CN1290490A

CN1290490A - Buckwheat sog sauce and its producing method

Info

Publication number: CN1290490A
Application number: CN00109914A
Authority: CN
Inventors: 王凤翔
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-07-12
Filing date: 2000-07-12
Publication date: 2001-04-11
Anticipated expiration: 2020-07-12
Also published as: CN1099847C

Abstract

Buckwheat, soybean and wheat bran in the ratio of 6-8 to 1-3 to 1-2 as material are produced into soy sauce through mixing, moistening, steaming, adding yeast, low salt solid fermentation to soak out oil, disinfection and packing. Using buckwheat as a kind of nourishing grains to replace soybean as traditional soy sauce material can save soybean for other industrial uses and provide people with a new flavour health seasoning.

Description

Buckwheat sog sauce and manufacture method

The present invention is buckwheat sog sauce and manufacture method, belongs to the flavouring (A23L) that daily life is used.

Soy sauce is one of China's traditional condiment, has long history, in family's catering industry extensive use.Tradition is made in the raw material of soy sauce, the consumption maximum be beans, account for 60～90% of raw material total amount, this will directly influence people's lives and other industrial soybean sources.On the other hand, soy sauce is made in the edible for a long time beans brew of people, and its taste is single, and its traditional taste is gradually lost good opinion and begins to detest somebody even no longer frequent edible soy sauce.Therefore, along with the demand of the raising of people's living standard, with the raw material substitution soybean of more optimizing, make and have more zestful new mouthfeel, the soy sauce of nutritious health care has been put on schedule to the developer.Domesticly disclose some health cares and nutrient soya sauce, but yet there are no the report that major ingredient is the soy sauce of buckwheat.

Buckwheat is the nutritious medicinal grain of doing.Narration in " Compendium of Materia Medica ": cure mainly real stomach, beneficial strength, continuous spirit, dregs is dirty for the refining the five internal organs.Introduce in " dietary therapy of Chinese medicine " and " wholefood and body-care " book: the buckwheat pharmacologic action can help digestion, clean intestines grass, the wide intestines that whet the appetite, the therapeutic method to keep the adverse qi flowing downward disappears long-pending, cure mainly a wind pain, abdomen is painful has loose bowels, and diabetes etc., the hardship in the buckwheat are supported and are called " kings of five cereals " and contain rich in protein, dietary fiber, unrighted acid, 19 seed amino acids, Cobastab ₁B ₂, nicotinic acid, trace element etc.Especially valuable is that bitter supporting contains unexistent selenium of other grain and rutin.Rutin can effectively reduce blood fat, blood sugar, and soft blood vessel is prevented cerebral hemorrhage.Long-term eating improved health, can be used as a kind of food of promoting longevity.And buckwheat is again the abundant grain resource, particularly China's western mountainous areas of cheapness that a kind of easy kind is easily received, and its extensive utilization is had more important meaning to the development of mountain area economy.

Purpose of the present invention at the nutritional drugs characteristics of easily getting of beans soy sauce present situation and buckwheat, provides a kind of buckwheat sog sauce and manufacture method just, with scientific formula and technology, realizes saving soybean, satisfies industrial other field demand; Expansion is to the utilization of mountain area buckwheat resource, and provides and satisfy people's living standard and improve the new flavouring of required health long-life taste one.

Content of the present invention is buckwheat sog sauce and manufacture method.

A kind of buckwheat sog sauce A is characterized in that raw materials of soy sauce contains buckwheat, beans, and wheat bran, its consumption proportion are buckwheat: beans: wheat bran is (6～8): (1～3): (1～3), it optimizes consumption proportion is 7: 2: 1.

A kind of buckwheat sog sauce B is characterized in that raw materials of soy sauce contains buckwheat, wheat, wheat bran, and its consumption proportion is a buckwheat: wheat: wheat bran is (6～8): (1～3): (1～2).It optimizes consumption proportion is 7: 2: 1.

Above-mentioned buckwheat comprises bitter supporting or sweet supporting, and above-mentioned beans comprises soybean, dregs of beans, soya-bean cake.

The manufacture method of buckwheat sog sauce is realized by the following step:

(1) batching: choose raw materials of soy sauce and by its consumption proportion scope batching, then with buckwheat, beans (or wheat) is smashed the back and mixes with wheat bran by above-mentioned A or B.

(2) profit water: above-mentioned batching is added water, and amount of water is 40%～60% of batching.

(3) steam material: will be with the water batching to pack in the pressure boiling container, can material adding in batches, pressure is 1.5～2kg/cm ², 5～20 minutes time.

(4) cooling: will steam material and be cooled to below 45 ℃.

(5) koji: comprise inoculation → cultivation → Cheng Qusan operation.Plant song and use alternately Shanghai wine 3.042.The sort of quyi accounts for 0.2%～0.4% of batching, adopts bamboo plaque koji or koji-making through heavy layer ventilation.The bent bed thickness 2～5cm of bamboo plaque koji.24～40 hours koji time, 28 ℃～30 ℃ of temperature, yeast making process stirs at interval, and reach bent laminar surface has luxuriant white hypha at every turn, makes bent at last.

(6) low-salt solid-state fermentation: will become bent and pulverize, preparation and adding saline solution, 12～14 ℃ of Be of brine strength, the salt water yield is a sauce unstrained spirits 45～55%, mixes and stirs in the round in the lump.Fermentation time 18～30 days, temperature: above-mentioned soy sauce A is contained the soybean batching: 45 ℃～50 ℃ of early stages, 40～45 ℃ of later stages.Above-mentioned soy sauce B is not contained the soybean batching: 40 ℃～45 ℃ of early stages, 35 ℃～40 ℃ of later stages.Yeast phase is intact, makes ripe sauce unstrained spirits.

(7) soak fuel-displaced: after ripe sauce unstrained spirits soaked, behind first time oil strain, obtain hair oil and first-run slag in heating clear water or two oil, repeat process totally 3～4 times.Two oil, three oil, four oil of reentrying soak for following batch and use, and hair oil and part two oil are emitted for the preparation finished product.

(8) sterilization: finished product is sterilized in special container, and temperature is below 85 ℃, then adding preservative agent.

(9) finished product packing: bottling is sealed.

Embodiment:

With the bitter 280kg that supports of A, dregs of beans 80kg, wheat bran 40kg, or the bitter buckwheat 280kg of B, wheat 80kg, wheat bran 40kg batching is supported hardship and dregs of beans (or wheat) is smashed with wheat bran and mixed.Add 160kg water.Put into the boiling of steaming kier steam pressurized, can divide four times, each 100kg adds water batching, pressure 2kg/cm ², 15 minutes time.Then batching after the boiling is cooled to below 45 ℃.Koji: 3.042 (half inulinase) sort of quyi is made in adding Shanghai, sort of quyi consumption accounts for 0.15% of batching, putting into the bamboo plaque cultivates, bent bed thickness 2～2.5cm, 30～32 hours time, about 30 ℃ of temperature, yeast making process stirs twice, and bent laminar surface has luxuriant white hypha before stirring at every turn, then makes bent.Fermentation: will become song to smash, preparation and adding saline solution, brine strength is 13 ° of Be ＇, the salt water yield is 50% of a sauce unstrained spirits, mixes and stirs in the round fermentation time 20 days in the lump, temperature: to containing about 48 ℃ in earlier stage of soybean batchings, about 42 ℃ of later stages are not to containing the soybean batching, in about 43 ℃ of early stages, in about 38 ℃ of later stages, yeast phase is intact, make ripe sauce unstrained spirits, soak the fuel-displaced finished product of making by above-mentioned (7) mode then, put into the special container sterilization, the adding preservative agent sodium benzoate, the end product packing.

Techno-economic effect of the present invention:

After the buckwheat sog sauce development of the present invention, " low according to national professional standard 2B * 66013-87 The salt solid-state fermentation sauce " and standard GB/T 2717-1996 " sauce sanitary standard " carry out Detect test, the sense index project: color and luster, fragrance, flavour, figure all reach and surpass The regulation of standard select quality, its delicate fragrance, super bright of distinguishing the flavor of. The physical and chemical indexs such as ammonia nitrogen approach superfine The product level. The microorganisms such as the health physical and chemical indexs such as arsenic, lead, aflatoxins and Escherichia coli refer to Mark all meets GB2717-1999 " sauce sanitary standard ". Its nutrition is become at present Multianalysis test, the buckwheat that provides of the present invention are provided the medicines and health protection effects such as branch and rutin Soy sauce has been realized the saving beans, enlarges easily to plant the utilization of easily receiving the buckwheat resource of mountain area cheapness, Satisfy people to the demand of the new flavouring of health long-life taste one, make people essential Three meals in a day in obtain nutritional health function.

Claims

1, a kind of buckwheat sog sauce A is characterized in that this raw materials of soy sauce contains buckwheat, beans, wheat bran, and its consumption proportion is: buckwheat: beans: wheat bran is (6～8): (1～3): (1～2).

2, by the described soy sauce of claim 1, it is characterized in that the raw materials of soy sauce proportioning is: buckwheat: beans: wheat bran is 7: 2: 1.

3, by the described soy sauce of claim, it is characterized in that described buckwheat is bitter buckwheat or sweet buckwheat, described beans is soybean, dregs of beans and soya-bean cake.

4, a kind of buckwheat sog sauce B is characterized in that this raw materials of soy sauce contains buckwheat, wheat, wheat bran, and its consumption proportion is: buckwheat: wheat: wheat bran is (6～8): (1～3): (1～2).

5, by the described soy sauce of claim 4, it is characterized in that the raw materials of soy sauce proportioning is: buckwheat: wheat: wheat bran is 7: 2: 1.

6,, it is characterized in that described buckwheat is bitter foster or sweet supporting by the described soy sauce of claim 4.

7, the method for a kind of production claim 1 or 4 buckwheat sog sauces comprises the following steps:

(1) material → (4) cooling → (5) koji is steamed in profit water → (3) in batching → (2): comprise inoculation → cultivation → Cheng Qu → fuel-displaced → (8) sterilization → (9) finished product packing of (6) low-salt solid-state fermentation → (7) immersion.

8,, it is characterized in that (1) by claim 1 or 4 described raw materials of soy sauce and consumption proportion scope batching, and buckwheat, beans, wheat are smashed the back mix with wheat bran by the described manufacture method of claim 7.

9,, it is characterized in that the koji sort of quyi selects for use Shanghai to make 3.042 by the described method of claim 7; Adopt bamboo plaque koji or koji-making through heavy layer ventilation, during with bamboo plaque koji, bent bed thickness 2～2.5cm, 24～40 hours koji time, 28 ℃～30 ℃ of control temperature.

10, by the described method of claim 7, when it is characterized in that low-salt solid-state fermentation, fermentation time 18～30 days, temperature: to the soy-containing batching of the described soy sauce A of claim 1: 45 ℃～50 ℃ later stages of early stage, 40 ℃～45 ℃; To the described soy sauce B of claim 4, do not contained soybean batching, 40 ℃～45 ℃ of early stages, 35 ℃～40 ℃ of later stages.