Soybean sauce crude oil, preparation method thereof and condiment

Abstract

The invention relates to the technical field of food fermentation, in particular to soy sauce crude oil and a preparation method and seasoning thereof. The preparation method of the crude soy sauce comprises the following steps: mixing mold starter, wheat cooked powder and soybean cooked material to obtain a starter material; making koji from the koji material to obtain finished koji; mixing the finished koji with saline water to obtain soy sauce mash; the soy sauce mash is fermented under the conditions that the fermentation time is 0-20 days, the temperature is 15-19 DEG C and the salt content is 11-14 g / 100 mL, and the fermentation time is 20-100 days, the temperature is 28-32 DEG C and the salt content is 15-17 g / 100 mL; squeezing the fermented soy sauce mash to obtain crude soy sauce. The flavor of the crude soy sauce is improved, and the raw material utilization rate is higher compared with a traditional technology.

Description

Technical Field

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

[0002] As one of the traditional condiments, soy sauce has a long production history and is deeply loved by consumers. With the development of the modern food industry, soy sauce production technology has been continuously innovated, among which high-salt dilute fermentation technology has become the mainstream process in current soy sauce production due to its unique flavor and high raw material utilization rate.

[0003] CN103907897A discloses a multi-strain koji making process using yeast, lactic acid bacteria and composite Aspergillus oryzae. The process increases the amino acid content in soy sauce through the synergistic effect of microorganisms, thereby enhancing the umami taste of the soy sauce.

[0004] CN113801795A discloses a process of using Aspergillus oryzae, Aspergillus niger and Aspergillus 7801 to make koji respectively and mixing them in proportion into a tank for fermentation. This process utilizes the characteristics of different Aspergillus to achieve the diversification of flavor substances and further improve the quality of soy sauce.

[0005] CN103960639A discloses a composite koji making process of Aspergillus oryzae and Aspergillus niger, which increases the content of umami amino acids in soy sauce by optimizing the combination of bacterial strains.

[0006] CN10594245A and CN109463713A disclose a method of adding different strains of bacteria in different fermentation stages for coordinated fermentation, and achieve fine control of the flavor of soy sauce by precisely controlling the types and proportions of microorganisms during the fermentation process.

[0007] In order to further enhance the flavor of soy sauce and optimize the production process, the technical content of this application is specially proposed. Summary of the invention

[0008] Based on this, one or more embodiments of the present application provide a soy sauce crude oil, a preparation method thereof, and a condiment, wherein the soy sauce crude oil and the condiment have a richer overall aroma.

[0009] The technical solution of this application includes the following contents:

[0010] A method for preparing crude soy sauce oil comprises the following steps:

[0011] Mixing seed koji, cooked wheat flour and cooked soybean to obtain koji material, making koji to obtain finished koji;

[0012] Mixing the koji and salt water to obtain mash;

[0013] The mash is fermented, and the fermentation conditions include:

[0014] 0-20 days, temperature is 15℃~19℃, salt content is 11g / 100mL~14g / 100mL;

[0015] 20-100 days, temperature is 28℃-32℃, salt content is 15g / 100mL-17g / 100mL;

[0016] On the 45th day, saccharification liquid was added in an amount of 0.4 v / v% to 0.6 v / v% relative to the soy sauce crude oil;

[0017] On the 60th day, saccharification liquid was added in an amount of 0.4 v / v% to 0.6 v / v% relative to the soy sauce crude oil;

[0018] The fermented soy sauce mash is squeezed to obtain the crude soy sauce.

[0019] Furthermore, the fermentation conditions also include:

[0020] On the 20th day, the culture solution of Saccharomyces rouxii was added, and the added amount was 0.8 v / v% to 1.2 v / v% relative to the soy sauce crude oil;

[0021] On the 45th day, the culture solution of Torulopsis spp. was added, and the added amount was 0.8 v / v% to 1.2 v / v% relative to the soy sauce crude oil;

[0022] Optionally, the yeast concentrations of the Saccharomyces rouxii culture solution and the Torulopsis saccharomyces cerevisiae culture solution are independently selected from 10 7 cfu / mL~10 8 cfu / mL.

[0023] Furthermore, the fermentation conditions also include:

[0024] 0~20 days, stir once every 1~3 days, each stirring time is 4min~6min;

[0025] 20 to 100 days, stir once every 5 to 7 days, and each stirring time is 4 to 6 minutes.

[0026] Optionally, the seed koji is selected from Aspergillus oryzae;

[0027] Optionally, Aspergillus oryzae is selected from Aspergillus oryzae with a preservation number of GDMCC.No: 61635; the strain is named Aspergillus oryzae (Aspergillus oryzae) ZA223, which was deposited in the Guangdong Microbiological Culture Collection Center on April 30, 2021, address: 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou City, Guangdong Province; the strain was received and registered by the collection center on April 30, 2021, and was detected as a viable strain by the collection center on April 30, 2021.

[0028] Optionally, the addition ratio of the seed koji is 0.1% to 0.3% of the total weight of the fermentation raw materials, and the fermentation raw materials are wheat for preparing the cooked wheat flour and soybeans for preparing the soybean clinker;

[0029] Further optionally, the weight ratio of the soybean to the wheat is (6~7):(4~3).

[0030] Furthermore, the method for preparing soybean clinker comprises the following steps:

[0031] Remove impurities from soybeans, soak them in water, and steam them;

[0032] The weight ratio of the soybean to the water is 1:(1.1-1.3);

[0033] The cooking conditions include: temperature of 120° C. to 140° C., pressure of 0.18 MPa to 0.30 MPa, and time of 10 s to 90 s.

[0034] Furthermore, the conditions for making koji include at least one of the following conditions:

[0035] (1) 0h~8h, temperature is 33℃~35℃;

[0036] 8h~13h, temperature is 35℃~40℃;

[0037] 13h~21h, temperature is 28℃~35℃;

[0038] 21h~30h, temperature is 26℃~33℃;

[0039] 30h~44h, temperature is 26℃~32℃;

[0040] (2) The koji material is turned over at any time point between 11h and 13h, 21h and 30h of koji making.

[0041] Furthermore, the preparation method satisfies at least one of the following conditions:

[0042] (1) The salt content of the brine is 16 g / 100 mL to 18 g / 100 mL;

[0043] (2) Before fermentation, the salt content of the mash is 11 g / 100 mL to 14 g / 100 mL;

[0044] (3) The temperature of the mash is adjusted to 15° C. to 19° C., and then fermented.

[0045] A soy sauce crude oil prepared by the preparation method described above.

[0046] A condiment comprises the above-mentioned crude soy sauce.

[0047] The method for preparing crude soy sauce oil of the present application adopts temperature control and salt supplementation technology to control the fermentation temperature and salt content of the soy sauce mash in stages, first low and then high, and fully utilizes the enzyme activity at different temperature stages to thoroughly decompose the raw materials and generate fresh substances, thereby achieving the purpose of improving the freshness of soy sauce and the utilization rate of raw materials.

[0048] The soy sauce prepared by the preparation method of the present application has rich flavor and umami taste, strong aroma, and significantly improved amino acids and glutamic acid compared with traditional technologies. At the same time, the combined technology of koji making and fermentation provides more suitable conditions for microbial metabolic activities, and the raw materials are more fully utilized, with a higher raw material utilization rate. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] In order to more clearly illustrate the specific implementation methods of the present application or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0050] Figure 1 This is a process flow chart of preparing crude soy sauce oil according to an embodiment of the present application. DETAILED DESCRIPTION

[0051] The present application will be further described below in conjunction with the embodiments and examples. It should be understood that these examples are only used to illustrate the present application and are not intended to limit the scope of the present application. In addition, it should be understood that after reading the content taught in the present application, those skilled in the art may make various changes or modifications to the present application, and these equivalent forms also fall within the protection scope of the claims attached to the present application.

[0052] 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 belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.

[0053] the term

[0054] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0055] The terms "and / or", "or / and", and "and / or" used in this article include any one of two or more related listed items, and also include any and all combinations of related listed items, and the arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of 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 that are all connected by "logical and", and undoubtedly includes technical solutions that are all connected by "logical or". For example, "A and / or B" includes three parallel solutions of A, B and A+B. For example, the technical solution of "A, and / or, B, and / or, C, and / or, D" includes any one of A, B, C, and D (that is, the technical solution that is all connected by "logical OR"), and also includes any and all combinations of A, B, C, and D, that is, the combination of any two or any three of A, B, C, and D, and also includes the combination of four of A, B, C, and D (that is, the technical solution that is all connected by "logical AND").

[0056] Herein, "preferred", "preferable", "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.

[0057] In the present application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present application.

[0058] The terms "first", "second", "third", "fourth", etc. are used for descriptive purposes only and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", "fourth", etc. only serve the purpose of non-exhaustive enumeration and description, and it should be understood that they do not constitute a closed limitation on quantity.

[0059] In the present 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.

[0060] In this application, when it comes to numerical intervals (i.e., numerical ranges), unless otherwise specified, the optional numerical distribution is considered continuous within the above numerical interval, and includes the two numerical endpoints (i.e., the minimum and maximum values) of the numerical range, and each numerical value between the two numerical endpoints. Unless otherwise specified, when the numerical interval only refers to integers within the numerical interval, it includes the two endpoint integers of the numerical range, and each 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 included therein.

[0061] The temperature parameters in this application, unless otherwise specified, are allowed to be either constant temperature treatment or to vary within a certain temperature range. It should be understood that the constant temperature treatment allows the temperature to fluctuate within the precision range controlled by the instrument. Fluctuations within the range of ±0.5°C, ±0.4°C, ±0.3°C, ±0.2°C, and ±0.1°C are allowed.

[0062] In the present application, weight may be μg, mg, g, kg or other mass units known in the chemical industry.

[0063] In order to improve the quality of soy sauce and optimize the production process, the present application provides a method for preparing crude soy sauce crude oil. The preparation method adopts temperature control and salt supplementation technology to control the fermentation temperature and salt content of the soy sauce mash in stages, first low and then high, and fully utilizes the enzyme activity at different temperature stages to thoroughly decompose the raw materials and generate fresh substances, thereby achieving the purpose of improving the freshness of soy sauce and the utilization rate of raw materials.

[0064] The method for preparing crude soy sauce crude oil according to an embodiment of the present application comprises the following steps:

[0065] Mixing the seed koji, cooked wheat flour and cooked soybean to obtain koji material;

[0066] Adding seed koji to the koji material and mixing, making koji, and obtaining finished koji;

[0067] Mix the koji and salt water to obtain mash;

[0068] The fermentation conditions include:

[0069] 0-20 days, temperature is 15℃~19℃, salt content is 11g / 100mL~14g / 100mL;

[0070] 20-100 days, temperature is 28℃-32℃, salt content is 15g / 100mL-17g / 100mL;

[0071] On the 45th day, saccharification liquid was added in an amount of 0.4 v / v% to 0.6 v / v% relative to the soy sauce crude oil;

[0072] On the 60th day, saccharification liquid was added in an amount of 0.4 v / v% to 0.6 v / v% relative to the soy sauce crude oil;

[0073] The fermented soy sauce mash is squeezed to obtain the crude soy sauce material.

[0074] The volume ratio of the crude soy sauce base and the mash obtained by the preparation method of the present application is about 0.86:1. The term "about" is generally used in connection with a numerical value and may refer to a set or range of values. For example, "about X" includes a range of values ​​of ±1%, ±0.5%, ±0.2%, or ±0.1%, where X is a numerical value.

[0075] The preparation method of soy sauce crude oil of the present application adopts segmented temperature and salt control technology, first low and then high, so as to slow down the pH drop rate of the fermentation system, exert the enzyme activity at each temperature stage, fully decompose the raw materials, and improve the utilization rate.

[0076] In one embodiment, the fermentation conditions include:

[0077] 0~20 days, temperature is 15℃~19℃, salt content is 11g / 100mL~14g / 100mL,

[0078] 20-100 days, temperature is 28℃-32℃, salt content is 15g / 100mL-17g / 100mL;

[0079] On the 45th day, saccharification liquid was added in an amount of 0.4 v / v% to 0.6 v / v% relative to the soy sauce crude oil;

[0080] On the 60th day, saccharification liquid was added in an amount of 0.4 v / v% to 0.6 v / v% relative to the soy sauce crude oil;

[0081] Optionally, for 0 to 20 days, the temperature is selected from 15°C to 19°C, such as 15°C, 16°C, 17°C, 18°C, 19°C, etc., and the salt content is 11g / 100mL to 14g / 100mL, such as 11g / 100mL, 12g / 100mL, 13g / 100mL, 14g / 100mL, etc.;

[0082] Optionally, 20 to 100 days, the temperature is selected from 28°C to 32°C, such as 28°C, 29°C, 30°C, 31°C, 32°C, etc., and the salt content is 15g / 100mL to 17g / 100mL, such as 15g / 100mL, 16g / 100mL, 17g / 100mL, etc.;

[0083] Optionally, saccharification liquid is added on the 45th day, and the added amount is selected from 0.4 v / v% to 0.6 v / v% relative to the crude soy sauce oil, for example, it can be selected from 0.4 v / v%, 0.45 v / v%, 0.5 v / v%, 0.55 v / v%, 0.6 v / v%, etc.;

[0084] Optionally, saccharification liquid is added on the 60th day, and the added amount is selected from 0.4v / v%~0.6v / v% relative to the crude soy sauce oil, for example, it can be selected from 0.4v / v%, 0.45v / v%, 0.5v / v%, 0.55v / v%, 0.6v / v%, etc.

[0085] In one embodiment, the fermentation conditions further include:

[0086] On the 20th day, the culture solution of Saccharomyces rouxii was added, and the added amount was 0.8 v / v% to 1.2 v / v% relative to the soy sauce crude oil;

[0087] On the 45th day, the culture solution of Torulopsis spp. was added, and the added amount was 0.8 v / v% to 1.2 v / v% relative to the soy sauce crude oil;

[0088] Optionally, on the 20th day, Saccharomyces rouxii culture solution is added, and the added amount relative to the crude soy sauce oil is selected from 0.8v / v% to 1.2v / v%, such as 0.8v / v%, 0.9v / v%, 1.0v / v%, 1.1v / v%, 1.2v / v%, etc.; Optionally, on the 45th day, Torulopsis yeast culture solution is added, and the added amount relative to the crude soy sauce oil is selected from 0.8v / v% to 1.2v / v%, such as 0.8v / v%, 0.9v / v%, 1.0v / v%, 1.1v / v%, 1.2v / v%, etc.;

[0089] Optionally, the yeast concentrations of the Saccharomyces rouxii culture solution and the Torulopsis saccharomyces cerevisiae culture solution are independently selected from 10 7 cfu / mL~10 8 cfu / mL, for example, can be independently selected from 1×10 7 cfu / mL, 2×10 7 cfu / mL, 3×10 7 cfu / mL, 4×10 7 cfu / mL, 5×10 7 cfu / mL, 6×10 7 cfu / mL, 7×10 7 cfu / mL, 8×10 7 cfu / mL, 9×10 7 cfu / mL, 10×10 7 cfu / mL (equivalent to 10 8cfu / mL), etc.

[0090] By adding saccharification liquid in a gradient manner, the metabolic reaction of yeast can be enhanced, promoting the production of more soy sauce aroma components and flavor substances, making the soy sauce aroma stronger and the flavor richer and more coordinated.

[0091] In one embodiment, the koji is selected from a high-freshness strain. The high-freshness strain is selected to make koji, which can secrete a variety of proteases and amylases, and the glutaminase content in the finished koji is high. During the fermentation process, glutamine is hydrolyzed to generate glutamic acid to enhance the umami taste of soy sauce.

[0092] Optionally, the seed koji is selected from Aspergillus oryzae.

[0093] Optionally, the Aspergillus oryzae is selected from the Aspergillus oryzae with the deposit number of GDMCC.No:61635.

[0094] Optionally, the addition ratio of the seed koji is 0.1% to 0.3% of the total weight of the fermentation raw materials, and the fermentation raw materials are wheat for preparing the cooked wheat flour and soybeans for preparing the soybean clinker;

[0095] Further optionally, the weight ratio of soybean to wheat is (6~7):(4~3); for example, it can be selected from 6:4 (equivalent to 3:2), 6:3 (equivalent to 2:1), 7:4, 7:3, etc.

[0096] In one embodiment, the fermentation conditions further include:

[0097] 0~20 days, stir once every 1~3 days, each stirring time is 4min~6min;

[0098] 20 to 100 days, stir once every 5 to 7 days, and each stirring time is 4 to 6 minutes.

[0099] In one embodiment, the method for preparing soybean cooked material comprises the following steps:

[0100] Remove impurities from soybeans, soak them in water, and steam them;

[0101] The weight ratio of soybeans to water is 1:(1.1~1.3);

[0102] The cooking conditions include: temperature of 120° C. to 140° C., pressure of 0.18 MPa to 0.30 MPa, and time of 10 s to 90 s.

[0103] Appropriate raw material processing combined with koji making using high-fresh fungus strains, and strict control of the spore count and germination rate of the koji can secrete more proteases and amylases required for fermentation, promote the production of fresh amino acids in soy sauce, and enhance the umami flavor of soy sauce.

[0104] In one embodiment, the conditions for making the koji include at least one of the following conditions:

[0105] (1) 0h~8h, temperature is 33℃~35℃;

[0106] 8h~13h, temperature is 35℃~40℃;

[0107] 13h~21h, temperature is 28℃~35℃;

[0108] 21h~30h, temperature is 26℃~33℃;

[0109] 30h~44h, temperature is 26℃~32℃;

[0110] (2) The koji material is turned over at any time point between 11h and 13h, 21h and 30h of koji making.

[0111] In one embodiment, the method for preparing crude soy sauce meets at least one of the following conditions:

[0112] (1) The salt content of the brine is 16g / 100mL~18g / 100mL;

[0113] (2) Before fermentation, the salt content of the mash is 11g / 100mL~14g / 100mL;

[0114] (3) Adjust the temperature of the mash to 15℃~19℃ and then ferment it.

[0115] The soy sauce prepared by the preparation method of the present application has rich flavor and umami taste, strong aroma, and significantly improved amino acids and glutamic acid compared with traditional technologies. At the same time, the combined technology of koji making and fermentation provides more suitable conditions for microbial metabolic activities, and the raw materials are more fully utilized, with a higher raw material utilization rate.

[0116] In one embodiment, the raw material utilization rate is increased by about 6%.

[0117] An embodiment of the present application also provides a soy sauce crude oil prepared by the preparation method of any of the above technical solutions.

[0118] The soy sauce crude oil of the present application has a delicious taste, is mellow and rich, has improved contents of amino acids, glutamic acid and total nitrogen, and also has improved aroma components.

[0119] In one embodiment, the amino acid, glutamic acid and total nitrogen contents of the crude soy sauce base are increased by 0.11 g / 100 mL, 4.2 g / 100 mL and 0.09 g / 100 mL respectively compared with the control example.

[0120] In one embodiment, by adding sugar substrate during the fermentation process, the key aroma substances of the obtained soy sauce crude oil, such as soy sauce ketone, furanone, chicoryone, and 4-EG, are increased by 175%, 102%, 266%, and 324% respectively compared with the control example. The overall aroma of the soy sauce is rich, and the sensory richness and preference are high.

[0121] An embodiment of the present application further provides a condiment, comprising the crude soy sauce material of any of the above technical solutions.

[0122] The following are some specific embodiments.

[0123] The high-freshness strain used in the following specific examples is Aspergillus oryzae with a deposit number of GDMCC.No: 61635; the common Aspergillus oryzae used is Aspergillus oryzae Shanghai Niang 3.042.

[0124] For experimental parameters not specified in the following specific embodiments, reference is made to the instructions given in the present application document, and reference may also be made to experimental manuals in the art or other experimental methods known in the art, or to experimental conditions recommended by manufacturers.

[0125] The raw materials and reagents involved in the following specific examples can be obtained from commercial sources, or can be prepared by those skilled in the art according to known methods.

[0126] 1. Crude oil preparation

[0127] Example 1

[0128] (1) Koji making with high-fresh bacteria

[0129] 1) Preparation of protein soybean raw materials: remove impurities and moisten soybeans (moisture ratio 110%~130%).

[0130] 2) Cooking: Cook the soybean raw material processed in step 1) at 130°C, 0.20 MPa and 50 seconds to denature the protein appropriately and kill the microorganisms attached to the raw material. After the cooking is completed, cool the cooked material to 30°C to 36°C.

[0131] 3) Preparation of starchy wheat raw materials: removing impurities, roasting, cooling and crushing.

[0132] 4) Seed mixing: pre-mix the seed koji obtained through pure expansion culture of high-fresh bacteria with the wheat flour in step 3) at a rate of 0.2%, mix well, and then mix well with the soybean cooked material obtained in step 2).

[0133] 5) Spread the finished koji material from step 4) on a disc with a thickness of about 25cm~30cm, and use the self-owned temperature control system to achieve full control of the koji making process. The koji making process is controlled as follows: the koji material temperature is 33℃~35℃ from 0h to 8h, and the koji material temperature is controlled at 35℃~40℃ from 8h to 13h to ensure the normal growth of the koji material. When the koji material grows to 11h~13h, the koji material is stirred and turned for the first time according to the sensory organs of the koji material; the koji material temperature is 28℃~35℃ from 13h to 21h, and the koji material is stirred and turned for the second time when it grows to 21h; the koji material temperature is 26℃~33℃ from 21h to 30h, and the koji material is stirred and turned for the third time when it grows to 30h; the koji material temperature is 26℃~32℃ from 30h to 44h, and the koji is formed when it grows to 40h~44h.

[0134] (2) Preparation of mash

[0135] Add saline solution with a salt content of 16.2 g / 100 mL to the koji material after the culture in step 5), mix well to obtain the sauce mash. The salt content of the sauce mash is required to be 12 g / 100 mL.

[0136] (3) Mash fermentation

[0137] 1) Yellowing control: In step 2, the sauce mash falls into the temperature-controlled fermentation tank, and the temperature of the yellowing mash is controlled at 16°C.

[0138] 2) Staged temperature and salt control fermentation: The temperature and salt content of the fermentation mash are controlled at 16°C and 12g / 100mL in the first 20 days of fermentation. After 20 days until the end of fermentation, the temperature of the mash is controlled at 30°C and the salt content is controlled at 16.2g / 100mL.

[0139] 3) Yeast addition and sugar supplementation during the process: Stir once every 1 to 3 days in the early stage of fermentation, and once every 5 to 7 days in the middle and late stages, with each stirring time of 5 minutes. On the 20th and 45th days of fermentation, add Saccharomyces rouxii culture solution and Torulopsis saccharomyces culture solution, respectively, with the addition amount of 1v / v%, and on the 45th and 60th days of fermentation, two rounds of saccharification liquid supplementation were carried out, with the addition amount of 0.4v / v%. The fermentation cycle of the sauce mash is about 100 days.

[0140] 4. Crude oil preparation

[0141] After the fermentation of the mash in step 3 is completed, the mash is squeezed to obtain crude soy sauce.

[0142] Example 2

[0143] The crude soy sauce oil was prepared in a manner substantially the same as in Example 1, except that in step (2), a salt solution having a salt content of 16.8 g / 100 mL was added to the koji obtained after the culturing in step 5); during the temperature-controlled and salt-controlled fermentation in step (2) of step (3), salt was added to the mash through a temperature control tank and a process to achieve a fermentation mash temperature and a mash salt content that were low at the beginning and high at the end. The mash temperature was controlled at 16° C. and the salt content was controlled at 12.5 g / 100 mL during the first 20 days of fermentation. After 20 days, the mash temperature was controlled at 30° C. and the salt content was controlled at 16.4 g / 100 mL until the end of fermentation. During the yeast addition and sugar addition in step (3), two rounds of saccharification liquid addition were performed on the 45th and 60th days of fermentation, and the addition amount was 0.5 v / v% for both.

[0144] Example 3

[0145] The crude soy sauce oil was prepared in a manner substantially similar to that of Example 1, except that in step (2), a salt solution having a salt content of 17.4 g / 100 mL was added to the koji obtained after the culturing in step 5); during the temperature-controlled and salt-controlled fermentation in step (2) of step (3), salt was added to the mash through a temperature control tank and a process to achieve a fermentation mash temperature and a mash salt content that were low at the beginning and high at the end. The mash temperature was controlled at 17° C. and the salt content was controlled at 13 g / 100 mL during the first 20 days of fermentation. After 20 days, the mash temperature was controlled at 31° C. and the salt content was controlled at 16.5 g / 100 mL until the end of fermentation. During the yeast addition and sugar addition process in step (3), two rounds of saccharification liquid addition were performed on the 45th and 60th days of fermentation, with the addition amounts being 0.5 v / v% and 0.6 v / v%, respectively.

[0146] Example 4

[0147] The crude soy sauce oil was prepared in a manner substantially the same as in Example 1, except that in step (2), a salt solution having a salt content of 17.4 g / 100 mL was added to the koji material after the culturing in step 5); during the temperature-controlled and salt-controlled fermentation process in step (2) of step (3), the soy sauce mash was supplemented with salt through a temperature control tank and a process, so that the fermentation mash temperature and mash salt content were low at the beginning and high at the end, and the mash temperature and the salt content were controlled at 18° C. and 13 g / 100 mL during the first 20 days of fermentation, and the mash temperature and the salt content were controlled at 31° C. and 16.5 g / 100 mL after 20 days until the end of fermentation; during the yeast addition and sugar addition process in step (3), two rounds of saccharification liquid supplementation were carried out on the 45th and 60th days of fermentation, and the addition amounts were 0.6 v / v% and 0.5 v / v%, respectively.

[0148] Example 5

[0149] The crude soy sauce oil was prepared in a manner substantially the same as in Example 1, except that: in step (2), a salt solution having a salt content of 17.4 g / 100 mL was added to the koji material after the culturing in step 5); during the staged temperature and salt control fermentation process in step (2) of step (3), the soy sauce mash was supplemented with salt through a temperature control tank and a process, so that the fermentation mash temperature and mash salt content were low at the beginning and high at the end, and the mash temperature and the mash salt content were controlled at 19° C. and 13 g / 100 mL during the first 20 days of fermentation, and the mash temperature and the salt content were controlled at 32° C. and 16.8 g / 100 mL after 20 days until the end of fermentation; during the yeast addition and sugar addition process in step (3), two rounds of saccharification liquid supplementation were carried out on the 45th and 60th days of fermentation, and the addition amount was 0.6 v / v% for both.

[0150] Comparative Example 1

[0151] The traditional soy sauce brewing method is used to prepare soy sauce crude oil, and the steps are as follows:

[0152] (1) Koji making with common Aspergillus oryzae

[0153] 1) Preparation of protein soybean raw materials: remove impurities and moisten soybeans (moisture ratio 110%~130%).

[0154] 2) Cooking: Cook the soybean raw material processed in step 1) at 130°C, 0.20 MPa and 50 seconds to denature the protein appropriately and kill the microorganisms attached to the raw material. After the cooking is completed, cool the cooked material to 30°C to 36°C.

[0155] 3) Preparation of starchy wheat raw materials: removing impurities, roasting, cooling and crushing.

[0156] 4) Seed mixing: pre-mix the seed koji obtained through pure expansion culture of high-fresh bacteria with the wheat flour in step 3) at a rate of 0.2%, mix evenly, and then mix evenly with the soybean cooked material obtained in step 2).

[0157] 5) Spread the finished koji material from step 4) on a disc with a thickness of about 25cm~30cm, and use the self-owned temperature control system to achieve full control of the koji making process. The koji making process is controlled as follows: the koji material temperature is 33℃~35℃ from 0h to 8h, and the koji material temperature is controlled at 35℃~40℃ from 8h to 13h to ensure the normal growth of the koji material. When the koji material grows to 11h~13h, the koji material is stirred and turned for the first time according to the sensory organs of the koji material; the koji material temperature is 28℃~35℃ from 13h to 21h, and the koji material is stirred and turned for the second time when it grows to 21h; the koji material temperature is 26℃~33℃ from 21h to 30h, and the koji material is stirred and turned for the third time when it grows to 30h; the koji material temperature is 26℃~32℃ from 30h to 44h, and the koji is formed when it grows to 40h~44h.

[0158] (2) Preparation of mash

[0159] Add saline solution with a salt content of 20.6 g / 100 mL to the koji material after the culture in step 5), mix well to obtain the sauce mash. The salt content of the sauce mash is required to be 16.5 g / 100 mL.

[0160] (3) Mash fermentation

[0161] 1) Yellowing control: In step 2, the sauce mash falls into the temperature-controlled fermentation tank, and the temperature of the yellowing mash is controlled at 16°C.

[0162] 2) Staged temperature and salt control fermentation: The temperature and salt content of the fermentation mash are controlled at 16°C and 16.5g / 100mL in the first 20 days of fermentation. From 20 days to the end of fermentation, the temperature is controlled at 30°C and the salt is controlled at 16.5g / 100mL.

[0163] 3) Yeast addition during the fermentation process: Stir once every 1 to 3 days in the early stage of fermentation, stir once every 5 to 7 days in the middle and late stages, and stir for 5 minutes each time. Add Saccharomyces rouxii culture solution and Torulopsis culture solution on the 20th and 45th days of fermentation, respectively, with the addition amount of 1v / v%. The fermentation cycle of the sauce mash is about 100 days.

[0164] 4. Crude oil preparation

[0165] After the fermentation of the mash in step 3 is completed, the mash is squeezed to obtain crude soy sauce.

[0166] Comparative Example 2

[0167] The soy sauce crude oil was prepared in a manner substantially the same as in Example 4, except that other common Aspergillus oryzae was used in step (1).

[0168] Comparative Example 3

[0169] The crude soy sauce oil was prepared in a manner substantially similar to that of Example 1, except that during the temperature and salt control fermentation process in step (2) of step (3), the salt content was controlled to 10 g / 100 mL during the first 20 days of fermentation.

[0170] Comparative Example 4

[0171] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that during the fermentation process of step (3) 2) with staged temperature and salt control, the salt content was controlled to be 14 g / 100 mL from 20 days to the end of the fermentation.

[0172] Comparative Example 5

[0173] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that during the fermentation process of step (3) 2) with staged temperature and salt control, the salt content was controlled to be 18 g / 100 mL from 20 days to the end of the fermentation.

[0174] Comparative Example 6

[0175] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that during the temperature and salt control fermentation process in step (2) of step (3), the salt content was controlled to 15 g / 100 mL during the first 20 days of fermentation.

[0176] Comparative Example 7

[0177] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that during the fermentation process of step (3) in step (2) with staged temperature and salt control, the temperature was controlled at 25° C. from 20 days to the end of the fermentation.

[0178] Comparative Example 8

[0179] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that during the temperature and salt control fermentation process in step (2) of step (3), the temperature was controlled at 35° C. from 20 days to the end of the fermentation.

[0180] Comparative Example 9

[0181] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that during the fermentation process of step (2) of step (3) with staged temperature and salt control, the temperature was controlled at 14° C. for the first 20 days of fermentation.

[0182] Comparative Example 10

[0183] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that during the fermentation process of step (2) of step (3) with staged temperature and salt control, the temperature was controlled at 20° C. for the first 20 days of fermentation.

[0184] Comparative Example 11

[0185] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that no saccharification liquid was added during the yeast addition and sugar addition process in step (3) on the 45th and 60th days of fermentation.

[0186] Comparative Example 12

[0187] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that during the yeast addition and sugar addition process in step (3), saccharification liquid was added only on the 45th day of fermentation in an amount of 0.6 v / v%.

[0188] Comparative Example 13

[0189] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that during the yeast addition and sugar addition process in step (3), saccharification liquid was added only on the 60th day of fermentation in an amount of 0.6 v / v%.

[0190] Comparative Example 14

[0191] The soy sauce crude oil was prepared in a manner substantially similar to that of Example 1, except that during the yeast addition and sugar addition process in step (3), two rounds of saccharification liquid addition were performed on the 45th and 60th days of fermentation, with the addition amount of 0.2 v / v% for each.

[0192] 2. Determination of physical and chemical indicators

[0193] The crude oils of the above embodiments and control examples were tested, including the physical and chemical indicators and key aroma components, and the results are as follows:

[0194] Table 1 Physical and chemical index determination results

[0195]

[0196] Table 2 Detection results of key aroma components

[0197]

[0198] According to Table 1, when the soy sauce crude oil is prepared by the methods of Examples 1 to 5 of the present application, the raw materials can be fully utilized, the raw material utilization rate is >90%, and the yield rate is also high. According to Table 2, it can be found that the soy sauce crude oil prepared by the methods of Examples 1 to 5 of the present application contains significantly improved key aroma soy sauce ketones, furanones, chicoryone and 4-EG, containing soy sauce ketones>65 mg / kg, furanones>17 mg / kg, chicoryone>70 mg / kg, and 4-EG>600 mg / kg.

[0199] Comparing the embodiments and comparative examples in Table 1, the aroma component content of the comparative examples is far less than that of the embodiments as a whole. The soy sauce crude oils of comparative examples 1 to 14 contain 40 mg / kg to 63 mg / kg of soy sauce ketone, 10 mg / kg to 17 mg / kg of furanone, 43 mg / kg to 68 mg / kg and 370 mg / kg to 575 mg / kg of chicoryone; the raw material utilization rate of the comparative examples is slightly lower as a whole, the raw material utilization rates of comparative examples 1 to 12 are all less than 90%, and the yields of comparative examples 13 to 14 are 90% and 90.8%, respectively. However, the content of aroma components of the soy sauce crude oil is significantly lower than that of the embodiments. In comparative examples 13 to 14, soy sauce ketone is less than 50 mg / kg, furanone is less than 15 mg / kg, chicoryone is less than 53 mg / kg and 4-EG is less than 450 mg / kg.

[0200] After comparing the physical and chemical indicators, sensory scoring was also conducted. The results are shown in Table 3. In Table 3, the scoring rules for the aroma intensity, aroma preference, umami intensity and taste richness are as follows: 20 appraiser volunteers were randomly selected, and each appraiser scored each dimension out of 10 points. The total score of a single dimension is 200 points. The higher the total score, the better the sensory evaluation.

[0201] Table 3 Statistical results of sensory scores of subjects who passed the sensory evaluation

[0202]

[0203] The results in Table 3 further illustrate that the soy sauce crude oil prepared in the examples of the present application obtained basically consistent preference results in the sensory evaluation due to the significant improvement of its aroma components. For the comparative proportions whose aroma improvement was not obvious or even worse than that of the traditional method, the scores in the sensory evaluation were also low.

[0204] 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 with all contents and all purposes. When the 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 the cited documents are involved in this application, the examples and preferred methods of the cited relevant technical features can also be incorporated into this application as references, but are limited to the implementation of 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 modified adaptively according to the description of this application.

[0205] The technical features of the above-mentioned implementation modes and examples can be combined in any appropriate manner. To make the description concise, not all possible combinations of the 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 this specification.

[0206] The above-described embodiments only express several implementation methods of the present application, but they cannot 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 also be made, which all belong to the protection scope 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 protection scope of the present application. It should also be understood that the technical solutions obtained by those skilled in the art on the basis of the technical solutions provided in the present application through logical analysis, reasoning or limited experiments are all within the protection scope of the claims attached to the present application. Therefore, the protection scope of the patent 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: Mixing seed koji, cooked wheat flour and cooked soybean to obtain koji material, making koji to obtain finished koji; Mixing the koji and salt water to obtain mash; The mash is fermented, and the fermentation conditions include: 0-20 days, temperature is 15℃~19℃, salt content is 11g / 100mL~14g / 100mL; 20-100 days, temperature is 28℃-32℃, salt content is 15g / 100mL-17g / 100mL; On the 45th day, saccharification liquid was added in an amount of 0.4 v / v% to 0.6 v / v% relative to the soy sauce crude oil; On the 60th day, saccharification liquid was added in an amount of 0.4 v / v% to 0.6 v / v% relative to the soy sauce crude oil; The fermented soy sauce mash is squeezed to obtain the crude soy sauce material.

2. The preparation method according to claim 1, characterized in that: Fermentation conditions also include: On the 20th day, the culture solution of Saccharomyces rouxii was added, and the added amount was 0.8 v / v% to 1.2 v / v% relative to the soy sauce crude oil; On the 45th day, the culture solution of Torulopsis yeast was added in an amount of 0.8 v / v% to 1.2 v / v% relative to the soy sauce base oil.

3. The preparation method according to claim 2, characterized in that: The yeast concentrations of the Saccharomyces rouxii culture solution and the Torulopsis saccharomyces cerevisiae culture solution are independently selected from 10 7 cfu / mL~10 8 cfu / mL.

4. The preparation method according to claim 1, characterized in that: Fermentation conditions also include: 0~20 days, stir once every 1~3 days, each stirring time is 4min~6min; 20 to 100 days, stir once every 5 to 7 days, and each stirring time is 4 to 6 minutes.

5. The preparation method according to any one of claims 1 to 4, characterized in that The seed koji is selected from Aspergillus oryzae; Optionally, the Aspergillus oryzae is selected from the Aspergillus oryzae with a deposit number of GDMCC.No: 61635; Optionally, the addition ratio of the seed koji is 0.1% to 0.3% of the total weight of the fermentation raw materials, and the fermentation raw materials are wheat for preparing the cooked wheat flour and soybeans for preparing the soybean clinker; Further optionally, the weight ratio of the soybean to the wheat is (6~7):(4~3).

6. The preparation method according to any one of claims 1 to 4, characterized in that The method for preparing soybean clinker comprises the following steps: Remove impurities from soybeans, soak them in water, and steam them; The weight ratio of the soybean to the water is 1:(1.1-1.3); The cooking conditions include: temperature of 120° C. to 140° C., pressure of 0.18 MPa to 0.30 MPa, and time of 10 s to 90 s.

7. The preparation method according to any one of claims 1 to 4, characterized in that The conditions for making koji include at least one of the following conditions: (1) 0h~8h, temperature is 33℃~35℃; 8h~13h, temperature is 35℃~40℃; 13h~21h, temperature is 28℃~35℃; 21h~30h, temperature is 26℃~33℃; 30h~44h, temperature is 26℃~32℃; (2) The koji material is turned over at any time point between 11h and 13h, 21h and 30h of koji making.

8. The preparation method according to any one of claims 1 to 4, characterized in that At least one of the following conditions is met: (1) The salt content of the brine is 16 g / 100 mL to 18 g / 100 mL; (2) Before fermentation, the salt content of the mash is 11 g / 100 mL to 14 g / 100 mL; (3) The temperature of the mash is adjusted to 15° C. to 19° C., and then fermented.

9. The soy sauce crude oil obtained by the preparation method according to any one of claims 1 to 8.

10. A seasoning, characterized in that: The method comprises the soy sauce crude oil as claimed in claim 9.

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