A potassium-enriched soy sauce and a method for preparing the same

Abstract

This invention relates to a method for preparing potassium-enriched soy sauce, comprising the following steps: adding food-grade potassium salts to a fermented and extracted soy sauce base liquid for fortification, so that the potassium content of the final product reaches 3500-4000 mg / 100 mL. (a) Raw material processing: soaking and steaming soybeans, roasting and crushing wheat, and mixing the two; (b) Koji making: inoculating the mixture with Aspergillus oryzae for cultivation to obtain koji; (c) Fermentation: mixing the koji with brine for dilute mash fermentation; (d) Extraction: performing solid-liquid separation on the fermented mash to obtain the soy sauce base liquid. This invention significantly increases the potassium content of soy sauce to approximately 3700 mg / 100 mL, classifying it as a high-potassium fortified food. For people with "low potassium constitution" who do not consume enough potassium in their daily diet, there is no need to deliberately increase the intake of vegetables and fruits; potassium can be conveniently and efficiently supplemented simply through daily cooking and seasoning.

Description

Technical Field

[0001] This application relates to the field of condiment processing technology, specifically to a potassium-rich soy sauce and its preparation method. Background Technology

[0002] Soy sauce is a traditional fermented condiment, its main components being amino acids, organic acids, and salt. In modern diets, insufficient intake of fruits and vegetables and increased consumption of takeout and processed foods have led to many people having excessive sodium intake and insufficient potassium intake. Potassium is an essential electrolyte for maintaining human cell function, nerve conduction, muscle contraction, and normal heart rhythm. Sufficient potassium intake helps promote sodium excretion, dilates blood vessels, and plays a positive role in maintaining normal blood pressure and cardiovascular health.

[0003] Currently, there are some fortified soy sauces on the market, such as iron-fortified soy sauce and low-sodium soy sauce. However, there are relatively few high-potassium soy sauce products specifically designed to meet potassium supplementation needs. Regular soy sauce has a low potassium content (usually below 300mg / 100mL), making it difficult to achieve effective potassium supplementation through daily diet. While directly adding potassium salts (such as potassium chloride) can increase potassium content, it can easily introduce a bitter taste, and improper addition methods may lead to product instability or deterioration in taste.

[0004] Therefore, there is an urgent need to develop a soy sauce product with significantly increased potassium content, harmonious flavor, and convenient potassium supplementation through daily seasoning, in order to meet the health needs of specific groups. Summary of the Invention

[0005] This application addresses the technical problems mentioned in the background section by providing a potassium-rich soy sauce with high potassium content, pure flavor, and a reasonable preparation process, as well as a method for its preparation.

[0006] To solve the above-mentioned technical problems, the technical solution provided in this application is: a method for preparing potassium-rich soy sauce, comprising the following steps: Food-grade potassium salts are added to the fermented and extracted soy sauce base liquid for fortification, so that the potassium content of the final product reaches 3500-4000 mg / 100 mL.

[0007] Furthermore, the soy sauce base liquid is prepared through the following steps: (a) Raw material processing: Soak and steam the soybeans, roast and grind the wheat, and mix the two together; (b) Koji making: The mixture is inoculated with Aspergillus oryzae and cultured to obtain koji for sauce making; (c) Fermentation: The koji is mixed with brine and fermented in a diluted mash. (d) Extraction: The fermented and matured soy sauce mash is subjected to solid-liquid separation to obtain the soy sauce base liquid.

[0008] Further, in step (a), the soaking conditions for the soybeans are: soaking in water at 25-30℃ for 8-12 hours, so that the water absorption reaches 120% of the raw material weight; the cooking is cooking at normal pressure for 40-60 minutes or cooking at 0.15MPa pressure for 15-20 minutes, until the soybeans have no hard core and the protein is denatured; the roasting conditions for the wheat are: roasting at 180-200℃ for 10-15 minutes, and then pulverizing to 40-60 mesh; the moisture content of the mixed material is controlled at 55%.

[0009] Furthermore, in step (b), the mixture is cooled to 35-38°C before inoculation, and the inoculation amount of Aspergillus oryzae seed koji is 0.3%-0.5% of the total weight of the mixture; the cultivation conditions are as follows: the material is spread into a thickness of 2-3 cm and cultivated in an environment of 28°C and 85% relative humidity, and the koji is turned over during the period until the surface of the koji material is covered with yellow-green spores.

[0010] Furthermore, during the cultivation process, the first turning is performed after 36 hours, and the total cultivation time is approximately 72 hours.

[0011] Furthermore, in step (c), the concentration of the brine is 18%-22% (w / w); after the koji is mixed with the brine, the salinity of the fermented mash is controlled between 18%-22%; the fermentation conditions are: fermentation at 20-25℃ for 6-12 months.

[0012] Furthermore, the fermented sauce mash is stirred once a day for the first 15 days of fermentation.

[0013] Furthermore, the food-grade potassium salt is one or a combination of two of potassium chloride and potassium citrate.

[0014] A potassium-rich soy sauce, prepared by the method described above, has a potassium content of 3500-4000 mg / 100 mL.

[0015] Furthermore, its potassium content is approximately 3700 mg / 100 mL.

[0016] This application has the following advantages: 1. By precisely adding food-grade potassium salt in the post-processing stage, the potassium content of soy sauce is significantly increased to approximately 3700 mg / 100 mL, making it a high-potassium fortified food. For people with "low potassium constitution" who do not consume enough potassium in their daily diet, there is no need to deliberately increase the intake of vegetables and fruits. Potassium can be conveniently and efficiently supplemented simply through daily cooking and seasoning, which helps to alleviate symptoms such as fatigue, weakness, and muscle cramps caused by mild potassium deficiency.

[0017] 2. Potassium ions promote sodium ion excretion and help dilate blood vessels. The high potassium content of the product of this invention, combined with its use as a condiment to partially replace ordinary high-sodium soy sauce, aligns with the dietary principle of high potassium and low sodium. This is beneficial for people with prehypertension, those who prefer strong flavors, and those with a family history of hypertension. It can be used as a condiment option to help maintain stable blood pressure in daily diets.

[0018] 3. This invention's product is based on a traditional low-salt solid-state fermentation process combined with diluted mash fermentation for soy sauce. The potassium fortification step is set in the blending stage after fermentation, avoiding any adverse effects of potassium salt on the earlier microbial koji-making and fermentation processes. This ensures the normal generation and accumulation of core flavor substances in soy sauce (such as amino acids, organic acids, and esters). The potassium salt added later undergoes heating, static clarification, and sterilization, allowing it to better integrate with the soy sauce system, minimizing interference with the original flavor of the product, and guaranteeing the fresh, fragrant, and pure taste of the soy sauce. Detailed Implementation

[0019] The present application will be further described in detail below with reference to the embodiments.

[0020] Example 1: Preparation of Potassium-Enriched Soy Sauce This embodiment provides a method for preparing potassium-rich soy sauce, the specific steps of which are as follows: (1) Raw material pretreatment Select high-quality non-GMO soybeans, wash them, and soak them in warm water at 28℃ for 10 hours until the soybeans absorb 120% of their dry weight in water. Drain the soaked soybeans and steam them at 0.15MPa pressure for 18 minutes until the beans are fully cooked, have no hard core, and the protein is fully denatured.

[0021] Select hard red wheat and roast it at 190℃ for 12 minutes to produce a rich, roasted aroma. Cool the roasted wheat and then grind it to about 50 mesh. Mix the cooked soybeans and the ground wheat in a certain proportion and adjust the moisture content of the mixture to about 55%.

[0022] (2) Composition Spread the above mixture and cool it to 36°C. Inoculate with Aspergillus oryzae koji at an inoculation rate of 0.4% of the total weight of the mixture. Spread the inoculated material to a thickness of approximately 2.5 cm in the koji tank and place it in a constant temperature and humidity environment of 28°C and 85% relative humidity for cultivation. After 36 hours of cultivation, turn the koji to adjust the temperature, humidity, and oxygen supply. Continue cultivation for 72 hours, until the surface of the koji is covered with abundant yellow-green spores, indicating that the mature soy sauce koji has been obtained.

[0023] (3) Preparation of fermentation brine Mix edible salt with clean water to prepare a 20% (w / w) brine solution. Boil the brine solution for 5 minutes to sterilize it, then cool it to room temperature before use.

[0024] (4) Fermentation of thin mash The koji obtained in step (2) and the brine prepared in step (3) were added to the fermentation tank in proportion and mixed evenly to form a fermented mash. The initial salinity of the fermented mash was controlled at 20%. The fermentation tank was placed in a constant temperature fermentation chamber at 23°C for low-temperature long-term fermentation, with a total fermentation cycle of 10 months. For the first 15 days after the start of fermentation, the fermented mash was stirred once a day to promote the even distribution of microorganisms and the exchange of substances; thereafter, it was stirred once a week. During this process, salt-tolerant yeasts and lactic acid bacteria grew naturally and worked synergistically with Aspergillus oryzae to produce abundant amino acids, organic acids, and flavor esters.

[0025] (5) Oil extraction The fermented soy sauce mash is pressed and separated using a plate and frame press to obtain raw soy sauce. The pressed liquid is classified into first oil, second oil, and third oil according to quality.

[0026] (6) Blending, potassium fortification and clarification The first and second pressing oils are mixed and blended, and their salt content and amino acid nitrogen content are adjusted to meet the standard requirements. Then, food-grade potassium chloride is added to the mixed soy sauce base for nutritional fortification, and the mixture is thoroughly stirred to dissolve, ensuring that the final soy sauce product contains sufficient potassium (K). + The content reached approximately 3700 mg / 100mL. The fortified soy sauce was heated to 88°C and kept warm for 10 minutes. Then it was transferred to a sedimentation tank and allowed to stand and clarify for 7 days at a low temperature. The sediment was then separated and removed to obtain a clear and transparent soy sauce liquid.

[0027] (7) Sterilization and filling The clarified soy sauce liquid is pasteurized by passing it through a plate heat exchanger at 85°C for 15 minutes. After sterilization, the soy sauce is rapidly cooled to room temperature in a sterile environment and then automatically filled and sealed to obtain the finished potassium-rich soy sauce.

[0028] Example 2: Potassium-enriched soy sauce fortified with different potassium salts The difference between this embodiment and Example 1 lies in the potassium fortification step (6). Instead of adding food-grade potassium citrate and potassium chloride in a 1:1 mass ratio to the prepared soy sauce base, a mixed potassium salt is added. The amount added is calculated and controlled to ensure that the potassium content of the final product reaches 3500 mg / 100mL. The remaining steps are exactly the same as in Example 1.

[0029] Example 3: Product characteristics of potassium-rich soy sauce The potassium-rich soy sauce prepared in Example 1 was tested, and its main physicochemical and nutritional indicators are as follows: - Potassium (K) + Content: 3700 mg / 100mL - Amino acid nitrogen: ≥1.0 g / 100mL - Soluble salt-free solids: ≥15 g / 100mL - Sodium (Na + Content: Approximately 5000 mg / 100mL - Color: Reddish-brown, glossy - Flavor: Rich in soy sauce and ester aromas, savory and salty, with a mellow aftertaste. The potassium-enriched soy sauce prepared using the above method retains the excellent flavor and nutrition of traditional soy sauce while achieving highly efficient potassium fortification. For ordinary healthy individuals whose daily diet may be insufficient in potassium, using it as a daily condiment can conveniently supplement potassium without significantly changing dietary habits. This helps maintain electrolyte balance, supports normal nerve and muscle function, and assists in regulating blood pressure. By placing the fortification step after fermentation, extraction, and preliminary clarification, this product ensures that the addition of potassium salts does not interfere with the core fermentation process and the activity of the microbial community. Furthermore, subsequent heat treatment and prolonged settling guarantee the product's flavor stability and clarity.

[0030] The above embodiments are only used to fully illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described above with reference to preferred embodiments, those skilled in the art can make various changes and modifications to the disclosed technical solutions without departing from the spirit and scope of the present invention. For example, the steaming of soybeans in step (1) can also be carried out by steaming at atmospheric pressure for 50 minutes; the fermentation temperature in step (4) can be selected between 20-25°C, and the fermentation cycle can be adjusted between 6-12 months; the potassium salt used for fortification in step (6) can also be other food-grade potassium salts, such as potassium malate, and the potassium content target of the final product can be set according to needs within the range of 3500-4000 mg / 100mL. These changes and modifications all fall within the protection scope of the present invention.

[0031] The scope of protection of this invention is determined by the claims. Although the invention has been shown and described primarily with reference to the defined embodiments, those skilled in the art will understand that numerous changes can be made to its construction and details without departing from the scope of protection defined by the claims. Therefore, the scope of protection of this invention is determined by the claims and includes all changes falling within the meaning or equivalent scope of the claims.

Claims

1. A method for preparing potassium-rich soy sauce, characterized in that, Includes the following steps: Food-grade potassium salts are added to the fermented and extracted soy sauce base liquid for fortification, so that the potassium content of the final product reaches 3500-4000 mg / 100 mL.

2. The method for preparing potassium-rich soy sauce according to claim 1, characterized in that, The soy sauce base liquid is prepared through the following steps: (a) Raw material processing: Soak and steam the soybeans, roast and grind the wheat, and mix the two together; (b) Koji making: The mixture is inoculated with Aspergillus oryzae and cultured to obtain koji for sauce making; (c) Fermentation: The koji is mixed with brine and fermented in a diluted mash. (d) Extraction: The fermented and matured soy sauce mash is subjected to solid-liquid separation to obtain the soy sauce base liquid.

3. The method for preparing potassium-rich soy sauce according to claim 2, characterized in that, In step (a), the soaking conditions for the soybeans are: soaking in water at 25-30℃ for 8-12 hours, so that the water absorption reaches 120% of the weight of the raw material; the cooking is performed by cooking at normal pressure for 40-60 minutes or cooking at 0.15MPa pressure for 15-20 minutes, until the soybeans have no hard core and the protein is denatured; the roasting conditions for the wheat are: roasting at 180-200℃ for 10-15 minutes, and then pulverizing to 40-60 mesh; the moisture content of the mixed material is controlled at 55%.

4. The method for preparing potassium-rich soy sauce according to claim 2, characterized in that, In step (b), the mixture is cooled to 35-38℃ before inoculation, and the inoculation amount of Aspergillus oryzae seed koji is 0.3%-0.5% of the total weight of the mixture. The cultivation conditions are as follows: the material is spread into a thickness of 2-3cm and cultivated in an environment of 28℃ and 85% relative humidity. During the cultivation, the koji is turned over until the surface of the koji is covered with yellow-green spores.

5. The method for preparing potassium-rich soy sauce according to claim 4, characterized in that, During the cultivation process, the first turning is performed after 36 hours, and the total cultivation time is approximately 72 hours.

6. The method for preparing potassium-rich soy sauce according to claim 2, characterized in that, In step (c), the concentration of the brine is 18%-22% (w / w); after the koji is mixed with the brine, the salinity of the fermented mash is controlled between 18%-22%; the fermentation conditions are: fermentation at 20-25℃ for 6-12 months.

7. The method for preparing potassium-rich soy sauce according to claim 6, characterized in that, During the first 15 days of fermentation, the fermented sauce should be stirred once a day.

8. The method for preparing potassium-rich soy sauce according to claim 1, characterized in that, The food-grade potassium salt is one or a combination of two of potassium chloride and potassium citrate.

9. A potassium-rich soy sauce, characterized in that, It is prepared by any one of claims 1 to 8, and its potassium content is 3500-4000 mg / 100 mL.

10. The potassium-rich soy sauce according to claim 9, characterized in that, Its potassium content is approximately 3700 mg / 100 mL.