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A method for preparing flavor base material with soy sauce residue as main raw material

A technology for the main raw material, soy sauce residue, is applied in the field of preparing flavor-presenting materials, which can solve the problems of low protease degradation ability of Aspergillus oryzae, and achieve the effects of mellow and delicious taste, saving salt, and outstanding soy sauce flavor.

Active Publication Date: 2017-12-05
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of method can improve the protein and carbohydrate utilization rate of soy sauce residue to a certain extent, but the remaining protein of soy sauce residue is mostly soybean protein basic subunit B 3 Subunit, the experimental results confirmed that Aspergillus oryzae protease has low ability to degrade it (Gao Xianli, Zhao Siwei, Sun Pengfei, et al. Separation, identification and amino acid composition characteristics of soy sauce residue protein[J], Modern Food Science and Technology, 2013, 29(10 ):2512-2516)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 Preparation of Flavor and Seasoning with Low-salt Solid Soy Sauce Residue (Defatted Soybean Meal, Bran, Wheat) as Main Raw Material

[0027] Desalting and dehydrating the low-salt solid-state fermented soy sauce residue drenched with two or three oils, which is made of defatted soybean meal, bran and (or) crushed wheat (roasted). The dehydration conditions were soy sauce residue to water weight ratio of 1:2 (w / w), stirring at 150 rpm for 3 h, pressing pressure and time of 20000 MPa and 2 h. Add 2 times the weight of tap water to the desalted and dehydrated soy sauce residue, stir well, and then perform ultrasonic treatment (100 W / 10 KHz / 30 min). Cellulase was added to the ultrasonic treatment solution to further disrupt the cells. The condition was that the ratio of cellulase to dry soy sauce residue was 0.1 IU / g soy sauce residue, and the enzymatic hydrolysis conditions were 45 °C, 2 h, pH 4.0. The pretreated soy sauce residues were hydrolyzed by protease in...

Embodiment 2

[0028] Example 2 Preparation of Flavor and Seasoning with High-salt Dilute Soy Sauce Residue (Defatted Soybean Meal, Bran, Wheat) as Main Raw Material

[0029] Desalting and dehydrating the high-salt dilute state fermented soy sauce residue drenched with two or three oils, which is made of defatted soybean meal, bran and (or) crushed wheat (roasted). The dehydration conditions were as follows: the weight ratio of soy sauce residue to water was 1:8, stirring was performed at 150 rpm for 10 h, and the pressing pressure and time were 70000 MPa and 10 h. Add 6 times the weight of tap water to the desalted and dehydrated soy sauce residue, stir thoroughly, and then perform ultrasonic treatment (500 W / 100 KHz / 100 min). Cellulase was added to the ultrasonic treatment solution to further disrupt the cells. The condition was that the ratio of cellulase to dry soy sauce residue was 5 IU / g soy sauce residue, and the enzymatic hydrolysis conditions were 70 ℃, 10 h, pH 6.0. The pretreated...

Embodiment 3

[0030] Example 3 Preparation of Flavored Seasonings Using High-salt Dilute Soy Sauce Residues (Soybeans, Flour) as Main Raw Materials

[0031] Desalting and dehydrating the high-salt dilute state fermented soy sauce dregs drenched with oil and made of soybeans and flour. The dehydration conditions were as follows: the weight ratio of soy sauce residue to water was 1:3, stirring was performed at 150 rpm for 5 h, and the pressing pressure and time were 70000 MPa and 2 h. Add 2 times the weight of tap water to the desalted and dehydrated soy sauce residue, stir thoroughly, and then perform ultrasonic treatment (160 W / 50 KHz / 60 min). Cellulase was added to the ultrasonic treatment solution to further disrupt the cells. The condition was that the ratio of cellulase to dry soy sauce residue was 0.1 IU / g soy sauce residue, and the enzymatic hydrolysis conditions were 45°C, 3h, pH5.2. The pretreated soy sauce residues were hydrolyzed by protease in stages, and the proteases used were...

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PUM

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Abstract

The invention discloses a method for preparing a flavored flavor development base material with soy sauce residue as a principal raw material and belongs to the technical field of food processing. The method is carried out according to the following steps firstly, soy sauce residue is desalted until salt content being lower than or equal to 8% and dewatered until water content being lower than or equal to 35%, and after appropriate amount of water is supplemented, and cellulosic materials in the soy sauce residue are degraded appropriately through an ultrasonic technology combined with a biological enzymolysis technology to release residual protein; secondly, filtered commercial enzyme capable of efficiently degrading the residual protein (soyabean protein B3 basic subunits) of the soy sauce residue, and the flavored flavor development base material is prepare through a controllable enzymolysis technology and a maillard reaction flavoring technology; finally, the characteristic flavor of the flavor development base material is further perfected and enhanced through a flavor post-modification technology. The obtained flavor development base material is mellow and fresh in taste, rich in sauce flavor and natural and lasting in after flavor. Compared with a conventional soy sauce residue treatment technology, the method has the advantages of being high in added value of obtained products, effective, economic, environmentally friendly and the like.

Description

technical field [0001] The invention relates to a method for preparing a flavoring seasoning by using soy sauce residue or sauce residue as a main raw material, and belongs to the technical field of food processing. Background technique [0002] In 2014, my country's soy sauce production reached 9.38 million tons, an increase of 23.9% over 2013 (China Business Intelligence Network, http: / / www.askci.com / chanye / 2015 / 02 / 04 / 165020koaw.shtml ). The total output of soy sauce in my country has exceeded 50% of the total output of condiments, and it is an important part of the condiment and food industry in my country. With the rapid development of my country's soy sauce industry, the by-product of soy sauce production—the output of soy sauce residues has also increased rapidly. According to preliminary statistics, the annual output of soy sauce residues in my country exceeds 5 million tons (wet residues). As a kind of industrial waste residue, it has the following characteristi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/21A23L27/22A23L27/20
CPCA23V2002/00A23V2250/704A23V2250/708A23V2250/06A23V2250/0604A23V2250/0622A23V2250/0618A23V2250/061
Inventor 高献礼马海乐任晓锋
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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