Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of traditional bean cake

A traditional, bean cake technology, applied in the field of preparation of new fermented bean cake () or koji (), can solve the problems of high possibility of Bacillus cereus, equipment investment costs, long production cycle, etc., to improve production efficiency and cost Competitiveness, excellent flavor quality, effect of shortening fermentation time

Active Publication Date: 2016-06-29
CJ CHEILJEDANG CORP
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the prior art is one-sidedly combining and improving the strains, preparation process, preparation equipment, fermentation environment, etc.
Therefore, there are still some limitations in achieving quality; the need for a long production cycle; Questions such as the need for equipment investment costs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of traditional bean cake
  • Preparation method of traditional bean cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1: the preparation of traditional soybean paste

[0058] 20 kg of soybeans were washed twice, water three times the weight of the soybeans (60 kg) was added, and soaked for 14 hours. Use a cooking machine to cook at 120° C. for 15 minutes, and then cool the boiled soybeans to 40° C. Cooled soybeans were inoculated with 0.2% (w / w) mold (Aspergillus oryzae) and 1 x 105 bacteria (Bacillus licheniformis). Utilize continuous bean cake chopping molding machine, make the soybean inoculated into the bean cake of cylindrical shape, diameter is 30mm, length is 50mm, utilize conveyer belt to transfer it to the bean cake fermenter for loading. Then, under the condition of 50° C., the surface was dried for 20 hours, and the fermentation was carried out at 30-40° C. for 4 days. Fermented bean cakes are minced, soaked in 25% salt water 2.5 times the weight of bean cakes for 10 days, and aged for 2 months to prepare traditional soybean paste.

Embodiment 2

[0059] Embodiment 2: the preparation of traditional soy sauce

[0060] 10 kg of soybeans were washed three times, water 2.5 times the weight of the soybeans was added, and soaked for 6 hours. Use a cooking machine to cook at 130° C. for 10 minutes, and then cool the boiled soybeans to 30° C. Cooled soybeans were inoculated with 0.3% (w / w) mold (Aspergillus oryzae) and three bacteria (Bacillus licheniformis, Bacillus velenzensis, Bacillus amyloliquefaciens) grown to 1× 10 9 , diluted 1000 times and inoculated with 0.001% (w / w). Utilize the continuous bean cake chopping forming machine, make the soybean of inoculated bacterial strain shape into quadrangular, after being 50mm wide, being 40mm long bean cake, load to fermenter. Thereafter, surface drying was carried out at 70° C. for 20 hours, and fermentation was carried out at 35° C. for 3 days. After chopping the fermented bean cake, add 24% salt water 3 times the weight of the bean cake, inoculate yeast and lactic acid bac...

Embodiment 3

[0061] Embodiment 3: the preparation of rice wine

[0062] The raw material which mixed 5 kg of wheat, 2 kg of barley, 1 kg of corn, and 2 kg of rice was boiled, and then cooled to 40 degreeC. Cooled cereal stock was inoculated with 0.25% (w / w) Aspergillus sp. Using a continuous bean cake chopping molding machine, the raw material was chopped and formed into a cylindrical shape with a diameter of 60 mm and a length of 30 mm. Load it into a fermenter, dry the surface at 30°C, and ferment for 3-4 days at 30-35°C. After chopping 5 kg of fermented koji, mixed with 10 kg of steamed rice, and adding water 3-4 times the weight of the mixture, rice wine was prepared.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
lengthaaaaaaaaaa
lengthaaaaaaaaaa
diameteraaaaaaaaaa
Login to View More

Abstract

The invention relates to a novel preparation method of fermented bean cake or fermented koji, which uses compound strains of mold and bacteria to form miniaturized bean cake, and shortens the preparation period through an automatic process. More specifically, there is provided a method for preparing fermented bean cake or fermented koji, the method comprising: after cooling the cooked grain raw material containing soybean, inoculating mold and bacteria, shaping it to a certain size, and making it fermentation steps. Moreover, the present invention also provides a method for preparing traditional miso or traditional soy sauce, the method comprising the steps of chopping and pulverizing the fermented bean cakes and pickling them in brine, and separating the brine and aging them ; Provide a method for preparing traditional miso or traditional soy sauce without carrying out the pickling step, and directly carry out the aging step; provide a kind of rice and water added after chopping and pulverizing the fermented koji A method for preparing rice wine; and providing a fermented bean cake, fermented koji, traditional miso, traditional soy sauce and rice wine prepared by the method.

Description

technical field [0001] The invention relates to a novel fermented bean cake ( ) or tune ( ) preparation method, which uses compound strains of mold and bacteria to form miniaturized bean cakes, and shortens the preparation cycle through automated processes. More specifically, there is provided a method for preparing fermented bean cake or koji, the method comprising: after cooling the boiled grain material containing soybeans, inoculating mold and bacteria, shaping it to a certain size, and fermenting it A step of. Moreover, the present invention also provides a method for preparing traditional soybean paste or traditional soy sauce, the method comprising the steps of chopping and pulverizing the fermented bean cake and pickling it in salt water, and separating the brine, separately making the bean cake and the salt water The step of performing aging; providing a method for preparing traditional miso or traditional soy sauce without carrying out the step of curing, and di...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L27/50A23L27/60C12N1/14C12N1/20C12R1/69C12R1/785C12R1/845C12R1/125C12R1/10C12R1/07A23L11/20
CPCA23L2/382A23L7/104A23L27/50C12G3/02A23L11/50C12N1/14A23V2002/00C12G3/025C12N1/20A23L33/135C12R2001/69C12R2001/785C12R2001/845C12R2001/125C12R2001/10C12R2001/07
Inventor 宋致光全垠亭柳炯硕崔孝珍吴智暎姜大翊
Owner CJ CHEILJEDANG CORP