A soy sauce-flavored base and its preparation method

Abstract

This invention relates to the field of food technology, specifically disclosing a soy sauce-flavored base material and its preparation method. The invention provides a soy sauce-flavored base material and its preparation method, utilizing supercritical fluid extraction combined with molecular distillation to extract key soy sauce-flavored substances from soy sauce cake residue in stages, followed by compounding to prepare the soy sauce-flavored base material. The technical solution uses soy sauce residue, a by-product of soy sauce brewing, as raw material, resulting in a short preparation cycle, reduced production costs, and high-value utilization of soy sauce brewing by-products. The soy sauce-flavored base material prepared by this method has a distinct salty and soy sauce aroma, with a balanced and full fragrance, and can be used in soy sauce production, significantly improving the aroma, saltiness, and overall flavor of soy sauce, thereby enhancing product quality.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and particularly relates to a sauce base and a preparation method thereof. BACKGROUND

[0002] Soy sauce residue is a byproduct of soy sauce production, which is rich in nutrients, with a protein content of about 15%-30%, and contains crude fat and cellulose, etc. After long-term fermentation, the sauce aroma is rich. With the development of soy sauce, the yield of soy sauce residue is high but the utilization rate and value are low, mainly because the salt content of soy sauce residue is high. If directly used as feed, the palatability of animals is poor, and it is easy to cause livestock poisoning. At the same time, due to its rich nutrients and high water content, microorganisms are easy to reproduce, which leads to easy spoilage and environmental pollution. Based on the high yield and rich nutrients of soy sauce residue, the existing technology researches and develops the nutrients in soy sauce residue to realize effective utilization of resources. For example, patent CN119302384A discloses a method for comprehensive utilization of various nutrients in soy sauce bean dreg powder, which extracts soluble nutrients in soy sauce bean dreg powder by water washing method, realizes overall resource utilization of soy sauce bean dreg powder, reduces processing cost, and improves the nutritional value of feed and food.

[0003] Soy sauce residue can also be used as a high-quality raw material for flavoring due to its high protein and crude fat content. Patent CN109380701A discloses a method for producing soy sauce base seasoning by enzymatic method using soy sauce residue. The protein in soy sauce residue is converted into flavor amino acid substances by enzymatic method, which realizes the recovery of salt content in soy sauce residue and the efficient utilization of protein, improves the umami index of soy sauce base seasoning, reduces the environmental pressure of water washing desalination, and improves the palatability of protein feed. Patent CN115381079B discloses a soy sauce and a preparation method thereof. The soy sauce is obtained by mixing fermentation liquor, soy sauce cake meal and sucrose for heat reaction. The fermentation time is significantly reduced compared with traditional technology, the soy sauce aroma can be extracted from soy sauce cake meal without relying on microorganisms, the quality of the soy sauce is good and stable, the preparation process is simple, and the cost is low. Patent CN104982885B discloses a method for preparing flavoring material using soy sauce residue as the main raw material. The soy sauce residue is used as the main raw material, combined with mechanical desalting and dewatering, low-frequency ultrasonic treatment and biological enzyme hydrolysis technology, to prepare flavoring material through controllable Maillard reaction and flavor modification technology, thereby improving the utilization rate and added value of soy sauce residue. However, the above patents can only provide part of the amino acids and peptides as taste enhancers through enzymolysis, while the volatile flavor substances are bound in cellulose. Simple water washing and protease hydrolysis cannot effectively release the volatile flavor substances. In order to achieve stronger aroma intensity, further Maillard reaction and flavor modification are needed to improve the aroma intensity, and the flavor substances in soy sauce residue are not effectively utilized. SUMMARY

[0004] The present application aims to overcome the above-mentioned problems existing in the prior art, and provides a sauce aroma base and a preparation method thereof. Key substances of sauce aroma are extracted from sauce cake meal in sections by using supercritical extraction combined with molecular distillation technology, and then the sauce aroma base is prepared by compounding. The sauce aroma base prepared by the method has obvious salty sauce aroma and balanced and full aroma.

[0005] To achieve the above-mentioned purposes, the inventors have conducted in-depth research and completed the present application scheme after repeated research and demonstration, as follows.

[0006] In a first aspect, the present application provides a preparation method of a sauce aroma base, comprising the following steps:

[0007] (1) The dried sauce residue is crushed and sieved to obtain sauce meal powder;

[0008] (2) 0.5 times the mass of 25-75% ethanol is added to the sauce meal powder, and the mixture is fully stirred and uniformly mixed and then put into a supercritical extraction kettle;

[0009] (3) The sauce meal powder is extracted, and the extraction solvent is carbon dioxide, the extraction temperature is 35-45℃, and the extraction pressure is 10-40 Mpa;

[0010] (4) The fluid after extraction is separated in a separation kettle to obtain dark brown oily substances, which are crude extract of sauce cake meal;

[0011] (5) The crude extract of sauce cake meal is subjected to molecular distillation, and the molecular distillation is six-stage molecular distillation, the vacuum degree of the first-stage distillation is 0.07 mbar, the vacuum degree of the second-stage to sixth-stage distillations is 0.1 mbar, and the distillation temperature is increased by 10℃ from 100℃ of the first-stage to 150℃;

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

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

[0014] Further, the extraction temperature in step (3) is 35℃.

[0015] Further, the extraction time in step (3) is 1 h.

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

[0017] In a second aspect, the present application provides a sauce aroma base prepared by the preparation method of the present application.

[0018] In a third aspect, the present application provides a food additive, wherein the food additive comprises the sauce flavor base.

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

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

[0021] 1. The present application provides a preparation method of a sauce flavor base, which extracts sauce aroma substances from soy cake meal by using supercritical extraction combined with molecular distillation separation technology for compounding, avoids a large amount of wastewater treatment and environmental protection problems, effectively extracts and separates natural sauce key flavor substances from soy cake meal, does not need to improve the aroma intensity through secondary processing such as heat reaction, and forms a sauce flavor base with short preparation period, obvious salty sauce flavor, and balanced and full aroma.

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

[0023] Figure 1 Figure 4 is a result graph of gas chromatography-mass spectrometry aroma analysis of the molecular distillation enrichment liquid solid-phase microextraction;

[0024] Figure 2 Figure 6 is a comparison graph of sensory evaluation results of the aroma base application. DETAILED DESCRIPTION

[0025] In order to facilitate the understanding of the present application, the present application will be described more fully below. However, the present application can be realized 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 disclosure of the present application more thorough and comprehensive.

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

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

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

[0029] Example 1

[0030] 150 g of dried soy sauce cake meal was ground and filtered with a 20 mesh sieve to obtain soy sauce cake meal powder. Eight groups of different supercritical extraction conditions were set as shown in Table 1. The soy sauce cake meal powder was soaked with 0.5 times the weight of the soy sauce cake meal powder in 0-100% ethanol by mass percentage, stirred evenly, and placed in a 1 L supercritical extraction kettle. Supercritical carbon dioxide fluid was used as an extractant to fill the supercritical extraction kettle and contact the soy sauce cake meal powder, and extraction was performed for 1 hour. The extraction temperature of the supercritical carbon dioxide fluid was 30-60°C, and the extraction pressure was 10-40 MPa. After extraction was completed, a 1 L separation kettle was selected, and the separation temperature in the separation kettle was 40°C, the separation pressure was 8 MPa, and the main pump flow was 30 L / hr. The dark brown oily substance obtained by separation was the soy sauce cake meal crude extract. The soy sauce cake meal crude extract prepared under different conditions was subjected to aroma sensory evaluation, and the results are shown in Table 1.

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

[0032]

[0033] As shown in Table 1, when the ethanol dosage was 25-75%, the extraction temperature was 35-45°C, and the extraction pressure was 10-40 MPa, the soy sauce cake meal crude extract prepared had a more prominent soy sauce flavor and a weaker medicinal bitter taste. In particular, when the ethanol dosage was 50%, the extraction temperature was 35°C, and the extraction pressure was 10-40 MPa, the soy sauce cake meal crude extract prepared had no medicinal bitter taste and a rich soy sauce flavor, which was significantly better than other conditions. Therefore, in combination with the sensory evaluation, the preferred extraction parameters were an ethanol dosage of 25-75%, an extraction temperature of 35-45°C, and an extraction pressure of 10-40 MPa. The more preferred parameters were an ethanol dosage of 50%, an extraction temperature of 35°C, and an extraction pressure of 10-40 MPa for separation and refinement, which were used to prepare a soy sauce cake meal crude extract component with no medicinal bitter taste, a clear soy sauce flavor, and a rich soy sauce flavor for further separation.

[0034] Example 2

[0035] The soy sauce cake cake rough extract prepared in Example 1 was further enriched by multi-stage molecular distillation. The molecular distillation conditions were set as follows: distillation vacuum degree was 0.07-0.1 mbar, distillation temperature was 100-150℃, scraping membrane rotation speed was 350 rpm, and distillation speed was 600 g / h. The operation process was as follows: the total power supply of the molecular distillation device was turned on, the hot oil machine, constant temperature tank, valve heating, cold and hot water were turned on, and the distillation temperature, constant temperature tank temperature, valve temperature and cooling water temperature were set to the required conditions. When the temperature reached the test conditions, the soy sauce cake cake rough extract sample was added to the constant temperature tank, the vacuum pump was started to deaerate and dehydrate, and after deaeration was completed, the distillation vacuum degree was adjusted to the required condition of the test, the distillation speed was controlled, the scraping membrane rotation speed was started and adjusted to the required condition of the test, and the distillation was started. The light component and heavy component by-product of the soy sauce cake cake rough extract were collected, weighed and subjected to quality analysis. The heavy component was further subjected to second-stage to sixth-stage molecular distillation according to the above operation process, and the distillation temperature and vacuum degree of each stage were shown in Table 2. After the molecular distillation was completed, the light component enrichment liquid of each stage was taken for sensory evaluation, and the results were recorded in Table 2.

[0036] Table 2 Molecular distillation test scheme and results

[0037]

[0038] Sensory analysis of the molecular distillation enrichment liquid showed that the recovery rates of different distillation levels were different, and the sensory of the enrichment liquid was also different, among which the soy sauce aroma of groups 2-1 and 2-6 was the most concentrated.

[0039] Example 3

[0040] The enrichment 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, and commercially available ordinary soy sauce was used as a control. The results were shown in Table 3. Figure 1

[0041] The solid-phase microextraction conditions were as follows: after pre-incubation equilibrium at 60℃ for 10 min, the extraction head (DVB / CAR / PDMS, 2 cm) was inserted, and extraction was carried out at 60℃ for 30 min. During the extraction process, shaking was maintained. After the extraction was completed, desorption was carried out at the GC inlet (250℃) for 25 min. The chromatographic column was HP-INNOWAX (60 m*0.25 mm*0.25 μm), the carrier gas was high-purity helium, the ion source was electron impact ionization (EI), the electron energy was 70 eV, the ion scanning range was 33-350 m / z, the ion source temperature was 250℃, and the transfer line temperature was 250℃. Non-split injection was used, the chromatographic column flow rate was 1.2 mL / min, and the temperature program was as follows: 40℃ was maintained for 5 min, the temperature was increased to 240℃ at a rate of 5℃ / min, and 240℃ was maintained for 15 min.

[0042] As shown in Table 3, the aroma components of the enrichment liquids of groups 2-1 and 2-6 were more concentrated than those of the ordinary soy sauce, and the aroma components of the enrichment liquid of group 2-1 were more concentrated than those of the enrichment liquid of group 2-6. Figure 1 ​As shown, the enriched liquid from Experiment 2-1 has a strong, pungent odor, which stems from its extremely high levels of esters and aldehydes; while Experiment 2-6, with its rich soy sauce aroma, is due to its higher levels of alcohols and phenols. Interestingly, Experiment 2-6, which was refined at a higher temperature, had lower levels of furanones, heterocyclic compounds, and sulfur-containing compounds than Experiment 2-1, indicating that these substances may not be suitable for high-temperature processing, as high temperatures lead to further degradation of the compounds. Therefore, segmented extraction of key soy sauce aroma components is decisively effective.

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

[0044] Table 3. Compound test scheme and results

[0045]

[0046] As shown in Table 3, after extracting key substances of soy sauce aroma in stages and compounding them, 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. In particular, group 3-4, when the ratio of the light phase from the first stage to the sixth stage distillation was 1:40, had a more obvious salty soy sauce aroma and a balanced and full aroma, overcoming the problems of uneven aroma and insufficient or undesirable background flavor.

[0047] Test Example 1

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

[0049] The evaluation method involved dipping cooked dumplings in the sauce. The evaluation criteria included assessing the intensity of aroma, umami, and saltiness, as well as an overall preference rating, with a score range of 0-10. Using commercially available soy sauce as a reference for aroma, umami, and saltiness, a score of 5 was used as the baseline. In the intensity rating, a score less than 5 indicated lower intensity than the reference sample, while a score greater than 5 indicated higher intensity. For the overall preference rating, also using commercially available soy sauce as a reference, a score of 5 was used; a score less than 5 indicated relative dislike, while a score greater than 5 indicated greater liking. The evaluation results are as follows: Figure 2 As shown.

[0050] like Figure 2 As shown, the evaluation results indicate that the soy sauce base prepared by this method, when applied to soy sauce, can significantly improve the aroma, saltiness, and overall flavor of the soy sauce compared to products without this method.

[0051] The above embodiments only express several implementation manners of the present application, and the description is more specific and detailed, but it should not be understood as a limitation on the scope of the patent. It should be noted that for ordinary skilled persons in the art, without departing from the concept of the present application, several modifications and improvements can be made, which are within the scope of protection of the present application. Therefore, the protection scope of the patent of the present application should be subject to the appended claims.

Claims

1. A process for the preparation of a sauce base, characterized in that, The method comprises the following steps: (1) crushing and sieving the dried soy sauce residue to obtain soy sauce meal powder; (2) adding 0.5 times the mass of 25-75% ethanol to the soy sauce meal powder, stirring thoroughly, and placing in a supercritical extraction kettle; (3) extracting the soy sauce meal powder, using carbon dioxide as the extraction solvent, at an extraction temperature of 35-45°C and an extraction pressure of 10-40 Mpa; (4) separating the extracted fluid in a separation kettle to obtain dark brown oil, which is the crude extract of soy sauce cake meal; (5) subjecting the crude extract of soy sauce cake meal to molecular distillation, wherein the molecular distillation is six-stage molecular distillation, the first-stage distillation is performed at a vacuum degree of 0.07 mbar, the second-stage to sixth-stage distillations are performed at a vacuum degree of 0.1 mbar, and the distillation temperature is increased by 10°C per stage from 100°C of the first stage to 150°C; (6) mixing the light phase enriched by the first-stage and sixth-stage distillations at a ratio of 1:20-50 to obtain a soy sauce base.

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

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

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

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

40.

6. A sauce base characterized in that, The soy sauce base is prepared by the method of any one of claims 1-5.

7. A food additive, characterized by, The food additive comprises the soy sauce base of claim 6.

8. The food additive of claim 7 for use in soy sauce.

9. Use according to claim 8, wherein the compound is ###0002### The amount of soy sauce base added to the soy sauce is 0.5-1.5% v / v.

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