Method for reducing histamine content in high-salt liquid-state soy sauce

A technology of high-salt dilute soy sauce and histamine, applied in food science and other directions, can solve the problems of heavy acetic acid taste in Qufang, rust of iron equipment, etc., and achieve the effect of simple operation and green process.

Pending Publication Date: 2017-12-29
浙江五味和食品有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some literature (Master's degree thesis of South China University of Technology, Zou Yang, "Research on the formation mechanism and fermentation regulation of biogenic amines in the production process of high-salt dilute soy sauce", 2012) reported that adding glacial acetic acid during koji making can reduce the total amount of biogenic amines in soy sauce. amount, to reduce the accumulation of spermidine, spermine and histamine, but this method will lead to a strong taste of acetic acid in the room, and will rust the iron equipment

Method used

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  • Method for reducing histamine content in high-salt liquid-state soy sauce

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Effect test

Embodiment 1

[0018] (1) When making koji, after the soybean meal or soybean is cooked at 110°C for 30 minutes, add bran and rice bran in a mass ratio of 1:0.5 and sodium chloride in a ratio of 1:0.02. After mixing, inoculate the soybean meal or soybean mass Using 0.2% Aspergillus oryzae koji essence, making koji at 28°C and 95% humidity for 72 hours to obtain Daqu.

[0019] (2) When Daqu is mixed with brine, add 2.0% ethanol accounting for the total mass ratio of Daqu material and brine, mix well, ferment for 90 days according to the high-salt dilute soy sauce brewing method (GB18186-2000), squeeze and filter to obtain soy sauce crude.

[0020] The content of histamine in soy sauce crude oil was determined according to the method of "Determination of Biogenic Amines in Food Safety National Standard Food" (GB 5009.208-2016).

[0021] Table 1 shows the content of histamine in soy sauce crude oil prepared by different fermentation processes.

[0022] Blank in Table 1 is that sodium chloride...

Embodiment 2

[0025] (1) When making koji, after the soybean meal or soybean is cooked at 110°C for 30 minutes, add bran and rice bran in a mass ratio of 1:0.5 and sodium chloride in a ratio of 1:0.03, mix well, and inoculate the mass of soybean meal or soybean Using 0.2% Aspergillus oryzae koji essence, making koji at 28°C and 95% humidity for 72 hours to obtain Daqu.

[0026] (2) When Daqu is mixed with brine, add 3.0% ethanol accounting for the total mass ratio of Daqu material and brine, mix well, ferment for 90 days according to the high-salt dilute soy sauce brewing method (GB18186-2000), squeeze and filter to obtain soy sauce crude.

Embodiment 3

[0028] (1) When making koji, after the soybean meal or soybean is cooked at 110°C for 30 minutes, add bran and rice bran in a mass ratio of 1:0.5 and sodium chloride in a ratio of 1:0.04. After mixing, inoculate the soybean meal or soybean mass Using 0.2% Aspergillus oryzae koji essence, making koji at 28°C and 95% humidity for 72 hours to obtain Daqu.

[0029] (2) When Daqu is mixed with brine, add 4.0% ethanol accounting for the total mass ratio of Daqu material and brine, mix well, ferment for 90 days according to the high-salt dilute soy sauce brewing method (GB18186-2000), squeeze and filter to obtain soy sauce crude.

[0030] Table 1. Histamine content in soy sauce crude oil prepared by different fermentation processes

[0031]

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Abstract

The invention relates to a method for reducing histamine content in a high-salt liquid-state soy sauce. The method comprises the following steps of (1) adding 2.0-4.0% of sodium chloride in the process of making yeast: during making of the yeast, after soybean meal or soybeans are cooked, adding bran and rice bran in the proportion of the bran and the rice bran to the cooked soybean meal or the cooked soybeans being 1 to (0.2-1.0), adding the sodium chloride in the proportion of the sodium chloride to the cooked soybean meal or the cooked soybeans being 1 to (0.02-0.04), performing uniform mixing, performing inoculating with aspergillus oryzae extracts which are 0.02-1.0% of the mass ratio of the soybean meal or the cooked soybeans, making the yeast so as to obtain the hard liquor made with yeast; and (2) when the hard liquor made with yeast is mixed with salt water, adding 1.0-4.0% of ethanol: when the hard liquor made with yeast is mixed with the salt water, adding ethanol being 1.0-4.0% of the total mass ratio of the hard liquor made with yeast and the salt water, performing uniform mixing, performing fermentation by a brewing method of the high-salt liquid-state soy sauce for 60-90 days, and performing squeezing and performing filtering so as to obtain soy sauce crude oil. Through the method disclosed by the invention, the histamine content of the high-salt liquid-state soy sauce crude oil can be reduced by 60% or above, and conventional indexes and the flavor of the soy sauce are not influenced.

Description

technical field [0001] The invention relates to a method for reducing the histamine content in high-salt dilute soy sauce, belonging to the technical field of soy sauce production. Background technique [0002] Biogenic amine is a general term for a class of biologically active nitrogen-containing low-molecular-weight organic compounds. It can be regarded as a substance produced by replacing 1-3 hydrogen atoms in ammonia molecules with alkyl or aryl groups. It is an aliphatic, ester ring Low-molecular-weight alkaloids of the family or heterocycles. According to the structure, biogenic amines can be divided into monoamines and polyamines, monoamines include tyramine, histamine, putrescine, cadaverine, phenethylamine, and tryptamine, and polyamines include spermidine and spermine. Biogenic amines are commonly found in fermented foods, including soy sauce. Excessive intake of biogenic amines may cause food poisoning, such as oral administration of 8-40mg histamine produces mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 冯纬黄光荣周利南陈晓平王新财胡奇杰刘晔梁新乐俞振锋
Owner 浙江五味和食品有限公司
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