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Miso preparation method capable of increasing aroma by utilizing saccharomyces rouxii

A technology of Saccharomyces ruckeri and Saccharomyces ruckeri, which is applied in the direction of food science, etc. It can solve problems such as high temperature, poor flavor, and increase starch content in koji, and achieve the effects of improving sensory indicators, efficient fermentation process, and soft aroma

Inactive Publication Date: 2016-06-29
TIANJIN BUTCH CONDIMENT BREWING
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the long fermentation process cycle and high temperature, the flavor is poor, the taste is bitter, and the sauce color is dull and dull.
The original pond pouring process is mostly used in the production process of soy sauce, which can increase the starch content of the koji material, and has no practical application in the soybean paste preparation process.

Method used

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  • Miso preparation method capable of increasing aroma by utilizing saccharomyces rouxii
  • Miso preparation method capable of increasing aroma by utilizing saccharomyces rouxii
  • Miso preparation method capable of increasing aroma by utilizing saccharomyces rouxii

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Embodiment Construction

[0033] Preparation Example

[0034] Follow the steps below to prepare miso:

[0035] (1) Prepare materials: prepare materials according to the components shown in Table 1;

[0036] (2) Steaming and crushing: After the soybean meal is fully moistened, steam it under high pressure. The pressure of the steaming material is 0.03-0.18Mpa. After maintaining the pressure for 3-5 minutes, the moisture content of the clinker is 47-49%. The clinker requires moderate protein denaturation. , the color is light yellow, the texture is loose, the hand feels elastic, not sticky and has no hard core, and then the clinker is crushed, and the particle size of the crushed clinker is 2-6mm;

[0037] (3) Inoculation: the pulverized clinker obtained in step (2) is cooled to 38-40° C., mixed with flour and koji essence to make koji-making materials;

[0038] (4) koji making: the koji making material obtained in step (3) is sent to the koji bed to be flattened, and cultivated statically at 32-35°C. ...

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Abstract

The invention relates to a preparation method of a fermented product and discloses a miso preparation method capable of increasing the aroma by utilizing saccharomyces rouxii. Raw materials are prepared according to the following components in parts by weight: 60-70 parts of soybean meal, 20-30 parts of flour, 1-3 parts of aspergillus essence, 0.04-0.05 part of red kojic rice, 0.8-2 parts of a saccharomyces rouxii culture solution and 100-150 parts of saline water. The preparation method comprises the following steps: steaming the materials, crushing, inoculating, making a starter, fermenting, circularly pouring and sterilizing. According to the preparation method, the fermentation is sufficient, original tank pouring is performed by stages and the saccharomyces rouxii is used for fermenting to increase the aroma.

Description

technical field [0001] The invention relates to a method for preparing fermented products, in particular to a method for preparing miso by using ruckeri yeast for flavoring. Background technique [0002] The traditional sauce-making process is that the raw materials are screened, steamed, mixed with an appropriate amount of flour, inoculated, koji-made, mixed with salt water and put into the tank for heat preservation and fermentation. It is relatively simple, easy to operate, quick to heat up and easy to color. However, due to the long fermentation process and high temperature, the flavor is poor, the taste is bitter, and the sauce color is dull and dull. The original pond pouring process is mostly used in the production process of soy sauce, which can increase the starch content of koji, but it has no practical application in the soybean paste preparation process. Chinese patent CN1149937C "Calcium soy sauce and its production process" discloses a production process of ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
Inventor 刘春生
Owner TIANJIN BUTCH CONDIMENT BREWING
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