CN1166939A - Ant soy sauce - Google Patents
Ant soy sauce Download PDFInfo
- Publication number
- CN1166939A CN1166939A CN96104973A CN96104973A CN1166939A CN 1166939 A CN1166939 A CN 1166939A CN 96104973 A CN96104973 A CN 96104973A CN 96104973 A CN96104973 A CN 96104973A CN 1166939 A CN1166939 A CN 1166939A
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- CN
- China
- Prior art keywords
- ant
- soy sauce
- food
- powder
- grade
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241001620634 Roger Species 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 6
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 6
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 6
- 235000014101 wine Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 23
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000005516 engineering process Methods 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims description 6
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 229920000742 Cotton Polymers 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 241001248531 Euchloe <genus> Species 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 235000021264 seasoned food Nutrition 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000005903 acid hydrolysis reaction Methods 0.000 claims 2
- 238000006386 neutralization reaction Methods 0.000 claims 2
- 238000009835 boiling Methods 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 4
- 244000251953 Agaricus brunnescens Species 0.000 abstract 1
- 244000080208 Canella winterana Species 0.000 abstract 1
- 235000008499 Canella winterana Nutrition 0.000 abstract 1
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
- 241000220225 Malus Species 0.000 abstract 1
- 241000802381 Polyrhachis vicina Species 0.000 abstract 1
- 229940017545 cinnamon bark Drugs 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- JBQYATWDVHIOAR-UHFFFAOYSA-N tellanylidenegermanium Chemical compound [Te]=[Ge] JBQYATWDVHIOAR-UHFFFAOYSA-N 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 230000007062 hydrolysis Effects 0.000 description 9
- 238000006460 hydrolysis reaction Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 235000011167 hydrochloric acid Nutrition 0.000 description 3
- 229910000838 Al alloy Inorganic materials 0.000 description 2
- 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
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 229910001256 stainless steel alloy Inorganic materials 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 240000007930 Oxalis acetosella Species 0.000 description 1
- 235000008098 Oxalis acetosella Nutrition 0.000 description 1
- 235000010240 Paullinia pinnata Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
A novel flavouring food-ant soy sauce is prepared from polyrhachis vicina Roger through enzymolyzing or hydrolyzing, mixing with refined ordinary soy sauce (or its raw materials) and food-class flavouring such as liquorice root, garlic, apple, champignon, aniseed, cinnamon bark, wine, etc, stirring, and features simple process, low cost, high content of amino-peptide (N) and salt (19%) and organic zinc (Zn) higher than that of ant.
Description
The present invention is a kind of novel seasoned food a---ant soy sauce, belongs to the seasoned food that uses microbial technique.
China recent years is that the patent and the generic product of raw material enters healthcare products market in a large number with the ant.Wherein some product has to a certain degree medical treatment, health care, the anti-ageing function of waiting for a long time really.But because some ant as raw material neither belongs in motherland's traditional medicine ant kind commonly used, the ant kind that does not belong to more that national medical rules and food hygiene law allow to be used as medicine or use as food is so there is in various degree toxic and side effect.Even a lot of products that the ant kind that allows with relevant rules is made, also fall behind because of treatment process, not only palatability is poor, and active ingredient and nutritional labeling recovery rate very low (as ant powder and Ants Wine) in the ant, be difficult for digesting and assimilating, thereby influence the performance of functions such as it is disease-resistant, health care for human body.As for the ant kind that allows with the relevant rules of country is that the various oral liquids of raw material are then too high because of complex process, packing costliness cost, makes the general crowd of wage-earners not dare to inquire.
In view of the deficiency that prior art exists, the present invention will reach following purpose: utilization special disposal technology is beneficial to human consumption and absorbs, and improve palatability with the recovery rate of active ingredient and nutritional labeling in the raising ant.
The object of the invention is achieved through the following technical solutions:
It is some to get Polyhachis vicina Roger (the Chinese food health legislation stipulates can be used as the ant kind of bread and cheese) ant alive, and water logging execution and drying, pulverizing are dried ant powder.Under ℃ condition of PH2～3 and 47, insulation enzymeization 4～8 hours obtains enzyme ant powder with protease.The food-grade concentrated hydrochloric acid and the running water that add certain proportioning in enzyme ant powder successively make the ant hydrolysis down and under the room temperature at 100 ℃; After hydrolysis is finished, be neutralized to about PH6.5 to such an extent that the ant hydrolyzate is standby with food-grade NaOH.Then mixing such as the food-grade flavouring Radix Glycyrrhizae of certain proportioning, garlic, apple flakes, aniseed, mushroom, cassia bark are packed in the cotton bag, bag is put into an amount of quality sauce to be soaked and simmers in water and boil, take out extrude behind the bag in the bag juice with a certain proportion of white sugar, drink wine, monosodium glutamate etc. and mix, dissolve again in order to (or mix with the common true qualities soy sauce that accounts for 5～90%) in the hot soy sauce that soaks flavouring, last and ant hydrolyzate merging stirs evenly, and gets the present invention's product through packing.Perhaps dried ant powder, soya bean dregs of beans and the wheat bran with certain proportioning is raw material, is bacterial classification with the aspergillus oryzae, uses traditional soy sauce production technology to mix consubstantiality fermentation, tunning through invading oil, sterilization, packing the present invention's product.Being raw material with dried ant powder all perhaps, is bacterial classification with the aspergillus oryzae, uses traditional homomorphism zymotechnique to ferment, more routinely soy sauce technology soak, oil strain, sterilization, add at last flavor enhancement, fragrance adding agent etc. the present invention's product.
Further specify the present invention with embodiment below.
Embodiment 1: 1. get Polyhachis vicina Roger ant 100 grams of living, water logging put to death and dry, be ground into dried ant powder, the protease with 1.5～2% is incubated enzymeization 4～8 hours under ℃ condition of PH2～3 and 47, obtain enzyme ant powder through low temperature forced air drying (below 60 ℃).In enzyme ant powder, add 2000 milliliters of food-grade concentrated hydrochloric acids and 2000 ml tap waters, stir evenly.100 ℃ of following hydrolysis 4 hours, some days of hydrolysis at room temperature afterwards was a standard with complete hydrolysis (no residue) earlier.In this hydrolysate, add 2500 milliliters in running water then, stir evenly.Be neutralized to about PH6.5 with food-grade NaOH after hydrolysis is finished, promptly get the ant hydrolyzate, standby.2. with in the cotton bag of packing into after the mixing such as a little food-grade flavouring Radix Glycyrrhizae, garlic, apple, mushroom, aniseed, cassia bark, sack is put into 10 kilograms of quality sauce soaked 2 hours, in stainless steel or aluminum alloy pan, boiled 30 minutes with slow fire then.Take out cloth bag, juice mixes with a little white sugar, monosodium glutamate and kaoliang spirit in the bag that will extrude after the cooling, dissolves 10 kilograms of hot soy sauce that originally are used for soaking flavouring again, and the ant hydrolyzate that makes is previously sneaked into, and stirs evenly, and forms product through packing.
Embodiment 2: 1. get Polyhachis vicina Roger ant 1000 grams alive, water logging is incubated enzymeization 4～8 hours with protease (accounting for 1.5～2%) after putting to death also drying, pulverizing under ℃ condition of PH2～3 and 47, obtain enzyme ant powder through low temperature (below 60 ℃) drying.In enzyme ant powder, add 2000 milliliters of food-grade concentrated hydrochloric acids and 2000 ml tap waters, stir evenly.100 ℃ of following hydrolysis 4 hours, at room temperature hydrolysis was some day again, till complete hydrolysis (no residue).Add 2500 milliliters in running water then, stir evenly.Be neutralized to about PH6.5 with food-grade NaOH, promptly get the ant hydrolyzate, standby.2. with the cotton bag of packing into after the mixing such as a little food-grade flavouring Radix Glycyrrhizae, garlic, apple flakes, mushroom, aniseed, cassia bark, sack put into 10 kilograms quality sauce and soaked 2 hours, in stainless steel or aluminum alloy pan, boiled 30 minutes with slow fire then.Take out cloth bag, will extrude after the cooling that juice mixes with a little white sugar, monosodium glutamate and kaoliang spirit in the bag, dissolve in the high-quality true qualities soy sauce again, the true qualities soy sauce accounts for 45～50% (being not limited thereto ratio) of gross weight.Again the ant hydrolyzate that makes is sneaked into, stir evenly, form product through packing.
Embodiment 3: 1. get Polyhachis vicina Roger ant 1000 grams of living, water logging put to death and dry, be ground into dried ant powder.2. being fermentation raw material with dried ant powder (accounting for 10%), soya bean dregs of beans (accounting for 50%) and wheat bran (accounting for 40%), number is that 3042 homemade pure aspergillus oryzae is a bacterial classification with bacterium, carries out mixed culture fermentation by traditional process for producing sauce.3. will leach raw sauce heating (80 ℃), and in finished product, add food-grade flavor enhancement, fragrance adding agent, form product through packing.
Embodiment 4: 1. get Polyhachis vicina Roger ant 1000 grams of living, water logging put to death and dry, be ground into dried ant powder.2. being fermentation raw material with dried ant powder, number is that 3042 pure aspergillus oryzae is a bacterial classification with bacterium, uses traditional homomorphism zymotechnique to ferment.3. use conventional process for producing sauce to tunning soak, oil strain, sterilization treatment, add flavor enhancement, fragrance adding agent etc. at last and form product.
The invention is not restricted to the foregoing description.
The every technical indicator of this product all reaches country-level standard for soy sauce, contains ammonia peptide nitrogen more than or equal to 0.8 gram in per 100 gram products, contains salt 〉=19%, and organic zinc content is higher than similar ant goods, and survivable, is easily absorbed by the body.Technology of the present invention is easy, and is with low cost, is convenient to the cooking.
Claims (5)
1, a kind of novel seasoned food ant soy sauce, it is characterized in that: with Polyhachis vicina Roger, common quality sauce (or its raw material) and food-grade flavouring Radix Glycyrrhizae, garlic, apple flakes, aniseed, cassia bark, white sugar, monosodium glutamate, to drink wine etc. be raw material, processes product with a series of special production technologies.
2, according to the described ant soy sauce of claim 1, it is characterized in that: said a series of special production technologies are meant: with Polyhachis vicina Roger live the some execution of ant and dry, be ground into the ant powder, under ℃ condition of PH2～3 and 47, be incubated enzymeization 4～8 hours with protease, get enzyme ant powder through low temperature drying again; Use the food grade salt acid hydrolysis, again with the neutralization of food-grade NaOH, get the ant hydrolyzate, then with cotton bags of packing into such as the food-grade flavouring Radix Glycyrrhizae of certain proportioning, garlic, apple, mushroom, aniseed, cassia barks, after soaking, boil with soy sauce, take out cloth bag, with juice in the bag of extruding with a little white sugar, monosodium glutamate with drink wine and mix, dissolve again in the hot soy sauce that soaked above-mentioned flavouring, simultaneously the ant hydrolyzate that has made is sneaked into, stirred evenly and form product.
3, according to the described ant soy sauce of claim 1, it is characterized in that: said a series of special production technologies are meant: with Polyhachis vicina Roger live the some execution of ant and dry, be ground into the ant powder, under ℃ condition of PH2～3 and 47, be incubated enzymeization 4～8 hours with protease, get enzyme ant powder through low temperature drying again; Use the food grade salt acid hydrolysis, with the neutralization of food-grade NaOH, get the ant hydrolyzate again; Then with cotton bags of packing into such as the food-grade flavouring Radix Glycyrrhizae of certain proportioning, garlic, apple, mushroom, aniseed, cassia barks, after the soy sauce immersion, boiling, take out cloth bag, with juice in the bag of extruding with a little white sugar, monosodium glutamate with drink wine and mix, dissolve in the common high-quality true qualities soy sauce, the true qualities soy sauce accounts for 5～90% of gross weight again; The ant hydrolyzate that will make is at last sneaked into and is stirred evenly and makes this product.
4, according to the described ant soy sauce of claim 1, it is characterized in that: said a series of special production technologies are meant: with Polyhachis vicina Roger live the some execution of ant and dry, be ground into dried ant powder, be fermentation raw material with dried ant powder, soya bean dregs of beans and wheat bran etc. again, with the aspergillus oryzae is fermented bacterium, carry out mixed culture fermentation by traditional process for producing sauce, to leach the raw sauce heating at last, and add flavor enhancement, fragrance adding agent etc. form product.
5, according to the described ant soy sauce of claim 1, it is characterized in that: said a series of special production technologies are meant: with Polyhachis vicina Roger live the some execution of ant and dry, be ground into dried ant powder, be fermentation raw material with dried ant powder again, with the aspergillus oryzae is bacterial classification, homomorphism zymotechnique with routine ferments, connect again that soy sauce technology is soaked, oil strain, sterilization, add flavor enhancement, fragrance adding agent etc. at last and form product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96104973A CN1166939A (en) | 1996-05-14 | 1996-05-14 | Ant soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96104973A CN1166939A (en) | 1996-05-14 | 1996-05-14 | Ant soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1166939A true CN1166939A (en) | 1997-12-10 |
Family
ID=5118655
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96104973A Pending CN1166939A (en) | 1996-05-14 | 1996-05-14 | Ant soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1166939A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823842A (en) * | 2012-09-24 | 2012-12-19 | 刘晨曦 | Natural extractive strengthened soy sauce |
| CN103349272A (en) * | 2013-07-18 | 2013-10-16 | 郝敬方 | Processing method of sweet sauce with ants inside |
| CN104740620A (en) * | 2014-09-17 | 2015-07-01 | 鲁发连 | Ant pill and application thereof |
-
1996
- 1996-05-14 CN CN96104973A patent/CN1166939A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823842A (en) * | 2012-09-24 | 2012-12-19 | 刘晨曦 | Natural extractive strengthened soy sauce |
| CN103349272A (en) * | 2013-07-18 | 2013-10-16 | 郝敬方 | Processing method of sweet sauce with ants inside |
| CN104740620A (en) * | 2014-09-17 | 2015-07-01 | 鲁发连 | Ant pill and application thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |