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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 of organic soy sauce, greatly improve the umami taste and taste of soy sauce, and fundamentally solve the problem of freshness of organic soy sauce. lack of flavor

Method used

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  • 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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