RU2138182C1 - Method of soybean sauce preparing - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: defatted soybeans are boiled with hydrochloric acid for 18-24 h, millcake is removed from decoction and boiled again. Then formula components are added and sodium hydrocarbonate and sodium alginate are added additionally. From obtained mixture precipitate is removed and cooled at the following ratio of components, wt.-%: defatted soybeans 35-38; hydrochloric acid 5.0-10.0; sodium hydrocarbonate 1.0-2.1; sugar 8.0-12.0; sodium alginate 0.5-2.0; sodium chloride 1.1-2.1 and water - the rest. EFFECT: simplified technology, improved organoleptic and dietetic properties. 1 tbl, 7 ex

Description

 The invention relates to methods for preparing food seasonings and additives in the food industry, and more particularly to methods for preparing hot soy sauce, popular in southeastern countries, which can be used in the preventive and therapeutic nutrition of the population.

 A known method of preparing sauce, (see RF patent N 2050797, A 23 L 1/39, 1990), which is intended for preventive and therapeutic nutrition of the population living in the area with high radiation status. This method of preparing the sauce involves the passage of vegetables with fat and tomato puree, the passage of flour, dilution with a liquid broth, the addition of sautéed vegetables and cooking with the introduction of flavor components. As a liquid broth, a decoction of crushed wheat bran is used.

 However, the known method does not allow to obtain a finished product with properties corresponding to sauces for preventive purposes, which could be used, for example, for diseases of hypertension or salt deposition.

 There is also a method of producing soy sauce, adopted as a prototype (see RF patent N 2105501, A 23 L 1/238, 1994), according to which the soy product is mixed with acid, sugar and salt, then it is bottled in storage containers.

 The disadvantage of this method is the inability to use the product in the diet of people suffering from salt deposition or hypertension, when the need for a salt-free diet is required.

 The method proposed by the present invention aims to obtain a product of therapeutic and prophylactic purpose, which would be able to help the body absorb the necessary amount of daily intake of salt without painful deposition of it in bones, joints, blood vessels and tissues.

 The technical result of the claimed invention is to simplify the technology in the production of soy sauce, increase shelf life, as well as to obtain a sauce with pronounced therapeutic and prophylactic properties, due to the synergy of the action of optimally selected components, their dosage and processing regime, in addition, this will expand the range of sauces .

 This is solved due to the fact that soy broth is used as a soy product by cooking fat-free soybeans in the presence of water and acid, which is used hydrochloric acid for 18-24 hours, followed by separation from the cake and boiling, then the components are mixed , baking soda and sodium alginate are additionally introduced, after which the precipitate is removed from the mixture and cooled in the following ratio of ingredients, wt.%: fat-free soybeans 35-38; hydrochloric acid 5.0-10.0; baking soda 1.0-2.1; sugar 8.0-12.0; sodium alginate 0.5-2.0; table salt 1.1-2.1; water the rest. In this case, cooking fat-free soybeans with hydrochloric acid is carried out for 18-24 hours on low heat until the complete disappearance of the smell of acid.

 An example of the implementation of the proposed method for the preparation of soy sauce.

 To obtain 100 kg of ready-made soy sauce, fat-free soybeans in the amount of 37 kg, hydrochloric acid 9.0 kg, baking soda 2.0 kg, sugar 10.0 kg, sodium alginate 1.5 kg, table salt 1.8 kg are taken. Fat-free soybeans are poured with about 50 kg of water, hydrochloric acid is added and subjected to prolonged boiling over low heat for 20 hours. Then the soy broth is separated from the meal, sugar, salt, soda and sodium alginate are added to it, boiled again, the precipitate is removed from the mixture, cooled and poured into storage containers.

 Oil is pre-squeezed from soybeans. This process allows, firstly, to concentrate the protein located in soybeans, and secondly, to separate the unnecessary product from the desired one, i.e. remove oil in the presence of which the hydrolysis reaction is poorly carried out. When fat-free soybeans are digested in the presence of hydrochloric acid for 18-24 hours, proteins are hydrolyzed, which removes anti-nutritional protein compounds from them. In addition, protein molecules are broken down into simpler ones that are easily absorbed by the body. With further heating of the resulting solution with sodium alginate in the presence of hydrochloric acid, a chemical reaction of the release of sodium chloride salts and other substitution salts occurs, which do not have an adverse effect on the body, like ordinary table salt obtained in a standard way.

 The table shows examples of a combination of different concentrations of the ingredients that make up the sauce.

 Studies have shown that a large concentration of salt in the sauce in a bound form is easily absorbed by the body, and its daily rate (5-15 g) can be satisfied by consuming a small amount of soy sauce as a seasoning. This is especially important for those to whom doctors recommend salt-free diets or diets with limited salt intake. This applies, for example, to diseases such as salt deposition, kidney disease, some heart diseases with edema with hypertension, etc.

 The positive effect of the use of the proposed sauce was established through testing and biomedical examinations of patients with these diseases, allowing us to conclude about the therapeutic and prophylactic properties of soy sauce.

 Soy sauce is used as the basis for the preparation of derivative sauces.

 Soybeans contain up to 40% of well-digestible proteins, up to 22% of fat, sugars, vitamins, mineral salts, and the phosphorus-rich substance lecithin.

 Soy sauce is served with meat and fish products, as well as with vegetable and flour side dishes.

 Sauces according to examples 1-4 provide the highest degree of assimilation of salt by the body when consuming soy sauce without visible consequences for a sick person, have a higher content and have better organoleptic characteristics than sauces according to examples 5 and 6, concentration options for various mineral salts and phosphorus salts the components that make up the sauce of this invention.

 The use of elimination elements within the limits established in the invention, wt.%: Soybean 35-38, hydrochloric acid 5.0-10.0, sodium alginate 0.5-2.0, baking soda 1.0-2.1, sugar 8 -12, table salt 1.2-2.1 of the total weight of the sauce provides high organoleptic characteristics, an adequate content of elements of mineral salts, improves the medical and biological data of the examined patients and reduces the exposure of patients to the harmful factor of the influence of salt when eating.

 The resulting soy sauce is very stable during storage, so it is released in a finished packaged form. Since the strength of the prepared soy sauce is very high, it is mainly used as an additive concentrate for various dishes, as well as the main component for the preparation of various seasonings, sauces and gravy.

Claims (1)

A method of preparing soy sauce, which involves the displacement of soy product, acid, sugar and salt and filling in storage tanks, characterized in that the soy product used is soy broth obtained by cooking fat-free soybeans in the presence of water and acid, which is used hydrochloric acid, for 18-24 hours, followed by separation from the cake and boiling, then the components are mixed and additionally introduced baking soda and sodium alginate, after which the precipitate is removed from the mixture and cooled, followed by the total ratio of components, wt.%:
Low Fat Soybeans - 35-38
Hydrochloric acid - 5.0-10.0
Baking soda - 1.0-2.1
Sugar - 8.0-12.0
Sodium Alginate - 0.5-2.0
Salt - 1.1-2.1
Water - Else

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