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

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...

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 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 restricts its use; 3) In terms of production technology, soybeans are currently produced by steaming soy sauce, and the protein digestibility is only about 85%, and the utilization rate of raw materials is low.

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