Preparation method of whole-bean soy sauce

A technology of soy sauce and soybeans, which is applied in the field of soy sauce, and can solve the problems of easy-to-contaminate koji, high cost of raw materials, and high moisture content in the production of koji

Active Publication Date: 2021-09-10
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with ordinary soy sauce, the utilization rate of raw materials is low, and the cost of raw materials is high. The koji material for the production of whole soybean soy sauce has high moisture content, and the koji material is easy to be contaminated with

Method used

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  • Preparation method of whole-bean soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of embodiment of the preparation method of whole bean soy sauce of the present invention, the method described in the present embodiment comprises the following steps:

[0034] (1) Raw material pretreatment: the soybeans after screening and removing impurities are divided into soybean A60% and soybean B40% according to weight percentage, and soybean A is crushed, and the particle size of soybean A after crushing is ≥6. 40% of the total weight; the soybean B is ground, and the particle size of the soybean B after grinding can pass through a 16-mesh sieve;

[0035] (2) Moisturizing: adding 35°C water to the crushed soybeans A to moisten the water, the increased weight after the moistening is 50% of the weight of the crushed soybeans A, and the water after the moistening is obtained. soybean A;

[0036] (3) Cooking: steam the moistened soybean A to make it mature, the cooking pressure is 0.20 MPa, and the cooking time is 5 minutes to obtain the mature soybean A;

...

Embodiment 2

[0042] A kind of embodiment of the preparation method of whole bean soy sauce of the present invention, the method described in the present embodiment comprises the following steps:

[0043] (1) Raw material pretreatment: divide the soybeans after screening and removing impurities into soybeans A80% and soybeans B20% by weight percentage, and soybeans A are crushed. 30% of the total weight; the soybean B is ground, and the particle size of the soybean B after grinding can pass through a 16-mesh sieve;

[0044] (2) Moisturizing: adding 35°C water to the crushed soybeans A to moisten the water, the increased weight after the moistening is 50% of the weight of the crushed soybeans A, and the water after the moistening is obtained. soybean A;

[0045] (3) Cooking: steam the moistened soybean A to make it mature, the cooking pressure is 0.22 MPa, and the cooking time is 3 minutes to obtain the mature soybean A;

[0046] (4) heat treatment: puffing the milled soybean B to make it ...

Embodiment 3

[0051]A kind of embodiment of the preparation method of whole bean soy sauce of the present invention, the method described in the present embodiment comprises the following steps:

[0052] (1) Raw material pretreatment: the soybeans after screening and removing impurities are divided into soybean A 50% and soybean B 50% according to weight percentage, and soybean A is crushed. 80% of the total weight of A; grind soybean B, and the particle size of soybean B after grinding can pass through a 16-mesh sieve;

[0053] (2) Moisturizing: adding 35°C water to the crushed soybeans A to moisten the water, the increased weight after the moistening is 40% of the weight of the crushed soybeans A, so that the water after the moistening is obtained. soybean A;

[0054] (3) Cooking: Cook the moistened soybean A to make it mature, the cooking pressure is 0.15MPa, and the cooking time is 10min, to obtain the mature soybean A;

[0055] (4) heat treatment: puffing the milled soybean B to make...

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Abstract

The invention discloses a preparation method of whole-bean soy sauce. The preparation method comprises the following steps of (1) raw material pretreatment, specifically, soybeans are divided into 50%-80% of soybeans A and 20%-50% of soybeans B in percentage by weight, the soybeans A are crushed, and the crushed soybeans A have particles of which the particle size is greater than or equal to 6 meshes and account for 30%-80% of the total weight of the soybeans A; grinding the soybeans B, specifically, the granularity of the ground soybeans B can pass through a 16-mesh screen; (2) moistening with water; (3) cooking; (4) heat treatment; (5) making koji; (6) fermenting; and (7) separating a fermentation product to obtain the soy sauce. According to the preparation method of the whole-bean soy sauce, a soybean cooking and soybean meal cooking process is adopted, it is guaranteed that the koji making moisture is smaller than or equal to 30%, it is guaranteed that koji making raw materials are not clotted, and normal koji making can still be conducted when the temperature deviation of the upper layer and the lower layer of the koji is 2 DEG C or within, the content of glutamic acid in the soy sauce fermented by the method is greater than or equal to 15g/L, and the content of amino nitrogen is greater than or equal to 1.40.

Description

technical field [0001] The invention relates to the technical field of soy sauce, in particular to a preparation method of whole bean soy sauce. Background technique [0002] "Soy Sauce Science and Brewing Technology" writes that some manufacturers of soy sauce use whole soybeans and defatted soybeans as raw materials, adopt the method of koji making, and use back pouring or weight stones in the fermentation stage without stirring to obtain soy sauce made from whole beans . [0003] CN201910564643.1 discloses a preparation method of gluten-free soy sauce, which uses corn and rice instead of wheat to produce gluten-free soy sauce; Soybeans are made into koji, and the soybeans are washed and soaked, steamed, mixed, cooled and inoculated, ventilated into koji, kept in heat and fermented, and fermented in the sun and night dew to make soy sauce. [0004] Existing whole bean soy sauce, whole bean curd soy sauce and gluten-free soy sauce are produced by directly soaking soybeans...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50A23V2002/00A23V2300/24Y02A40/90
Inventor 李艳军吴彤锐黄艳蔡欢欢
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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