Health care buckwheat-black rice soy sauce and its production process

A health-care, black rice technology, applied in applications, food preparation, food science, etc., can solve the problems of limited sources of raw materials for soy sauce production, inability to carry out large-scale production, short history of rye cropping, etc., and achieve perfect sensory quality , delicate taste, reduce the effect of sedimentation

Inactive Publication Date: 2005-06-22
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The history of rye cropping is short, the output is small, and the price is expensive. The price of soy sauce produced from rye will naturally be more expensive, and the source of raw materials for soy sauce production is limited, so large-scale production cannot be carried out

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The proportioning ratio of each component of raw materials is: 20 parts of soybeans, 5 parts of sweet buckwheat, 3.5 parts of black sticky rice, 5 parts of wheat bran, 15 parts of table salt, and 80 parts of water. The production method of the soy sauce is as follows: soybeans and sweet buckwheat are crushed separately, sieved and mixed first, and then mixed with bran after mixing evenly. Add 30 parts of water to the mixed material for stirring, mix well and moisten the water. The moistening time is limited to the penetration of the material, generally 30 to 60 minutes. The soaked material is put into the cooking container for cooking. The cooking time is related to the pressure during cooking, and the cooking time under high pressure is short. Generally, it is 0.1-0.2MPa, the time for pressure cooking is 10-20 minutes, and stewed for 15-20 minutes. It can also be steamed under normal pressure. Discharge the cooked material and let it cool down to the inoculation tem...

Embodiment 2

[0024] The production raw material components of soy sauce and the ratio of components are: 25 parts of soybean meal, 5 parts of sweet buckwheat, 6 parts of black indica rice, 4 parts of wheat bran, 15 parts of table salt and 100 parts of water. Carry out soy sauce production with above-mentioned material as raw material, its production method is identical with embodiment 1.

Embodiment 3

[0026] The production raw material components of soy sauce and the ratio of component parts are: 30 parts of bean cake, 3 parts of tartary buckwheat, 6 parts of black glutinous rice, 6 parts of bran, 18 parts of common salt, and 120 parts of water. Carry out soy sauce production with above-mentioned material as raw material, its production method is identical with embodiment 1.

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PUM

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Abstract

The health care buckwheat-black rice soy sauce is produced with soybean, buckwheat, black rice and bran as material. During brewing, the function factors contained in buckwheat and black rice enter the soy sauce. The produced soy sauce contains rich flavone matter rutin, trace elements Ca, Fe, Zn, Mn, Se, etc., vitamin B and vitamin E, and thus has the functions of softening blood vessels, lowering blood fat, nourishing Yin, nourishing blood, etc. The soy sauce has no caramel and other pigment added and less harmful components to influence flavor and quality. The present invention combines advanced biotechnology and traditional low-salt solid fermentation process and makes soy sauce more fragrant and delicious. The said process has high material utilization, high soy sauce yield and high soy sauce quality.

Description

1. Technical field [0001] The invention relates to the technical field of soy sauce production, in particular to the technical field of producing health-care soy sauce through fermentation. 2. Background technology [0002] Soy sauce is the most commonly used condiment, with a production history of more than two thousand years. Traditional soy sauce uses soybean meal or soybeans, wheat or bran, salt and water as raw materials, and the finished soy sauce is made through the processes of mixing ingredients, soaking with water, cooking, inoculating koji, adding koji with water, fermenting, soaking and filtering and filtering. The main nutritional components of traditional soy sauce are amino acids and sugars. The types of nutritional components are not rich enough, and the health care performance is not strong. [0003] In order to enhance the health function of soy sauce, people have carried out extensive exploration and research from the raw materials of soy sauce production...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
Inventor 刘学文冉旭贾利蓉刘晓虎
Owner SICHUAN UNIV
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