Brewing method of selenium-rich soy sauce with high glutamic acid content

A technology of selenium-enriched soy sauce and high glutamic acid is applied in the function of food ingredients, food science, application, etc., to achieve the effect of improving natural freshness, promoting the improvement of body immunity, and rich sauce flavor

Pending Publication Date: 2020-11-13
好记食品酿造股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, aiming at the insufficient and imperfect situation of current selenium-enriched soy sauce technology, the present invention intends to develop a soy sauce with good economy, low cost, strong operability, high utilization rate of organic selenium and protein, delicious taste and rich in glutamic acid. soy sauce with acid and organic selenium is very necessary

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  • Brewing method of selenium-rich soy sauce with high glutamic acid content
  • Brewing method of selenium-rich soy sauce with high glutamic acid content

Examples

Experimental program
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Effect test

preparation Embodiment 1

[0037] High-salt dilute state low-temperature fermentation preparation process using soybeans, selenium-enriched wheat, gluten, organic selenium malt and other raw materials:

[0038] ⑴Materials: drinking water, soybeans, selenium-enriched wheat, gluten, salt, organic selenium malt, Aspergillus oryzae koji;

[0039] (2) First, screen soybeans and flatten them into soybean flakes with a thickness of 1-2mm; add 0.9-1 times the weight of soybeans in hot water at 68-88°C for 6-45 minutes, cook at a cooking pressure of 0.15-0.18MP and a temperature of 125- Cook at 128°C for 4-10 minutes, then cool for later use;

[0040] (3) Take 50-90% of the soybean weight of selenium-enriched wheat, and roast it according to the conventional process; take another 10-20% of the soybean weight of gluten powder; 1-5% of the soybean weight of organic selenium malt, at 120-360°C Roast for 10-60 minutes respectively. Cool and crush the roasted selenium-enriched wheat and organic selenium malt, sieve...

preparation Embodiment 2

[0044] High-temperature fermentation preparation process of medium-salt dilute mash with defatted soybeans (soybean meal), selenium-enriched wheat, gluten, and organic selenium malt:

[0045] ⑴Materials: drinking water, defatted soybeans (soybean meal), selenium-enriched wheat, gluten, salt, Aspergillus oryzae seed koji;

[0046] (2) First, screen defatted soybeans (soybean meal) to remove agglomerates and sundries; add 1.2 to 1.3 times the weight of defatted soybeans (soybean meal) in hot water at 68 to 88°C for 6 to 45 minutes, cook at a cooking pressure of 0.16 to 0.18MP, Cook at a temperature of 125-128°C for 4-10 minutes, then cool for later use;

[0047] (3) Take 50-90% of the weight of defatted soybeans (soybean meal) and roast selenium-enriched wheat according to the conventional process; take another 10-20% of the weight of defatted soybeans (soybean meal) Gluten powder; 1-5% of the weight of defatted soybeans (soybean meal) Organic selenium malt is roasted at 120-36...

preparation Embodiment 3

[0051] Preparation process of high-salt dilute pouring fermentation with defatted soybeans (soybean meal), selenium-enriched wheat, gluten and other raw materials:

[0052] ⑴Raw materials: drinking water, defatted soybeans (soybean meal), selenium-enriched wheat, gluten, salt, organic selenium malt, Aspergillus oryzae koji;

[0053] (2) First, screen defatted soybeans (soybean meal) to remove agglomerates and sundries; add 1.2 to 1.3 times the weight of defatted soybeans (soybean meal) in hot water at 68 to 88°C for 6 to 45 minutes, cook at a cooking pressure of 0.16 to 0.18MP, Cook at a temperature of 125-128°C for 4-10 minutes, then cool for later use;

[0054] (3) Take 50-90% of the weight of defatted soybeans (soybean meal) and roast selenium-enriched wheat according to the conventional process; take another 10-20% of the weight of defatted soybeans (soybean meal) Gluten powder; 1-5% of the weight of defatted soybeans (soybean meal) Organic selenium malt is roasted at 120...

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Abstract

The invention discloses a brewing method of selenium-enriched soy sauce with high glutamic acid content. The brewing method comprises the following steps: step one, treating soybeans or bean pulp, vital gluten, organic selenium malt and selenium-enriched wheat to prepare soy sauce koji; step two, mixing an edible salt solution with a yeast material to prepare soy sauce mash, and conventionally fermenting the soy sauce mash for 90-360 days; and step three, performing squeezing or spraying oil to obtain the selenium-rich soy sauce with high glutamic acid content. The invention provides a novel brewing method for producing the selenium-rich soy sauce with high glutamic acid content and increasing the glutamic acid content of the originally brewed soy sauce, and a fundamental problem of insufficient delicate flavor of the originally brewed soy sauce (without monosodium glutamate and a freshener) can be solved.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a brewing method of selenium-enriched soy sauce with high glutamic acid content. Background technique [0002] Selenium is an essential trace element for the human body, which can participate in the repair of cells and prevent various viral diseases. However, the distribution of selenium on the earth's surface is extremely unbalanced. About 72% of my country's regions are deficient in selenium, especially in parts of 15 provinces, cities and autonomous regions from northeast to southwest, forming a "selenium-poor zone". All are below 0.2ppm. In response to the situation of selenium deficiency in the human body, experts from various countries now suggest to continue to vigorously develop the development of selenium-enriched products. [0003] Soy sauce is a traditional daily fast-moving consumer product in my country. If organic selenium is fortified i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/16A23L33/175
CPCA23L27/50A23L33/16A23L33/175A23V2002/00A23V2200/30A23V2250/1626A23V2250/0618
Inventor 宋明翰周明印田淑娟宋明伟
Owner 好记食品酿造股份有限公司
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