Soy sauce brewing method for increasing amino acid yield by utilizing enzyme preparation

An enzyme preparation and amino acid technology, applied in food science and other directions, can solve the problems of insignificant improvement of soy sauce flavor, long preparation time, low enzyme activity, etc., to improve the utilization rate of protein, simple preparation method and short fermentation time. Effect

Active Publication Date: 2016-06-08
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the protease preparation takes a long time to prepare, and the acidic protease activity of the obtained enzyme preparation is only 750-1000U / g dry basis, and the enzyme activity is not high. It is applied to soy sauce brewing to improve the amino acid content and soy sauce flavor. not obvious

Method used

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  • Soy sauce brewing method for increasing amino acid yield by utilizing enzyme preparation
  • Soy sauce brewing method for increasing amino acid yield by utilizing enzyme preparation
  • Soy sauce brewing method for increasing amino acid yield by utilizing enzyme preparation

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0038] 1. The influence of the proportion of excipients on the activity of the enzyme preparation acid protease

[0039] The desalted sauce residue and bran are evenly mixed to make seed koji, wherein the proportion of bran is adjusted to 30%, 40%, 50%, 60%, the inoculation amount of Aspergillus niger is 0.5‰, and the amount of water added is the total weight of the koji 50%, the culture temperature is: 0-6h temperature control 28℃, 6h-18h temperature control 35℃, 18h after the second loosening, reduce the temperature of Daqu to 30℃, and measure the activity of enzyme preparation acid protease respectively.

[0040] Table 1 The effect of bran ratio on enzyme activity of enzyme preparation

[0041] percentage(%)30405060 Acid protease activity (U / g)242536927761

[0042] It can be seen from Table 1 that when the proportion of bran is less than 50%, as the proportion of addition increases, the activity of the enzyme preparation acid protease increases, mainly because the bran is loos...

experiment example 2

[0055] 1. The influence of the proportion of excipients on the activity of the enzyme preparation acid protease

[0056] The desalted sauce residue and bran are evenly mixed to make seed koji, wherein the proportion of bran is adjusted to determine the appropriate medium ratio. Adjust the proportion of bran to 50%, 52%, 55%, 58%, 60%, the amount of Aspergillus niger inoculation is 0.5‰, the amount of water added is 40% of the total weight of the seed koji, the culture temperature is: 0-6h, temperature control 28 ℃, 6h~18h, control the temperature at 40℃, at 18h, after the second loosening, reduce the temperature of Daqu to 30℃, and measure the activity of the enzyme preparation acid protease respectively.

[0057] Table 4 Effect of bran ratio on enzyme activity of enzyme preparation

[0058]

[0059] It can be seen from Table 4 that when the addition ratio of bran is 52%, the acid enzyme activity of the enzyme preparation reaches the highest value, so the addition ratio of bran is p...

experiment example 3

[0066] 1. Determination of the preparation temperature of the enzyme preparation at 6h-18h

[0067] In the process of large-scale production of ventilated koji, in order to ensure that Aspergillus niger becomes the dominant strain and reduce the production of bacteria, the temperature is controlled at 28-30℃ in the first stage 0-6h. 6h-18h is the most vigorous growth stage of Daqu, and it must go through at 18h For the second time to loosen the koji, lower the temperature of Daqu to 30~32℃ which is suitable for enzyme production by Aspergillus niger. Therefore, it is necessary to adjust the temperature between 6 and 18 hours to determine the appropriate temperature for preparing the enzyme preparation: uniformly mix the desalted sauce residue and bran to make seed koji, the ratio of desalted sauce residue to bran is 1:1, Aspergillus niger The amount of inoculation is 0.5‰, the amount of water added is 50% of the total weight of the koji, the culture temperature is: 0-6h, the temp...

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Abstract

The invention discloses a soy sauce brewing method for increasing an amino acid yield by utilizing an enzyme preparation. The soy sauce brewing method comprises the following steps: mixing aspergillus oryzae and/or aspergillus sojae with cooked soybean and starchy auxiliary materials, and then fermenting to prepare soy sauce koji; mixing the obtained soy sauce koji with salt water to prepare soy sauce mash, and then fermenting in nature to obtain soy sauce; adding the enzyme preparation which accounts for 3 percent to 10 percent of the total weight of a koji making material into the soy sauce mash, wherein the enzyme preparation is obtained by fermenting aspergillus niger and desalted sauce residue, and acid proteinase activity of the enzyme preparation is 2000 U/g or above. According to the method disclosed by the invention, by adding the enzyme preparation during fermentation, an enzyme system lacking in the aspergillus oryzae and/or aspergillus sojae is remedied, the acid proteinase activity of the soy sauce mash is increased, amino acid content in natural soy sauce is increased, occurrence of Maillard reaction is promoted, and a soy sauce flavor is promoted.

Description

Technical field [0001] The invention relates to a soy sauce brewing method, in particular to a soy sauce brewing method using an enzyme preparation to increase the yield of amino acids. Background technique [0002] In the current brewing process in the Cantonese soy sauce industry, the raw soy sauce (natural oil) produced is usually divided into first soy sauce and second soy sauce. First soy sauce is abbreviated as head oil, which is a dilute mixture of soy sauce Daqu and brine, that is, mash, raw soy sauce extracted directly after half a year of exposure and fermentation. Because soy sauce Daqu contains a large number of enzymes, it can decompose the soybean protein in the mash into small molecular amino acids and decompose starch into sugars, thereby giving the head oil umami and sweet taste. The remaining sauce residue after extracting the head oil from the mash is the head oil residue, which is one of the raw materials for preparing the second soy sauce. The second soy sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 赵红娟梁亮符姜燕杨俊王红涛陈穗杨明泉贾爱娟田坡樊瑞池志国陈春燕
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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