CN111264775A - Method for preparing fermented soya beans by using soy sauce residues - Google Patents
Method for preparing fermented soya beans by using soy sauce residues Download PDFInfo
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- CN111264775A CN111264775A CN202010079547.0A CN202010079547A CN111264775A CN 111264775 A CN111264775 A CN 111264775A CN 202010079547 A CN202010079547 A CN 202010079547A CN 111264775 A CN111264775 A CN 111264775A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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Abstract
The invention relates to a method for preparing fermented soya beans by using soy sauce residues, which comprises the following steps of removing impurities from ⑴ soybeans, cleaning, soaking, draining off water from ⑵ soybeans, steaming for 30min, steaming bran and soy sauce residues for 15-20min, mixing the steamed soybeans with the steamed bran and soy sauce residues uniformly, inoculating aspergillus oryzae koji in an amount of 0.3-0.5% of the total weight of the raw materials ⑶, stirring uniformly, performing stacking culture, performing first koji turning and second koji turning at ⑷, continuously performing flat culture at 30 ℃, culturing for 10-13h at ⑸ until the koji turns to be light yellow, collecting the koji, mixing ⑹ with saline water, fermenting at 45-55 ℃ for 10 days at a heat preservation temperature, and fermenting at 30-35 ℃ for 15-30 days to obtain the fermented soya beans.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a method for making fermented soya beans by using soy sauce residues.
Background
The soy sauce is a seasoning prepared by fermenting brewing raw materials such as soybean/soybean meal, wheat, bran and the like by microorganisms such as aspergillus oryzae, yeast, lactic acid bacteria and the like. The current market demand for soy sauce has been increasing at a rate of 10% per year, and it is anticipated that there will be a growing amount of soy sauce residue that follows. The soy sauce residue is discarded, thereby wasting resources and polluting the environment. The soy sauce residue is generally used as a coarse feed additive, but the pretreatment is complicated, the energy consumption is increased, the added value of the product is low, the treatment is not timely, and the environmental pollution is easily caused.
The fermented soya beans are bean products prepared by fermenting soybeans or black beans with aspergillus oryzae or bacillus subtilis and the like, the fermented soya beans are single in brewing raw materials, and the common raw materials are only soybeans or black beans, so that the fermented soya beans are high in brewing cost. The protein content of the soy sauce residue is about 13 percent, and the crude starch is about 7 percent, so a certain proportion of the soy sauce residue can be used as a fermented soybean brewing raw material to be added.
Through searching, no patent publication related to the present patent application has been found.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the method for making the fermented soya beans by using the soy sauce residues, and the method ensures that the production quality of the fermented soya beans is controllable, reduces the brewing cost of the fermented soya beans by controlling the proportion of the soy sauce residues, solves the problem of natural digestion of the soy sauce residues in the seasoning fermentation industry, takes the soy beans as the raw materials, and really realizes zero emission of soy sauce production.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a method for preparing fermented soya beans by using soy sauce residues comprises the following steps:
⑴ removing impurities from semen glycines, cleaning, and soaking semen glycines for 2-4 hr;
⑵ draining water from semen glycines, steaming at 0.15-0.2MPa for 30min, steaming at 0.1-0.15MPa for 15-20min, mixing the steamed semen glycines with steamed testa Tritici and soy sauce residue at a weight ratio of semen glycines to testa Tritici to soy sauce residue of 9-10: 1-2: 2-4, and cooling to 45-40 deg.C;
⑶ inoculating Aspergillus oryzae yeast 0.3-0.5 wt%, stirring, and culturing in 30 deg.C incubator;
⑷ when the culture time is 15-18h, turning over the yeast for the first time, mixing the yeast materials of the previous accumulation culture uniformly, and continuously culturing at 30 deg.C;
⑸ culturing for 10-13h, collecting the yeast material in light yellow color;
⑹ is mixed with saline water with the mass concentration of 10-12%, and the mass ratio of the yeast material to the saline water is 1: 0.4-0.5;
(7) fermenting at 45-55 deg.C for 10 days, and fermenting at 30-35 deg.C for 15-30 days to obtain semen Sojae Preparatum.
The invention has the advantages and positive effects that:
1. the method of the invention controls the proportion of the soy sauce residues, so that the production quality of the fermented soya beans is controllable, the brewing cost of the fermented soya beans is reduced, the method of naturally digesting the soy sauce residues in the seasoning fermentation industry is solved, the soy beans are used as the beans, and the zero emission of soy sauce production is really realized.
2. The method of the invention makes full use of the fermented soya bean production line, does not need to buy new equipment, can solve the problem of soy sauce residue pollution, can reduce production energy consumption, and has operability and popularization.
Drawings
FIG. 1 is a graph showing the change of total acid content during fermentation of a high-salt dilute solid soy sauce according to the present invention;
FIG. 2 is a graph showing the change of total acid content in the fermented soybean in the present invention;
FIG. 3 is a graph showing the variation of the amino acid nitrogen content in the fermentation process of the high-salt dilute soy sauce of the present invention;
FIG. 4 is a graph showing the variation of amino acid nitrogen content during fermentation of fermented soybeans according to the present invention;
FIG. 5 is a graph comparing the contents of amino acid nitrogen in soy sauce and soy sauce residue of different grades according to the present invention;
FIG. 6 is a graph showing the variation of the salt-free solid content during the fermentation of the high-salt dilute soy sauce of the present invention;
FIG. 7 is a graph comparing the salt-free solids content of different grades of soy sauce and soy sauce pomace according to the present invention;
FIG. 8 is a graph showing the change of protein content during fermentation of fermented soybeans according to the present invention;
FIG. 9 is a graph showing the content of crude protein and crude starch in the high-salt dilute-state water-washed sauce residue of the present invention;
FIG. 10 is a graph showing the content of crude protein and crude starch in the high-salt dilute unwashed sauce residue of the present invention.
Detailed Description
The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.
The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.
Example 1
A method for preparing fermented soya beans by using soy sauce residues comprises the following steps:
⑴ removing impurities from semen glycines, cleaning, and soaking semen glycines for 2-4 hr;
⑵ draining water from soybean, steaming at 0.15-0.2MPa for 30min, steaming at 0.1-0.15MPa for 15-20min, mixing the steamed soybean with bran and soy sauce residue, and stirring at 45-40 deg.C, wherein the raw materials comprise 100g soybean, 20g bran and 20g soy sauce residue;
⑶ inoculating Aspergillus oryzae yeast 0.3-0.5 wt%, stirring, and culturing in 30 deg.C incubator;
⑷ when the culture time is 15-18h, turning over the yeast for the first time, mixing the yeast materials of the previous accumulation culture uniformly, and continuously culturing at 30 deg.C;
⑸ after culturing for 10-13h, the yeast material is light yellow, and the yeast can be collected.
⑹ is mixed with saline water with the mass concentration of 10-12%, and the mass ratio of the yeast material to the saline water is 1: 0.4-0.5;
⑺ 45 fermenting at 45-55 deg.C for 10 days, and fermenting at 30-35 deg.C for 15-30 days to obtain semen Sojae Preparatum.
Through detection, the fermented soya beans meet the standard.
Example 2
A method for preparing fermented soya beans by using soy sauce residues comprises the following steps:
⑴ removing impurities from semen glycines, cleaning, and soaking semen glycines for 2-4 hr;
⑵ draining water from soybean, steaming at 0.15-0.2MPa for 30min, steaming at 0.1-0.15MPa for 15-20min, mixing the steamed soybean with bran and soy sauce residue, and stirring at 45-40 deg.C, wherein the raw materials comprise 100g soybean, 10g bran and 30g soy sauce residue;
⑶ inoculating Aspergillus oryzae yeast 0.3-0.5 wt%, stirring, and culturing in 30 deg.C incubator;
⑷ when the culture time is 15-18h, turning over the yeast for the first time, mixing the yeast materials of the previous accumulation culture uniformly, and continuously culturing at 30 deg.C;
⑸ after culturing for 10-13h, the yeast material is light yellow, and the yeast can be collected.
⑹ is mixed with saline water with the mass concentration of 10-12%, and the mass ratio of the yeast material to the saline water is 1: 0.4-0.5;
⑺ 45 fermenting at 45-55 deg.C for 10 days, and fermenting at 30-35 deg.C for 15-30 days to obtain semen Sojae Preparatum.
Through detection, the fermented soya beans meet the standard.
Example 3
A method for preparing fermented soya beans by using soy sauce residues comprises the following steps:
⑴ removing impurities from semen glycines, cleaning, and soaking semen glycines for 2-4 hr;
⑵ draining water from soybean, steaming at 0.15-0.2MPa for 30min, steaming at 0.1-0.15MPa for 15-20min, mixing the steamed soybean with bran and soy sauce residue, and cooling to 45-40 deg.C, wherein the raw materials comprise 90g soybean, 10g bran and 40g soy sauce residue;
⑶ inoculating Aspergillus oryzae yeast 0.3-0.5 wt%, stirring, and culturing in 30 deg.C incubator;
⑷ when the culture time is 15-18h, turning over the yeast for the first time, mixing the yeast materials of the previous accumulation culture uniformly, and continuously culturing at 30 deg.C;
⑸ after culturing for 10-13h, the yeast material is light yellow, and the yeast can be collected.
⑹ is mixed with saline water with the mass concentration of 10-12%, and the mass ratio of the yeast material to the saline water is 1: 0.4-0.5;
⑺ 45 fermenting at 45-55 deg.C for 10 days, and fermenting at 30-35 deg.C for 15-30 days to obtain semen Sojae Preparatum.
Through detection, the fermented soya beans meet the standard.
The correlation test of the present invention is as follows:
correlation between soy sauce and fermented soya beans
1.1 comparison of the main physicochemical indexes of Soy sauce and fermented soya beans
As the homology between the production and the product is stronger, the main physicochemical indexes are compared, thereby showing the compatibility of the fermented soya beans to the soy sauce residue. The detection method is carried out according to the physicochemical indexes of the brewed soy sauce in the national standard GB18186-2000 and the fermented soya beans in the group standard T/GZSX 014-2018.
1.1.1 dynamic analysis of Total acids
The total acid content changes in the high-salt dilute soy sauce fermentation process as shown in fig. 1, and the total acid content is in a slow rising trend and tends to be balanced in about 50 days.
The total acid content change during fermentation of fermented soybeans is shown in fig. 2, and the change of the total acid tends to be smooth in about 20 days, which is basically consistent with the change of the total acid during the brewing process of soy sauce.
1.1.2 kinetic analysis of amino acid Nitrogen
As shown in fig. 3, the amino nitrogen in the high-salt dilute fermentation process increased faster before 30 days until 105 days, but the overall change was more stable.
As shown in FIG. 4, the fermented soybean is fermented for about 10 days, and the change of amino acid nitrogen tends to be smooth. This is consistent with the trend of amino nitrogen during soy sauce fermentation, but the content of amino nitrogen is slightly lower than that of soy sauce, and the content of amino nitrogen at the end is about 0.66g/100g, which is related to the water content.
As shown in FIG. 5, the contents of amino acid nitrogen in the first, second and third oils were sequentially decreased as the result of oil extraction at the end of fermentation. According to the local standard DB 61/T428 and the community standard T/GZSX 014 and 2018 of the fermented soya beans, the amino acid nitrogen of the fermented soya beans is required to be more than or equal to 0.40g/100 g. The content of amino nitrogen in the three residues is about 0.5g/100g, and the three residues can still meet the requirements of fermented soya beans.
1.1.3 dynamic analysis of salt-free solids
The change of the salt-free solid content in the high-salt dilute soy sauce fermentation process is shown in fig. 6, and the total change in the fermentation process is relatively gentle. The content of the salt-free solid at the end was about 15g/100 g.
As can also be seen from fig. 7, the change in solid content is in the same tendency as the result of fig. 6.
2.2 raw material application analysis
The raw materials for producing the fermented soya beans comprise soybeans, bran and the like, and the raw materials for producing the soy sauce comprise soybeans, wheat, bran and the like. The two are not too different in raw material. Therefore, at the level of raw material application, the available components remaining in the soy sauce residue are analyzed.
As shown in FIG. 8, the fermented soybean was fermented for about 10 days, and the change of protein was smooth, indicating that the decomposition of the raw material was almost completed, and the protein content of the fermented soybean was about 32g/100 g.
As can be seen from FIG. 9, the decomposition of the raw material was almost completed in about 30 days of the high-salt dilute state fermentation, and the crude protein content and the crude starch content of the water-washed sauce residue were about 13g/100g and 7g/100g, respectively.
As shown in FIG. 10, the sauce residue without washing with water contained about 18g/100g of crude protein and about 11g/100g of crude starch. The content of the crude protein is increased by 5g/100g compared with that of unwashed crude protein. The sauce content of the sauce residue obtained by packing the sauce residue in a cloth bag and squeezing should be about 44g/100g, so that the increased protein content in the sauce residue is soluble low molecular protein and amino nitrogen, and can be directly carried into sauce.
Second, through the detection, the fermented soya beans of the invention accord with the standard.
1. Analysis of protein content in brewing Material
The raw soybean protein content of the soybean is 38-40g/100g, the sauce residue which is not washed by water contains about 18g/100g of crude protein, and the crude protein content in the mixed raw materials is calculated according to the mixture ratio of 90-100g of soybean, 10-20g of bran and 20-40g of sauce residue: 30-33g/100g, which can meet the requirements of crude protein required by fermented soya bean brewing.
2. Analysis of starch content in brewing materials
The starch content of the soybean raw bean is about 10g/100g, the sauce residue which is not washed by water contains about 11g/100g of crude starch, and the crude starch content in the mixed raw materials is calculated according to the mixture ratio of 90-100g of soybean, 10-20g of bran and 20-40g of sauce residue: 10-11g/100g, can meet the requirements of the crude starch required by fermented soya bean brewing.
3. Branches and leaves of undecomposed raw materials of soy sauce residues are helpful for generating characteristic flavor components of soy sauce flavor
4-Vinylguaiacol (4-EG) imparts characteristic smoke and sauce aroma to soybean paste, and also has a function of neutralizing salty taste, and is considered as a characteristic flavor substance in the paste. The threshold value of 4-EG is very low, about 0.5mg/kg can reach the level of identification and recognition, and 1-2mg/kg can improve the aroma and the flavor in the sauce. The precursor substance of 4-EG is present in the cell wall of cereals, and the monomer and dimer of ferulic acid are mainly connected to the arabinose residue of arabinoxylan in the form of ester bond. During brewing, cell wall degrading enzymes (e.g., xylanase) secreted by microorganisms act on cell wall structures and degrade them to form small molecular weight substances, which in turn dissociate ferulic acid bound to the lignin glycoside by destroying the ester bonds connecting ferulic acid and polysaccharides via feruloyl esterase (FAE). Subsequently, ferulic acid is decarboxylated to produce 4-vinylguaiacol (4-VG) under the action of ferulic acid decarboxylase (FDC), and then 4-vinylguaiacol is reduced to 4-ethylguaiacol under the action of 4-vinylguaiacol reductase, as shown below:
the sauce residue contains undecomposed branches and leaves of raw materials, is mostly cellulose, and contributes to the generation of sauce flavor type characteristic flavor component 4-EG in the brewing process. Endows the fermented soya beans with thick sauce fragrance.
The above data more fully demonstrate the feasibility of applying soy sauce residue to fermented soybean production, once implemented in the industry, soy sauce residue can be applied in a complete and timely manner. In the production of the fermented soya beans, the content of total acid and amino nitrogen in the soy sauce residues is controlled according to the requirements of DB 61/T428-.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (1)
1. A method for preparing fermented soya beans by using soy sauce residues is characterized by comprising the following steps: the method comprises the following steps:
⑴ removing impurities from semen glycines, cleaning, and soaking semen glycines for 2-4 hr;
⑵ draining water from semen glycines, steaming at 0.15-0.2MPa for 30min, steaming at 0.1-0.15MPa for 15-20min, mixing the steamed semen glycines with steamed testa Tritici and soy sauce residue at a weight ratio of semen glycines to testa Tritici to soy sauce residue of 9-10: 1-2: 2-4, and cooling to 45-40 deg.C;
⑶ inoculating Aspergillus oryzae yeast 0.3-0.5 wt%, stirring, and culturing in 30 deg.C incubator;
⑷ when the culture time is 15-18h, turning over the yeast for the first time, mixing the yeast materials of the previous accumulation culture uniformly, and continuously culturing at 30 deg.C;
⑸ culturing for 10-13h, collecting the yeast material in light yellow color;
⑹ is mixed with saline water with the mass concentration of 10-12%, and the mass ratio of the yeast material to the saline water is 1: 0.4-0.5;
⑺ 45 fermenting at 45-55 deg.C for 10 days, and fermenting at 30-35 deg.C for 15-30 days to obtain semen Sojae Preparatum.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621913A (en) * | 2012-08-23 | 2014-03-12 | 河南省***（集团）有限公司 | Rapid high-efficient fermentation production method of health fermented soya bean |
| CN107455668A (en) * | 2017-07-28 | 2017-12-12 | 湖北土老憨调味食品股份有限公司 | A kind of preparation method of no bitter taste dried orange peel black bean sauce |
| CN107712639A (en) * | 2017-10-19 | 2018-02-23 | 尧记酱道股份有限公司 | A kind of all sauce technique of solid-state ageing fermented soya bean |
| CN109170604A (en) * | 2018-10-30 | 2019-01-11 | 天津科技大学 | A method of soya sauce is made using high-salt dilute soy slag |
| CN109170601A (en) * | 2018-10-16 | 2019-01-11 | 天津科技大学 | A method of red yeast rice soya sauce is made using bean dregs, residue of soya |
-
2020
- 2020-02-04 CN CN202010079547.0A patent/CN111264775A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621913A (en) * | 2012-08-23 | 2014-03-12 | 河南省***（集团）有限公司 | Rapid high-efficient fermentation production method of health fermented soya bean |
| CN107455668A (en) * | 2017-07-28 | 2017-12-12 | 湖北土老憨调味食品股份有限公司 | A kind of preparation method of no bitter taste dried orange peel black bean sauce |
| CN107712639A (en) * | 2017-10-19 | 2018-02-23 | 尧记酱道股份有限公司 | A kind of all sauce technique of solid-state ageing fermented soya bean |
| CN109170601A (en) * | 2018-10-16 | 2019-01-11 | 天津科技大学 | A method of red yeast rice soya sauce is made using bean dregs, residue of soya |
| CN109170604A (en) * | 2018-10-30 | 2019-01-11 | 天津科技大学 | A method of soya sauce is made using high-salt dilute soy slag |
Non-Patent Citations (1)
| Title |
|---|
| 谭薇等: "低盐高效发酵豆豉新工艺研究", 《湖北农业科学》 * |
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