Method for brewing soy sauce through puffing soybeans

A technology for brewing soy sauce and puffed soybeans, which is applied to the field of brewing soy sauce with puffed soybeans, can solve the problems of insufficient flavor of soy sauce, low bacterial survival rate, difficult enzyme decomposition, etc. and flavor, and the effect that is beneficial to koji making

CN109329871AInactive Publication Date: 2019-02-15HENAN SHENNONG FEED TECH CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2019-02-15
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention provides a method for brewing a soy sauce through puffing soybeans. The method comprises the steps of pretreating raw materials: performing dust removal and impurity removal on soybeans,cleaning the soybeans after dust removal and impurity removal, crushing the cleaned soybeans to obtain bean granules, performing dust removal and impurity removal on bran, and cleaning the bran afterdust removal and impurity removal; puffing the raw materials: puffing the bean granules and the bran; preparing mother culture: weighing the puffed bran, flour and water, uniformly mixing the weighedbran with the weighed flour and the weighed water in the mass ratio of the weighed bran to the weighed flour to the weighed water being 4 to 1 to 4, performing sterilization, performing inoculation with aspergillus oryzae spores, and performing culturing until the mother culture is mature; preparing finished culture: weighing the puffed bean granules, the flour, the puffed bran and distilled water, uniformly mixing the weighed puffed bean granules with the weighed flour, the weighed puffed bran and the weighed distilled water in the mass ratio of the weighed puffed bean granules to the weighed flour, to the weighed puffed bran to the weighed distilled water being 20 to 16 to 1 to 16, performing sterilization, performing scattering, performing inoculation with mature mother culture havingthe same mass, and performing culturing until materials are covered with peak green spores so that finished culture is obtained; and preparing undecanted wine and performing fermentation: uniformly mixing the finished culture with salt water in the volume ratio of the finished culture to the salt water being 1 to 1.7, performing loading into a jar, and performing fermentation. Compared with a traditional technology, the method for brewing a soy sauce through puffing soybeans provided by the invention has the advantages that the time for brewing the soy sauce is shortened, the utilization rateof protein and the yield rate of the soy sauce can be increased, and the soy sauce is outstanding in palatable taste and unique in flavor and has scorch aroma compared with finished products in the prior art.
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Description

technical field

[0001] The invention relates to the field of food condiment processing, in particular to a method for brewing soy sauce from puffed soybeans. Background technique

[0002] Soy sauce is a nutritious, salty, sour, umami, sweet, and bitter five-flavor blend, and a good seasoning with color and aroma. Soy sauce is a condiment produced as early as the Zhou Dynasty in my country. It has a history of 3,000 years in my country and has extremely rich cultural connotations. After thousands of years of practice, the working people of our country have accumulated rich experience in making soy sauce. Soy sauce is one of the important condiments in my country. According to the data from the National Bureau of Statistics, the output of soy sauce in my country in 2015 was 10.9 million tons, and it has been on the rise since 2004.

[0003] my country's traditional soy sauce brewing process is divided into two categories according to different fermentation processes, namely ...

Examples

Embodiment Construction

[0024] In order to make the object, technical solution and advantages of the present invention clearer, the following examples further describe the present invention in detail. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0025] A method for brewing soy sauce from puffed soybeans, comprising the steps of:

[0026] Step 1. Raw material pretreatment: After dedusting soybeans to remove impurities, wash them, send them to a grinder for crushing, and crush them into 1 / 4 bean size, and set them aside; dedust the bran to remove impurities, wash them, and set them aside;

[0027] Step 2. Raw materials for puffing: puffing beans and bran respectively, the pore size of the puffing screen is 1.5-3.0mm, the process parameters of the puffing machine: feeding speed 37-42r / min, steam addition 13-14%, steam pressure 0.45-0.47Mpa, conditioning temperature 75-87℃, conditioning time 95-...