The method of rapid post-ripening of salt-free mucormycetes fermented soybeans

A technology of fermented soya bean and mucormyces, which is applied in the field of rapid post-ripening of fermented soya bean of unsalted mucormycetic type, can solve the problems of 3-5 months of production, production limitation, short production season, etc., and achieve the expansion of production capacity, market consumption, and product The effect of cost reduction and short post-ripening period

Inactive Publication Date: 2016-08-24
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because "traditional fermented soya bean" continues to use the traditional natural fermentation production method and process, there are three major deficiencies: (1) the salt content of the product is as high as 12-14%, so it has been mainly used as seasoning for a long time, and the consumption is greatly restricted. (2) The production season is short, and the optimum growth temperature of natural mucormycetes strains is about 15°C, so the production of natural mucormycetes strains is bound to be limited by seasons, and can only be produced for 3-5 months per year (from mid-November to mid-March of the following year); (3) The post-fermentation period is long, and traditional fermented soybeans must go through a post-fermentation period of 8-10 months to form the dark brown and flavor required by the product
[0003] In summary, there are still three major deficiencies in "traditional fermented soya bean": (1) The salt content of the product is as high as 12-14%, so it has been mainly used as seasoning for a long time, and the consumption and redevelopment into other series of products are greatly restricted (2) the production season is short, and the optimum growth temperature of natural mucormycetes strains is about 15 ℃, so utilizing natural mucormycetes strains to produce must be subject to seasonal restrictions, and can only produce 3-5 months per year (annual (from mid-November to mid-March of the following year); (3) The post-fermentation period is long, and traditional fermented soybeans must go through a post-fermentation period of 8-10 months to form the dark brown and flavor required by the product

Method used

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  • The method of rapid post-ripening of salt-free mucormycetes fermented soybeans
  • The method of rapid post-ripening of salt-free mucormycetes fermented soybeans

Examples

Experimental program
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Effect test

Embodiment 1

[0018] (1) Soaking soybeans: soaking at 10~15℃ for 12h to make the water content reach 42%;

[0019] (2) Soybean cooking: keep cooking for 30min under pressure of 0.10Mpa, it is advisable for soybeans to be steamed completely;

[0020] (3) Cooling koji: The soybeans cooled to room temperature are inoculated with Mucor seed koji at a ratio of 5%, and cultured at 13-16°C for 144h.

[0021] (4) Mixing, sealing and packaging: mix the koji-made tempeh koji blanks at the ratio of 8% white wine and 2% glucose (calculated according to the quality of tempeh koji blanks), and mix well. Packed in food plastic bags or sealable ceramic pots or other sealable containers, the filling amount should be 75-90% of the container volume (because water vapor and other gases will be produced when cooked at a higher temperature and constant temperature, Can't be too full).

[0022] (5) Cooked after constant temperature: the sealed tempeh koji blanks are stacked on the shelf of the constant temperature room,...

Embodiment 2

[0024] (1) Soaking soybeans: soaking at 15-20℃ for 9h to make the water content reach 45%;

[0025] (2) Soybean steaming: steaming for 190min under normal pressure, it is advisable to just steam the soybeans;

[0026] (3) Cooling koji: The soybeans cooled to room temperature are inoculated with Mucor seed koji at a ratio of 8%, and cultured at 16-20°C for 120h.

[0027] (4) Mixing, sealing and packaging: mix the koji-made fermented soybean paste with 4% liquor and 4% glucose (calculated based on the quality of fermented soybean paste), and mix well. Packed in food plastic bags or sealable ceramic pots or other sealable containers, the filling amount should be 75-90% of the container volume (because water vapor and other gases will be produced when cooked at a higher temperature and constant temperature, Can't be too full).

[0028] (5) Constant temperature post-cooking: Stack the sealed tempeh blanks in a constant temperature water bath to ensure that the tempeh blanks are completely...

Embodiment 3

[0030] (1) Soaking soybeans: soaking at 25~30℃ for 3~5h to make the water content reach 43%;

[0031] (2) Soybean cooking: Keep steaming for 20min under pressure of 0.12Mpa, it is advisable for soybeans to be steamed completely;

[0032] (3) Cooling koji: The soybeans cooled to room temperature are inoculated with mucor seed koji at a ratio of 6%, and cultured at 13-16°C for 132h.

[0033] (4) Mixing, sealing and packaging: mix the koji-made fermented soybean paste with 6% of white wine and 1% of glucose (calculated based on the quality of fermented soybean paste), and mix well. Packed in food plastic bags or sealable ceramic pots or other sealable containers, the filling amount should be 75-90% of the container volume (because water vapor and other gases will be produced when cooked at a higher temperature and constant temperature, Can't be too full).

[0034] (5) Constant temperature post-cooking: Stack the sealed tempeh blanks in a constant temperature water bath to ensure that th...

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Abstract

The invention provides a method for rapid post-ripening of salt-free mucormycin-type fermented soybeans, which comprises the steps of soybean → soaking → steaming → cooling and mixing koji → making koji → mixing ingredients → packaging → post-ripening at constant temperature → salt-free mucormycin fermented soybeans. The product prepared by the method of the present invention is salt-free, which is convenient for subsequent processing into different fermented soya bean products according to needs, overcomes the shortcomings of traditional fermented soya bean which has high salt content and can only be used as condiment, and is conducive to expanding the application field of products, expanding production capacity and Market consumption; the post-ripening period of the product is short (less than 7 days). Compared with the post-ripening period of 8-10 months required by traditional tempeh, the production is easy to scale up. The same output requires much less input and the product cost is also reduced.

Description

Technical field [0001] The invention relates to the technical field of bean drum processing, in particular to a method for rapid after-ripening of salt-free mucor type tempeh. Background technique [0002] The production of tempeh in my country has a history of more than two thousand years, and now it is produced in Chongqing, Sichuan, Hunan, Jiangsu, Guangdong and other provinces and cities. According to different types of microorganisms and processes, the products include tempeh, dried tempeh, and water tempeh. The microorganisms used in koji making are divided into mucor type, aspergillus type, rhizopus type, and bacterial type. The Mucor-type tempeh (commonly known as "traditional tempeh"), represented by Yongchuan tempeh, has a history of more than 300 years. It enjoys a high reputation in the country and Southeast Asia. At present, in the international market, Yongchuan tempeh is often exported to the United States, Japan, Canada, Singapore, Thailand and other countries a...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L11/00A23L27/24A23L11/50
CPCA23L27/24A23L11/50
Inventor阚建全何锦夏雪娟刘雄张甫生索化夷
OwnerSOUTHWEST UNIV