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Soy sauce flavor substance and preparation method and application thereof

A technology for flavor and substance of soy sauce, applied in the field of condiments, can solve the problems of large output of soy sauce residue, waste of resources, environmental pollution, etc., and achieve the effects of low cost, strong controllability and simple process

Pending Publication Date: 2019-01-15
LEE KUM KEE XIN HUI FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because soy sauce dregs still have certain nutritional value and soy sauce flavor, some of them are used to make soybean paste or noodle sauce and other products. However, the output of soy sauce dregs is large, and most manufacturers currently sell them at low prices or discard them, resulting in a large amount of resources. Waste, improper disposal will also cause environmental pollution

Method used

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  • Soy sauce flavor substance and preparation method and application thereof
  • Soy sauce flavor substance and preparation method and application thereof
  • Soy sauce flavor substance and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Study on the preparation method of soy sauce flavor substances.

[0044] 1. Test method.

[0045] After the brewing of soy sauce is completed, the soy mash is gravity pressed to extract the soy sauce, and the remaining residue is the soy sauce residue, and the moisture content is controlled at 26%-30%.

[0046] After the soy sauce residue is crushed into particles with a particle diameter of 8-12 mm, the volume percentage of ethanol aqueous solution is 30%, 40%, 50%, 60%, 70%, 80%, 90%, and the solid-liquid ratio (w / v) is 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and the extraction time is 2 days, 4 days, 6 days, 8 days, 10 days, Under the conditions of 12 days and 14 days, the flavor of soy sauce was extracted respectively. After the extraction, the extract was distilled at atmospheric pressure, and the distillate was recovered through a condensation process. The distilled solution was ethanol containing soy sauce flavor. The solution has a strong aroma of soy sauce, and t...

Embodiment 2

[0069] A composition for adding soy sauce flavor, comprising: soy sauce flavor substances, salt, sweetener and umami agent.

[0070] Wherein, the soy sauce flavor substance is prepared by the following method: take soy sauce residue, and control the water content at 26%-30%. After the soy sauce residue is crushed into particles with a particle size of 8-12mm, the selected solvent is 60% ethanol aqueous solution with a solid-liquid ratio (w / v) of 1:5, sealed and extracted at room temperature, and the extraction time is 1 day For 7 days, the soy sauce flavor is extracted. After the extraction is completed, the extract is distilled at atmospheric pressure, and the distillate is recovered through a condensation process. The alcohol concentration can be controlled at 50%-70%; the distilled solution contains The ethanol solution of the soy sauce flavor substance has a strong soy sauce aroma, and the soy sauce flavor substance is obtained.

[0071] The raw material weight ratio of t...

Embodiment 3

[0074] Screening of macroporous resins.

[0075] 1. Test method

[0076] 1.1 Pretreatment of macroporous resin

[0077] Weigh a certain amount of macroporous resin, wash it with distilled water until there is no turbidity, and then filter off the water. Then soak with 5% hydrochloric acid solution and 5% sodium hydroxide solution about 2 times the volume of the macroporous resin for 6 hours respectively, and wash the resin with distilled water until neutral. Finally, soak in ethanol with a volume fraction of 95% for 6 hours, wash with distilled water until there is no ethanol smell, and filter off the water for later use.

[0078] 1.2 Decolorization of macroporous resin

[0079] Weigh 20g of the pretreated resin into a 250mL Erlenmeyer flask, add 100g of soy sauce, place in a constant temperature shaking box, adjust the temperature to 30°C, shaker speed to 150r / min, shake and decolorize for 3h. After the decolorization is finished, filter with a 200 mesh sieve and collect ...

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Abstract

The present invention relates to a soy sauce flavor substance and a preparation method and an application thereof, and belongs to the technical field of seasoning products. The soy sauce flavor substance is prepared by the following method: extracting is conducted: soy sauce residues are taken and extracted by using an aqueous solution of ethanol as a solvent to obtain an extract; and distilling is conducted: the above extract is taken to be distilled and distillate is collected. The soy sauce flavor substance is prepared by using the soy sauce residues as the raw material; and the extracted flavor substance can maximize aroma of soy sauce and has a relatively good soy sauce flavor intensity. The light-colored soy sauce prepared by using the soy sauce flavor substance has the mellower aroma of the soy sauce and achieves characteristics of "increasing aroma but not increasing color".

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a soy sauce flavor substance and a preparation method and application thereof. Background technique [0002] Soy sauce has a history of more than two thousand years in my country. As a condiment, soy sauce is deeply loved by consumers. With the diversified development of food culture and condiment market, various functional soy sauces are also appearing rapidly. People not only need traditional soy sauce with dark color when making some dishes (such as braised dishes), but also when making steamed dishes or dipping sauces. Light and pure light-colored soy sauce is also needed. Light-colored soy sauce is lighter in color than traditional soy sauce, but the soy sauce has a strong flavor. As a new variety of soy sauce, light-colored soy sauce embodies the characteristics of "increasing flavor without adding color". It not only has rich nutrition and good seasoning effect, but a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 朱新贵李学伟曾小波邹谋勇
Owner LEE KUM KEE XIN HUI FOOD
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