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Flavored soybean sauce and brewing method thereof

A soybean paste and flavor technology, which is applied in the fields of yeast-containing food ingredients, food science, etc., can solve the problems that the shape of beans is not easy to maintain, the fermentation period of soybean paste is long, the flavor of soybean paste is not good, and the color of soybean paste is better, The effect of improving the flavor of soybean paste and shortening the fermentation time

Inactive Publication Date: 2018-07-10
YANTAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] It can be seen that although this process can prevent the precipitation of the white substance of tyrosine, the fermentation cycle of the produced soybean paste is still long, the shape of the beans is not easy to maintain, and the color is dark; at the same time, the flavor of the soybean paste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Soak

[0030] Weigh 70 parts of soybeans into steamed balls, spread them flat, add 250 parts of water, or as long as they exceed 20cm of the soybean surface, and soak for 10 hours.

[0031] 2) Steamed material

[0032] Open the drain valve at the lower part of the steam ball cover before steam intake, and drain the steam. When a large amount of steam emerges from the drain valve, close the drain valve. When the pressure in the steam ball rises to 0.05MP, close the intake valve and open the exhaust valve. After exhausting to 0MP, open the intake valve and close the exhaust valve to increase the pressure inside the steaming ball to 0.08MP. When the temperature is 110°C, close the intake valve and keep the pressure for 3 minutes for steaming, then reverse the ball once. Open the exhaust valve and exhaust until the pressure is 0MP; the total steaming time is 24 minutes.

[0033] 3) Koji making

[0034] Open the steaming ball cover, let the soybean cool down to 35-38°C...

Embodiment 2

[0045] 1) Soak

[0046] Weigh 60 parts of soybeans into steamed balls, spread them flat, add 200 parts of water, and soak for 10 hours.

[0047] 2) Steamed material

[0048] Open the drain valve at the lower part of the steam ball cover before starting to enter the steam, and drain the steam. When a large amount of steam emerges from the drain valve, close the drain valve. When the pressure in the steam ball rises to 0.04MP, close the intake valve and open the exhaust valve. After exhausting to 0MP, open the intake valve, close the exhaust valve, increase the pressure inside the steaming ball to 0.07MP, and the temperature is 108°C, close the intake valve, keep the pressure for 5 minutes for steaming, then reverse the ball once, open Exhaust valve, discharge to the pressure of 0MP; the total steaming time is 26 minutes.

[0049] 3) Koji making

[0050]Open the steaming ball cover, let the soybean cool down to 35-38°C through the air cooler, mix 0.05 parts of koji essence an...

Embodiment 3

[0061] 1) Soak

[0062] Weigh 80 parts of soybeans into steamed balls, spread them flat, add 300 parts of water, and soak for 12 hours.

[0063] 2) Steamed material

[0064] Open the drain valve at the lower part of the steam ball cover before starting to enter the steam, and drain the steam. When a large amount of steam emerges from the drain valve, close the drain valve. When the pressure in the steam ball rises to 0.06MP, close the intake valve and open the exhaust valve. After exhausting to 0MP, open the intake valve, close the exhaust valve, increase the pressure inside the steaming ball to 0.06MP, and the temperature is 100°C, close the intake valve, keep the pressure for 8 minutes for steaming, then reverse the ball once, open Exhaust valve, exhaust until the pressure is 0MP; the total steaming time is 30 minutes.

[0065] 3) Koji making

[0066] Open the steaming ball cover, let the soybean cool down to 35-38°C through the air cooler, mix 0.06 parts of koji essence ...

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PUM

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Abstract

The invention discloses a flavored soybean sauce and a brewing method thereof. The brewing method comprises the operation procedures of preparing raw materials, steaming materials for making koji, performing fermentation and performing cooking. The brewing method is characterized in that liquid fermenting wine mash is added at a fermentation early stage, so that the brewing cycle can be greatly shortened, indexes of amino acid state nitrogen, total sugar and the like in products are higher than those through a conventional technology, and the flavor of the soybean sauce is improved; and most of alcohol yeasts in the wine mash are not salt tolerant, the wine mash contains a large quantity of alcohol yeast fungus bodies, after the wine mash is mixed with salt water to be made into soy saucemash, under the condition of high salt, the yeast fungus bodies self-dissolve to form a large quantity of substances of nucleotide, organic acids, sugar and the like, and a great benefit is generatedfor improvement of the flavor of the soybean sauce.

Description

technical field [0001] The invention belongs to the technical field of fermentation and brewing, and in particular relates to a brewing process of flavor soybean paste. Background technique [0002] Soybean paste is a kind of food made after a series of processes such as koji making and fermentation with soybeans and flour or wheat as the main raw materials. [0003] With the continuous improvement of living standards, people's requirements for the quality of soybean paste are also gradually improved. In recent years, soy bean paste, which can see whole soybeans, has become more and more popular, gradually replacing traditional soybean paste, bean paste, etc. Compared with traditional soybean paste and bean paste, soybean paste has obvious characteristics, short production cycle, visible grains of soybeans, bright yellow color, delicious taste, and rich sauce aroma. [0004] The existing soybean paste brewing process generally has long brewing period, difficult to maintain...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/50
CPCA23V2002/00A23V2250/76
Inventor 姜竹茂杨宝雨高珊珊刘婕单静
Owner YANTAI UNIV
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