CN103598566A - 一种酱油天然添加物 - Google Patents
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- CN103598566A CN103598566A CN201310566245.6A CN201310566245A CN103598566A CN 103598566 A CN103598566 A CN 103598566A CN 201310566245 A CN201310566245 A CN 201310566245A CN 103598566 A CN103598566 A CN 103598566A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 28
- 235000019462 natural additive Nutrition 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 241000132012 Atractylodes Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 241000522254 Cassia Species 0.000 claims description 8
- 241000756943 Codonopsis Species 0.000 claims description 8
- 239000009636 Huang Qi Substances 0.000 claims description 8
- 241000112528 Ligusticum striatum Species 0.000 claims description 8
- 241000736199 Paeonia Species 0.000 claims description 8
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 8
- 244000197580 Poria cocos Species 0.000 claims description 8
- 235000008599 Poria cocos Nutrition 0.000 claims description 8
- 241000405414 Rehmannia Species 0.000 claims description 8
- 239000003814 drug Substances 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 8
- 238000004821 distillation Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 239000000341 volatile oil Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 238000005304 joining Methods 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229940116269 uric acid Drugs 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明公开了酱油天然添加物在酱油发酵中的用途,其特征在于,所述酱油天然添加物从中药材原料配方中通过蒸馏、煎煮、压榨提取,并在加入到酱油发酵的原材料中混合发酵。
Description
技术领域
本发明涉及一种酱油添加剂。
背景技术
酱油俗称豉油,主要由大豆、淀粉、小麦、食盐经过制油、发酵等程序酿制而成的。酱油的成分比较复杂,除食盐的成分外,还有多种氨基酸、糖类、有机酸、色素及香料等成分。以咸味为主,亦有鲜味、香味等。它能增加和改善菜肴的味道,还能增添或改变菜肴的色泽。我国人民在数千年前就已经掌握酿制工艺了。
氨基酸是酱油中最重要的营养成分,氨基酸含量的高低反映了酱油质量的优劣;还原糖也是酱油的一种主要营养成份;此类有机酸具有成碱作用,可消除机体中过剩的酸,降低尿的酸度,减少尿酸在膀胱中形成结石的可能;酱油除了上述的主要成分外,还含有钙、铁等微量元素,有效地维持了机体的生理平衡。
现代人崇尚健康的生活,而从生活饮食方面上注重天然是人们所追求的一个目标。众所周知,天然的中药材中具有许多保健、养生的成分。民间有通过白酒浸渍的方法提取其中的可溶性物质来制成药酒。。我国历代医家在长期的医疗实践中,积累了大量的药酒配方,一方面保障了药酒的安全性,另一方面也保障了药酒的多样性。
在近代,运用科学技术和方法,对中国古老的酒剂的浸提原理、技术工艺进行改造,形成了浸提药剂的生产体系,不仅中国生产浸提药剂,国外也大量采用。
发明内容
本发明的目的在于采用酱油天然添加物来添加到酱油发酵原料中,从而生产新的酱油产品。
本发明通过从中药材原料配方中通过蒸馏、煎煮、压榨提取酱油天然添加物,并在加入到酱油发酵的原材料中混合发酵来实现。
作为本发明的一个技术方案,所述酱油天然添加物从以下中药材原料配方中提取,按重量百分数计算,当归9%-11%、白芍10%-13%、熟地黄12%-16%、党参8%-16%、白术11%-15%、茯苓11%-15%、黄芪8%-11%、川芎5%-7%、甘草6%-9%、肉桂1%-3%;通过以下方法提取:a)取白术加5~9倍量水浸泡30~60分钟,蒸馏2~3小时,得白术挥发油;b)将白术蒸馏后的药渣与当归、白芍、熟地黄、党参、茯苓、黄芪、川芎、甘草、肉桂加8~12倍量水煎煮1.0~2.0小时,压榨,药渣再加4~8倍量水,煎煮0.5~2.0小时,压榨,合并滤液,离心,弃去沉淀,得到所述酱油天然添加物。
作为本发明的技术方案的一个补充,所述压榨为将蒸煮后的中药材连同蒸煮溶剂一起,趁热压榨取汁,压榨压力为25-30MPa。
本发明的优势在于,为酱油添加剂开辟新的原料来源,提供酱油的质量,避免通过添加各种化学试剂造成的健康问题;生产简单,且可从各个方面考虑进行进一步的技术开放,如提取添加物的方法、发酵的方法等。
具体实施方式
提取原料的差异,决定了产品性能差异。提取原料有中药材,但本领域技术人员应当理解,根据生产和销售的不用需要,可以不局限于中药材,例如,为了增色,就要选择天然色素材料;为了增香,就要选择天然香料;为了增味,就要选择天然调味料;为了增稠,就要选择天然的黏性材料。
实施例1
当归9g、白芍10g、熟地黄13g、党参15g、白术12g、茯苓13g、黄芪10g、川芎5g、甘草8g、肉桂1g;通过以下方法提取:a)取白术加5倍量水浸泡30分钟,蒸馏2小时,得白术挥发油;b)将白术蒸馏后的药渣与当归、白芍、熟地黄、党参、茯苓、黄芪、川芎、甘草、肉桂加10倍量水煎煮2小时,压榨,压榨压力为25MPa,药渣再加4倍量水,煎煮0.5小时,压榨,压榨压力为27MPa,合并滤液,离心,弃去沉淀,得到所述酱油天然添加物备用。
实施例2
当归11kg、白芍9kg、熟地黄14kg、党参16kg、白术10kg、茯苓10kg、黄芪12kg、川芎7kg、甘草9kg、肉桂3kg;通过以下方法提取:a)取白术加5倍量水浸泡60分钟,蒸馏3小时,得白术挥发油;b)将白术蒸馏后的药渣与当归、白芍、熟地黄、党参、茯苓、黄芪、川芎、甘草、肉桂加8倍量水煎煮2小时,压榨,压榨压力为28MPa,药渣再加5倍量水,煎煮1小时,压榨,压榨压力为30MPa,合并滤液,离心,弃去沉淀,得到所述酱油天然添加物备用。
实施例3
将所得的酱油天然添加物与酱油发酵原料按1:10的重量比混合,发酵20天收获酱油原液。
Claims (3)
1.酱油天然添加物在酱油发酵中的用途,其特征在于,所述酱油天然添加物从中药材原料配方中通过蒸馏、煎煮、压榨提取,并在加入到酱油发酵的原材料中混合发酵。
2.根据权利要求1所述的用途,其中,所述酱油天然添加物从以下中药材原料配方中提取,按重量百分数计算,当归9%-11%、白芍10%-13%、熟地黄12%-16%、党参8%-16%、白术11%-15%、茯苓11%-15%、黄芪8%-11%、川芎5%-7%、甘草6%-9%、肉桂1%-3%;通过以下方法提取:a)取白术加5~9倍量水浸泡30~60分钟,蒸馏2~3小时,得白术挥发油;b)将白术蒸馏后的药渣与当归、白芍、熟地黄、党参、茯苓、黄芪、川芎、甘草、肉桂加8~12倍量水煎煮1.0~2.0小时,压榨,药渣再加4~8倍量水,煎煮0.5~2.0小时,压榨,合并滤液,离心,弃去沉淀,得到所述酱油天然添加物。
3.根据权利要求1和2所述的用途,其中,所述压榨为将蒸煮后的中药材连同蒸煮溶剂一起,趁热压榨取汁,压榨压力为25-30MPa。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105105088A (zh) * | 2015-09-17 | 2015-12-02 | 桂阳县石禾塘移民油茶专业合作社 | 酱油加工方法及其香酱油 |
CN107549769A (zh) * | 2017-08-30 | 2018-01-09 | 广西顶俏食品有限公司 | 一种酱油发酵液及制备方法 |
CN108013429A (zh) * | 2017-12-29 | 2018-05-11 | 加加食品集团股份有限公司 | 一种茯苓酱油的制备方法 |
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JPH0327268A (ja) * | 1989-06-23 | 1991-02-05 | Shokuhin Sangyo Hai Separeeshiyon Syst Gijutsu Kenkyu Kumiai | 醤油の製造法 |
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2013
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105105088A (zh) * | 2015-09-17 | 2015-12-02 | 桂阳县石禾塘移民油茶专业合作社 | 酱油加工方法及其香酱油 |
CN107549769A (zh) * | 2017-08-30 | 2018-01-09 | 广西顶俏食品有限公司 | 一种酱油发酵液及制备方法 |
CN108013429A (zh) * | 2017-12-29 | 2018-05-11 | 加加食品集团股份有限公司 | 一种茯苓酱油的制备方法 |
CN108013429B (zh) * | 2017-12-29 | 2021-01-26 | 加加食品集团股份有限公司 | 一种茯苓酱油的制备方法 |
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