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A kind of red bean brewed soy sauce and preparation method thereof

A technology for brewing soy sauce and red beans, which is applied in the field of red bean brewing soy sauce and its preparation, can solve the problems of low amino acid nitrogen content and difficulty in making koji, and achieve the effects of controlling microbial indicators, good product flavor, and avoiding losses

Active Publication Date: 2016-03-16
四川清香园调味品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention overcomes the deficiencies of the prior art, and provides an embodiment of red bean brewed soy sauce and its preparation method, in order to solve the problems of the difficulty in making koji and the low content of amino acid nitrogen produced by the fermentation of whole red beans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 5kg of wheat, 45kg of soybeans, 10kg of bran, 32kg of red beans, and 8kg of flour for later use, roast the wheat at about 150°C, and break it after frying, and break each grain of wheat into 4-8 pieces for later use. Mix the bran evenly and soak it with 55kg of water for half an hour, then cook it at about 120°C for 5 minutes, quickly mix in the broken wheat, cool to 35°C, add Aspergillus oryzae and mix evenly. The dosage is 360g, the temperature is controlled at 28-36°C, and the koji-making process is completed after culturing for 55 hours.

[0024] Aspergillus oryzae strains can be gradually expanded and cultivated in bran flour medium, and the number of spores detected by a hemocytometer is ≥6 billion / g (dry basis), and used as Aspergillus oryzae strains.

[0025] Crush the red beans into 100 meshes and mix them evenly with flour, add 200kg of water, then add 35.8kg of salt and mix evenly to obtain mash, then use edible sodium carbonate to adjust the pH value o...

Embodiment 2

[0030] Weigh 3kg of wheat, 13kg of defatted soybeans, 1kg of bran, 2kg of red beans, and 1kg of flour for later use. Roast the wheat at about 180°C. Soybeans and bran are mixed evenly, soaked with 8kg of water for 40 minutes, then steamed at about 130°C for 3 minutes, quickly mixed into the broken wheat, cooled to 40°C, added Aspergillus oryzae strains and mixed evenly, Aspergillus oryzae strains The dosage is 34g, cultivated at 28~36°C for 24 hours, and the koji making process is completed.

[0031] Crush the red beans into 80 meshes and mix them evenly with flour, add 21kg of water, then add 3.6kg of salt and mix evenly to obtain mash, then use edible sodium carbonate to adjust the pH value of the mash to about 6.4, add 15g of calcium chloride, and 9 ×10 3 Unit of α-amylase, heat the mash to 85°C for 30 minutes to liquefy, then check the color of the mash with iodine solution, if it is blue-purple, continue to liquefy, if it is red-orange or yellow-brown, stop liquefaction,...

Embodiment 3

[0035]Weigh 1kg of wheat, 10kg of defatted soybeans, 3kg of bran, 3kg of red beans, and 3kg of flour for later use. Roast the wheat at about 170°C. Soybeans and bran are mixed evenly and soaked with 15.6kg of water for 10 minutes, then steamed at about 130°C for 10 minutes, quickly mixed into the broken wheat, cooled to 50°C, added Aspergillus oryzae and mixed evenly, Aspergillus oryzae The consumption of seed is 56g, and 28~36 ℃ cultivates 72 hours, and the koji making process is finished.

[0036] Crush red beans into 120 meshes and mix them evenly with flour, add 60kg of water, then add 8kg of salt and mix evenly to obtain mash, then use edible sodium carbonate to adjust the pH value of the mash to about 6.2, add 18g of calcium chloride, and 6× 10 4 Unit of α-amylase, heat the mash to 92°C for 50 minutes to liquefy, then check the color of the mash with iodine solution, if it is blue-purple, continue to liquefy, if it is red-orange or yellow-brown, stop liquefaction, Heat...

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Abstract

The invention discloses a soy sauce brewed by red bean and its preparation method, the method is characterized in that the soy sauce takes wheat, degreased soybean or soybean, wheat bran and aspergillus oryzae bacterial classification for making koji, red bean and flour are hydrolyzed by alpha-amylase, and then performed saccharification by aspergillus niger bran koji to prepare converted mash liquid, then koji and the converted mash liquid are uniformly mixed for fermentation to obtain the crude oil, and steps of seasoning and filtering for degerming are carried out to obtain the product. According to the invention, red bean is not used for making koji, so that defects of difficult koji making due to high starch content of red bean and low protein content can be overcome, simultaneously, saccharides in the raw material consumed by microbe growth breeding during a koji making process can be added. According to the invention, membrane filtration is used for degerming, the local flavor of the product is increased, and red bean contains saponin and abundant folic acid, so that the soy sauce brewed by red bean has advantages of nutrition and health.

Description

technical field [0001] Embodiments of the present invention relate to the food processing industry, and more specifically, embodiments of the present invention relate to a red bean brewed soy sauce and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the change of diet structure, healthy, nutritious and delicious food has become the goal pursued by people. Red beans, also known as red beans and red beans, are rich in nutritional value and are called "the valley of the heart" by Li Shizhen. Every 100g of red beans contains 17.5-23.3g of protein, 48.2-60.1g of starch, 5.6-18.6g of dietary fiber, and more The saponins contained in it can stimulate the intestinal tract, have a good diuretic effect, can relieve alcohol and detoxify, and have certain effects on heart disease, nephropathy, and edema. In addition, red beans are also rich in folic acid, pregnant women eat more, and have the effect of promoting breast m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 薛建华梁建明唐建刘刚许平
Owner 四川清香园调味品股份有限公司
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