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Soy sauce flavor type food nutrition additive used for flavoring and preparation method thereof

A nutritional additive and sauce-flavored technology, which is applied in the field of seasoned sauce-flavored food nutritional additives and its preparation, can solve the problems of high salt content that does not conform to the concept of health, lack of attention to nutritional intake, high cost of enzyme preparations, etc., and achieve effective Good for absorption and antibacterial, high osmotic pressure, good thermal stability

Active Publication Date: 2015-09-09
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The high salt content does not conform to the health concept of modern people, and the existence of salt actually affects the effect of use and the taste and taste of the adjusted product; more importantly, this type of product is basically limited to seasoning, coloring and other functions, and Do not pay attention to the intake of nutrients
The currently known low-salt seasoning soybean protein hydrolyzate also has potential safety hazards. Manufacturers directly use soybean protein hydrolyzate to obtain seasoning liquid. There are disadvantages such as potential safety hazards due to ingredients, and there are hidden dangers in the process of use

Method used

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  • Soy sauce flavor type food nutrition additive used for flavoring and preparation method thereof
  • Soy sauce flavor type food nutrition additive used for flavoring and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Soybeans: choose soybeans with full grains, no rot and insects, and the protein content is about 35%;

[0034] 2. Washing and removing impurities: Wash soybeans with water that meets the edible requirements, remove impurities, and drain.

[0035] 3. Water absorption: In order to reduce the loss of nutrients during the soaking process, soybeans and water are used at a volume ratio of 1:1.5 to 1.8, boiled for about 10 minutes, and the water is basically absorbed to meet the soaking requirements.

[0036] 4. High-pressure steaming: Use a rotatable pressure vessel in a pressure cooker to control the degree of cooking, 121°C, 30min.

[0037] 5. Cooling: Cool the cooked beans to room temperature.

[0038] 6. Koji-making fermentation: adopt the purebred Aspergillus oryzae CICC2339 Huyao 3.042 to inoculate the purebred fermentation method, calculate the inoculation amount based on the dry basis of the fermentation raw material is 0.5-1.0%, and the number of Aspergillus oryz...

Embodiment 2

[0052] 1. Black soybeans: choose black soybeans with full grains, no rot and insects, and the protein content is about 40%;

[0053] 2. Cleaning and removing impurities: Use water that meets the requirements of drinking water to wash the black beans, remove impurities, and drain.

[0054] 3. Water absorption: In order to reduce the loss of nutrients during the soaking process, black beans and water are used at a volume ratio of 1:1.8, boiled for about 10 minutes, and the water is basically absorbed to meet the soaking requirements.

[0055] 4. High-pressure steaming: use atmospheric pressure steaming in a pressure cooker for 120 minutes.

[0056] 5. Cooling: Cool the cooked beans to room temperature.

[0057] 6. Koji-making fermentation: adopt the purebred Aspergillus oryzae CICC2339 Huyao 3.042 to inoculate the purebred fermentation method, calculate the inoculation amount based on the dry basis of the fermentation raw material is 0.5-1.0%, and the number of Aspergillus oryz...

Embodiment 3

[0065] 1. Mud bean: use full-grained, non-rotten and moth-eaten soy beans, with a protein content between 25% and 32%;

[0066] 2. Cleaning and removing impurities: Use drinking water to wash the muddy beans, remove impurities, and drain.

[0067] 3. Water absorption: In order to reduce the loss of nutrients during the soaking process, the ratio of mud beans and water is 1:2, boiled for about 10 minutes, the water is basically absorbed, and the soaking requirements are met.

[0068] 4. High-pressure steaming: Use a rotatable pressure vessel in a pressure cooker to control the degree of cooking, 121°C / 30min.

[0069] 5. Cooling: Cool the cooked beans to room temperature.

[0070] 6. Koji-making fermentation: adopt the purebred Aspergillus oryzae CICC2339 Huyao 3.042 to inoculate the purebred fermentation method, calculate the inoculation amount based on the dry basis of the fermentation raw material is 0.5-1.0%, and the number of Aspergillus oryzae spores that have been expand...

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Abstract

The invention discloses a soy sauce flavor type food nutrition additive used for flavoring and a preparation method thereof. The preparation method includes cooking and cooling beans subjected to water absorption treatment, making starter and fermenting; washing off mildew and fermenting without salt and insulating heat; adding water to fermented bean cake, stirring and soaking, transferring soluble components in the fermented beans into water phase; decocting and concentrating to obtain paste by water phase. The food nutrition additive has low salt, high nutrition content and long shelf life under the condition of no any other additives, is mellow in flavor and convenient to use, and has taste similar to real food and heavy fermented soy bean scent.

Description

technical field [0001] The invention belongs to the production field of seasoning prepared from bean raw materials, in particular to a sauce-flavored food nutritional additive for seasoning and a preparation method thereof. Background technique [0002] The leguminous soybean is an annual herb, an important oil crop, food and feed crop. Chinese ancient name Shu. Often called soybeans, black beans, green beans with black skin, and black beans with green kernels. The small-grain type is called Tuonidou and Maliudou in southern China, and it is called Moshidou in Northeast China. There are currently more than 100 varieties of soybeans. According to the color of the seed coat, it can be divided into four types: soybeans, green beans, black beans, and brown beans. The yield per mu is about 150Kg. Soybean is rich in protein, fat, mineral elements and other nutrients, which plays an important role in the intake of plant protein for Chinese residents. Fermented soybeans are a c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L11/50A23L33/00
Inventor 蒋立文曾桦周红丽李雨枫谢靓
Owner HUNAN AGRICULTURAL UNIV
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