Ginger-flavored base material and preparation method thereof, soy sauce and preparation method thereof, and functional condiment

Abstract

The invention relates to a ginger-flavored base material and a preparation method thereof, soy sauce and a preparation method thereof, and a functional seasoning. The preparation method comprises the following steps: mixing a fresh ginger stock solution with superfine silica powder, and performing enzymolysis by adopting an enzyme containing cellulase and / or pectinase to form a fresh ginger extracting solution; adding zymophyte containing lactobacillus plantarum into the ginger extracting solution for fermentation to prepare a ginger flavored base material; high-value development and utilization of the fresh ginger are achieved, the fresh ginger is applied to the salt-reducing fermentation process of the soy sauce, the soy sauce is endowed with natural preservative capacity by means of natural antibacterial components in the fresh ginger flavor base material and antibacterial substances generated through fermentation, the salt-reducing target of the soy sauce product is achieved, and the salt-reducing effect of the soy sauce product is improved. The fresh ginger soy sauce has unique fresh ginger flavor and rich taste, realizes dual value increase of flavor and health, meets the market requirements of current natural and functional seasonings, has outstanding industrial application value, and provides a reliable technical scheme for developing healthy special flavor soy sauce products.

Description

Technical Field

[0001] This application relates to the field of condiment preparation technology, and in particular to ginger flavor base material and its preparation method, soy sauce and its preparation method, and functional condiments. Background Technology

[0002] Soy sauce, a traditional fermented condiment, is primarily brewed from soybeans, wheat, and other raw materials through the use of Aspergillus oryzae to make koji (a type of mold), followed by fermentation by a complex microbial community. This process involves a series of biochemical reactions, including protein degradation, starch saccharification, lactic acid fermentation, and alcoholic fermentation, ultimately forming the unique color, aroma, and flavor of soy sauce. To effectively inhibit the growth of unwanted microorganisms and ensure the stability and storage safety of the fermentation process, high-salt fermentation techniques, such as high-salt dilute-state fermentation, are often used. In this process, the salt concentration in the fermented mash and the resulting soy sauce product is typically high. With the increasing awareness of healthy eating in recent years, low-salt soy sauce has gradually replaced traditional high-salt soy sauce. However, simply reducing the salt content in soy sauce during preparation can disrupt the original preservative balance, leading to contamination by unwanted microorganisms during fermentation, shortened shelf life, and flavor imbalance—a series of technical challenges that have become the core difficulties restricting the development of low-salt soy sauce. Summary of the Invention

[0003] Therefore, it is necessary to provide a preparation process for reducing the salt content in soy sauce, so as to ensure the balance of the soy sauce's preservative properties, shelf life, and flavor while reducing the salt content.

[0004] In a first aspect, this application provides a method for preparing a ginger-flavored base material, comprising the following steps:

[0005] The ginger extract is mixed with micronized silica gel to form a mixture;

[0006] Enzymes containing cellulase and / or pectinase are added to the mixture for enzymatic hydrolysis to form an enzymatic hydrolysate;

[0007] The enzymatic hydrolysate is subjected to solid-liquid separation, and the liquid is inactivated to form ginger extract.

[0008] Fermentation was carried out by adding a fermentation bacteria containing Lactobacillus plantarum to the ginger extract to prepare a ginger flavor base.

[0009] In some embodiments, the micronized silica powder includes fumed silica; optionally, the fumed silica is submicron-sized fumed silica; and / or, the amount of micronized silica powder added is 0.1%-0.5% of the mass of the ginger stock solution; and / or, the ginger stock solution is prepared by mixing and crushing ginger raw materials with water at a mass ratio of 1:(5-10).

[0010] In some embodiments, the enzyme includes cellulase and pectinase, wherein the mass ratio of cellulase to pectinase is (1-3):(0.5-1.5); and / or, the amount of enzyme added is 0.25%-0.45% of the mass of the ginger extract; and / or, the enzymatic hydrolysis temperature is 40℃-50℃; and / or, the enzymatic hydrolysis time is 3h-4h; and / or, ultrasonic treatment is used to assist enzymatic hydrolysis during the process; optionally, the ultrasonic treatment includes pulsed ultrasonic treatment.

[0011] In some embodiments, during enzymatic hydrolysis, ultrasonic treatment is used to assist enzymatic hydrolysis after 40-55 minutes of enzymatic hydrolysis, with the ultrasonic treatment time being 10-20 minutes; and / or, the power of ultrasonic treatment is 150W-250W, and the frequency of ultrasonic treatment is 20kHz-40kHz; and / or, the pulse mode of the pulsed ultrasonic treatment is: working time of 2s-5s, and interval time of 8s-15s.

[0012] In some embodiments, the concentration of the fermenting bacteria is 5.0 × 10⁻⁶. 5 CFU / g - 1.0 × 10 6 CFU / g; and / or, the amount of fermentation bacteria added is 1%-3% of the mass of the ginger extract; and / or, the fermentation is carried out in a closed system at a temperature of 35℃-37℃; and / or, the fermentation termination conditions include: maintaining the pH of the fermented material at 3.5-4.0 to terminate the fermentation.

[0013] Secondly, this application also provides a ginger-flavored base material, which is prepared by the ginger-flavored base material preparation method provided in the first aspect.

[0014] Thirdly, this application also provides a method for preparing soy sauce, comprising the following steps:

[0015] The koji (fermented rice) is mixed with salt water to make a fermented sauce.

[0016] The fermented mash is fermented to produce soy sauce, and the ginger-flavored base material provided in the second aspect is added to the fermented mash during the fermentation process.

[0017] The fermented soybean paste is then post-processed to prepare soy sauce.

[0018] In some embodiments, the mass ratio of the fermented starter to the brine is 1:(1.5-2.5); and / or, the mass concentration of the brine is 8%-12%; and / or, the amount of ginger flavoring added is 15%-30% of the mass of the fermented mash; and / or, the fermentation temperature of the fermented mash is 30℃-35℃, and the fermentation time is 90-120 days; and / or, the ginger flavoring is added during the fermentation process at the time when the fermented mash has been fermented for 60-80 days.

[0019] In some embodiments, the preparation step of the koji includes: mixing raw materials including cooked soybeans and wheat with Aspergillus oryzae, ventilating and culturing to prepare koji;

[0020] Optionally, the mass ratio of the cooked soybeans to the wheat is (6-7):(4-8).

[0021] Optionally, the amount of Aspergillus oryzae added is 0.2%-0.5% of the mass of the raw material;

[0022] Optionally, the temperature for ventilated incubation is 28℃-35℃, the humidity is 70%-90%, the fan frequency is 30Hz-50Hz, and the incubation time is 36h-40h.

[0023] Fourthly, this application also provides a soy sauce prepared by the soy sauce preparation method provided in the third aspect.

[0024] Fifthly, this application also provides a functional seasoning, the composition of which includes the soy sauce and auxiliary ingredients provided in the fourth aspect.

[0025] Compared with traditional technologies, the beneficial effects of the technical solution in this application are as follows:

[0026] This application relates to a ginger-flavored base material. By combining micronized silica gel, enzymatic hydrolysis, and microbial fermentation, the aroma substances and active ingredients in ginger are significantly extracted and transformed. Fermentation is carried out using fermentation bacteria containing Lactobacillus plantarum, releasing aroma precursors and transforming specific flavor substances, thus realizing the high-value development and utilization of ginger. This material is then applied to the salt reduction fermentation process of soy sauce. The natural antibacterial components in the ginger-flavored base material and the antibacterial substances produced during fermentation together endow the soy sauce with natural preservative capabilities. While achieving the goal of reducing the salt content of soy sauce products, the spiciness of ginger is transformed into a mellow and rich flavor, achieving a deep fusion of ginger aroma and soy sauce flavor. This gives the soy sauce a unique flavor and rich taste, achieving a dual added value of flavor and health benefits. This solves the technical problems of insufficient preservative performance, short shelf life, and monotonous flavor in traditional salt reduction soy sauce. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the preparation process of the soy sauce in this application.

[0028] Figure 2 The results of the analysis of volatile flavor compounds in the soy sauces of the embodiments and comparative examples of this application are shown. Detailed Implementation

[0029] To facilitate understanding of the present invention, a more complete description will be given below with reference to the accompanying drawings. Preferred embodiments of the invention are shown in the drawings. However, the invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the invention.

[0030] 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 this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of this application.

[0031] As used herein, "optional," "optional," and "optional" refer to either "with" or "without" parallel options. If multiple "optional" entries appear in a technical solution, each "optional" entry is independent unless otherwise specified and there are no contradictions or mutual constraints. The term "and / or" as used herein includes any and all combinations of one or more related listed items. Unless otherwise specified, "multiple," "multiple," etc., as used herein refer to a quantity greater than 2 or equal to 2; for example, "one or more" indicates one, two, or more than two. In open-ended technical features or solutions described herein using words such as "containing," "including," and "comprising," unless otherwise specified, additional members beyond the listed members are not excluded. This can be considered as providing both a closed-ended feature or solution consisting of the listed members and an open-ended feature or solution that includes additional members beyond the listed members.

[0032] In this application, the terms "first aspect," "second aspect," "third aspect," "fourth aspect," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first," "second," "third," "fourth," etc., serve only as a non-exhaustive enumeration and should be understood not to constitute a closed limitation on quantity.

[0033] Unless otherwise specified, all embodiments and optional embodiments of this application can be combined to form new technical solutions.

[0034] The term "submicron" in this application refers to a range of particle sizes from micrometers to nanometers, and can represent material particle sizes in the micrometer (below 5 μm) and submicron (above 100 nm) ranges. Specifically, it can represent a particle size range of 100 nm to 1 μm.

[0035] Traditional soy sauce fermentation often employs a high-salt process, with the salt concentration in the mash typically reaching 15%-18%, and the finished soy sauce generally containing over 16g / 100mL of salt. Considering the potential health risks associated with high salt content in soy sauce, reducing its salt content has gradually become one of the key performance indicators for soy sauce. However, simply reducing the salt content can disrupt the existing preservative balance, leading to a series of technical challenges such as contamination by other microorganisms during fermentation, shortened shelf life, and flavor imbalance. Furthermore, increasingly diversified market demands place higher demands on the diversity and uniqueness of soy sauce flavors. For example, while traditional soy sauce has a rich flavor, its flavor profile is often limited and its taste is insufficient. Additionally, traditional soy sauce only serves a flavoring function and cannot provide additional health benefits, resulting in a single functionality.

[0036] Based on this, this application provides a preparation process for reducing the salt content in soy sauce, which, while achieving a low salt content in soy sauce, ensures the fermentation process and the preservative properties, shelf life, and flavor balance of the soy sauce product. At the same time, it can also achieve the unique flavor and additional health benefits of soy sauce.

[0037] Firstly, this application provides a method for preparing a ginger-flavored base material (see appendix). Figure 1 ), including the following steps:

[0038] S1. Mix the ginger extract with the micronized silica gel to form a mixture.

[0039] S2. Add enzymes containing cellulase and / or pectinase to the mixture for enzymatic hydrolysis to form an enzymatic hydrolysate.

[0040] S3. The enzymatic hydrolysate is subjected to solid-liquid separation, and the liquid is inactivated to form ginger extract.

[0041] S4. Add fermentation bacteria containing Lactobacillus plantarum to the ginger extract and ferment to prepare ginger flavor base.

[0042] This application utilizes a combination of micronized silica gel and enzymatic hydrolysis to extract the effective components from ginger extract, synergistically promoting the full release and utilization of these components. Furthermore, fermentation with specific fermentation strains yields a ginger-flavored base material that can be used in soy sauce brewing to achieve low-salt soy sauce production, while ensuring the fermentation process and the soy sauce product's preservative properties, shelf life, and balanced flavor.

[0043] Ginger, a natural spice used in both food and medicine, is rich in gingerol (including gingerol, shogaol, gingerone, etc.), ginger resin, and polysaccharides, among other functional components. This application involves extracting these effective components from ginger and introducing them into a soy sauce fermentation system to develop a low-salt brewed soy sauce with a ginger flavor. The flavor profile includes a rich, fresh spiciness, lemon-citrus notes, and woody notes, and also possesses various physiological activities such as antioxidant and antibacterial properties, achieving a dual enhancement of flavor and health benefits.

[0044] To address the insufficient extraction and utilization rates of active ingredients in ginger using traditional techniques, this application utilizes a combined process of micronized silica gel and enzymatic hydrolysis to significantly improve the dissolution and utilization of these active ingredients. Micronized silica gel, with its abundant silanol groups, possesses a high specific surface area and adsorption capacity, enabling it to adsorb polar substances through hydrogen bonds. When applied to ginger extract, it adsorbs onto the surface of ginger cell walls, forming a rough, porous nanoscale structure. This structure modifies the solid-liquid interface, microscopically altering the rheological and interfacial properties of the ginger extract system, increasing the effective interface for enzymatic hydrolysis, and expanding the surface area available for enzyme molecules to contact and interact, thus facilitating the diffusion of enzymes and reaction products. Simultaneously, cellulase and / or pectinase disrupt the cell walls, promoting the dissolution of active ingredients. If the ginger extract is not enzymatically hydrolyzed, the ginger cell walls are less damaged, and the cellulose and other components cannot be hydrolyzed into soluble carbohydrates to the maximum extent, thus failing to provide sufficient substrate for the growth of Lactobacillus plantarum. At the same time, Lactobacillus plantarum directly acts on the ginger extract system, resulting in poor growth adaptability, weakened fermentation effect, and lower yield of gingerol and other components, thus reducing the aroma and taste harmony of the product.

[0045] This application utilizes a fermentation process involving *Lactobacillus plantarum* to ferment the ginger extract. *Lactobacillus plantarum* is a facultative anaerobic bacterium, acid-resistant, and can convert some of the sugars in the ginger extract into lactic acid, lowering the pH value and imparting a mellow sour taste to the ginger flavor base. Simultaneously, it metabolizes and produces lactic acid, bacteriocins, and other substances, which synergistically exert antibacterial effects with effective substances such as gingerol, forming a natural preservative and antibacterial barrier. This achieves the goal of reducing salt content in soy sauce production. Furthermore, the ginger flavor compensates for the loss of flavor due to the reduced salt content, solving the technical problems of existing low-sodium soy sauces having a single flavor and insufficient preservative properties. If the ginger extract is not fermented with *Lactobacillus plantarum*, the pungent components in the ginger cannot be effectively converted, resulting in a more pronounced spiciness in the soy sauce product and a poorer harmony of aroma and taste.

[0046] In some embodiments, the micronized silica powder comprises fumed silica. Fumed silica, as used in this application, has a larger specific surface area and adsorption capacity, resulting in better modification of the rheological and interfacial properties of ginger extract. As a non-limiting example, the fumed silica is submicron-sized. Further, the submicron-sized fumed silica has a particle size of 300-500 nanometers, which effectively achieves both enhanced mediating effect and subsequent filtration and separation.

[0047] In some embodiments, the amount of micronized silica gel added is 0.1%-0.5% of the mass of the ginger extract, including but not limited to 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, or any combination thereof and values ​​within that range. Since the addition of micronized silica gel may have potential negative impacts such as steric hindrance, the amount of micronized silica gel added is further optimized and controlled. Within the specified addition range, excessive addition will not lead to severe aggregation and coverage, thus preventing a decrease in its effectiveness. Therefore, within the specified addition range, micronized silica gel effectively increases the effective interface and improves mass transfer.

[0048] In some embodiments, the enzymes include cellulase and pectinase. Cellulase efficiently breaks down the cellulose skeleton in ginger cells, disrupting the structure and releasing the contents. Pectinase separates pectin from the intercellular layer, causing tissue breakdown, reducing viscosity, and increasing juice yield and clarity. The synergistic effect of both achieves optimal cell wall disruption, promoting the release of functional components such as gingerol from ginger.

[0049] In some embodiments, the mass ratio of cellulase to pectinase is (1-3):(0.5-1.5), including but not limited to 1:0.5, 1:1, 1:1.5, 2:0.5, 2:1, 2:1.5, 3:0.5, 3:1, 3:1.5 or any of the foregoing ranges and values ​​within those ranges.

[0050] In some embodiments, the amount of enzyme added is 0.25%-0.45% of the mass of the ginger extract, including but not limited to 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, or any range formed by both of the foregoing and values ​​within that range.

[0051] In some embodiments, the enzymatic hydrolysis temperature is 40°C-50°C, including but not limited to 40°C, 42°C, 44°C, 46°C, 48°C, 50°C, or any combination thereof and values ​​within that range.

[0052] In some embodiments, the enzymatic hydrolysis time is 3h-4h, including but not limited to 3h, 3.2h, 3.4h, 3.6h, 3.8h, 4h or any of the foregoing ranges and values ​​within that range.

[0053] In some embodiments, ultrasonic treatment is used to assist enzymatic hydrolysis. As a non-limiting example, the ultrasonic treatment includes pulsed ultrasonic treatment. This application innovatively introduces micronized silica gel into the ginger stock solution system. Through its unique physicochemical properties, it produces a strong synergistic effect with enzymatic hydrolysis and ultrasonic treatment, especially with pulsed ultrasonic treatment exhibiting a better synergistic effect. Specifically, pulsed ultrasonic treatment effectively avoids continuous temperature rise in the system, protecting enzyme activity and heat-sensitive components. Simultaneously, the pulsed cavitation energy release, combined with the physical shearing effect of micronized silica gel, results in a more thorough and uniform destruction of the ginger cell wall structure, significantly improving the extraction rate of target functional components such as gingerol, effectively preserving bioactive components. Through the targeted and controlled release of natural antibacterial components from ginger, safe fermentation of soy sauce under low-salt conditions is achieved without the need for added chemical preservatives.

[0054] In some embodiments, the pulse pattern of the pulsed ultrasound treatment is: working time of 2s-5s and interval time of 8s-15s.

[0055] In some embodiments, during enzymatic hydrolysis, ultrasonic treatment is employed for 10-20 minutes after 40-55 minutes of enzymatic hydrolysis. It is important to understand that this application does not aim to perform ultrasonic-assisted enzymatic hydrolysis throughout the entire process, but rather to incorporate it midway through the process. This is primarily because enzymatic hydrolysis is the main extraction process, and ultrasonic-assisted hydrolysis is a staged approach that assists in cell wall disruption in the early stages and enhances extraction in the later stages. The enzymatic hydrolysis of enzymes containing cellulase and / or pectinase in the early stages requires suitable reaction conditions to protect enzyme activity, while the later ultrasonic-assisted extraction can more thoroughly disrupt cell structures, resulting in more complete extraction. If ultrasonic-assisted extraction is used throughout the entire enzymatic hydrolysis process, the cavitation effect, localized high temperature, and strong shear force generated by ultrasound can easily lead to enzyme protein structural deformation and inactivation, reducing efficiency. Therefore, this application has optimized and found that adding ultrasonic-assisted enzymatic hydrolysis after a specific time range during enzymatic hydrolysis can achieve excellent synergistic auxiliary effects.

[0056] In some embodiments, the power of the ultrasonic treatment is 150W-250W, including but not limited to 150W, 180W, 200W, 220W, 250W or any combination thereof and values ​​within that range.

[0057] In some embodiments, the frequency of the ultrasonic treatment is 20kHz-40kHz, including but not limited to 20kHz, 25kHz, 30kHz, 35kHz, 40kHz or any combination thereof and values ​​within that range.

[0058] In some embodiments, the concentration of the fermenting bacteria is 5.0 × 10⁻⁶. 5CFU / g - 1.0 × 10 6 CFU / g, including but not limited to 5.0×10 5 CFU / g, 6.0×10 5 CFU / g, 7.0×10 5 CFU / g, 8.0×10 5 CFU / g, 9.0×10 5 CFU / g, 1.0×10 6 CFU / g or any of the aforementioned ranges and values ​​within those ranges.

[0059] In some embodiments, the amount of fermenting bacteria added is 1%-3% of the mass of the ginger extract, including but not limited to 1%, 1.5%, 2%, 2.5%, 3%, or any combination thereof and values ​​within that range.

[0060] In some embodiments, fermentation is carried out in a closed system. It is understood that closed fermentation refers to anaerobic fermentation, which requires preventing oxygen from entering and causing contamination by other microorganisms and oxidative spoilage.

[0061] In some embodiments, the fermentation temperature is 35°C-37°C.

[0062] In some embodiments, the fermentation termination conditions include at least one of the following conditions (1) and (2):

[0063] (1) The fermentation time is 48h-72h;

[0064] (2) Fermentation is terminated when the pH of the fermented material is maintained at 3.5-4.0.

[0065] It is understood that the preferred fermentation termination condition simultaneously satisfies conditions (1) and (2), and fermentation is terminated when the pH stabilizes at 3.5-4.0, at which point the fermentation time is 48h-72h. It should be understood that if the fermentation time is 48h-72h but the pH of the fermented material does not maintain 3.5-4.0 (indicating instability), then fermentation continues until the pH of the fermented material stabilizes at 3.5-4.0, at which point the fermentation process is terminated.

[0066] In some embodiments, the ginger extract is prepared by mixing and crushing ginger raw materials with water at a mass ratio of 1:(5-10).

[0067] This application employs a micronized silica gel-enzymatic hydrolysis combined with ultrasonic-fermentation extraction technology to process ginger extract, which greatly enhances the full dissolution and extraction of functional substances in ginger, while also reducing the decomposition of heat-sensitive components. This maximizes the extraction and utilization of functional components in ginger, and is significantly more effective than traditional extraction processes.

[0068] Secondly, this application also provides a ginger-flavored base material, which is prepared by the ginger-flavored base material preparation method provided in the first aspect.

[0069] Thirdly, this application also provides a method for preparing soy sauce, comprising the following steps:

[0070] T1. Mix the starter culture with salt water to make a fermented sauce.

[0071] T2. The fermented sauce mash is fermented to produce soy sauce. During the fermentation process, ginger-flavored base material provided in the second aspect is added to the fermented sauce mash.

[0072] This application organically combines ginger-flavored base material with soy sauce fermentation, utilizing the metabolic activity of *Lactobacillus plantarum* in the fermentation mash to transform fatty aldehydes, reducing undesirable flavors in soy sauce and achieving the biotransformation and targeted modification of ginger's characteristic flavor in reduced-sodium soy sauce. Simultaneously, the active ingredients in the ginger-flavored base material interact with the fermentation mash microbial system, significantly increasing the levels of ketones, phenols, and alcohols in the soy sauce.

[0073] During the preparation of soy sauce, the active ingredients in ginger extract and the metabolites of Lactobacillus plantarum undergo complex Maillard and esterification reactions with soy sauce flavor substances (including amino acids, organic acids, and sugars) to form a unique and harmonious complex flavor, while the functional active ingredients are preserved and transformed.

[0074] In some embodiments, the mass ratio of the fermented rice to the saline solution is 1:(1.5-2.5), including but not limited to 1:1.5, 1:2:2.5, or any of the foregoing ranges and values ​​within those ranges.

[0075] In some embodiments, the mass concentration of the brine is 8%-12%, including but not limited to 8%, 9%, 10%, 11%, 12%, or any combination thereof and values ​​within that range. When the mass concentration of the brine exceeds this range, it is difficult to achieve the technical effects of this application. For example, when the concentration of the brine is below 8%, more microorganisms in the low-salt soy sauce mash will multiply rapidly using the abundant nutrients in the fermentation liquid, increasing the risk of contamination by other microorganisms. Too low a salinity will also cause the soy sauce to lack the complex aroma and fruitiness brought by a large amount of alcohols and esters, resulting in a weakened aroma. At the same time, the sour taste will be more prominent and less mellow, resulting in a poor overall sensory score. When the concentration of the brine is above 12%, the activity of yeast and lactic acid bacteria in the high-salt soy sauce mash is inhibited, resulting in a reduction in the production of aromatic substances such as alcohols and esters. The product aroma is relatively dull and monotonous, lacking in layers. At the same time, the excessive umami flavor weakens the expression of ginger spiciness, resulting in a less rounded taste.

[0076] In some embodiments, the amount of ginger flavor base added is 15%-30% of the mass of the fermented sauce, including but not limited to 15%, 18%, 20%, 25%, 28%, 30% or any combination thereof and values ​​within that range.

[0077] In some embodiments, the fermentation temperature of the sauce mash is 30℃-35℃, including but not limited to 30℃, 31℃, 32℃, 33℃, 34℃, 35℃ or any combination thereof and values ​​within that range. It should be understood that the fermentation conditions are kept the same during the addition of ginger flavor base material to the sauce mash, mainly because: (1) the ginger flavor base material has already completed fermentation under optimal conditions before being added to the sauce mash, and the activity of the bacterial strains has become stable. When it is subsequently added to the sauce mash for mixed fermentation, the two processes are compatible and will not interfere with each other. (2) before the ginger flavor base material is added, the activity of the bacterial community in the sauce mash has become stable. The addition of the base material avoids competing with the main bacterial community of the sauce mash for nutrients and mainly contributes "flavor and active substances", ensuring the stability and controllability of the main fermentation process.

[0078] In some embodiments, the fermentation time of the sauce mash is 90-120 days. Within this fermentation period, the sauce mash matures, the overall characteristic ginger flavor is clearly extracted, and key indicators such as ammonia nitrogen no longer show significant fluctuations.

[0079] In some embodiments, the ginger flavoring base is added during the fermentation process at the following time: the fermentation mash is fermented for 60-80 days, at which time the ginger flavoring base is added.

[0080] In some embodiments, the preparation step of the koji includes: mixing raw materials including cooked soybeans and wheat with Aspergillus oryzae, ventilating and culturing to prepare koji.

[0081] In some embodiments, the mass ratio of the cooked soybeans to the wheat is (6-7):(4-8), including but not limited to 6:4, 6:6, 6:8, 7:4, 7:6, 7:8 or any of the foregoing ranges and values ​​within those ranges.

[0082] In some embodiments, the amount of Aspergillus oryzae added is 0.2%-0.5% of the mass of the raw material, including but not limited to 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, or any range formed by both of the foregoing and values ​​within that range. Further, the amount of Aspergillus oryzae added is 0.35%-0.45% of the mass of the raw material.

[0083] In some embodiments, the temperature for ventilated incubation is 28℃-35℃, the humidity for ventilated incubation is 70%-90%, the fan frequency is 30Hz-50Hz (corresponding to a wind speed of 3.06m / s-5.09m / s), and the ventilated incubation time is 36h-40h.

[0084] In some embodiments, after fermentation, the resulting mash is post-processed to prepare soy sauce. As a non-limiting example, the post-processing steps include: soaking, draining, pressing, filtering, and clarifying the mash to prepare soy sauce.

[0085] This application realizes the high added value utilization of ginger raw materials. The preparation method is simple to operate, has high stability, and is easy to control in terms of quality. It also utilizes natural antibacterial components, resulting in low production costs. However, it effectively solves the problem of easy spoilage of low-salt soy sauce. The salt content of the finished soy sauce can be reduced to 10%-12%, which is in line with the trend of healthy eating.

[0086] This application transforms the spiciness of ginger into a milder, richer, and more harmonious complex aroma, enhancing its functional activity and maximizing the retention of gingerol, shogaol, and antioxidants, thus upgrading soy sauce from a condiment to a functional food with potential antioxidant and anti-inflammatory properties. Simultaneously, the ginger flavor base not only provides antibacterial substances, but its rich sugars and amino acids also serve as precursor substrates for soy sauce fermentation, promoting the formation of flavor compounds. This effectively compensates for the monotonous taste after salt reduction, creating a synergistic effect with the soy sauce fermentation system, resulting in a fuller and richer flavor, and creating a completely new category of flavored soy sauce.

[0087] This application addresses the shortcomings of traditional low-sodium soy sauce production processes, which often focus on improvements in single stages, such as extraction, fermentation, or salt reduction strategies. These processes lack a systematic and integrated approach across the entire chain, from raw material pretreatment and biotransformation of functional components to the final product brewing. This results in poor preservative properties, stability, and flavor in the final soy sauce product, and a lack of added value such as distinctive flavor and health benefits. This application achieves a balance between flavor, preservation, and nutritional fortification under low-sodium conditions, fully leveraging the natural characteristics of ginger to develop a specialty soy sauce.

[0088] Fourthly, this application also provides a soy sauce prepared by the soy sauce preparation method provided in the third aspect.

[0089] Fifthly, this application also provides a functional seasoning, the composition of which includes the soy sauce and auxiliary ingredients provided in the fourth aspect.

[0090] For experimental parameters not specified in the following specific embodiments, please refer to the guidelines given in this application document first, or refer to experimental manuals or other experimental methods known in the art, or refer to the experimental conditions recommended by the manufacturer.

[0091] The raw materials and reagents involved in the following specific embodiments can be obtained commercially or prepared by those skilled in the art using known methods.

[0092] Micronized silica: Food-grade micronized silica (submicron-sized fumed silica).

[0093] Preparation of Lactobacillus plantarum bacterial suspension: Select single colonies of Lactobacillus plantarum and inoculate them into MRS liquid medium, and incubate them statically in a constant temperature biochemical incubator at 37℃ for 12h to prepare activated Lactobacillus plantarum bacterial suspension.

[0094] In the embodiments of this application, the cooked soybeans are prepared by washing, soaking, and steaming soybeans.

[0095] In the embodiments of this application, wheat flour is obtained by washing, draining, roasting, crushing and sieving wheat.

[0096] It should be understood that the cooked soybeans and wheat flour are not limited to the above-mentioned processes and are not intended to limit the technical solutions of this application.

[0097] Example 1

[0098] This embodiment prepares a soy sauce, and the specific steps are as follows:

[0099] Preparation of ginger-flavored base material:

[0100] After cleaning and drying the ginger, slice it into thin slices using a slicer. Mix the prepared ginger slices with water at a mass ratio of 1:10 and crush them to obtain ginger extract.

[0101] Add 0.3% (w / w, based on the ginger stock solution) of food-grade micronized silica gel (submicron-sized fumed silica) to the ginger stock solution, and stir thoroughly to ensure that the micronized silica gel is evenly dispersed in the ginger stock solution to form a mixture.

[0102] Add 0.45% (w / w, based on ginger extract) of a compound enzyme (cellulase: pectinase = 2:1, activated with a small amount of warm water for 5 min) to the above mixture for enzymatic hydrolysis. Stir slowly and maintain at a constant temperature of 40℃ for 3 h. After 40 min of enzymatic hydrolysis, apply pulsed ultrasound (ultrasound power of 200W, frequency of 25kHz, using a pulse mode of 5s working and 10s intermittent) for 15 min to assist in treatment and form the enzymatic hydrolysate.

[0103] The above enzymatic hydrolysate was centrifuged at 10,000 rpm for 8 minutes, filtered, and the clear liquid was taken and rapidly heated to 95°C. The temperature was maintained for 15 minutes to inactivate the enzyme preparation and kill any bacteria. The material was then rapidly cooled to below 37°C to form ginger extract.

[0104] 1.0×10 6 The activated Lactobacillus plantarum culture with CFU / g was inoculated into the ginger extract at 3% (w / w, based on ginger extract). The mixture was then fermented in a closed system at 37°C. Fermentation was terminated when the pH value stabilized at 3.5-4.0 to obtain the ginger flavor base.

[0105] Soy sauce preparation:

[0106] Mix cooked soybeans and wheat flour at a mass ratio of 7:3 evenly, add 0.4% (w / w, based on the total mass of cooked soybeans and wheat flour) of starter culture (Aspergillus oryzae) and mix evenly. Control the starter culture temperature at 28℃ and the humidity at 80%. Set the starter culture fan frequency to 50Hz (wind speed 5.09m / s). Turn the starter culture as needed during the cultivation process depending on the temperature rise. Cultivate for 36-40 hours until the surface of the starter culture is covered with yellow-green mycelium, and then the cultivation is completed to obtain the starter culture.

[0107] Take the above-mentioned koji and salt water (mass concentration of 10%) and mix them evenly at a mass ratio of 1:2.0 to make sauce mash. Ferment at a temperature of 30℃. On the 60th day of fermentation, add 20% (w / v, based on the volume of sauce mash) of ginger flavor base, stir evenly, and continue fermentation until the sauce mash is mature, the overall ginger characteristic flavor is obvious, and key indicators such as ammonia nitrogen no longer show obvious fluctuations. Fermentation is terminated when this occurs (about 90-120 days), and the fermented sauce mash is obtained.

[0108] The fermented soy sauce mash was soaked, oiled, pressed, filtered, and clarified to prepare raw soy sauce. The raw soy sauce was then subjected to high-temperature instantaneous sterilization at 103°C for 15 seconds to obtain soy sauce.

[0109] Example 2: Ginger Flavor Base Material

[0110] This embodiment prepares a soy sauce, and the specific steps are as follows:

[0111] Preparation of ginger-flavored base material:

[0112] After cleaning and drying the ginger, slice it into thin slices using a slicer. Mix the prepared ginger slices with water at a mass ratio of 1:5 and crush them to obtain ginger extract.

[0113] Add 0.5% (w / w, based on the ginger stock solution) of food-grade micronized silica gel (fumed silica) to the ginger stock solution, and stir thoroughly to mix the micronized silica gel evenly dispersed in the ginger stock solution to form a mixture.

[0114] Add 0.35% (w / w, based on ginger extract) of a compound enzyme (cellulase: pectinase = 4:3, activated with a small amount of warm water for 5 min) to the above mixture for enzymatic hydrolysis. Stir slowly and maintain at a constant temperature of 50℃ for 3.5 h. After 45 min of enzymatic hydrolysis, apply pulsed ultrasound for 20 min simultaneously. The ultrasound power is 150W and the frequency is 25kHz. Use a pulse mode of 4s working and 8s intermittent to form the enzymatic hydrolysate.

[0115] The above enzymatic hydrolysate was centrifuged at 8000 rpm for 10 min, filtered, and the clear liquid was taken and rapidly heated to 95°C. The temperature was maintained for 15 min to inactivate the enzyme preparation and kill any bacteria. The material was then rapidly cooled to below 37°C to form ginger extract.

[0116] 1.0×10 6 The activated Lactobacillus plantarum culture at CFU / g was inoculated into the ginger extract at 2% (w / w, based on ginger extract). The mixture was then fermented in a closed system at 37°C until the pH value stabilized at 3.5-4.0, at which point the fermentation was terminated to obtain the ginger flavor base.

[0117] Soy sauce preparation:

[0118] Mix cooked soybeans and wheat flour at a mass ratio of 6:4. Add 0.4% (w / w, based on the total mass of cooked soybeans and wheat flour) of starter culture (Aspergillus oryzae) and mix well. Control the starter culture temperature at 30℃ and the humidity at 75%. Set the starter culture fan frequency to 45Hz (wind speed 4.58m / s). Turn the starter culture as needed during the cultivation process, depending on the temperature rise. Cultivate for 36-40 hours until the surface of the starter culture is covered with yellow-green mycelium, and then the cultivation is completed to obtain the starter culture.

[0119] Take the above-mentioned koji and salt water (mass concentration of 8%) and mix them evenly at a mass ratio of 1:1.8 to make soy sauce mash. Ferment at a temperature of 32℃. On the 70th day of fermentation, add 15% (w / v, based on the volume of soy sauce mash) of ginger flavor base, stir evenly, and continue fermentation until the soy sauce mash is mature, the overall ginger characteristic flavor is obvious, and key indicators such as ammonia nitrogen no longer show obvious fluctuations. Fermentation is terminated when this occurs (approximately 90-120 days), and the fermented soy sauce mash is obtained.

[0120] The fermented soy sauce mash was soaked, oiled, pressed, filtered, and clarified to prepare raw soy sauce. The raw soy sauce was then subjected to high-temperature instantaneous sterilization at 103°C for 15 seconds to obtain soy sauce.

[0121] Example 3: Ginger Flavor Base Material

[0122] This embodiment prepares a soy sauce, and the specific steps are as follows:

[0123] Preparation of ginger-flavored base material:

[0124] After cleaning and drying the ginger, slice it into thin slices using a slicer. Mix the prepared ginger slices with water at a mass ratio of 1:8 and crush them to obtain ginger extract.

[0125] Add 0.1% (w / w, based on the ginger stock solution) of food-grade micronized silica gel (fumed silica) to the ginger stock solution, and stir thoroughly to mix the micronized silica gel evenly dispersed in the ginger stock solution to form a mixture.

[0126] Add 0.25% (w / w, based on ginger extract) of a compound enzyme (cellulase: pectinase = 3:2, activated with a small amount of warm water for 5 min) to the above mixture for enzymatic hydrolysis. Stir slowly and maintain at a constant temperature of 55℃ for 4 h. After 55 min of enzymatic hydrolysis, apply pulsed ultrasound for 10 min simultaneously. The ultrasound power is 250W and the frequency is 25kHz. Use a pulse mode of 2s working and 15s intermittent to form the enzymatic hydrolysate.

[0127] The above enzymatic hydrolysate was centrifuged at 12,000 rpm for 5 minutes, filtered, and the clear liquid was taken and rapidly heated to 95°C. The temperature was maintained for 15 minutes to inactivate the enzyme preparation and kill any bacteria. The material was then rapidly cooled to below 37°C to form ginger extract.

[0128] 1.0×10 6 The activated Lactobacillus plantarum culture at CFU / g was inoculated into the ginger extract at 2% (w / w, based on ginger extract). The mixture was then fermented in a closed system at 37°C until the pH value stabilized at 3.5-4.0, at which point the fermentation was terminated to obtain the ginger flavor base.

[0129] Soy sauce preparation:

[0130] Mix cooked soybeans and wheat flour at a mass ratio of 7:3 evenly, add 0.4% (w / w, based on the total mass of cooked soybeans and wheat flour) of starter culture (Aspergillus oryzae) and mix evenly. Control the starter culture temperature at 32℃ and the humidity at 85%. Set the starter culture fan frequency to 30Hz (wind speed 3.06m / s). Turn the starter culture as needed during the cultivation process depending on the temperature rise. Cultivate for 36-40 hours until the surface of the starter culture is covered with yellow-green mycelium, and then the cultivation is completed to obtain the starter culture.

[0131] Take the above-mentioned koji and salt water (mass concentration of 12%) and mix them evenly at a mass ratio of 1:2.2 to make soy sauce mash. Ferment at a temperature of 35℃. On the 80th day of fermentation, add 30% (w / v, based on the volume of soy sauce mash) of ginger flavor base, stir evenly, and continue fermentation until the soy sauce mash is mature, the overall ginger characteristic flavor is obvious, and key indicators such as ammonia nitrogen no longer show obvious fluctuations. Fermentation is terminated when this occurs (about 90-120 days), and the fermented soy sauce mash is obtained.

[0132] The fermented soy sauce mash was soaked, oiled, pressed, filtered, and clarified to prepare raw soy sauce. The raw soy sauce was then subjected to high-temperature instantaneous sterilization at 103°C for 15 seconds to obtain soy sauce.

[0133] Example 4

[0134] The difference between the ginger-flavored base material in this embodiment and that in Example 1 is that conventional ultrasonic-assisted treatment is used instead of pulsed ultrasonic-assisted treatment. The specific ultrasonic parameters are: assisted treatment for 15 minutes, ultrasonic power of 200W, and frequency of 25kHz. The remaining preparation steps of the ginger-flavored base material and the preparation of soy sauce are the same as in Example 1.

[0135] Example 5

[0136] The difference between the ginger-flavored base material in this embodiment and that in Example 1 is that pulsed ultrasonic-assisted treatment is not applied during the enzymatic hydrolysis process. The remaining preparation steps of the ginger-flavored base material and the preparation of soy sauce are the same as in Example 1.

[0137] Example 6

[0138] The preparation steps of the ginger flavor base material in this embodiment are the same as those in Example 3. The difference is that in the preparation steps of the soy sauce, an equal amount of ginger flavor base material is added on the 30th day of fermentation in the pool. The remaining preparation steps of the soy sauce are the same as those in Example 3.

[0139] Example 7

[0140] The preparation steps of the ginger flavor base material in this embodiment are the same as those in Example 3. The difference is that in the preparation steps of the soy sauce, an equal amount of ginger flavor base material is added on the 90th day of fermentation in the pool. The remaining preparation steps of the soy sauce are the same as those in Example 3.

[0141] Comparative Example 1

[0142] The difference between this comparative example and Example 1 is that no micronized silica gel is added for treatment; the remaining steps are the same as in Example 1.

[0143] Comparative Example 2

[0144] The difference between this comparative example and Example 1 is that ginger flavor base material is not prepared, and ginger flavor base material is not added during the preparation of soy sauce. The remaining steps are the same as in Example 1.

[0145] Comparative Example 3

[0146] Commercially available low-sodium soy sauce.

[0147] Experimental Example 1

[0148] The physicochemical quality indicators and flavor sensory evaluation of the soy sauce samples from Examples 1-7 and Comparative Examples 1-3 were determined. The specific test and evaluation indicators are as follows:

[0149] (1) Amino acid nitrogen: determined according to GB5009.235-2016 "National Food Safety Standard: Determination of amino acid nitrogen in food".

[0150] (2) Salt content: determined according to GB5009.42-2016 "National Food Safety Standard for Determination of Salt Indicators".

[0151] (3) Gingerol functional components: The detection method is referenced in the literature "Comparison of quality components of ginger and gingerol".

[0152] (4) Sensory evaluation: At least 15 professionals were selected to evaluate the ginger-flavored reduced-sodium soy sauce in terms of color, aroma, and taste. The specific evaluation criteria are shown in the table below:

[0153] Table 1: Evaluation Criteria

[0154]

[0155] Based on the above testing and evaluation methods, the results are shown in Table 2:

[0156] Table 2: Physicochemical quality indicators and sensory evaluation results of soy sauce samples

[0157]

[0158] (5) Comprehensive evaluation: The quality differences of soy sauce are evaluated using four quality indicators: amino acid nitrogen, salt, sensory score, and gingerol. Among them, the sensory score can directly reflect the quality and acceptability of soy sauce, but it is easily affected by subjective factors. Although salt, amino acid nitrogen, and gingerol can objectively analyze product quality, they cannot fully reflect the edible characteristics of the product. There may be a phenomenon that the objective evaluation indicators and the product's taste and flavor coordination are not positively correlated. The membership degree comprehensive scoring method can comprehensively consider the influence of different indicators on product quality, thus reflecting the differences in product quality more accurately. Since the value range of each indicator is different, and the correlation between the quantity of each indicator and the quality of soy sauce is different, in order to eliminate the influence of dimensionality, the original quality indicator values ​​need to be fuzzy transformed to convert the quality indicator C into a score in the range of [0,1].

[0159] This study refers to the quality requirements for soy sauce in GB 18186 "Brewed Soy Sauce" and, combined with product specificity, sets the weights of amino acid nitrogen, salt, sensory score, and gingerol to be 0.25, 0.20, 0.30, and 0.25, respectively.

[0160] Among these, higher levels of amino acid nitrogen, sensory score, and gingerol content are better; therefore, the membership degree is calculated using the following formula (I):

[0161] (I)

[0162] Among these, the lower the salt content, the better; therefore, the membership degree is calculated using the following formula:

[0163] (II)

[0164] In the formula, X i To measure the index value; X min The minimum value of the indicator; X max This represents the maximum value of the indicator.

[0165] The overall score is calculated using the following formula (III):

[0166] (III)

[0167] The quality indicators in Table 1 are subjected to fuzzy transformation according to formulas I-III, and the comprehensive score is calculated, as shown in Table 3:

[0168] Table 3: Fuzzy Transformation of Indicators and Comprehensive Scoring

[0169]

[0170] According to the results in Tables 2 and 3, the soy sauces prepared in Examples 1-7 of this application have higher overall scores than those in Comparative Examples 1-2 and commercially available reduced-sodium soy sauces. Among them, the soy sauce products prepared in Examples 1-3 have sensory characteristics such as bright red color, rich soy sauce aroma, obvious ginger aroma, harmonious flavor, moderate sweetness, and rich and harmonious taste. At the same time, their amino acid nitrogen and gingerol content are at a high level, and their salt content is close to that of commercially available reduced-sodium soy sauces. The overall scores are all ≥0.85 points, indicating that the addition of ginger to the mash after enzymatic hydrolysis and fermentation will promote the decomposition of proteins during fermentation and increase the umami content of soy sauce. At the same time, the metabolites obtained by the combined action of enzymatic hydrolysis and fermentation of Lactobacillus plantarum have a synergistic effect on the salt reduction process of soy sauce.

[0171] Compared with Example 1, the ginger extract in Example 4 uses conventional ultrasonic treatment process, which lacks the "work-intermittent" cycle mode in pulse mode. The entire reaction system will continuously generate heat, and the rapid increase in system temperature will destroy gingerol and other active ginger components. At the same time, it may also cause denaturation and inactivation of complex enzymes, reduce extraction efficiency, and reduce overall quality to a certain extent.

[0172] Compared with Example 1, in Example 5, the ginger extract was not treated with pulsed ultrasound. The single enzymatic hydrolysis method resulted in a slow biocatalytic process, high viscosity and high solid content in the ginger extract, limited contact efficiency between the enzyme and specific sites on the cell wall, and failure to effectively utilize the cavitation effect of pulsed ultrasound. This led to incomplete cell wall disruption and incomplete extraction of a large number of target active ingredients, resulting in a certain degree of decline in overall quality.

[0173] Compared to Example 3, Example 6 added ginger flavoring base on day 30 of the early fermentation stage. This resulted in excessive decomposition of nutrients in the fermentation broth and an excessive accumulation of small peptides, leading to a slightly less rich flavor and partial degradation of aroma compounds, thus lowering the overall quality to some extent. Compared to Example 3, Example 7 added ginger flavoring base on day 90 of the later fermentation stage. This resulted in less effective utilization of nutrients, a thicker consistency, and difficulty in harmonizing the ginger flavor with the soy sauce aroma compounds, leading to a poor flavor profile and a decline in overall quality to some extent. Therefore, the timing of adding ginger flavoring base has a significant impact on soy sauce quality. Adding it in the early or late fermentation stages affects the product's color, characteristic flavor, richness of taste, and harmony. The present invention, by adding it in the middle of fermentation, allows for more optimal utilization of the flavor compounds and active ingredients in the ginger flavoring base, resulting in better overall quality.

[0174] Compared with Example 1, Comparative Example 1 did not add micronized silica gel to treat the ginger extract, thus lacking the unique microstructure modification and multi-level synergistic effect. The active ingredients faced greater resistance during dissolution, and the utilization efficiency of ultrasonic power and the uniformity of cell wall disruption were insufficient, resulting in poor overall quality and a comprehensive score of <0.45.

[0175] Compared with Example 1, Comparative Example 2 did not add ginger flavor base material. The fermentation system could not utilize the characteristics of ginger and the metabolic action of Lactobacillus plantarum, and could not provide fermentation precursors and antibacterial substances for low-salt soy sauce mash. As a result, the conversion and generation of umami substances such as amino acid nitrogen was limited. At the same time, the salt reduction process resulted in a thin soy sauce taste and an indistinct soy sauce aroma. It lacked the characteristic spicy flavor of ginger and could not compensate for the loss of flavor caused by salt reduction. As a result, the sensory performance of the final product was poor, and the overall score was only 0.03 points.

[0176] Compared with Example 1, Comparative Example 3 is a commercially available low-sodium soy sauce with a lower salt content, but a lower amino acid nitrogen content. In addition, due to its low-sodium soy sauce characteristics, it lacks characteristic aroma, has insufficient soy sauce flavor, and a thin taste, with an overall score of only 0.30.

[0177] In summary, this application significantly improves the extraction rate of functional components of ginger and the flavor quality of soy sauce by processing ginger and adding micronized silica gel with special physical properties to synergistically combine enzymatic hydrolysis and fermentation. At the same time, this reaction system compensates for the loss of taste caused by the salt reduction operation by using ginger flavor while reducing the amount of salt used. The resulting ginger-flavored low-sodium soy sauce outperforms the untreated control sample and commercially available low-sodium soy sauce in terms of salt reduction effect, umami content and flavor sensory evaluation.

[0178] The results of this experiment demonstrate that coupling micronized silica gel with specific properties, intermittent ultrasound in a specific mode, and compound enzymatic hydrolysis within the same system during the processing of ginger extract can produce a significant synergistic multiplication effect on functional active substances, achieving efficient and thorough extraction in a short time. Simultaneously, the introduction of fermentation bacteria including *Lactobacillus plantarum* makes the characteristic flavor of the ginger flavor base more mellow and harmonious, resulting in a more significant improvement in overall quality.

[0179] Experimental Example 2

[0180] The volatile flavor compounds in the soy sauce samples of Examples 1-7 and Comparative Examples 1-3 were analyzed. Gas chromatography-mass spectrometry (GC-MS) was used for qualitative and quantitative analysis of the volatile flavor compounds in the soy sauce samples. The number of volatile flavor compounds in the soy sauce was counted according to their chemical categories (alcohols, esters, ketones, aldehydes, acids, phenols, and others). Specific results are shown in Table 4 and Appendix. Figure 2 As shown:

[0181] Table 4: Types of Volatile Flavor Compounds

[0182]

[0183] From Table 4, Appendix Figure 2 The results showed that the volatile flavor compounds in soy sauce are mainly composed of alcohols, aldehydes, acids, and esters. Among them, the soy sauce prepared in this application has a significantly higher variety of volatile flavor compounds compared with commercially available low-sodium soy sauce. In particular, the variety of volatile flavor compounds in Examples 1-3 is significantly higher than that in Comparative Examples 1-3. This indicates that the combined use of micronized silica gel, enzymatic hydrolysis, ultrasound, and fermentation technology significantly improves the variety of volatile flavor compounds in soy sauce. The fermentation of the nutrients in ginger by fermentation bacteria containing Lactobacillus plantarum produces characteristic flavor markers such as alcohols (linalool with floral and mellow aroma), aldehydes (2-methylpropionaldehyde with fresh aldehyde aroma), and ketones (methylheptenone with fruity aroma and 3-hydroxy-2-butanone with creamy aroma). Furthermore, these substances are directly used as aroma precursors in the fermentation process of low-sodium soy mash, jointly creating a new type of low-sodium characteristic flavor soy sauce with a more complex and richer flavor profile.

[0184] The correlation with the sensory evaluation of this application shows that the detection results of volatile flavor compounds in ginger-flavored reduced-sodium soy sauce are highly consistent with the sensory evaluation results in Table 1, further demonstrating that the ginger-flavored reduced-sodium soy sauce prepared by the method of this application has a richer and more harmonious soy sauce flavor. At the same time, the pungent components of ginger synergistically enhance the soy sauce flavor, making up for the flavor loss caused by the salt reduction process and achieving the unique flavor profile of the reduced-sodium flavored soy sauce.

[0185] In summary, the soy sauce prepared in this application, by adding ginger flavor base material, utilizes the specific aroma components and nutrients of ginger to regulate the metabolic activity of fermentation bacteria containing Lactobacillus plantarum. At the same time, it organically combines ginger flavor with the fermentation system of soy sauce, significantly improving the flavor level and aroma complexity of soy sauce. Moreover, its flavor performance is generally superior to that of commercially available ordinary reduced-sodium soy sauce, providing a competitive advantage in the flavor quality of the product.

[0186] Experimental Example 3

[0187] The microbial stability and shelf-life stability of the soy sauce samples from Examples 1-7 and Comparative Examples 1-3 were tested. The test indicators and methods are as follows:

[0188] (1) Sedimentation rate: Centrifuge the soy sauce to collect the sediment and calculate the sedimentation rate. Sedimentation rate % = sediment weight / total weight of soy sauce × 100%.

[0189] (2) Shelf life: Soy sauce was placed on the shelf to simulate supermarket sales conditions, and the changes in the appearance of the samples were observed weekly.

[0190] (3) Microbial stability: According to GB4789.2-2016 National Food Safety Standard for Microbiological Examination of Food: Determination of Total Colony Count, the main focus is on detecting the total colony count (CFU / mL) and Escherichia coli (MPN / mL).

[0191] Based on the above testing method, the results are shown in Table 5:

[0192] Table 5: Results of Microbial Stability and Shelf Life Stability Tests for Soy Sauce

[0193]

[0194] The total bacterial count in all examples and comparative examples was less than 1×10⁻⁶. 3 The total bacterial count varied across different soy sauce samples, with CFU / mL, but the magnitude of the total bacterial count differed. This is mainly due to the fact that *Lactobacillus plantarum* produces organic acids (such as lactic acid) and other metabolites during fermentation in ginger hydrolysate, which effectively inhibit the growth and reproduction of other bacteria in the reduced-sodium soy sauce. In contrast, comparative example 2, which used simple reduced-sodium fermentation, resulted in an increase in the total bacterial count, posing a higher risk to microbial control. No *E. coli* was detected in the soy sauces prepared in this application, meeting food safety standards.

[0195] The soy sauces prepared in Examples 1-3 and 7 all had relatively low sedimentation rates. The products remained clear and turbid during shelf life and exhibited high stability. This may be because the Lactobacillus plantarum and its metabolites in the ginger flavor base help degrade or stabilize macromolecules such as proteins and polysaccharides in the soy sauce mash, reducing the formation of sediment. At the same time, the antibacterial components of ginger itself and the antibacterial substances produced by Lactobacillus plantarum fermentation together endow the reduced-sodium soy sauce with natural preservative properties, thereby extending the shelf life of the reduced-sodium soy sauce.

[0196] In summary, the soy sauce prepared in this application solves the microbial challenges and product stability issues faced by reduced-sodium soy sauce by adding ginger-flavored base material. It can not only effectively inhibit Escherichia coli and significantly control the total number of colonies, but more importantly, it constructs a natural preservative system in a low-salt fermentation environment, reducing the risk of contamination by miscellaneous bacteria. As a result, it performs stably during the shelf life and achieves a highly efficient synergy between healthy salt reduction and long-term shelf life in soy sauce.

[0197] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0198] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A method for preparing ginger-flavored base material, characterized in that, Includes the following steps: The ginger extract is mixed with micronized silica gel to form a mixture; Enzymes containing cellulase and / or pectinase are added to the mixture for enzymatic hydrolysis to form an enzymatic hydrolysate; The enzymatic hydrolysate is subjected to solid-liquid separation, and the liquid is inactivated to form ginger extract. Fermentation was carried out by adding a fermentation bacteria containing Lactobacillus plantarum to the ginger extract to prepare a ginger flavor base.

2. The method for preparing ginger-flavored base material according to claim 1, characterized in that, The micronized silica powder includes fumed silica; optionally, the fumed silica is submicron-sized fumed silica; and / or, the amount of micronized silica powder added is 0.1%-0.5% of the mass of the ginger stock solution; and / or, the ginger stock solution is prepared by mixing and crushing ginger raw materials with water at a mass ratio of 1:(5-10).

3. The method for preparing ginger-flavored base material according to claim 1 or 2, characterized in that, The enzymes include cellulase and pectinase, with the mass ratio of cellulase to pectinase being (1-3):(0.5-1.5); and / or, the amount of enzyme added is 0.25%-0.45% of the mass of the ginger extract; and / or, the enzymatic hydrolysis temperature is 40℃-50℃; and / or, the enzymatic hydrolysis time is 3h-4h; and / or, ultrasonic treatment is used to assist enzymatic hydrolysis during the process; optionally, the ultrasonic treatment includes pulsed ultrasonic treatment.

4. The method for preparing ginger-flavored base material according to claim 3, characterized in that, During the enzymatic hydrolysis process, after 40-55 minutes of enzymatic hydrolysis, ultrasonic treatment is used to assist in the enzymatic hydrolysis for 10-20 minutes; and / or, the power of ultrasonic treatment is 150W-250W, and the frequency of ultrasonic treatment is 20kHz-40kHz; and / or, the pulse mode of the pulsed ultrasonic treatment is: working time of 2s-5s, and interval time of 8s-15s.

5. The method for preparing ginger-flavored base material according to claim 1 or 2, characterized in that, The concentration of the fermentation bacteria is 5.0 × 10⁻⁶. 5 CFU / g - 1.0 × 10 6 CFU / g; and / or, the amount of fermentation bacteria added is 1%-3% of the mass of the ginger extract; and / or, the fermentation is carried out in a closed system at a temperature of 35℃-37℃; and / or, the fermentation termination conditions include: maintaining the pH of the fermented material at 3.5-4.0 to terminate the fermentation.

6. A ginger-flavored base material, characterized in that, It is prepared by the method for preparing ginger flavor base material according to any one of claims 1 to 5.

7. A method for preparing soy sauce, characterized in that, Includes the following steps: The koji (fermented rice) is mixed with salt water to make a fermented sauce. The fermented mash is fermented to produce soy sauce, and the ginger flavoring material of claim 6 is added to the fermented mash during the fermentation process.

8. The method for preparing soy sauce according to claim 7, characterized in that, The mass ratio of the fermented starter to the brine is 1:(1.5-2.5); and / or, the mass concentration of the brine is 8%-12%; and / or, the amount of ginger flavoring added is 15%-30% of the mass of the fermented mash; and / or, the fermentation temperature of the fermented mash is 30℃-35℃, and the fermentation time is 90-120 days; and / or, the ginger flavoring is added during the fermentation process at the time when the fermented mash has been fermented for 60-80 days.

9. The method for preparing soy sauce according to claim 7 or 8, characterized in that, The preparation steps of the koji include: mixing raw materials including cooked soybeans and wheat with Aspergillus oryzae, ventilating and culturing to prepare koji; Optionally, the mass ratio of the cooked soybeans to the wheat is (6-7):(4-8). Optionally, the amount of Aspergillus oryzae added is 0.2%-0.5% of the mass of the raw material; Optionally, the temperature for ventilated incubation is 28℃-35℃, the humidity is 70%-90%, the fan frequency is 30Hz-50Hz, and the incubation time is 36h-40h.

10. Soy sauce, characterized in that, It is prepared by the method for preparing soy sauce according to any one of claims 7 to 9.

11. A functional seasoning, characterized in that, The functional seasoning comprises the soy sauce as described in claim 10 and other ingredients.

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