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Method for extracting composite functional matter in soy sauce

A technology of compound function and extraction method, applied in the field of food processing technology, can solve the problem of high cost and achieve the effect of improving product value

Inactive Publication Date: 2009-07-01
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soybeans and soybean-derived protein raw materials are basically used for direct chemical hydrolysis or enzymatic hydrolysis, and the cost is relatively high. As a low-value condiment, soy sauce contains rich functional components. Therefore, how to effectively deep-process soy sauce, Extracting a variety of functional substances from it to seek greater benefits has become a hot research issue

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take 100kg of fermented soy sauce, microfilter it with a microfiltration membrane with a pore size of 10kd, take the filtrate for subsequent use, and discard the retained solution; then filter the filtrate with a 200d nanofiltration membrane, discard the filtered solution, concentrate the retained solution, and spray dry it to obtain Tan powder 8kg.

Embodiment 2

[0013] Take 100kg of fermented soy sauce, filter it with a microfiltration membrane with a pore size of 100kd, take the filtrate for subsequent use, and discard the retentate; then filter the filtrate with a 200d nanofiltration membrane, discard the filtrate, concentrate the retentate, and spray dry it to obtain Brown powder 12kg.

Embodiment 3

[0015] Take 100kg of fermented soy sauce, filter it with a microfiltration membrane with a pore size of 50kd, take the filtrate for later use, and discard the retained solution; then filter the filtered solution with a 300d nanofiltration membrane, discard the filtered solution, and take the retained solution after decolorization with activated carbon Concentrate and spray dry to obtain 6kg of milky white powder.

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PUM

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Abstract

A process for extracting the functional composition from soy sauce includes such steps as filtering with millipore membrane, nano-filtering with nano-pore membrane, concentrating, decoloring, and spray drying. Said functional composition is composed of soy flavone, micro-molecular oligopeptide, HEMF, HDMF and antioxidizing component (melanoidin).

Description

[Affiliated technical field] [0001] The invention relates to a method for extracting composite functional substances from soy sauce, belonging to the field of food processing technology. [Background technique] [0002] Soybeans and their products are rich in antioxidant ingredients, which can be roughly divided into two categories according to their sources: one is the natural antioxidant ingredients in soybeans, called "primary physiologically active ingredients", such as vitamin C, vitamin E, Flavonoids, phenolic acids and other compounds; the other is the combination of microorganisms and enzymes used in the processing of soybean products to decompose and recombine macromolecular organic substances in soybean raw materials, and at the same time undergo complex biochemical processes. Metabolites and mutant substances, these substances have antioxidant activity, called "secondary physiologically active ingredients", such as polypeptides and amino acids produced after protea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 宋小焱吕东津
Owner LEE KUM KEE XIN HUI FOOD
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