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A salt-tolerant yeast strain that increases the content of sotolone in soy sauce and its application

A technology of salt-tolerant yeast and Candida, which is applied in the directions of yeast-containing food ingredients, fungi, climate change adaptation, etc., can solve the problems of complex and difficult formation process, and achieve the effect of increasing Sotolone content and harmonizing and lasting soy sauce flavor.

Active Publication Date: 2022-07-12
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, DMHF is one of the representative compounds with strong caramel aroma, which was detected in the early stage of soy sauce fermentation, while Zhang Hailin’s plan did not pay attention to the substance Sotolone, which gradually accumulated in the late stage of soy sauce fermentation, and the formation process was more complicated Difficult, the yeast associated with increasing the content of Sotolone in soy sauce has never been reported

Method used

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  • A salt-tolerant yeast strain that increases the content of sotolone in soy sauce and its application
  • A salt-tolerant yeast strain that increases the content of sotolone in soy sauce and its application
  • A salt-tolerant yeast strain that increases the content of sotolone in soy sauce and its application

Examples

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Embodiment 1

[0052] A kind of application of the salt-tolerant yeast that improves the content of Sotolone in the soy sauce in the preparation of fermented soy sauce, comprising the following steps:

[0053] (1) Soaking beans and cooking: soak the soybeans in water for 8 hours, and cook the soaked soybeans at a cooking pressure of 0.1 MPa, a pressure-holding time of 15 minutes, and a cooking temperature of 121 °C, and then cooled to 32°C, filter and take the filter residue to obtain cooked beans; Mixing: Mix the cooked beans with flour and koji essence evenly, the mass ratio of flour to dry soybean is 1:4, the koji essence uses Aspergillus oryzae, and the inoculation amount is dry soybean and flour The total weight is 0.04wt% to obtain Daqu;

[0054] (2) Koji making: the Daqu obtained in step (1) is subjected to solid-state culture, wherein the culture is carried out at 30° C. for 16 hours, and then at 28° C. for 28 hours; after 15 hours of solid-state culture, the koji is turned once, and...

Embodiment 2

[0063] A kind of application of the salt-tolerant yeast that improves the content of Sotolone in the soy sauce in the preparation of fermented soy sauce, comprising the following steps:

[0064] (1) Soaked beans and cooking: soak the soybeans in water for 10 hours, then cook the soaked soybeans with a cooking pressure of 0.1 MPa, a pressure-holding time of 13 minutes, and a cooking temperature of 123 °C, and then cooled to 35°C, filter and take the filter residue to obtain cooked beans; Mixing: Mix the cooked beans with flour and koji essence evenly, the mass ratio of flour to dry beans is 1:4, the koji essence uses Aspergillus oryzae, and the inoculation amount is the total weight of dry soybeans and flour 0.2wt% to obtain Daqu;

[0065] (2) Koji making: the Daqu obtained in step (1) is subjected to solid-state culture, wherein the koji is cultured at 30°C for 22 hours, and then cultured at 27°C for 22 hours; after 16 hours of solid-state culture, the koji is turned once, and...

Embodiment 3

[0074] A kind of application of the salt-tolerant yeast that improves the content of Sotolone in the soy sauce in the preparation of fermented soy sauce, comprising the following steps:

[0075] (1) Soaking beans and cooking: soak the soybeans in water for 9 hours, and cook the soaked soybeans at a cooking pressure of 0.12 MPa, a pressure-holding time of 15 minutes, and a cooking temperature of 124 °C, and then cooled to 45 °C. , filter and get the filter residue to obtain cooked beans; Mixing: mix the cooked beans with flour and koji essence evenly, the mass ratio of flour and dry soybeans is 1:4, the koji essence uses Aspergillus oryzae, and the inoculation amount is the total weight of dry soybeans and flour 0.50wt% to obtain Daqu;

[0076] (2) Koji making: The Daqu obtained in step (1) is subjected to solid-state culture, wherein the culture is carried out at 30° C. for 24 hours, and then at 28° C. for 20 hours; after 16 hours of solid-state culture, the koji is turned onc...

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Abstract

The invention provides a salt-tolerant yeast strain capable of increasing the content of Sotolone in soy sauce and its application. The preservation number of this strain is CGMCC No. 21634, and it was deposited in the General Microbiology Center of China Microorganism Culture Collection Management Committee on January 15, 2021. The strain can be used in the preparation of fermented soy sauce. The strain has good salt tolerance, and the addition of this strain in the mash process of fermented soy sauce can significantly increase the content of 3-hydroxy-4,5-dimethyl-2(5H) furanone (Sotolone) in soy sauce , improve the flavor and quality of soy sauce products, the soy sauce caramel flavor and condiment flavor prepared by this strain are prominent, and the sauce flavor and sweet flavor are significantly improved.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and processing, and particularly relates to a salt-tolerant yeast strain capable of increasing the content of Sotolone in soy sauce and its application. Background technique [0002] Soy sauce is one of the traditional fermented foods and has become a must-have condiment for every Chinese household. Its unique color and aroma are inseparable from the metabolism of different microorganisms in the brewing process. The early quality control of soy sauce mainly depends on whether the amino acid nitrogen and total nitrogen content meet the standards. However, with the improvement of living standards, consumers are gradually pursuing high-quality soy sauce with a harmonious taste and rich sauce aroma. Therefore, more and more researchers pay attention to Research on the flavor of soy sauce. [0003] Early studies found that the aroma active components of soy sauce can be mainly divided into ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16A23L27/50C12R1/72
CPCA23L27/50A23V2002/00A23V2250/76Y02A40/90
Inventor 冯云子王靖雯赵谋明陈涛
Owner SOUTH CHINA UNIV OF TECH
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