Brewing method of high-freshness organic soy sauce

A high-freshness, organic technology, applied in food science and other directions, can solve the problem of insufficient umami of organic soy sauce, and achieve the effect of increasing salt-free solids, excellent color and flavor, and thick body.

Pending Publication Date: 2019-07-12
好记食品酿造股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the present invention is to provide a brewing method of high-fresh organic soy sauce, which can increase the total nitrogen and solid content

Method used

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  • Brewing method of high-freshness organic soy sauce
  • Brewing method of high-freshness organic soy sauce
  • Brewing method of high-freshness organic soy sauce

Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0063] Japanese-style high-salt dilute mash fermentation preparation process using organic soybeans (hereinafter referred to as soybeans) and organic wheat (hereinafter referred to as wheat) as raw materials.

[0064] ① Main raw materials: soybean, wheat, salt, drinking water, wheat proteolytic enzyme [Nanning Donghenghuadao Biological Engineering Co., Ltd.], fungal α-amylase [Jining Hexin Biotechnology Co., Ltd.], aminopeptidase [Nanning Pangbo Bioengineering Co., Ltd.], cellulase [Nanning Donghenghuadao Bioengineering Co., Ltd.], soy sauce koji enzyme [made by Haoji Brewing Co., Ltd.], Aspergillus oryzae koji [made by Haoji Brewing Co., Ltd.]. (The same below).

[0065] ② First, the soybeans are screened, peeled, pre-steamed, and then pressed into soybean flakes for later use. The wheat is peeled and measured, and 20-40% of the soybean weight is taken, roasted at 180-350°C for 1-10 minutes, and the roasted wheat is cooled and crushed through a 32-mesh sieve for later use. ...

preparation Embodiment 2

[0072] The SB / T 10312 high-salt dilute state fermentation preparation process uses organic soybeans (hereinafter referred to as soybeans) and organic wheat flour (hereinafter referred to as flour) as raw materials.

[0073] ① Main raw materials: soybean, flour, salt, drinking water, wheat proteolytic enzyme, fungal α-amylase, aminopeptidase, cellulase, soy sauce koji, Aspergillus oryzae koji.

[0074] ② Screen the soybeans to remove impurities, peel them, pre-steam them and press them into flakes for later use, and sieve the flour for later use.

[0075] ③Take 1 to 1.2 times the weight of soybean flour, add 0.8 to 2 times the weight of the flour to wash the dough to make a paste, pass the batter through a high-pressure (100Bar) homogenizer for homogenization and aging, add 0.3 to 0.5 times of drinking water, and use a three-phase decanter Centrifuge for separation and collect the middle phase effluent (wheat protein and B starch mixture C).

[0076] ④ Add wheat protein and B ...

Embodiment 3

[0081] Using organic defatted soybeans (hereinafter referred to as soybean meal) and organic wheat (hereinafter referred to as wheat) as raw materials, Japanese-style high-salt dilute mash fermentation process.

[0082] ① Main raw materials: soybean meal, wheat, salt, drinking water, wheat proteolytic enzyme, fungal α-amylase, aminopeptidase, cellulase, soy sauce koji, Aspergillus oryzae koji.

[0083] ②Sieve the soybean meal to remove agglomerates and impurities. Dehulled wheat is measured, 20-40% of the weight of soybean meal is taken, roasted at 180-350°C for 1-10 minutes, and the roasted wheat is cooled and crushed through a 32-mesh sieve for later use.

[0084] ③ Take 1 to 1.2 times the weight of soybean meal and grind the wheat into flour. The fineness of the flour reaches 60 mesh or more, and then add 0.8 to 2 times the amount of drinking water to the wheat flour to wash the flour and make a batter; homogenize the batter through a high-pressure (100Bar) homogenizer Aft...

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Abstract

The invention discloses a brewing method of high-freshness organic soy sauce. The method comprises the steps that a mixed solution rich in wheat protein and starch B is obtained by treating organic soybeans and organic wheat, the mixed solution is subjected to high-shear emulsification treatment, wheat proteolytic enzyme, fungal alpha-amylase and cellulase are added for enzymatic hydrolysis, and apolypeptide oligosaccharide enzymatic hydrolysate D and a polypeptide maltase enzymatic hydrolysate F are obtained; the treated soybeans are immersed with the polypeptide oligosaccharide enzymatic hydrolysate D, through conventional cooking and starter making, a soy sauce finished starter is prepared, the polypeptide maltase enzymatic hydrolysate F is mixed with the soy sauce finished starter, conventional fermentation is carried out for 90-360 days, and the high-freshness organic soy sauce with excellent color, fragrance and taste and outstanding freshness and without a freshener is obtainedthrough squeezing or sauce spraying. The brewing method is provided for the production of the fresh-taste organic soy sauce demanded on the market, and meanwhile, the fundamental problem of insufficient fresh taste of organic soy sauce is solved.

Description

technical field [0001] The invention belongs to the field of biological fermentation, and in particular relates to a brewing method of high freshness organic soy sauce. Background technique [0002] Soy sauce is a traditional condiment in my country and East Asian countries and regions. [0003] my country's SB / T 10311, SB / T 10312 and SB 10313 industry standards stipulate that the soy sauce fermentation process mainly consists of low-salt solid-state fermentation process, high-salt dilute state fermentation process and solid-dilute mixed fermentation process. The main raw materials are soybeans or defatted soybeans, wheat or flour or bran and table salt. [0004] Japanese brewed soy sauce was imported from my country. Through continuous improvement and innovation, the raw materials are defatted soybeans and wheat (some factories add a small amount of soybeans) and are fermented at cold temperature. [0005] At present, the production of organic soy sauce in my country basic...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 宋明翰周明印曹东旭宋明伟王刚平焱
Owner 好记食品酿造股份有限公司
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