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Preparing method of soy sauce free of plate-frame pressure filtration

A technology of plate and frame filter press and manufacturing method, which is applied in the direction of food science, etc., can solve the problems of increased turbidity of soy sauce, which cannot be solved, and affects protein degradation, etc., and achieves the effects of reducing filtration costs, high oil yield, and strengthening vitality

Inactive Publication Date: 2019-05-14
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The miscellaneous bacteria in the process of koji making and fermentation are mainly Leuconostoc, lactic acid bacteria, tetradococcus, bacillus, etc. The existence of too many miscellaneous bacteria will not only increase the turbidity of soy sauce, but also reduce the pH of moromi, affect protein degradation, Increased filtering difficulty
[0003] Solving the problem of excessive koji bacteria is generally achieved by optimizing koji making conditions and enhancing the cleanliness of operations. The number of bacteria is usually controlled at 107-109cfu / g koji, but the stability of the operation is not strong
[0004] Kikkoman prepares low turbidity soy sauce by using alpha brown rice as starchy raw material (CN101909465B). This method is relatively limited, and it cannot be solved when soybeans and wheat are used as raw materials.

Method used

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  • Preparing method of soy sauce free of plate-frame pressure filtration

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of low turbidity soy sauce of the present invention is obtained through the following steps;

[0026] 1) Pretreatment: Stir-fried wheat, steamed soybeans, baked at 120-160°C for 5-20s to remove surface moisture, and then cooled to room temperature in a cooler;

[0027] 2) Preparation of koji: Heat-denatured soybeans and wheat are mixed according to the weight ratio of 5:5-7:3, then inoculated with Aspergillus oryzae, and 0.01-0.1% potassium sulfite or 0.005-0.1% glycine or 0.05-0.5% ammonium acetate, or two or three of the above three substances, the water content of the koji material is maintained at 35-45%, and the soy sauce is obtained by ventilating and culturing at 33°C for 3 days;

[0028] 3) Fermentation: a mixture of koji and 22-23wt% salt water, the amount of salt water added is 1.2-1.6 times the mass of the koji, 2-3% edible alcohol is added immediately after entering the tank, and it is added on the 1st to 4th day of fermentation 0.1-0.5% of Torulopsi...

Embodiment 2

[0033] A kind of low turbidity soy sauce of the present invention is obtained through the following steps;

[0034] 1) Pretreatment: Stir-fry wheat, steam soybeans, bake at 160°C for 5 seconds to remove surface moisture, and then cool to room temperature with a cooler;

[0035] 2) Preparation of finished koji: heat-denatured soybeans and wheat were mixed according to the weight ratio of 7:3, then inoculated with Aspergillus oryzae, and 0.05% potassium sulfite was added, the water content of the koji was maintained at 45%, and the soy sauce was obtained by ventilating and culturing at 33°C for 3 days. song;

[0036] 3) Fermentation: a mixture of koji and 23wt% salt water, the amount of salt water added is 1.2 times the quality of the koji, 2% edible alcohol is added immediately after entering the tank, and 0.1% Torulopsis globosa CICC1019 is added on the first day of fermentation, On the 20th day of fermentation, 1.6% combined yeast CGMCC NO.16313 was added and fermented for 1...

Embodiment 3

[0041] A kind of low turbidity soy sauce of the present invention is obtained through the following steps;

[0042] 1) Pretreatment: Wheat is fried, soybeans are steamed and then baked at 140°C for 20s to remove surface moisture, and then cooled to room temperature by a cooler;

[0043] 2) Preparation of finished koji: heat-denatured soybeans and wheat are mixed according to the weight ratio of 5:5, then inoculated with Aspergillus oryzae, and 0.2% ammonium acetate is added, the water content of the koji material is maintained at 35%, and the soy sauce koji is obtained by ventilating and culturing at 33°C for 3 days ;

[0044] 3) Fermentation: a mixture of koji and 23wt% salt water, the amount of salt water added is 1.4 times the quality of the koji, 2% edible alcohol is added immediately after entering the tank, and 0.5% Torulopsis globosa CICC1019 is added on the 4th day of fermentation, On the 30th day of fermentation, add 0.5% combined yeast CGMCC NO.16313, and ferment fo...

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Abstract

The invention discloses a preparing method of soy sauce free of plate-frame pressure filtration. The method includes the following steps of firstly, preparing distiller's yeast, wherein heat-denaturedsoybeans and wheat are mixed and then inoculated with aspergillus oryzae, one or more of potassium sulfite, glycine and ammonium acetate are added to be mixed, and ventilating is conducted to preparethe distiller's yeast; secondly, conducting fermenting, wherein a saline solution and edible alcohol are added to the finished distiller's yeast obtained in the first step for fermentation and inoculated with torulopsis candida and zygosaccharomyces rouxii in the fermentation process for fermentation for 150-180 d in a high-salinity diluted state; thirdly, conducting pressure filtration to obtainraw soy sauce. Through the method, the turbidity of the raw soy sauce can be reduced, and the prepared soy sauce is convenient to filter, high in oil yield and more delicious in taste.

Description

technical field [0001] The invention relates to the field of soy sauce production and fermentation, in particular to a method for manufacturing plate and frame-free filter press soy sauce. Background technique [0002] The turbidity of soy sauce is a key index affecting the quality of soy sauce, and the control of turbidity is one of the most difficult problems in the development of soy sauce industrialization. The turbidity of soy sauce is mainly related to the number of miscellaneous bacteria in koji and moromi. The more bacteria in koji and moromi, the higher the turbidity of raw soy sauce. The miscellaneous bacteria in the process of koji making and fermentation are mainly Leuconostoc, lactic acid bacteria, tetradococcus, bacillus, etc. The existence of too many miscellaneous bacteria will not only increase the turbidity of soy sauce, but also reduce the pH of moromi, affect protein degradation, Increased filtering difficulty. [0003] Solving the problem of too many m...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L5/00A23L29/00
Inventor 郭建樊君伍学明左上春罗红刚荣秋亮
Owner QIANHE CONDIMENT & FOOD CO LTD
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