SOD soy sauce formula and preparation method thereof

Abstract

This invention discloses a SOD soy sauce formula and its preparation method, belonging to the field of condiment processing technology. The SOD soy sauce of this invention uses naturally sun-dried and fermented crude oil and secondary oil as base materials, including: water, crude oil, secondary oil, edible salt, monosodium glutamate, fructose syrup, white sugar, yeast extract, disodium 5'-inosinate, potassium sorbate, sucralose, and SOD protein powder, forming a four-gradient functional formula. The preparation method includes raw material processing, koji making, fermentation, extraction, blending, and sterilization. The bottling process involves making koji at 28-35℃, sun-drying and fermenting at room temperature for 3-4 months, and mild pasteurization at 85-90℃ for 15-20 minutes to ensure that the SOD activity retention rate is ≥85%. SOD is added to the brewed soy sauce in four gradients from 0.01% to 0.10%. By adding at low temperature and mild pasteurization, the problem of high-temperature inactivation is solved. The raw materials are readily available, compatible with existing soy sauce production lines, and the three oils are recycled. The finished product is clear and bright, with a harmonious balance of salty, sweet and savory flavors and no off-flavors. It also has both flavoring and antioxidant functions.

Description

Technical Field

[0001] A SOD soy sauce formula and its preparation method are disclosed. This invention belongs to the field of condiment processing technology, specifically relating to the technical field of SOD soy sauce formula and its preparation method. Background Technology

[0002] Soy sauce is a traditional Chinese fermented condiment, made primarily from soybeans and wheat flour through a process of Aspergillus oryzae koji preparation and high-salt, low-temperature fermentation. It is rich in flavor compounds such as amino acids, polypeptides, reducing sugars, and organic acids, and is widely used in home cooking and food processing. With the rise of health-conscious consumption, functional soy sauces that combine flavoring with physiological activity are becoming an industry trend.

[0003] Superoxide dismutase (SOD) is an important metallo-oxidizing enzyme that specifically scavenges superoxide anion free radicals in the body. It possesses antioxidant, anti-aging, and oxidative stress-reducing functions and has been approved for use in food processing. Introducing SOD into soy sauce systems can enhance product added value and meet consumer demand for healthy condiments.

[0004] Current technologies have the following shortcomings: the addition of SOD is not graded, making it difficult to balance flavor, activity and cost; high-temperature sterilization processes cause a significant loss of SOD activity, making it difficult to retain stably; and the flavoring formula has poor compatibility with SOD protein, easily leading to layering, precipitation, and flavor disharmony. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the existing defects and provide an SOD soy sauce formula and its preparation method, thereby solving the problems of traditional soy sauce in balancing flavor, activity and cost, difficulty in maintaining stability, easy stratification, sedimentation and flavor disharmony.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A type of SOD soy sauce is composed of the following components:

[0008] Water 17.82%–17.91%, crude oil 45%, secondary oil 5%, edible salt 6%, monosodium glutamate 7.5%, fructose syrup 10%, white sugar 5%, yeast extract 3%, disodium 5'-inosinate 0.5%, potassium sorbate 0.07%, sucralose 0.01%, SOD protein powder 0.01%–0.10%;

[0009] The crude oil is the first oil obtained by oil extraction from naturally sun-dried fermented and matured soy sauce mash, with an amino acid nitrogen content ≥0.8g / 100mL;

[0010] The SOD protein powder is a food-grade superoxide dismutase active protein, and the SOD activity retention rate in the finished soy sauce is ≥85%.

[0011] As a preferred embodiment of the present invention, the mass percentage of SOD protein powder to water is any one of the following:

[0012] Formula A: SOD protein powder 0.01%, water 17.91%;

[0013] Formula B: SOD protein powder 0.02%, water 17.90%;

[0014] Formula C: SOD protein powder 0.05%, water 17.87%;

[0015] Formula D: 0.10% SOD protein powder, 17.82% water.

[0016] As a preferred embodiment of the present invention, the edible salt is non-iodized edible salt; the monosodium glutamate purity is ≥99%; and the fructose syrup is F42 type fructose syrup.

[0017] As a preferred embodiment of the present invention, the physicochemical properties of the finished product satisfy the following:

[0018] Amino acid nitrogen ≥ 0.8 g / 100 mL, total nitrogen ≥ 1.4 g / 100 mL, sodium chloride content 15%–17%, pH 4.8–5.5.

[0019] A method for preparing SOD soy sauce includes the following steps:

[0020] (1) Raw material processing: Soybeans are washed, soaked, and steamed until softened and cooked through, and the protein is denatured to a moderate degree; wheat flour is added and mixed, and the moisture content is adjusted to 45% to 55% to make loose and non-clumping koji material;

[0021] (2) Making koji: Inoculate the koji material with Aspergillus oryzae at a rate of 0.03% to 0.08% of the koji material mass; culture for 3 days at a temperature of 28 to 35°C and a relative humidity of 60% to 90%, with ventilation and oxygen supply in the early stage and turning the koji to dissipate heat in the middle stage, to obtain soy sauce koji covered with yellow-green spores.

[0022] (3) Fermentation: Mix soy sauce koji with 18% to 22% brine at a mass ratio of 1:1.8 to 1:2.2 to make soy sauce mash. Ferment naturally at room temperature for 3 to 4 months to obtain mature soy sauce mash.

[0023] (4) Leaching and extraction: The mature soy sauce mash is separated by leaching to obtain the first oil, i.e., the crude oil; the soy sauce residue is soaked in brine for a second time to extract the second oil; the third oil extracted is used as the brine for the next batch of soaking.

[0024] (5) Preparation: According to any formula ratio of claims 1 to 4, crude oil, second oil, water, edible salt, monosodium glutamate, fructose syrup, white sugar, yeast extract, disodium 5'-ribonucleotide, potassium sorbate, and sucralose are mixed evenly. Finally, SOD protein powder is added under sealed and light-proof conditions at ≤40℃ and stirred at low speed until completely dissolved and dispersed.

[0025] (6) Sterilization and filling: After clarification and plate and frame filtration, the prepared liquid is pasteurized at 85-90℃ for 15-20 minutes; after sterilization, the pre-sterilized bottles and caps are aseptically filled, sealed and labeled in a cleanroom with a cleanliness level of ≥100,000 to obtain the finished SOD soy sauce.

[0026] As a preferred technical solution of the present invention, the cooking conditions in step (1) are: temperature 105~115℃, time 25~35 minutes.

[0027] As a preferred embodiment of the present invention, in step (2), Aspergillus oryzae is Aspergillus oryzae AS3.951 or Aspergillus oryzae 3.042.

[0028] As a preferred technical solution of the present invention, the plate and frame filtration accuracy in step (6) is 0.2 to 0.5 μm.

[0029] Compared with existing technologies, the beneficial effects of this invention are: by precisely adding food-grade SOD protein powder to traditionally brewed soy sauce, the finished soy sauce retains its traditional flavoring properties while acquiring stable antioxidant activity. This allows it to scavenge free radicals and reduce oxidative stress, achieving a dual function of "flavoring + health." Unlike existing ordinary soy sauce products, this invention employs a combination of low-temperature, light-protected SOD addition and gentle pasteurization processes, avoiding enzyme inactivation caused by high temperatures, strong light, and prolonged heating. This ensures that the SOD activity retention rate of the finished product remains stable at over 85%, effectively solving the problem of easy inactivation of functional components in existing technologies. The technical problem of unstable properties is addressed through precise compensation of SOD addition and moisture in a four-gradient manner, ensuring a 100% closed-loop, non-layered, and non-precipitated formula system. The flavoring system is full of umami, with a harmonious balance of saltiness and sweetness and a pure soy sauce aroma. The trace addition of SOD protein powder does not produce any fishy, ​​off-flavor, or abnormal taste, balancing functionality and sensory quality. It remains clear and transparent with stable flavor even after long-term storage. The preparation method is highly compatible with existing soy sauce production lines, requiring no major equipment modifications. Key parameters such as koji making, fermentation, extraction, blending, and sterilization are standardized, quantifiable, and repeatable. The recycling of three oils improves raw material utilization and reduces production costs. Detailed Implementation

[0030] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] This invention provides a technical solution:

[0032] Example 1: Preparation of SOD Soy Sauce (Sample A)

[0033] 1. Raw material processing

[0034] Weigh out 70 kg of soybeans and 30 kg of wheat flour. Soak the soybeans in water for 10 hours until they are plump and wrinkle-free; steam them at 110℃ and 0.1 MPa for 30 minutes until they are soft, cooked through, and can be flattened by hand without becoming pasty or clumpy. Mix the soybeans and wheat flour, adjust the moisture content to 50%, and make a loose and uniform koji.

[0035] 2. Composition

[0036] Inoculate the koji material with 3.042% Aspergillus oryzae at a rate of 0.05% of the total mass of the koji material, and mix thoroughly.

[0037] Cultivation conditions in the koji room: temperature 30~32℃, relative humidity 75%~80%, cultivation time 72 hours.

[0038] 0~24 hours: Ventilate and supply oxygen to keep the koji material loose;

[0039] 24~48 hours: Turn the quilt once to dissipate heat and prevent burning.

[0040] 48~72 hours: Control the temperature and humidity until the surface is covered with yellow-green spores to obtain qualified soy sauce koji.

[0041] 3. Fermentation

[0042] The soy sauce koji and 20% brine are mixed in a 1:2 mass ratio to make soy sauce mash, which is then placed in a sealed fermentation tank. It is then naturally sun-dried at room temperature for 3.5 months, stirred once every 10 days to promote complete enzymatic hydrolysis.

[0043] 4. Leaching extraction

[0044] The mature soy sauce mash is extracted using a graded extraction method:

[0045] First oil extraction: Obtain head oil (crude oil) with amino acid nitrogen ≥ 0.8 g / 100 mL;

[0046] Second oiling: yields a second oil;

[0047] Third oiling: three oils are obtained and recycled as the next batch of soaking brine.

[0048] 5. Preparation (Formula A, percentage by mass)

[0049] Water 17.91%, crude oil 45%, secondary oil 5%, edible salt 6%, monosodium glutamate 7.5%, F42 fructose syrup 10%, white sugar 5%, yeast extract 3%, disodium 5'-ribonucleotide 0.5%, potassium sorbate 0.07%, sucralose 0.01%, SOD protein powder 0.01%.

[0050] Preparation steps:

[0051] Add crude oil, crude oil, water, edible salt, monosodium glutamate, fructose syrup, white sugar, yeast extract, disodium 5'-ribonucleotide, potassium sorbate, and sucralose in sequence.

[0052] Turn on the mixer and run it at 60 rpm for 30 minutes until completely homogeneous.

[0053] Control the temperature of the liquid to ≤40℃, add SOD protein powder in a sealed, light-proof container, and stir at low speed for 20 minutes until completely dissolved, without clumping or sedimentation.

[0054] 6. Filtration, sterilization, and filling

[0055] The prepared solution was filtered through a plate and frame filter with a filtration accuracy of 0.3 μm to obtain a clear liquid.

[0056] Pasteurization: 88℃, 18 minutes;

[0057] The filling workshop has a cleanliness level of 100,000, and the bottles and caps are pre-sterilized; aseptic filling, sealing, labeling, and coding are performed to obtain sample A finished product.

[0058] 7. Product testing results

[0059] Sensory characteristics: The product is a bright, clear, reddish-brown color with a rich soy sauce aroma, a harmonious balance of salty, sweet, and savory flavors, and no off-flavors.

[0060] Amino acid nitrogen: 0.88 g / 100 mL;

[0061] Total nitrogen: 1.52 g / 100 mL;

[0062] Sodium chloride: 16.1%;

[0063] pH: 5.1;

[0064] SOD activity retention rate: 88%;

[0065] It conforms to the GB / T18186-2020 standard for brewed soy sauce.

[0066] Example 2: Preparation of SOD Soy Sauce (Sample B)

[0067] Except for the formulation components, the raw material processing, koji making, fermentation, leaching, filtration, sterilization and filling process parameters are completely consistent with those in Example 1.

[0068] Formula (percentage by weight)

[0069] Water 17.90%, crude oil 45%, crude oil 5%, edible salt 6%, monosodium glutamate 7.5%, fructose syrup 10%, white sugar 5%, yeast extract 3%, disodium 5'-ribonucleotide 0.5%, potassium sorbate 0.07%, sucralose 0.01%, SOD protein powder 0.02%.

[0070] Test results

[0071] Amino acid nitrogen: 0.87 g / 100 mL;

[0072] SOD activity retention rate: 87%;

[0073] Sensory rating: 91 points;

[0074] 3-month stability test: no stratification, no sedimentation, and stable flavor.

[0075] Example 3: Preparation of SOD Soy Sauce (Sample C)

[0076] Except for the formulation components, the rest of the process is completely consistent with Example 1.

[0077] Formula (percentage by weight)

[0078] Water 17.87%, crude oil 45%, crude oil 5%, edible salt 6%, monosodium glutamate 7.5%, fructose syrup 10%, white sugar 5%, yeast extract 3%, disodium 5'-ribonucleotide 0.5%, potassium sorbate 0.07%, sucralose 0.01%, SOD protein powder 0.05%.

[0079] Test results

[0080] Amino acid nitrogen: 0.86 g / 100 mL;

[0081] SOD activity retention rate: 86%;

[0082] The finished product is clear and transparent, with a prominent soy sauce aroma and no fishy or off-odors;

[0083] Both microbiological and physicochemical indicators are qualified.

[0084] Example 4: Preparation of SOD Soy Sauce (Sample D)

[0085] Except for the formulation components, the rest of the process is completely consistent with Example 1.

[0086] Formula (percentage by weight)

[0087] Water 17.82%, crude oil 45%, crude oil 5%, edible salt 6%, monosodium glutamate 7.5%, fructose syrup 10%, white sugar 5%, yeast extract 3%, disodium 5'-ribonucleotide 0.5%, potassium sorbate 0.07%, sucralose 0.01%, SOD protein powder 0.10%.

[0088] Test results

[0089] Amino acid nitrogen: 0.85 g / 100 mL;

[0090] SOD activity retention rate: 85%;

[0091] The sensory, physicochemical, and microbiological indicators all met the standards.

[0092] It has a stable shelf life and is suitable for market distribution.

[0093] Example 5 (Control Example) (Regular soy sauce, without SOD)

[0094] The formula and process are the same as in Example 1, but without the addition of SOD protein powder.

[0095] Comparison results

[0096] sample SOD activity amino acid nitrogen Sensory rating stability Sample A 88% 0.88g / 100mL 92 excellent control sample none 0.87g / 100mL 90 excellent

[0097] Conclusion: Adding SOD protein powder does not reduce the flavor and quality of soy sauce, while also imparting antioxidant function, demonstrating significant technical effectiveness.

[0098] Example 6: Validation of Sterilization Process Optimization

[0099] Comparison of different sterilization conditions:

[0100] Group 1: 95℃, 10min → SOD retention rate 62%;

[0101] Group 2: 85~90℃, 15~20min → SOD retention rate ≥85%;

[0102] Group 3: 80℃, 25min → Incomplete sterilization, microbial levels exceeded standards.

[0103] Conclusion: The optimal pasteurization conditions of this invention are 85~90℃ for 15~20 minutes, which balances sterilization effect and SOD activity retention, and are non-obvious.

[0104] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A SOD-rich soy sauce, characterized in that, It consists of the following components by mass percentage: Water 17.82%–17.91%, crude oil 45%, secondary oil 5%, edible salt 6%, monosodium glutamate 7.5%, fructose syrup 10%, white sugar 5%, yeast extract 3%, disodium 5'-inosinate 0.5%, potassium sorbate 0.07%, sucralose 0.01%, SOD protein powder 0.01%–0.10%; The crude oil is the first oil obtained by oil extraction from naturally sun-dried fermented and matured soy sauce mash, with an amino acid nitrogen content ≥0.8g / 100mL; The SOD protein powder is a food-grade superoxide dismutase active protein, and the SOD activity retention rate in the finished soy sauce is ≥85%.

2. The SOD soy sauce according to claim 1, characterized in that, The mass percentage of the SOD protein powder to water is any of the following: Formula A: SOD protein powder 0.01%, water 17.91%; Formula B: SOD protein powder 0.02%, water 17.90%; Formula C: SOD protein powder 0.05%, water 17.87%; Formula D: 0.10% SOD protein powder, 17.82% water.

3. The SOD soy sauce according to claim 1, characterized in that: The salt in question is non-iodized; the sodium glutamate purity is ≥99%; and the fructose syrup is F42 type fructose syrup.

4. The SOD soy sauce according to claim 1, characterized in that, The finished product meets the following physical and chemical properties: Amino acid nitrogen ≥ 0.8 g / 100 mL, total nitrogen ≥ 1.4 g / 100 mL, sodium chloride content 15%–17%, pH 4.8–5.

5.

5. A method for preparing SOD soy sauce, used to prepare the SOD soy sauce according to any one of claims 1 to 4, characterized in that, Includes the following steps: (1) Raw material processing: Soybeans are washed, soaked, and steamed until softened and cooked through, and the protein is denatured to a moderate degree; wheat flour is added and mixed, and the moisture content is adjusted to 45% to 55% to make loose and non-clumping koji material; (2) Making koji: Inoculate the koji material with Aspergillus oryzae at a rate of 0.03% to 0.08% of the koji material mass; culture for 3 days at a temperature of 28 to 35°C and a relative humidity of 60% to 90%, with ventilation and oxygen supply in the early stage and turning the koji to dissipate heat in the middle stage, to obtain soy sauce koji covered with yellow-green spores. (3) Fermentation: Mix soy sauce koji with 18% to 22% brine at a mass ratio of 1:1.8 to 1:2.2 to make soy sauce mash. Ferment naturally at room temperature for 3 to 4 months to obtain mature soy sauce mash. (4) Leaching and extraction: The mature soy sauce mash is separated by leaching to obtain the first oil, i.e., the crude oil; the soy sauce residue is soaked in brine for a second time to extract the second oil; the third oil extracted is used as the brine for the next batch of soaking. (5) Preparation: According to any formula ratio of claims 1 to 4, crude oil, second oil, water, edible salt, monosodium glutamate, fructose syrup, white sugar, yeast extract, disodium 5'-ribonucleotide, potassium sorbate, and sucralose are mixed evenly. Finally, SOD protein powder is added under sealed and light-proof conditions at ≤40℃ and stirred at low speed until completely dissolved and dispersed. (6) Sterilization and filling: After clarification and plate and frame filtration, the prepared liquid is pasteurized at 85-90℃ for 15-20 minutes; after sterilization, the pre-sterilized bottles and caps are aseptically filled, sealed and labeled in a cleanroom with a cleanliness level of ≥100,000 to obtain the finished SOD soy sauce.

6. The method for preparing SOD soy sauce according to claim 5, characterized in that, The steaming conditions in step (1) are: temperature 105-115℃, time 25-35 minutes.

7. The method for preparing SOD soy sauce according to claim 5, characterized in that, In step (2), Aspergillus oryzae is either Aspergillus oryzae AS3.951 or Aspergillus oryzae 3.

042.

8. The method for preparing SOD soy sauce according to claim 5, characterized in that, In step (6), the plate and frame filtration accuracy is 0.2 to 0.5 μm.