Sauce-flavor base material and preparation method thereof

Abstract

The invention relates to the technical field of food, and particularly discloses a sauced base material and a preparation method thereof. According to the sauced base material and the preparation method thereof provided by the invention, supercritical extraction is combined with a molecular distillation fractionation technology, sauced key substances are extracted from soy sauce cakes in stages, and then the sauced base material is prepared by compounding. According to the technical scheme, the soy sauce by-product soy sauce residues are used as raw materials, the preparation period is short, the production cost is reduced, and high-value utilization of soy sauce brewing by-products is achieved. The sauced base material prepared by the scheme is obvious in salty sauced flavor and balanced and full in fragrance, can be used in soy sauce production, and can remarkably improve the fragrance, the salty taste and the overall flavor of soy sauce and improve the product quality.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a sauce-flavor base material and a preparation method thereof. Background Art

[0002] Soy sauce residue is a by-product of soy sauce preparation. It is nutritious, with a protein content of roughly 15%-30%, and contains crude fat and cellulose, etc., and after long-term fermentation, it has a strong sauce flavor. With the development of soy sauce, the soy sauce residue has a high output but low utilization rate and value, mainly because the soy sauce residue has a high salt content. If it is directly used as feed, it has poor palatability for animals and easily causes livestock poisoning. At the same time, because of its nutritiousness and high water content, microorganisms are easily propagated, causing it to easily become corrupt and deteriorate, causing environmental pollution. Based on the high output and nutritiousness of soy sauce residue, the prior art has carried out research and development on the nutrients in soy sauce residue to achieve effective utilization of resources. For example, patent CN119302384A discloses a method for comprehensively utilizing various nutrients of soy sauce bean dregs powder, adopts a water washing method to extract the soluble nutrients in the soy sauce bean dregs powder, realizes the overall resource utilization of soy sauce bean dregs powder, reduces processing costs, and improves the nutritional value of feed and food.

[0003] Soy sauce residue, rich in protein and crude fat, can also be used as a high-quality raw material for flavoring bases. Patent CN109380701A discloses a method for producing soy sauce-based seasonings using soy sauce residue enzymatically. This method converts the protein in the soy sauce residue into flavorful amino acid substances, thereby recovering the salt in the soy sauce residue and efficiently utilizing the protein. This improves the umami index of the soy sauce-based seasoning, reduces the environmental pressure of water washing and desalination, and enhances the palatability of protein feed. Patent CN115381079B discloses a soy sauce and its preparation method. The fermentation liquid is mixed with soy sauce cake and sucrose for thermal reaction to obtain crude soy sauce. The fermentation time is significantly reduced compared to traditional technologies, and the soy sauce aroma can be extracted from the soy sauce cake without relying on microorganisms. The soy sauce is of good quality and stable, and the preparation process is simple and low-cost. Patent CN104982885B discloses a method for preparing a flavor base using soy sauce residue as the main raw material. The method uses soy sauce residue as the main raw material, combines mechanical desalination and dehydration, low-frequency ultrasonic treatment, and bio-enzymatic hydrolysis technology, and produces a flavor base through a controlled Maillard reaction and flavor post-modification technology, thereby improving the utilization rate and added value of the soy sauce residue. However, the above patent can only provide some amino acids and peptides as taste-enhancing substances through enzymatic hydrolysis, while volatile flavor substances are bound to cellulose. Simple water washing and protease hydrolysis cannot effectively release these volatile flavor substances. To achieve a stronger aroma intensity, further Maillard reaction and flavor modification are required to improve the aroma intensity, and the flavor substances in the soy sauce residue are not effectively utilized. Summary of the Invention

[0004] The purpose of the present invention is to overcome the above-mentioned problems existing in the prior art and provide a sauce-flavor base material and a preparation method thereof. Supercritical extraction combined with molecular distillation fractionation technology is used to extract key sauce-flavor substances from soy sauce cake in sections, and then compound them to prepare the sauce-flavor base material. The sauce-flavor base material prepared by this method has a more obvious salty and sauce-flavored taste and a balanced and full aroma.

[0005] To achieve the above objectives, the inventors conducted in-depth research and completed the present invention after repeated research and demonstration, which is as follows:

[0006] In a first aspect, the present invention provides a method for preparing a sauce-flavor base, comprising the following steps:

[0007] (1) Grinding the dried soy sauce residue and sieving it to obtain soy sauce residue powder;

[0008] (2) Add 0.5 times the mass of 25-75% ethanol to the soy sauce meal powder, stir thoroughly, and place in a supercritical extraction kettle;

[0009] (3) Extracting the soy sauce meal powder, using carbon dioxide as the extraction solvent, the extraction temperature is 35-45°C, and the extraction pressure is 10-40 MPa;

[0010] (4) The extracted fluid enters the separation kettle for separation, and the obtained dark brown oily substance is the crude extract of soy sauce cake;

[0011] (5) molecular distilling the crude extract of soy sauce cake, wherein the molecular distillation is a six-stage molecular distillation, the vacuum degree of the first stage distillation is 0.07 mbar, the vacuum degree of the second to sixth stages distillation is 0.1 mbar, and the distillation temperature is increased by 10°C each stage from 100°C at the first stage to 150°C;

[0012] (6) The light phases enriched by the first and sixth stage distillations are mixed to obtain the sauce-flavor base material.

[0013] Furthermore, the ethanol concentration in step (2) is 50%.

[0014] Furthermore, the extraction temperature in step (3) is 35°C.

[0015] Furthermore, the extraction time in step (3) is 1 hour.

[0016] Furthermore, in step (6), the mixing ratio of the light phases of the first stage and the sixth stage distillation enrichment is 1:20-50, preferably 1:40.

[0017] In a second aspect, the present invention provides a sauce-flavor base material, which is prepared using the preparation method of the present invention.

[0018] In a third aspect, the present invention provides a food additive comprising the sauce-flavor base material of the present invention.

[0019] In a fourth aspect, the present invention provides use of the above-mentioned food additive in soy sauce, wherein the amount of the sauce-flavor base added to the soy sauce is preferably 0.5-1.5% (v / v).

[0020] One or more technical solutions provided in the embodiments of this application have at least the following technical effects or advantages:

[0021] 1. The present invention provides a method for preparing a sauce-flavor base material, which utilizes supercritical extraction combined with molecular distillation fractionation technology to extract soy sauce aroma substances from soy sauce cake for compounding, thereby avoiding a large amount of wastewater treatment and environmental protection problems, effectively extracting and separating natural sauce-flavor key flavor substances from soy sauce cake, and eliminating the need for secondary processing such as thermal reaction to increase the aroma intensity. The preparation cycle is short, and the prepared sauce-flavor base material has obvious salty and sauce aroma, and a balanced and full aroma.

[0022] 2. The present invention provides a sauce-flavor base material, which can be used in soy sauce production, can significantly improve the aroma, saltiness and overall flavor of the soy sauce, and improve product quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is the result of molecular distillation enrichment liquid solid phase microextraction gas chromatography-mass spectrometry aroma analysis;

[0024] Figure 2 A comparison chart of sensory evaluation results for aroma bases. DETAILED DESCRIPTION

[0025] To facilitate understanding of the present invention, the present invention will be described more fully below. However, the present invention 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 of the present invention more thorough and comprehensive.

[0026] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0027] Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional food-grade reagents, methods and equipment in the art.

[0028] The terms used in the description of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more of the associated listed items.

[0029] Example 1

[0030] 150g of dried soy sauce cake was pulverized and filtered through a 20-mesh sieve to obtain soy sauce cake powder. Eight different supercritical extraction conditions were set as shown in Table 1. The soy sauce cake powder was thoroughly soaked with 0.5 times the weight of the soy sauce cake powder in 0-100% ethanol, stirred evenly, and placed in a 1L supercritical extraction vessel. Supercritical carbon dioxide fluid was introduced into the supercritical extraction vessel as the extractant, allowing it to fully contact the soy sauce cake powder and extract for 1 hour. The supercritical carbon dioxide fluid extraction temperature was 30-60°C and the extraction pressure was 10-40 MPa. After extraction, a 1L separation vessel was selected. The separation temperature within the separation vessel was 40°C, the separation pressure was 8 MPa, and the main pump flow rate was 30 L / hr. The dark brown oil obtained by separation was the soy sauce cake crude extract. The soy sauce cake crude extracts prepared under different conditions were subjected to aroma sensory evaluation, and the results are recorded in Table 1.

[0031] Table 1 Supercritical fluid extraction test design and results

[0032]

[0033] As shown in Table 1, the soy sauce cake crude extract prepared when the ethanol dosage is 25-75%, the extraction temperature is 35-45°C, and the extraction pressure is 10-40 MPa has a more prominent sauce flavor and a weaker medicinal bitterness. In particular, the soy sauce cake crude extract prepared when the ethanol dosage is 50%, the extraction temperature is 35°C, and the extraction pressure is 10-40 MPa has no medicinal bitterness and a strong sauce flavor, which is significantly better than other conditions. Therefore, based on the sensory evaluation, the preferred extraction parameters are 25-75% ethanol dosage, 35-45°C extraction temperature, and 10-40 MPa extraction pressure. The more preferred parameters are 50% ethanol dosage, 35°C extraction temperature, and 10-40 MPa separation and purification, which is used to prepare a soy sauce cake crude extract with no medicinal bitterness, obvious and strong sauce flavor for further separation.

[0034] Example 2

[0035] The crude soy sauce cake extracts prepared in groups 1-8 of Example 1 were further subjected to multi-stage molecular distillation enrichment. The molecular distillation conditions were set as follows: distillation vacuum of 0.07-0.1 mbar, distillation temperature of 100-150°C, scraping speed of 350 rpm, and distillation rate of 600 g / h. The operation process was as follows: turn on the main power supply of the molecular distillation apparatus, turn on the hot oil generator, thermostat, valve heating, and hot and cold water, and set the distillation temperature, thermostat temperature, valve temperature, and cooling water temperature to the required conditions. When the temperature reached the test conditions, the crude soy sauce cake extract sample was added to the thermostat, and the vacuum pump was turned on for degassing and dehydration. After degassing, the distillation vacuum was adjusted to the test conditions, the distillation speed was controlled, the scraping speed was turned on and adjusted to the test conditions, and distillation began. The light components and heavy component by-products of the crude soy sauce cake extract were collected, weighed, and subjected to mass analysis. The heavy component was further subjected to molecular distillation from the second to sixth stages according to the above operation process. The specific distillation temperature and vacuum degree of each stage are shown in Table 2. After molecular distillation, the light component enriched liquid of each stage was taken for sensory evaluation, and the results are recorded in Table 2.

[0036] Table 2 Molecular distillation test plan and results

[0037]

[0038] Sensory analysis of the molecular distillation enriched liquid revealed that the recovery rates at different distillation levels varied, and the sensory properties of the enriched liquid also varied. Among them, the sauce aroma of experimental groups 2-1 and 2-6 was the strongest.

[0039] Example 3

[0040] The enriched liquids of groups 2-1 and 2-6 with the highest aroma intensity in Example 2 were taken for aroma analysis using solid phase microextraction gas chromatography-mass spectrometry, with commercially available ordinary soy sauce as a control. The results are as follows: Figure 1 shown.

[0041] Solid-phase microextraction conditions: After pre-incubation and equilibration at 60°C for 10 minutes, the extraction tip (DVB / CAR / PDMS, 2 cm) was inserted and the sample was extracted at 60°C for 30 minutes with constant shaking. After extraction, the sample was desorbed at the GC inlet (250°C) for 25 minutes. The chromatographic column was HP-INNOWAX (60m x 0.25mm x 0.25μm), and the carrier gas was high-purity helium. An electron impact ionization (EI) source was used with an electron energy of 70 eV, an ion scan range of 33-350 m / z, a source temperature of 250°C, and a transfer line temperature of 250°C. Splitless injection was used, with a column flow rate of 1.2 mL / min. The temperature program was: 40°C for 5 minutes, then 5°C / min to 240°C, where it was held for 15 minutes.

[0042] like Figure 1As shown, the enriched liquor from Experiment 2-1 exhibits a strong, pungent odor, attributed to its extremely high concentrations of esters and aldehydes. In contrast, the rich sauce-flavored liquor from Experiment 2-6 is attributed to its high concentrations of alcohols and phenols. Interestingly, Experiment 2-6, processed at a higher refining temperature, exhibits lower levels of furanones, heterocyclic rings, and sulfur-containing compounds than Experiment 2-1, suggesting that these substances may be less suited to high-temperature processing, leading to further degradation. This demonstrates the crucial effectiveness of segmented extraction of key sauce-flavor compounds.

[0043] The enriched solutions of groups 2-1 and 2-6 in Example 2 were compounded according to the ratio shown in Table 3. The base material obtained after compounding was subjected to flavor sensory evaluation. The results are recorded in Table 3.

[0044] Table 3 Compound test plan and results

[0045]

[0046] As shown in the results in Table 3, after compounding by segmented extraction of key substances in sauce-flavor, the sensory evaluation results of the base materials obtained by compounding groups 3-3, 3-4, and 3-5 were significantly better than those of other groups, especially group 3-4. When the ratio of the first-stage and sixth-stage distillate light phases was 1:40, the salty sauce flavor was more obvious, and the aroma was balanced and full, overcoming the problems of unbalanced smell and insufficient or poor background flavor.

[0047] Test Example 1

[0048] The aroma bases from groups 3-4 that received the best sensory evaluation in Example 3 were used for application testing. Commercially available ordinary soy sauce was used as a control, and 1% v / v of the aroma bases from groups 3-4 were added to the experimental group. Twenty experienced food inspectors were selected to evaluate the application of the aroma bases in dishes. The selected application method was dipping, and the dish was dumplings.

[0049] The evaluation method is to dip the cooked dumplings into the water and evaluate them. The evaluation criteria are divided into intensity evaluation of aroma, umami, and saltiness, and comprehensive preference evaluation, with the evaluation limit of 0-10 points. The aroma, umami, and saltiness of commercially available soy sauce are used as a reference, with 5 points as the reference value. After the evaluation, a score less than 5 in the intensity evaluation means that the intensity is lower than the reference sample, and a score greater than 5 means that the intensity is higher. The comprehensive preference is based on commercially available soy sauce, with 5 points as the reference value. A score less than 5 means relatively dislike, and a score greater than 5 means more like. The evaluation results are as follows Figure 2 shown.

[0050] like Figure 2 As shown, the evaluation results show that the sauce-flavor base prepared by this scheme is used in soy sauce, which can make the aroma, saltiness and overall flavor of soy sauce significantly better than the product without addition.

[0051] The above-described embodiments merely illustrate several implementations of the present invention, and while their descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the patent for this invention shall be determined by the appended claims.

Claims

1. A method for preparing a sauce-flavor base material, characterized in that: The following steps are included: (1) Grinding the dried soy sauce residue and sieving it to obtain soy sauce residue powder; (2) Add 0.5 times the mass of 25-75% ethanol to the soy sauce meal powder, stir thoroughly, and place in a supercritical extraction kettle; (3) Extracting the soy sauce meal powder, using carbon dioxide as the extraction solvent, the extraction temperature is 35-45°C, and the extraction pressure is 10-40 MPa; (4) The extracted fluid enters the separation kettle for separation, and the obtained dark brown oily substance is the crude extract of soy sauce cake; (5) molecular distilling the crude extract of soy sauce cake, wherein the molecular distillation is a six-stage molecular distillation, the vacuum degree of the first stage distillation is 0.07 mbar, the vacuum degree of the second to sixth stages distillation is 0.1 mbar, and the distillation temperature is increased by 10°C each stage from 100°C at the first stage to 150°C; (6) The light phases enriched by the first and sixth stages of distillation are mixed to obtain the sauce-flavor base material.

2. The preparation method according to claim 1, wherein The ethanol concentration in step (2) is 50%.

3. The preparation method according to claim 1, wherein The extraction temperature in step (3) is 35°C.

4. The preparation method according to claim 1, wherein The extraction time in step (3) is 1 h.

5. The preparation method according to any one of claims 1 to 4, characterized in that In the step (6), the mixing ratio of the light phases of the first stage and the sixth stage distillation enrichment is 1:20-50.

6. The preparation method according to claim 5, wherein The mixing ratio is 1:

40.

7. A sauce-flavor base material, characterized in that: The sauce-flavor base material is prepared by the preparation method described in any one of claims 1-6.

8. A food additive, characterized in that The food additives include the sauce-flavor base material according to claim 7.

9. Use of the food additive as claimed in claim 8 in soy sauce.

10. The use according to claim 9, characterized in that The added amount of the sauce-flavor base material in the soy sauce is 0.5-1.5% (v / v).

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