Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of peptide-rich soy sauce

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

Active Publication Date: 2015-10-21
GUANGDONG MEIWEIXIAN FLAVORING & FOOD +1
View PDF10 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of peptide-rich soy sauce
  • A kind of preparation method of peptide-rich 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 30 minutes, add 0.03 parts of Novozymes' flavor protease (Flavorzyme) to hydrolyze until the degree of hydrolysis of soybean protein is 30.2%, heat treat at 80°C for 30 minutes to inactivate the enzyme , to obtain soybean protein hydrolyzate.

[0028] (2) 1 mass part of soybean meal is cooked at 125°C for 5 minutes, mixed with 1 mass portion of flour, cooled and inoculated with Aspergillus oryzae koji essence of 0.02% (w / w) of soybean meal weight, cultured at 28°C and 95% humidity, The culture time is 40h, and the koji is obtained;

[0029] (3) Mix Daqu with 4 times the weight of soybean protein hydrolyzate, 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.

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

[0031] (1) 1 mass part of soybean meal was cooked at 125°C fo...

Embodiment 2

[0034] (1) Mix 1 times the weight of concentrated soybean protein with 8 parts of water, treat at 90°C for 30 minutes, add 0.05 part of umami protease (Amano company) to hydrolyze until the degree of hydrolysis of soybean protein is 36.1%, heat treat at 95°C for 20 minutes to inactivate the enzyme, and obtain soybeans protein hydrolyzate.

[0035] (2) 1 part by mass of soybean meal was cooked at 125°C for 5 minutes, mixed with 0.6 part by mass of flour, cooled and then inoculated with Aspergillus oryzae koji essence of 0.04% (w / w) of soybean meal weight, cultured at 25°C and 95% humidity, The culture time is 60h, and the koji is obtained;

[0036] (3) Mix Daqu with 2 times the weight of soybean protein hydrolyzate, 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 part by mass of soybean meal was c...

Embodiment 3

[0041] (1) Mix 1kg soybean protein isolate with 15kg water evenly, treat at 90°C for 30 minutes, add 60g of fungal protease concentrate (Genencor) to hydrolyze until the degree of hydrolysis of soybean protein is 39.6%, heat-treat at 85°C for 25 minutes to inactivate the enzyme, and obtain soybean protein hydrolyzate ;

[0042] (2) 1 part by mass of soybeans was cooked at 125°C for 5 minutes, mixed with 1 part by mass of flour, cooled and then inoculated with Aspergillus oryzae koji essence of 0.08% (w / w) of soybean weight, cultured at 28°C and 95% humidity, The culture time is 40h, and the koji is obtained;

[0043] (3) Mix Daqu with 3 times the weight of soybean protein hydrolyzate, 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.

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

[0045] (1) 1 mass part of soybean meal or soybean is cooked at 125°C for 5 min...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 soybean paste are known as the four traditional fermented soybean products in my country. It has a history of more than 2,000 years and is welcomed by consumers for its 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 process of soy sauce, various enzymes secreted by Aspergillus oryzae are used to catalyze and decompose the 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 and other substances. Among them, soybean protein and protein in flour are...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com