CN1871937A - Method for extracting composite functional matter in soy sauce - Google Patents
Method for extracting composite functional matter in soy sauce Download PDFInfo
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- CN1871937A CN1871937A CNA2006100331283A CN200610033128A CN1871937A CN 1871937 A CN1871937 A CN 1871937A CN A2006100331283 A CNA2006100331283 A CN A2006100331283A CN 200610033128 A CN200610033128 A CN 200610033128A CN 1871937 A CN1871937 A CN 1871937A
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Abstract
A process for extracting the functional composition from soy sauce includes such steps as filtering with millipore membrane, nano-filtering with nano-pore membrane, concentrating, decoloring, and spray drying. Said functional composition is composed of soy flavone, micro-molecular oligopeptide, HEMF, HDMF and antioxidizing component (melanoidin).
Description
[affiliated technical field]
The present invention relates to a kind of method of from soy sauce, extracting composite functional matter, belong to the food processing technology field.
[background technology]
Soybean and goods thereof contain abundant antioxidant content, roughly can be divided into two classes by its source: a class is the natural anti-oxidation composition that itself has in the soybean, be called " physiologically active ingredient ", as compounds such as vitamin C, vitamin E, flavonoids, phenolic acid classes; Another kind of is bean product utilizes microorganism and enzyme thereof in process comprehensive function, larger molecular organics in the soybean material is decomposed and recombinates, simultaneously through complicated formed metabolite of biochemical action and variation material, these materials have oxidation resistant activity, be called " secondary physiologic active component ", brown pigment class that forms as the polypeptide class that produces after the proteasome degradation effect and amino acid, by amino compound and reduced sugar effect etc.
(1) polypeptide: nearest studies show that, the soybean small peptide of being made up of 2～6 amino acid residues has anti-oxidation function, some specific groups in the soya-bean polypeptides such as sulfydryl, imidazole radicals etc. can pass through effects such as trapping, chelating and remove free radical, thereby make body avoid the damage of free radical.Peptide class in the soy sauce accounts for 25% of full nitrogen, wherein the small peptide that is combined into of 2～4 amino acid residues accounts for 15%～20% of full nitrogen, the polypeptide that 10 amino acid residues are combined into accounts for 4%～12% of full nitrogen, also contains amino acid such as glutamic acid, cysteine, glycine in addition in the soy sauce.Soy sauce has stronger antioxidation, and its anti-oxidation efficacy is bigger tens times than common vitamin C, E effect, is higher than claret, and one of antioxidant content wherein is exactly a glutathione.
(2) isoflavones: the antioxidation of isoflavones mainly is because its bis-phenol structure makes phenolic hydroxyl group to form corresponding ion and molecule with radical reaction, the cancellation free radical, stop the chain reaction of free radical, from the soybean of fermentation soybean goods and extremely brown stain, also separate and identify 6,7,4 '-trihydroxy-isoflavone is proved to be and has stronger non-oxidizability.General flavone content in the soy sauce is 0.045%～0.050%, and 3 kinds of isoflavones materials are wherein arranged, and is respectively: 6,7, and 4 '-trihydroxy-isoflavone, daidzin, genistin.Daidzin wherein, genistin be a physiologically active ingredient in the soy sauce, and 6,7,4 '-trihydroxy-isoflavone form in fermentation from raw soybeans, also do not find in the soybean, and be the secondary physiologic active component.
(3) other polyphenoils.A: soyasaponin.B: phenolic acid compound.C: brown pigment class.Brown pigment class material in the traditional zymotic soy food product mainly is melanoidin element (melanoidin).The processing of fermented soybean food all needs 1～6 month latter stage of ripening, and the recuding sugars in soybean protein and catabolite polypeptide class and the product continues Maillard reaction takes place during this period, and the result generates a large amount of brown pigments in finished product.Melanoidin is water miscible faintly acid polymer substance, has the strong anti-oxidation activity.Studies show that, with the melanoidin non-oxidizability of molecular weight 4500 for the strongest.Anti-oxidant effectiveness between each tocopherol homolog is pressed α＜β＜γ＜δ ordering, and the non-oxidizability of melanoidin than tocopherol in of the same clan the highest Delta-Tocopherol also much better than, have equal usefulness with commercially available synthetized oxidation preventive agent BHA.
Health food industry, functional components such as soya-bean polypeptides have become one of functional health product raw material of everybody's heat handful.Therefore, there are a lot of units to produce in batches in the realization of studying and having.But all be to utilize the protein raw materials in soybean and soybean source directly to carry out chemical hydrolysis or enzymolysis basically, cost is higher, and soy sauce is as the flavouring of low value, contain the rich functions composition again, therefore, how soy sauce is carried out effective deep processing, therefrom extract multiple functional mass, seek bigger benefit and become popular studying a question.
[summary of the invention]
The objective of the invention is with soy sauce provides a kind of method of extracting composite functional matter as raw material, improves the added value of soy sauce, obviously increases economic efficiency.
For achieving the above object, the present invention's technical scheme of intending adopting is as follows: (1) is got a certain amount of process or is not had through anticipating the fermented sauce of (precipitation, filter, allotment); (2) with the micro-filtration membrane micro-filtration (can be the film of all specifications of 800d-100kd molecular weight size) of certain pore size, it is standby to get filtered solution, holds back to discard or do other purposes night; (3) filtered solution is filtered with 200d or following NF membrane, filtered fluid (containing materials such as micromolecular amino acid, salt) is filtered, get trapped fluid; (4) trapped fluid of collecting decolours (perhaps nondiscoloration), dewaters, and obtains the white or milky (perhaps pitchy) product of powdery, perhaps further simmer down to concentrate.Technical essential of the present invention mainly is: (1) separates soy sauce with the micro-filtration membrane of 800d-100kd, and trapped fluid (containing the big molecular polypeptide that surpasses needs) is discarded; (2) further adopt filtered solution the nanofiltration method to filter, molecular weight is lower than the composition eliminations such as little molecule amino acid, sugar, salt of 200d, collect and obtain the composition of molecular weight between 200d-800kd that need.
Adopt the bright method of we, (1) can obtain the little molecule oligopeptides in the soy sauce, antioxidant compositions such as HEMF, HDMF in the distinctive soy sauce flavones of soy sauce, the fragrance component and melanoidin; (2) carry out in company with soy sauce production, needn't carry out enzymolysis specially, whole process is the process of pure natural; (3) micro-filtration separates the big molecular moiety obtain and can be used as the material composition of making soy sauce and continue to be used in and cook soy sauce in the soy sauce, also can be used as good protein raw materials and uses among the finished product of soy sauce extract; And nanofiltration filtrate also can be used as the raw material of making soy sauce, can effectively be recycled.Therefore do not have discarded object in the deep-processing process, effectively improve product value, increment is extraordinary approach to soy sauce.
[specific embodiment]
Embodiment 1:
Get fermented sauce 100kg, with the micro-filtration membrane micro-filtration in 10kd aperture, get filtrate for later use, trapped fluid discards; Then filtrate is filtered with the NF membrane of 200d, filtered fluid is discarded, get that trapped fluid concentrates, spray-drying, yellowish-brown powder 8kg.
Embodiment 2:
Get fermented sauce 100kg, with the micro-filtration membrane micro-filtration in 100kd aperture, get filtrate for later use, trapped substance discards; Then filtrate is filtered with the NF membrane of 200d, filtered fluid is discarded, get that trapped fluid concentrates, spray-drying, brown powder 12kg.
Embodiment 3:
Get fermented sauce 100kg, with the micro-filtration membrane micro-filtration in 50kd aperture, get filtrate for later use, trapped fluid discards; Then filtered solution is filtered with the NF membrane of 300d, filtered fluid is discarded, get that trapped fluid concentrates after with activated carbon decolorizing, spray-drying, off-white powder 6kg.
Embodiment 4:
Get fermented sauce 100kg, with the micro-filtration membrane micro-filtration in 10kd aperture, get filtrate for later use, trapped fluid discards; Then filtered solution is filtered with the NF membrane of 100d, filtered fluid is discarded, get that trapped fluid concentrates after with activated carbon decolorizing, vacuum freeze drying, white powder 5kg.
Embodiment 5:
Learnt from else's experience and filtered the fermented sauce 100kg of clarification, filtered, filtered fluid was discarded, got that trapped fluid concentrates after with activated carbon decolorizing, vacuum freeze drying with the NF membrane of 100d, off-white powder 9kg.
Claims (5)
1, the extracting method of composite functional matter in a kind of soy sauce, it is characterized in that the micro-filtration membrane micro-filtration of soy sauce with the 800d-100kd aperture, hold back and discard night, filtered solution is further filtered with the NF membrane below the 200d, filtered fluid is discarded, keep trapped fluid, further concentrate or post processings such as decolouring, spray-drying.
2, the extracting method of composite functional matter in the described soy sauce of claim 1, used micro-filtration membrane aperture is 10kd.
3, the extracting method of composite functional matter in the described soy sauce of claim 1, used micro-filtration membrane aperture is 800d.
4, the extracting method of composite functional matter in the described soy sauce of claim 1, used NF membrane aperture is 200d.
5, the extracting method of composite functional matter in the described soy sauce of claim 1, used NF membrane aperture is 100d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100331283A CN100506084C (en) | 2006-01-20 | 2006-01-20 | Method for extracting composite functional matter in soy sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100331283A CN100506084C (en) | 2006-01-20 | 2006-01-20 | Method for extracting composite functional matter in soy sauce |
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| CN1871937A true CN1871937A (en) | 2006-12-06 |
| CN100506084C CN100506084C (en) | 2009-07-01 |
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| CNB2006100331283A Expired - Fee Related CN100506084C (en) | 2006-01-20 | 2006-01-20 | Method for extracting composite functional matter in soy sauce |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102206538A (en) * | 2011-04-27 | 2011-10-05 | 广东嘉味鲜食品有限公司 | Method for extracting grease and flavone from soy sauce residues |
| CN103621920A (en) * | 2013-12-13 | 2014-03-12 | 东北农业大学 | Method for extracting melanoidin from soybean paste residue cake |
| CN109349429A (en) * | 2018-12-04 | 2019-02-19 | 华南农业大学 | A kind of soy sauce ketone extract and its application |
| CN112137071A (en) * | 2020-09-29 | 2020-12-29 | 成都泓润科技有限公司 | Method for reducing salt content in soy sauce based on membrane filtration technology |
| CN113261659A (en) * | 2021-05-21 | 2021-08-17 | 李锦记（新会）食品有限公司 | Low-ammonium-salt fermented seasoning and preparation method thereof |
-
2006
- 2006-01-20 CN CNB2006100331283A patent/CN100506084C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102206538A (en) * | 2011-04-27 | 2011-10-05 | 广东嘉味鲜食品有限公司 | Method for extracting grease and flavone from soy sauce residues |
| CN102206538B (en) * | 2011-04-27 | 2013-03-20 | 广东嘉味鲜食品有限公司 | Method for extracting grease and flavone from soy sauce residues |
| CN103621920A (en) * | 2013-12-13 | 2014-03-12 | 东北农业大学 | Method for extracting melanoidin from soybean paste residue cake |
| CN109349429A (en) * | 2018-12-04 | 2019-02-19 | 华南农业大学 | A kind of soy sauce ketone extract and its application |
| CN112137071A (en) * | 2020-09-29 | 2020-12-29 | 成都泓润科技有限公司 | Method for reducing salt content in soy sauce based on membrane filtration technology |
| CN112137071B (en) * | 2020-09-29 | 2024-03-15 | 成都泓润科技有限公司 | Method for reducing salt content in soy sauce based on membrane filtration technology |
| CN113261659A (en) * | 2021-05-21 | 2021-08-17 | 李锦记（新会）食品有限公司 | Low-ammonium-salt fermented seasoning and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN100506084C (en) | 2009-07-01 |
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Granted publication date: 20090701 Termination date: 20140120 |