CN115804445A - Soy sauce and preparation method thereof - Google Patents
Soy sauce and preparation method thereof Download PDFInfo
- Publication number
- CN115804445A CN115804445A CN202211422286.3A CN202211422286A CN115804445A CN 115804445 A CN115804445 A CN 115804445A CN 202211422286 A CN202211422286 A CN 202211422286A CN 115804445 A CN115804445 A CN 115804445A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- fermentation
- water
- equal
- soybeans
- 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 abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 75
- 230000004151 fermentation Effects 0.000 claims abstract description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 69
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 29
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 239000010779 crude oil Substances 0.000 claims abstract description 25
- 239000003651 drinking water Substances 0.000 claims abstract description 23
- 235000020188 drinking water Nutrition 0.000 claims abstract description 23
- 238000010025 steaming Methods 0.000 claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000460 chlorine Substances 0.000 claims abstract description 10
- 229910052801 chlorine Inorganic materials 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 239000007858 starting material Substances 0.000 claims abstract description 8
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 7
- 238000012258 culturing Methods 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 16
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 10
- 150000002576 ketones Chemical class 0.000 abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 8
- 150000007524 organic acids Chemical class 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 5
- 235000007542 Cichorium intybus Nutrition 0.000 abstract description 4
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 abstract description 4
- 239000012266 salt solution Substances 0.000 abstract description 2
- 244000298479 Cichorium intybus Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 239000000243 solution Substances 0.000 description 11
- 235000002639 sodium chloride Nutrition 0.000 description 10
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 6
- 238000001514 detection method Methods 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 230000002503 metabolic effect Effects 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 241000723343 Cichorium Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 3
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000006004 Quartz sand Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- GWCRPYGYVRXVLI-UHFFFAOYSA-N 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone Chemical compound CCC1OC(C)=C(O)C1=O GWCRPYGYVRXVLI-UHFFFAOYSA-N 0.000 description 1
- 101100450469 Arabidopsis thaliana CPX1 gene Proteins 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 241000226677 Myceliophthora Species 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 241000235648 Pichia Species 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 241000202221 Weissella Species 0.000 description 1
- 241000235017 Zygosaccharomyces Species 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000003113 dilution method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 230000009722 regulation of fermentation Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to a preparation method of soy sauce, which comprises the following steps: providing soybeans, soaking the soybeans in drinking water, and steaming the soybeans to prepare clinker; mixing clinker and wheat, inoculating starter, culturing, and making into starter; mixing the raw materials into yeast and saline solution, fermenting, and collecting crude oil from the obtained fermentation product; preparing soy sauce from crude oil; wherein the water in the salt solution satisfies the following conditions: pH6.5-8.5, residual chlorine is less than or equal to 0.01mg/L, total hardness is 25-150 mg/L, total soluble solid is 50-200 mg/L, turbidity is less than or equal to 0.1NTU, and nitrite is less than or equal to 0.1mg/L. The soy sauce quality can be improved by the application: the preparation process can adjust the content of furanone, soy sauce ketone, chicory ketone, 4-ethylguaiacol and other components; not only the content of amino acid, total nitrogen and peptide is improved, but also the content of organic acid is obviously improved.
Description
Technical Field
The invention relates to the technical field of soy sauce fermentation, in particular to soy sauce and a preparation method thereof.
Background
The flavor is the life of soy sauce, and metabolic products generated by the co-activities of microorganisms in soy sauce fermentation constitute the flavor of a brewed product. At present, in the process of fermenting soy sauce, the metabolism of microbial floras is generally regulated by adjusting fermentation conditions, adding bacteria, adding flavor-increasing components and the like, and the modes have reported certain effects, but the phenomena of single floras regulation and unstable quality control exist. Examples of current soy sauce flavor enhancements include: CN201811515421 describes a method for improving flavor of soy sauce, which realizes multi-strain synergistic fermentation by inoculating strains, improves utilization rate of raw materials and conversion rate of amino acid nitrogen, and improves flavor and quality of soy sauce. CN201510288913 describes a preparation method of soy sauce rich in pyrazine substances, which improves soy sauce flavor by adding sweet osmanthus to participate in the soy sauce fermentation process. CN201610392186 describes a method for obtaining high quality soy sauce by using residual salt, microorganism, ammonia nitrogen, etc. in the raw bittern and pickle waterlogging water. CN202110710124 describes a method for improving the flavor of soy sauce, which utilizes the liquid state of koji making to perform self-enzymolysis as the raw material, inoculates aspergillus oryzae and zygosaccharomyces rouxii in sequence to obtain the precursor and enzyme generated by HEMF, and then adds the precursor and enzyme into soy sauce mash to promote the fermentation of soy sauce, so as to obtain soy sauce with rich characteristic flavor. CN201310715058 describes a preparation method of peptide-rich soy sauce, which is characterized in that an enzymolysis solution is obtained through salt-free enzymolysis, and then the enzymolysis solution is utilized to carry out dilute fermentation of the soy sauce, so that the flavor of the soy sauce is improved.
In view of this, the present application is specifically made.
Disclosure of Invention
The main purpose of the embodiment of the application comprises providing a preparation method of soy sauce, wherein the preparation method can be used for regulating the fermentation flora through selection of fermentation water so as to improve the quality of the soy sauce.
In a first aspect of the present application, there is provided a method for preparing soy sauce, comprising the steps of:
providing soybeans, soaking the soybeans in drinking water, and steaming the soybeans to prepare clinker;
mixing the clinker and the wheat, inoculating a starter, culturing and preparing into a starter;
mixing the koji with a saline solution, fermenting, and collecting crude oil from the obtained fermentation product;
preparing soy sauce from the crude oil;
wherein the water in the saline solution satisfies the following conditions: pH6.5-8.5, residual chlorine less than or equal to 0.01mg/L, total hardness 25-150 mg/L, total soluble solid 50-200 mg/L, turbidity less than or equal to 0.1NTU, nitrite less than or equal to 0.1mg/L.
In some embodiments of the present application, the saline solution is 1.5-2.5 times the mass of the koji, and the fermentation is performed by a high-salt dilute state process.
In some embodiments of the present application, the quality of the drinking water is 1-1.5 times that of the soybeans.
In some embodiments of the present application, the conditions of steaming comprise: the temperature is 120-140 ℃, and the time is 1-20 min.
In some embodiments of the present application, the conditions of the fermentation comprise: keeping the temperature at 28-32 ℃ for 50-120 d.
In some embodiments of the present application, the clinker has a temperature of 37 ℃ to 40 ℃.
In some embodiments herein, the wheat is used in an amount of 40wt% to 70wt% of the soybeans.
In some embodiments herein, the koji is used in an amount of 0.2wt% to 0.4wt% of the total amount of the soybean and the wheat.
In some embodiments of the present application, the conditions of the culturing include: the culture temperature is 30-35 ℃, and the culture time is 35-44 h.
In a second aspect of the present application, there is provided a soy sauce produced by the production method of the first aspect.
Compared with the prior art, the beneficial effects of the application include:
according to the method, water with harsh conditions is not needed to soak soybeans and cook materials, the drinking water is directly used for soaking and steaming the materials, the obtained clinker is prepared into mature yeast materials, then the mature yeast materials are mixed with salt water prepared by proper water for fermentation, crude oil is collected from the obtained fermentation products, and the crude oil is used for preparing the soy sauce. By adopting the preparation process of the soy sauce, the metabolic flora in the soy sauce fermentation process can be improved, the soy sauce fermentation is further influenced, and the quality of the soy sauce is finally improved, wherein the quality of the soy sauce is improved, and the preparation process comprises the steps of improving the aroma, the taste and the flavor and improving the content of nutrient components, wherein: in terms of aroma components, the preparation process can adjust the contents of furanone, soy sauce ketone, chicory ketone, 4-ethylguaiacol and other components (esters, pyrazine, aldehyde, furan, alcohol and the like); as for the nutrient components, the content of amino acid, total nitrogen and peptide is improved, and the content of organic acid is also obviously improved.
The process for preparing the soy sauce mainly adjusts the quality of the soy sauce through water selection, and is simple in adjusting mode and stable and reliable in effect.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present application and to more fully understand the present application and the advantages thereof, the drawings used in the description of the embodiments will be briefly introduced below. It is obvious that the drawings in the following description are only some embodiments of the application, and that for a person skilled in the art, other drawings can also be derived from them without inventive effort.
FIG. 1 is a flow chart showing the preparation of water for fermentation in the first example;
FIG. 2 is a graph showing a comparison of the bacterial population for different types of water for fermentation in example two.
Detailed Description
The present invention will be described in further detail with reference to the drawings, embodiments and examples. It should be understood that these embodiments and examples are given solely for the purpose of illustrating the invention and are not to be construed as limiting the scope of the invention, which is provided for the purpose of providing a more thorough understanding of the present disclosure. It is also understood that the present invention may be embodied in many different forms and is not limited to the embodiments and examples described herein, and that various changes and modifications may be effected therein by one of ordinary skill in the art without departing from the spirit and scope of the invention and the resulting equivalents are within the scope and range of equivalents of the present application. Furthermore, in the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention, and it is to be understood that the present invention may be practiced without one or more of these details.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments and examples only and is not intended to be limiting of the invention.
Term(s) for
Unless otherwise indicated or contradicted, terms or phrases used herein have the following meanings:
as used herein, the term "and/or", "and/or" is selected to encompass any of two or more of the associated listed items, as well as any and all combinations of the associated listed items, including any two of the associated listed items, any more of the associated listed items, or all combinations of the associated listed items. It should be noted that when at least three items are connected by at least two conjunctive combinations selected from "and/or", "or" and/or ", it should be understood that in this application, the technical solutions unquestionably include the technical solutions all connected by" logical and ", and also unquestionably include the technical solutions all connected by" logical or ". For example, "A and/or B" includes three parallel schemes A, B and A + B. For example, a reference to "a, and/or, B, and/or, C, and/or, D" includes any one of a, B, C, and D (i.e., all references connected by "logical or"), any and all combinations of a, B, C, and D (i.e., any two or any three of a, B, C, and D), and four combinations of a, B, C, and D (i.e., all references connected by "logical and").
The term "plural", and the like in the present invention mean, unless otherwise specifically defined, 2 or more in number or 2 or less. For example, "one or more" means one or two or more.
As used herein, "a combination thereof," "any combination thereof," and the like, includes all suitable combinations of any two or more of the listed items.
In the present specification, the term "suitable" in "a suitable combination, a suitable manner," any suitable manner "and the like shall be construed to mean that the technical solution of the present invention can be implemented, the technical problem of the present invention can be solved, and the technical effect of the present invention can be achieved.
The terms "preferably", "better" and "preferably" are used herein only to describe preferred embodiments or examples, and should not be construed as limiting the scope of the present invention.
In the present invention, "further", "still", "specifically", etc. are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of the present invention.
In the present invention, "optionally", "optional" and "optional" refer to the presence or absence, i.e., to any one of two juxtapositions selected from "present" and "absent". If multiple optional parts appear in one technical scheme, if no special description exists, and no contradiction or mutual constraint relation exists, each optional part is independent.
In the present invention, the terms "first", "second", "third", "fourth", etc. in the terms of "first aspect", "second aspect", "third aspect", "fourth aspect", etc. are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or quantity, nor as implying that importance or quantity indicating the technical feature being indicated. Also, "first," "second," "third," "fourth," etc. are used for non-exhaustive enumeration of description purposes only and should not be construed as a closed limitation to the number.
In the present invention, the technical features described in the open type include a closed technical solution composed of the listed features, and also include an open technical solution including the listed features.
In the present invention, where a range of values (i.e., a numerical range) is recited, unless otherwise specified, alternative distributions of values within the range are considered to be continuous, and include both the numerical endpoints of the range (i.e., the minimum and maximum values), and each numerical value between the numerical endpoints. Unless otherwise specified, when a numerical range is directed to only integers within the numerical range, both endpoints of the numerical range, and each integer between the two endpoints, is included herein in the equivalent of a direct recitation of each integer, such as t being an integer selected from 1 to 10, meaning t being any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, the ranges disclosed herein are to be understood to include any and all subranges subsumed therein.
The temperature parameter in the present invention is not particularly limited, and may be a constant temperature treatment or a variation within a certain temperature range. It will be appreciated that the described thermostatic process allows the temperature to fluctuate within the accuracy of the instrument control. Allowing fluctuations in the range of, for example,. + -. 5 deg.C,. + -. 4 deg.C,. + -. 3 deg.C,. + -. 2 deg.C, + -. 1 deg.C.
In the present invention,% (w/w) and wt% are weight percentages,% (v/v) is volume percentage, and% (w/v) is mass volume percentage.
All documents mentioned in this application are incorporated by reference in this application as if each were individually incorporated by reference. The citation of the present application is incorporated by reference herein in its entirety for all purposes unless otherwise in conflict with the present objectives and/or technical disclosure of the present application. Where citation of documents is referred to herein, definitions of relevant technical features, terms, nouns, phrases, and the like, in the citation of documents, are also incorporated herein. In the present invention, when the citation is referred to, the cited examples and preferred embodiments of the related art features are also incorporated by reference into the present application, but the present invention is not limited to the embodiments. It should be understood that where a reference conflicts with the description herein, the application is controlling or adaptively modified in accordance with the description herein.
The investigation on the influence of the quality of the water on the biological activity during the fermentation process, such as the quality of the brewing water and the flavor of the flavoring, is described by way of example. CN104357262A describes a method of improving the taste of beer using soft water as brewing water, by adding sodium bicarbonate or sodium bicarbonate and sodium chloride at the same time during the precipitation step to improve the sourness and thinness of the brewed beer.
The quality of water used as the main raw material of soy sauce fermentation also directly affects the generation of effective components, taste and flavor substances in the soy sauce brewing process. Literature reports and patent applications on metabolic regulation of fermentation microbial flora by changing the quality composition of brewing water are rare. Although CN113632964A describes a method for brewing soy sauce, comprising the following steps: soaking protein raw materials in activated water, steaming, cooling, adding yeast seeds, and making yeast to obtain yeast material; fermenting the koji material to obtain soy sauce; wherein the pH value of the activation water is 6.0-8.5, and the activation water comprises the following components: residual chlorine is less than or equal to 0.05mg/L, sulfate ion is 120mg/L-210mg/L, calcium ion is 100mg/L-180mg/L, magnesium ion is 30mg/L-80mg/L, sodium ion is 10mg/L-40mg/L, potassium ion is 2mg/L-5mg/L, and metasilicate ion is 60mg/L-150mg/L. However, the soaking and steaming are harsh in water.
In the method, the soybeans are soaked and cooked without water under harsh conditions, the drinking water is directly used for soaking and steaming the soybeans, the obtained clinker is prepared into a mature yeast material, the mature yeast material is mixed with salt water prepared by proper water for fermentation, and crude oil is collected from the obtained fermentation product and is used for preparing the soy sauce. By adopting the preparation process of the soy sauce, the metabolic flora in the soy sauce fermentation process can be improved, the soy sauce fermentation is further influenced, and the quality of the soy sauce is finally improved, wherein the quality of the soy sauce is improved, and the preparation process comprises the steps of improving the aroma, the taste and the flavor and improving the content of nutrient components, wherein: in terms of aroma components, the preparation process can adjust the contents of furanone, soy sauce ketone, chicory ketone, 4-ethylguaiacol and other components (esters, pyrazine, aldehyde, furan, alcohol and the like); as for the nutrient components, the content of amino acid, total nitrogen and peptide is improved, and the content of organic acid is also obviously improved. The process for preparing the soy sauce mainly adjusts the quality of the soy sauce through water selection, and is simple in adjusting mode and stable and reliable in effect.
First aspect of the present application
The application provides a preparation method of soy sauce, which comprises the following steps:
providing soybeans, soaking and steaming the soybeans with domestic drinking water to prepare cooked materials;
mixing the clinker and the wheat, inoculating a starter, culturing and preparing into a starter;
mixing the koji with a salt aqueous solution, fermenting, and collecting crude oil from the obtained fermentation product;
preparing soy sauce from the crude oil;
wherein the water in the saline solution satisfies the following conditions: pH6.5-8.5, residual chlorine less than or equal to 0.01mg/L, total hardness 25-150 mg/L, total soluble solid 50-200 mg/L, turbidity less than or equal to 0.1NTU, and nitrite less than or equal to 0.1mg/L.
In the examples of the present application, the pH of the water in said saline solution is e.g. 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, residual chlorine (mg/L) is, for example, 0.01, 0.0095, 0.009, 0.0085, 0.008, 0.0075, 0.007, 0.0065, 0.006, 0.0055, 0.005, 0.0045, 0.004, 0.0035, 0.003, 0.0025, 0.002, 0.0015, 0.001, and total hardness (mg/L) is, for example, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, total soluble solids (mg/L) are for example 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 180, 185, 190, 195, 200, turbidity (NTU) is for example 0.1, 0.095, 0.09, 0.085, 0.08, 0.075, 0.07, 0.065, 0.06, 0.055, 0.05, 0.045, 0.04, 0.035, 0.03, 0.025, 0.02, 0.015, 0.01, nitrite (mg/L) is for example 0.1, 0.095, 0.09, 0.085, 0.08, 0.075, 0.025, 0.07, 0.065, 0.06, 0.05, 0.04, 0.045, 0.04, 0.02, 0.015, 0.02, 0.035.
Optionally, the salt solution is 1.5-2.5 times (e.g. 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5 times) the mass of the koji, and the fermentation is performed by high salt dilution process.
Optionally, the quality of the domestic drinking water is 1-1.5 times (e.g., 1, 1.1, 1.2, 1.3, 1.4, 1.5 times) that of the soy bean.
Optionally, the conditions of steaming comprise: the temperature is 120-140 ℃, and the time is 1-20 min. The temperature (. Degree. C.) of the distillation is, for example, 120, 121, 122, 123, 124, 125, 126, 127, 128, 129, 130, 131, 132, 134, 135, 136, 137, 138, 139, 140, and the time (min) of the distillation is, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20.
Optionally, the conditions of the fermentation comprise: keeping the temperature at 28-32 ℃ for 50-120 d. The temperature (. Degree.C.) of the fermentation is, for example, 28, 29, 30, 31, 32, and the time (d) is, for example, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120.
Optionally, the clinker has a temperature of 37 ℃ to 40 ℃, e.g., 37, 37.5, 38, 38.5, 39, 39.5, 40 ℃.
Alternatively, the wheat is used in an amount of 40wt% to 70wt% (e.g., 40wt%, 45wt%, 50wt%, 55wt%, 60wt%, 65wt%, 70 wt%) of the soybean.
Optionally, the seed koji is used in an amount of 0.2wt% to 0.4wt% (e.g., 0.2wt%, 0.25wt%, 0.3wt%, 0.35wt%, 0.4 wt%) of the feedstock.
Optionally, the conditions of the culturing include: the culture temperature is 30-35 ℃, and the culture time is 35-44 h. The temperature (. Degree.C.) of the culture is, for example, 30, 31, 32, 33, 34, 35, and the time (h) of the culture is 35, 36, 37, 38, 39, 40, 41, 42, 43, 44.
Second aspect of the present application
The present application provides a soy sauce produced by the production method according to the first aspect.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Embodiments of the present invention will be described in detail with reference to examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The experimental procedures for the conditions not specified in the following examples, preferably with reference to the guidelines given in the present invention, may also be performed according to the experimental manual or the conventional conditions in the art, may also be performed according to the conditions suggested by the manufacturer, or may be performed according to the experimental procedures known in the art.
In the following specific examples, the measurement parameters relating to the components of the raw materials, if not specified otherwise, may be subject to slight deviations within the accuracy of the weighing. Temperature and time parameters are involved to allow for acceptable deviation due to instrument test accuracy or operational accuracy.
The first embodiment is as follows: preparation of Water for fermentation
1. Material preparation
The drinking water is supplied by waterworks in the high-light areas of the mountain of Buddha. Wherein, the drinking water satisfies the following conditions: pH6.5-8.5, residual chlorine not less than 0.05mg/L, total hardness not more than 450mg/L, total dissolubility solid not more than 1000mg/L, turbidity not more than 3NTU, nitrite without requirement.
2. Preparation of high-quality soy sauce fermentation water
As shown in figure 1, domestic drinking water is pretreated by a quartz sand filter and an activated carbon filter to ensure that residual chlorine of the pretreated water is less than or equal to 0.05mg/L, SDI (pollution index) is less than or equal to 3 and turbidity is less than or equal to 1NTU, then the filtration pressure of the membrane is controlled to be 5-12bar by a booster pump, two kinds of water are generated by the interception effect of the membrane, and clear liquid, namely fermentation water, penetrates through the filtration membrane.
The process requirements are as follows: the quartz sand is discharged to meet the pollution index SDI less than or equal to 3 and the turbidity less than 1.0NTU; the residual chlorine of the effluent of the activated carbon is less than or equal to 0.01mg/L, and the effluent of the membrane meets the standard of water for fermentation.
3. Characteristics of Water for fermentation
The water for fermentation obtained as described above has the following characteristics: pH6.5-8.5, residual chlorine less than or equal to 0.01mg/L, total hardness 25-150 mg/L, total soluble solid 50-200 mg/L, turbidity less than or equal to 0.1NTU, and nitrite less than or equal to 0.1mg/L.
The second embodiment: fermentation test of crude Soy sauce with Water for fermentation
1. Moistening soybean with water 1.2 times of soybean, steaming at 115 deg.C for 15min, and collecting drinking water.
2. Rapidly cooling the clinker to 37-40 ℃, adding 60wt% of wheat of the soybean, adding 0.25wt% of seed leaven according to the mass of the raw materials (the soybean and the wheat), and uniformly stirring. Culturing according to a disc ventilation koji-making culture mode, controlling the temperature at 30-35 ℃, and obtaining finished koji after 42h of culture and koji-making.
3. Taking finished koji, mixing with the water for fermentation 1, the water for fermentation 2 and the water for fermentation 3 (each index is shown in table 1) obtained in the first example, dissolving salt to enable the salt content of a fermentation system to be 16wt%, uniformly mixing 2 times of saline water with the finished koji, fermenting for 90 days at constant temperature of 30 ℃, and filtering to remove soy sauce mash to obtain crude oil.
Meanwhile, the fermentation water 1, the fermentation water 2 or the fermentation water 3 is replaced by the domestic drinking water and the fermentation water 4 and 5 (each index is shown in table 1) with indexes out of the range to prepare the crude oil.
TABLE 1
The first test example: bacterial population detection
The fermented crude oil prepared from the drinking water and the water for fermentation 2 in example two was used to examine the difference in the microbial population.
Through detection, the number of fungi and bacterial flora in the crude oil fermented by the fermentation water 2 is obviously increased, wherein the number of the bacterial flora is increased by about 49%, the abundance of microorganisms is obviously improved, the candida, the myceliophthora and the zygosaccharomyces are obviously increased, and the barycellus, the pichia and the weissella are obviously reduced, which is shown in figure 2.
Test example two: index detection
The fermented crude oil obtained from the drinking water and the fermentation water 1-5 of the second example was used to detect amino acids, total nitrogen and organic acids. The detection methods of ammonia nitrogen and total nitrogen are GB 5009.235-2016 and GB 5009.5-2016 respectively, and the detection method of organic acid is GZTC CHEM-TOP-200-03 (LC-MS).
The test results are shown in the following table 2:
TABLE 2 fermentation index comparison
Through detection, compared with the drinking water, the content of ammonia nitrogen and total nitrogen in the crude oil fermented by the fermentation water 1, the fermentation water 2 and the fermentation water 3 is improved by more than 1.9%, and the content of organic acid is improved by more than 6%. The fermentation effect of the fermentation water 1, the fermentation water 2 and the fermentation water 3 within the index range is obviously better than that of the domestic drinking water and the fermentation water 4 and the fermentation water 5 which are not within the index range.
Test example three: evaluation of flavor
The quality of the crude oil matured by fermentation obtained in the second example was evaluated by taking the drinking water for daily life, the water for fermentation 1, the water for fermentation 2, the water for fermentation 3, the water for fermentation 4 and the water for fermentation 5, respectively. The evaluation results are shown in Table 3.
TABLE 3 sensory comparative analysis
According to the results, the crude oil fermented by the high-quality fermentation water 1, the fermentation water 2 and the fermentation water 3 has rich fragrance and fresh and sweet taste, compared with the traditional crude oil fermented by the drinking water.
Test example four: analysis of aroma Components
The fermented crude oil obtained from the drinking water for life and the water for fermentation 2 in example two was taken, and the aroma components of both were analyzed by GC-MS, and the results are shown in table 4.
TABLE 4 fragrance component comparison
The result shows that the soy sauce crude oil fermented by the high-quality water for brewing soy sauce improves the total soy sauce aroma components by about 4 percent compared with the traditional soy sauce crude oil fermented by drinking water, wherein the contents of soy sauce ketone, 4-ethylguaiacol and other substances in volatile components are respectively improved by 51 percent, 21 percent and 32 percent, so that the material basis of the rich soy sauce aroma and aroma is also determined, the rich and abundant soy sauce aroma is endowed, and the flavor quality of the soy sauce is improved.
According to the analysis, the method can improve the fresh and sweet taste of the soy through microbial flora, endow the soy with rich and rich fragrance, and effectively improve the quality of the soy.
In conclusion: in the embodiment of the application, water with harsh conditions is not needed to soak soybeans and cook materials, the materials are directly soaked and steamed by drinking water, the obtained clinker is prepared into mature yeast materials, then the mature yeast materials are mixed with salt water prepared by proper water for fermentation, crude oil is collected from the obtained fermentation products, and the crude oil is used for preparing the soy sauce. By adopting the preparation process of the soy sauce, the metabolic flora in the soy sauce fermentation process can be improved, the soy sauce fermentation is further influenced, and the quality of the soy sauce is finally improved, including the improvement of aroma, taste and flavor and the content improvement of nutrient components, wherein: in terms of aroma components, the preparation process can adjust the contents of furanone, soy sauce ketone, chicory ketone, 4-ethylguaiacol and other components (esters, pyrazine, aldehyde, furan, alcohol and the like); as for the nutrient components, the content of amino acid, total nitrogen and peptide is improved, and the content of organic acid is also obviously improved. The process for preparing the soy sauce mainly adjusts the quality of the soy sauce through water selection, and is simple in adjusting mode and stable and reliable in effect.
The technical features of the embodiments and examples described above can be combined in any suitable manner, and for the sake of brevity, all possible combinations of the technical features of the embodiments and examples described above are not described, but should be considered within the scope of the present disclosure as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, so as to understand the technical solutions of the present invention specifically and in detail, but not to be understood as the limitation of the protection scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Furthermore, it should be understood that after reading the above teachings of the present invention, those skilled in the art may make various changes or modifications to the present invention, and the obtained equivalents may fall within the scope of the present application. It should also be understood that the technical solutions provided by the present invention, which are obtained by logical analysis, reasoning or limited experiments, are within the scope of the present invention as set forth in the appended claims. Therefore, the protection scope of the present invention should be subject to the content of the appended claims, and the description and the drawings can be used for explaining the content of the claims.
Claims (10)
1. A preparation method of soy sauce is characterized by comprising the following steps:
providing soybeans, soaking and steaming the soybeans with domestic drinking water to prepare cooked materials;
mixing the clinker and the wheat, inoculating a starter, culturing and preparing into a starter;
mixing the koji with a salt aqueous solution, fermenting, and collecting crude oil from the obtained fermentation product;
preparing soy sauce from the crude oil;
wherein the content of the first and second substances,
the water in the saline solution satisfies the following conditions: pH6.5-8.5, residual chlorine less than or equal to 0.01mg/L, total hardness 25-150 mg/L, total soluble solid 50-200 mg/L, turbidity less than or equal to 0.1NTU, nitrite less than or equal to 0.1mg/L.
2. The method for producing soy sauce according to claim 1, wherein the saline solution is 1.5 to 2.5 times the mass of the koji, and the fermentation is carried out by a high-salt dilute-state process.
3. The method for producing soy sauce according to claim 1, wherein the drinking water for daily use is 1 to 1.5 times the weight of the soybean.
4. The method for producing soy sauce according to claim 1, wherein the conditions for steaming comprise: the temperature is 120-140 ℃, and the time is 1-20 min.
5. The method for producing soy sauce according to any one of claims 1 to 4, wherein the fermentation conditions comprise: keeping the temperature at 28-32 ℃ for 50-120 d.
6. The method for producing soy sauce according to any one of claims 1 to 4, wherein the clinker has a temperature of 37 ℃ to 40 ℃.
7. The method for preparing soy sauce according to any one of claims 1 to 4, characterized in that the amount of wheat is 40-70 wt% of the soybean.
8. The method for producing soy sauce according to any one of claims 1 to 4, wherein the koji is used in an amount of 0.2 to 0.4wt% based on the total amount of the soybean and the wheat.
9. The method for producing soy sauce according to any one of claims 1 to 4, wherein the conditions for the culture comprise: the culture temperature is 30-35 ℃, and the culture time is 35-44 h.
10. A soy sauce produced by the production method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211422286.3A CN115804445B (en) | 2022-11-14 | 2022-11-14 | Soy sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211422286.3A CN115804445B (en) | 2022-11-14 | 2022-11-14 | Soy sauce and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115804445A true CN115804445A (en) | 2023-03-17 |
| CN115804445B CN115804445B (en) | 2024-05-24 |
Family
ID=85483164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211422286.3A Active CN115804445B (en) | 2022-11-14 | 2022-11-14 | Soy sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115804445B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117064039A (en) * | 2023-09-19 | 2023-11-17 | 佛山市海天(高明)调味食品有限公司 | Fermented soy sauce embryo, preparation method thereof and soybean sauce |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223981A (en) * | 2008-01-31 | 2008-07-23 | 王淑华 | Brewing method of top quality soy sauce |
| KR20140084783A (en) * | 2012-12-27 | 2014-07-07 | 대상 주식회사 | Manufacturing Method for Fermented Soy Sauce with Short Aging Pereod |
| KR20150129929A (en) * | 2014-05-12 | 2015-11-23 | 명지대학교 산학협력단 | Manufacturing method of low-salt soy sauce using ultra high pressure treatment |
| CN107467621A (en) * | 2017-08-30 | 2017-12-15 | 山东祥维斯生物科技股份有限公司 | High salt soy sauce and preparation method thereof |
| CN110477355A (en) * | 2019-09-09 | 2019-11-22 | 天津科技大学 | A kind of preparation method of superfine zero addition soy sauce |
| CN113632964A (en) * | 2021-07-09 | 2021-11-12 | 佛山市海天(高明)调味食品有限公司 | Soy sauce, brewing method thereof and starter propagation method |
-
2022
- 2022-11-14 CN CN202211422286.3A patent/CN115804445B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223981A (en) * | 2008-01-31 | 2008-07-23 | 王淑华 | Brewing method of top quality soy sauce |
| KR20140084783A (en) * | 2012-12-27 | 2014-07-07 | 대상 주식회사 | Manufacturing Method for Fermented Soy Sauce with Short Aging Pereod |
| KR20150129929A (en) * | 2014-05-12 | 2015-11-23 | 명지대학교 산학협력단 | Manufacturing method of low-salt soy sauce using ultra high pressure treatment |
| CN107467621A (en) * | 2017-08-30 | 2017-12-15 | 山东祥维斯生物科技股份有限公司 | High salt soy sauce and preparation method thereof |
| CN110477355A (en) * | 2019-09-09 | 2019-11-22 | 天津科技大学 | A kind of preparation method of superfine zero addition soy sauce |
| CN113632964A (en) * | 2021-07-09 | 2021-11-12 | 佛山市海天(高明)调味食品有限公司 | Soy sauce, brewing method thereof and starter propagation method |
Non-Patent Citations (1)
| Title |
|---|
| 曹宝忠等: ""酿造用水的品质与调味品的风味"", 《中国调味品》, no. 12, pages 95 - 101 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117064039A (en) * | 2023-09-19 | 2023-11-17 | 佛山市海天(高明)调味食品有限公司 | Fermented soy sauce embryo, preparation method thereof and soybean sauce |
| CN117064039B (en) * | 2023-09-19 | 2024-06-04 | 佛山市海天(高明)调味食品有限公司 | Fermented soy sauce embryo, preparation method thereof and soybean sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115804445B (en) | 2024-05-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI444145B (en) | Ultra - low - salt soy sauce and its manufacturing method | |
| WO2007116474A1 (en) | Fermented soy sauce with less soy sauce flavor and process for producing the same | |
| CN108471790B (en) | Soy sauce-like seasoning liquid and method for producing the same | |
| CN108315271B (en) | Yeast and application thereof | |
| CN102197871B (en) | Five-cereal soy sauce and preparation method thereof | |
| JP5836466B1 (en) | Soy sauce-like seasoning and method for producing the same | |
| CN115804445A (en) | Soy sauce and preparation method thereof | |
| CN108330074A (en) | Purposes and aromatizing process of the abnormal dimension gram Durham saccharomycete T1 in soy sauce flavouring | |
| US20030129277A1 (en) | Method of brewing soy sauce | |
| CN113999741B (en) | Preparation method of brewing gulic acid beer | |
| CN113397150B (en) | Fermentation method of soy sauce | |
| Butnariu et al. | The evolution and the development phases of wine | |
| CN110747143B (en) | Method for reducing biogenic amine by inoculating lactic acid bacteria without biogenic amine through circular rice soaking | |
| CN109329870B (en) | Preparation process for improving quality of large-tank fermented soy sauce | |
| JP2007014334A (en) | Liquors of starchy raw material using grated japanese radish and method for producing the same | |
| CN113632964B (en) | Soy sauce and brewing method and starter propagation method thereof | |
| CN110358647A (en) | A kind of preparation method of Sparassis crispa barley wine | |
| JP3653154B2 (en) | Method for producing mild acid seasoning | |
| JP2003245053A (en) | Method for brewing soy sauce | |
| CN113854535A (en) | Salt-reduced soy sauce with typical Cantonese soy sauce flavor and production method thereof | |
| CN107920566A (en) | Soy sauce preparation method and the soy sauce prepared by this method | |
| JPH0367556A (en) | New low salt miso and preparation thereof | |
| CN115381079B (en) | Soy sauce and preparation method thereof | |
| JP7428715B2 (en) | Composition for food and drink | |
| JP3904187B2 (en) | Agar medium for separation and identification of ethanol fermentable yeast strain with high productivity of ethanol and isolation method of the same yeast strain |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |