Brewing process of soy sauce

A soy sauce and process technology, applied in the field of soy sauce brewing technology, can solve the problems of low utilization rate of raw materials, long fermentation period, inhibition of protease, etc., and achieve the effects of shortening fermentation period, improving umami and sauce flavor, and promoting formation and transformation.

Active Publication Date: 2015-09-02
GUANGDONG CHUBANG FOOD
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AI Technical Summary

Problems solved by technology

However, the current high-salt dilute state brewing method is difficult to meet the requirements of market demand growth because: (1) the utilization rate of raw materials is low: the brine concentration of the soy sauce in the high-salt dilute state brewing method is 18~20°Bé, and the brine The dosage is more, 2 to 2.5 times of the total raw materials
However, high salinity will significantly inhibit the activity of protease, resulting in a very low utilization rate of raw materials, and it is difficult to improve
(2) Long fermentation period: In order to improve the utilization rate of raw materials as much as possible, the fermentation period needs 180 days, the production efficiency is low, and the production cost is high

Method used

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  • Brewing process of soy sauce

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Experimental program
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Effect test

Embodiment 1

[0031] (1) Soybeans are steamed under 0.16Mpa steam pressure for 5 minutes, mixed with flour at a mass ratio of 1:0.6, cooled and inoculated with Aspergillus oryzae koji essence with 0.04% (w / w) of soybean mass, at 28-36°C and humidity 95% Under the conditions of culturing for 44 hours, soy sauce Daqu was obtained;

[0032] (2) Mix soy sauce Daqu and 21.0g / 100ml of brine according to the mass ratio of 1:2.3 to make moromi. The salt content is 15.0 g / 100ml. Fermentation is carried out using the high-salt dilute soy sauce brewing method recorded in GB18186-2000, and the fermentation is 45 Days later, refined salt was added to the soy mash and re-oiled to dissolve, so that the salt was divided into 18.0g / 100ml, and then continued to ferment until 120 days later, the oil was released to obtain crude oil, which was filtered to obtain No. 1 soy sauce crude oil.

Embodiment 2

[0034] (1) Soybeans are steamed under 0.16Mpa steam pressure for 5 minutes, mixed with flour at a mass ratio of 1:0.4, cooled and inoculated with Aspergillus oryzae koji essence of 0.04% (w / w) soybean mass, at 28-36°C and humidity 95% Under the conditions of culturing for 44 hours, soy sauce Daqu was obtained;

[0035] (2) Mix soy sauce Daqu and 21.0g / 100ml of brine to form a soy mash with a mass ratio of 1:2.3. The salt content is 15.0 g / 100ml. Fermentation is carried out using the high-salt dilute soy sauce brewing method recorded in GB18186-2000, and the fermentation is 60 Days later, refined salt was added to the soy mash and re-oiled to dissolve, so that the salt was divided into 18.0g / 100ml, and then the oil was released after 120 days of continuous fermentation to obtain crude oil, which was filtered to obtain No. 6 soy sauce crude oil.

Embodiment 3

[0037](1) Soybeans are steamed under 0.1Mpa steam pressure for 20 minutes, mixed with flour at a mass ratio of 1:0.4, cooled and inoculated with Aspergillus oryzae koji essence of 0.05% (w / w) soybean mass, at 28-36°C and humidity 95% Under the conditions of culturing for 44 hours, soy sauce Daqu was obtained;

[0038] (2) Mix soy sauce Daqu with 21.0g / 100ml of brine to form moromi at a mass ratio of 1:2.35, with a salt content of 15.0 g / 100ml, and use the high-salt dilute soy sauce brewing method recorded in GB18186-2000 to ferment for 75 Days later, refined salt was added to the soy mash and re-oiled to dissolve, so that the salt was divided into 18.0g / 100ml, and then continued to ferment until 120 days later, the oil was released to obtain crude oil, which was filtered to obtain No. 2 soy sauce crude oil.

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Abstract

The invention discloses a brewing process of a soy sauce, which comprises the following steps: (1) preparation of soy sauce koji, namely, mixing cooked soybeans with wheat or flour, adding strains for preparing the soy sauce koji; and (2) fermentation, namely, mixing the soy sauce koji with a saline solution so as to obtain a soy sauce mash, and carrying out high-salt liquid-state fermentation, wherein the salinity of the soy sauce mash in the early stage of the fermentation is controlled at 14.0-15.5g / 100 ml, after the fermentation is performed for 45-75 days, the salinity of the soy sauce mash is adjusted to 18.0-19.0g / 100 ml, and fermentation goes on, so that soy sauce liquor is obtained. In the process, low-salt fermentation is performed before high-salt fermentation, so that the utilization rate of raw materials is improved, the fermentation cycle is short, and the productivity is greatly improved; and the obtained soy sauce has an outstanding fragrance and a delicious taste, and has no difference with a soy sauce prepared by using a traditional high-salt liquid-state fermentation method.

Description

technical field [0001] The invention relates to a brewing process of soy sauce. Background technique [0002] At present, the world's annual output of soy sauce is about 8 million tons, including 5 million tons in mainland China, 1.2 million tons in Japan, and 2.6 million tons in other Asian countries and regions. Although my country has the largest output, the per capita annual consumption of soy sauce is only about 3 kg, which is only 30% to 50% of the consumption in other eastern countries and regions that are accustomed to eating soy sauce. In the long run, with the continuous improvement of people's living standards , the sales volume of domestic soy sauce will further increase. Under the background of this industry, major soy sauce brewing enterprises have increased investment in the development of new soy sauce brewing technology in order to expand the production capacity of soy sauce and save manufacturing costs. [0003] There are two main methods of brewing soy sau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 陈仕伟董修涛李兴周陈执胡锋何辉高听明贾爱娟杨明泉
Owner GUANGDONG CHUBANG FOOD
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