CN1118224A - Flavourous nutrient sauce and its preparation - Google Patents
Flavourous nutrient sauce and its preparation Download PDFInfo
- Publication number
- CN1118224A CN1118224A CN95107939A CN95107939A CN1118224A CN 1118224 A CN1118224 A CN 1118224A CN 95107939 A CN95107939 A CN 95107939A CN 95107939 A CN95107939 A CN 95107939A CN 1118224 A CN1118224 A CN 1118224A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- parts
- animal
- sauce
- flavor nutrition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The nutritive soy sauce is made of fermented soy sauce, hydrolized liquid of animal enzyme (neutral proteinase), hydrolized liquid of champignon enzyme, nucleotide, lactic acid, glucose, ethyl malt phenol and nipagin butylester and features more different fragrance, rich contents of amino acids and trace elements and no need of adding gourmet powder and pigment. Mellow wine is used during the fermentation of soy sauce for increasing fragrance.
Description
The present invention relates to flavouring and manufacture craft thereof that daily life is used, relate in particular to a kind of flavor nutrition soy sauce and manufacture craft thereof.
Raising along with people's living standard, people are to the requirement of flavouring, more and more high as requirement to soy sauce, thereby people more and more pay attention to the local flavor of soy sauce, trophism, because chicken, especially black-bone chicken has abundant protein and promotes the amino acid that human body grows, and black-bone chicken contains abundant melanin, thereby invented chicken extract delicate flavour soy sauce, as CN1096174A chicken favoured soy sauce and the manufacturing process of announcing on the Chinese patent communique thereof, it is by the soy sauce crude product, hydrolysis of chicken meat liquid, the spices extract, monosodium glutamate, nucleic acid class flavoring makes with technology according to a certain ratio, but its delicate flavour will be modulated by monosodium glutamate, and its odor type is Maotai-flavor, no sweet-smelling.Disclosed CN1096422A on another Chinese patent communique, a kind of health Taihe chicken soy sauce and system toothed oak method thereof, it is to be major ingredient with the black-bone chicken, are furnished with ten kinds of Chinese herbal medicines such as the fleece-flower root, matrimony vine, cloves, big fennel, Chinese yam rhizome, tsaoko, galingal, hot sprout, the root of Dahurain angelica, Chinese cassia tree, main purpose is to provide a kind of soy sauce with health role, and its local flavor is not allocated.Only yet there are no up till now be furnished with Wang Ge, the report of snail and snake enzyme hydrolyzate nutrient health-care sauce.
The objective of the invention is to: provide a kind of and do not contain pigment, need not add monosodium glutamate, have animals and plants and coordinate delicate flavour, sauce perfume (or spice), ester perfume (or spice), sweet-smelling soft good to eat the flavor nutrition soy sauce and the manufacture craft thereof that are of high nutritive value.
The prescription of flavor nutrition soy sauce of the present invention is (by weight): send out soy sauce pure 70-90 parts, 5-10 parts of animal ferment hydrolyzates, 2-5 parts of mushroom enzyme hydrolyzates, 0.2-1 part in nucleotides, 0.1-0.5 part of lactic acid, butyl hydroxybenzoate 5-20 * 10
-4Part.
Fermented sauce of the present invention is by 50-70 parts of soybean, 15-25 parts in wheat bran, and 5-15 parts in flour, 10-20 parts of wheats make by this prescription.
The step of manufacture craft of the present invention is as follows:
1, the preparation of distiller's wort: get 3 parts of (by weight) wheats, 5 parts in flour, after the boiling of profit water, cooling inserts 7.658 amylase 5%, inserts AS after liquefaction, the saccharification
2.399Aroma former makes distiller's wort.
2, the preparation of fermented sauce:
The wheat that defatted soybean, flour, wheat bran and parch are crossed mixes by said ratio, after the profit water treatment, autoclaving, inoculate after the discharging cooling, insert bacterial classification, 30-35 ℃ of following kojis of temperature 26 hours, to the song maturation, mix song again, admix that 12 Baume degrees salt solution are an amount of, the moisture of controlling sauce unstrained spirits before its fermentation is about 55%, 40-45 ℃ of kojis 10 days; Admix the above-mentioned distiller's wort 3%-8% that makes in the sauce unstrained spirits of this ferment middle, 25-30 ℃ of bottom fermentations of temperature 10 days, it was ripe to send out alcohol, drenches oil; Drench oil and steeped 10 hours with 90 ℃ of water loggings, 2 oil drench hair oils, and 4 oil drench 3 oil, obtain fermented sauce at last;
3, the preparation of animal ferment hydrolyzate:
With black-bone chicken or Wang Ge or snake or fresh and alive animal such as snail or silkworm chrysalis, rub, add 2-3 times water, boil, be cooled to 45 ℃ again, alkali is adjusted a between pH value to 7.0-8.0 again, add 1-2% protease,, be heated to and boil 40-50 ℃ of following enzymolysis 4-5 hours, use plate compression, get animal prolease hydrolysis liquid;
4, the preparation of mushroom enzyme hydrolyzate:
It is some to get mushroom, cleans to add 3-5 times of water, soaks half an hour, rubs, and adds water boil again, is cooled to 45 ℃, adds 1%166 protease, and enzymolysis is 5 hours under 40-42 ℃ of parts, and heating is boiled, and plate-frame filtering obtains the mushroom enzyme hydrolyzate;
5, allotment:
The above-mentioned fermented sauce that makes, animal ferment hydrolyzate, mushroom enzyme hydrolyzate are mixed according to the above ratio, being heated to 80-85 ℃ constantly stirs, be incubated 20-60 minutes, cool to 60 ℃, add butyl hydroxybenzoate in proportion, glucose, nucleotides, ethyl maltol, transferring PH with lactic acid is 4.60-4.65, and the high speed centrifugation plate-frame filtering is again through sterilising filtration, chemical examination, can make flavor nutrition soy sauce of the present invention.
The present invention is owing to the ferment middle at fermented sauce, admix distiller's wort in the sauce unstrained spirits, and continue to ferment 10 days, make it on the basis of sauce perfume (or spice), add sweet-smelling again, owing to allocated animal prolease hydrolysis liquid into, make finished product soy sauce ester perfume (or spice) very heavy, and produced a large amount of polypeptide, its local flavor is had extremely strong coordinative role, and have abundant nutritive value, again owing to added a small amount of ethyl maltol, then increased the weight of amino acid whose fragrance greatly, the present invention makes it more fragrant and more sweet good to eat owing to contain mushroom enzyme hydrolyzate and glucose.In a word, flavor nutrition soy sauce of the present invention need not to add monosodium glutamate, do not contain pigment, have animals and plants and coordinate fragrance, sauce perfume (or spice), ester perfume (or spice), soft good to eat, the safety and sanitation of sweet-smelling, delicious flavour, have 8 seed amino acids of needed by human body simultaneously and to human body beneficial's polysaccharide, various trace elements, and the content height, abundant nutritive value had.
Accompanying drawing: be the flow chart of manufacture craft of the present invention.
The present invention is described in detail to contrast accompanying drawing below in conjunction with embodiment.
Embodiment 1:
(1) at first get 3 kilograms of wheats, 5 kilograms in flour, after the water boiling, cooling inserts 7.658 amylase 5%, after liquefaction, the saccharification, inserts AS
2.399Aroma former, it is standby to make distiller's wort;
(2) the extracting degreasing soybean is 1200 jin, 100 kilograms in flour, and 300 kilograms of the wheats that 400 kilograms in wheat bran and parch are crossed are after the profit water treatment, in 125 ℃ of power 1.2 kilograms per centimeter of temperature
2Autoclaving is 18 minutes under the condition, after the discharging cooling, inserts Shanghai and produces AS
3.095Bacterial classification 3% 32 ℃ of kojis of temperature 26 hours, to the song maturation, is admixed 1500 kilograms of 12 Baume degrees salt solution, 42 ℃ of kojis 10 days, adds and states distiller's wort 30 ℃ of fermentations 10 days, and fermenting-ripening carries out the original place and drenches oil, obtains fermented sauce;
(2) remove hair and go 20 kilograms of internal organ black-bone chickens, clean, rub, add 60 kilograms in water, boil, cool to 45 ℃ and adjust pH value to 7.5, add 1%1.398 protease,, be heated to and boil, obtain the black-bone chicken enzyme hydrolyzate with plate-frame filtering 42 ℃ of enzymolysis 5 hours with alkali;
(4) get 1 kilogram on mushroom, clean 5 kilograms in the water that adds soaks half an hour, rubs, and heating is boiled, and is cooled to 45 ℃ and adds 1%166 protease, and enzymolysis is 5 hours under 40-42 ℃ of parts, and heating is boiled, plate-frame filtering, obtains the mushroom enzyme hydrolyzate;
(5) with 80 kilograms of 900 kilograms of fermented sauces, black-bone chicken enzyme hydrolyzates, the mushroom enzyme hydrolysis is put into blending vat for 20 kilograms, being heated to 85 ℃ constantly stirs, be incubated 20 minutes, be cooled to 60 ℃, add butyl hydroxybenzoate 2 grams with 20 milliliters of liquor dissolvings, add 10 kilograms of glucose, 0.5 kilogram in nucleotides and 4 gram ethyl maltols are transferred PH=4.60 with lactic acid, make the flavor nutrition soy sauce that contains the black-bone chicken enzyme hydrolyzate.
The physical and chemical index of the above-mentioned prepared flavor nutrition soy sauce that contains the black-bone chicken enzyme hydrolyzate is referring to table 1 (table 1 is the physical and chemical index of the flavor nutrition soy sauce that contains enzyme hydrolyzates such as black-bone chicken, snake, snail, Wang Ge).
Embodiment 2:
15 kilograms of 60 kilograms of raw soybeans, 20 kilograms in wheat bran, 10 kilograms in flour, wheat are made fermented sauce through above-mentioned technology; Get 20 jin of snails again, make the glusulase hydrolyzate by above-mentioned enzymolysis process; Get and make 80 jin of fermented sauces, 5 jin of glusulase hydrolyzates, 5 jin of mushroom enzyme hydrolyzates, 0.7 jin in nucleotides, 0.3 jin of lactic acid, 9 jin of ethyl maltols, 9.5 jin of glucose, butyl hydroxybenzoate 7.8 * 10
-4Jin by with the technology of embodiment 1, makes above-mentioned raw materials to contain glusulase hydrolyzate flavor nutrition soy sauce.
Embodiment 3:
10 kilograms of 50 kilograms of raw soybeans, 15 kilograms in wheat bran, 5 kilograms in flour, wheat are made fermented sauce through above-mentioned technology; Get 30 jin of snakes again, make the snake enzyme hydrolyzate by above-mentioned enzymolysis process; Get and make 70 jin of fermented sauces, 8 jin of snake enzyme hydrolyzates, 3 jin of mushroom enzyme hydrolyzates, 0.8 jin in nucleotides, 0.2 jin of lactic acid, ethyl maltol 5 * 10
-4Jin, 1 jin of glucose, butyl hydroxybenzoate 6.5 * 10
-4Jin by with the technology of embodiment 1, makes above-mentioned raw materials to contain snake enzyme hydrolyzate flavor nutrition soy sauce.
Embodiment 4:
20 kilograms of 90 kilograms of raw soybeans, 25 kilograms in wheat bran, 15 kilograms in flour, wheat are made fermented sauce through above-mentioned technology; Get 25 jin of Wang Ge again, make the Wang Ge enzyme hydrolyzate by above-mentioned enzymolysis process; Get and make 90 jin of fermented sauces, 10 jin of Wang Ge enzyme hydrolyzates, 4 jin of mushroom enzyme hydrolyzates, 1 jin in nucleotides, 0.5 jin of lactic acid, ethyl maltol 2 * 10
-3Jin, 2.8 jin of glucose, butyl hydroxybenzoate 1.8 * 10
-3, above-mentioned raw materials by with the technology of embodiment 1, is made and contains Wang Ge enzyme hydrolyzate local flavor soy sauce.
Table 1
| Project | Embodiment 1 | Embodiment 2,3,4 |
| Index | Index | |
| Amino-acid nitrogen (%) | ????≥1.00 | ????≤1.20 |
| Salt (g/100ml is in Nal) | ????≥16 | ????≤16 |
| Total acid (g/100ml is in lactic acid) | ????≤2.5 | ????≤2.5 |
| Reduced sugar (g/100ml) | ????≥3.5 | ????≥3.5 |
| Proportion | ????≥1.18 | ????≥1.20 |
| Full nitrogen (%) | ????≥1.80 | ????≥2.00 |
| Arsenic (mg/kg is in As) | ????≤0.5 | ????≤0.5 |
| Plumbous (mg/kg is in Pb) | ????≤1.0 | ????≤1.0 |
| AFB 1(mg/kg) | ????≤5.0 | ????≤5.0 |
| Benzoic acid (g/kg) | ????≤1.0 | ????≤1.0 |
| The look rate | 3.5≤look rate≤4.0 | 2.5≤look rate≤3.0 |
| Salt-less solid (%) | ????≥18 | ????≥20 |
Claims (10)
1, a kind of flavor nutrition soy sauce is characterized in that: contain (by weight) and send out soy sauce pure 70-90 parts, 5-10 parts of animal ferment hydrolyzates, 2-5 parts of mushroom enzyme hydrolyzates, 0.2-1 part in nucleotides, 0.1-0.5 part of lactic acid, butyl hydroxybenzoate 5-20 * 10
-4Part.
2, flavor nutrition soy sauce according to claim 1 is characterized in that: also contain ethyl maltol 5-10 * 10
-4Part.
3, flavor nutrition soy sauce according to claim 1 and 2 is characterized in that: also contain 0.5-3 parts of glucose.
4, flavor nutrition soy sauce according to claim 1 and 2 is characterized in that: fermented sauce is by 50-70 parts of soybean (by weight), 15-25 parts in wheat bran, and 5-15 parts in flour, 10-20 parts of wheats make by this prescription.
5, flavor nutrition soy sauce according to claim 1 and 2 is characterized in that: the animal ferment hydrolyzate can be black-bone chicken enzyme hydrolyzate, snake enzyme hydrolyzate, glusulase hydrolyzate, one of dove enzyme hydrolyzate.
6, a kind of manufacture craft of flavor nutrition soy sauce, the step such as preparation, animal prolease hydrolysis and allotment, sterilising filtration, chemical examination, can that comprises fermented sauce, it is characterized in that: in the preparation process of fermented sauce, it is in the sauce unstrained spirits of fermentation in mid-term, admix distiller's wort 3%-8%, continue fermentation 10 days; Later stage fermentation adopts cold fermentation, and its temperature is controlled at 25-30 ℃.
7, the manufacture craft of flavor nutrition soy sauce according to claim 6, it is characterized in that: the animal prolease hydrolysis process is after at first the animal unhairing being removed internal organ, clean, rub, admix 2-3 times of water, boil, be cooled to 45 ℃, adjust a between pH value to 7.0-8.0 with alkali, 1%-2% protease that adds animal protein again, hydrolysis is 4-5 hours under 40-50 ℃ of temperature, is heated to and boils, and gets animal prolease hydrolysis liquid with plate compression again.
8, the manufacture craft of local flavor soy sauce according to claim 7 is characterized in that: protease is neutral 1398.
9, according to the manufacture craft of claim 6 or 7 described flavor nutrition soy sauce, it is characterized in that: the preparation method of distiller's wort is: get 3 parts of (by weight) wheats, 5 parts in flour, after the boiling of profit water, cooling inserts 7.658 amylase 5%, inserts AS after liquefaction, the saccharification
2.399Aroma former makes distiller's wort.
10, according to the manufacture craft of claim 6 or 7 described flavor nutrition soy sauce, it is characterized in that: in the allocation process, glucose, nucleotides, ethyl maltol three components must be allocated into after cooling to 60 ℃ again, transfer pH value to 4.60-4.65 with lactic acid then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107939A CN1118224A (en) | 1995-08-16 | 1995-08-16 | Flavourous nutrient sauce and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107939A CN1118224A (en) | 1995-08-16 | 1995-08-16 | Flavourous nutrient sauce and its preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1118224A true CN1118224A (en) | 1996-03-13 |
Family
ID=5076537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95107939A Pending CN1118224A (en) | 1995-08-16 | 1995-08-16 | Flavourous nutrient sauce and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1118224A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8795755B2 (en) | 2006-03-08 | 2014-08-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
| CN104172099A (en) * | 2014-07-15 | 2014-12-03 | 张俊辉 | Production technology of rhaponticum uniflorum sauce |
| CN104256503A (en) * | 2014-07-11 | 2015-01-07 | 广东广海大实业有限公司 | Snail soy sauce and manufacturing method thereof |
-
1995
- 1995-08-16 CN CN95107939A patent/CN1118224A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8795755B2 (en) | 2006-03-08 | 2014-08-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
| CN104256503A (en) * | 2014-07-11 | 2015-01-07 | 广东广海大实业有限公司 | Snail soy sauce and manufacturing method thereof |
| CN104256503B (en) * | 2014-07-11 | 2016-10-12 | 广东广海大实业有限公司 | A kind of Limax soy sauce and preparation method thereof |
| CN104172099A (en) * | 2014-07-15 | 2014-12-03 | 张俊辉 | Production technology of rhaponticum uniflorum sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105831695B (en) | A kind of preparation method of low-salt health-care soy sauce | |
| KR100823036B1 (en) | The cultivation method of fruits having the high content of vitamin and calcium | |
| CN101423856A (en) | Aminoacid polypeptide nutrient fluid, preparation method thereof and use | |
| CN110326770A (en) | A kind of production method that improved Flaxseed cake makes functional soy sauce and salty sauce | |
| CN101831376A (en) | Method for producing composite date and flower vinegar | |
| CN1118224A (en) | Flavourous nutrient sauce and its preparation | |
| KR20160055292A (en) | MANUFACTURE OF FERMENTED Allium hookeri FROM YEASTS AND NATURAL ENZYME AND PREPARATION OF COMBINED BEVERAGE FOR QUENCHING THIRST | |
| CN111329025A (en) | Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce | |
| KR101582151B1 (en) | Method for the Preparation of Strawberry Jam | |
| CN1157109A (en) | Vinegar pickled bean and its producing process | |
| JP3497148B2 (en) | Fermented beverage containing antioxidant, octacosanol and β-glucan and method for producing the same | |
| CN101658289A (en) | Preparing method of cordyceps sinensis dark soy sauce | |
| CN103719744A (en) | Preparation method of Monacolin K-rich lobster sauce | |
| KR20050026433A (en) | Method for production of brown rice sprout-vinegar | |
| KR102035428B1 (en) | Fermented ginger extract, and manufacturing method thereof | |
| CN103688748B (en) | Epimedium cordyceps militaris cultivation and product processing method | |
| CN112574850A (en) | Medicinal yeast mature vinegar and brewing method thereof | |
| CN1560215A (en) | Grain cordyceps sinensis wine and production method thereof | |
| CN111909811A (en) | Preparation method and product of algae-flavor liquor | |
| CN1105064A (en) | Technology for producing caoguo wine | |
| CN1448066A (en) | Immunological fortified feed additive and its prodn. method | |
| KR20080068497A (en) | Recipe of vinegar using red cayenne | |
| CN1058849C (en) | Enzyme-rich malt ice-cream and preparing process thereof | |
| KR20180072654A (en) | Fermented Rice Bran Extract and Preparing Method Thereof | |
| CN1271769A (en) | Xiangchang wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Applicant after: Xi Shu Applicant after: Chen Zhiping Applicant before: Chen Zhiping |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: CHEN ZHIPING TO: XI SHU; CHEN ZHIPING |
|
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |