CN114451541A - Preparation method of braised sauce capable of replacing dark soy sauce - Google Patents
Preparation method of braised sauce capable of replacing dark soy sauce Download PDFInfo
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- CN114451541A CN114451541A CN202210162706.2A CN202210162706A CN114451541A CN 114451541 A CN114451541 A CN 114451541A CN 202210162706 A CN202210162706 A CN 202210162706A CN 114451541 A CN114451541 A CN 114451541A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 74
- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 33
- 235000009566 rice Nutrition 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 24
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 23
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 14
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 10
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 229940071440 soy protein isolate Drugs 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 4
- 239000000940 FEMA 2235 Substances 0.000 abstract description 16
- 235000013339 cereals Nutrition 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 11
- 235000018102 proteins Nutrition 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 238000004040 coloring Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000012752 auxiliary agent Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 29
- 235000010469 Glycine max Nutrition 0.000 description 16
- 244000068988 Glycine max Species 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 14
- 238000010025 steaming Methods 0.000 description 13
- 235000013312 flour Nutrition 0.000 description 12
- 238000001816 cooling Methods 0.000 description 11
- 238000002156 mixing Methods 0.000 description 10
- 239000000084 colloidal system Substances 0.000 description 9
- 238000007630 basic procedure Methods 0.000 description 7
- XLSZMDLNRCVEIJ-UHFFFAOYSA-N 4-methylimidazole Chemical compound CC1=CNC=N1 XLSZMDLNRCVEIJ-UHFFFAOYSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000011081 inoculation Methods 0.000 description 6
- 239000004382 Amylase Substances 0.000 description 5
- 102000013142 Amylases Human genes 0.000 description 5
- 108010065511 Amylases Proteins 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 5
- 235000019418 amylase Nutrition 0.000 description 5
- 231100000357 carcinogen Toxicity 0.000 description 5
- 239000003183 carcinogenic agent Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 240000006439 Aspergillus oryzae Species 0.000 description 4
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 4
- PQUCIEFHOVEZAU-UHFFFAOYSA-N Diammonium sulfite Chemical compound [NH4+].[NH4+].[O-]S([O-])=O PQUCIEFHOVEZAU-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 208000006877 Insect Bites and Stings Diseases 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 4
- 230000000711 cancerogenic effect Effects 0.000 description 4
- 239000010779 crude oil Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- -1 alcohol organic acid Chemical class 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 2
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 238000011481 absorbance measurement Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000012549 training 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
- A23L5/48—Compounds of unspecified constitution characterised by the chemical process for their preparation
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a preparation method of braised sauce capable of replacing dark soy sauce, which comprises the following steps: (1) gelatinizing and saccharifying raw material rice to obtain saccharified mash, filtering and concentrating to obtain sugar liquid, heating and decocting the sugar liquid, adding soybean protein isolate during the heating and decocting, and keeping the temperature to obtain sugar color; (2) soaking, cooking, inoculating and fermenting the bean raw materials to obtain soy sauce mash; (3) and (2) adding the sugar color prepared in the step (1) into the soy sauce mash, and adding sodium glutamate and salt after boiling to obtain the braised sauce. According to the method, rice is gelatinized and saccharified into saccharified mash to prepare the sugar color, the soybean protein isolate is added for boiling, and the color ratio and the red index are ensured by utilizing the Maillard reaction of protein and sugar; the coloring effect is still better than that of dark soy sauce on the premise of not adding caramel color; the sugar color, the fermented raw soy sauce grains and the amine carbonyl reaction are mutually promoted, the flavor is improved, the nutrition is enriched, and no chemical auxiliary agent is added in the whole process.
Description
Technical Field
The invention relates to a preparation method of sauce, in particular to a preparation method of braised sauce capable of replacing dark soy sauce.
Background
Caramel color is commonly used in the existing dark soy sauce production process, and is divided into the following steps according to the production process: the general process, the sulfurous acid process and the ammonia process. In the common method, although the caramel color is safe, the requirement on raw materials is high, the production energy consumption is high, and the difficulty is high; caramel color produced by ammonia process and ammonium sulfite process is low in price, but contains carcinogen 4-methylimidazole.
In addition, the existing dark soy sauce production process only extracts juice in soy sauce mash, and soy sauce cake residue waste is generated, so that material waste is caused.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to provide a preparation method of braised sauce which has simple production process and can avoid using sugar color containing carcinogen and can replace dark soy sauce.
The technical scheme is as follows: the preparation method of the braised sauce capable of replacing dark soy sauce, disclosed by the invention, comprises the following steps of:
(1) gelatinizing and saccharifying raw material rice to obtain saccharified mash, filtering and concentrating to obtain sugar liquid, heating and decocting the sugar liquid, adding soybean protein isolate during the heating and decocting, and keeping the temperature to obtain sugar color;
(2) soaking, cooking, inoculating and fermenting the bean raw materials to obtain soy sauce mash;
(3) and (3) adding the sugar color prepared in the step (1) into the soy sauce mash, and adding sodium glutamate and salt after boiling to obtain the braised sauce.
Preferably, the method comprises the following steps:
in the step (1), adding the soybean protein isolate at the temperature of 130-145 ℃, wherein the addition amount of the soybean protein is 2-10% of the mass of the raw material rice, and the time for continuously decocting after adding the soybean protein is 60-100 min; and keeping the temperature for 0.5-3 h after continuously decocting.
In the step (1), the gelatinization and saccharification specifically comprises the following steps: adding water 2-3 times the amount of the raw material rice, simultaneously adding amylase 0.05-0.07 thousandth of the amount of the raw material rice, gelatinizing at 60-70 ℃, heating to 120 ℃ for steaming after 40-50min, cooling to 55-65 ℃, adding 0.03-0.05% of saccharifying enzyme according to the amount of the raw material rice, saccharifying for 7-9h, finishing DE value reaching 55-65 ℃, and filtering to obtain saccharified mash; and crushing the raw material rice into rice flour before gelatinization and saccharification.
In the step (1), the sugar liquid is heated and boiled at the temperature of 150-.
In the step (1), the adding amount of the boiling water is 1/4-1/3 of the mass of the sugar solution.
In the step (1), the mash is filtered and then is subjected to negative pressure concentration at the temperature of 75-85 ℃ until the DE value reaches 90, and then the concentration is finished to obtain the sugar solution; and (3) adding filter residues of the mash filtered in the step (1) into the fermentation process in the step (2) for fermentation.
In the step (2), the bean raw material is pretreated before soaking, and the pretreatment comprises the following specific steps: selecting soybeans without insect bite, mildew and plump grains, and adding water to rinse for 3-5 times; soaking the rinsed bean raw materials, wherein the mass ratio of the soaked bean raw materials to water is 1: 3-4, and the soaking time is 9-11h, so that the bean grains fully absorb water, the surfaces of the bean grains are full, no white heart exists in the bean, and the bean grains are moderately pressed into two halves easily between fingers.
In the step (2), the cooking specifically comprises the following steps: draining water from the soaked bean raw materials, and cooking the bean raw materials in a cooking cabinet to obtain cooked materials, wherein the cooking pressure is 0.2-0.35 Mpa, the cooking time is 4-6min, and the cooked raw materials are soft in texture, light brown in color, fragrant in cooked beans and soft in hand feeling.
In the step (2), the inoculation comprises the following specific steps: keeping the temperature at 35-40 ℃, inoculating aspergillus oryzae and soy sauce bacteria accounting for 0.02-0.04% of the bean raw materials, uniformly mixing, adding flour, and adhering spores and the flour to the surface of the beans.
In the step (2), the fermentation comprises the following specific steps: adding 120% of saline water, sealing, manually controlling the temperature, fermenting for 3 months, keeping the temperature at 35-40 ℃, stirring, and simultaneously adding 0.08-0.12% of lactic acid bacteria, 5% of alcohol and organic acid which are all raw materials by mass, and fermenting to obtain the soy sauce mash.
In the step (3), the soy sauce mash prepared in the step (2) is ground into a paste with the granularity of 1.8-2 um through a vertical colloid mill, bean blocks are not contained, the paste is in a dense colloid state, and the sugar color prepared in the step (1) is added, wherein the mass ratio of the sugar color to the soy sauce mash is 1: 1-3; continuously and simultaneously decocting until the mixture is boiled, cooling, and adding sodium glutamate with the amount of 2-2.5% of the sauce for braising and 2-2.5% of edible salt.
Has the beneficial effects that: compared with the prior art, the invention has the following remarkable effects: 1. rice is gelatinized and saccharified into saccharified mash to prepare into sugar color, and soybean protein isolate is added for boiling, so that the color ratio and the red index are ensured by utilizing the Maillard reaction of protein and sugar; the coloring effect is still better than that of dark soy sauce on the premise of not adding caramel color; 2. the sugar color is added with the fermented soy sauce raw soy sauce grains after fermentation, the amine carbonyl reaction is mutually promoted, the flavor is increased, the nutrition is enriched, and no chemical auxiliary agent is added in the whole process; 3. the fermented soy sauce raw sauce is ground by a colloid mill, so that the sauce is more aromatic, richer in nutrition and more fully utilized.
Detailed Description
The present invention is described in further detail below.
Example 1
(1) Preparation of sugar color
(1.1) raw material treatment: and (4) rolling the rice and crushing the rice into rice flour.
(1.2) gelatinization and saccharification: adding water with the amount of 2 times of rice, simultaneously adding amylase accounting for 0.067 thousandth of the raw material rice at a constant speed, adding for no more than 5min, gelatinizing at 65 ℃, heating to 120 ℃ after 45min, steaming, cooling to 60 ℃, adding 0.033% of saccharifying enzyme according to the amount of rice, saccharifying for 8h, and filtering to obtain the saccharified mash after the DE value reaches 60.
(1.3) filtering: the mash is filtered, most of filter residues are protein and cellulose, and the filter residues are added into raw materials of a fermented sauce process to be fermented together for preparing the sauce.
(1.4) negative pressure concentration: and concentrating the filtered syrup at 80 ℃ under negative pressure until the DE value reaches 90, and then concentrating to obtain concentrated sugar liquid.
(1.5) boiling and blending: heating the concentrated sugar solution to 130 deg.C, adding soybean protein isolate 5% of the raw material rice, decocting for 100min, heating to 150 deg.C, decocting for 70min, changing color, and decocting to dark brown red at 155 deg.C. At the moment, boiling water with the sugar liquid amount being more than one fourth of 90 ℃ is immediately added, the mixture is uniformly stirred and continuously boiled for 7min, and then the temperature is kept for 30min, so that the sugar color is obtained.
(2) Preparation of fermented soy sauce
(2.1) raw material treatment: selecting soybeans without insect bite, mildew and plump grains, adding water, rinsing for 4 times, and soaking for 11 hours at a soaking material-water ratio of 1:3 to ensure that soybean grains fully absorb water, and the soybeans are plump in surface, have no white core in the soybeans and are easy to press into two halves between fingers.
(2.2) cooking: draining, steaming in a steaming cabinet to obtain cooked soybean with steaming pressure of 0.2Mpa for 6min, and soft texture, light brown color, cooked bean fragrance, and soft hand feeling.
(2.3) cooling inoculation: keeping the temperature at 38 ℃, fully and uniformly mixing aspergillus oryzae and soy sauce bacteria with the inoculation amount of 0.03 percent of the raw materials, mixing with flour, and fully adhering the spores and the flour to the surface of the bean particles.
(2.4) blanking and fermenting: adding 125% saline water, sealing, manually controlling temperature, fermenting for 3 months, maintaining the temperature at 38 deg.C, stirring, adding 0.1% lactobacillus and 5% alcohol organic acid, and fermenting to obtain fermented soy sauce.
(3) Preparation method of sauce for braising
Grinding the soy sauce mash prepared in the step (2) into soy sauce mash with the granularity of about 2um through a vertical colloid mill, wherein the soy sauce mash has no bean blocks and is thick in colloid paste, adding the sugar color prepared in the step (1), wherein the mass ratio of the sugar color to the soy sauce mash is 1:3, continuously and simultaneously boiling, cooling, and adding sodium glutamate and 2% of edible salt, wherein the amount of the sodium glutamate is 2% of that of the red sauce, and the amount of the sodium glutamate and the edible salt are 2%.
Example 2
(1) Preparation of sugar color
(1.1) raw material treatment: and (4) rolling the rice and crushing the rice into rice flour.
(1.2) gelatinization and saccharification: adding water with the amount of 3 times of rice, simultaneously adding amylase accounting for 0.05 thousandth of the mass of the raw material rice at a constant speed, adding for no more than 5min, gelatinizing at 60 ℃, heating to 120 ℃ after 50min, steaming, cooling to 65 ℃, adding 0.05% of saccharifying enzyme according to the amount of rice, saccharifying for 9h, ending the DE value of 65, and filtering to obtain the saccharified mash.
(1.3) filtering: the mash is filtered, most of filter residues are protein and cellulose, and the filter residues are added into raw materials of a fermented sauce process to be fermented together for preparing the sauce.
(1.4) negative pressure concentration: concentrating the filtered syrup at 75 ℃ under negative pressure until the DE value reaches 90, and then concentrating to obtain concentrated sugar liquid.
(1.5) boiling and blending: heating the concentrated sugar solution to 145 ℃, adding soybean protein isolate which accounts for 10% of the raw material rice, decocting for 60min, heating to 250 ℃, decocting for 50min, changing color, and then turning to 170 ℃ to decoct dark brown red. At the moment, boiling water with the sugar liquid amount being more than one third of 90 ℃ is immediately added, the mixture is uniformly stirred and continuously boiled for 5min, and then the temperature is kept for 1h to obtain the sugar color.
(2) Preparation of fermented soy sauce
(2.1) raw material treatment: selecting soybeans without insect bite, mildew and plump grains, adding water, rinsing for 3-5 times, and soaking for 9 hours at a soaking material-water ratio of 1:4 to ensure that soybean grains fully absorb water, and the soybeans are moderate in terms of plump surfaces, no white hearts in the soybeans and easy pressing into two halves between fingers.
(2.2) cooking: draining, steaming in a steaming cabinet to obtain cooked soybean with steaming pressure of 0.35Mpa for 4min, and soft texture, light brown color, cooked bean fragrance, and soft hand feeling.
(2.3) cooling inoculation: keeping the temperature at 35 ℃, fully and uniformly mixing aspergillus oryzae and soy sauce bacteria with the inoculation amount of 0.02 percent of the raw materials, mixing with flour, and fully adhering the spores and the flour to the surface of the bean particles.
(2.4) blanking and fermenting: adding 125% saline water, sealing, manually controlling temperature, fermenting for 3 months, maintaining the temperature at 35 deg.C, stirring, adding 0.08% lactobacillus and 5% alcohol organic acid, and fermenting to obtain fermented soy sauce.
(3) Preparation method of sauce for braising
Grinding the soy sauce mash prepared in the step 2 into soy sauce mash with granularity of about 1.8um through a vertical colloid mill, adding the sugar color prepared in the step 1 after the soy sauce mash is soft and dense in colloid paste, wherein the mass ratio of the sugar color to the soy sauce mash is 1:2, continuously and simultaneously boiling, cooling, and adding sodium glutamate with 2.5% of the amount of the braised soy sauce and 2.3% of edible salt.
Example 3
(1) Preparation of sugar color
(1.1) raw material treatment: and (4) rolling the rice and crushing the rice into rice flour.
(1.2) gelatinization and saccharification: adding water with the amount of 2.5 times of rice, simultaneously adding amylase accounting for 0.07 thousandth of the raw material rice at a constant speed, adding for no more than 5min, gelatinizing at 70 ℃, heating to 120 ℃ after 40min, steaming, cooling to 55 ℃, adding 0.03% of saccharifying enzyme according to the amount of rice, saccharifying for 7h, ending the DE value reaching 55, and filtering to obtain the saccharified mash.
(1.3) filtering: the mash is filtered, and most of filter residues are protein and cellulose which are added into raw materials of a fermented sauce process to be fermented together to prepare the sauce.
(1.4) negative pressure concentration: and concentrating the filtered syrup at 85 ℃ under negative pressure until the DE value reaches 90 to obtain concentrated sugar liquid.
(1.5) boiling and blending: heating the concentrated sugar solution to 135 deg.C, adding soybean protein isolate 2% of the raw material rice, decocting for 80min, heating to 200 deg.C, decocting for 60min, changing color, and decocting to dark brown red at 160 deg.C. At the moment, boiling water with the sugar liquid amount being more than one third of 90 ℃ is immediately added, the mixture is uniformly stirred and continuously boiled for 6min, and then the temperature is kept for 1.5h to obtain the sugar color.
(2) Preparation of fermented soy sauce
(2.1) raw material treatment: selecting soybeans without insect bite, mildew and plump grains, adding water, rinsing for 3-5 times, and soaking for 10 hours at a soaking material-water ratio of 1:3.5 to ensure that the soybeans fully absorb water, and the soybeans are moderate in terms of plump surfaces, no white cores in the soybeans and easiness in being pressed into two halves between fingers.
(2.2) cooking: draining, steaming in a steaming cabinet to obtain cooked soybean with steaming pressure of 0.3Mpa for 5min, and soft texture, light brown color, cooked bean fragrance, and soft hand feeling.
(2.3) cooling inoculation: keeping the temperature at 40 deg.C, inoculating Aspergillus oryzae 0.04% of the raw materials, mixing with soy sauce bacteria, adding flour, and adhering spore and flour to the surface of bean.
(2.4) blanking and fermenting: adding 125% saline water, sealing, manually controlling temperature, fermenting for 3 months, maintaining the temperature at 40 deg.C, stirring, adding 0.12% lactobacillus and 5% alcohol organic acid, and fermenting to obtain fermented soy sauce.
(3) Preparation method of sauce for braising
Grinding the soy sauce mash prepared in the step 2 into soy sauce mash with granularity of about 1.9um through a vertical colloid mill, adding the sugar color prepared in the step 1 after the soy sauce mash is soft and dense in colloid paste, wherein the mass ratio of the sugar color to the soy sauce mash is 1:1, continuously and simultaneously boiling, cooling, and adding sodium glutamate with 2.4% of the amount of the sauce for braising and 2.6% of edible salt.
Example 4
The basic steps are the same as the example 1, except that in the step (1.5), the boiling is continued for 7min and then the temperature is kept for 3h to obtain the sugar color.
Example 5
The basic steps are the same as the example 1, except that in the step (1.5) of boiling and blending, the boiling is continued for 7min, and then the temperature is kept for 0.5h, so that the sugar color is obtained.
Comparative example 1
The basic procedure was the same as in example 1, except that caramel color, which was prepared by a conventional method, was added.
Comparative example 2
The basic procedure is the same as in example 1, except that caramel color, prepared by the ammonium sulfite process, is added.
Comparative example 3
The basic procedure was the same as in example 1, except that a sugar color prepared by the process of the present invention was added to commercially available dark crude oil.
Comparative example 4
The basic procedure was the same as in example 1, except that ammonium sulfite caramel color was added to commercially available dark crude oil.
Comparative example 5
The basic steps are the same as example 1, except that in the step (1.5), the soybean protein isolate is not added to boil, and the temperature is directly raised to 150 ℃ for boiling.
Comparative example 6
The basic procedure was the same as in example 1, except that in the cooking preparation of the step (1.5), soy protein isolate was added at a temperature of 200 ℃ to cook.
Comparative example 7
The basic procedure is the same as in example 1, except that in the step (1.5), soy protein isolate is added and the cooking time is 120 min.
Comparative example 8
The basic procedure is the same as in example 1, except that in the step (1.5), soy protein isolate is added and the cooking time is 30 min.
The above examples and comparative examples were tested by the following methods:
(1) content of amino acid nitrogen: reference is made to GB/T18186-2000 brewed Soy sauce;
(2) total nitrogen content: reference is made to GB/T18186-2000 brewed Soy sauce;
(3) soluble salt-free solids: reference is made to GB/T18186-2000 brewed Soy sauce;
(4) color ratio, red index, absorbance measurement: reference is made to GB/T18186.64-2015 food additive caramel color;
(5) 4-methylimidazole: reference is made to GB/T18186.64-2015 food additive caramel color;
(6) sulfur dioxide: reference is made to GB/T18186.64-2015 food additive caramel color.
(7) Sensory fragrance and mouthfeel scoring: 15 professional evaluators screened by special training are summoned to score the sensory fragrance and the mouthfeel of the sample, and the standard is as follows:
TABLE 1 test results of examples 1 to 5
As can be seen from table 1: (1) the addition amount of amylase is most suitable for 0.67, and the ammonia nitrogen is high; (2) more soy protein isolate has a higher redness index; (3) the feed liquid has more total nitrogen than the feed liquid; (4) from the data of examples 4 and 5, it can be seen that: the sugar color is better when the heat preservation time is 1.5h, the red index is higher, the black and dark color is generated after the heat preservation time is too long, and the color ratio and the red index are lower when the heat preservation time is too short;
TABLE 2 test results of comparative examples 1 to 4 and commercially available dark soy sauce
As can be seen from table 2: (1) from examples 1, 2 and 3, it is understood that the caramel color red index is the highest in example 2 when the self-caramel color is kept for 1 hour. In addition, the comparative examples 3 and 4 show that the additive is stable when added into the crude oil, and has no adverse effect on other indexes of the soy sauce.
(2) From example 2 and comparative example 3, it can be seen that: the color of the soy sauce is red, bright and natural, and does not contain carcinogens when the sugar color of the soy sauce is added into the soy sauce crude oil purchased from the market, but the soy sauce is thin and not as thick as the soy sauce obtained in the embodiment.
(3) From example 2 and comparative examples 3 and 4, it can be seen that: the sauce with the caramel color added to the soy sauce mash has high ammonia nitrogen content and is a commercially available dark soy sauce. No carcinogen was detected by adding caramel color by the conventional method, but the paste containing caramel color by the ammonium sulfite method contained carcinogens.
(4) From example 2 in comparison with commercially available dark soy sauce: the coloring and coloring of the sugar prepared by the method are red, bright and natural, the same thickness is not different, and the product does not contain carcinogenic substances, namely 4-methylimidazole and sulfur dioxide.
TABLE 3 test results for comparative examples 5 to 8
As can be seen from table 3:
(1) no protein isolate, reduced red index; (2) when the temperature is too high, such as adding the protein isolate at a temperature higher than 200 ℃, the color ratio and the red finger become low; (3) the finished product is black and dark after being decocted for too long time; too short a time, the color yield and the red index are low.
Claims (10)
1. A preparation method of a braised sauce capable of replacing dark soy sauce is characterized by comprising the following steps:
(1) gelatinizing and saccharifying raw material rice to obtain saccharified mash, filtering and concentrating to obtain sugar liquid, heating and decocting the sugar liquid, adding soybean protein isolate during the heating and decocting, and keeping the temperature to obtain sugar color;
(2) soaking, cooking, inoculating and fermenting the bean raw materials to obtain soy sauce mash;
(3) and (3) adding the sugar color prepared in the step (1) into the soy sauce mash, and adding sodium glutamate and salt after boiling to obtain the braised sauce.
2. The method for preparing a soy sauce substituted for dark soy sauce according to claim 1, wherein the soy protein isolate is added at a temperature of 130 to 145 ℃ in step (1).
3. The method for preparing braised soy sauce capable of replacing dark soy sauce according to claim 1, wherein in the step (1), the addition amount of the soybean protein is 2-10% of the mass of the raw material rice.
4. The method for preparing the braised sauce capable of replacing dark soy sauce in the claim 1, wherein in the step (1), the cooking time after the soybean protein is added is 60-100 min.
5. The method for preparing the braised sauce capable of replacing dark soy sauce according to claim 1, wherein in the step (1), the heat preservation time is 1-3 hours.
6. The preparation method of the braised sauce capable of replacing dark soy sauce according to claim 1, wherein in the step (3), the mass ratio of the sugar color to the soy sauce mash is 1: 1-3.
7. The method for preparing the braising sauce capable of replacing dark soy sauce as claimed in claim 1, wherein in the step (1), the sugar solution is heated and boiled at the temperature of 150-.
8. The preparation method of the braised sauce capable of replacing dark soy sauce according to claim 7, wherein in the step (1), the amount of the boiling water added is 1/4-1/3 of the mass of the sugar solution.
9. The method for preparing the braised sauce capable of replacing dark soy sauce according to claim 1, wherein in the step (1), the mash is filtered and then subjected to negative pressure concentration at a temperature of 75-85 ℃ until the DE value reaches 90, and then concentration is finished to obtain the sugar solution.
10. The method for preparing the braised sauce capable of replacing dark soy sauce according to claim 1, wherein the filtered filter residue of the mash in the step (1) is added into the fermentation process in the step (2) for fermentation.
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