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Low-salt soy sauce and preparation method thereof

A low-salt soy sauce and soy sauce technology, which is applied in the food field to achieve the effects of good health, rich ester flavor and sauce flavor, and delicious and mellow taste

Active Publication Date: 2011-11-23
烟台欣和企业食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soy sauce is an indispensable traditional fermented liquid seasoning in our daily life. It is fermented from soybeans and wheat. It is a condiment commonly used in both the East and the West. Most of the salt content in food is concentrated at 16-18g / 100mL, or even higher. Therefore, when consumers eat 20 grams per meal, the salt intake is more than 3.2g, which does not include the intake of all other salty foods. Therefore, the daily salt intake per person greatly exceeds the "safety line" recommended by the World Health Organization of 6 grams.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of low-salt soy sauce, specifically comprising the following steps:

[0023] (1) Koji making: the steamed soybean meal and roasted wheat are ground into fine powder, mixed according to the weight ratio of 1:1, put into the koji making disc after being inserted into Aspergillus oryzae, cultured at 30°C for 40h, continuously Ventilate, and turn over twice during the period;

[0024] (2) Fermentation: put the koji prepared above into a fermentation tank, sprinkle salt water into the tank; add 2 tons of 16% salt water to 1 ton of koji, the fermentation temperature is 15°C, and the fermentation time is 6 months;

[0025] (3) Extract raw soy sauce: squeeze the fermented product to extract raw soy sauce;

[0026] (4) Pretreatment: Raw soy sauce is filtered with a filter membrane with a pore size of 0.5 μm;

[0027] (5) Desalination: use electrodialysis to desalt soy sauce; the current density of electrodialysis is 200A / m 2 , the operating temperature of...

Embodiment 2

[0031] A preparation method of low-salt soy sauce, specifically comprising the following steps:

[0032] (1) Koji making: steamed soybean meal and roasted wheat are ground into fine powder, mixed according to the weight ratio of 1:1.2, inserted into Aspergillus oryzae and sent to the koji making disc, 35 ° C, cultured for 41 hours, continuous Ventilate, and turn over twice during the period;

[0033] (2) Fermentation: the koji prepared above is put into a fermenter, and salt water is sprinkled into the tank; 1 ton of koji is added with 1 ton of 18% salt water, the fermentation temperature is 25° C., and the fermentation time is 6 months;

[0034] (3) Extract raw soy sauce: squeeze the fermented product to extract raw soy sauce;

[0035] (4) Pretreatment: Raw soy sauce is filtered with a filter membrane with a pore size of 0.8 μm;

[0036] (5) Desalination: use electrodialysis to desalt soy sauce; the current density of electrodialysis is 300A / m 2 , the operating temperature...

Embodiment 3

[0040] A preparation method of low-salt soy sauce, specifically comprising the following steps:

[0041] (1) Koji making: steamed soybean meal and roasted wheat are ground into fine powder, mixed according to the weight ratio of 1:1.5, inserted into Aspergillus oryzae and sent to the koji making disc, cultured at 40°C for 42 hours, continuously Ventilate, and turn over twice during the period;

[0042] (2) Fermentation: put the koji prepared above into a fermentation tank, and sprinkle salt water into the tank; add 1 ton of 19% salt water to 1 ton of koji, the fermentation temperature is 35° C., and the fermentation time is 6 months;

[0043] (3) Extract raw soy sauce: squeeze the fermented product to extract raw soy sauce;

[0044] (4) Pretreatment: Raw soy sauce is filtered with a filter membrane with a pore size of 1 μm;

[0045] (5) Desalination: use electrodialysis to desalt soy sauce; the current density of electrodialysis is 400A / m 2 , the operating temperature of th...

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Abstract

The invention relates to low-salt soy sauce and a preparation method thereof. The low-salt soy sauce is characterized in that the salt content of the soy sauce is lower than 9g / 100L; and furthermore, the amino acid nitrogen of the soy sauce is not less than 1.0g / 100mL. The produced low-salt soy sauce does not utilize salt substitutes, has aromatic ester and sauce flavors, does not have other unpleasant odors, has delicious and mellow taste and is clear. The salt content of the low-salt soy sauce is reduced by nearly a half compared with that of the common commercial soy sauce, therefore the low-salt soy sauce is more wholesome to bodies.

Description

technical field [0001] The invention relates to a food, in particular to a seasoning low-salt soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is an indispensable traditional fermented liquid seasoning in our daily life. It is fermented from soybeans and wheat. It is a condiment commonly used in both the East and the West. Most of the salt content in food is concentrated at 16-18g / 100mL, or even higher. Therefore, when consumers eat 20 grams per meal, the salt intake is more than 3.2g, which does not include the intake of all other salty foods. Therefore, the daily salt intake per person greatly exceeds the "safety line" of 6 grams recommended by the World Health Organization. This has seriously affected the further development of the soy sauce industry. At the same time, with the improvement of living standards, people's awareness of dietary health has been continuously strengthened, and consumers' excessive intake of salt has also attrac...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 孙德善
Owner 烟台欣和企业食品有限公司
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