Method for producing natto soy

A production method and technology of soy sauce, applied in the field of condiments, can solve the problems of not delicious taste, low nutritional content of soy sauce, unsatisfactory color and fragrance, etc.

Inactive Publication Date: 2009-12-30
张溪水
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The soy sauce brewed by the aforementioned first method will brown as the storage time increases. Along with the Maillard reaction, the color of the soy sauce will turn black, and the color of the pickles made with this kind of soy sauce will turn black. Beautiful, and the nutritional content of soy sauce is not high; although the soy sauce brewed by the second method mentioned above is rich in nutrition, the taste is not delicious enough when used as seasoning, and the color, fragrance and flavor are not ideal

Method used

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Examples

Experimental program
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Embodiment

[0018] Embodiment discloses a kind of natto soy sauce production method, it comprises the steps:

[0019] 1. Preparation of soybean koji: After washing high-quality soybeans, soak them under water at room temperature for 6-8 hours. This mainly depends on the room temperature and water temperature. Generally, the soaking time is longer in winter and shorter in summer; within the range of 4 to 18 hours Even longer time is ok, and then under the pressure of 0.15Mp, cook for 30-40 minutes until they are fully cooked, spread the cooked soybeans and cool them down to below 40°C by natural cooling, and then cook them at 32°38°C Soy bean koji is produced after 5 to 7 days of fermentation. At this time, the fermentation time of 5-7 days is a relatively ideal effect. Generally speaking, the fermentation time within 10 days under the aforementioned temperature range is all feasible.

[0020] 2. Prepare natto soup: a), get high-quality soybeans (which can be soybeans or black soybeans) an...

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PUM

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Abstract

The invention discloses a method for producing bean soy sauce, comprising that mixing bean soup and soya bean in the bean production as 20-50:50-80 weight ratio to ferment for 4-12 months at normal temperature to obtain soy sauce resource, then adding bean soup or salt water whose Baum degree is 16Be-25Be at 30-80% weight ratio into said soy sauce resource to be laid for 24-48h at room temperature, compressing into the final product. The inventive soy sauce comprises a kinase which can restrain color change and Merad reaction, while the bean has high nutrient value and special taste.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a method for producing natto soy sauce. Background technique [0002] At present, there are two methods of brewing soybean soy sauce: [0003] The first is the traditional brewing method of soy sauce, that is, boil the beans - smash them into pieces - place them at room temperature for about two months to inoculate naturally, then put the inoculated sauce pieces into a tank and add salt water, and put them in a temperature of 20°~40° It can be prepared after one month of fermentation; [0004] The second is the industrial soy sauce brewing method, which is to dissolve salt into brine, mix it with cornmeal and white flour according to a certain ratio, steam it into a trowel, put it at 25°-28°C for 3-4 days for natural inoculation, and then inoculate it according to a certain proportion Inoculate koji mold to make koji sauce, put it into the tank for heat preservation and fermentation, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/202A23L11/20A23L27/50
Inventor 张溪水
Owner 张溪水
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