Soya sauce containing organic selenium from aspergillus oryzae and preparation method thereof

The technology of Aspergillus oryzae and organic selenium is applied to the field of soy sauce containing organic selenium derived from Aspergillus oryzae and the production field thereof. The effect of simplifying the preparation process and preventing diseases

Inactive Publication Date: 2005-06-29
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of selenium in black beans is not high, and the content of selenium in soy sauce is not easy to control
Moreover, the preparation of organic selenium requires a separate preparation process. Adding organic selenium to the final soy sauce is complex and costly.

Method used

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  • Soya sauce containing organic selenium from aspergillus oryzae and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030]Weigh 7 parts of soybeans, 2 parts of broken rice, and 2 parts of rice bran, crush them and mix them evenly. Take 100 kg of mixed koji, steam and cool them, use them as koji, soak them for later use. 2.19g of sodium selenite was dissolved with 100ml of physiological saline, and the insoluble components were removed by filtration to obtain a 10g / L selenium mother liquor. Take 0.15L of selenium mother liquor, dilute it with water soaked in koji, add it to 100kg of koji, mix and stir evenly. Make koji for 24 hours at 25°C. Crush the koji, transfer it to a fermentation tank, stir continuously, and ferment and cultivate at 37°C for 70 hours to make moromi. Add 30% brine to the soy mash until the NaCl concentration in the soy mash is 3%, and stir at 50°C for 24 hours to autolyze the Aspergillus oryzae and release nutrients such as organic selenium, protein, amino acid, and nucleic acid biosynthesized in the cell. Add physiological saline or distilled water, and drip to obtai...

Embodiment 2

[0032] Weigh 6 parts of soybeans, 2 parts of starch, and 3 parts of bran, grind them and mix them evenly. Take 100 kg of mixed koji, steam and cool them, use them as koji, soak them for later use. 0.219g of sodium selenite was dissolved with 1000ml of physiological saline, and the insoluble components were removed by filtration. Take 0.3L of selenium mother liquor, dilute it with water soaked in koji, add it to 100kg of koji, mix and stir evenly. Make koji for 28 hours at 23°C. Crush the koji, transfer it to a fermentation tank, stir continuously, and ferment and cultivate at 35°C for 65 hours to make moromi. Add 10% brine to the soy mash until the NaCl concentration in the soy mash is 1.5%, and stir at 20°C for 40 hours to autolyse the Aspergillus oryzae and release nutrients such as organic selenium, protein, amino acid, and nucleic acid biosynthesized in the cell. Add physiological saline or distilled water, and drip to obtain the first oil and the second oil, so that the...

Embodiment 3

[0034] Weigh 5 parts of soybeans, 1 part of starch, and 2 parts of bran, grind them and mix them evenly, take 100 kg of mixed koji, steam and cool them, use them as koji, soak them for later use. 21.88 g of sodium selenite was dissolved in 100 ml of physiological saline, and the insoluble components were removed by filtration. Take 0.03L of selenium mother liquor, dilute it with water soaked in koji, add it to 100kg of koji, mix and stir evenly. Make koji at 25°C for 2 hours. Crush the koji, transfer it to a fermentation tank, stir continuously, ferment and cultivate at 38°C for 40 hours, and make moromi. Add 10% brine to the soy mash until the NaCl concentration in the soy mash is 5%, and stir at 80°C for 5 hours to autolyze the Aspergillus oryzae cells and release nutrients such as organic selenium, protein, amino acid, and nucleic acid biosynthesized in the cells. Add physiological saline or distilled water, and drip to obtain the first oil and the second oil, so that the...

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PUM

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Abstract

The invention relates to a kind of soya sauce containing organic selenium from aspergillus oryzae and preparation method, wherein the organic selenium is selenium salt originated from aspergillus oryzae, the selenium content in the soy sauce is 0.1-10mg / Kg. The preparation comprises using soy bean as raw material, making soy sauce yeast, preparing selenium-containing mother liquid and charging the yeast, inoculating the aspergillus oryzae, during fermentation, the aspergillus oryzae transforming inorganic state selenium into organic selenium in the cell, releasing the organic selenium and other nutritional substance through thallus autolysis, drenching oil to obtain the soya sauce containing organic selenium.

Description

technical field [0001] The invention belongs to the technical field of food condiments and health foods, in particular to soy sauce containing organic selenium derived from Aspergillus oryzae and a preparation method thereof. Background technique [0002] Soy sauce is one of the traditional condiments in my country. It is a seasoning liquid with special taste (such as salty, fresh, bitter, spicy, sour, etc.), color, aroma, and certain carbohydrates. Widely used in people's daily life. At present, the soy sauce used daily is conventional soy sauce, which has basically the same ingredients, single taste, and few health-care ingredients. [0003] Selenium exists in a variety of functional proteases in the body, participates in the metabolism of peroxides and iodine in the body, and has the functions of scavenging free radicals, preventing cancer, anti-aging and beauty, protecting the liver, resisting harmful heavy metals, anti-radiation, and immune regulation. Selenium can si...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 陈亚光滕利荣高朝辉孟庆繁逯家辉陈勇王璐
Owner JILIN UNIV
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