Flaxseed meal soy sauce and brewing method thereof

Abstract

The invention belongs to the technical field of condiment manufacturing, and particularly discloses flaxseed meal soy sauce and a brewing method thereof. The brewing method of the flaxseed meal soy sauce provided by the invention comprises the following steps: (1) pretreating raw materials: soaking flaxseed meal, mixing the soaked flaxseed meal with fried wheat, and cooking to obtain cooked materials; (2) preparing finished koji: mixing the cooked material with aspergillus oryzae to prepare koji, so as to obtain yeast for making hard liquor; adding at least one of kiwi fruit protease or nuclease into the yeast for making hard liquor, and performing solid-state fermentation to obtain finished yeast; and (3) soy sauce mash fermentation: mixing the finished koji with saline water to obtain soy sauce mash, and performing high-salt liquid-state fermentation to obtain the flaxseed meal soy sauce which is nutritional, healthy, safe and outstanding in delicate flavor. According to the brewing method, the production cost of the soy sauce is reduced, the additional value and the utilization rate of the flaxseed meal are improved, a new process route is provided for obtaining the delicious soy sauce through direct fermentation in the soy sauce brewing industry, and the brewing method has important economic value and social significance.

Description

Technical Field

[0001] The invention belongs to the technical field of condiment manufacturing, and particularly relates to flaxseed meal soy sauce and a brewing method thereof. Background Art

[0002] With the improvement of living standards, people's requirements for the taste and aroma of soy sauce are increasing. Umami, as the most important flavor attribute of soy sauce, is mainly contributed by free amino acids such as glutamic acid and aspartic acid. At present, the mainstream method of enhancing the umami taste of soy sauce is to add yeast extract, monosodium glutamate and other substances through post-blending. However, due to consumption upgrades and the surge in pan-health needs, people prefer organic, zero-additive soy sauce fermented in the original ecology, and exogenous umami agents in the ingredient list are gradually rejected by consumers. In addition, the post-blending of soy sauce is usually accompanied by masking the original taste of soy sauce, selling inferior products as good ones, and food health and safety issues. The development of innovative natural brewing has become a trend and hot spot to improve the quality of soy sauce.

[0003] As soybean prices continue to rise, the costs of soy sauce brewing companies are gradually rising. Flaxseed meal is a byproduct of flaxseed oil produced after cold pressing, also known as flax cake, which is rich in nutrients. Among them, the protein content is 32%~49%, which is a very high-quality protein resource. However, flaxseed meal is often used as a low-value protein supplement in animal feed or fertilizer, and this resource is not fully utilized. Using flaxseed meal to replace or partially replace soybean meal in the production of soy sauce can reduce the production cost of soy sauce, improve the quality of soy sauce, and increase the added value of flaxseed meal, so that flaxseed meal resources can be used with high added value, which is of great significance. Summary of the invention

[0004] The invention uses flaxseed meal as a fermentation raw material, and uses enzyme preparations to assist fermentation to obtain koji for high-salt dilute fermentation, thereby providing a flaxseed meal soy sauce that is nutritious, healthy, safe, and has significantly improved umami taste. The brewing method and the soy sauce obtained therefrom have good market prospects.

[0005] In order to achieve the above-mentioned object of the invention, the embodiment of the present invention adopts the following technical solution: In a first aspect, the present invention provides a method for brewing linseed meal soy sauce, the brewing method comprising the following steps: (1) Raw material pretreatment: the raw materials are soaked, mixed with roasted wheat, and steamed to obtain clinker; (2) Preparation of finished koji: mixing the cooked material with Aspergillus oryzae to obtain koji; adding the enzyme preparation to the Daqu, and performing solid-state fermentation to obtain finished qu; (3) fermentation of mash: mixing the koji with salt water to obtain mash, and subjecting the mash to high-salt dilute fermentation to obtain flaxseed meal soy sauce; Wherein, the raw material includes flaxseed meal; The enzyme preparation includes at least one of kiwifruit protease or nuclease.

[0006] The invention uses flaxseed meal as a fermentation raw material, uses koji obtained by kiwifruit protease and / or nuclease-assisted koji making to perform high-salt dilute fermentation, and produces a nutritious, healthy, safe flaxseed meal soy sauce with high umami amino acids such as glutamic acid and aspartic acid. The brewing method not only reduces the production cost of soy sauce, increases the added value and utilization rate of flaxseed meal, but also provides a new process route for the soy sauce brewing industry to directly ferment and obtain umami soy sauce, which has important economic value and social significance.

[0007] Compared with alkaline protease and papain, the kiwifruit protease selected by the present invention has a higher hydrolysis degree and peptide yield when enzymolyzing flaxseed meal; in addition, the kiwifruit protease is of plant origin and has the characteristics of safety, hygiene and non-toxicity. Nuclease can hydrolyze nucleic acids into 5'-nucleotides in a directional manner, thereby improving the umami taste of the product. The present invention creatively finds that when kiwifruit protease and nuclease are used in combination, they have a synergistic effect when enzymolyzing flaxseed meal, and can significantly increase the content of glutamic acid and aspartic acid in the obtained soy sauce.

[0008] The high-salt dilute fermentation process selected by the present invention is a scientific brewing method formed by combining modern brewing equipment and scientific management technology based on the essence of natural sun-drying fermentation process. Since flaxseed meal is often used as a low-value protein supplement with low added value, the present invention uses flaxseed meal for the fermentation of soy sauce, which can make full use of the high-quality protein resources therein and improve the added value and utilization rate of flaxseed meal.

[0009] The Aspergillus oryzae in the present invention is described by taking Aspergillus oryzae 3.042 as an example.

[0010] Preferably, the soaking temperature is 90°C to 100°C and the soaking time is 1h to 2h; The cooking temperature is 121° C. to 125° C., the cooking time is 15 min to 20 min, and the pressure is 0.105 to 0.135 MPa.

[0011] Preferably, the amount of Aspergillus oryzae introduced is 0.3% to 0.5% of the weight of the clinker based on dry weight; The spore count of Aspergillus oryzae is 0.8×10 10 / g~2×10 10 Pieces / g.

[0012] Preferably, the weight ratio of the enzyme preparation to the raw material is 0.4:100 to 1.0:100; The method of adding the enzyme preparation of the present invention is: dissolving a preset amount of the enzyme preparation weighed in warm water at 40° C. to 45° C., and spraying the solution on the surface of the large curved surface.

[0013] The temperature of the solid-state fermentation is 27-32° C. and the time is 36 h-48 h.

[0014] Preferably, the weight ratio of the kiwifruit protease to the nuclease is 0.8:1 to 1.2:1; The enzymatic activity of the kiwifruit protease is 28U / g~32U / g; The enzyme activity of the nuclease is 11000U / g~13000U / g.

[0015] Preferably, the weight ratio of the koji to the brine is 1:2-1:3; The brine comprises saline solution with a mass concentration of 17% to 22%.

[0016] Preferably, the total time of the high-salt dilute fermentation is 115d~125d, and the specific operation includes the following steps: the sauce mash is subjected to initial fermentation at 15°C~20°C for 10d~15d, and after the initial fermentation, halophilic tetragenous cocci are inoculated; the main fermentation is then carried out at 28°C~32°C, and Saccharomyces rouxii is inoculated on the 29th~31st day of fermentation to continue the main fermentation; The final inoculation concentration of the halophilic tetragenococcus was 1×10 5 CFU / g~2.5×10 5 CFU / g; The final inoculation concentration of the Saccharomyces rouxii was 1×10 6 CFU / g~2×10 6 CFU / g.

[0017] In the present invention, the halophilic Tetragenococcus with the deposit number of CGMCC1.2492 and the Saccharomyces rouxii with the deposit number of CGMCC2.181 are taken as examples for explanation.

[0018] Preferably, during the initial fermentation process, the temperature of the system increases at a rate of 0.8°C / day to 1.2°C / day.

[0019] Preferably, the raw materials also include soybean meal; The weight ratio of the flaxseed meal to the soybean meal is 1-2:2-1 on a dry weight basis; Based on dry weight, the weight ratio of the raw material to the fried wheat is 2-4:1-3.

[0020] In a second aspect, the present invention also provides flaxseed meal soy sauce prepared by the above-mentioned flaxseed meal soy sauce brewing method. Compared with conventional soy sauce fermented with soybean meal as raw material, the amino acid nitrogen content, total free amino acid content, glutamic acid content, and aspartic acid content in the flaxseed meal soy sauce are significantly improved, the taste is richer, and the umami taste is more prominent, meeting the needs of consumers for green, safe, nutritious, and additive-free healthy food. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0022] Figure 1 This is a comparison chart of the contents of aspartic acid and glutamic acid in soybean meal and linseed meal in the present invention; Figure 2 is a liquid phase diagram of a set of standard substances of free amino acids in the present invention; Figure 3 This is a liquid phase diagram for determining the free amino acid content of flaxseed meal soy sauce I in the present invention; Figure 4 This is a liquid phase diagram for determining the IV free amino acid content of flaxseed meal soy sauce in the present invention. DETAILED DESCRIPTION

[0023] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0024] The raw materials and reagents used in the present invention, unless otherwise specified, are conventional commercially available products; the methods used in the present invention, unless otherwise specified, are conventional methods in the art.

[0025] It should be noted that the present invention investigates the effects of different types of proteases and the combination of proteases and nucleases on the hydrolysis performance of flaxseed meal, and also conducts a preliminary analysis of the composition of soybean meal and flaxseed meal, as detailed below.

[0026] 1. The present invention first investigates the effects of different types of enzymes on the hydrolysis performance of flaxseed meal. The specific contents are as follows: The present invention compares the hydrolysis of flaxseed meal by adding three protease preparations, papain, kiwifruit protease and alkaline protease, separately and by compounding the above three proteases with nuclease. Among them, the nuclease selected in the present invention is purchased from Nanning Pangbo Bioengineering Co., Ltd., and the enzyme activity is 12000U / g; Papain was purchased from Henan Wanbang Chemical Technology Co., Ltd. with an enzyme activity of 30,000 U / g; Alkaline protease was purchased from MacLean's reagent with an enzyme activity of 16 U / g; Kiwifruit protease was prepared by the preparation method disclosed by Sun Q et al., and the enzyme activity was 28.8U / g. The reference information of the paper on the preparation method is Sun Q, Zhang B, Yan QJ, et al. Comparative analysis on the distribution of protease activities among fruits and vegetable resources[J]. Food chemistry, 2016, 213: 708-713.

[0027] Based on the production process of soy sauce Daqu, the semi-solid enzymatic hydrolysis method was selected for determination. The enzymatic hydrolysis conditions were set as follows: liquid-solid ratio 2mL / g, pH=6.5, temperature 35℃, enzymatic hydrolysis time 48h, and enzyme addition amount 0.3% of the total weight of flaxseed meal; the composite enzyme preparation was added at a ratio of 1:1 (w / w), and the addition amount of different enzymes was 0.3% of the total weight of the raw materials. The effect of the enzyme preparation was quantified by measuring the hydrolysis degree (ninhydrin method) and polypeptide content (biuret method) of the product, and the results are shown in Table 1.

[0028] Table 1 Results of the hydrolysis of flaxseed meal by different enzymes

[0029] From the results in Table 1, it can be seen that within the scope of this experiment, when the hydrolysis degree and peptide yield are the target factors and a single type of enzyme is used to hydrolyze flaxseed meal, kiwifruit protease has the best hydrolysis effect, followed by papain. Further comparison of the effects of the combination of each protease and nuclease found that the hydrolysis degree and peptide yield of the kiwifruit protease + nuclease group still maintained the highest level, and the two enzymes had a synergistic effect in promoting the hydrolysis of flaxseed meal. Therefore, the present invention selects kiwifruit protease and nuclease to be combined for soy sauce fermentation experiments.

[0030] Second, the present invention respectively measured the contents of aspartic acid and glutamic acid in the selected soybean meal and linseed meal, and the comparison of the contents of aspartic acid and glutamic acid in soybean meal and linseed meal is shown in the figure below: Figure 1 shown.

[0031] Depend on Figure 1 It can be seen that the aspartic acid content in soybean meal is 24.72 mg / g, and the glutamic acid content is 40.34 mg / g; the aspartic acid content in flaxseed meal is 27.91 mg / g, and the glutamic acid content is 63.06 mg / g.

[0032] Example 1 This embodiment provides a method for brewing linseed meal soy sauce, the brewing method comprising the following steps: (1) Raw material pretreatment: 80 g of flaxseed meal and 40 g of soybean meal were mixed and soaked in 90°C water (1.2 times their total weight) for 1 h, then 80 g of roasted wheat was added and mixed evenly, and high temperature and high pressure steaming (pressure 0.105 MPa, temperature 121°C) was performed for 20 min, and then cooled to 30°C to obtain clinker; (2) Preparation of finished koji: The above-mentioned 30°C cooked material was mixed evenly with 3.042 koji of Aspergillus oryzae, wherein the spore count of the koji was 1×10 10 / g (based on dry weight), the seed koji inoculation amount is 0.3% of the total weight of the raw materials, and the big koji is obtained; Weigh kiwifruit protease and nuclease according to 0.3% of the total weight of the raw materials (on a dry weight basis), dissolve in 5 mL of 40°C warm water, spray evenly on the surface of the Daqu and mix evenly (recorded as the 0th hour of solid-state fermentation), carry out solid-state fermentation at 30°C, complete the first turn of the Daqu 15 hours after the start of the solid-state fermentation, complete the second turn of the Daqu 9 hours after the completion of the first turn of the Daqu, ferment for a total of 42 hours to obtain the Daqu; (3) fermentation of mash: the koji and salt water are mixed evenly at a weight ratio of 1:2.5, wherein the mass concentration of the salt water is 18%, to obtain mash; the mash is subjected to high-salt dilute fermentation, firstly at 15°C for 15 days, during which the temperature is increased by 1°C every day; then the main fermentation is carried out at 30°C for 105 days, and after the fermentation is completed, the soy sauce is obtained by centrifugation and filtration, which is recorded as flaxseed meal soy sauce I; During the high-salt dilute fermentation, the fermentation was stirred once a day for the first 7 days, and then stirred once a week until the end of the fermentation. The microbial inoculation conditions were as follows: on the 15th day, the halophilic Tetragenococcus with the collection number CGMCC1.2492 was inoculated, and the final inoculation concentration was 2×10 5 CFU / g; Saccharomyces rouxii was inoculated on the 30th day, and the final inoculation concentration was 1×10 6 CFU / g.

[0033] Example 2 This embodiment provides a method for brewing linseed meal soy sauce, the brewing method comprising the following steps: (1) Raw material pretreatment: 60 g of flaxseed meal and 60 g of soybean meal were mixed and soaked in 100°C water (1.2 times their total weight) for 1 h, then 80 g of roasted wheat was added and mixed evenly, and high temperature and high pressure steaming (pressure 0.135 MPa, temperature 125°C) was performed for 15 min, and then cooled to 30°C to obtain clinker; (2) Preparation of finished koji: The above-mentioned 30°C cooked material was mixed evenly with 3.042 koji of Aspergillus oryzae, wherein the spore count of the koji was 0.8×10 10 / g (by dry weight), the seed koji inoculation amount is 0.5% of the total weight of the raw materials, and the big koji is obtained; Weigh 0.2% of the total weight of the raw materials (on a dry basis) of kiwifruit protease and 0.24% of the total weight of the raw materials (on a dry basis) of nuclease, mix the two and dissolve them in 5 mL of 40°C warm water, spray them evenly on the surface of the Daqu and mix them evenly (recorded as the 0th hour of solid-state fermentation), carry out solid-state fermentation at 32°C, complete the first turn of the koji 12 hours after the start of the solid-state fermentation, and complete the second turn of the koji 6 hours after the completion of the first turn of the koji, and ferment for a total of 36 hours to obtain the koji; (3) fermentation of mash: the koji and salt water are mixed uniformly at a weight ratio of 1:3, wherein the mass concentration of the salt water is 17%, to obtain mash; the mash is subjected to high-salt dilute fermentation, firstly at 20°C for 10 days, during which the temperature is increased by 1.20°C per day; then the main fermentation is carried out at 32°C for 105 days, and after the fermentation is completed, the soy sauce is obtained by centrifugation and filtration, which is recorded as flaxseed meal soy sauce II; During the high-salt dilute fermentation, the mixture was stirred once a day for the first 7 days, and then once a week until the end of the fermentation. The microbial inoculation conditions were as follows: on the 10th day, the halophilic tetragenococcus with the accession number CGMCC1.2492 was inoculated, and the final inoculation concentration was 2.5×10 5 CFU / g; on the 29th day, Saccharomyces rouxii was inoculated, and the final inoculation concentration was 1.5×10 6 CFU / g.

[0034] Example 3 This embodiment provides a method for brewing linseed meal soy sauce, the brewing method comprising the following steps: (1) Raw material pretreatment: 40 g flaxseed meal and 80 g soybean meal were mixed and soaked in 90°C water (1.2 times their total weight) for 2 h, then 80 g roasted wheat was added and mixed evenly, and high temperature and high pressure steaming (pressure 0.105 MPa, temperature 121°C) was performed for 20 min, and then cooled to 30°C to obtain clinker; (2) Preparation of finished koji: The above-mentioned 30°C cooked material was mixed evenly with 3.042 koji of Aspergillus oryzae, wherein the spore count of the koji was 1.0×10 10 / g (based on dry weight), the seed koji inoculation amount is 0.4% of the total weight of the raw materials, and the big koji is obtained; Weigh kiwifruit protease and nuclease according to 0.5% of the total weight of the raw materials (on a dry weight basis), mix the two and dissolve them in 5 mL of 40°C warm water, spray them evenly on the surface of the Daqu and mix them evenly (recorded as the 0th hour of solid-state fermentation), carry out solid-state fermentation at 27°C, complete the first turn of the Daqu 18 hours after the start of the solid-state fermentation, and complete the second turn of the Daqu 12 hours after the completion of the first turn of the Daqu, and ferment for a total of 48 hours to obtain the Daqu; (3) fermentation of mash: the koji and salt water are mixed evenly at a weight ratio of 1:2, wherein the mass concentration of the salt water is 22%, to obtain mash; the mash is subjected to high-salt dilute fermentation, firstly at 18°C ​​for 10 days, during which the temperature is increased by 1°C per day; then the main fermentation is carried out at 28°C for 115 days, and after the fermentation is completed, the soy sauce is centrifuged and filtered to obtain soy sauce, which is recorded as flaxseed meal soy sauce III; During the high-salt dilute fermentation, the fermentation was stirred once a day for the first 7 days, and then once a week until the end of the fermentation. The microbial inoculation conditions were as follows: on the 10th day, halophilic tetragenococcus with the collection number CGMCC1.2492 was inoculated, and the final inoculation concentration was 1×10 5 CFU / g; Saccharomyces rouxii was inoculated on the 31st day, and the final inoculation concentration was 2×10 6 CFU / g.

[0035] Example 4 This embodiment provides a method for brewing linseed meal soy sauce, the brewing method comprising the following steps: (1) Raw material pretreatment: 120 g of flaxseed meal was soaked in 90°C water (1.2 times its total weight) for 1 h, then 80 g of roasted wheat was added and mixed evenly, and high temperature and high pressure steaming (pressure 0.105 MPa, temperature 121°C) was performed for 20 min, and then cooled to 30°C to obtain clinker; (2) Preparation of finished koji: The above-mentioned 30°C cooked material was mixed evenly with 3.042 koji of Aspergillus oryzae, wherein the spore count of the koji was 1.0×10 10 / g (based on dry weight), the seed koji inoculation amount is 0.3% of the total weight of the raw materials, and the big koji is obtained; Weigh kiwifruit protease and nuclease according to 0.3% of the total weight of the raw materials (on a dry weight basis), mix the two and dissolve them in 5 mL of 40°C warm water, spray them evenly on the surface of the Daqu and mix them evenly (recorded as the 0th hour of solid-state fermentation), carry out solid-state fermentation at 30°C, complete the first turn of the Daqu 15 hours after the start of the solid-state fermentation, and complete the second turn of the Daqu 9 hours after the completion of the first turn of the Daqu, ferment for a total of 42 hours to obtain the Daqu; (3) fermentation of mash: the koji and salt water are mixed evenly at a weight ratio of 1:2.5, wherein the mass concentration of the salt water is 18%, to obtain mash; the mash is subjected to high-salt dilute fermentation, firstly at 18°C ​​for 15 days of initial fermentation, during which the temperature is increased by 0.80°C per day; then the main fermentation is carried out at 30°C for 105 days, and after the fermentation is completed, the soy sauce is centrifuged and filtered to obtain soy sauce, which is recorded as flaxseed meal soy sauce IV; During the high-salt dilute fermentation, the fermentation was stirred once a day for the first 7 days, and then stirred once a week until the end of the fermentation. The microbial inoculation conditions were as follows: on the 15th day, the halophilic Tetragenococcus with the collection number CGMCC1.2492 was inoculated, and the final inoculation concentration was 2×10 5 CFU / g; Saccharomyces rouxii was inoculated on the 31st day, and the final inoculation concentration was 1×10 6 CFU / g.

[0036] Comparative Example 1 This comparative example provides a method for brewing soy sauce, which is basically the same as that of Example 4, except that flaxseed meal is replaced by an equal amount of soybean meal, and the remaining components and parameters of the brewing process are the same as those of Example 4. The soy sauce finally fermented is recorded as soy sauce D1.

[0037] Comparative Example 2 This comparative example provides a method for brewing flaxseed meal soy sauce, which is basically the same as that in Example 4, except that: in step (2), no kiwifruit protease and nuclease are added during the preparation of the koji, and the remaining components and parameters of the brewing process are the same as those in Example 4. The soy sauce finally fermented is recorded as soy sauce D2.

[0038] Comparative Example 3 This comparative example provides a method for brewing flaxseed meal soy sauce, which is basically the same as that in Example 4, except that: in step (2), only 0.6% of kiwifruit protease based on the total weight of flaxseed meal (based on dry weight) is added during the preparation of the finished koji, and no nuclease is added. The remaining components and parameters of the brewing process are the same as those in Example 4. The soy sauce finally fermented is recorded as soy sauce D3.

[0039] Comparative Example 4 This comparative example provides a method for brewing flaxseed meal soy sauce, which is basically the same as that in Example 4, except that: in step (2), no kiwifruit protease is added during the preparation of the finished koji, and only 0.6% of nuclease based on the total weight of flaxseed meal (based on dry weight) is added. The remaining components and parameters of the brewing process are the same as those in Example 4. The soy sauce finally fermented is recorded as soy sauce D4.

[0040] Effect example The present invention measures the amino acid nitrogen content, free amino acid content, glutamic acid content and aspartic acid content of different soy sauces, and evaluates their umami sensory properties. The specific measurement method is as follows: The contents of free amino acids, glutamic acid and aspartic acid in the present invention are determined according to the method described in GB 5009.124-2016 National Food Safety Standard Determination of Amino Acids in Foods; The content of amino acid nitrogen is determined according to the method described in "GB18186-2000 Brewing Soy Sauce"; The sensory descriptive analysis (QDA) method was used to conduct sensory evaluation of the umami taste of soy sauce by a trained sensory evaluation panel (3 males and 5 females).

[0041] After measurement and sensory evaluation, the results of the relevant indicators of different soy sauces are shown in Table 2. Among them, the liquid phase diagram of a group of standard free amino acids is shown in Figure 2 As shown; the liquid phase diagram of the free amino acid content of flaxseed meal soy sauce I at a detection wavelength of 570nm is as follows Figure 3 As shown; the liquid phase diagram of the determination of the free amino acid content of flaxseed meal soy sauce at a detection wavelength of 570nm is as follows Figure 4 shown.

[0042] Table 2 Determination results of related indicators of different soy sauces

[0043] According to the data in Table 2, the brewing method of flaxseed meal soy sauce provided by the present invention can increase the content of amino acid nitrogen in soy sauce, significantly increase the content of umami free amino acids glutamate and aspartic acid in soy sauce, and meet the national standard limit standard for amino acid nitrogen in high-salt dilute fermented soy sauce (amino acid nitrogen ≥0.80g / 100mL is special grade; amino acid nitrogen ≥0.70g / 100mL is first grade; amino acid nitrogen ≥0.55g / 100mL is second grade; amino acid nitrogen ≥0.40g / 100mL is third grade), thereby obtaining a nutritious, healthy and safe soy sauce product.

[0044] Compared with the group using only soybean meal (soy sauce D1), the total free amino acid content, glutamic acid content, aspartic acid content and umami sensory perception of the soy sauce obtained by adding only flaxseed meal or flaxseed meal-soybean meal combination groups were significantly improved; although the content of glutamic acid and aspartic acid in soybean meal was lower than that in flaxseed meal in terms of raw materials, it does not mean that the content of glutamic acid and aspartic acid in the fermented soy sauce is high just because the content of glutamic acid and aspartic acid in the raw materials is high. Compared with the group without adding enzyme preparations (soy sauce D2) or the group with only one enzyme added (soy sauce D2 and soy sauce D3), the addition of kiwi protease and nuclease during koji making can significantly increase the content of glutamic acid and aspartic acid in soy sauce. It is worth noting that the comprehensive indicators of soy sauce obtained by fermenting flaxseed meal and soybean meal after compound enzymolysis are better. The reason may be that the enzymolysis products after reasonable compounding are beneficial to the utilization of fermentation microorganisms, thereby improving the umami quality of soy sauce.

[0045] The invention discloses a brewing process for producing soy sauce by taking flaxseed meal as a fermentation raw material, combining exogenous enzyme preparations (kiwifruit protease+nuclease) and multi-strain fermentation. Compared with the conventional soy sauce fermented with soybean meal as a raw material, the amino acid nitrogen content, the total amount of free amino acids, the glutamic acid content and the aspartic acid content in the flaxseed meal soy sauce are significantly improved, the taste is richer and the umami taste is more prominent, which not only meets the consumers' demands for green, safe, nutritious and additive-free healthy food, but also increases the high added value utilization of flaxseed meal, and has important economic value and social significance.

[0046] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modification, equivalent substitution or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for brewing linseed meal soy sauce, characterized in that: The brewing method comprises the following steps: (1) Raw material pretreatment: the raw materials are soaked, mixed with roasted wheat, and steamed to obtain clinker; (2) Preparation of finished koji: mixing the cooked material with Aspergillus oryzae to prepare koji to obtain Daqu; adding an enzyme preparation to the Daqu and performing solid-state fermentation to obtain finished koji; (3) fermentation of mash: mixing the koji with salt water to obtain mash, and subjecting the mixture to high-salt dilute fermentation to obtain flaxseed meal soy sauce; Wherein, the raw material includes flaxseed meal; The enzyme preparation includes at least one of actinidia protease or nuclease.

2. The method for brewing linseed meal soy sauce as claimed in claim 1, characterized in that: The soaking temperature is 90°C to 100°C and the soaking time is 1h to 2h; and / or The cooking temperature is 120° C. to 125° C. and the cooking time is 15 min to 20 min.

3. The method for brewing linseed meal soy sauce as claimed in claim 1, characterized in that: The amount of Aspergillus oryzae introduced is 0.3% to 0.5% of the weight of the clinker based on dry weight; and / or The spore count of Aspergillus oryzae is 0.8×10 10 / g~2×10 10 Pieces / g.

4. The method for brewing linseed meal soy sauce as claimed in claim 1, characterized in that: The weight ratio of the enzyme preparation to the raw material is 0.4:100 to 1.0:100; and / or The temperature of the solid-state fermentation is 27-32° C. and the time is 36 h-48 h.

5. The method for brewing linseed meal soy sauce as claimed in claim 1, characterized in that: The weight ratio of the kiwifruit protease to the nuclease is 0.8:1 to 1.2:1; and / or The enzymatic activity of the kiwifruit protease is 28U / g-32U / g; and / or The enzyme activity of the nuclease is 11000U / g~13000U / g.

6. The method for brewing linseed meal soy sauce as claimed in claim 1, characterized in that: The weight ratio of the finished koji to the salt water is 1:2 to 1:3; and / or The brine comprises saline solution with a mass concentration of 17% to 22%.

7. The method for brewing linseed meal soy sauce as claimed in claim 1, characterized in that: The total time of the high-salt dilute fermentation is 115d-125d, and the specific operation includes the following steps: the sauce mash is subjected to initial fermentation at 15°C-20°C, halophilic tetragenous cocci are inoculated after the initial fermentation, and then the main fermentation is carried out at 28°C-32°C, and Saccharomyces rouxii is inoculated on the 29th-31st day of fermentation to continue the main fermentation; The initial fermentation time is 10 to 15 days; The final inoculation concentration of the halophilic tetragenococcus was 1×10 5 CFU / g~2.5×10 5 CFU / g; The final inoculation concentration of the Saccharomyces rouxii was 1×10 6 CFU / g~2×10 6 CFU / g.

8. The method for brewing linseed meal soy sauce as claimed in claim 7, characterized in that: During the initial fermentation process, the temperature of the system increases at a rate of 0.8°C / day to 1.2°C / day.

9. The method for brewing linseed meal soy sauce according to any one of claims 1 to 8, characterized in that: The raw materials further include soybean meal, and the weight ratio of the flaxseed meal to the soybean meal is 1-2:2-1 on a dry weight basis; and / or Based on dry weight, the weight ratio of the raw material to the fried wheat is 2-4:1-3.

10. A flaxseed meal soy sauce, characterized in that: The flaxseed meal soy sauce is prepared by the brewing method of any one of claims 1 to 9.

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