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Method for increasing furfural content in soy sauce flavor

A soy sauce flavor and furfural technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of not being widely used, and achieve the effect of rich aroma components, improved furfural, and strong soy sauce aroma

Active Publication Date: 2013-03-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the improvement of the flavor of soy sauce mainly adopts the method of late deployment and adding soy sauce essence to enhance the flavor. In addition, in recent years, the research on adding aroma-enhancing yeast to enhance the flavor of soy sauce has also developed. 201010259885. A method for improving the flavor of soy sauce by adding aroma-enhancing yeast in the early stage or / and later stage of soy sauce fermentation; 200810209739.8 discloses a method for increasing the flavor of low-salt solid-state fermented soy sauce, inoculating immobilized yeast cells in the sauce In the unstrained spirits, after fermentation, a low-salt solid-state fermented soy sauce with increased aroma is obtained; 88107317.2 discloses that relying on artificial inoculation of aroma-producing, ester-producing and lactic acid-producing microorganisms to complete the fermentation and aroma-enhancing process, thereby brewing high-quality soy sauce, but this kind of yeast-enhanced aroma-enhancing The application is not widely

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Weigh 1000 kg of soybean meal and 250 kg of flour, cook at 121 °C for 20 min, cool to room temperature, add 1.5% (w / w) glucose, add 0.04% (w / w) of Daqu quality Aspergillus oryzae ( Huniang 3042), cultured at 28 °C and 90% humidity for 48 hours to obtain koji;

[0022] (2) Mix the koji with saline with a mass concentration of 15%, and add 0.05% phospholipase;

[0023] (3) After 60 days of fermentation using the high-salt dilute soy sauce brewing method (GB18186-2000), press and filter to obtain the soy sauce stock solution;

Embodiment 2

[0028] (1) Weigh 1000 kg of soybean meal and 300 kg of flour, cook at 118 °C for 20 min, cool to room temperature, add 3% (w / w) glucose, add 0.04% (w / w) of Daqu quality Aspergillus oryzae ( Huniang 3042), cultured at 28 °C and 90% humidity for 48 hours to obtain koji;

[0029] (2) Mix the koji with saline with a mass concentration of 15%, and add 1% phospholipase;

[0030] (3) After 90 days of fermentation using the high-salt dilute soy sauce brewing method (GB18186-2000), press and filter to obtain the soy sauce stock solution;

[0031] Comparative example:

[0032] No phospholipase was added, and the rest of the conditions were the same.

[0033] The furfural in soy sauce increased from 2.20 μg / L to 4.46 μg / L, which was 100.3% higher than that of the blank sample, and the overall smell of soy sauce was significantly improved.

Embodiment 4

[0035] (1) Weigh 1000 kg of soybean meal and 250 kg of flour, cook at 115 °C for 25 min, cool to room temperature, add 1.5% (w / w) glucose, add 0.05% (w / w) of Daqu quality (w / w) Aspergillus oryzae ( Huniang 3042), cultivated at a temperature of 30 °C and a humidity of 90% for 48 hours to obtain a koji;

[0036] (2) Mix the koji with saline with a mass concentration of 18%, and add 0.10% phospholipase;

[0037] (3) After fermenting for 90 days by the traditional Chinese high-salt dilute soy sauce in the sun and at night, squeeze and filter to obtain the soy sauce stock solution;

[0038] Comparative example:

[0039] Glucose and phospholipase were not added, and the rest of the conditions were the same.

[0040] Furfural increased from 2.20μg / L to 4.48μg / L, an increase of 103.6%, and the overall smell of soy sauce was significantly improved. This indicated that lipase could significantly increase the content of furfural in soy sauce, which was helpful to improve the flavor of...

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Abstract

The invention relates to a method for increasing the furfural content in a soy sauce flavor. The method comprises the following steps of: heating bean pulp and flour at temperature of between 100 and 125 DEG C for 5 to 40 minutes, cooling to room temperature, uniformly mixing the bean pulp, the flour, carbon source powder material and aspergillus oryzae, and solidly fermenting the mixture to make yeast; and adding a proper amount of phospholipase in the earlier stage of a subsequent sauce mash fermentation process, and exposing in the open air day and night for over 60 to 90 days for fermentation and thus obtaining a soy sauce product with obviously increased content of a fragrant substance, namely furfural. The fermented flavor compound furfural has strong grain fragrance and coffee fragrance; a fragrance threshold value is extremely small; and the furfural is a characteristic fragrance component which forms light soy sauce.

Description

technical field [0001] The invention relates to the technical field of soy sauce condiment production, in particular to a method for increasing the content of furfural (2-furylcarbaldehyde) in soy sauce flavor. Background technique [0002] my country has a long history of fermenting soy sauce, which is a traditional condiment with national characteristics. Brewed soy sauce is a liquid condiment with special color, aroma and taste made by microbial fermentation, with rich and mellow aroma. The aroma components of soy sauce are mainly composed of some volatile substances in soy sauce. The content of soy sauce is very small, and the components are extremely complex but very important. [0003] So far, there are about 300 kinds of volatile substances in soy sauce that have been isolated, including acids, alcohols, aldehydes, phenols, esters, heterocyclics, and sulfur-containing compounds. Among them, furfural is 2-furyl formaldehyde, which is fermented from five-carbon sugar ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 赵谋明冯云子崔春赵海锋游丽君
Owner SOUTH CHINA UNIV OF TECH
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