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Method for preparing soybean paste by using Kefir

A technology of soybean paste and kefir, which is applied in the fields of application, function of food ingredients, yeast-containing food ingredients, etc., can solve the problems of single taste of soybean paste, restricting market and value, etc., to reduce the content of nitrite, reduce Morbidity, fermented aroma rich effect

Inactive Publication Date: 2022-01-14
怀化市酱香和农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of people's living standards, higher requirements are put forward for the nutrition and flavor of food. The traditional soy sauce has a relatively single taste, which restricts its market and value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In embodiment one, kefir soybean paste is prepared in the following manner:

[0022] Soak raw soybeans in water at 25°C for 10 hours for foaming operation, drain the raw soybeans after soaking, and divide the drained soybeans into two parts according to the mass ratio of 3:1 for processing:

[0023] A pile of soybeans with a small mass is steamed and softened in a steamer. During the steaming and softening operation, a layer of gauze is placed on the surface of the steamer, and the soaked and drained soybeans are directly spread on the surface of the gauze in the steamer. The steaming temperature of the steamer is 110°C, steaming for 10-15 minutes. This steaming soft operation can steam the soaked soybeans to a semi-cooked state. The protein in the soybeans in this semi-cooked state is not completely converted into amino acids. It makes it produce richer products when it is fermented by kefir grains, and then produces a rich taste.

[0024] Then dry the steamed soft so...

Embodiment 2

[0030] In embodiment two, kefir soybean paste is prepared in the following manner:

[0031] Soak the raw soybeans in water at 30°C for 8 hours for foaming, drain the soaked raw soybeans, and divide the drained soybeans into two parts according to the mass ratio of 5:1 for processing:

[0032] A pile of soybeans with a small mass is steamed and softened in a steamer. During the steaming and softening operation, a layer of gauze is placed on the surface of the steamer, and the soaked and drained soybeans are directly spread on the surface of the gauze in the steamer. The steaming temperature of the steamer is 120°C, steaming for 10 minutes, and then drying the steamed soft raw soybeans and crushing them into fine particles, mixing with wheat flour, controlling the mixing mass ratio of soybean particles to wheat flour to be 6:1, And ensure that the particle size of soybean particles is 25 to 30 times that of wheat flour. Sterilize the mixed mixture with a high-temperature steam ...

Embodiment 3

[0037] In embodiment three, kefir soybean paste is prepared in the following manner:

[0038] Soak the raw soybeans in water at 26°C for 10 hours to perform the foaming operation, drain the soaked raw soybeans, and divide the drained soybeans into two parts according to the mass ratio of 4:1 for processing:

[0039] A pile of soybeans with a small mass is steamed and softened in a steamer. During the steaming and softening operation, a layer of gauze is placed on the surface of the steamer, and the soaked and drained soybeans are directly spread on the surface of the gauze in the steamer. The steaming temperature of the steamer is 110°C, steaming for 12 minutes, then drying the steamed raw soybeans and breaking them into fine particles, mixing with wheat flour, controlling the mixing mass ratio of soybean particles and wheat flour to 5:1, And ensure that the particle size of soybean particles is 15 to 20 times that of wheat flour. Sterilize the mixed mixture with a high-tempe...

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PUM

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Abstract

The invention discloses a method for preparing soybean paste by using Kefir. The method comprises the following steps of dividing raw material soybeans into two parts, soaking one part of soybeans, steaming to be soft in a waterproof manner, drying the steamed and softened raw material soybeans, crushing the dried and softened raw material soybeans into fine particles, mixing the fine particles with wheat flour, inoculating Kefir particles, and performing three-stage variable-temperature fermentation to obtain semi-fermented sauce; enabling the other part of soybeans to be soaked and steamed on a steamer in a waterproof mode, wherein aspergillus oryzae, aspergillus rhizopus and saccharomycetes are inoculated for starter propagation, starter fermentation is controlled to obtain partially fermented sauce, the semi-fermented sauce and the sauce are mixed according to the proportion, sodium pyrosulfite and saline water are added together, the aerobic fermentation state is kept under the controlled temperature condition, and fermentation continues for 30-90 days, thereby obtaining the soybean paste product. The Kefir soybean paste prepared by the method disclosed by the invention has the unique fermentation fragrance of Kefiron the basis of keeping the original soybean paste fragrance, and is rich in taste, balanced in nutritional ingredients and reasonable in matching.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing soybean paste using kefir. Background technique [0002] Soybean paste, also known as soybean paste, soybean paste, yellow sauce, is a semi-fluid fermented food made from soybeans as the main raw material through the natural fermentation of microorganisms such as Aspergillus oryzae and yeast. Its color is reddish brown or tan, bright , glossy, with obvious sauce and vinegar aroma, salty and palatable, can be used for cooking, dipping sauce and seasoning, it is a traditional fermented condiment popular with people all over our country. [0003] Kefir is a functional dairy product with a special fermented flavor originating in the Caucasus region of Russia. my country's Inner Mongolia, Tibet and Xinjiang all have a history of drinking kefir. Kefir grains (Kefir grains) are used as starters for kefir dairy products. A variety of lactic acid bacteria a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L29/00A23L33/00
CPCA23L11/50A23L29/00A23L29/065A23L33/00A23V2002/00A23V2200/326A23V2250/76A23V2250/1614A23V2250/1624
Inventor 廖方礼
Owner 怀化市酱香和农业科技股份有限公司
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