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Brewing method of amino-acid-enriched soy sauce

A technology rich in amino acids and soy sauce, applied in the processing field of soy sauce, can solve the problems of unstable amino acid content, complicated process, affecting the flavor and color of soy sauce, etc., and achieve the effects of promoting the synthesis of monosaccharides, having excellent taste and preventing the loss of protein.

Inactive Publication Date: 2019-04-12
GUIZHOU CHISHUIJINJIANG VINEGAR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current soy sauce production process is complicated, and the amino acid content is unstable, which affects the aroma and color of soy sauce.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A brewing method of amino acid-rich soy sauce, comprising the following steps:

[0017] (1) Soybean pretreatment; put soybeans into a casserole, fry at 70°C for 15 minutes, mix soybeans and enzymolysis solution in a pressure cooker while hot, soak for 70 minutes, cook the mixture at 1.3 standard atmospheric pressure until it is fully cooked, The obtained cooked soybeans are drained and broken into pieces of 0.2 cm; the preparation method of the enzymolysis solution is: boil the clear water, stop heating after boiling for 10 minutes, and adjust the pH of the clear water with acetic acid when the temperature is reduced to 50°C. To 2, add 1% mixed enzyme of clear water quality and stir evenly, the mass ratio of the soybean and the enzymolysis solution is 1:3, and the mixed enzyme is composed of cellulase and pectinase with a mass ratio of 4:1 mixed;

[0018] (2) Koji making: mix soybean crushed material, starch and fermentation powder, adjust its water content to 66%, kne...

Embodiment 2

[0022] A brewing method of amino acid-rich soy sauce, comprising the following steps:

[0023] (1) Soybean pretreatment; stir-fry soybeans at 88°C for 20 minutes, mix soybeans with enzymatic solution while hot, soak for 90 minutes, cook the mixture at 1.5 standard atmospheric pressure until fully cooked, drain the obtained cooked soybeans and break into 0.4cm fragments; the preparation method of the enzymolysis solution is as follows: boil clear water, stop heating after boiling for 15 minutes, wait for the temperature to drop to 55°C, adjust the ph of clear water to 4 with acetic acid, add 3% clear water quality The mixed enzyme can be stirred evenly, the mass ratio of the soybean and the enzymolysis solution is 1:3, and the mixed enzyme is formed by mixing cellulase and pectinase with a mass ratio of 4:1;

[0024] (2) Koji making: mix soybean crushed material, starch and fermentation powder, adjust its water content to 68%, knead it into a disc shape, and cultivate it in an ...

experiment example

[0028] Taking the soy sauce made by the present invention as the experimental group; the soy sauce sold by Kongshan Food Co., Ltd. in Qufu City as the control group, and comparing the amino acid nitrogen content in the two groups of soy sauces, the results are as follows:

[0029]

[0030] It can be seen from the table that compared with the control group, the amino acid nitrogen in the experimental group has increased by 29%, and the effect is extremely significant.

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PUM

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Abstract

The invention discloses a brewing method of amino-acid-enriched soy sauce. The brewing method comprises the following steps of pretreating soybeans, preparing koji, performing fermentation, and performing filtering to obtain the soy sauce. The method is high in utilization rate of raw materials, and the fermentation speed is high. The obtained soy sauce is rich in monosaccharide, amino acids, organic acid and the like, and is appropriate in fragrance and excellent in taste.

Description

technical field [0001] The invention relates to the technical field of soy sauce processing, in particular to a brewing method of amino acid-rich soy sauce. Background technique [0002] Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. However, the invention of soy sauce brewing by the working people in ancient China was purely accidental. The condiment used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat. It is similar to the production process of fish sauce today. Because of its excellent flavor, it gradually spread to the people. Later, it was found that soybeans have a similar flavor and are cheap. For the spread of food. In the early days, with the spread of Buddhist monks, it spread all over the world, such as Japan, South Korea, and Southeast Asia. The production of Chinese soy sauce was a family art and secret in the early days. Its bre...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 宋海滔王春李华
Owner GUIZHOU CHISHUIJINJIANG VINEGAR IND CO LTD
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