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Method for producing soy sauce by using yeast autolysis fermentation

A technology of yeast autolysis and soy sauce, which is applied in the direction of food ingredients as color, food ingredients as taste improver, food ingredients as taste improver, etc. It can solve the problem that the flavor is not as good as the Japanese temperature control process, it is difficult to develop high-grade soy sauce, and protein utilization Low yield and other problems, to achieve the effect of improving the nutritional value of the product, prolonging the post-fermentation time, and improving the utilization rate of raw materials

Inactive Publication Date: 2016-12-21
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Cantonese-style high-salt dilute pouring process is a commonly used soy sauce brewing process in southern my country. The brewing involves the synergy of various microorganisms and corresponding biochemical reactions, and the process is complicated. Although the soy sauce obtained is low-salt and solid-state process is good, there are the following problems: ① The protein utilization rate is low, generally around 70%, far lower than the 85% level of the Japanese temperature control process; ②Although the flavor is lower than the salt solid process, it contains less small molecular substances, and the flavor is not as good as the Japanese temperature control process , manifested in the lack of mellow aroma and soy sauce, it is difficult to develop into high-grade soy sauce
In addition, the self-dissolving technology has not yet become the main body in soy sauce production enterprises, and the technology is not particularly proficient

Method used

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  • Method for producing soy sauce by using yeast autolysis fermentation
  • Method for producing soy sauce by using yeast autolysis fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Pretreatment of soy sauce stock solution: add sodium hydroxide solution to adjust the pH to 6.0, and keep warm at 45°C for 60min.

[0020] (2) Re-fermentation of autolyzed cell fragments: extract the upper 60% stock solution, and detect amino acid nitrogen and RNA content. Then heat at 95°C for 30 minutes, add 6‰ white sugar and 0.07‰ sucralose to prepare the finished product, and conduct sensory evaluation of the finished product; the lower 40% of the liquid is pumped back to the fermentation tank with a fermentation time of 3 months. The moromi continues to post-ferment for up to 180 days. During this process, the oil is poured every 15 days, and after the fermentation, the oil is poured to obtain the soy sauce stock solution. The oil-leached stock solution was tested for indicators, and the results are shown in Tables 1 and 2.

Embodiment 2

[0022] (1) Pretreatment of soy sauce stock solution: add sodium hydroxide solution to adjust the pH to 6.0, and keep warm at 40°C for 60 minutes;

[0023] (2) Re-fermentation of autolyzed cell fragments: extract the upper 60% stock solution, and detect amino acid nitrogen and RNA content. Then heat at 95°C for 30 minutes, add 6‰ white sugar and 0.07‰ sucralose to prepare the finished product, and conduct sensory evaluation of the finished product; the lower 40% of the liquid is pumped back to the fermentation tank with a fermentation time of 3 months. The moromi continues to post-ferment for up to 180 days. During this process, the oil is poured every 15 days, and after the fermentation, the oil is poured to obtain the soy sauce stock solution. The oil-leached stock solution was tested for indicators, and the results are shown in Tables 1 and 2.

Embodiment 3

[0025] (1) Pretreatment of soy sauce stock solution: add sodium hydroxide solution to adjust the pH to 6.5, and keep warm at 50°C for 40 minutes;

[0026] (2) Re-fermentation of autolyzed cell fragments: extract the upper 60% stock solution, and detect amino acid nitrogen and RNA content. Then heat at 90°C for 30 minutes, add 6‰ white sugar and 0.07‰ sucralose to prepare the finished product, and conduct sensory evaluation of the finished product; 40% of the liquid in the lower part is pumped back to the fermenter with a fermentation time of 3 months. The moromi continues to post-ferment for up to 180 days. During this process, the oil is poured every 15 days, and after the fermentation, the oil is poured to obtain the soy sauce stock solution. The oil-leached stock solution was tested for indicators, and the results are shown in Tables 1 and 2.

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Abstract

The invention discloses a method for producing soy sauce by using yeast autolysis fermentation. Yeast autolysis is carried out on a soy sauce original solution, and then subjected to standing and settling stratification, and a supernatant is taken to be prepared into a soy sauce finished product, wherein the conditions of the yeast autolysis are that the pH is 6.0-6.5, the temperature is 40 to 50 DEG C and the heat preservation is carried out for 45-60 min. Compared with the prior art, the soy sauce with a more mellow taste can be obtained, furthermore, autolyzed nutrients can be reused to be soy sauce mash and then fermented to improve the utilization rate of proteins.

Description

technical field [0001] The invention relates to a soy sauce production method, in particular to a method for producing soy sauce by using yeast autolysis fermentation. technical background [0002] The brewing of soy sauce can be regarded as the result of the joint action of physics, chemistry and microorganisms. The physical aspects focus on the pretreatment stage of protein and starchy raw materials; the biochemical reactions in soy sauce brewing are relatively complex and can be roughly divided into non-enzymatic reactions and enzymatic reactions. Non-enzymatic reactions mostly come from the interaction between brewing components (such as Maillard reaction) and the influence of brewing environment (such as ultraviolet light). The enzymatic reaction mainly comes from the industrial microorganisms used in brewing and the miscellaneous bacteria introduced by the environment. The Cantonese-style high-salt dilute pouring process is a commonly used soy sauce brewing process i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23V2002/00A23V2200/16A23V2200/14A23V2200/04
Inventor 张灵芬陈耿文符姜燕侯冶海孔军平王聪李鹏燕
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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