Soy sauce crude oil, preparation method thereof and condiment

Abstract

The present application relates to the technical field of soy sauce brewing, and in particular to a soy sauce crude oil, a preparation method thereof, and a condiment. The preparation method of the present application comprises preparing a first koji, a second koji, a third koji, a fourth koji, a fifth koji, and a sixth koji by using different types of enzymes to prepare koji, adding the first koji, the second koji, the third koji, the fourth koji, the fifth koji, and the sixth koji to salt water in a specific order for fermentation to obtain the soy sauce crude oil, wherein the weight ratio of the first koji, the second koji, the third koji, the fourth koji, the fifth koji, and the sixth koji is (0-20): (10-100): (1-20): (0-40): (20-100): (0-10). Compared with traditional technologies, the preparation method of the soy sauce crude oil of the present application improves the taste of soy sauce, improves the overall quality of soy sauce, and also improves the utilization rate of raw materials.

Description

Technical Field

[0001] The present application relates to the technical field of soy sauce brewing, and in particular to a soy sauce crude oil, a preparation method thereof, and a condiment. Background Art

[0002] Soy sauce is a traditional condiment with a long history. Made primarily from soybeans and wheat through a process of steaming, koji making, and fermentation, its production and quality have long been a research focus in the condiment industry. As market demands for food quality continue to rise, soy sauce companies face the challenge of improving product quality through technological innovation and process improvements. Especially in the context of rising raw material costs and fluctuating quality, improving raw material utilization and product yield has become a key issue in soy sauce production.

[0003] The preparation of koji (dregs of fermented yeast) is crucial throughout the soy sauce production process, directly impacting the flavor, color, and nutritional value of the final product. The types and activity levels of enzymes in the koji are crucial factors in determining soy sauce quality and production efficiency. Therefore, optimizing the koji preparation process and increasing the diversity and activity of enzymes are crucial for improving the overall quality of soy sauce.

[0004] Currently, soy sauce production primarily relies on a microbial fermentation process led by Aspergillus oryzae. When processing protein-based raw materials, Aspergillus oryzae primarily produces neutral and alkaline proteases, enzymes that play a crucial role in soy sauce production. However, during the early and middle stages of soy sauce fermentation, the activity of neutral and alkaline proteases can be significantly affected by the acidic environment. Furthermore, Aspergillus oryzae's inability to produce cell-breaking enzymes, such as saccharifying enzymes and cellulase, limits the complete conversion and utilization of raw materials. This leaves room for further improvement in the overall quality of soy sauce and the efficiency of raw material utilization.

[0005] Based on this, it is necessary to provide a soy sauce fermentation method that can enrich enzyme types, improve enzyme activity and raw material utilization. Summary of the Invention

[0006] Based on this, one or more embodiments of the present application provide a soy sauce crude oil, a preparation method thereof, and a condiment. Compared with traditional technologies, the preparation method of the soy sauce crude oil of the present application improves the taste of soy sauce, improves the overall quality of soy sauce, and also improves the utilization rate of raw materials.

[0007] The technical solution of this application includes the following:

[0008] A method for preparing crude soy sauce oil comprises the following steps:

[0009] The first, second, third, fourth, fifth and sixth koji materials are added to the first, second, third, fourth, fifth and sixth koji materials respectively, and koji is made respectively to obtain the corresponding first, second, third, fourth, fifth and sixth finished koji.

[0010] The first koji and the second koji independently include Aspergillus niger, Aspergillus oryzae and Aspergillus sojae, respectively; the third koji and the fourth koji independently include Aspergillus niger, Aspergillus oryzae and Rhizopus spp., respectively; the fifth koji includes Aspergillus oryzae and Aspergillus sojae, and the sixth koji includes Rhizopus spp., Aspergillus niger, Aspergillus oryzae and Trichoderma;

[0011] The first, second, third, fourth, fifth and sixth koji are added to the salt water for fermentation to obtain a soy sauce base.

[0012] The weight ratio of the first song, the second song, the third song, the fourth song, the fifth song and the sixth song is (0-20): (10-100): (1-20): (0-40): (20-100): (0-10).

[0013] In one embodiment, the first, second, third, fourth, fifth, and sixth koji are added to salt water for fermentation to produce crude soy sauce, comprising:

[0014] adding at least one of the first koji and the second koji to the brine to mix to obtain a first mixture, and fermenting the first mixture for Y1 day to obtain a first fermentation liquid;

[0015] adding at least one of the third koji and the fourth koji to the first fermentation broth to mix to obtain a second mixture, and fermenting the second mixture for Y2 days to obtain a second fermentation broth;

[0016] adding at least one of the fifth koji and the sixth koji to the second fermentation liquid to mix to obtain a third mixture, fermenting the third mixture for Y3 days to obtain a third fermentation liquid, and squeezing the fermented liquid to obtain crude soy sauce;

[0017] Y1 and Y2 are each independently selected from integers ranging from 5 to 10, and the sum of Y1, Y2 and Y3 is ≥60.

[0018] In one embodiment, the fermentation conditions include:

[0019] 0-25 days, temperature is 30-40℃;

[0020] 26-60 days, temperature is 40-50℃;

[0021] After 60 days, the temperature is 50-70℃.

[0022] In one embodiment, the first, second, third, fourth, fifth and sixth types of koji respectively and independently account for 0.2% to 0.8% of the weight of the first, second, third, fourth, fifth and sixth koji materials.

[0023] In one embodiment, the ratio of the weight of the salt water to the total weight of the first, second, third, fourth, fifth and sixth koji is 2 to 2.5.

[0024] Furthermore, the salt content of the brine is 10-20 g / 100 mL.

[0025] In one embodiment, the weight ratio of the first song, the second song, the third song, the fourth song, the fifth song and the sixth song is 10: (15-25): (1-5): (15-20): (30-40): (1-5).

[0026] In one embodiment, at least one of the following conditions is met:

[0027] (1) The first koji comprises Aspergillus niger, Aspergillus oryzae and Aspergillus sojae in a weight ratio of 5:2 to 3:1 to 2;

[0028] (2) the second koji comprises Aspergillus oryzae, Aspergillus niger and Aspergillus sojae in a weight ratio of 5-6:1-2:3;

[0029] (3) The third koji comprises Aspergillus niger, Aspergillus oryzae and Rhizopus in a weight ratio of 4-5:2:3-4;

[0030] (4) The fourth koji comprises Aspergillus niger, Aspergillus oryzae and Rhizopus in a weight ratio of 5:2-3:2-3;

[0031] (5) The fifth koji comprises Aspergillus oryzae and Aspergillus sojae in a weight ratio of 2-3:1-2;

[0032] (6) The sixth kind of koji comprises Rhizopus, Aspergillus niger, Aspergillus oryzae and Trichoderma in a weight ratio of 3:2 to 3:2 to 3:2 to 3.

[0033] In one embodiment, at least one of the following conditions is met:

[0034] (1) The conditions for making the first koji include: 0-12 hours, temperature of 28-36°C, 12-18 hours, temperature of 31-35°C, and 18-38 hours, temperature of 25-28°C;

[0035] (2) The conditions for making the second koji include: 0-12 hours, temperature of 30-36°C, 12-18 hours, temperature of 31-35°C, and 18-40 hours, temperature of 25-30°C;

[0036] (3) The conditions for making the third koji include: 0-12 hours, temperature of 30-36°C, 12-18 hours, temperature of 31-35°C, 18-44 hours, temperature of 25-30°C;

[0037] (4) The conditions for making the fourth koji include: 0-11 hours, temperature of 32-40°C, 11-18 hours, temperature of 31-36°C, 18-26 hours, temperature of 28-30°C, and 26-42 hours, temperature of 25-28°C;

[0038] (5) The conditions for making the fifth koji include: 0-11 hours, temperature of 31-40°C, 11-18 hours, temperature of 31-35°C, 18-26 hours, temperature of 28-30°C, and 26-48 hours, temperature of 25-28°C;

[0039] (6) The conditions for making the sixth koji include: 0-12h, temperature of 30-36°C, 12-18h, temperature of 30-36°C, 18-45h, temperature of 25-28°C.

[0040] A soy sauce crude oil prepared by the preparation method described in any of the above technical solutions.

[0041] A condiment comprises the crude soy sauce base described in any one of the above technical solutions.

[0042] The preparation method of the present application carries out classified koji making based on the relationship between the enzyme system required for fermentation and the utilization rate of raw materials, and prepares koji with different enzyme types and enzyme activities, and uses different koji to ferment the raw materials in steps, thereby improving the taste and quality of soy sauce and also improving the utilization rate of raw materials.

[0043] The soy sauce crude oil of the present application can greatly improve the utilization rate of raw materials while ensuring better quality and taste, and has lower turbidity and better sensory evaluation results. DETAILED DESCRIPTION

[0044] Below in conjunction with embodiment and example, further elaborate the application.It should be understood that these examples are only used to illustrate the application and are not used to limit the scope of the application.In addition, it should be understood that after reading the content taught in this application, those skilled in the art can make various changes or modifications to the application, and these equivalent forms also fall within the protection scope of the claims appended hereto.

[0045] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application pertains. The terms used herein in the specification of this application are for the purpose of describing specific embodiments only and are not intended to limit this application.

[0046] the term

[0047] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0048] The term "and / or" as used herein includes any one of two or more related listed items, and also includes any and all combinations of the related listed items, wherein the any and all combinations include any combination of two related listed items, any more related listed items, or all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in this application, the technical solution undoubtedly includes technical solutions connected by "logical and" and also undoubtedly includes technical solutions connected by "logical or". For example, "A and / or B" includes three parallel solutions: A, B, and A+B.

[0049] Herein, "preferred", "better", "better", etc. are only used to describe implementation methods or examples with better effects. It should be understood that they do not constitute limitations on the scope of protection of this application.

[0050] In this application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be understood as limiting the scope of protection of this application.

[0051] In this application, the terms "first," "second," "third," "fourth," "fifth," "sixth," etc. are used for descriptive purposes only and should not be understood as indicating or implying relative importance or quantity, nor should they be understood as implicitly indicating the importance or quantity of the technical features indicated. Furthermore, "first," "second," "third," "fourth," "fifth," "sixth," etc. are only used for non-exhaustive enumeration and description purposes and should be understood not to constitute closed-ended limitations on quantity.

[0052] In this application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0053] In this application, when referring to a numerical interval (i.e., a numerical range), unless otherwise specified, the optional numerical distribution within the above numerical interval is considered continuous and includes the two numerical endpoints (i.e., the minimum and maximum values) of the numerical range, as well as every numerical value between the two numerical endpoints. Unless otherwise specified, when a numerical interval refers only to integers within the numerical interval, it includes the two endpoint integers of the numerical range, as well as every integer between the two endpoints. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges subsumed therein.

[0054] In this application, weight may be μg, mg, g, kg or other weight units known in the chemical industry.

[0055] One aspect of the present application provides a method for preparing crude soy sauce oil, which maximizes the diversity of enzyme types and the secretion of enzymes by classification and curvature, thereby improving the quality and taste of soy sauce. At the same time, it fully utilizes the raw materials and improves the utilization rate of raw materials.

[0056] The method for preparing crude soy sauce oil according to one embodiment of the present application comprises the following steps:

[0057] The first, second, third, fourth, fifth and sixth koji materials are added to the first, second, third, fourth, fifth and sixth koji materials respectively, and koji is made respectively to obtain the corresponding first, second, third, fourth, fifth and sixth finished koji.

[0058] The first and second kojis independently include Aspergillus niger, Aspergillus oryzae, and Aspergillus sojae, respectively; the third and fourth kojis independently include Aspergillus niger, Aspergillus oryzae, and Rhizopus spp., respectively; the fifth kojis include Aspergillus oryzae and Aspergillus sojae, and the sixth kojis include Rhizopus spp., Aspergillus niger, Aspergillus oryzae, and Trichoderma;

[0059] The first, second, third, fourth, fifth and sixth koji are added to the salt water for fermentation to obtain soy sauce crude oil.

[0060] The weight ratio of the first song, the second song, the third song, the fourth song, the fifth song and the sixth song is (0-20): (10-100): (1-20): (0-40): (20-100): (0-10).

[0061] By making koji by classification, we can make full use of raw materials, maximize the diversity of koji-making enzyme types and the amount of enzyme secretion, and prepare koji with different enzyme types and enzyme activities.

[0062] Further, the first, second, third, fourth, fifth and sixth koji are added to the brine for fermentation to obtain crude soy sauce, comprising:

[0063] adding at least one of the first koji and the second koji to the salt water to mix to obtain a first mixture, and fermenting the first mixture for Y1 day to obtain a first fermentation liquid;

[0064] adding at least one of the third koji and the fourth koji to the first fermentation broth to obtain a second mixture, and fermenting the second mixture for Y2 days to obtain a second fermentation broth;

[0065] adding at least one of the fifth and sixth koji to the second fermentation liquid to mix to obtain a third mixture, fermenting the third mixture for Y3 days to obtain a third fermentation liquid, and squeezing to obtain crude soy sauce;

[0066] Y1 and Y2 are each independently selected from integers ranging from 5 to 10, and the sum of Y1, Y2 and Y3 is ≥60.

[0067] In one embodiment, the fermentation conditions include:

[0068] 0-25 days, temperature is 30-40℃;

[0069] 26-60 days, temperature is 40-50℃;

[0070] After 60 days, the temperature is 50-70℃.

[0071] In one embodiment, the first koji material, the second koji material, the third koji material, the fourth koji material, the fifth koji material and the sixth koji material independently include cooked soybeans and fried wheat flour in a weight ratio of (2-4):1.

[0072] In one embodiment, the first, second, third, fourth, fifth and sixth types of koji independently account for 0.2% to 0.8% of the weight of the first, second, third, fourth, fifth and sixth koji materials respectively.

[0073] In one embodiment, the weight ratio of the first song, the second song, the third song, the fourth song, the fifth song and the sixth song is 10: (15-25): (1-5): (15-20): (30-40): (1-5).

[0074] In one embodiment, the ratio of the weight of the salt water to the total weight of the first, second, third, fourth, fifth and sixth koji is 2 to 2.5.

[0075] The salt content of the brine is 10 to 20 g / 100 mL.

[0076] According to the characteristics of the fermentation process, the finished koji and brine are combined in a certain proportion and controlled to remove the yellowing, so that the different types of enzymes can play the maximum role.

[0077] In one embodiment, the method for preparing crude soy sauce oil satisfies at least one of the following conditions:

[0078] (1) The first koji includes Aspergillus niger, Aspergillus oryzae, and Aspergillus sojae in a weight ratio of 5:2 to 3:1 to 2;

[0079] (2) the second koji includes Aspergillus oryzae, Aspergillus niger and Aspergillus sojae in a weight ratio of 5-6:1-2:3;

[0080] (3) the third koji includes Aspergillus niger, Aspergillus oryzae and Rhizopus in a weight ratio of 4-5:2:3-4;

[0081] (4) the fourth type of koji includes Aspergillus niger, Aspergillus oryzae and Rhizopus in a weight ratio of 5:2-3:2-3;

[0082] (5) The fifth type of koji includes Aspergillus oryzae and Aspergillus sojae in a weight ratio of 2-3:1-2;

[0083] (6) The sixth type of koji includes Rhizopus, Aspergillus niger, Aspergillus oryzae and Trichoderma in a weight ratio of 3:2 to 3:2 to 3:2 to 3.

[0084] In one embodiment, the method for preparing crude soy sauce oil satisfies at least one of the following conditions:

[0085] (1) The conditions for making the first koji include: 0-12 hours, temperature of 28-36°C, 12-18 hours, temperature of 31-35°C, 18-38 hours, temperature of 25-28°C;

[0086] (2) The conditions for making the second koji include: 0-12h, temperature of 30-36°C, 12-18h, temperature of 31-35°C, 18-40h, temperature of 25-30°C;

[0087] (3) The conditions for making the third koji include: 0-12h, temperature of 30-36°C, 12-18h, temperature of 31-35°C, 18-44h, temperature of 25-30°C;

[0088] (4) The conditions for making the fourth koji include: 0-11 hours, temperature of 32-40°C, 11-18 hours, temperature of 31-36°C, 18-26 hours, temperature of 28-30°C, 26-42 hours, temperature of 25-28°C;

[0089] (5) The conditions for making the fifth koji include: 0-11 hours, temperature of 31-40°C, 11-18 hours, temperature of 31-35°C, 18-26 hours, temperature of 28-30°C, 26-48 hours, temperature of 25-28°C;

[0090] (6) The conditions for making the sixth koji include: 0-12h, temperature of 30-36°C, 12-18h, temperature of 30-36°C, 18-45h, temperature of 25-28°C.

[0091] Based on the raw material composition and the optimal enzyme production conditions for koji making, the conditions for classified koji making can be further optimized, which is conducive to enriching the types of enzymes, improving enzyme activity and raw material utilization.

[0092] In another aspect of the present application, a soy sauce crude oil prepared by the preparation method of any of the above technical solutions is provided.

[0093] The soy sauce crude oil prepared by the preparation method of the present application has further optimized quality indicators such as ammonia nitrogen, and the proportions of other components such as total acid and ammonium salt are also optimized, which comprehensively improves the taste of soy sauce and the quality of the soy sauce crude oil. At the same time, the soy sauce crude oil is clearer, which may be due to the improvement of raw material utilization while reducing turbidity problems caused by insufficient utilization of raw materials and infection by microorganisms.

[0094] In another aspect of the present application, a condiment is provided, which comprises the crude soy sauce base according to any one of the above technical solutions.

[0095] Optionally, condiments include soy sauce, dark soy sauce, light soy sauce, oyster sauce, etc.

[0096] The following are some specific examples.

[0097] For experimental parameters not specified in the following specific examples, reference is made to the guidance given in this application document, and reference may also be made to experimental manuals in the art or other experimental methods known in the art, or to the experimental conditions recommended by the manufacturer.

[0098] The raw materials and reagents involved in the following specific examples can be obtained commercially, or can be prepared by those skilled in the art according to known methods.

[0099] 1. Crude Oil Preparation

[0100] Example 1

[0101] 1. Raw material processing

[0102] The soybeans with full grains after strict screening are moistened with water at a ratio of 120% and then put into the soybean steamer to achieve moderate denaturation, thereby obtaining muddy cooked soybeans. After cooling, they are temporarily stored for use; the wheat is fried at high temperature and then crushed to obtain fried wheat flour for use.

[0103] 2. Preparation of finished koji

[0104] (1) The fifth koji: Q1 (mainly alkaline protease): cooked soybean: fried wheat flour: seed koji Z1 mass ratio is 800:200:3, seed koji Z1 is (Aspergillus oryzae: Aspergillus sojae = 2.5:1.5), the temperature of the first stage (0-11h) of koji making is controlled at 31-40℃, the temperature of the second stage (11-18h) is controlled at 31-35℃, the temperature of the third stage (18-26h) is controlled at 28-30℃, and the temperature of the fourth stage (26-48h) is controlled at 25-28℃.

[0105] (2) The first koji: Q2 (mainly acid protease): the mass ratio of cooked soybeans: fried wheat flour: seed koji Z2 is 680:320:5, and the seed koji Z2 is (Aspergillus niger: Aspergillus oryzae: Aspergillus soy sauce = 5:2:1). The temperature of the first stage (0-12h) of koji making is controlled at 28-36℃, the second stage (12-18h) is controlled at 31-35℃, and the third stage (18-38h) is controlled at 25-28℃.

[0106] (3) The third koji: Q3 (mainly cellulase): the ratio of cooked soybean: fried wheat flour: seed koji Z3 is 800:200:4, the seed koji Z3 is (Aspergillus niger: Aspergillus oryzae: Rhizopus = 5:2:3), the temperature of the first stage (0-12h) of koji making is controlled at 30-36℃, the temperature of the second stage (12-18h) is controlled at 31-35℃, and the temperature of the third stage (18-44h) is controlled at 25-30℃.

[0107] (4) The fourth koji: Q4 (mainly amylase): the ratio of cooked soybeans: fried wheat flour: seed koji Z4 is 750:250:4, and the seed koji Z4 is (Aspergillus niger: Aspergillus oryzae: Rhizopus = 5:2:2). The temperature of the first stage (0-11h) of koji making is controlled at 32-40℃, the second stage (11-18h) is controlled at 31-36℃, the third stage (18-26h) is controlled at 28-30℃, and the fourth stage (26-42h) is controlled at 25-28℃.

[0108] (5) The second koji: Q5 (mainly glutaminase): the ratio of cooked soybeans: fried wheat flour: seed koji Z5 is 800:200:4, and the seed koji Z5 is (Aspergillus oryzae: Aspergillus niger: Aspergillus sojae = 5:2:3). The temperature of the first stage (0-12h) of koji making is controlled at 30-36℃, the temperature of the second stage (12-18h) is controlled at 31-35℃, and the temperature of the third stage (18-40h) is controlled at 25-30℃.

[0109] (6) The sixth koji: Q6 (mainly esterase): the ratio of cooked soybean: fried wheat flour: seed koji Z6 is 800:200:4, and the seed koji Z6 is (Rhizopus: Aspergillus niger: Aspergillus oryzae: Trichoderma = 3:2:2:2). The temperature of the first stage (0-12h) of koji making is controlled at 30-36℃, the temperature of the second stage (12-18h) is controlled at 30-36℃, and the temperature of the third stage (18-45h) is controlled at 25-28℃.

[0110] 3. Yellowing fermentation

[0111] adding the first koji and the second koji to the salt water and mixing them to obtain a first mixture; fermenting the first mixture for 6 days to obtain a first fermentation liquid;

[0112] adding the third and fourth koji to the first fermentation liquid and mixing to obtain a second mixture; fermenting the second mixture for 6 days to obtain a second fermentation liquid;

[0113] adding the fifth and sixth koji to the second fermentation liquid and mixing to obtain a third mixture; fermenting the third mixture for 108 days to obtain a third fermentation liquid; and squeezing the third fermentation liquid to obtain crude soy sauce.

[0114] Among them, the weight ratio of the first song, the second song, the third song, the fourth song, the fifth song and the sixth song is: 10:20:5:15:35:5; the ratio of the weight of the salt water to the total weight of the first song, the second song, the third song, the fourth song, the fifth song and the sixth song is 2.1.

[0115] The fermentation process lasts for 120 days, starting from the day when the first and second koji are added to the brine and mixed. The temperature is controlled at 35°C for the first stage of fermentation from 0 to 25 days, the temperature is controlled at 45°C for the second stage of fermentation from 26 to 60 days, and the temperature is controlled at 60°C for the third stage of fermentation from 61 to 120 days.

[0116] Example 2

[0117] The soy sauce base oil was prepared in substantially the same manner as in Example 1, except that, in the yellowing fermentation step, the weight ratio of the first koji, the second koji, the third koji, the fourth koji, the fifth koji and the sixth koji was 0:20:5:0:40:0.

[0118] Example 3

[0119] The crude soy sauce base was prepared in substantially the same manner as in Example 1, except that the timing of adding the koji in the step of yellowing fermentation was different, as follows:

[0120] Adding the first, second and fifth koji to the salt water, mixing, and fermenting for 6 days to obtain a first fermentation liquid;

[0121] The third and fourth koji were added to the first fermentation liquid, mixed, and fermented for 6 days to obtain a second fermentation liquid;

[0122] The sixth koji was added to the second fermentation liquid and the mixture was fermented for 108 days to obtain a third fermentation liquid, which was squeezed to obtain crude soy sauce.

[0123] Example 4

[0124] The soy sauce base was prepared in substantially the same manner as in Example 1, except that the method for preparing the koji was different, as follows:

[0125] (1) The fifth koji Q1 (mainly containing medium alkaline protease): the mass ratio of cooked soybeans: fried wheat flour: seed koji Z1 is 700:300:6, and the seed koji Z1 is (Aspergillus oryzae: Aspergillus sojae = 3:1). The temperature of the first stage (0-11h) of koji making is controlled at 31-40℃, the second stage (11-18h) is controlled at 31-35℃, the third stage (18-26h) is controlled at 28-30℃, and the fourth stage (26-48h) is controlled at 25-28℃.

[0126] (2) The first koji Q2 (mainly acid protease): the mass ratio of cooked soybeans: fried wheat flour: seed koji Z2 is 800:200:2, the seed koji Z2 is (Aspergillus niger: Aspergillus oryzae: Aspergillus soy sauce = 5:3:2), the temperature of the first stage (0-12h) of koji making is controlled at 28-36℃, the temperature of the second stage (12-18h) is controlled at 31-35℃, and the temperature of the third stage (18-38h) is controlled at 25-28℃.

[0127] (3) The third koji Q3 (mainly cellulase): the ratio of cooked soybean: fried wheat flour: seed koji Z3 is 700:300:1, the seed koji Z3 is (Aspergillus niger: Aspergillus oryzae: Rhizopus = 4.5:2:3.5), the temperature of the first stage (0-12h) of koji making is controlled at 30-36℃, the temperature of the second stage (12-18h) is controlled at 31-35℃, and the temperature of the third stage (18-44h) is controlled at 25-30℃.

[0128] (4) The fourth koji Q4 (mainly amylase): the ratio of cooked soybean: fried wheat flour: seed koji Z4 is 700:200:8, the seed koji Z4 is (Aspergillus niger: Aspergillus oryzae: Rhizopus = 5:2:2), the temperature of the first stage (0-11h) of koji making is controlled at 32-40℃, the second stage (11-18h) is controlled at 31-36℃, the third stage (18-26h) is controlled at 28-30℃, and the fourth stage (26-42h) is controlled at 25-28℃.

[0129] (5) The second koji Q5 (mainly glutaminase): the ratio of cooked soybeans: fried wheat flour: seed koji Z5 is 700:300:1, the seed koji Z5 is (Aspergillus oryzae: Aspergillus niger: Aspergillus sojae = 6:1:3), the temperature of the first stage (0-12h) of koji making is controlled at 30-36℃, the temperature of the second stage (12-18h) is controlled at 31-35℃, and the temperature of the third stage (18-40h) is controlled at 25-30℃.

[0130] (6) The sixth koji Q6 (mainly esterase): the ratio of cooked soybean: fried wheat flour: seed koji Z6 is 700:300:8, the seed koji Z6 is (Rhizopus: Aspergillus niger: Aspergillus oryzae: Trichoderma = 3:2:2:2), the temperature of the first stage (0-12h) of koji making is controlled at 30-36℃, the temperature of the second stage (12-18h) is controlled at 30-36℃, and the temperature of the third stage (18-45h) is controlled at 25-28℃.

[0131] Example 5

[0132] The soy sauce base oil was prepared in substantially the same manner as in Example 1, except that, in the yellowing fermentation step, the weight ratio of the first koji, the second koji, the third koji, the fourth koji, the fifth koji, and the sixth koji was 10:20:1:20:40:1.

[0133] Comparative Example 1

[0134] 1. Raw material processing

[0135] The treatment was carried out in the same manner as in Example 1.

[0136] 2. Preparation of finished Q

[0137] The mass ratio of cooked soybeans: fried wheat flour: seed koji Z was 800:200:3, and the koji was placed in a round plate and ventilated at 31.5°C for 38 hours. The seed koji Z was (Aspergillus oryzae: Aspergillus niger: Aspergillus sojae: Rhizopus: Trichoderma = 5:3:2:1:1).

[0138] 3. Yellowing fermentation

[0139] The koji Q was added to the brine and the mixture was fermented for 120 days. The ratio of the weight of the brine to the weight of the koji Q was 2.1.

[0140] The fermentation process lasts for 120 days, starting from the day when the finished koji Q is added to the brine. The temperature is controlled at 35°C from day 0 to 25 for the first stage of fermentation, the temperature is controlled at 45°C from day 26 to 60 for the second stage of fermentation, and the temperature is controlled at 60°C from day 61 to 120 for the third stage of fermentation.

[0141] Comparative Example 2

[0142] 1. Raw material processing

[0143] The treatment was carried out in the same manner as in Example 1.

[0144] 2. Preparation of finished koji

[0145] The treatment was carried out in the same manner as in Example 1.

[0146] 3. Yellowing fermentation

[0147] The first, second, third, fourth, fifth and sixth koji are added to the brine and mixed, and fermented for 120 days. The weight ratio of the brine, the first, second, third, fourth, fifth and sixth koji is 10:20:5:15:35:5; the ratio of the weight of the brine to the total weight of the first, second, third, fourth, fifth and sixth koji is 2.1.

[0148] The fermentation process lasts for 120 days, starting from the day 0 when the second, third, fourth, fifth and sixth koji are added to the brine and mixed. The temperature is controlled at 35°C from 0 to 25 days for the first stage of fermentation, the temperature is controlled at 45°C from 26 to 60 days for the second stage of fermentation, and the temperature is controlled at 60°C from 61 to 120 days for the third stage of fermentation.

[0149] 2. Quality Identification

[0150] The enzyme activities of the corresponding koji in each of the above examples and comparative examples were detected. At the same time, the physicochemical properties of the corresponding soy sauces in the examples and comparative examples, such as amino acid nitrogen (AN), glutamic acid, total nitrogen, total acidity, and turbidity, were also tested. The taste of the crude oil was also sensory evaluated. The results are shown in Table 1. The activities of neutral / alkaline proteases, acidic proteases, cellulases, amylases, peptidases, and esterases were tested according to the methods described in Zhang Yanfang's study "Study on Multi-strain Koji Preparation to Promote Enzyme System Optimization and Improve Soy Sauce Quality." The determination of amino acid nitrogen in soy sauce was carried out in accordance with GBT 5009.44-2003, the determination of glutamate in soy sauce was carried out in accordance with GBT 5009.44-2003, and the determination of total nitrogen in soy sauce was carried out in accordance with GBT 5009.3-2003. The determination of total acid in soy sauce was carried out in accordance with GB 12456-2021, and the determination of turbidity in soy sauce was carried out in accordance with GBT 5009.44-2003. The sensory evaluation results (color, aroma, astringency, umami, etc.) were evaluated by 20 experienced sensory tasters on a scale of 0 to 10 (from poor to good, with 10 being the best), and the arithmetic mean was calculated after discarding the maximum and minimum values.

[0151] The raw material costs, crude oil yields, ammonia nitrogen conversion rates, raw material utilization rates, etc. related to the examples and comparative examples were calculated, and the relevant economic benefit data are shown in Table 2.

[0152] The data in Table 1 and Table 2 are based on the data in Comparative Example 1 (traditional conventional soy sauce fermentation brewing method) obtained by testing, which is defined as 1. The numerical values ​​of other embodiments and comparative examples are replaced in equal proportion with those of Comparative Example 1.

[0153] Table 1

[0154]

[0155]

[0156] As can be seen from Table 1, the specific enzyme activity in the finished koji prepared by the five embodiments of the present application is generally higher than that of Comparative Example 1, and the relevant data such as amino acid nitrogen, glutamic acid, total nitrogen of the fermented soy sauce are all higher than those of the comparative example, and the evaluation results are more advantageous, at a high level of more than 8 points. Comparing Example 1 with Example 2, it can be found that the abundance of enzyme species is positively correlated with the quality and economy of soy sauce. By comparing Example 1 with Example 3 and Comparative Example 1 with Comparative Example 2, the importance of the yellowing order is illustrated, and the "one-pot method" yellowing fermentation has no advantage. Comparing Example 1 with Example 5, it can be found that the proportion of key enzymes is important, and the proportion corresponding to Example 5 is better. As can be seen from Comparative Example 1, the traditional "one-pot method" koji making is difficult to obtain a balanced koji enzyme product due to the competitive inhibition relationship between the types of koji. Example 1 and Example 4 together illustrate that the present application has a relatively wide controllable space in use.

[0157] Table 2

[0158]

[0159] As can be seen from Table 2, in the five embodiments of brewing soy sauce using the present invention, the raw material costs are all lower than those of the comparative examples, and the corresponding crude oil yield can be increased by up to 56%, the ammonia nitrogen conversion rate can be increased by up to 71%, and the comprehensive utilization rate of raw materials can be increased by up to 64%, indicating that the present invention has obvious economic benefits compared with the traditional "one-pot method" of koji making and fermentation.

[0160] All documents mentioned in this application are cited as references in this application, just as each document is cited as reference separately. Unless they conflict with the application purpose and / or technical solution of this application, the cited documents involved in this application are cited in their entirety and for all purposes. When cited documents are involved in this application, the definitions of relevant technical features, terms, nouns, phrases, etc. in the cited documents are also cited. When cited documents are involved in this application, the examples and preferred embodiments of the cited relevant technical features may also be incorporated into this application as references, but are limited to the ability to implement this application. It should be understood that when the cited content conflicts with the description in this application, the present application shall prevail or be adaptively amended according to the description in this application.

[0161] The various technical features of the above-mentioned implementation modes and examples can be combined in any appropriate manner. In order to make the description concise, not all possible combinations of the various technical features in the above-mentioned implementation modes and examples are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of the description in this specification.

[0162] The embodiments described above only express several implementation methods of the present application, but they should not be understood as limiting the scope of the patent application. It should be pointed out that, for those of ordinary skill in the art, without departing from the concept of the present application, several variations and improvements can be made, which all fall within the scope of protection of the present application. In addition, it should be understood that after reading the above-mentioned teaching content of the present application, those skilled in the art can make various changes or modifications to the present application, and the equivalent forms obtained also fall within the scope of protection of the present application. It should also be understood that the technical solutions obtained by those skilled in the art through logical analysis, reasoning or limited experiments on the basis of the technical solutions provided in the present application are all within the scope of protection of the claims attached to the present application. Therefore, the scope of protection of the patent application of the present application shall be based on the attached claims, and the description can be used to interpret the content of the claims.

Claims

1. A method for preparing soy sauce crude oil, characterized in that: The steps include: The first, second, third, fourth, fifth and sixth koji materials are added to the first, second, third, fourth, fifth and sixth koji materials respectively, and koji is made respectively to obtain the corresponding first, second, third, fourth, fifth and sixth finished koji. The first koji and the second koji independently include Aspergillus niger, Aspergillus oryzae and Aspergillus sojae, respectively; the third koji and the fourth koji independently include Aspergillus niger, Aspergillus oryzae and Rhizopus spp., respectively; the fifth koji includes Aspergillus oryzae and Aspergillus sojae, and the sixth koji includes Rhizopus spp., Aspergillus niger, Aspergillus oryzae and Trichoderma; Adding the first, second, third, fourth, fifth, and sixth koji to salt water for fermentation to prepare crude soy sauce crude comprises the following steps: The first koji and the second koji are added to the brine and mixed to obtain a first mixture, and the first mixture is fermented for Y1 day to obtain a first fermentation liquid. The third koji and the fourth koji are added to the first fermentation liquid and mixed to obtain a second mixture, and the second mixture is fermented for Y2 days to obtain a second fermentation liquid. adding the fifth koji and the sixth koji to the second fermentation liquid and mixing to obtain a third mixture; fermenting the third mixture for Y3 days to obtain a third fermentation liquid; and squeezing the third fermentation liquid to obtain the crude soy sauce; Y1 and Y2 are independently selected from integers of 5 to 10, and the sum of Y1, Y2 and Y3 is ≥ 60, The weight ratio of the first koji, the second koji, the third koji, the fourth koji, the fifth koji and the sixth koji used for fermentation is 10:(15-25):(1-5):(15-20):(30-40):(1-5), Fermentation conditions include: 0-25 days, temperature 30-40°C; 26-60 days, temperature 40-50°C; After 60 days, the temperature is 50~70 ℃.

2. The preparation method according to claim 1, characterized in that The first, second, third, fourth, fifth and sixth types of koji independently account for 0.2% to 0.8% of the weight of the first, second, third, fourth, fifth and sixth koji materials, respectively.

3. The preparation method according to claim 1, characterized in that The ratio of the weight of the salt water to the total weight of the first, second, third, fourth, fifth and sixth koji is 2 to 2.

5.

4. The preparation method according to claim 3, characterized in that The salt content of the brine is 10-20 g / 100 mL.

5. The preparation method according to any one of claims 1 to 4, characterized in that Meet at least one of the following conditions: (1) The first koji comprises Aspergillus niger, Aspergillus oryzae and Aspergillus sojae in a weight ratio of 5:2-3:1-2; (2) The second koji comprises Aspergillus oryzae, Aspergillus niger and Aspergillus sojae in a weight ratio of 5-6:1-2:3; (3) The third koji comprises Aspergillus niger, Aspergillus oryzae and Rhizopus in a weight ratio of 4-5:2:3-4; (4) The fourth type of koji comprises Aspergillus niger, Aspergillus oryzae and Rhizopus in a weight ratio of 5:2-3:2-3; (5) The fifth koji comprises Aspergillus oryzae and Aspergillus sojae in a weight ratio of 2-3:1-2; (6) The sixth type of koji comprises Rhizopus, Aspergillus niger, Aspergillus oryzae and Trichoderma in a weight ratio of 3:2-3:2-3:2-3.

6. The preparation method according to any one of claims 1 to 4, characterized in that Meet at least one of the following conditions: (1) The conditions for making the first koji include: 0-12 hours, temperature of 28-36°C, 12-18 hours, temperature of 31-35°C, and 18-38 hours, temperature of 25-28°C; (2) The conditions for making the second koji include: 0-12 hours, temperature of 30-36°C, 12-18 hours, temperature of 31-35°C, and 18-40 hours, temperature of 25-30°C; (3) The conditions for making the third koji include: 0-12 hours, temperature of 30-36°C, 12-18 hours, temperature of 31-35°C, 18-44 hours, temperature of 25-30°C; (4) The conditions for making the fourth koji include: 0-11 hours, temperature of 32-40°C, 11-18 hours, temperature of 31-36°C, 18-26 hours, temperature of 28-30°C, and 26-42 hours, temperature of 25-28°C; (5) The conditions for making the fifth koji include: 0-11 hours, temperature of 31-40°C, 11-18 hours, temperature of 31-35°C, 18-26 hours, temperature of 28-30°C, and 26-48 hours, temperature of 25-28°C; (6) The conditions for making the sixth koji include: 0-12 h, temperature of 30-36 °C, 12-18 h, temperature of 30-36 °C, 18-45 h, temperature of 25-28 °C.

7. A soy sauce crude oil obtained by the preparation method according to any one of claims 1 to 6.

8. A seasoning, characterized in that The soy sauce base oil according to claim 7 is included.

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