Method and device for producing laminated type soy sauce

Abstract

The invention provides a method and a device for manufacturing laminated-type soy sauce. The device has a brewing body and a hollow brewing tank body, wherein the brewing body is provided with a multilayer plate rack and brewing plate; the brewing plate is elevated through a duct rack; a duct is arranged on the duct rack; the duct is provided with a jet pore; the duct is connected with an adapter; the adapter is connected with a duct in the tank body; the brewing plate is inserted into a drawer-shaped space of the multilayer plate rack; wheat and soybeans are put in the brewing plate; the brewing body is placed in the brewing tank body; a heat preservation layer is arranged in the tank body; the tank body is provided with an upper cover; and the brewing tank body is used for leading in water and steam for steaming materials. The method is characterized in that yeast bacteria are led into the brewing plate to prepare a yeast through the ducts outside and inside the tank body by dint ofhigh-pressure air; oxygen supply, cooling and exhausting are performed; brine is led in to the brewing tank body for fermentation; sauce is percolated through a brewing plate screen; the sauce is ledto flow out from the bottom of the tank body; and material steaming, yeast supply, yeast preparation, fermentation brewing and sauce filtration which are needed for brewing are simultaneously completed. The invention has the advantages of process simplification, low cost, little environmental pollution and high production efficiency, energy conservation, and excellent product quality.

Description

technical field [0001] The present invention relates to a method for making soy sauce, in particular to a device with multi-layer intervals that can directly carry out steaming, koji making, fermentation, and direct filtering of sauce in an integrated structure for soy sauce production, and the device is used for processing and preparing Laminated soy sauce production method and device. Background technique [0002] The existing Japanese-style mash-making soy sauce device, as shown in Figure 1, is generally called a high-salt (concentration of 18 degrees) dilute (liquid) state low-temperature (about 10 degrees Celsius) fermentation method. After being fried by machine 12, after being crushed by a crusher 13, it is poured into the fried wheat storage tank 14, and then the cooked wheat is measured by a wheat measuring cylinder 15, and then is led to a mixing bowl by a wheat feeding pipe 16. Conveyor auger 22; another raw material, defatted soybeans, is stored in a defatted so...

AI Technical Summary

Problems solved by technology

[0015] From the above description of thick-layer ventilated koji-making operations, we can see that this production technology, equipment, and process control are relatively complicated and difficult to manage. It requires long-term fine operation and the experience of skilled workers to produce high-quality mature koji materials. Considering factors such as production scale benefit, equipment utilization rate, and batch continuous production, thick-layer koji had to be used, and because the thick-layer ventilation was poor, oxygen supply was insufficient, and the cooling effect was poor, medium and high fans had to be used for ventilation. The koji machine keeps the koji layer loose, which reveals the defects in the process, principle and production technology of thick-layer ventilation koji making

[0016] The Japanese technology has also made corresponding improvements. Considering that when defatted soybeans and wheat are steamed together, the wheat starch gelatinizes thickly. When the moisture content of the clinker is as high as 50%, it is very easy to stick to the soybeans and form a ball, which is not easy to break up. , it is extremely difficult to keep the koji layer loose, so after the Japanese-style craft adopts fried wheat, the production technology used, in addition to the aroma-enhancing effect of fried wheat, then crush the fried wheat into 50% fine powder and 50% granules Mix 50% wheat fine powder with steamed soybeans, and evenly adhere to the surface of soybeans to provide the carbon source needed for the growth of koji bacteria on the surface of soybeans, 50% wheat particles are evenly distributed in the koji layer, reaching the koji layer The effect of loosening, but in actual operation, it was found that it did not achieve the expected goal. In addition to improving the aroma of wheat and increasing the speed of gravity self-pressing juice in the sauce wrapping section, due to the high moisture content of the clinker, 50% wheat fine powder is still mixed with the soybean itself. Gelatinized starch, resulting in sticking and agglomeration, did not greatly change the porosity of the koji layer. In addition, in the residue after pressing, a large number of complete wheat granule starch was found, which was not fully utilized, resulting in waste of raw materials.

[0017] Because the koji layer contains a large amount of gelatinized starch, high moisture content, and the weight of the upper layer of koji is pressed down, the middle and lower layers of koji are bonded together, and the ventilation holes of the middle porous partition are also blocked to increase the upward ventilation. It is difficult to dissipate heat and supply oxygen, so it is necessary to use medium and high-pressure fans to provide high wind pressure and introduce a large amount of natural wind to increase the probability of bacterial contamination, which is not conducive to the growth of aspergillus. The bottom layer of the koji material layer (direct Due to the high air volume), the koji materials around the koji pool (there is a large gap with the surrounding pool walls), in the case of a large amount of ventilation for a long time, have already air-dried and agglomerated and cannot be koji-made, resulting in the problem that the quality cannot be improved and the cost has increased, and these The area is the dead corner of the koji turning machine that cannot be taken into account. When the aspergillus enters the mycelial reproduction period and the temperature rises rapidly, these areas are air-dried and agglomerated, which also reduces the efficiency of heat dissipation and oxygen supply. Smoldering is formed and the temperature rises rapidly to burn koji. Using a koji turning machine to keep the koji layer loose can achieve rapid heat dissipation, but it is also easy to cause the chance of bacterial contamination. Although the koji layer is loose in a short period of time, after a period of time It will be re-bonded into a group, and the koji must be turned for the second time, supplemented by artificially produced koji and loose koji material layer. From the above, it is very difficult to ensure the quality of koji making with thick layers of ventilation. It is not easy to improve the technology, and the energy consumption is extremely high. High, large manpower input, not a perfect koji making technology

[0018] Both Japanese-style high-salt dilute-state fermentation process and improved Chinese-style solid-dilute pouring process belong to dilute-state fermentation. No matter the fermentation tank or fermentation tank is used for long-term fermentation, high-pressure air must be provided by compressor as Kinetic energy of fully mixing the koji and brine to avoid agglomeration and corruption on the upper layer of the fermented mash, and to provide the oxygen needed for the growth and reproduction of the yeast in the early stage, and to discharge carbon dioxide with the help of the blower. Due to excessive agitation of the fermented mash, the koji will be excessively Crushed and then soaked in salt water for a long time, the fermented mash will become sticky. In the gravity self-pressing section, the speed of sauce filtration from the filter cloth will be reduced, and the sauce bag will be soft. In the self-pressurized tower, the difficulty of equipment operation is increased; because of the above reasons, mechanical stirring cannot be used, and only high-pressure air stirring can be used. In addition to mixing koji and brine with high-pressure air, it also provides oxygen and discharges carbon dioxide. role, but also strictly limit the number of stirring and stirring time

[0019] The above two kinds of dilute state fermentation are all fermented under the mixed soaking of saturated salt water for a long time (Japanese-style soaking in salt water, improved Chinese-style soaking in salt water), the volume ratio of koji and salt water is about 1:2, and high-concentration salt water is used to prevent the fermentation mash from spoiling Deterioration, but the specific gravity of saturated salt water is very high, and the upward buoyancy is great. In addition, under the action of enzymatic hydrolysis of koji making, most of the koji materials have become fibrous, with a small specific gravity and poor water absorption. In the first three to five days, Use the compressor to blow air for one hour every day, and then blow and stir once a week, under the operation specification of no more than ten minutes each time. It is found in actual operation experience that the koji can be kept mixed for a period of time during the intensive blowing in the early stage. , but after stopping stirring for a period of time, due to the high buoyancy of high-concentration brine, the fibrous material has poor water absorption, and under the inert condition of low specific gravity, it gradually floats to the upper layer of the brine. In the air, the moisture of the koji material under the dry layer is gradually evaporated and floats up, and finally forms a hardened agglomerate layer. When the dry layer is gradually formed, the upper layer of koji material is gradually deteriorated and corrupted under the state of salt deficiency and corrosion, resulting in the sauce. Bad flavor, although manual smashing, blowing and stirring, or spraying with bottom salt water are used, but the effect is not very satisfactory, labor-intensive and energy-consuming. The main reason is that high-concentration salt water is not easy to soak into fiber and absorb water. Due to poor koji material, high buoyancy of brine, and high-pressure air agitation, the lower layer of fermented mash is often sprayed out and stuck to the four walls of the fermentation tank, the aisle around the upper edge of the fermentation tank, the cover of the fermentation tank, or the upper layer of the fermentation tank. The tank wall and the tank roof are extremely difficult to clean. During the long-term fermentation period, micro-deterioration and corruption occur, resulting in peculiar smell. This is also the reason why the environment in the fermentation area is dirty and full of rot. The operation process of supplying oxygen and removing carbon dioxide is not the best production technology for dilute fermentation

[0020] Dilute state fermentation is developed on the basis of Japanese technology. The volume ratio of koji and salt water is about 1:2. It is fermented at low temperature for a long time. It is easy to stir mature koji and salt water for preservation. When the yeast grows, it supplies oxygen and removes carbon dioxide. It is the theoretical basis of the dilute state fermentation technology, but in the long-term practical experience and observation research, it is also found that there is a gap between the technical theory and the actual operation. The best operating state of the technical theory is that the koji is mixed in twice the volume of brine Uniform fermentation, but considering the operation of the sauce wrapping section and pressing in the later stage, it is impossible to provide long-term uninterrupted uniform stirring. Under the buoyancy of brine, the koji is pushed to ferment on the upper layer of the brine most of the time, and most of the koji is in the Complex enzymatic reactions and amino acid dissolution are carried out in the upper layer of brine. In this state, the fermented mash in the upper layer of brine is thickened, which is extremely unfavorable to enzymatic reactions (enzymatic reactions are also fermentation. In brine solution, let protease It can continue to decompose soybean protein in the solution state. The enzymatic reaction generally takes 30 to 60 days, depending on the fermentation temperature, the pH value of the solution, and the concentration of the saline solution). Bacteria decompose starch into sugar, produce alcohol and a variety of polyester aromatic ether substances, and generate a large amount of carbon dioxide at the same time. After adding yeast in the later stage, because the fermentation mash in the upper layer is thick and the solid content is high, it is not good for oxygen to dissolve, resulting in yeast Bacterial growth and reproduction are hindered, and carbon dioxide is difficult to discharge naturally, which will relatively prolong the fermentation time and cannot produce high-quality sauce. This is the reason why the current Japanese-style dilute fermentation process is difficult to manage

[0021] Therefore, based on the Japanese technology and its devices, various production requirements cannot be met, which affects the cost and smoothness of production. In order to provide items that are more in line with actual needs, the inventors conducted research to solve the problems that are easy to occur in the use of existing technologies.

Images