CN1237373A

CN1237373A - Flavouring ginger juice health-care soy-bean sauce

Info

Publication number: CN1237373A
Application number: CN99109101A
Authority: CN
Inventors: 李效志; 李义俊; 陈志新; 孟宪平; 李枫; 陈曙光
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-06-14
Filing date: 1999-06-14
Publication date: 1999-12-08

Abstract

The present invention relates to a liquid flavouring material. Its key technique is characterized by using traditional sauce or animal protein sauce produced by adopting traditional enzymatic fermentation or hydrochloric acid hydrolysis method as base material, and adding fresh ginger or cold ginger oil according to a certain proportion. Its advantage lies in that the health-care components of fresh ginger are organically mixed into the sauce flavouring material, so that said invented sauce possesses the double-function of flavouring and health-care.

Description

Flavouring ginger juice health-care soy-bean sauce

The present invention is serve as the element that mainly keeps healthy with refining ginger juice, with the new type of health soy sauce that the quality sauce produced with combination forms, is the health flavouring that current food industry quite has market potential.

China is the world-renowned big country of brewageing, and its uniqueness is more arranged and long history as the soy sauce brewing technology of flavouring.The method of preparing soy sauce that reality China continues to use, general still is traditional enzyme fermentation method (also claiming low salt solid state fermentation), promptly with plant materials such as beans, wheat classes, life movement by microorganism, and the various enzymes of microorganisms carry out multiple fermentation to treated raw material, progressively make complex material be decomposed into better simply material; Again better simply material is synthesized a kind of complex food condiment, thereby form so-called soy sauce.In soy sauce manufacturing process, the aspergillus oryzae that soy sauce is cultivated is exactly to utilize its secreted various enzyme, wherein most importantly be decomposed into amino acid for protease makes the protein in the raw material, and starch is decomposed into carbohydrate.Soy sauce is the result by the comprehensive fermentation of aspergillus, yeast and bacterial micro-organism thus.

More modern advanced countries, remove the main component amino acid that utilizes in plant albuminoid (by the enzyme fermentation) the making soy sauce, in recent years occurring with the animal keratoprotein again is raw material, produced the compositing acid solution of high-quality by series of process such as hydrochloric acid hydrolysis, with its important composite parts as soy sauce.

Along with improving constantly and improve of living standard, people strengthen gradually to the health care consciousness of health, begin health food and beverage is attracted great attention.In recent years soy sauce kind, though the seasoning brand such as straw mushroom soy sauce, seafood soy-sauce, shrimp-roe soy sauce, pungent sauce occurred, yet on the health care meaning, still lack new health-care sauce and come out, still do not have the precedent that adopts ginger juice preparation health-care sauce especially so far.

Purpose of the present invention is catered to the fervent demand of consumers in general to health food exactly, in this class of soy sauce seasoning, provides a kind of novel ginger juice health-care soy-bean sauce to people.

The present invention's inventor has rich sauce and pickle shop Li Shi treasured book handed down from one's ancestors greatly according to China's time-honored brand, in the production process of soy sauce, has increased this composite flavouring of ginger juice, thereby has made common seasoning sauce incorporate the technology content of health food.

Ginger belongs to the stem tuber of herbaceos perennial, its juice is light yellow transparent liquid, its flavor is pungent, little sweet, having appetizing promote the production of body fluid, have aid digestion, enhance metabolism, reduce blood fat, softening blood vessel, diastole tip capillary, improve the function of skin blood circulation.U.S. that China have " kitchen Triratna-green onion, garlic, ginger " passes.As seen the evaluation of ginger in diet culture is well-known.Ginger and having is dispeled cold, sterilization, detoxify, make eye bright, press down tell, the special effect of conditioning skin and losing.To respiratory center and cardiovascularly all have an excitation.Thereby the inventor's ancestors were about to ginger before more than 100 years bright juice incorporates dexterously among the batching of soy sauce, and the eater unanimously praises, so market is very smooth.Just, keep secret because sense of business for over 100 years more than a hundred years, adds ginger juice one thing to soy sauce always.The inventor now puts this technical formula and conventional machining process in order for allowing this treasured book handed down from one's ancestors be human health service better, with a pay world person sponging on an aristocrat.

Prescription of the present invention and conventional machining process are as follows:

Select 100 parts of quality sauce for use, 10 parts in high-quality ginger behind the gingerade wash clean, is processed into pasty state through mechanical crushing, takes out ginger juice with press filtering machine again, merge mutually with quality sauce then, the pure ginger juice health-care soy-bean sauce of quality.

The advantage of above-mentioned preparing process is: having kept the genuineness of ginger to greatest extent, is to be traditional compound method.

Because food industry develop rapidly in modern age is existing with the synthetic advanced technologies of biochemistry, the effective ingredient of ginger is extracted into the cold ginger oil (ginger essence) of food-grade through cold press, steaming slide.The present invention also adopts the cold ginger oil of food-grade (ginger essence) to replace fresh ginger juice to make this type of health-care sauce except that using traditional handicraft to make the ginger juice health-care soy-bean sauce.Its proportioning and technology are as follows:

100 parts of quality sauce, 0.1 part of the cold ginger oil of food-grade (ginger essence), its ratio is 1000: 1.

Compounding ingredient-ginger juice of the present invention, the ginger juice that no matter adopts traditional handicraft to extract, or the cold ginger oil (ginger essence) that adopts modern crafts to make all is to serve as the material base with the plant ginger, and the two all contains the biochemical characteristics of ginger juice, thus its edible health to be worth be consistent.

Advantage of the present invention is, the health composition of ginger organically is dissolved in the soy sauce seasoning, makes soy sauce seasoning have more seasoning and health care dual-use function.

Claims

1. flavouring ginger juice health-care soy-bean sauce, it is characterized in that: it is a soy sauce of selecting for use traditional enzyme fermentation method (being low salt solid state fermentation) to make, or be raw material in order to the animal keratoprotein, the purpose compound flavour enhancer of making through series of process processes such as hydrochloric acid hydrolysis be the animal protein soy sauce as base-material, add the soy sauce that ginger juice or cold ginger oil are made.

2. flavouring ginger juice health-care soy-bean sauce according to claim 1, its method for production is: select 100 parts of quality sauce, 10 parts in high-quality ginger, behind the gingerade wash clean, become pasty state through mechanical crushing, take out ginger juice with press filtering machine again, evenly mix with quality sauce at last.

3. flavouring ginger juice health-care soy-bean sauce according to claim 1, its method for production is: select 100 parts of quality sauce, 0.1 part of the cold ginger oil of food-grade is with the two even mixing.