WO2019140815A1

WO2019140815A1 - Eel soy sauce and preparation method thereof

Info

Publication number: WO2019140815A1
Application number: PCT/CN2018/086780
Authority: WO
Inventors: 霍国昌; 钟芳芳; 梁子聪; 霍梦兰; 赵谋明; 苏国万
Original assignee: 江门市江户泉食品有限公司
Priority date: 2018-01-16
Filing date: 2018-05-15
Publication date: 2019-07-25
Also published as: JP6990942B2; CN107997115B; JP2021510531A; CN107997115A

Abstract

Provided are an eel soy sauce and a preparation method thereof, wherein the method comprises the following steps: adding ethanol and reducing sugar into chopped eel meat so as to carry out Maillard reaction to obtain a Maillard reaction product of eel; adding water, alkaline protease and flavor protease so as to carry out a hydrolysis, carrying out centrifugal separation, and discarding upper-layer oil and lower-layer sediment so as to obtain an enzymatic hydrolyzate of eel; concentrating the enzymatic hydrolyzate of eel, adding edible salt, adding raw soy sauce, heating, then cooling until room temperature, and normal-temperature sealed standing for 7-14 days; and carrying out filtration, collecting permeate, and carrying out blending or not, so as to obtain the eel soy sauce. According to the preparation method, the chopped eel meat is mixed and heated with the ethanol and the reducing sugar without addition of water, and the stirring speed is limited so as to ensure uniform contact of the materials and balanced heating. The ethanol is capable of dissolving substances with fishy flavor in the eel so that the purposes of removing fishy smell and impurities can be achieved by adopting heated volatilization; and soy flavor and soy color can be produced by the Maillard reaction of the reducing sugar with polypeptides and amino acids in the chopped eel meat.

Description

Squid soy sauce and preparation method thereof

Technical field

The invention belongs to the field of food and relates to a soy sauce, in particular to a squid soy sauce and a preparation method thereof.

Background technique

Soy sauce originated in China and has a history of more than 2,000 years. It has a delicious taste and unique flavor. It is very popular among Asians and is becoming more and more popular in Western countries. Soy sauce is made from soybean and wheat rich in protein and starch, and is inoculated with a filamentous fungus (Aspergillus oryzae or Aspergillus sojae) to produce a rich enzyme system such as proteolytic enzyme and amylase.

With the improvement of people's living standards and changes in dietary patterns, soy sauce products are increasingly segmented, and the market is moving towards diversification. Soy sauce companies are also actively promoting new soy sauces, greatly extending the flavor and function of soy sauce. At present, in addition to the traditional pure fermented soy sauce, there are many new faces of soy sauce on the market, such as seafood soy sauce, hot pot soy sauce, steamed fish sauce, soup soy sauce, natural plus iron soy sauce, wild soy sauce, fish sauce, etc., a wide variety Gives soy sauce more flavor.

Squid, also known as Japanese oysters and white oysters, is delicious and nutritious. The squid meat and skin are rich in high-quality protein, which is higher than the meat commonly found on the table, such as pigs, cattle and chickens, and the amino acid is balanced. The amino acids necessary for human life activities account for nearly 40%.

In 1980, China began to introduce carp culture. At present, China has become the country with the largest number of carp cultured, but it is mainly engaged in live squid export and squid rough processing. In order to increase the added value of China's squid and expand its application fields, it is imperative to carry out deep processing of squid.

After enzymatic hydrolysis of fish protein, the enzymatic hydrolyzed product is full of flavor, meat flavor and mellow flavor, which is a high-quality potential raw material for producing seasonings. However, the astringency of the squid meat is prominent, which directly limits the application of the enzymatic hydrolysate of the squid in the seasoning; in addition, since the proteolytic product contains hydrophobic peptides of different molecular weights, hydrophobicity is likely to occur during processing and storage. Thus, the phenomenon of unstable body state, such as precipitation, oil precipitation, etc., seriously affects the processing and preservation of the product; and the direct compounding of the fish protein hydrolysate with the soy sauce increases the degree of instability of the system and directly affects the final product. promotion of. Therefore, the preparation of squid soy sauce with excellent flavor and stable system still has a large technical difficulty, and is one of the main reasons why no squid soy sauce products are currently available on the market.

Summary of the invention

In order to overcome the problem that the existing fish protease hydrolysate and soy sauce compounding are easy to produce astringency, uncoordinated flavor and unstable system, the primary object of the present invention is to provide a method for preparing squid soy sauce, which first removes carp from carp. Taste, enhance the taste of the sauce, and then accelerate the interaction between the enzymatic hydrolysate and the soy sauce component, remove the unstable factors before the product is filled, and realize the production of the squid soy sauce with excellent flavor and high stability.

Another object of the present invention is to provide a salmon soy sauce prepared by the above method.

The object of the invention is achieved by the following technical solution:

A method for preparing squid soy sauce, comprising the steps of:

(1) The squid heads to the internal organs, washed with water, drained, and passed through a meat grinder to obtain squid minced meat;

(2) Add 8-12% of 98% (V/V) ethanol solution and 1.0-3.0% reducing sugar to the minced meat, stir evenly, then stir at 80-90 °C for 20-40 min. Maillard reaction to obtain the Meral reaction product of squid;

(3) adding 0.5-1.5 times the mass of the squid Maillard reaction product, adding alkaline protease and flavor protease, hydrolyzing at 50-60 ° C for 3-4 hours, then killing the enzyme, centrifuging to discard the upper oil and The supernatant is obtained, and the obtained supernatant is a squid enzymatic hydrolysate; the amount of alkaline protease added is 0.3-0.7%, and the amount of flavor protease is 0.8-1.2%, based on the mass of the squid Maillard reaction product. ;

(4) Concentrate the squid enzymatic hydrolysate, and add salt to the squid concentrate to have a salt content of 17-19% (W/V);

(5) Add 4-8 volumes of raw soy sauce to the salted squid concentrate and stir at 85-95 ° C for 45-60 min to accelerate the interaction between the components of the mixture (including the hydrophobic peptide in the enzymatic hydrolysate). Polymeric flocculation), after cooling, naturally cooled to room temperature, sealed at room temperature for 7-14 days; then filtered, collected permeate, formulated or not blended to obtain salmon sauce;

The reducing sugar according to the step (2) is at least one of glucose, xylose, ribose or fructose, preferably ribose;

The heating and stirring according to the step (2), the stirring speed is 30-60 rev / min, the rotation speed can ensure uniform contact of materials and heat balance;

In the step (3), the alkaline protease is preferably Alcalase 2.4L of Novozymes, and the flavor protease is preferably Flavourzyme 500MG of Novozymes;

The enzyme in the step (3) is that the reactant is heated at 85-90 ° C for 20-30 min;

Concentration according to step (4), preferably concentrated under vacuum to a solid content of 17-20% (W / V);

The raw soy sauce according to the step (5) refers to the soy sauce which has been prepared by the process of oil production, fermentation, etc. by soybean and/or wheat in the prior art;

The preparation according to the step (5) is to add one or more of monosodium glutamate, white sugar or yeast extract to the filtrate;

The filtration described in the step (5) is preferably filtered with a microfiltration membrane, and particularly preferably with a cardboard having a pore size of 20 μm.

The squid soy sauce of the invention has outstanding sauce taste, obvious fish flavor, delicious taste, mellow, sweet and delicious, no odor, long-term no precipitation and oil precipitation, and stable in nature.

The present invention has the following advantages and effects over the prior art:

(1) The method of the present invention heats the squid minced meat with ethanol and reducing sugar without adding water, and defines a stirring speed (30-60 rpm) to ensure uniform contact of the material and equalization of heat. On the one hand, ethanol can dissolve the astringent substances in the squid, and then volatilize by heating to achieve the purpose of removing odor; in addition, the reducing sugar reacts with the polypeptide or amino acid in the squid minced meat to produce a pleasant sauce taste and induce The color of the person's sauce.

(2) In the process of enzymatic hydrolysis of squid, more and more squid protein is degraded into small molecular polypeptide and free amino acid. Since reductive sugar is still present in the enzymatic hydrolysis system, enzymatic hydrolysis and Maillard reaction are simultaneously carried out. The protein-degraded peptides and amino acids react with reducing sugars to produce better sauce and sauce color, and Maillard reaction consumes polypeptides and amino acids to break the balance of the original enzymatic hydrolysis system, improve enzymatic efficiency and yield, and reduce production costs. .

(3) The pH value of the original soy sauce is generally between 4.0 and 5.0. The enzymatic hydrolysate of the squid is mixed with the original soy sauce and heated to stand, which can cause flocculation of the macromolecular protein and part of the hydrophobic polypeptide in the enzymatic hydrolysate of the squid, facilitating the later precipitation. The product is separated; and the enzymatic hydrolysate product is heated and mixed with the soy sauce and allowed to stand for 7-14 days, the two can be better combined, the flavor and color are more coordinated and the stability is better.

(4) The process of the invention has simple operation, low production cost and no pollution, and the obtained squid soy sauce has high quality and is a high-quality seasoning.

DRAWINGS

Figure 1 shows the results of stability evaluation of squid soy sauce.

Detailed ways

The present invention will be further described in detail below with reference to the embodiments and drawings, but the embodiments of the present invention are not limited thereto.

In the following examples, the flavor evaluation methods and standards of squid soy sauce are as follows:

The sensory evaluation team consisted of 10 evaluators. The group members should not drink alcohol or smoke within 12 hours before the assessment. Do not eat spicy and other foods. After each sample is evaluated, rinse with pure water and evaluate the next sample after 10 minutes.

100 g of raw soy sauce and squid soy sauce were taken separately, and a sensory evaluation group consisting of 10 people performed sensory evaluation on the flavor according to Table 1, and the average score was taken as the final score of the group test.

Table 1 Squid Soy Sauce Flavor Rating

In the following examples, the stability of the squid soy sauce was determined as follows:

The stability of squid soy sauce was characterized by centrifugation rate of squid soy sauce. 100 g of raw soy sauce and squid soy sauce were respectively taken and centrifuged at 3000 r/pm for 30 min at room temperature. The supernatant was discarded, and the sample was precipitated and weighed to calculate the squid soy sauce precipitate. The rate is as follows:

The raw soy sauce referred to in the specific embodiment refers to a soy sauce which has been prepared by a process of producing oil, fermentation, or the like from soybeans and/or wheat in the prior art.

Example 1

A method for preparing squid soy sauce, comprising the steps of:

(1) Remove the viscera from fresh or chilled squid, drain it with clean water, drain it, and pass the meat grinder to obtain squid minced meat; add squid minced meat and its 8% 98% ethanol solution and 3.0 in the enzymatic hydrolysis tank. % glucose, stir evenly; cover and heat up to 90 ° C, then stir for 20 min to carry out Maillard reaction; after the reaction is finished, cool down to about 60 ° C, to obtain the Meridian reaction product;

(2) Adding the squid Maillard reaction product and 1.5 times the mass of the water to the enzyme solution, heating to 50 ° C, adding 0.3% Alcalase 2.4L (Novozymes) and 0.8% of the reaction product quality of the squid melamine. The Flavourzyme 500MG (Novozymes) was incubated at 50 ° C for 4 hours, after the end of enzymatic hydrolysis, the enzyme was incubated at 90 ° C for 20 min, centrifuged (5000 × g, 30 min), and the upper oil was discarded. The lower layer sediment is collected, and the supernatant is collected to obtain a squid enzymatic hydrolysate;

(3) Concentrate the squid enzymatic hydrolysate to 20% (W/V) by solid concentration in a vacuum, add salt to make the salt content of the squid concentrate to 17% (W/V); then add 8 to the salted squid concentrate. The original soy sauce was stirred at 95 ° C for 45 min. After the heating was completed, it was naturally cooled to room temperature, and sealed at room temperature for 14 days. Finally, it was filtered through a 20 μm cardboard, and the permeate was collected and directly filled to obtain a squid soy sauce product 1.

The flavor evaluation of squid soy sauce 1 is shown in Table 2.

The stability evaluation of squid soy sauce 1 is shown in Figure 1.

Example 2

A method for preparing squid soy sauce, comprising the steps of:

(1) Remove the viscera from fresh or chilled squid, drain it with clean water, drain it, and pass the meat grinder to obtain squid minced meat; add squid minced meat and 12% 98% ethanol solution and 1.0% in the enzymatic hydrolysis tank. % ribose, stir evenly; cover and heat up to 80 ° C, then stir for 40 min to carry out Maillard reaction; after the reaction is finished, cool down to about 60 ° C, to obtain the Meridian reaction product;

(2) Add the squid Maillard reaction product and the water of 0.5 times the mass to the enzyme solution, and raise the temperature to 60 ° C. Add the mass of the reaction product of squid melamine to 0.7% Alcalase 2.4L (Novozymes) and 1.2%. The Flavourzyme 500MG (Novozymes) was incubated at 60 ° C for 3 hours, after the end of enzymatic hydrolysis, the enzyme was incubated at 85 ° C for 30 min, centrifuged (5000 × g, 30 min), and the upper oil was discarded. The lower layer sediment is collected, and the supernatant is collected to obtain a squid enzymatic hydrolysate;

(3) Concentrate the squid enzymatic hydrolyzate to 17% (W/V) by solid concentration in a vacuum, add salt to make the salt content of the squid concentrate to 19% (W/V); then add 4 to the salt squid concentrate. The original soy sauce was stirred at 85 ° C for 60 min. After heating, it was naturally cooled to room temperature, and sealed at room temperature for 7 days. Finally, it was filtered through 20 μm cardboard, and the permeate was collected and directly filled to obtain the squid soy sauce product 2 .

The flavor evaluation of squid soy sauce 2 is shown in Table 2.

The stability evaluation of squid soy sauce 2 is shown in Figure 1.

Example 3

A method for preparing squid soy sauce, comprising the steps of:

(1) Remove the viscera from fresh or chilled squid, drain it with water, drain it, and pass the meat grinder to obtain the minced meat; add the minced meat and 10% 98% ethanol solution and 2.0 in the enzymatic hydrolysis tank. % xylose, stirred evenly; capped and heated to 88 ° C, and then stirred for 25 min to carry out Maillard reaction; after the reaction is completed, the temperature is lowered to about 60 ° C to obtain the Meridian reaction product;

(2) Add the squid Maillard reaction product and the water of 1.0 times the mass to the enzyme solution, and raise the temperature to 55 °C, and add 0.5% Alcalase 2.4L (Novozymes) and 1.0% of the reaction product quality of squid mela. Flavourzyme 500MG (Novozymes), heat-dissolved at 55 ° C for 3.5 hours, after the end of enzymatic hydrolysis, incubated at 88 ° C for 25 min to kill the enzyme, centrifuged (5000 × g, 30 min), discarded the upper layer of oil and The lower layer sediment is collected, and the supernatant is collected to obtain a squid enzymatic hydrolysate;

(3) Concentrate the squid enzymatic hydrolysate to 18% (W/V) of solids by vacuum concentration, add salt to make the salt content of the squid concentrate to 18% (W/V); then add 6 to the salt squid concentrate. The original soy sauce was stirred at 90 ° C for 50 min. After the heating was completed, it was naturally cooled to room temperature, and sealed at room temperature for 10 days. Finally, it was filtered through a 20 μm cardboard, and the permeate was collected and directly filled to obtain a squid soy sauce product 3.

The flavor evaluation of squid soy sauce 3 is shown in Table 2.

The stability evaluation of squid soy sauce 3 is shown in Figure 1.

Comparative example 1

A method for preparing squid soy sauce, comprising the steps of:

(1) Remove the viscera from fresh or chilled squid, drain it with clean water, drain it, and get the squid minced meat through the meat grinder; add the squid minced meat and 1.5 times the mass of the water to the enzyme solution, and heat up to 50 °C. Add Alcalase 2.4L (Novozymes) and 0.8% Flavourzyme 500MG (Novozymes) with 0.3% quality of squid minced meat, heat-dissolve for 4 hours at 50 °C, and incubate at 90 °C for 20 min after enzymatic hydrolysis. , centrifuged by a centrifuge (5000 × g, 30min), the upper layer of oil and the lower layer of sediment were discarded, and the supernatant was collected to obtain a squid hydrolysate;

(3) Concentrate the squid enzymatic hydrolysate to 20% (W/V) by solid concentration in a vacuum, add salt to make the salt content of the squid concentrate to 17% (W/V); then add 8 to the salted squid concentrate. The original soy sauce was stirred at 95 ° C for 45 min. After the heating was completed, it was naturally cooled to room temperature, and sealed at room temperature for 14 days. Finally, it was filtered through a 20 μm cardboard, and the permeate was collected and directly filled to obtain a squid soy sauce product 4 .

The flavor evaluation of squid soy sauce 4 is shown in Table 2.

The stability evaluation of squid soy sauce 4 is shown in Figure 1.

Comparative example 2

A method for preparing squid soy sauce, comprising the steps of:

(2) Add 1.5 times the mass of the squid Maillard reaction product to the enzymatic hydrolyzate, heat to 50 ° C, add 0.3% Alcalase 2.4L (Novozymes) and 0.8% Flavourzyme to the reaction product of squid melamine. 500MG (Novozymes), heat-dissolved at 50 ° C for 4 hours, after the end of enzymatic hydrolysis, the enzyme was incubated at 90 ° C for 20 min, centrifuged (5000 × g, 30 min), and the upper layer of oil and the lower layer were discarded. And collecting the supernatant to obtain a squid enzymatic hydrolysate;

(3) Concentrate the squid enzymatic hydrolysate to 20% (W/V) by solid concentration in a vacuum, add salt to make the salt content of the squid concentrate to 17% (W/V); then add 8 to the salted squid concentrate. The sesame soy sauce was stirred at 95 ° C for 45 min, and the squid soy sauce product 5 was obtained by directly filling after heating.

The flavor evaluation of squid soy sauce 5 is shown in Table 2.

The stability evaluation of squid soy sauce 5 is shown in Figure 1.

Table 2 Evaluation of the flavor of squid soy sauce

It can be found from Table 2 that the squid soy sauce prepared by the method of the present invention (ie, squid soy sauce 1 to 3) has a better flavor than the original soy sauce (the aroma and taste scores are all increased from 8 to 9), and the squid Soy Sauce 2 has the best flavor quality. It not only has rich sauce and ester flavor, but also has a savory and salty taste. It has strong firmness and strong scent of squid. It has no astringency and can better reflect the flavor of squid soy sauce.

The flavor difference of squid soy sauce 1-3 mainly comes from the difference of the proportion of original soy sauce and the difference of Maillard-reactive glycogen (glucose, ribose and xylose). The higher flavor scores of the three indicate the preparation by the method of the present invention. The flavor of the squid enzymatic hydrolysate is more harmonious with the flavor of the original soy sauce. By simply compounding, the sauce of the soy sauce can be obviously enhanced, and the squid is scented.

The squid soy sauce 4 has a scent and taste score of only 6, although it has a certain sauce, but the taste (fresh, fresh, acid) layering is obvious, and the astringency is more prominent, and the overall flavor is poor, which is different from the method of the present invention. It is: the squid soy sauce 4 is not directly reacted with the soy sauce after the Maillard reaction of the squid, which means that the addition of the ethanol solution and the reducing sugar for heating can effectively remove the astringency of the squid and enhance the taste of the sauce, because the ethanol can be Dissolving the astringent substances in the squid, and then volatilizing by heating, the purpose of removing impurities can be achieved, and the reducing sugar and the Maillard reaction of the polypeptide or amino acid in the squid minced meat can produce a pleasant sauce taste and attractive sauce color. .

The flavor score of squid soy sauce 5 is only 7 points. Compared with the method of the present invention, the difference in preparation process is that the squid soy sauce 5 lacks the static setting process after the squid enzymatic hydrolysate and the original soy sauce are compounded, because the original soy sauce and the squid enzymatic hydrolysate There are large differences in flavor substances (including aroma substances and taste substances), and it is difficult to achieve the blending of flavor substances in a short-term compounding, which leads to uncoordinated flavor of the squid sauce.

Figure 1 shows the stability of the original soy sauce and squid soy sauce. The results show that except for the squid soy sauce 5, the original soy sauce and other squid soy sauce (salmon soy sauce 1-4) have a low centrifugal sedimentation rate and exhibit excellent stability. If the squid enzymatic hydrolysate is simply combined with soy sauce for a short period of time, the centrifugal sedimentation rate of squid soy sauce 5 reaches 3.3%, indicating that the squid soy sauce is prone to sedimentation during storage, and the precipitation will become more and more with the storage time. Serious, mainly because the ingredients in soy sauce are complex, not only high in salt content, but also acidic in the system. It also contains proteins, peptides, amino acids, organic acids, sugars, pigments, etc., and these components may be related to the components in the enzymatic hydrolysate of salmon. There is a strong interaction, which is easy to produce sediment, which affects the stability of the system. The invention combines the enzymatic hydrolysate of the squid with the soy sauce, firstly accelerates the interaction between the components by heating (including the polymerization flocculation between the hydrophobic peptides in the enzymatic hydrolysate of the squid), promotes the generation of unstable factors, and then passes After standing for a period of time, the insoluble matter is precipitated, which is more favorable for separation, and the clarification system is preferably filtered by a microfiltration membrane to obtain a stable squid soy sauce.

The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and combinations thereof may be made without departing from the spirit and scope of the invention. Simplifications should all be equivalent replacements and are included in the scope of the present invention.

Claims

A method for preparing squid soy sauce, comprising the steps of:

(1) The squid heads to the internal organs, washed with water, drained, and passed through a meat grinder to obtain squid minced meat;

(2) Add 8-12% of 98% (V/V) ethanol solution and 1.0-3.0% reducing sugar to the minced meat, stir evenly, then stir at 80-90 °C for 20-40 min. Maillard reaction to obtain the Meral reaction product of squid;

(3) adding 0.5-1.5 times the mass of the squid Maillard reaction product, adding alkaline protease and flavor protease, hydrolyzing at 50-60 ° C for 3-4 hours, then killing the enzyme, centrifuging to discard the upper oil and The supernatant is obtained, and the obtained supernatant is a squid enzymatic hydrolysate; the amount of alkaline protease added is 0.3-0.7%, and the amount of flavor protease is 0.8-1.2%, based on the mass of the reaction product of squid merla. ;

(4) Concentrate the squid enzymatic hydrolysate, and add salt to the squid concentrate to have a salt content of 17-19% (W/V);

(5) Add 4-8 volumes of raw soy sauce to the salted squid concentrate, stir at 85-95 ° C for 45-60 min, then cool to room temperature after cooling, and let stand for 7-14 days at room temperature; then filter , collect the permeate, mix or dispose, and obtain the squid soy sauce.
The production method according to claim 1, wherein the reducing sugar in the step (2) is at least one of glucose, xylose, ribose or fructose.
The method according to claim 1, wherein the reducing sugar in the step (2) is ribose.
The preparation method according to claim 1, wherein in the step (3), the alkaline protease is Nocalin's Alcalase 2.4L, and the flavor protease is Novozymes' Flavourzyme 500MG.
The preparation method according to claim 1, characterized in that the enzyme in the step (3) is heated at 85-90 ° C for 20-30 min.
The method according to claim 1, wherein the concentration in the step (4) is concentrated in a vacuum to a solid content of 17-20% (W/V).
The method according to claim 1, wherein the raw soy sauce according to the step (5) refers to a soy sauce which is prepared by oiling and fermenting soybeans and/or wheat.
The method according to claim 1, wherein the filtering according to the step (5) is carried out by using a microfiltration membrane.
The preparation method according to claim 1, wherein the preparation according to the step (5) is one or more of adding MSG, white granulated sugar or yeast extract to the filtrate.
A squid soy sauce characterized by being produced by the method of any one of claims 1-9.