Production method of super soy sauce

A production method and technology for soy sauce, which are applied in the field of condiment production, can solve the problems of poor control of the amount of yeast extract added, pollution by chloropropanol carcinogens, adverse effects on the flavor of soy sauce, etc. Optimize, optimize the effect of the brewing process

Inactive Publication Date: 2018-12-04
莱芜泰香居食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, adding acid hydrolyzed vegetable protein liquid and hydrolyzed animal protein liquid will cover up the fragrance of soy sauce, and also easily cause the pollution of chloropropanol carcinogens
Although adding monosodium glutamate can increase the content of amino acid nitrogen in soy sauce, it will cause the umami taste of soy sauce to be impure, and the cost is higher
[0005] Chinese patent CN1868326A discloses that the amino acid nitrogen content of soy sauce can be increased by adding yeast extract and koji material for co-fermentation, but the added yeast extract is a deep-processed product of yeast, the cost is high, and the amount of yeast extract added is not easy to grasp , too much or too little will have a bad effect on the flavor of soy sauce

Method used

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  • Production method of super soy sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0039] Embodiment 1: the preparation of super soy sauce

[0040] (1) Take soybean meal and bran as raw materials for cooking, and the mass ratio of soybean meal and bran is 3:1. The cooking conditions are as follows: the cooking temperature is 120° C., and the cooking time is 10 minutes. Cool after cooking.

[0041] (2) Inoculate 1‰ (w / w) koji species into the cooled raw material, the koji species are mixed by Aspergillus oryzae and lactic acid bacteria at a mass ratio of 2:1, the koji making conditions are: first at a temperature of 23 Cultivate for 12 hours under the conditions of 32° C. and 75% humidity; then cultivate for 32 hours under the conditions of 32° C. and 85 percent humidity to obtain soy sauce dako.

[0042] (3) mix soy sauce daqu and salt water containing sodium alginate at a mass ratio of 1:4 to make moromi, the content of sodium alginate in the salt water containing sodium alginate is 3% (mass percentage), and the The salt content of brine is 15g / 100ml.

...

Embodiment 2

[0045] Embodiment 2: the preparation of super soy sauce

[0046] (1) Take soybean meal and bran as raw materials for cooking, and the mass ratio of soybean meal and bran is 2:1. The cooking conditions are as follows: the cooking temperature is 130° C., and the cooking time is 5 minutes. Cool after cooking.

[0047] (2) Inoculate 0.5‰ (w / w) koji species into the cooled raw material, the koji species are mixed by Aspergillus oryzae and lactic acid bacteria at a mass ratio of 2:1, the koji making conditions are: first at a temperature of 20 Cultivate for 8 hours under the conditions of 30°C and 65% humidity; then cultivate for 24 hours under the conditions of 30°C and 70% humidity to obtain soy sauce dako.

[0048] (3) mix soy sauce daqu and salt water containing sodium alginate at a mass ratio of 1:3 to make moromi, the content of sodium alginate in the salt water containing sodium alginate is 2% (mass percentage), and the The salt content of brine is 10g / 100ml.

[0049] (4)...

Embodiment 3

[0051] Embodiment 3: the preparation of super soy sauce

[0052] (1) Take soybean meal and bran as raw materials for cooking, and the mass ratio of soybean meal and bran is 4:1. The cooking conditions are as follows: the cooking temperature is 110° C., and the cooking time is 10 minutes. Cool after cooking.

[0053] (2) Inoculate 1.5‰ (w / w) koji species into the cooled raw material, the koji species are mixed by Aspergillus oryzae and lactic acid bacteria at a mass ratio of 2:1, the koji making conditions are: first at a temperature of 25 Cultivate for 12 hours under the conditions of 35° C. and 85% humidity, and then cultivate for 36 hours under the conditions of 35° C. and 95 percent humidity to obtain soy sauce dako.

[0054] (3) mix soy sauce daqu and brine containing sodium alginate at a mass ratio of 1:3 to make moromi, the content of sodium alginate in the brine containing sodium alginate is 4% (mass percentage), the The salt content of brine is 15g / 100ml.

[0055] ...

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PUM

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Abstract

The invention discloses a production method of a super soy sauce. Based on a production technology of a brewed soy sauce, a special concentration production working procedure is additionally set, namely that soy sauce raw liquor is concentrated under the condition of the temperature being 75-90 DEG C and the vacuum degree being 520mm-620mm mercury for 30-60 minutes. Through adoption of the methoddisclosed by the invention, the content of amino-acid nitrogen in the soy sauce can be greatly increased. Under the premise that the content of food additives of a preservative, a coloring agent, a sweetening agent, table salt, white granulated sugar, monosodium glutamate and the like is not increased, the hygienic quality of the soy sauce is effectively guaranteed, pure color, pure fragrance andpure taste of the brewed soy sauce are also maintained, and besides, the delicious degree of the soy sauce is effectively increased. According to the super concentrated soy sauce produced by the technology, the usage quantity of packaging materials for producing a conventional soy sauce can be greatly reduced, and the production cost is greatly reduced. According to the super concentrated soy sauce produced by the technology, the concentration is increased, so that the transport volume is reduced, and the transport cost of the soy sauce in the field of circulation can be reduced to an equal degree.

Description

technical field [0001] The invention relates to the technical field of condiment production, in particular to a production method of super soy sauce. Background technique [0002] Brewed soy sauce is a liquid condiment with special color, aroma and taste, which is made from soybean and / or defatted soybean, wheat and / or bran through microbial fermentation. Soy sauce is divided into high-salt dilute fermented soy sauce (including solid-dilute fermented soy sauce) and low-salt solid-state fermented soy sauce according to the fermentation process. Among them, high-salt dilute fermented soy sauce has strong sauce and ester aroma, delicious taste, and pure flavor. High salinity has a certain inhibitory effect on the decomposition of protein, and the production cycle is long; the color, aroma and taste of low-salt solid-state fermented soy sauce are slightly lacking, but the protein utilization rate is high, the product quality is stable, and the production cycle is short. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 王勇峰
Owner 莱芜泰香居食品有限公司
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