Water-retaining agent for soy sauce production, soy sauce, and method for producing the same

Abstract

The application discloses a water-retaining agent for soy sauce preparation, soy sauce and a preparation method thereof, and belongs to the technical field of food fermentation and brewing. In the preparation method of the soy sauce, the water-retaining agent for soy sauce preparation is introduced to soak soybeans in the early stage, and the water-retaining agent diluent for soy sauce preparation is sprayed in the koji-making process to maintain and consolidate the moisture in the system, reduce moisture loss, and introduce bran with specific mesh and mass percentage as koji-making raw materials, so that the permeability and uniformity of the koji material can be obviously improved, the effective utilization of moisture in the growth and metabolism process of aspergillus oryzae in the system is promoted, the enzyme activity of the koji and the raw material utilization rate are improved, and the quality of the soy sauce is improved. In addition, the preparation method of the soy sauce does not change the original production equipment and process conditions, is convenient to operate, and is favorable for industrial application.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food fermentation and brewing technology, and particularly relates to a water-retaining agent for soy sauce preparation, soy sauce and a preparation method thereof. BACKGROUND

[0002] Koji making is a process of culturing Aspergillus oryzae on koji material under suitable conditions to generate a rich enzyme system, including proteolytic enzyme system, amylase, cellulase, pectinase, glutaminease, etc. The generated rich enzyme system is conducive to the full biological transformation in the subsequent fermentation process. The quality of koji material directly affects the quality of soy sauce, is related to the fermentation efficiency and yield in the later stage, and determines the raw material utilization rate.

[0003] In the koji making process, in addition to temperature, humidity, air volume and koji making time which have great influence on the quality of koji, water, as an important reaction agent and medium in the growth and metabolism process of Aspergillus oryzae, is also an important factor that cannot be ignored in determining the quality of koji. At present, solid-state fermentation technology is used for koji making, and the influence of koji pool / disk thick layer koji making, the water content in the koji making process will gradually decrease; in addition, uneven mixing or ventilation will also exacerbate water loss, affecting the growth and metabolism of Aspergillus oryzae. The conventional spraying water supplementing process is easy to cause uneven spraying, local high temperature phenomenon, and also increases the risk of introducing other bacterial contamination, ultimately leading to the decrease of koji making quality. The existing koji making production process mainly takes the koji product temperature as the main line according to the growth and metabolism law of Aspergillus oryzae, and effectively controls the humidity, ventilation volume and different stage new return air ratio in the process, but fails to start from the consolidation and maintenance of the original water content in the koji material system, complete the full and effective utilization of water content by Aspergillus oryzae in the koji making process, and realize the competitive inhibition. Therefore, how to control the water content in the early koji making process and improve the utilization rate of Aspergillus oryzae in the growth and metabolism process is the key optimization direction for improving the overall koji making quality in the soy sauce koji making process.

[0004] Different soy sauce preparation methods are given in the prior art, such as CN105495534A: the present application discloses a koji making method for brewing, after the first loose koji, when the temperature of the koji is > 35℃, water is added and atomized to reduce the temperature of the koji to 28-32℃, after the second loose koji, when the temperature of the koji is > 38℃, at this time the surface of the koji is consumed by sugar substances, and a glucose water solution is added and atomized to reduce the temperature of the koji to 28-32℃. In addition, CN107259496A: the present application provides a koji making method for soy sauce and a preparation method of soy sauce, comprising: mixing raw materials with Aspergillus oryzae to obtain a mixture; and culturing and making koji from the mixture under humidity conditions of 30-100% RH in stages to obtain soy sauce koji. The above prior art focuses on realizing water supplementing and temperature reduction, or controlling water content by adjusting humidity, and there is currently a lack of technical solutions for directly adjusting water content by adding a pre-prepared liquid in actual production process. SUMMARY

[0005] The present application aims to overcome the deficiencies of the prior art and provide a water-retaining agent for soy sauce preparation, soy sauce and a preparation method thereof.

[0006] To achieve the above-mentioned purpose, in a first aspect of the present application, the present application provides a preparation method of a water-retaining agent for soy sauce preparation, the preparation method comprising the following steps:

[0007] The dried bean dregs are crushed, sieved, and soaked in an acidic solution and subjected to electromagnetic and ultrasonic treatment. The filtrate is collected by centrifugation and filtration, and a water-retaining agent for soy sauce preparation is obtained.

[0008] The preparation method of the water-retaining agent for soy sauce preparation provided by the present application uses bean dregs as raw material, which are dried, crushed, sieved, soaked in an acidic solution, and subjected to electromagnetic and ultrasonic treatment. The filtrate obtained contains rich dietary fiber, which can fully absorb and lock the moisture in the koji during subsequent soy sauce preparation. The protein, carbohydrates and minerals contained in the water-retaining agent for soy sauce preparation can provide the required nutritional activators for the water absorption and germination of Aspergillus oryzae during subsequent soy sauce preparation, thereby improving the activity of Aspergillus oryzae, increasing the activity of enzymes during koji preparation, and ultimately improving the quality of the prepared soy sauce.

[0009] As a preferred embodiment of the preparation method of the present application, at least one of the following (a)-(f) applies:

[0010] (a) the water content of the dried bean dregs is <10%;

[0011] (b) the mesh size of the sieve in the sieving is 80-100 mesh;

[0012] (c) the acidic solution is one or more of hydrochloric acid solution with a mass concentration of 0.1-0.2 mol / L, aqueous malic acid solution, aqueous citric acid solution, and aqueous lactic acid solution;

[0013] (d) the temperature of the acidic solution is 80-98℃;

[0014] (e) the magnetic field strength of the electromagnetic treatment is 8-15 A / m, and the treatment time is 30-40 min;

[0015] (f) the power of the ultrasonic treatment is 380-440 W, and the treatment time is 30-45 min.

[0016] As a preferred embodiment of the preparation method of the present application, the soaking time is 30-150 min.

[0017] As a preferred embodiment of the preparation method of the present application, the electromagnetic and ultrasonic treatment is performed sequentially.

[0018] The present application researches and finds that, by performing electromagnetic treatment first, the electric field generated by electromagnetic waves can promote cell perforation due to the instantaneous high voltage released thereby, so as to improve the extraction efficiency of active substances and the conversion rate of small molecules of water-soluble dietary fiber. Then, by performing ultrasonic treatment again, the mass transfer can be strengthened by cavitation effect, so as to further improve the conversion rate of small molecules of water-soluble dietary fiber, reduce the particle size of dietary fiber, and significantly improve the water retention capacity, swelling capacity, oil retention capacity and high thermal stability of small molecules of water-soluble dietary fiber; meanwhile, high-efficiency extraction of polysaccharides and amino acids can be realized.

[0019] As a preferred embodiment of the preparation method of the present application, the electromagnetic and ultrasonic treatment is followed by standing for 0.5-2.5 h.

[0020] As a preferred embodiment of the preparation method of the present application, the centrifugation is performed at a frequency of 3000-4000 r / min for 5-10 min.

[0021] The present application researches and finds that, when the preparation parameters of the water-retaining agent for soy sauce preparation are further selected within the above range, the product prepared by using the water-retaining agent can achieve more excellent comprehensive effects when applied to the preparation of soy sauce.

[0022] In the second aspect of the present application, a water-retaining agent for soy sauce preparation is provided, which is prepared by using the preparation method of the present application.

[0023] The water-retaining agent for soy sauce preparation provided by the present application can be applied to the preparation of soy sauce, so as to control the moisture in the process of soy sauce preparation, and help to improve the content of amino nitrogen and total nitrogen and the taste score of soy sauce.

[0024] In the third aspect of the present application, a preparation method of soy sauce is provided, which comprises the following steps:

[0025] (1) soybeans are mixed with water and the water-retaining agent for soy sauce preparation for soaking, and then the soaked soybeans are cooked and cooled to obtain cooked soybeans;

[0026] (2) the dried bran is crushed and sieved, and the sieve residue is collected to obtain pretreated bran;

[0027] (3) the wheat is baked and crushed to obtain roasted wheat;

[0028] (4) the roasted wheat and the pretreated bran are mixed to obtain a wheat mixture;

[0029] (5) the wheat mixture and the cooked soybeans are mixed and then inoculated with Aspergillus oryzae koji, and after the koji preparation is completed, a koji material is obtained;

[0030] (6) mixing the dough with salt water to carry out high-salt thin-state fermentation, squeezing after the fermentation is completed, collecting the sauce mash filtrate and heating to obtain soy sauce;

[0031] The percentage of bran with a particle size of 60 or more in the pretreated bran is 65% or more.

[0032] The percentage of the pretreated bran in the mass is 6-11% based on the roasted wheat.

[0033] The preparation method of soy sauce provided by the application can maintain the water content in the koji-making system, effectively utilize the water content in the koji-making process, improve the enzyme activity of koji and the utilization rate of raw materials, and thus improve the quality of soy sauce.

[0034] Specifically, the water-retaining agent for soy sauce preparation is introduced into the preparation of soy sauce, which uses bean dregs as raw material. The bean dregs are by-products after the production of tofu or soy milk, and contain rich food fiber. The water-retaining agent not only has the effects of preventing intestinal cancer and weight loss, but also can be applied to the preparation of soy sauce. When applied to the preparation of soy sauce, the water-retaining agent can maintain the water content in the koji-making system, effectively utilize the water content in the koji-making process of Aspergillus oryzae, and provide the necessary nutrients such as protein, carbohydrate and minerals for microbial growth. Bran is a by-product in the process of processing wheat into flour, and contains rich dietary fiber and betaine. Betaine is a kind of all-natural and edible amino acid, which has the effects of high-efficiency moisture retention and water locking, regulating the osmotic pressure in the body, promoting fat metabolism and protein synthesis. As a moisture-absorbing agent, the bran can promote the effective utilization of water content by Aspergillus oryzae in the system. In addition, the bran mixed into the koji can improve the uniformity of the mixed material and the permeability of the koji, which is beneficial to the circulation of air and the maintenance of water content in the koji-making process, and prevents the water loss caused by high temperature or uneven heating due to the heat produced by the growth and metabolism of Aspergillus oryzae.

[0035] In the step (1), the percentage of bran with a particle size of 60 or more in the pretreated bran is 65-80%, i.e. the percentage of the sieve residue after the pretreated bran is sieved through a 60-mesh sieve is 65-80%; further preferably, the percentage of bran with a particle size of 10-60 in the pretreated bran is 70-80%.

[0036] The application researches and finds that the proportion of bran with particle size greater than or equal to 60 mesh in the pretreated bran affects the enzyme activity in the koji and the amino nitrogen and total nitrogen content in the subsequent soy sauce, and when the proportion of bran with particle size greater than or equal to 60 mesh is 65-80%, especially when the proportion of bran with particle size of 10-60 mesh is 70-80%, a more excellent comprehensive effect can be achieved.

[0037] As a preferred embodiment of the preparation method of the application, in step (1), the mass percentage of water is 150-300% based on soybeans, and the mass percentage of the water-retaining agent for soy sauce preparation is 2-5%.

[0038] As a preferred embodiment of the preparation method of the application, in step (1), the soaking time is 4-8 h.

[0039] As a preferred embodiment of the preparation method of the application, in step (1), the pressure of the cooking is 0.1-0.5 MPa, the temperature of the cooking is 120-140 DEG C, and the time of the cooking is 5-15 min.

[0040] The application researches and finds that the water-retaining agent for soy sauce preparation and water are mixed and used for soaking soybeans, and the above parameters are within the range, which can ensure that the cooked soybeans are applied to koji making, help to consolidate the moisture in the system, reduce the moisture loss, promote the effective use of moisture in the growth and metabolism process of Aspergillus oryzae in the system, improve the enzyme activity of koji and the utilization rate of raw materials.

[0041] As a preferred embodiment of the preparation method of the application, in step (2), the drying is carried out at 80-85 DEG C for 30-40 min.

[0042] The bran is dried within the above temperature and time range, and the moisture content in the dried bran is less than 6%. Therefore, when crushing is carried out subsequently, the pretreated bran with the mass percentage of bran with particle size of 10-60 mesh being between 70-80% can be obtained, and when the bran is used as raw material for koji making, the ammonia nitrogen level in the soy sauce is improved.

[0043] As a preferred embodiment of the preparation method of the application, in step (3), the baking temperature is 227-263 DEG C, the baking time is 2-5 min, and the mesh number of the crushed bran is controlled to be 10-40.

[0044] As a preferred embodiment of the preparation method of the application, in step (5), the mass ratio of the fried wheat to the cooked soybeans in the wheat mixture is (0.3-0.4):1.

[0045] As a preferred embodiment of the preparation method of the present application, in step (5), the inoculation amount of Aspergillus oryzae is 0.1-0.5% based on the roasted wheat in the wheat mixture.

[0046] As a preferred embodiment of the preparation method of the present application, in step (5), the time for koji making is 38-48h, the koji making temperature is 31-42℃, and the initial relative humidity for koji making is 90-95%.

[0047] The present application has found that, when the mass ratio of koji making material added in the process of soy sauce preparation is within the above range, and the parameters in the process of koji making are controlled within the above range, excellent comprehensive effects can be achieved.

[0048] As a preferred embodiment of the preparation method of the present application, the method further comprises spraying the diluted solution of water-retaining agent for soy sauce preparation when turning the koji during koji making in step (5).

[0049] As a preferred embodiment of the preparation method of the present application, in the diluted solution of water-retaining agent for soy sauce preparation, the mass ratio of water-retaining agent for soy sauce preparation to water is 1:(10-20).

[0050] The present application has found that, adding the diluted solution of water-retaining agent for soy sauce preparation in the process of koji making can further strengthen the water-retaining effect and promote the growth of koji material. Using the diluted solution of water-retaining agent for soy sauce preparation within the above mass ratio range can effectively improve the moisture in the process of koji making, achieve the purposes of water locking and water retaining, and further improve the quality of soy sauce.

[0051] As a preferred embodiment of the preparation method of the present application, in step (5), the koji is turned twice during koji making.

[0052] As a preferred embodiment of the preparation method of the present application, in step (5), the mass percentage of the diluted solution of water-retaining agent for soy sauce preparation sprayed when turning the koji is 1-3% based on the weight of koji material.

[0053] Specifically, the first turning is performed after 9-14h of culture, and the diluted solution of water-retaining agent for soy sauce preparation is uniformly sprayed above the koji material when the koji is turned for the first time. The second turning is performed after 23-26h of culture, and the diluted solution of water-retaining agent for soy sauce preparation is uniformly sprayed above the koji material when the koji is turned for the first time. The addition can be performed once or twice.

[0054] The present application has found that, when the diluted solution of water-retaining agent for soy sauce preparation added when turning the koji is within the above range, soy sauce with excellent comprehensive performance can be obtained.

[0055] As a preferred embodiment of the preparation method of the present application, in step (6), the mass percentage of salt water is 19-23%.

[0056] As a preferred embodiment of the preparation method of the present application, in the step (6), the mass ratio of the koji and the salt water is 1:(1.3-2.4).

[0057] As a preferred embodiment of the preparation method of the present application, in the step (6), the fermentation temperature is 31-39℃, and the fermentation time is 45-90 days.

[0058] As a preferred embodiment of the preparation method of the present application, in the step (6), the heating temperature is 60-70℃, and the heating time is 3-5h.

[0059] In the fourth aspect of the present application, the present application provides a soy sauce prepared by the preparation method of the soy sauce of the present application.

[0060] Compared with the prior art, the present application has the following beneficial effects:

[0061] The preparation method of the soy sauce provided by the present application can significantly improve the permeability and uniformity of the koji, promote the effective utilization of water in the growth and metabolism process of Aspergillus oryzae in the system, improve the enzyme activity of the koji and the utilization rate of raw materials, and thus improve the quality of the soy sauce. In addition, the preparation method of the soy sauce provided by the present application does not change the original production equipment and process conditions, is easy to operate, and is conducive to industrial application. DETAILED DESCRIPTION

[0062] For the purpose of better illustrating the object, technical scheme and advantages of the present application, the present application will be further described in combination with specific embodiments.

[0063] The reagents, methods and equipment used in the present application are all conventional reagents, methods and equipment in the art unless otherwise specified.

[0064] Example 1

[0065] The present application provides a water-retaining agent 1-3 for soy sauce preparation.

[0066] The preparation method of the water-retaining agent 1 for soy sauce preparation comprises the following steps:

[0067] (1) The bean dregs are dried to a water content of 7% by a microwave drying device, then crushed and passed through an 80-mesh screen to collect the undersize material;

[0068] (2) the undersize is soaked in 0.15 mol / L dilute hydrochloric acid solution with a temperature of 85-88℃, after soaking for 50 min, it is treated with an electromagnetic intensity of 12A / m for 35 min, then it is treated with ultrasonic wave with a power of 400W for 40 min, after continuing to stand for 135 min, it is centrifuged in a centrifuge with a speed of 3000r / min for 8 min, after the treatment is finished, it is filtered, the filtrate is collected, and soy sauce preparation water-retaining agent 1 is obtained; before soaking to centrifuging, the temperature of the system is kept at 85-88℃.

[0069] The only difference between the preparation method of the soy sauce preparation water-retaining agent 2 and the preparation method of the soy sauce water-retaining agent 1 is that the bean dregs are dried to a water content of 10-15% by a microwave drying device.

[0070] The only difference between the preparation method of the soy sauce preparation water-retaining agent 3 and the preparation method of the soy sauce water-retaining agent 1 is that the undersize is soaked in 0.15 mol / L dilute hydrochloric acid solution with a temperature of 85-88℃, after soaking for 4h, it is filtered, the filtrate is collected, and soy sauce preparation water-retaining agent 3 is obtained.

[0071] Example 2

[0072] The embodiment of the present application provides a soy sauce, and a preparation method of the soy sauce comprises the following steps:

[0073] (1) after impurities are removed from soybeans, the soybeans are put into a soybean soaking tank, 1.6 times of water of the mass of the soybeans is added, 2% of the mass of the soybeans of the soy sauce preparation water-retaining agent 1 is added, the mixture is stirred uniformly and soaked for 8h, then the soaked soybeans are taken out and cooked at 0.3MPa and 130℃ for 10 min, after the cooking is finished, the cooked soybeans are cooled, and cooked soybeans are obtained;

[0074] (2) bran is dried at 80-85℃ for 35 min, after the drying is finished, the bran is controlled to have a particle size of 10-60 mesh by a vibrating screen, and the bran with a particle size of 10-60 mesh accounts for 80%, and the bran after pretreatment is obtained;

[0075] (3) wheat is baked at 252℃ for 3 min, and then the baked wheat is crushed, and roasted wheat is obtained;

[0076] (4) 6% of the mass percentage of the bran after pretreatment is added into the roasted wheat, and wheat mixture is obtained;

[0077] (5) the wheat mixture and cooked soybeans are mixed evenly and inoculated with Aspergillus oryzae (the mass ratio of the roasted wheat in the wheat mixture to the cooked soybeans is 0.35:1, and the Aspergillus oryzae accounts for 0.3% of the mass of the roasted wheat in the wheat mixture), and then are sent into a disc for koji making in a loose and flat manner, the initial relative humidity for koji making is 90%, and two times of koji turning are performed during koji making, a diluent (the mass ratio of the water-retention agent for soy sauce preparation to water in the diluent is 1:15) with a mass percentage of 3% of soy sauce preparation is sprayed onto the surface of the koji during koji turning, and the koji is obtained after 39 hours of koji making;

[0078] (6) the koji and 21% salt water are mixed evenly at a mass ratio of 1:1.8 for high-salt dilute fermentation, the fermentation temperature is 31-39°C, and the fermentation period is 60 days;

[0079] (7) after the fermentation is completed, the koji is pressed, the pressed filtrate is collected, heated at 65°C for 4 hours, and then the soy sauce is obtained.

[0080] Example 3

[0081] The present application provides a kind of soy sauce, and the preparation method of the soy sauce includes the following steps:

[0082] (1) after the soybean is impurity, it is put into the bean soaking tank, and the water of 1.6 times of the mass of the soybean is added, and the water-retention agent 1 for soy sauce preparation of 5% of the mass of the soybean is added, stirred evenly and soaked for 6 hours, then the soaked soybean is taken out and cooked at 0.3 MPa and 135 DEG C for 10 minutes, after cooking, cooling, cooked soybean is obtained;

[0083] (2) the bran is dried at 80-85 DEG C for 35 minutes, and after drying, the bran is passed through a vibrating screen to control the particle size, and the bran with a particle size of 10-60 mesh accounts for 80%, and the pretreated bran is obtained;

[0084] (3) the wheat is baked at 245 DEG C for 4 minutes, and then crushed, and the roasted wheat is obtained;

[0085] (4) the pretreated bran with a mass percentage of 10% is added to the roasted wheat, and the wheat mixture is obtained;

[0086] (5) the wheat mixture and cooked soybeans are mixed evenly and inoculated with Aspergillus oryzae (the mass ratio of the roasted wheat in the wheat mixture to the cooked soybeans is 0.35:1, and the Aspergillus oryzae accounts for 0.3% of the mass of the roasted wheat in the wheat mixture), and then are sent into a disc for koji making in a loose and flat manner, the initial relative humidity for koji making is 92%, and two times of koji turning are performed during koji making, a diluent (the mass ratio of the water-retention agent for soy sauce preparation to water in the diluent is 1:15) with a mass percentage of 1% of soy sauce preparation is sprayed onto the surface of the koji during koji turning, and the koji is obtained after 38 hours of koji making;

[0087] (6) mix the dough with 21% concentration of salt water at a mass ratio of 1:1.8 to carry out high-salt thin-state fermentation, fermentation temperature is 31-39℃, fermentation period is 60 days;

[0088] (7) after the fermentation is completed, press and squeeze, collect the sauce mash filtrate after filtering, keep heating at 65℃ for 4h, and obtain soy sauce.

[0089] Example 4

[0090] The example of the present application provides a kind of soy sauce, the preparation method of the soy sauce is only different from the example 2 in step (5) when turning dough is not sprayed with the diluent of water-retaining agent for sauce preparation.

[0091] Example 5

[0092] The example of the present application provides a kind of soy sauce, the preparation method of the soy sauce is different from the example 2 in step (2), the bran of the particle size of the example step (2) after drying is controlled to be greater than or equal to 60 mesh, and the proportion is 65%.

[0093] Comparative Example 1

[0094] The comparative example of the present application provides a kind of soy sauce, the preparation method of the soy sauce is different from the example 2 in step (1) and step (5), the water-retaining agent 1 for sauce preparation is not added in the soaking of the comparative example step (1), and the diluent of water-retaining agent for sauce preparation is not sprayed in the turning dough of the comparative example step (5).

[0095] Comparative Example 2

[0096] The comparative example of the present application provides a kind of soy sauce, the preparation method of the soy sauce is different from the example 2 in step (1), the water-retaining agent 1 for sauce preparation is not added in the soaking of the comparative example step (1).

[0097] Comparative Example 3

[0098] The comparative example of the present application provides a kind of soy sauce, the preparation method of the soy sauce is different from the example 2 in step (2), the bran of the particle size of the example step (2) after drying is controlled to be greater than or equal to 60 mesh, and the proportion is 50%.

[0099] Comparative Example 4

[0100] The comparative example of the present application provides a kind of soy sauce, the preparation method of the soy sauce is different from the example 2 in step (4), the pretreated bran with mass percentage of 15% is added to the wheat in the comparative example step (4).

[0101] Comparative Example 5

[0102] The present application comparative example provides a soy sauce, the preparation method of the soy sauce is only different from example 2 in that step (4), the step (4) of the present comparative example adds 1% of the pretreated bran to the fried wheat.

[0103] Comparative example 6

[0104] The present application comparative example provides a soy sauce, the preparation method of the soy sauce is only different from example 2 in that step (4), the step (4) of the present comparative example adds 1% of the pretreated bran to the fried wheat.

[0105] Comparative example 7

[0106] The present application comparative example provides a soy sauce, the preparation method of the soy sauce is only different from example 2 in that step (4), the step (4) of the present comparative example adds 1% of the pretreated bran to the fried wheat.

[0107] Effect example

[0108] The present effect example detects the moisture, pH value, amount of bacteria and neutral protease activity of koji during the preparation of the example and comparative example soy sauce, detects the amino nitrogen and total nitrogen in the soy sauce prepared in the example and comparative example, and scores the taste of the soy sauce;

[0109] The koji moisture, soy sauce total nitrogen determination is detected according to the provisions of GBT 5009.3-2003, the soy sauce amino acid nitrogen determination is detected according to the provisions of GBT 5009.44-2003, the amino peptidase enzyme activity, alkaline / neutral protease enzyme activity and alpha-amylase activity are detected according to the method in Zhang Yanfang's "Research on Multi-strain Koji Optimization and Improvement of Enzyme System and Soy Sauce Quality"; the evaluation of comprehensive taste (color, aroma, astringency, umami, etc.) is evaluated by 15 people with long-term sensory experience according to the method of 0-10 points (from bad to good, 10 points for the best), and the arithmetic mean is obtained by taking the highest and lowest values; the data obtained by detecting the koji are shown in Table 1, and the data in the soy sauce are shown in Table 2; the data in Table 1 and Table 2 are based on the data in comparative example 1 (traditional soy sauce preparation method), which is defined as 1, and the other examples and comparative examples are replaced by the same proportion of the data in comparative example 1.

[0110] Table 1

[0111]

[0112] Table 2

[0113]

[0114]

[0115] As can be seen from Table 1, when the preparation method of the present application is adopted, the moisture content, the amount of microbial bodies, the pH, the neutral / alkaline protease activity, the alpha-amylase activity and the amino peptidase activity in the koji are all significantly improved compared with the comparative example 1, and the content of amino nitrogen and total nitrogen in the soy sauce crude oil prepared is higher than that of the comparative example, and the taste score of the soy sauce obtained by the present application is also higher, and is maintained above 8;

[0116] As can be seen from the example 2, the example 4 and the comparative examples 1-2, when only the water-retaining agent for soy sauce preparation is added in the preparation process or only the diluent of the water-retaining agent for soy sauce preparation is sprayed in the koji turning process, or neither of them is introduced, the enzyme activity in the koji obtained is significantly decreased compared with the example 2, and the taste score of the soy sauce is also below 6.5;

[0117] As can be seen from the example 2, the example 5 and the comparative example 3, the proportion of the specific particle size in the bran added in the soy sauce preparation process also affects the quality of the soy sauce, when the proportion of the specific particle size in the bran is not within the range of the present application, the enzyme activity in the koji obtained shows a decreasing trend, and the content of amino nitrogen and total nitrogen in the soy sauce obtained also significantly decreases; As can be seen from the example 2 and the comparative examples 4-5, the addition amount of the bran in the soy sauce preparation also affects the performance of the koji and the soy sauce, when the addition amount is too high or too low, it cannot achieve the purpose of improving the enzyme activity in the koji and the content of amino nitrogen and total nitrogen in the soy sauce;

[0118] As can be seen from the example 2 and the comparative examples 6-7, the preparation method of the water-retaining agent for soy sauce preparation is different, the water-retaining agent for soy sauce preparation obtained is different, and when applied to the preparation of soy sauce, it will affect the enzyme activity of the koji and the quality of the soy sauce.

[0119] Finally, it should be noted that the above examples are used to illustrate the technical solutions of the present application, but not to limit the protection scope of the present application, although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can be modified or replaced equivalently without departing from the essence and scope of the technical solutions of the present application.

Claims

1. A method for producing a soy sauce, characterized by, The preparation method comprises the following steps: (1) soybeans are soaked in water and a water-retaining agent for soy sauce preparation, and then the soaked soybeans are cooked, cooled, and obtained cooked soybeans; (2) dried bran is crushed, sieved, and the oversize material is collected to obtain pretreated bran; (3) wheat is baked and crushed to obtain roasted wheat; (4) the roasted wheat and the pretreated bran are mixed to obtain a wheat mixture; (5) the wheat mixture and the cooked soybeans are mixed, and then Aspergillus oryzae koji is inoculated, and after the koji-making is completed, koji material is obtained; (6) the koji material is mixed with salt water for high-salt dilute fermentation, and after the fermentation is completed, the koji material is pressed, the soy sauce mash filtrate is collected and heated to obtain soy sauce; In the pretreated bran, the proportion of bran with a particle size of ≥60 mesh is ≥65%; The mass percentage of the pretreated bran in the roasted wheat is 6-11%; The method further comprises spraying a dilute solution of the water-retaining agent for soy sauce preparation during koji turning in the koji-making in step (5); The mass percentage of the dilute solution of the water-retaining agent for soy sauce preparation in the koji material is 1-3%; The preparation method of the water-retaining agent for soy sauce preparation comprises the following steps: The dried bean dregs are crushed, sieved, and the undersize material is collected, soaked in an acidic solution, and subjected to electromagnetic and ultrasonic treatment, centrifuged, filtered, and the filtrate is collected to obtain the water-retaining agent for soy sauce preparation; the water content of the dried bean dregs is <10%.

2. The production method according to claim 1, characterized by, At least one of the following (a)-(e): (a) the mesh size of the sieve in the sieving is 80-100 mesh; (b) the acidic solution is one or more of a hydrochloric acid solution with a mass concentration of 0.1-0.2 mol / L, an aqueous malic acid solution, an aqueous citric acid solution, and an aqueous lactic acid solution; (c) the temperature of the acidic solution is 80-98℃; (d) the magnetic field strength of the electromagnetic treatment is 8-15 A / m, and the treatment time is 30-40 min; (e) the power of the ultrasonic treatment is 380-440 W, and the treatment time is 30-45 min.

3. The preparation method according to claim 1, characterized in that, In step (1), the mass percentage of water in the soybeans is 150-300%, and the mass percentage of the water-retaining agent for soy sauce preparation is 2-5%.

4. The production method according to claim 1, characterized by, In step (1), the soaking time is 4-8 h; And / or, the pressure of the cooking is 0.1-0.5 MPa, the temperature of the cooking is 120-140℃, and the time of the cooking is 5-15 min.

5. The preparation method according to claim 1, characterized in that, In step (2), the drying is performed at 80-85℃ for 30-40 min.

6. The method of claim 1, wherein, In step (5), the mass ratio of the roasted wheat to the cooked soybeans in the wheat mixture is (0.3-0.4):1; And / or, the inoculation amount of Aspergillus oryzae in the roasted wheat in the wheat mixture is 0.1-0.5%; And / or, the koji-making time is 38-48 h, the koji-making temperature is 31-42℃, and the initial relative humidity of the koji-making is 90-95%.

7. The preparation method according to any one of claims 1-6, characterized in that, In the dilute solution of the water-retaining agent for soy sauce preparation, the mass ratio of the water-retaining agent for soy sauce preparation to water is 1:(10-20); And / or, the number of koji turning during the koji-making is 2.

8. A sauce, characterized by The soy sauce is prepared by the method of any one of claims 1-7.

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