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Method for reducing generation of biogenic amine in soy sauce by changing fermentation temperature

A technology of fermentation temperature and biogenic amine, which is applied in the field of food processing, can solve the problems of poor quality, long time, and insufficient flavor of the product, and achieve the effects of easy operation, delayed enzyme activity, and improved raw material utilization

Inactive Publication Date: 2019-02-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, high-temperature fermentation is often accompanied by the production of some harmful metabolites, such as biogenic amines and ethyl carbamate. At the same time, some special soy sauce flavor substances generally take a long time to form, which leads to insufficient flavor of high-temperature fermentation products. poor quality

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  • Method for reducing generation of biogenic amine in soy sauce by changing fermentation temperature

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Embodiment 1

[0032] A method for reducing the production of biogenic amines in soy sauce by changing the fermentation temperature. The method reduces the production and accumulation of biogenic amines in the fermentation process of high-salt dilute soy sauce by changing the fermentation temperature after 30 days of fermentation.

[0033] Specifically, the high-salt dilute soy sauce fermentation is set at 30°C for 0-30 days, and then set at 18°C.

[0034] More specifically, the steps are as follows:

[0035] (1) Preparation of seed koji: Weigh an appropriate amount of bran into a conical flask, add water at a ratio of 1:1.1, stir evenly, and sterilize at 121°C for 20 minutes. On the aseptic operation table, pick 3 to 4 rings of activated Aspergillus oryzae spores from the rice koji juice medium and inoculate them into the seed koji medium. The inoculation amount is: 1 ring of spores per 20g of medium, and stir evenly , stack culture in a 30°C incubator. After cultivating for 15 hours, the...

Embodiment 2

[0043] A method for reducing the production of biogenic amines in soy sauce by changing the fermentation temperature. The method reduces the production and accumulation of biogenic amines in the fermentation process of high-salt dilute soy sauce by changing the fermentation temperature after 30 days of fermentation.

[0044] Specifically, the high-salt dilute soy sauce fermentation is set at 30°C for 0-30 days, and then at 19°C.

[0045] More specifically, the steps are as follows:

[0046] (1) Preparation of seed koji: Weigh an appropriate amount of bran into a conical flask, add water at a ratio of 1:1.1, stir evenly, and sterilize at 121°C for 20 minutes. On the aseptic operation table, pick 3 to 4 rings of activated Aspergillus oryzae spores from the rice koji juice medium and inoculate them into the seed koji medium. The inoculation amount is: 1 ring of spores per 20g of medium, and stir evenly , stack culture in a 30°C incubator. After cultivating for 15 hours, the koj...

Embodiment 3

[0054] A method for reducing the production of biogenic amines in soy sauce by changing the fermentation temperature. The method reduces the production and accumulation of biogenic amines in the fermentation process of high-salt dilute soy sauce by changing the fermentation temperature after 30 days of fermentation.

[0055] Specifically, the high-salt dilute soy sauce fermentation is set to 30°C for 0-30 days, and then set to 20°C.

[0056] More specifically, the steps are as follows:

[0057] (1) Preparation of seed koji: Weigh an appropriate amount of bran into a conical flask, add water at a ratio of 1:1.1, stir evenly, and sterilize at 121°C for 20 minutes. On the aseptic operation table, pick 3 to 4 rings of activated Aspergillus oryzae spores from the rice koji juice medium and inoculate them into the seed koji medium. The inoculation amount is: 1 ring of spores per 20g of medium, and stir evenly , stack culture in a 30°C incubator. After cultivating for 15 hours, the...

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Abstract

The invention relates to a method for reducing generation of biogenic amine in a soy sauce by changing fermentation temperature. According to the method, the fermentation temperature after fermentation of 30 days is changed to reduce generation and accumulation of the biogenic amine in the fermentation process of a high-salt liquid-state soy sauce. The method is simple and convenient to operate, the temperature is reduced to effectively change the group and the quantity of microorganisms, and the activity of proteolytic enzymes and amino acid decarboxylase is reduced, so that the accumulationof the biogenic amine is influenced. Under the low-temperature condition, the explosion growth of the microorganisms can be controlled, nutrient substances of reducing sugar and the like in soy saucemash can be reserved as many as possible, and besides, the activity of enzymes can be delayed, so that macromolecular substances can be completely decomposed under slow fermentation condition, the utilization efficiency of the raw materials is improved, more flavor substances are generated, the generation of harmful microorganisms in the fermentation process can also be effectively prevented, andsafe production of a soy sauce is effectively guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the preparation of condiments, in particular to a method for reducing the production of biogenic amines in soy sauce by changing the fermentation temperature. Background technique [0002] As a condiment, traditional fermented soy sauce has unique nutrition and flavor. As a fermented food rich in high protein, soy sauce is prone to produce biogenic amines during the fermentation process, which leads to potential unsafe factors in soy sauce. An appropriate amount of biogenic amines is beneficial to the normal physiological functions of the human body, but a high content of biogenic amines will affect the flavor of food and even change its composition, and will also have a toxic effect on the human body. Fermentation temperature is an important condition in soy sauce fermentation, and different fermentation processes have completely different temperature requirements. Temper...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 王春玲曹忠娜郭明珠刘滨程代
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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