Method capable of increasing soy sauce 2M3F content and application of method

A 2M3F and soy sauce technology, applied in the field of increasing the 2M3F content of soy sauce, can solve the problem of no research on the method for enhancing the meat flavor of soy sauce, and achieve the effects of excellent quality and taste and rich meat flavor.

Active Publication Date: 2019-06-21
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there is no method for improving the aroma

Method used

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  • Method capable of increasing soy sauce 2M3F content and application of method
  • Method capable of increasing soy sauce 2M3F content and application of method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of method of the present invention improves soy sauce 2M3F content, comprises the following steps:

[0031] 1) Preparation of yeast seed liquid: Scraping Saccharomyces ruckeri S96 and Torulopsis sphaeroides CICC 1379 from the slant culture medium and inoculated them on their respective seed culture medium, and obtained yeast seed liquid through transfer culture. The composition of the seed medium was as follows: Glucose is 20-80g / L, salt is 60-120g / L, raw soy sauce is 10-20%, and the rest is water. It can be sterilized by high-pressure steam at 121°C for 20 minutes, and the inoculum amount of combined yeast S96 is 0.6-1.8wt. %, the inoculation amount of Torulopsis globosa CICC 1379 is 0.1-0.6wt.%;

[0032] 2) Koji making: heat-denatured soybeans and wheat, mixed according to the weight ratio of soybeans and wheat to 1-4, adjusted the water content of the mixture to 45%, inoculated with Aspergillus oryzae, cultivated at 33°C for 3 days to obtain soy sauce koji;

...

Embodiment 2

[0037] A kind of method of the present invention improves soy sauce 2M3F content, comprises the following steps:

[0038] 1) Preparation of yeast seed liquid: Scraping Saccharomyces conjugatori S96 from the slant culture medium and inoculating it on the seed medium, and obtaining yeast seed liquid through transfer culture. The composition of the seed medium is: glucose 80g / L, salt 120g / L 10% raw soy sauce, the rest is water, sterilized by high-pressure steam at 121°C for 20 minutes, and the inoculum amount of combined yeast S96 is 1.8wt.%.

[0039] 2) Koji making: heat-denaturing soybeans and wheat, mixing them according to the weight ratio of soybeans and wheat at 1:1, adjusting the water content of the mixture to 45%, inoculating Aspergillus oryzae, culturing at 33°C for 3 days to obtain soy sauce koji;

[0040] 3) Fermentation: Mix the koji with 22wt.% salt water at a weight ratio of 1:3, and add hemicellulase (5KU) at a ratio of 0.0001% of the koji mass, mix well and add t...

Embodiment 3

[0044] A kind of method of the present invention improves soy sauce 2M3F content, comprises the following steps:

[0045] 1) Preparation of yeast seed liquid: Scraping Saccharomyces ruckeri S96 and Torulopsis sphaeroides CICC 1379 from the slant culture medium and inoculated them on their respective seed culture medium, and obtained yeast seed liquid through transfer culture. The composition of the seed medium was as follows: Glucose 20g / L, salt 60g / L, raw soy sauce 20%, the rest is water, sterilized by high-pressure steam at 121°C for 20 minutes, in which the inoculum of Saccharomyces luteus S96 is 0.6wt.%, and Torulopsis sphaeroides CICC 1379 is inoculated The amount is 0.1wt.%;

[0046] 2) Koji making: heat denatured soybeans and wheat, mixed according to the weight ratio of soybeans and wheat at 4:1, adjusted the water content of the mixture to 45%, inoculated with Aspergillus oryzae, cultivated at 33°C for 3 days to obtain soy sauce koji;

[0047] 3) Fermentation: Mix th...

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Abstract

The invention discloses a method capable of increasing soy sauce 2M3F content and application of the method. The method includes the steps of firstly, mixing soybean and wheat to produce yeast; secondly, fermenting, to be more specific, adding salt water and hemicellulase into the yeast obtained in the first step, and fermenting in a tank to obtain a fermentation culture medium; thirdly, inoculating a yeast seed solution into the fermentation culture medium, continuously fermenting for 5-6 months, and squeezing after the fermenting to obtain raw soy sauce; fourthly, adding methionine and/or cysteine into the raw soy sauce, and performing sealed and temperature-controlled sterilizing to obtain the soy sauce. The soy sauce produced by the method has the advantages that the 2-methyl-3-furanthiol content of the soy sauce is evident higher than that of existing soy sauce, the soy sauce is rich in meat fragrance, and the quality of the soy sauce is better than that of traditional fermented soy sauce.

Description

technical field [0001] The invention relates to the field of soy sauce production and fermentation, in particular to a method for increasing the 2M3F content of soy sauce and its application. Background technique [0002] Soy sauce is a traditional condiment originated in China, and the aroma components of soy sauce determine the quality of soy sauce. There are many types of volatile substances in soy sauce, and more than 300 aroma components have been determined so far, among which 4-hydroxy-2(5)-ethyl-5(2)-methyl-3(2H)-furanone (HEMF ) and 4-ethylguaiacol (4-EG) are the most studied soy sauce aroma key aroma substances, 2-methyl-3 furanthiol is another key substance that affects the soy sauce flavor, it Mainly imparts a rich, meaty flavor to soy sauce. [0003] The taste threshold of 2-methyl-3 furanthiol (2M3F) is very low, and can be identified when it exceeds 4ng / L. 2M3F is mainly produced in two ways. The first is produced by microbial fermentation, mainly through t...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L29/00
CPCY02A40/90
Inventor 郭建樊君罗雯左上春罗红刚荣秋亮
Owner QIANHE CONDIMENT & FOOD CO LTD
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