Perilla seed soy and perilla seed flavoring sauce, and production method thereof

A technology of seasoning sauce and hemp, applied in the field of soy sauce and seasoning sauce

Inactive Publication Date: 2016-04-13
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But up to now, the soy sauce and seasoning sauce that process with raw mater

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 produces suma soy sauce rich in organic selenium and omega-3 fatty acids:

[0022] Get suma cake, wheat bran, soybean meal to ferment, and the quality proportioning of its each component is as follows:

[0023] Suma 60%, wheat bran 30%, soybean meal 10%;

[0024] Mix the raw materials and add an appropriate amount of water to make the water content reach 60% to 65%, and perform steam sterilization and cooking treatment to make the clinker water content reach 46% to 50%. After cooking, let it cool and inoculate the soy sauce fermentation strain Aspergillus oryzae AS3951, control the temperature: 30°C-35°C in the early stage, 30°C-32°C in the later stage, and moderately ventilate to ferment and make koji, ferment for about 30 hours, the protease activity reaches the highest, and then mix in Proper amount of salt water is used to make grains, the water content of sauce grains is 48% to 53%, and the salt content of sauce grains is 7% to 8%. After the unstrain...

Embodiment 2

[0025] Example 2 Production of seasoning sauce rich in organic selenium and omega-3 fatty acids

[0026] The cooking and sterilization of raw materials and the preparation of unstrained spirits by fermentation are the same as in Example 1.

[0027] Mix the fermented sauce grains with an appropriate amount of pre-prepared selenium-enriched mushroom powder, sesame oil, edible salt, food preservative potassium sorbate, and natural seasonings dried ginger, pepper, pepper, and pepper powder. After sterilizing, the suma seasoning sauce product is obtained. After quality inspection, the organic selenium content of the product is 0.2-0.3mg / kg; omega-3 fatty acid≧500mg / 100g.

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PUM

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Abstract

The invention discloses a perilla seed soy and perilla seed flavoring sauce, and a production method thereof. The perilla seed soy and perilla seed flavoring sauce are prepared with perilla seeds as a main raw material and wheat bran and soybean meal as auxiliary materials through fermentation. The production method comprises the following steps: (1) boiling of the raw materials for sterilization; (2) fermentation for preparation of fermented grains; (3) preparation of the perilla seed soy; and (4) preparation of the perilla seed flavoring sauce. The perilla seed soy and perilla seed flavoring sauce are nutritional health products developed on the basis of research achievements of modern molecular nutriology and molecular bromatology and used for better overcoming the problem that balanced metabolism of aliphatic acid, especially absorption and conversion of omega-3 aliphatic acid, is influenced by the badly imbalanced proportion of omega-3 aliphatic acid and omega-6 aliphatic acid due to severe shortage of one of the micronutrients, i.e., omega-3 aliphatic acid, in the dietary pattern of people in China. According to the invention, resourceful treatment and conversion of residues in production of perilla seed oil are facilitated; soy and flavoring sauce products with novel flavor characteristics and composite nutritional functions are produced; and more and better nutritional health foodstuffs are allowed to come into the market.

Description

technical field [0001] The present invention relates to food seasonings, in particular to soy sauce and sauces. Background technique [0002] Suma is an annual herb under the genus Perillafrutescens L. of the Lamiaceae. Suma is both food and medicine. It has been naturally selected for a long time under the specific ecological environment conditions of the Guizhou Plateau and its seeds have been used by the people of Guizhou for a long time (commonly known as Yinzi). As a spice, the precious nutritional resources adapted to the local climate and environment are obtained through artificial breeding. In order to determine its genetic relationship with other plants of the genus Perilla in the family Lamiaceae, the inventor conducted DNA genetic relationship analysis combined with morphological identification to determine that Guizhou Suma is the original variety of Perilla, while other medicinal Perilla is wild variant. Guizhou sesame seed contains about 30% oil, and about 60...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L27/60
Inventor 危克周黄丹丹朱秋劲何腊平周文美龙光蓉
Owner GUIZHOU UNIV
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