CN1537459A - Lecithinum emulsified soy sauce, and its prepn. method - Google Patents
Lecithinum emulsified soy sauce, and its prepn. method Download PDFInfo
- Publication number
- CN1537459A CN1537459A CNA031177123A CN03117712A CN1537459A CN 1537459 A CN1537459 A CN 1537459A CN A031177123 A CNA031177123 A CN A031177123A CN 03117712 A CN03117712 A CN 03117712A CN 1537459 A CN1537459 A CN 1537459A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- lecithin
- emulsification
- oil
- sauce
- Prior art date
- 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.)
- Granted
Links
- 235000013555 soy sauce Nutrition 0.000 title claims description 223
- 238000000034 method Methods 0.000 title claims description 25
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 118
- 239000000787 lecithin Substances 0.000 claims description 118
- 235000010445 lecithin Nutrition 0.000 claims description 118
- 229940067606 lecithin Drugs 0.000 claims description 118
- 238000004945 emulsification Methods 0.000 claims description 91
- 235000015067 sauces Nutrition 0.000 claims description 35
- 235000010469 Glycine max Nutrition 0.000 claims description 34
- 244000068988 Glycine max Species 0.000 claims description 34
- 238000002360 preparation method Methods 0.000 claims description 30
- 239000000470 constituent Substances 0.000 claims description 28
- 235000019197 fats Nutrition 0.000 claims description 26
- 239000003921 oil Substances 0.000 claims description 24
- 235000019198 oils Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 150000002632 lipids Chemical class 0.000 claims description 18
- 235000013339 cereals Nutrition 0.000 claims description 15
- 239000000839 emulsion Substances 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000005360 mashing Methods 0.000 claims description 11
- 239000002304 perfume Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 235000013599 spices Nutrition 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 230000035764 nutrition Effects 0.000 claims description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 210000001779 taste bud Anatomy 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 241001494479 Pecora Species 0.000 claims description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 2
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- 235000019498 Walnut oil Nutrition 0.000 claims description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 2
- 238000000498 ball milling Methods 0.000 claims description 2
- 210000004556 brain Anatomy 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims description 2
- 238000007796 conventional method Methods 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 235000008524 evening primrose extract Nutrition 0.000 claims description 2
- 239000010475 evening primrose oil Substances 0.000 claims description 2
- 229940089020 evening primrose oil Drugs 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 229940046009 vitamin E Drugs 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- 229940045997 vitamin a Drugs 0.000 claims description 2
- 239000008170 walnut oil Substances 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 150000002148 esters Chemical class 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 13
- 244000046052 Phaseolus vulgaris Species 0.000 description 13
- 239000002245 particle Substances 0.000 description 13
- 239000011521 glass Substances 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 239000012266 salt solution Substances 0.000 description 7
- 230000008859 change Effects 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 241000131386 Aspergillus sojae Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000018185 Betula X alpestris Nutrition 0.000 description 2
- 235000018212 Betula X uliginosa Nutrition 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010049976 Impatience Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 241000235017 Zygosaccharomyces Species 0.000 description 1
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
- 229960004373 acetylcholine Drugs 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 238000000546 chi-square test Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000112 colonic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000002314 glycerols Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002960 lipid emulsion Substances 0.000 description 1
- 239000002502 liposome Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- -1 method Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 239000008215 water for injection Substances 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
A lecithine emulsified soy is prepared through emulsifying soy by lecithine as emulsifier and optionally adding edible ester and/or edible liposoluble components. Its advantages are good color, smell and taste, and improved nutritive value.
Description
Technical field
The present invention relates to lecithin emulsification soy sauce and preparation method thereof.Use lecithin as emulsifying agent, soy sauce is carried out emulsification, and can according to circumstances introduce various edible fat constituents and/or edible fat soluble components, to improve the outward appearance of soy sauce, color and luster, fragrance, mouthfeels (soften, richness) etc. increase the nutrition of soy sauce simultaneously.
Background technology
Sauce oil and vinegar, beans lobe Sauce, peppery green pepper Sauce are the same, are a kind of traditional seasoning fermented foods.Soy sauce originates from China, is the greatly contribution of the Chinese nation to the human diet culture.Merchant, Zhou Shidai have just had beans sauce and wheat sauce before 3,000 years." fructus ulmi salt fermented soya beans, salted or other wise fish or meat paste jealous woman sauce " is arranged in " a first aid piece of writing " that the Shi You of people from Western Han Dynastry is shown.The sauce here is meant the beans wheat sauce made from beans and face, is the blank of soy sauce." the clear sauce " that " four people month " of Cui of Eastern Han Dynasty reality mention should be exactly soy sauce.
The basic brew raw material of soy sauce is soybean, wheat and flour.The Li Shizhen (1518-1593 A.D.) of the Ming Dynasty has been done following record to the preparation method of soy sauce in Compendium of Material Medica: " with soybean three bucket, poach gruel, mix for 24 jin with face------stirred and shone into oil and collect it ".After so-called " stirring solarizations " is meant the soybean koji initial fermentation of boiling, in vat that fills salt solution or wooden barrel, pass through the stirring of several months to one year, weather exposure has just become soy sauce.
In the process of successive dynasties development, the difference according to making raw material, method, product and area makes soy sauce that a lot of appellations be arranged.Be the beans dip in " Handbook of Prescriptions for Emergencies " of Jin Daige flood; Be called that sauce is clear, beans sauce is clear the Northern Wei Dynasty on the Important Arts for the People's Welfare; The Tang Dynasty supplement to Thousand Golden Prescriptions is in fermented soya beans, salted or other wise juice; The Northern Song Dynasty, " emergency side " was dip; On Southern Song Dynasty's woods flood " mountain man is clear to supply " soy sauce one speech appears, as " the tender person of leek mixes food with shredded ginger, soy sauce, a vinegar ".Soy sauce also has titles such as soy sauce, wheat oil, sauce, soya-bean oil, clear sauce, Heisui River, fermented bean drink.Follow the relevant title that gets of preparation method to have: solarization is oily, the autumn is oily, it is oily to pump, drench, it is oily to overlap.The state-owned process of much producing soy sauce in these title promptings.Except the variation of process, that makes raw materials of soy sauce in addition selects length with different, different and time of making season of assembly, the sort of quyi or the like for use, thereby makes the local flavor of soy sauce ever-changing, and individual character is respectively arranged.
In 753 years Christian eras, the eminent monk Jianzhen of China Tang crosses over to Japan and imports the system sauce technology of China into Japan, has taught Japanese Buddhist monk and resident and has made sauce.Arrived family, the river epoch, discipline state Jinshan Temple Buddhist monk has a kind of black liquor, indispensable soy sauce in the present daily cooking that Here it is at the bottom of system chances on during sauce barrel.From then on after, through very long development, the brewing technique of soy sauce is developed in Japan.Japan adopts high-salt dilute technology to make soy sauce at present, makes the highest country of soy sauce brewing technology in the world.
The making raw material and the operation of modern soy sauce are as follows: making material substantially is soybean, wheat, Yan Heshui.Soybeans soaking is spent the night, steam beans, after the beans cooling of steaming, it is mixed to spread yeast and wheat flour, fermented at a certain temperature three days, and poured into then in the container that is placed with salt solution, allow it continue fermentation, after spending several months to one year approximately, get soy sauce, high temperature sterilization, bottling with pressing narrow machine to squeeze.
Gifu, Japan university research biotechnology quickly brewing soy sauce, adopt pottery to make microbial fixed carrier, respectively first saccharomyces soya (Shandong Guang Xi Zygosaccharomyces) is fixed on the ceramic monolith of first bioreactor, second saccharomyces soya (filling in special Candida) is inserted on the carrier of second bioreactor, soybean and the fermentation again in first, second reactor successively of the soy sauce wine with dregs after the lactic acid bacteria effect through Aspergillus is at high temperature decomposed only need 2～3 time-of-weeks just can brew the soy sauce of traditional properties.
Modern soy sauce is divided into following four kinds:
1. make soy sauce naturally:
1) Aspergillu_soryzae and/or Aspergillus_sojae fermented and cultured in soybean or soybean and cereal; Perhaps
Be by bacterium and/or mould and/or yeast cultivation and fermentation in soybean or soybean and cereal;
2) with 1) product that obtains of process mixes with salt solution, is being lower than under the condition of 40C, and ferment and be aged to more than 90 days.
If do not adopt salt solution above-mentioned, the soy sauce of available spontaneous fermentation, perhaps the soy sauce of spontaneous fermentation and salt solution mixes
Compound replaces.
2. short-term fermented sauce:
1) Aspergillus oryzae and/or Aspergillus sojae fermented and cultured in soybean or soybean and cereal;
2) with 1) product that obtains of process mixes with salt solution, is less than 90 days in maximum temperature 40 or 40 above fermented and cultured.
3. nonfermented soy sauce
1) by plant protein material, for example defatted soybean is used acid or enzyme hydrolysis, and the product that this process obtains is called hydrolyzing plant
Albumen.
2) with 1) product that obtains of process adds sugar, salt etc.
4. allotment soy sauce
1) top 1～3 various dissimilar soy sauce are mixed, perhaps,
2) soy sauce is mixed with hydrolyzed vegetable protein.
The quality display of soy sauce is as follows:
Total nitrogen is not less than 0.7%.For the soy sauce of being produced by soybean and fermented grain, when used wheat accounts for 80% when above of soybean and cereal gross weight, the total nitrogen of this soy sauce must be not less than 0.4% (w/v).Except the salt, soluble solid is not less than 6% (w/v).
Soy sauce distinctive " sauce perfume (or spice) " is in the soy sauce preparation process, the mediation of the multiple flavor component that produces behind the protein of microorganism and soybean, fat, sugar and other interaction between component.Wherein main flavor component is " vanillic aldehyde ".In addition,, the variation of seasoning has just been arranged, for example salty soy sauce, sweet soy sauce, sweet salty soy sauce, chilli bean sauce, five-spice soy sauce or the like according to the difference of auxiliary material in the preparation process.
" sauce perfume (or spice) " composition comprises water soluble ingredient and liposoluble constituent.Wherein liposoluble constituent is very important to the distinctive fragrance of soy sauce.And the gustatory receptor-taste bud on people's the tongue is sharper to the fat-soluble flavor component in the soy sauce.Therefore, the fat-soluble flavor component in the soy sauce fully is exposed to taste bud, can makes " sauce perfume (or spice) " stronger deliciousness of soy sauce.Traditional soy sauce in Sichuan Province " white wo soy sauce " has used the soybean that does not have degreasing, and fat-soluble flavor component is many in the product, and " sauce perfume (or spice) " fragrance is pleasant." white wo soy sauce " that leaven handed down from one's ancestors and technology brewages used in Pingchang County, Sichuan Province Tang other bean product of surname and soy sauce workshop, hears sauce perfume (or spice) outside ten zhang especially, and child's adult soy sauce is mixed steamed rice and enjoyed." white wo soy sauce " sample analysis of producing from this soy sauce workshop, except the amino acid content height, also contain more amount progressively enzymolysis is all very high to amino acid whose series of intermediate products and other product (water soluble ingredient " sauce perfume (or spice) " composition), particularly a series of enzymolysis products of soybean lipid and other product (liposoluble constituent in " sauce perfume (or spice) " composition) content from soybean protein.
But the soybean that now a lot of soy sauce brewings use is defatted soybean, and adopts higher temperature and short period fermentation, makes that lipid components and the liposoluble constituent in the soy sauce obviously reduces, and causes " sauce perfume (or spice) " obviously not enough.
Lecithin is the food that a kind of existing hydrophilic-structure has lipophilic structure again, can extract from soybean or egg.Lecithin has a lot of health cares: 1. lecithin can change into acetylcholine in vivo, is a kind of neurotransmitter, but therefore brain tonic and intelligence development, improve diseases such as impatience, irritability, insomnia, prevent and treat senile dementia.2. lecithin has the effect that emulsification cuts grease, and cholesterol and fat content in the blood are reduced, and therefore can control artery sclerosis and fatty liver in advance.3. lecithin stops bilirubinic deposition, prevents and treats gall stone.4. phosphatide promotes colonic peristalsis, eliminates constipation, dissolves the intestines poison.5. the lecithin deficiency makes pancreas can't secrete enough insulin, is one of cause of disease of diabetes.Therefore lecithin can be prevented and treated diabetes.6. phosphatide has diuresis, helps to protect kidney.7. lecithin can promote the growth of cerebral nervous system.Therefore, FDA (FDA) is defined in the baby milk and must adds lecithin.
Use lecithin as emulsifying agent, adopt branch day labor process such as machinery, ultrasonic wave, soy sauce is prepared into oil-in-water emulsification soy sauce, and can according to circumstances introduce various edible fat constituents and/or edible fat soluble components, make to improve the outward appearance of soy sauce, color and luster, sauce fragrance, mouthfeels (soften, richness) etc. increase the nutrition of soy sauce simultaneously.Edible this lecithin emulsification soy sauce can be exposed to taste bud more fully with the fat-soluble flavor component in the soy sauce, makes " sauce perfume (or spice) " stronger deliciousness of soy sauce.
Summary of the invention
Use lecithin as emulsifying agent, adopt high-speed tissue mashing machine, colloid mill, ball milling, ultrasonic wave, dispersing emulsification machine, two step dispersing emulsification machines, in the equipment such as vibromill one or both, and corresponding dispersing technology method, soy sauce is prepared into oil-in-water emulsification soy sauce, and can require and the various edible fat constituents of toning requirement introducing (for example edible Semen setariae oil according to seasoning, soybean oil, peanut oil, sesame oil, walnut oil, chicken fat, lard, butter, sheep oil, cream, evening primrose oil, cheese, corn oil, olive oil or edible blend oil) and/or edible fat soluble components (vitamin A, vitamin E etc.), make to improve the outward appearance of soy sauce, color and luster, sauce fragrance, mouthfeel (soften, richness) etc., increase the nutrition of soy sauce simultaneously.
In the emulsifying device, in the lecithin emulsification soy sauce with two step dispersing emulsification machines and vibromill preparation, the grain graininess of lipid component is little, reach micron, sub-micron and nano-scale respectively, good stability, therefore suitable two step dispersing emulsification machines and the vibromill selected for use prepares lecithin emulsification soy sauce, and optimum selects for use vibromill to prepare lecithin emulsification soy sauce.
Edible this lecithin emulsification soy sauce can be exposed to taste bud more fully with the fat-soluble flavor component in the soy sauce, makes " sauce perfume (or spice) " stronger deliciousness of soy sauce.
In this lecithin emulsification soy sauce, the lecithin that is adopted mainly is the lecithin in soybean or egg source, but is not limited to the lecithin in above-mentioned two kinds of sources, can adopt the edible lecithin or the phosphatide in any source.The soy sauce that is adopted, the soy sauce that mainly to be to use soybean be primary raw material, brewage according to conventional method, but be not limited to the soy sauce in above-mentioned source can adopt the edible soy sauce in any source, comprise make soy sauce, chemical soy sauce and blended soy sauce.
In the prescription of the emulsification soy sauce that uses soy sauce and lecithin, the ratio of soy sauce and lecithin can be, soy sauce: lecithin (w/w)=10000: 0.75 to 10000: 15.Soy sauce and lecithin than suitable proportion be soy sauce: lecithin (w/w)=10000: 1.5 to 10000: 7.5.The optimum ratio of soy sauce and lecithin is soy sauce: lecithin (w/w)=10000: 3.In the prescription that uses soy sauce, lecithin and lipid component or liposoluble constituent, the ratio of soy sauce, lecithin, lipid component or liposoluble constituent can be, soy sauce: lecithin: lipid component or liposoluble constituent (w/w)=and 10000: 0.75: 5 to 10000: 15: 100.Soy sauce, lecithin, lipid component or liposoluble constituent than suitable proportion be soy sauce: lecithin: lipid component or liposoluble constituent (w/w)=10000: 1.5: 10 to 10000: 7.5: 50.The optimum ratio of soy sauce, lecithin, lipid component or liposoluble constituent is soy sauce: lecithin: lipid component or liposoluble constituent (w/w)=and 10000: 3: 20.In above-mentioned prescription, all can add edible glycerol, dosage is to add 1.5 to 30 parts of edible glycerols in per 10000 portions of soy sauce.
Because with lecithin, fat or liposoluble constituent directly in soy sauce emulsification relatively the difficulty, in preparation lecithin emulsification soy sauce, adopt earlier lecithin and fat or liposoluble constituent are mixed, add a certain amount of water, use ultrasonic emulsification, or use vibromill emulsification, or use dispersing emulsification machine emulsification, in the emulsifying liquid that forms, the water-wet side of lecithin outside, molten with water, the hydrophobic side of lecithin mixes with fat or liposoluble constituent interior, in water, form the particulate of nanoscale and submicron order, form the water-lecithin-fat of white or the oil-in-water type liposome solutions of liposoluble constituent, good stability is arranged, particle diameter does not have the observable significant change of naked eyes in 2 years.Then,, mix in the adding soy sauce, be prepared into lecithin emulsification soy sauce according to certain ratio.Experiment showed, the Na in the soy sauce
+, Ca
++And Cl
-Stability to the lecithin fats emulsion there is no obvious influence.This lecithin emulsification soy sauce has good stable, under the normal temperature in 1 year its particle diameter do not have the observable significant change of naked eyes.This soy sauce has the outward appearance and the color and luster of tradition " white wo soy sauce ", and sauce is fragrant and fat is aromatic strongly fragrant, and mouthfeel is plentiful soft, and is being rich in nutrition.The invention will be further described for example below.But content of the present invention is not limited to these contents.
The specific embodiment
Brewageing of example 1. fat odor type soy sauce
Raw material: 3.042 aspergillus oryzaes, flour, refined salt (production of Sichuan Province's Zigong City), pure water are made in soybean (non-defatted soybean), Shanghai
1) soybean is put into pot, soak an evening.
2) steam beans.
3) wheat being fried good back, to twist with the fingers powdering stand-by.
It is mixed to spread aspergillus oryzae and flour after the beans that 4) will steam cool off, and the fermenting cellar fermentation of putting into 30 ℃ became fermentate just in three days.
5) pour into then and be placed with in the big birch bucket of salt solution (refined salt content 23%), account for 4/5 volume, then fermentation at room temperature.
6) at quarterly intervals, to 5) the birch bucket add 4) first fermentate once, first fermentate weight is successively decreased at every turn
1/2, add altogether 3 times.
During 7) by 12nd month, get soy sauce with pressing narrow machine to squeeze.
8) 100 ℃ of sterilizations in 10 minutes.
The preparation method 1 of example 2. lecithin emulsification soy sauce
Raw material: make the soy sauce that use-case 1 method brewages or qualified soy sauce, liquid egg phosphatide, Semen setariae oil, the pure water of other soy sauce producer supply.
Capital equipment: DS-200 type high-speed tissue mashing machine (Jiangyin, Jiangsu scientific research apparatus factory), JCS-203 type ultrasonic disintegrator (Jining, Shandong ultrasonic electronic instrument plant), glass beaker, glass cylinder
The preparation method:
1) measure Semen setariae oil 100ml and place glass beaker, measure lecithin 15ml and add in the Semen setariae oil, be heated to 60 ℃,
Change in the DS-200 type high-speed tissue mashing machine, stirred 2 minutes, make lecithin and Semen setariae oil be mixed into mixing
Oil;
2) measure the 200ml pure water and place glass beaker, measure 1) miscella 20ml add in the pure water, will
The head of JCS-203 type ultrasonic disintegrator is inserted 1cm under this water pasta, under 5A current strength, and ultrasonic emulsification 20
Minute, make white emulsion.Detect the average grain diameter of emulsion with Mastersizer2000 type laser particle analyzer
Be 3.3 μ.
3) measure soy sauce 500ml, add emulsion 10ml, place DS-200 type high-speed tissue mashing machine to stir 30 seconds,
Be prepared into lecithin emulsification soy sauce.Detect the flat of lecithin emulsification soy sauce with Mastersizer2000 type laser particle analyzer
All particle diameter is 3.2 μ.
4) with 3) the preparation a lecithin emulsification soy sauce at room temperature placed 1 month, do not have macroscopic water-oil separating.
The preparation method 2 of example 3 lecithin emulsification soy sauce
Raw material: make soy sauce that use-case 1 method brewages or the supply of other soy sauce producer qualified soy sauce,, liquid egg phosphatide, Semen setariae oil, pure water.
Capital equipment: DS-200 type high-speed tissue mashing machine (Jiangyin, Jiangsu scientific research apparatus factory), BFM-6 type Baily pulverizing mill (belonging to vibromill, Shandong Jinan Billionpowder Tech﹠ Eng Co., Ltd), glass beaker, glass cylinder
The preparation method:
1) measure Semen setariae oil 100ml and place glass beaker, measure lecithin 15ml and add in the Semen setariae oil, be heated to 60 ℃,
Change in the DS-200 type high-speed tissue mashing machine, stirred 2 minutes, make lecithin and Semen setariae oil be mixed into mixing
Oil;
2) measure the 500ml pure water and place BFM-6 type Baily pulverizing mill cylinder body, measure 1) miscella 200ml add
Go in this pure water, closed behind the cylinder body emulsification 5 minutes, divide then 3 times, add 500ml water in the cylinder body at every turn, every
White emulsion is made in inferior emulsification 5 minutes.Detect emulsion with Mastersizer2000 type laser particle analyzer
Average grain diameter is 0.15 μ.
3) measure soy sauce 500ml, add 2) emulsion 10ml, place DS-200 type high-speed tissue mashing machine to stir
30 seconds, be prepared into lecithin emulsification soy sauce.Detect lecithin emulsification sauce with Mastersizer2000 type laser particle analyzer
The average grain diameter of oil is 0.16 μ.
4) preparation 3) the lecithin emulsification soy sauce under the item is 100 bottles, at room temperature places 1 year, and 10 bottles of grab sample are used
The average grain diameter that Mastersizer2000 type laser particle analyzer detects lecithin emulsification soy sauce is 0.18 μ.Prove this ovum phosphorus
Fat emulsification soy sauce has good stable.
The preparation method 3 of example 4 lecithin emulsification soy sauce
Raw material: make soy sauce that use-case 1 method brewages or the supply of other soy sauce producer qualified soy sauce,, liquid egg phosphatide, Semen setariae oil, pure water.
Capital equipment: GYB150-2S type high pressure homogenization machine (belonging to dispersing emulsification machine, Shanghai Dong Hua Co., Ltd)
The preparation method:
1) measures 100 parts of Semen setariae oils and 15 parts of lecithin are mixed into miscella;
2) measure 10 pure water and 1 part of miscella, use ultrasonic disintegrator to make the emulsion of white.
3) with 2) emulsion input GYB150-2S type high pressure homogenization machine, be prepared into the emulsion that average grain diameter is 0.6 μ.
4) measure soy sauce 500ml, add emulsion 10ml, place DS-200 type high-speed tissue mashing machine to stir 30 seconds,
Be prepared into lecithin emulsification soy sauce.Detect the flat of lecithin emulsification soy sauce with Mastersizer2000 type laser particle analyzer
All particle diameter is 0.6 μ.
5) preparation 4) the lecithin emulsification soy sauce under the item is 100 bottles, at room temperature places 6 months, and 10 bottles of grab sample are used
The average grain diameter that Mastersizer2000 type laser particle analyzer detects lecithin emulsification soy sauce is 1.5 μ.Prove this lecithin
The emulsification soy sauce has stability preferably.
The preparation method 4 of example 5 lecithin emulsification soy sauce
Raw material: make soy sauce that use-case 1 method brewages or or the qualified soy sauce of other soy sauce producer supply,, 10% fat emulsion injection (pharmacy is bought, and contains refined soybean oil 100g among every 1000ml, lecithin 12g, glycerine 25g, remainder is a water for injection).
Capital equipment: DS-200 type high-speed tissue mashing machine (Jiangyin, Jiangsu scientific research apparatus factory), glass beaker, glass cylinder
The preparation method:
1) measures soy sauce 490ml and place glass beaker, measure 10% fatty newborn 10ml and add in the soy sauce.
2) change in the DS-200 type high-speed tissue mashing machine, stirred for 30 seconds, be prepared into lecithin emulsification soy sauce.With
The average grain diameter that Mastersizer2000 type laser particle analyzer detects lecithin emulsification soy sauce is 0.13 μ.
3) preparation 2) the lecithin emulsification soy sauce under the item is 100 bottles, at room temperature places 1 year, and 10 bottles of grab sample are used
The average grain diameter that Mastersizer2000 type laser particle analyzer detects lecithin emulsification soy sauce is 0.15 μ.Prove this ovum phosphorus
Fat emulsification soy sauce has good stable.
The contrast of color before and after the example 6 soy sauce emulsifications.
Material: 5 kinds of soy sauce are respectively:
1) example 1 method homemade fat odor type soy sauce and lecithin emulsification soy sauce thereof (by the preparation of example 3 methods)
2) sea day soy sauce (commercially available) and lecithin emulsification soy sauce thereof (by the preparation of example 3 methods)
3) Li Jin note soy sauce (commercially available) and lecithin emulsification soy sauce thereof (by the preparation of example 3 methods)
4) king's soy sauce (commercially available) and lecithin emulsification soy sauce thereof (by the preparation of example 3 methods)
5) white wo soy sauce in Deyang (commercially available) and lecithin emulsification soy sauce thereof (by the preparation of example 3 methods)
Method: normal adults volunteer 100 people, age 20 was to 50 years old, the men and women half and half, above-mentioned soy sauce and lecithin emulsification soy sauce thereof are observed (containing the 30ml soy sauce in the cup of 100mm diameter) respectively, smelling (is contained the 30ml soy sauce in the cup of 100mm diameter, hear flavor apart from nostril 15cm, each 5 seconds), taste taste (each gustation soy sauce 0.5ml, 15 seconds of time) after, the impression of every kind of soy sauce and the comparison of lecithin emulsification soy sauce thereof is filled up in the scale of inventor's design, adopts the Chi-square Test conspicuousness.The results are shown in Table 1.
The subjective sensation of table 1. pair soy sauce and lecithin emulsification soy sauce thereof (numeral is a number in the table)
| Think the better number of soy sauce before adopting soy sauce after the lecithin emulsification than emulsification | |
| The self-control sea day white wo soy sauce in soy sauce Li Jin note soy sauce king soy sauce Deyang | |
| It is soft to hang the aromatic strongly fragrant mouthfeel of the cup property aromatic strongly fragrant fat of richness sauce | ???65????????100??????????100??????????72????????????69 ???69????????100??????????100??????????62????????????69 ???65????????72???????????73???????????77????????????72 ???78????????89???????????86???????????92????????????84 ??100????????100??????????100??????????100???????????100 |
Annotate: The above results all has conspicuousness.
Brief summary: The above results proof is by the soy sauce of the soy sauce after the lecithin emulsification treatment before than emulsification, all is significantly increased hanging aspects such as the aromatic strongly fragrant and mouthfeel of aromatic strongly fragrant, the fat of a cup property, richness, sauce is soft.
Claims (12)
1. lecithin emulsification soy sauce and preparation method thereof.
2. the lecithin emulsification soy sauce according to claim 1 uses lecithin or other edible phosphatide as emulsifying agent, soy sauce is carried out emulsification, and can according to circumstances introduce various edible fat constituents and/or edible fat soluble components.Thereby improve the outward appearance of soy sauce, color and luster, fragrance, mouthfeels (soften, richness) etc. increase the nutrition of soy sauce simultaneously.
3. edible fat constituents and/or the edible fat soluble components according to claim 2 comprises edible Semen setariae oil, soybean oil, peanut oil, sesame oil, walnut oil, chicken fat, lard, butter, sheep oil, cream, evening primrose oil, cheese, corn oil, olive oil or edible blend oil) and/or edible fat soluble components (vitamin A, vitamin E, brain gold DHA) etc.
4. according to the preparation of the lecithin emulsification soy sauce of claim 1, can adopt in the equipment such as high-speed tissue mashing machine, colloid mill, ball milling, ultrasonic wave, dispersing emulsification machine, two step dispersing emulsification machines, vibromill one or both, and corresponding dispersing technology method, soy sauce is prepared into oil-in-water lecithin emulsification soy sauce.In above-mentioned preparation equipment, suitable two step dispersing emulsification machines and the vibromill selected for use prepares lecithin emulsification soy sauce, and the optimum vibromill prepares lecithin emulsification soy sauce.
5. in the emulsifying device according to claim 4, in the lecithin emulsification soy sauce with two step dispersing emulsification machines or vibromill preparation, the grain graininess of lipid component is little, reaches sub-micron and nano-scale, therefore good stability preferentially selects for use two step dispersing emulsification machines or vibromill to prepare lecithin emulsification soy sauce.
6. according to the lecithin emulsification soy sauce of claim 1, when edible, the fat-soluble flavor component in the soy sauce can be exposed to taste bud more fully, make " sauce perfume (or spice) " stronger deliciousness of soy sauce.
7. in the lecithin emulsification soy sauce according to claim 1 and claim 2, the lecithin that is adopted mainly is the lecithin in soybean or egg source, but be not limited to the lecithin in above-mentioned two kinds of sources, can adopt the edible lecithin or the phosphatide in any source.
8. according to the lecithin emulsification soy sauce of claim 1, the soy sauce that it is primary raw material that the soy sauce that is adopted mainly is to use soybean, brewage according to conventional method, but be not limited to the soy sauce in above-mentioned source, can adopt the edible soy sauce in any source, comprise make soy sauce, chemical soy sauce and blended soy sauce.
9. according to the lecithin emulsification soy sauce of claim 1, in the prescription of the emulsification soy sauce that uses soy sauce and lecithin, the ratio of soy sauce and lecithin can be, soy sauce: lecithin (w/w)=10000.0.75 to 10000.15.Soy sauce and lecithin than suitable proportion be soy sauce: lecithin (w/w)=10000: 1.5 to 10000: 7.5.The optimum ratio of soy sauce and lecithin is soy sauce: lecithin (w/w)=10000: 3.
10. according to the lecithin emulsification soy sauce of claim 1, in the prescription that uses soy sauce, lecithin and lipid component or liposoluble constituent, the ratio of soy sauce, lecithin, lipid component or liposoluble constituent can be, soy sauce: lecithin: lipid component or liposoluble constituent (w/w)=and 10000: 15: 100 to 10000: 0.75: 5.Soy sauce, lecithin, lipid component or liposoluble constituent than suitable proportion be soy sauce: lecithin: lipid component or liposoluble constituent (w/w)=10000: 7.5: 50 to 10000: 1.5: 10.The optimum ratio of soy sauce, lecithin, lipid component or liposoluble constituent is soy sauce: lecithin: lipid component or liposoluble constituent (w/w)=and 10000: 3: 20.
11. lecithin emulsification soy sauce according to claim 1, claim 2, claim 3 and claim 4, in preparation lecithin emulsification soy sauce, can adopt earlier lecithin and fat or liposoluble constituent are mixed, add a certain amount of water, use ultrasonic emulsification, or use vibromill emulsification, or use dispersing emulsification machine emulsification, form white emulsion oil-in-water.Then,, mix in the adding soy sauce, be prepared into lecithin emulsification soy sauce according to certain ratio.
12. soy sauce according to Claim 8 can adopt the method for progressively fermentation to brewage.Promptly be: with the mixed fermentate just that is fermented into such as soybean, yeast, flour, pour into then to be placed with and continue fermentation in the saline container, fermentate is just added at the interval in container at regular intervals, adds first fermentate altogether for several times between whole yeast phase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031177123A CN1239093C (en) | 2003-04-18 | 2003-04-18 | Lecithinum emulsified soy sauce, and its prepn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031177123A CN1239093C (en) | 2003-04-18 | 2003-04-18 | Lecithinum emulsified soy sauce, and its prepn. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1537459A true CN1537459A (en) | 2004-10-20 |
| CN1239093C CN1239093C (en) | 2006-02-01 |
Family
ID=34320637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031177123A Expired - Fee Related CN1239093C (en) | 2003-04-18 | 2003-04-18 | Lecithinum emulsified soy sauce, and its prepn. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1239093C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101058787B (en) * | 2006-04-21 | 2010-09-29 | 唐荣昌 | Use of lecithin matter |
| CN102308974A (en) * | 2011-09-15 | 2012-01-11 | 常熟吉成生物工程技术有限公司 | Method for brewing soya sauce by barrel |
| CN102933100A (en) * | 2010-02-23 | 2013-02-13 | 格里菲斯实验室国际股份有限公司 | Marinades for meat and seafood containing natural metabolites |
| CN107997114A (en) * | 2017-12-07 | 2018-05-08 | 浙江海洋大学 | A kind of preparation method of less salt krill soy sauce |
| CN108236102A (en) * | 2018-02-09 | 2018-07-03 | 江苏金洲粮油食品有限公司 | A kind of preparation method of the seasoning sauce with sesame oil fragrance |
| CN108450897A (en) * | 2018-02-09 | 2018-08-28 | 江苏金洲粮油食品有限公司 | A kind of seasoning sauce with sesame oil fragrance |
| CN112586720A (en) * | 2020-12-12 | 2021-04-02 | 浙江省农业科学院 | Squid viscera seasoning soy sauce and preparation method thereof |
| CN112704213A (en) * | 2020-12-12 | 2021-04-27 | 浙江省农业科学院 | Squid viscera powder soy sauce and preparation method thereof |
| CN116114857A (en) * | 2023-03-24 | 2023-05-16 | 李锦记（新会）食品有限公司 | Method for regulating and controlling fermented soy sauce by soybean oil and soy sauce brewed by method |
-
2003
- 2003-04-18 CN CNB031177123A patent/CN1239093C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101058787B (en) * | 2006-04-21 | 2010-09-29 | 唐荣昌 | Use of lecithin matter |
| CN102933100A (en) * | 2010-02-23 | 2013-02-13 | 格里菲斯实验室国际股份有限公司 | Marinades for meat and seafood containing natural metabolites |
| CN102933100B (en) * | 2010-02-23 | 2014-12-10 | 格里菲斯实验室国际股份有限公司 | Marinades for meat and seafood containing natural metabolites |
| CN102308974A (en) * | 2011-09-15 | 2012-01-11 | 常熟吉成生物工程技术有限公司 | Method for brewing soya sauce by barrel |
| CN107997114A (en) * | 2017-12-07 | 2018-05-08 | 浙江海洋大学 | A kind of preparation method of less salt krill soy sauce |
| CN108236102A (en) * | 2018-02-09 | 2018-07-03 | 江苏金洲粮油食品有限公司 | A kind of preparation method of the seasoning sauce with sesame oil fragrance |
| CN108450897A (en) * | 2018-02-09 | 2018-08-28 | 江苏金洲粮油食品有限公司 | A kind of seasoning sauce with sesame oil fragrance |
| CN112586720A (en) * | 2020-12-12 | 2021-04-02 | 浙江省农业科学院 | Squid viscera seasoning soy sauce and preparation method thereof |
| CN112704213A (en) * | 2020-12-12 | 2021-04-27 | 浙江省农业科学院 | Squid viscera powder soy sauce and preparation method thereof |
| CN116114857A (en) * | 2023-03-24 | 2023-05-16 | 李锦记（新会）食品有限公司 | Method for regulating and controlling fermented soy sauce by soybean oil and soy sauce brewed by method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1239093C (en) | 2006-02-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1073825C (en) | Food composition containing balancing agent for 'omega'-6 and 'omega'-3 unsaturated fatty acids | |
| CN1289001C (en) | Soybean milks containing EPA at high concentration and process for producing the same | |
| CN105495361B (en) | A kind of coarse cereals fermented soya bean, beans sauce and preparation method thereof and dedicated fragrance leaching liquor | |
| CN1617672A (en) | Ubiquinol-enriched fat-containing foods | |
| CN104498254B (en) | Aroma enhancement method of fermented lychee wine | |
| KR101728296B1 (en) | Woogeoji Galbitang's method of manufacturing and Woogeoji Galbitang | |
| CN1617671A (en) | Ubiquinone-enriched foods | |
| CN1946302A (en) | Edible oil containing statins | |
| CN1239093C (en) | Lecithinum emulsified soy sauce, and its prepn. method | |
| CN107307097A (en) | A kind of brain tonic and intelligence development camellia oil and preparation method thereof | |
| CN1836555A (en) | Portable instant rice sausage for benefit of life and its processing method | |
| Patias et al. | Single-cell protein as a source of biologically active ingredients for the formulation of antiobesity foods | |
| CN104366437B (en) | Be rich in sauce and preparation method thereof of going with rice or bread of n-3 polyunsaturated fatty acid | |
| CN105768052A (en) | Health-care salad dressing and preparing method thereof | |
| CN103564387B (en) | Hotpot condiment and preparation method thereof | |
| CN107183666A (en) | A kind of fermented bean curd snail sauce and preparation method thereof | |
| CN110179118A (en) | A kind of sunflower seeds nutrient blend oil microcapsules and preparation method thereof suitable for infant | |
| CN104687202A (en) | Banana fermented beverage making method | |
| CN107509822A (en) | A kind of special edible oil of pregnant woman and preparation method thereof | |
| CN107019199A (en) | A kind of black-bone chicken Xianggu mushroom sauce and preparation method thereof | |
| CN1200884A (en) | Phosphatidyl honey and preparation method therefor | |
| CN107616230A (en) | A kind of black peanut soybean milk drunk suitable for hyperpietic and preparation method thereof | |
| CN114009512A (en) | Nutrition-balanced edible plant blend oil without adverse reactions and rich in phytosterol | |
| CN112914071A (en) | Clear oil hotpot condiment and preparation method thereof | |
| CN106173742A (en) | A kind of aroma soybean whey drink and production technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: YAN SHANGLIN Free format text: FORMER OWNER: TANG RONGCHANG Effective date: 20060106 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20060106 Address after: The Cottage Road in Qingyang District of Chengdu City, Sichuan province 610072 1 Building No. 3 Patentee after: Yan Shanglin Address before: 610041 No. 1, unit 5, No. three, 31 South Renmin Road, Sichuan, Chengdu, 11 Patentee before: Tang Rongchang |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060201 Termination date: 20210418 |