Processing technic for mixing raw materials for soy koji making

Abstract

The invention discloses a processing technic for mixing raw materials for soy koji making. The processing technic comprises the following steps: directly mixing ripe soya just taken out of an evaporating pan and an auxiliary material to prepare the koji of soya koji making. The processing technic provided by the invention has the advantages of effectively reducing bacteria quantity of the koji, reducing the contest of bacteria and target microorganism for alimentation in the koji in koji making, and the prepared soy omagari has rich proteolytic enzyme; and proteolytic enzyme energy is high, and the protein utilization ratio in soy yeasting process is improved.

Description

technical field [0001] The invention relates to a soy sauce koji making process, in particular to a processing technology for mixing raw materials for soy sauce koji making. Background technique [0002] In the brewing process of soy sauce, if there are too many miscellaneous bacteria in the koji material, that is, the number of miscellaneous bacteria is >10 5 cfu / g, it will compete with the koji-making target bacteria for the nutrients in the koji material, and produce competition and / or inhibition between the bacteria, which will reduce the protease activity in the mature soy sauce koji, resulting in the soy sauce brewing process. The utilization rate of protein is very low, that is, the utilization rate of raw materials decreases. In the current industrial scale production, in order to reduce the number of miscellaneous bacteria in the koji material, it is often necessary to sterilize each medium raw material. For example, in the brewing process of Japanese-style hig...

AI Technical Summary

Problems solved by technology

Cooked soybeans are steamed at high temperature for a short time, and the number of miscellaneous bacteria in them is usually 10~101cfu / g, but the number of miscellaneous bacteria in raw flour is generally 105 Within the range of ~106cfu / g, when the cooled cooked soybeans and raw flour are mixed into koji, the number of bacteria in the koji is generally 104~10 Within the range of 5 cfu / g, it should not be directly used for making koji

However, because raw flour has poor fluidity and slow heat transfer, it cannot be roasted, and the flour is easy to stick to the wall and scale in the roasting furnace, and it cannot flow out of the roasting furnace smoothly. Therefore, the raw flour in the current process Not processed by roasting

I have tried microwave heating of flour, but it cannot be cooled quickly after heating, and it is easy to cause the hidden danger of spontaneous combustion

If the cooked soybeans and raw flour are mixed and then heat-sterilized again, the flour on the soybeans will easily fall off and scale will form on the heating container, which not only wastes materials, but also makes it difficult to cool, which is not suitable for industrial applications