RU2448526C2 - Soya bean sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Soya seeds are soaked in room temperature tap water for 15-18 hours; the water is drained, swollen seeds are mixed with browned oat flakes in an amount of 10-20% of the soya seeds weight. The produced mixture is put into 0.5-3 litre jars and sterilised in an autoclave under a pressure of 2 atm at a temperature of 120-125°C during no less than 3 hours. The aseptic mixture is cooled down to room temperature equal to 18° no higher than 30°C and inoculated, under aseptic conditions, (surfacially, without stirring the mixture) with seed spawn of Pleurotus higher edible xylotrophic mushroom (Pleurotus ostreatus or Pleurotus ostreatus f. Florida or Pleurotus citrinopoleatus, the mixture is placed for spawn accretion at an optimal temperature equal to 26-27°C for 20-25 days till complete spawn accretion across the substrate mass. The fermentation product is taken out of the jars, milled into particles 0.5-0.7 cm, soaked in fresh water or in broth at a ratio of 1:2.25-1:5 at a temperature of 4-6°C - 18-20°C during 4-16 hours; the mixture is boiled out during 25-40 minutes, cooled, filtered. One adds taste and flavour additives i.e. culinary salt, sugar, sodium glutamate, spices and seasonings.

EFFECT: proposed method allows to reduce the technological process, expand the range of the ready product, improve taste properties.

2 cl, 4 ex

Description

The present invention relates to the food industry and is intended to obtain soy sauce from soybean seeds. Soy sauce is an integral part of the food products of the population of southeastern countries, in particular Japan and China. Soy sauce compensates for the lack of protein, improves the taste of foods and improves the digestion process.

For the production of soy sauce, a mixture of boiled soy and fried wheat is used (application EPO No. 0417481, CL 23L 1/238, 1991). The mixture is inoculated with various types of lower fungi of the genus Aspergillus (Japanese application No. 4-67946, class A23L 1/20, 1992; EPO application No. 0218967, class A23L 1/20, 1987; Japanese application No. 1-252269, C. A23L 1/202, 1989). The fermentation process is carried out in the presence of some components (EP patent No. 913097, class A23L 1/238, A23L 1/20, 1999; Japanese patent No. 2879618 B2 7067573 A, class A23L 1/238, 1999).

There is a traditional method for producing soy sauce, the production of which is the most standardized in Japan and gives a fairly uniform effect. The method of obtaining soy sauce according to Japanese technology is taken as a prototype (L. M. Iolson, Soy. Chemistry, technology, application. Snabtekhizdat, 1932, S.151-158). It is carried out in stages:

- preparation of the product of pre-fermentation;

- inoculation;

- fermentation of a fermented product;

- separation of soy sauce.

The pre-fermentation product includes soy and wheat. Soybean seeds are soaked in water for 20-24 hours, boiled in an open boiler or autoclave until a soft consistency. Cooked soybeans are cooled. The wheat is fried and ground. Chilled boiled soybeans and toasted chopped wheat are thoroughly mixed. After this, the mixture is infected with mold: an Aspergillus culture grown in rice, or a pure mold culture. The mass is thoroughly mixed, laid out on trays, placed in special chambers for ripening. An increase in the mycelium of the fungus occurs at an optimum temperature of 24-28 ° C, with repeated stirring of the mass. The resulting fermented product is placed in open tanks of various capacities containing a solution of sodium chloride concentration of 25-35%. The contents of the containers are periodically mixed. The fermentation process lasts from 6 months to 1 year or more. At the end of the fermentation process, the mixture is filtered through a dense cloth. The liquid fraction is soy sauce. The solid fraction after soaking is used as fertilizer or for livestock feed.

The disadvantages of this method are the duration of the process, the peculiar taste of soy sauce, unusual for the European population, which limits the demand for the product.

The objective of the present invention is to improve the taste of soy sauce, expanding the range, reducing the process.

The problem is solved by using the following techniques:

- at the stage of preparation of the pre-fermentation product, the swollen soybean seeds are mixed with toasted oatmeal;

- for inoculation using inoculum mycelium of the highest edible fungus xylotroph Oyster mushroom;

- carry out the extraction of the fermented mass in fresh water or broth, followed by digestion of the fermentation products;

- after separation of the extract, spices are added to it, and the remains of the fermented mass are used for food purposes.

The technical solution is as follows. Soybean seeds are soaked in tap water at room temperature for 15-18 hours with a change of water 3-4 times to prevent seed decay. Water is drained. Swollen soybean seeds are mixed with toasted oatmeal in an amount of 10-20% by weight of soybean. Oatmeal is fried so that they darken slightly and acquire a light burnt smell and taste. The prepared mixture is placed in glass jars with a capacity of 0.5-3 liters and sterilized in an autoclave at an overpressure of 2 atmospheres at a temperature of 120-125 ° C for 3 hours.

The sterile mixture is cooled to room temperature 18-30 ° C and inoculated under sterile conditions superficially, without mixing the mixture, with seed mycelium of the higher edible xylotroph oyster mushroom - Oyster mushrooms ordinary, or oyster mushrooms, or oyster mushrooms Florida, put on building at an optimum temperature of 26- 27 ° C for 20-25 days until the fungal mycelium is fully grown over the entire mass of the substrate.

The choice of the oat component is due to the fact that it has a higher content of carbohydrates compared to wheat, which improves the nutrient medium and contributes to the formation of new taste.

For inoculation using inoculum mycelium of the higher edible fungus xylotroph Oyster mushroom. Oyster mushroom contains a balanced set of biologically active substances that play the role of adaptogens, proteins, amino acids, macro- and microelements. It produces the antioxidant ergotionine, which is 40 times more than in wheat seedlings. Oyster mushroom does not contain toxic and anti-nutritional substances. The new component brings new nutritional and biological qualities to the product. In the process of growth of the mycelium of the fungus under the influence of proteolytic enzymes, the complex structures of soy proteins are split into simpler components: peptides, peptones, amino acids, which are better absorbed in the digestive tract. At the same time, vitamins accumulate.

The pre-fermentation product is a dense, pasty mass of dark brown color with clearly visible (white) layers of fungal mycelium throughout the mass of the product.

The pre-fermentation product is removed from the cans, crushed to a particle size of 0.5-0.7 cm, soaked in fresh water or broth in a ratio of 1: 2.25-1: 5 at a temperature of 4-6 ° C to 18-20 ° C for 4-16 hours. The resulting mixture is boiled for 25-40 minutes, cooled, filtered through a dense cloth. In the process of soaking and digestion, the fermentation products are extracted: the products of deep hydrolysis of soy proteins (peptides, peptones, amino acids), products of the mycelium of the oyster mushroom.

The filtered extract is a brown liquid, without sediment, with an original aroma, has no unpleasant odor and taste.

To obtain the sauce, a variety of flavoring and aromatic additives are added to the extract. As flavoring and aromatic additives use table salt, sugar, sodium glutamate, all kinds of spices and seasonings.

A method of obtaining soy sauce is illustrated by examples.

Example 1

Soybean seeds are soaked in tap water at room temperature for 18 hours with a change of water 3 times. Water is drained. Swollen seeds are mixed with toasted oatmeal in an amount of 20% by weight of the seeds. The prepared mixture is placed in glass jars with a capacity of 1 liter and sterilized in an autoclave at an overpressure of 2 atm at a temperature of 120 ° C for 3 hours, cooled to a temperature of 24 ° C, inoculated under sterile conditions superficially, without stirring the mixture, with higher inoculating mycelium edible xylotroph fungus Oyster mushrooms, put on the growth of mycelium at a temperature of 26 ° C for 25 days. The resulting pre-fermentation product is removed from the cans, crushed to a particle size of 0.6 cm

600 g of the crushed product is poured with fresh water in an amount of 1360 ml, insisted for 4 hours at a temperature of 20 ° C, the mixture is boiled for 30 minutes, cooled, filtered through a dense cloth. Flavors and aromatic additives are added to the filtered liquid:

- table salt 60 g - sugar 64 g - monosodium glutamate 4 g - seasoning curry 4 g - Korean seasoning for carrots (spicy) 4 g - dried dill 4 g - fresh garlic 5 g

The mixture is boiled for 3 minutes, cooled, filtered.

The resulting sauce is a brown liquid, without sediment, to the extent of a salty taste, with a taste and aroma of flavors and aromatic additives.

Example 2

The technological process is similar to that in example 1.

For 1 liter of filtrate make:

- table salt 60 g - sugar 64 g - monosodium glutamate 4 g - seasoning Maggie "chicken broth" 20 g - Bay leaf 4 things. - black pepper peas 10 pieces.

The mixture is boiled for 3 minutes, removed from heat, cooled, filtered. The resulting sauce is a brown liquid, without sediment, to the extent of a salty taste, with a taste and aroma of flavors and aromatic additives.

Example 3

The technological process is similar to that in examples 1, 2.

Dried squid is added to the filtered liquid in an amount of 30 g per 1 liter of filtrate. The mixture is boiled for 8 minutes, flavoring and aromatic additives are added according to Example 1, boiled for another 3 minutes, cooled, filtered. The resulting sauce is a brown liquid, without sediment, to the extent of a salty taste, with a taste and aroma of flavors and aromatic additives, with a peculiar aroma of squid.

Example 4

The technological process is similar to that in Example 1. At the inoculation stage, the sterile mixture is inoculated under sterile conditions superficially, without stirring the mixture, with seed mycelium of the higher edible fungus xylotroph Veshenka ilmova. Further, the technological process and the recipe are similar to those in Example 1. The resulting sauce is a brown liquid, without sediment, to the extent of a salty taste, with a taste and aroma of flavors and aromatic additives and a specific aroma of oyster mushroom Ilma.

The alleged invention has the following differences from the prototype.

1. Swollen soybean seeds are mixed with roasted oatmeal.

2. The mixture is inoculated under sterile conditions with seed mycelium of the higher edible oyster mushroom xylotroph.

3. The extraction of fermentation products is carried out by digestion in fresh water or broth.

4. A variety of flavoring and aromatic additives are added to the filtrate.

5. Significantly reduced the time to obtain soy sauce.

Soy sauce obtained by the proposed method has a pleasant taste and can be used in salads, in addition to meat and fish dishes, soups, helping to improve the digestion process and compensating for the lack of protein.

Claims (2)

1. A method of obtaining soy sauce, which includes soaking soybean seeds in water, mixing with a vegetable component, inoculating spores of the fungus, obtaining a pre-fermentation product, grinding it, soaking it with subsequent extraction, cooling and filtering, characterized in that the soaking of soybean seeds is carried out in tap water water at room temperature for 15-18 hours with a change of water 3-4 times, swollen seeds are mixed with toasted oatmeal in an amount of 10-20% by weight of soy, the prepared mixture is sterilized in an autoclave at a pressure of 2 atm at a temperature of 120-125 ° C for 3 hours, the sterile mixture is cooled to room temperature 18-30 ° C and inoculated under sterile conditions with surface seed mycelium of the higher edible fungus - xylotroph Oyster mushrooms and left to grow at the optimum temperature 26-27 ° C for 25-25 days for the complete growth of the mycelium of the fungus throughout the mass of substar, the resulting fermentation product is ground to a size of 0.5-0.7 cm, the ground product is soaked in fresh water or broth in a ratio of 1: 2.25 - 1: 5 at a temperature of 4-6 ° C to 18 -20 ° C for 4-16 hours, the resulting mixture is boiled for 25-40 minutes, cooled, filtered, flavor and aromatic additives are added to the resulting liquid extract, boiled for 3 minutes, cooled, filtered. 2. The method according to claim 1, characterized in that as flavoring and aromatic additives use table salt, sugar, monosodium glutamate, spices and seasonings.