CN103734666B - A kind of preparation method of rich peptide soy sauce - Google Patents
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- 108090000915 Aminopeptidases Proteins 0.000 description 1
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- 101001047738 Aspergillus oryzae (strain ATCC 42149 / RIB 40) probable leucine aminopeptidase 2 Proteins 0.000 description 1
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- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
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Classifications
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- 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
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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)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention relates to a kind of preparation method of rich peptide soy sauce.It comprises: (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 go out enzyme, obtains hydrolyzate of soybean protein; (2) 1 mass parts dregs of beans or soybean, after boiling, mix with 0.2-1 mass parts flour, inoculation dregs of beans or soybean weight 0.02%-1.00%(w/w after cooling) the bent essence of aspergillus oryzae, koji, must become bent; (3) mixed with hydrolyzate of soybean protein by Daqu, after adopting high-salt dilute soy brewing method (GB18186-2000) to ferment 60 days-90 days, squeezing, filtration, obtain soy sauce stoste.Production technology of the present invention is simple, and gained soy sauce small molecular peptide content comparatively common soy sauce improves more than 45%, and without bitter taste, mouthfeel is more delicious, mellow, has dense soy sauce fragrance.
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 be called China four great tradition fermented bean products, apart from the modern history having had more than 2000 year, with it, the unique and flavour of deliciousness is subject to the welcome of consumer for it.China is the big country of soy sauce production and consumption, and annual production about 5,000,000 tons, accounts for 62.5% of Gross World Product.The multiple enzyme utilizing aspergillus oryzae to secrete in the sweat of soy sauce, carries out catalytic decomposition to the protein in raw material, starch and grease, forms 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 degraded to free amino acid and the less peptide of molecular weight further 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 degraded to free amino acid further 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 aspect prepared by current domestic and international most of soy sauce mainly concentrates on flavor of soy sauce aspect, as Southern Yangtze University discloses a kind of method (application number 201010259885.9) that utilizing flavoring yeast promotes flavor of soy sauce, adopt the technique lifting flavor of soy sauce adding utilizing flavoring yeast liquid and/or sauce wine with dregs later stage interpolation utilizing flavoring yeast liquid at sauce wine with dregs early stage, the utilizing flavoring yeast added 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) strengthening local flavor, liquid state is comprised the steps: to cultivate ripe yeast sedimentation, collected by centrifugation thalline, be that the flour of thalline weight 5 times ~ 10 times mixes by the yeast thalline collected and weight, mix with aspergillus oryzae kind song again, inoculation bent material koji; Wherein, yeast with bent mixed proportion of expecting is: 10
3~ 10
5individual yeast/g song material, koji terminates 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 is suitable with ammonia nitrogen and prior art, and content of glutamic acid improves 15 ~ 30%, alcohol content 1 ~ 2%, and 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 inhibitory activity), flavor, accelerate growth of microorganism etc.Within 2009, Kikkoman Co., Ltd discloses the content improving peptide in fermented flavoring material (soy sauce) in patent (CN102083328A), and not there is the bitter taste of peptide, there is the method for strong delicious food, concrete embodiment is: sauce daqu and salt solution are fermented in 10 days after reaching preparation to control the activity of the leucine amino peptidase-I in wine with dregs at below 1.0U/ml at 45 DEG C, and controls at below 0.5U/ml the activity of leucine amino peptidase-II to obtain the soy sauce of high peptide content.This method is rich in 2 peptides (molecular weight is less than 500Da) to preparation and has good effect, to improving the little peptide of soy sauce middle-molecular-weihydroxyethyl at 1000-3000Da then without positive effect.
Summary of the invention
The object of the invention suppresses peptidase activity in aspergillus oryzae by adding soybean protein hydrolyate in sauce fermentation process, improves the content of peptide in soy sauce, and finally obtains the soy sauce being rich in 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 go out enzyme, obtains hydrolyzate of soybean protein;
(2) 1 mass parts dregs of beans or soybean, after boiling, mix with 0.2-1 mass parts flour, inoculation dregs of beans or soybean weight 0.02%-1.00%(w/w after cooling) the bent essence of aspergillus oryzae, koji, must become bent;
(3) mixed with hydrolyzate of soybean protein by Daqu, after adopting high-salt dilute soy brewing method (GB18186-2000) to ferment 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), delicate flavour protease (Amano company) and the middle any one of flavor protease (Novozymes company).
In said method, in step (1), the described protease from aspergillus oryzae is for raw material koji produces with soybean protein and flour.
In said method, in step (1), described soybean protein comprises any one in FSPC, soybean protein isolate, Soybean Meal or soybean.
In said method, in step (1), described in the enzymatic process that goes out be 80 ~ 95 DEG C of heat treatment 20 ~ 30min.
In said method, in step (2), described conditions of cooking is: 110-125 DEG C, boiling 5-20min.
In said method, in step (2), described koji-making condition is: the temperature of cultivation is 28 DEG C ~ 36 DEG C, 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 soy sauce prepared by the present invention, the more traditional soy sauce of peptide content improves more than 45%, protein utilization and traditional fermentation methods close.
2, production technology of the present invention is simple, and without bitter taste, mouthfeel is more delicious, mellow, has dense soy sauce fragrance.
Detailed description of the invention
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 thereto.
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 that embodiment and traditional soy sauce brewing method are on the impact of soy sauce molecular weight
Table 2 is that embodiment and traditional soy sauce brewing method are on the impact of flavor of soy sauce
Embodiment 1
(1) 1 mass parts Soybean Meal mixes with 8 mass parts water, 90 DEG C of process 30min, adding the flavor protease (Flavorzyme) of 0.03 part of Novozymes Company, to be hydrolyzed into soybean protein hydrolysis degree be that 30.2%, 80 DEG C of heat treatment 30min go out enzyme, obtains hydrolyzate of soybean protein.
(2) 1 mass parts dregs of beans, through 125 DEG C of boiling 5min, mix with 1 mass parts flour, inoculation dregs of beans weight 0.02%(w/w after cooling) the bent essence of aspergillus oryzae, the temperature of cultivation is 28 DEG C, and humidity is 95%, and incubation time is 40h, must become bent;
(3) mixed with 4 times of weight hydrolyzate of soybean proteins by Daqu, after adopting high-salt dilute soy brewing method (GB18186-2000) to ferment 60 days, squeezing, filtration, obtain soy sauce stoste.
The zymotechnique of blank soy sample is:
(1) 1 mass parts dregs of beans, through 125 DEG C of boiling 5min, mixes with 1 mass parts flour, inoculation dregs of beans weight 0.02%(w/w after cooling) the bent essence of aspergillus oryzae, the temperature of cultivation is 28 DEG C, and humidity is 95%, and incubation time is 40h, must become bent.
(2), after adopting high-salt dilute soy brewing method (GB18186-2000) to ferment 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, 90 DEG C of process 30min, and adding 0.05 part of delicate flavour protease (Amano company), to be hydrolyzed into soybean protein hydrolysis degree be that 36.1%, 95 DEG C of heat treatment 20min go out enzyme, obtains hydrolyzate of soybean protein.
(2) 1 mass parts dregs of beans, through 125 DEG C of boiling 5min, mix with 0.6 mass parts flour, inoculation dregs of beans weight 0.04%(w/w after cooling) the bent essence of aspergillus oryzae, the temperature of cultivation is 25 DEG C, and humidity is 95%, and incubation time is 60h, must become bent;
(3) mixed with 2 times of weight hydrolyzate of soybean proteins by Daqu, after adopting high-salt dilute soy brewing method (GB18186-2000) to ferment 60 days, squeezing, filtration, obtain soy sauce stoste.
The zymotechnique of blank soy sample is:
(1) 1 mass parts dregs of beans, through 125 DEG C of boiling 5min, mixes with 0.6 mass parts flour, inoculation dregs of beans weight 0.04%(w/w after cooling) the bent essence of aspergillus oryzae, the temperature of cultivation is 25 DEG C, and humidity is 95%, and incubation time is 60h, must become bent;
(2), after adopting high-salt dilute soy brewing method (GB18186-2000) to ferment 90 days, squeezing, filtration, obtain blank No. 2 samples of soy sauce.
Embodiment 3
(1) 1kg soybean protein isolate mixes with 15kg water, 90 DEG C of process 30min, and adding 60g fungal proteinase concentrate (Genencor company), to be hydrolyzed into soybean protein hydrolysis degree be that 39.6%, 85 DEG C of heat treatment 25min go out enzyme, obtains hydrolyzate of soybean protein;
(2) 1 mass parts soybean, through 125 DEG C of boiling 5min, mix with 1 mass parts flour, inoculation soybean weight 0.08%(w/w after cooling) the bent essence of aspergillus oryzae, the temperature of cultivation is 28 DEG C, and humidity is 95%, and incubation time is 40h, must become bent;
(3) mixed with 3 times of weight hydrolyzate of soybean proteins by Daqu, after adopting high-salt dilute soy brewing method (GB18186-2000) to ferment 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 DEG C of boiling 5min, mix with 1 mass parts flour, inoculation dregs of beans weight 0.08%(w/w after cooling) the bent essence of aspergillus oryzae, the temperature of cultivation is 28 DEG C, and humidity is 95%, and incubation time is 40h, must become bent;
(2), after adopting high-salt dilute soy brewing method (GB18186-2000) to ferment 90 days, squeezing, filtration, obtain blank No. 2 samples of soy sauce.
Table 1 is embodiment 1-3, and the content of the peptide of different molecular weight in the preparation-obtained product of blank's technique corresponding to embodiment 1-3.Table 2 is the sensory evaluation of the product of blank's technique gained of embodiment 1-3 and embodiment 1-3.
As shown in Table 1, embodiment middle-molecular-weihydroxyethyl reaches 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 is compared 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%, sauce perfume adopts soy sauce crude oil to evaluate.
Evaluation method: be made up of 5 male sex of sensory evaluation experience and 5 women 35-45 year, adopt 5 points of systems to carry out sensory evaluation, is 5 points with the sample that four sample flavor intensity is the highest, carries out flavor evaluation by dilution method.
Claims (7)
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 go out enzyme, obtains hydrolyzate of soybean protein; The described protease from aspergillus oryzae is any one in fungal proteinase concentrate, delicate flavour protease and flavor protease;
(2) 1 mass parts dregs of beans or soybean, after boiling, mix with 0.2-1 mass parts flour, inoculation dregs of beans or soybean weight 0.02%-1.00 %(w/w after cooling) the bent essence of aspergillus oryzae, koji, must become bent;
(3) mixed with hydrolyzate of soybean protein by Daqu, after adopting high-salt dilute soy brewing method GB18186-2000 to ferment 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 (2), described conditions of cooking is: 110-125 DEG C, boiling 5-20min.
3. the preparation method of a kind of rich peptide soy sauce according to claim 1, it is characterized in that, in step (2), described koji-making condition is: the temperature of cultivation is 28 DEG C ~ 36 DEG C, and humidity is 70% ~ 95%, and incubation time is 40h ~ 72h.
4. 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 raw material koji produces with soybean protein and flour.
5. the preparation method of a kind of rich peptide soy sauce according to claim 1, it is characterized in that, in step (1), described soybean protein comprises any one in FSPC, soybean protein isolate, Soybean Meal or soybean.
6. the preparation method of a kind of rich peptide soy sauce according to claim 1, is characterized in that, in step (3), the ratio that described Daqu mixes with hydrolyzate of soybean protein is 1:2 ~ 1:4.
7. 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 DEG C of heat treatment 20 ~ 30min.
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| 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 |
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| 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 |
| 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 |
| CN115669914B (en) * | 2022-10-14 | 2024-04-02 | 华南理工大学 | Method for improving soy sauce flavor |
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| JP2000083695A (en) * | 1998-09-16 | 2000-03-28 | Ajinomoto Co Inc | Production of low-bitter peptide |
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| 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 |
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