Soy sauce and preparation method thereof

Abstract

The invention discloses a soy sauce and a preparation method thereof, and belongs to the field of soy sauce preparation.Peanut shells subjected to steam explosion treatment are added and compounded with soybeans and wheat to serve as main raw materials, a material suitable for microorganism growth is formed, cell walls can be destroyed and beany flavor can be reduced through microwave treatment, and compound enzyme treatment is combined, so that the soybean sauce is obtained. More amino acids can be generated, and the soy sauce with high delicate flavor is obtained; aspergillus oryzae strains are inoculated to obtain mature koji, and then compound bacteria are added to synergistically enhance the aroma of the soy sauce, so that the aroma and taste of the soy sauce are more coordinated; the flavor enhancer is added to assist fermentation, so that the delicate flavor and flavor level of the soy sauce can be remarkably enhanced, the soy sauce is endowed with more unique flavor and better taste, the probability of rancidity can be remarkably reduced, and the production quality of the soy sauce can be ensured.

Description

Technical Field

[0001] The invention relates to the technical field of soy sauce preparation, and in particular to soy sauce and a preparation method thereof. Background Art

[0002] Soy sauce is a traditional Chinese fermented condiment with a unique flavor and pure umami taste, and can also provide attractive colors for various dishes. As people pay more and more attention to food safety issues and have higher and higher requirements for the nutritional value of food, soy sauce, as an indispensable element in daily life, is also constantly improving its quality requirements, not only for the safety and taste of soy sauce, but also for the salt content of soy sauce in order to meet healthier dietary requirements.

[0003] However, the quality of soy sauce is affected by various factors such as raw materials, production technology and production environment, making the quality unstable. In order to increase the stability of its quality, it is necessary to optimize the process. Qu making is one of the important processes in soy sauce production, which is directly related to the quality of soy sauce. The qu making growth process requires nutrients such as nitrogen source and carbon source. The purpose of qu making is to create the most suitable growth conditions for Aspergillus oryzae, so that it can grow and reproduce in large quantities and secrete and accumulate a large amount of glutamine protease, amylase, etc. In addition, in the prior art, there is a problem that the raw material beany smell is difficult to handle in the soy sauce preparation process, which affects the aroma and taste of the soy sauce, and there is also a problem of easy rancidity and poor flavoring effect during the fermentation process. Summary of the invention

[0004] Based on this, in order to solve the problem that the beany smell of raw materials is difficult to handle in the prior art soy sauce preparation process, which affects the aroma and taste of the soy sauce, and the soy sauce is easily rancid during the fermentation process, and the flavoring effect is poor, the present invention provides a soy sauce and a preparation method thereof, and the specific technical scheme is as follows:

[0005] A method for preparing soy sauce, comprising the following steps:

[0006] Pretreatment: soybeans, wheat and steam-exploded peanut shells are mixed, then soaked, and then pretreated to obtain pretreated material;

[0007] Steaming the material: steaming the pretreated material to obtain a clinker;

[0008] Koji making: inoculating Aspergillus oryzae into the clinker, culturing, turning the koji, and obtaining mature koji;

[0009] Fermentation: inoculating composite bacteria into the mature koji material, and adding a flavor enhancer for fermentation, and obtaining a sauce mash after the fermentation is completed;

[0010] Pressing: The soy sauce mash is subjected to high pressure treatment, press filtration, membrane filtration, sterilization, and blending to obtain the soy sauce.

[0011] Further, the pretreatment includes sterilization treatment, microwave treatment, and composite enzyme treatment.

[0012] Further, the temperature of the sterilization treatment is 120°C to 125°C, and the time is 20 min to 25 min; the power of the microwave treatment is 300 W to 500 W, and the time is 40 s to 60 s; the method of the composite enzyme treatment is as follows: according to the material-liquid ratio of 1 g / (40 - 50) mL, water is added to the mixture and stirred evenly to form a suspension, then a composite enzyme is added, and it is stirred for 1 h to 2 h under the condition of 40°C to 50°C.

[0013] Further, the composite enzyme is obtained by mixing cellulase and glutamine protease with a mass ratio of (1 - 3):1.

[0014] Further, the mass ratio of the soybean, wheat, and steam-exploded peanut hulls is (15 - 20):(5 - 9):1.

[0015] Further, the composite bacteria are obtained by mixing yeast and lactic acid bacteria with a mass ratio of 1:(0.1 - 0.5).

[0016] Further, the inoculation amount of the composite bacteria is 0.1% - 0.3%.

[0017] Further, the flavor enhancer is obtained by mixing shiitake mushroom extract, yeast extract, and cinnamon extract with a mass ratio of (1 - 5):(2 - 7):(1 - 2).

[0018] Further, the fermentation conditions are: constant temperature, the first stage is fermented at 15°C to 20°C for 10 d to 30 d, the second stage is fermented at 25°C to 30°C for 30 d to 180 d, and the third stage is fermented at 30°C to 35°C for 10 d to 30 d.

[0019] Compared with the prior art, the present application has the following beneficial effects:

[0020] 1. In the present invention, by adding the steam-exploded peanut hulls, the lignocellulose is damaged, the content of anti-nutritional factors is reduced, more available nutritional components are released, and the fermentability is improved. Then, it is compounded with soybean and wheat as the main raw materials to enrich the nutritional composition of the raw materials and form a material suitable for the growth of microorganisms. The microwave treatment can kill some miscellaneous bacteria, and can also increase the relaxation of the internal structure of the material, break the cell wall and reduce the bean smell. Combined with the composite enzyme treatment, among them, cellulase can significantly degrade the cellulose in the raw materials, release more soluble substances, and improve the utilization rate. Glutamine protease can decompose proteins, which helps to improve the utilization rate of the raw materials and the production of amino acids, and obtain soy sauce with high umami.

[0021] 2. After inoculating the Aspergillus oryzae strain in the present invention and obtaining the mature koji material, a compound bacterium is added. Among them, the yeast produces alcohol and esters during the fermentation process, which helps to increase the aroma of soy sauce. The yeast can also produce organic acids and aromatic compounds through metabolism, further enriching the flavor of soy sauce. And the lactic acid bacteria can produce aromatic substances, synergistically enhancing the aroma of soy sauce, making the aroma and taste of soy sauce more coordinated.

[0022] 3. The present invention adds a flavor enhancer to assist fermentation. Among them, the shiitake mushroom extract is rich in guanylic acid, which can significantly enhance the umami and flavor levels of soy sauce. The yeast extract is rich in amino acids, peptides and nucleotides, further enhancing the umami and mellow feeling of soy sauce. The cinnamon extract contains aromatic components, which can increase the sweet aroma of soy sauce. The component coordination effect endows soy sauce with a more unique flavor and better taste. In addition, the component coordination effect can also improve the antioxidant ability of soy sauce, significantly reducing the probability of rancidity and helping to ensure the production quality of soy sauce. Detailed implementation manners

[0023] In order to make the objectives, technical solutions and advantages of the present invention clearer, the following further details the present invention in conjunction with its embodiments. It should be understood that the specific implementation manners described herein are only used to explain the present invention and do not limit the protection scope of the present invention.

[0024] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which the present invention belongs. The terms used in the specification of the present invention herein are only for the purpose of describing specific implementation manners and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more of the related listed items.

[0025] A method for preparing soy sauce in an embodiment of the present invention, the preparation method includes the following steps:

[0026] Pretreatment: Mix soybeans, wheat and peanut shells treated by steam explosion, then soak them, and then perform pretreatment to obtain pretreated materials;

[0027] Steaming the materials: Steam the pretreated materials to obtain cooked materials;

[0028] Koji making: Inoculate the cooked materials with Aspergillus oryzae strain, cultivate, and turn the koji to obtain mature koji materials;

[0029] Fermentation: Inoculate the mature koji materials with a compound bacterium and add a flavor enhancer for fermentation. After fermentation is completed, mash is obtained;

[0030] Pressing: Subject the mash to high-pressure treatment, press filtration, membrane filtration, sterilization, and then adjust the mixture to obtain soy sauce.

[0031] In one embodiment, the pretreatment includes sterilization treatment, microwave treatment, and composite enzyme treatment.

[0032] In one embodiment, the temperature of the sterilization treatment is 120°C to 125°C, and the time is 20 min to 25 min; the power of the microwave treatment is 300 W to 500 W, and the time is 40 s to 60 s; the method of the composite enzyme treatment is as follows: according to the material-liquid ratio of 1 g / (40 - 50) mL, water is added to the mixed material, stirred evenly to form a suspension, then composite enzyme is added, and stirred for 1 h to 2 h under the condition of 40°C to 50°C.

[0033] In one embodiment, the composite enzyme is obtained by mixing cellulase and glutamin protease with a mass ratio of (1 - 3):1.

[0034] In one embodiment, the addition amount of the composite enzyme accounts for 0.1% - 0.5% of the mass of the mixed material.

[0035] In one embodiment, the mass ratio of the soybean, wheat, and steam-exploded peanut hulls is (15 - 20):(5 - 9):1.

[0036] In one embodiment, the preparation method of the steam-exploded peanut hulls is as follows: after drying the peanut hulls, add them to a blasting tank, and treat them at a pressure of 1 Mpa to 2 Mpa and a temperature of 150°C to 220°C for 10 min to 15 min.

[0037] In one embodiment, the inoculation amount of the Aspergillus oryzae accounts for 0.1% - 0.7% of the mass of the cooked material.

[0038] In one embodiment, the temperature of the cultivation is 30°C to 32°C, and the time is 30 h to 42 h.

[0039] In one embodiment, the composite bacteria are obtained by mixing yeast and lactic acid bacteria with a mass ratio of 1:(0.1 - 0.5).

[0040] In one embodiment, the inoculation amount of the composite bacteria is 0.1% - 0.3%.

[0041] In one embodiment, the flavor enhancer is obtained by mixing shiitake mushroom extract, yeast extract, and cinnamon extract with a mass ratio of (1 - 5):(2 - 7):(1 - 2).

[0042] In one embodiment, the addition amount of the flavor enhancer accounts for 0.05% - 0.2% of the mass of the mature koji material.

[0043] In one of the embodiments, the fermentation conditions are as follows: constant temperature, the first stage is fermented at 15°C to 20°C for 10d to 30d, the second stage is fermented at 25°C to 30°C for 30d to 180d, and the third stage is fermented at 30°C to 35°C for 10d to 30d.

[0044] The soy sauce prepared by the above scheme has excellent aroma and taste, is not prone to rancidity during the fermentation process, has a significant flavor-enhancing effect, high utilization rate of raw materials, and is a high-freshness soy sauce.

[0045] The following will describe the implementation scheme of the present invention in detail with specific embodiments.

[0046] Example 1:

[0047] A method for preparing soy sauce includes the following steps:

[0048] After drying the peanut shells, add them to a blasting tank and treat them at a pressure of 2 Mpa and a temperature of 200°C for 10 min to obtain steam-exploded peanut shells;

[0049] Mix soybeans, wheat, and steam-exploded peanut shells in a mass ratio of 20:6:1, then soak them, and then perform sterilization treatment, microwave treatment, and composite enzyme treatment. The temperature of the sterilization treatment is 121°C and the time is 20 min; the power of the microwave treatment is 300 W and the time is 45 s; the method of the composite enzyme treatment is: according to the material-liquid ratio of 1 g / 50 mL, add water to the mixed material, stir evenly to form a suspension, and then add 0.3% of the composite enzyme (obtained by mixing cellulase and glutamine protease in a mass ratio of 3:1) based on the mass of the mixed material, and stir at 40°C for 2 h to obtain a pretreated material;

[0050] Perform cooking treatment on the pretreated material to obtain cooked material, and then inoculate 0.4% of Aspergillus oryzae strain based on the mass of the cooked material, and culture it at 32°C for 32 h, and turn the koji to obtain mature koji material;

[0051] Inoculate 0.3% of the composite bacteria (obtained by mixing yeast and lactic acid bacteria in a mass ratio of 1:0.2) into the mature koji material, and add 0.1% of the flavor enhancer (obtained by mixing shiitake mushroom extract, yeast extract, and cinnamon extract in a mass ratio of 2:5:2) based on the mass of the mature koji material for fermentation. The fermentation conditions are as follows: constant temperature, the first stage is fermented at 18°C for 25 d, the second stage is fermented at 25°C for 30 d, and the third stage is fermented at 35°C for 20 d. After fermentation is completed, a mash is obtained;

[0052] Perform high-pressure treatment on the mash, press and filter, filter with a membrane, sterilize, and then adjust the mixture to obtain soy sauce.

[0053] Example 2:

[0054] A method for preparing soy sauce, comprising the following steps:

[0055] After drying the peanut shells, add them to a blasting tank and treat them at a pressure of 2 Mpa and a temperature of 160 °C for 15 min to obtain steam-exploded peanut shells;

[0056] Mix soybeans, wheat, and steam-exploded peanut shells in a mass ratio of 20:8:1, then soak them, and then perform sterilization treatment, microwave treatment, and composite enzyme treatment. The temperature of the sterilization treatment is 121 °C and the time is 20 min; the power of the microwave treatment is 300 W and the time is 50 s; the method of the composite enzyme treatment is: according to the material-liquid ratio of 1 g / 50 mL, add water to the mixed material, stir evenly to form a suspension, and then add 0.3% of the composite enzyme (obtained by mixing cellulase and glutamine protease in a mass ratio of 2:1) based on the mass of the mixed material, and stir at 45 °C for 2 h to obtain a pretreated material;

[0057] Steam-cook the pretreated material to obtain a cooked material, and then inoculate 0.3% of Aspergillus oryzae strain based on the mass of the cooked material, and culture it at 32 °C for 30 h, and turn the koji to obtain a mature koji material;

[0058] Inoculate 0.3% of the composite bacteria (obtained by mixing yeast and lactic acid bacteria in a mass ratio of 1:0.1) into the mature koji material, and add 0.1% of the flavor enhancer (obtained by mixing shiitake mushroom extract, yeast extract, and cinnamon extract in a mass ratio of 4:4:1) based on the mass of the mature koji material for fermentation, and the fermentation conditions are: constant temperature, the first stage is fermented at 20 °C for 20 d, the second stage is fermented at 25 °C for 35 d, and the third stage is fermented at 32 °C for 20 d. After fermentation is completed, obtain moromi;

[0059] Subject the moromi to high-pressure treatment, press filtration, membrane filtration, sterilization, and then adjust the formula to obtain soy sauce.

[0060] Example 3:

[0061] A method for preparing soy sauce, comprising the following steps:

[0062] After drying the peanut shells, add them to a blasting tank and treat them at a pressure of 1 Mpa and a temperature of 180 °C for 10 min to obtain steam-exploded peanut shells;

[0063] Mix soybeans, wheat, and steam-exploded peanut hulls with a mass ratio of 18:7:1, then soak them, followed by sterilization, microwave treatment, and complex enzyme treatment. The temperature for the sterilization treatment is 121 °C and the time is 20 min; the power for the microwave treatment is 300 W and the time is 45 s; the method for the complex enzyme treatment is as follows: According to a material-liquid ratio of 1 g / 45 mL, add water to the mixed material, stir evenly to form a suspension, then add a complex enzyme (obtained by mixing cellulase and glutamine protease with a mass ratio of 3:1) accounting for 0.3% of the mass of the mixed material, and stir at 45 °C for 2 h to obtain a pretreated material;

[0064] Perform cooking treatment on the pretreated material to obtain a cooked material, then inoculate 0.3% of Aspergillus oryzae strain based on the mass of the cooked material, and culture at 30 °C for 35 h, then turn the koji to obtain a mature koji material;

[0065] Inoculate 0.2% of a complex bacterium (obtained by mixing yeast and lactic acid bacteria with a mass ratio of 1:0.2) into the mature koji material, and add a flavor enhancer (obtained by mixing shiitake mushroom extract, yeast extract, and cinnamon extract with a mass ratio of 3:5:1) accounting for 0.1% of the mass of the mature koji material for fermentation. The fermentation conditions are: constant temperature, the first stage is fermented at 20 °C for 20 d, the second stage is fermented at 25 °C for 30 d, and the third stage is fermented at 32 °C for 20 d. After fermentation is completed, obtain moromi;

[0066] Perform high-pressure treatment on the moromi, press and filter, filter through a membrane, sterilize, and then adjust the formulation to obtain soy sauce.

[0067] Comparative Example 1:

[0068] Compared with Example 3, in Comparative Example 1, peanut hulls treated by steam explosion were not added, and the others were the same as in Example 3.

[0069] Comparative Example 2:

[0070] Compared with Example 3, in Comparative Example 2, microwave treatment was not performed, and the others were the same as in Example 3.

[0071] Comparative Example 3:

[0072] Compared with Example 3, in Comparative Example 3, only a single cellulase was added in the complex enzyme treatment, and the others were the same as in Example 3.

[0073] Comparative Example 4:

[0074] Compared with Example 3, in Comparative Example 4, complex enzyme treatment was not performed, and the others were the same as in Example 3.

[0075] Comparative Example 5:

[0076] Compared with Example 3, no complex bacteria were added in Comparative Example 5, and the others were the same as in Example 3.

[0077] Comparative Example 6:

[0078] Compared with Example 3, the flavor enhancer in Comparative Example 6 was a single lentinus edodes extract, and the others were the same as in Example 3.

[0079] Comparative Example 7:

[0080] Compared with Example 3, the flavor enhancer in Comparative Example 7 was a single yeast extract, and the others were the same as in Example 3.

[0081] Comparative Example 8:

[0082] Compared with Example 3, the flavor enhancer in Comparative Example 8 was a single cinnamon extract, and the others were the same as in Example 3.

[0083] Comparative Example 9:

[0084] Compared with Example 3, no flavor enhancer was added in Comparative Example 9, and the others were the same as in Example 3.

[0085] The soy sauce samples obtained from Examples 1 to 3 and the soy sauce comparative samples obtained from Comparative Examples 1 to 9 were tested to detect their amino acids and total nitrogen. Among them, the detection method of amino acids referred to GB5009.235-2016, and the detection method of total nitrogen referred to GB5009.5-2016. The results are shown in Table 1 below.

[0086] Table 1: Test Results

[0087] Group Amino acid (g / 100 mL) Total nitrogen (g / 100 mL) Example 1 1.32 1.89 Example 2 1.35 1.92 Example 3 1.37 1.95 Comparative Example 1 1.11 1.57 Comparative Example 2 1.17 1.44 Comparative Example 3 1.17 1.61 Comparative Example 4 0.91 1.37 Comparative Example 5 0.88 1.37 Comparative Example 6 0.93 1.66 Comparative Example 7 0.90 1.59 Comparative Example 8 0.86 1.63 Comparative Example 9 0.67 1.34

[0088] It can be seen from the data analysis in Table 1 that after the optimization of the components and processes in this application, the quality of fermentation can be promoted as a whole, the content of amino acids is higher, and the content of glutamic acid in the amino acids in the examples is greater than 45% of the total amount of amino acids, and the content of aspartic acid is greater than 15% of the total amount of amino acids, which can give the soy sauce higher umami. Moreover, the total nitrogen content of the soy sauce samples obtained in the examples is also higher than that of the soy sauce comparative samples obtained in the comparative examples, and the aroma and taste of the soy sauce are more coordinated and the quality is more excellent.

[0089] In addition, the scoring method was used for evaluation, with the score ranging from 1 to 5 points. The higher the score, the better the aroma / taste. There were 20 chief evaluators, and the results are shown in Table 2 below.

[0090] Table 2: Scoring Results

[0091]

[0092]

[0093] From the data analysis in Table 2, it can be seen that the aroma richness and the freshness and sweetness of the taste of the soy sauce of the present invention are significantly improved compared with the soy sauce comparative samples of the comparative examples. Overall, a flavor soy sauce with a strong fragrance and a high richness of soy sauce flavor can be obtained. In addition, there is no spoilage in the examples of the present application, but the spoilage probability in Comparative Example 9 is 5%. This shows that adding flavor enhancers also helps to improve the production quality of soy sauce and reduce the probability of spoilage.

[0094] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of concise description, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope recorded in this specification.

[0095] The above-described embodiments only represent several implementation manners of the present invention. The description is relatively specific and detailed, but it cannot be understood as a limitation on the scope of the invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several deformations and improvements can still be made, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the present invention patent should be subject to the appended claims.

Claims

1. A method for preparing soy sauce, characterized in that: The preparation method comprises the following steps: Pretreatment: soybeans, wheat and steam-exploded peanut shells are mixed, then soaked, and then pretreated to obtain pretreated material; Steaming the material: steaming the pretreated material to obtain a clinker; Koji making: inoculating Aspergillus oryzae into the clinker, culturing, turning the koji, and obtaining mature koji; Fermentation: inoculating composite bacteria into the mature koji material, and adding a flavor enhancer for fermentation, and obtaining a sauce mash after the fermentation is completed; Pressing: The soy sauce mash is subjected to high pressure treatment, press filtration, membrane filtration, sterilization, and blending to obtain the soy sauce.

2. The preparation method according to claim 1, characterized in that: The pretreatment includes sterilization treatment, microwave treatment and complex enzyme treatment.

3. The preparation method according to claim 2, characterized in that: The temperature of the sterilization treatment is 120°C to 125°C, and the time is 20min to 25min; the power of the microwave treatment is 300W to 500W, and the time is 40s to 60s; the method of the complex enzyme treatment is: according to the material-liquid ratio of 1g / (40-50)mL, water is added to the mixture, stirred evenly to form a suspension, and then the complex enzyme is added, and stirred at 40°C to 50°C for 1h to 2h.

4. The preparation method according to claim 3, characterized in that: The composite enzyme is obtained by mixing cellulase and glutamine protease in a mass ratio of (1-3):

1.

5. The preparation method according to claim 1, characterized in that: The mass ratio of the soybean, wheat and steam-exploded peanut shells is (15-20):(5-9):

1.

6. The preparation method according to claim 1, characterized in that: The composite bacteria is obtained by mixing yeast and lactic acid bacteria in a mass ratio of 1: (0.1-0.5).

7. The preparation method according to claim 6, characterized in that: The inoculation amount of the composite bacteria is 0.1% to 0.3%.

8. The preparation method according to claim 1, characterized in that: The flavor enhancer is obtained by mixing mushroom extract, yeast extract and cinnamon extract in a mass ratio of (1-5):(2-7):(1-2).

9. The preparation method according to claim 1, characterized in that: The fermentation conditions are: constant temperature, fermentation at 15°C to 20°C for 10 days to 30 days in the first stage, fermentation at 25°C to 30°C for 30 days to 180 days in the second stage, and fermentation at 30°C to 35°C for 10 days to 30 days in the third stage.

10. A soy sauce, characterized in that The soy sauce is obtained by the preparation method according to any one of claims 1 to 9.

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