Kocuria kristinae for improving flavor and quality of fermented soy sauce and application of kocuria kristinae

A technology for Cook bacteria and brewing soy sauce, which is applied in the application field of food microorganism technology to achieve the effect of overall flavor coordination

Active Publication Date: 2020-09-04
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Koukia krilli has not been applied to soy sauce fermentation at present, but in other fermented foods, Feng Zhen et al. : CN102827771A, 2012-12-19) was once used in the production of fermented bean curd as the raw material of bacterial strain starter

Method used

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  • Kocuria kristinae for improving flavor and quality of fermented soy sauce and application of kocuria kristinae
  • Kocuria kristinae for improving flavor and quality of fermented soy sauce and application of kocuria kristinae
  • Kocuria kristinae for improving flavor and quality of fermented soy sauce and application of kocuria kristinae

Examples

Experimental program
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Effect test

Embodiment 1

[0049] The application of the Krukki bacteria in improving the flavor quality of brewed soy sauce comprises the following steps:

[0050] (1) Soaking beans and steaming: select soybeans with full graininess, the mass ratio of soybeans to water is 1:2.5, soak in clean water for 6 hours, after soaking fully, obtain the mixed solution after soaking, and complete under high temperature and high pressure Steam and cook to obtain cooked beans. The cooking time was adjusted to 15 minutes, and the cooking temperature was 121°C.

[0051] (2) Mixing materials and mixing koji: cool the cooked beans obtained in step (1) to 40°C, mix in flour koji essence and mix raw materials, the mass ratio of flour to soybeans described in step (1) is 1:4, and the used The koji essence adopts Aspergillus oryzae with good activity, the inoculum amount of koji essence is controlled at 0.05% of the total weight of dry soybeans and flour, and the three are evenly mixed to obtain Daqu.

[0052] (3) Cultiva...

Embodiment 2

[0060] The application of the Krukki bacteria in improving the flavor quality of brewed soy sauce comprises the following steps:

[0061] (1) Soaking beans and steaming: select soybeans with full granules, the mass ratio of soybeans to water is 1:2.5, soak in water for 8 hours, after soaking fully, obtain the mixed solution after soaking, and complete under high temperature and high pressure Steam and cook to obtain cooked beans. The cooking time was adjusted to 15 minutes, and the cooking temperature was 121°C.

[0062] (2) Mixing materials and mixing koji: cool the cooked beans obtained in step (1) to 40°C, mix in flour koji essence and mix raw materials, the mass ratio of flour to soybeans described in step (1) is 1:4, and the used Aspergillus oryzae with good activity is used for the koji essence, the inoculum amount of koji essence is controlled at 0.04% of the total weight of dry soybeans and flour, and the three are evenly mixed to obtain Daqu.

[0063] (3) Cultivatio...

Embodiment 3

[0071] The application of the Krukki bacteria in improving the flavor quality of brewed soy sauce comprises the following steps:

[0072] (1) Soaking beans and cooking: select soybeans with full graininess, the mass ratio of soybeans to water is 1:2.2, soak in water for 6 hours, after soaking fully, obtain the mixed solution after soaking, and complete under high temperature and high pressure Steam and cook to obtain cooked beans. The cooking time was adjusted to be 10 minutes, and the cooking temperature was 121°C.

[0073] (2) Mixing materials and mixing koji: cool the cooked beans obtained in step (1) to 40°C, mix in flour koji essence and mix raw materials, the mass ratio of flour to soybeans described in step (1) is 1:4, and the used The koji essence adopts Aspergillus oryzae with good activity, the inoculum amount of koji essence is controlled at 0.05% of the total weight of dry soybeans and flour, and the three are evenly mixed to obtain Daqu.

[0074] (3) Cultivation...

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Abstract

The present invention discloses a kocuria kristinae for improving the flavor and quality of a fermented soy sauce and an application of the kocuria kristinae and relates to the field of microbial technical applications of foods. The kocuria kristinae is deposited in the China General Microbiological Culture Collection Center on November 26, 2019. The kocuria kristinae is separated from soy sauce residues of a traditional high-salt liquid-state soy source, has good salt tolerance and growth activity, is beneficial to the generation of various aroma substances such as 3-(methylthio)propionaldehyde, 1-octen-3-ol, phenylacetaldehyde and ethyl acetate in the soy sauce and is suitable for application to a traditional food fermentation process. The soy sauce prepared under the participation of the kocuria kristinae provided by the present invention is strong in sauce aroma, mellow in taste and beneficial to the further improvement of quality of the soy sauce.

Description

technical field [0001] The invention is suitable for the application field of food microbiology technology, and in particular relates to a strain of Koukia kurizi for improving the flavor quality of brewed soy sauce and its application. Background technique [0002] Soy sauce has a long history of development, thousands of years ago, and is very popular in East Asia, such as China, Japan, South Korea, Thailand and other places, and is one of the most widely consumed condiments in the Asian market. The aroma of high-salt dilute soy sauce is complex and rich, which contains a variety of aroma components such as ester aroma, floral and fruity aroma, caramel aroma, and roasted potato aroma. These flavor effects are one of the key criteria for the current quality evaluation of soy sauce. The fermentation flavor of soy sauce is affected by various biochemical reactions in the fermentation process, among which the metabolic influence of microorganisms accounts for one of the main ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L27/50C12R1/01
CPCA23L27/50C12R2001/01C12N1/205
Inventor 冯云子陈涛赵谋明
Owner SOUTH CHINA UNIV OF TECH
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