Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for brewing tea leave sauce

A technology for tea and soy sauce, applied in the fields of application, food preparation, food science, etc., can solve the problems of low extraction rate of active components of tea, thin taste, and great influence on flavor, and achieves increased fragrance and nutritional and health care effects, good quality, The effect of reducing bacterial contamination

Inactive Publication Date: 2007-07-18
GUANGDONG INST OF MICROORGANISM
View PDF0 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this method, the leaching rate of active ingredients in tea leaves is low, and the leaching process has a great influence on the flavor, and the taste is slightly thin
There is no report on the development and production of brewed tea soy sauce using tea leaves as raw materials for soy sauce fermentation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Crush 7kg of tea leaves, 10kg of wheat, and 50kg of soybean meal (uniform particle size, 2-3mm in size, powder content not exceeding 20%) and mix them with 33kg of bran, add 100-125kg of water to moisten the ingredients, and soak for 1 hour. Put the moisturizing ingredients into a rotary pressure cooker and cook at a pressure of 2kg / Gm 2 , time 15 minutes. Cool the cooked raw materials to about 40°C and wait for inoculation.

[0024] Add Huyao 3.042 (purchased from the Culture Collection Center of Guangdong Institute of Microbiology) as a seed koji, the inoculation amount is 0.2%, and bamboo plaques are used to make koji, and the thickness of the koji layer is 2.5cm. The koji making time is 32 hours, the temperature is 29°C, the koji is turned twice, and the ventilation and temperature are strictly controlled.

[0025] Crush the koji and add 100kg-150kg of 13% (mass concentration) brine (the temperature of the koji brine: 50-55°C in winter and 45-50°C in summer), and ...

Embodiment 2

[0028] Crush 10kg of tea leaves, 5kg of wheat, and 55kg of soybean meal (uniform particle size, 2-3mm in size, powder content not exceeding 20%) and mix them with 30kg of bran, add 100-150kg of water to moisten the ingredients, and soak for 2 hours. Put the moisturizing ingredients into a rotary pressure cooker and cook at a pressure of 2kg / cm 2 , time 15 minutes. Cool the cooked raw materials to about 40°C and wait for inoculation.

[0029] Add Huniang 3.042 (purchased from the Culture Collection Center of Guangdong Institute of Microbiology) as a kind of koji, the inoculation amount is 0.4%, and bamboo plaques are used to make koji, and the thickness of the koji layer is 2.5cm. The koji making time is 40 hours, the temperature is 30°C, the koji is turned twice, and the ventilation and temperature are strictly controlled.

[0030] Crush the koji and add 100kg-150kg of 13% (mass concentration) brine (the temperature of the koji brine: 50-55°C in winter and 45-50°C in summer)...

Embodiment 3

[0033]Crush 16kg of dry tea leaves, 20kg of wheat, and 100kg of soybean meal (uniform particle size, 2-3mm in size, powder content not exceeding 20%) and mix them with 64kg of bran, add 200-260kg of water to moisten the ingredients, and soak for 1 hour. Put the moisturizing ingredients into a rotary pressure cooker and cook at a pressure of 2kg / cm 2 , time 15 minutes. Cool the cooked raw materials to about 40°C and wait for inoculation.

[0034] Add Huyao 3.042 (purchased from the Culture Collection Center of Guangdong Institute of Microbiology) as a seed koji, the inoculation amount is 0.2%, and bamboo plaques are used to make koji, and the thickness of the koji layer is 2.5cm. The koji making time is 36 hours, the temperature is 28°C, the koji is turned twice, and the ventilation and temperature are strictly controlled.

[0035] Crush the koji and add 200kg-250kg of 13% (mass concentration) brine (the temperature of the koji brine: 50-55°C in winter and 45-50°C in summer),...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A method for brewing tea soy sauce with nutritive and health-care function includes such steps as pre-treating raw materials including tea leaf (3-15 mass%), preparing leaven, adding saline, butyl hydroxyanisole and propyl gallate, stirring, fermenting and mingling.

Description

【Technical field】 [0001] The invention relates to a brewing method of soy sauce, in particular to a brewing method of tea soy sauce. 【Background technique】 [0002] Soy sauce is a traditional fermented condiment in my country. It is the raw material for making various condiments and the basic condiment for home cooking. It plays an important role in all kinds of condiments. At present, soy sauce products are mostly produced with wheat, bran, and soybean meal as raw materials. Ordinary soy sauces in the market account for the vast majority, with few high-end soy sauces. The varieties and flavors of soy sauce are too single, and the application of new technologies and new equipment is relatively backward. In the case of healthy consumer demand and diversified flavors, it can no longer meet the needs of consumers at all levels. Applying new materials, new technologies, and new equipment to improve soy sauce brewing technology, develop new varieties of soy sauce, and diversify ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 柏建玲莫树平郑婉玲贺鹰抟
Owner GUANGDONG INST OF MICROORGANISM
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com