High-freshness soy sauce and production method thereof

Abstract

The invention belongs to the technical field of food fermentation, and discloses highly fresh soy sauce and a production method thereof. The production method comprises the following steps: taking soybeans, flattening the soybeans, moistening the soybeans with water for the first time, adding vital gluten, mixing, kneading and forming, moistening the soybeans with water for the second time, cooking, cooling, inoculating, making koji to obtain finished koji, mixing the finished koji, compound enzyme and a saline solution, and fermenting to obtain the high-freshness soy sauce after the fermentation is finished, the compound enzyme comprises salt-tolerant protease and glutaminase. According to the production method disclosed by the invention, the salt-tolerant protease, the glutaminase and the vital gluten are used, so that the obtained high-freshness soy sauce has a typical Cantonese high-salinity liquid-state soy sauce flavor, meanwhile, compared with a common Cantonese soy sauce, the obtained high-freshness soy sauce has the characteristics of being outstanding in delicate flavor and fresh and sweet in taste, and the high-freshness soy sauce obtained by the production method does not need to be added with monosodium glutamate in a later period; the fresh-taste additive such as nucleotide realizes the characteristic of prominent fresh taste, and can realize label cleaning.

Description

Technical Field

[0001] The invention belongs to the technical field of food fermentation, and particularly relates to high-flavor soy sauce and a production method thereof. Background Art

[0002] Soy sauce is a liquid condiment with special color, aroma and taste made from soybeans and (or) defatted soybeans (edible soybean meal), wheat and (or) wheat flour and (or) wheat bran through microbial fermentation. There are two methods for brewing soy sauce: high-salt dilute method and low-salt solid method. The high-salt dilute method is divided into Cantonese high-salt dilute method and Japanese high-salt dilute method. The Cantonese high-salt dilute method is a traditional Chinese soy sauce process. It uses soybeans and wheat flour as the main raw materials and adopts natural sun-drying and circulating pouring fermentation process. Its soy sauce has good quality, rich soy sauce flavor and ruddy color. It is a representative of high-end soy sauce. The Japanese soy sauce process is a process brought back to China from Japan. It uses defatted soybeans and wheat as the main raw materials. Yeast is added during the fermentation and temperature-controlled fermentation. Its soy sauce has good mellow and ester flavors, and the fermentation time is up to 6 months.

[0003] However, the soy sauce prepared by these two processes uses high-concentration brine, so the salt content in the soy sauce is high, resulting in the product being salty. Generally, it is necessary to add flavor enhancers such as monosodium glutamate and nucleotides in the later preparation to improve the flavor. However, with the development of the market, in order to meet consumers' demand for health, more and more companies have begun to develop "zero" additive products.

[0004] To enhance the umami taste in soy sauce, some studies have used the following methods:

[0005] For example, the Chinese patent application number 202410777280.0 introduces a method for rapidly fermenting high-flavor soy sauce by synergistically enhancing the flavor of soy sauce and black bean flavor with multiple strains, which includes the following steps: adding flavor lactic acid bacteria for fermentation in the early stage of soy sauce fermentation; adding flavor-producing yeast for fermentation in the middle stage of soy sauce fermentation. However, since the flavor bacteria themselves do not produce umami substances, the umami level is not good.

[0006] A Chinese patent with application number 202310892807.X discloses a high-flavor soy sauce and its blending process. Nucleotide additives are used for blending in the later stage of soy sauce production. After mixing with crude oil, the soy sauce becomes clear and has no other unpleasant flavors. It will not bring any unpleasant odors into the soy sauce, thus ensuring the flavor of the product. It can also be blended according to different fermented crude oil indicators to produce stable finished products, which are more suitable for the production and use of soy sauce products. It is easy to operate, with low cost increase, and will not cause additional burden to the enterprise, making it suitable for large-scale promotion.

[0007] The Chinese patent with application number 202211262891.9 discloses a method for improving the umami taste of soy sauce. The method comprises the following steps: 1) preparing wheat gluten protein hydrolysate; 2) mixing defatted soybeans, wheat gluten protein hydrolysate and water, sterilizing at high temperature, cooling to room temperature, adding flour and soy sauce koji essence, mixing evenly, fermenting, and obtaining soy sauce koji; 3) mixing soy sauce koji with salt water to make soy sauce; then performing high-salt dilute fermentation, sterilizing, standing, and taking the supernatant to obtain the original soy sauce, i.e., high-fresh soy sauce. Improve the fermentation efficiency; at the same time, improve the umami intensity of soy sauce without reducing the physical and chemical properties of soy sauce. However, the method of this patent requires the preparation of a hydrolyzate of wheat protein powder in the early stage. Wheat protein powder has extremely high viscosity when it meets water, and there are many hydrophobic groups in the protein, which is difficult to decompose completely with only protease. Its wheat protein hydrolyzate is either too expensive or has low raw material utilization.

[0008] The Chinese patent with application number 202211051659.0 discloses a high-flavor soy sauce and its brewing process, including the following raw materials: non-GMO soybean meal, fried wheat, fried peas, corn flour, husks, Quzhiyuan vinegar koji, Quzhiyuan soy sauce seed koji, special saccharification enzyme flavoring koji, active dry yeast for brewing, Saccharomyces rouxii, Saccharomyces cerevisiae, lactic acid bacteria, two-drenching oil and water. The sauce mash is made by breaking the wall, steaming, making koji, and then mixing the enzymatic hydrolyzate with the soy sauce koji. Through fermentation, pressing or pouring oil, a high-freshness organic soy sauce without adding flavor enhancers is brewed. However, since the flavor bacteria themselves do not produce umami substances, their umami taste is not good.

[0009] The Chinese patent with application number 202110874584.5 discloses a method for brewing high-flavor soy sauce, including: taking soybeans, soaking, draining and culturing in the dark to a germination state to obtain germinated soybeans; steaming the germinated soybeans until cooked, cooling to below 40°C to obtain cooked beans; taking wheat, soaking, draining and culturing in the dark to a germination state to obtain germinated wheat; drying and crushing the germinated wheat to obtain wheat flour; mixing the cooked beans with the wheat flour, accessing the koji, mixing the materials evenly, ventilating and culturing to make koji; mixing the koji with salt water, drying and fermenting, adding yeast during the fermentation process, squeezing after the fermentation is completed, and obtaining fermented crude oil; sterilizing, precipitating, filtering and blending the fermented crude oil to obtain soy sauce. The umami taste of soy sauce prepared by this method also needs to be improved.

[0010] Therefore, there is an urgent need to provide a new method for preparing high-flavor soy sauce, and the method does not require the additional addition of flavor enhancers such as monosodium glutamate and nucleotides. Summary of the invention

[0011] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention provides a high-flavor soy sauce and a production method thereof. The high-flavor soy sauce obtained by the production method of the present invention has a strong umami flavor, and no additional umami agents such as monosodium glutamate and nucleotides need to be added during the production process.

[0012] The production method of the present invention provides a strong condition for the subsequent full decomposition by crushing the raw soybeans, mixing them with gluten, granulating them, and reorganizing them. At the same time, in the later stage, salt-tolerant protease and glutaminase are added to fully decompose the protein in the raw materials and release the umami amino acid glutamate. About 40% of the glutamic acid in gluten exists in the form of glutamine, which does not have umami characteristics. Therefore, adding salt-tolerant protease and glutaminase in the fermentation stage to obtain high-flavor soy sauce is one of the core technologies of this patent. The purpose of salt-tolerant protease and glutaminase is to carry out coupled fermentation to obtain high-flavor soy sauce.

[0013] A first aspect of the present invention provides a method for producing high-flavor soy sauce.

[0014] Specifically, a method for producing high-flavor soy sauce comprises the following steps:

[0015] The soybeans are flattened and then moistened with water for the first time, gluten powder is added and mixed, kneaded into a shape, moistened with water for the second time, steamed, cooled, inoculated, and koji is made to obtain finished koji, and then the finished koji, complex enzyme and salt water are mixed and fermented. After the fermentation is completed, the high-flavor soy sauce is obtained;

[0016] The complex enzyme comprises salt-tolerant protease and glutaminase.

[0017] Preferably, the mass of the gluten powder is 25-75% of the mass of soybeans, and more preferably 50-75%.

[0018] Preferably, the enzyme activity of the salt-tolerant protease is ≥5000 U / g, for example, 10000-5000 U / g.

[0019] Preferably, the enzyme activity of the glutaminase is ≥100 U / g, for example, 1000-100 U / g.

[0020] Preferably, the mass of the salt-tolerant protease is 0.001-0.02% of the total mass of soybean and gluten, and more preferably 0.005-0.01%.

[0021] Preferably, the mass of the glutaminase is 0.01-0.03% of the total mass of soybean and gluten powder, and more preferably 0.01-0.02%.

[0022] Preferably, during the first wetting process, the mass of water is 30-55% of the soybeans, and more preferably 45-50%.

[0023] Preferably, the kneading and molding obtains a granular mixture having a diameter of 1-10 mm, more preferably 4-6 mm.

[0024] Preferably, the second moistening is performed until the moisture content of the mixture is 50-60%, more preferably 50-54%.

[0025] Preferably, the cooking temperature is 110-131° C., and the cooking time is 1-5 minutes.

[0026] Preferably, the cooling temperature is 35-38°C.

[0027] Preferably, the inoculation process is to first add Aspergillus oryzae species, the mass of which is 0.005-0.1% of the total mass of soybeans and gluten, then add wheat flour, the mass of which is 40-75% of the mass of soybeans, mix well and then send to a disc koji making machine for cultivation.

[0028] Preferably, the koji making temperature is 31-32°C, and the koji making time is 36-48 hours.

[0029] Preferably, the concentration of the saline solution is 15-18 Baume, more preferably 16-17 Baume.

[0030] Preferably, the fermentation process is carried out in a fermenter by natural sun-dried fermentation, during which circulating watering is performed.

[0031] Preferably, the fermentation time is 2-6 months, more preferably 3-6 months.

[0032] Preferably, after the fermentation is completed, the process further includes pressing, filtering, sterilizing and filling.

[0033] A second aspect of the present invention provides a high-flavor soy sauce.

[0034] A high-flavor soy sauce is prepared by the production method.

[0035] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0036] (1) The production method of the present invention uses salt-tolerant protease, glutaminase and gluten powder, so that the obtained high-flavor soy sauce has a typical Cantonese high-salt dilute soy sauce flavor. Compared with ordinary Cantonese soy sauce, it has the characteristics of outstanding umami taste and sweeter taste. The high-flavor soy sauce obtained by the production method of the present invention does not need to be added with umami additives such as monosodium glutamate and nucleotides at a later stage to achieve the characteristic of outstanding umami taste, and a clean label can be achieved.

[0037] (2) The production method of the present invention comprises the following steps: after appropriately treating soybeans, kneading them with gluten powder to form a granular material suitable for the growth of microorganisms; after koji making, coupled fermentation is carried out with salt-tolerant protease and glutaminase during the liquid fermentation period, thereby fully improving the utilization rate of raw materials and the production rate of umami amino acids, and combining the characteristics of Cantonese high-salt dilute fermentation to produce a Cantonese-style high-umami soy sauce with high umami taste.

[0038] (3) Compared with the prior art, the high-flavor soy sauce produced by the present invention has a typical Cantonese-style high-salt dilute soy sauce flavor and a prominent umami taste. The glutamate content exceeds 28 g / L, for example, can be as high as 30 g / L, and a clean label can be achieved. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 The present invention is a schematic flow chart of the production method of high-flavor soy sauce in Example 1. DETAILED DESCRIPTION

[0040] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0041] Unless otherwise specified, the raw materials, reagents or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods.

[0042] The salt-resistant protease (model, CEP-5, enzyme activity ≥5000 U / g) and glutaminase (model GLU100, enzyme activity ≥100 U / g) used in the following examples or comparative examples were purchased from Angel Enzyme (Yichang) Co., Ltd.

[0043] Flavor protease was purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd., model: 008, enzyme activity: 30,000 U / g.

[0044] Plant protein hydrolyzing protease was purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd., model: 007, enzyme activity: 200,000 U / g.

[0045] Example 1

[0046] A method for producing high-flavor soy sauce comprises the following steps:

[0047] (1) Raw material processing: Take soybeans, flatten them, add tap water with a mass of half the mass of the soybeans, moisten the water, and after the soybeans have completely absorbed the water, add gluten with a mass of 75% of the mass of the soybeans, stir, and mix evenly to obtain a mixed material;

[0048] (2) Forming: The mixture of step (1) is granulated by a granulator to obtain granules with a diameter of 4 mm;

[0049] (3) moistening: adding water to the pellets from step (2) to moisten the pellets until the moisture content is about 54%;

[0050] (4) Cooking: The pellets moistened with water in step (2) are fed into a continuous cooking machine and cooked for 3 minutes at a cooking temperature of 131° C. and a cooking pressure of 0.3 MPa. After cooking, the pellets are cooled to 38° C. through a cooling air belt;

[0051] (5) Inoculation: The granular material after cooling in step (4) is mixed evenly with Aspergillus oryzae (the mass of Aspergillus oryzae is 0.1% of the total mass of soybean and gluten) and wheat flour (the mass of wheat flour is 75% of the mass of soybean) and sent to a disc koji making machine for cultivation;

[0052] (6) Koji making: the temperature was controlled at 32°C and the koji making time was 48 hours to obtain the finished koji;

[0053] (7) Fermentation: Add the cultured koji, glutaminase (the mass of glutaminase is 0.01% of the total mass of soybeans and gluten) and salt-tolerant protease (the mass of salt-tolerant protease is 0.02% of the total mass of soybeans and gluten) into a 17 Baume saline solution (the mass of the saline solution is 2.3 times the total mass of soybeans and gluten), transfer to a fermentation tank for natural sun-dried fermentation, during which cyclic irrigation is performed. The fermentation time is 3 months to obtain a fermented product;

[0054] (8) Pressing: The fermented product of step (7) is pressed by a pressing device, filtered, sterilized, and aseptically canned to obtain a finished product of high-flavor soy sauce.

[0055] Figure 1 The present invention is a schematic diagram of the production process of the high-flavor soy sauce of Example 1.

[0056] Example 2

[0057] A method for producing high-flavor soy sauce comprises the following steps:

[0058] (1) Raw material processing: Take soybeans, flatten them, add tap water with a mass of half the mass of the soybeans, moisten the water, and after the soybeans have completely absorbed the water, add gluten with a mass of 50% of the mass of the soybeans, stir, and mix evenly to obtain a mixed material;

[0059] (2) Forming: The mixture of step (1) is granulated by a granulator to obtain granules with a diameter of 4 mm;

[0060] (3) moistening: adding water to the pellets from step (2) to moisten the pellets until the moisture content is about 54%;

[0061] (4) Cooking: The pellets moistened with water in step (2) are fed into a continuous cooking machine and cooked for 3 minutes at a cooking temperature of 131° C. and a cooking pressure of 0.3 MPa. After cooking, the pellets are cooled to 38° C. through a cooling air belt;

[0062] (5) inoculation: the granular material after cooling in step (4) is mixed with Aspergillus oryzae (the mass of Aspergillus oryzae is 0.1% of the total mass of soybean and gluten) and wheat flour (the mass of wheat flour is 50% of the mass of soybean) and sent to a disc koji making machine for cultivation;

[0063] (6) Koji making: the temperature was controlled at 32°C and the koji making time was 48 hours to obtain the finished koji;

[0064] (7) Fermentation: Add the cultured koji, glutaminase (the mass of glutaminase is 0.01% of the total mass of soybeans and gluten) and salt-tolerant protease (the mass of salt-tolerant protease is 0.02% of the total mass of soybeans and gluten) into a 17 Baume saline solution (the mass of the saline solution is 2.3 times the total mass of soybeans and gluten), transfer to a fermentation tank for natural sun-dried fermentation, during which cyclic irrigation is performed. The fermentation time is 3 months to obtain a fermented product;

[0065] (8) Pressing: The fermented product of step (7) is pressed by a pressing device, filtered, sterilized, and aseptically canned to obtain a finished product of high-flavor soy sauce.

[0066] Example 3

[0067] A method for producing high-flavor soy sauce comprises the following steps:

[0068] (1) Raw material processing: Take soybeans, flatten them, add tap water with a mass of half the mass of the soybeans, moisten the water, and after the soybeans have completely absorbed the water, add gluten with a mass of 25% of the mass of the soybeans, stir, and mix evenly to obtain a mixed material;

[0069] (2) Forming: The mixture of step (1) is granulated by a granulator to obtain granules with a diameter of 4 mm;

[0070] (3) moistening: adding water to the pellets from step (2) to moisten the pellets until the moisture content is about 54%;

[0071] (4) Cooking: The pellets moistened with water in step (2) are fed into a continuous cooking machine and cooked for 3 minutes at a cooking temperature of 131° C. and a cooking pressure of 0.3 MPa. After cooking, the pellets are cooled to 38° C. through a cooling air belt;

[0072] (5) Inoculation: The granular material after cooling in step (4) is mixed evenly with Aspergillus oryzae (the mass of Aspergillus oryzae is 0.1% of the total mass of soybean and gluten) and wheat flour (the mass of wheat flour is 41% of the mass of soybean) and sent to a disc koji making machine for cultivation;

[0073] (6) Koji making: the temperature was controlled at 32°C and the koji making time was 48 hours to obtain the finished koji;

[0074] (7) Fermentation: Add the cultured koji, glutaminase (the mass of glutaminase is 0.01% of the total mass of soybeans and gluten) and salt-tolerant protease (the mass of salt-tolerant protease is 0.02% of the total mass of soybeans and gluten) into a 17 Baume saline solution (the mass of the saline solution is 2.3 times the total mass of soybeans and gluten), transfer to a fermentation tank for natural sun-dried fermentation, during which cyclic irrigation is performed. The fermentation time is 3 months to obtain a fermented product;

[0075] (8) Pressing: The fermented product of step (7) is pressed by a pressing device, filtered, sterilized, and aseptically canned to obtain a finished product of high-flavor soy sauce.

[0076] Comparative Example 1

[0077] Compared with Example 1, the difference of Comparative Example 1 is that no gluten is added, and the other processes are the same as those of Example 1.

[0078] Comparative Example 2

[0079] Compared with Example 1, the difference of Comparative Example 2 is that no gluten, glutaminase and salt-resistant protease are added, and the other processes are the same as those of Example 1.

[0080] Comparative Example 3

[0081] Compared with Example 1, the difference of Comparative Example 3 is that an equal amount of flavor protease is used to replace the salt-resistant protease, and the other processes are the same as those of Example 1.

[0082] Comparative Example 4

[0083] Compared with Example 1, the difference of Comparative Example 4 is that an equal amount of plant protein hydrolyzing protease is used to replace the salt-tolerant protease, and the other processes are the same as those of Example 1.

[0084] Product effect testing

[0085] The soy sauce prepared in the above embodiments and comparative examples was tested for various indicators. The testing methods for various indicators are as follows:

[0086] Determination of total acid, amino acid nitrogen, total nitrogen, sodium chloride and salt-free solids: refer to the determination method in GB / T18186-2006 brewed soy sauce.

[0087] pH value: measured directly using a pH meter.

[0088] Determination of glutamate: SBA-40C biosensor method was used.

[0089] The test results are shown in Table 1.

[0090] Table 1

[0091]

[0092]

[0093] As can be seen from Table 1, the contents of total acid, glutamic acid and total nitrogen in the soy sauce prepared by the embodiment of the present invention are significantly higher than those in the comparative example. In particular, the content of glutamic acid prepared by the embodiment is significantly higher than that in the comparative example, indicating that the umami taste of the soy sauce prepared by the production method of the embodiment of the present invention is significantly better than that in the comparative example.

Claims

1. A method for producing high-flavor soy sauce, characterized in that: The following steps are involved: The soybeans are flattened and then moistened with water for the first time, gluten powder is added and mixed, kneaded into a shape, moistened with water for the second time, steamed, cooled, inoculated, and koji is made to obtain finished koji, and then the finished koji, complex enzyme and salt water are mixed and fermented. After the fermentation is completed, the high-flavor soy sauce is obtained; The complex enzyme comprises salt-tolerant protease and glutaminase.

2. The production method according to claim 1, characterized in that The mass of the gluten powder is 25-75% of the mass of soybeans.

3. The production method according to claim 1, characterized in that The enzyme activity of the salt-resistant protease is ≥5000 U / g; and / or the enzyme activity of the glutaminase is ≥100 U / g.

4. The production method according to claim 1, characterized in that The mass of the salt-resistant protease is 0.001-0.02% of the total mass of soybean and gluten; and / or the mass of the glutaminase is 0.01-0.03% of the total mass of soybean and gluten.

5. The production method according to claim 1, characterized in that: During the first wetting process, the mass of water is 30-55% of the soybean; and / or, the kneading and molding obtains a granular mixture with a diameter of 1-10 mm.

6. The production method according to claim 1, characterized in that: The cooking temperature is 110-131°C, and the cooking time is 1-5 minutes; and / or, the cooling temperature is 35-38°C.

7. The production method according to claim 1, characterized in that: The inoculation process is to first add Aspergillus oryzae, the mass of which is 0.005-0.1% of the total mass of soybean and gluten, then add wheat flour, the mass of which is 40-75% of the mass of soybean, and after mixing, send the mixture into a disc koji making machine for cultivation.

8. The production method according to claim 1, characterized in that: The temperature of the koji making is 31-32° C., and the time of the koji making is 36-48 hours.

9. The production method according to any one of claims 1 to 8, characterized in that: The concentration of the salt water is 15-18 Baume; and / or, the fermentation process is a natural sun-dried fermentation in a fermentation tank, during which cyclic watering is performed; and / or, the fermentation time is 2-6 months; and / or, after the fermentation is completed, it also includes operations of pressing, filtering, sterilizing and filling.

10. A high-flavor soy sauce, characterized in that: The method is prepared by the production method according to any one of claims 1 to 9.

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