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Production process of soy sauce flavor type soybean sauce

A production process and sauce-flavored technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of high production cost and weak soy sauce flavor, achieve the effect of adjusting balance, rich sauce flavor, and reducing production costs

Inactive Publication Date: 2015-01-07
仁怀市城关酱醋厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production cost of this soy sauce is high, and the sauce flavor of the soy sauce produced simultaneously is lighter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The production process of a sauce-flavored soy sauce provided in this example uses distiller's grains as a raw material to make a sauce-flavored soy sauce, and uses Aspergillus oryzae and Bifidobacterium as fermentation strains to produce the sauce-flavored soy sauce. The distiller's grains are leftover distiller's grains from the brewing process of rice, peas, soybeans, sorghum and corn.

[0021] Specific steps are as follows:

[0022] 1) Steaming, use a rotary steamer to steam the distiller's grains under pressure to kill the microorganisms on the distiller's grains. The steaming time should not be too short, as it cannot completely kill the microorganisms; the steaming time should not be too long, otherwise it will cause Alcohol compounds in distiller's grains volatilize too much, which affects the flavor of soy sauce;

[0023] 2) Cool to 35°C and insert the seed koji that has been purely expanded and cultivated by Aspergillus oryzae and Bifidobacterium, stir well a...

Embodiment 2

[0029] The production process of a sauce-flavored soy sauce provided in this example uses distiller's grains as a raw material to make a sauce-flavored soy sauce, and uses Aspergillus oryzae and Bifidobacterium as fermentation strains to produce the sauce-flavored soy sauce. The distiller's grains are leftover distiller's grains from the brewing process of rice, peas, soybeans, sorghum and corn.

[0030] Specific steps are as follows:

[0031] 1) Steaming, use a rotary steamer to steam the distiller's grains under pressure to kill the microorganisms on the distiller's grains. The steaming time should not be too short, as it cannot completely kill the microorganisms; the steaming time should not be too long, otherwise it will cause Alcohol compounds in distiller's grains volatilize too much, which affects the flavor of soy sauce;

[0032] 2) Cool to 40°C and insert the koji that has been purely expanded and cultivated by Aspergillus oryzae and Bifidobacterium, stir well and ev...

Embodiment 3

[0038] The production process of a sauce-flavored soy sauce provided in this example uses distiller's grains as a raw material to make a sauce-flavored soy sauce, and uses Aspergillus oryzae and Bifidobacterium as fermentation strains to produce the sauce-flavored soy sauce. The distiller's grains are leftover distiller's grains from the brewing process of rice, peas, soybeans, sorghum and corn.

[0039] Specific steps are as follows:

[0040] 1) Steaming, use a rotary steamer to steam the distiller's grains under pressure to kill the microorganisms on the distiller's grains. The steaming time should not be too short, as it cannot completely kill the microorganisms; the steaming time should not be too long, otherwise it will cause Alcohol compounds in distiller's grains volatilize too much, which affects the flavor of soy sauce;

[0041] 2) Cool to 37°C and insert the koji that has been purely expanded and cultivated by Aspergillus oryzae and Bifidobacterium, stir well and ev...

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PUM

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Abstract

The invention provides a production process of a soy sauce flavor type soybean sauce. The soy sauce flavor type soybean sauce is prepared by using vinasse as a raw material, and aspergillus oryzae strains and bifidobacterium strains as strains. The production process is characterized in that with vinasse as the raw material, the production cost is reduced; and meanwhile, with bifidobacterium as a fermenting strain, the prepared soybean sauce contains nutritional ingredients such as lipoteichoic acid, membrane teichoic acid and peptidoglycan, so that the soybean sauce is endowed with a unique flavor, and the soybean sauce has the efficacies of enhancing the immunologic function and anti-tumour effect of the organism, relieving and removing fatigue, adjusting balance of intestinal microflora and improving the liver function, has nutritional benefits, and also has the efficacies of relieving uremia, resisting anaphylaxis, increasing the appetite, reducing blood pressure and blood cholesterol, preventing arteriosclerosis and the like, so as to promote health of a human body. The soybean sauce prepared by the production process is dark in color, and thick in juice, contains sugar but is not sweet, contains salt but is not salty, contains acid but is not sour, and has the unique thick soy sauce flavor.

Description

technical field [0001] The invention belongs to the technical field of soy sauce processing and relates to a production process of sauce-flavored soy sauce. Background technique [0002] Soy sauce is a liquid condiment brewed from beans, wheat, and bran. It has a reddish-brown color and a unique sauce aroma. It tastes delicious and helps stimulate appetite. It is a traditional Chinese condiment. At present, it is mainly soybean soy sauce, and the production method of soybean soy sauce mainly includes two kinds: the first one can be called the traditional soy sauce brewing method, that is, boil beans, crush, agglomerate, store and inoculate naturally at room temperature, and then The inoculated soy sauce is put into a tank and added with salt water, and it can be made by fermenting at 20°C to 40°C for one month; the second is the method of industrial soy sauce brewing, that is, first dissolve salt into brine, and mix with cornmeal, Wheat noodles are kneaded according to a ce...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 罗安香
Owner 仁怀市城关酱醋厂
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