Soy sauce brewing process

A technology and technology of soy sauce, which is applied in the field of seasoning processing, can solve the problems of low utilization rate of raw materials, and achieve the effect of improving protein utilization rate, significant social and economic benefits, and increasing the content of glutamic acid in soy sauce

Pending Publication Date: 2020-07-10

GUANGDONG MEIWEIXIAN FLAVORING & FOOD

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AI-Extracted Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide a soy sauce brewing technology that improves the aroma and umami taste of Cantonese-style high-salt dilute soy sauce in low-temperature ...

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Method used

[0062] The species is usually a mould, such as Aspergillus oryzae or Aspergillus niger. The present invention increases the fineness of the koji material through second...

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Abstract

The invention discloses a soy sauce brewing process. The soy sauce brewing process comprises the following steps: S1, moistening and cooking a protein raw material to obtain a cooked protein raw material, then crushing the cooked protein raw material into protein particles with a particle size of 9 mm or below, and cooling the protein particles; S2, roasting a starch raw material to obtain a cooked starch raw material, and crushing the cooked starch raw material to obtain cooked starch raw material powder; S3, uniformly mixing the cooked starch raw material powder with strains and the proteinparticles to obtain koji, and crushing the koji into koji particles with a particle size of 5 mm or below; S4, controlling the temperature of the koji to be 22-26 DEG C during later culture, and carrying out culturing until a finished leaven is obtained; S5, mixing the finished leaven with hot brine having a temperature of 35-45 DEG C to obtain soy sauce mash; S6, adding yeast into the soy sauce mash, adding wheat koji accounting for 1-5% of the total weight of the raw materials in 7-15 days, and continuing to introduce air for 7-15 days, wherein an air introduction amount is 0.5-2.5 m<3>/h; and S7, squeezing the fermented soy sauce mash to obtain a soy sauce.

Application Domain

Food science

Technology Topic

BiotechnologyBrewing +4

Image

Examples

Experimental program(3)
Comparison scheme(1)
Effect test(1)

Example Embodiment

[0040] Example 1

[0041] S1. Protein raw material processing: the protein raw material is first subjected to a moisturizing process and a steaming process to obtain a cooked protein raw material, and then the cooked protein raw material is broken into protein particles of 9 mm or less, and the protein particles are cooled. Protein raw materials are generally seeds that are rich in protein, such as soybeans, soybean meal, soybean cakes, etc. The protein raw materials can be a single raw material, or can be obtained by mixing different types of raw materials. Among them, during the moisturizing process, add 1.05 to 1.30 times its weight of water to the protein raw material, and stir for 10-40 minutes with a moisturizing screw; during the steaming process, use a rotary high-pressure cooker to moisturize the protein. The raw materials are cooked at a pressure of 1.0-1.4 MPa to obtain cooked protein raw materials.

[0042] Specifically, step S1 includes the following sub-steps:

[0043] S11 Moisturizing: Soybean meal is used as the protein raw material, and 1.05 times the weight of water is added to the soybean meal, and it is stirred for 40 minutes with a moisturizing screw;

[0044] S12 cooking: using a rotary high-pressure cooking pot to steam the moistened soybean meal with a cooking pressure of 1.4 MPa to obtain a cooked protein material. In this embodiment, the cooked protein material is cooked soybean meal;

[0045] S13 Breaking: Use a breaker to break the cooked soybean meal into 9mm particles, namely protein particles;

[0046] S14 Cooling: Cooling the cooked soybean meal pellets to 30°C using a cooling conveyor belt.

[0047] In the prior art, protein raw materials are usually crushed first, which is an important process that creates conditions for moisturizing and cooking. Moisturizing is to make the raw materials contain a certain amount of water to facilitate the proper denaturation of protein and the full gelatinization of starch, and provide a certain amount of water for the growth and reproduction of bacteria. Cooking is to moderately denature the protein in the raw material and become a state that is easy to be acted by enzymes. In addition, heating and cooking can be used to kill bacteria attached to the surface of the raw material to facilitate the growth of bacteria.

[0048] It is generally believed that the finer the raw material is crushed, the larger the surface area, and the larger the contact surface of the bacteria in the subsequent procedures, the better the decomposition effect during the fermentation process, which can improve the utilization rate of the raw materials; It is not good for koji making, fermentation, leaching, and oil leaching, but it affects the normal use of raw materials. The size of protein raw materials has become an irreconcilable contradiction.

[0049] In the prior art, a compromise method is usually adopted, that is, to control the degree of fineness of the protein raw material to be neither large nor small. In a large number of repeated tests, it is found that when most of the protein raw material reaches the size of rice grains, the protein raw material will not be affected by the water during moistening. The fragmentation is too fine and agglomerates in a large area, which also increases the contact area of the bacteria to a certain extent, but the above-mentioned compromise method does not fundamentally solve the problem.

[0050] In this application, the moisturizing and steaming processes are performed first, and then the pulverization process is performed, and the pulverization process includes primary pulverization and secondary pulverization. Since the protein material has not been crushed before moisturizing, the degree of fragmentation is relatively large. At this time, the moisturizing process can prevent the occurrence of protein raw material agglomeration; at the same time, the protein raw material can also be broken as much as possible during the crushing process to increase The contact area between the bacterial species and the protein material provides more growth points for the bacterial species in the subsequent procedures.

[0051] S2. Starch raw material processing: roasting the starch raw material to obtain cooked starch raw material, and then pulverizing the cooked starch raw material to obtain cooked starch raw material powder. Wherein, the powder content of the cooked starch raw material powder is 20-50%. Starch raw materials are generally starch-containing materials, such as wheat, bran, rice bran, and rice bran cakes. The starch raw materials can be a single raw material, or can be obtained by mixing different types of raw materials.

[0052] Specifically, step S2 includes the following sub-steps:

[0053] S21 Stir-fried wheat: Use wheat as the raw material for starch, and roast the wheat at 300°C using a wheat roaster to obtain roasted wheat;

[0054] S22 Cooling: Cool the fried wheat to room temperature through the cooling conveyor belt;

[0055] S23 crushing: use a crusher to crush into fried wheat flour with a powder content of 20%, that is, cooked starch raw material powder.

[0056] Roasting is to gelatinize the starch in the raw material and become a state that is easy for enzymes. In addition, heating and roasting can kill the bacteria attached to the surface of the starch raw material to facilitate the growth of bacteria.

[0057] S3. Mixing: Mixing the cooked starch raw material powder, bacteria, and protein particles uniformly to obtain koji material, breaking the koji material into koji material particles of 5 mm and below, and spreading the koji material particles to the koji material. In the pool. Wherein, the added amount of the cooked starch raw material powder is 70-90% of the weight of the protein raw material. In the step S3, it also includes the second step of breaking the koji material into particles of 5 mm and below.

[0058] Specifically, step S3 includes the following sub-steps:

[0059] S31 Mixing: The stir-fried wheat flour and Aspergillus oryzae strains obtained in step S23 and the cooked soybean meal particles obtained in step S14 are mixed uniformly through a mixing screw to obtain koji, wherein the addition amount of the fried wheat flour is the weight of the cooked soybean meal raw material 90% of

[0060] S32 second break: use a breaker to break the koji into 5mm particles;

[0061] S33 Entering the room: Spread the curved material after the second crushing into the curved pool with a thickness of 35cm.

[0062] The species is usually a mold, such as Aspergillus oryzae or Aspergillus niger. The invention increases the degree of fineness of the koji material through the secondary crushing, further increases the contact area between the bacterial species and the protein raw material, and provides more growth points for the bacterial species in the subsequent procedure.

[0063] S4. Koji making: The temperature of the koji material is controlled at 22~26°C during the later cultivation, and the koji is cultivated until it is formed.

[0064] Specifically, step S4 includes the following sub-steps:

[0065] S41. Pre-culture: The temperature of the koji material is controlled at 25~38℃, and the first song koji is performed at 13h;

[0066] S42. Mid-term cultivation: The temperature of the koji material is controlled at 27~37℃, and the second song koji is performed at 20h;

[0067] S43. Later culture: the temperature of the koji material is controlled at 22~26℃, the koji is loosened for the third time at 35h, and the koji is cultivated to 47h to obtain koji.

[0068] In the prior art, the temperature of the koji material during koji making is usually controlled between 32°C and 38°C, and the cultivation temperature is increased during the later cultivation to promote the full maturity of the spores to obtain koji. However, the present invention lowers the culture temperature and prolongs the koji making time in the late stage of koji making, which is beneficial to the enzyme production of the strains, thereby improving the enzyme activity of koji.

[0069] S5. Mash making: the koji is mixed with hot brine at 35-45°C and transported to the fermentation tank to obtain the mash. The amount of the hot brine is 1.5-2.2 times the total weight of the raw materials.

[0070] Specifically, in this embodiment, the koji is mixed with hot brine at 35° C. and transported to the fermentation tank to obtain the mash. The amount of the hot brine is 2.2 times the total weight of the raw materials.

[0071] S6. Fermentation: add yeast to the mash, add the raw materials and add 1 to 5% of the total weight of wheat koji to continue the fermentation after 7-15 days, and continue to ventilate for 7-15 days, with an aeration volume of 0.5-2.5m 3 /h. Among them, the wheat koji is prepared by the following method: stir-fried wheat flour and 1.5-1.9 times the weight of water are mixed uniformly, and the bacteria are added to continue mixing. The resulting mixture is cultured in the fermentation tank, and the culture temperature is 28-43°C. The time is 30 to 42 hours to obtain the wheat koji. Before adding the yeast, it also includes the following steps: stirring once every 3 to 10 days, 5 to 30 minutes each time, with a ventilation volume of 2 to 8 m 3 /min. The yeast is added when the pH of the mash is 5.0-5.3, and the yeast is a yeast expansion liquid with a volume of 3-15‰ of the mash.

[0072] Specifically, step S6 includes the following sub-steps:

[0073] S61. Stirring: Stir once every 3 days, 15min each time, with a ventilation volume of 2m 3 /min;

[0074] S62. Add yeast: when the pH of the sauce mash is 5.0, add the yeast expansion solution with the volume of 15‰ of the sauce mash, and cultivate continuously for 15 days with aeration volume of 2.5m 3 /h;

[0075] S63, add wheat song:

[0076] a. Preparation of wheat koji: After stir-fried wheat flour and 1.5 times the weight of water are evenly mixed, the strains are added to continue mixing, and the obtained mixture is cultured in the fermentation tank at a temperature of 28-43°C and a time of 36 hours to obtain wheat koji ;

[0077] b. Adding wheat koji: 10 days after adding yeast, add the raw materials into 3% of the total weight of wheat koji for fermentation, continue to ventilate continuously for 10 days, the aeration volume is 2.5m 3 /h.

[0078] S7. Oil production: fermented for 6 months, and squeezed the fermented mash to obtain clarified soy sauce.

Example Embodiment

[0079] Example 2

[0080] S1. Protein raw material processing: the protein raw material is first subjected to a moisturizing process and a steaming process to obtain a cooked protein raw material, and then the cooked protein raw material is broken into protein particles of 9 mm or less, and the protein particles are cooled. Among them, during the moisturizing process, add 1.05 to 1.30 times its weight of water to the protein raw material, and stir for 10-40 minutes with a moisturizing screw; during the steaming process, use a rotary high-pressure cooker to moisturize the protein. The raw materials are cooked at a pressure of 1.0-1.4 MPa to obtain cooked protein raw materials.

[0081] Specifically, step S1 includes the following sub-steps:

[0082] S11 Moisturizing: Soybean meal is used as the protein raw material, and 1.25 times the weight of water is added to the soybean meal, and it is stirred for 20 minutes with a moisturizing screw;

[0083] S12 cooking: using a rotary high-pressure cooking pot to steam the moistened soybean meal with a cooking pressure of 1.2 MPa to obtain a cooked protein raw material. In this embodiment, the cooked protein raw material is cooked soybean meal;

[0084] S13 Breaking: Use a breaker to break the cooked soybean meal into 7mm particles, that is, protein particles;

[0085] S14 Cooling: Cooling the cooked soybean meal pellets to 36°C using a cooling conveyor belt.

[0086] S2. Starch raw material processing: roasting the starch raw material to obtain cooked starch raw material, and then pulverizing the cooked starch raw material to obtain cooked starch raw material powder. Specifically, step S2 includes the following sub-steps:

[0087] S21 Stir-fried wheat: Use wheat as the raw material for starch, and roast the wheat at 350°C using a wheat roaster to obtain roasted wheat;

[0088] S22 Cooling: Cool the fried wheat to room temperature through the cooling conveyor belt;

[0089] S23 crushing: use a crusher to crush into fried wheat flour with a powder content of 40%, that is, cooked starch raw material powder.

[0090] S3. Mixing: Mixing the cooked starch raw material powder, bacteria, and protein particles uniformly to obtain koji material, breaking the koji material into koji material particles of 5 mm and below, and spreading the koji material particles to the koji material. In the pool. Wherein, the added amount of the cooked starch raw material powder is 70-90% of the weight of the protein raw material. In the step S3, it also includes the second step of breaking the koji material into particles of 5 mm and below.

[0091] Specifically, step S3 includes the following sub-steps:

[0092] S31 Mixing: The stir-fried wheat flour and Aspergillus oryzae strains obtained in step S23 and the cooked soybean meal particles obtained in step S14 are mixed uniformly through a mixing screw to obtain koji, wherein the addition amount of the fried wheat flour is the weight of the cooked soybean meal raw material 70% of

[0093] S32 second break: use a breaker to break the koji into 4mm particles;

[0094] S33 Entering the room: Spread the curved material after the second crushing into the curved pool with a thickness of 25cm.

[0095] S4. Koji making: The temperature of the koji material is controlled at 22~26°C during the later cultivation, and the koji is cultivated until it is formed.

[0096] Specifically, step S4 includes the following sub-steps:

[0097] S41. Pre-culture: The temperature of the koji material is controlled at 25~38℃, and the first song koji is performed at 16h;

[0098] S42. Mid-term cultivation: the temperature of the koji material is controlled at 27~37℃, and the second song koji is performed at 26h;

[0099] S43. Later stage cultivation: the temperature of the koji material is controlled at 22~26℃, the koji is loosened for the third time at 38h, and the koji is cultivated to 44h.

[0100] S5. Mash making: the koji is mixed with hot brine at 35-45°C and transported to the fermentation tank to obtain the mash. The amount of the hot brine is 1.5-2.2 times the total weight of the raw materials.

[0101] Specifically, in this embodiment, the koji is mixed with hot brine at 45° C. and transported to the fermentation tank to obtain the mash. The amount of the hot brine is 1.9 times the total weight of the raw materials.

[0102] S6. Fermentation: add yeast to the mash, add the raw materials and add 1 to 5% of the total weight of wheat koji to continue the fermentation after 7-15 days, and continue to ventilate for 7-15 days, with an aeration volume of 0.5-2.5m 3 /h. Among them, the wheat koji is prepared by the following method: stir-fried wheat flour and 1.5-1.9 times the weight of water are mixed uniformly, and the bacteria are added to continue mixing. The resulting mixture is cultured in the fermentation tank, and the culture temperature is 28-43°C. The time is 30 to 42 hours to obtain the wheat koji. Before adding the yeast, it also includes the following steps: stirring once every 3 to 10 days, 5 to 30 minutes each time, with a ventilation volume of 2 to 8 m 3 /min. The yeast is added when the pH of the mash is 5.0-5.3, and the yeast is a yeast expansion liquid with a volume of 3-15‰ of the mash.

[0103] Specifically, step S6 includes the following sub-steps:

[0104] S61. Stirring: Stir once every 6 days, 30min each time, with a ventilation volume of 5m 3 /min;

[0105] S62. Add yeast: when the pH of the sauce mash is 5.3, add a yeast expansion solution with a volume of 9‰ of the sauce mash, and cultivate continuously for 10 days with aeration volume of 1.5m 3 /h;

[0106] S63, add wheat song:

[0107] a. Preparation of wheat koji: stir-fried wheat flour and 1.9 times the weight of water are evenly mixed, then add strains to continue mixing. The resulting mixture is cultured in the fermentation tank at a temperature of 28-43°C and a time of 42h to obtain wheat koji. ;

[0108] b. Adding wheat koji: 15 days after adding yeast, add the raw materials into 1% of the total weight of wheat koji for fermentation, continue to ventilate continuously for 15 days, the aeration volume is 1.8m 3 /h.

[0109] S7. Oil production: After 5 months of fermentation, the fermented mash is extracted and pressed to obtain clarified soy sauce.

Example Embodiment

[0110] Example 3

[0111] S1. Protein raw material processing: the protein raw material is first subjected to a moisturizing process and a steaming process to obtain a cooked protein raw material, and then the cooked protein raw material is broken into protein particles of 9 mm or less, and the protein particles are cooled. Among them, during the moisturizing process, add 1.05 to 1.30 times its weight of water to the protein raw material, and stir for 10-40 minutes with a moisturizing screw; during the steaming process, use a rotary high-pressure cooker to moisturize the protein. The raw materials are cooked at a pressure of 1.0-1.4 MPa to obtain cooked protein raw materials.

[0112] Specifically, step S1 includes the following sub-steps:

[0113] S11 Moisturizing: Soybean meal is used as the protein raw material, and 1.30 times the weight of water is added to the soybean meal, and it is stirred for 10 minutes with a moisturizing screw;

[0114] S12 cooking: using a rotary high-pressure cooking pot to steam the moistened soybean meal with a cooking pressure of 1.0 MPa to obtain a cooked protein material. In this embodiment, the cooked protein material is cooked soybean meal;

[0115] S13 Breaking: Use a breaker to break the cooked soybean meal into 5mm particles, namely protein particles;

[0116] S14 Cooling: Cooling the cooked soybean meal pellets to 40°C using a cooling conveyor belt.

[0117] S2. Starch raw material processing: roasting the starch raw material to obtain cooked starch raw material, and then pulverizing the cooked starch raw material to obtain cooked starch raw material powder. Specifically, step S2 includes the following sub-steps:

[0118] S21 Stir-fried wheat: Use wheat as the raw material for starch, and roast the wheat at 400℃ to obtain the roasted wheat;

[0119] S22 Cooling: Cool the fried wheat to room temperature through the cooling conveyor belt;

[0120] S23 crushing: use a crusher to crush into fried wheat flour with a powder content of 50%, that is, cooked starch raw material powder.

[0121] S3. Mixing: Mixing the cooked starch raw material powder, bacteria, and protein particles uniformly to obtain koji material, breaking the koji material into koji material particles of 5 mm and below, and spreading the koji material particles to the koji material. In the pool. Wherein, the added amount of the cooked starch raw material powder is 70-90% of the weight of the protein raw material. In the step S3, it also includes the second step of breaking the koji material into particles of 5 mm and below.

[0122] Specifically, step S3 includes the following sub-steps:

[0123] S31 Mixing: The stir-fried wheat flour and Aspergillus oryzae strains obtained in step S23 and the cooked soybean meal particles obtained in step S14 are mixed uniformly through a mixing screw to obtain koji, wherein the addition amount of the fried wheat flour is the weight of the cooked soybean meal raw material 80% of

[0124] S32 second break: use a breaker to break the koji into 3mm particles;

[0125] S33 Entering the room: Spread the curved material after the second crushing into the curved pool with a thickness of 45cm.

[0126] S4. Koji making: The temperature of the koji material is controlled at 22~26°C during the later cultivation, and the koji is cultivated until it is formed.

[0127] Specifically, step S4 includes the following sub-steps:

[0128] S41. Pre-culture: The temperature of the koji material is controlled at 25~38℃, and the first song koji is performed at 10 hours;

[0129] S42. Mid-term cultivation: the temperature of the koji material is controlled at 27~37℃, and the second song koji is performed at 23h;

[0130] S43. Later cultivation: the temperature of the koji material is controlled at 22~26℃, the koji is loosened for the third time at 32h, and the koji is cultivated to 42h.

[0131] S5. Mash making: the koji is mixed with hot brine at 35-45°C and transported to the fermentation tank to obtain the mash. The amount of the hot brine is 1.5-2.2 times the total weight of the raw materials.

[0132] Specifically, in this embodiment, the koji is mixed with hot brine at 40° C. and transported to the fermentation tank to obtain the mash. The amount of the hot brine is 1.5 times the total weight of the raw materials.

[0133] S6. Fermentation: add yeast to the mash, add the raw materials and add 1 to 5% of the total weight of wheat koji to continue the fermentation after 7-15 days, and continue to ventilate for 7-15 days, with an aeration volume of 0.5-2.5m 3 /h. Among them, the wheat koji is prepared by the following method: stir-fried wheat flour and 1.5-1.9 times the weight of water are mixed uniformly, and the bacteria are added to continue mixing. The resulting mixture is cultured in the fermentation tank, and the culture temperature is 28-43°C. The time is 30 to 42 hours to obtain the wheat koji. Before adding the yeast, it also includes the following steps: stirring once every 3 to 10 days, 5 to 30 minutes each time, with a ventilation volume of 2 to 8 m 3 /min. The yeast is added when the pH of the mash is 5.0-5.3, and the yeast is a yeast expansion liquid with a volume of 3-15‰ of the mash.

[0134] Specifically, step S6 includes the following sub-steps:

[0135] S61. Stirring: Stir once every 10 days, 5min each time, with a ventilation volume of 8m 3 /min;

[0136] S62. Add yeast: when the pH of the sauce mash is 5.2, add the yeast expansion solution with a volume of 3‰ of the sauce mash, and cultivate continuously for 25 days with aeration volume of 0.5m 3 /h;

[0137] S63, add wheat song:

[0138] a. Preparation of wheat koji: stir-fried wheat flour and 1.7 times the weight of water are evenly mixed, then add strains to continue mixing, and the resulting mixture is cultured in the fermentation tank at a temperature of 28-43°C for 30 hours to obtain wheat koji ;

[0139] b. Add wheat koji: 7 days after adding yeast, add raw materials and put 5% of the total weight of wheat koji to ferment, continue to ventilate continuously for 7 days, the aeration volume is 0.5m 3 /h.

[0140] S7. Oil production: fermented for 4 months, and squeezed the fermented mash to obtain clarified soy sauce.

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Classification and recommendation of technical efficacy words

Improve protein utilization

Aspergillus strain capable of achieving high-yield production of protease and application of aspergillus strain in soy sauce

InactiveCN107574125AImprove protein utilizationIncrease profitFungiMicroorganism based processesLaboratory cultureAmino acid content

Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD

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