CN1931017A - New soy sauce preparing process - Google Patents

Abstract

The new soy sauce preparing process includes the following steps: 1. preparing yeast with soybean dregs, wheat bran and wheat in certain weight proportion and through mixing, steaming, cooling, inoculating and fermentation for not less than 38 hr; 2. fermenting the steamed material with added yeast-salt solution mixture at 40-46 deg.c for 25-35 days; 3. soaking the fermented product in water at 85-87 deg.c for 8-10 hr; and 4. sterilizing the soaked liquid and settling to obtain soy sauce product. The technological process of the present invention is simple and stable, and has short fermentation period, low production cost and high product quality.

Description

A kind of new soy sauce preparation technology

Technical field

The present invention relates to the preparation technology's of soy sauce, particularly a kind of protosalt watery mash soy sauce new preparation process.

Background technology

Traditional soy sauce production technology has following several:

1, traditional fermentation method

Being that method is revealed in natural solarization, is a kind of ancient method that follows several thousand. Take soybean, flour as raw material, take bamboo plaque or bamboo curtain splint as the koji instrument, by the mouldy koji of microorganism in the nature air, the koji time was 1 week. Make Qu Houyu strong brine (18 ° of Be '-20 ° Be ') and mix, place in the vat, pass through dog days' hot summer, weather exposure, utilize the heat energy of solar energy to impel the sauce wine with dregs ripe. Its production cycle is half a year to one year. Although the conventional method brewing period is long, be simply equipped, small investment, flavor of soy sauce is good, the small lot batch manufacture of the suitable little factory in small towns.

2, low-salt solid-state fermentation method

The sixties in 20th century, studied successfully low-salt solid-state fermentation. This method adopts about 14% salt solution to mix song, and the moisture of sauce unstrained spirits is about 55%. The optimum temperature of considering proteases for decomposing is 40 ℃-45 ℃, so fermentation time 15-20 days, basically can finish the fermentation of sauce unstrained spirits. The method fermentation period is short, and quality of sauce is general, welcome by domestic large, medium and small type brewery, and output accounts for more than 70% of soy sauce total output. But the soy sauce of this explained hereafter still has the defectives such as color and luster is dark, local flavor is relatively poor, and raw material availability is low.

3, consolidate first rear rare sprinkling lixiviation process

The same low-salt solid-state fermentation of the primary fermentation of this technique has been finished protein and amylaceous decomposition in a short time. Later stage fermentation adds saccharomyces soya bacterium and lactic acid bacteria, adds simultaneously salt solution, improves sauce unstrained spirits salt content (reaching more than 14%); Reduce fermentation temperature (30 ℃-35 ℃). Sprinkling every other day makes saccharomycete and lactic acid bacteria improve the local flavor of soy sauce in 15 days in after fermentation. Total fermentation period is more than 1 month, adopts at last lixiviation process leaching soy sauce. This simple process, fermentation period is shorter, and flavor of soy sauce is better, is suitable for the high-grade soy sauce of production of units that plant area is little in the big city.

This production technology (is wanted low temperature behind the first high temperature because complicated operation, the temperature-fall period operation), specification requirement high (the culture technique difficulty of saccharomycete, lactic acid bacteria is large, the quality poor reproducibility), the popularity rate that fragrance producing microbial adds is low, is subject to certain limitation in large-scale production.

4, the rare wine with dregs sprinkling of high salt lixiviation process

It is basically similar to Traditional Method to brewage principle, has kept the characteristics of traditional handicraft, and has done the improvement of science. As keep traditional high salt (18 ° of Be '-20 ° Be ' of salt solution mix song), normal temperature fermentation technique. On zymotechnique, replaced traditional sauce that turns over rare wine with dregs sprinkling; Replace traditional milling process with former pond lixiviation process, fermentation period is 3-6 month, or takes respectively composting fermentation again after koji, the wine with dregs processed of main ingredient, and plate-frame filtering is got oil.

5, Japanese technique, the thin mash fermented method of high salt

As the Japan of sauce fermentation power, adopting the raw material proportioning is that soybean (or dregs of beans) and wheat respectively account for 50%. Dregs of beans autoclaving behind profit water, wheat is admixed ripe dregs of beans koji after roasting pulverizing. Mix with 18 ° of Be '-20 ° of Be ' salt solution, thin mash fermented regular stirring, fermentation period is 6 months. Get soy sauce by squeezing at last. Characteristics: increase starch material, be conducive to improve flavor of soy sauce; Fermentation period is long, soy sauce alcohol thick flavor; Equipment investment is large.

In Chinese patent CN02130626.5, disclose a kind of on admittedly rare many bacterial classifications technique basis the soy sauce production technology of improved low-salt dilute, it has comprised the processes such as raw material preparation, mixing, koji, wine with dregs processed, fermentation, squeezing, sterilization, by in wine with dregs process processed, controlling salt content, segmentation alternating temperature in the sweat, control different fermentations temperature, and interpolation yeast flavouring fermentation, reach less salt, shorten fermentation period, improve the purpose of local flavor, its sweat need to carry out in the sealed fermenting container, and oil, production technology more complicated are got in squeezing, need to add other bacterial classifications in the sweat, fermentation results is wayward, thereby production equipment has relatively high expectations, and operation easier is large.

Summary of the invention

The invention provides a kind of new technology for preparing soy sauce, it is characterized in that:

Comprise: a, koji: according to a conventional method dregs of beans, wheat bran, wheat are mixed in proportion, after the boiling cooling, inoculation, the koji time must become bent more than or equal to 38 hours;

B, fermentation: Cheng Quyong concentration is that the salt solution of 13 ° of Be '-15 ° Be ' is mixed song, and the raw material after the boiling and the weight ratio of salt solution are 1: 2-2.5,40 ℃-46 ℃ of control temperature, former pond heat-preservation fermentation, 25-35 days;

C, get oil: in the tunning of step b, add 85-87 ℃ water, soak time 8-10 hour;

D, finished product: get soak, sterilization obtains finished product after the precipitation.

Preferably, among the described step a, the koji time is 40 ± 2 hours; Among the described step b, raw material and salt water weight ratio are 1: 2,14 ° of Be ' of brine strength, fermentation temperature 42-46 ℃.

Further, in the above-mentioned steps d, can increase and dissolve technique, carry out secondary operations; In the described steps d, sterilization can adopt pasteurization.

The present invention produces the new technology of soy sauce because the koji time lengthening can obtain the end attitude enzymes such as more leucine aminopeptidase attitude enzyme and acid carboxylic attitude enzyme, can improve the quality of soy sauce; Decrease is mixed the concentration of bent salt solution on the basis of conventional method; Increase the sauce unstrained spirits water yield; Original pool showering wall soaks gets oil; Technology is easy, easy operating, and good stability, fermentation period shortens, and reduced production cost, and product quality is significantly improved.

Description of drawings

Fig. 1 is process chart of the present invention

The specific embodiment

The invention will be further described below by the specific embodiment, but this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following example. All technology that realizes based on foregoing of the present invention all belong to scope of the present invention.

Embodiment 1

With the prescription dregs of beans: wheat: wheat bran accounts for respectively 60%: 10%: 30% raw material and produces soy sauce, and 38 hours koji time, 15 ° of Be ' salt solution are mixed song (the salt water yield is 2 times of compound), technique routinely, every day sprinkling, 5-10 minute, sauce unstrained spirits salt content was 9%～11%, product temperature warm area was 38 ℃～42 ℃ water bath heat preservation fermentations 35 days, by the heavy 85 ℃ of water of three times of addings of dried raw material, soaked 10 hours, get soak, sterilization namely obtains finished product.

Embodiment 2

With the prescription dregs of beans: wheat: wheat bran accounts for respectively 60%: 10%: 30% raw material and produces soy sauce, 40 hours koji time, 13 ° of Be ' salt solution are mixed song (the salt water yield is 2.5 times of compound), every day sprinkling, sauce unstrained spirits salt content is 8%～9%, product temperature warm area was 43 ℃～45 ℃ water bath heat preservation fermentations 30 days, by the heavy 87 ℃ of water of three times of addings of dried raw material, soaked 8 hours, get soak, sterilization namely obtains finished product.

Embodiment 3

With the prescription dregs of beans: wheat: wheat bran accounts for respectively 65%: 10%: 25% raw material and produces soy sauce, 42 hours koji time, 15 ° of Be ' salt solution are mixed song (the salt water yield is 2.5 times of compound), every day sprinkling, sauce unstrained spirits salt content is 9%～11%, product temperature warm area, soaked 10 hours by the heavy 85 ℃ of water of three times of addings of dried raw material 38 ℃～42 ℃ water bath heat preservation fermentations 30 days, get soak, sterilization dissolves, and namely obtains finished product.

Embodiment 4

With the prescription dregs of beans: wheat: wheat bran accounts for respectively 65%: 10%: 25% raw material and produces soy sauce, 45 hours koji time, 13 ° of Be ' salt solution are mixed song (the salt water yield is 2.5 times of compound), every day sprinkling, sauce unstrained spirits salt content is 8%～9%, product temperature warm area was 43 ℃～46 ℃ water bath heat preservation fermentations 30 days, by the heavy 87 ℃ of water of three times of addings of dried raw material, soaked 8 hours, get soak, sterilization namely obtains finished product.

Embodiment 5

With the prescription dregs of beans: wheat: wheat bran accounts for respectively 65%: 10%: 25% raw material and produces soy sauce, 47 hours koji time, 15 ° of Be ' salt solution are mixed song, and (the salt water yield is 2.5 times of compound, contain 100 kilograms of syrup), every day sprinkling, sauce unstrained spirits salt content is 9%～11%, in earlier stage (15 days) warm area is 42 ℃～46 ℃, 38 ℃～42 ℃ water bath heat preservation fermentations of later stage warm area totally 25 days by the heavy 85 ℃ of water of three times of addings of dried raw material, were soaked 10 hours, get soak, sterilization dissolves, and namely obtains finished product.

New technology and traditional handicraft are relatively, and be as shown in the table:

Project		New technology	Gu rare many bacterial classifications	Low-salt solid	Remarks
						1	The koji cycle	40±2h	32-36h	28-32h
2	Mix the bent salt water yield (dried raw material: water)	1∶2-2.5	Divide two-stage: one-level, 1: 0.4 two-stage of 1: 1.1 secondary shares salt solution 1: 1.5	1∶0.66-0.68
						3	Mix bent salt solution Baume degrees	15°Be’	One-level: 13 ° of Be ' secondary: 18-20 ° Be '	13°Be’
4	Sauce unstrained spirits (wine with dregs) moisture content	63-65％	58-60％	47-52％
						5	Sauce unstrained spirits (wine with dregs) salt	11-13％	12-14％	7-9％
6	Fermentation temperature	42-46℃	In earlier stage: 42-45 ℃ later stage: 30-35 ℃	In earlier stage: 42-48 ℃ later stage: 48-52 ℃
						7	Fermentation period	25-35 days	The 2-3 month	17-19 days
8	Sprinkling	Every day return pipe 5-10min	In earlier stage: return pipe later stage not: add behind the bacterial classification return pipe 5min 3-5 days every days, arrive afterwards every other day return pipe of maturation.	Return pipe not
						9	Yield rate (marking two oil/mark grain)	3.8-3.9 rise/kilogram	3.2-3.65 rise/kilogram	3.7-3.8 rise/kilogram
10	Protein utilization	85-87％	72-82％	83-85％
						11	The product delicate flavour	Very bright	Bright	Bright
12	Product color	Pale red brown	Bronzing	Dark red brown, crow are secretly
						13	Product design	Denseer	Dense	Dense
14	Product special flavour	Good	Fine	Better
						15	Production cost	Lower	High	Medium
16	The amino acid conversion ratio	50-51％	48-49％	46-47％
						17	The equipment occupation rate	High	High	Low
18	Operability	Easily	Difficult	Medium
						19	Technical difficulty	Be not difficult	Difficult	Medium
20	Technology stability	Good	Poor	Medium

Relatively comprehensive

New technology is produced on soy sauce color, the delicate flavour and is obviously improved, taste flavor also has certain difference with admittedly rare multi-strain fermentation method soy sauce than at fragrance and soften, but on indices, all obviously be better than the latter compared with low salt solid sauce, and the soy sauce that this method is produced has higher yield rate of moderate production cycle, realization simple and easy to operate, the advantages such as technical difficulty is little, easily apply in middle-size and small-size brewery, and economic benefit and social benefit are more obvious.

New soy sauce fabricating technology of the present invention is easy, easy operating, and good stability, fermentation period shortens, and reduced production cost, and product quality is significantly improved. The soy sauce indices that technique of the present invention obtains has met or exceeded the standard of country about high-grade soy sauce.

Claims (5)

1, a kind of technique for preparing soy sauce is characterized in that:

Comprise: a, koji: according to a conventional method dregs of beans, wheat bran, wheat are mixed in proportion, after the boiling cooling, inoculation, the koji time must become bent more than or equal to 38 hours;

B, fermentation: Cheng Quyong concentration is that the salt solution of 13 ° of Be '-15 ° Be ' is mixed song, and the raw material after the boiling and the weight ratio of salt solution are 1: 2-2.5,40 ℃-46 ℃ of control temperature, former pond heat-preservation fermentation, 25-35 days;

C, get oil: in the tunning of step b, add 85-87 ℃ water, soak time 8-10 hour;

D, finished product: get soak, sterilization obtains finished product after the precipitation.

2, technique according to claim 1 is characterized in that: among the described step a, the koji time is 40 ± 2 hours.

3, technique according to claim 1 is characterized in that: among the described step b, raw material and salt water weight ratio are 1: 2,14 ° of Be ' of brine strength, fermentation temperature 42-46 ℃.

4, technique according to claim 1 is characterized in that: in the above-mentioned steps d, can increase and dissolve technique, carry out secondary operations.

5, technique according to claim 1 is characterized in that: in the described steps d, sterilization adopts pasteurization.

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