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Method for improving easter flavor quality of soy sauce and product prepared thereby

A technology for soy sauce and sauce flavor, applied in food science and other directions, can solve the problems of long fermentation cycle, large investment and high cost, and achieve the effects of unique flavor, high salt resistance to ester production, and sufficient umami.

Active Publication Date: 2017-07-14
GUANGDONG IND TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are more and more domestic manufacturers of high-salt dilute fermentation to produce soy sauce, but this method has a long fermentation cycle, large investment, and high cost, especially the high cost of koji making and low temperature control in the fermentation process, which has certain limitations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] With the soybean after steaming as raw material, the consumption of adding Aspergillus oryzae strain koji is 0.3% (w / w) of soybean raw material, and the flour consumption that adds is 0.5% (w / w) of soybean raw material, fully mixes, and the control water content is in 40~45% (w / w), ventilated culture 40h, obtain the soy sauce koji with water content 30% (w / w), protease activity (forint method) 1000 units / gram koji (dry basis).

[0032] Soy sauce koji is mixed with 20 ° Bé brine to make it a thick and semi-fluid mixture to make moromi. Mix 10 kg of high-temperature-resistant Issac orientalis into 1000 kg of moromi, ferment for 18 days at a product temperature of 40°C, cool down to 35°C, add 100 kg of Zygomyces rouckeri and 100 kg of Mogball yeast, carry out post-fermentation for 40 days, filter and sterilize to obtain high-salt dilute soy sauce.

[0033] The prepared soy sauce was tested for main ester components, as shown in Table 1.

[0034] Table 1 Contents of main ...

Embodiment 2

[0038] Use the cooked soybeans as raw materials, add Aspergillus oryzae koji in an amount of 0.1% (w / w) of the soybean raw material, add flour in an amount of 0.5% (w / w) of the soybean raw material, mix well, and control the water content At 40~45% (w / w), ventilated culture 44h, obtain the soy sauce koji with water content 29% (w / w), protease activity (forint method) 1000 units / gram koji (dry basis).

[0039] Soy sauce koji is mixed with 20 ° Bé brine to make it a thick and semi-fluid mixture to make moromi. To 5000 kg (ingredients) moromi, mix 20 kg of high-temperature-resistant Issa yeast orientalis, ferment for 20 days at a product temperature of 45°C, cool down to 33°C, add 300 kg of Zygomyces rouckeri and 300 kg of Torulopsis mogger, fermented for 45 days in the later stage, filtered and sterilized to obtain high-salt dilute soy sauce.

[0040] The prepared soy sauce was tested for main ester components, as shown in Table 2.

[0041] Table 2 Contents of main esters in soy...

Embodiment 3

[0045] With the soybean after cooking as raw material, the amount of adding Aspergillus oryzae CICC2339 (Shanghai Niang 3.042) seed koji is 0.2% (w / w) of soybean raw material, and the amount of added flour is 0.5% (w / w) of soybean raw material, fully Mix, control the water content at 40-45% (w / w), ventilate and cultivate for 44 hours to obtain soy sauce with a water content of 28% (w / w) and protease activity (forin method) of 1000 units / gram (dry basis) or more song.

[0046] Soy sauce koji is mixed with 20 ° Bé brine to make it a thick and semi-fluid mixture to make moromi. To 1000 kg (ingredients) of moromi, mix with 10 kg of high-temperature-resistant Issa yeast orientalis, ferment for 15 days at a product temperature of 48°C, cool down to 30°C, add 150 kg of Zygomyces rouckeri and 150 kg of Torulopsis mogger, fermented for 30 days in the later stage, filtered and sterilized to obtain high-salt dilute soy sauce.

[0047] The prepared soy sauce was tested for main ester co...

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PUM

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Abstract

The invention discloses a method for improving easter flavor quality of soy sauce and a product prepared thereby. The method for improving the easter flavor quality of the soy sauce comprises the following steps: adding issatchenkia orientalis into soy sauce koji, and carrying out fermentation at a fermenting-grain temperature of 40-50 DEG C for 15-20 days days; carrying out cooling until the temperature is 30-35 DEG C, adding zygosaccharomyces rouxii and metschnikowia pulcherrima, and carrying out later-stage fermentation for 30-50 days; and then, carrying out filtering and sterilizing, so that soy sauce with both sauce flavor and ester flavor is prepared. The prepared soy sauce is full in taste, rich in sauce flavor, mellow in ester flavor, sufficient in delicious flavor, and unique in aroma.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for improving the quality of soy sauce ester aroma and a product obtained therefrom. Background technique [0002] Soy sauce is a traditional seasoning fermented food, the basic brewing raw materials of soy sauce are soybean, wheat and flour. The unique "sauce aroma" of soy sauce is a blend of various aromas produced by the interaction of microorganisms decomposing and utilizing soybean protein, fat, sugar and other components during the preparation of soy sauce. The soy sauce produced by the traditional low-salt solid-state soy sauce production process adopts higher temperature and shorter fermentation time, which has insufficient umami taste, lacks fragrance, and is not rich in mouthfeel. There are more and more domestic manufacturers of high-salt dilute fermentation to produce soy sauce, but this method has a long fermentation cycle, large investment, and high cost, e...

Claims

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Application Information

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IPC IPC(8): A23L27/50
Inventor 朱晓立谭才邓庄玉洪张媛媛张银冰
Owner GUANGDONG IND TECHN COLLEGE
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