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Preparation method of mellow-aroma dark soy sauce

A technique of dark soy sauce and strong flavor type, which is applied in the field of preparation of strong flavor type dark soy sauce, can solve the problems of weak flavor and the like, and achieve the effects of strong flavor, obvious sauce flavor and simple operation.

Inactive Publication Date: 2018-09-21
JIAJIA FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows creating stronger odors from raw materials like soymilk without losing their original taste or smell overtime. By performing an oxygenating step during this processing stage before storage it's ready to use later when needed, the resulting food becomes more appealing because its unique flavoring properties improve upon other ingestables while still being effective against bad brine stains such as seafood oil (SBO).

Problems solved by technology

This patented technical problem addressed in this patents relates to improving how well cooking soymils produce flavorings that include volatile compounds such as aldehydes (e glyoxyls), alcohols, esters, ketones) and other substances like peptides/proteins from protein hydrolysis during bacteria metabolism. These odors may be caused when heat treatment steps involve decomposing proteins into smaller molecules called chloroacetal derivatives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A method for preparing strong-flavor dark soy sauce, comprising the following steps:

[0043] (1) Raw material preparation and processing: Take soybean meal and cook at 130°C for 6 minutes; take wheat and fry it at 300°C for 5 minutes;

[0044] (2) Koji making: after the soybean meal and wheat treated in step (1) are mixed uniformly according to the mass ratio of 7:3 to obtain a raw material mixture, then add Aspergillus oryzae 3.042 accounting for 0.2‰ of the raw material mixture quality, and carry out fermentation for 40 hours to obtain koji medley;

[0045] (3) Fermentation; add salt water that is 1.8 times of the weight of the mixed koji in the mixed koji, then add yeast with a weight of 0.2‰ of the weight of the mixed koji, and ferment for 4 months to obtain the fermentation product; wherein, the salt water Baume degree is 19;

[0046] (4) Squeezing: the fermentation product in step (3) is subjected to solid-liquid separation by pressing to obtain crude oil;

[...

Embodiment 2

[0053] A method for preparing strong-flavor dark soy sauce, comprising the following steps:

[0054] (1) Raw material preparation and processing: take soybean meal and cook at 145°C for 3 minutes; take wheat and fry at 500°C for 5 minutes;

[0055] (2) Koji making: the soybean meal and wheat processed in step (1) are mixed uniformly according to the mass ratio of 6:4 to obtain a raw material mixture, then add Aspergillus sojae accounting for 0.4‰ of the raw material mixture, and ferment for 60 hours to obtain a mixed koji curved material;

[0056] (3) Fermentation; add salt water with a weight of 2.1 times the weight of the mixed koji to the mixed koji, then add lactic acid bacteria with a weight of 0.4‰ of the weight of the mixed koji, and ferment for 5 months to obtain the fermentation product; Mido is 19;

[0057] (4) Squeezing: the fermentation product in step (3) is subjected to solid-liquid separation by pressing to obtain crude oil;

[0058] (5) Sterilize for the fir...

Embodiment 3

[0064] A preparation method of Luzhou-flavor dark soy sauce is as follows:

[0065] (1) Preparation and processing of raw materials: take soybean meal and cook at 131°C for 4 minutes, and take wheat and fry wheat at 420°C for 5 minutes;

[0066] (2) Koji making: the soybean meal and wheat treated in step (1) are mixed uniformly according to the mass ratio of 5:5 to obtain a raw material mixture, and then Aspergillus oryzae 3.042, which accounts for 0.32‰ of the raw material mixture mass, is added and fermented for 42 hours to obtain koji medley;

[0067] (3) Fermentation; add salt water with a weight of 1.9 times the weight of the mixed koji in the mixed koji, then add yeast with a weight of 0.3‰ of the weight of the mixed koji, and ferment for 6 months to obtain the fermentation product; Baume degree is 19;

[0068] (4) Squeezing: the fermentation product in step (3) is subjected to solid-liquid separation by pressing to obtain crude oil;

[0069] (5) Sterilize for the fir...

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Abstract

The invention belongs to the technical field of soy sauce production, and specifically relates to a preparation method of mellow-aroma dark soy sauce. The preparation method of the mellow-aroma dark soy sauce comprises the followings steps: (1) preparing raw materials, and carrying out treatment; (2) preparing koji; (3) carrying out fermentation; (4) carrying out squeezing; (5) carrying out firststerilization; (6) improving aroma, namely adding burnt sugar coloring into crude soy sauce sterilized in the step (5), adjusting salt content, adjusting pH value to 4.0-5.0, carrying out heating in asealed jar until the temperature reaches 60-70 DEG C, carrying out maintaining for a predetermined period, carrying out natural cooling, and carrying out storing for 4-12 months; (7) carrying out blending; and (8) carrying out second sterilization. Compared with dark soy sauce prepared by conventional methods, the dark soy sauce prepared by the preparation method has significantly increased contents of 4-ethyl guaiacol, dimethyltrisulfide, 4-ethylphenol, phenethyl alcohol and 3-methional; and thus, the dark soy sauce is mellow in aroma, significantly improved in sauce-flavor, and greatly increased in soy sauce flavor.

Description

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Claims

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Application Information

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Owner JIAJIA FOOD GRP
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