CN101176546A

CN101176546A - Sauce with abundant selenium

Info

Publication number: CN101176546A
Application number: CNA2007101567404A
Authority: CN
Inventors: 魏灵
Original assignee: Wujiang Fangxia Enterprise Information Consultation Co Ltd
Current assignee: Wujiang Fangxia Enterprise Information Consultation Co Ltd
Priority date: 2007-11-28
Filing date: 2007-11-28
Publication date: 2008-05-14

Abstract

The invention provides a soy sauce with organic selenium and vitamin and with the disease-prevention and anticancer function, which is characterized in that soybean or defatted soybean, wheat bran, frying wheat are used as material, and are made into conventional soy sauce after braising, koji making and low-salt solid fermentation; then organic selenium, Vitamin A, Vitamin E are added in the conventional soy sauce to form the soy sauce with special color, aroma, taste and flavor. The invention has the advantages of thick aroma, no peculiar smell, delicious and full-bodied taste, moderate salinity, long aftertaste, proper clarification and concentration, no precipitate, rich nutrition, disease-prevention and anticancer health function, low processing cost and improvement of production value of products.

Description

A kind of sauce with abundant selenium

Technical field

The present invention relates to a kind of health care condiment, especially contain organic selenium and vitamin, have the soy sauce of diseases prevention, antitumaous effect.

Background technology

At present, the soy sauce that uses in the daily life is conventional soy sauce, with soybean or defatted soybean, grain is primary raw material, form through boiling, koji, solid state fermentation, the composition of this soy sauce is single, mouthfeel is poor, of low grade, health-care components is few, and the selenium necessary trace element that is human body, preventable disease, anticancer, the generation that suppresses cardiovascular and cerebrovascular disease, but more than 40 kind of disease such as prevention of liver disease and Keshan disease also, organic selenium can with vitamin A, E acting in conjunction in human body, impel the obvious antioxidation of selenium.

Summary of the invention

The health care condiment sauce with abundant selenium that the purpose of this invention is to provide a kind of nutritious, function of anti-cancer and cancer prevention.

For realizing that technical scheme provided by the present invention is:

A kind of sauce with abundant selenium, it is characterized in that high quality soybean or defatted soybean, wheat, wheat bran through cooking cooling, insert the pure aspergillus oryzae bacterial classification of cultivating and make the sauce song, the bent fermentation vat that moves into of sauce, add brine fermentation, treat sauce unstrained spirits maturation after, extract soy sauce with lixiviation process, make conventional soy sauce, then the organic selenium of interpolation, vitamin A, vitamin E obtain sauce with abundant selenium in soy sauce.

The present invention adopts high quality soybean or defatted soybean, wheat, wheat bran is through boiling, koji, low-salt solid-state fermentation is made conventional soy sauce, then in soy sauce, add organic selenium, vitamin A, vitamin E, is that glucose and amino acid reaction generate melanoid by the tyrosine in the material protein through the oxidation generation melanin and part classical mould amylorrhexis that forms sediment, make soy sauce produce bright-coloured glossiness bronzing, a series of extremely complicated biochemistries between yeast phase change the delicate flavour that is produced, sweet taste, tart flavour, aroma, the fragrant saline taste with salt solution of ester is mixed mutually, form the soy sauce of color, smell and taste and unique flavor at last, nutritious, the health-care effect of function of anti-cancer and cancer prevention is arranged.

Specific embodiments

In the actual production, with high quality soybean or defatted soybean, wheat, wheat bran through cooking cooling, insert the pure aspergillus oryzae bacterial classification of cultivating and make the sauce song, the bent fermentation vat that moves into of sauce, add brine fermentation, treat sauce unstrained spirits maturation after, extract soy sauce with lixiviation process, make conventional soy sauce, then the organic selenium of interpolation, vitamin A, vitamin E obtain sauce with abundant selenium in soy sauce.

Preparation method of the present invention is following steps:

With soybean or defatted soybean, wheat bran, fry wheat in 1: 0.5: 0.35 ratio, weighing respectively after crushed, add the moistening back of water and mix, again with boiling water steam steaming cooling after several minutes, pressure release, inoculation, koji, the purpose of koji is that aspergillus oryzae is fully grown on the song material, and produce and put aside needed enzyme in a large number, as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase etc., with ripe bent adding proportion is the common salt aqueous solution of 1.1-1.2, mix thoroughly, between 35-55 ℃, fermented 20-40 days, Wei formation is the effect that utilizes these enzymes during the fermentation, is amino acid as protease and peptase with proteolysis, produce delicate flavour, glutaminase becomes tasteless glutamine in the popular glutamic acid with delicate flavour, the amylase part hydrolysis saccharogenesis that will form sediment, produce sweet taste, pectase, cellulase and hemicellulase etc. can break cell membrane fully, make protease and amylorrhexis etc. more thorough, simultaneously, in koji and sweat, yeast that falls into from air and bacterium also breed the justacrine plurality of enzymes, also can add the lactic acid bacteria and the saccharomycete of pure cultivation, produce an amount of lactic acid by lactic acid bacteria, produce ethanol by saccharomycetes to make fermentation, and by material composition, the alcohol that the metabolite of aspergillus etc. is produced, acid, aldehyde, ester, phenol, multiple composition such as acetal and furanone, add organic selenium after making conventional soy sauce, vitamin A, vitamin E, allotment is even, through sterilization, bottling, check.

Below in conjunction with embodiment content of the present invention is described further:

Embodiment one

Batching (%): soybean or defatted soybean 100, wheat bran 45, stir-fry wheat 32;

The preparation method:

With soybean or defatted soybean, wheat bran, fry wheat in 1: 0.5: 0.35 ratio, weighing respectively after crushed, add the moistening back of water and mix, again with boiling water steam steaming cooling after several minutes, pressure release, inoculation, koji, the purpose of koji is that aspergillus oryzae is fully grown on the song material, and produce and put aside needed enzyme in a large number, as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase etc., with ripe bent adding proportion is the common salt aqueous solution of 1.1-1.2, mix thoroughly, between 35-55 ℃, fermented 20-40 days, Wei formation is the effect that utilizes these enzymes during the fermentation, is amino acid as protease and peptase with proteolysis, produce delicate flavour, glutaminase becomes tasteless glutamine in the popular glutamic acid with delicate flavour, the amylase part hydrolysis saccharogenesis that will form sediment, produce sweet taste, pectase, cellulase and hemicellulase etc. can break cell membrane fully, make protease and amylorrhexis etc. more thorough, simultaneously, in koji and sweat, yeast that falls into from air and bacterium also breed the justacrine plurality of enzymes, also can add the lactic acid bacteria and the saccharomycete of pure cultivation, produce an amount of lactic acid by lactic acid bacteria, produce ethanol by saccharomycetes to make fermentation, and by material composition, the alcohol that the metabolite of aspergillus etc. is produced, acid, aldehyde, ester, phenol, multiple composition such as acetal and furanone, add organic selenium after making conventional soy sauce, vitamin A, vitamin E, allotment is even, through sterilization, bottling, check;

Embodiment two

Batching (%): soybean or defatted soybean 96, wheat bran 40, stir-fry wheat 30, its preparation method is with embodiment one.

In sum, the present invention takes on a red color or sepia, and is bright-coloured, glossy, do not send out crow, dense, the free from extraneous odour of sauce fragrance, and delicious flavour is mellow, and is moderately salted, and aftertaste is permanent, and clarification, concentration are suitable, deposit-free, and processing cost is low, has improved the productive value of product.

Claims

1. sauce with abundant selenium, it is characterized in that: with high quality soybean or defatted soybean, wheat, wheat bran through cooking cooling, insert the pure aspergillus oryzae bacterial classification of cultivating and make the sauce song, the bent fermentation vat that moves into of sauce, add brine fermentation, treat sauce unstrained spirits maturation after, extract soy sauce with lixiviation process, make conventional soy sauce, then the product that the organic selenium of interpolation, vitamin A, vitamin E obtain in soy sauce.

2. according to claim 1, it is characterized in that the preparation method is following steps: with soybean or defatted soybean, wheat bran, fry wheat in 1: 0.5: 0.35 ratio, weighing respectively after crushed, add the moistening back of water and mix, again with boiling water steam steaming cooling after several minutes, pressure release, inoculation, koji, the purpose of koji is that aspergillus oryzae is fully grown on the song material, and produce and put aside needed enzyme in a large number, as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase etc., with ripe bent adding proportion is the common salt aqueous solution of 1.1-1.2, mix thoroughly, between 35-55 ℃, fermented 20-40 days, Wei formation is the effect that utilizes these enzymes during the fermentation, is amino acid as protease and peptase with proteolysis, produce delicate flavour, glutaminase becomes tasteless glutamine in the popular glutamic acid with delicate flavour, the amylase part hydrolysis saccharogenesis that will form sediment, produce sweet taste, pectase, cellulase and hemicellulase etc. can break cell membrane fully, make protease and amylorrhexis etc. more thorough, simultaneously, in koji and sweat, yeast that falls into from air and bacterium also breed the justacrine plurality of enzymes, also can add the lactic acid bacteria and the saccharomycete of pure cultivation, produce an amount of lactic acid by lactic acid bacteria, produce ethanol by saccharomycetes to make fermentation, and by material composition, the alcohol that the metabolite of aspergillus etc. is produced, acid, aldehyde, ester, phenol, multiple composition such as acetal and furanone, add organic selenium after making conventional soy sauce, vitamin A, vitamin E, allotment is even, through sterilization, bottling, check.