Application of composite yeast seed in fermentation of soy sauce

A technology for koji seeds and soy sauce, which is applied to the application field of compound koji seeds in soy sauce fermentation, can solve the problems of complex process, time-consuming instability, long fermentation time, etc., and achieves the effects of rich aroma and multiple tastes.

Inactive Publication Date: 2014-03-12
吴基仔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soy sauce we use in our daily life is made by traditional fermentation process, which takes a long time and complicated process
[0004] The reason is that the efficiency is not high, using a single koji to brew soy sauce is time-consuming and unstable, and the nutrient content is easily destroyed if the temperature is too high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Raw materials: 40% black tartary buckwheat, 50% black wheat, 10% black sesame

[0012] First, crush the black tartary buckwheat, add the same amount of hot water to moisten the material for 30 minutes; at the same time, grind the black wheat, add the same amount of hot water to moisten the material for 30 minutes; finally, mix the black sesame and the above two evenly, steam the material 10 minutes, quickly spread to 40 ℃;

[0013] Use Aspergillus oryzae to make rice koji, use Aspergillus niger to make Daqu, and use Monascus to make red koji, and then press rice koji: Daqu: Red koji: clinker = 1:1:3:35, the koji Seeds are inoculated into the clinker, the temperature is controlled at 32°C in the early stage, the koji is turned after 12 hours, the temperature is controlled at 30°C until the koji is released, and the koji making time is 30 hours;

[0014] Finally, the unstrained spirits are made and fermented according to the conventional method, and finally the oil is po...

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PUM

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Abstract

The invention discloses application of a composite yeast seed in fermentation of a soy sauce. The application is characterized in that each yeast seed in the composite yeast seed is respectively subjected to starter propagation, and inoculated into a clinker of raw materials to prepare the composite yeast after being mixed according to different combinations and ratios, wherein each yeast seed in the composite yeast seed corresponds proper raw materials, so as to prepare a corresponding yeast; the procedures of temperature control at an early stage, yeast turnover, temperature control to yeast discharge are needed in preparation of the composite yeast; the yeast seed comprises at least two of proso millet aspergillus, aspergillus niger and monascus ruber.

Description

technical field [0001] The invention relates to the application of a compound koji in soy sauce fermentation. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, starch, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. The Chinese people have mastered the brewing process thousands of years ago. [0003] Soy sauce occupies a very important position in people's daily life, and it will be more and more valued by people. However, the soy sauce we use in our daily life is all produced by traditional fermentation process, which takes a long time and complicated process. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 吴基仔
Owner 吴基仔
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