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Brewing method of nutritional soy sauce for children

A technology of children's nutrition and soy sauce, applied in food science and other fields, can solve problems such as unknowable safety, unclear antagonism, and complex composition of raw materials

Pending Publication Date: 2021-06-25
宋明翰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is only the exogenous fortification of glucose, nucleoside, and active calcium. It does not use the raw materials themselves to supplement nutrients, and the taste is not good.
In addition, CN109170810A discloses a kind of children's special plant intelligence soy sauce condiment, which is made of black beans, organic wheat and compound nutritional composition as raw materials, wherein the compound nutritional composition contains cloves, walnuts, kelp shreds, goldenflower sunflower 2-8, licorice, etc. More than ten kinds of ingredients, the composition of the raw materials is complex and it is not clear whether there is an antagonistic effect, and the safety is still unknown

Method used

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  • Brewing method of nutritional soy sauce for children
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Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0039] Low-salt dilute state normal temperature fermentation preparation process using organic soybeans, organic quinoa, and organic wheat germ as raw materials:

[0040] ⑴Materials: 52 parts of organic soybeans, 30 parts of organic quinoa, 18 parts of organic wheat germ, 20 parts of zinc-rich wheat, 6 parts of Flammulina velutipes, 10 parts of raw oysters, 6 parts of kelp extract;

[0041] (2) First, screen and flatten the organic soybeans into soybean flakes with a thickness of 2 mm; add 0.9 times the weight of soybeans in hot water at 88°C to soak for 45 minutes, cook at a cooking pressure of 0.15 MPa and a temperature of 125°C for 8 minutes, and then cool to room temperature;

[0042] (3) Take organic quinoa and organic wheat germ and roast and puff them with an electromagnetic puffing machine at 240°C / 15min. After cooling, crush them and mix them evenly. Add 0.8 times of 88°C hot water to soak for 45min, mix them with cooled soybeans, and then put them in 0.4% (the number...

preparation Embodiment 2

[0048] Low-salt dilute mash low-temperature fermentation preparation process using organic soybean meal, organic quinoa, and organic wheat germ as raw materials:

[0049] ⑴Materials: 50 parts of organic soybean meal, 35 parts of organic quinoa, 15 parts of organic wheat germ, 20 parts of zinc-rich wheat, 10 parts of raw oyster, 6 parts of shiitake mushroom, 8 parts of kelp extract;

[0050] (2) First screen the organic soybean meal; add 1.3 times the weight of the soybean meal in hot water at 85°C for 6-30 minutes, cook at a cooking pressure of 0.18MPa and a temperature of 128°C for 6 minutes and then cool to room temperature;

[0051] (3) Organic quinoa and organic wheat germ are roasted and puffed with an electromagnetic puffing machine at 280°C / 12min, then crushed and mixed evenly, soaked in hot water at 68°C for 25min, mixed with cooled soybeans, and then added with 0.3% (spore The number is 50×10 8 pcs / g) Aspergillus oryzae seed koji is used to make koji. The temperature...

preparation Embodiment 3

[0057] Low-salt dilute pouring fermentation preparation process using organic soybeans, organic quinoa, and organic wheat germ as raw materials:

[0058] ⑴Materials: 55 parts of organic soybeans, 30 parts of organic quinoa, 15 parts of organic wheat germ, 20 parts of zinc-rich wheat, 10 parts of raw oysters, 6 parts of enoki mushroom, 10 parts of kelp extract;

[0059] (2) First, screen and flatten the organic soybeans into soybean flakes with a thickness of 1-2mm; add 0.92 times the weight of soybeans in hot water at 85°C for 40 minutes, cook for 10 minutes at a cooking pressure of 0.12MP and a temperature of 125°C, and then cool to room temperature,

[0060] (3) Organic quinoa and organic wheat germ were respectively roasted and expanded by an electromagnetic extruder at 320°C / 10min, and then crushed. Mix roasted wheat germ and quinoa evenly, add hot water at 75°C to soak for 25 minutes, mix with cooled soybeans and add 0.45% (the number of spores is 50×10 8 pcs / g) Aspergi...

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Abstract

The invention discloses a brewing method of nutritional soy sauce for children. The brewing method comprises the following steps: 1) treating organic soybeans or soybean meal, organic quinoa and organic wheat germs to prepare soy sauce koji; (2) liquefying, saccharifying and alcoholizing zinc-rich wheat, adding table salt, fresh oyster slurry, mushroom enzymatic hydrolysate and koji, mixing to prepare soy sauce mash, supplementing the kelp extracting solution in the later stage, and fermenting the soy sauce mash at low salt and constant temperature for 120-360 days; and 3) squeezing or spraying oil to obtain the nutritional soy sauce for children. The prepared nutritional soy sauce for children is reasonable in amino acid proportion, contains lysine, folic acid, vitamin E and vitamin B, adopts oyster, mushroom (flammulina velutipes, pleurotus geesteranus or agaricus bisporus) and kelp processed products, so that the soy sauce is fresh, fragrant and rich, supplements mineral substances such as calcium and zinc, and is the soy sauce for children with nutritional efficacy and unique flavor.

Description

technical field [0001] The invention belongs to the field of biological fermentation, and in particular relates to a brewing method of children's nutritional soy sauce. Background technique [0002] Soy sauce is a condiment commonly used by people. Eating it in moderation can not only season it, but also supplement vitamin B12, which is rarely found in general food. However, due to the high salt content, it is not suitable to eat too much. In recent years, "children's soy sauce" has quietly come out, claiming that the salt content is greatly reduced compared with ordinary soy sauce, and it is more suitable for children to eat. However, the People's Health Network survey found that many so-called children's condiments generally have varying degrees of safety hazards. Some have higher sodium content than ordinary soy sauce, and some have low salt but have added a lot of preservatives. These do not meet the nutritional needs of children. At present, there is a lack of impleme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 宋明翰周明印田淑娟
Owner 宋明翰
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