Preparation method of grain-albumin-free soy sauce, and grain-albumin-free soy sauce

A technology of grain protein and soy sauce, applied in food science and other directions, can solve the problems of insufficient sauce flavor, low protein content, low utilization rate of raw materials, etc., and achieve the effect of delicious taste, high nutritional value and bright color.

Inactive Publication Date: 2019-12-10
LAIZHOU SENSIR BREWING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are 3 problems in soy sauce at present: 1) soy sauce is produced by soybean or defatted soybean, wheat or flour or wheat bran, salt as main raw material at present, because the production raw material contains wheat and causes soy sauce to contain wheat grain protein allergen, not It is suitable for people who are allergic to wheat grain protein; 2) The protein content in existi

Method used

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  • Preparation method of grain-albumin-free soy sauce, and grain-albumin-free soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 5000kg of soybeans, press them into flakes with a thickness of 3mm, heat them with 0.6Mpa superheated steam for 20s, then quickly depressurize and expand them, and crush them into powder for later use; weigh 10000kg of soybean meal, measure 1.2kL of water to moisten the Cooking in a pot, the cooking temperature is 130°C, and the cooking time is 5min; after cooking, the water mass fraction in the soybean meal clinker is 55-59%; after mixing the soybean meal clinker and soybean powder, inoculate Aspergillus oryzae, the inoculation amount is the total amount of soybean meal and powder. 0.1% of the mass is fermented into the pool to make soy sauce koji; the soy sauce koji is mixed with salt water and pumped into the fermenter, wherein the amount of salt water is 1.2 times the total weight of soy sauce koji; the fermentation process in the fermenter is divided into three consecutive stages: The first stage is to adjust the temperature of the fermenter to 10-17°C, and th...

Embodiment 2

[0024] Weigh 5000kg of black beans, press them into sheets with a thickness of 5mm, heat them with 1.0Mpa superheated steam for 50s, then quickly release the pressure and expand them, and crush them into powder for later use; Cook in a steamer, the cooking temperature is 132°C, and the cooking time is 5min; the moisture mass fraction in the soybean meal clinker after cooking is 55% to 59%; after mixing the soybean meal clinker and defatted soybean powder, inoculate Aspergillus oryzae, the inoculation amount is soybean meal and 0.1 to 0.2% of the total mass of the powder, put into the pool for fermentation to make soy sauce koji; mix soy sauce koji with salt water, and pump it into the fermenter, wherein the amount of salt water is 1.5 times the total weight of soy sauce koji; the fermentation process in the fermenter is divided into Three consecutive stages: the first stage is to adjust the temperature of the fermenter to 17°C, and the fermentation time is 20 days; the second s...

Embodiment 3

[0026] Weigh 4000kg of soybeans, press the soybeans into flakes with a thickness of 3-5mm, heat them with 0.8Mpa superheated steam for 35s, then quickly release the pressure and expand them, and crush them into powder for later use; weigh 10000kg of soybean meal, and measure 1.2-1.3kL of water-moistened soybean meal Then put it into a steamer for cooking, the cooking temperature is 131°C, and the cooking time is 5min; the moisture mass fraction in the soybean meal clinker after cooking is 57%; after mixing the soybean meal clinker and defatted soybean powder, inoculate Aspergillus oryzae, the inoculation amount is soybean meal and 0.15% of the total mass of the powder, put it into the pool for fermentation to make soy sauce koji; mix soy sauce koji with salt water, and pump it into the fermenter, wherein the amount of salt water is 1.3 times the total weight of soy sauce koji; the fermentation process in the fermenter is divided into three Continuous stage: the first stage is t...

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Abstract

The invention discloses a preparation method of a grain-albumin-free soy sauce, and the grain-albumin-free soy sauce, and relates to the technical field of soy sauce brewing. The grain-albumin-free soy sauce is prepared from beans, bean pulp, aspergillus oryzae, table salt, water and yeast, grain raw materials such as wheat are not added into production raw materials of the soy sauce, the producedsoy sauce does not contain a grain albumin allergen, the quality index and nutrients both meet the quality standard requirements of an existing soy sauce, and the grain-albumin-free soy sauce can replace the existing soy sauce to meet the edible needs of the crowd allergic to grain albumin; and the protein content of the produced soy sauce can reach 15 g/100mL and is higher than the existing soysauce by 50%, the content of soluble non-salt solid matter is increased by about 30% than that of the current soy sauce, the nutritional value is higher, the sauce flavor is thicker, the grain-albumin-free soy sauce can serve as the soy sauce special for Japanese food such as sushi and sashimi, and the food taste is enough to be wrapped. The invention further provides a production method of the grain-albumin-free soy sauce, and the protein digestion rate of a production process is increased by about 10% than that of an existing process.

Description

technical field [0001] The invention relates to the technical field of soy sauce brewing, in particular to a method for preparing soy sauce without grain protein and the soy sauce without grain protein. Background technique [0002] Soy sauce is an indispensable traditional condiment in the daily life of the broad masses of the people in our country, and it is also very popular among western consumers. But there are 3 problems in soy sauce at present: 1) soy sauce is produced by soybean or defatted soybean, wheat or flour or wheat bran, salt as main raw material at present, because the production raw material contains wheat and causes soy sauce to contain wheat grain protein allergen, not It is suitable for people who are allergic to wheat grain protein; 2) The protein content in existing soy sauce products is low, generally only 9.5-10.5g / 100ml, and the soluble salt-free solid content is 16-18g / 100mL. The taste of Japanese cuisine ingredients such as fish fillets limits it...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50A23V2002/00
Inventor 曲冠云
Owner LAIZHOU SENSIR BREWING FOOD
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