Sauce source compound seasoning as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food seasonings, and discloses a sauce source compound seasoning as well as a preparation method and application thereof. The sauce source compound seasoning comprises the following raw materials in parts by mass: 30-80 parts of soybeans, 1-10 parts of wheat, 3-15 parts of white granulated sugar, 1-10 parts of monosodium glutamate and 0-11.5 parts of edible salt. The sauce-source compound seasoning is rich in salty-inhibiting peptide, thickening peptide and other micromolecular taste-active peptides, not only can provide rich color and thick taste, but also can be used for producing the preserved szechuan pickle juice after being diluted, and the produced preserved szechuan pickle juice is moderate in salty taste, free of astringent taste and good in overall flavor while the sauce-source compound seasoning has high nutritional value.

Description

Technical Field

[0001] The invention relates to the technical field of food condiments, and in particular to a sauce-source composite seasoning and a preparation method and application thereof. Background Art

[0002] As consumers' demands for food flavor and nutrition increase, traditional single seasonings can no longer meet market demand. Although the compound seasonings in the prior art have improved in flavor, they still need to be improved in color, taste and nutritional value.

[0003] Zhacai is a traditional Chinese food, made from different vegetables that are pickled and fermented multiple times. During the production process, a large amount of juice rich in nutrients and high in salt is produced. It is estimated that the domestic zhacai industry produces about 200,000 tons of zhacai wastewater each year. However, due to the high salt content, amino acid and mineral content of zhacai water, the existing mainstream treatment methods for zhacai water, such as membrane filtration and biochemical culture treatment, either have too high treatment costs or unsatisfactory treatment effects. At present, some domestic companies only produce compound sauce products by simply seasoning the recycled zhacai water. Due to the high salt content and complex composition of the zhacai water itself, most products are too salty, sour and irritating, and have poor seasoning effects. The industry urgently needs a low-cost, low-investment, and effective treatment method to make good use of the zhacai juice. Summary of the invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a sauce-source compound seasoning and a preparation method and application thereof. The sauce-source compound seasoning can be applied to a compound sauce after dilution to provide color and rich taste.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0006] In a first aspect, the present invention provides a sauce-source composite seasoning, which comprises the following raw materials, measured by weight: 30-80 parts of soybeans, 1-10 parts of wheat, 3-15 parts of white sugar, 1-10 parts of monosodium glutamate, and 0-11.5 parts of edible salt.

[0007] The sauce-source composite seasoning of the invention is rich in small-molecule flavor peptides such as saltiness-inhibiting peptides and thickening peptides, which can not only provide rich color and thick taste, but also can be used for the production of pickled mustard tuber seasoning juice after dilution. While having high nutritional value, the produced pickled mustard tuber juice has moderate saltiness, no astringent taste, and good overall flavor.

[0008] At present, there is no similar high-concentration compound seasoning product on the market, which can provide small molecule peptides with rich nutrition, color and low salt content. The sauce source compound seasoning of the present invention fills this gap.

[0009] As a preferred embodiment of the sauce-source compound seasoning, the salt content of the sauce-source compound seasoning is 6%-12%; the total nitrogen content is 2.5g / 100mL-3.3g / 100mL; the peptide content (dry basis) is 10%-20%; and the peak area of ​​small molecule peptides with a molecular weight of less than 1000Da accounts for 40%-43% of the peptide distribution.

[0010] In a second aspect, the present invention provides a method for preparing a sauce-source composite seasoning, comprising the following steps:

[0011] (1) preparing raw materials, including the following raw materials by weight: 30-80 parts of soybeans, 1-10 parts of wheat, 3-15 parts of white sugar, 1-10 parts of monosodium glutamate, and 0-11.5 parts of edible salt;

[0012] (2) inoculating Aspergillus oryzae with the soybeans and wheat and fermenting them at 28° C.-40° C. for 28 h-42 h to obtain an Aspergillus oryzae fermentation product; the inoculation amount of Aspergillus oryzae is 0.2%-0.3% of the total mass of the soybeans and wheat;

[0013] (3) adding 0.1%-1.5% of the mixed enzyme of the Aspergillus oryzae fermentation product by weight, and performing directed enzymolysis at 50° C.-60° C. for 10 h-36 h to obtain an enzymolysis material;

[0014] (4) thermally reacting the obtained enzymatically hydrolyzed material with 3-7 parts of white sugar and 1-6 parts of monosodium glutamate to obtain a color-enhanced material;

[0015] (5) Add edible salt and the remaining amount of white sugar and monosodium glutamate to the obtained color-enhancing material.

[0016] As a preferred embodiment of the method for preparing the sauce-derived composite seasoning of the present invention, in step (1), the soybeans and wheat are crushed, impurities removed, and cooked.

[0017] As a preferred embodiment of the method for preparing the sauce-derived composite seasoning of the present invention, in step (3), the mixed enzyme comprises an acidic protease and a neutral protease in a mass ratio of 3:2.

[0018] As a preferred embodiment of the method for preparing the sauce-source composite seasoning of the present invention, in step (4), the temperature of the thermal reaction is 55° C.-110° C., and the time is 5 h-20 h.

[0019] In a third aspect, the present invention provides a sauce-source compound seasoning, which is prepared by the above-mentioned preparation method.

[0020] In a fourth aspect, the present invention provides a sauce comprising the above-mentioned sauce-source composite seasoning.

[0021] As a preferred embodiment of the seasoning sauce of the present invention, it also includes any one of mustard water, chili water, blanched sauce, and steamed fish sauce.

[0022] For example: add 3-8% of sauce source compound seasoning, 2%-4% of white sugar and 2%-5% of MSG in a mass ratio to pickled mustard tuber water or chili pepper water, stir evenly, and then heat, sterilize and fill to get the pickled mustard tuber water sauce. There is no need for heavy asset investment, which reduces application costs, achieves the effect of high-value and convenient utilization of by-products of the pickled tuber industry, and solves the problems of industrial development.

[0023] The sterilization and filling method is as follows: sterilize the special flavor water after adding the sauce source compound seasoning by UHT or high temperature sterilization process, which meets the microbial hygiene requirements of GB31644, and the corresponding special flavor sauce can be obtained by filling.

[0024] In a fifth aspect, the present invention applies the sauce-source compound seasoning in a compound sauce.

[0025] The present invention utilizes a sauce-source composite seasoning that is rich in small molecule salty-inhibiting peptides and thickening peptides with a molecular weight of less than 1000Da to solve the problems of high salt content, strong salty and astringent feeling, and lack of flavor-presenting ability in conventional mustard water. By applying the sauce-source composite seasoning material in mustard water, special water such as mustard water can be processed into seasoning sauce in one step, thereby realizing high-value and convenient light-asset utilization of by-products.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The sauce-source composite seasoning of the invention adopts soybean and wheat as main raw materials, and is obtained by combining traditional fermentation technology and biological directed enzymolysis technology. It has high nutritional value and good taste, is rich in protein and small molecule flavor peptides, and is particularly high in saltiness-inhibiting peptides and thickening peptides. At the same time, the composite seasoning prepared by the application of the composite seasoning in mustard tuber juice can effectively inhibit the undesirable flavors such as saltiness, astringency and sour stimulation of the mustard tuber juice, and is reasonably matched with a variety of seasonings to make the product have rich layering and unique flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The mustard water sauce prepared in Application Example 2;

[0029] Figure 2 The millet spicy sauce prepared in Application Example 3. DETAILED DESCRIPTION

[0030] To better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments. It should be understood by those skilled in the art that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0031] Unless otherwise specified, the experimental methods used in the examples are all conventional methods; the materials, reagents, etc. used, unless otherwise specified, can be obtained from commercial channels.

[0032] The preparation method of a sauce-source composite seasoning of the present invention comprises the following steps:

[0033] (1) Preparation

[0034] Prepare the raw materials, including the following raw materials by weight: 30-80 parts of soybeans, 1-10 parts of wheat, 3-15 parts of white sugar, 1-10 parts of monosodium glutamate, and 0-11.5 parts of edible salt. Crush the soybeans and wheat, remove impurities, and cook them to achieve the material conditions for microbial fermentation.

[0035] (2) Directed enzymatic hydrolysis

[0036] Take soybeans and wheat, inoculate soybeans and wheat with 0.2%-0.3% Aspergillus oryzae essence (purchased from Tianqu Biotechnology Company) by weight, ferment at 28°C-40°C for 28h-42h to obtain Aspergillus oryzae fermentation product; add 0.1%-1.5% of the Aspergillus oryzae fermentation product by weight of a mixed enzyme of acidic protease and neutral protease (the mass proportion of the acidic protease and the neutral protease in the mixed enzyme is 3:2), carry out directed enzymolysis at 50°C-60°C for 10h-36h to obtain an enzymolysis material.

[0037] (3) Color enhancement reaction

[0038] The obtained enzymatic material is subjected to a thermal reaction with 3-7 parts of white sugar and 1-6 parts of monosodium glutamate at 55° C.-110° C. for 5 h-20 h to obtain a color-enhanced material.

[0039] (4) Flavor blending

[0040] Add edible salt and the remaining amount of white sugar and monosodium glutamate to the obtained color-enhanced material.

[0041] Embodiment: A sauce source compound seasoning

[0042] After defatted soybeans, non-GMO soybeans and wheat are processed as raw materials, they are inoculated with Aspergillus oryzae for fermentation. After the fermentation is over, 0.5% of the acid protease and neutral protease of the fermentation end product are added for directional enzymolysis under corresponding temperature conditions. Then, white sugar and monosodium glutamate are added for color enhancement reaction, and then the materials are mixed, and edible salt, water and the remaining white sugar and monosodium glutamate are added. After that, sterilization treatment is carried out to make the microbial indicators of the factory meet the microbial limit requirements of GB31644 for condiments.

[0043] The prepared sauce source composite seasoning is shown in Table 1:

[0044] Table 1 Sauce source compound seasoning

[0045]

[0046] The prepared sauce-source seasonings are tested for moisture, total nitrogen, salt content (as NaCl), total acid (as lactic acid), amino acid nitrogen, peptide content (dry basis), and proportion of peptides with a molecular weight of ≤1000Da. The testing methods refer to: GB 5009.3 "National Food Safety Standard for Determination of Moisture in Foods", GB5009.5 "National Food Safety Standard for Determination of Protein in Foods", GB5009.44 "National Food Safety Standard for Determination of Sodium Chloride in Foods", GB12456 "National Food Safety Standard for Determination of Total Acid in Foods", GB 5009.235 "National Food Safety Standard for Determination of Amino Acid Nitrogen in Foods", peptide content (desalted dry basis) GB / T 22492-2008 Appendix B, peptide molecular weight distribution refers to GB / T22492-2008, and other indicators refer to the requirements for compound seasonings in GB31644.

[0047] The test results are shown in Table 2:

[0048] Table 2 Test results

[0049]

[0050] Comparative Example: A sauce source compound seasoning

[0051] The difference between Comparative Example 1 and the sauce source compound seasoning 4 in Example 1 is that:

[0052] In step (2) of directed enzymatic hydrolysis, mixed enzyme hydrolysis and subsequent treatment are directly performed without Aspergillus oryzae fermentation.

[0053] The difference between Comparative Example 2 and the sauce source compound seasoning 4 in Example 1 is that:

[0054] In step (2) of directed enzymatic hydrolysis, no mixed enzyme is added for directed enzymatic hydrolysis, and subsequent treatment is performed directly after Aspergillus oryzae fermentation.

[0055] The moisture, total nitrogen, salt content (in terms of NaCl), total acid (in terms of lactic acid), amino acid nitrogen, peptide content (dry basis), and proportion of peptides with a molecular weight ≤ 1000 in the sauce-source composite seasonings prepared in Comparative Examples 1 and 2 were tested. The test results are shown in Table 3:

[0056] Table 3 Test results

[0057] index unit Comparative Example 1 Comparative Example 2 Moisture g / 100g 46.6 43.8 Total nitrogen g / 100g 2.53 2.14 Salt (as NaCl) ％ 8.67 8.35 Total acid (calculated as lactic acid) g / 100g 1.62 2.74 Amino acid nitrogen g / 100g 0.42 0.64 Peptide content (dry basis) ％ 13.68 6.39 The percentage of peptides with molecular weight ≤1000 ％ 5.52 2.05

[0058] Application Example 1: A mustard water sauce

[0059] The sauce source composite seasoning 4 in the embodiment was used to prepare the mustard tuber water sauce, wherein the salt content of the mustard tuber water was adjusted to 16%, which was consistent with the salt content of brewed soy sauce.

[0060] The raw material scheme of the mustard tuber sauce is shown in Table 4:

[0061] Table 4: Mustard tuber sauce (by mass)

[0062]

[0063] Note: Sample A contains 15.84% salt; Sample B contains 15.36% salt; Sample C contains 8.64% salt. The sensory description is based on the flavor that compound sauces in GB31644 should have, and the corresponding sensory description is given.

[0064] It can be seen that the idea of ​​using seasonings is different from that of conventional seasonings. Seasonings are usually added to seasonings at a certain ratio of about 2% per thousand. If too much is added, it will bring a bitter taste, limiting the increase in its usage. However, when the amount of the sauce source compound seasoning added to the mustard water is increased to 8%, it still does not bring a bitter taste. The ratio of adding the sauce source compound seasoning is not limited by the amount of seasoning. The present invention breaks through the restriction on the addition of the sauce source compound seasoning in the seasoning.

[0065] Application Example 2: A mustard water sauce

[0066] The compound sauce-source seasoning in the embodiment is used to prepare a mustard tuber sauce. 6%-10% of the compound sauce-source seasoning is added to the mustard tuber water, and the mixture is evenly mixed and sterilized to obtain a mustard tuber sauce.

[0067] The salt content (in terms of NaCl), the proportion of peptides with a molecular weight of ≤1000 Da and the appearance of the prepared mustard water sauce were tested. The test results are shown in Table 5:

[0068] Table 5 Test results

[0069]

[0070] The pollutant limit of the prepared mustard tuber sauce complies with the provisions of GB2762, and the pathogenic bacteria limit complies with the provisions of GB29921. Figure 1 The sauce-source compound seasoning of the embodiment has undergone directional enzymolysis, high-temperature concentration and other processes in its preparation process, and has certain acid and high-temperature resistance, and will not precipitate a large amount of sediment like soy sauce when the mustard tuber sauce is sterilized.

[0071] Application Example 3: A millet spicy sauce

[0072] The sauce source compound seasoning 4 in the embodiment is used to prepare chili sauce. 5%-15% of the sauce source compound seasoning is added to the chili original soup, and the mixture is evenly mixed and sterilized to obtain a chili sauce.

[0073] The raw material scheme of millet spicy sauce is shown in Table 6:

[0074] Table 6 Millet Spicy Sauce

[0075]

[0076]

[0077] The colors of the samples are shown in Figure 2 As shown in Table 6, adding a certain amount of sauce source compound seasoning makes the flavor and taste of the chili soup richer; the flavor is close to that of chili soy sauce water. Within a certain range of addition, the sauce source compound seasoning can balance the spiciness of the chili soup and relieve the spiciness that irritates the throat. The taste can be adjusted according to needs, such as adding salt, sugar, etc.

[0078] Application Example 4: A mustard water sauce

[0079] The sauce source composite seasonings of Comparative Examples 1 and 2 were used to prepare the mustard tuber water sauce, wherein the salt content of the mustard tuber water was adjusted to 16%, which was consistent with the salt content of brewed soy sauce.

[0080] The raw material scheme of the mustard tuber sauce is shown in Table 7:

[0081] Table 7 Mustard tuber sauce (by mass)

[0082]

[0083]

[0084] Note: The sensory description is based on the flavor that the compound sauce in GB31644 should have, and the corresponding sensory description is made.

[0085] Application Example 5: A millet spicy sauce

[0086] The sauce source compound seasonings of Comparative Examples 1 and 2 are used to prepare chili sauce, and 5%-15% of the sauce source compound seasonings are added to the chili original soup, and the mixture is evenly mixed and sterilized to obtain a chili sauce.

[0087] The raw material scheme of millet spicy sauce is shown in Table 8:

[0088] Table 8 Millet Spicy Sauce

[0089]

[0090] In summary, the sauce source composite seasoning of the present invention is obtained by biologically controllable directional enzymolysis and fermentation of soybeans and wheat, and is rich in small molecule peptides with a molecular weight of less than 1000Da, including a large number of flavor peptides such as salty inhibitory peptides and thickening peptides, providing a strong base flavor, inhibiting undesirable flavors such as saltiness and astringent sourness and bitterness, and rich in sauce color. If added to pickled mustard brine, it solves the problem that the high salt water flavoring ability of pickled mustard is insufficient, and the salty and astringent taste is unpalatable; after the materials are simply added and mixed, the finished product can be obtained by sterilization and filling, without the need for complex preparation and concentration, avoiding the drawbacks of heavy asset investment in supporting concentration, fermentation, and brewing equipment. The sauce source composite seasoning has small molecule peptides in soy sauce but no characteristic sauce aroma of soy sauce, retains and sets off the aroma of pickled mustard, and provides favorable conditions for the sauce to give the typical aroma selling point of pickled mustard. The flavor of the sauce is enhanced after heating and sterilization, and the aroma is further improved.

[0091] The sauce source composite seasoning of the invention can be applied to conventional composite sauces, such as blanched sauce, steamed fish sauce, chili sauce, pickled mustard sauce, etc.; it can be suitable for cooking various dishes, such as stir-fry, stew, barbecue, etc., and can meet the taste requirements of different groups of people; at the same time, the product is easy to store and use, and has a high market promotion value.

[0092] In addition, in the sauces compounded by yeast extract, brewed soy sauce, etc., yeast extract has a special yeast flavor, and brewed soy sauce has a characteristic sauce and soy aroma, which will seize the characteristic flavors of mustard tuber and chili pepper, etc., and it is difficult to highlight the characteristic flavors, and it is difficult to mix; soy sauce is brewed by mustard tuber brine or chili pepper water, but the fermentation cycle of soy sauce is long and heavy asset investment is required. The present invention overcomes the above problems, and the prepared mustard tuber sauce / chili pepper sauce has a rich taste, good flavor balance, no bad flavor, and a simple production process, which can help the mustard tuber / pickled vegetable industry to achieve the effect of high-value and convenient utilization of by-products and solve the problem of industrial development.

[0093] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A sauce-source compound seasoning, characterized in that: Calculated by weight, the invention comprises the following raw materials: 30-80 parts of soybeans, 1-10 parts of wheat, 3-15 parts of white sugar, 1-10 parts of monosodium glutamate, and 0-11.5 parts of edible salt.

2. The compound seasoning of sauce source according to claim 1, characterized in that: The salt content of the sauce-source compound seasoning is 6%-12%; the total nitrogen content is 2.5g / 100mL-3.3g / 100mL; the peptide content (dry basis) is 10%-20%; and the peak area of ​​small molecule peptides with a molecular weight below 1000Da accounts for 40%-43% of the peptide distribution.

3. A method for preparing a sauce-source composite seasoning, characterized in that: The following steps are involved: (1) preparing raw materials, including the following raw materials by weight: 30-80 parts of soybeans, 1-10 parts of wheat, 3-15 parts of white sugar, 1-10 parts of monosodium glutamate, and 0-11.5 parts of edible salt; (2) inoculating Aspergillus oryzae with the soybeans and wheat and fermenting them at 28° C.-40° C. for 28 h-42 h to obtain an Aspergillus oryzae fermentation product; the inoculation amount of Aspergillus oryzae is 0.2%-0.3% of the total mass of the soybeans and wheat; (3) adding a mixed enzyme in an amount of 0.1% to 1.5% by weight of the Aspergillus oryzae fermentation product, and performing directed enzymolysis at 50° C. to 60° C. for 10 h to 36 h to obtain an enzymolysis material; (4) thermally reacting the obtained enzymatically hydrolyzed material with 3-7 parts of white sugar and 1-6 parts of monosodium glutamate to obtain a color-enhanced material; (5) Add edible salt and the remaining amount of white sugar and monosodium glutamate to the obtained color-enhancing material.

4. The method for preparing the sauce-source compound seasoning according to claim 3, characterized in that: In step (1), the soybeans and wheat are crushed, impurities removed, and cooked.

5. The method for preparing the sauce-source compound seasoning according to claim 3, characterized in that: In step (3), the mixed enzyme includes acidic protease and neutral protease in a mass ratio of 3:

2.

6. The method for preparing the sauce-source compound seasoning according to claim 3, characterized in that: In step (4), the temperature of the thermal reaction is 55°C-110°C, and the time is 5h-20h.

7. A sauce-source compound seasoning, characterized in that: Prepared by the preparation method according to any one of claims 3 to 6.

8. A sauce, characterized in that: The invention comprises the sauce-source composite seasoning as described in any one of claims 1, 2 and 7.

9. The sauce according to claim 8, characterized in that It also includes any one of the following: pickled mustard tuber water, chili water, blanched juice, and steamed fish juice.

10. Use of the sauce-derived compound seasoning according to any one of claims 1, 2 and 7 in compound sauces.

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