TW200409600A - Method for producing soy sauce - Google Patents

Abstract

A method for producing a soy sauce includes: (1) hydrolyzing a raw material rich in vegetable protein into a solution containing amino acid; (2) neutralizing the solution containing amino acid; and (3) removing odor from the solution; which is characterized in that the raw material rich in vegetable protein is a ground plant of Sorrel.

Description

200409600 (ii) Description of the invention The technical field to which the invention belongs The present invention refers to a method for producing soy sauce, and more particularly to a method for producing soy sauce from sorrel plants. In the prior art, traditional soy sauces are based on soybeans as the amino acid source. No one has ever used non-legume plants as the amino acid source to make soy sauce. No one has ever used ground plants of plants, especially the leaves as amines. Source of acid to make soy sauce. The use of plant leaves as soy sauce raw materials has at least the following advantages: one is that the soy sauce contains the special nutrition of general leafy vegetables; the leaf is usually free of oil and fat, so the soybean degreasing step can be omitted in the soy sauce process; in addition, Traditional legume soy sauce must be added with ingredients such as wheat to improve the flavor of legume soy sauce. SUMMARY OF THE INVENTION The inventors have studied for a long time and found that the ground plants of the sorrel, especially the leaves of the sorrel, can be used to replace traditional soybeans as a source of amino acids to produce soy sauce. The inventors also found that: the use of sorrel plants (especially the leaves) to make soy sauce can eliminate the complicated soybean degreasing procedures; furthermore, the method can have excellent flavor without adding flavoring agents (such as wheat), so Can save the flavor selection, quality control and processing procedures. An object of the present invention is to provide a method for producing soy sauce. Another object of the present invention is a method for producing soy sauce from ground plants in sorrel. Another object of the present invention 'is a method for producing soy sauce from the leaves of a sorrel. 5 200409600 Embodiments The method for producing a soy sauce according to the present invention includes: (1) hydrolyzing a plant protein-rich raw material into an amino acid solution; (2) neutralizing the aforementioned amino acid solution; and (3) removing odor The taste is characterized in that the raw material rich in plant protein is a sorrel plant. The hydrolysis method in the above step (1) may be any method for hydrolyzing a protein into an amino acid, such as an alkaline hydrolysis method and an acidic hydrolysis method, and an acidic hydrolysis method is preferred to use a medium strong acid such as hydrochloric acid, Acidic hydrolysis of sulfuric acid and phosphoric acid is more preferred, and acid hydrolysis using hydrochloric acid is most preferred. When hydrochloric acid is used for acidic hydrolysis of proteins, the concentration of hydrochloric acid is not strictly limited, but when the concentration is too high, the amino acid solution contains a smelt odor, and when the concentration is too low, the hydrolysis rate is too slow. Therefore, it is preferable to use 1% to 20% by weight of hydrochloric acid, and even more preferable to use 2% to 15% by weight. The so-called weight percentage (wt%) here simply refers to the percentage of the weight of HC1 to the total weight of HC1 and water. When the acidic hydrolysis reaction of protein is performed with hydrochloric acid, the weight percentage of hydrochloric acid and plant protein-rich raw materials is not strictly limited, but about 0.1 to 1 part by weight of hydrochloric acid (with 20 ° Be as Calculation basis) is preferred, and 0.2 to 0.5 parts by weight of hydrochloric acid is more preferred. In addition, step (1) can be performed at room temperature or in a heated state, but it is preferably at 50 ° C to 11 (TC is better, 7 (TC to 95 ° C is better. The temperature is too high, the raw materials will have The phenomenon of carbonization affects protein decomposition; if the temperature is too low, it has the disadvantages of slow protein decomposition and / or incomplete protein decomposition. The heating method can be any conventional method 6 200409600, such as a water bath. When hydrolysis is performed under a heated state, If necessary, after the hydrolysis step and / or the hydrolysis step, water can be replenished once or in order to make up or partially make up for the volatile water. There is no certain limit on the hydrolysis time. 'It depends entirely on the hydrolysis rate to make the protein substantial Almost all of the above are suitable for hydrolysis, generally 1 to 10 days is better, and 2 to 5 days is better. In order to make the quality of soy sauce better, if necessary, other materials (such as table salt) known in the industry can be added or Additives (such as flavors), etc. The sorrel in the above step (1) can be used as a ground plant, but the leaf part is preferred, and the leaf part is more preferred. Whether it is a ground plant or a leaf part alone, Should be selected Pretreatment steps such as cleaning, drying, etc., but because the plants or leaves on the ground are practically free of oils and fats, the oil removal procedure in the traditional bean soy sauce production process is omitted. In step (2), any one or more of the operators may be used. Neutralizing agents, such as sodium hydroxide, sodium carbonate, potassium hydroxide, potassium carbonate, etc., neutralize the amino acid solution in step (1). The neutralization reaction should be carried out slowly to avoid rising product temperature or bubble entrainment. The amino acid solution is sprayed out. The pH after neutralization is preferably 5.5 to 8.5, more preferably 6.0 to 8.0, and more preferably 6.5 to 7.5. In step (2), it is appropriate to maintain an appropriate product temperature. Generally speaking, 30 ° C to 70 ° C is preferred, and 50 ° C to 60 ° C is more preferred. The neutralizing agent may be solid or solid-liquid mixed. In the above step (3), any division known by any practitioner may be used. Deodorization method ', for example: activated carbon deodorization, stirring deodorization, etc. If necessary, before, during, or after step (3), a modification step, such as an activated carbon decolorization step, which is familiar to those skilled in the art 7 200409600, may be performed. Example 1: Take 3,500 grams of washed and dried sorrel plant (whole plant), add 1280 ml of water, 900 ml of concentrated hydrochloric acid (36%), and 200 g of table salt were subjected to acidic hydrolysis in a water bath at about 80 ° C. At the 24th and 48th hours of hydrolysis, 200 and 150 ml of water were added to supplement the volatile Moisture. After 3 days of hydrolysis, slowly add sodium carbonate powder to the acidolysis solution to a pH of 7.0, and the neutralization time is 5 days. During the neutralization period, the product temperature is maintained at 50 ° C to 60 ° C. Purchase Hsinchu Yuanzhen The company's sauce is about 500g, and it is fermented at room temperature for 7 days (removing the odor). Every morning and evening, it is stirred with an aircompressor for 10 to 15 minutes, and filtered to obtain about 2 liters of soy sauce. The analysis of the research and analysis is shown in Table 1 and Table 2. Table 1 (1) baical toxin Afiatoxin (1-1) baical toxin G1 Afiatoxin G1 ppb failed to detect (1-2) baical toxin B1 Afiatoxin B1 ppb failed to detect (1-3) baical toxin G2 Afiatoxin G2 ppb failed to detect (1 · 4) baical toxin B2 Afiatoxin B2 ppb failed to detect (2) Hydrolysed amino acid composition Hydrolysed amino acids mg / lOOg 3208 (see Table 2) 200409600 Table 2 Amino acid amino groups Acid amino acid content (mg / 100g) (g / 100g) Aspartic Acid 238.73 0.24 Threonine 97.31 0.10 Serine Serine 109.21 0.11 Glutamic Acid 1356.22 1.36 Glycine Glycine 243.09 0.24 Alanine Alanine Acid 105.29 0.11 Cystine Cystine 57.87 0.06 Valine Valine 147.91 0.15 Methionine Methionine 54.77 0.06 Isoleucine Isoleucine 94.51 0.09 Leucine Leucine 148.64 0.15 Tyrosine Tyrosine 76.71 0.08 Phenylalanine Phenylamine Lysine 125.14 0.13 142.40 0.14 Tryptophan Tryptophan 0.00 0.00 Histidine Histidine 115.55 0.12 Arginine Arginine 84.75 0.08 Proline Proline 0.00 0.00 Total: 3208.1 1 3.21

Claims (1)

200409600 Scope of patent application 1. A method for producing soy sauce, comprising: (1) hydrolyzing a raw material rich in vegetable protein into an amino acid solution; (2) neutralizing the aforementioned amino acid solution; and (3) removing odor It is characterized in that the raw material rich in plant protein is a sorrel plant on the ground. 2. The method according to item 丨 in the scope of the patent application, wherein the raw material rich in plant proteins is the leaves of the sorrel. 3. The method according to item 1 or 2 of the scope of the patent application, wherein step (1) is substantially complete hydrolysis of the protein in the raw material to amino acid with hydrochloric acid, sulfuric acid and / or phosphoric acid. 4. The method as described in item 3 of the scope of patent application, wherein step (1) is substantially complete hydrolysis of the protein in the raw material to amino acid with hydrochloric acid. 5. The method according to item 3 of the scope of patent application, wherein step (2) is a neutralization reaction with sodium carbonate, sodium hydroxide, potassium carbonate and / or potassium hydroxide. 6. The method according to item 4 of the scope of patent application, wherein step (2) is a neutralization reaction with sodium carbonate, sodium hydroxide, potassium carbonate and / or potassium hydroxide. 10 200409600 7. The method according to item 5 of the scope of patent application, wherein step (2) is neutralization to a pH of substantially 6.0 to 8.0. 8. The method according to item 6 of the scope of patent application, wherein step (2) is neutralization to a pH of substantially 6.0 to 8.0. 9. A soy sauce produced by the manufacturing method described in item 1 of the scope of patent application. 10. A kind of soy sauce, which is the soy sauce described in item 9 of the scope of the patent application, wherein the plant protein-rich raw material is the leaves of the sorrel. 11 200409600 Lu, (a), the designated representative of this case is: Figure _ (b), a brief description of the representative symbols of the elements in this case: 柒, if there is a chemical formula in this case, please reveal the chemistry that can best show the characteristics of the invention 1 ^