A kind of dark soy sauce and brewing method thereof

A technology of soy sauce and dark color, which is applied in the fields of fungi and food science to achieve the effect of improving chroma, strong compound enzyme activity, and improving health care functions

Active Publication Date: 2021-07-13
HUZHOU LAOHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In view of the rich compound enzyme activity of dark tea fermentation strains, it is a safe and feasible process creation to use active black tea as a starter for soy sauce, which can not only meet the basic technological needs of soy sauce production, but also bring more benefits to soy sauce. The deep color and extra functionality are of positive significance to the progress of dark soy sauce production technology, and the technology of using active black tea microorganisms for soy sauce production has not been reported so far

Method used

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  • A kind of dark soy sauce and brewing method thereof
  • A kind of dark soy sauce and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 black tea fermentation bacteria is used for the production of dark soy sauce

[0031] Wash the black tea strains stored on the 5Bé wort slant medium containing 2% agar with physiological saline to prepare a spore suspension, take 10ml and insert it into 200g bran koji with a water content of 55% after sterilization, Cultivate at 30°C for 14 days to obtain mature bran koji.

[0032]Put 500g of soybean meal in a container, add 500ml of water, cook for 30min, add 70g of salt, cool to room temperature, add 150g of the above-mentioned bran koji, stir evenly and place it at 40°C for constant temperature fermentation, the fermentation time is 60d, and stir once every other day . After the fermentation, the supernatant was separated by centrifugation for component analysis. The results are shown in Table 1:

[0033] Numbering index value 1 Soluble salt-free solids (%) 18.1 2 pH 4.5 3 Amino acid nitrogen (FN%) 0.75 4 Total ...

Embodiment 2

[0034] Embodiment 2 black tea fermentation bacteria are used for the production of dark soy sauce

[0035] Wash the black tea strains stored on the 5Bé wort slant medium containing 2% agar with physiological saline to prepare a spore suspension, take 10ml and insert it into 200g bran koji with a water content of 55% after sterilization, Cultivate at 30°C for 14 days to obtain mature bran koji.

[0036] Take 500g of soybean meal in a container, add 500ml of water, cook for 30 minutes, add 70g of salt, cool to room temperature, add 100g of black tea fungus bran koji, 50g of commercial soy sauce koji, stir evenly and place it at 40°C for constant temperature fermentation, fermentation time For 60d, stir once every other day. After the fermentation, the supernatant was separated by centrifugation for component analysis. The results are shown in Table 2:

[0037] Numbering index value 1 Soluble salt-free solids (%) 17.4 2 pH 4.6 3 Amino acid nitr...

Embodiment 3

[0038] The soy sauce production of the common commercial koji of embodiment 3 control group

[0039] Take 500g of soybean meal in a container, add 500ml of water, cook for 30min, add 70g of salt, cool to room temperature, add 50g of commercial soy sauce koji, stir well and place it at 40°C for constant temperature fermentation, the fermentation time is 60d, and stir once every other day . After the fermentation, the supernatant was separated by centrifugation for component analysis. The results are shown in Table 3:

[0040] Numbering index value 1 Soluble salt-free solids (%) 18.5 2 pH 4.3 3 Amino acid nitrogen (FN%) 0.85 4 Total nitrogen (TN%) 1.48 5 Chromaticity (EBC) 35

[0041] From the soy sauce quality comparison data analysis in the embodiment, black tea fungus soy sauce koji can completely replace and partly replace commercial product Aspergillus oryzae soy sauce koji for the production of soy sauce, and the chroma...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a dark soy sauce and a brewing method thereof. An object of the present invention is to provide a kind of black tea fungus soy sauce seed koji for dark soy sauce brewing, which has higher soy sauce brewing activity such as protease and amylase. The second object of the present invention is to provide a preparation method of black tea fungus soy sauce seed koji. The third object of the present invention is to provide a method for brewing dark soy sauce. The method utilizes black tea fungus to prepare soy sauce fermented koji to ferment soybean raw material soy sauce, and utilizes high color-valence polyketide pigments of black tea fermented bacteria for coloring , can artificially reduce the addition of colorants during the brewing process of dark soy sauce, shorten the fermentation time, and improve the functionality of soy sauce at the same time. A fourth object of the present invention is to provide the dark soy sauce brewed by the above-mentioned method.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a dark soy sauce and a brewing method thereof. Background technique [0002] Brewed soy sauce is an important condiment in my country with a history of more than one thousand years. Before the introduction of the modern high-salt dilute process, the low-salt solid-state fermentation soy sauce fermentation process has been the most commonly used soy sauce production process in my country. This process has the characteristics of low equipment requirements, short fermentation cycle, and good aroma and color. important role in the industry. However, if you want to brew soy sauce varieties with a darker color, you need to use a longer "sun-dew" process, so that in the soy sauce during the long photochemical, enzymatic and non-enzymatic reaction process, the product of Maillard reaction will accumulate Color and flavor, or some operators will add artificial colorin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14
CPCA23L27/50
Inventor 周华林彭书雷邢利民刘兰晓
Owner HUZHOU LAOHENGHE BREWING
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