TH13052C3 - Recipe and production process for black soy sauce from white rice, Hom Mali varieties. That smells bad mixed with soybeans - Google Patents

Abstract

Edited 09/02/2560 (30/01/2017) The formula and production process of black soy sauce from white fragrant rice, fragrant jasmine varieties with pear smell mixed with soybeans as a food seasoning can be made by using white polished rice, fragrant jasmine varieties. Soybean Paste To steam until cooked, add rice flour. Down to adjust the humidity to suit the growth of fungi Then add A. oryzae spores to make the fungi produce Enzymes are released to break down proteins and starches into amino acids and sugars to produce a flavorful soy sauce. Fermented for 90 - 100 days in a covered container and in the sun. Then take a lot of secondary, remove only the clear part Then pasteurize the water Soy sauce at a temperature of 80 - 85 degrees Celsius for 10 - 15 minutes to sterilize, adjust color, smell and taste with caramel to get fermented black soy sauce with color, smell and taste that is acceptable to consumers -------- The recipe and production process of black soy sauce from white fragrant rice, fragrant jasmine varieties with soybean flavor as a food seasoning agent, can be made by using white polished rice, fragrant jasmine varieties, mixed with soybeans. To steam until cooked, add rice flour. Down to adjust the humidity to suit the growth of fungi And add A. oryzae spores to make the fungi Produce enzymes to break down proteins and starches into amino acids and sugars to produce tasty soy sauce. Ferment for 90 - 100 days in a covered container and in the sun. Then take a lot of secondary, remove only the clear part Then boil sterilized at a temperature of 80 - 85 degrees Celsius for 15-20 minutes. Adjust color, smell and taste with caramel to get fermented black soy sauce with color, smell and taste that is acceptable to consumers.

Claims (1)

Disclaimer (all) which will not appear on the advertisement page: Amendment 09/02/2017 (30/01/2017) 1. Production formula for black soy sauce made from polished white rice, Hom Mali variety that has an odor mixed with soy The ingredients are as follows: - White rice, Hom Mali variety with a bad smell 10 - 15% by weight - Soybean 10 - 15% by weight - Rice flour 5 - 10% by weight - Caramel 10 - 20% by weight. - Salts 30 - 45% by weight - Preservative 0.01 - 0.03% by weight - A. oryzae mold spores 0.1 - 0.5% by weight 1. Soybean wash for cleaning. Soak the soybeans for 15 - 20 hours during the soaking, change the water every 3 - 4 hours to prevent the growth of bacteria. And soybeans (from a) are steamed with a steamer Steam pressure at a temperature of 120 - 125 degrees Celsius for 20-30 minutes, cooling down by spreading rice and soybeans, and leaving it to dry for 15 - 20 minutes. 1.5 parts of cooked parboiled rice per 1.5 parts of cooked yellow bean per 1 part of rice flour. D. Add A. oryzae spores, mix and mix together with clean water sprinkled. Boil and sterilize at a temperature of 80 - 90 degrees Celsius to achieve optimum humidity before covering with a sterile thin white cloth. It is incubated at room temperature (28 - 30 degrees Celsius) in an airtight place for 70 - 75 hours. It is fermented during Kochi. After 70 - 75 hours, koji is added to the fermentation process And add 20-25 percent brine, 1.5 times the volume of koji It will become moromi. After that, cover the fermentation container. F. Put the fermentation container in the sun to speed up the fermentation reaction. Periodically do people This period is called Moromi fermentation, after 90 - 100 days, the resulting fermentation is blended with a centrifuge, then filtered with 15 to 20 thin white cloths to get clear soy sauce. G. Pasteurization of soy sauce at temperature 80 - 85 degrees Celsius for 10-15 minutes to sterilize. Add preservative And caramel to add flavor -------- 1. The formula for producing black soy sauce from white polished rice, Hom Mali variety with a sour smell mixed with soybeans. The ingredients are as follows: - White fragrant white rice, Jasmine variety with an odor 10 - 15% by weight - Soybean 10 - 15% by weight - Rice flour 5 - 10% by weight - Caramel 10 - 20% by weight - Water, salt 30 - 45% by weight - Preservative 0.01 - 0.03% by weight 1. Washed soybeans. Soak the soybeans for 15 -20 hours during the soaking, change the water every 3 - 4 hours to prevent the growth of bacteria. B. Remove the white rice, fragrant jasmine variety. And soybeans (from item A) are steamed with a steamer Steam pressure at a temperature of 120 - 125 degrees Celsius for 20 -30 minutes, cooling down by spreading rice and soybeans, leaving them to dry for 15 - 20 minutes. C. Mix rice flour with parboiled rice with steamed soya bean. Ratio of parboiled rice 1.5 parts per 1.5 parts cooked yellow bean per 1 part rice flour. D. Add A. oryzae spores 0.1 - 0.5% by weight. Mix well. With a clean water rug that has been sterilized at a temperature of 80 - 90 degrees Celsius for optimal humidity. Before being covered with a clean sterile white cloth, incubated at room temperature (28 - 30 degrees Celsius) in a ventilated place for 70 - 75 hours, the fermentation period of Koji Mon. After 70 - 75 hours. Put the koji into the marinade container. And add 20-25 percent brine, 1.5 times the volume of koji It will be moromi (moromi), after which the lid of the fermentation container. F. Put the fermentation container in the sun to accelerate the reaction Periodically do people This period is called Moromi fermentation, after 90 - 100 days, the resulting weight is blended with a centrifuge, then filtered with 15 to 20 thin white cloths to get clear soy sauce that No sediment. G. Pasteurized the soy sauce at a temperature of 80 - 85 degrees Celsius for 10-15 minutes for sterilization. Add preservative And caramel for flavoring