CN1189096C - Soy sauce and its producing method - Google Patents
Soy sauce and its producing method Download PDFInfo
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- CN1189096C CN1189096C CNB021136742A CN02113674A CN1189096C CN 1189096 C CN1189096 C CN 1189096C CN B021136742 A CNB021136742 A CN B021136742A CN 02113674 A CN02113674 A CN 02113674A CN 1189096 C CN1189096 C CN 1189096C
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- Prior art keywords
- soy sauce
- beans
- stand
- ginger
- spice mix
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- Expired - Fee Related
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013736 caramel Nutrition 0.000 claims abstract description 10
- 239000003814 drug Substances 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 9
- 238000005352 clarification Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 238000005303 weighing Methods 0.000 claims description 15
- 239000003086 colorant Substances 0.000 claims description 9
- 239000012452 mother liquor Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 240000002045 Guettarda speciosa Species 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 235000013717 Houttuynia Nutrition 0.000 claims description 5
- 240000000691 Houttuynia cordata Species 0.000 claims description 5
- 244000131316 Panax pseudoginseng Species 0.000 claims description 5
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 230000008034 disappearance Effects 0.000 claims description 2
- 239000011812 mixed powder Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000002070 germicidal effect Effects 0.000 abstract 1
- 239000010413 mother solution Substances 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 235000015067 sauces Nutrition 0.000 description 5
- 230000002950 deficient Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
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- Seasonings (AREA)
Abstract
The present invention belongs to soy sauce in seasoning and a producing method thereof. The soy sauce comprises the following components: soy bean juice, ginger juice, edible salt, monosodium glutamate, food additives and traditional Chinese medicine spice mix. The producing method comprises the steps: firstly, mixing soy beans, ginger and the spice mix by adding water, and continuously boiling the mixture for 8 to 10 hours to obtain bean mother solution; then, adding the edible salt, caramel pigment and the monosodium glutamate; finally, obtaining the soy sauce through germicidal treatment, still placement for clarification and fine filtration. In the soy sauce, because the main components are continuously steamed and boiled for a longer time, effective components in the soy beans are extracted, the raw taste is eliminated, the production period is simultaneously shortened greatly, and the spice mix is added for enriching the mouth feel and the fragrance and naturally keeping the freshness and the quality of products. Therefore, the soy sauce has the characteristics of simple process, short production period, less equipment and occupied area, rich mouth feel and fragrance of the products, pleasant aftertaste, no preservative, etc., and the producing method overcomes the defects of the background technology, such as the production period is long, the production process is complicated, etc.
Description
Technical field
The invention belongs to the production method of edible flavouring, particularly a kind of production method of the soy sauce that need not ferment.
Background technology
Traditional soy sauce production method is to adopt fermentation method, and this method mainly comprises koji, preparation and fermentation sauce wine with dregs, after refining final products.Though the soy sauce that adopts this method to produce has characteristics such as local flavor and mouthfeel be better, the production cycle is long especially, and only the fermentation of sauce wine with dregs just needs 6～8 months.At this defective, applicant Societe Des Produits Nestle S.A discloses a kind of " soy sauce production method " in its notification number is the patent documentation of CN1029192C, this method adopts kind of koji fermentation bent with the mixture preparation that bakes the wheat of frying through the soybean of boiling, utilize the water slurry of the enzyme hydrolysis song that in kind of koji fermentation, produces again, and then in the curved suspension liquid of hydrolysis, add sodium chloride with preparation sauce wine with dregs, make sauce wine with dregs fermentation,, thereby make soy sauce after squeezing, sterilization, clarifying treatment.Though this method can foreshorten to the fermentation time of sauce wine with dregs for 4～8 weeks, but still existed the production cycle long, complex manufacturing, equipment and place occupancy are big, and defective such as the mouthfeel aftertaste is relatively poor.
Technical scheme
The objective of the invention is to defective at the background technology existence, improve its prescription and brew method, to reach the simplification production routine, effectively shorten the production cycle, reduce production equipment and place occupancy, and further enrich its mouthfeel and fragrance, do not need adding preservative agent just can reach purposes such as fresh-keeping, the requirement of guaranteeing the quality.
Solution of the present invention is to save the koji operation and change low temperature in the background technology or normal temperature fermentation brew into the high temperature brew; Change its prescription simultaneously, to realize its goal of the invention.Therefore, product component of the present invention comprises: soya bean juice, salt, ginger juice, monosodium glutamate and food additives; Key is also to comprise in its component the Chinese medicine spice mix that contains part or all of composition in cloves, dry and soft, fennel, Chinese cassia tree, the root of Dahurain angelica, fragrant fruit, cordate houttuynia, dried orange peel, the pseudo-ginseng, and food additives are caramel colorant; Each component is respectively by weight: 8～12 parts of soya beans, 16～20 parts of salt, 1～3 part in ginger, 1～3 part of monosodium glutamate, 1～2 part of caramel colorant, 0.05～0.12 part of Chinese medicine spice mix, 70～110 parts in water; Soya bean, ginger and Chinese medicine spice mix by add water mix boil altogether get juice after, add salt, caramel colorant, monosodium glutamate again and obtain the soy sauce finished product.And described Chinese medicine spice mix, when adopting whole composition, the weight portion of each composition is: tsaoko, cloves, dry and soft, fennel are respectively 1～3 part, and Chinese cassia tree, the root of Dahurain angelica, fragrant fruit, cordate houttuynia, dried orange peel, pseudo-ginseng then are respectively 2.5～7 parts.
And production method of the present invention comprises:
A, get the raw materials ready: by weight, with 8～12 parts of soya beans, 16～20 parts of salt, 1～3 part in ginger, 1～3 part of monosodium glutamate, 1～2 part of caramel colorant, 0.05～0.12 part of Chinese medicine spice mix, 70～110 parts of weighings respectively of water, stand-by;
Wherein: the Chinese medicine spice mix by weight, with each 1～3 part in tsaoko, cloves, dry and soft, fennel, pulverize after Chinese cassia tree, the root of Dahurain angelica, fragrant fruit, cordate houttuynia, dried orange peel, each 2.5～7 parts of mixing of pseudo-ginseng or respectively pulverizing be mixed into again behind the mixed powder by the said ratio weighing; Soya bean and ginger weighing afterwash;
B, high temperature are produced the beans mother liquor: will place in the pot by the stand-by soya bean of proportioning weighing, ginger, spice mix, and at first add the water of Total Water 50%, boil continuously under the boiling temperature condition 8～10 hours, with the well-done slagging of soya bean; Wherein every interval 1.5～2 hours, it is once stand-by to extract 15～20% juice from pot, mends the clear water of equivalent simultaneously, and at last after filtration, its filtrate promptly gets the beans mother liquor together with the juice mixing of each time extraction;
C, the beans mother liquor that makes is placed in the pressure cooker, add by stand-by salt, the caramel colorant of proportioning weighing, heat sterilization was handled 20～30 minutes under 110 °～120 ℃ temperature conditions, to be cooled to the pot inner pressure disappearance, add the stand-by monosodium glutamate of weighing and it is sent into settling pool and leave standstill cooling, clarification;
D, will leave standstill clarification through C the smart filter of liquid to remove insoluble matter wherein, promptly make soy sauce of the present invention.
Described boiling continuously under the boiling temperature condition 8～10 hours, its mode of heating are adopted outer heating or are adopted the interior mode of heating of steam to carry out.
The present invention is steaming mixed for a long time through 8～10 hours owing to adopting soya bean, ginger and Chinese medicine spice mix to add water, both the effective ingredient in the components such as soya bean is extracted, and eliminates it again effectively and gives birth to flavor, has shortened the production cycle of product greatly; The mouthfeel and the fragrance of soy sauce has not only been enriched in the adding of spice mix, but also can play product guarantee the quality, preservation, under the condition that does not add any anticorrisive agent, the shelf-life can guarantee more than 2 years, all is up to state standards through the every index of check product.Therefore, it is simple that the present invention has technology, with short production cycle, and it is few that equipment and place take, and product mouthfeel, fragrance are abundant, and aftertaste delicate fragrance also can be guaranteed characteristics such as it is fresh-keeping, shelf-life under the condition of adding preservative agent not.
Embodiment
Present embodiment is an example to produce the 100kg soy sauce:
A, at first that the soya bean 10kg after selected is clean, it is mashed stand-by that old ginger 2.0kg cleans bat; Salt 18kg, caramel colorant 1.7kg, stand-by after the spice mix powder 88g weighing, the present embodiment spice mix adopts full component, wherein: tsaoko, cloves, dry and soft, each 4g of fennel, Chinese cassia tree, the root of Dahurain angelica, fragrant fruit, cordate houttuynia, dried orange peel, each 12g of pseudo-ginseng are crushed into powder after the mixing;
B, soya bean, personated old man ginger and the spice mix that weighing is stand-by place in the jacketed pan, are heated to boiling point and maintain behind the adding 50kg water and boiled continuously under this temperature 9.5 hours; Boiling back 2.0 hours extraction soup juice 10kg from pot for the first time, and then adding 10kg clear water (being preferably boiling water), get juice later on every 1.5 hours and replenish clear water once, present embodiment is got juice 5 times altogether, at last with material centrifugal filtration in the pot (also can press filter), its filtrate together with the juice that extracts mix about 83kg beans mother liquor;
C, gained 83kg beans mother liquor is placed in the pressure cooker, add stand-by salt 18kg, the caramel colorant 1.7kg of weighing, heat sterilization was handled 25 minutes under 110 °～120 ℃ temperature, to be cooledly adds monosodium glutamate 2.0kg and it is sent into settling pool and leave standstill cooling, clarify to the pot inner pressure back that disappears;
D, with the smart filter of liquid after leaving standstill clarification to remove insoluble matter wherein, approximately soy sauce 100kg.
Claims (2)
1, a kind of production method of soy sauce is characterized in that this method comprises:
A, get the raw materials ready: by weight, with 8～12 parts of soya beans, 16～20 parts of salt, 1～3 part in ginger, 1～3 part of monosodium glutamate, 1～2 part of caramel colorant, 0.05～0.12 part of Chinese medicine spice mix, 70～110 parts of weighings respectively of water, stand-by;
Wherein: the Chinese medicine spice mix by weight, with each 1～3 part in tsaoko, cloves, dry and soft, fennel, pulverize after Chinese cassia tree, the root of Dahurain angelica, fragrant fruit, cordate houttuynia, dried orange peel, each 2.5～7 parts of mixing of pseudo-ginseng or respectively pulverizing be mixed into again behind the mixed powder by the said ratio weighing; Soya bean and ginger weighing afterwash;
B, high temperature are produced the beans mother liquor: will place in the pot by the stand-by soya bean of proportioning weighing, ginger, spice mix, and at first add the water of Total Water 50%, boil continuously under the boiling temperature condition 8～10 hours, with the well-done slagging of soya bean; Wherein every interval 1.5～2 hours, it is once stand-by to extract 15～20% juice from pot, mends the clear water of equivalent simultaneously, and at last after filtration, its filtrate promptly gets the beans mother liquor together with the juice mixing of each time extraction;
C, the beans mother liquor that makes is placed in the pressure cooker, add by stand-by salt, the caramel colorant of proportioning weighing, heat sterilization was handled 20～30 minutes under 110 °～120 ℃ temperature conditions, to be cooled to the pot inner pressure disappearance, add the stand-by monosodium glutamate of weighing and it is sent into settling pool and leave standstill cooling, clarification;
D, will leave standstill clarification through C the smart filter of liquid to remove insoluble matter wherein, promptly make soy sauce of the present invention.
2, by the production method of the described soy sauce of claim 1, it is characterized in that described boiling continuously 8～10 hours under the boiling temperature condition, mode of heating carries out in outer heating of its mode of heating employing or the employing steam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021136742A CN1189096C (en) | 2002-04-29 | 2002-04-29 | Soy sauce and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021136742A CN1189096C (en) | 2002-04-29 | 2002-04-29 | Soy sauce and its producing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1413506A CN1413506A (en) | 2003-04-30 |
| CN1189096C true CN1189096C (en) | 2005-02-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021136742A Expired - Fee Related CN1189096C (en) | 2002-04-29 | 2002-04-29 | Soy sauce and its producing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1189096C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019636B (en) * | 2006-03-28 | 2010-07-28 | 丁应昌 | A kind of preparation method of soy sauce |
| CN103340385B (en) * | 2013-07-16 | 2015-05-06 | 丁琴 | Multi-functional health care soy sauce and preparation method thereof |
| CN104957587B (en) * | 2015-06-12 | 2017-11-24 | 广西健宝石斛有限责任公司 | A kind of dendrobium candidum fresh sauce and preparation method thereof |
| CN109007755A (en) * | 2018-06-22 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of production technology of soy sauce |
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2002
- 2002-04-29 CN CNB021136742A patent/CN1189096C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1413506A (en) | 2003-04-30 |
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