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Salt-reduced and preservative-free soybean originally brewed sauce and brewing method thereof

A technology without preservatives and soybeans, which is applied in food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of salty products and poor taste, and achieve the effect of reducing salt and stabilizing quality

Pending Publication Date: 2017-07-07
孙德善
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to provide a salt-reduced, preservative-free soy bean sauce and its brewing method to solve the problem of high salt content and the addition of preservatives in the existing soy bean sauce. poor technical problem

Method used

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  • Salt-reduced and preservative-free soybean originally brewed sauce and brewing method thereof

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Embodiment approach

[0017] According to a typical implementation of the present invention, S3 specifically includes: mixing the culture solution with 5-8wt% brine at a weight ratio of 1:10 to obtain the mixed brine of bacteria; Mix at a ratio of 3:2, stir evenly, ferment at 23°C to 36°C, and ferment for 3 to 4 months. After the processing under these technological conditions, it will be beneficial to prolong the shelf life of the original soybean paste.

[0018] Preferably, S1 specifically includes: cooking the soybeans after cleaning, the cooking temperature is 110°C-120°C, and the time is 10 minutes; %~30%.

[0019] Preferably, the temperature and time of low-temperature koji making are controlled as follows: the temperature in the early stage is controlled at 28°C to 30°C, the temperature in the middle stage is 30°C to 36°C, the temperature in the later stage is 23°C to 30°C, and the total time for koji making is 36°C. ~40 hours.

[0020] The time of early stage, middle stage and late stage...

Embodiment 1

[0024] Soybeans are cleaned and steamed at a cooking temperature of 110-120°C for 10 minutes; wheat flour is cooked at a cooking temperature of 100°C-120°C and the cooking time is 10 minutes; the moisture content of wheat flour steamed noodles is controlled at 27%-30% After mixing, add Aspergillus oryzae for low-temperature koji making. The temperature in the early stage is controlled at 28°C to 30°C, the temperature in the middle stage is 30°C to 36°C, and the temperature in the later stage is 23°C to 30°C. 10 hours, the total time for making koji is about 38 hours; After hyperosmotic pressure-resistant lactic acid bacteria (commercially available) are activated on a slope with a hyperosmotic medium, then liquid culture is carried out to obtain a bacterial cell concentration of 10 7 CFU / mL of the culture solution, the culture solution and the saline with a mass percentage of 8wt% are mixed in a weight ratio of 1:10 to obtain a strain mixed brine, and then the strain mixed brin...

Embodiment 2

[0027] Soybeans are cleaned and steamed at a cooking temperature of 110-120°C for 10 minutes; wheat flour is cooked at a cooking temperature of 110-120°C and the cooking time is 10 minutes; the moisture content of the wheat flour steamed noodles is controlled at 27% to 30%; Then add Aspergillus oryzae for low-temperature koji making. The early temperature is controlled at 28°C-30°C, the mid-stage temperature is 30°C-36°C, and the later stage temperature is 23°C-30°C. The early, middle, and late periods are respectively 8-10 hours. , the total time for making koji is about 38 hours; the hyperosmotic pressure-resistant lactic acid bacteria (domesticated by our company, available in the market) are activated on a slope with a hyperosmotic medium, and then liquid culture is carried out to obtain a thalline concentration of 10 7 CFU / mL of the culture solution, the culture solution and the saline with a mass percentage of 5wt% are mixed in a weight ratio of 1:10 to obtain a strain mi...

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Abstract

The present invention discloses salt-reduced and preservative-free soybean originally brewed sauce and a brewing method thereof. The brewing method comprises the following steps: S1, soybeans and wheat flour are steamed and cooked, and the cooked materials are mixed to obtain raw material mixture; S2, aspergillus oryzae is added into the raw material mixture to conduct low temperature koji making to obtain thick broad bean koji materials; S3, hyperosmosis resistant lactic acid bacteria are added into the thick broad bean koji materials to conduct fermentation to obtain a fermented product; and S4, the temperature of the fermented product rises to 90 DEG C-95 DEG C, the temperature is kept for 15-20 minutes, the temperature is lowered to 40 DEG C-50 DEG C, and the temperature lowered product is filled. The technology optimization reduces the salt content in the soybean originally brewed sauce. At the same time, due to the addition of the hyperosmosis resistant lactic acid bacteria and utilization of antibacterial substances of organic acids, protein active substances, hydroxy fatty acids, phenolic compounds, etc. secreted by the hyperosmosis resistant lactic acid bacteria, the salt-reduced thick broad-bean sauce is stable in quality in the shelf life without the addition of preservatives and does not show decay and deterioration, and bloating situations.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a salt-reduced, preservative-free soybean original brewed sauce and a brewing method thereof. Background technique [0002] Soybean soy sauce is mainly made of soybeans and wheat. After natural fermentation and maturity, the protein can be fully decomposed into amino acids and other nutrients. The nutrition and deliciousness are fully released and easy to absorb. At the same time, after the fermentation is over, without adding thickeners, spices, pigments and other substances, the natural shape of the sauce can be 100% guaranteed, the color is bright red, and the sauce is rich in aroma. [0003] With the advancement of the commercialization of soybean sauce, higher requirements have been put forward for the preservation quality of soybean sauce. At present, in order to ensure the stable quality of soybean sauce during the shelf life and avoid problems such as spoilage a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L3/3571A23L11/50
CPCA23L3/3571A23V2002/00A23V2200/04A23V2200/16A23V2200/14
Inventor 侯庆云林华刘进昌孙德善
Owner 孙德善
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