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
CN111436587AInactive Publication Date: 2020-07-24QIANHE CONDIMENT & FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
QIANHE CONDIMENT & FOOD CO LTD
Publication Date
2020-07-24
Estimated Expiration
Not applicable · inactive patent

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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.
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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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