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Dark soy sauce and making method thereof

A technology for soy sauce and dark color, which is applied in the field of dark soy sauce and its brewing to achieve the effect of improving chroma, unique flavor and health care function

Active Publication Date: 2018-05-15
HUZHOU LAOHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In view of the rich compound enzyme activity of dark tea fermentation strains, it is a safe and feasible process creation to use active black tea as a starter for soy sauce, which can not only meet the basic technological needs of soy sauce production, but also bring more benefits to soy sauce. The deep color and extra functionality are of positive significance to the progress of dark soy sauce production technology, and the technology of using active black tea microorganisms for soy sauce production has not been reported so far

Method used

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  • Dark soy sauce and making method thereof
  • Dark soy sauce and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Embodiment 1 black tea fermentation bacteria is used for the production of dark soy sauce

[0031] Wash the black tea strains stored on the 5Bé wort slant medium containing 2% agar with physiological saline to prepare a spore suspension, take 10ml and insert it into 200g bran koji with a water content of 55% after sterilization, Cultivate at 30°C for 14 days to obtain mature bran koji.

[0032]Put 500g of soybean meal in a container, add 500ml of water, cook for 30min, add 70g of salt, cool to room temperature, add 150g of the above-mentioned bran koji, stir evenly and place it at 40°C for constant temperature fermentation, the fermentation time is 60d, and stir once every other day . After the fermentation, the supernatant was separated by centrifugation for component analysis. The results are shown in Table 1:

[0033] Numbering

Embodiment 2

[0034] Embodiment 2 black tea fermentation bacteria are used for the production of dark soy sauce

[0035] Wash the black tea strains stored on the 5Bé wort slant medium containing 2% agar with physiological saline to prepare a spore suspension, take 10ml and insert it into 200g bran koji with a water content of 55% after sterilization, Cultivate at 30°C for 14 days to obtain mature bran koji.

[0036] Take 500g of soybean meal in a container, add 500ml of water, cook for 30 minutes, add 70g of salt, cool to room temperature, add 100g of black tea fungus bran koji, 50g of commercial soy sauce koji, stir evenly and place it at 40°C for constant temperature fermentation, fermentation time For 60d, stir once every other day. After the fermentation, the supernatant was separated by centrifugation for component analysis. The results are shown in Table 2:

[0037] Numbering

Embodiment 3

[0038] The soy sauce production of the common commercial koji of embodiment 3 control group

[0039] Take 500g of soybean meal in a container, add 500ml of water, cook for 30min, add 70g of salt, cool to room temperature, add 50g of commercial soy sauce koji, stir well and place it at 40°C for constant temperature fermentation, the fermentation time is 60d, and stir once every other day . After the fermentation, the supernatant was separated by centrifugation for component analysis. The results are shown in Table 3:

[0040] Numbering

[0041] From the soy sauce quality comparison data analysis in the embodiment, black tea fungus soy sauce koji can completely replace and partly replace commercial product Aspergillus oryzae soy sauce koji for the production of soy sauce, and the chromaticity of finished product has increased to a great extent than the control value, shows The method can meet the technological needs of directly brewing dark soy sauce.

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Abstract

The invention belongs to the technical field of food processing and in particular relates to dark soy sauce and a making method thereof. A first purpose of the invention is to provide a black tea fungus soy sauce koji used for making the dark soy sauce. The koji has high protease, amylase and other soy sauce making activities. A second purpose of the invention is to provide a preparation method ofthe black tea fungus soy sauce koji. A third purpose of the invention is to provide a method for making the dark soy sauce. According to the method, the soy sauce fermenting koji is prepared by utilizing black tea fungi so as to perform fermentation production of soy sauce taking soybeans as raw materials, high color value polyketone pigments of black tea fermentation fungi are used for coloring,the addition of the coloring agent can be manually decreased in the dark soy sauce making process, the fermentation time is shortened, and the functionality of the soy sauce is improved. A fourth purpose of the invention is to provide dark soy sauce made by the method.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a dark soy sauce and a brewing method thereof. Background technique [0002] Brewed soy sauce is an important condiment in my country with a history of more than one thousand years. Before the introduction of the modern high-salt dilute process, the low-salt solid-state fermentation soy sauce fermentation process has been the most commonly used soy sauce production process in my country. This process has the characteristics of low equipment requirements, short fermentation cycle, and good aroma and color. important role in the industry. However, if you want to brew soy sauce varieties with a darker color, you need to use a longer "sun-dew" process, so that in the soy sauce during the long photochemical, enzymatic and non-enzymatic reaction process, the product of Maillard reaction will accumulate Color and flavor, or some operators will add artificial colorin...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 周华林彭书雷邢利民刘兰晓
Owner HUZHOU LAOHENGHE BREWING
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