CN1117816A - Nutrient soy sauce and its production method - Google Patents
Nutrient soy sauce and its production method Download PDFInfo
- Publication number
- CN1117816A CN1117816A CN94111152A CN94111152A CN1117816A CN 1117816 A CN1117816 A CN 1117816A CN 94111152 A CN94111152 A CN 94111152A CN 94111152 A CN94111152 A CN 94111152A CN 1117816 A CN1117816 A CN 1117816A
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- gram
- vitamin
- add
- isomery
- spices
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Abstract
The present invention relates to a nutritious soy sauce and its production method. It is made up by using soybean, flour, refined salt and trace elements through a refining method combined with the traditional technological process. It richly contains such components of natural protein , vegetable fat, vitamin B, vitamin C, lysine, glutamic acid and aspartic acid, and at the same time it also contains the trace elements of calcium, iron and zinc, etc., so that it can meet the requirements for growth and development of organism and skeleton, and can participate in the hematopoietic function of human body so as to make the old health and lengthen life and make the child's intelligence raise.
Description
The present invention relates to a kind of nutrient soya sauce and production method thereof.
Soy sauce is an indispensable flavouring in people's diet, it is mainly brewageed by soybean and makes, its delicious flavour, increase color in the adding dish, whet the appetite, because people's every day, every meal nearly all had absorption, composition if can have additional nutrients, make it have functions of nutrition and health care, then can play more fully effect, and existing soy sauce has only simple seasoning colouring function.
The object of the present invention is to provide a kind of nutrient soya sauce and production method thereof that increases soy sauce nutrition.
The objective of the invention is to realize with the following methods: a kind of nutrient soya sauce is mainly formed by crude oil interpolation ferrous lactate, zinc sulfate, isomery vitamin C, natrium citricum, spices and flavor enhancement cooperation, reaction; It cooperates component preferably ferrous lactate 2-3 gram, zinc sulfate 0.4--0.5 gram, isomery vitamin C 0.3--0.6 gram, natrium citricum 0.5--0.9 gram, spices 4--6 gram, flavor enhancement 4--6 gram, crude oil 1000 grams; Its spices can be to add hydration by flos caryophylli, Fructus Caryophylli, the achene of Siberian cocklebur, anistree fennel, cassia bark to boil to filter and form, and flavor enhancement can be to add hydration by sea-tangle, ginger, basyleave, dried orange peel to boil to filter and form.A kind of production method of nutrient soya sauce is finished by following step: with boiling after soybean dipping, the removal of impurities, add kind Qu Jinhang mixing, koji that flour and bacterial classification are made then, add 10% refined salt and Z
nSO
47H
2O is at 30 ℃--and 45 ℃ of temperature bottom fermentations, natural turning over behind the embryo in 10 ℃--20 ℃ of wine with dregs storage tanks estranged down add ginger, sea-tangle, basyleave and pulverize filtered fluid and Z after boiling
nSO
47H
2O ferrous lactate, natrium citricum boiled 1 hour under 75 ℃-83 ℃, simultaneously added dried orange peel before end, added the isomery vitamin C then and sterilized and mix, and filtered, can.
Increased essential trace element during human body grows in this nutrient soya sauce, ferro element with ferrous lactate as a kind of hardening agent, its main effect is the transhipment that participates in oxygen in the erythrocytic synthetic and body, exchange and tissue respiration process, if iron is taken the ability drop of oxygen or the lazy weight of iron, in various degree influence will take place to body, and cause hypoferric anemia, the main effect of zinc element is to promote the needs of growth of children and intelligence, it is the composition of the multiple metal enzyme of human body, be again zymoexciter simultaneously, when lacking, body growth occurs and stagnate, sex infantilism, symptoms such as idiopathic hypogeusia and traumatic healing are bad.Isomery vitamin C, natrium citricum have been stabilizer function in this nutrient soya sauce component, and it can solve the precipitation of ferro element, but also seasoning simultaneously, and its spices rises and renders palatable, antisepsis.
This nutrient soya sauce has added necessary nutrient and the flavor enhancement of human body in existing soy sauce crude oil, make its mouthfeel delicious more, satisfy people simultaneously in growth, in the growth to the demand of trace element, it contains abundant native protein, plant fat, Cobastab, vitamin C and lysine, compositions such as asparatate, contain calcium simultaneously, iron, trace elements such as zinc, can satisfy the needs of body bone growth and development, participate in the human body hematopoietic function, make senior health and fitness's longevity, children increase intelligence, it promptly is a kind of ticbit condiment, is again a kind of all-ages nutrient excellent product.
Below the invention will be further described:
Embodiment 1:
The each component of this nutrient soya sauce is pressed: ferrous lactate 2.06 grams, zinc sulfate 0.44 restrain, isomery vitamin C 0.5 restrains, natrium citricum 0.6 restrains, spices (extract) 5 grams, and flavor enhancement (extract) 5 restrains, crude oil 1000 restrains.
Its concrete production technology is as follows:
Select boiling after high quality soybean dipping, the removal of impurities, bacterial classification cultivates kind of a song, and the soybean after the boiling adds flour and plants Qu Jinhang and mix the concurrent ferment of koji, and fermentation temperature is 30 ℃-45 ℃, adds 10% refined salt and Z in the sweat
nSO
47H
2O, carry out then naturally turning over embryo about 3 months (being generally hot summer days), regeneration divided the wine with dregs storage tank 7-10 days, temperature is controlled at 10 ℃--and 20 ℃, getting 1000 gram crude oils boiled 1 hour under 75 ℃ of-83 ℃ of temperature, the spices (flos caryophylli 20 grams, Fructus Caryophylli 20 grams, the achene of Siberian cocklebur 20 grams, anistree 10 grams, cassia bark 15 grams of returning) that configures is bundled into parcel with bundle to be placed in the crude oil with boiling Z
nSO
47H
2O ferrous lactate and natrium citricum also add simultaneously, add flavor enhancement before finishing, flavor enhancement is pulverized to boil and was filtered into finished product in 1 hour by 20 grams of sea-tangle in the per kilogram crude oil, ginger 1 gram, basyleave 0.83 gram, dried orange peel 4.1 gram configuration backs, sterilize then and mix, add the isomery vitamin C simultaneously, filter the back filling bottle through filter press, pack finished product.
The nutraceutical average content of per kilogram is in the finished product:
Calcium 0.25 gram native protein 20 grams
Can utilize carbohydrate 240 grams
Phosphorus 0.5 gram crude fibre 5 grams
Sodium 19 gram fat 2 grams
Potassium 5 gram zinc 0.02-0.08 grams
Ash content 0.035 gram iron 0.2-0.45 gram
Vitamin A 14000IV ammonia nitrogen 7-8 gram
Vitamin B1 0.0009 gram vitamin B2 0.0007 gram
Nicotinic acid 0.015 gram vitamin C 0.05 gram
Water 670 grams
Claims (4)
1. a nutrient soya sauce is characterized in that: mainly formed by crude oil interpolation ferrous lactate, zinc sulfate, isomery vitamin C, natrium citricum, spices and flavor enhancement cooperation, reaction.
2. according to the described nutrient soya sauce of claim 1, it is characterized in that: it cooperates component to be:
Ferrous lactate 2--3 gram
Zinc sulfate 0.4--0.5 gram
Isomery vitamin C 0.3--0.6 gram
Natrium citricum 0.5--0.9 gram
Spices 4--6 gram
Flavor enhancement 4--6 gram
Crude oil 1000 grams
3. according to claim 1 or 2 described nutrient soya sauces, it is characterized in that: spices is to add hydration by flos caryophylli, Fructus Caryophylli, the achene of Siberian cocklebur, anistree fennel, cassia bark to boil to filter and form; Flavor enhancement is to add hydration by sea-tangle, ginger, basyleave, dried orange peel to boil to filter and form.
4. the production method of a nutrient soya sauce is characterized in that: with boiling after soybean dipping, the removal of impurities, add kind Qu Jinhang mixing, koji that flour and bacterial classification are made then, add 10% refined salt and Z
nSO4
7H
2O is at 30 ℃ of-45 ℃ of temperature bottom fermentations, natural turning over behind the embryo in 10 ℃--and 20 ℃ of wine with dregs storage tanks estranged down add ginger, sea-tangle, basyleave and pulverize filtered fluid and ZnSO after boiling
47H
2O ferrous lactate, natrium citricum boiled 1 hour under 75 ℃-83 ℃, simultaneously added dried orange peel before end, added the isomery vitamin C then and sterilized and mix, and filtered, can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111152A CN1117816A (en) | 1994-09-02 | 1994-09-02 | Nutrient soy sauce and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111152A CN1117816A (en) | 1994-09-02 | 1994-09-02 | Nutrient soy sauce and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1117816A true CN1117816A (en) | 1996-03-06 |
Family
ID=5035050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94111152A Pending CN1117816A (en) | 1994-09-02 | 1994-09-02 | Nutrient soy sauce and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1117816A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071553C (en) * | 1997-12-19 | 2001-09-26 | 王军 | Formulation and production process of zinc-reinforcing nutrient seasoning |
| CN1099251C (en) * | 2000-01-26 | 2003-01-22 | 王文博 | Sauce for braising |
| WO2005013724A1 (en) * | 2003-07-21 | 2005-02-17 | Unilever N.V. | Aiding of cognitive function |
| CN102077978A (en) * | 2010-12-08 | 2011-06-01 | 江南大学 | Soy sauce production method capable of ensuring high protein conversion rate and utilization rate |
| CN102406153A (en) * | 2011-11-17 | 2012-04-11 | 广东美味鲜调味食品有限公司 | Processing technic for mixing raw materials for soy koji making |
| CN102987335A (en) * | 2012-12-18 | 2013-03-27 | 陈亚萍 | Health-care soy sauce and preparation method thereof |
| CN103598568A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method of seasoning health-care soybean sauce |
| CN103652808A (en) * | 2013-12-02 | 2014-03-26 | 江门市江海区佑昌自动化设备有限公司 | Production method of lemon soybean sauce |
| CN104026554A (en) * | 2014-06-30 | 2014-09-10 | 彭尚元 | Nutritional soy sauce and preparation method of nutritional soy sauce |
| EP2554055A4 (en) * | 2010-04-01 | 2015-10-28 | Kikkoman Corp | Glutamic acid-containing seasoning and method for producing same |
-
1994
- 1994-09-02 CN CN94111152A patent/CN1117816A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071553C (en) * | 1997-12-19 | 2001-09-26 | 王军 | Formulation and production process of zinc-reinforcing nutrient seasoning |
| CN1099251C (en) * | 2000-01-26 | 2003-01-22 | 王文博 | Sauce for braising |
| WO2005013724A1 (en) * | 2003-07-21 | 2005-02-17 | Unilever N.V. | Aiding of cognitive function |
| EP2554055A4 (en) * | 2010-04-01 | 2015-10-28 | Kikkoman Corp | Glutamic acid-containing seasoning and method for producing same |
| CN102077978A (en) * | 2010-12-08 | 2011-06-01 | 江南大学 | Soy sauce production method capable of ensuring high protein conversion rate and utilization rate |
| CN102077978B (en) * | 2010-12-08 | 2012-12-05 | 江南大学 | Soy sauce production method capable of ensuring high protein conversion rate and utilization rate |
| CN102406153A (en) * | 2011-11-17 | 2012-04-11 | 广东美味鲜调味食品有限公司 | Processing technic for mixing raw materials for soy koji making |
| CN102987335A (en) * | 2012-12-18 | 2013-03-27 | 陈亚萍 | Health-care soy sauce and preparation method thereof |
| CN103598568A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method of seasoning health-care soybean sauce |
| CN103652808A (en) * | 2013-12-02 | 2014-03-26 | 江门市江海区佑昌自动化设备有限公司 | Production method of lemon soybean sauce |
| CN104026554A (en) * | 2014-06-30 | 2014-09-10 | 彭尚元 | Nutritional soy sauce and preparation method of nutritional soy sauce |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |