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Method for preparing soybean sauce

A technology of soy sauce and crude oil, applied in food preparation, application, food science, etc., can solve problems such as poor water solubility, and achieve the effect of stable color and red index

Active Publication Date: 2015-05-20
GUANGDONG CHUBANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, reducing the reducing sugar content in soy sauce generally requires a more complicated process, and the added antioxidants either cannot meet the national safety standard GB2760, or have poor water solubility

Method used

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  • Method for preparing soybean sauce
  • Method for preparing soybean sauce
  • Method for preparing soybean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) 1 mass part of soybean meal was cooked at 125°C for 5 minutes, mixed with 1 mass portion of flour, cooled and then 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;

[0020] (3) Mix Daqu with 2.5 times the weight of 20% (g / g) brine, and ferment for 20 days using the high-salt dilute soy sauce brewing method (GB18186-2000) to obtain crude oil, add 0.01% (g / mL) of crude oil volume ) of transglutaminase, continued to ferment for 70 days, squeezed and filtered to obtain soy sauce stock solution No. 1.

[0021] The fermentation process of the control soy sauce sample is:

[0022] (1) 1 mass part of soybean meal was cooked at 125°C for 5 minutes, mixed with 1 mass portion of flour, cooled and then 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...

Embodiment 2

[0025] (1) 1 part by mass of soybeans was cooked at 125°C for 5 minutes, mixed with 0.5 part by mass of flour, cooled and then 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;

[0026] (2) Mix Daqu with 3 times the weight of 20% (g / g) brine, ferment for 30 days using the high-salt dilute soy sauce brewing method (GB18186-2000), add 0.1% (g / mL) of crude oil volume Glutaminase, continued to ferment for 60 days, squeezed and filtered to obtain No. 2 soy sauce stock solution.

[0027] The fermentation process of the control soy sauce sample is:

[0028] (1) 1 part by mass of soybeans was cooked at 125°C for 5 minutes, mixed with 0.5 part by mass of flour, cooled and then 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] (2) Da...

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Abstract

The invention discloses a method for preparing soybean sauce. The method comprises the following steps: fermenting soybean meal or soybeans serving as raw material for 15-30 days to obtain soybean sauce by adopting a high-salt liquid-state soybean sauce making method (GB18186-2000), adding glutamine transaminase which accounts for 0.01-0.1 percent of the volume of the crude soybean sauce and further fermenting, thereby obtaining the crude soybean sauce. The obtained soybean sauce has the characteristics of stable color in the storage period and high red color index.

Description

technical field [0001] The invention belongs to the technical field of soy sauce condiment production, and in particular relates to a preparation method of soy sauce. Background technique [0002] my country is a big country in the production and consumption of soy sauce, with an annual output of more than 5 million tons, accounting for about 62.5% of the world's total output. As one of the important condiments in daily life, fermented soy sauce has attracted more and more attention for its nutritional composition and sensory quality. Good quality soy sauce is not only safe and nutritious, but also gives food a good color. At present, there are two main aspects to evaluate the color of soy sauce: one is color, which is an index indicating the color depth of soy sauce, and the depth of color is expressed by the intensity of color ratio. The second is hue, which is an index indicating the strength of the main color contained in the color of soy sauce, which can be expressed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 高听眀兰芳董修涛王月涛周英豪梁永丰丘依正
Owner GUANGDONG CHUBANG FOOD
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