CN103652810A - Production process for high-amino acid soy sauce - Google Patents
Production process for high-amino acid soy sauce Download PDFInfo
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- CN103652810A CN103652810A CN201410001977.5A CN201410001977A CN103652810A CN 103652810 A CN103652810 A CN 103652810A CN 201410001977 A CN201410001977 A CN 201410001977A CN 103652810 A CN103652810 A CN 103652810A
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- Prior art keywords
- soy sauce
- amino acid
- fermentation
- wheat
- production process
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000001632 sodium acetate Substances 0.000 claims abstract description 9
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 239000002253 acid Substances 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 239000010779 crude oil Substances 0.000 claims description 8
- 235000015099 wheat brans Nutrition 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 23
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 5
- 235000019764 Soybean Meal Nutrition 0.000 abstract 3
- 239000004455 soybean meal Substances 0.000 abstract 3
- 150000001875 compounds Chemical class 0.000 abstract 2
- 239000007858 starting material Substances 0.000 abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 2
- 230000009466 transformation Effects 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 description 21
- 229940024606 amino acid Drugs 0.000 description 21
- 235000018102 proteins Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000003839 salts Chemical group 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000004554 glutamine Nutrition 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229940100445 wheat starch Drugs 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
- 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
Abstract
The invention discloses a production process for high-amino acid soy sauce. The production process comprises the steps of raw material cooking, yeast production, mixed fermentation, sterilization filtration and the like, and specifically comprises the following steps of adding soybean meal, bran, wheat and water into a cooking pot for cooking according to a certain proportion, connecting the cooked material to a compound mold starter containing acetic acid and sodium acetate, transferring the mixture into a yeast production tank for ventilated yeast production, transferring produced yeasts into a fermentation tank, adding saline water, performing heat-preservation fermentation under the condition of about 50 DEG C, extracting crude soy sauce, and performing sterilization filtration. According to the production process, an optimal proportion of the soybean meal, the bran and the wheat is selected by repeated tests to ensure sufficient protein supply, and meanwhile, the compound starter containing the acetic acid and the sodium acetate is added in a yeast production process to ensure the full transformation of proteins into amino acid, so that the amino acid content of the soy sauce is increased, and the value of the raw materials soybean meal, bran and wheat is fully realized; cooking and fermentation conditions of the whole production process are strictly controlled to further ensure the quality of the high-amino acid soy sauce.
Description
Technical field
The present invention relates to produce the technical field of soy sauce, relate in particular to a kind of production technology of homoamino acid soy sauce.
Background technology
Soy sauce is commonly called as soy sauce, and mainly by soybean, starch, wheat, salt form through liquefaction, the brew of fermentation supervisor.The comparison of ingredients of soy sauce is complicated, except the composition of salt, also has several amino acids, carbohydrate, organic acid, pigment and the spices people to divide.Take saline taste as main, also have delicate flavour, fragrance etc.It can increase and improve the taste of dish, can also increase or change the color and luster of dish.Chinese people just grasped fermentation technique before thousands of years.Soy sauce generally has two kinds of dark soy sauce and light soy sauce: dark soy sauce is more salty, for carrying look; Light soy sauce is used for carrying fresh.Making soy sauce, to take the solidifying fragrant fresh click soy sauce of high-salt dilute low temperature of Fu Shi food be model.
The quality of weighing soy sauce, leading indicator is the height of amino acid content, soy sauce Free Amino Acids material number, higher nutritive value is higher.Because people like soy sauce to the most important thing is its delicate flavour, the delicate flavour of the soy sauce mainly materials such as sodium salt, asparatate, inosinicacid and guanylic acid of the glutamic acid in soy sauce provides.
The production technology of existing soy sauce, generally adopts rich proteinaceous beans and rich amyloid cereal and products thereof for primary raw material, decomposes ripe under the mould catalytic action of microorganism.The mould oozy protease of microorganism can decomposing protein, but can only decompose partially protein, most of protein can not be converted to amino acid, cause a large amount of raw-material wastes, and in the soy sauce of producing, amino acid whose content is lower, the competitiveness of product in market is not strong, how to improve the digestibility of raw material, in situation cheaply, increase soy sauce in amino acid whose content become those skilled in the art's technical problem in the urgent need to address.
Summary of the invention
The invention provides a kind of production technology of homoamino acid soy sauce, can convert the protein major part in raw material to amino acid, thereby improve amino acid whose content in soy sauce, increase the nutritive value of soy sauce.
For solving above technical problem, technical scheme of the present invention is, a kind of production technology of homoamino acid soy sauce is provided, and comprises the steps:
A, material cooking: add cooker to carry out boiling in dregs of beans, wheat bran, wheat, water, pressure is controlled at 1.15-1.25MPa, and digestion time is controlled at 16-22min;
B, Daqu processed: the composite kind that well-done grog access is contained to acetic acid and sodium acetate is bent, proceeds to koji pond and carries out aerated koji making;
C, mixed culture fermentation: the Daqu making proceeds in fermentation vat are carried out heat-preservation fermentation after adding salt solution under the condition of 50 ℃ of left and right, and controlled fermentation temperature is not less than 30 ℃, and once, the time is controlled at 25-35d to return pipe every other day;
D, sterilising filtration: the crude oil fermenting is pumped in crude oil tank after sterilising filtration machine, during production, allocate, filling.
Preferably, in described composite kind song, the weight ratio of acetic acid and sodium acetate is 1:1.
Preferably, described dregs of beans, wheat bran, wheat, water add the part by weight of cooker to be: 9:3:1:6.
Preferably, the temperature in described Daqu step processed, ventilation, koji time are according to Daqu growing state and difference.
Compared with prior art, tool of the present invention has the following advantages:
The present invention selects the proportioning of best dregs of beans, wheat bran and wheat by repetition test, ensure sufficient protein provision, in the process of Daqu processed, add the composite kind that contains acetic acid and sodium acetate of company bent simultaneously, make protein can fully convert amino acid to, thereby improve amino acid whose content in finished product soy sauce, fully realized the value of raw material dregs of beans, wheat bran and wheat.And whole production technology of the present invention is strictly controlled the condition of boiling and fermentation, further ensure the quality of homoamino acid soy sauce.
The specific embodiment
In order to make those skilled in the art understand better technical scheme of the present invention, below in conjunction with specific embodiment, the present invention is described in further detail.Following examples are only for technical scheme of the present invention is more clearly described, and can not limit the scope of the invention with this.
Embodiment mono-
A production technology for homoamino acid soy sauce, comprises the steps:
A, material cooking: dregs of beans: wheat bran: wheat: the ratio that water is 9:3:1:6 adds cooker to carry out boiling, and pressure is controlled at 1.15-1.25MPa, and digestion time is controlled at 16-22min;
B, Daqu processed: the composite kind that well-done grog access is contained to acetic acid and sodium acetate is bent, proceeds to koji pond and carries out aerated koji making;
C, mixed culture fermentation: the Daqu making proceeds in fermentation vat are carried out heat-preservation fermentation after adding salt solution under the condition of 50 ℃ of left and right, and controlled fermentation temperature is not less than 30 ℃, and once, the time is controlled at 25-35d to return pipe every other day;
D, sterilising filtration: the crude oil fermenting is pumped in crude oil tank after sterilising filtration machine, during production, allocate, filling.
In described composite kind song, the weight ratio of acetic acid and sodium acetate is 1:1.
Temperature in described Daqu step processed, ventilation, koji time are according to Daqu growing state and difference.
Embodiment bis-
A production technology for traditional soy sauce, concrete steps are as follows:
A, material cooking: dregs of beans: wheat bran: water adds cooker to carry out boiling according to certain ratio, and pressure is controlled at 1.10MPa, and digestion time is controlled at 12～15min;
B, Daqu processed: by well-done grog access kind of song, proceed to koji pond and carry out aerated koji making, temperature, ventilation, koji time determine according to Daqu growing state;
C, mixed culture fermentation: the Daqu making proceeds in lower floor's fermentation vat are carried out heat-preservation fermentation after adding salt solution under the condition of 50 ℃ of left and right, and controlled fermentation temperature is not less than 30 ℃, and once, the time is controlled at 24d to return pipe every other day;
D, sterilising filtration: the crude oil fermenting is pumped in crude oil tank after sterilising filtration machine, during production, allocate, filling.
Measure under the new process conditions of the embodiment of the present invention one the soy sauce stoste Determination of Free Amino Acids that the embodiment bis-with other traditional handicrafts obtains, its result is as following table:
Soy sauce Determination of Free Amino Acids comparison under two kinds of process conditions
After total amino acid in detected soy sauce has been carried out analyzing, more further analyzed various amino acid whose content in soy sauce, result is as above shown.Two kinds of soy sauce that explained hereafter goes out, all can detect amino acid in 16, wherein, in 8 seed amino acids of needed by human body, detect in 7, but tryptophan, asparagine, glutamine and cysteine do not detect, because not containing this 4 seed amino acid in the standard diagram of automatic amino acid analyzer used.
As can be seen from the above table, except Met, the corresponding amino acid content that in the soy sauce that new technology is produced, each amino acid content all makes higher than traditional handicraft, total amino acid content is compared traditional handicraft will exceed 120.59%.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications and also should be considered as protection scope of the present invention.
Claims (4)
1. a production technology for homoamino acid soy sauce, is characterized in that, comprises the steps:
A, material cooking: add cooker to carry out boiling in dregs of beans, wheat bran, wheat, water, pressure is controlled at 1.15-1.25MPa, and digestion time is controlled at 16-22min;
B, Daqu processed: the composite kind that well-done grog access is contained to acetic acid and sodium acetate is bent, proceeds to koji pond and carries out aerated koji making;
C, mixed culture fermentation: the Daqu making proceeds in fermentation vat are carried out heat-preservation fermentation after adding salt solution under the condition of 50 ℃ of left and right, and controlled fermentation temperature is not less than 30 ℃, and once, the time is controlled at 25-35d to return pipe every other day;
D, sterilising filtration: the crude oil fermenting is pumped in crude oil tank after sterilising filtration machine, during production, allocate, filling.
2. the production technology of homoamino acid soy sauce according to claim 1, is characterized in that, in described composite kind song, the weight ratio of acetic acid and sodium acetate is 1:1.
3. the production technology of homoamino acid soy sauce according to claim 1, is characterized in that, described dregs of beans, wheat bran, wheat, water add the part by weight of cooker to be: 9:3:1:6.
4. the production technology of homoamino acid soy sauce according to claim 1, is characterized in that, the temperature in described Daqu step processed, ventilation, koji time are according to Daqu growing state and difference.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410001977.5A CN103652810A (en) | 2014-01-02 | 2014-01-02 | Production process for high-amino acid soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410001977.5A CN103652810A (en) | 2014-01-02 | 2014-01-02 | Production process for high-amino acid soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652810A true CN103652810A (en) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410001977.5A Pending CN103652810A (en) | 2014-01-02 | 2014-01-02 | Production process for high-amino acid soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652810A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455726A (en) * | 2017-09-27 | 2017-12-12 | 佛山市海天(高明)调味食品有限公司 | A kind of preparation method of Zymolysis Equipment and sauce or soy sauce |
| CN111436588A (en) * | 2020-05-28 | 2020-07-24 | 千禾味业食品股份有限公司 | Production process of soy sauce with vinegar flavor |
| CN111758952A (en) * | 2020-06-09 | 2020-10-13 | 加加食品集团股份有限公司 | Preparation method of high ammonia nitrogen soy sauce |
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| CN1931017A (en) * | 2006-10-20 | 2007-03-21 | 成都市大王酿造食品有限公司 | New soy sauce preparing process |
| CN101422230A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Peanut sauce and manufacture technique thereof |
| CN102018199A (en) * | 2010-10-26 | 2011-04-20 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by using composite raw materials to granulate and prepare yeast and soy sauce brewed by same |
| CN102485031A (en) * | 2010-12-02 | 2012-06-06 | 高巍 | Salt-free soy |
-
2014
- 2014-01-02 CN CN201410001977.5A patent/CN103652810A/en active Pending
Patent Citations (4)
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| CN1931017A (en) * | 2006-10-20 | 2007-03-21 | 成都市大王酿造食品有限公司 | New soy sauce preparing process |
| CN101422230A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Peanut sauce and manufacture technique thereof |
| CN102018199A (en) * | 2010-10-26 | 2011-04-20 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by using composite raw materials to granulate and prepare yeast and soy sauce brewed by same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455726A (en) * | 2017-09-27 | 2017-12-12 | 佛山市海天(高明)调味食品有限公司 | A kind of preparation method of Zymolysis Equipment and sauce or soy sauce |
| CN111436588A (en) * | 2020-05-28 | 2020-07-24 | 千禾味业食品股份有限公司 | Production process of soy sauce with vinegar flavor |
| CN111758952A (en) * | 2020-06-09 | 2020-10-13 | 加加食品集团股份有限公司 | Preparation method of high ammonia nitrogen soy sauce |
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