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.
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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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