CN117814467A - Method for producing bean soy sauce - Google Patents

Abstract

The invention provides a method for manufacturing bean soy sauce. The manufacturing method of the bean soy sauce comprises the following steps: pretreatment procedure: soaking bean materials, and then placing the soaked bean materials in a pulse electric field for pretreatment, wherein the electric field strength is more than 1kV/cm, and the treatment time is more than 1 min; starter propagation process: preparing yeast from the pretreated bean materials obtained in the pretreatment procedure, and preparing the yeast; and a fermentation step: fermenting the yeast. Compared with the prior art, the manufacturing method of the bean soy sauce can improve the flavor of the soy sauce, effectively improve the red index and the yellow index of the soy sauce, improve the color of the soy sauce and improve the quality of the soy sauce.

Description

Method for producing bean soy sauce

Technical Field

The invention relates to a soy sauce brewing process, in particular to a manufacturing method of bean soy sauce.

Background

Soy sauce is a liquid seasoning with special color, fragrance and taste which is prepared by taking soybeans, wheat and the like as raw materials and fermenting and brewing by microorganisms, and can generate special fragrance and taste when being added into dishes. In particular to black soybean soy sauce which is brewed by taking black soybean as a main raw material, has unique flavor, thick soy sauce flavor and unique black soybean flavor compared with soybean soy sauce, and is deeply favored by consumers.

The main nutritional components of soy sauce comprise amino acids, soluble proteins, saccharides, acids, etc. These components together determine the color, flavor and mouthfeel of soy sauce. Wherein, the amino acid index and the decomposition degree of the effective protein are in positive correlation, the higher the index is, the more delicious the soy sauce is; the reducing sugar is a substrate of Maillard reaction and plays an important role in the color, aroma and taste of soy sauce.

The red index and the yellow index are important indexes for evaluating the color of the soy sauce in industry, and the greater the red index is, the darker the red tone is, and the redder and brighter the color of the soy sauce are; the larger the yellow index is, the more obvious the yellow tone is, the color of the fried dish is golden, the fried dish does not blacken or fade, and the fried dish is one of the effects pursued by consumers.

With the increasing level of living, the quality requirements of consumers on soy sauce are not only limited to the flavor level, but also higher and higher. Therefore, it is of practical value to improve the existing brewing process to improve the red index and yellow index affecting the color of soy sauce and to ensure that the indexes such as amino nitrogen and reducing sugar are not reduced.

Disclosure of Invention

Problems to be solved by the invention

The invention aims to provide a manufacturing method of bean soy sauce, which can effectively improve the red index and the yellow index of the soy sauce, and is beneficial to improving the color and luster of the soy sauce and improving the quality of the soy sauce on the premise of not affecting the flavor of the soy sauce.

Solution for solving the problem

The present inventors have made intensive studies to achieve the above object, and as a result, have found that the above object can be achieved by the implementation of the following means.

Namely, the present invention is as follows.

[1] A method for producing a soy sauce, wherein the method comprises:

pretreatment procedure: soaking bean materials, and then placing the soaked bean materials in a pulse electric field for pretreatment, wherein the electric field strength is more than 1kV/cm, and the treatment time is more than 1 min;

starter propagation process: preparing yeast from the pretreated bean materials obtained in the pretreatment procedure, and preparing the yeast; and

fermentation procedure: fermenting the yeast.

[2] The production method according to [1], wherein in the pretreatment step, the electric field strength is 1 to 4kV/cm; the treatment time is 1-4 min.

[3] The production method according to [1] or [2], wherein in the pretreatment of the pulsed electric field, the water bath temperature is 25 to 30 ℃;

preferably, the legume material comprises black beans or soy beans.

[4] The production method according to [1] or [2], wherein the starter propagation process comprises the steps of:

s1: steaming the pretreated bean material obtained in the pretreatment process;

s2: mixing the bean material obtained in the step S1 with grain powder and starter propagation bacteria to obtain starter propagation mixture;

s3: and (3) preparing starter by using the starter propagation mixture to prepare starter.

[5] The production method according to [4], wherein the production method further satisfies one or more of the following conditions:

in the step S1, the temperature of the cooking treatment is 90-120 ℃, and the time of the cooking treatment is more than 10 min; and/or

In the step S2, the cereal flour is selected from at least one of wheat flour, barley flour, buckwheat flour and oat flour; and/or

In the step S2, the koji mold is at least one selected from the group consisting of aspergillus oryzae, aspergillus sojae, aspergillus niger, aspergillus swift, aspergillus kawachii, aspergillus awamori and aspergillus zoffii; and/or

In the step S2, the mass ratio of the cooked bean materials to the grain powder is 1:0.15-1:0.25; and/or

In the step S2, the addition amount of the starter in the starter propagation mixture is 0.8-1.2% (w/w) of the mass of the cooked bean materials; and/or

In the step S3, the culture temperature is 20-40 ℃; and/or

In the step S3, the culture humidity is 70-80%; and/or

In the step S3, the cultivation time is 40 to 55 hours.

[6] The production method according to [1] or [2], wherein the fermentation step comprises the steps of:

p1: mixing the starter propagation with brine; and

p2: and (3) fermenting the mixture obtained in the step (P1).

[7] The production method according to [6], wherein the production method further satisfies one or more of the following conditions:

in the step P1, the mass ratio of the yeast to the brine is 1:1.8-1:2.2; and/or

In the step P1, the concentration of the brine is 20-25 g/100mL; and/or

In the step P2, the fermentation temperature is 25-37 ℃ and the fermentation time is 50-60 days.

[8] The production method according to [1] or [2], wherein after the fermentation step, the production method may further comprise: and clarifying the moromi obtained in the fermentation step.

[9] A soy sauce, wherein the soy sauce is obtained by the production method according to any one of [1] to [8].

[10] A seasoning, wherein the seasoning comprises the bean soy sauce according to [9] and an auxiliary material;

preferably, the auxiliary materials comprise one or more of saccharides, fish gravy, wine, mirin, amino acid, edible salt, sodium glutamate, scallop or preservative;

preferably, the flavoring is a soy sauce-like flavoring.

ADVANTAGEOUS EFFECTS OF INVENTION

Compared with the prior art, the manufacturing method of the bean soy sauce can improve the flavor of the soy sauce, effectively improve the red index and the yellow index of the soy sauce, improve the color of the soy sauce and improve the quality of the soy sauce.

Detailed Description

The following describes the present invention in detail. The following description of the technical features is based on the representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

in the present specification, the numerical range indicated by the term "numerical value a to numerical value B" means a range including the end point numerical value A, B.

In the present specification, a numerical range indicated by "above" or "below" is a numerical range including the present number.

In the present specification, the meaning of "can" includes both the meaning of performing a certain process and the meaning of not performing a certain process.

In this specification, the use of "optional" or "optional" means that certain substances, components, steps of performing, conditions of applying, etc. may or may not be used.

In the present specification, unit names used are international standard unit names, and "%" used represent weight or mass% unless otherwise specified.

In the present specification, unless specifically stated otherwise, "plural(s)" means that there are two or more.

Reference throughout this specification to "some specific/preferred embodiments," "other specific/preferred embodiments," "an embodiment," and so forth, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the elements may be combined in any suitable manner in the various embodiments.

< method for producing Bean Soy sauce)

In a first aspect of the present invention, there is provided a method for producing a soy sauce comprising:

pretreatment procedure: soaking bean materials, and then placing the soaked bean materials in a pulse electric field for pretreatment, wherein the electric field strength is more than 1kV/cm, and the treatment time is more than 1 min;

starter propagation process: preparing starter from the pretreated bean materials obtained in the pretreatment step, and preparing starter; and

fermentation procedure: fermenting the yeast.

[ pretreatment Process ]

In the pretreatment process, the legume materials are soaked and then are placed in a pulse electric field for pretreatment, wherein the electric field strength is more than 1kV/cm, and the treatment time is more than 1min.

In the invention, the bean materials are placed in a pulse electric field for pretreatment before being steamed, the electric field strength is controlled to be more than 1kV/cm, the treatment time is controlled to be more than 1min, the flavor of the soy sauce can be improved, the color of the soy sauce can be obviously improved, and the yellow index and the red index can be improved by more than 50% compared with the yellow index and the red index of the existing soy sauce.

In some preferred embodiments, the electric field strength is preferably 1 to 4kV/cm. For example, the electric field strength is preferably 1kV/cm, 1.5kV/cm, 2kV/cm, 2.5kV/cm, 3kV/cm, 3.5kV/cm or 4kV/cm. When the electric field intensity is within the above range, not only the flavor of soy sauce can be improved, but also the yellow index and the red index can be greatly improved, and the color of soy sauce can be remarkably improved. If the electric field intensity is less than 1kV/cm, the yellow index and the red index of the soy sauce are not obviously improved, and the color of the soy sauce cannot be improved.

In some preferred embodiments, the treatment time is preferably 1min or more, more preferably 1 to 4min. For example, the treatment time is preferably 1min, 2min, 3min, 4min, or the like. When the processing time is within the range, the flavor of the soy sauce can be improved, the yellow index and the red index can be greatly improved, and the color of the soy sauce is obviously improved. If the treatment time is less than 1min, the yellow index and the red index of the soy sauce are not obviously improved, and the color of the soy sauce cannot be improved.

In some preferred embodiments, the legume material is soaked in water for a period of time preferably from 1 to 2 hours, more preferably from 1 to 1.5 hours.

In some preferred embodiments, prior to soaking the legume material, it may further comprise: and (3) crushing the bean materials. The specific method of the pulverization is not particularly limited, and for example, the beans may be pulverized by mechanical force or the like. In some preferred embodiments, the legume material is mechanically broken into 2-4 pieces using a shredder.

In some preferred embodiments, in the pretreatment of the pulsed electric field, the water bath temperature is preferably 25 to 30 ℃. By setting the water bath temperature to the above range, the effect of the present invention can be more effectively achieved.

In some preferred embodiments, after the pretreatment of the pulsed electric field is completed, it may further include: and draining the pretreated bean material.

In some specific embodiments, the pretreatment process may include, for example: mechanically crushing the bean materials for 2-4 pieces, and then placing the bean materials into a container for soaking for 1.5h; placing the soaked bean material into a pulse electric field device, wherein the electric field strength is more than 1kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is more than 1 min; and after the pulse electric field treatment is finished, taking out the pretreated bean materials, and draining the water.

Examples of the bean material include: black beans, soybeans, and the like. The black beans and the soybeans are not particularly limited, and any commercially available black beans and soybeans can be used. In addition, a mixture of starch (for example, wheat, bran, etc.) and beans such as the above black beans and soybeans may be used as the bean material.

[ Yeast making Process ]

In the starter propagation process, starter propagation is performed on the pretreated legume material obtained in the pretreatment process, and starter propagation is performed.

In some preferred embodiments, the above-mentioned starter propagation process may preferably include the steps of:

s1: steaming the pretreated bean materials;

s2: mixing the bean material obtained in the step S1 with grain powder and starter propagation bacteria to obtain starter propagation mixture;

s3: and (3) preparing starter by using the starter propagation mixture.

In the step S1, the temperature of the steaming treatment is 90-120 ℃, and the steaming treatment time is more than 10 min. The time of the steaming treatment may be appropriately adjusted according to the temperature of the steaming treatment. In some specific embodiments, the pretreated legume material may be cooked at 110-120 ℃ (e.g., 115 ℃) for 10-20 minutes (e.g., 15 minutes). After the cooking is completed, the cooked legume material is preferably removed and cooled to room temperature (e.g., 23-25 ℃).

In the step S2, the mass ratio of the cooked bean material to the grain powder is 1:0.15-1:0.25, for example, 1:0.15, 1:0.2 or 1:0.25. The addition amount of the starter in the starter propagation mixture is 0.8-1.2% (w/w), such as 0.8% (w/w), 0.9% (w/w), 1% (w/w), 1.1% (w/w) or 1.2% (w/w), of the mass of the cooked legume material. By using the mass ratio, the starter propagation effect is good, and the obtained soy sauce has high quality and excellent color.

Examples of the cereal flour used in step S2 include: wheat flour, barley flour, buckwheat flour, oat flour, and the like. By adding cereal flour, a carbon source can be provided for the starter propagation process.

The wheat flour, barley flour, buckwheat flour, oat flour, and the like are not particularly limited, and any variety of wheat flour, barley flour, buckwheat flour, oat flour, and the like can be used. In particular embodiments, the wheat flour, barley flour, buckwheat flour, oat flour, etc. may be directly ground, finely reprocessed, or any commercially available wheat flour, barley flour, buckwheat flour, oat flour, etc.

Examples of the koji mold used in the step S2 include aspergillus oryzae (Aspergillus oryzae), aspergillus sojae (Aspergillus sojae), aspergillus niger (Aspergillus niger), aspergillus flavus (Aspergillus tamarii), aspergillus kawachii (Aspergillus kawachii), aspergillus awamori (Aspergillus awamori), aspergillus zoffii (Aspergillus saitoi), and the like, and aspergillus oryzae is preferable from the viewpoint of brewing safety of microorganisms and the like.

In the step S3, the culturing temperature is 20 to 40℃such as 20℃and 25℃and 30℃and 35℃or 40 ℃. The culture humidity is 70 to 80%, for example 70%, 75% or 80%. The cultivation time is 40 to 55 hours, for example 40 hours, 45 hours, 48 hours, 50 hours or 55 hours. By using the conditions in the process of preparing the yeast, the phenomena of local high temperature and yeast burning can be further promoted and eliminated, the quality of the yeast material is further improved, and good conditions are created for the subsequent fermentation process, so that the high-quality soy sauce with excellent color and flavor is obtained.

In some specific embodiments, the starter propagation process may include, for example: steaming the pretreated bean material (such as semen Sojae Atricolor) at 115deg.C for 15min, taking out, and cooling to room temperature; uniformly mixing the bean material (such as black beans) and cereal powder (such as wheat flour) according to a mass ratio of 1:0.2, adding starter culture (preferably Aspergillus oryzae) with a mass of 1% (w/w) of the bean material (such as black beans), uniformly mixing, and starting starter culture at a culture temperature of 25 ℃, a culture humidity of 75% and a culture time of 48 hours.

[ fermentation Process ]

In the fermentation step, the yeast is fermented.

In some preferred embodiments, the fermentation process described above may preferably comprise the steps of:

p1: mixing the yeast with saline water; and

p2: the mixture obtained in the step P1 is fermented.

In the step P1, the mass ratio of the yeast to the brine is preferably 1:1.8-1:2.2, more preferably 1:2.1.

As brine, for example, it can be prepared by: the edible salt is mixed with water at room temperature (e.g., 23-25 ℃) to obtain a brine solution. For the edible salt, any commercially available finished edible salt may be used as long as it is of food grade.

The concentration of the brine may be, for example, 20 to 25g/100mL as long as it is a concentration capable of sufficiently preventing the growth of harmful microorganisms during fermentation. In some embodiments, the concentration of brine is, for example, 20g/100mL, 21g/100mL, 22g/100mL, 23g/100mL, 24g/100mL, or 25g/100mL.

In the above step P2, the fermentation temperature is preferably 25 to 37℃such as 25℃30℃35℃or 37 ℃. The fermentation time is preferably 50 to 60 days, for example 50 days, 55 days or 60 days.

The method for producing a soy sauce according to the present invention may further include, after the fermentation step: and clarifying the moromi obtained in the fermentation step.

The clarification method is not limited, and conventionally known filtration, membrane treatment, centrifugal separation, sedimentation method, and the like can be used.

< second aspect >

In a second aspect of the present invention, there is provided a soy sauce of beans obtained according to the above-described manufacturing method.

The legume soy sauce of the present invention can be mixed with any food. For example, the food additive can be added into food such as soup, seasoning juice, salad sauce, dish seasoning packet, etc.

< third aspect >

In a third aspect of the present invention, there is provided a seasoning comprising the above-mentioned bean sauce and an auxiliary material.

The auxiliary material is a flavoring component added to adjust the taste of the soy sauce-like seasoning, and is not particularly limited as long as it is a food containing no allergen, and examples thereof include: sugar, fish sauce, wine, mirin, amino acid, edible salt, sodium glutamate, scallop or preservative (sodium benzoate), etc. The flavoring components may be added alone or in combination.

In some preferred embodiments, the above-described flavoring is preferably a soy sauce-like flavoring.

Examples

Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The materials used, or the instruments, unless otherwise specified, are conventional products available commercially.

< evaluation test >

(1) Red index and yellow index

Sucking 1mL of soy sauce sample to be detected, putting the soy sauce sample into a 100mL volumetric flask, adding distilled water for dilution to a scale, and shaking uniformly to obtain 1% sample diluent. Centrifuging and clarifying 1% of sample diluent at 2400r/min, taking supernatant of the sample after centrifuging and clarifying, pouring the supernatant into a cuvette of 1cm, and measuring an Optical Density (OD) standard D1 at a wavelength of 610nm by using a spectrophotometer; adjusting the wavelength of light to 510nm, and measuring an Optical Density (OD) standard D2 after readjusting the zero point; the optical wavelength was adjusted to 460nm and the Optical Density (OD) standard D3 was measured after readjusting the zero point. D2/D1 is the red index, and D3/D1 is the yellow index.

(2) Amino acid nitrogen

Reference is made to the method for measuring amino acid nitrogen in food in GB 5009.235-2016 (first method).

(3) Reducing sugar

Reference is made to the method for measuring the content of reducing sugar in food in GB 5009.7-2016 (first method).

(4) Sensory evaluation

Taking a proper amount of evenly mixed sample in a vessel for sensory test, and identifying the fragrance by adopting an olfactory method. Taste is identified by taste method. And is described with reference to the organoleptic indicators in GB 18186-2000.

Example 1

500g of black beans are weighed and placed in an open container for soaking for 1.5 hours. And taking out after soaking, and placing in a pulse electric field device (PEF Advantage B1, germany elea company), wherein the electric field strength is set to be 1kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is 4min. And after the pulse electric field treatment is completed, taking out the black beans, and draining. Steaming the treated black beans at 115 ℃ for 15min, taking out and cooling to room temperature after steaming, uniformly mixing the black beans with wheat flour according to the mass ratio of 1:0.2, adding aspergillus oryzae with the mass of 1% (w/w) of the black beans, uniformly mixing, starting starter propagation, and culturing at 25 ℃ with the culture humidity of 75% for 48h. The starter was added to a concentration of 23g/100ml of brine in a ratio of 1:2.1, and fermentation was started at 37 ℃. After 60 days, soy sauce crude oil 1 was obtained by filtering the moromi.

Example 2

500g of black beans are weighed and placed in an open container for soaking for 1.5 hours. And taking out after soaking, and placing in a pulse electric field device (PEF Advantage B1, germany elea company), wherein the electric field strength is set to be 4kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is 1min. And after the pulse electric field treatment is completed, taking out the black beans, and draining. Steaming the treated black beans at 115 ℃ for 15min, taking out and cooling to room temperature after steaming, uniformly mixing the black beans with wheat flour according to the mass ratio of 1:0.2, adding aspergillus oryzae with the mass of 1% (w/w) of the black beans, uniformly mixing, starting starter propagation, and culturing at 25 ℃ with the culture humidity of 75% for 48h. The starter was added to a concentration of 23g/100ml of brine in a ratio of 1:2.1, and fermentation was started at 37 ℃. After 60 days, soy sauce crude oil 2 was obtained by filtering the moromi.

Example 3

500g of black beans are weighed and placed in an open container for soaking for 1.5 hours. And taking out after soaking, and placing in a pulse electric field device (PEF Advantage B1, germany elea company), wherein the electric field strength is set to be 2kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is 1min. And after the pulse electric field treatment is completed, taking out the black beans, and draining. Steaming the treated black beans at 115 ℃ for 15min, taking out and cooling to room temperature after steaming, uniformly mixing the black beans with wheat flour according to the mass ratio of 1:0.2, adding aspergillus oryzae with the mass of 1% (w/w) of the black beans, uniformly mixing, starting starter propagation, and culturing at 25 ℃ with the culture humidity of 75% for 48h. The starter was added to a concentration of 23g/100ml of brine in a ratio of 1:2.1, and fermentation was started at 37 ℃. After 60 days, soy sauce crude oil 3 was obtained by filtering the moromi.

Example 4

500g of black beans are weighed and placed in an open container for soaking for 1.5 hours. And taking out after soaking, and placing in a pulse electric field device (PEF Advantage B1, germany elea company), wherein the electric field strength is set to be 10kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is 1min. And after the pulse electric field treatment is completed, taking out the black beans, and draining. Steaming the treated black beans at 115 ℃ for 15min, taking out and cooling to room temperature after steaming, uniformly mixing the black beans with wheat flour according to the mass ratio of 1:0.2, adding aspergillus oryzae with the mass of 1% (w/w) of the black beans, uniformly mixing, starting starter propagation, and culturing at 25 ℃ with the culture humidity of 75% for 48h. The starter was added to a concentration of 23g/100ml of brine in a ratio of 1:2.1, and fermentation was started at 37 ℃. After 60 days, soy sauce crude oil 4 was obtained by filtering the moromi.

Example 5

500g of black beans are weighed and placed in an open container for soaking for 1.5 hours. And taking out after soaking, and placing in a pulse electric field device (PEF Advantage B1, germany elea company), wherein the electric field strength is set to be 2kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is 20min. And after the pulse electric field treatment is completed, taking out the black beans, and draining. Steaming the treated black beans at 115 ℃ for 15min, taking out and cooling to room temperature after steaming, uniformly mixing the black beans with wheat flour according to the mass ratio of 1:0.2, adding aspergillus oryzae with the mass of 1% (w/w) of the black beans, uniformly mixing, starting starter propagation, and culturing at 25 ℃ with the culture humidity of 75% for 48h. The starter was added to a concentration of 23g/100ml of brine in a ratio of 1:2.1, and fermentation was started at 37 ℃. After 60 days, soy sauce crude oil 5 was obtained by filtering the moromi.

Example 6

500g of soybeans are weighed and placed in an open container for soaking for 1h. And taking out after soaking, and placing in a pulse electric field device (PEF Advantage B1, germany elea company), wherein the electric field strength is set to be 2kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is 2min. And taking out soybeans after the pulse electric field treatment is completed, and draining water. Steaming the processed soybean at 110deg.C for 20min, taking out, cooling to room temperature, mixing with wheat flour at a mass ratio of 1:0.25, adding Aspergillus oryzae 1.2% (w/w) of soybean, mixing, starter propagation, culturing at 35deg.C with culture humidity of 80%, and culturing for 40 hr. The starter was mixed with 25g/100ml brine at a ratio of 1:1.8 and fermentation was started at 25 ℃. After 50 days, soy sauce crude oil 6 was obtained by filtering the moromi.

Example 7

500g of soybeans are weighed and placed in an open container for soaking for 1h. And taking out after soaking, and placing in a pulse electric field device (PEF Advantage B1, germany elea company), wherein the electric field strength is set to be 4kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is 5min. And taking out soybeans after the pulse electric field treatment is completed, and draining water. Steaming the processed soybean at 110deg.C for 20min, taking out, cooling to room temperature, mixing with wheat flour at a mass ratio of 1:0.15, adding Aspergillus oryzae with soybean mass of 0.8% (w/w), mixing, starter propagation, culturing at 20deg.C and culture humidity of 70%, and culturing for 55 hr. The starter was added to a concentration of 20g/100ml of brine in a ratio of 1:2.2, and fermentation was started at 30 ℃. After 55 days, soy sauce crude oil 7 was obtained by filtering the moromi.

Example 8

500g of soybeans are weighed and placed in an open container for soaking for 1h. And taking out after soaking, and placing in a pulse electric field device (PEF Advantage B1, germany elea company), wherein the electric field strength is set to be 10kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is 1min. And taking out soybeans after the pulse electric field treatment is completed, and draining water. Steaming the processed soybean at 110deg.C for 20min, taking out, cooling to room temperature, mixing with wheat flour at a mass ratio of 1:0.15, adding Aspergillus sojae of soybean mass of 0.8% (w/w), mixing, starter propagation, culturing at 40deg.C with a culture humidity of 80%, and culturing for 45 hr. The starter was added to a concentration of 20g/100ml of brine in a ratio of 1:2.2, and fermentation was started at 37 ℃. After 50 days, soy sauce crude oil 8 is obtained by filtering the moromi.

Comparative example 1

500g of black beans are weighed and placed in an open container for soaking for 1.5 hours. And taking out after the soaking is finished, and draining. Steaming and boiling the soaked black beans at 115 ℃ for 15min, taking out and cooling to room temperature after steaming and boiling, uniformly mixing with wheat flour according to the mass ratio of 1:0.2, adding aspergillus oryzae with the mass of 1% (w/w) of the black beans, uniformly mixing, starting starter propagation, and culturing at 25 ℃ with the culture humidity of 75% for 48h. The starter was added to a concentration of 23g/100ml of brine in a ratio of 1:2.1, and fermentation was started at 37 ℃. After 60 days, soy sauce crude oil 9 was obtained by filtering the moromi.

Comparative example 2

500g of black beans are weighed and placed in an open container for soaking for 1.5 hours. And taking out after soaking, and placing in a pulse electric field device (PEF Advantage B1, germany elea company), wherein the electric field strength is set to be 0.5kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is 4min. And after the pulse electric field treatment is completed, taking out the black beans, and draining. Steaming the treated black beans at 115 ℃ for 15min, taking out and cooling to room temperature after steaming, uniformly mixing the black beans with wheat flour according to the mass ratio of 1:0.2, adding aspergillus oryzae with the mass of 1% (w/w) of the black beans, uniformly mixing, starting starter propagation, and culturing at 25 ℃ with the culture humidity of 75% for 48h. The starter was added to a concentration of 23g/100ml of brine in a ratio of 1:2.1, and fermentation was started at 37 ℃. After 60 days, soy sauce crude oil 10 was obtained by filtering the moromi.

Comparative example 3

500g of black beans are weighed and placed in an open container for soaking for 1.5 hours. After the soaking is completed, the mixture is taken out and placed in a pulse electric field device (PEF Advantage B1, germany elea company), the electric field intensity is set to be 4kV/cm, the water bath temperature is 25-30 ℃, and the treatment time is 30s. And after the pulse electric field treatment is completed, taking out the black beans, and draining. Steaming the treated black beans at 115 ℃ for 15min, taking out and cooling to room temperature after steaming, uniformly mixing the black beans with wheat flour according to the mass ratio of 1:0.2, adding aspergillus oryzae with the mass of 1% (w/w) of the black beans, uniformly mixing, starting starter propagation, and culturing at 25 ℃ with the culture humidity of 75% for 48h. The starter was added to a concentration of 23g/100ml of brine in a ratio of 1:2.1, and fermentation was started at 37 ℃. After 60 days, soy sauce crude oil 11 was obtained by filtering the moromi.

Comparative example 4

500g of soybeans are weighed and placed in an open container for soaking for 1h. And taking out after the soaking is finished, and draining. Steaming and boiling the soaked soybeans at 110 ℃ for 20min, taking out and cooling to room temperature after steaming and boiling, uniformly mixing the soaked soybeans with wheat flour according to the mass ratio of 1:0.25, adding aspergillus oryzae with the mass of 1.2% (w/w) of the soybeans, uniformly mixing, starting starter propagation, and culturing at 25 ℃ with the culture humidity of 75% for 48h. The starter was added at a ratio of 1:1.8 to 25g/100ml of saline and fermentation was started at 37 ℃. After 60 days, soy sauce crude oil 12 is obtained by filtering the moromi.

The red index, yellow index, amino nitrogen content, reducing sugar content, and sensory evaluation index of the soy sauce crude oil in each of the above examples and comparative examples are listed in table 1 below.

TABLE 1

As can be seen from Table 1, the soy sauce of examples 1 to 8 not only has excellent soy sauce flavor, but also has significantly improved red index and yellow index, and especially the red index and yellow index of examples 1 to 3 can be improved by more than 50% as compared with the red index and yellow index of the existing soy sauce, thereby significantly improving the color and luster of the soy sauce and improving the quality of the soy sauce.

In contrast, comparative examples 1 to 4 did not employ the pretreatment step of the present invention, and the obtained soy sauce had not only reduced soy sauce flavor but also had significantly lower red index and yellow index affecting soy sauce color than examples 1 to 8, had poor soy sauce color and had not improved soy sauce quality.

Industrial applicability

The manufacturing method of the bean soy sauce can not only improve the flavor of the soy sauce, but also effectively improve the red index and the yellow index of the soy sauce, improve the color of the soy sauce and improve the quality of the soy sauce.

Claims (10)

1. A method for producing a soy sauce, comprising:

pretreatment procedure: soaking bean materials, and then placing the soaked bean materials in a pulse electric field for pretreatment, wherein the electric field strength is more than 1kV/cm, and the treatment time is more than 1 min;

starter propagation process: preparing yeast from the pretreated bean materials obtained in the pretreatment procedure, and preparing the yeast; and

fermentation procedure: fermenting the yeast.

2. The method according to claim 1, wherein in the pretreatment step, the electric field strength is 1 to 4kV/cm; the treatment time is 1-4 min.

3. The manufacturing method according to claim 1 or 2, wherein in the pretreatment of the pulsed electric field, the water bath temperature is 25 to 30 ℃;

preferably, the legume material comprises black beans or soy beans.

4. The method according to claim 1 or 2, wherein the starter propagation process comprises the steps of:

s1: steaming the pretreated bean material obtained in the pretreatment process;

s2: mixing the bean material obtained in the step S1 with grain powder and starter propagation bacteria to obtain starter propagation mixture;

s3: and (3) preparing starter by using the starter propagation mixture to prepare starter.

5. The method of manufacturing of claim 4, wherein the method of manufacturing further satisfies one or more of the following conditions:

in the step S1, the temperature of the cooking treatment is 90-120 ℃, and the time of the cooking treatment is more than 10 min; and/or

In the step S2, the cereal flour is selected from at least one of wheat flour, barley flour, buckwheat flour and oat flour; and/or

In the step S2, the koji mold is at least one selected from the group consisting of aspergillus oryzae, aspergillus sojae, aspergillus niger, aspergillus swift, aspergillus kawachii, aspergillus awamori and aspergillus zoffii; and/or

In the step S2, the mass ratio of the cooked bean materials to the grain powder is 1:0.15-1:0.25; and/or

In the step S2, the addition amount of the starter in the starter propagation mixture is 0.8-1.2% (w/w) of the mass of the cooked bean materials; and/or

In the step S3, the culture temperature is 20-40 ℃; and/or

In the step S3, the culture humidity is 70-80%; and/or

In the step S3, the cultivation time is 40 to 55 hours.

6. The production method according to claim 1 or 2, wherein the fermentation step comprises the steps of:

p1: mixing the starter propagation with brine; and

p2: and (3) fermenting the mixture obtained in the step (P1).

7. The method of manufacturing of claim 6, wherein the method of manufacturing further satisfies one or more of the following conditions:

in the step P1, the mass ratio of the yeast to the brine is 1:1.8-1:2.2; and/or

In the step P1, the concentration of the brine is 20-25 g/100mL; and/or

In the step P2, the fermentation temperature is 25-37 ℃ and the fermentation time is 50-60 days.

8. The production method according to claim 1 or 2, characterized in that after the fermentation process, the production method further comprises: and clarifying the moromi obtained in the fermentation step.

9. A soy sauce characterized in that it is obtained by the production method according to any one of claims 1 to 8.

10. A seasoning characterized in that it comprises the bean soy sauce according to claim 9 and an auxiliary material;

preferably, the auxiliary materials comprise one or more of saccharides, fish gravy, wine, mirin, amino acid, edible salt, sodium glutamate, scallop or preservative;

preferably, the flavoring is a soy sauce-like flavoring.