Method for producing sauce by fermenting bean dregs

Abstract

A method for producing a sauce by fermenting bean dregs is characterized in that the preparation method comprises the following steps of: (1) uniformly mixing bean pulp, bean dreg and bran according to the mass ratio of 1-10:1-10:1-5; and subsequently moistening and steaming the mixture; (2) cooling the mixture to room temperature after completing the steaming; and respectively carrying out starter propagation on aspergillus oryzae or neurospora crassa for 24-72h at the temperature of 20-40 DEG C; (3) mixing the aspergillus oryzae material and the neurospora crassa material by a proportion; and fermenting the aspergillus oryzae material and the neurospora crassa material at the temperature of 20-65 DEG C by adding salt water with the mass percentage concentration of 6-20%; (4) fermenting-ripening the soy sauce mash; subsequently carrying out three-stage oil spraying or squeezing; standing and clarifying the soy sauce mash to prepare raw soy sauce; and (5) obtaining the soy sauce product by sterilizing the raw soy sauce. The method has the advantages of: 1. improving the utilization ratio of raw material, good product quality and high nutritional value; 2. reducing the production cost of the soy sauce; and 3. improving the production efficiency.

Description

technical field [0001] The invention relates to a method for producing soy sauce by fermenting bean dregs. Background technique [0002] Okara is a by-product of removing soluble protein during processing of soybean foods such as tofu and soy milk. Due to the eating habits of Chinese residents, the bean product industry has a large scale, a wide variety of products and a large production volume. According to statistics, my country produces an average of 6.75×10 dried bean dregs per year. 4 ~7.2×10 4 tons, the output is very large, which can easily cause waste of resources and environmental pollution. After analysis, bean dregs are rich in protein, fat, dietary fiber and other nutrients, and their nutritional value is comparable to that of tofu. In my country, bean dregs are mainly used as feed, with low utilization and economic benefits, and sometimes they are even discarded directly, causing great environmental pollution and waste of resources. [0003] At present, the ...

AI Technical Summary

Problems solved by technology

In my country, bean dregs are mainly used as feed, with low utilization rate and economic benefits, and sometimes they are even discarded directly, causing great environmental pollution and waste of resources.

[0003] Today, the vast majority of factory-brewed soy sauces are based on soybeans and / or defatted soybeans, wheat and / or bran, which is costly and generally low in raw material utilization

Although there are some domestic researches on using bean dregs instead of soybeans and fermenting defatted soybeans to produce soy sauce, the actual production is not rare.

At the same time, the study found that in the production of soy sauce fermentation, an important reason for the low utilization rate of raw materials may be that the protein in the raw material is cross-linked with substances such as cellulose that are difficult to decompose, making it difficult for protease to act on the protein.