A method for improving the aroma intensity of soy sauce

Abstract

The present invention provides a method for improving the aroma intensity of soy sauce, which belongs to the technical field of condiment preparation. The method for improving the aroma intensity of soy sauce of the present invention comprises the following steps: (1) heating raw soy sauce and placing it in an insulation tank; (2) introducing compressed air into the bottom of the insulation tank in step (1), and then introducing oxygen into the insulation tank; (3) heat-treating the raw soy sauce obtained by the treatment in step (2) to obtain the soy sauce. The method for improving the aroma intensity of soy sauce of the present invention increases the enzymatic hydrolysis efficiency of the protease in the soy sauce itself by increasing the temperature, and accelerates the Maillard reaction of the raw soy sauce containing rich enzyme systems and microorganisms; the method for improving the aroma intensity of soy sauce of the present invention increases the contact area between the raw soy sauce and sunlight by introducing compressed air, promotes redox reaction and the growth of some microorganisms, and achieves the purpose of increasing the aroma intensity of soy sauce without adding additional aroma-producing microorganisms or non-traditional soy sauce raw materials, and without using crude oil blending.

Description

Technical Field

[0001] The invention belongs to the technical field of condiment preparation, and particularly relates to a method for improving the aroma intensity of soy sauce. Background Art

[0002] Soy sauce is a condiment, and its aroma is an important indicator of its quality. Improving the weak aroma of soy sauce is a hot topic in the soy sauce brewing industry.

[0003] In response to the problem of weak aroma, most studies have improved the aroma of soy sauce by adding aroma-producing microorganisms, adding non-traditional soy sauce raw materials, and blending crude oil during the soy sauce production process. Among them, by adding aroma-producing microorganisms, the fermentation process can produce a large amount of aroma substances such as alcohols, aldehydes, organic acids, esters, phenols and furanones. For example, invention patent CN110115366A improves the aroma of the soy sauce by adding a certain concentration of culture solution obtained by culturing salt-tolerant aroma-producing bacteria of yeast type M24 to the soy sauce during the fermentation process; invention patent CN112342168A can produce a large amount of volatile aroma substances by adding Bacillus licheniformis Mut-148 with a deposit number of CGMCC No. 20896 to the fermentation medium, effectively promoting the fermentation and aroma enhancement of soy sauce. However, while different aroma compounds can be generated by controlling the types of microorganisms, the soy sauce fermentation system is complex, strain screening is challenging, and microbial stability during the fermentation phase is difficult to control. Expanding production requires extensive and repeated verification, and can also introduce microbial risks such as cross-contamination. Adding non-traditional soy sauce ingredients can increase the amount of aroma compounds generated by or directly from the decomposition of these ingredients, thus enhancing the soy sauce's aroma. For example, invention patent CN113907321A achieves a rich, complex aroma by adding spice juice to soy sauce. Invention patent CN109497499A, by adding an enzymatic hydrolyzate containing mulberry jam to koji and fermenting it, produces a soy sauce with a strong sauce aroma, ester aroma, and a strong mulberry aroma. Invention patent CN107647371B, by adding an enzymatic hydrolyzate containing fig jam to koji and fermenting it, produces a soy sauce with a strong sauce aroma, ester aroma, and a light fig aroma. Invention patent CN112998244A, by adding rice husks to the koji raw materials, the aroma of the fermented soy sauce is significantly improved compared to that without rice husks. Invention patent CN101653235B, by adding tangerine peel extract to concentrated sun-dried soy sauce concentrate, produces a tangerine peel soy sauce with a strong sauce aroma. Invention patent CN109674022A, by adding sugars such as glucose or fructose to the koji raw materials, increasing the amount of precursors required for the formation of aroma substances, produces a soy sauce with a prominent caramel aroma. However, although different types of aroma substances can be generated or increased by adding non-traditional soy sauce raw materials, how to improve the flavor of soy sauce without relying on the addition of exogenous substances is a technical problem that needs to be solved.

[0004] Currently, there are no public technologies that rely on the addition of microorganisms or non-traditional soy sauce raw materials. The increase or compensation of aroma is achieved mainly through the blending of crude oil. For example, invention patent CN109198584A extracts flavor substances from soy sauce residues with ethanol and then distills them to obtain soy sauce flavors, which are added to soy sauce in proportion to make the soy sauce aroma stronger. However, this patent uses ethanol as an extraction solvent and a distillation process, which not only has a high production cost, but also has the risk of a certain amount of exogenous ethanol being introduced. Invention patent CN115381079A uses a high-temperature fermentation method to obtain a fermentation liquid, and then uses the fermentation liquid to extract the aroma from the soy sauce soybean meal to prepare a fragrant soy sauce. The purpose of this patent is to obtain a short-cycle soy sauce that is not inferior to the quality of traditional soy sauce, rather than to improve the quality of existing soy sauce. For another example, the invention patent CN115251355A uses two different types of crude oil to carry out esterification to prepare a soy sauce base oil with improved aroma. However, this patent requires two types of crude oil fermented with different raw material ratios to be mixed and heated to prepare a soy sauce base oil with improved aroma, which has certain limitations. For another example, the invention patent CN100548154C combines the traditional high-salt dilute state natural fermentation soy sauce brewing process and allows the aroma of high-salt dilute state natural sun-dried soy sauce to be strung into the low-salt heat-insulated fermented soy sauce, thereby giving the low-salt heat-insulated fermented soy sauce the flavor of high-salt dilute state natural fermented brewed soy sauce, improving the quality of the low-salt heat-insulated fermented soy sauce. However, the entire fermentation production process has three filtrations, and the process is more complicated. Summary of the Invention

[0005] The present invention provides a method for improving the aroma intensity of soy sauce. The method for improving the aroma intensity of soy sauce can increase the aroma intensity of soy sauce without adding additional aroma-producing microorganisms or non-traditional soy sauce raw materials and without using crude oil blending.

[0006] To achieve the above object, the technical solution adopted by the present invention is: a method for improving the aroma richness of soy sauce, the method comprising the following steps:

[0007] (1) Heat the raw soy sauce and place it in a heat-insulating tank;

[0008] (2) introducing compressed air into the bottom of the insulation tank in step (1), and then introducing oxygen into the insulation tank;

[0009] (3) heat-treating the raw soy sauce obtained by the process in step (2) to obtain the soy sauce.

[0010] Research has shown that the aroma of soy sauce can be enhanced by adding aroma-producing microorganisms, adding non-traditional soy sauce ingredients, or adjusting the blending of crude oil during the soy sauce production process. However, these methods suffer from unstable and difficult-to-control reaction systems, the risks of exogenous additives, and complex preparation processes. Through extensive experimental research, the inventors of this application have discovered that increasing the crude oil temperature in the later stages of fermentation by heating and increasing the crude oil exchange rate by oxygenating it, as well as increasing the drying area, can enhance the Maillard reaction intensity in the crude oil, produce a richer variety of aroma compounds, and thus improve the aroma richness of soy sauce.

[0011] As a preferred embodiment of the method for improving the aroma intensity of soy sauce according to the present invention, the raw soy sauce in step (1) is prepared by squeezing soy sauce mash.

[0012] As a preferred embodiment of the method for improving the aroma intensity of soy sauce according to the present invention, the soy sauce mash is a soy sauce mash with a fermentation period of 50-180 days.

[0013] As a preferred embodiment of the method for improving the aroma intensity of soy sauce of the present invention, the specific operation of heating in step (1) is: heating the raw soy sauce to a temperature of 30-60°C.

[0014] As a preferred embodiment of the method for improving the aroma intensity of soy sauce according to the present invention, the pressure of the compressed air in step (2) is 0.1-0.8 MPa.

[0015] As a preferred embodiment of the method for improving the aroma intensity of soy sauce according to the present invention, the specific operation of introducing oxygen in step (2) is: introducing oxygen for 8-14 hours per day, and the number of days for introducing oxygen is 1-15 days.

[0016] As a preferred embodiment of the method for improving the aroma intensity of soy sauce according to the present invention, the heat treatment in step (3) is performed at a heating temperature of 82-98° C. and a heating time of 10-60 min.

[0017] The present invention also provides application of the method for improving the aroma intensity of soy sauce in preparing soy sauce.

[0018] The method for improving the aroma intensity of soy sauce is applied to raw soy sauce in the late fermentation stage, and can improve the key aroma substances of soy sauce, wherein the guaiacol in the soy sauce is increased from 1.53-2.08 μg / kg to 2.35-2.86 μg / kg, an increase of 44%; the 4-ethylguaiacol in the soy sauce is increased from 0.36-0.64 μg / kg to 0.72-0.88 μg / kg, an increase of 60%; the 2-methylpyrazine in the soy sauce is increased from 1.98-2 .64μg / kg to 2.98-3.63μg / kg, an increase of 43%; 2-methylbutanal in soy sauce increased from 10.8-13.35μg / kg to 14.19-17.27μg / kg, an increase of 30%; furfuryl alcohol in soy sauce increased from 9.09-11.6μg / kg to 13.11-15.95μg / kg, an increase of 40%; ethyl lactate in soy sauce increased from 9.36-12.06μg / kg to 1 2.11-14.74μg / kg, an increase of 25%; phenylacetaldehyde in soy sauce increased from 9.87-10.42μg / kg to 12.5-15.21μg / kg, an increase of 37%; 3-methylthiopropanol in soy sauce increased from 0.47-0.64μg / kg to 0.72-0.88μg / kg, an increase of 44%; 2,6-dimethylpyrazine in soy sauce increased from 0.2-0.4μg / kg to 2.08-2.53μ g / kg, an increase of 668%; 2-acetylfuran in soy sauce increased from 0.81-1.12μg / kg to 1.27-1.54μg / kg, an increase of 46%; maltol in soy sauce increased from 0.75-1.04μg / kg to 2.35-2.86μg / kg, an increase of 191%; the total content in soy sauce increased from 45.4-55.23μg / kg to 64.38-78.35μg / kg, an increase of 42%.

[0019] The invention also provides a soy sauce prepared by adopting the method.

[0020] The present invention has the following beneficial effects: the present invention provides a method for improving the aroma intensity of soy sauce, wherein the method for improving the aroma intensity of soy sauce increases the enzymatic hydrolysis efficiency of proteases in soy sauce by increasing the temperature, and accelerates the Maillard reaction of raw soy sauce containing rich enzyme systems and microorganisms; the method for improving the aroma intensity of soy sauce increases the contact area between raw soy sauce and sunlight by introducing compressed air, thereby promoting redox reactions and the growth of some microorganisms, thereby achieving the goal of increasing the aroma intensity of soy sauce without adding additional aroma-producing microorganisms or non-traditional soy sauce raw materials, and without using crude oil blending. DETAILED DESCRIPTION

[0021] In order to more clearly and concisely demonstrate the technical solutions, objects and advantages of the present invention, the technical solutions of the present invention are described in detail below in conjunction with specific embodiments. Unless otherwise specified, the reagents involved in the embodiments of the present invention are all commercially available products and can be purchased through commercial channels.

[0022] Example 1

[0023] This embodiment provides a method for improving the aroma richness of soy sauce, comprising the following steps:

[0024] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0025] (2) The raw soy sauce of step (1) is heated to 45° C. and then pumped into a heat preservation tank.

[0026] (3) introducing 0.4 MPa compressed air into the bottom of the insulation tank in step (2), and passing oxygen for 11 hours per day for 8 days;

[0027] (4) The raw soy sauce after the oxygenation in step (3) is pasteurized at a temperature of 90° C. for 30 min to obtain a soy sauce with a strong aroma.

[0028] Example 2

[0029] This embodiment provides a method for improving the aroma richness of soy sauce, comprising the following steps:

[0030] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0031] (2) The raw soy sauce of step (1) is heated to 30° C. and then pumped into a heat preservation tank.

[0032] (3) introducing 0.4 MPa compressed air into the bottom of the insulation tank in step (2), and passing oxygen for 11 hours per day for 8 days;

[0033] (4) The raw soy sauce after the oxygenation in step (3) is pasteurized at a temperature of 90° C. for 30 min to obtain a soy sauce with a strong aroma.

[0034] Example 3

[0035] This embodiment provides a method for improving the aroma richness of soy sauce, comprising the following steps:

[0036] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0037] (2) The raw soy sauce of step (1) is heated to 60° C. and then pumped into a heat preservation tank.

[0038] (3) introducing 0.4 MPa compressed air into the bottom of the insulation tank in step (2), and passing oxygen for 11 hours per day for 8 days;

[0039] (4) The raw soy sauce after the oxygenation in step (3) is pasteurized at a temperature of 90° C. for 30 min to obtain a soy sauce with a strong aroma.

[0040] Example 4

[0041] This embodiment provides a method for improving the aroma richness of soy sauce, comprising the following steps:

[0042] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0043] (2) The raw soy sauce of step (1) is heated to 45° C. and then pumped into a heat preservation tank.

[0044] (3) introducing 0.1 MPa compressed air into the bottom of the insulation tank in step (2), and passing oxygen for 11 hours per day for 8 days;

[0045] (4) The raw soy sauce after the oxygenation in step (3) is pasteurized at a temperature of 90° C. for 30 min to obtain a soy sauce with a strong aroma.

[0046] Example 5

[0047] This embodiment provides a method for improving the aroma richness of soy sauce, comprising the following steps:

[0048] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0049] (2) The raw soy sauce of step (1) is heated to 45° C. and then pumped into a heat preservation tank.

[0050] (3) introducing 0.8 MPa compressed air into the bottom of the insulation tank in step (2), and passing oxygen for 11 hours per day for 8 days;

[0051] (4) The raw soy sauce after the oxygenation in step (3) is pasteurized at a temperature of 90° C. for 30 min to obtain a soy sauce with a strong aroma.

[0052] Example 6

[0053] This embodiment provides a method for improving the aroma richness of soy sauce, comprising the following steps:

[0054] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0055] (2) The raw soy sauce of step (1) is heated to 45° C. and then pumped into a heat preservation tank.

[0056] (3) introducing 0.4 MPa compressed air into the bottom of the insulation tank in step (2), and passing oxygen for 8 hours per day for 8 days;

[0057] (4) The raw soy sauce after the oxygenation in step (3) is pasteurized at a temperature of 90° C. for 30 min to obtain a soy sauce with a strong aroma.

[0058] Example 7

[0059] This embodiment provides a method for improving the aroma richness of soy sauce, comprising the following steps:

[0060] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0061] (2) The raw soy sauce of step (1) is heated to 45° C. and then pumped into a heat preservation tank.

[0062] (3) introducing 0.4 MPa compressed air into the bottom of the insulation tank in step (2), and aerating it for 14 hours per day for 8 days;

[0063] (4) The raw soy sauce after the oxygenation in step (3) is pasteurized at a temperature of 90° C. for 30 min to obtain a soy sauce with a strong aroma.

[0064] Example 8

[0065] This embodiment provides a method for improving the aroma richness of soy sauce, comprising the following steps:

[0066] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0067] (2) The raw soy sauce of step (1) is heated to 45° C. and then pumped into a heat preservation tank.

[0068] (3) introducing 0.4 MPa compressed air into the bottom of the insulation tank in step (2), and passing oxygen for 11 hours per day, for 1 day;

[0069] (4) The raw soy sauce after the oxygenation in step (3) is pasteurized at a temperature of 90° C. for 30 min to obtain a soy sauce with a strong aroma.

[0070] Example 9

[0071] This embodiment provides a method for improving the aroma richness of soy sauce, comprising the following steps:

[0072] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0073] (2) The raw soy sauce of step (1) is heated to 45° C. and then pumped into a heat preservation tank.

[0074] (3) introducing 0.4 MPa compressed air into the bottom of the insulation tank in step (2), and passing oxygen for 11 hours per day for 15 days;

[0075] (4) The raw soy sauce after the oxygenation in step (3) is pasteurized at a temperature of 90° C. for 30 min to obtain a soy sauce with a strong aroma.

[0076] Comparative Example 1

[0077] This comparative example provides a method for improving the aroma intensity of soy sauce, comprising the following steps:

[0078] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0079] (2) pumping the raw soy sauce from step (1) into an insulation tank and storing it in the insulation tank for 8 days;

[0080] (3) pasteurizing the raw soy sauce obtained in step (2) at 90° C. for 30 min to obtain the soy sauce.

[0081] Comparative Example 2

[0082] This comparative example provides a method for improving the aroma intensity of soy sauce, comprising the following steps:

[0083] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0084] (2) heating the raw soy sauce from step (1) to 45° C. and then pumping it into an insulation tank, where it is stored for 8 days;

[0085] (3) The raw soy sauce in step (2) is pasteurized at 90° C. for 30 min to obtain the soy sauce.

[0086] Comparative Example 3

[0087] This comparative example provides a method for improving the aroma intensity of soy sauce, comprising the following steps:

[0088] (1) squeezing the mash with a fermentation period of 135 days to obtain raw soy sauce;

[0089] (2) introducing 0.4 MPa compressed air into the bottom of the insulation tank in step (1), and passing oxygen for 11 hours per day for 8 days;

[0090] (3) subjecting the raw soy sauce after the oxygenation in step (2) to pasteurization at a temperature of 90° C. for 30 min to obtain the soy sauce.

[0091] Experimental example

[0092] 1. The key aroma substances of the soy sauces prepared in Examples 1 to 9 and Comparative Examples 1 to 3 were analyzed. The results are shown in Tables 1 and 2.

[0093] Table 1 Comparison of key aroma substances in Examples 1 to 6

[0094]

[0095]

[0096] Table 2 Comparison of key aroma substances in Examples 7 to 9 and Comparative Examples 1 to 3

[0097]

[0098] As can be seen from the data in Tables 1 to 2, the key aroma substances in Examples 1 to 9 of the present invention are significantly higher than those in Comparative Examples 1 to 3. This shows that the method of improving the aroma intensity of soy sauce of the present invention can improve the key aroma substances. From the analysis of the key aroma substances in the soy sauce of Example 1 and Comparative Examples 1 to 3, it can be seen that the two conditions of heating and heat preservation and the introduction of compressed air have a great influence on the improvement of the aroma intensity of soy sauce. In addition, from the difference in aroma substances between Example 1 and Examples 2-3, it can be seen that too low or too high heating temperature before oxygenation will affect the generation of aroma substances. From the difference in aroma substances between Example 1 and Examples 4-5, too low or too high oxygenation pressure will affect the generation of aroma substances. From the difference in aroma substances between Example 1 and Examples 6-7, too long or too short a single day of oxygenation will affect the generation of aroma substances. From the difference in aroma substances between Example 1 and Examples 8-9, too long or too short a day of oxygenation will affect the generation of aroma substances.

[0099] 2. Sensory evaluation of the soy sauces prepared in Examples 1 to 9 and Comparative Examples 1 to 3: 25 panelists were selected to score the soy sauces prepared in Examples 1 to 9 and Comparative Examples 1 to 3 based on color, aroma, and taste. The sensory score table is shown in Table 3, and the average score was calculated. The results are shown in Table 4.

[0100] Table 3 Sensory scoring table

[0101]

[0102] Table 4 Sensory evaluation scores of the soy sauces prepared in Examples 1 to 9 and Comparative Examples 1 to 3

[0103]

[0104] As can be seen from the data in Table 4, the color and taste scores of the soy sauces prepared in Examples 1-9 of the present invention are slightly higher than those in Comparative Examples 1-3, indicating that the method for improving the aroma intensity of soy sauce of the present invention can improve the taste of soy sauce. The aroma scores of the soy sauces prepared in Examples 1-9 are significantly higher than those in Comparative Examples 1-3, indicating that the method for improving the aroma intensity of soy sauce of the present invention can improve the aroma intensity, which is consistent with the conclusion of Table 1. Comparing the sensory scores of Example 1 with those of Comparative Examples 1-3, it can be seen that the two conditions of heating and heat preservation and passing compressed air are necessary. In addition, the difference in aroma substances between Example 1 and Examples 2-3 shows that too low or too high heating temperature before oxygenation will affect the senses. The difference in aroma substances between Example 1 and Examples 4-5 shows that too low or too high oxygenation pressure will affect the senses. The difference in aroma substances between Example 1 and Examples 6-7 shows that too long or too short a single-day oxygenation time will affect the senses. Comparing the aroma substances in Example 1 with those in Examples 8-9, it is found that too long or too short aeration days will affect the sensory organs.

[0105] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A method for improving the aroma richness of soy sauce, characterized in that: The method comprises the following steps: (1) Heat the raw soy sauce and place it in a heat-insulating tank; Heat raw soy sauce to a temperature of 30-60°C; (2) introducing compressed air into the bottom of the insulation tank in step (1), and then introducing oxygen into the insulation tank; The pressure of the compressed air is 0.1-0.8Mpa; The specific operation of introducing oxygen is: introducing oxygen for 8-14 hours per day, and the number of days for introducing oxygen is 1-15 days; (3) heat-treating the raw soy sauce obtained by the process in step (2) to obtain the soy sauce.

2. The method according to claim 1, characterized in that The raw soy sauce in step (1) is prepared by squeezing soy mash.

3. The method according to claim 2, characterized in that The sauce mash has a fermentation period of 50-180 days.

4. The method according to claim 1, wherein The heat treatment in step (3) is performed at a temperature of 82-98° C. and a heating time of 10-60 min.

5. Use of the method for improving the aroma intensity of soy sauce according to any one of claims 1 to 4 in the preparation of soy sauce.

6. A soy sauce, characterized in that The product is prepared by the method according to any one of claims 1 to 4.

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