SU97489A1 - The method of obtaining the enzymatic sauce of soybeans - Google Patents

Description

This invention relates to a method for producing an enzymatic soy bean sauce using Aspergillus oryzal, dry fermentation and aeration of the treated mass.

It takes 48-50 days to obtain an enzymatic sauce according to known methods.

The proposed method allows to reduce the process of obtaining an enzymatic sauce up to four days and differs from the known ones in that the product obtained after dry fermentation is subjected to self-heating to a temperature of 50-58 for several hours, and then it is extracted with a saline solution and then the sauce is removed in a known manner .

According to the proposed method, the enzymatic sauce can be obtained without containing any salt in its composition, for which the mass obtained after the end of the self-heating process is directly poured with hot water without salt extraction and processed in a known manner.

The method is carried out in the following way.

The soybeans, after boiling them in an autoclave, are subjected to dry fermentation, which consists in seeding the beans with a pure culture of Aspergillus oryzal mold mixed with wheat flour, keeping in a thermostatic chamber, where the mold develops to sporulation, and it creates diastatic and proteolytic enzymes.

Obtained after dry fermentation, the product is crushed and placed in insulated tanks.

Here the product within 30-45 hours. is subjected to self-heating to a temperature of 50-58, mean, aeration of the medium.

After the temperature has decreased to ambient temperature, the product is extracted with a brine with vigorous stirring, and after pressing, an amber sauce with the usual organoletic indicators is obtained.

To obtain a sauce that does not contain table salt, the mass obtained after the end of the process of self-heating is not extracted with salt, but is filled with hot (temperature 50--90) boiled water and with stirring for 40 hours. Aerated with very small doses of oxygen.

Then the mass is squeezed and get the finished product-enzymatic sauce, not containing in its composition of salt.

To preserve the sauce, it can be packed in glass cans and sterilized three times for 30 minutes. at a temperature of 70-75 at intervals of 24 hours.

The results of the analysis without salt enzymatic sauce, and obtained by the proposed method:

Dry substances .... 21,7596 Cooking salt. . . 0.0% Extractives. 21.759o

Specific gravity1.1

Acidity ... ... 1.57

Total nitrogen 1.86 96

Nitrogen amino acids and polypeptides. . . .- .. 1.27% at a rate of 0.8%

Ballova score at tasting ..... ... 4.0

Subject invention

Claims (2)

1. A method for producing an enzyme soy bean sauce using Aspergillus oryzal, dry fermentation and aeration of the processed mass, characterized in that, in order to speed up the process, obtained after dry fermentation, the product is subjected to self-heating to a temperature of 50-- 58 for several hours after which extraction with brine and extraction of the sauce in a known manner. 2. A variation of the method according to claim 1, characterized in that, in order to obtain a sauce without containing sodium chloride in its composition, the mass obtained after the end of the self-heating process is directly filled with hot water without salt extraction and further processed in a known manner.