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Soy sauce made from bean dregs through multiple strains and production method thereof

A technology for brewing soy sauce and a production method, which is applied to the field of brewing soy sauce with multi-strain bean dregs, and can solve problems such as waste

Inactive Publication Date: 2015-01-21
JIUSAN OILS & GRAINS IND GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Previously, bean dregs were mostly used as feed or directly discarded, causing a lot of waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Soy sauce brewed from soybean dregs with multiple strains is made by the following method:

[0015] (1) Raw material processing. Weigh 70g of bran, 65g of fresh soybean dregs, and 26g of purified water, mix the raw materials evenly, moisten them, and start cooking at a temperature of 100°C for 3 hours to obtain clinker;

[0016] (2) Koji making. Cool the clinker to 40°C, weigh 0.05g of soy sauce koji essence and mix it into 10g of wheat flour, inoculate soy sauce koji essence into the clinker, stir evenly, put the koji in a constant temperature incubator, control the temperature at 32°C, and keep the koji room temperature Keep at 28°C, culture statically for 6 hours, turn on the fan to control the temperature of the material layer at 32°C, after 13 hours, the koji begins to turn white and agglomerate, turn the koji once, break the koji pieces, make the koji loose and uniform in thickness ;

[0017] (3) Fermentation. Prepare 13°Be concentration saline solution, heat ...

Embodiment 2

[0021] (1) Raw material handling. Weigh 65g of bran, 62g of fresh soybean dregs, and 25g of purified water, mix the raw materials evenly, moisten them, and start cooking at a temperature of 100°C for 3 hours to obtain clinker;

[0022] (2) Koji making. Cool the clinker to 40°C, weigh 0.04g of soy sauce koji essence and mix it into 8g of wheat flour, inoculate the soy sauce koji essence into the clinker, stir evenly, put the koji material into a constant temperature incubator, control the temperature at 32°C, and keep the koji room temperature Keep at 28°C, culture statically for 6 hours, turn on the fan to control the temperature of the material layer at 32°C, after 13 hours, the koji begins to turn white and agglomerate, turn the koji once, break the koji pieces, make the koji loose and uniform in thickness ;

[0023] (3) Fermentation. Prepare a 12°Be concentrated saline solution, heat it at 38°C, mix it into the koji material, add 65%, put it into a fermenter for constant...

Embodiment 3

[0027] (1) Raw material processing. Weigh 72g of bran, 64g of fresh soybean dregs, and 23g of purified water, mix the raw materials evenly, moisten them, and start cooking at a temperature of 100°C for 3 hours to obtain clinker;

[0028] (2) Koji making. Cool the clinker to 40°C, weigh 0.07g of soy sauce koji essence and mix it into 11g of wheat flour, inoculate the soy sauce koji essence into the clinker, stir evenly, put the koji in a constant temperature incubator, control the temperature at 32°C, and keep the koji room temperature Keep at 28°C, culture statically for 6 hours, turn on the fan to control the temperature of the material layer at 32°C, after 13 hours, the koji begins to turn white and agglomerate, turn the koji once, break the koji pieces, make the koji loose and uniform in thickness ;

[0029] (3) Fermentation. Prepare 13°Be concentrated saline solution, heat at 38°C, mix into the koji material, add 63%, put it into a fermenter for constant temperature cul...

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PUM

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Abstract

The present invention relates to a production method for soy sauce made from bean dregs through multiple strains. The soy sauce uses bean dregs, wheat bran and the like as raw materials, and is made through the fermentation by a plurality of microorganisms. The fermentation starter essence used in the present invention comprises Aspergillus oryzae strain CICC2339 (Huniang 3.042) as a main strain, Aspergillus niger and a plurality of other strains as auxiliary strains, and is especially added with active aroma-producing yeast, torularhodin and the like. The bean dregs in the raw materials have a high nutritional value and similar composition with tofu, and contain rich proteins, sugar, Ca, P, Fe and other minerals. The finished soy sauce product prepared from the bean dregs meets the requirements for all indexes. Therefore, the bean dregs can be used to replace soybean meal to produce the soy sauce. The soy sauce produced in the present invention has a bronzing color, thick sauce flavor, a delicious taste and moderate salinity. The quality of the soy sauce is much better than that of chemical soy sauce, blended soy sauce or animal hair soy sauce and the like on the market. The production method of the soy sauce comprises steps of raw material processing, starter propagation, fermentation, oil spraying, sterilization by heating, clarification by sedimentation, finished product preparation and the like.

Description

technical field [0001] The invention relates to soy sauce brewed from soybean dregs with multiple strains and a preparation method thereof. Background technique [0002] Traditional soy sauce production mainly uses soybean meal, bran, and oatmeal as raw materials. The main function of the three is to provide nitrogen and carbon sources for the growth of microorganisms in soy sauce brewing. With the continuous development of tofu and soymilk, a large number of by-products of bean dregs are produced. The bean dregs have high nutritional value, and its composition is similar to that of tofu. It is rich in protein, sugar, and minerals such as Ca, P, and Fe. Previously, bean dregs were mostly used as feed or discarded directly, causing a lot of waste. The main raw material of soy sauce is soybean meal, and bean dregs are relatively close to its composition, and can be used to replace the main ingredient to brew soy sauce. This not only avoids waste, but also reduces production ...

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 杨雪赵阳杨福明
Owner JIUSAN OILS & GRAINS IND GRP CO LTD
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