Brewing method of five cereals soy sauce

A technology for five-grain soy sauce and products, applied in the field of food or condiments, can solve the problems of nutrition and monotonous flavor, and achieve the effect of enriching soy sauce raw materials

Inactive Publication Date: 2018-12-14
烟台欣和企业食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional soy sauce production is to use soybean or its products and wheat or its products to process the liquid condiment obtained by making koji, fermenting and extracting the juice. The nutrition and flavor of the product are relatively monotonous, and the raw material processing technology is only limited to steaming. deal with

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Strain cultivation: the cultivation of pure strains.

[0027] 2) Raw materials: soybean meal 100kg, wheat 50kg, buckwheat 50kg

[0028] 3) Raw material pretreatment: the soybean meal is cooked at a pressure of 0.1 MPa for 8 minutes; the wheat and buckwheat are roasted with hot air at a temperature of 280°C.

[0029] 4) koji making: the pretreated material is inoculated with Aspergillus oryzae, the inoculation ratio is 0.05% (weight ratio) of the raw material, and the koji is made at 28~40° C. after inoculation for 35 hours.

[0030] 5) Fermentation: high-salt dilute state fermentation method is adopted, the brine addition ratio is 1 times the material weight, the concentration of the brine is 15°Bé, the fermentation temperature is 10-35°C, and the fermentation time is 4 months.

[0031] 6) Raw juice extraction: The whole process of physical squeezing is used to extract the raw juice.

[0032] 7) Sterilization: the extracted raw juice is subjected to high-temperatur...

Embodiment 2

[0036] 1) Strain cultivation: the cultivation of pure strains.

[0037] 2) Raw materials: soybean meal 100kg, wheat 50kg, buckwheat 10kg, sorghum 10kg, oat 10kg, barley 10kg

[0038] 3) Raw material pretreatment: Soybean meal is steamed at a pressure of 0.1 MPa for 8 minutes; wheat, buckwheat, sorghum, oats, and barley are roasted with hot air at a temperature of 280°C.

[0039] 4) koji making: the pretreated material is inoculated with Aspergillus oryzae, the inoculation ratio is 0.05% (weight ratio) of the raw material, and the koji is made at a low temperature at 28~40°C after the inoculation for 35 hours.

[0040] 5) Fermentation: high-salt dilute state fermentation method is adopted, the brine addition ratio is 1 times the material weight, the concentration of the brine is 15°Bé, the fermentation temperature is 10-35°C, and the fermentation time is 4 months.

[0041] 6) Raw juice extraction: The whole process of physical squeezing is used to extract the raw juice.

[00...

Embodiment 3

[0046] 1) Strain cultivation: the cultivation of pure strains.

[0047] 2) Raw materials: soybean meal 100kg, barley 10kg, buckwheat 100kg

[0048] 3) Pretreatment of raw materials: steaming soybeans at a pressure of 0.25 MPa for 3 minutes; hot air roasting wheat and buckwheat at a temperature of 210°C.

[0049] 4) koji making: the pretreated material is inoculated with Aspergillus oryzae, the inoculation ratio is 0.05% (weight ratio) of the raw material, and the koji is made at a low temperature at 28~40°C after the inoculation for 35 hours.

[0050] 5) Fermentation: High-salt dilute state fermentation method is adopted, the addition ratio of brine is 1 times the weight of the material, the concentration of the brine is 20°Bé, the fermentation temperature is 10-35°C, and the fermentation time is 6 months.

[0051] 6) Raw juice extraction: The whole process of physical squeezing is used to extract the raw juice.

[0052] 7) Sterilization: after standardized sterilization and...

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PUM

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Abstract

The invention discloses a brewing method of five cereals soy sauce. The brewing method comprises the following steps: strain culturing, starter propagation, fermentation, extraction of original juice,sterilization and filling; raw materials are selected from one or more of soybeans and/or soybean products, wheat and/orwheatproducts, buckwheat and/or buckwheat products, oats and/or oat products, sorghum and/or sorghum products as well as pearl barleyand/or pearl barleyproducts. With adoption of the technical scheme of the invention, the raw materials of the soy sauce are enriched, so that theproblem that a current soy sauce product is relatively monotonous in taste and nutrition due to a single raw material is solved.

Description

technical field [0001] The invention relates to the field of food or seasoning, in particular to a method for brewing five-grain soy sauce. Background technique [0002] Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from beans, wheat and bran. It has a reddish-brown color, a unique sauce aroma, and a delicious taste. [0003] Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. However, the invention of soy sauce brewing by the working people in ancient China was purely accidental. The earliest soy sauce was made by marinating fresh meat, which is similar to the production process of today's fish sauce. Because of its excellent flavor, it gradually spread to the folks. Later, it was found that the soybean sauce had a similar flavor and was cheap, so it was widely used for consumption. [0004] The traditional soy sauce production is to use soybean or ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 陈洪卫侯庆云林华季晓丽
Owner 烟台欣和企业食品有限公司
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