CN102687844B - Method for preparing five-bean soy sauce - Google Patents
Method for preparing five-bean soy sauce Download PDFInfo
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- CN102687844B CN102687844B CN2012101903209A CN201210190320A CN102687844B CN 102687844 B CN102687844 B CN 102687844B CN 2012101903209 A CN2012101903209 A CN 2012101903209A CN 201210190320 A CN201210190320 A CN 201210190320A CN 102687844 B CN102687844 B CN 102687844B
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Abstract
The invention relates to a method for preparing five-bean soy sauce. According to the method, yellow beans, red beans, mung beans, black beans, kidney beans and flour are taken as raw materials, common salt, sodium glutamate and fried sugar are taken as main ingredients, and the five beans are prepared by removing impurities, soaking, draining, stewing, wind-cooling, mixing with the flour, inoculating, preparing leaven, preparing a starter, fermenting, after-ripening, squeezing, precipitating, filtering, preparing, sterilizing, clarifying and packaging. According to the method disclosed by the invention, as the five beans are taken as the raw materials, a soy sauce production process of pottery jar three-section type temperature-control fermentation and pottery jar aging is adopted, an aroma-producing yeast and lactic acid bacteria are added in the fermentation process, and the produced five-bean soy sauce has the advantages of excellent color, fragrance, taste and appearance, abundant nutrition and capability of enhancing functional ingredients, and is of a good product which can meet the demands of consumers for high-grade soy sauce. The method disclosed by the invention has the advantages of reasonable and practical production method, simplicity in operation and good effects, and is conductive to extensive popularization.
Description
Technical field
The present invention relates to a kind of method for preparing flavouring, specifically a kind of method for preparing five bean soy sauces.
Technical background
Make soy sauce be with soybean and (or) protein raw material such as defatted soybean, wheat and (or) starchy material such as wheat bran, the liquid flavoring with special color of making through microbial fermentation.The raw material that soy sauce adopts comprises vegetable protein and starchiness, and traditional handicraft is take soybean and flour as main.Raw material is through cooking cooling, and the aspergillus oryzae bacterial classification of access Pure-culture is made kind of a song, plants the bent fermentation vat that moves into, and adds brine fermentation, after sauce unstrained spirits maturation, extracts soy sauce with milling process.The fragrant saline taste with salt solution of delicate flavour, sweet taste, tart flavour, aroma, the ester that a series of extremely complicated biochemical changes between yeast phase produce is mixed mutually, forms at last the soy sauce of color, smell and taste and unique flavor.Soy sauce has the effect of analgesic relieving restlessness, seasoning appetizing.Soy sauce contains different flavol, and this particular matter can reduce body's cholesterol, reduces the incidence of disease of angiocardiopathy.Singapore food research institute finds that soy sauce can produce a kind of natural antioxidant content.It helps to support the infringement of radical pair human body, and its effect is than large tens times of the antioxidants such as common vitamin C and E.The effect of the inhibition free radical that reaches with a small amount of soy sauce is suitable with one glass of claret.
The production technology of the present soy sauce of China is mainly that low salt solid state fermentation, high-salt dilute zymotechnique and both combine minute makes solid and liquid state fermentation technique.Low salt solid state fermentation is because protein utilization rate is higher, easy and simple to handle, and equipment is simple, and fermentation period is shorter, and product special flavour is general, but production common soy sauce and being adopted by most of soy sauce brewing manufactures.But along with the raising of people's lives and the level of consumption, the consumer enjoys favor to thick flavor, lighter color, the good soy sauce of figure, and for catering to the demand in market, making soy sauce with the high-salt dilute zymotechnique is the first-selection of numerous producers.
But there is a difficult problem that affect its quality in making soy sauce still on the market: 1. technology aspect: high-salt dilute zymotechnique fermentation time is long, and floor space is many, and the equipment complexity is invested hugely, and raw material availability is low.Although higher than low salt solid process because getting the different oil yields of oily mode, equipment investment is large, energy consumption is high, causes production cost high.General producer seldom adopts, and has limited the development of high-grade soy sauce.In the production of soy sauce, reasonably technological procedure is the essential condition that improves raw materials of soy sauce utilization rate and product quality, reduction cost, increases economic benefit.2. quality aspect: fragrance, color and luster are unstable, and color and luster is light, and dye uptake is low, and precipitation is many, easily microbiological contamination.3. function aspects: alimentary health-care function is relatively single.The soy sauce of selling on the Vehicles Collected from Market is of a great variety, it is raw materials used also various, most primary raw materials take common soybeans or soya-bean cake as soy sauce processed, but the soy sauce effect of its production is more single, flavouring in can only eating as life, and without other nutrition and health care effects.We adopt soya bean, black soya bean, red bean, mung bean, five kinds of bean or pea scientific matchings of kidney bean, use three sections fermentation techniques of crock, add the multiple-microorganisms such as flavor yeast, make finished product that the nutrition of soybean not only be arranged, the health care that also has black soya bean concurrently is anti-oxidant, red bean enrich blood foster the spirit of nobility, the anti-inflammation of mung bean, the special efficacys such as high mineral of kidney bean, enriched nutritive and functional mass make the soy sauce class higher comprehensively.4. how to allow product that the long shelf-life is arranged, and color, the shape of product have few variation within the long shelf-life, satisfies the requirement of product shelf phase.Above-mentioned technical barrier has hindered the demand of consumer to high-quality soy sauce, has also hindered the fast development of the high-grade soy sauce such as five bean soy sauces.We have carried out high-salt dilute Study on Fermentation and the industrialization development of five bean soy sauces for this reason, be intended to solve above-mentioned key process technology problem, improve the high-grade soy sauce seasoning technology level of China, for the consumer provides the seasoning good merchantable brand of delicious food, nutrition, safety, for the production of China's high-salt liquid-state brewing soy sauce provides production demonstration.
Up to now, the soy sauce that occurs on the market belongs to low-grade flavouring more, the patent documentation record of nonnutritive abundant, functional health five bean soy sauces.
Summary of the invention
The objective of the invention is to overcome the defective that exists in the existing technology that makes soy sauce, adopt soya bean, black soya bean, mung bean, red bean, kidney bean mixed culture, the syllogic temperature controlled fermentation, the crock after-ripening, thereby improve quality and the raw material availability of soy sauce, reduce the during the fermentation chance that infects of miscellaneous bacteria of soy sauce, the preparation method of fragrant unique, nutritious five bean soy sauces of a kind of tasty mouthfeel, sauce is provided.
The present invention is achieved through the following technical solutions:
A kind of method for preparing five bean soy sauces said method comprising the steps of:
Step (one) is got the raw materials ready according to the soya bean of 23 weight portions, the black soya bean of 14 weight portions, the red bean of 11 weight portions, the mung bean of 6 weight portions, the kidney bean of 17 weight portions and the flour of 29 weight portions;
Step (two) is steamed material;
Step (three) is admixed described flour;
Step (four) access aspergillus oryzae bacterial classification;
Step (five) koji;
Step (six) fermentation, round is the 30L crock, the weight ratio of salt solution and raw material is 2.8:1;
Step (seven) is squeezed with the sheet frame squeezer;
Step (eight) is used the crock ageing;
Step (nine) allocate with sodium glutamate and burnt sugar coloring;
Step (ten) sterilization;
Step (11) enters the tank precipitation, and get final product.
Preferably, in described step (two), the profit water yield of described steaming material is 90%, and steaming the material time is 35min.
Preferably, in described step (four), every 1kg raw material inoculation 0.3g bacterial classification.
Preferably, in described koji step, the time of described koji is 39.5h, 31 ℃ of the temperature of described koji.
Preferably, described fermentation is crock syllogic temperature controlled fermentation.Further preferred, the detailed process of described crock syllogic temperature controlled fermentation is, the prior fermentation temperature is 15 ℃, and fermentation time is 30 days, and the color and luster of sauce wine with dregs presents pale red; Mid-term, fermentation temperature was controlled at 20 ℃, and Lu Shi yeast-inoculated amount is 9.5%, and the lactobacillus inoculum amount is 4%, and fermentation time is 25 days, and described percentage is weight percentage; The later stage fermentation temperature is 35 ℃, and fermentation time is 60 days, obtains raw sauce.Most preferred, the amino nitrogen content 0.72g/100mL of described raw sauce, color and luster presents bronzing, and sauce is fragrant outstanding, and fragrance is pure.
Preferably, in described step (eight), the time of described ageing is 60 days, and along with the time advances, sense organ and the fragrance of raw sauce promote day by day.
Preferably, in described step (ten), the temperature of described sterilization is 80 ℃, and the time of described sterilization is 7 ~ 8 minutes.Preferably, in described step (11), time 〉=15 of described precipitation day.
In yeast making process, mung bean and black soya bean have certain inhibitory action to aspergillus oryzae, and when soya bean, black soya bean, red bean, mung bean, kidney bean weight proportion are 2:1.2:1.0:0.5:1.5, it is 1581.16U/g that the vigor of soy sauce koji reaches the prolease activity value.
Because adopt above technical scheme, the present invention has following beneficial effect:
1, owing to adopted soya bean, red bean, mung bean, black soya bean, kidney bean mixed culture fermentation, the soy sauce that brew goes out has also that the health care of black soya bean is anti-oxidant concurrently, red bean enrich blood foster the spirit of nobility, the anti-inflammation of mung bean, the characteristics such as high mineral of kidney bean, nutritious, strengthened alimentary health-care function.
2, cooking technique behind method employing high-salt dilute provided by the invention fermentation, crock syllogic temperature controlled fermentation, the crock, the soy sauce sauce that brew is gone out is fragrant unique, and tasty mouthfeel, color, smell, taste and shape are all good.
The specific embodiment
The technical solution of the present invention is further explained below in conjunction with embodiment, but following content is not intended to limit the scope of the invention.
Embodiment:
Take the 1000kg total raw material as example, the weight portion of each raw material components is:
Soya bean 230kg
Black soya bean 140kg
Red bean 110kg
Mung bean 60kg
Kidney bean 170kg
Flour 290kg
Five kinds of bean materials are screened, remove various impurity, moldy kernel, germination grain, unsound grain; Five kinds of bean materials are dipped to respectively without hard-core; Adopt pressure cooker to steam material 35min, the profit water yield is 90%; Steam in five kinds of good bean materials of material and admix 290kg flour; Inoculation 300g aspergillus oryzae bacterial classification is mixed thoroughly behind the stockpile drop in temperature; Move in the constant incubator 31 ℃ of lower koji 39.5h that cultivate; Be distributed into the 30L crock, the weight ratio of salt solution and raw material is 2.8:1.The prior fermentation temperature is 15 ℃, and fermentation time is 30 days, and mid-term, fermentation temperature was controlled at 20 ℃, Lu Shi yeast-inoculated amount is the 9.5%(weight ratio), the lactobacillus inoculum amount is the 4%(weight ratio), fermentation time is 25 days, the later stage fermentation temperature is 35 ℃, and fermentation time is 60 days; Yeast phase squeezes with sheet frame after finishing; Soy sauce after the squeezing places crock to carry out ageing, and the time of ageing is 60 days, accelerates the formation of aroma substance, and soy sauce is rufous after the ageing, and the color and luster glow is glossy, aromatic flavour, and mouthfeel is fresh and sweet, and aftertaste is long; Adopt sodium glutamate and burnt sugar coloring that soy sauce brewing is allocated, color and luster and amino nitrogen are improved; Enter the sterilization tank sterilization, 7 ~ 8min sterilizes under 80 ℃ of conditions; Enter the tank precipitation after the sterilization, at least 15 days precipitation phases; The soy sauce that precipitation is good carries out filling and package by streamline.
Claims (1)
1. a method for preparing five bean soy sauces is characterized in that, said method comprising the steps of:
Step (one) is got the raw materials ready according to the soya bean of 23 weight portions, the black soya bean of 14 weight portions, the red bean of 11 weight portions, the mung bean of 6 weight portions, the kidney bean of 17 weight portions and the flour of 29 weight portions;
Step (two) is steamed material;
Step (three) is admixed described flour;
Step (four) access aspergillus oryzae bacterial classification;
Step (five) koji;
Step (six) fermentation, round is the 30L crock, the weight ratio of salt solution and raw material is 2.8:1;
Step (seven) is squeezed with the sheet frame squeezer;
Step (eight) is used the crock ageing;
Step (nine) allocate with sodium glutamate and burnt sugar coloring;
Step (ten) sterilization;
Step (11) enters the tank precipitation, and get final product;
Described fermentation is crock syllogic temperature controlled fermentation, and the detailed process of described crock syllogic temperature controlled fermentation is, the prior fermentation temperature is 15 ℃, and fermentation time is 30 days; Mid-term, fermentation temperature was controlled at 20 ℃, and Lu Shi yeast-inoculated amount is 9.5%, and the lactobacillus inoculum amount is 4%, and fermentation time is 25 days, and described percentage is weight percentage; The later stage fermentation temperature is 35 ℃, and fermentation time is 60 days, obtains raw sauce.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101903209A CN102687844B (en) | 2012-06-11 | 2012-06-11 | Method for preparing five-bean soy sauce |
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| CN2012101903209A CN102687844B (en) | 2012-06-11 | 2012-06-11 | Method for preparing five-bean soy sauce |
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| CN102687844A CN102687844A (en) | 2012-09-26 |
| CN102687844B true CN102687844B (en) | 2013-05-29 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140072338A (en) * | 2012-11-30 | 2014-06-13 | 씨제이제일제당 (주) | Manufacturing Methods of Korean traditional Fermented Soybeans |
| CN103815382A (en) * | 2014-01-29 | 2014-05-28 | 北京联合大学 | Production technique for semen sojae praeparatum health soy sauce |
| CN103815384B (en) * | 2014-02-27 | 2016-03-16 | 四川清香园调味品股份有限公司 | A kind of red bean makes soy sauce and preparation method thereof |
| CN104366429A (en) * | 2014-10-30 | 2015-02-25 | 辛范范 | Nutritious soy sauce |
| CN104939025A (en) * | 2015-05-25 | 2015-09-30 | 安徽科技学院 | Hawk tea soy sauce with health effects and production method thereof |
| CN104824578A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Preparation method for cellar bottom soy sauce by taking black soya beans as raw material |
| CN106722783A (en) * | 2017-01-23 | 2017-05-31 | 淄博元和农业发展有限公司 | The brewage process of soy sauce |
| CN107173780A (en) * | 2017-06-28 | 2017-09-19 | 周兆平 | A kind of processing method of russule health-care sauce |
| CN107568701A (en) * | 2017-10-31 | 2018-01-12 | 荣成市日鑫水产有限公司 | A kind of method that soy sauce is prepared using matsutake |
| CN109805352A (en) * | 2019-03-05 | 2019-05-28 | 黑龙江珍选食品有限公司 | A kind of flavored type fishing sauce soy sauce and preparation method thereof |
| CN111165786A (en) * | 2019-12-14 | 2020-05-19 | 安徽爱家食品有限公司 | Brewing method of soy sauce by microbial fermentation |
Citations (3)
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|---|---|---|---|---|
| CN101129187A (en) * | 2006-08-26 | 2008-02-27 | 丁应昌 | Method for manufacturing soy sauce |
| CN101653234A (en) * | 2008-08-24 | 2010-02-24 | 吴彬 | Manufacturing method of mung bean soy sauce |
| CN102308972A (en) * | 2010-06-30 | 2012-01-11 | 鹿鸣 | Black bean soy and preparation method thereof |
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2012
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129187A (en) * | 2006-08-26 | 2008-02-27 | 丁应昌 | Method for manufacturing soy sauce |
| CN101653234A (en) * | 2008-08-24 | 2010-02-24 | 吴彬 | Manufacturing method of mung bean soy sauce |
| CN102308972A (en) * | 2010-06-30 | 2012-01-11 | 鹿鸣 | Black bean soy and preparation method thereof |
Non-Patent Citations (4)
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| 明哲.黑豆酱油的研制.《安徽农业科学》.2008,第36卷(第36期),第16136-13137. |
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| 黑豆酱油的研制;明哲;《安徽农业科学》;20081231;第36卷(第36期);第16136-13137页 * |
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Effective date of registration: 20170515 Address after: True food industrial park 015100 Inner Mongolia Wuyuan County, Bayannaoer Patentee after: Inner Mongolia sincere Food limited liability company Address before: 231600 Feidong New Town Development Zone, Hefei, Anhui Patentee before: Anhui Truelove Foods Co., Ltd. |
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Granted publication date: 20130529 Termination date: 20170611 |