Natural meat-flavored soy sauce derived from soybeans and wheat and preparation method thereof

Abstract

The invention discloses a natural meat-flavored soy sauce derived from soybean and wheat and a preparation method thereof, and belongs to the field of food seasonings. A natural meat-flavored soy sauce derived from soybean and wheat is prepared by saccharifying wheat as a raw material to obtain wheat syrup; preparing salt-free soy sauce crude oil with soybean as a raw material; mixing wheat syrup and salt-free soy sauce crude oil, adding Bacillus to ferment to obtain D-ribose solution; mixing the salt-free soy sauce crude oil with the D-ribose solution after electrodialysis to carry out Maillard reaction to obtain a meat-flavored reactant; compounding the meat-flavored reactant obtained by the Maillard reaction with the salt-free soy sauce crude oil. The present invention creatively develops soy sauce with natural meat flavor, filling the market gap, the substrates of the Maillard reaction are all derived from the raw materials wheat and soybeans specified in the national standard of soy sauce, no other food additives are added in the production process, suitable for vegetarians, and meets the health requirements of the era of simple labels.

Description

Technical Field

[0001] The invention belongs to the field of food seasonings and relates to a natural meat-flavored soy sauce derived from soybeans and wheat and a preparation method thereof. Background Art

[0002] Meat food is an important part of the human diet, and its meaty aroma is one of the food flavors that many people like. Meaty aroma is the aroma produced by meat after cooking. The formation of these aromas is mainly due to the chemical reaction between meat flavor precursors. Among them, amino acids, sugars, lipids and vitamins are the main components of meat and the main precursors of meat aroma. Flavor is an important quality characteristic of meat products, and the Maillard reaction, lipid oxidation and thiamine degradation are the main ways to form meat aroma substances.

[0003] The Maillard reaction is also known as non-enzymatic browning reaction and carbonyl-ammonia reaction. It mainly refers to the complex reaction between reducing sugars and amino acids and proteins. From the perspective of the speed of the Maillard reaction, the different structures and types of sugars lead to different reaction speeds. Generally speaking, the reaction rate of aldehydes is greater than that of ketones, especially the reaction of α and β unsaturated aldehydes and α-dicarbonyl compounds, while the reaction rate of pentose is greater than that of hexose, and the reaction rate of monosaccharides is greater than that of disaccharides. The reducing sugar content is proportional to the browning rate. As for the types of sugars, polysaccharides are ineffective; disaccharides mainly refer to sucrose and maltose, and the flavor produced by monosaccharides is poor; monosaccharides include pentoses and hexoses. Studies have shown that the reactivity of pentoses in monosaccharides is stronger than that of hexoses, and ribose is the most reactive among pentoses, followed by arabinose and xylose. Literature reports that ribose is a highly reactive flavor precursor in meat. It reacts with amino acids to form carbonyl-ammonia reactions, which has an important influence on the formation of volatile flavor substances in dry-cured meat products.

[0004] In the field of flavors, using ribose as a sugar or one of the sugars in the Maillard reaction is a direction of flavor research. Chinese patent CN107581577A discloses a stewed chicken flavor powder flavor, its preparation method and its use. Chinese patent CN105011090A discloses a low-salt sauce-flavored beef paste flavor and its preparation method. Chinese patent CN103315262A discloses a new type of natural meat flavor and its preparation method. In general, in the field of food, the main research focuses on using flavors as the source of meat flavor.

[0005] In order to solve the above defects in the prior art, the present invention has developed a method for directly producing meat-flavored soy sauce using wheat and soybeans without adding other flavor substances. Summary of the invention

[0006] The invention aims to provide a natural meat-flavored soy sauce derived from soybean and wheat.

[0007] Another object of the present invention is to provide a method for preparing the natural meat-flavored soy sauce derived from soybean and wheat.

[0008] The present invention is achieved through the following technical solutions:

[0009] A natural meat-flavored soy sauce derived from soybeans and wheat is prepared by saccharifying wheat as a raw material to obtain wheat syrup; preparing salt-free soy sauce crude oil with soybeans as a raw material; mixing the wheat syrup and the salt-free soy sauce crude oil, adding Bacillus for fermentation to obtain a D-ribose solution; subjecting the salt-free soy sauce crude oil to electrodialysis and then mixing it with the D-ribose solution to carry out a Maillard reaction to obtain a meat-flavored reactant; and compounding the meat-flavored reactant obtained by the Maillard reaction with the salt-free soy sauce crude oil to obtain the soy sauce.

[0010] The present invention also discloses a method for preparing the natural meat-flavored soy sauce derived from soybeans and wheat, which comprises the following steps:

[0011] (1) Preparation of wheat syrup: wheat is beaten, liquefied and saccharified to obtain wheat syrup;

[0012] (2) preparing salt-free soy sauce crude oil: steaming soybeans, making koji, fermenting with Aspergillus niger and filtering to obtain salt-free soy sauce crude oil;

[0013] (3) preparing a D-ribose solution: mixing wheat syrup and unsalted soy sauce crude oil, adding Bacillus, and fermenting to obtain a D-ribose solution;

[0014] (4) Maillard reaction: The unsalted soy sauce crude oil is treated with electrodialysis and then mixed with a D-ribose solution to undergo a Maillard reaction to obtain a meaty flavor reactant;

[0015] (5) Compounding: The salt-free soy sauce base oil and the meat flavor reactant are mixed and compounded to obtain the product.

[0016] Furthermore, after the wheat is beaten in step (1), α-liquefaction enzyme and saccharifying enzyme are added in sequence for liquefaction and saccharification, wherein the addition amount of the α-liquefaction enzyme is 5 to 10 units per gram of wheat, the liquefaction temperature is 70 to 95° C., and the liquefaction time is 10 min to 40 min; the addition amount of the saccharifying enzyme is 100 to 300 units per gram of wheat, the saccharification temperature is 50 to 60° C., and the saccharification time is 15 h to 35 h.

[0017] In step (2), after the soybeans are steamed, Aspergillus oryzae Shanghai Niang 3.042 is added and mixed, and a closed disc is used to make koji, the koji making temperature is 28-32° C., the relative humidity is 70%-90%, the koji making time is 35-45 hours, the Aspergillus fermentation temperature is 40-50° C., and the time is 4-10 days.

[0018] In step (3), the wheat syrup and the salt-free soy sauce crude oil are mixed in a mass ratio of 50-80:1-10, and a Bacillus with high D-ribose production is added to ferment to obtain a D-ribose solution.

[0019] In step (4), after the salt-free soy sauce crude oil is treated by electrodialysis, the ammonium salt amino acid solution in the concentration chamber is collected as one of the substrates for the Maillard reaction, wherein the electrodialysis is performed using a commonly used electrodialysis desalination device, the electrodialyzer is selected to be equipped with a domestic ion exchange membrane, the salt-free soy sauce crude oil is added to the desalting chamber (i.e., the desalting chamber), the same volume of tap water or purified water (deionized water) is added to the concentration chamber (i.e., the concentration chamber), and a sodium sulfate solution with a mass fraction of 1% to 3% is added to the electrode chamber, the desalting voltage is 7V to 15V, the operating current is 2.5 to 3.5A, the soy sauce circulation flow rate is 3 to 8cm / s, and the temperature is room temperature and room temperature. The electrodialysis desalination treatment is carried out under high pressure, and the desalination time is 5min to 20min, wherein the cathode liquid, the anode liquid, the desalted liquid and the concentrated liquid are continuously circulated by the pump, and the ammonium salt and part of the ionized amino acid components in the soy sauce as the desalted liquid are transferred to the concentration chamber during the circulation process, so that the ammonium salt and part of the amino acids are separated from the soy sauce, and the enrichment and collection are successfully realized, that is, the ammonium salt amino acid concentrate, the ammonium salt amino acid solution and the D-ribose solution are mixed in a mass ratio of 30 to 70:30 to 70, and the Maillard reaction is carried out, wherein the Maillard reaction temperature is 80 to 180°C, and the time is 15min to 12h.

[0020] In step (5), the salt-free soy sauce crude oil, meat flavor reactant, edible salt and water are mixed and compounded in a mass ratio of 50-75:1-10:0-15:0-49.

[0021] The invention uses soybean and wheat as raw materials to prepare soy sauce with natural meat flavor, that is, wheat syrup is used as a carbon source, microbial fermentation generates D-ribose as a reducing sugar for Maillard reaction, and ammonium salt amino acid dissolved after electrodialysis treatment of soybean unsalted soy sauce crude oil is enriched as amino acid raw material for Maillard reaction, and the electrodialyzer is an electrolytic cell with a diaphragm, and L-cystine in the soy sauce crude oil can be electrolyzed and reduced to L-cysteine ​​by redox action on the electrode, and when the meat product is heated, a huge number of volatile components with various types can be obtained through Maillard reaction, including sulfur-containing heterocyclic compounds, and these sulfur-containing components come from the reaction of cysteine ​​and ribose, which can produce excellent meat flavor, barbecue flavor and cooking flavor, further enhance meat flavor substances, and then Maillard reaction is carried out to produce meat flavor substances, which are then compounded with unsalted soy sauce crude oil to prepare soy sauce, that is, the soy sauce of the invention is prepared by using microbial fermentation technology and Maillard reaction, and has high social benefits and commercial value.

[0022] Compared with the prior art, the present invention has the following advantages:

[0023] (1) We creatively developed soy sauce with natural meat flavor. Although the product has enhanced meat flavor, it is not a meat flavor food additive, thus filling a gap in the market.

[0024] (2) Wheat and soybeans are used as raw materials, and no other food additives are added during the production process, which meets the health requirements of the era of simple labeling;

[0025] (3) Electrodialysis desalination treatment is used for Maillard reaction. Traditional electrodialysis technology is used in the soy sauce industry to remove edible salt to reduce the content of NaCl in soy sauce, but at the same time, amino acids, lactic acid and acetic acid are lost to a large extent. The present invention first prepares salt-free soy sauce and then uses electrodialysis technology to prepare ammonium salt and amino acid solution, which are one of the substrates for Maillard reaction, and further enriches the types and contents of meat flavor substances;

[0026] (4) The substrates for the Maillard reaction are all derived from wheat and non-GMO soybeans, which are the raw materials specified in the national standard for soy sauce. All raw materials are derived from plants and contain no animal ingredients. They are suitable for vegetarians and have great market value. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The present invention is a production process flow chart of a natural meat-flavored soy sauce derived from soybeans and wheat;

[0028] Figure 2 It is a comparison chart of sensory evaluation of samples in Examples 4 and 5 and the control. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be further described below, but the present invention is not limited to these embodiments.

[0030] Example 1

[0031] A method for preparing natural meat-flavored soy sauce from soybeans and wheat, the process flow is as follows Figure 1 As shown, the specific steps are:

[0032] A method for preparing natural meat-flavored soy sauce from soybeans and wheat, comprising the following steps:

[0033] A. Preparation of wheat syrup:

[0034] ⑴ Mix wheat with water and soak for 4 hours;

[0035] ⑵ Use a pulping machine to grind the wheat pulp into a 20% concentration of wheat pulp;

[0036] ⑶ Add high temperature α-liquefaction enzyme for liquefaction, the enzyme addition amount is 7 units per gram of wheat, the liquefaction temperature is 90℃, the liquefaction time is 30min, and the liquefaction is terminated when the iodine reaction of the hydrolyzate turns yellow-brown;

[0037] (4) Adjust the solution pH to 4.5, add 200 units of saccharifying enzyme per gram of wheat, saccharify at 55°C, and saccharify for 25 hours;

[0038] ⑸ Heat to 85-95℃ for 20 minutes to inactivate the enzyme, and adjust the pH to 7.5 with food-grade ammonia;

[0039] (6) Centrifuge the saccharified liquid at a speed of 4000r / min for 15min. The supernatant is the wheat syrup.

[0040] ⑺ After saccharification, the concentration of glucose was 12 g / 100 mL, the glucose yield (glucose / wheat) was 60%, the glucose / reducing sugar ratio was 98%, and the glucose recovery rate was 76.7%;

[0041] B. Preparation of salt-free soy sauce crude oil:

[0042] ⑴ Select full, large, golden non-GMO soybeans, soak them in water for 6 hours;

[0043] ⑵ Heating and cooking at 110℃ for 20min;

[0044] ⑶ After cooling, add Aspergillus oryzae Shanghai Brew 3.042 and mix, the inoculation amount is 0.04% (i.e. add 0.4g of koji per kilogram of soybean);

[0045] (4) Making koji using a closed disc, with a temperature of 30°C, a relative humidity of 80%, and a time of 40 hours;

[0046] ⑸ Add twice the volume of water to the koji and start high temperature fermentation at 45°C for 5 days, stirring every 12 hours;

[0047] (6) After the mash is mature, it is filtered by a conventional filter press, and the clear liquid is the salt-free soy sauce crude oil;

[0048] ⑺ The unsalted soy sauce crude oil was tested and found to have soluble unsalted solids of 18 g / 100mL, total nitrogen (calculated as nitrogen) of 1.8 g / 100mL, amino acid nitrogen (calculated as nitrogen) of 1.05 g / 100mL, and ammonium salt (calculated as nitrogen) of 0.3 g / 100mL;

[0049] C Liquid D-ribose fermentation

[0050] ⑴ Slant culture: The composition of the slant culture medium is peptone 10 g / L, yeast extract 2 g / L, sorbitol 10 g / L, sodium chloride 2 g / L, dipotassium hydrogen phosphate 2 g / L, potassium dihydrogen phosphate 1 g / L, agar powder 17 g / L, and the pH of the culture medium is adjusted to 7.0 with NaOH. The strain is shikimic acid-deficient high-D-ribose Bacillus subtilis. The slant culture temperature is 36°C and the culture time is 20 hours.

[0051] (2) Shake flask seed culture: The composition of the shake flask seed culture medium is 20% wheat syrup, 2% salt-free soy sauce crude oil, 0.5% low sodium salt, and 77.5% water by weight. The sodium salt is a mixed edible salt containing only 65% ​​sodium chloride, 25% potassium chloride, and 10% magnesium sulfate. The low sodium salt described below is the same. Select 1 ring of high-yield D-ribose Bacillus subtilis preserved on a slant, add it to a volume of 120mL seed culture medium, and culture it at 36°C, 95r / min reciprocating shaker for 12h to obtain a primary seed solution. The pH of the seed solution is 6.5, and the absorbance value OD650 is 0.3 (diluted 10 times). The bacteria are observed under a microscope to be in the shape of long chains with almost no spores.

[0052] ⑶ Fermentation tank to produce D-ribose: The fermentation medium is prepared by weight as follows: 60% wheat syrup, 2% salt-free soy sauce crude oil, 0.5% low sodium salt, 37.5% water, heat sterilization, inoculate the fermenter with 10% of the first-level seed liquid, and the fermentation culture conditions are: ventilation stirring, liquid deep fermentation, constant temperature control at 36°C, sodium bicarbonate is used to control the fermentation pH to 6.2, ventilation volume is 0.2-1.5vvm (v / v·min), stirring speed is 50-300r / min, and fermentation time is 60h. The fermentation liquid is D-ribose fermentation liquid.

[0053] (4) The D-ribose fermentation liquid was centrifuged at a speed of 5000 r / min for 10 min. The supernatant was the D-ribose solution, and the D-ribose content was 32 g / L.

[0054] D. Electrodialysis Operation

[0055] The commonly used electrodialysis desalination device is used. The electrodialyzer is equipped with a domestic ion exchange membrane. The desalting chamber (i.e., the desalting chamber) is added with salt-free soy sauce crude oil, the concentration chamber (i.e., the concentration chamber) is added with an equal volume of deionized water, and the electrode chamber is added with a 2% mass fraction of sodium sulfate solution (i.e., the cathode liquid and the anode liquid).

[0056] The electrodialysis device was turned on, and electrodialysis desalination treatment was carried out at room temperature (25°C) and pressure at a constant voltage of 12V, an operating current of 3.0A, a soy sauce circulation flow rate of 5cm / s. The desalination cycle lasted for 15min. The cathode liquid, the anode liquid, the desalted liquid and the concentrated liquid were continuously circulated by the pump. During the circulation process, the ammonium salt and some ionized amino acid components in the soy sauce as the desalted liquid were transferred to the concentration chamber, so that the ammonium salt and some amino acids were separated from the soy sauce, and the enrichment and collection were successfully achieved.

[0057] The treated concentration chamber solution is an ammonium salt amino acid concentrate. The amino acid nitrogen (in terms of nitrogen) is 0.5 g / 100 mL, and the ammonium salt (in terms of nitrogen) is 0.3 g / 100 mL.

[0058] E Maillard reaction operation:

[0059] ⑴ The volume percentage of D-ribose solution added is 50%, the volume percentage of electrodialysis concentration chamber solution added is 50%, the mixed solution is adjusted to pH about 6.5;

[0060] ⑵ The mixed solution was concentrated to 1 / 4 of the original volume by evaporation under reduced pressure, so that the dry matter (i.e. solid content) of the final concentrated solution was 48%;

[0061] ⑶ Carry out Maillard reaction (thermal reaction) under closed conditions, select a thermal reactor, control the thermal reaction conditions, the processing temperature is 125°C, and the processing time is 30 minutes;

[0062] (4) After the heat treatment is completed, the hot reaction liquid is cooled to room temperature to obtain a flavor substance with a special meaty aroma;

[0063] F Mixing

[0064] The Maillard reaction product and salt-free soy sauce crude oil are mixed, and then a proper amount of edible salt is added, wherein, by weight, 5 parts of the Maillard reaction product, 70 parts of the salt-free soy sauce crude oil, 10 parts of edible salt, and 15 parts of water are added. The composite liquid is then subjected to ultrafiltration to remove large particles and macromolecular substances, and is heated and sterilized to obtain the finished soy sauce, which is a new type of soy sauce with original brewing flavor and zero food additives and a special meat flavor.

[0065] The above finished products were tested, and the quality standards and product specifications are shown in Table 1 below.

[0066] Table 1 Product quality standards and product specifications

[0067]

[0068] It can be seen from Table 1 that the soy sauce product prepared by the present invention is rich in small peptides and amino acids, and has a special meaty flavor and taste. The product is fresh and natural, has a unique taste, and is excellent in color, aroma, taste, and shape. Both amino acid nitrogen and total nitrogen meet the national standard (GB 2717-2018 Soy Sauce) and the quality standard of original brewed soy sauce (T / CNFIA 114-2019 Original Brewed Soy Sauce). Compared with commercially available soy sauce, the ingredients are more natural, no food additives need to be added, the product is healthier, and has high social benefits and commercial value.

[0069] Example 2

[0070] A method for preparing natural meat-flavored soy sauce from soybeans and wheat, comprising the following steps:

[0071] A. Preparation of wheat syrup:

[0072] ⑴ Mix wheat with water and soak for 3 hours;

[0073] ⑵ Use a pulping machine to grind the wheat pulp into a 25% concentration of wheat pulp;

[0074] ⑶ Add high temperature α-liquefaction enzyme for liquefaction, the enzyme addition amount is 10 units per gram of wheat, the liquefaction temperature is 95℃, the liquefaction time is 10min, and the liquefaction is terminated when the hydrolyzate iodine reaction turns yellow-brown;

[0075] (4) Adjust the solution pH to 5.5, add 300 units of saccharifying enzyme per gram of wheat, saccharify at 60°C, and saccharify for 15 hours;

[0076] ⑸ Heat to 85-95℃, inactivate enzyme for 20 minutes, and adjust pH to 7.2 with food-grade ammonia;

[0077] (6) Centrifuge the saccharified liquid at a speed of 5000r / min for 10min, and the supernatant is the wheat syrup;

[0078] ⑺ After saccharification, the concentration of glucose is 15g / 100mL, the glucose yield (glucose / wheat) is 60%, and the glucose / reducing sugar is 98%;

[0079] B. Preparation of salt-free soy sauce crude oil:

[0080] ⑴ Select full, large, golden non-GMO soybeans, soak them in water for 8 hours;

[0081] ⑵ Heating and cooking at 120℃ for 15min;

[0082] ⑶ After cooling, add Aspergillus oryzae Shanghai Brew 3.042 and mix, the inoculation amount is 0.06% (i.e. add 0.6g of seed koji per kilogram of soybean);

[0083] (4) Making koji using a closed disc, with a temperature of 32°C, a relative humidity of 90%, and a time of 35h;

[0084] ⑸ Add twice the volume of water to the koji and start high temperature fermentation at 50℃ for 4 days, stirring every 12 hours;

[0085] (6) After the mash is mature, it is filtered by a conventional filter press, and the clear liquid is the salt-free soy sauce crude oil;

[0086] ⑺ The unsalted soy sauce crude oil was tested and found to have soluble unsalted solids of 18.2 g / 100mL, total nitrogen (calculated as nitrogen) of 1.85 g / 100mL, amino acid nitrogen (calculated as nitrogen) of 1.09 g / 100mL, and ammonium salt (calculated as nitrogen) of 0.25 g / 100mL;

[0087] C Liquid D-ribose fermentation

[0088] ⑴ Slant culture: The composition of the slant culture medium is peptone 10 g / L, yeast extract 2 g / L, sorbitol 10 g / L, sodium chloride 2 g / L, dipotassium hydrogen phosphate 2 g / L, potassium dihydrogen phosphate 1 g / L, agar powder 18 g / L, and the pH of the culture medium is adjusted to 7.5 with NaOH. The strain is shikimic acid-deficient high-D-ribose Bacillus subtilis. The slant culture temperature is 37°C and the culture time is 18h.

[0089] ⑵ Shake flask seed culture: The composition of the shake flask seed culture medium is 15% wheat syrup, 1.5% salt-free soy sauce crude oil, 0.1% low sodium salt, and 83.4% water by weight. The sodium salt is a mixed edible salt containing only 60% sodium chloride, 28% potassium chloride and 12% magnesium sulfate. The low sodium salt described below is the same. Select 1 ring of high-yield D-ribose Bacillus subtilis preserved on a slant, add it to a volume of 100 mL seed culture medium, and culture it at 37°C, 120r / min reciprocating shaker for 10 hours to obtain a primary seed solution. The pH of the seed solution is 6.7, and the absorbance value OD 650 is 0.28 (diluted 10 times), and the bacteria are observed under a microscope to be in the form of long chains with almost no spores;

[0090] ⑶ Fermentation tank for D-ribose production: The fermentation medium is prepared by weight as follows: 50% wheat syrup, 1% salt-free soy sauce crude oil, 0.1% low sodium salt, 48.9% water, heat sterilization, inoculate the fermentation tank with 15% of the first-grade seed liquid, and the fermentation culture conditions are: ventilation stirring, liquid deep fermentation, constant temperature control at 37°C, sodium bicarbonate is used to control the fermentation pH to 6.0, ventilation volume is 0.2-1.5vvm (v / v·min), stirring speed is 50-300r / min, and fermentation time is 40h. The fermentation liquid is D-ribose fermentation liquid.

[0091] (4) The D-ribose fermentation liquid was centrifuged at a speed of 5000 r / min for 10 min. The supernatant was the D-ribose solution, and the D-ribose content was 35 g / L.

[0092] D. Electrodialysis Operation

[0093] The commonly used electrodialysis desalination device is used. The electrodialyzer is equipped with a domestic ion exchange membrane. The desalting chamber (i.e., the desalting chamber) is added with salt-free soy sauce crude oil, the concentration chamber (i.e., the concentration chamber) is added with an equal volume of deionized water, and the electrode chamber is added with a 2% mass fraction of sodium sulfate solution (i.e., the cathode liquid and the anode liquid).

[0094] The electrodialysis device was turned on, and electrodialysis desalination treatment was carried out at room temperature (25°C) and pressure at a constant voltage of 15V, an operating current of 2.5A, a soy sauce circulation flow rate of 8cm / s. The desalination cycle lasted for 5min. The cathode liquid, the anode liquid, the desalted liquid and the concentrated liquid were continuously circulated by the pump. During the circulation process, the ammonium salt and some ionized amino acid components in the soy sauce as the desalted liquid were transferred to the concentration chamber, so that the ammonium salt and some amino acids were separated from the soy sauce, and the enrichment and collection were successfully achieved.

[0095] The treated concentration chamber solution is an ammonium salt amino acid concentrate. The amino acid nitrogen (in terms of nitrogen) is 0.5 g / 100 mL, and the ammonium salt (in terms of nitrogen) is 0.25 g / 100 mL.

[0096] E Maillard reaction operation:

[0097] ⑴ The D-ribose solution is added in an amount of 30% by volume, and the electrodialysis concentration chamber solution is added in an amount of 70% by volume. The mixed solution is adjusted to a pH of about 6.5;

[0098] ⑵ The mixed solution is concentrated to 1 / 5 of the original volume by evaporation under reduced pressure, so that the dry matter (i.e. solid content) of the final concentrated solution is 50%;

[0099] ⑶ Carry out Maillard reaction (thermal reaction) under closed conditions, select a thermal reactor, control the thermal reaction conditions, the processing temperature is 180°C, and the processing time is 15 minutes;

[0100] (4) After the heat treatment is completed, the hot reaction liquid is cooled to room temperature to obtain a flavor substance with a special meaty aroma;

[0101] F Mixing

[0102] The Maillard reaction product and salt-free soy sauce crude oil are mixed, and then an appropriate amount of edible salt is added, wherein, by weight, the Maillard reaction product is 1 part, the salt-free soy sauce crude oil is 75 parts, the edible salt is 15 parts, and the water is 9 parts. The composite liquid is then subjected to ultrafiltration to remove large particles and macromolecular substances, and is heated and sterilized to obtain the finished soy sauce, which is a new type of soy sauce with original brewing flavor and zero food additives and a special meat flavor.

[0103] The above finished products were tested, and the quality standards and product specifications are shown in Table 2 below.

[0104] Table 2 Product quality standards and product specifications

[0105]

[0106] It can be seen from Table 2 that the soy sauce product prepared by the present invention is rich in small peptides and amino acids, and has a special meaty flavor and taste. The product is fresh and natural, has a unique taste, and is excellent in color, aroma, taste, and shape. Both amino acid nitrogen and total nitrogen meet the national standard (GB 2717-2018 Soy Sauce) and the quality standard of original brewed soy sauce (T / CNFIA 114-2019 Original Brewed Soy Sauce). Compared with commercially available soy sauce, the ingredients are more natural, no food additives need to be added, the product is healthier, and has high social benefits and commercial value.

[0107] Example 3

[0108] A method for preparing natural meat-flavored soy sauce from soybeans and wheat, comprising the following steps:

[0109] A. Preparation of wheat syrup:

[0110] ⑴ Mix wheat with water and soak for 1.5 hours;

[0111] ⑵ Use a pulping machine to grind the wheat pulp into a 10% concentration of wheat pulp;

[0112] ⑶ Add high temperature α-liquefaction enzyme for liquefaction, the enzyme addition amount is 5 units per gram of wheat, the liquefaction temperature is 80℃, the liquefaction time is 40min, and the liquefaction is terminated when the hydrolyzate iodine reaction turns yellow-brown;

[0113] (4) Adjust the solution pH to 4.0, add 100 units of saccharifying enzyme per gram of wheat, saccharify at 50°C, and saccharify for 15 hours;

[0114] ⑸ Heat to 85-95℃ for 20 minutes to inactivate the enzyme, and adjust the pH to 7.3 with food-grade ammonia;

[0115] (6) Centrifuge the saccharified liquid at a speed of 3000r / min for 25min. The supernatant is the wheat syrup.

[0116] ⑺ After saccharification, the concentration of glucose was 5.8 g / 100 mL, the glucose yield (glucose / wheat) was 59%, and the glucose / reducing sugar ratio was 95%;

[0117] B. Preparation of salt-free soy sauce crude oil:

[0118] ⑴ Select full, large, golden non-GMO soybeans, soak them in water for 4 hours;

[0119] ⑵ Heating and steaming at 100℃ for 30min;

[0120] ⑶ After cooling, add Aspergillus oryzae Shanghai Brew 3.042 and mix, the inoculation amount is 0.02% (i.e. add 0.2g of koji per kilogram of soybean);

[0121] (4) Making koji using a closed disc, with a temperature of 28°C, a relative humidity of 70%, and a time of 45 hours;

[0122] ⑸ Add twice the volume of water to the koji and start high temperature fermentation at 40°C for 10 days, stirring every 12 hours;

[0123] (6) After the mash is mature, it is filtered by a conventional filter press, and the clear liquid is the salt-free soy sauce crude oil;

[0124] ⑺ The unsalted soy sauce crude oil was tested and found to have soluble unsalted solids of 17.8 g / 100mL, total nitrogen (calculated as nitrogen) of 1.6 g / 100mL, amino acid nitrogen (calculated as nitrogen) of 0.8 g / 100mL, and ammonium salt (calculated as nitrogen) of 0.3 g / 100mL;

[0125] C Liquid D-ribose fermentation

[0126] ⑴ Slant culture: The composition of the slant culture medium is peptone 10 g / L, yeast extract 2 g / L, sorbitol 10 g / L, sodium chloride 2 g / L, dipotassium hydrogen phosphate 2 g / L, potassium dihydrogen phosphate 1 g / L, agar powder 15 g / L, and the pH of the culture medium is adjusted to 7.2 with NaOH. The strain is shikimic acid-deficient high-D-ribose Bacillus subtilis. The slant culture temperature is 34°C and the culture time is 24h.

[0127] (2) Shake flask seed culture: The composition of the shake flask seed culture medium is 25% wheat syrup, 2.5% salt-free soy sauce crude oil, 0.5% low sodium salt, and 72% water by weight. The sodium salt is a mixed edible salt containing only 70% sodium chloride, 22% potassium chloride, and 8% magnesium sulfate. The low sodium salt described below is the same. Select 1 ring of high-yield D-ribose Bacillus subtilis preserved on a slant, add it to a volume of 200 mL seed culture medium, and culture it at 34°C, 90r / min reciprocating shaker for 16 hours to obtain a primary seed solution. The pH of the seed solution is 6.4, and the absorbance value OD650 is 0.39 (diluted 10 times). The bacteria are observed under a microscope to be in the shape of long chains with almost no spores.

[0128] ⑶ Fermentation tank to produce D-ribose: The fermentation medium is prepared by weight as follows: 80% wheat syrup, 10% salt-free soy sauce crude oil, 3% low sodium salt, 7% water, heat sterilization, inoculate the fermenter with 5% of the first-grade seed liquid, and the fermentation culture conditions are: ventilation stirring, liquid deep fermentation, constant temperature control at 34°C, sodium bicarbonate is used to control the fermentation pH to 6.5, ventilation volume is 0.2-1.5vvm (v / v·min), stirring speed is 50-300r / min, and fermentation time is 80h. The fermentation liquid is the D-ribose fermentation liquid.

[0129] (4) Centrifuge the D-ribose fermentation liquid at a speed of 3000 r / min for 20 min. The supernatant is the D-ribose solution. The D-ribose content is 25 g / L.

[0130] D. Electrodialysis Operation

[0131] The commonly used electrodialysis desalination device is used. The electrodialyzer is equipped with a domestic ion exchange membrane. The desalting chamber (i.e., the desalting chamber) is added with salt-free soy sauce crude oil, the concentration chamber (i.e., the concentration chamber) is added with an equal volume of deionized water, and the electrode chamber is added with a 2% mass fraction of sodium sulfate solution (i.e., the cathode liquid and the anode liquid).

[0132] The electrodialysis device was turned on, and electrodialysis desalination treatment was carried out at room temperature (25°C) and pressure at a constant voltage of 7V, an operating current of 3.5A, a soy sauce circulation flow rate of 3cm / s. The desalination cycle lasted for 20min. The cathode liquid, the anode liquid, the desalted liquid and the concentrated liquid were continuously circulated by the pump. During the circulation process, the ammonium salt and some ionized amino acid components in the soy sauce as the desalted liquid were transferred to the concentration chamber, so that the ammonium salt and some amino acids were separated from the soy sauce, and the enrichment and collection were successfully achieved.

[0133] The treated concentration chamber solution is an ammonium salt amino acid concentrate. The amino acid nitrogen (in terms of nitrogen) is 0.55 g / 100 mL, and the ammonium salt (in terms of nitrogen) is 0.32 g / 100 mL.

[0134] E Maillard reaction operation:

[0135] ⑴ The D-ribose solution is added in an amount of 70% by volume, and the electrodialysis concentration chamber solution is added in an amount of 30% by volume, and the mixed solution is adjusted to a pH of about 6.5;

[0136] ⑵ The mixed solution is concentrated to 1 / 5 of the original volume by evaporation under reduced pressure, so that the dry matter (i.e. solid content) of the final concentrated solution is 50%;

[0137] ⑶ Carry out Maillard reaction (thermal reaction) under closed conditions, select a thermal reactor, control the thermal reaction conditions, the processing temperature is 80°C, and the processing time is 12h;

[0138] (4) After the heat treatment is completed, the hot reaction liquid is cooled to room temperature to obtain a flavor substance with a special meaty aroma;

[0139] F Mixing

[0140] The Maillard reaction product and salt-free soy sauce crude oil are mixed, and then an appropriate amount of edible salt is added, wherein, by weight, the Maillard reaction product is 10 parts, the salt-free soy sauce crude oil is 50 parts, the edible salt is 0 parts, and the water is 40 parts. The composite liquid is then subjected to ultrafiltration to remove large particles and macromolecular substances, and is heated and sterilized to obtain the finished soy sauce, which is a new type of soy sauce with original brewing flavor and zero food additives and a special meat flavor.

[0141] The above finished products were tested, and the quality standards and product specifications are shown in Table 3 below.

[0142] Table 3 Product quality standards and product specifications

[0143]

[0144] It can be seen from Table 3 that the soy sauce product prepared by the present invention is rich in small peptides and amino acids, and has a special meaty flavor and taste. The product is fresh and natural, has a unique taste, and has excellent color, aroma, taste, and shape. The amino acid nitrogen and total nitrogen meet the national standard (GB 2717-2018 Soy Sauce) and the quality standard of original brewed soy sauce (T / CNFIA 114-2019 Original Brewed Soy Sauce). Compared with commercially available soy sauce, the ingredients are more natural, no food additives need to be added, the product is healthier, and has high social benefits and commercial value.

[0145] Example 4 Sensory comparison test

[0146] The meat-flavored soy sauce prepared in Example 1 was used as a sample, and 10% by mass of edible salt was added to the salt-free soy sauce crude oil prepared in step B of Example 1 and fully dissolved as a reference. The sample and the reference were kept in a 60° C. water bath for 10 min and then sensory evaluation was performed.

[0147] A sensory evaluation panel of 20 people conducted a sensory evaluation and comparison of the color, smell and taste of the samples and reference substances. Evaluation method: First, observe the appearance and color of the samples and reference substances, with a focus on whether they have a shiny reddish-brown color; then smell their odor, focusing on whether they have a pure meaty aroma; then taste and evaluate their taste, focusing on whether they have an umami taste and whether they have a bitter taste. Scoring criteria: If the evaluators determine that the sensory evaluation results of the sample and the reference substance are similar, the sample will receive 0 points; if it is better than the reference substance, it will receive a positive score; if it is worse than the reference substance, it will receive a negative score; the sample score should preferably not exceed 3 points, and the minimum should not be less than -3 points. The final score of the sample is the average of the scoring results of each evaluator for the sample. The results are as follows: Figure 2 As shown in comparison 1, Figure 2 It can be seen that the evaluation results of the sample of the present invention are 3 points for color, 3 points for smell, and 2 points for taste, that is, it has an obvious meaty aroma, better color, and higher quality.

[0148] Example 5

[0149] The meat-flavored soy sauce prepared in Example 1 was used as a sample, and the commercially available Haitian soy sauce (the ingredient list only contained water, non-genetically modified soybeans, wheat, edible salt and white sugar) was used as a reference. The sample and the reference were kept in a 60° C. water bath for 10 min and then subjected to sensory evaluation.

[0150] A sensory evaluation panel of 20 people conducted a sensory evaluation and comparison of the color, smell and taste of the samples and reference substances. Evaluation method: First, observe the appearance and color of the samples and reference substances, with a focus on whether they have a shiny reddish-brown color; then smell their odor, with a focus on identifying whether they have a pure meaty aroma; then taste and evaluate their taste, with a focus on whether they have an umami taste and whether they have a bitter taste. Scoring criteria: If the evaluators determine that the sensory evaluation results of the sample and the reference substance are similar, the sample will receive 0 points; if it is better than the reference substance, it will receive a positive score; if it is worse than the reference substance, it will receive a negative score; the sample score should preferably not exceed 3 points, and the minimum should not be less than -3 points. The final score of the sample is the average of the scoring results of each evaluator on the sample. The evaluation results are as follows: Figure 2 As shown in Comparison 2, the evaluation results of the sample of the present invention are 2 points for color, 3 points for smell, and 1 point for taste. The evaluation results of the sensory evaluation show that the meat-flavored soy sauce prepared by the present invention has excellent performance in the three evaluation indicators of color, smell and taste, especially in terms of smell, it has a strong meaty aroma, which is different from other soy sauces.

[0151] The specific implementation methods described above further explain the purpose, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above are only preferred embodiments of the present invention and do not limit the scope of protection of the present invention. Any technician in the relevant technical field, without departing from the scope of the technical solution of the present invention, makes any form of equivalent replacement or modification to the technical solution and technical content proposed in the present invention, which does not depart from the content of the technical solution of the present invention and still falls within the scope of protection of the present invention.

Claims

1. A method for preparing natural meat-flavored soy sauce derived from soybeans and wheat, characterized in that: The steps are: (1) Preparation of wheat syrup: wheat is beaten, liquefied and saccharified to obtain wheat syrup; (2) preparing salt-free soy sauce crude oil: steaming soybeans, making koji, fermenting with Aspergillus niger and filtering to obtain salt-free soy sauce crude oil; (3) preparing a D-ribose solution: mixing wheat syrup and unsalted soy sauce crude oil in a mass ratio of 50-80:1-10, adding a Bacillus with high D-ribose production, and fermenting to obtain a D-ribose solution; (4) Maillard reaction: After the unsalted soy sauce crude oil is subjected to electrodialysis treatment, the ammonium salt amino acid solution in the concentration chamber is collected, and the ammonium salt amino acid solution and the D-ribose solution are mixed in a mass ratio of 30-70:30-70 to carry out the Maillard reaction to obtain a meaty flavor reactant; (5) Compounding: The salt-free soy sauce base oil and the meat flavor reactant are mixed and compounded to obtain the product.

2. The method for preparing a natural meat-flavored soy sauce derived from soybeans and wheat according to claim 1, characterized in that: In step (1), after the wheat is beaten, α-liquefaction enzyme and saccharifying enzyme are added in sequence to carry out liquefaction and saccharification.

3. The method for preparing a natural meat-flavored soy sauce derived from soybeans and wheat according to claim 1, characterized in that: In step (2), after the soybeans are steamed, a closed disc is used to make koji, and the koji fermentation temperature is 40-50° C. and the fermentation time is 4-10 days.

4. The method for preparing a natural meat-flavored soy sauce derived from soybeans and wheat according to claim 1, characterized in that: The Maillard reaction temperature in step (4) is 80-180° C. and the reaction time is 15 min-12 h.

5. The method for preparing a natural meat-flavored soy sauce derived from soybeans and wheat according to claim 1, characterized in that: In step (5), the salt-free soy sauce crude oil, meat flavor reactant, edible salt and water are mixed and compounded in a mass ratio of 50-75:1-10:0-15:0-49.

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