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Safe and delicious soybean sauce and recipe thereof

A soy sauce, delicious technology, applied in the field of condiments, to avoid safety problems, soft taste and delicious taste

Inactive Publication Date: 2016-05-11
ANHUI HUAHENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] A large amount of table salt is used in the production of soy sauce, which contains sodium ions. Excessive intake of sodium elements will increase the risk of high blood pressure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Take 0.3% of L-alanine, 1% of monosodium glutamate, 0.1% of flavored nucleotide disodium, 0.2% of yeast extract, 0.1% of glycine, and the rest is low-sodium soy sauce crude oil to prepare a safe and delicious soy sauce.

[0019] 2. According to the method of GBPT5009.39-20035, the total acid, amino acid nitrogen, and total nitrogen of a safe and delicious soy sauce were determined to be 1.86, 0.89, and 1.32g / 100mL, respectively. Sensory evaluation results: brownish red, clear body, sour and salty, obvious umami taste, soft taste, no bitterness.

Embodiment 2

[0021] 1. Take 0.3% of DL-alanine, 0.5% of monosodium glutamate, 0.1% of flavored nucleotide disodium, 0.8% of yeast extract, 0.2% of glycine, lysine and valine, and the rest is low sodium soy sauce crude oil , to prepare a safe and delicious soy sauce.

[0022] 2. According to the method of GBPT5009.39-20035, the total acid, amino acid nitrogen, and total nitrogen of a safe and delicious soy sauce were determined to be 1.87, 0.95, and 1.44g / 100mL, respectively. Sensory evaluation results: brownish red, clear body, sour and salty taste, outstanding umami taste, soft taste, no bitterness, lingering taste, slightly sweet.

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PUM

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Abstract

The invention discloses a safe and delicious soybean sauce and a recipe thereof, which belong to the technical field of condiments. The safe and delicious soybean sauce is prepared from alanine; aginomoto; disodium 5'-ribonucleotide; yeast extract; one or more of proline, valine, glycine, leucine, lysine, aspartic acid and serine; low sodium salt; soybean sauce liquor. According to the safe and delicious soybean sauce and the recipe thereof provided by the invention, the flavor enhancing effect produced by the alanine and other flavour materials are utilized to prepare the soybean sauce with soft and delicious taste, so that the problem that the traditional soybean sauce uses HVP to introduce cancerogens such as 3-MCPD is solved; the low sodium salt replaces the salt to reduce the sodium content in the soybean sauce, so that the demands of consumers on safety, health, nutrition, delicacy of the soybean sauce are met.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a safe and delicious soy sauce and its formula. Background technique [0002] Soy sauce can be divided into two categories, one is traditional brewed soy sauce, and the other is formulated soy sauce. The production methods of the two are different. Brewed soy sauce uses defatted soybeans, wheat and other grains as raw materials, adds aspergillus, ferments for about 4 to 6 months, and then squeezes to obtain a dark liquid, which is brewed soy sauce. Prepared soy sauce refers to a liquid condiment prepared by brewing soy sauce as the main body, adding acid hydrolyzed vegetable protein solution (HVP), food additives, etc. [0003] HVP is obtained by hydrolyzing defatted soybean meal, wheat protein, corn protein, peanut cake and other protein sources with hydrochloric acid. It is rich in amino acids and can enhance food flavor. It is a food flavor raw material widely used in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23V2002/00A23V2250/0604A23V2250/218A23V2250/064A23V2250/0654A23V2250/0622A23V2250/0628A23V2250/063A23V2250/0642A23V2250/061
Inventor 纪静郭恒华张冬竹章晖
Owner ANHUI HUAHENG BIOTECH