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Method for preparing fermented soya beans from soy sauce residues

A technology for soy sauce residue and tempeh, applied in the food field, can solve the problems of undiscovered patent publications and the like, and achieve the effects of operability, reduction of production energy consumption, and resolution of pollution

Inactive Publication Date: 2020-06-12
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Method for preparing fermented soya beans from soy sauce residues
  • Method for preparing fermented soya beans from soy sauce residues
  • Method for preparing fermented soya beans from soy sauce residues

Examples

Experimental program
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Effect test

Embodiment 1

[0031] A kind of method utilizing soy sauce dregs to make fermented soya bean, the steps are as follows:

[0032] (1) Remove impurities from soybeans, wash and soak soybeans for 2-4 hours;

[0033] (2) Drain soybeans, steam at 0.15-0.2 MPa for 30 minutes, steam bran and soy sauce residue at 0.1-0.15 MPa for 15-20 minutes, mix the steamed soybeans with bran and soy sauce residue immediately, and lower the stirring temperature to 45-40°C , wherein, the mass ratio of described raw material is 100g soybean, 20g bran, 20g soy sauce dregs;

[0034] (3) Inoculate Aspergillus oryzae koji essence according to 0.3-0.5% of the total weight of raw materials, stir and mix, and put it into a 30°C constant temperature incubator for stacking culture;

[0035] (4) When the culture time is 15-18 hours, turn the koji for the first time, mix and disperse the previously accumulated koji materials, and continue to spread the culture at 30°C; after 6-8 hours of cultivation, turn the koji for the se...

Embodiment 2

[0041] A kind of method utilizing soy sauce dregs to make fermented soya bean, the steps are as follows:

[0042] (1) Remove impurities from soybeans, wash and soak soybeans for 2-4 hours;

[0043] (2) Drain soybeans, steam at 0.15-0.2 MPa for 30 minutes, steam bran and soy sauce residue at 0.1-0.15 MPa for 15-20 minutes, mix the steamed soybeans with bran and soy sauce residue immediately, and lower the stirring temperature to 45-40°C , wherein, the mass ratio of described raw material is 100g soybean, 10g bran, 30g soy sauce residue;

[0044] (3) Inoculate Aspergillus oryzae koji essence according to 0.3-0.5% of the total weight of raw materials, stir and mix, and put it into a 30°C constant temperature incubator for stacking culture;

[0045] (4) When the culture time is 15-18 hours, turn the koji for the first time, mix and disperse the previously accumulated koji materials, and continue to spread the culture at 30°C; after 6-8 hours of cultivation, turn the koji for the ...

Embodiment 3

[0051] A kind of method utilizing soy sauce dregs to make fermented soya bean, the steps are as follows:

[0052] (1) Remove impurities from soybeans, wash and soak soybeans for 2-4 hours;

[0053] (2) Drain soybeans, steam at 0.15-0.2 MPa for 30 minutes, steam bran and soy sauce residue at 0.1-0.15 MPa for 15-20 minutes, mix the steamed soybeans with bran and soy sauce residue immediately, and lower the stirring temperature to 45-40°C , wherein, the mass ratio of described raw material is 90g soybean, 10g bran, 40g soy sauce dregs;

[0054] (3) Inoculate Aspergillus oryzae koji essence according to 0.3-0.5% of the total weight of raw materials, stir and mix, and put it into a 30°C constant temperature incubator for stacking culture;

[0055] (4) When the culture time is 15-18 hours, turn the koji for the first time, mix and disperse the previously accumulated koji materials, and continue to spread the culture at 30°C; after 6-8 hours of cultivation, turn the koji for the sec...

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Abstract

The invention relates to a method for preparing fermented soya beans by using soy sauce residues. The method comprises the following steps: (1) removing impurities from soybeans, cleaning and soaking;(2) draining the soybeans, performing steaming for 30min, steaming bran and soy sauce residues for 15-20min, and immediately and uniformly mixing the steamed soybeans with the steamed bran and soy sauce residues; (3) inoculating aspergillus oryzae koji essence accounting for 0.3-0.5% of the total weight of the raw materials, uniformly stirring and mixing, and carrying out stacking culture; (4) carrying out first koji turning, carrying out second koji turning, and continuously carrying out tiled culture at 30 DEG C; (5) collecting koji when the koji material is faint yellow after culturing for10-13 hours; (6) mixing with brine; and (7) performing heat preservation and fermentation at 45-55 DEG C for 10 days, and performing heat preservation and fermentation at 30-35 DEG C for 15-30 days so as to obtain the fermented soya beans. According to the method, by controlling the proportion of the soy sauce residues, the production quality of the fermented soya beans is controllable, the brewing cost of the fermented soya beans is reduced, the problem of natural digestion of the soy sauce residues in the seasoning fermentation industry is solved, the soy sauce residues are used for soybeans, and zero emission of soy sauce production is truly realized.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for making fermented soy sauce with soy sauce residue. Background technique [0002] Soy sauce is a condiment fermented by microorganisms such as Aspergillus oryzae, yeast, and lactic acid bacteria with soybeans / soybean meal, wheat, bran, etc. as the raw materials for brewing. The current market demand for soy sauce has been increasing at an average annual rate of 10%, and it is foreseeable that there will be more and more soy sauce residues produced thereupon. Discarding soy sauce residue wastes resources and pollutes the environment. Soy sauce residue is generally used as a roughage additive, but the pretreatment is cumbersome, increases energy consumption, and the product has low added value. If it is not treated in time, it will easily cause environmental pollution. [0003] Douchi is made from soybeans or black soybeans, which are fermented by Aspergillus oryzae or B...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 齐威张同存罗学刚王楠
Owner TIANJIN UNIV OF SCI & TECH
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