Preparation method for peptide-enriched soy sauce

A soy sauce and peptide-rich technology, applied in the field of food processing, can solve problems such as no obvious effect, and achieve the effects of strong soy sauce aroma, delicious taste and simple production process

Active Publication Date: 2014-04-23
GUANGDONG MEIWEIXIAN FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has a good effect on the preparation of rich 2-peptides (molecular weight less than 500Da), but has no obvious effect on increasing small peptides with a molecular weight of 1000-3000Da in soy sauce

Method used

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  • Preparation method for peptide-enriched soy sauce
  • Preparation method for peptide-enriched soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Mix 1 part by mass of soybean meal with 8 parts by mass of water, treat at 90°C for 30min, add 0.03 part of Novozymes Flavorzyme to hydrolyze the soybean protein to a degree of hydrolysis of 30.2%, heat treatment at 80°C for 30min to kill the enzyme , Get the soy protein hydrolysate.

[0028] (2) 1 mass part of soybean meal was cooked at 125°C for 5 minutes, mixed with 1 mass part of flour, and then inoculated with 0.02% (w / w) of Aspergillus oryzae by weight of soybean meal after cooling. The culture temperature was 28°C and humidity was 95%. The incubation time is 40h, and the result is a song;

[0029] (3) Mix Daqu with 4 times the weight of the soy protein hydrolysate, ferment for 60 days with the high-salt dilute soy sauce brewing method (GB18186-2000), squeeze and filter to obtain the soy sauce stock solution.

[0030] The fermentation process of the blank soy sauce sample is:

[0031] (1) 1 part by mass of soybean meal was cooked at 125°C for 5 minutes, mixed with 1 ...

Embodiment 2

[0034] (1) Mix 1 times the weight of soy protein concentrate with 8 parts of water, treat at 90°C for 30min, add 0.05 part of umami protease (Amano) to hydrolyze the soybean protein to a degree of hydrolysis of 36.1%, heat treatment at 95°C for 20min to inactivate the enzyme, and obtain soybeans Protein hydrolysate.

[0035] (2) 1 mass part of soybean meal is cooked at 125°C for 5 minutes, mixed with 0.6 mass part of flour, and then cooled, inoculated with Aspergillus oryzae with 0.04% (w / w) weight of soybean meal, and the culture temperature is 25°C and humidity is 95%. Cultivation time is 60h, get into song;

[0036] (3) Mix Daqu with 2 times the weight of soy protein hydrolysate, ferment for 60 days using the high-salt dilute soy sauce brewing method (GB18186-2000), squeeze and filter to obtain the soy sauce stock solution.

[0037] The fermentation process of the blank soy sauce sample is:

[0038] (1) 1 mass part of soybean meal is cooked at 125°C for 5 minutes, mixed with 0.6 m...

Embodiment 3

[0041] (1) Mix 1kg soy protein isolate with 15kg water, treat at 90℃ for 30min, add 60g fungal protease concentrate (Genencor) to hydrolyze to 39.6% soy protein hydrolysis degree, heat treatment at 85℃ for 25min to inactivate the enzyme, get the soy protein hydrolysate ;

[0042] (2) 1 mass part of soybeans were steamed at 125°C for 5 minutes, mixed with 1 mass part of flour, and then cooled, inoculated with Aspergillus oryzae of 0.08% (w / w) by weight of soybeans at a temperature of 28°C and a humidity of 95%. The incubation time is 40h, and the result is a song;

[0043] (3) Mix Daqu with 3 times the weight of soy protein hydrolysate, ferment for 60 days with high-salt dilute soy sauce brewing method (GB18186-2000), squeeze and filter to obtain soy sauce stock solution.

[0044] The fermentation process of the blank soy sauce sample is:

[0045] (1) 1 part by mass of soybean meal or soybeans were cooked at 125°C for 5 minutes, mixed with 1 part by mass of flour, and then cooled, ino...

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Abstract

The invention relates to a preparation method for peptide-enriched soy sauce. The preparation method comprises the following steps: (1) mixing 1 part of soybean protein by mass with water accounting for 8-15 times of the mass of the soybean protein; adding protease from aspergillus oryzae and hydrolyzing until the hydrolysis degree of the soybean protein is 30%-40%; and carrying out enzyme deactivation to obtain soybean protein hydrolyzing liquid; (2) after cooking 1 part of soya bean meal or soybeans by mass, mixing with 0.2-1 part of flour by mass; cooling and inoculating aspergillus oryzae essence which is 0.02%-1.00%(w/w) of the weight of the soya bean meal or the soybeans and carrying out yeast propagation to prepare finished yeast; and (3) mixing the yeast with the soybean protein hydrolyzing liquid; fermenting by using a high-salt diluted soy sauce brewing method (GB18186-2000) for 60-90 days; and squeezing and filtering to obtain raw soy sauce. The preparation method is simple in production process; the content of small molecule peptides in the soy sauce is improved by more than 45% when being compared with that of common soy sauce; the peptide-enriched soy sauce has no bitter taste; the mouth feel is delicious and mellow and the peptide-enriched soy sauce has a rich soy sauce aroma.

Description

Technical field [0001] The invention relates to food processing technology, to a production method of condiments, in particular to a preparation method of peptide-rich soy sauce. technical background [0002] Soy sauce, fermented bean curd, tempeh, and bean paste are collectively known as the four traditional fermented soy products in my country. They have a history of more than 2,000 years and are welcomed by consumers for their unique and delicious taste. my country is a big country in the production and consumption of soy sauce, with an annual output of about 5 million tons, accounting for about 62.5% of the world's total output. During the fermentation of soy sauce, various enzymes secreted by Aspergillus oryzae are used to catalyze the decomposition of protein, starch and oil in the raw materials to form the main components of soy sauce: small molecule peptides, amino acids, sugars and free fatty acids. Among them, soybean protein and protein in flour are degraded into solu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50A23L33/18A23V2002/00A23V2300/50
Inventor 陈穗杨明泉刘占孙丽霞
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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