4) And (3) post-treatment: putting the sauce mash product into a boiler, adding 70kg of sauce mash, 15kg of white granulated sugar, 2.8kg of edible salt and 6.3kg of water, boiling while stirring, heating, keeping the temperature for 30 minutes after the boiling temperature is up to 100 ℃, then cooling the material to 80 ℃, and filling while the material is hot to obtain the soybean paste.

The detection method of the physicochemical indexes in the above embodiment is as follows:

(1) the viscosity measurement is carried out by the rotation method in the national standard GB/T10247-2008.

(2) The water activity is determined by a water activity meter in national standard GB 5009.238-2016.

(3) And (3) measuring the salt content of the material system according to the trade mark Q/HT-J-F-03-002.

(4) The total solid content is determined according to the enterprise standard GB/T21999-2008

(5) Neutral protease assay was determined with reference to the trademark Q/HT-J-F-04-032.

Examples 2 to 3

Examples 2-3 differ from example 1 in one or more of the following:

(1) In the homogenizing step, the viscosity and the water activity of the homogenized product are changed by adjusting the parameters of a homogenizer;

(2) The adding amount of the sauce residue is changed;

(3) The pH value and the salt content of the after-ripening fermentation product are changed;

(4) The spraying thickness is changed;

(5) The total fermentation time is changed;

otherwise, reference is made to example 1 for other steps and parameters. The specific parameter differences are listed in table 1.

Comparative example 1

Comparative example 1 differs from example 1 in the fermentation of step (3), specifically as follows:

(1) - (2) same as example 1

(3) And (3) fermentation:

the 35T yeast is mixed with 45T brine (corresponding to 1.5 times of the weight of the pretreated soybeans) to obtain 80T brine yeast mash. The brine concentration parameter was 20 baume degrees. The saltwater mash was heated to about 40 ℃. The heated saltwater yeast mash is transported to a cylindrical fermentation tank with the diameter of 3.6 m.

The process of 'collecting fermentation product, after-ripening fermentation and back sprinkling' is not implemented in the fermentation process. The fermentation temperature range of the first 10 days is controlled at 30-45 deg.C, the fermentation temperature range of the last 7 days is controlled at 25-33 deg.C, and the fermented soy sauce mash product is prepared after 45 days of fermentation.

(4) The same as in example 1.

Specific parameter differences are listed in table 1.

Comparative example 2

The difference between comparative example 1 and example 1 is the fermentation in step (3), which is specifically as follows:

steps (1) to (2) were the same as in example 1

(3) And (3) fermentation:

the 35T Daqu and 45T saline (equivalent to 1.5 times the weight of the pretreated soybeans) were mixed to obtain 80T saline mash. The brine concentration parameter was 20 baume degrees. The saltwater koji is heated to about 40 ℃. The heated saltwater koji is transferred to a cylindrical fermenter with a diameter of 3.6 m.

In the fermentation process, the process of 'collecting fermentation products, after-ripening fermentation and back sprinkling' is not implemented, but the process of back pouring is implemented every two days (namely 3 rd, 5 th, 7 th, 9 th, 823045 th days). The primary back-pouring process comprises the following steps:

(1) collecting 0.55T sauce from the bottom layer of the fermented product;

(2) spraying the sauce on the surface of the semisolid layer;

the fermentation temperature range of the first 10 days is controlled at 30-45 deg.C, the fermentation temperature range of the last 7 days is controlled at 25-33 deg.C, and the fermented soy sauce mash product is prepared after 45 days of fermentation.

Step (4) was the same as in example 1.

The specific parameter differences are listed in table 1.

1. Physical, chemical and sensory index analysis and detection

The invention is further illustrated by combining physicochemical and sensory detection indexes of the examples and the comparative examples as follows:

the analysis detection items comprise:

(1) and (4) detecting the content of total acid/amino acid nitrogen, and determining by referring to a standard Q/HT-J-F-00-033.

(2) And (4) detecting the content of the L-glutamic acid by referring to a standard Q/HT-J-F-03-028.

(3) And (4) detecting the content of reducing sugar by referring to the standard Q/HT-J-F-05-041.

(4) And detecting the total colony content, and determining by referring to the standard GB 4789.2-2010.

(5) Neutral protease assay, determined with reference to standard Q/HT-J-F-04-032.

(6) Judging the color of the soybean paste:

black brown: 1 minute; darker than brownish red, darker: 2 min; deeper than brownish red: 3 min; light yellow to yellow, reddish brown to red: 4, dividing; golden yellow to light reddish brown, shiny: and 5 minutes.

(7) Judging standard of the delicate flavor of the soybean paste:

very weak umami taste: 1 minute; weak delicate flavor: 2 min; medium umami taste: 3 min; strong delicate flavor: 4, dividing; high delicate flavor: and 5, dividing.

(8) The method comprises the following steps of (1) identifying the aroma of the soybean paste:

the fragrance has the following obvious defects: 1 minute; heavy alcohol taste/heavy acid taste/heavy yeast taste and other peculiar smells: 2 min; slightly weaker/slightly curved/slightly sour aroma: 3 min; slightly has sauce fragrance, has strong sauce fragrance and no peculiar smell: 4, dividing; the sauce has strong fragrance and rich fragrance: and 5 minutes.

The specific test results are shown in Table 2.

TABLE 2

As can be seen from table 2, examples 1 to 3 have one or more of the following advantages as compared to comparative examples 1 to 2:

1) The relative content of total acid in the sauce mash product is low

2) The sauce mash product has high content of amino acid nitrogen

3) The glutamic acid content of the sauce mash product is high

4) The sauce mash product has high reducing sugar content

5) The total colony count of the soy sauce mash product is low

6) The color of the soybean paste is obviously improved

7) The delicate flavor of the soybean paste is obviously improved

8) The fragrance of the bean paste is obviously improved.

2. analyzing and detecting the content of flavor substances

And (3) determining the content of the flavor substances in the soy sauce mash product by adopting a solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method.

Solid Phase Microextraction (SPME) conditional method: centrifuging the fermented soy sauce sample at 5000rpm for 5min, taking 5ml supernatant, sucking into extraction flask, and heating with water bath under stirring (water bath temperature 55 deg.C, stirring for 30 min). Then the extraction head is inserted for adsorption for 30min and then pulled out.

Gas chromatography-mass spectrometry conditions: the gas chromatography adopts programmed temperature rise, the initial temperature is 40 ℃, the temperature is maintained for 10min, then the temperature is raised to 150 ℃ at the speed of 4 ℃/min, then the temperature is raised to 250 ℃ at the speed of 8 ℃/min, nitrogen is used as carrier gas, the column flow is 1ml/min, and the total flow is controlled to be 9ml/min. The mass spectrum interface temperature is 220 ℃, the ion source temperature is controlled to be 230 ℃, EI and 70eV are ionized, and the range of 33-450amu is scanned.

And (3) comparing a mass spectrum recorded by a mass spectrometer with a standard mass spectrum, retrieving and identifying the compound, and then determining the relative content by an area normalization method for quantification. The results of measuring the content of volatile flavor components (mg/100 g) in the examples and the comparative examples are shown in Table 3.

TABLE 3

The content of volatile compounds in the examples is greatly different after the flavor substances of the moromi mash are detected, as can be seen from the data in table 3, the content of esters, alcohols, alkanes, carbonyls and heterocycles in the examples is obviously increased, and from the summary data, the content of esters, alcohols, alkanes, carbonyls and heterocycles in the samples of examples 1-3 is respectively increased by about 48.1 times, 19.9 times, 6.5 times, 2.4 times and 2.7 times compared with the content of esters, alcohols, alkanes, carbonyls and heterocycles in the samples of comparative examples 1-2.

The detection result of the content of the flavor substances is mutually verified with the analysis and detection of physicochemical and sensory indexes, and the experimental data jointly prove that the fermented soy sauce mash or the soybean sauce prepared by the method has unexpectedly improved quality.

Without being bound by theory, the process of the invention results in a combination of properties-improved moromi or soy sauce attributed to one or more of the following technical features:

(1) A specific ferment collection formula;

(2) A specific after-ripening fermentation process;

(3) A specific back-showering process.

Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention and not to limit it; although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art will understand that: modifications to the specific embodiments of the invention or equivalent substitutions for parts of the technical features may be made; without departing from the spirit of the invention, it is intended to cover all modifications within the scope of the invention as claimed.

Claims

1. A method of preparing fermented moromi or soy sauce, comprising:

(1) Mixing the pretreated bean grains with starchy auxiliary materials, adding yeast seeds, and culturing to obtain Daqu;

(2) Mixing Daqu with saline water, and fermenting in a fermentation tank to obtain sauce mash product;

in the fermentation process of the step (2), carrying out one or more times of fermentation product collection, after-ripening fermentation and back-showering treatment on the fermentation product;

a) Collecting sauce from the bottom layer of the fermented product, collecting sauce from the surface layer of the fermented product, mixing the sauce and the sauce, and homogenizing the mixture to obtain a homogenized product;

b) Mixing the homogenized product with the sauce residue according to the weight ratio of 100 to 1-10, carrying out after-ripening fermentation on the mixture, wherein the after-ripening fermentation temperature is 35-40 ℃, and the time is 1-5 hours,

obtaining an after-ripening fermentation product;

wherein the sauce residue is solid residue obtained by liquid removal of fermented sauce mash or bean paste, and the solid content of the sauce residue is 60-80 wt%;

c) Adding the after-ripening fermentation product into a fermentation tank, and covering the surface of the fermentation product;

optionally, also comprises

(4) And (4) carrying out post-treatment on the sauce mash product to obtain the soybean paste.

2. The method according to claim 1, wherein in step a), the weight ratio of the fermented product to the collected sauce is 70-90.

3. The process according to claim 1, wherein in step a), the homogeneous product has a viscosity of 5000 to 7000Cp and a water activity of 0.65 to 0.85.

4. The method according to claim 1, wherein in step b), the pH value of the after-ripening fermentation product is 4-5, and the salt content is 15-18 g/100g.

5. The method according to claim 1, wherein in step b), the neutral protease content of the sauce residue is 250-350U/g.

6. The method of claim 1, further comprising, between steps b) and c), subjecting the post-maturation fermentation product to one or more of: stirring, sterilizing and cooling.

7. The method according to claim 1, wherein in step c), the covering thickness of the after-ripening fermentation product on the surface of the fermentation product is 10-30 mm.

8. The method according to claim 1, wherein the fermentation product is subjected to fermentation product collection, after-ripening fermentation and back-washing treatment for 2-5 times during the fermentation process of step (2).

9. The method according to claim 1, wherein 3 times of fermentation product collection-after-ripening fermentation-back-washing treatment are performed on the fermentation product during the fermentation process of step (2), and the 3 times of treatment are performed on days 12 to 16, 26 to 30, and 38 to 43 of the fermentation respectively;

preferably, the fermentation is carried out for a total of 40-60 days.

10. The method according to claim 1, wherein the fermentation temperature during the fermentation in step (2) is controlled to be in the range of 30-45 ℃ for the first 10 days and 25-33 ℃ for the last 7 days.

11. The method of claim 1, characterized by one or more of the following:

-in step (1), the beans are soy beans;

in the step (1), the starchy auxiliary material is wheat flour;

in the step (1), the weight ratio of the pretreated bean grains to the starchy auxiliary materials is 25-35;

in the step (2), the weight ratio of the Daqu to the saline water is 30-40.

12. The method of claim 1, the post-treatment being selected from the group consisting of: sterilizing, flavoring, tempering, canning, or combinations thereof.

13. The method of claim 1, further comprising defluidizing a portion of the moromi product to produce a moromi residue having a solids content of 60 to 80 wt%.

14. A fermented moromi or soy sauce, obtainable by the method of any one of claims 1 to 13.