Method for preparing cooked soybean
By spraying and crushing soybeans with high-temperature ethanol solution and combining with segmented high-pressure and high-temperature cooking technology, the problem of water-soluble protein loss in traditional processes is solved, which significantly improves the digestibility and protein utilization of soybean clinker, simplifies the process and reduces costs.
Patent Information
- Application Number
- CN202411965652.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-30
- Publication Date
- 2025-03-25
AI Technical Summary
In the traditional soybean clinker preparation process, the water-soluble protein loss of soybeans is severe, resulting in low protein utilization and complex process, which increases production costs and environmental protection costs.
The soybeans are sprayed with high-temperature ethanol solution to reduce urease activity and improve water absorption characteristics. Then they come into contact with water and are steamed and cooked. Through the segmented high-pressure and high-temperature cooking technology, the digestibility and protein utilization of clinker are improved.
It effectively improves the digestibility and protein utilization of soybean clinker, avoids the generation of soybean water, simplifies the process, reduces production and environmental protection costs, and improves the flavor and sensory score of the product.
Smart Images
Figure CN119679096A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of food, and relates to a method for preparing soybean cooked material, and in particular to a method for improving the digestibility of soybean cooking. Background Art
[0002] The manufacturing process of soy sauce includes pre-treatment of raw materials to obtain clinker, koji making and fermentation. Among them, clinker is the basis of koji making and fermentation, and its quality has a key impact on the flavor of soy sauce.
[0003] In the traditional process, cooked material is usually obtained by soaking soybeans and then steaming them. This process is still used in most soy sauce manufacturing processes. However, when the soybeans are soaked, a large amount of water-soluble protein in the soybeans will dissolve in the soaking water, which reduces the protein utilization rate and causes raw material loss and waste. In addition, the soaking water is currently treated as sewage, which increases environmental protection costs.
[0004] In the emerging technology, there are operations that first perform roasting and dry steaming for preliminary maturation, then moisten with water, and finally perform high-temperature steaming. In the roasting operation, soybeans are roasted excessively and burn, which causes the soy sauce to have a burnt taste; in the dry steaming and maturation process, the cooked material obtained by steaming is undercooked, which makes the cooking digestibility low and affects the protein utilization rate; and the above-mentioned processes increase the operation steps and increase the production cost.
[0005] The existing raw material processing technology has problems such as uneven water absorption, slow water absorption rate, loss of water-soluble protein after soaking, sticky material blocking during continuous cooking, undercooked material, and low soybean cooking digestibility, which have adverse effects on koji making and fermentation. Therefore, a method that can comprehensively solve the above problems is needed to improve the cooking digestibility, increase the koji making and fermentation substrates, and ultimately achieve the purpose of improving protein utilization. Summary of the invention
[0006] The inventors found that spraying crushed soybeans with high-temperature ethanol solution can effectively reduce the urease activity in soybeans, improve the water absorption characteristics, and increase the water absorption efficiency of crushed soybeans. The cooked material obtained after steaming has a uniform color, is not raw, does not float in water, and is not rotten, thereby effectively improving the digestibility of the cooked material and increasing the utilization rate of the raw material protein.
[0007] A first aspect of the present invention provides a method for preparing soybean cooked material, comprising:
[0008] 1) Crush the soybeans to obtain soybean raw materials;
[0009] 2) contacting the soybean material from step 1) with an ethanol solution;
[0010] 3) contacting the product of step 2) with water;
[0011] 4) cooking the product of step 3);
[0012] in,
[0013] The temperature of the ethanol solution is 60-90° C.
[0014] The temperature of the water is 60-100°C.
[0015] After the high-temperature ethanol solution is sprayed on the crushed soybeans, the urease activity in the soybean raw materials can be quickly and effectively reduced. Urease contains hydrophobic bonds. After the high-temperature ethanol solution acts, the structure changes, thus affecting the water absorption characteristics. After the high-temperature ethanol solution acts, the soybeans can still maintain a certain residual temperature. When in contact with high-temperature water, the soybeans can absorb water quickly, avoiding the traditional process of using a large amount of water to soak the beans. In addition, the reduction of urease activity helps to enhance the richness of the aroma of soybean clinker.
[0016] In certain embodiments, the temperature of the ethanol solution is 70-90°C. In certain embodiments, the temperature of the ethanol solution is 70-80°C.
[0017] In certain embodiments, the mass concentration of the ethanol solution is 0.8%-5%. In certain embodiments, the mass concentration of the ethanol solution is 1%-2.5%. In certain embodiments, the mass concentration of the ethanol solution is 1%-2%.
[0018] In some embodiments, the mass ratio of the ethanol solution to the soybean raw material is (0.05-0.3): 1. In some embodiments, the mass ratio of the ethanol solution to the soybean raw material is (0.05-0.2): 1. In some embodiments, the mass ratio of the ethanol solution to the soybean raw material is (0.07-0.1): 1.
[0019] In certain embodiments, step 2) comprises spraying the soybean material with the ethanol solution and then stirring for 90-300 seconds.
[0020] In certain embodiments, step 2) comprises spraying the crushed soybeans with the ethanol solution while stirring for 90-300 seconds.
[0021] In certain embodiments, the stirring time is 150-250 s. In certain embodiments, the stirring time is 160 s or 210 s.
[0022] Spraying the crushed soybeans with the high-temperature ethanol solution combined with stirring can increase the contact area between the crushed soybeans, the ethanol solution and the heat source, thereby accelerating the removal effect of the high-temperature ethanol solution on urease in the soybeans.
[0023] In certain embodiments, the temperature of the water is 70-100° C. In certain embodiments, the temperature of the water is 70-90° C. In certain embodiments, the temperature of the water is 70-80° C.
[0024] In some embodiments, the mass ratio of water to soybean raw material is (0.75-1.25): 1. In some embodiments, the mass ratio of water to soybean raw material is (0.8-1.1): 1. In some embodiments, the mass ratio of water to soybean raw material is (0.8-1): 1. In some embodiments, the mass ratio of water to soybean raw material is (0.95-1): 1.
[0025] In certain embodiments, the water is selected from tap water, distilled water, deionized water, ultrapure water, high-purity water, and any combination thereof.
[0026] In certain embodiments, step 3) comprises:
[0027] 3.1) Heat water to 60-100℃;
[0028] 3.2) Spray the heated water onto the product from step 2).
[0029] In certain embodiments, the water is heated to 70°C, 80°C or 90°C in step 3.1).
[0030] In certain embodiments, step 3.2) is stirred for 2-8 min after spraying. In certain embodiments, the mixture is stirred for 2-4 min after spraying. In certain embodiments, the mixture is stirred for 3 min after spraying.
[0031] In certain embodiments, the soybean material is broken soybeans that can pass through a 4-mesh sieve, and the content of the material on the 10-20 mesh sieve accounts for 70-90%, for example, the content of the material on the 10-20 mesh sieve accounts for 75%, 80%, or 85%.
[0032] In certain embodiments, the soybean material is broken soybeans that can pass through a 4-mesh sieve, with 75% of the material above a 10-mesh sieve and 25% of the material below a 10-mesh sieve.
[0033] The use of crushed soybeans with the particle size of the present invention can accelerate the cooking rate, shorten the cooking time, and avoid the phenomenon of material blocking. If the crushed soybean particles are too fine, the viscosity will increase, causing material blocking in the continuous steamer, resulting in the inability to continuously cook.
[0034] In certain embodiments, the soybean is soybean.
[0035] In certain embodiments, the cooking is staged high pressure and high temperature cooking.
[0036] In some embodiments, the staged high temperature and high pressure cooking is to increase the cooking pressure gradually within the range of 0.08-0.4 MPa, increase the cooking temperature gradually within the range of 110-140°C, and cook in 2-4 stages, with each stage cooking for 1-5 min. In some embodiments, the staged high temperature and high pressure cooking is to increase the cooking pressure gradually within the range of 0.08-0.4 MPa, increase the cooking temperature gradually within the range of 120-130°C, and cook in 3 stages, with each stage cooking for 1-3 min.
[0037] In certain embodiments, step 4) comprises:
[0038] 4.1) cooking the product of step 3) at a surface pressure of 0.1-0.15 MPa and a surface temperature of 117-122° C. for 1-3 min;
[0039] 4.2) Cook at a surface pressure of 0.15-0.25 MPa and a surface temperature of 123-128°C for 2-3 minutes;
[0040] 4.3) Cook at a surface pressure of 0.25-0.35 MPa and a surface temperature of 128-133°C for 1-3 minutes.
[0041] In certain embodiments, the gauge pressure of step 4.1) is 0.1 MPa or 0.11 MPa.
[0042] In certain embodiments, the table temperature of step 4.1) is 120°C or 122°C.
[0043] In certain embodiments, the cooking time of step 4.1) is 2 min.
[0044] In certain embodiments, the gauge pressure of step 4.2) is 0.2 MPa or 0.21 MPa.
[0045] In certain embodiments, the table temperature of step 4.2) is 125°C or 128°C.
[0046] In certain embodiments, the cooking time of step 4.2) is 2.5 min.
[0047] In certain embodiments, the gauge pressure of step 4.3) is 0.3 MPa.
[0048] In certain embodiments, the table temperature of step 4.3) is 130°C.
[0049] In certain embodiments, the cooking time of step 4.3) is 2 min.
[0050] The cooking process adopts segmented high-pressure and high-temperature cooking. Different temperatures can denature different proteins, thereby improving the cooking digestibility and achieving the purpose of improving the utilization rate of raw material protein.
[0051] The second aspect of the present invention provides a soybean cooked material, which is prepared by any method described in the first aspect of the present invention.
[0052] The third aspect of the present invention provides a method for preparing soy sauce or paste, which comprises koji making and fermenting the soybean cooked material described in the second aspect of the present invention.
[0053] In certain embodiments, the koji making comprises:
[0054] Cooling the soybean cooked material to below 40° C. and mixing it with powder and koji to obtain a mixed material;
[0055] The mixed material is subjected to ventilation culture to obtain koji material.
[0056] In certain embodiments, the soybean cooked material is cooled to below 38°C.
[0057] In certain embodiments, the powder is selected from flour and wheat flour.
[0058] In some embodiments, the weight ratio of the powder to the cooked soybean material is (0.05-0.7): 1. In some embodiments, the weight ratio of the powder to the cooked soybean material is (0.2-0.4): 1.
[0059] In certain embodiments, the koji species is Aspergillus oryzae.
[0060] In some embodiments, the weight ratio of the koji to the soybean cooked material is 0.0001-0.001: 1. In some embodiments, the weight ratio of the koji to the soybean cooked material is 0.0005:1.
[0061] In certain embodiments, the wind frequency of the aeration culture is 15-50 Hz, the culture temperature is 28-40° C., and the culture time is 30-60 h.
[0062] In some embodiments, the wind frequency of the ventilation culture is 20-50 Hz. In some embodiments, the culture temperature of the ventilation culture is 28-38° C. In some embodiments, the culture time of the ventilation culture is 40-50 h. In some embodiments, the culture time of the ventilation culture is 46 h.
[0063] In certain embodiments, the fermenting comprises mixing the koji material with brine and then fermenting.
[0064] In some embodiments, the weight ratio of the brine to the koji material is (1-10): 1. In some embodiments, the weight ratio of the brine to the koji material is (1-3): 1. In some embodiments, the weight ratio of the brine to the koji material is 1.9:1.
[0065] In certain embodiments, the saline is a sodium chloride solution. In certain embodiments, the saline is a sodium chloride solution with a concentration of 23%.
[0066] In certain embodiments, the fermentation time is 40-100 days. In certain embodiments, the fermentation time is 60-80 days. In certain embodiments, the fermentation time is 70 days.
[0067] The fourth aspect of the present invention provides a soy sauce or paste, which is prepared by the method described in any one of the third inventions of the present invention.
[0068] The endpoints and any values of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values should be understood to include values close to these ranges or values. For numerical ranges, the endpoint values of each range, the endpoint values of each range and the individual point values, and the individual point values can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article. BRIEF DESCRIPTION OF THE DRAWINGS
[0069] Figure 1 Schematic diagram of some embodiments of the present invention. Beneficial Effects
[0070] The method provided by the present invention significantly improves the digestibility of the cooked material, does not produce bean soaking water, and the cooked material is not undercooked, has no floating water, and is not rotten, thereby improving the protein utilization rate.
[0071] The method provided by the invention is simple and convenient to operate, the process is easy to control, and the production cost is low; and no bean soaking water is produced, so the environmental protection cost is low.
[0072] The cooked material and soy sauce prepared by the method of the present invention have high sensory scores, good product flavor, and obvious advantages in comprehensive scores. DETAILED DESCRIPTION
[0073] The embodiments of the present invention will be described in detail below in conjunction with the examples, but those skilled in the art will understand that the following examples are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention. If the specific conditions are not specified in the examples, they are carried out according to conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used that do not specify the manufacturer are all conventional products that can be obtained commercially. In the following examples and comparative examples, room temperature or normal temperature refers to 25±5°C, the alcohol solution is an ethanol solution, and the saline solution is a sodium chloride solution with a concentration of 23%. Example 1
[0074] The method flow chart of Example 1 of the present invention is as follows Figure 1 shown.
[0075] Step 1. Soybean crushing: Use a roller crusher to crush the soybeans to obtain crushed soybeans. The crushed soybeans must not contain any material on the 4-mesh sieve, the material on the 10-mesh sieve accounts for 75%, and the material under the 10-mesh sieve accounts for 25%.
[0076] Step 2. Spraying with alcohol solution: prepare an alcohol solution with a mass concentration of 1.0% and heat it to 80°C. Transfer 1 part by weight of crushed soybeans obtained in step 1 to a continuous cooking device, spray 0.1 part by weight of the aforementioned alcohol solution evenly on the crushed soybeans, and stir for 210 seconds after spraying the alcohol solution.
[0077] Step 3. High-temperature water moistening: Heat 1 part by weight of tap water to 70°C, and evenly spray it on the crushed soybeans treated in step 2. Stir for 3 minutes after spraying to allow the crushed soybeans to be soaked in water.
[0078] Step 4. Segmented cooking: transfer the crushed soybeans moistened with water in step 3 to a cooking auger for segmented cooking, cooking at a surface pressure of 0.1 MPa and a surface temperature of 120°C for 2 min; then cooking at a surface pressure of 0.2 MPa and a surface temperature of 125°C for 2.5 min; then cooking at a surface pressure of 0.3 MPa and a surface temperature of 130°C for 2 min to obtain soybean clinker.
[0079] Step 5. Cooling and mixing: Cool the soybean clinker obtained in step 4 to below 38° C., and then mix it with flour and Aspergillus oryzae, wherein the weight ratio of flour to soybean clinker is 3:14, and the weight ratio of Aspergillus oryzae to soybean clinker is 1:2000, to obtain a mixture.
[0080] Step 6. Preparation of koji by ventilation: subject the mixed material obtained in step 5 to ventilation culture, wherein the wind frequency is 20-50 Hz, the culture temperature is 28°C-38°C, and the culture time is 46 hours to obtain koji material.
[0081] Step 7. Fermentation: The koji obtained in step 6 is mixed with salt water, wherein the weight of the salt water is 1.9 times the weight of the koji, and then pumped into a fermentation tank, fermented for 70 days, and pressed to obtain soy sauce. Example 2
[0082] The method flow chart of embodiment 2 of the present invention is as follows Figure 1 shown.
[0083] Step 1. Soybean crushing: Use a roller crusher to crush the soybeans to obtain crushed soybeans. The crushed soybeans must not contain any material on the 4-mesh sieve, the material on the 10-mesh sieve accounts for 75%, and the material under the 10-mesh sieve accounts for 25%.
[0084] Step 2. Spraying with alcohol solution: prepare an alcohol solution with a mass concentration of 2.0% and heat it to 70°C. Transfer 1 part by weight of crushed soybeans obtained in step 1 to a continuous cooking device, spray 0.07 parts by weight of the aforementioned alcohol solution evenly on the crushed soybeans, and stir for 160 seconds after spraying the alcohol solution.
[0085] Step 3. High-temperature water moistening: Heat 0.95 parts by weight of tap water to 80°C, and evenly spray it on the crushed soybeans treated in step 2. Stir for 3 minutes after spraying to allow the crushed soybeans to be soaked in water.
[0086] Step 4. Segmented cooking: transfer the crushed soybeans moistened with water in step 3 to a cooking auger for segmented cooking, cooking at a surface pressure of 0.11 MPa and a surface temperature of 122°C for 2 min; then cooking at a surface pressure of 0.21 MPa and a surface temperature of 128°C for 2.5 min; then cooking at a surface pressure of 0.3 MPa and a surface temperature of 130°C for 2 min to obtain soybean clinker.
[0087] Step 5. Cooling and mixing: Cool the soybean clinker obtained in step 4 to below 38° C., and then mix it with flour and Aspergillus oryzae, wherein the weight ratio of flour to soybean clinker is 3:14, and the weight ratio of Aspergillus oryzae to soybean clinker is 1:2000, to obtain a mixture.
[0088] Step 6. Preparation of koji by ventilation: subject the mixed material obtained in step 5 to ventilation culture, wherein the wind frequency is 20-50 Hz, the culture temperature is 28°C-38°C, and the culture time is 46 hours to obtain koji material.
[0089] Step 7. Fermentation: The koji obtained in step 6 is mixed with salt water, wherein the weight of the salt water is 1.9 times the weight of the koji, and then pumped into a fermentation tank, fermented for 70 days, and pressed to obtain soy sauce.
[0090] Comparative Example 1
[0091] The soy sauce was prepared by referring to the method of Example 1, wherein the difference between Comparative Example 1 and Example 1 is that the soybean raw material is different. The specific operation is as follows.
[0092] Step 1. Soybean preparation: Prepare whole soybeans with relatively uniform particle size without crushing.
[0093] Step 2. Spraying with alcohol solution: prepare an alcohol solution with a mass concentration of 1.0% and heat it to 80°C. Transfer 1 part by weight of whole soybeans obtained in step 1 to a continuous cooking device, spray 0.1 parts by weight of the above alcohol solution evenly on the soybeans, and stir for 210 seconds after spraying the alcohol solution.
[0094] Step 3. High-temperature water moistening: Heat 1 part by weight of tap water to 70°C, and evenly spray it on the soybeans treated in step 2, and stir for 3 minutes after spraying.
[0095] Step 4. Segmented cooking: transfer the soybeans moistened with water in step 3 to a cooking auger for segmented cooking, cooking at a surface pressure of 0.1 MPa and a surface temperature of 120°C for 2 min; then cooking at a surface pressure of 0.2 MPa and a surface temperature of 125°C for 2.5 min; then cooking at a surface pressure of 0.3 MPa and a surface temperature of 130°C for 2 min to obtain soybean clinker.
[0096] Step 5. Cooling and mixing: Cool the soybean clinker obtained in step 4 to below 38° C., and then mix it with flour and Aspergillus oryzae, wherein the weight ratio of flour to soybean clinker is 3:14, and the weight ratio of Aspergillus oryzae to soybean clinker is 1:2000, to obtain a mixture.
[0097] Step 6. Preparation of koji by ventilation: subject the mixed material obtained in step 5 to ventilation culture, wherein the wind frequency is 20-50 Hz, the culture temperature is 28°C-38°C, and the culture time is 46 hours to obtain koji material.
[0098] Step 7. Fermentation: The koji obtained in step 6 is mixed with salt water, wherein the weight of the salt water is 1.9 times the weight of the koji, and then pumped into a fermentation tank, fermented for 70 days, and pressed to obtain soy sauce.
[0099] Comparative Example 2
[0100] Soy sauce was prepared by referring to the method of Example 1, wherein the difference between Comparative Example 2 and Example 1 is that the temperature of the alcohol solution is different. The specific operation is as follows.
[0101] Step 1. Soybean crushing: Use a roller crusher to crush the soybeans to obtain crushed soybeans. The crushed soybeans must not contain any material on the 4-mesh sieve, the material on the 10-mesh sieve accounts for 75%, and the material under the 10-mesh sieve accounts for 25%.
[0102] Step 2. Alcohol solution spraying: Prepare a room temperature alcohol solution with a mass concentration of 1.0%. Transfer 1 part by weight of crushed soybeans obtained in step 1 to a continuous cooking device, spray 0.1 part by weight of the above alcohol solution evenly on the crushed soybeans, and stir for 210 seconds after spraying the alcohol solution.
[0103] Step 3. High-temperature water moistening: Heat 1 part by weight of tap water to 70°C, and evenly spray it on the crushed soybeans treated in step 2. Stir for 3 minutes after spraying to allow the crushed soybeans to be soaked in water.
[0104] Step 4. Segmented cooking: transfer the crushed soybeans moistened with water in step 3 to a cooking auger for segmented cooking, cooking at a surface pressure of 0.1 MPa and a surface temperature of 120°C for 2 min; then cooking at a surface pressure of 0.2 MPa and a surface temperature of 125°C for 2.5 min; then cooking at a surface pressure of 0.3 MPa and a surface temperature of 130°C for 2 min to obtain soybean clinker.
[0105] Step 5. Cooling and mixing: Cool the soybean clinker obtained in step 4 to below 38° C., and then mix it with flour and Aspergillus oryzae, wherein the weight ratio of flour to soybean clinker is 3:14, and the weight ratio of Aspergillus oryzae to soybean clinker is 1:2000, to obtain a mixture.
[0106] Step 6. Preparation of koji by ventilation: subject the mixed material obtained in step 5 to ventilation culture, wherein the wind frequency is 20-50 Hz, the culture temperature is 28°C-38°C, and the culture time is 46 hours to obtain koji material.
[0107] Step 7. Fermentation: The koji obtained in step 6 is mixed with salt water, wherein the weight of the salt water is 1.9 times the weight of the koji, and then pumped into a fermentation tank, fermented for 70 days, and pressed to obtain soy sauce.
[0108] Comparative Example 3
[0109] Soy sauce was prepared by referring to the method of Example 1, wherein the difference between Comparative Example 3 and Example 1 is that hot water spraying is used instead of alcohol solution spraying. The specific operation is as follows.
[0110] Step 1. Soybean crushing: Use a roller crusher to crush the soybeans to obtain crushed soybeans. The crushed soybeans must not contain any material on the 4-mesh sieve, the material on the 10-mesh sieve accounts for 75%, and the material under the 10-mesh sieve accounts for 25%.
[0111] Step 2. Hot water spraying: Heat tap water to 90° C. Transfer 1 part by weight of crushed soybeans obtained in step 1 to a continuous cooking device, spray 0.1 part by weight of the aforementioned hot water evenly on the crushed soybeans, and stir for 210 seconds after spraying the hot water.
[0112] Step 3. High-temperature water wetting: Heat 1 part by weight of tap water to 70°C, and evenly spray it on the crushed soybeans treated in step 2, and stir for 3 minutes to soak the crushed soybeans with water.
[0113] Step 4. Segmented cooking: transfer the crushed soybeans moistened with water in step 3 to a cooking auger for segmented cooking, cooking at a surface pressure of 0.1 MPa and a surface temperature of 120°C for 2 min; then cooking at a surface pressure of 0.2 MPa and a surface temperature of 125°C for 2.5 min; then cooking at a surface pressure of 0.3 MPa and a surface temperature of 130°C for 2 min to obtain soybean clinker.
[0114] Step 5. Cooling and mixing: Cool the soybean clinker obtained in step 4 to below 38° C., and then mix it with flour and Aspergillus oryzae, wherein the weight ratio of flour to soybean clinker is 3:14, and the weight ratio of Aspergillus oryzae to soybean clinker is 1:2000, to obtain a mixture.
[0115] Step 6. Preparation of koji by ventilation: subject the mixed material obtained in step 5 to ventilation culture, wherein the wind frequency is 20-50 Hz, the culture temperature is 28°C-38°C, and the culture time is 46 hours to obtain koji material.
[0116] Step 7. Fermentation: The koji obtained in step 6 is mixed with salt water, wherein the weight of the salt water is 1.9 times the weight of the koji, and then pumped into a fermentation tank, fermented for 70 days, and pressed to obtain soy sauce.
[0117] Comparative Example 4
[0118] Soy sauce was prepared by referring to the method of Example 1, wherein the difference between Comparative Example 4 and Example 1 is that the ratio of water to soybean in the wetting step is different. The specific operation is as follows.
[0119] Step 1. Soybean crushing: Use a roller crusher to crush the soybeans to obtain crushed soybeans. The crushed soybeans must not contain any material on the 4-mesh sieve, the material on the 10-mesh sieve accounts for 75%, and the material under the 10-mesh sieve accounts for 25%.
[0120] Step 2. Spraying with alcohol solution: prepare an alcohol solution with a mass concentration of 1.0% and heat it to 80°C. Transfer 1 part by weight of crushed soybeans obtained in step 1 to a continuous cooking device, spray 0.1 part by weight of the aforementioned alcohol solution evenly on the crushed soybeans, and stir for 210 seconds after spraying the alcohol solution.
[0121] Step 3. High-temperature water moistening: Heat 1.3 parts by weight of tap water to 70°C, and evenly spray it on the crushed soybeans treated in step 2. Stir for 3 minutes after spraying to allow the crushed soybeans to be soaked in water.
[0122] Step 4. Segmented cooking: transfer the crushed soybeans moistened with water in step 3 to a cooking auger for segmented cooking, cooking at a surface pressure of 0.1 MPa and a surface temperature of 120°C for 2 min; then cooking at a surface pressure of 0.2 MPa and a surface temperature of 125°C for 2.5 min; then cooking at a surface pressure of 0.3 MPa and a surface temperature of 130°C for 2 min to obtain soybean clinker.
[0123] Step 5. Cooling and mixing: Cool the soybean clinker obtained in step 4 to below 38° C., and then mix it with flour and Aspergillus oryzae, wherein the weight ratio of flour to soybean clinker is 3:14, and the weight ratio of Aspergillus oryzae to soybean clinker is 1:2000, to obtain a mixture.
[0124] Step 6. Preparation of koji by ventilation: subject the mixed material obtained in step 5 to ventilation culture, wherein the wind frequency is 20-50 Hz, the culture temperature is 28°C-38°C, and the culture time is 46 hours to obtain koji material.
[0125] Step 7. Fermentation: The koji obtained in step 6 is mixed with salt water, wherein the weight of the salt water is 1.9 times the weight of the koji, and then pumped into a fermentation tank, fermented for 70 days, and pressed to obtain soy sauce.
[0126] Comparative Example 5
[0127] The soy sauce was prepared by referring to the method of Example 1, wherein the difference between Comparative Example 5 and Example 1 is that high temperature soaking is used instead of high temperature water soaking. The specific operation is as follows.
[0128] Step 1. Soybean crushing: Use a roller crusher to crush the soybeans to obtain crushed soybeans. The crushed soybeans must not contain any material on the 4-mesh sieve, the material on the 10-mesh sieve accounts for 75%, and the material under the 10-mesh sieve accounts for 25%.
[0129] Step 2. Spraying with alcohol solution: prepare an alcohol solution with a mass concentration of 1.0% and heat it to 80°C. Transfer 1 part by weight of crushed soybeans obtained in step 1 to a continuous cooking device, spray 0.1 part by weight of the aforementioned alcohol solution evenly on the crushed soybeans, and stir for 210 seconds after spraying the alcohol solution.
[0130] Step 3. High temperature soaking: transfer the crushed soybeans treated in step 2 to a container, add 2.2 parts by weight of normal temperature tap water, and soak at 60-80°C for 120 minutes. Drain the crushed soybeans after soaking.
[0131] Step 4. Segmented cooking: transfer the crushed soybeans drained in step 3 to a cooking auger for segmented cooking, cooking at a surface pressure of 0.1 MPa and a surface temperature of 120°C for 2 min; then cooking at a surface pressure of 0.2 MPa and a surface temperature of 125°C for 2.5 min; then cooking at a surface pressure of 0.3 MPa and a surface temperature of 130°C for 2 min to obtain soybean clinker.
[0132] Step 5. Cooling and mixing: Cool the soybean clinker obtained in step 4 to below 38° C., and then mix it with flour and Aspergillus oryzae, wherein the weight ratio of flour to soybean clinker is 3:14, and the weight ratio of Aspergillus oryzae to soybean clinker is 1:2000, to obtain a mixture.
[0133] Step 6. Preparation of koji by ventilation: subject the mixed material obtained in step 5 to ventilation culture, wherein the wind frequency is 20-50 Hz, the culture temperature is 28°C-38°C, and the culture time is 46 hours to obtain koji material.
[0134] Step 7. Fermentation: The koji obtained in step 6 is mixed with salt water, wherein the weight of the salt water is 1.9 times the weight of the koji, and then pumped into a fermentation tank, fermented for 70 days, and pressed to obtain soy sauce.
[0135] Index detection
[0136] The soybeans of Example 1-Example 2 and Comparative Examples 1-Comparative Examples 5 after being treated in step 2, i.e. before being moistened or immersed in water, were tested for urease activity, and various indicators of the soybean clinker obtained in step 4 and the soy sauce obtained by fermentation in step 7 were tested. The test results are shown in Table 1.
[0137] Detection Methods
[0138] 1. Urease activity index
[0139] Urease can decompose urea to produce ammonia, resulting in an increase in the pH value in the system. The pH value change can be measured by a pH meter to determine the urease activity. The present invention uses the change in pH value as the urease activity index. The greater the change, the stronger the urease activity. The specific measurement is made with reference to GB / T5009.117-2003.
[0140] 2. Soaking bean water
[0141] Observe whether the system produces bean soaking water after moistening or soaking in water in step 3.
[0142] 3. Moisture content of clinker
[0143] Clinker moisture refers to the percentage of water in the clinker. For details, refer to GB 5009.3-2016 Determination of Moisture in Food - Method 1 to determine the moisture content of the soybean clinker obtained in step 4.
[0144] 4. Clinker digestibility
[0145] The digestibility refers to the percentage of protein that can be decomposed into water-soluble peptides or amino acids by enzymes after the raw material is cooked, which is used to measure the quality of cooking. The present invention uses an enzymatic method to measure the digestibility of the soybean clinker obtained in step 4, and specifically refers to the clinker digestibility determination method SB / T 10319-1999 for determination.
[0146] 5. Clinker sensory
[0147] Eight experienced professionals with keen senses conducted sensory evaluation on the rawness, floating degree and rottenness of the soybean clinker obtained in step 4. The standards are as follows:
[0148] (1) Degree of undercooking: Use your hands to pinch the cooked material to check whether there are lumps in it. If there are lumps, it means that the soybeans are not cooked thoroughly. The degree of undercooking can be determined by the proportion of lumps.
[0149] (2) Floating water degree: Floating water refers to the free water on the surface of the clinker. It can be judged by naked eye observation. Floating water will affect the respiration of microorganisms during the koji making process. If it exceeds a certain degree, koji making will not be possible.
[0150] (3) Whether the soybeans are rotten: Rotten soybeans refer to soybeans that are overcooked and have no elasticity when squeezed. Rotten soybeans will affect the growth of microorganisms during the koji making process. If the rotten soybeans exceed a certain level, koji making will not be possible.
[0151] And based on the above evaluation results, a comprehensive judgment is made as to whether the prepared soybean clinker is suitable for continuing the koji making operation.
[0152] 6. Evaluation of clinker aroma
[0153] The aroma of the soybean clinker obtained in step 4 was evaluated by 8 experienced and sensitive professionals according to the following criteria, and the average value was calculated:
[0154] More peculiar smell, weak bean aroma: 1 point;
[0155] Slightly more foreign smell, weaker bean aroma: 2 points;
[0156] A small amount of peculiar smell, weak bean aroma: 3 points;
[0157] Basically no peculiar smell, good bean aroma: 4 points;
[0158] No other peculiar smell, rich bean flavor: 5 points.
[0159] 7. Protein Utilization
[0160] Protein utilization rate refers to the ratio of the total amount of protein in soy sauce to the total amount of protein in soybean raw materials, which can be used to measure the technical level and management level of soy sauce production. The protein detection method refers to the first method of GB 5009.5-2016.
[0161] 8. Soy sauce aroma evaluation
[0162] The aroma of the soy sauce obtained in step 7 was evaluated by 8 experienced and sensitive professionals according to the following criteria, and the average value was calculated:
[0163] There are many foreign smells, the sauce aroma is very weak, and the wine and koji flavors are obvious: 1 point;
[0164] Slightly more foreign smell, weaker sauce aroma, slightly more wine and koji flavor: 2 points;
[0165] A small amount of foreign smell, slightly weak sauce aroma, a small amount of wine and koji flavor: 3 points;
[0166] Basically no peculiar smell, good sauce aroma, slight wine and koji flavor: 4 points;
[0167] No other peculiar smell, rich sauce aroma, high body: 5 points.
[0168] Test results
[0169] According to the above detection method, the detection results of each index are shown in Table 1.
[0170] Table 1. Test results of various indicators
[0171] From Table 1 we can see that:
[0172] (1) The urease activity index in Examples 1 to 2 and Comparative Examples 4 to 5 is significantly lower than that in Comparative Examples 2 to 3, and the clinker moisture in Examples 1 to 2 and Comparative Examples 4 to 5 is significantly higher than that in Comparative Examples 2 to 3, indicating that under the action of high-temperature alcohol, the inactivation effect on urease is obvious, and the water absorption rate and effect of crushed soybeans are improved; after the water absorption effect is improved, it is beneficial to improve the digestibility of the clinker without rotting the material;
[0173] (2) The protein utilization rates in Examples 1 and 2 were significantly higher than those in Comparative Example 5. Comparative Example 5 used 2.2 times the soaking water ratio. Although this did not reduce the clinker digestibility, it produced some soaking wastewater, which took away some water-soluble protein, resulting in a reduction in available protein during the fermentation process and a reduction in the final protein utilization rate.
[0174] (3) The scores of the cooked material aroma and soy sauce aroma in Examples 1 and 2 were significantly higher than those in Comparative Examples 1 to 3, indicating that after the urease activity index was reduced, the soybean cooked material aroma and soy sauce aroma were improved.
[0175] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, ordinary technicians in the field should understand that the specific implementation methods of the present invention can still be modified or some technical features can be replaced by equivalents without departing from the spirit of the technical solution of the present invention, which should be included in the scope of the technical solution for protection of the present invention.
Claims
1. A method for preparing soybean clinker, comprising: 1) Crush the soybeans to obtain soybean raw materials; 2) contacting the soybean material of step 1) with an ethanol solution; 3) contacting the product of step 2) with water; 4) cooking the product of step 3); in, The temperature of the ethanol solution is 60-90° C. The temperature of the water is 60-100°C.
2. The method of claim 1, wherein: The temperature of the ethanol solution is 70-90°C, preferably 70-80°C; Preferably, the mass concentration of the ethanol solution is 0.8%-5%, preferably 1%-2.5%, for example 1%-2%; Preferably, the mass ratio of the ethanol solution to the soybean raw material is (0.05-0.3):1, preferably (0.05-0.2):1, for example (0.07-0.1):1; Preferably, step 2) comprises spraying the soybean raw material with the ethanol solution and stirring for 90-300 seconds, or spraying the crushed soybeans with the ethanol solution and stirring for 90-300 seconds. Preferably, the stirring time is 150-250 s, such as 160 s, 210 s.
3. The method according to claim 1 or 2, wherein The temperature of the water is 70-100°C, such as 70-90°C, 70-80°C; Preferably, the mass ratio of water to soybean raw material is (0.75-1.25):1, preferably (0.8-1.1):1, preferably (0.8-1):1, for example (0.95-1):1; Preferably, the water is selected from tap water, distilled water, deionized water, ultrapure water, high-purity water and any combination thereof; Preferably, step 3) comprises: 3.1) Heat water to 60-100°C, such as 70°C, 80°C, 90°C; 3.2) Spraying the heated water on the product of step 2); Preferably, stirring is performed for 2-8 min, such as 2-4 min, 3 min, after spraying.
4. The method according to any one of claims 1 to 3, wherein The soybean raw material is broken soybeans that can pass through a 4-mesh sieve and the content of the material on a 10-20 mesh sieve accounts for 70-90%; Preferably, the soybean raw material is broken soybeans that can pass through a 4-mesh sieve, with 75% of the material on the 10-mesh sieve and 25% of the material below the 10-mesh sieve. Preferably, the soybean is soybean.
5. The method according to any one of claims 1 to 4, wherein The cooking is staged high-pressure and high-temperature cooking; Preferably, the staged high temperature and high pressure cooking is to gradually increase the cooking pressure within the range of 0.08-0.4 MPa, gradually increase the cooking temperature within the range of 110-140°C (e.g. 120-130°C), and cook in 2-4 (e.g. 3) stages, with each stage cooking for 1-5 min (e.g. 1-3 min); Preferably, step 4) comprises: 4.1) cooking the product of step 3) at a surface pressure of 0.1-0.15 MPa (e.g. 0.1 MPa, 0.11 MPa) and a surface temperature of 117-122° C. (e.g. 120° C., 122° C.) for 1-3 min (e.g. 2 min); 4.2) Cook for 2-3 minutes (e.g. 2.5 minutes) at a surface pressure of 0.15-0.25 MPa (e.g. 0.2 MPa, 0.21 MPa) and a surface temperature of 123-128°C (e.g. 125°C, 128°C); 4.3) Cook at a surface pressure of 0.25-0.35 MPa (e.g. 0.3 MPa) and a surface temperature of 128-133°C (e.g. 130°C) for 1-3 min (e.g. 2 min).
6. A soybean cooked material, prepared by the method according to any one of claims 1 to 5.
7. A method for preparing soy sauce or paste, comprising koji making and fermenting the soybean cooked material according to claim 6.
8. The method of claim 7, wherein: The koji making comprises: Cooling the soybean cooked material to below 40° C. (e.g., 38° C.), and mixing it with powder and koji to obtain a mixed material; The mixed material is subjected to ventilation culture to obtain koji material; Preferably, the powder is selected from flour and wheat flour; Preferably, the weight ratio of the powder to the cooked soybean is (0.05-0.7):1, for example (0.2-0.4):1; Preferably, the koji is Aspergillus oryzae; Preferably, the weight ratio of the koji to soybean cooked material is 0.0001-0.001:1, for example 0.0005:1; Preferably, the wind frequency of the ventilation culture is 15-50 Hz (eg, 20-50 Hz), the culture temperature is 28-40° C. (eg, 28-38° C.), and the culture time is 30-60 h (preferably 40-50 h, eg, 46 h).
9. The method according to claim 7 or 8, wherein The fermentation comprises mixing the koji material with salt water and then fermenting; Preferably, the weight ratio of the brine to the koji material is (1-10):1, preferably (1-3):1, for example 1.9:1; Preferably, the fermentation time is 40-100 days, preferably 60-80 days, for example 70 days.
10. A soy sauce or paste prepared by the method according to any one of claims 7 to 9.