CN101695363A - Fermented soybean paste health care product - Google Patents
Fermented soybean paste health care product Download PDFInfo
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- CN101695363A CN101695363A CN200910095127A CN200910095127A CN101695363A CN 101695363 A CN101695363 A CN 101695363A CN 200910095127 A CN200910095127 A CN 200910095127A CN 200910095127 A CN200910095127 A CN 200910095127A CN 101695363 A CN101695363 A CN 101695363A
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- salt
- fermented soybean
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- soybean paste
- salty sauce
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Abstract
The invention relates to a fermented soybean paste health care product which belongs to the medicine and health care products and is characterized by only containing salt-free or low-salt fermented soybean paste or also containing other foods or/and health care products except for the salt-free or low-salt fermented soybean paste. The edible amount of the fermented soybean paste health care product is not limited by the salt, therefore, the fermented soybean paste health care product fully plays a role of medical care of the fermented soybean paste, is convenient for storage, carrying and use, and has various varieties and broad application range, thereby making a contribution to good health and a long life of human beings, creating a new industry of the fermented soybean paste health care product and bringing favorable social and economic benefits.
Description
Technical field
The present invention relates to fermented soybean paste health care product, belong to the food and medicine class.
Background technology
Big jam products has a plurality of kinds, as beans sauce, yellow bean sauce, thick broad-bean sauce, sweet fermented flour sauce or the like.Salty sauce is delicious flavour not only, is good flavouring, and great health care function is arranged.Suffer from the dangerous of coronary heart disease and improve multiple functions such as gastric ulcer, osteoporosis, solution constipation, enhancing liver detoxification toxin expelling as anti-ageing, anti-cancer, reducing blood lipid, adjusting insulin, reduction blood cholesterol concentration, minimizing.
Because the influence of traditional concept,, all contain a large amount of salt no matter be the salty sauce of the salty sauce of China or Japan or Korea S, Korea.Content as ministry standard (SB72-78) salt of Chinese salty sauce is 〉=12.00%.The red sauce content of Japan is 11.00%-13.00%, and white sauce salt content is minimum also at 4.0%-8.0%.Because the salt content height, amount just is restricted, and its health care also just is restricted naturally.This is a very big shortcoming.
In addition, the form of salty sauce all is a congee sample semi-solid state, and this also brings great inconvenience to carrying, transport, preserving.If reduce its salt content then difficult more the preservation.
Summary of the invention
Purpose of the present invention will provide less salt especially salt-free salty sauce series health-care products exactly, will make not only that it eats, carries, convenient transportation, but also will make it long term storage and not perishable.
The object of the present invention is achieved like this: a kind of fermented soybean paste health care product is characterized in that: (1) only contains pure big jam products salt-free or less salt salty sauce composition; (2) except that salt-free or less salt salty sauce composition, also contain other food simultaneously or/and the product of health food composition; (3) content of salt is no more than 3.99% at most in the above-mentioned less salt salty sauce.
After adopting the present invention,,, and can not be subjected to the salt quantitative limitation so its food consumption can be definite according to the needs of health care owing to do not contain or contain less salt in the product.Secondly because the form of product is mainly solid, edible still carry, store, transport all very convenient, but especially the long period deposits and undergoes no deterioration.For applying the condition created on a large scale.The fixed good health and a long life to the numerous common people of this purpose exploitation bring benefit, also will open the new industry of a salty sauce health product, create better economic and social benefit.
The specific embodiment
Embodiment one, salt-free beans sauce
Composition of raw materials 1,50 kilogram 2 of 100 kilograms of standard flour of soybean, bent 100 kilograms of one-tenth
Preparation method: use solid state fermentation.
System sauce: behind the frequent legal system song of soybean, move into round, take off flatly, compress slightly; The product temperature can rise to 40 ℃ rapidly, is about to preprepared cold water and is heated to 60 ℃, drenches on the whole, makes it to absorb gradually; Spray edible alcohol at last on the whole as protective layer.And add a cover unstrained spirits is heated up about 45 ℃, kept 10 days; , with Sauce mixer turn over even, at room temperature fermented 4-5 days thereafter.
In the above-described embodiments, do not spray edible alcohol, but seal up a small amount of 1 kilogram of left and right sides salt fine powder, then last product is the low-salt soy sauce product that contains a small amount of salt.The salt content of low-salt soy sauce product should be controlled at below 3.99% of dry product weight, and the overwhelming majority should be controlled at below 1% usually.
The available in case of necessity cold water furnishing of product semi-fluid food shape product with gained through canned or packed, sterilization, is finished product.
Also can make the salty sauce powder by the following method.
Powder process: the salty sauce that ferments is taken out, press well-established law and dry, be ground into fine powder about the 50-100 order with common pulverizer again.Perhaps become the above superfine powder of 200 orders with the micronizer powder, through packing after the assay was approved, sterilizing is finished product.Use for making things convenient under the different situations, packing specification can be different, usually breaks into pouch-packaged for well by the consumption of everyone each 10-30 gram.
Embodiment two salt-free yellow bean sauce
Bent 2.3 kilograms of 269 kilograms of kinds of former 500 kilograms of light flours of powder prescription soya bean
Preparation method:
1, soya bean is removed impurity after, be soaked in water, make the abundant imbibition of beans, put into steamer then and cook, take the dish out of the pot, shakeout, lower the temperature.
2, light flour is sprinkling upon on the soya bean equably, will plant bent the top of flour and all around of being placed on equably again.When treating that the soya bean temperature drops to 40 ℃, will plant song, light flour, soya bean and mix thoroughly rapidly, put into then in the bent case of deep closet (deep closet should have been selected the skylight for use, and heating installation is arranged, and the room that can be incubated is beneficial to the adjustment of temperature).Quchi is that a rectangle is pacified with a false bottom cement pit, and the top composition powder at the false end is cultivated, and lower floor is the passage that connects air blast.Air blast is to supply with bent material fresh air and adjust bent material temperature.
3, after grog has been mixed bacterial classification, put into deep closet, with 32 ℃ of (± 20 ℃) heat insulating culture.Can be aeration-cooling when temperature raises, open heating installation when temperature is low and heat up.Turn over the first pass song about 12 hours, continue to cultivate about 4 hours, turn over song second time, and then continue to cultivate, by going into the pond to becoming the bent stage to need 48-72 hour.Moving into fermentation vat after the koji maturation ferments.
4, Cheng Qu puts into fermentation vat, adds the warm boiling water of raw material weight 35%-65%, and temperature remains on 45 ℃, falls pond 1 time in second day.Treat the product temperature when 40 ℃ of left and right sides, carry out falling the second time pond after 7 days.Carry out falling for the third time the pond after 15 days, need to continue insulation after ripening in 20 days.
5, the yellow bean sauce that ferments is taken out, makes semi-solid or powder product by the method for embodiment one, detects qualified after, through packing, sterilizing is finished product.
Embodiment three salt-free soya-bean cake wheat bran sauce
Preparation method:
1, composition of raw materials: the proportioning of soya-bean cake and wheat bran is 10: 3 ~ 4.Joining method is to be spilled into 50 ℃ of warm water that account for soya-bean cake weight 100～110% earlier in soya-bean cake, mixes the back thoroughly and adds wheat bran, stirs again.Pile up after 2 hours, the boiling of last pot, little fire is stewing 3～4 hours behind the last gas, takes the dish out of the pot and sieves; Inoculation koji during airing to 37～40 ℃.
2, inoculation koji: take by weighing the sort of quyi of raw material weight 0.1～0.2%, mixes, fully stir, spore is uniformly dispersed, admix then and steam in the raw material well with the wheat bran of the steaming of 2～4 times of weight.Postvaccinal material unstrained spirits is put into koji tray, place 28～32 ℃ and the cultivation down of 85% damp condition.If temperature is too high, can regulate by " taking off dish ".After card covers with mycelia, carry out " button dish ", so that the also a large amount of vegetative hyphaes of another side.Again through 36～48 hours cultivation, the sauce unstrained spirits.If mycelia is white in color and has fragrant, illustrate that the sauce unstrained spirits is best in quality, can adopt salt-free fermentation system sauce.
3, solid salt-free fermentation: will become song to twist the bamboo basket of packing into into pieces, and under 30～40 ℃ of conditions, pile up heat up, and when Qu Wen reaches 46～48 ℃, admix 90～120% warm water after boiling, and keep 53 ℃ of heap temperature, and add a cover heat-preservation fermentation.Can adopt the fiery pit insulation, make bucket skin and central temperature all reach 60～65 ℃, ferment about 48 hours.
4, dry, powder process: the salty sauce that ferments according to a conventional method after the drying, is made common fine powder or micropowders by the method for embodiment one, after check, packing, sterilization, be finished product.In a word, though salty sauce is of a great variety, no matter which kind all can be prepared salt-free or the big jam products of less salt by the method for above-mentioned enforcement one, two, three, can directly use as the salty sauce health food.
Embodiment four: the compound fermented soybean paste health care product
(1) in bread and cheese, adds the health products of salt-free or less salt salty sauce
1, solid fermented soybean paste health care product
In solid-state food, add product salt-free or that the less salt salty sauce forms.As: in " walnut powder ", add " the salty sauce walnut powder " that the salty sauce powder forms, in " black sesame paste ", add " the salty sauce black sesame paste " that the salty sauce powder forms; In " coffee powder ", add " the salty sauce coffee powder " that the salty sauce powder forms; In " milk powder ", add " the salty sauce milk powder " that the salty sauce powder forms; In " Cocoa ", add " the salty sauce Cocoa that the salty sauce powder forms; " chocolate ice-cream " in add " the salty sauce chocolate ice-cream " that salty sauce forms; In " pumpkin parfait ", add " the salty sauce pumpkin parfait " that salty sauce forms.In like manner can prepare " salty sauce biscuit ", " salty sauce bread ", " salty sauce cake ", " salty sauce tea cake " ... or the like.
2, liquid big jam products
In the food liquid preparation process, add product salt-free in right amount or that the less salt salty sauce forms.As: " salty sauce red bean lotus seed soup ", " salty sauce mixed congee ", " the laughable boruga of salty sauce ", " salty sauce coffee milk beverage ", " salty sauce hawthorn soup ", " salty sauce lily sweet mung bean soup ", " salty sauce almond milk " ... or the like.
(2) interpolation can be done the medicine of food or/and the fermented soybean paste health care product that healthy food material forms in the big jam products of salt-free or less salt.As:
1, Chinese caterpillar fungus salty sauce powder
In the salty sauce powder of per 10～20 grams, add 1 gram～2 gram cordyceps militaris sporocarp powder or/and 1～2 gram Co-Q10 powder, through packing, sterilization is prepared from, and can increase the preventing cancer function of salty sauce powder.
2, profound ground salty sauce powder
In the preparation process of salty sauce powder, add radix scrophulariae in per 10～20 gram salty sauce powder, each 5～10 gram of dried rhizome of rehmannia fine powder or superfine powder through mixing, form after packing, the sterilization.Can strengthen the function that former salty sauce powder is regulated insulin, reduced blood sugar.
3, pseudo-ginseng salty sauce powder
In the preparation process of salty sauce powder, add pseudo-ginseng, Ligusticum wallichii, red sage root fine powder or micropowders 5～10 grams in per 10～30 gram salty sauce powder.Form through even matter, packing, sterilization.Can increase the function of strong former salty sauce powder prevention coronary heart disease.
(3) fermented soybean paste health care product that the salt-free salty sauce of an amount of interpolation forms in existing health product.As: the salt-free salty sauce powder of interpolation forms " the refreshing powder of salty sauce ant emperor " interpolation salty sauce powder in " strong king's sugar reducing milk powder " and forms " salty sauce is good for king's sugar reducing milk powder " in " the refreshing powder of ant emperor "; In " Chinese glossy ganoderma spore powder with crushed sporoderm ", add the salty sauce powder and form " salty sauce glossy ganoderma spore powder with crushed sporoderm "; In " the precious special dietary liquid of calcium ", add salt-free salty sauce and form " the precious special dietary liquid of salty sauce calcium "; In " green standing grain natural function beverage ", add salt-free salty sauce and form " the green standing grain natural function of salty sauce beverage " ... or the like.
In the preparation process of compound salty sauce powder, the compound material that is added, both can be common food, also can be country formal announce be food be again that the article of medicine (are seen and published " health food practical guide " in October, 2002, the 103rd page), can also be the article (seeing the 3rd 113-114 page or leaf of submitting a written statement to a higher authority) that can be used as health food.
Consumption to salty sauce in the preparation of above-mentioned fermented soybean paste health care product does not have strict restriction, can grasp usually in everyone every day and be advisable about edible salty sauce dry powder 10～30 grams.The consumption of other food or health food is grasped by consumption per day separately and is got final product.
Claims (2)
1. fermented soybean paste health care product is characterized in that:
(1) only contains pure big jam products salt-free or less salt salty sauce composition;
(2) except that salt-free or less salt salty sauce composition, also contain other food simultaneously or/and the big jam products of the compound of health food composition.
2. less salt salty sauce as claimed in claim 1 is characterized in that: the content of salt is no more than 3.99% of this salty sauce gross weight at most.
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| CN200910095127A CN101695363A (en) | 2009-11-02 | 2009-11-02 | Fermented soybean paste health care product |
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| CN200910095127A CN101695363A (en) | 2009-11-02 | 2009-11-02 | Fermented soybean paste health care product |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101805683A (en) * | 2010-05-28 | 2010-08-18 | 李东春 | Soybean paste wine and preparation method thereof |
| CN102450629A (en) * | 2010-10-22 | 2012-05-16 | 王斐 | Preparation method for bean sauce |
| CN104320980A (en) * | 2012-11-28 | 2015-01-28 | J9生物农业协会公司 | Health supplement food containing pediococcus acidilactici j9, and method for manufacturing same |
| CN104757512A (en) * | 2015-04-24 | 2015-07-08 | 金香 | Nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium and preparation method of nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium |
| CN106421105A (en) * | 2016-12-26 | 2017-02-22 | 张锋 | Traditional Chinese medicine preparation for treating diabetes and preparation method thereof |
| CN111096440A (en) * | 2020-01-03 | 2020-05-05 | 深圳惍山畜牧产业供应链有限公司 | Ganoderma lucidum spore powder sauce and preparation method thereof |
-
2009
- 2009-11-02 CN CN200910095127A patent/CN101695363A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101805683A (en) * | 2010-05-28 | 2010-08-18 | 李东春 | Soybean paste wine and preparation method thereof |
| CN101805683B (en) * | 2010-05-28 | 2012-08-22 | 李东春 | Soybean paste wine and preparation method thereof |
| CN102450629A (en) * | 2010-10-22 | 2012-05-16 | 王斐 | Preparation method for bean sauce |
| CN102450629B (en) * | 2010-10-22 | 2013-07-10 | 山东省农业科学院中心实验室 | Preparation method for bean sauce |
| CN104320980A (en) * | 2012-11-28 | 2015-01-28 | J9生物农业协会公司 | Health supplement food containing pediococcus acidilactici j9, and method for manufacturing same |
| CN104757512A (en) * | 2015-04-24 | 2015-07-08 | 金香 | Nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium and preparation method of nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium |
| CN106421105A (en) * | 2016-12-26 | 2017-02-22 | 张锋 | Traditional Chinese medicine preparation for treating diabetes and preparation method thereof |
| CN111096440A (en) * | 2020-01-03 | 2020-05-05 | 深圳惍山畜牧产业供应链有限公司 | Ganoderma lucidum spore powder sauce and preparation method thereof |
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Application publication date: 20100421 |