Five-cereal soy sauce and preparation method thereof

A technology for five-grain soy sauce and soy sauce, which is applied in the field of brewing soy sauce and can solve the problems such as the quality limitation of soy sauce

Inactive Publication Date: 2011-09-28
上海淘大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the current soy sauce production process, especially in the dilute state fermentation process, the quality of soy sauce is limited, for example, the total nitrogen (Total Nitrogen, TN) of general high-dilute soy sauce is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] Specifically, the preparation method of the five-grain soy sauce provided by the invention comprises the following steps:

[0026] (1) Mix the grain and / or grain products with water, cook and cool to obtain the mixture 1′;

[0027] (2) Inoculate mold koji in mixture 1' to obtain mixture 1;

[0028] (3) mixing grain and / or grain products with water, cooking and cooling to obtain mixture 2; the grain is selected from one or more of the following: glutinous rice, sorghum, and barley; and

[0029] (4) mix mixture 1, mixture 2, and soy sauce, and ferment to obtain five-grain soy sauce;

[0030] The mixture 2 can also be obtained by (a) mixing grain and / or grain products with water, cooking and cooling to obtain the mixture 2'; the grain is selected from one or more of the following: glutinous rice, sorghum, and barley; and (b) mixing mixture 2' and wine medicine (yeast) to obtain mixture 2.

[0031] In one embodiment of the present invention, the preparation method of the...

Embodiment 1

[0066] (1) After mixing defatted soybeans (64%), wheat (20%), corn flour (3%), millet products (3%), and barley (0%) in proportion, add 70-90% water to moisten , cooking, after the raw materials are cooked and cooled, stir and inoculate with bran (2%) to make koji, (Shanghai Niang 3.042; the inoculation amount is 0.3-1% of the total raw material weight, depending on the quality of the seed koji, according to the number of spores 60 100 million / gram on a dry basis, the inoculation amount is 0.8%); koji making 32 hours, temperature 30-40°C)

[0067] (2) Soak glutinous rice (8%) in water, then steam and cook, and cool in time after the raw materials are cooked for 30 minutes;

[0068] (3) Add wine and medicine, and incubate for 72 hours at 25-35°C;

[0069] (4) After mixing the products obtained in (1) and (3) and soy sauce (TN=0.35%, pH4.8), enter the fermenter for fermentation, and ferment at 15-45°C for 55 days;

[0070] (5) Take out the original juice of soy sauce by filter...

Embodiment 2

[0073] (1) After mixing defatted soybeans (64%), wheat (20%), corn flour (3%), sorghum (3%), and barley (0%) in proportion, add 70-90% water to moisturize, Cook, after the raw materials are cooked and cooled, stir and inoculate with bran (2%) to make koji, (Shanghai Niang 3.042; the inoculum amount is 0.3-1% of the total raw material weight, depending on the quality of the seed koji, according to the number of spores of 6 billion per gram on a dry basis, the inoculation amount is 0.8%); (40 hours of koji making temperature 30-40°C)

[0074] (2) Soak glutinous rice (8%) in water, then steam and cook, and cool in time after the raw materials are cooked for 30 minutes;

[0075] (3) The products obtained in (1) and (2) and soy sauce (TN = 0.6, slightly higher than the required value, pH = 4.4, low, diluted with salt water (20% salt) to make the TN at 0.4%, use edible Alkali is adjusted to pH4.6) After mixing, enter the fermentation tank for fermentation, and ferment for 40 days a...

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PUM

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Abstract

The invention relates to five-cereal soy sauce and a preparation method thereof. The preparation method comprises the following steps of: (1) mixing grain and / or grain products and water, steaming to obtain cooked grain and / or the grain products, and cooling to 30 to 40 DEG C to obtain a mixture 1', wherein the grain comprises soybean, wheat, corn and one or more of millet, sticky rice, broomcorn and pearl barley; the grain products comprise a soybean product, a wheat product, a corn product and a millet product; and the water mixed with the grain and / or the grain products is 70 to 90 percent of the total weight of the grain and / or the grain products; (2) inoculating mold into the mixture 1' to prepare koji to obtain a mixture 1; (3) mixing the grain and / or the grain products and water, steaming to obtain cooked grain and / or the grain products, and cooling to 30 to 40 DEG C to obtain a mixture 2, wherein the grain is chosen from one or more of sticky rice, broomcorn and pearl barley; and (4) mixing the mixture 1, the mixture 2 and soy sauce and fermenting the mixture at the temperature between 15 and 45 DEG C for 40 to 60 days to obtain the five-cereal soy sauce.

Description

technical field [0001] The invention relates to the field of brewed soy sauce. More specifically, it relates to a five-grain soy sauce and a preparation method thereof. Background technique [0002] Soy sauce, a liquid condiment brewed from beans, wheat, and bran, has a reddish-brown color and a unique sauce aroma. It tastes delicious and helps stimulate appetite. It is a traditional Chinese condiment. Soy sauce is made from vegetable protein by brewing method, quick brewing method or mixing method. The brewing method is "soy sauce koji" made from soybeans, defatted soybeans, black soybeans, wheat, rice and other cereals, which are cooked or processed by other methods and cultivated aspergillus, or steamed rice or steamed rice are added here to make koji. Bacteria saccharification, and injecting salt water, or adding raw soy sauce, soy sauce mash to ferment and mature. [0003] At present, the use of raw materials in soy sauce production is still limited to soybeans and w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 陈汉龙
Owner 上海淘大食品有限公司
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