CN1072005C - Nutritive soy sauce preparing process of hydrolyzed animal and plant protein mixture - Google Patents
Nutritive soy sauce preparing process of hydrolyzed animal and plant protein mixture Download PDFInfo
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- CN1072005C CN1072005C CN98104693A CN98104693A CN1072005C CN 1072005 C CN1072005 C CN 1072005C CN 98104693 A CN98104693 A CN 98104693A CN 98104693 A CN98104693 A CN 98104693A CN 1072005 C CN1072005 C CN 1072005C
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- Prior art keywords
- kilogram
- edible
- filtrate
- pot
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- 238000000034 method Methods 0.000 title claims abstract description 10
- 241001465754 Metazoa Species 0.000 title claims abstract description 7
- 108010064851 Plant Proteins Proteins 0.000 title claims abstract description 6
- 235000021120 animal protein Nutrition 0.000 title claims abstract description 6
- 239000000203 mixture Substances 0.000 title claims abstract description 6
- 235000021118 plant-derived protein Nutrition 0.000 title claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 title abstract description 6
- 230000000050 nutritive effect Effects 0.000 title abstract 2
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 241000255789 Bombyx mori Species 0.000 claims abstract description 11
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 238000004332 deodorization Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- 102000004882 Lipase Human genes 0.000 claims abstract description 5
- 108090001060 Lipase Proteins 0.000 claims abstract description 5
- 239000004367 Lipase Substances 0.000 claims abstract description 5
- 108091005804 Peptidases Proteins 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 230000007062 hydrolysis Effects 0.000 claims abstract description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 5
- 235000019421 lipase Nutrition 0.000 claims abstract description 5
- 238000006386 neutralization reaction Methods 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241001655736 Catalpa bignonioides Species 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 abstract description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 238000013459 approach Methods 0.000 abstract 1
- 235000013736 caramel Nutrition 0.000 abstract 1
- 229910052799 carbon Inorganic materials 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000004042 decolorization Methods 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000019833 protease Nutrition 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 241000723422 Catalpa Species 0.000 description 3
- 235000011167 hydrochloric acid Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a method for preparing nutritive soy sauce from hydrolyzed animal and plant protein mixtures. The method comprises: pulverizing 1kg of silkworm kidney in 2 to 7kg of water into pulpous liquid; heating, cooling and deoiling the pulpous liquid; successively, adding lipase and proteinase for enzymolysis; mixing with 1kg of defatted soy bean, successively adding 2 to 7kg of edible hydrochloric acid for hydrolysis, and adding NaCO3 to the press filtrate for neutralization; then, filtering to obtain neutralized liquid, adding active carbon to the neutralized liquid for decolorization and deodorization; filtering once more, adding edible salt, sugar, caramel, seasoning and potassium sorbate to the filtrate, uniformly stirring, successively filling and sterilizing. The present invention has the advantages of low cost and wide raw material source, the proportion of eight kinds of amino acids essential to human bodies approaches to the proportioning mode recommended by FAO, and the sanitary indexes of products are advanced.
Description
The present invention relates to the preparation method of soy sauce, relate in particular to the method that hydrolyzed animal and plant protein mixture prepares nutrient soya sauce.
Soy sauce on the market is most for making soy sauce now.Generally fermenting by soybean and by microorganism gets, and it has certain pure fragrance, contains its attitude nitrogen of ammonia, is greater than 0.4g/100ml by national standard.Solid content is greater than 12%, and salt (in NaCl) is greater than 15%.Be the traditional flavouring of China people, it only has a little delicate flavour, and bacteria containing amount higher (about 50000/ml).
The purpose of this invention is to provide the method that a kind of hydrolyzed animal and plant protein mixture prepares nutrient soya sauce.
The present invention takes following measures in order to achieve the above object: at first 1 kilogram of silkworm chrysalis and (2～7) kg water are broken into pulpous state liquid in the pulverizer of (500～1000) rev/min, heating makes pulpous state liquid be warmed up to (50～100) ℃, after keeping (20～80) minute, be cooled to (0～5) ℃ and keep (1～6) hour, remove oil slick, then add lipase and protease (10000～100000) units/kg silkworm chrysalis, enzymolysis (10～24) hour, then with after 1 kilogram of defatted soybean cooperates, add (2～7) kilogram (4～6) N edible hydrochloric acid, place hydrolyzer in (101～106) ℃ following hydrolysis (12～20) hour, in (90～95) ℃ following press filtration, in the filtrate dislocation and in the pot, add edible NaCO
3The saturated aqueous solution neutralization reaction to PH be 4.5～5.5, refilter and remove slag to such an extent that neutralizer is introduced in the Decolouring pot, the activated carbon that adds (0.02～0.12) kilogram is in (90～95) ℃ decolouring down, deodorization (30～60) minute, filter once more filtrate is moved into the allotment pot, at last with salt, sugar, burnt sugar coloring, edible catalpa regulating material and potassium sorbate, after stirring, can, sterilization.
Advantage of the present invention: 1. silkworm chrysalis and defatted soybean are made raw material production nutrient soya sauce, production cost is low, it is wide that raw material sources adapt to, and with the reasonable cooperation of animals and plants mixed protein, the proportioning pattern that 8 kinds of essential amino acid proportionings of gained are more recommended near FAO (Food and Agriculture Organization of the United Nation); 2. utilize enzyme to have single catalytic reaction principle, the enzyme reaction method of employing modern biotechnology removes fat and the stink in the silkworm chrysalis, method advanced person, and the degreasing deodorization is complete; 3. this method makes the sanitary index advanced person of product owing to do not add blended soy sauce and convert and join, and bacteria containing amount is less than 5000/ml.
Elaborate below in conjunction with embodiment.
At first 1 kilogram of silkworm chrysalis and (3～5) kg water are broken into pulpous state liquid in the pulverizer of (500～1000) rev/min, heating makes pulpous state liquid be warmed up to (50～100) ℃, after keeping (30～50) minute, be cooled to (0～4) ℃ and keep (1～4) hour, remove oil slick, then add lipase and protease (10000～100000) units/kg silkworm chrysalis, enzymolysis (10～16) hour, then with after 1 kilogram of defatted soybean cooperates, add (2～7) kilogram (4～6) N edible hydrochloric acid, place hydrolyzer in (101～106) ℃ following hydrolysis (12～16) hour, in (90～95) ℃ following press filtration, in the filtrate dislocation and in the pot, add edible NaCO
3The saturated aqueous solution neutralization reaction to PH be 4.5～5.5, refilter and remove slag to such an extent that neutralizer is introduced in the Decolouring pot, the activated carbon that adds (0.02～0.12) kilogram is in (90～95) ℃ decolouring down, deodorization (30～40) minute, filter once more filtrate is moved into the allotment pot, at last with salt, sugar, burnt sugar coloring, edible catalpa regulating material and potassium sorbate, after stirring, can, sterilization.
Embodiment:
At first 1 kilogram of silkworm chrysalis and 3 kg water are broken into pulpous state liquid in 1000 rev/mins pulverizer, heating makes pulpous state liquid be warmed up to 50 ℃, keeps after 30 minutes, being cooled to 3 ℃ kept 3 hours, remove oil slick, then add lipase and protease 10000 units/kg silkworm chrysalises, enzymolysis 12 hours, then with after 1 kilogram of defatted soybean cooperates, add 6 kilograms of 6N edible hydrochloric acids, place hydrolyzer 105 ℃ of following hydrolysis 13 hours, 95 ℃ of following press filtrations, in the filtrate dislocation and in the pot, add edible NaCO
3The saturated aqueous solution neutralization reaction to PH be 5, refilter and remove slag to such an extent that neutralizer is introduced in the Decolouring pot, the activated carbon that adds 0.10 kilogram is in 90 ℃ of decolourings down, deodorization 30 minutes, filter once more filtrate is moved into the allotment pot, at last with salt, sugar, burnt sugar coloring, edible catalpa regulating material and potassium sorbate, after stirring, can, sterilization.
Claims (1)
1. a hydrolyzed animal and plant protein mixture prepares the method for nutrient soya sauce, it is characterized in that: at first 1 kilogram of silkworm chrysalis and (2～7) kg water are broken into pulpous state liquid in the pulverizer of (500～1000) rev/min, heating makes pulpous state liquid be warmed up to (50～100) ℃, after keeping (20～80) minute, be cooled to (0～5) ℃ and keep (1～6) hour, remove oil slick, then add lipase and protease (10000～100000) units/kg silkworm chrysalis, enzymolysis (10～24) hour, then with after 1 kilogram of defatted soybean cooperates, add (2～7) kilogram (4～6) N edible hydrochloric acid, place hydrolyzer in (101～106) ℃ following hydrolysis (12～20) hour, in (90～95) ℃ following press filtration, in the filtrate dislocation and in the pot, add edible NaCO
3The saturated aqueous solution neutralization reaction to PH be 4.5～5.5, refilter and remove slag to such an extent that neutralizer is introduced in the Decolouring pot, the activated carbon that adds (0.021～0.12) kilogram is in (90～95) ℃ decolouring down, deodorization (30～60) minute, filter once more filtrate is moved into the allotment pot, at last with salt, sugar, burnt sugar coloring, edible catalpa regulating material and potassium sorbate, after stirring, can, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98104693A CN1072005C (en) | 1998-02-19 | 1998-02-19 | Nutritive soy sauce preparing process of hydrolyzed animal and plant protein mixture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98104693A CN1072005C (en) | 1998-02-19 | 1998-02-19 | Nutritive soy sauce preparing process of hydrolyzed animal and plant protein mixture |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1191687A CN1191687A (en) | 1998-09-02 |
| CN1072005C true CN1072005C (en) | 2001-10-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98104693A Expired - Fee Related CN1072005C (en) | 1998-02-19 | 1998-02-19 | Nutritive soy sauce preparing process of hydrolyzed animal and plant protein mixture |
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| Country | Link |
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| CN (1) | CN1072005C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102329846B (en) * | 2011-10-10 | 2013-04-24 | 广东环西生物科技股份有限公司 | Pollution-free production method for producing soybean and silkworm chrysalis composite oligopeptides by adopting composite enzyme hydrolysis method |
| JP6275638B2 (en) * | 2012-05-01 | 2018-02-07 | Ｍｃフードスペシャリティーズ株式会社 | Flavor improver |
| CN103283936B (en) * | 2013-06-18 | 2014-09-03 | 哈尔滨天鹅土畜产技术开发公司 | Process for removing fat from ossein protein solution |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141136A (en) * | 1996-05-28 | 1997-01-29 | 浙江大学 | Method for prodn. of delicious nutrient soya sauce |
-
1998
- 1998-02-19 CN CN98104693A patent/CN1072005C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141136A (en) * | 1996-05-28 | 1997-01-29 | 浙江大学 | Method for prodn. of delicious nutrient soya sauce |
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| Publication number | Publication date |
|---|---|
| CN1191687A (en) | 1998-09-02 |
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