CN103734666A - Preparation method for peptide-enriched soy sauce - Google Patents
Preparation method for peptide-enriched soy sauce Download PDFInfo
- Publication number
- CN103734666A CN103734666A CN201310715058.XA CN201310715058A CN103734666A CN 103734666 A CN103734666 A CN 103734666A CN 201310715058 A CN201310715058 A CN 201310715058A CN 103734666 A CN103734666 A CN 103734666A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- soybean protein
- preparation
- soybean
- peptide
- 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.)
- Granted
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 59
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 34
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 33
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 33
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 19
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 19
- 108091005804 Peptidases Proteins 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 16
- 239000000796 flavoring agent Substances 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 235000019419 proteases Nutrition 0.000 claims description 13
- 102000035195 Peptidases Human genes 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 10
- 238000011534 incubation Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000007065 protein hydrolysis Effects 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 4
- 235000019833 protease Nutrition 0.000 claims description 4
- 235000019764 Soybean Meal Nutrition 0.000 claims description 3
- 230000002538 fungal effect Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000004455 soybean meal Substances 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 12
- 239000007788 liquid Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 230000003301 hydrolyzing effect Effects 0.000 abstract 3
- 238000002156 mixing Methods 0.000 abstract 3
- 235000012054 meals Nutrition 0.000 abstract 2
- 230000009849 deactivation Effects 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 150000003384 small molecules Chemical class 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 235000015067 sauces Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000010779 crude oil Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 2
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 2
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 108090000915 Aminopeptidases Proteins 0.000 description 1
- 102000004400 Aminopeptidases Human genes 0.000 description 1
- 101001047738 Aspergillus oryzae (strain ATCC 42149 / RIB 40) probable leucine aminopeptidase 2 Proteins 0.000 description 1
- 102000005367 Carboxypeptidases Human genes 0.000 description 1
- 108010006303 Carboxypeptidases Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 1
- 101000757797 Geobacillus stearothermophilus Aminopeptidase 2 Proteins 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
- 208000001953 Hypotension Diseases 0.000 description 1
- 101000733766 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) Aminopeptidase 2, mitochondrial Proteins 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 101000733770 Schizosaccharomyces pombe (strain 972 / ATCC 24843) Aminopeptidase 1 Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000003421 catalytic decomposition reaction Methods 0.000 description 1
- 238000003113 dilution method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229960004279 formaldehyde Drugs 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000005121 nitriding Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000004448 titration Methods 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
Landscapes
- 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)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to a preparation method for peptide-enriched soy sauce. The preparation method comprises the following steps: (1) mixing 1 part of soybean protein by mass with water accounting for 8-15 times of the mass of the soybean protein; adding protease from aspergillus oryzae and hydrolyzing until the hydrolysis degree of the soybean protein is 30%-40%; and carrying out enzyme deactivation to obtain soybean protein hydrolyzing liquid; (2) after cooking 1 part of soya bean meal or soybeans by mass, mixing with 0.2-1 part of flour by mass; cooling and inoculating aspergillus oryzae essence which is 0.02%-1.00%(w/w) of the weight of the soya bean meal or the soybeans and carrying out yeast propagation to prepare finished yeast; and (3) mixing the yeast with the soybean protein hydrolyzing liquid; fermenting by using a high-salt diluted soy sauce brewing method (GB18186-2000) for 60-90 days; and squeezing and filtering to obtain raw soy sauce. The preparation method is simple in production process; the content of small molecule peptides in the soy sauce is improved by more than 45% when being compared with that of common soy sauce; the peptide-enriched soy sauce has no bitter taste; the mouth feel is delicious and mellow and the peptide-enriched soy sauce has a rich soy sauce aroma.
Description
Technical field
The present invention relates to foods processing technique, relate to the production method of flavouring, be specifically related to a kind of preparation method of rich peptide soy sauce.
Technical background
Soy sauce and fermented bean curd, fermented soya bean, beans sauce are also called China's four great tradition fermented bean products, and apart from the modern history that has had more than 2000 year, it is subject to consumer's welcome with its unique and delicious flavour.China is the big country of soy sauce production and consumption, and approximately 5,000,000 tons of annual productions, account for 62.5% of Gross World Product.In the sweat of soy sauce, utilize the plurality of enzymes of aspergillus oryzae secretion, the protein in raw material, starch and grease are carried out to catalytic decomposition, form sauce main body of oil: the materials such as small-molecular peptides, amino acid, carbohydrate and free fatty.Wherein in soybean protein and flour, protein is degraded to soluble protein, peptide and a small amount of free amino acid under the effect of protease, and soluble protein and peptide are further degraded to free amino acid and the less peptide of molecular weight under the effect of aminopeptidase and carboxypeptidase.Therefore, soy sauce small molecular peptide content derives from the degraded of high molecular weight protein or peptide on the one hand, and small-molecular peptides is also further degraded to free amino acid on the other hand.Common soy sauce Free Amino Acids generally accounts for the 55-65% of total nitrogen, and the little peptide of molecular weight 1000-3000Da only accounts for the 20-30% of total nitrogen content, different with zymotechnique depending on the different fermentations time.The patent that current domestic and international most of soy sauce is prepared aspect mainly concentrates on flavor of soy sauce aspect, as Southern Yangtze University discloses a kind of method (application number 201010259885.9) that promotes flavor of soy sauce with utilizing flavoring yeast, the technique that employing is added utilizing flavoring yeast liquid and/or sauce wine with dregs later stage interpolation utilizing flavoring yeast liquid in earlier stage at sauce wine with dregs promotes flavor of soy sauce, and the utilizing flavoring yeast adding is the resistance to high salt saccharomycete KS18 of flavored type.Foshan Haitian Seasoning Co., Ltd. discloses a kind of soy sauce preparation method (application number 201110338343.5) who strengthens local flavor, comprise the steps: liquid state to cultivate ripe yeast sedimentation, centrifugal collection thalline, the flour that is 5 times～10 times of thalline weight by the yeast thalline of collecting and weight mixes, mix again the bent material of inoculation koji with aspergillus oryzae kind song; Wherein, yeast with the mixed proportion of bent material is: 10
3～10
5the bent material of individual yeast/g, koji finishes rear employing brine fermentation, fermentation initial stage intermittent stirring.Owing to adding the suitable yeast of quantity in koji inoculation step, soy sauce total nitrogen and ammonia nitrogen and prior art are suitable, and content of glutamic acid improves 15～30%, alcohol content 1～2%, and also mouthfeel and fragrance evaluation are all better than prior art.
Large quantity research shows, molecular weight has multiple physiologically active at the little peptide of 1000-3000Da, as hypotensive (ACE suppresses activity), be taste, accelerate growth of microorganism etc.Kikkoman Co., Ltd in 2009 disclose the content of peptide in raising fermented flavoring material (soy sauce) in patent (CN102083328A), and the bitter taste without peptide, the method that has strong delicious food, concrete embodiment is: sauce daqu and salt solution are controlled at the activity of the leucine amino peptidase-I in wine with dregs below 1.0U/ml to reach in 10 days after preparation 45 ℃ of fermentations, and it is following to obtain the soy sauce of high peptide content that the activity of leucine amino peptidase-II is controlled to 0.5U/ml.This method is rich in 2 peptides (molecular weight is less than 500Da) and has good effect preparation, to improve molecular weight in soy sauce at the little peptide of 1000-3000Da without positive effect.
Summary of the invention
The object of the invention by sauce fermentation process, add soybean protein hydrolyate suppress aspergillus oryzae in peptidase activity, improve the content of peptide in soy sauce, and finally obtain being rich in the soy sauce of molecular weight 1000-3000Da small-molecular peptides.
The preparation method of a kind of rich peptide soy sauce of the present invention, comprises the steps:
(1) 1 mass parts soybean protein mixes with 8-15 times of weight water, adds the protease from aspergillus oryzae, and being hydrolyzed into soybean protein hydrolysis degree is 30%-40%, and the enzyme that goes out, obtains hydrolyzate of soybean protein;
(2) 1 mass parts dregs of beans or soybean, after boiling, mix with 0.2-1 mass parts flour, cooling rear inoculation dregs of beans or soybean weight 0.02%-1.00%(w/w) the bent essence of aspergillus oryzae, koji, must become bent;
(3) Daqu is mixed with hydrolyzate of soybean protein, adopt high-salt dilute soy brewing method (GB18186-2000) fermentation after 60 days-90 days, squeezing, filtration, obtain soy sauce stoste.
In said method, in step (1), the described protease from aspergillus oryzae is fungal proteinase concentrate (Genencor company), any in delicate flavour protease (Amano company) and flavor protease (Novozymes company).
In said method, in step (1), the described protease from aspergillus oryzae is for take soybean protein and flour as the generation of raw material koji.
In said method, in step (1), described soybean protein comprises in FSPC, soybean protein isolate, Soybean Meal or soybean any.
In said method, in step (1), described in the enzymatic process that goes out be 80～95 ℃ of heat treatment 20～30min.
In said method, in step (2), described conditions of cooking is: 110-125 ℃, boiling 5-20min.
In said method, in step (2), described koji-making condition is: the temperature of cultivation is 28 ℃～36 ℃, and humidity is 70%～95%, and incubation time is 40h～72h.
In said method, in step (3), the mass ratio that described Daqu mixes with hydrolyzate of soybean protein is 1:2～1:4.
The present invention compared with prior art tool has the following advantages:
1, in the prepared soy sauce of the present invention, the more traditional soy sauce of peptide content has improved more than 45%, and protein utilization and traditional zymotic method approach.
2, production technology of the present invention is simple, and without bitter taste, mouthfeel is more delicious, mellow, has dense soy sauce fragrance.
The specific embodiment
Below in conjunction with embodiment, specific embodiment of the invention is described further, but enforcement of the present invention and protection domain are not limited to this.
Total nitrogen content in soy sauce crude oil: triumphant formula nitriding
Ammonia nitrogen content in soy sauce crude oil: formol titration
Peptide content assay method in soy sauce crude oil: the total nitrogen content-ammonia-nitrogen content of soy sauce crude oil
Peptide molecular weight distribution determination method: GB/T22493-2008 in soy sauce crude oil
Table 1 is embodiment and the impact of traditional soy sauce brewing method on soy sauce molecular weight
Table 2 is embodiment and the impact of traditional soy sauce brewing method on flavor of soy sauce
Embodiment 1
(1) 1 mass parts Soybean Meal mixes with 8 mass parts water, process 30min for 90 ℃, it is 30.2%, 80 ℃ of heat treatment 30min enzyme that goes out that the flavor protease (Flavorzyme) that adds 0.03 part of Novozymes Company is hydrolyzed into soybean protein hydrolysis degree, obtains hydrolyzate of soybean protein.
(2) 1 mass parts dregs of beans, through 125 ℃ of boiling 5min, mix with 1 mass parts flour, cooling rear inoculation dregs of beans weight 0.02%(w/w) the bent essence of aspergillus oryzae, the temperature of cultivation is 28 ℃, humidity is 95%, incubation time is 40h, must become bent;
(3) Daqu is mixed with 4 times of weight hydrolyzate of soybean proteins, adopt high-salt dilute soy brewing method (GB18186-2000) fermentation after 60 days, squeezing, filtration, obtain soy sauce stoste.
The zymotechnique of blank soy sample is:
(1) 1 mass parts dregs of beans, through 125 ℃ of boiling 5min, mixes with 1 mass parts flour, cooling rear inoculation dregs of beans weight 0.02%(w/w) the bent essence of aspergillus oryzae, the temperature of cultivation is 28 ℃, humidity is 95%, incubation time is 40h, must become bent.
(2) adopt high-salt dilute soy brewing method (GB18186-2000) fermentation after 90 days, squeezing, filtration, obtain blank No. 1 sample of soy sauce.
Embodiment 2
(1) 1 times of weight FSPC mixes with 8 parts of water, processes 30min for 90 ℃, and adding 0.05 part of delicate flavour protease (Amano company), to be hydrolyzed into soybean protein hydrolysis degree be 36.1%, 95 ℃ of heat treatment 20min enzyme that goes out, and obtains hydrolyzate of soybean protein.
(2) 1 mass parts dregs of beans, through 125 ℃ of boiling 5min, mix with 0.6 mass parts flour, cooling rear inoculation dregs of beans weight 0.04%(w/w) the bent essence of aspergillus oryzae, the temperature of cultivation is 25 ℃, humidity is 95%, incubation time is 60h, must become bent;
(3) Daqu is mixed with 2 times of weight hydrolyzate of soybean proteins, adopt high-salt dilute soy brewing method (GB18186-2000) fermentation after 60 days, squeezing, filtration, obtain soy sauce stoste.
The zymotechnique of blank soy sample is:
(1) 1 mass parts dregs of beans, through 125 ℃ of boiling 5min, mixes with 0.6 mass parts flour, cooling rear inoculation dregs of beans weight 0.04%(w/w) the bent essence of aspergillus oryzae, the temperature of cultivation is 25 ℃, humidity is 95%, incubation time is 60h, must become bent;
(2) adopt high-salt dilute soy brewing method (GB18186-2000) fermentation after 90 days, squeezing, filtration, obtain blank No. 2 samples of soy sauce.
Embodiment 3
(1) 1kg soybean protein isolate mixes with 15kg water, processes 30min for 90 ℃, and adding 60g fungal proteinase concentrate (Genencor company), to be hydrolyzed into soybean protein hydrolysis degree be 39.6%, 85 ℃ of heat treatment 25min enzyme that goes out, and obtains hydrolyzate of soybean protein;
(2) 1 mass parts soybean, through 125 ℃ of boiling 5min, mix with 1 mass parts flour, cooling rear inoculation soybean weight 0.08%(w/w) the bent essence of aspergillus oryzae, the temperature of cultivation is 28 ℃, humidity is 95%, incubation time is 40h, must become bent;
(3) Daqu is mixed with 3 times of weight hydrolyzate of soybean proteins, adopt high-salt dilute soy brewing method (GB18186-2000) fermentation after 60 days, squeezing, filtration, obtain soy sauce stoste.
The zymotechnique of blank soy sample is:
(1) 1 mass parts dregs of beans or soybean, through 125 ℃ of boiling 5min, mix with 1 mass parts flour, cooling rear inoculation dregs of beans weight 0.08%(w/w) the bent essence of aspergillus oryzae, the temperature of cultivation is 28 ℃, humidity is 95%, incubation time is 40h, must become bent;
(2) adopt high-salt dilute soy brewing method (GB18186-2000) fermentation after 90 days, squeezing, filtration, obtain blank No. 2 samples of soy sauce.
Table 1 is embodiment 1-3, and the corresponding blank content that contrasts the peptide of different molecular weight in the preparation-obtained product of technique of embodiment 1-3.Table 2 is the sensory evaluation that the blank of embodiment 1-3 and embodiment 1-3 contrasts the product of technique gained.
As shown in Table 1, in embodiment, molecular weight has reached 40～43% in the peptide section of 1～3kDa, and in traditional soy sauce brewing method, peptide section content is only 28～30%, and molecular weight improves more than 45% at the peptide section content of 1～3kDa.
As shown in Table 2, embodiment compares with traditional soy sauce brewing method, and delicate flavour, savoury and sauce perfume (or spice) are all significantly improved.
Table 1
Table 2
Note: delicate flavour and savoury are all evaluated when nitrogen content is 1%, the fragrant soy sauce crude oil that adopts of sauce is evaluated.
Evaluation method: 5 male sex and 5 women by sensory evaluation experience form by 35-45 year, adopts 5 minutes systems to carry out sensory evaluation, and it is 5 minutes that four samples of take are the sample that taste intensity is the highest, by dilution method, carries out flavor evaluation.
Claims (8)
1. a preparation method for rich peptide soy sauce, is characterised in that, comprises the steps:
(1) 1 mass parts soybean protein mixes with 8-15 times of weight water, adds the protease from aspergillus oryzae, and being hydrolyzed into soybean protein hydrolysis degree is 30%-40%, and the enzyme that goes out, obtains hydrolyzate of soybean protein;
(2) 1 mass parts dregs of beans or soybean, after boiling, mix with 0.2-1 mass parts flour, cooling rear inoculation dregs of beans or soybean weight 0.02%-1.00 %(w/w) the bent essence of aspergillus oryzae, koji, must become bent;
(3) Daqu is mixed with hydrolyzate of soybean protein, adopt high-salt dilute soy brewing method (GB18186-2000) fermentation after 60 days-90 days, squeezing, filtration, obtain soy sauce stoste.
2. the preparation method of a kind of rich peptide soy sauce according to claim 1, it is characterized in that, in step (1), the described protease from aspergillus oryzae is fungal proteinase concentrate (Genencor company), any in delicate flavour protease (Amano company) and flavor protease (Novozymes company).
3. the preparation method of a kind of rich peptide soy sauce according to claim 1, is characterized in that, in step (1), the described protease from aspergillus oryzae is for take soybean protein and flour as the generation of raw material koji.
4. the preparation method of a kind of rich peptide soy sauce according to claim 1, is characterized in that, in step (1), described soybean protein comprises in FSPC, soybean protein isolate, Soybean Meal or soybean any.
5. the preparation method of a kind of rich peptide soy sauce according to claim 1, is characterized in that, in step (1), described in the enzymatic process that goes out be 80 ~ 95 ℃ of heat treatment 20 ~ 30min.
6. the preparation method of a kind of rich peptide soy sauce according to claim 1, is characterized in that, in step (2), described conditions of cooking is: 110-125 ℃, boiling 5-20min.
7. the preparation method of a kind of rich peptide soy sauce according to claim 1, is characterized in that, in step (2), described koji-making condition is: the temperature of cultivation is 28 ℃～36 ℃, and humidity is 70%～95%, and incubation time is 40h～72h.
8. the preparation method of a kind of rich peptide soy sauce according to claim 1, is characterized in that, in step (3), the mass ratio that described Daqu mixes with hydrolyzate of soybean protein is 1:2 ~ 1:4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310715058.XA CN103734666B (en) | 2013-12-20 | 2013-12-20 | A kind of preparation method of rich peptide soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310715058.XA CN103734666B (en) | 2013-12-20 | 2013-12-20 | A kind of preparation method of rich peptide soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734666A true CN103734666A (en) | 2014-04-23 |
| CN103734666B CN103734666B (en) | 2015-10-21 |
Family
ID=50491803
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310715058.XA Active CN103734666B (en) | 2013-12-20 | 2013-12-20 | A kind of preparation method of rich peptide soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734666B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418434A (en) * | 2016-08-01 | 2017-02-22 | 广东美味鲜调味食品有限公司 | Preparation method for preparing soy sauce improved in clarity |
| CN108157916A (en) * | 2017-12-29 | 2018-06-15 | 广东厨邦食品有限公司 | A kind of Cantonese high-salt dilute soy and its zymotechnique |
| CN104757503B (en) * | 2015-03-12 | 2018-11-13 | 广东美味鲜调味食品有限公司 | A method of it is spent with hair and halogenated prepares soy sauce for brine |
| CN109170793A (en) * | 2018-09-04 | 2019-01-11 | 上海爱普食品工业有限公司 | A method of acid hydrolyzed vegetable protein baste is produced using pre fermentation dregs of beans |
| CN109757705A (en) * | 2019-03-05 | 2019-05-17 | 黑龙江珍选食品有限公司 | A kind of deodorization mentions fresh fishing sauce soy sauce and preparation method thereof |
| CN110477354A (en) * | 2019-08-10 | 2019-11-22 | 珠海佳霖食品有限公司 | The preparation method and application of savoury peptide in soy sauce |
| CN112175793A (en) * | 2020-09-04 | 2021-01-05 | 广东百家鲜食品科技有限公司 | Production equipment and technology of polypeptide-reinforced fermented soya beans |
| CN112998244A (en) * | 2021-04-30 | 2021-06-22 | 成都国酿食品股份有限公司 | Soy sauce crude oil, preparation method thereof and soy sauce |
| CN113331391A (en) * | 2021-07-08 | 2021-09-03 | 中国农业科学院农产品加工研究所 | Method for reducing content of allergenic protein in soy sauce |
| CN114946993A (en) * | 2022-05-16 | 2022-08-30 | 华南理工大学 | Bitter-free bean pulp delicious peptide and preparation method and application thereof |
| CN115581295A (en) * | 2022-08-24 | 2023-01-10 | 华南理工大学 | Soybean flavoring base material with freshness enhancing effect and preparation method and application thereof |
| CN115669914A (en) * | 2022-10-14 | 2023-02-03 | 华南理工大学 | Method for improving delicate flavor of soy sauce |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052246A (en) * | 1989-11-27 | 1991-06-19 | 雀巢制品公司 | Flavour agent |
| US20020168704A1 (en) * | 1998-09-16 | 2002-11-14 | Ajinomoto Co., Inc. | Method for producing a protein hydrolysate with low bitterness |
| CN1754441A (en) * | 2005-09-23 | 2006-04-05 | 中国农业大学 | Odourant and its preparation method and uses |
| CN101224016A (en) * | 2008-01-15 | 2008-07-23 | 大连工业大学 | Sea titbit fermentation food and producing method thereof |
| JP2009125052A (en) * | 2007-11-28 | 2009-06-11 | Rohto Pharmaceut Co Ltd | Brewing food containing soybean peptide |
| CN102450625A (en) * | 2010-10-14 | 2012-05-16 | 张家福 | Eupolyphaga sinensis Walker activity polypeptide soy and preparation method thereof |
| CN102630923A (en) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | Method for preparing soy sauce |
-
2013
- 2013-12-20 CN CN201310715058.XA patent/CN103734666B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052246A (en) * | 1989-11-27 | 1991-06-19 | 雀巢制品公司 | Flavour agent |
| US20020168704A1 (en) * | 1998-09-16 | 2002-11-14 | Ajinomoto Co., Inc. | Method for producing a protein hydrolysate with low bitterness |
| CN1754441A (en) * | 2005-09-23 | 2006-04-05 | 中国农业大学 | Odourant and its preparation method and uses |
| JP2009125052A (en) * | 2007-11-28 | 2009-06-11 | Rohto Pharmaceut Co Ltd | Brewing food containing soybean peptide |
| CN101224016A (en) * | 2008-01-15 | 2008-07-23 | 大连工业大学 | Sea titbit fermentation food and producing method thereof |
| CN102450625A (en) * | 2010-10-14 | 2012-05-16 | 张家福 | Eupolyphaga sinensis Walker activity polypeptide soy and preparation method thereof |
| CN102630923A (en) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | Method for preparing soy sauce |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757503B (en) * | 2015-03-12 | 2018-11-13 | 广东美味鲜调味食品有限公司 | A method of it is spent with hair and halogenated prepares soy sauce for brine |
| CN106418434A (en) * | 2016-08-01 | 2017-02-22 | 广东美味鲜调味食品有限公司 | Preparation method for preparing soy sauce improved in clarity |
| CN108157916A (en) * | 2017-12-29 | 2018-06-15 | 广东厨邦食品有限公司 | A kind of Cantonese high-salt dilute soy and its zymotechnique |
| CN109170793A (en) * | 2018-09-04 | 2019-01-11 | 上海爱普食品工业有限公司 | A method of acid hydrolyzed vegetable protein baste is produced using pre fermentation dregs of beans |
| CN109757705A (en) * | 2019-03-05 | 2019-05-17 | 黑龙江珍选食品有限公司 | A kind of deodorization mentions fresh fishing sauce soy sauce and preparation method thereof |
| CN110477354A (en) * | 2019-08-10 | 2019-11-22 | 珠海佳霖食品有限公司 | The preparation method and application of savoury peptide in soy sauce |
| CN112175793A (en) * | 2020-09-04 | 2021-01-05 | 广东百家鲜食品科技有限公司 | Production equipment and technology of polypeptide-reinforced fermented soya beans |
| CN112998244A (en) * | 2021-04-30 | 2021-06-22 | 成都国酿食品股份有限公司 | Soy sauce crude oil, preparation method thereof and soy sauce |
| CN112998244B (en) * | 2021-04-30 | 2023-08-04 | 成都国酿食品股份有限公司 | Soy sauce crude oil, preparation method thereof and soy sauce |
| CN113331391A (en) * | 2021-07-08 | 2021-09-03 | 中国农业科学院农产品加工研究所 | Method for reducing content of allergenic protein in soy sauce |
| CN113331391B (en) * | 2021-07-08 | 2022-06-24 | 中国农业科学院农产品加工研究所 | Method for reducing content of allergenic protein in soy sauce |
| CN114946993A (en) * | 2022-05-16 | 2022-08-30 | 华南理工大学 | Bitter-free bean pulp delicious peptide and preparation method and application thereof |
| CN115581295A (en) * | 2022-08-24 | 2023-01-10 | 华南理工大学 | Soybean flavoring base material with freshness enhancing effect and preparation method and application thereof |
| CN115669914A (en) * | 2022-10-14 | 2023-02-03 | 华南理工大学 | Method for improving delicate flavor of soy sauce |
| CN115669914B (en) * | 2022-10-14 | 2024-04-02 | 华南理工大学 | Method for improving soy sauce flavor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103734666B (en) | 2015-10-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734666B (en) | A kind of preparation method of rich peptide soy sauce | |
| CN104872617B (en) | Brewing process of soy sauce | |
| CN102178205B (en) | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal | |
| CN102630923A (en) | Method for preparing soy sauce | |
| CN101513247A (en) | Method for producing yeast extract with high protein content and product | |
| KR101323893B1 (en) | Preparation method of beef extraction using fermentation by lactobacillus | |
| CN111329033B (en) | Method for preparing seafood soy sauce by multi-strain composite fermentation | |
| CN101658288B (en) | Preparing method of cordyceps sinensis light soy sauce | |
| CN101857830B (en) | Method for preparing eel polypeptide wine | |
| CN105380227A (en) | Soy sauce mash preparation process for soy sauce brewage and brewage process for raw soy sauce | |
| CN105265741A (en) | Preparation method of hydrolyzed vegetable protein | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN113367317B (en) | Soy sauce base oil for improving color, increasing aroma and enhancing flavor and preparation method and application thereof | |
| CN102972736A (en) | Method for simulating four-season natural fermentation for producing high-salt dilute-state soy sauce | |
| CN101396112A (en) | Preparation method of sauce | |
| CN113040366A (en) | A soy sauce prepared from Lentinus Edodes and its preparation method | |
| CN115644410B (en) | Method for preparing high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate and application | |
| CN101658289B (en) | Preparing method of cordyceps sinensis dark soy sauce | |
| KR101885323B1 (en) | Flavor-enhancing agent for food and method for preparing the same | |
| CN113632963B (en) | Concentrated soy sauce and preparation method thereof | |
| CN104207089B (en) | Fermentation technology for increasing content of glutamic acid | |
| CN104041727B (en) | A kind of beancurd preserved flavour strengthens starter and preparation method thereof | |
| CN115644362A (en) | Low-salt fermented bean curd and preparation method thereof | |
| CN104256509A (en) | Manufacturing method for straw mushroom soybean sauce | |
| CN107581579A (en) | A kind of preparation method of glossy ganoderma health-care soy sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |