CN109770326A - A kind of method of urethanes in reduction soy sauce - Google Patents
A kind of method of urethanes in reduction soy sauce Download PDFInfo
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 42
- 150000003673 urethanes Chemical class 0.000 title claims abstract description 18
- 230000009467 reduction Effects 0.000 title abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 150000003839 salts Chemical class 0.000 claims abstract description 41
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 10
- JOYRKODLDBILNP-UHFFFAOYSA-N Ethyl urethane Chemical compound CCOC(N)=O JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 33
- 244000068988 Glycine max Species 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 240000006439 Aspergillus oryzae Species 0.000 claims description 16
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 150000001413 amino acids Chemical class 0.000 claims description 9
- 235000015097 nutrients Nutrition 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 230000003442 weekly effect Effects 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000012267 brine Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims 1
- 230000007306 turnover Effects 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 32
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 239000011780 sodium chloride Substances 0.000 abstract description 16
- 150000002148 esters Chemical class 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 7
- 230000035943 smell Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 230000006872 improvement Effects 0.000 abstract description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract 2
- 229910021529 ammonia Inorganic materials 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 51
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 34
- 235000011164 potassium chloride Nutrition 0.000 description 17
- 239000001103 potassium chloride Substances 0.000 description 17
- 229960002668 sodium chloride Drugs 0.000 description 15
- 239000000284 extract Substances 0.000 description 8
- 235000015067 sauces Nutrition 0.000 description 8
- 239000000126 substance Substances 0.000 description 6
- 230000007812 deficiency Effects 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 241000191998 Pediococcus acidilactici Species 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
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- 210000004209 hair Anatomy 0.000 description 3
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- 239000007787 solid Substances 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
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- 201000009030 Carcinoma Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
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- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 description 1
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- 229910052801 chlorine Inorganic materials 0.000 description 1
- -1 citrulling Substances 0.000 description 1
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention provides a kind of methods of urethanes in reduction soy sauce.Soy sauce of the invention is on the basis of high-salt fermentation technique, is only ferment at constant temperature with stage fermentation at elevated temperatures is improved, and without carrying out other improvements, the ethyl carbamate content of acquired soy sauce is lower than 1 μ g/kg.Meanwhile sodium chloride is substituted with partial oxidation potassium, it can make the soy sauce salt content between 13~17g/100mL, ammonia base acid-state nitrogen≤.0.8g/100mL.Further, the soy sauce of acquisition has strong ester fragrance and paste flavor taste, and without other bad smells and flavour, tasty mouthfeel is mellow, and safety wind is higher.
Description
Technical field
The present invention relates to a kind of food, more particularly to a kind of side of urethanes in reduction high-quality low-salt soy sauce
Method.
Background technique
Soy sauce is the flavouring that one kind indispensable on people's dining table is fresh, salty, perfume is all good.
Urethanes (EC) is a kind of 2A grades of carcinogen, and in fermentation food, as that can detect in soy sauce, difference contains
The EC of amount.It is existing scientific investigations showed that, EC can cause the diseases such as lymph cancer, cutaneum carcinoma, liver cancer.Therefore.The tissues such as European Union are
The limit standard of urethanes is made for Partial fermentation food.But China does not make EC to making soy sauce at present
The limit standard of content.
Soy sauce common three kinds of zymotechniques in China's are: natural to shine dew technique, high-salt fermentation technique, low-salt solid work
Skill.Some researches show that the EC in three kinds of zymotechniques, and high-salt dilute soy is minimum, are 30 μ g/L, low-salt solid highest, about 80
μ g/L, natural dew method of shining is about 60 μ g/L, between high-salt dilute and low-salt solid.And what commercially available special grade soy was taken
High-salt fermentation technique can generally select fermentation period to send out for trimestral stage heating to keep the flavor of soy sauce
Ferment technique.15 DEG C of cold fermentation is maintained in the first half of the month of fermentation, later, is increased daily once to 30 DEG C, is kept for 30 DEG C and arrived
Fermentation ends.
The main producers substance of EC is citrulling in soy sauce, and the main period of citrulling accumulation is lactic fermentation period and second
Alcohol fermentation period.Moreover, Pediococcus acidilactici (Pediococcus acidilactici) is lactic fermentation period metabolism arginine
The main bacterial strain of citrulling is accumulated, its optimum growth temperature is 35 DEG C or so, and heat resistance is poor.
Meanwhile the generation of EC and the salt content close relation of high concentration.Soy sauce is in brewing process middle and high concentration
Salt inhibits the microorganisms such as flavor yeast to the metabolism of the substances such as citrulling, urea, results in both substances in soy sauce
In accumulation, it is final to react with ethyl alcohol, generate the urethanes in soy sauce.
Although the brewage process of high-salt dilute can obtain, flavor is mellow, gives off a strong fragrance, the soy sauce of color " glossy ",
Hidden danger but is brought to people's health in the use of brewing process middle and high concentration salt.High sodium diet can cause the diseases such as hypertension
Disease.
It mainly include alcohols, acids, ketone, esters, phenol in addition, being separated from soy sauce, identifying 300 multiple compounds
Class, pyrazine, pyridine, furanone and sulfur-containing compound together constitute the flavor substance of soy sauce.
So being badly in need of a kind of ethyl carbamate content that can be reduced in high-quality soy sauce and salt content but not shadow
Ring the amino-acid nitrogen of soy sauce and the new method of flavor substance.
Summary of the invention
For overcome the deficiencies in the prior art, the present invention provides urethanes in a kind of reduction high-quality soy sauce
New method.On the basis of high-salt fermentation technique, the sapid of high-quality can be obtained without specific process
Soy sauce especially under the premise of guaranteeing the flavor substance of soy sauce, and can make the content of urethanes in soy sauce lower than 1
μg/kg.Furthermore the invention further relates to one kind can be such that salt content is maintained at (13~17g/100mL) without the method for speciallyying permit, and
And obtain with high-purity amino acid state nitrogen (≤.0.8g/100mL) high-quality soy sauce.
In order to achieve the object of the present invention, the following technical schemes are provided:
The method of urethanes, includes the following steps: in a kind of reduction soy sauce
(1) raw soybeans pre-process；
(2) koji-making；
(3) finished product soy sauce is obtained using the regular ferment at constant temperature in high-salt fermentation technique；
(4) sterilize filling: the soy sauce completed to brewing sterilize filling, obtains soy sauce finished product.
Step (1) pretreatment specifically: select high quality soybean, immersion and boiling, and be cooled to room temperature, wherein impregnating
It is bubbled open for soak at room temperature to soybean skin, boiling is 125 DEG C of 15min.
Step (2) koji-making specifically: pretreated soybean is uniformly mixed with flour, and the bent essence of aspergillus oryzae, institute is added
There is raw material to mix uniformly, is evenly distributed in aspergillus oryzae in nutrients；The temperature of koji-making is 28-30 DEG C, humidity 75%-
95%, song is turned in centre twice, cultivates 44h.
Further, step (2) koji-making specifically: soybean after cooling and flour (mass ratio 4:1) is mixed
It closes uniformly, and admixes the bent essence of aspergillus oryzae (quality be soya bean and flour quality 4/10000ths), be evenly distributed in aspergillus oryzae
In nutrients；44h is co-cultured, it is 30 DEG C that cultivation temperature is arranged in 0-16h, and remaining time is 28 DEG C；It is arranged when 0-36h
Humidity is 95%, 36h-40h 85%, remaining time 75%；Song is turned over for the first time in 16h, and when 20h turns over song, 44h for the second time
When go out song.
Zymotechnique in the step (3) specifically: the regular ferment at constant temperature technique in high-salt fermentation technique:
Cheng Qu and salt water are put into round, wherein the mass ratio of Cheng Qu and salt water is 1:2.2, salt water (sodium-chloride water solution) matter
Measuring concentration is 23%, and fermentation temperature is kept for 42 DEG C, and fermentation time is 2 months；Fermentation the last fortnight drenches oil once daily, later weekly
Leaching oil is primary.
In the case of additionally, it is preferred that, with partial oxidation potassio, for sodium chloride, (1g potassium chloride replaces 1g chlorination during the fermentation
Sodium), but it is 23% that salt water, which keeps total concentration,.The optimum quality ratio of potassium chloride and sodium chloride is chlorination in salt water in the present invention
Potassium: sodium chloride=(2-6): (8-4), using the alternative techniques, so that the salt content in finished product soy sauce is maintained at 13~17g/
Between 100mL, amino-acid nitrogen is maintained at 0.8g/100mL or more, to further improve the quality of soy sauce.
Stage fermentation at elevated temperatures in high-salt dilute brewage process is improved to ferment at constant temperature by the present invention, so that fermentation temperature
42 DEG C or so are always held at, the bacterial strains such as Pediococcus acidilactici (Pediococcus acidilactici) grow generation at such a temperature
Thank to rate all relatively slowly, therefore it is citrulling that a small amount of arginine, which is metabolized accumulation, it is low so as to cause EC content；Meanwhile it is high
The ferment at constant temperature time of salt lean state is two months, relative to the stage fermentation at elevated temperatures of high-salt dilute, shortens about January
Production time.
It replaces partial oxidation sodium to not only reduce the concentration of salt in soy sauce using potassium chloride, is also wanted supplemented with needed by human body
Potassium.But the addition of potassium chloride may will affect other two aspects: first is that the flavor of soy sauce, because excessively high potassium chloride is given
Soy sauce brings bitter taste；Second is that the property of the safety of soy sauce, potassium chloride and sodium chloride is close, potassium chloride, which is metabolized flavor yeast, to be urinated
Whether element and citrulling have inhibiting effect, still unknowable.The present invention has found the optimum range of potassium chloride substitution sodium chloride, so that
The quality of soy sauce and safety are all guaranteed.
The ethyl carbamate content of high-quality soy sauce produced of the invention is lower than 1 μ g/kg, and amino-acid nitrogen is
0.8g/100mL or more, total acid are maintained at 13~17g/100mL in 1.4-1.7g/100m, salt content.Meanwhile it is of the invention
Soy sauce has strong ester fragrance and paste flavor taste, and without other bad smells and flavour, tasty mouthfeel is mellow.
Specific embodiment
It is of the invention to further illustrate, it illustrates with the following Examples:
Embodiment 1:
A kind of new method reducing urethanes in high-quality low-salt soy sauce, specifically includes the following steps:
(1) pretreatment of raw material: selecting high quality soybean, and soak at room temperature to soybean skin bubbles open (10 hours or so), 125 DEG C of boilings
15min is cooled to room temperature.Time and the temperature for paying attention to boiling avoid the protein in soybean from being excessively denaturalized or be denaturalized deficiency.
(2) koji-making: soybean after cooling and flour (mass ratio 4:1) are uniformly mixed, and admix the bent essence of aspergillus oryzae
(quality is soya bean+flour 4/10000ths).It is evenly distributed in aspergillus oryzae in nutrients as far as possible.44h is co-cultured, in 0-
It is 30 DEG C that cultivation temperature is arranged when 16h, and remaining time is 28 DEG C；The humidity being arranged when 0-36h is that 95%, 36h-40h is
85%, remaining time 75%；Song is turned over for the first time in 16h, and when 20h turns over song for the second time, and when 44h goes out song.
(3) it ferments: will be put into round at bent and salt water, wherein the mass ratio of Cheng Qu and salt water is 1:2.2.It adopts
With the regular zymotechnique in high-salt fermentation technique, controlled at 42 DEG C or so progress ferment at constant temperature, 2 months
Moromi can be mature.Oil is drenched daily once in fermentation the last fortnight, and leaching oil is primary weekly later.Wherein salt water is 23% chlorine of mass ratio
Change sodium water solution.
(4) extract raw sauce: the product after squeezing fermentation extracts raw sauce.
(5) it sterilizes filling.Soy sauce sterilize filling, obtains finished product soy sauce.
It is 18.0g/100mL, total acid 1.45g/100mL, amino-acid state that the present embodiment, which cooks the soy sauce salt content produced,
Nitrogen is 0.73g/100mL, and urethanes is 1 μ g/kg or less.It is with strong ester fragrance and paste flavor taste and more abundant,
Without other bad smells and flavour, tasty mouthfeel is mellow.
Embodiment 2:
A kind of new method reducing urethanes in high-quality low-salt soy sauce, specifically includes the following steps:
(1) pretreatment of raw material: selecting high quality soybean, and soak at room temperature to soybean skin bubbles open (10 hours or so), 125 DEG C of boilings
15min is cooled to room temperature.Time and the temperature for paying attention to boiling avoid the protein in soybean from being excessively denaturalized or be denaturalized deficiency.
(2) koji-making: soybean after cooling and flour (mass ratio 4:1) are uniformly mixed, and admix the bent essence of aspergillus oryzae
4/10000ths of flour quality (soya bean and).It is evenly distributed in aspergillus oryzae in nutrients as far as possible.44h is co-cultured, in 0-
It is 30 DEG C that cultivation temperature is arranged when 16h, and remaining time is 28 DEG C；The humidity being arranged when 0-36h is that 95%, 36h-40h is
85%, remaining time 75%；Song is turned over for the first time in 16h, and when 20h turns over song for the second time, and when 44h goes out song.
(3) it ferments: will be put into round at bent and salt water, wherein the mass ratio of Cheng Qu and salt water is 1:2.2.It adopts
With the regular zymotechnique in high-salt fermentation technique, during the fermentation controlled at 42 DEG C or so progress constant temperature hairs
Ferment, moromi can be mature within 2 months.Oil is drenched daily once in fermentation the last fortnight, and leaching oil is primary weekly later.Salt water is with part
Potassium chloride replaces sodium chloride, potassium chloride in final salt water: sodium chloride=4:6 (1g potassium chloride replaces 1g sodium chloride), but salt water
Keeping total concentration is 23%.
(4) extract raw sauce: the product after squeezing fermentation extracts raw sauce.
(5) it sterilizes filling.Soy sauce sterilize filling, obtains finished product soy sauce.
It is 16.9g/100mL, total acid 1.61g/100mL, amino-acid state that the present embodiment, which cooks the soy sauce salt content produced,
Nitrogen is 0.86g/100mL, and urethanes is lower than 1 μ g/kg.It is with strong ester fragrance and paste flavor taste and more abundant, nothing
Other bad smells and flavour, tasty mouthfeel are mellow.
Embodiment 3:
A kind of manufacture new method of low-salt dilute brewing high-quality soy sauce, specifically includes the following steps:
(1) pretreatment of raw material: selecting high quality soybean, and soak at room temperature to soybean skin bubbles open (10 hours or so), 125 DEG C of boilings
15min is cooled to room temperature.Time and the temperature for paying attention to boiling avoid the protein in soybean from being excessively denaturalized or be denaturalized deficiency.
(2) koji-making: soybean after cooling and flour (mass ratio 4:1) are uniformly mixed, and admix the bent essence of aspergillus oryzae
4/10000ths of flour quality (soya bean and).It is evenly distributed in aspergillus oryzae in nutrients as far as possible.44h is co-cultured, in 0-
It is 30 DEG C that cultivation temperature is arranged when 16h, and remaining time is 28 DEG C；The humidity being arranged when 0-36h is that 95%, 36h-40h is
85%, remaining time 75%；Song is turned over for the first time in 16h, and when 20h turns over song for the second time, and when 44h goes out song.
(3) it ferments: will be put into round at bent and salt water, wherein the mass ratio of Cheng Qu and salt water is 1:2.2.It adopts
With the regular zymotechnique in high-salt fermentation technique, during the fermentation controlled at 42 DEG C or so progress constant temperature hairs
Ferment, moromi can be mature within 2 months.Oil is drenched daily once in fermentation the last fortnight, and leaching oil is primary weekly later.Salt water is with part
Potassium chloride replaces sodium chloride, potassium chloride in final salt water: sodium chloride=5:5 (1g potassium chloride replaces 1g sodium chloride), but salt water
Keeping total concentration is 23%.
(4) extract raw sauce: the product after squeezing fermentation extracts raw sauce.
(5) it sterilizes filling.Soy sauce sterilize filling, obtains finished product soy sauce.
It is 16.3g/100mL, total acid 1.69g/100mL, amino-acid state that the present embodiment, which cooks the soy sauce salt content produced,
Nitrogen is 0.81g/100mL, and urethanes is lower than 1 μ g/kg.It is with strong ester fragrance and paste flavor taste and more abundant, nothing
Other bad smells and flavour, tasty mouthfeel are mellow.
Embodiment 4:
A kind of manufacture new method of low-salt dilute brewing high-quality soy sauce, specifically includes the following steps:
(1) pretreatment of raw material: selecting high quality soybean, and soak at room temperature to soybean skin bubbles open (10 hours or so), 125 DEG C of boilings
15min is cooled to room temperature.Time and the temperature for paying attention to boiling avoid the protein in soybean from being excessively denaturalized or be denaturalized deficiency.
(2) koji-making: soybean after cooling and flour (mass ratio 4:1) are uniformly mixed, and admix the bent essence of aspergillus oryzae
4/10000ths of flour quality (soya bean and).It is evenly distributed in aspergillus oryzae in nutrients as far as possible.44h is co-cultured, in 0-
It is 30 DEG C that cultivation temperature is arranged when 16h, and remaining time is 28 DEG C；The humidity being arranged when 0-36h is that 95%, 36h-40h is
85%, remaining time 75%；Song is turned over for the first time in 16h, and when 20h turns over song for the second time, and when 44h goes out song.
(3) it ferments: will be put into round at bent and salt water, wherein the mass ratio of Cheng Qu and salt water is 1:2.2.It adopts
With the regular zymotechnique in high-salt fermentation technique, during the fermentation controlled at 42 DEG C or so progress constant temperature hairs
Ferment, moromi can be mature within 2 months.Oil is drenched daily once in fermentation the last fortnight, and leaching oil is primary weekly later.Salt water is with part
Potassium chloride replaces sodium chloride, potassium chloride in final salt water: sodium chloride=6:4 (1g potassium chloride replaces 1g sodium chloride), but salt water
Keeping total concentration is 23%.
(4) extract raw sauce: the product after squeezing fermentation extracts raw sauce.
(5) it sterilizes filling.Soy sauce sterilize filling, obtains finished product soy sauce.
It is 16.0g/100mL, total acid 1.65g/100mL, amino-acid state that the present embodiment, which cooks the soy sauce salt content produced,
Nitrogen is 0.83g/100mL, and urethanes is lower than 1 μ g/kg.It is with strong ester fragrance and paste flavor taste and more abundant, nothing
Other bad smells and flavour, tasty mouthfeel are mellow.
Embodiment described above only describe the preferred embodiments of the invention, not to model of the invention
It encloses and is defined, without departing from the spirit of the design of the present invention, this field ordinary engineering and technical personnel is to skill of the invention
The various denaturation and improvement that art scheme is made, should fall within the scope of protection determined by the claims of the present invention.
Claims (6)
1. a kind of method for reducing urethanes in soy sauce, characterized by the following steps:
(1) raw soybeans pre-process；
(2) koji-making；
(3) finished product soy sauce is obtained using the regular ferment at constant temperature in high-salt fermentation technique；
(4) sterilize filling: the soy sauce completed to brewing sterilize filling, obtains soy sauce finished product.
2. according to the method described in claim 1, it is characterized by: the step (1) pre-processes specifically: select high-quality big
Beans, immersion and boiling, and be cooled to room temperature, wherein impregnating is that soak at room temperature to soybean skin bubbles open, boiling is 125 DEG C of 15min.
3. according to the method described in claim 1, it is characterized by: the step (2) koji-making specifically: pretreated soybean
It is uniformly mixed with flour, the bent essence of aspergillus oryzae is added, all raw materials mix uniformly, are evenly distributed in aspergillus oryzae in nutrients；
The temperature of koji-making is 28-30 DEG C, humidity 75%-95%, and song is turned in centre twice, cultivates 44h.
4. according to the method described in claim 3, it is characterized by: the step (2) koji-making specifically: by soybean after cooling
Be uniformly mixed with flour (mass ratio 4:1), and admix the bent essence of aspergillus oryzae (quality be soya bean and flour quality ten thousand/
Four), it is evenly distributed in aspergillus oryzae in nutrients；44h is co-cultured, it is 30 DEG C, when remaining that cultivation temperature is arranged in 0-16h
Between be 28 DEG C；The humidity being arranged when 0-36h is 95%, 36h-40h 85%, remaining time 75%；For the first time in 16h
Turn over song, when 20h turns over song for the second time, and when 44h goes out song.
5. according to the method described in claim 1, it is characterized by: zymotechnique in the step (3) specifically: with high salt dilute
Regular ferment at constant temperature technique in state zymotechnique: Cheng Qu and salt water are put into round, wherein the matter of Cheng Qu and salt water
Measuring ratio is 1:2.2, and brine quality concentration is 23%, and fermentation temperature is kept for 42 DEG C, and fermentation time is 2 months；The last fortnight that ferments is every
Its leaching oil is primary, and leaching oil is primary weekly later.
6. a kind of soy sauce manufactured using method described in one of claim 1-5, wherein ethyl carbamate content is lower than 1 μ
G/kg, and amino-acid nitrogen is 0.8g/100mL or more, total acid is maintained at 13~17g/ in 1.4-1.7g/100m, salt content
100mL。
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| CN112273632A (en) * | 2020-11-04 | 2021-01-29 | 仲恺农业工程学院 | Method for reducing ethyl carbamate in soy sauce |
| CN114128869A (en) * | 2021-11-12 | 2022-03-04 | 江苏大学 | Production method of low-salt soy sauce |
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