Method for preparing soy sauce

A soy sauce and soybean technology, applied in food preparation, application, food science, etc., can solve the problem of not seeing rich peptides, etc., and achieve the effect of increasing the total nitrogen content and reducing sugar content

Inactive Publication Date: 2012-08-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no soy sa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) 1 part by mass of soybean meal was cooked at 125°C for 6 minutes, mixed with 0.2 part by mass of flour, cooled and inoculated with Aspergillus oryzae koji essence of 0.03% (w / w) of the total weight of soybean meal, and cultured at 28°C and humidity 85%. After 48 hours, the soy sauce was obtained into koji.

[0027] (2) Mix Daqu with 1 times the weight of salt water, heat at 55°C for 1 hour, then cool to 30°C;

[0028] (3) After 90 days of fermentation using the high-salt dilute soy sauce brewing method (GB18186-2000), press and filter to obtain sample No. 1 of soy sauce stock solution.

[0029] The fermentation process of the blank soy sauce sample is:

[0030] (1) 1 part of soybean meal was cooked at 125°C for 6 minutes, mixed with 0.2 part of flour, cooled and then inoculated with Aspergillus oryzae koji essence of 0.03% (w / w) of soybean meal weight, 28°C, humidity 95%, incubation time 48h, obtained Soy sauce into a song.

[0031] (2) After 90 days of fermentat...

Embodiment 2

[0036] (1) 1 mass part of soybean meal is cooked at 110°C for 20 minutes, mixed with 1 mass portion of flour, cooled and inoculated with 0.04% (w / w) of soybean meal weight (w / w) of Aspergillus oryzae, at 30°C, humidity 90 %, cultivated for 48h to obtain soy sauce koji.

[0037] (2) Mix Daqu with 3 times the weight of salt water, heat at 50°C for 1 hour, then cool to 25°C;

[0038] (3) After 60 days of fermentation using the high-salt dilute soy sauce brewing method (GB18186-2000), press and filter to obtain sample No. 2 of soy sauce stock solution.

[0039] The fermentation process of the blank soy sauce sample is:

[0040] (1) After 1 part of soybean meal is cooked at 110°C for 20 minutes, it is mixed with 1 part of flour. After cooling, it is inoculated with 0.04% (w / w) of Aspergillus oryzae by total weight of soybean meal and flour, at 30°C, and the humidity is 90 %, the culture time is 48h, and the soy sauce is obtained into koji.

[0041] (2) Using the high-salt dilute...

Embodiment 3

[0043] (1) 1 part by mass of soybean meal is cooked at 115°C for 10 minutes, mixed with 0.5 part by mass of flour, cooled and inoculated with 0.06% (w / w) of the total weight of soybean meal and flour (w / w) of Aspergillus oryzae, 30°C, humidity is 95%, and the incubation time is 48h to obtain soy sauce koji.

[0044] (2) Mix Daqu with 3 times the weight of salt water, heat at 45°C for 2 hours, then cool to 25°C;

[0045] (3) After 60 days of fermentation using the high-salt dilute soy sauce brewing method (GB18186-2000), press and filter to obtain sample No. 3 of soy sauce stock solution.

[0046] The fermentation process of the blank soy sauce sample is:

[0047] (1) 1 part of soybean meal is cooked at 115°C for 10 minutes, mixed with 0.5 part of flour, cooled and inoculated with 0.06% (w / w) of the total weight of soybean meal and flour (w / w) of Aspergillus oryzae, 30°C, humidity 95 %, the culture time is 48h, and the soy sauce is obtained into koji.

[0048] (2) High-salt ...

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PUM

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Abstract

The invention relates to a method for preparing soy sauce, and the method comprises the following steps of: cooking soybean cakes or soybeans and mixing the soybean cakes or the soybeans with flour; cooling and inoculating Aspergillus oryzae yeast essence to prepare yeast; mixing the yeast with salt water with the weight which is 1-3 times as much as the yeast; heating at 45-55 DEG C for 1-2 hours and cooling to 20-30 DEG C; and after fermenting for 60-90 minutes by utilizing a high-salt diluted soy sauce brewing method, squeezing and filtering to obtain a soy sauce raw liquid. Compared with the common soy sauce, the soy sauce prepared by the invention has the advantage that the peptide content is improved by more than 50%.

Description

technical field [0001] The invention relates to the technical field of soy sauce condiment production, in particular to a soy sauce preparation method capable of increasing the peptide content in soy sauce, especially the peptide content in soy sauce crude oil. Background technique [0002] Soy sauce, fermented bean curd, tempeh, and soybean paste are known as the four traditional fermented soybean products in my country. It has a history of more than 2,000 years and is welcomed by consumers for its unique and delicious taste. During the fermentation process of soy sauce, various enzymes secreted by Aspergillus oryzae are used to catalyze and decompose the protein, starch and oil in the raw materials to form the main components of soy sauce: small molecule peptides, amino acids, sugars and free fatty acids and other substances. Among them, soybean protein and protein in flour are degraded into soluble protein, peptide and a small amount of free amino acid under the action of...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 崔春赵谋明游丽君钟鸿波
Owner SOUTH CHINA UNIV OF TECH
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