Preparation method of brewed sauce and brewed sauce
Through the special treatment and fermentation process of soybean flour and wheat flour, the problem of gas-producing bloating tanks of brewed sauce during the shelf life is solved, the taste and flavor of brewed sauce is enhanced, and the product value of the product is improved.
Patent Information
- Application Number
- CN202510835097.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-20
- Publication Date
- 2025-07-29
AI Technical Summary
During the shelf life, the brewed sauce produced carbon dioxide due to the Strecker degradation reaction, which caused gas-producing tank problems, which affected the taste and flavor, and increased total acid and reduced amino nitrogen, resulting in a decrease in commodity value.
Soybean flour is treated with extrusion and puffing and fermentation crude oil is added, combined with wheat flour to fry and steam, followed by ventilated koji, solid fermentation and yeast aerated fermentation, and finally insulated and cooked to prepare brewed sauce.
It significantly improves the gas-producing tank problem of brewed sauces during shelf life, reduces the rate of change of total acid and amino nitrogen, increases the concentration of sauce and ester aroma, and improves the taste and flavor.
Smart Images
Figure CN120381121A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the field of brewing technology, and in particular to a preparation method of brewing sauce and the brewing sauce. Background Art
[0002] Brewing sauce is a type of condiment made mainly from grains and / or beans through brewing techniques such as microbial koji making and fermentation combined with thermal processing techniques. During the shelf life of brewing sauce products (for example, in the market, circulation, and storage links), there will be a situation of gas production and swelling of cans, and at the same time, the total acid of the product will gradually increase, the amino nitrogen will gradually decrease, resulting in uncoordinated taste and poor flavor, and the characteristic aroma will gradually weaken, reducing the commercial value and consumer satisfaction of brewing sauce products. Summary of the Invention
[0003] Based on this, the present application provides a preparation method of brewing sauce and the brewing sauce to improve the problem of gas production and swelling of cans during the shelf life of brewing sauce and enhance the taste and flavor of brewing sauce.
[0004] The first aspect of the present application provides a preparation method of brewing sauce, including the following steps:
[0005] Perform extrusion puffing treatment on soybean powder to prepare expanded soybean powder; wherein, the first soy sauce fermentation crude oil is added during the extrusion puffing treatment.
[0006] Perform frying treatment on wheat flour A to prepare fried wheat flour.
[0007] Perform steaming treatment on wheat flour B and the second soy sauce fermentation crude oil to prepare steamed wheat flour.
[0008] Mix the expanded soybean powder, the fried wheat flour, the steamed wheat flour and Aspergillus oryzae evenly, and then perform ventilation koji making.
[0009] Mix the koji obtained by ventilation koji making with brine and then perform solid-state fermentation. During the solid-state fermentation process, starting from the beginning of solid-state fermentation, Torulopsis globosa is added for the first aerated fermentation after the first preset fermentation time period, and Saccharomyces rouxii is added for the second aerated fermentation after the second preset fermentation time period; wherein, the second preset fermentation time period is greater than the first preset fermentation time period.
[0010] Perform heat preservation and after-ripening on the fermented sauce embryo obtained after the end of solid-state fermentation to prepare the brewing sauce.
[0011] In some embodiments, the temperature of the extrusion puffing treatment is 135°C - 165°C, and the time is 5s - 15s.
[0012] In some embodiments, the expanded soybean powder has a particle size of 8 mm - 12.5 mm, a digestibility of 70% - 90%, a bulk density ratio of 500 g / L - 650 g / L, and a water content of 10 wt% - 15 wt%.
[0013] The amino acid nitrogen content in the first crude soy sauce for fermentation is 0.8 g / 100 mL - 1.2 g / 100 mL.
[0014] In some embodiments, the addition amount of the first crude soy sauce for fermentation is 15 L / h - 18 L / h.
[0015] In some embodiments, the wet gluten content of the wheat flour A is 26 wt% - 29 wt%, and the protein content is 12 wt% - 15 wt%.
[0016] In some embodiments, the temperature of the frying treatment is 130°C - 170°C, and the time is 10 min - 25 min.
[0017] In some embodiments, the mass ratio of the wheat flour B to the second crude soy sauce for fermentation is 25:(8 - 8.5).
[0018] In some embodiments, the proportion of particles with a diameter of 0.5 cm - 1.5 cm in the cooked wheat flour material is ≥80%.
[0019] In some embodiments, the wet gluten content of the wheat flour B is 20 wt% - 25 wt%, and the protein content is 8 wt% - 12 wt%.
[0020] In some embodiments, the pressure of the steaming treatment is 0.04 MPa - 0.1 MPa, and the time is 1 min - 2 min.
[0021] In some embodiments, the amino acid nitrogen content in the second crude soy sauce for fermentation is 0.8 g / 100 mL - 1.2 g / 100 mL.
[0022] In some embodiments, by mass, the raw materials used for ventilation koji making include: 10 parts - 20 parts of the fried wheat flour material, 5 parts - 15 parts of the expanded soybean powder, and 65 parts - 85 parts of the cooked wheat flour material.
[0023] In some embodiments, the percentage of the mass of the Aspergillus oryzae relative to the total mass of the fried wheat flour material, the expanded soybean powder, and the cooked wheat flour material is 0.01% - 0.5%.
[0024] In some embodiments, the temperature of ventilation koji making is 28°C - 38°C, the air frequency is 15 Hz - 50 Hz, and the time is 30 h - 55 h.
[0025] In some embodiments, the spore count of the mature koji obtained by ventilation koji making is 250 million spores / g - 300 million spores / g.
[0026] In some embodiments, the mass ratio of the mature koji to the brine is 1:(0.8 - 1.2).
[0027] In some embodiments, the concentration of the brine is 14°Bé - 18°Bé.
[0028] In some embodiments, the temperature of solid-state fermentation is 30°C - 40°C, and the time is 50 days - 80 days.
[0029] In some embodiments, the first preset time period is 20 days - 30 days.
[0030] In some embodiments, based on the mass of the sauce embryo obtained during the fermentation of the first preset time period, the addition amount of Torulopsis globosa is 2.5×10^6 cfu / g - 6.0×10^6 cfu / g.
[0031] In some embodiments, the time of the first aeration fermentation is 6h - 18h, and the aeration rate is 0.8m 3 / (m 3 ·min) - 1.2m 3 / (m 3 ·min).
[0032] In some embodiments, the second preset time period is 35 days - 45 days.
[0033] In some embodiments, based on the mass of the sauce embryo obtained during the fermentation of the second preset time period, the addition amount of Saccharomyces rouxii is 2.5×10^6 cfu / g - 6.0×10^6 cfu / g.
[0034] In some embodiments, the time of the second aeration fermentation is 6h - 18h, and the aeration rate is 0.8m 3 / (m 3 ·min) - 1.2m 3 / (m 3 ·min).
[0035] In some embodiments, the temperature of heat preservation and after-ripening is 40°C - 50°C, and the time is 72h - 96h.
[0036] The second aspect of the present application provides a brewed sauce prepared by using the preparation method of the brewed sauce in the first aspect of the present application.
[0037] In some embodiments, the content of sulfhydryl peptides with a molecular weight ≤ 0.5 kDa in the brewed sauce is ≥ 120 μmol / 100 g.
[0038] The above method for preparing a brewing sauce involves separately stir-frying two types of wheat flour, mixing and steaming the crude soy sauce fermentation product, and successively performing Aspergillus oryzae ventilation koji-making, solid-state fermentation, yeast aeration fermentation, and heat preservation and after-ripening together with extruded and expanded soybean powder to prepare the brewing sauce. This significantly improves the problem of gas production and swelling of the can during the shelf life of the brewing sauce product caused by the Strecker degradation reaction of the content components to produce carbon dioxide. At the same time, the rate of increase in total acid and the rate of decrease in amino nitrogen during the shelf life slow down, reducing the loss of characteristic aroma during the shelf life. The brewing sauce has a strong sauce aroma and ester aroma and a good taste and flavor. Brief Description of the Drawings
[0039] To more clearly illustrate the technical solutions in the embodiments of the present application and more comprehensively understand the present application and its beneficial effects, the following will briefly introduce the drawings required for use in the description of the embodiments. Obviously, the following-described drawings are only some embodiments of the present application. For those skilled in the art, without creative efforts, other drawings can be obtained based on these drawings.
[0040] Figure 1 It is a flowchart of the method for preparing a brewing sauce provided by an embodiment. Detailed Embodiments
[0041] To facilitate the understanding of the present application, the following will describe the present application more comprehensively with reference to the relevant embodiments. The following gives the preferred embodiments of the present application. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure content of the present application more thorough and comprehensive.
[0042] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which the present application belongs. The terms used in the description of the present application herein are only for the purpose of describing specific embodiments and are not intended to limit the present application.
[0043] The selection range of the terms "and / or", "or / and", and "and / or" used herein includes any one of two or more related listed items, and also includes any and all combinations of the related listed items. The said any and all combinations include any two related listed items, any more related listed items, or the combination of all related listed items. It should be noted that when at least two conjunctions selected from "and / or", "or / and", and "and / or" are used to connect at least three items, it should be understood that in the present application, this technical solution undoubtedly includes the technical solution connected by "logical AND", and also undoubtedly includes the technical solution connected by "logical OR".
[0044] In this application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.
[0045] In this application, when referring to numerical ranges, unless otherwise specified, the numerical ranges are considered continuous and include the minimum and maximum values of the range, as well as every value between such minimum and maximum values. Further, when a range refers to an integer, every integer between the minimum and maximum values of the range is included. In addition, when multiple ranges are provided to describe a feature or characteristic, the ranges can be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges subsumed therein.
[0046] Only certain numerical ranges are specifically disclosed herein. However, any lower limit may be combined with any upper limit to form an unspecified range; and any lower limit may be combined with other lower limits to form an unspecified range, and similarly, any upper limit may be combined with any other upper limit to form an unspecified range. In addition, each individually disclosed point or single value may itself serve as a lower limit or upper limit and be combined with any other point or single value, or with other lower limits or upper limits, to form an unspecified range.
[0047] The temperature parameters in this application, unless otherwise specified, allow for both constant temperature treatment and treatment within a certain temperature range. The constant temperature treatment allows for temperature fluctuations within the precision range of instrument control. Fluctuations within the ranges of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are permitted.
[0048] Herein, the “suitable” mentioned in “suitable combination”, “suitable method”, “any suitable method”, etc. shall be based on the ability to implement the technical solution of this application, solve the technical problems of this application, and achieve the expected technical effects of this application.
[0049] In this application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be understood as limiting the scope of protection of this application.
[0050] In this application, the terms "optionally," "optional," and "optional" mean optional or dispensable, i.e., they refer to either option being selected from two parallel options: "with" or "without." If a technical solution contains multiple "optional" clauses, each "optional" clause is independent unless otherwise specified and there are no contradictions or constraints.
[0051] In the description of the application, "multiple" means at least two, such as two, three, etc., unless otherwise clearly and specifically defined.
[0052] Unless otherwise specified, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution. Unless otherwise specified, all technical features and optional technical features of the present application can be combined with each other to form a new technical solution.
[0053] Unless otherwise specified, all steps of the present application can be carried out sequentially or randomly, preferably sequentially.
[0054] During the shelf life of brewed sauce products (e.g., in the market, circulation, and storage), there may be gas production and swelling of cans, which is mainly related to the Strecker degradation chemical reaction of the contents to produce carbon dioxide. During the fermentation process of brewed sauce, rich α-dicarbonyl compounds are accumulated due to microbial biochemical reactions and Maillard reactions. During the shelf life, they will undergo Strecker degradation reactions with amino acids to produce carbon dioxide, resulting in gas production and swelling of the cans, affecting the satisfaction of consumers' experience. While the gas production occurs during the shelf life of brewed sauce products, the total acid gradually increases and the amino nitrogen gradually decreases, resulting in uncoordinated taste and poor flavor. Along with the gradual weakening of the characteristic aroma, the commercial value of brewed sauce products is reduced.
[0055] Currently, there is no relevant research report on the control method for gas production and swelling of cans caused by Strecker degradation reactions in brewed sauce products. Therefore, how to solve the problem of gas production and swelling of cans caused by the production of carbon dioxide due to Strecker degradation reactions during the shelf life of brewed sauce is of great significance.
[0056] Based on the above problems, the present application provides a preparation method for brewed sauce. Two kinds of wheat flour are respectively stir-fried, mixed and steamed with crude soy sauce fermentation oil, and then together with extruded and expanded soybean powder, Aspergillus oryzae is ventilated for koji making, solid-state fermentation, yeast aeration fermentation and heat preservation and after-ripening to prepare brewed sauce. Thereby, the problem of gas production and swelling of cans during the shelf life of brewed sauce is improved, and at the same time, the taste and flavor of brewed sauce are enhanced.
[0057] One or more embodiments of the present application provide a method for preparing a brewing sauce, comprising the following steps: subjecting soybean powder to extrusion puffing treatment to prepare expanded soybean powder; wherein, adding the first crude soy sauce fermentation oil during the extrusion puffing treatment; subjecting wheat flour A to frying treatment to prepare fried wheat flour; subjecting wheat flour B and the second crude soy sauce fermentation oil to steaming treatment to prepare steamed wheat flour; mixing the expanded soybean powder, the fried wheat flour, the steamed wheat flour and Aspergillus oryzae evenly, and then performing ventilation koji making; mixing the koji obtained by ventilation koji making with brine and then performing solid-state fermentation. During the solid-state fermentation process, starting from the beginning of the solid-state fermentation, Torulopsis globosa is added for the first aeration fermentation after the first preset fermentation time period, and Saccharomyces rouxii is added for the second aeration fermentation after the second preset fermentation time period; wherein, the second preset fermentation time period is longer than the first preset fermentation time period; subjecting the fermented sauce embryo obtained after the solid-state fermentation to heat preservation and after-ripening to prepare the brewing sauce.
[0058] It should be noted that the "first crude soy sauce fermentation oil", "second crude soy sauce fermentation oil", "first aeration fermentation", "second aeration fermentation", "first preset fermentation time period" and "second preset fermentation time period" mentioned in the context are only for descriptive purposes, and should not be construed as indicating or implying relative importance or quantity, nor as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", etc. only serve the purpose of non-exhaustive enumeration and description, and should be understood not to constitute a closed limitation on the quantity.
[0059] During the extrusion puffing treatment of soybean powder, the crude soy sauce fermentation oil is added simultaneously. On the one hand, the addition of the crude soy sauce fermentation oil improves the rehydration of the expanded soybean, and on the other hand, it can provide some amino acids and inorganic salts necessary for the growth of Aspergillus oryzae.
[0060] Subjecting wheat flour B and the crude soy sauce fermentation oil to steaming treatment simultaneously is beneficial to improving the structural looseness of the steamed wheat flour, enabling Aspergillus oryzae to proliferate and metabolize better, and at the same time providing some amino acids and inorganic salts necessary for the growth of Aspergillus oryzae, thereby improving the overall koji making quality.
[0061] During the solid-state fermentation process, Torulopsis globosa is added for aeration fermentation in the early stage, and Saccharomyces rouxii is added for aeration fermentation in the later stage. This addition mode weakens the antagonistic effect between the two yeasts, enables the two yeasts to reproduce and metabolize better, helps to enrich the types and contents of enzymes in the fermented sauce embryo system, and at the same time increases the characteristic aroma of the sauce embryo.
[0062] Understandably, in the preparation method of the brewing sauce provided by the present application, two kinds of wheat flour are respectively stir-fried, mixed and steamed with the crude soy sauce fermentation oil, and then successively subjected to Aspergillus oryzae ventilation koji making, solid-state fermentation, yeast aeration fermentation and heat preservation and after-ripening together with the extruded and expanded soybean powder to prepare the brewing sauce. This significantly improves the problem of gas production and can swelling of the brewing sauce product during the shelf life due to the Strecker degradation reaction of the components in the content to produce carbon dioxide. At the same time, the rising rate of the total acid and the decreasing rate of the amino nitrogen during the shelf life become slower, reducing the loss of the characteristic aroma during the shelf life. The brewing sauce has a strong sauce aroma and ester aroma and a good taste and flavor.
[0063] In some embodiments, the particle size of the soybean powder ≤ 60 mesh; that is, all the soybean powder can pass through a 60-mesh sieve.
[0064] In some embodiments, the temperature of the extrusion and expansion treatment is 135°C - 165°C; for example, it can be but not limited to 135°C, 140°C, 145°C, 150°C, 155°C, 160°C, 165°C or the range between any two of the above temperatures, etc.
[0065] As a possible embodiment, the time of the extrusion and expansion treatment is 5s - 15s; for example, it can be but not limited to 5s, 6s, 7s, 8s, 9s, 10s, 11s, 12s, 13s, 14s, 15s or the range between any two of the above times, etc.
[0066] When the temperature and time of the extrusion and expansion treatment are respectively within the above ranges, the protein of the expanded soybean can be moderately denatured and the structure can be unfolded, which is beneficial to the better decomposition effect of microorganisms.
[0067] It should be noted that the temperature and time of the extrusion and expansion treatment can be combined in any suitable manner, and both can be selected from any of the temperatures and times of the extrusion and expansion treatment described herein.
[0068] In some embodiments, the particle size of the expanded soybean powder is 8mm - 12.5mm; for example, it can be 8mm, 8.5mm, 9mm, 9.5mm, 10mm, 10.5mm, 11mm, 11.5mm, 12mm, 12.5mm or the range between any two of the above particle sizes, etc. When the particle size of the expanded soybean powder is within the above range, it is beneficial to reduce the koji-making stacking density and improve the raw material utilization rate.
[0069] As a possible embodiment, the digestibility of the expanded soybean powder is 70% - 90%; for example, it can be but not limited to 70%, 72%, 74%, 76%, 78%, 80%, 82%, 84%, 86%, 88%, 90% or the range between any two of the above values, etc. Thus, it is beneficial to convert proteins into peptides and amino acid substances.
[0070] In some embodiments, the bulk density ratio of the extruded soybean powder is 500 g / L - 650 g / L; for example, it can be, but is not limited to, 500 g / L, 510 g / L, 520 g / L, 530 g / L, 540 g / L, 550 g / L, 560 g / L, 570 g / L, 580 g / L, 590 g / L, 600 g / L, 610 g / L, 620 g / L, 630 g / L, 640 g / L, 650 g / L, or the range between any two of the above bulk density ratios, etc.
[0071] In some embodiments, the water content of the extruded soybean powder is 10 wt% - 15 wt%; for example, it can be, but is not limited to, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, or the range between any two of the above water contents, etc.
[0072] When regulating the volume ratio and water content of the extruded soybean powder within the above ranges respectively, it helps to reduce the koji-making stacking density and improve the raw material utilization rate.
[0073] In some embodiments, the first soy sauce fermentation crude oil added during the extrusion and puffing process is the crude oil fermented for 100 days - 120 days. The preparation process of the soy sauce crude oil fermented for 100 days - 120 days is as follows: the koji made by mixing Aspergillus oryzae, wheat flour and cooked soybeans is mixed with brine for fermentation to obtain moromi, and the fermented moromi is pressed to obtain the soy sauce fermentation crude oil; the fermentation conditions of the moromi include: fermentation days 100 - 120 days, fermentation temperature 28°C - 36°C, and the crude oil salt content 15 g / 100 mL - 17 g / 100 mL. As a non-limiting example, the fermentation time of the crude oil can be, but is not limited to, 100 days, 105 days, 110 days, 115 days, 120 days, or the range between any two of the above times, etc.
[0074] In some embodiments, the amino acid nitrogen content in the first soy sauce fermentation crude oil added during the extrusion and puffing process is 0.8 g / 100 mL - 1.2 g / 100 mL; for example, it can be, but is not limited to, 0.8 g / 100 mL, 0.9 g / 100 mL, 1 g / 100 mL, 1.1 g / 100 mL, 1.2 g / 100 mL, or the range between any two of the above amino acid nitrogen contents, etc.
[0075] In some embodiments, the addition amount of the first soy sauce fermentation crude oil during the extrusion and puffing process is 15 L / h - 18 L / h. For example, it can be, but is not limited to, 15 L / h, 16 L / h, 17 L / h, 18 L / h, or the range between any two of the above values, etc.
[0076] It should be noted that the first soy sauce fermented crude oil is added based on the extrusion puffing treatment time. This addition amount is the addition flow rate of the first soy sauce fermented crude oil during the extrusion puffing process.
[0077] When the fermentation time of the first soy sauce fermented crude oil, the amino acid nitrogen content therein, and the addition amount of the first soy sauce fermented crude oil during the extrusion puffing process are respectively within the above ranges, on the one hand, the water reabsorbability of the expanded soybeans can be improved, and on the other hand, some amino acids and inorganic salts necessary for the growth of Aspergillus oryzae can be provided.
[0078] In some embodiments, the wet gluten content of wheat flour A is 26 wt% - 29 wt%; for example, it can be, but is not limited to, 26 wt%, 27 wt%, 28 wt%, 29 wt% or the range between any two of the above contents, etc.
[0079] As a possible embodiment, the protein content of wheat flour A is 12 wt% - 15 wt%; for example, it can be, but is not limited to, 12 wt%, 13 wt%, 14 wt%, 15 wt% or the range between any two of the above contents, etc.
[0080] In some embodiments, the temperature of the frying treatment is 130°C - 170°C; for example, it can be, but is not limited to, 130°C, 140°C, 150°C, 160°C, 170°C or the range between any two of the above temperatures, etc.
[0081] As a possible embodiment, the time of the frying treatment is 10 min - 25 min; for example, it can be, but is not limited to, 10 min, 15 min, 20 min, 25 min or the range between any two of the above times, etc.
[0082] When the temperature and time of the frying treatment are respectively within the above ranges, it is beneficial to improve the structural looseness of the wheat flour, improve the uniformity of the koji, and contribute to the formation of the characteristic aroma of the fermented sauce embryo.
[0083] It should be noted that the temperature and time of the frying treatment can be combined in any suitable manner, and both can be selected from any of the frying treatment temperatures and times described herein.
[0084] In some embodiments, the mass ratio of wheat flour B to the second soy sauce fermented crude oil during the steaming treatment is 25:(8 - 8.5); for example, it can be, but is not limited to, 25:8, 25:8.1, 25:8.2, 25:8.3, 25:8.4, 25:8.5 or the range between any two of the above mass ratios, etc. Thus, it is beneficial to improve the structural looseness of the steamed wheat flour, enable better proliferation and metabolism of Aspergillus oryzae, and at the same time provide some amino acids and inorganic salts necessary for the growth of Aspergillus oryzae, improving the overall koji-making quality.
[0085] As a possible implementation, the proportion of particles with a diameter of 0.5 cm - 1.5 cm in the cooked wheat flour material is ≥ 80%; thus, it is beneficial to reduce the stacking density of koji making and improve the utilization rate of raw materials.
[0086] In some embodiments, the wet gluten content of wheat flour B is 20 wt% - 25 wt%; for example, it can be but is not limited to 20 wt%, 21 wt%, 22 wt%, 23 wt%, 24 wt%, 25 wt% or the range between any two of the above contents, etc.
[0087] As a possible implementation, the protein content of wheat flour B is 8 wt% - 12 wt%; for example, it can be but is not limited to 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt% or the range between any two of the above contents, etc.
[0088] In some embodiments, the pressure of the cooking treatment is 0.04 MPa - 0.1 MPa; for example, it can be but is not limited to 0.04 MPa, 0.05 MPa, 0.06 MPa, 0.07 MPa, 0.08 MPa, 0.09 MPa, 0.1 MPa or the range between any two of the above pressures, etc.
[0089] As a possible implementation, the time of the cooking treatment is 1 min - 2 min; for example, it can be 1 min, 1.5 min, 2 min or the range between any two of the above times, etc.
[0090] It should be noted that the pressure and time of the cooking treatment can be combined in any suitable manner, and both can be selected from any of the pressures and times of the cooking treatment described herein respectively.
[0091] In some embodiments, the second crude soy sauce for addition during the cooking treatment is the crude oil fermented for 100 - 120 days. The preparation process of the soy sauce crude oil fermented for 100 - 120 days is to mix the koji made from Aspergillus oryzae, wheat flour and cooked soybeans with brine for fermentation to obtain moromi, and press the fermented moromi to obtain the crude soy sauce for fermentation; the conditions for the moromi fermentation include: fermentation days 100 - 120 days, fermentation temperature 28°C - 36°C, and crude oil salt content 15 g / 100 mL - 17 g / 100 mL. As a non-limiting example, the fermentation time of the crude oil can be but is not limited to 100 days, 105 days, 110 days, 115 days, 120 days or the range between any two of the above times, etc.
[0092] As a possible implementation, the amino acid nitrogen content in the second soy sauce fermented crude oil is 0.8 g / 100 mL - 1.2 g / 100 mL; for example, it can be but not limited to 0.8 g / 100 mL, 0.9 g / 100 mL, 1 g / 100 mL, 1.1 g / 100 mL, 1.2 g / 100 mL, or the range between any two of the above amino acid nitrogen contents, etc.
[0093] When the fermentation time of the second soy sauce fermented crude oil and the amino acid nitrogen content therein are respectively regulated within the above ranges, it is beneficial to improve the structural looseness of the cooked wheat flour, enabling better growth and metabolism of Aspergillus oryzae, and at the same time providing some amino acids and inorganic salts necessary for the growth of Aspergillus oryzae, thus improving the overall koji-making quality.
[0094] In some embodiments, after the cooking treatment is completed, the central temperature of the wheat flour cooking material is cooled to below 40 °C by air cooling.
[0095] In some embodiments, by mass, the raw materials used for ventilation koji-making include: 10 parts - 20 parts of stir-fried wheat flour, 5 parts - 15 parts of expanded soybean powder, and 65 parts - 85 parts of cooked wheat flour.
[0096] As a non-limiting example, the mass parts of the stir-fried wheat flour used during ventilation koji-making can be but not limited to 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, or the range between any two of the above parts, etc.
[0097] The mass parts of the expanded soybean powder used during ventilation koji-making can be but not limited to 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, or the range between any two of the above parts, etc.
[0098] The mass parts of the cooked wheat flour used during ventilation koji-making can be but not limited to 65 parts, 66 parts, 68 parts, 70 parts, 72 parts, 74 parts, 76 parts, 78 parts, 80 parts, 82 parts, 84 parts, 85 parts, or the range between any two of the above parts, etc.
[0099] In some embodiments, the percentage of the mass of Aspergillus oryzae relative to the total mass of the stir-fried wheat flour, expanded soybean powder, and cooked wheat flour is 0.01% - 0.5%; for example, it can be but not limited to 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, or the range between any two of the above percentages, etc.
[0100] As a possible implementation, the temperature for ventilation koji-making is 28°C - 38°C; for example, it can be, but is not limited to, 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C or the range between any two of the above temperatures, etc.
[0101] In some embodiments, the air frequency for ventilation koji-making is 15Hz - 50Hz; for example, it can be, but is not limited to, 15Hz, 20Hz, 25Hz, 30Hz, 35Hz, 40Hz, 45Hz, 50Hz or the range between any two of the above air frequencies, etc.
[0102] In some alternative embodiments, the time for ventilation koji-making is 30h - 55h; for example, it can be, but is not limited to, 30h, 35h, 40h, 45h, 50h, 55h or the range between any two of the above times, etc.
[0103] It should be noted that the temperature, air frequency, and time for ventilation koji-making can be combined in any suitable manner, and the three can be selected respectively from any of the temperatures, air frequencies, and times for ventilation koji-making described herein.
[0104] During ventilation koji-making, when the dosages of wheat flour stir-fried material, expanded soybean powder material, and wheat flour steamed material are respectively within the above ranges, and when the temperature, air frequency, and time for ventilation koji-making are respectively within the above ranges, the koji can obtain a rich enzyme system and appropriate enzyme activity, which is beneficial to the formation of ≤0.5kDa mercapto peptides in the fermented sauce embryo.
[0105] As a possible implementation, the spore number content of the koji obtained by ventilation koji-making is 250 million spores / g - 300 million spores / g; for example, it can be, but is not limited to, 250 million spores / g, 260 million spores / g, 270 million spores / g, 280 million spores / g, 290 million spores / g, 300 million spores / g or the range between any two of the above contents, etc. By controlling the spore number content of the koji obtained by ventilation koji-making within the above range, the koji can obtain a rich enzyme system and appropriate enzyme activity, which is beneficial to the formation of ≤0.5kDa mercapto peptides in the fermented sauce embryo.
[0106] In some embodiments, the mass ratio of koji to brine is 1:(0.8 - 1.2); for example, it can be, but is not limited to, 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2 or the range between any two of the above mass ratios, etc.
[0107] In some alternative embodiments, the concentration of brine is 14°Bé - 18°Bé; for example, it can be, but is not limited to, 14°Bé, 15°Bé, 16°Bé, 17°Bé, 18°Bé or the range between any two of the above concentrations, etc.
[0108] When the mass ratio of koji and brine and the brine concentration are within the above ranges respectively, it is conducive to microbial fermentation and yeast proliferation and metabolism.
[0109] As a possible implementation, the temperature of solid-state fermentation is 30°C - 40°C; for example, it can be but is not limited to 30°C, 32°C, 34°C, 36°C, 38°C, 40°C or the range between any two of the above temperatures, etc.
[0110] In some embodiments, the time of solid-state fermentation is 50 days - 80 days; for example, it can be but is not limited to 50 days, 55 days, 60 days, 65 days, 70 days, 75 days, 80 days or the range between any two of the above times, etc.
[0111] It should be noted that the temperature and time of solid-state fermentation can be combined in any suitable way, and both can be selected from any of the temperatures and times of solid-state fermentation described herein.
[0112] In some embodiments, the first preset time period is 20 days - 30 days; for example, it can be but is not limited to 20 days, 22 days, 24 days, 26 days, 28 days, 30 days or the range between any two of the above times, etc. Add Torulaspora globosa for aerated fermentation when fermenting for 20 days - 30 days. Added separately from Saccharomyces rouxii, it can weaken the antagonistic effect between the two yeasts, enabling the two yeasts to reproduce and metabolize better, which helps to enrich the types and contents of enzymes in the fermented sauce embryo system, and at the same time increase the characteristic aroma of the sauce embryo.
[0113] As a possible implementation, based on the mass of the sauce embryo obtained during the first preset time period of fermentation, the addition amount of Torulaspora globosa is 2.5×10^6 cfu / g - 6.0×10^6 cfu / g; for example, it can be but is not limited to 2.5×10^6 cfu / g, 3.0×10^6 cfu / g, 3.5×10^6 cfu / g, 4.0×10^6 cfu / g, 4.5×10^6 cfu / g, 5.0×10^6 cfu / g, 5.5×10^6 cfu / g, 6.0×10^6 cfu / g or the range between any two of the above addition amounts, etc.
[0114] In some alternative embodiments, the time of the first aerated fermentation is 6h - 18h; for example, it can be but is not limited to 6h, 8h, 10h, 12h, 14h, 16h, 18h or the range between any two of the above times, etc.
[0115] In some embodiments, the aeration volume of the first aerated fermentation is 0.8m 3 / (m 3 ·min)-1.2m 3 / (m 3·min); for example, it can be but is not limited to 0.8 m 3 / (m 3 ·min), 0.9 m 3 / (m 3 ·min), 1.0 m 3 / (m 3 ·min), 1.1 m 3 / (m 3 ·min), 1.2 m 3 / (m 3 ·min) or the range between any two of the above ventilation volumes, etc.
[0116] When the addition amount of Torulopsis globosa, the time of the first aerated fermentation, and the aeration volume of the first aerated fermentation are within the above ranges respectively, it is beneficial to its proliferation and metabolism, enrich the types and contents of enzymes in the fermented sauce embryo system, and at the same time increase the characteristic aroma of the sauce embryo.
[0117] In some embodiments, the second preset time period is 35 days - 45 days; for example, it can be but is not limited to 35 days, 36 days, 37 days, 38 days, 39 days, 40 days, 41 days, 42 days, 43 days, 44 days, 45 days or the range between any two of the above times, etc. Adding Saccharomyces rouxii for aerated fermentation at 35 days - 45 days of fermentation and adding it separately from Torulopsis globosa can weaken the antagonistic effect between the two yeasts, enable the two yeasts to reproduce and metabolize better, contribute to enriching the types and contents of enzymes in the fermented sauce embryo system, and at the same time increase the characteristic aroma of the sauce embryo.
[0118] As a possible embodiment, based on the mass of the sauce embryo obtained during the second preset time period of fermentation, the addition amount of Saccharomyces rouxii is 2.5×10^6 cfu / g - 6.0×10^6 cfu / g; for example, it can be but is not limited to 2.5×10^6 cfu / g, 3.0×10^6 cfu / g, 3.5×10^6 cfu / g, 4.0×10^6 cfu / g, 4.5×10^6 cfu / g, 5.0×10^6 cfu / g, 5.5×10^6 cfu / g, 6.0×10^6 cfu / g or the range between any two of the above addition amounts, etc.
[0119] In some alternative embodiments, the time of the second aerated fermentation is 6 h - 18 h; for example, it can be but is not limited to 6 h, 8 h, 10 h, 12 h, 14 h, 16 h, 18 h or the range between any two of the above times, etc.
[0120] As a possible embodiment, the aeration volume of the second aerated fermentation is 0.8 m 3 / (m 3 ·min) - 1.2 m 3 / (m 3 ·min); for example, but not limited to 0.8m 3 / (m 3 ·min)、0.9m 3 / (m 3 min)、1.0m 3 / (m 3 min)、1.1m 3 / (m 3 min)、1.2m 3 / (m 3 min) or the range between any two ventilation volumes mentioned above, etc.
[0121] When the amount of Saccharomyces rouxii added, the time of the second aeration fermentation, and the ventilation volume of the second aeration fermentation are respectively within the above ranges, it is beneficial to its proliferation and metabolism, enriches the types and contents of enzymes in the fermentation sauce embryo system, and increases the characteristic aroma of the sauce embryo.
[0122] In some embodiments, the temperature for heat preservation and post-ripening is 40°C-50°C; for example, it can be but not limited to 40°C, 42°C, 44°C, 46°C, 48°C, 50°C or a range between any two of the above temperatures.
[0123] As a possible implementation manner, the heat preservation and post-ripening time is 72h-96h; for example, it can be but not limited to 72h, 74h, 76h, 78h, 80h, 82h, 84h, 86h, 88h, 90h, 92h, 94h, 96h or a range between any two of the above times.
[0124] It should be noted that the temperature and time of heat preservation and post-ripening can be combined in any appropriate manner, and both can be selected from any heat preservation and post-ripening temperature and time described in this article.
[0125] In some embodiments, the method for preparing the brewing sauce further comprises: boiling the fermented sauce embryo after heat preservation and post-ripening for 5 minutes to 40 minutes, and then cooling it to below 70°C.
[0126] As a non-limiting example, Figure 1 As shown, the preparation method of brewing sauce comprises the following steps:
[0127] Step S1: Preparation of extruded soybean powder: After the soybeans are subjected to impurity removal, stone removal, and color sorting, they are ground to obtain soybean powder. The particle size of the soybean powder is required to pass through a 60-mesh sieve; the crushed soybeans are subjected to extrusion puffing treatment to prepare extruded soybean powder; the particle size of the extruded soybean powder is controlled at 8.0 - 12.5 mm, the digestibility is 70 - 90%, the bulk density ratio is 500 - 650 g / L, and the water content is 10 - 15%; the process conditions for extrusion puffing treatment are: the puffing temperature is 135 - 165 °C, the puffing treatment time is 5 - 15 s, and the addition amount of the fermented crude oil for 100 - 120 days, that is, the first soy sauce fermented crude oil, is 18 L / h or less.
[0128] Step S2: Preparation of fried wheat flour: Wheat flour A is fried through a hot air wheat frying equipment, the frying temperature is 130 - 170 °C, and the frying time is 10 - 25 min; the wet gluten content of wheat flour A is 26 wt% - 29 wt%, and the protein content is 12 wt% - 15 wt%.
[0129] Step S3: Preparation of steamed wheat flour: Wheat flour B and the fermented crude oil for 100 - 120 days, that is, the second soy sauce fermented crude oil, are mixed evenly according to a mass ratio of 25:(8 - 8.5), then fed into a batch type noodle steamer, and steamed with 0.04 MPa - 0.10 MPa steam for 1 min - 2 min, and then cooled to below 40 °C by air cooling; the proportion of particles with a diameter of 0.5 cm - 1.5 cm in the steamed wheat flour is more than 80%; the wet gluten content of wheat flour B is 20 wt% - 25 wt%, and the protein content is 8 wt% - 12 wt%.
[0130] Step S4: Ventilated koji making: After mixing 10 - 20 parts of fried wheat flour, 5 - 15 parts of extruded soybean powder with Aspergillus oryzae evenly, it is evenly spread on the surface of 65 - 85 parts of steamed wheat flour, and then put into a koji-making chamber in a koji pool for ventilated koji making; the inoculation amount of Aspergillus oryzae is 0.01% - 0.5% of the total mass of fried wheat flour, extruded soybean powder and steamed wheat flour; the cultivation temperature is 28 °C - 38 °C, the air frequency is 15 Hz - 50 Hz, the ventilated koji-making cultivation time is 30 h - 55 h, and the number of ascospores in the mature koji is controlled at 250 million / g - 300 million / g.
[0131] Step S5: Low-salt solid-state fermentation: The mature koji obtained from ventilated koji making is mixed with brine pump and pumped into a fermentation tank or a fermentation and sun-drying pond. The amount of brine used is 0.8 - 1.2 times the weight of the mature koji, the concentration of the brine is 14 °Bé - 18 °Bé, and after mixing, low-salt solid-state fermentation is carried out. The fermentation temperature is 30 °C - 40 °C, and the fermentation time is 50 days - 80 days.
[0132] Step S6, First Aerated Fermentation: When the solid-state fermentation reaches 20 to 30 days, Torulopsis globosa is inoculated into the fermented sauce embryo for the first aerated fermentation. The inoculation amount is 2.5×10^6 cfu / g - 6.0×10^6 cfu / g, the aeration time is 6h - 18h, and the aeration rate is 0.8 m 3 / (m 3 ·min)-1.2 m 3 / (m 3 ·min).
[0133] Step S7, Second Aerated Fermentation: When the solid-state fermentation reaches 35 to 45 days, Saccharomyces rouxii is inoculated into the fermented sauce embryo for the second aerated fermentation. The inoculation amount is 2.5×10^6 cfu / g - 6.0×10^6 cfu / g, the aeration time is 6h - 18h, and the aeration rate is 0.8 m 3 / (m 3 ·min)-1.2 m 3 / (m 3 ·min).
[0134] Step S8, Heat Preservation and After-ripening: The mature fermented sauce embryo obtained after the completion of solid-state fermentation is heat-exchanged to 40°C - 50°C and continues to be heat-preserved and after-ripened for 72h - 96h.
[0135] Step S9, Thermal Processing and Sterilization: The fermented sauce embryo after the completion of heat preservation and after-ripening is boiled for 5min - 40min, and then cooled to below 70°C and filled while it is still hot.
[0136] One or more embodiments of the present application provide a brewing sauce, which is prepared by using the above-mentioned preparation method of the brewing sauce.
[0137] This brewing sauce significantly improves the problem of gas production and swelling cans caused by the production of carbon dioxide due to the Strecker degradation reaction of the content components during its shelf life. At the same time, the rising rate of total acid and the decreasing rate of amino nitrogen during the shelf life become slower, reducing the loss of characteristic aroma during the shelf life. The prepared brewing sauce has a strong sauce aroma and ester aroma and a good taste and flavor.
[0138] In some embodiments, the content of thiol peptides with a molecular weight ≤ 0.5 kDa in the brewing sauce is ≥ 120 μmol / 100g. Thiol peptides with a molecular weight ≤ 0.5 kDa can inhibit or delay the Strecker degradation reaction, so it has a certain effect on delaying and improving the gas production and swelling cans of fermented brewing sauce flavoring products.
[0139] The sequences of thiol peptides with a molecular weight ≤ 0.5 kDa in the brewing sauce are identified, mainly as WCG, CMHE, TCK, EGCE, CLP, NCAKK, CFW, NCKQ, WCQKN, MCPQQ.
[0140] The technical solution of the present application will be described in detail below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present application and not to limit the scope of the present application. For the experimental methods without specific conditions in the following embodiments, the guidance given in the present application is preferably referred to, and it can also be carried out according to the experimental manuals or conventional conditions in the art, or according to the conditions recommended by the manufacturer, or by referring to the experimental methods known in the art.
[0141] In the following specific embodiments, regarding the measurement parameters of raw material components, if there is no special description, there may be slight deviations within the weighing accuracy range. Regarding temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.
[0142] I. Preparation of brewing sauce
[0143] Example 1
[0144] Step S1. Preparation of extruded soybean powder: After the soybeans are decontaminated, stone-removed, and color-sorted, they are ground to obtain soybean powder, and the particle size of the soybean powder is required to pass through a 60-mesh sieve; the crushed soybeans are subjected to extrusion puffing treatment to prepare extruded soybean powder; the particle size of the extruded soybean powder is controlled at 8.5 mm, the digestibility is 90%, the bulk density ratio is 550 g / L, and the water content is 12%; the process conditions for the extrusion puffing treatment are: the puffing temperature is 145 °C, the puffing treatment time is 10 s, and the addition amount of the fermented crude oil for 100 days, that is, the first soy sauce fermented crude oil, is 18 L / h.
[0145] Step S2. Preparation of fried wheat flour: Wheat flour A is fried through a hot air type wheat frying equipment, the frying temperature is 150 °C, and the frying time is 20 min; the wet gluten content of wheat flour A is 28 wt%, and the protein content is 15 wt%.
[0146] Step S3. Preparation of steamed wheat flour: Wheat flour B and the fermented crude oil for 100 days, that is, the second soy sauce fermented crude oil, are mixed evenly according to a mass ratio of 25:8, and then introduced into a batch type noodle steaming machine. Steam at 0.04 MPa is maintained for 2 min, and then the central temperature is cooled to below 40 °C through air cooling; the proportion of particles with a diameter of 0.5 cm - 1.5 cm in the steamed wheat flour is more than 80%; the wet gluten content of wheat flour B is 20 wt%, and the protein content is 10 wt%.
[0147] Step S4, ventilation koji-making: Mix 10 parts of stir-fried wheat flour, 10 parts of expanded soybean powder and Aspergillus oryzae evenly, and then evenly sprinkle them on the surface of 80 parts of steamed wheat flour. Then put them into a koji-making room in a koji pool for ventilation koji-making. The inoculation amount of Aspergillus oryzae is 0.05% of the total mass of the stir-fried wheat flour, expanded soybean powder and steamed wheat flour. The cultivation temperature is 35°C, the air frequency is 35 Hz, the ventilation koji-making cultivation time is 45 h, and the number of spores in the mature koji is controlled at 250 million / g.
[0148] Step S5, low-salt solid-state fermentation: Pump the mature koji obtained from ventilation koji-making and brine into a fermentation tank or a fermentation and sun-drying pond. The amount of brine used is 0.8 times the weight of the mature koji, and the concentration of the brine is 14°Bé. After mixing, carry out low-salt solid-state fermentation. The fermentation temperature is 35°C and the fermentation time is 70 days.
[0149] Step S6, first aeration fermentation: Inoculate Torulopsis globosa into the fermented sauce embryo at 25 days of solid-state fermentation for the first aeration fermentation. The inoculation amount is 2.5×10^6 cfu / g, the aeration time is 18 h, and the aeration rate is 0.8 m 3 / (m 3 ·min).
[0150] Step S7, second aeration fermentation: Inoculate Saccharomyces rouxii into the fermented sauce embryo at 40 days of solid-state fermentation for the second aeration fermentation. The inoculation amount is 2.5×10^6 cfu / g, the aeration time is 18 h, and the aeration rate is 0.8 m 3 / (m 3 ·min).
[0151] Step S8, heat preservation and after-ripening: Heat the mature fermented sauce embryo obtained after the completion of solid-state fermentation to 45°C and continue heat preservation and after-ripening for 96 h.
[0152] Step S9, thermal processing and sterilization: Boil the fermented sauce embryo after the heat preservation and after-ripening for 20 min, and then cool it to below 70°C and fill it while it is hot.
[0153] Example 2
[0154] Step S1, preparation of expanded soybean powder: After the soybeans are decontaminated, stone-removed and color-sorted, they are ground to obtain soybean powder. The particle size of the soybean powder is required to pass through a 60-mesh screen. The crushed soybeans are subjected to extrusion expansion treatment to prepare expanded soybean powder. The particle diameter of the expanded soybean powder is controlled at 10.5 mm, the digestibility is 85%, the bulk density ratio is 500 g / L, and the water content is 15%. The process conditions for extrusion expansion treatment are: the expansion temperature is 155°C, the expansion treatment time is 5 s, and the addition amount of the fermented 120-day crude oil, that is, the first soy sauce fermented crude oil, during conditioning is 15 L / h.
[0155] Step S2, Preparation of wheat flour fried material: Wheat flour A is fried by a hot air wheat frying equipment at a frying temperature of 170 °C for 10 min; the wet gluten content of wheat flour A is 26 wt% and the protein content is 12 wt%.
[0156] Step S3, Preparation of wheat flour steamed material: Wheat flour B and the crude oil fermented for 120 days, i.e., the second soy sauce fermented crude oil, are mixed evenly according to a mass ratio of 25:8.5, then fed into a batch noodle steamer, and steamed with 0.08 MPa steam for 1 min. Subsequently, the central temperature is cooled to below 40 °C by air cooling; the proportion of particles with a diameter of 0.5 cm - 1.5 cm in the wheat flour steamed material is more than 80%; the wet gluten content of wheat flour B is 25 wt% and the protein content is 8 wt%.
[0157] Step S4, Ventilation koji making: 20 parts of the wheat flour fried material, 5 parts of expanded soybean powder material and Aspergillus oryzae are mixed evenly, and then evenly scattered on the surface of 75 parts of the wheat flour steamed material, and then put into a koji pool in a room for ventilation koji making together; the inoculation amount of Aspergillus oryzae is 0.2% of the total mass of the wheat flour fried material, expanded soybean powder material and wheat flour steamed material; the culture temperature is 30 °C, the air frequency is 45 Hz, the ventilation koji making culture time is 30 h, and the spore number of the mature koji is controlled at 300 million / g.
[0158] Step S5, Low-salt solid-state fermentation: The mature koji obtained from ventilation koji making is mixed with brine pump and fed into a fermentation tank or a fermentation sunning pond. The amount of brine used is 1.0 times the weight of the mature koji, and the concentration of the brine is 16 °Bé. After mixing, low-salt solid-state fermentation is carried out at a fermentation temperature of 32 °C for 80 days.
[0159] Step S6, First aeration fermentation: Torulopsis globosa is inoculated into the fermented sauce embryo at 20 days of solid-state fermentation for the first aeration fermentation. The inoculation amount is 6.0×10^6 cfu / g, the aeration time is 6 h, and the aeration volume is 1.2 m 3 / (m 3 ·min).
[0160] Step S7, Second aeration fermentation: Saccharomyces rouxii is inoculated into the fermented sauce embryo at 35 days of solid-state fermentation for the second aeration fermentation. The inoculation amount is 6.0×10^6 cfu / g, the aeration time is 6 h, and the aeration volume is 1.2 m 3 / (m 3 ·min).
[0161] Step S8, Heat preservation and after-ripening: The mature fermented sauce embryo obtained after the completion of solid-state fermentation is heat-exchanged to 50 °C and continues to be heat-preserved for after-ripening for 72 h.
[0162] Step S9, Thermal processing and sterilization: The fermented sauce embryo after the completion of heat preservation and after-ripening is boiled for 15 min, and then cooled to below 70 °C and filled while it is hot.
[0163] Example 3
[0164] Step S1: Preparation of expanded soybean powder: After the soybeans are cleaned of impurities, stones, and color-selected, they are ground to obtain soybean powder, and the particle size of the soybean powder is required to pass through a 60-mesh sieve; the crushed soybeans are subjected to extrusion expansion treatment to prepare expanded soybean powder; the particle size of the expanded soybean powder is controlled at 12.5 mm, the digestibility is 80%, the bulk density ratio is 650 g / L, and the water content is 10%; the process conditions for the extrusion expansion treatment are: the expansion temperature is 165 °C, the expansion treatment time is 8 s, and the addition amount of the fermented crude oil for 110 days, that is, the first soy sauce fermented crude oil, is 18 L / h.
[0165] Step S2: Preparation of stir-fried wheat flour: Wheat flour A is stir-fried by a hot-air wheat stir-frying device, the stir-frying temperature is 130 °C, and the stir-frying time is 25 min; the wet gluten content of wheat flour A is 26 wt%, and the protein content is 12 wt%.
[0166] Step S3: Preparation of steamed wheat flour: Wheat flour B and the fermented crude oil for 110 days, that is, the second soy sauce fermented crude oil, are mixed evenly according to a mass ratio of 25:8.5, and then fed into a batch-type noodle steamer. Steam at 0.10 MPa is maintained for 1 min, and then the central temperature is cooled to below 40 °C by air cooling; the proportion of particles with a diameter of 0.5 cm - 1.5 cm in the steamed wheat flour is more than 80%; the wet gluten content of wheat flour B is 20 wt%, and the protein content is 8 wt%.
[0167] Step S4: Ventilation koji making: 15 parts of the stir-fried wheat flour, 15 parts of the expanded soybean powder and Aspergillus oryzae are mixed evenly, and then evenly sprinkled on the surface of 70 parts of the steamed wheat flour, and then put into a koji-making room in a koji pool for ventilation koji making; the inoculation amount of Aspergillus oryzae is 0.1% of the total mass of the stir-fried wheat flour, the expanded soybean powder and the steamed wheat flour; the culture temperature is 38 °C, the air frequency is 30 Hz, the ventilation koji-making culture time is 30 h, and the number of ascospores in the mature koji is controlled at 280 million / g.
[0168] Step S5: Low-salt solid-state fermentation: The mature koji obtained from ventilation koji making is mixed with salt water and pumped into a fermentation tank or a fermentation and sun-drying pond. The amount of salt water used is 1.2 times the weight of the mature koji, and the concentration of the salt water is 18 °Bé. After mixing, low-salt solid-state fermentation is carried out. The fermentation temperature is 38 °C, and the fermentation time is 60 days.
[0169] Step S6: First aeration fermentation: Torulopsis globosa is inoculated into the fermented sauce embryo at 30 days of solid-state fermentation for the first aeration fermentation. The inoculation amount is 4.5×10^6 cfu / g, the aeration time is 12 h, and the aeration rate is 1.0 m 3 / (m 3 ·min).
[0170] Step S7, Second Aerobic Fermentation: When the solid-state fermentation reaches 45 days, Rhizopus yeast is inoculated into the fermented sauce embryo for the second aerobic fermentation. The inoculation amount is 4.5×10^6 cfu / g, the aeration time is 12 h, and the aeration rate is 1.0 m 3 / (m 3 ·min).
[0171] Step S8, Heat Preservation and After-ripening: The mature fermented sauce embryo obtained after the completion of solid-state fermentation is heat-exchanged to 40°C and continued to be heat-preserved and after-ripened for 72 h.
[0172] Step S9, Thermal Processing and Sterilization: The fermented sauce embryo after the heat preservation and after-ripening is boiled for 40 min, and then cooled to below 70°C and filled while it is still hot.
[0173] Comparative Example 1
[0174] The preparation method of Comparative Example 1 is similar to that of Example 1, except that: in Comparative Example 1, the soybean powder is not subjected to extrusion puffing treatment, and the soybean powder without extrusion puffing treatment is directly used in the subsequent process, and the others are the same.
[0175] Comparative Example 2
[0176] The preparation method of Comparative Example 2 is similar to that of Example 1, except that: in Comparative Example 2, the wheat flour A is not subjected to frying treatment, and the unfried wheat flour A is directly used in the subsequent process, and the others are the same.
[0177] Comparative Example 3
[0178] The preparation method of Comparative Example 3 is similar to that of Example 1, except that: when the wheat flour B is steamed in Comparative Example 3, the same amount of water is used to replace the second soy sauce fermentation crude oil, and the others are the same.
[0179] Comparative Example 4
[0180] The preparation method of Comparative Example 4 is similar to that of Example 1, except that: in Comparative Example 4, the first aerobic fermentation is not carried out, that is, Torulopsis globosa is not inoculated for the first aerobic fermentation when the solid-state fermentation reaches 25 days, and the others are the same.
[0181] Comparative Example 5
[0182] The preparation method of Comparative Example 5 is similar to that of Example 1, except that: in Comparative Example 5, the second aerobic fermentation is not carried out, that is, Rhizopus yeast is not inoculated for the second aerobic fermentation when the solid-state fermentation reaches 40 days, and the others are the same.
[0183] Comparative Example 6
[0184] The preparation method of Comparative Example 6 is similar to that of Example 1, with the difference that: during the first aerated fermentation in Comparative Example 6, Candida was used to replace Torulopsis with the same amount, and the others were the same.
[0185] Comparative Example 7
[0186] The preparation method of Comparative Example 7 is similar to that of Example 1, with the difference that: during the second aerated fermentation in Comparative Example 7, Hansenula was used to replace Saccharomyces rouxii with the same amount, and the others were the same.
[0187] Comparative Example 8
[0188] The preparation method of Comparative Example 8 is similar to that of Example 1, with the difference that: during the first and second aerated fermentations in Comparative Example 8, the yeast species used were swapped, that is, Saccharomyces rouxii was used during the first aerated fermentation and Torulopsis was used during the second aerated fermentation, and the others were the same.
[0189] II. Performance Tests
[0190] Performance tests were carried out on the brewing sauces prepared in the above examples and comparative examples. The test conditions or test standards for each performance test item are specifically as follows:
[0191] (1) Content of mercapto peptides with molecular weight ≤ 0.5 kDa in the brewing sauce: After the brewing sauce sample was extracted with methanol and a chloroform / methanol mixture, the solution part was centrifuged. After the organic solvent was evaporated to dryness, a protein sample was obtained; the protein sample was redissolved with ultrapure water, and the peptide segment with a molecular weight ≤ 0.5 kDa was retained by ultrafiltration, and its mercapto content was determined according to the DTNB method to obtain the content of mercapto peptides with molecular weight ≤ 0.5 kDa.
[0192] (2) Determination of gas production of the brewing sauce: 500 g of the brewing sauce product was filled into a stand-up bag, and the volume change of the brewing sauce in the stand-up bag under the ASLT accelerated test conditions was measured by the water displacement method to obtain the gas production volume.
[0193] (3) Determination of pyrazine content: After the brewing sauce was pretreated, the filtrate was obtained by solid-phase extraction, and its pyrazine content was determined by GC-MS / MS method. Among them, pyrazines are one of the products generated by the Strecker degradation reaction, and the reaction level of Strecker degradation occurring in the brewing sauce product during the shelf life is simultaneously reflected by the content of this substance.
[0194] (4) Aroma evaluation criteria for the brewing sauce: Strong fermented soybean aroma: 1 point; Fermented soybean aroma to soy sauce aroma: 2 points; Weak soy sauce aroma with sweet potato aroma: 3 points; Slightly weak soy sauce aroma: 4 points; Strong soy sauce aroma with pure aroma: 5 points.
[0195] (5) Judging criteria for the taste of the brewed sauce: sour and astringent, bitter: 1 point; no sauce flavor, weak overall taste: 2 points; uncoordinated taste, slightly weak sauce flavor: 3 points; slightly uncoordinated taste, strong sauce flavor: 4 points; coordinated taste, fresh, fragrant, salty and appropriate, strong sauce flavor: 5 points.
[0196] Note: According to the ASLT accelerated test for food shelf life, the changes of this brewed sauce product after being placed at 38°C for 30 days can simulate the changes of the actual inventory period of the product for 1 year, and being placed at 38°C for 60 days can simulate the changes of the actual inventory period of the product for 2 years.
[0197] The test results of the above-mentioned examples are shown in Table 1. The test results of each comparative example are shown in Table 2.
[0198] Table 1
[0199]
[0200] The sequences of the thiol peptides with a molecular weight <0.5 kDa contained in each example in Table 1 were determined. After identification, the sequences were mainly WCG, CMHE, TCK, EGCE, CLP, NCAKK, CFW, NCKQ, WCQKN, MCPQQ.
[0201] Table 2
[0202]
[0203] Table 3
[0204]
[0205] From the comparison of the results in Tables 1-3, it can be seen that by respectively stir-frying wheat flour and mixing and steaming it with crude soy sauce fermentation oil, and then successively performing Aspergillus oryzae ventilation koji making, solid-state fermentation, Torulopsis glabrata aeration fermentation, Saccharomyces rouxii aeration fermentation and heat preservation and after-ripening with the extruded and expanded soybean powder, the gas production during the shelf life of the brewed sauce is significantly reduced. At the same time, the rising rate of total acid, the rising rate of pyrazine substances and the decreasing rate of amino nitrogen slow down, the loss of aroma is reduced, and the brewed sauce has a strong sauce aroma and ester aroma and good taste and flavor.
[0206] The technical features of the above-mentioned examples can be combined arbitrarily. For the sake of concise description, not all possible combinations of the technical features in the above-mentioned examples are described. However, as long as the combinations of these technical features do not conflict, they should all be considered as the scope described in this specification.
[0207] The above-described embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present application, all of which fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.
Claims
1. A method for preparing a brewing sauce, characterized in that, It includes the following steps: Perform extrusion puffing treatment on soybean powder to prepare expanded soybean powder; wherein, add the first crude soy sauce fermentation oil during the extrusion puffing treatment; Perform frying treatment on wheat flour A to prepare fried wheat flour; Perform steaming treatment on wheat flour B and the second crude soy sauce fermentation oil to prepare steamed wheat flour; After uniformly mixing the expanded soybean powder, the fried wheat flour, the steamed wheat flour and Aspergillus oryzae, perform ventilation koji-making; After mixing the koji obtained by ventilation koji-making with brine, perform solid-state fermentation. During the solid-state fermentation process, starting from the beginning of solid-state fermentation, add Torulopsis globosa for the first aerated fermentation after the first preset fermentation time period, and add Saccharomyces rouxii for the second aerated fermentation after the second preset fermentation time period; wherein, the second preset fermentation time period is greater than the first preset fermentation time period; Perform heat preservation and after-ripening on the fermented sauce embryo obtained after the end of solid-state fermentation to prepare the brewed sauce.
2. The preparation method of the brewing sauce according to claim 1, wherein, The temperature of the extrusion puffing treatment is 135°C - 165°C, and the time is 5s - 15s; and / or, The particle size of the expanded soybean powder is 8mm - 12.5mm, the digestibility is 70% - 90%, the bulk density ratio is 500g / L - 650g / L, and the water content is 10wt% - 15wt%; and / or, The amino acid nitrogen content in the first crude soy sauce fermentation oil is 0.8g / 100mL - 1.2g / 100mL; and / or, The addition amount of the first crude soy sauce fermentation oil is 15 L / hour - 18 L / hour.
3. The preparation method of the brewing sauce according to claim 1, characterized in that The wet gluten content of the wheat flour A is 26wt% - 29wt%, and the protein content is 12wt% - 15wt%; and / or, The temperature of the frying treatment is 130°C - 170°C, and the time is 10min - 25min.
4. The preparation method of the brewing sauce according to claim 1, characterized in that The mass ratio of the wheat flour B to the second crude soy sauce fermentation oil is 25:(8 - 8.5); and / or, The proportion of particles with a diameter of 0.5cm - 1.5cm in the steamed wheat flour is ≥80%; and / or, The wet gluten content of the wheat flour B is 20wt% - 25wt%, and the protein content is 8wt% - 12wt%; and / or, The pressure of the steaming treatment is 0.04MPa - 0.1MPa, and the time is 1min - 2min; and / or, The amino acid nitrogen content in the second crude soy sauce fermentation oil is 0.8g / 100mL - 1.2g / 100mL.
5. The preparation method of the brewing sauce according to claim 1, characterized in that, By mass, the raw materials used for ventilation koji-making include: 10 parts - 20 parts of the fried wheat flour, 5 parts - 15 parts of the expanded soybean powder, and 65 parts - 85 parts of the steamed wheat flour; and / or, The percentage of the mass of Aspergillus oryzae relative to the total mass of the fried wheat flour, the expanded soybean powder and the steamed wheat flour is 0.01% - 0.5%; and / or, The temperature of ventilation koji-making is 28°C - 38°C, the air frequency is 15Hz - 50Hz, and the time is 30h - 55h; and / or, The spore number content of the koji obtained by ventilation koji-making is 250 million / g - 300 million / g.
6. The preparation method of the brewing sauce according to claim 1, wherein, The mass ratio of the koji to the brine is 1:(0.8 - 1.2); and / or, The concentration of the brine is 14°Bé - 18°Bé; and / or, The temperature for solid-state fermentation is 30°C - 40°C, and the time is 50 days - 80 days.
7. The preparation method of the brewing sauce according to claim 1, characterized in that The first preset time period is 20 days - 30 days; and / or, Based on the mass of the fermented bean paste embryo obtained during the first preset time period, the addition amount of Torulopsis globosa is 2.5×10^6 cfu / g - 6.0×10^6 cfu / g; and / or, The time for the first aerated fermentation is 6 h - 18 h, and the aeration rate is 0.8 m 3 / (m 3 ·min) - 1.2 m 3 / (m 3 ·min).
8. The preparation method of the brewing sauce according to claim 1, characterized in that, The second preset time period is 35 days - 45 days; and / or, Based on the mass of the fermented bean paste embryo obtained during the second preset time period, the addition amount of Saccharomyces rouxii is 2.5×10^6 cfu / g - 6.0×10^6 cfu / g; and / or, The time for the second aerated fermentation is 6 h - 18 h, and the aeration rate is 0.8 m 3 / (m 3 ·min) - 1.2 m 3 / (m 3 ·min).
9. The preparation method of the brewing sauce according to any one of claims 1 to 8, characterized in that, The temperature for heat preservation and after-ripening is 40°C - 50°C, and the time is 72h - 96h.
10. A brewing sauce, characterized in that, Prepared by using the preparation method of the brewing sauce according to any one of claims 1 to 9; Optionally, the content of thiol peptides with a molecular weight ≤ 0.5 kDa in the brewing sauce is ≥ 120 μmol / 100 g.