CN1985651A - Pure breed fermentation process for producing fermented soybean - Google Patents
Pure breed fermentation process for producing fermented soybean Download PDFInfo
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- CN1985651A CN1985651A CNA2006101554325A CN200610155432A CN1985651A CN 1985651 A CN1985651 A CN 1985651A CN A2006101554325 A CNA2006101554325 A CN A2006101554325A CN 200610155432 A CN200610155432 A CN 200610155432A CN 1985651 A CN1985651 A CN 1985651A
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Abstract
The present invention belongs to the field of food fermentation technology, and is especially pure breed fermentation process for producing fermented soybean. The pure breed fermentation process includes the following steps: soaking soybean as the main material in water to water content of 45-55 %, and steaming at normal pressure or high pressure; inoculating Bacillus subtilis BBDC4 to KMB liquid culture medium; culture in shaking table at 150 rpm for 18 hr, and diluting the cultured liquid to obtain seed liquid with live bacteria number in 10<7> /ml; inoculating the seed liquid in 1-3 % to steamed soybean to produce leaven through setting at 30-37deg.c for 48-72 hr; adding salt, sugar and seasoning, and soaking in water for 12-24 hr; and loading into jar and setting at 45-55deg.c for 15-30 days to obtain fermented soybean in required flavor. The process has production period shorter than 34 days, pure yeast adopted to avoid harmful microbe invasion and ensured eating safety.
Description
Technical field
The invention belongs to light industry food fermentation technical field, relate to the fermentation technique of edible flavouring, particularly a kind of pure breed fermentation process of producing fermented soya bean.
Background technology
Fermented soya bean are a kind of fermented bean products, in China the history in more than 2,000 year have been arranged, and are as not distinctive flavouring, very popular.Fermented soya bean nutritious is the good source of essential fatty acid and essential amino acid, also contains function factors such as multivitamin and mineral matter and biologically active peptide, isoflavones, has good development prospect.Yet, the production of fermented soya bean at present is still by spontaneous fermentation, because the diversity and the unstability of nature microorganism cause the sense organ of product and the instability even the safe and sanitary hidden danger of nutritional quality, and the production cycle reach more than half a year, these have all limited the development of fermented soya bean.According to the classification of the microorganism that plays a major role in the koji, fermented soya bean can be divided into two big classes: bacteria type fermented soya bean and mould bacterial type fermented soya bean.In CN1096324, once disclosed a kind of mucor strain that utilizes and carried out the technology that purebred koji is produced fermented soya bean, but its production cycle still reach about four months, up to now simultaneously, yet there are no and adopt bacteria culture to carry out the report that purebred koji is produced fermented soya bean.
At the deficiencies in the prior art part, the purpose of this invention is to provide a kind of technology of utilizing purebred koji to produce fermented soya bean, the fermented soya bean of use explained hereafter of the present invention have kept the special favor of traditional fermented soya bean, have shortened the production cycle greatly again, in order to increasing economic efficiency.
Summary of the invention
The present invention is for reaching above purpose, be to realize by such technical scheme: BBDC4 is the koji bacterial classification with bacillus subtilis (Bacillussubtilis), above-mentioned bacterial classification is by China Committee for Culture Collection of Microorganisms's common micro-organisms center preservation, and preserving number is CGMCC No.1862.With the soybean is major ingredient, and some kinds in the flavorings such as salt, sugar, spice is that auxiliary material is produced fermented soya bean, and concrete process route is as follows:
(1) by weight, steeped clean soybean 3～10 hours with the water logging of 3 times of weight of raw soybeans, make the water content of soaking the back beans 45～55%, drop is water to the greatest extent, and the boiling soybean is made in atmospheric cooking 3 hours or autoclaving 20～60 minutes;
(2) adopt the KMB fluid nutrient medium, aseptic condition inserts bacterial classification down, and shaking table 150rpm cultivated after 18 hours, according to the nutrient agar panel colony counting, with SPSS bacteria culture fluid is diluted to and contains viable count 10
7The seed liquor of individual/milliliter;
(3) be 100: 1～3 amount inoculation koji by boiling soybean and seed liquor w/v, under 30～37 ℃ of conditions, placed 48～72 hours, wash song;
(4) 0～10% add salt and sugar by what wash bent back soybean weight, 0～0.1% add spice by what wash bent back soybean weight, soaked 12～24 hours, the dress altar was placed 15～30 days for 45～55 ℃;
(5) be modulated into the different flavor fermented soya bean by demand.
The bacterial classification that the inoculation koji of above-mentioned steps (3) inserts is: bacillus subtilis (Bacillus subtilis) BBDC4.
Above scheme reduces following flow process:
(1) immersion of soybean and boiling
With the soybean 3～10 hours (according to water temperature difference) that the water logging bubble of 3 times of raw soybeans weight is cleaned, making the water content of soaking the back beans is 45～55%, and drop is water to the greatest extent, atmospheric cooking 3 hours or autoclaving 20～60 minutes (according to pressure gap).
(2) preparation of seed liquor
Adopt the KMB fluid nutrient medium, aseptic condition inserts bacterial classification down, and shaking table 150rpm cultivates after 18 hours according to the nutrient agar panel colony counting, with SPSS it is diluted to contain viable count 10
7The seed liquor of individual/milliliter.
(3) inoculation koji
By the boiling soybean: the w/v of seed liquor (w/v) is after 100: 1～3 the amount inoculation, to place 48～72 hours at 30～37 ℃, washes song.
(4) back ferment
Wash behind the song respectively by what wash bent back soybean weight and 0～10% add salt and sugar, by 0～0.1% interpolation spice of washing bent back soybean weight, soaked 12～24 hours, the dress altar is placed 15～30 days (also can carry out seasoning to satisfy the taste needs of different crowd after the back ferment finishes) for 45～55 ℃.
The invention has the beneficial effects as follows:
(1) in 34 days production cycles, shortens the production cycle greatly, improved production efficiency.
(2) use purebred bacterium, avoided the harmful microbe intrusion, final products do not need sterilization treatment, not only can save the energy but also can guarantee the safe and sanitary of fermented soya bean.
(3) avoid the time and the spatial diversity of production environment, be convenient to the management and the control of production process, guaranteed the stable of finished product sense organ and nutritional quality.
Culture presevation
Bacterium classification name: bacillus subtilis (Bacillus subtilis); Preservation date: on November 10th, 2006; Depositary institution's title: China Committee for Culture Collection of Microorganisms common micro-organisms center, be called for short: CGMCC; Deposit number: NO.1862.
The specific embodiment
Embodiment 1,
(1) immersion of soybean and boiling
Water logging with 3 times of soybean weight was steeped clean soybean 3 hours, and drop is water to the greatest extent, atmospheric cooking 3 hours.
(2) preparation of seed liquor
Adopt the KMB fluid nutrient medium, aseptic condition inserts bacillus subtilis BBDC4 bacterial classification down, and shaking table 150rpm cultivates after 18 hours according to the nutrient agar panel colony counting, with SPSS it is diluted to contain viable count 10
7The seed liquor of individual/milliliter.
(3) inoculation koji
Be after 100: 1 the amount inoculation, to place 48 hours by the w/v (w/v) of boiling soybean and seed liquor, wash song at 37 ℃.
(4) back ferment
By 10%, 5% interpolation salt and the sugar of washing bent back soybean weight, soaked 12 hours respectively, the dress altar was placed 30 days for 45 ℃.
This product is bronzing, and quality is soft, and sauce is aromatic strongly fragrant, and the degree of saltiness is agreeable to the taste.
Embodiment 2,
(1) immersion of soybean and boiling
Water logging with 3 times of soybean weight was steeped clean soybean 10 hours, and drop is water to the greatest extent, 0.1MPa autoclaving 40 minutes.
(2) preparation of seed liquor
Adopt the KMB fluid nutrient medium, aseptic condition inserts bacillus subtilis BBDC4 bacterial classification down, and shaking table 150rpm cultivates after 18 hours according to the nutrient agar panel colony counting, with SPSS it is diluted to contain viable count 10
7The seed liquor of individual/milliliter.
(3) inoculation koji
By the w/v (w/v) of boiling soybean and seed liquor is that 100: 3 amount inserts above-mentioned bacterial classification, places at 30 ℃ and washes song in 72 hours.
(4) back ferment
By 8%, 10%, 0.1% interpolation salt, sugar and the spice of washing bent back soybean weight, soaked 24 hours respectively, the dress altar was placed 15 days for 55 ℃.
This product is bronzing, and quality is soft, and sauce perfume (or spice) is arranged, and the degree of saltiness is agreeable to the taste.
Embodiment 3,
(1) immersion of soybean and boiling
Water logging with 3 times of soybean weight was steeped clean soybean 6 hours, and drop is water to the greatest extent, 0.15MPa autoclaving 20 minutes.
(2) preparation of seed liquor
Adopt the KMB fluid nutrient medium, insert bacillus subtilis BBDC4 bacterial classification under the aseptic condition respectively, shaking table 150rpm cultivates after 18 hours according to the nutrient agar panel colony counting, with SPSS it is diluted to contain viable count 10
7The seed liquor of individual/milliliter.
(3) inoculation koji
Adopt the seed liquor of above-mentioned bacterial classification, make final ratio be: the w/v of boiling soybean and seed liquor (w/v) is 100: 2, after the inoculation, washes song in 60 hours 35 ℃ of placements.
(4) back ferment
By 10%, 0.05% interpolation salt and the spice of washing bent back soybean weight, soaked 18 hours respectively, the dress altar was placed 20 days for 50 ℃.
This product is pitchy, and quality is soft, and sauce perfume (or spice) is denseer, and the degree of saltiness is agreeable to the taste.
Embodiment 4,
(1) immersion of soybean and boiling
Water logging with 3 times of soybean weight was steeped clean soybean 5 hours, and drop is water to the greatest extent, 0.05MPa autoclaving 60 minutes.
(2) preparation of seed liquor
Adopt the KMB fluid nutrient medium, aseptic condition inserts bacillus subtilis BBDC4 bacterial classification down, and shaking table 150rpm cultivates after 18 hours according to the nutrient agar panel colony counting, with SPSS it is diluted to contain viable count 10
7The seed liquor of individual/milliliter.
(3) inoculation koji
By the w/v (w/v) of boiling soybean and seed liquor is 100: 1 amount inoculation, after the inoculation, places at 37 ℃ and to wash song in 48 hours.
(4) back ferment
Wash bent back dress altar, placed 30 days for 50 ℃.
This product is pitchy, and quality is soft, and sauce is aromatic strongly fragrant, and is slightly sweet.
Claims (2)
1, produce the pure breed fermentation process of fermented soya bean, it is characterized in that following steps:
(1) by weight, steeped clean soybean 3～10 hours with the water logging of 3 times of weight of raw soybeans, make the water content of soaking the back beans 45～55%, drop is water to the greatest extent, and the boiling soybean is made in atmospheric cooking 3 hours or autoclaving 20～60 minutes;
(2) adopt the KMB fluid nutrient medium, aseptic condition inserts bacterial classification down, and shaking table 150rpm cultivated after 18 hours, according to the nutrient agar panel colony counting, with SPSS bacteria culture fluid is diluted to and contains viable count 10
7The seed liquor of individual/milliliter;
(3) be 100: 1～3 amount inoculation koji by boiling soybean and seed liquor w/v, under 30～37 ℃ of conditions, placed 48～72 hours, wash song;
(4) 0～10% add salt and sugar by what wash bent back soybean weight, 0～0.1% add spice by what wash bent back soybean weight, soaked 12～24 hours, the dress altar was placed 15～30 days for 45～55 ℃;
(5) be modulated into the different flavor fermented soya bean by demand.
2, press the pure breed fermentation process of the described production fermented soya bean of claim 1, it is characterized in that: the bacterial classification that the inoculation koji of described step (3) inserts is: bacillus subtilis BBDC4, it is CGMCC No.1862 that minus sign is protected at China Committee for Culture Collection of Microorganisms common micro-organisms center.
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| CNB2006101554325A CN100527992C (en) | 2006-12-25 | 2006-12-25 | Pure breed fermentation process for producing fermented soybean |
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| CNB2006101554325A CN100527992C (en) | 2006-12-25 | 2006-12-25 | Pure breed fermentation process for producing fermented soybean |
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| CN1985651A true CN1985651A (en) | 2007-06-27 |
| CN100527992C CN100527992C (en) | 2009-08-19 |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305785B (en) * | 2008-07-01 | 2011-03-16 | 华南理工大学 | Production method of thrombolytic fermented soya beans |
| CN101485426B (en) * | 2009-02-20 | 2011-08-31 | 王福康 | Aspergillus oryzae type novel technique for producing fermented soya bean |
| CN102972700A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Method for manufacturing leisure body-beneficial bacterial dry tempeh |
| CN103355632A (en) * | 2013-08-07 | 2013-10-23 | 重庆市珍珠兰御咏茶业有限公司 | Processing method for Tujia water fermented soya bean |
| CN103689458A (en) * | 2013-09-04 | 2014-04-02 | 丽江三川火腿有限责任公司 | Soybean agglutinin fermented blank bean |
| CN104996931A (en) * | 2015-07-15 | 2015-10-28 | 昆明理工大学 | A method of producing flavor fermented soya beans |
| CN105285729A (en) * | 2015-11-23 | 2016-02-03 | 四川大学 | Fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor |
| US20170119029A1 (en) * | 2015-10-28 | 2017-05-04 | Cj Cheiljedang Corporation | Method for producing hot pepper paste and hot pepper paste prepared therefrom |
| CN107156666A (en) * | 2017-05-27 | 2017-09-15 | 余庆县土司风味食品有限责任公司 | A kind of processing technology of natto |
| CN107373382A (en) * | 2017-08-24 | 2017-11-24 | 河南农业大学 | A kind of preparation method of Cordyceps militaris fermented soya bean |
| CN107373379A (en) * | 2017-08-02 | 2017-11-24 | 杨昌团 | A kind of health care fermented soya bean and its processing method |
| CN107467518A (en) * | 2017-08-02 | 2017-12-15 | 杨昌团 | A kind of health care fermented soya bean and its processing method |
| CN108669457A (en) * | 2018-01-24 | 2018-10-19 | 河北中医学院 | The production method and process units of anti-osteoporosis fermented soya bean |
| CN109673956A (en) * | 2019-02-25 | 2019-04-26 | 贵州大学 | A kind of beans sauce and preparation method thereof |
-
2006
- 2006-12-25 CN CNB2006101554325A patent/CN100527992C/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305785B (en) * | 2008-07-01 | 2011-03-16 | 华南理工大学 | Production method of thrombolytic fermented soya beans |
| CN101485426B (en) * | 2009-02-20 | 2011-08-31 | 王福康 | Aspergillus oryzae type novel technique for producing fermented soya bean |
| CN102972700A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Method for manufacturing leisure body-beneficial bacterial dry tempeh |
| CN102972700B (en) * | 2012-10-29 | 2014-07-16 | 韩山师范学院 | Method for manufacturing leisure body-beneficial bacterial dry tempeh |
| CN103355632A (en) * | 2013-08-07 | 2013-10-23 | 重庆市珍珠兰御咏茶业有限公司 | Processing method for Tujia water fermented soya bean |
| CN103689458A (en) * | 2013-09-04 | 2014-04-02 | 丽江三川火腿有限责任公司 | Soybean agglutinin fermented blank bean |
| CN104996931A (en) * | 2015-07-15 | 2015-10-28 | 昆明理工大学 | A method of producing flavor fermented soya beans |
| US20170119029A1 (en) * | 2015-10-28 | 2017-05-04 | Cj Cheiljedang Corporation | Method for producing hot pepper paste and hot pepper paste prepared therefrom |
| CN105285729A (en) * | 2015-11-23 | 2016-02-03 | 四川大学 | Fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor |
| CN105285729B (en) * | 2015-11-23 | 2019-03-01 | 四川大学 | A kind of quick afterripening fermentation method based on Mucor type fermented soya bean characteristic flavor on basis |
| CN107156666A (en) * | 2017-05-27 | 2017-09-15 | 余庆县土司风味食品有限责任公司 | A kind of processing technology of natto |
| CN107373379A (en) * | 2017-08-02 | 2017-11-24 | 杨昌团 | A kind of health care fermented soya bean and its processing method |
| CN107467518A (en) * | 2017-08-02 | 2017-12-15 | 杨昌团 | A kind of health care fermented soya bean and its processing method |
| CN107373382A (en) * | 2017-08-24 | 2017-11-24 | 河南农业大学 | A kind of preparation method of Cordyceps militaris fermented soya bean |
| CN108669457A (en) * | 2018-01-24 | 2018-10-19 | 河北中医学院 | The production method and process units of anti-osteoporosis fermented soya bean |
| CN109673956A (en) * | 2019-02-25 | 2019-04-26 | 贵州大学 | A kind of beans sauce and preparation method thereof |
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| CN100527992C (en) | 2009-08-19 |
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Granted publication date: 20090819 Termination date: 20101225 |