Low-salt additive-free mushroom soy sauce and preparation method thereof

Abstract

The invention provides a low-salt additive-free mushroom soy sauce which is prepared by the following method: taking a mushroom variety 'Shenxiang 1513' as a raw material, and performing water extraction and concentration to obtain a mushroom extract; and compounding the obtained shiitake mushroom extract with the high-salt liquid-state fermented primary soy sauce according to the mass ratio of 1: (50-100), homogenizing and sterilizing to obtain a finished product. The mushroom soy sauce prepared by the method is not added with any preservatives, flavor enhancers and sweeteners, the content of sodium in the final product is less than or equal to 5.7 g / 100mL, the content of lentinan is more than or equal to 50mg / 100mL, the content of amino acid nitrogen is more than or equal to 1.00 g / 100mL, and the mushroom soy sauce has the characteristics of low salt, zero additive, high functional components and excellent flavor, and conforms to the development trend of healthy condiments.

Description

Technical Field

[0001] This invention relates to the field of edible fungi processing, specifically to a low-salt, additive-free shiitake mushroom soy sauce and its preparation method. Background Technology

[0002] Soy sauce, a traditional fermented condiment, has a history of over two thousand years in China. In recent years, with the increasing health awareness of consumers, low-salt, additive-free, and functional condiments have gradually become the mainstream trend in the market. However, currently available low-salt soy sauces still have many problems in practical applications.

[0003] Firstly, regarding sodium content, although labeled as reduced-sodium soy sauce, most still contain between 7 and 10 grams of sodium per 100 ml, significantly lower than the World Health Organization's recommended daily intake. Secondly, concerning functional ingredients, while some products add ingredients like shiitake mushrooms, these are often simply ground and mixed, resulting in low levels of functional components and a tendency for sedimentation, affecting the overall stability of the product. Furthermore, to compensate for the reduced flavor due to sodium reduction, many soy sauce products add umami enhancers, sweeteners, and preservatives during production. This reliance on additives contradicts consumer expectations for clean labeling. Finally, the lack of targeted selection and quality control of shiitake mushroom varieties makes it difficult to maintain consistent flavor and functional components in the products.

[0004] Therefore, developing a mushroom soy sauce that is both low in salt and additive-free, and has clearly defined functional components, is what the market needs at present. Summary of the Invention

[0005] This invention first provides a method for preparing low-salt, additive-free shiitake mushroom soy sauce, comprising the following steps: (1) Preparation of shiitake mushroom extract: Using the fruiting bodies of the shiitake mushroom variety "Shenxiang 1513" as raw material, after washing and crushing, 15-25 times its weight of water was added, and the mixture was extracted at 90-100℃ for 1-3 hours. The extract was then filtered and collected. The extraction was repeated 1 to 2 times, and the extracts were combined. The combined extract was then concentrated under vacuum at a temperature not exceeding 70℃ to obtain shiitake mushroom extract. The shiitake mushroom extract contained shiitake polysaccharide content of not less than 0.5%. (2) Preparation of soy sauce base: First-pressed or second-pressed soy sauce prepared by high-salt dilute state fermentation process. The amino acid nitrogen content of the soy sauce base shall not be less than 1.00 g / 100 mL and the sodium content shall not exceed 6.5 g / 100 mL. (3) Compounding and blending: The shiitake mushroom extract obtained in step (1) and the soy sauce base obtained in step (2) are compounded at a mass ratio of 1:50-100 and stirred evenly at 40 to 60°C to obtain a compound solution; the preferred compounding ratio is a mass ratio of shiitake mushroom extract to soy sauce base of 1:70-90.

[0006] (4) Homogenization and sterilization: The compound solution is homogenized under a pressure of 20-30 MPa, and then sterilized at 85-95℃ for 15-30 minutes. The finished product is then filled.

[0007] No preservatives, flavor enhancers, or sweeteners are added in the above preparation method.

[0008] The present invention also provides a low-salt, additive-free shiitake mushroom soy sauce prepared by the above method. The obtained shiitake mushroom soy sauce has a sodium content of no more than 6.0 g / 100mL, a shiitake mushroom polysaccharide content of no less than 50 mg / 100mL, and an amino acid nitrogen content of no less than 1.00 g / 100mL.

[0009] Compared with the prior art, the present invention has the following beneficial effects: First, it achieves true low-salt health. The shiitake mushroom soy sauce prepared by this invention has a sodium content of no more than 5.7 g / 100mL, which is significantly lower than the sodium content of 7-10 g / 100mL in commercially available reduced-salt soy sauces, and far lower than the sodium content of 15-20 g / 100mL in ordinary soy sauces, meeting the salt reduction target requirements of the Healthy China strategy.

[0010] Secondly, it achieves a zero-additive clean label. Throughout the entire preparation process, this invention does not add any preservatives such as sodium benzoate and potassium sorbate, flavor enhancers such as disodium inosinate, or sweeteners such as sucralose and acesulfame potassium. The detection values ​​of all of the above items are below the detection limits of the corresponding national standards, thus meeting consumer demand for clean label products.

[0011] Third, it is rich in clearly defined functional components. This invention uses the self-bred shiitake mushroom variety "Shenxiang 1513", whose fruiting bodies have a high content of shiitake polysaccharides. Through optimized extraction processes, the shiitake polysaccharide content in the final product is stably maintained at over 50 mg / 100mL. This component has various biological activities such as immunomodulation and anti-inflammation, enhancing the health value of the product.

[0012] Fourth, it maintains excellent seasoning quality. The first-pressed soy sauce base used in this invention has an amino acid nitrogen content of no less than 1.00 g / 100 mL, meeting the standards for premium soy sauce. Through the scientific compounding of shiitake mushroom extract, the total amino acid content in the product reaches 9.28 g / 100 g, which is rich in umami amino acids such as glutamic acid and aspartic acid, combining the mellow flavor of soy sauce with the natural umami aroma of shiitake mushrooms.

[0013] Fifth, the product exhibits excellent stability. Through high-pressure homogenization and optimized compounding ratios, the shiitake mushroom extract and soy sauce base form a stable system, exhibiting no precipitation during long-term storage and ensuring the product's shelf-life stability. Detailed Implementation

[0014] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, it should be understood that after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims.

[0015] Example 1 (1) Preparation of shiitake mushroom extract 100 kg of dried shiitake mushroom fruiting bodies (variety "Shenxiang 1513", Shanghai Academy of Agricultural Sciences Edible Fungi Research Institute, see literature: Journal of Horticulture, 2018, 45(S2): 2777-2778.) were crushed and placed in an extraction tank. 2000 L of drinking water was added, and the mixture was heated to 95℃ and extracted under gentle boiling conditions for 2 hours. The filtrate was collected after filtration. The residue was then extracted again with 2000 L of drinking water under the same conditions for 2 hours. The two filtrates were combined. The combined filtrate was concentrated under vacuum at 65℃ to approximately 50 kg to obtain shiitake mushroom extract, which contained 0.62% shiitake polysaccharides.

[0016] The detection method for lentinan was determined according to the phenol-sulfuric acid method in the People's Republic of China Agricultural Industry Standard NYT 1676-2008 "Determination of Crude Polysaccharide Content in Edible Fungi".

[0017] (2) Preparation of soy sauce base The selected soy sauce is a high-salt, dilute-state fermented first-press soy sauce (from Xuzhou Longtoushan Brewing Co., Ltd.), with an amino acid nitrogen content of 1.05 g / 100 mL and a sodium content of 6.8 g / 100 mL.

[0018] (3) Compounding and blending Take 10 kg of shiitake mushroom extract and mix it with 800 kg of soy sauce base. Stir at 50°C for 30 minutes until homogeneous.

[0019] (4) Homogenization and sterilization The compound solution was homogenized at 25 MPa pressure (Shenlu SRH2-200, homogenization temperature 50-60℃; homogenization times: 2 cycles; particle size of the homogenized material was 0.01 to 2 micrometers). Then it was sterilized at 90℃ for 20 minutes and filled to obtain the finished product.

[0020] The obtained shiitake mushroom soy sauce contained 51.2 mg / 100 mL of shiitake polysaccharide, 1.02 g / 100 mL of amino acid nitrogen, and 5.7 g / 100 mL of sodium. Sodium benzoate, potassium sorbate, disodium 5'-ribonucleotide, sucralose, and acesulfame potassium were not detected.

[0021] Example 2 (1) Preparation of shiitake mushroom extract Same as Example 1.

[0022] (2) Preparation of soy sauce base The selected soy sauce is a high-salt, dilute-state fermented second-stage soy sauce (from Xuzhou Longtoushan Brewing Co., Ltd.), with an amino acid nitrogen content of 1.00 g / 100 mL and a sodium content of 6.2 g / 100 mL.

[0023] (3) Compounding and blending Shiitake mushroom extract and soy sauce base were mixed at a weight ratio of 1:80 and stirred at 55°C for 20 minutes.

[0024] (4) Homogenization and sterilization Same as Example 1.

[0025] The obtained product has a lentinan content of 50.8 mg / 100 mL, an amino acid nitrogen content of 1.00 g / 100 mL, and a sodium content of 5.5 g / 100 mL.

[0026] Comparative Example 1 A commercially available brand of reduced-sodium soy sauce has a sodium content of 9.2 g / 100 mL and an amino acid nitrogen content of 0.80 g / 100 mL. The ingredient list includes disodium 5'-ribonucleotide and sodium benzoate.

[0027] Comparative Example 2 Shiitake mushroom soy sauce was prepared using commercially available dried shiitake mushrooms (not "Shenxiang 1513") according to the method in Example 1. The content of shiitake mushroom polysaccharides was only 28.6 mg / 100 mL, and the flavor was obviously insufficient.

[0028] Table 1. Comparison of amino acid composition between the mushroom soy sauce prepared in Example 1 of the present invention and the commercially available low-sodium soy sauce of Comparative Example 1. (For amino acid detection methods, please refer to GB5009.124-2016 Determination of Amino Acids in Food)

[0029] Note: As shown in Table 1, the total amino acid content of the mushroom soy sauce prepared in Example 1 of this invention is 9.28 g / 100g, which is significantly higher than that of commercially available low-sodium soy sauce (about 7.2 g / 100g). The advantage of umami amino acids such as glutamic acid and aspartic acid is particularly obvious.

[0030] Example 3 This embodiment is a soy sauce prepared based on Example 1, wherein the compounding ratio in step (3) has been adjusted. The specific data and the retention rate of lentinan in the prepared soy sauce are shown in Table 2 below: Table 2. Changes in the retention rate of lentinan under different compound ratios.

[0031] Note: As shown in Table 2, when the compounding ratio is between 1:70 and 90, the retention rate of shiitake polysaccharides can reach more than 95%, and the retention effect of functional components of the product is the best. When the compounding ratio is too low (1:100), the retention rate decreases slightly, and when it is too high (1:50), the retention rate may be significantly reduced due to the instability of the system.

Claims

1. A method for preparing a low-salt, additive-free shiitake mushroom soy sauce, characterized in that... Includes the following steps: (1) Preparation of shiitake mushroom extract: Using the fruiting bodies of the shiitake mushroom variety "Shenxiang 1513" as raw material, after crushing, add 15-25 times its weight of water, extract at 90-100℃ for 1-3 hours, filter and collect the extract; repeat the extraction 1 to 2 times, combine the extracts; concentrate the combined extract under vacuum to obtain shiitake mushroom extract; (2) Preparation of soy sauce base: Select first or second batch soy sauce prepared by high-salt dilute state fermentation process; (3) Compounding and blending: The shiitake mushroom extract obtained in step (1) and the soy sauce base in step (2) are compounded at a mass ratio of 1:50-100 and stirred evenly at 40-60℃ to obtain the compound solution; (4) Homogenization and sterilization: The compound solution is homogenized under a pressure of 20-30 MPa, and then sterilized at 85-95℃ for 15-30 minutes. The finished product is then filled.

2. The preparation method according to claim 1, wherein the compounding ratio in step (3) is: the mass ratio of shiitake mushroom extract to soy sauce base is 1:70-90.

3. The low-salt, additive-free shiitake mushroom soy sauce prepared by the preparation method according to any one of claims 1 or 2.

Images