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Hop soy sauce and brewing process thereof

A technology of hops and soy sauce, applied in climate change adaptation, food science and other directions, can solve the problems of accelerating precipitation, single flavor of soy sauce, prolonging the shelf life of crude oil, etc., so as to reduce the generation of precipitation and prolong the shelf life.

Pending Publication Date: 2022-08-09
JIANGSU HENGSHUN VINEGAR IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcomings of the prior art soy sauce with a single flavor and the need to add preservatives, the present invention provides a brewing method for hop soy sauce, which endows the beer with a unique aroma without changing the original overall style of soy sauce crude oil, and at the same time speeds up the brewing process. It prevents the precipitation of crude oil protein and other substances, and greatly prolongs the shelf life of crude oil without adding preservatives

Method used

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  • Hop soy sauce and brewing process thereof
  • Hop soy sauce and brewing process thereof
  • Hop soy sauce and brewing process thereof

Examples

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Embodiment 1

[0029] A soy sauce brewing method is mainly obtained by the steps of raw material processing, inoculation, adding brine, adding hops, fermentation, pressing and filtering. The soy sauce brewing method specifically includes the following steps:

[0030] S1, raw material treatment: add the soybean meal to 1.3 times the weight of the soybean meal and soak it in water for 9 hours; then put it into a cooking pot for cooking, the cooking pressure is 0.08MPa, the cooking time is 30min, and the cooked soybean meal is cooled to below 40°C for use;

[0031] S2. Mix wheat flour and barley flour in a wok according to a weight ratio of 1:0.3, fry the mixed flour at 100° C. for 20 min, pulverize, and cool for later use;

[0032] S3, inoculation: mix the cooked soybean meal and mixed powder processed in steps S1 and S2 according to a weight ratio of 8:2; inoculate Aspergillus oryzae, and the weight of inoculated Aspergillus oryzae is 0.3% of the weight of the cooked soybean meal; at a temper...

Embodiment 2

[0040] A soy sauce brewing method is mainly obtained by the steps of raw material processing, inoculation, adding brine, adding hops, fermentation, pressing and filtering. The soy sauce brewing method specifically includes the following steps:

[0041] S1, raw material treatment: add the soybean meal to 1.5 times the weight of the soybean meal and soak it in water for 12 hours; then put it into a cooking pot for cooking, the cooking pressure is 0.12MPa, the cooking time is 45min, and the cooked soybean meal is cooled to below 40°C for use;

[0042] S2. Mix wheat flour and barley flour in a wok at a weight ratio of 1:1, fry the mixed flour at 120°C for 25 minutes, pulverize, and cool for later use;

[0043] S3, inoculation: mix the cooked soybean meal and mixed powder processed in steps S1 and S2 according to a weight ratio of 5:5; inoculate Aspergillus oryzae, and the weight of inoculated Aspergillus oryzae is 0.4% of the weight of the cooked soybean meal; at a temperature of ...

Embodiment 3

[0051] A soy sauce brewing method is mainly obtained by the steps of raw material processing, inoculation, adding brine, adding hops, fermentation, pressing and filtering. The soy sauce brewing method specifically includes the following steps:

[0052] S1, raw material treatment: add the soybean meal to 1.4 times the weight of the soybean meal and soak it in water for 12 hours; then put it into a cooking pot for cooking, the cooking pressure is 0.12MPa, the cooking time is 45min, and the cooked soybean meal is cooled to below 40°C for use;

[0053] S2. Mix wheat flour and barley flour in a wok according to a weight ratio of 1:0.5, stir-fry the mixed flour at 110°C for 23 minutes, pulverize, and cool for later use;

[0054] S3, inoculation: the cooked soybean meal and the mixed powder processed in steps S1 and S2 are mixed according to a weight ratio of 7:3; inoculated with Aspergillus oryzae, the weight of the inoculated Aspergillus oryzae is 0.4% of the weight of the cooked soy...

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Abstract

The invention discloses hops soy sauce and a brewing process thereof. The brewing process comprises the following steps: (1) raw material treatment; (2) inoculating; (3) adding saline water; (4) adding hops; (5) fermenting; and (6) squeezing and filtering. According to the hops soy sauce disclosed by the invention, hops are added while the koji is made, so that the fermented soy sauce has a unique flavor of beer and a certain health-care effect. The quality guarantee period of the soy sauce brewed by the method can be obviously prolonged under the condition that no preservative is added.

Description

technical field [0001] The invention relates to a hop soy sauce and a brewing process thereof, belonging to the technical field of soy sauce brewing. Background technique [0002] Soy sauce is an indispensable condiment in people's lives. At present, the types and flavors of soy sauce on the market are relatively simple, and the brewing of soy sauce lacks new technologies and processes, and at the same time, it is necessary to add preservatives to prolong the shelf life, which is not in line with the current development direction of food tends to be healthy. Today, health and diversity are the trends in food development, which are further demands of consumers. It is of great significance to apply new technologies and new processes to soy sauce production and develop new varieties of soy sauce with nutritional and health care functions. [0003] Hops, scientifically known as hops, are the main source of the unique flavor of beer. Hops are rich in hop resin, hop oil and hop ...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/10A23L27/10
CPCA23L27/50A23L33/10A23L27/10A23V2002/00A23V2200/15A23V2200/30A23V2250/76Y02A40/90
Inventor 李信崔梦情邓惠馨王芸张俊红张豹朱杰刘洋乔昕崔鹏景
Owner JIANGSU HENGSHUN VINEGAR IND
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