Brewing method of umami sauce containing taste nucleotides

Abstract

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of soy sauce brewing method, and particularly relates to a brewing method of umami soy sauce containing taste nucleotide. BACKGROUND

[0002] Due to the upgrading of consumer demand, people pursue original ecological fermentation products, and do not want to add food additives to soy sauce for umami. Therefore, in recent years, some people have studied the method of increasing umami of soy sauce by culturing high-nucleic acid Rhodotorula. However, during the conventional soy sauce koji-making fermentation process, microorganisms such as Aspergillus oryzae metabolically accumulate a large amount of phospholipase during the cultivation process. Phospholipase can dephosphorylate taste nucleotides and decompose them into non-taste nucleosides. Therefore, the soy sauce mash needs to be heated to inactivate the enzyme during the process, which brings two problems: first, in addition to yeast and lactic acid bacteria participating in fermentation during the soy sauce fermentation process, the synergistic effect of various enzymes during the entire process is very important, such as the synergistic enzymatic reaction of protease, amylase, saccharifying enzyme, glutamine transpeptidase, glutamine carboxypeptidase, and xylanase. Only the synergistic enzymatic reaction can make the soy sauce product have special color, aroma, taste, and body. Since the soy sauce mash is heated to inactivate the phospholipase during the fermentation process, the beneficial microorganisms in the soy sauce mash and the enzyme systems such as protease, amylase, saccharifying enzyme, and glutamine transpeptidase in the soy sauce mash system are also inactivated, thereby affecting the normal fermentation of the soy sauce mash during the post-fermentation stage due to the lack of microorganisms and enzymes. Although the umami of the soy sauce obtained by the process is improved, the aroma and body of the soy sauce are deviated, and the overall quality is decreased. Second, since the viscosity of the soy sauce mash is high and the thermal conductivity coefficient is low, the heating energy consumption is high and the soy sauce mash is easily scorched. SUMMARY

[0003] The present application provides a brewing method of umami soy sauce containing taste nucleotide, which comprises the following steps:

[0004] S1, preparation of soy sauce crude oil, soybeans and wheat are used as raw materials, and the soy sauce crude oil is prepared through the processes of cooking, koji-making, fermentation, pressing or immersion;

[0005] S2, preparing malt, bran extract and soybean plant peptone solution respectively using wheat, bran and soybeans as raw materials;

[0006] S3, the preparation of soy sauce mother oil, taking wheat pieces as raw material, adding malt juice, bran extract and soybean plant protein peptone liquid, mixing and infiltrating, then cooking and cooling, then adding 0.1% of amylase, 0.05% of protease, 1.5% of roux bound yeast, 0.2% of saccharomyces cerevisiae, 1.0% of lactobacillus plantarum for solid state fermentation to prepare fermented material, then adding drinking water in a proportion of 1:2.8 of the fermented material and 0.5% of M1 complex enzyme relative to the wheat pieces for enzymatic fermentation, adding 0.6% of M2 complex enzyme relative to the wheat pieces in the filtrate after filtration for enzymolysis, then heating to inactivate the enzyme, then adding salt and standing for fermentation;

[0007] The M1 complex enzyme comprises ALcalase protease, trypsin and Celluclast cellulase, and the proportion of the three is 40:40:20; the M2 complex enzyme comprises Flavourzyme flavor protease, UBoost glutamine enzyme, NP1-10 nuclease and D-100 deaminase, and the proportion of the four is 41.5:33.5:16.5:8.5;

[0008] S4, the soy sauce crude oil is mixed with the soy sauce mother oil after high-temperature sterilization, then aged and aged, filtered, blended, refined and sterilized to obtain the final product.

[0009] Further provided in the application is that the mass ratio of soybean and wheat in step S1 is 1:0.5-0.9.

[0010] Further provided in the application is that in step S3, the mass ratio of malt juice, bran extract and soybean plant protein peptone liquid to the wheat pieces is 1.2-1.5:1.0-1.3:1.6-1.9:15.

[0011] Further provided in the application is that the preparation method of malt juice is as follows: weighing wheat, washing and then feeding into a rotary type malt soaking and germination integrated machine, then feeding in drinking water with a weight of 3 times of the wheat, controlling the temperature to be 27-30 DEG C, and soaking the wheat for 22-24 hours; then discharging the remaining water, standing for 36-42 hours, then feeding in fresh air for ventilation to control the temperature to be 25-28 DEG C, rotating every 8 hours after 42 hours of culture, and then crushing and grinding the malt from the rotary type malt soaking and germination integrated machine when the length of the wheat germination sprout reaches 1.2-1.5 cm, and then feeding into a malt juice extraction tank, adding hot water with a volume of 1.2 times of the malt at 60-62 DEG C for heat preservation and extraction for 24 hours, then boiling, cooling and filtering to obtain malt juice.

[0012] The further setting of the present application is that the preparation method of the bran extract liquid is as follows: bran is weighed and put into a bran extraction tank, 5-7 times of bran weight of drinking water is added, 0.65-1.2% of bran weight of citric acid is added, a steam valve is opened for heating, the bran is extracted at 0.12 MP / 120℃ for 60 min, then the bran extract liquid is obtained by neutralizing with sodium carbonate to PH 6.2 and filtering.

[0013] The further setting of the present application is that the preparation method of the bran extract liquid is as follows: bran is weighed and put into a bran extraction tank, 5-7 times of bran weight of drinking water is added, 0.65-1.2% of bran weight of citric acid is added, a steam valve is opened for heating, the bran is extracted at 0.12 MP / 120℃ for 60 min, then the bran extract liquid is obtained by neutralizing with sodium carbonate to PH 6.2 and filtering.

[0014] The further setting of the present application is that the soy sauce raw oil and the soy sauce mother oil are mixed at a ratio of 8.5-9.2:0.8-1.5, and aged at 60℃ for 30 days.

[0015] The present application has the following beneficial effects: the umami soy sauce containing taste nucleotides brewed by the method of the present application uses raw materials that are all the raw materials for soy sauce production specified in the national standards GB18186 and GB2717, and the brewed umami soy sauce contains directly fermented taste nucleotides, has a red color, a rich soy sauce aroma, and a delicious taste, and is excellent in color, aroma and taste; the present application provides a new process route for the soy sauce brewing industry to directly brew umami soy sauce containing taste nucleotides. DETAILED DESCRIPTION

[0016] Those skilled in the art can improve the process parameters as appropriate based on the content herein. In particular, it should be pointed out that all similar substitutions and changes are obvious to those skilled in the art, and are considered to be included in the present application. The method and application of the present application have been described by way of preferred embodiments, and relevant personnel can modify or appropriately change and combine the methods and applications described herein without departing from the content, spirit and scope of the present application, to realize and apply the present application technology.

[0017] First of all, it should be stated that the soybean mentioned is not limited to soybean itself, but also can be deep-processed products of soybean such as soybean powder and defatted soybean. The wheat mentioned is not limited to wheat itself, but also can be deep-processed products of wheat such as wheat flour.

[0018] Example 1

[0019] The present embodiment proposes a brewing method of umami soy sauce containing taste nucleotides, which comprises the following steps:

[0020] S1, preparation of soy sauce crude oil: according to the disclosed conventional process technology, soybean and wheat flour are used as raw materials, the ratio of soybean to wheat flour is 1:0.9, and the soy sauce crude oil is obtained through the processes of cooking, koji making, fermentation and leaching.

[0021] S2, preparation of wort, bran leaching liquid and soybean plant peptone liquid, the specific process is described in the following sub-steps:

[0022] S2.1, 1.2 parts of screened and impurity-removed wheat are weighed and washed, and then sent to a rotary type wheat steeping and germination integrated machine. 3.0 parts of high-quality drinking water are added, the temperature is controlled at 27℃, and the wheat is steeped for 22 hours. Then the remaining water is discharged, and the culture is left to stand for 36 hours. Then fresh air is supplied to control the temperature at 28℃, and the culture is left to stand for 42 hours. Then it is rotated every 8 hours, and after the culture is left to stand for 72 hours, the germinated malt is taken out of the rotary type wheat steeping and germination integrated machine, broken and milled, and then sent to a wort extraction tank. 1.2 times the volume of the malt of 60℃ hot water is added for heat preservation and leaching for 24 hours, and then boiled, cooled and filtered to obtain 2.9 parts of wort.

[0023] S2.2, 1.0 parts of bran are weighed and put into a bran leaching tank, 6 parts of high-quality drinking water and 0.7% of citric acid relative to the bran are added, the steam valve is opened for heating, and the leaching is carried out at 0.12 MP / 120℃ for 60 minutes. Then sodium carbonate is added for neutralization to PH 6.2, and filtration is carried out to obtain 3.6 parts of bran leaching liquid.

[0024] S2.3, 1.6 parts of defatted soybean are weighed, broken, soaked in 10.2 parts of 62℃ hot water for 30 minutes, and then finely ground by using a high-shear pump for 30 minutes. Then 1% of EF108 complex protease and 0.3% of FF104 flavor protease relative to the wheat pieces are added, the temperature is maintained at 53-58℃, and the enzymolysis is carried out for 7.5 hours. Then the temperature is raised to 85℃ for 20 minutes for enzyme inactivation, and filtration is carried out to obtain 6.5 parts of soybean plant peptone liquid.

[0025] S3, 15 parts of cleaned wheat are pressed into 1.2-1.5cm thick wheat pieces, and then sent to a cooking pot. Then 2.9 parts of wort, 3.6 parts of bran leaching liquid and 6.5 parts of soybean peptone liquid are added after being heated to 90℃, the pot cover is closed, and the wort is moistened for 30 minutes by rotating the cooking tank. Then the steam valve is opened for heating, the tank is emptied and pressurized, and the cooking is carried out according to the conventional process for 12 minutes. Then the cooled wheat pieces are cooked according to the conventional process, 0.1% of BF7658 medium-temperature amylase, 0.05% of AP200 protease, 1.5% of Ljungdahls combined yeast culture (cell number is 5.5×10 8 cfu / ml), 0.2% of Saccharomyces cerevisiae culture (cell number is 4.2×10 8CFU / ml) and 1.0% Lactobacillus plantarum culture medium (cell count 2.8 × 10⁻⁶). 8 (cfu / ml). The mixture was then cultured at 30℃ for 72 hours to prepare the fermentation substrate. Drinking water and 0.5% M1 complex enzyme (relative to wheat flakes) were added to the substrate at a ratio of 1:2.8, and enzymatic fermentation was carried out for 32 hours. The M1 complex enzyme consists of Alcalase protease, trypsin, and Cellulase, in a ratio of 40%:40%:20%. After filtration, 0.6% M2 complex enzyme (relative to wheat flakes) was added to the filtrate. The M2 complex enzyme consists of Flavorzyme protease, UBoost glutaminase, NP1-10 nuclease, and D-100 deaminase, in a ratio of 41.5%:33.5%:16.5%:8.5%. A second enzymatic hydrolysis was performed for 6 hours. After hydrolysis, the temperature was raised to 88℃ for 30 minutes to inactivate the enzyme, then cooled to 32-36℃. 17.5% salt was added, and the mixture was allowed to ferment for 30 days to obtain soy sauce masterbatch.

[0026] Crude soy sauce is sterilized by conventional UHT high temperature instantaneous sterilization and then mixed with soy sauce base oil at a ratio of 9.05:0.95. It is then aged at 60℃ for 30 days. After conventional filtration, blending, fine filtration and UHT sterilization, a umami soy sauce with an amino acid nitrogen content of 0.92g / 100ml and a flavor nucleotide content of 24.95mg / 100g is obtained.

[0027] Example 2

[0028] This embodiment proposes a brewing method for umami soy sauce containing flavor nucleotides, including the following steps:

[0029] S1. Preparation of crude soy sauce oil: Crude soy sauce oil is obtained by using soybeans and wheat flour as raw materials according to the publicly available conventional technology, with a soybean-to-wheat ratio of 1:0.8, through steaming, koji making, fermentation, and leaching processes.

[0030] S2. Prepare malt extract, bran extract, and soybean plant protein peptone solution. See the following sub-steps for details:

[0031] S2.1, take 1.3 parts of screened and impurity-removed wheat, after washing, send it into the rotary type wheat steeping and germination integrated machine. Add 3.0 parts of high-quality drinking water, control the temperature to be 29℃, steep the wheat for 24 hours. Then discharge the remaining water, and stand for culture for 38 hours. Then send in fresh air for ventilation to control the temperature to be 27℃, culture for 42 hours, then rotate every 8 hours, after culture for 72 hours, when the length of the germinated sprout reaches 1.3 cm, take the malt out of the rotary type wheat steeping and germination integrated machine, crush and mill it, then send it into the wort extraction tank, add 1.2 times the volume of the malt of 61℃ hot water, keep it at temperature for 24 hours, then boil, cool, and filter to obtain 2.95 parts of wort.

[0032] S2.2, take 1.0 part of wheat bran, put it into the bran steeping tank, add 5 parts of high-quality drinking water and 0.7% citric acid relative to the proportion of bran, open the steam valve to heat, steep for 60 minutes under the condition of 0.12 MP / 120℃, then neutralize with sodium carbonate to PH 6.2, and filter to obtain 3.6 parts of bran steeping liquid;

[0033] S2.3, take 1.7 parts of defatted soybean, crush it, then add 6 parts of 62℃ hot water to soak for 30 minutes, then use a high-shear pump to circulate and shear for 30 minutes, add 1.1% EF108 complex protease and 0.4% FF104 flavor protease relative to the proportion of wheat pieces, maintain the temperature at 55℃, and enzymatically hydrolyze for 7.5 hours, then heat to 85℃ for 20 minutes to inactivate the enzyme, and filter to obtain 5.6 parts of soybean plant protein peptone liquid.

[0034] S3, take 15 parts of cleaned and selected wheat, press it into 1.2-1.5 cm thick wheat pieces, send it into the steaming pot, then add 2.95 parts of wort, 3.6 parts of bran steeping liquid, and 5.6 parts of soybean protein peptone liquid which have been heated to 90℃, close the pot cover, rotate the steaming tank to soak the material for 30 minutes; then open the steam valve to heat, empty the tank, pressurize, and steam according to the conventional process for 11 minutes. After cooling the wheat pieces steamed according to the conventional process, add 0.1% BF7658 medium-temperature amylase, 0.05% AP200 protease, 1.2% of the culture liquid of Rhodotorula glutinis (cell number is 5.8×10 8 cfu / ml), 0.25% of the culture liquid of Saccharomyces cerevisiae (cell number is 4.1×10 8 cfu / ml), and 1.2% of the culture liquid of Lactobacillus plantarum (cell number is 2.9×10 8Soy sauce mother oil was prepared according to the conventional process technology, using soybean and wheat flour as raw materials, with a soybean / wheat flour ratio of 1:0.7, through the processes of cooking, koji making, fermentation, and leaching. The prepared soy sauce mother oil was then mixed with the soy sauce mother oil at a ratio of 1:0.8, and then aged at 60°C for 30 days. After that, the mixture was subjected to conventional filtration, blending, polishing, and UHT sterilization to obtain a fresh soy sauce with an amino acid nitrogen content of 1.02 g / 100 ml and a taste nucleotide content of 21.66 mg / 100 g.

[0035] Soy sauce mother oil was prepared according to the conventional process technology, using soybean and wheat flour as raw materials, with a soybean / wheat flour ratio of 1:0.7, through the processes of cooking, koji making, fermentation, and leaching. The prepared soy sauce mother oil was then mixed with the soy sauce mother oil at a ratio of 1:0.8, and then aged at 60°C for 30 days. After that, the mixture was subjected to conventional filtration, blending, polishing, and UHT sterilization to obtain a fresh soy sauce with an amino acid nitrogen content of 1.02 g / 100 ml and a taste nucleotide content of 21.66 mg / 100 g.

[0036] Example 3

[0037] The present embodiment proposes a brewing method for a taste nucleotide-containing umami soy sauce, comprising the following steps:

[0038] S1, Preparation of soy sauce mother oil: according to the disclosed conventional process technology, soybean and wheat flour were used as raw materials, with a soybean / wheat flour ratio of 1:0.7, through the processes of cooking, koji making, fermentation, and leaching to obtain soy sauce mother oil.

[0039] S2, Preparation of wort, bran leaching liquid, and soybean plant peptone liquid, see the following sub-steps for details:

[0040] S2.1, 1.4 parts of screened and impurity-removed wheat were weighed and washed, and then sent to a rotary type malt soaking and germination integrated machine. 3.0 parts of high-quality drinking water were added, and the temperature was controlled at 29°C. The wheat was soaked for 24 hours. Then the remaining water was drained, and the culture was left to stand for 36 hours. Then fresh air was supplied to control the temperature at 26°C, and the culture was left to stand for 42 hours. Every 8 hours, the culture was rotated once. After 72 hours of culture, when the length of the germinated sprouts reached 1.2 cm, the malt was taken out of the rotary type malt soaking and germination integrated machine, crushed and milled, and then sent to a wort extraction tank. 1.2 times the volume of the malt was added to the wort extraction tank, and 60°C hot water was added to the wort extraction tank for 24 hours of heat soaking. Then the wort was boiled, cooled, and filtered to obtain 3.0 parts of wort.

[0041] S2.2, 1.1 parts of wheat bran is weighed into the bran extraction tank, 6 parts of high-quality drinking water and 0.7% citric acid relative to the bran are added, the steam valve is opened for heating, and the extraction is carried out at 0.12 MP / 120°C for 60 min, then neutralized with sodium carbonate to PH 6.2, and 3.65 parts of bran extraction liquid is obtained by filtration;

[0042] S2.3, 1.8 parts of defatted soybean is weighed, crushed, and then soaked in 6 parts of 62°C hot water for 30 min, then a high-shear pump is used for circulating shearing and fine grinding for 30 min, 1.3% EF108 complex protease and 0.5% FF104 flavor protease relative to the wheat slice are added, the temperature is maintained at 56°C, and the enzymolysis is carried out for 7 hr, then the temperature is raised to 85°C for 20 min for enzyme inactivation, and 6.2 parts of soybean plant protein peptone liquid is obtained by filtration.

[0043] S3, 15 parts of cleaned wheat is pressed into 1.2-1.5 cm thick wheat slices, which are sent into a cooking pot, then 3.0 parts of malt, 3.65 parts of bran extraction liquid, and 6.2 parts of soybean protein peptone liquid are added, the pot cover is closed, the cooking pot is rotated for 30 min for material moistening, then the steam valve is opened for heating, the pot is emptied and pressurized, and the conventional process is used for cooking for 12 min. The cooled wheat slices are added with 0.1% BF7658 medium-temperature amylase, 0.05% AP200 protease, 1.2% of Luer's combined yeast culture liquid (cell number is 5.9×10 8 cfu / ml), 0.25% of Saccharomyces cerevisiae culture liquid (cell number is 3.9×10 8 cfu / ml), and 1.4% of Lactobacillus plantarum culture liquid (cell number is 2.9×10 8 cfu / ml). Then, the fermentation material is prepared by culturing at 30°C for 72 hr. Then, drinking water and 0.5% M1 complex enzyme relative to the wheat slice are added in a ratio of 1:2.7 of the fermentation material for enzymolysis and fermentation for 32 hr. M1 complex enzyme is composed of Alcalase protease, trypsin, and Celluclast cellulase, and the proportion of the three is 40%:40%:20%. After filtration, 0.6% M2 complex enzyme relative to the wheat slice is added in the filtrate. M2 complex enzyme is composed of Flavourzyme flavor protease, UBoost glutamine enzyme, NP1-10 nuclease, and D-100 deaminase, and the proportion of the four is 41.5%:33.5%:16.5%:8.5%. Secondary enzymolysis is carried out for 6 hr. After the enzymolysis is completed, the temperature is raised to 88°C for 30 min for enzyme inactivation, then cooled to 32-36°C, then 17.5% salt is added, and the soy sauce mother liquor is obtained by standing for 30 days.

[0044] The soy sauce crude oil is mixed with the soy sauce mother oil at a ratio of 8.5:1.5 after being sterilized by the conventional UHT high-temperature instant sterilization, matured and aged at 60℃ for 30 days, and then filtered, adjusted, refined, and sterilized by UHT again to obtain the umami soy sauce with an amino acid nitrogen content of 1.13g / 100ml and a taste nucleotide content of 28.85mg / 100g.

[0045] Example 4

[0046] The present embodiment proposes a brewing method of umami soy sauce containing taste nucleotides, comprising the following steps:

[0047] S1, preparation of soy sauce crude oil: according to the disclosed conventional process technology, soybeans and wheat flour are used as raw materials, the ratio of soybeans to wheat flour is 1:0.6, and the soy sauce crude oil is obtained by the processes of cooking, koji making, fermentation, and leaching.

[0048] S2, preparation of wort, bran leaching liquid, and soybean plant peptone liquid, see the following sub-steps for details:

[0049] S2.1, 1.5 parts of screened and impurity-removed wheat are weighed and washed, and then sent to a rotary malt soaking and germination integrated machine. 3.6 parts of high-quality drinking water are added, the temperature is controlled at 27℃, and the wheat is soaked for 22 hours. Then the remaining water is discharged, and the culture is left to stand for 36 hours. Then fresh air is supplied to control the temperature at 28℃, and the culture is left to stand for 42 hours. Then it is rotated every 8 hours, and after 72 hours of culture, when the length of the germinated sprouts reaches 1.2 cm, the malt is taken out of the rotary malt soaking and germination integrated machine, broken and ground, and then sent to a wort extraction tank. 1.2 times the volume of the malt of 60℃ hot water is added for 24 hours of heat preservation leaching, and then boiled, cooled, and filtered to obtain 2.9 parts of wort.

[0050] S2.2, 1.2 parts of bran are weighed and placed in a bran leaching tank, 6 parts of high-quality drinking water and 0.7% citric acid relative to the bran are added, the steam valve is opened for heating, and the bran is leached at 0.12MP / 120℃ for 60 minutes. Then it is neutralized with sodium carbonate to a pH of 6.2, and filtered to obtain 3.6 parts of bran leaching liquid.

[0051] S2.3, 1.9 parts of defatted soybeans are weighed, broken, soaked in 6 parts of 62℃ hot water for 30 minutes, and then finely ground by using a high-shear pump for 30 minutes. 1% EF108 complex protease and 0.3% FF104 flavor protease relative to the wheat flour are added, the temperature is maintained at 58℃, and the enzymolysis is carried out for 7.5 hours. Then the temperature is raised to 85℃ for 20 minutes for enzyme inactivation, and then filtered to obtain 5.5 parts of soybean plant peptone liquid.

[0052] S3, 15 parts of the cleaned wheat is weighed and pressed into 1.2-1.5 cm thick wheat pieces, which are then put into a cooking pot, and then 2.9 parts of wort, 3.6 parts of bran extract, and 5.5 parts of soybean proteose pepton solution heated to 90℃ are added. After the pot cover is closed, the cooking pot is rotated for 30 minutes for wetting. Then the steam valve is opened for heating, and after the pot is emptied, it is pressurized. The wheat pieces are cooked for 12 minutes according to the conventional process. After the wheat pieces cooked according to the conventional process are cooled, 0.1% of BF7658 mesophilic amylase, 0.05% of AP200 protease, 1.5% of Rhodotorula glutinis culture solution (cell number 5.5 x 10 8 cfu / ml), 0.2% of Saccharomyces cerevisiae culture solution (cell number 3.5 x 10 8 cfu / ml), and 1.0% of Lactobacillus plantarum culture solution (cell number 2.9 x 10 8 cfu / ml) are added. Then the fermentation material is prepared by culturing at 30℃ for 72 hours. Then drinking water is added at a ratio of 1:2.8 to the fermentation material, and 0.5% of M1 complex enzyme relative to the wheat pieces is added for enzymatic hydrolysis and fermentation for 32 hours. The M1 complex enzyme is composed of Alcalase protease, trypsin, and Celluclast cellulase, with a ratio of 40:40:20. After filtration, 0.6% of M2 complex enzyme relative to the wheat pieces is added to the filtrate. The M2 complex enzyme is composed of Flavourzyme flavor protease, UBoost glutamine enzyme, NP1-10 nuclease, and D-100 deaminase, with a ratio of 41.5:33.5:16.5:8.5. Secondary enzymatic hydrolysis is performed for 6 hours. After the enzymatic hydrolysis is completed, the temperature is raised to 88℃ for 30 minutes to inactivate the enzymes, and then cooled to 36℃. Then 17.5% of salt is added, and the mixture is left to ferment for 30 days to obtain soy sauce mother oil.

[0053] After the crude soy sauce is subjected to conventional UHT high-temperature instant sterilization, it is mixed with the soy sauce mother oil at a ratio of 87:1.3, and then aged and aged at 60℃ for 30 days. Then, after conventional filtration, blending, refining, and UHT sterilization, fresh soy sauce with an amino acid nitrogen content of 1.20 g / 100 ml and a taste nucleotide content of 28.09 mg / 100 g is obtained.

[0054] Example 5

[0055] This embodiment proposes a brewing method for taste nucleotide-containing umami soy sauce, which includes the following steps:

[0056] S1, Preparation of crude soy sauce: According to the disclosed conventional process technology, soybeans and wheat flour are used as raw materials, with a ratio of 1:0.5, and the crude soy sauce is obtained through the processes of cooking, koji making, fermentation, and soaking.

[0057] S2, preparation of wort, bran extract, soy plant peptone solution, see the following sub-steps for specific process:

[0058] S2.1, 1.4 parts of screened and impurity-removed wheat was weighed and washed, then sent to a rotary type malt steeping and germination integrated machine. 3.0 parts of high-quality drinking water was added, and the temperature was controlled at 27℃. The wheat was steeped for 22 hours. Then the remaining water was discharged, and the culture was left to stand for 36 hours. Then fresh air was introduced to control the temperature at 28℃. After 42 hours of culture, the machine was rotated every 8 hours. After 72 hours of culture, when the length of the germinated sprout reached 1.2 cm, the malt was taken out of the machine, crushed and milled, and then sent to a wort extraction tank. 1.2 times the volume of the malt of 60℃ hot water was added for 24 hours of heat preservation extraction, and then boiled, cooled and filtered to obtain 3.2 parts of wort.

[0059] S2.2, 1.3 parts of wheat bran was weighed and placed in a bran extraction tank. 6 parts of high-quality drinking water and 0.7% of citric acid relative to the bran were added. The steam valve was opened for heating. Under the condition of 0.12 MP / 120℃, the extraction was carried out for 60 minutes. Then sodium carbonate was used for neutralization to PH 6.2, and filtration was carried out to obtain 3.6 parts of bran extract;

[0060] S2.3, 1.9 parts of defatted soybean was weighed and crushed. After 30 minutes of soaking in 6 parts of 62℃ hot water, high-shear pump was used for 30 minutes of circulation shearing and fine grinding. 1.5% of EF108 complex protease and 0.3% of FF104 flavor protease relative to the wheat piece were added. The temperature was maintained at 55-58℃. After 8 hours of enzymolysis, the temperature was increased to 85℃ for 20 minutes for enzyme inactivation. Filtration was carried out to obtain 6.2 parts of soy plant peptone solution.

[0061] S3, 15 parts of cleaned wheat was pressed into 1.2-1.5 cm thick wheat pieces, and then sent to a cooking pot. Then 3.2 parts of wort, 3.6 parts of bran extract and 6.2 parts of soy peptone solution were added after being heated to 90℃. After closing the pot cover, the cooking tank was rotated for 30 minutes for material moistening. Then the steam valve was opened for heating. After emptying, the pressure was increased. According to the conventional process, the wheat pieces were cooked for 11-12 minutes. After cooling, 0.1% of BF7658 medium-temperature amylase, 0.05% of AP200 protease, 1.5% of Luer's combined yeast culture solution (cell number 5.5×10 8 cfu / ml), 0.2% of Saccharomyces cerevisiae culture solution (cell number 4.1×10 8 cfu / ml) and 1.2% of Lactobacillus plantarum culture solution (cell number 2.8×10 8The soy sauce mother oil is obtained by adding 17.5% of salt to the filtrate after the second enzymatic hydrolysis, and then standing for fermentation for 30 days.

[0062] The soy sauce crude oil is mixed with the soy sauce mother oil at a ratio of 8.9:1.1 after the conventional UHT high-temperature instant sterilization, and then matured and aged at 60°C for 30 days. Then, the fresh soy sauce with an amino acid nitrogen content of 1.31 g / 100 ml and a taste nucleotide content of 26.57 mg / 100 g is obtained after the conventional filtration separation, blending, fine filtration and UHT sterilization.

[0063] Comparative analysis

[0064] The soy sauce purchased on the market is used as a comparative example, and the contents of amino acid nitrogen, guanine nucleotide (GMP), hypoxanthine nucleotide (IMP) and taste nucleotide are detected, and the results are shown in Table 1. The results show that the taste nucleotide content of the umami soy sauce prepared by the method of the present application is as high as 21.66-28.85 mg / 100 g; and the taste nucleotide is not detected in the soy sauce fermented by the conventional method. Due to the synergistic effect of the taste nucleotide and the amino acid in the soy sauce, the umami soy sauce containing the taste nucleotide has rich aroma and delicious taste.

[0065]

[0066] The above only describes the preferred embodiments of the present application, and it should be noted that those skilled in the art can make some improvements and refinements without departing from the principles of the present application, and these improvements and refinements should also be within the protection scope of the present application.

Claims

1. A brewing method of a taste nucleotide-containing umami sauce, characterized by, The method comprises the following steps: S1, preparation of soy sauce crude oil, taking soybean and wheat as raw materials, through the processes of cooking, koji making, fermentation, pressing or leaching to prepare soy sauce crude oil; S2, preparation of malt juice, bran extraction liquid and soybean plant peptone liquid respectively, taking wheat, bran and soybean as raw materials; S3, preparation of soy sauce mother oil, taking wheat pieces as raw materials, adding the malt juice, the bran extraction liquid and the soybean plant peptone liquid, mixing and infiltrating, then cooking and cooling, subsequently adding 0.1% of amylase, 0.05% of protease, 1.5% of Rhodotorula, 0.2% of Saccharomyces cerevisiae and 1.0% of Lactobacillus plantarum in proportion to the wheat pieces to carry out solid-state fermentation to prepare fermented material, then adding drinking water in proportion of 1:2.8 to the fermented material and 0.5% of M1 complex enzyme in proportion to the wheat pieces to carry out enzymatic fermentation, adding 0.6% of M2 complex enzyme in proportion to the wheat pieces in the filtered filtrate to carry out enzymolysis, then heating to inactivate enzymes, subsequently adding salt and standing for fermentation; the M1 complex enzyme comprises ALcalase protease, trypsin and Celluclast cellulase, and the proportion of the three is 40:40:20; the M2 complex enzyme comprises Flavourzyme flavor protease, UBoost glutamine enzyme, NP1-10 nuclease and D-100 deaminase, and the proportion of the four is 41.5:33.5:16.5:8.5; S4, mixing the soy sauce crude oil after high-temperature sterilization with the soy sauce mother oil, then aging and aging, and obtaining the final product after filtration separation, blending, fine filtration and sterilization.

2. The brewing method of the umami sauce containing a taste nucleotide according to claim 1, characterized by: The mass ratio of soybean to wheat in the step S1 is 1:0.5-0.

9.

3. The method of brewing a savory nucleotide-containing savory sauce according to claim 1, characterized in that: In the step S3, the mass ratio of malt juice, bran extraction liquid, soybean plant peptone liquid to the wheat pieces is 1.2-1.5:1.0-1.3:1.6-1.9:

15.

4. The method of brewing a savory nucleotide-containing savory sauce according to claim 1, characterized in that: The preparation method of malt juice is as follows: weighing the wheat, washing and then sending into a rotary type malt soaking and germination integrated machine, then sending in 3 times the weight of fresh water, controlling the temperature to be 27-30℃, and soaking the malt for 22-24 hours; then discharging the remaining water, standing for 36-42 hours, then sending in fresh air to control the temperature to be 25-28℃, and standing for 42 hours, then rotating every 8 hours, and when the length of the wheat germination reaches 1.2-1.5 cm, the malt is taken out of the rotary type malt soaking and germination integrated machine, broken and milled, and then sent into a malt juice extraction tank, 1.2 times the volume of 60-62℃ hot water is added, soaked for 24 hours, then boiled, cooled, filtered to obtain malt juice.

5. The method of brewing a taste nucleotide-containing umami sauce according to claim 1, characterized by, The preparation method of bran extraction liquid is as follows: weighing the bran, putting into a bran extraction tank, adding 5-7 times the weight of drinking water, then adding 0.65-1.2% of citric acid in proportion to the weight of the bran, opening the steam valve to heat, and extracting for 60 minutes under the condition of 0.12 MP / 120℃, then neutralizing with sodium carbonate to PH 6.2, and filtering to obtain bran extraction liquid.

6. The method of brewing containing the taste nucleotide-containing umami sauce according to claim 1, characterized by, The preparation method of the soybean plant peptone solution is as follows: taking defatted soybean, crushing, adding 6 times the mass of 62 DEG C hot water for soaking for 30 min, and then circulating shearing and fine grinding for 30 min through a high shear pump, then adding EF108 complex protease and FF104 flavor protease, and then carrying out enzymolysis for 7-8 h while maintaining the temperature at 53-58 DEG C, and then heating to 85 DEG C for 20 min for enzyme inactivation, and then filtering to obtain the soybean plant peptone solution.

7. The method of brewing containing the taste nucleotide-containing umami sauce according to claim 1, characterized by: The soy sauce crude oil and the soy sauce mother oil are mixed in a ratio of 8.5-9.2:0.8-1.5, and are matured and aged at 60 DEG C for 30 days.

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