CN1189096C

CN1189096C - Soy sauce and its producing method

Info

Publication number: CN1189096C
Application number: CNB021136742A
Authority: CN
Inventors: 邓元聪
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-04-29
Filing date: 2002-04-29
Publication date: 2005-02-16
Anticipated expiration: 2022-04-29
Also published as: CN1413506A

Abstract

The present invention belongs to soy sauce in seasoning and a producing method thereof. The soy sauce comprises the following components: soy bean juice, ginger juice, edible salt, monosodium glutamate, food additives and traditional Chinese medicine spice mix. The producing method comprises the steps: firstly, mixing soy beans, ginger and the spice mix by adding water, and continuously boiling the mixture for 8 to 10 hours to obtain bean mother solution; then, adding the edible salt, caramel pigment and the monosodium glutamate; finally, obtaining the soy sauce through germicidal treatment, still placement for clarification and fine filtration. In the soy sauce, because the main components are continuously steamed and boiled for a longer time, effective components in the soy beans are extracted, the raw taste is eliminated, the production period is simultaneously shortened greatly, and the spice mix is added for enriching the mouth feel and the fragrance and naturally keeping the freshness and the quality of products. Therefore, the soy sauce has the characteristics of simple process, short production period, less equipment and occupied area, rich mouth feel and fragrance of the products, pleasant aftertaste, no preservative, etc., and the producing method overcomes the defects of the background technology, such as the production period is long, the production process is complicated, etc.

Description

A kind of production method of soy sauce

Technical field

The invention belongs to the production method of edible flavouring, particularly a kind of production method of the soy sauce that need not ferment.

Background technology

Traditional soy sauce production method is to adopt fermentation method, and this method mainly comprises koji, preparation and fermentation sauce wine with dregs, after refining final products.Though the soy sauce that adopts this method to produce has characteristics such as local flavor and mouthfeel be better, the production cycle is long especially, and only the fermentation of sauce wine with dregs just needs 6～8 months.At this defective, applicant Societe Des Produits Nestle S.A discloses a kind of " soy sauce production method " in its notification number is the patent documentation of CN1029192C, this method adopts kind of koji fermentation bent with the mixture preparation that bakes the wheat of frying through the soybean of boiling, utilize the water slurry of the enzyme hydrolysis song that in kind of koji fermentation, produces again, and then in the curved suspension liquid of hydrolysis, add sodium chloride with preparation sauce wine with dregs, make sauce wine with dregs fermentation,, thereby make soy sauce after squeezing, sterilization, clarifying treatment.Though this method can foreshorten to the fermentation time of sauce wine with dregs for 4～8 weeks, but still existed the production cycle long, complex manufacturing, equipment and place occupancy are big, and defective such as the mouthfeel aftertaste is relatively poor.

Technical scheme

The objective of the invention is to defective at the background technology existence, improve its prescription and brew method, to reach the simplification production routine, effectively shorten the production cycle, reduce production equipment and place occupancy, and further enrich its mouthfeel and fragrance, do not need adding preservative agent just can reach purposes such as fresh-keeping, the requirement of guaranteeing the quality.

Solution of the present invention is to save the koji operation and change low temperature in the background technology or normal temperature fermentation brew into the high temperature brew; Change its prescription simultaneously, to realize its goal of the invention.Therefore, product component of the present invention comprises: soya bean juice, salt, ginger juice, monosodium glutamate and food additives; Key is also to comprise in its component the Chinese medicine spice mix that contains part or all of composition in cloves, dry and soft, fennel, Chinese cassia tree, the root of Dahurain angelica, fragrant fruit, cordate houttuynia, dried orange peel, the pseudo-ginseng, and food additives are caramel colorant; Each component is respectively by weight: 8～12 parts of soya beans, 16～20 parts of salt, 1～3 part in ginger, 1～3 part of monosodium glutamate, 1～2 part of caramel colorant, 0.05～0.12 part of Chinese medicine spice mix, 70～110 parts in water; Soya bean, ginger and Chinese medicine spice mix by add water mix boil altogether get juice after, add salt, caramel colorant, monosodium glutamate again and obtain the soy sauce finished product.And described Chinese medicine spice mix, when adopting whole composition, the weight portion of each composition is: tsaoko, cloves, dry and soft, fennel are respectively 1～3 part, and Chinese cassia tree, the root of Dahurain angelica, fragrant fruit, cordate houttuynia, dried orange peel, pseudo-ginseng then are respectively 2.5～7 parts.

And production method of the present invention comprises:

A, get the raw materials ready: by weight, with 8～12 parts of soya beans, 16～20 parts of salt, 1～3 part in ginger, 1～3 part of monosodium glutamate, 1～2 part of caramel colorant, 0.05～0.12 part of Chinese medicine spice mix, 70～110 parts of weighings respectively of water, stand-by;

Wherein: the Chinese medicine spice mix by weight, with each 1～3 part in tsaoko, cloves, dry and soft, fennel, pulverize after Chinese cassia tree, the root of Dahurain angelica, fragrant fruit, cordate houttuynia, dried orange peel, each 2.5～7 parts of mixing of pseudo-ginseng or respectively pulverizing be mixed into again behind the mixed powder by the said ratio weighing; Soya bean and ginger weighing afterwash;

B, high temperature are produced the beans mother liquor: will place in the pot by the stand-by soya bean of proportioning weighing, ginger, spice mix, and at first add the water of Total Water 50%, boil continuously under the boiling temperature condition 8～10 hours, with the well-done slagging of soya bean; Wherein every interval 1.5～2 hours, it is once stand-by to extract 15～20% juice from pot, mends the clear water of equivalent simultaneously, and at last after filtration, its filtrate promptly gets the beans mother liquor together with the juice mixing of each time extraction;

C, the beans mother liquor that makes is placed in the pressure cooker, add by stand-by salt, the caramel colorant of proportioning weighing, heat sterilization was handled 20～30 minutes under 110 °～120 ℃ temperature conditions, to be cooled to the pot inner pressure disappearance, add the stand-by monosodium glutamate of weighing and it is sent into settling pool and leave standstill cooling, clarification;

D, will leave standstill clarification through C the smart filter of liquid to remove insoluble matter wherein, promptly make soy sauce of the present invention.

Described boiling continuously under the boiling temperature condition 8～10 hours, its mode of heating are adopted outer heating or are adopted the interior mode of heating of steam to carry out.

The present invention is steaming mixed for a long time through 8～10 hours owing to adopting soya bean, ginger and Chinese medicine spice mix to add water, both the effective ingredient in the components such as soya bean is extracted, and eliminates it again effectively and gives birth to flavor, has shortened the production cycle of product greatly; The mouthfeel and the fragrance of soy sauce has not only been enriched in the adding of spice mix, but also can play product guarantee the quality, preservation, under the condition that does not add any anticorrisive agent, the shelf-life can guarantee more than 2 years, all is up to state standards through the every index of check product.Therefore, it is simple that the present invention has technology, with short production cycle, and it is few that equipment and place take, and product mouthfeel, fragrance are abundant, and aftertaste delicate fragrance also can be guaranteed characteristics such as it is fresh-keeping, shelf-life under the condition of adding preservative agent not.

Embodiment

Present embodiment is an example to produce the 100kg soy sauce:

A, at first that the soya bean 10kg after selected is clean, it is mashed stand-by that old ginger 2.0kg cleans bat; Salt 18kg, caramel colorant 1.7kg, stand-by after the spice mix powder 88g weighing, the present embodiment spice mix adopts full component, wherein: tsaoko, cloves, dry and soft, each 4g of fennel, Chinese cassia tree, the root of Dahurain angelica, fragrant fruit, cordate houttuynia, dried orange peel, each 12g of pseudo-ginseng are crushed into powder after the mixing;

B, soya bean, personated old man ginger and the spice mix that weighing is stand-by place in the jacketed pan, are heated to boiling point and maintain behind the adding 50kg water and boiled continuously under this temperature 9.5 hours; Boiling back 2.0 hours extraction soup juice 10kg from pot for the first time, and then adding 10kg clear water (being preferably boiling water), get juice later on every 1.5 hours and replenish clear water once, present embodiment is got juice 5 times altogether, at last with material centrifugal filtration in the pot (also can press filter), its filtrate together with the juice that extracts mix about 83kg beans mother liquor;

C, gained 83kg beans mother liquor is placed in the pressure cooker, add stand-by salt 18kg, the caramel colorant 1.7kg of weighing, heat sterilization was handled 25 minutes under 110 °～120 ℃ temperature, to be cooledly adds monosodium glutamate 2.0kg and it is sent into settling pool and leave standstill cooling, clarify to the pot inner pressure back that disappears;

D, with the smart filter of liquid after leaving standstill clarification to remove insoluble matter wherein, approximately soy sauce 100kg.

Claims

1, a kind of production method of soy sauce is characterized in that this method comprises:

2, by the production method of the described soy sauce of claim 1, it is characterized in that described boiling continuously 8～10 hours under the boiling temperature condition, mode of heating carries out in outer heating of its mode of heating employing or the employing steam.