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Production process for reducing content of trichloropropanol in original soy sauce

A technology of trichloropropanol and production process is applied in the field of production technology for reducing the content of trichloropropanol in original brewed soy sauce, and achieves the effects of reducing starch content and reducing the generation of 3-MCPD

Inactive Publication Date: 2020-07-24
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Studies have shown that the detection rate of 3-MCPD in HVP solution and prepared soy sauce is relatively high, while the content of 3-MCPD in brewed soy sauce is low, but it can still be detected

Method used

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  • Production process for reducing content of trichloropropanol in original soy sauce
  • Production process for reducing content of trichloropropanol in original soy sauce
  • Production process for reducing content of trichloropropanol in original soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Comparing the constant temperature fermentation process of inoculating single yeast with different raw material ratios

[0018] Mix wheat flour, soybean meal, and water in different proportions in Table 1, then sterilize at 121°C for 30 minutes, cool to below 40°C, inoculate Aspergillus oryzae As 3.042 into the material at an inoculum amount of 1‰, control the temperature at 30°C, and the humidity at 95 % under the condition of culturing for 48 hours to prepare koji; then add salt water with a salt concentration of 22% to the koji according to the ratio of 1:1.8, and then transfer it to a fermentation tank to start fermentation.

[0019] When the moromi pH drops to 5.0, according to 10 9 CFU / mL bacterial concentration was added with Zygomyces luteus, and fermented at 30°C for 6 months to obtain the finished soy sauce, and its 3-MCPD and ethanol content were detected. The results are shown in Table 1.

[0020] Table 1 Comparison of 3-MCPD and ethanol content in ferment...

Embodiment 2

[0023] Comparison of different raw material ratios to inoculate a single yeast variable temperature fermentation process

[0024] Mix wheat flour, soybean meal, and water according to the different ratios in Table 2, sterilize at 121°C for 30 minutes, cool to below 40°C, inoculate Aspergillus oryzae As 3.042 into the material at an inoculum amount of 1‰, control the temperature at 30°C, and the humidity at 95 % under the condition of culturing for 48h, made into koji. Add brine with a salt concentration of 22% to the finished koji at a ratio of 1:1.8, and then transfer it to a fermentation tank to start fermentation.

[0025] After the pH of the moromi drops to 5.0, follow the 10 9 CFU / mL bacterial concentration Add Zygomyces luschii, ferment at 16°C for 30 days, raise the temperature to 32°C, ferment for 3 months, and finally ferment at 23°C for 2 months to obtain the finished soy sauce, test its 3 - MCPD, ethanol content and flavor compounds in soy sauce. The results are ...

Embodiment 3

[0029] Comparing the ratio of different raw materials to inoculate compound strains for variable temperature fermentation

[0030] Mix wheat flour, soybean meal, and water according to the different ratios in Table 3, then sterilize at 121°C for 30 minutes, cool to below 40°C, inoculate Aspergillus oryzae As 3.042 into the material at an inoculum amount of 1‰, control the temperature at 30°C, and the humidity at 95 % under the condition of culturing for 48h, made into koji. Add brine with a salt concentration of 22% to the finished koji at a ratio of 1:1.8, and then transfer it to a fermentation tank to start fermentation.

[0031] After fermenting the moromi for one week, follow the 10 6 CFU / mL bacterial concentration was added with tetradococcus halophilus, and fermented at 16°C for 30 days. After the pH of the moromi dropped to 5.0, the 5 CFU / mL bacterial concentration was added with Saccharomyces luteus, fermented at 32°C for 3 months, and finally according to 10 7 CFU / ...

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Abstract

The invention discloses a production process for reducing the content of trichloropropanol in original soy sauce. The production process includes the steps of raw material weighing, koji making and fermentation. The fermentation process includes the following steps that (1) after soy sauce mash is fermented for one week, Tetragenococcus halophilus is added at a concentration of 105-106CFU / mL, andfermenting is carried out at 15-20 DEG C for 30-40 days; (2) after the pH of the soy sauce mash drops to 5.0-5.2, Zygosaccharomyces rouxii is added at a concentration of 104-105CFU / mL, and fermentingis carried out at 30~32 DEG C for 3-4 months; and (3) candida versatilis is added at a concentration of 106-107CFU / mL, and fermenting is carried out at 23-25 DEG C for 2-3 months. By adopting three compound microorganisms and adding the microorganisms to the fermentation process in stages, the production of 3-MCPD can be prevented or reduced during the fermentation process of soy sauce, the flavorsubstances in the soy sauce can be increased, and the quality of the soy sauce is improved.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a production process for reducing the content of trichloropropanol in raw soy sauce. Background technique [0002] Trichloropropanol, or 3-MCPD, is toxic to the kidneys and liver, and is potentially carcinogenic. In the evaluation of the WHO / FAO Joint Expert Committee on Food Additives (JECFA), the daily maximum tolerated intake (PMTDI) of 3-MCPD is 2 μg / kg body weight. my country's maximum allowable limit for 3-MCPD in food is 1mg / kg, the United States is 1mg / kg, the EU standard is 0.02mg / kg, and the Netherlands requires that it should not be detected. [0003] Studies have shown that the detection rate of 3-MCPD in HVP solution and prepared soy sauce is high, while the content of 3-MCPD in brewed soy sauce is low, but it can still be detected. Among them, the precursor of 3-MCPD is glycerol, which will be produced during the fermentation of soy sauce along with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50A23V2002/00A23V2200/16
Inventor 罗雯樊君郭建李范宇豆剑伟
Owner QIANHE CONDIMENT & FOOD CO LTD
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