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Soy sauce brewed from soybean tablets and preparation method thereof

A technology for brewing soy sauce and a production method, which is applied in the field of brewing soy sauce from soybean flakes and its brewing field, can solve the problems of low production efficiency, immersion for 2-3 hours, difficulty in application, etc., and achieve improved utilization rate, improved activity of koji-forming enzymes, and improved production efficiency effect

Inactive Publication Date: 2015-06-10
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional process has the following shortcomings: 1. During the production process, soybeans are in the form of complete granules, and it is difficult for microorganisms to penetrate into the soybean tissue, resulting in a low utilization rate of raw materials; 2. Soybeans need to be soaked for 2-3 hours before cooking, which is quite time-consuming; 3. Since the continuous cooking equipment is designed for defatted soybean and wheat koji making process, there is no soaking process in the pre-treatment, but the material is directly steamed after moistening. The moistening time is only 15 to 20 minutes, and soybeans cannot quickly absorb water, so the cooking of soybeans is difficult. Suitable for continuous cooking equipment, resulting in relatively low production efficiency

Method used

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Examples

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Effect test

Embodiment 1

[0019] A preparation method for brewing soy sauce from soybean flakes, comprising the following steps:

[0020] 1) Select high-quality soybeans, and squeeze them into flakes with a thickness of 0.1mm-6mm;

[0021] 2) Put the soybean slices into the continuous cooking machine after moistening for 20 minutes, steam and cool;

[0022] 3) According to the conventional soy sauce preparation method, mix flour and seed koji inoculation into the soybean slices, enter the pond to make koji, leave koji for fermentation, and obtain soy sauce;

[0023] 4) Sterilize and filter the obtained soy sauce, and pack to obtain the finished product.

Embodiment 2

[0025] A preparation method for brewing soy sauce from soybean flakes, comprising the following steps:

[0026] 1) Select high-quality soybeans, and squeeze them into flakes with a thickness of 0.1mm-6mm;

[0027] 2) Moisten the soybean slices with water for 20 minutes, put them into steaming balls, steam them and cool them down;

[0028] 3) According to the conventional soy sauce preparation method, mix flour and seed koji inoculation into the soybean slices, enter the pond to make koji, leave koji for fermentation, and obtain soy sauce;

[0029] 4) Sterilize and filter the obtained soy sauce, and pack to obtain the finished product.

[0030] In the method for brewing soy sauce from soybean flakes of the present invention, soybeans are extruded into flakes, which destroys the structure of soybean seeds, and the seed coat ruptures accordingly, so that soybeans can quickly absorb water, and the process of soaking soybeans is omitted , the original soaking time of 2-3 hours wa...

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Abstract

The invention discloses a preparation method of soy sauce brewed from soybean tablets. The preparation method comprises the following steps: 1) extruding soybeans into tablets; 2) soaking the soybean tablets in water, cooking and cooling the soybean tablets; 3) according to a conventional soy sauce preparation method, mixing flour into the soybeans tablets, and carrying out inoculation, starter propagation and fermentation to obtain the soy sauce. According to the preparation method of soy sauce brewed from soybean tablets, the soybeans are extruded into tablets to improve the raw material utilization rate and the water absorption rate, so as to adapt to continuous cooking equipment and improve the production efficiency.

Description

technical field [0001] The invention belongs to the field of food processing technology, and in particular relates to soy sauce brewed from soybean chips and a brewing method thereof. Background technique [0002] Soybean flakes refer to soybeans that are directly or soaked until softened, and then flattened with a tool. The Northwesterners gave it a very cute name-soybean money. Because it is easier to boil, it is often used for direct cooking, which can reduce cooking time and save energy. [0003] At present, there are mainly two raw material ratios for soy sauce brewing, one is soybean and flour, the other is defatted soybean meal and wheat, with no or a small amount of bran added. Among them, the first formula is suitable for high-salt dilute fermentation, and its production process includes soaking soybeans, steaming, cooling inoculation, koji making, fermentation, and oil extraction. However, the traditional process has the following disadvantages: 1. During the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 曾小波朱新贵
Owner LEE KUM KEE XIN HUI FOOD
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