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Method for brewing soy sauce by utilizing pepper seed meal and product thereof

A technology of prickly ash seed cake and soy sauce, applied in application, food preparation, food ingredients and other directions, can solve problems such as affecting the flavor of soy sauce, harmful to health, etc., to increase immunity and disease resistance of the body, prevent cancer, reduce wasteful effect

Active Publication Date: 2015-01-28
CHONGQING TECH & BUSINESS UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two kinds of soy sauce, especially soy sauce, although have special taste, are all prepared by adopting traditional brewed soy sauce. Traditional brewed soy sauce needs to add a large amount of caramel pigment to increase the color and luster of the soy sauce obtained. Caramel pigment The addition of soy sauce increases the content of ammonium salts, which not only affects the flavor of soy sauce, but also is harmful to health if eaten for a long time

Method used

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  • Method for brewing soy sauce by utilizing pepper seed meal and product thereof
  • Method for brewing soy sauce by utilizing pepper seed meal and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] The proportioning ratio of each component of the raw material is:

[0060] 1 part of soybean, 1 part of prickly ash seed cake after oil-pressing obtained from prickly ash peeled, 1 part of bran, 3 parts of soaking water, 6 parts of salt water with a concentration of 15wt%.

[0061] The production method of soy sauce is:

[0062] Raw material processing: soybeans and pepper seed cakes are crushed separately, sieved and mixed first, and then mixed with bran after mixing evenly. Add the mixed material to the soaking water for stirring, after mixing evenly, moisten the water for 30-60 minutes until the material is thoroughly moistened. The soaked material is placed in a cooking vessel and pressure-cooked for 30 minutes, and the discharged material is cooled to 30°C to 38°C to obtain the fermentation base material.

[0063] Koji making and fermentation: the seed koji used for inoculation and koji making is purified and rejuvenated commercially available Shanghai Niang 3.04...

Embodiment 2

[0066] Brew soy sauce according to the method identical with embodiment 1, difference is, raw material is:

[0067] 1 part of soybean, 2 parts of prickly ash seed cake, 1 part of bran, 4 parts of soaking water, and 7 parts of salt water with a concentration of 15 wt%.

Embodiment 3

[0069] Brew soy sauce according to the method identical with embodiment 1, difference is, raw material is:

[0070] 1 part of pepper seed cake, 1 part of bran, 2 parts of soaking water, and 4 parts of salt water with a concentration of 15 wt%.

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PUM

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Abstract

The invention provides a soy sauce which is prepared by brewing soy sauce koji in pepper seed meal. The invention also provides a brewing method of the soy sauce, which comprises the following steps: a. mixing the soy sauce koji and a fermentation base material comprising the pepper seed meal to make koji to obtain a koji material; b. fermenting the koji material to obtain soy sauce paste; and c. carrying out post-treating on the soy sauce paste to obtain the soy sauce. The invention also provides application of the pepper seed meal in brewing of soy sauce. The pepper seed meal is residues obtained after oil is extracted from pepper seeds, and is used as the fermentation base material to brew the soy sauce, and the soy sauce which is black and red and attractive in color, rich in sauce flavor and pepper flavor, and fresh, sweet and spicy in taste can be obtained without adding a caramel pigment, the flavor of the soy sauce cannot be affected, and the soy sauce is healthy. The pepper seed meal is used as the fermentation base material to brew the soy sauce, so that the soy sauce brewing cost is reduced, the reuse difficulty of the pepper seed meal is solved, and the waste of resources is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to soy sauce brewed by using prickly ash seed cake, its brewing method and the application of prickly ash seed cake. Background technique [0002] Brewed soy sauce is a liquid condiment with special color, aroma and taste made from soybean / soybean meal, bran and wheat through microbial fermentation. appetite. [0003] The prior art discloses a variety of soy sauces with special taste prepared from brewed soy sauce as raw material. Disclosed a kind of preparation method of soy sauce as Chinese patent document CN102960707, adopts traditional brewed soy sauce and the extract preparation of Chinese prickly ash, ginger, pepper, fennel; Chinese patent document CN103416718 discloses a kind of rosemary soy sauce, adopts traditional Brewed soy sauce formulated with extracts of rosemary, peppercorns, cinnamon, licorice. The above two kinds of soy sauce, especially soy s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50A23L33/00A23V2002/00A23V2200/30A23V2200/326A23V2200/3262A23V2200/308A23V2200/324
Inventor 彭荣郑旭煦殷钟意
Owner CHONGQING TECH & BUSINESS UNIV