Soy sauce rich in soybean isoflavone aglycone and production process thereof

Abstract

The invention discloses a soy sauce rich in soybean isoflavone aglycone and a production process thereof. According to the method, multi-strain koji making of the soy sauce rich in the soybean isoflavone aglycone is subjected to process control, and aspergillus oryzae, bifidobacteria and halophilic lactic acid bacteria are used for joint koji making. The multi-strain joint koji-making comprises that in a koji-making beginning stage, 0.1%-0.5% of an aspergillus oryzae spore powder according to the koji material weight and 103-105/g raw material of microcapsule-wrapped bifidobacteria are inoculated, and during primary koji turning, 103-105/g raw material of the microcapsule-wrapped halophilic lactic acid bacteria are inoculated. Through synergistic effect of the three kinds of microorganisms in the process of koji making, the ratio of the bifidobacteria to the halophilic lactic acid bacteria in the finished koji is 15:1-1:1, plenty of beta-glucosidase and other rich enzyme systems are provided for a soy sauce mash fermentation stage, eventually, the content of the soybean isoflavone aglycone in the soy sauce is improved, the bioactivity of the soy sauce is increased, and the health of human bodies is promoted.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a soy sauce rich in soybean isoflavone aglycone and a production process thereof. Background technique [0002] Soy sauce originated in the Zhou Dynasty of my country and has a history of more than 2,000 years. It has become the most popular condiment in Asian countries, especially in some countries such as China, Japan, South Korea and Southeast Asia. In recent years, soy sauce has become more and more popular in western countries, and the demand is increasing day by day. Because soy sauce has obvious umami taste, rich in amino acids and bioactive substances (protein and isoflavones) needed by the human body, it has caused global demand for soy sauce. The demand is constantly increasing, and the annual output of our country is also constantly increasing. At present, my country is the largest producer of soy sauce in the world, with an annual output of more...

AI Technical Summary

Problems solved by technology

And this method just adopts single Aspergillus oryzae to make koji equally, also can cause the beta-glucosidase activity deficiency after the koji making is finished, owing to adding a certain amount of activation liquid of plantaractobacillus and ester-producing yeast in the soy mash fermentation process, It will slightly increase the activity of β-glucosidase in the soy sauce, but the content of isoflavone aglycone in the finished soy sauce will not change significantly

The main reasons for the above phenomenon: (1) Only use Aspergillus oryzae to make koji, and the content of β-glucosidase secreted by Aspergillus oryzae is very small, which can only decompose part of the isoflavone glycosides in soybeans into isoflavone aglycones

(2) The high-salt and hypertonic environment is not conducive to the secretion of β-glucosidase by Lactobacillus plantarum, which affects the content of isoflavone aglycone in soy sauce, thereby reducing the biological activity of soy sauce

[0006] By searching the existing technologies at home and abroad, it is found that Aspergillus oryzae and lactic acid bacteria are used in the production process of soy sauce, but most of them use a single Aspergillus oryzae to make koji and add lactic acid bacteria during the fermentation stage of the soy sauce, resulting in isoflavones in the finished soy sauce. The content of aglycone is extremely low