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Soybean paste brewing process

A bean paste and process technology, applied in the field of bean paste brewing technology, can solve the problems of high raw material cost and processing cost, affecting consumers' purchase of products, etc.

Active Publication Date: 2021-09-10
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the addition of monosodium glutamate and synthetic freshness enhancers will affect consumers’ purchase of products; Compared with soybean resources, its raw material cost and processing cost are higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A kind of embodiment of bean paste brewing process of the present invention, comprises the steps:

[0056] (1) Bean processing: soybeans are divided into two parts of soybean 1 and soybean 2, soybean 1 accounts for 10% of the total weight of soybeans, and soybean 2 accounts for 90% of the total weight of soybeans;

[0057] (2) Preparation of soy mash 1 semi-finished product:

[0058] Add water according to the weight ratio of 1 to soak soybeans 1 for 2.5 hours, steam the soaked soybeans 1, and cook until the cooked beans are not raw, peeled, lumpy, soft and hard, and the beans are complete. Crush and cool to below 40°C;

[0059] Insert the koji species into the crushed soybean 1 according to the weight ratio of 0.05%, and transport it to the aseptic culture room to make koji after mixing evenly. ~40℃, wind frequency 15~50Hz, cultivation time 16h;

[0060] Add edible refined salt to the obtained koji material 1 at an addition amount of 0.5 by weight, and add a small a...

Embodiment 2

[0068] A kind of embodiment of bean paste brewing process of the present invention, comprises the steps:

[0069] (1) Bean processing: soybeans are divided into two parts of soybean 1 and soybean 2, soybean 1 accounts for 20% of the total weight of soybeans, and soybean 2 accounts for 80% of the total weight of soybeans;

[0070] (2) Preparation of soy mash 1 semi-finished product:

[0071] Add water at a weight ratio of 1.5 to soak soybeans 1 for 4 hours, steam the soaked soybeans 1 until the cooked beans are not caught raw, peeled, not lumpy, soft and hard, and the beans are complete. After cooking, crush , cooled to below 40°C;

[0072] Insert the koji species into the pulverized soybean 1 according to the weight ratio of 0.1%, and transport it to the aseptic culture room to make koji after mixing evenly. ~40℃, wind frequency 15~50Hz, cultivation time 20h;

[0073] Add edible refined salt to the koji material 1 obtained by the addition amount of 1 by weight, and add a sm...

Embodiment 3

[0081] A kind of embodiment of bean paste brewing process of the present invention, comprises the steps:

[0082] (1) Bean processing: soybeans are divided into two parts of soybean 1 and soybean 2, soybean 1 accounts for 30% of the total weight of soybeans, and soybean 2 accounts for 70% of the total weight of soybeans;

[0083] (2) Preparation of soy mash 1 semi-finished product:

[0084] Add water according to the weight ratio of 2, soak soybeans 1 for 3 hours, steam the soaked soybeans 1, cook until the cooked beans are not raw, peeled, lumpy, soft and hard, and the beans are complete. After cooking, crush , cooled to below 40°C;

[0085] Insert the koji species into the pulverized soybean 1 according to the weight ratio of 0.15%, and transport it to the aseptic culture room to make koji after mixing evenly. ~40℃, wind frequency 15~50Hz, cultivation time 24h;

[0086] Add edible refined salt to the obtained koji material 1 in an addition amount of 1.5 by weight, and add...

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Abstract

The invention discloses a soybean paste brewing process which comprises the following steps: (1) dividing soybeans into two parts, namely soybeans 1 and soybeans 2; (2) cooking soybeans 1, crushing, cooling, inoculating yeast seed for starter propagation, adding salt and a small amount of water, and performing sun-curing fermentation to obtain a semi-finished product of soy sauce mash 1; (3) steaming and cooking soybeans 2, cooling, adding flour, uniformly mixing, inoculating yeast seed for starter propagation, adding saline water, and carrying out sun-curing fermentation to obtain a semi-finished product of soy sauce mash 2; (4) uniformly mixing the semi-finished soy sauce mash 1 and the semi-finished soy sauce mash 2 with saline water, and fermenting to obtain soy sauce mash 3; and (5) adding a flavoring agent into the soy sauce mash 3 for blending, boiling for 10-40 minutes, sterilizing, cooling and filling to obtain the soybean paste. According to the brewing process, the quality, enzyme activity and decomposition degree of finished koji are improved, the fermentation time is short, and the utilization rate of raw materials is high; compared with the traditional technology, the physicochemical indexes of the obtained soybean paste blank are obviously improved, and the soybean paste is red and strong in color, rich in fragrance and prominent in delicate flavor and mellow taste.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a bean paste brewing process. Background technique [0002] Soybean paste is a kind of food made after a series of processes such as koji making and fermentation with soybeans, flour or wheat as the main raw materials. With the continuous improvement of living standards, people pay more and more attention to the nutrition and safety of daily diet, and the requirements for the quality of soybean paste are gradually increasing. Zero addition of monosodium glutamate and food additives has become a trend. [0003] Most of the existing bean paste brewing techniques are to ferment whole beans together with flour and salt water, and take the solid part after fermentation. This process has the problems of low utilization rate of raw materials, low enzyme activity of koji, single metabolites, light color of soybean paste obtained, lack of sauce, umami and mellow tas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50
CPCA23L11/50
Inventor 聂丽王亚琦刘立聪彭超李荔
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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