Low-temperature koji-making method for soy sauce brewing

A low-temperature, soy sauce technology, applied in the food field, can solve problems such as the inability to guarantee the growth and reproduction of Aspergillus oryzae, the impact on the number of Aspergillus oryzae, and the adverse effects on enzyme activity, so as to reduce the phenomenon of burning koji and bacterial contamination, improve the utilization rate of starch, and reduce biological The effect of the activity

Pending Publication Date: 2018-04-20
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the koji making stage of this patent, Aspergillus oryzae has been controlled to make koji at a lower temperature. Although the enzyme activity has been improved to a certain extent, due to the low temperature in the early stage, the normal growth and reproduction of Aspergillus oryzae cannot be guaranteed, which will affect the number of Aspergillus oryzae in Daqu. , thereby adversely affecting the enzyme activity

Method used

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  • Low-temperature koji-making method for soy sauce brewing

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Embodiment 1

[0023] A low-temperature koji-making method for soy sauce brewing, comprising the following steps:

[0024] 1) Remove impurities and bad beans from soybeans (soybeans), and then soak them at a temperature of about 35° C. for 5 hours according to the mass ratio of soybeans to water of 1:3. The soaked soybeans are then steamed with high-pressure steam for 15 minutes at 0.1 MPa to obtain clinker.

[0025] 2) Mix the Aspergillus oryzae seed koji with flour in advance, and then mix it with cooked yellow material cooled to 35-40°C to make koji material and put it into the koji room for cultivation. Based on the total mass of clinker and flour, the amount of koji added is 0.5%. The clinker and the flour are calculated by mass percentage, the clinker is 85%, and the flour is 15%.

[0026] 3) The thickness of the koji material in the koji pond is maintained at about 10cm, and the temperature is controlled in sections during the koji making process.

[0027] In the first stage, the t...

Embodiment 2

[0033] A low-temperature koji-making method for soy sauce brewing, comprising the following steps:

[0034] 1) Remove impurities and bad beans from soybeans (soybeans), and then soak them at a temperature of about 35° C. for 5 hours according to the mass ratio of soybeans to water of 1:3. The soaked soybeans are then steamed with high-pressure steam for 15 minutes at 0.1 MPa to obtain clinker.

[0035] 2) Mix the Aspergillus oryzae seed koji with flour in advance, and then mix it with cooked yellow material cooled to 35-40°C to make koji material and put it into the koji room for cultivation. Based on the total mass of clinker and flour, the amount of koji added is 0.5%. The clinker and the flour are calculated by mass percentage, the clinker is 85%, and the flour is 15%.

[0036] 3) The thickness of the koji material in the koji pond is maintained at about 10cm, and the temperature is controlled in sections during the koji making process.

[0037] In the first stage, the t...

Embodiment 3

[0043] A low-temperature koji-making method for soy sauce brewing, comprising the following steps:

[0044] 1) Remove impurities and bad beans from soybeans (soybeans), and then soak them at a temperature of about 35° C. for 5 hours according to the mass ratio of soybeans to water of 1:3. The soaked soybeans are then steamed with high-pressure steam for 15 minutes at 0.1 MPa to obtain clinker.

[0045] 2) Mix the Aspergillus oryzae seed koji with flour in advance, and then mix it with cooked yellow material cooled to 35-40°C to make koji material and put it into the koji room for cultivation. Based on the total mass of clinker and flour, the amount of koji added is 0.5%. The clinker and the flour are calculated by mass percentage, the clinker is 85%, and the flour is 15%.

[0046] 3) The thickness of the koji material in the koji pond is maintained at about 10cm, and the temperature is controlled in sections during the koji making process.

[0047] In the first stage, the t...

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Abstract

The present invention belongs to the food field, particularly belongs to the technical field of seasoning product preparation in food industry and particularly discloses a low-temperature koji-makingmethod for soy sauce brewing. The method uses soybeans as a protein raw material and flour as a starch raw material. By adjusting a temperature of koji-making at an early stage and turning koji over at a right time, germination of aspergillus oryzae spores is ensured, rapid and healthy growth of the aspergillus oryzae is also realized and occurrences of koji burning and micro-organism contamination are reduced.

Description

technical field [0001] The invention belongs to the field of food, especially the technical field of condiment preparation in the food industry, and specifically relates to a low-temperature koji-making method for brewing soy sauce. Background technique [0002] Soy sauce is a type of condiment brewed from beans, wheat, and salt through the process of koji making and fermentation. At present, soy sauce in my country is mainly divided into low-salt solid-state fermented soy sauce and high-salt dilute fermented soy sauce according to different fermentation production processes. Soy sauce produced by low-salt solid-state technology has low production cost, short fermentation period, and simple operation. Although high-salt dilute-state fermented soy sauce has the disadvantages of high labor cost, high equipment investment, and long fermentation period, its soy sauce products are superior in sensory, aroma, and flavor. Compared with low-salt solid brewed soy sauce, it has certa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50C12N1/14C12R1/69
CPCA23L27/50C12N1/14
Inventor 王宪斌冯霞张蓓蓓刘义陈麒名朱英
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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