Preparation method of low-biogenic amine soy sauce

A biogenic amine and soy sauce technology, applied in food preparation, food science, application and other directions, can solve the problems of reducing the content of biogenic amines in soy sauce, heavy acetic acid odor, rusting of iron equipment, etc. The effect of enzyme activity

Active Publication Date: 2012-11-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been reported in the literature that adding acetic acid during the koji making process can significantly reduce the content of biogenic amines in soy sauce, but this method leads to heavy acetic acid odor in the soy sauce koji room and rusts the iron equipment

Method used

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  • Preparation method of low-biogenic amine soy sauce

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) 1 mass part of soybean meal is cooked, mixed with 0.2 mass part of flour, 0.003 mass part of glycine, and 0.001 mass part of citric acid, inoculated with soybean meal or 0.02% by mass of soybean weight (w / w) Aspergillus oryzae koji essence, koji making, get into song;

[0022] (2) Using the high-salt dilute soy sauce brewing method (GB18186-2000), after 80 days of fermentation, press and filter to obtain the soy sauce stock solution.

[0023] The cooking conditions in step (1) are: 110°C for 20 minutes; the koji making conditions are: the cultivation temperature is 28°C, the humidity is 95%, and the cultivation time is 72h.

[0024] Blank in Table 1 is without adding glycine and citric acid.

[0025] Table 1 shows the content of biogenic amines in soy sauce crude oil prepared by different fermentation processes. Table 2 shows the effects of different koji-making processes on the enzyme activity of soy sauce Dakoji and soy sauce crude oil. It can be seen from Tabl...

Embodiment 2

[0031] (1) 1 mass part of soybeans is cooked, mixed with 1 mass part of flour, 0.008 mass parts of glycine, and 0.002 mass parts of citric acid, inoculated with soybean meal or 0.04% (w / w) of soybean weight (w / w) Aspergillus oryzae koji essence, making koji, get into song;

[0032] (2) Using the high-salt dilute soy sauce brewing method (GB18186-2000) to ferment for 90 days, press and filter to obtain the soy sauce stock solution.

[0033] The cooking conditions in step (1) are: 125°C for 5 minutes; the koji making conditions are: the cultivation temperature is 36°C, the humidity is 95%, and the cultivation time is 44h.

[0034] Blank 2 is the sample without adding glycine and citric acid.

Embodiment 3

[0036] (1) 1 mass part of soybean meal is cooked, mixed with 0.4 mass part of flour, 0.004 mass part of glycine, and 0.001 mass part of citric acid, inoculated with soybean meal or 0.08% of soybean weight 8 (w / w) Aspergillus oryzae koji extract, koji making , get into a song;

[0037] (2) Using the high-salt dilute soy sauce brewing method (GB18186-2000) to ferment for 120 days, press and filter to obtain the soy sauce stock solution.

[0038] The cooking conditions in step (1) are: 120° C., cooking for 10 minutes; the koji making conditions are: the cultivation temperature is 30° C., the humidity is 85%, and the cultivation time is 48 hours.

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Abstract

The invention provides a preparation method of low-biogenic amine soy sauce. The preparation method comprises the following steps: adding glycine and citric acid in starter propagation process, fermenting for 60-90 days by adopting a high-salt diluted-state fermented soy sauce brewing method, then squeezing and filtering, thereby being capable of obviously reducing the number of microorganisms in the yeast of the soy sauce. With the adoption of the method disclosed by the invention, the total content of biogenic amine in the crude soy sauce can be reduced by more than 60%, the activity of neutral protease and acid protease in the yeast of the soy sauce can be increased by more than 10%, the aminopeptidase activity can be increased by more than 20%, and the recovery rate of the protein can be increased by more than 3%.

Description

technical field [0001] The invention relates to soy sauce production technology, in particular to a preparation method of low biogenic amine soy sauce. Background technique [0002] Biogenic amines (BA) are a class of low-molecular-weight basic compounds with biological activity, which are formed by the decarboxylation of corresponding amino acids by microorganisms or produced by aldehydes and ketones under the action of amino acid transaminases. Biogenic amines are mostly found in soy sauce, aquatic products, cheese, red wine, sausage and fermented vegetables. A small amount of biogenic amines is not harmful to the human body, but excessive intake of biogenic amines can cause food poisoning, the main symptoms of which are nausea, dyspnea, headache, fever, skin rash, and changes in blood pressure. FDA stipulates that the total amount of biogenic amines in food shall not exceed 1000 mg / kg, the content of histamine in food shall not exceed 50 mg / kg, and the content of tyramin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 赵谋明赵海锋邹阳崔春
Owner SOUTH CHINA UNIV OF TECH
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