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A kind of soy sauce brewing method using enzyme preparation to improve amino acid yield

An enzyme preparation and amino acid technology, applied in food science and other directions, can solve the problems of insignificant improvement of soy sauce flavor, long preparation time, and low enzyme activity, so as to improve the utilization rate of protein, simple preparation method and short fermentation time. Effect

Active Publication Date: 2019-01-29
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the protease preparation takes a long time to prepare, and the acidic protease activity of the obtained enzyme preparation is only 750-1000U / g dry basis, and the enzyme activity is not high. It is applied to soy sauce brewing to improve the amino acid content and soy sauce flavor. not obvious

Method used

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  • A kind of soy sauce brewing method using enzyme preparation to improve amino acid yield
  • A kind of soy sauce brewing method using enzyme preparation to improve amino acid yield
  • A kind of soy sauce brewing method using enzyme preparation to improve amino acid yield

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0038] 1. The effect of the ratio of excipients on the activity of enzyme preparation acid protease

[0039] The desalted sauce residue and bran are evenly mixed to make seed koji, wherein the proportions of bran are adjusted to 30%, 40%, 50%, and 60% respectively, the inoculum amount of Aspergillus niger is 0.5‰, and the amount of water added is equal to the total weight of the seed koji. 50%, the culture temperature is: control the temperature at 28°C for 0-6h, control the temperature at 35°C for 6h-18h, and then loosen the koji for the second time at 18h, lower the temperature of Daqu to 30°C, and measure the acid protease activity of the enzyme preparation respectively.

[0040] Table 1 The influence of bran ratio on the enzyme activity of enzyme preparation

[0041] percentage(%)

[0042] It can be seen from Table 1 that when the addition ratio of bran is less than 50%, the activity of the enzyme acid protease increases with the increase of the addition ratio, mai...

experiment example 2

[0055] 1. The effect of the ratio of excipients on the activity of enzyme preparation acid protease

[0056] The desalted sauce residue and bran are uniformly mixed to make seed koji, and the proportion of bran is adjusted respectively to determine the appropriate medium ratio. Adjust the proportion of bran to 50%, 52%, 55%, 58%, and 60%, the inoculation amount of Aspergillus niger is 0.5‰, the amount of water added is 40% of the total weight of the seed koji, and the cultivation temperature is: 0~6h temperature control 28 ℃, 6h ~ 18h temperature control 40 ℃, 18h after the second loose song, lower the temperature of Daqu to 30 ℃, respectively measure the acid protease activity of the enzyme preparation.

[0057] The influence of table 4 bran proportion on enzyme preparation enzyme activity

[0058]

[0059] It can be seen from Table 4 that when the addition ratio of bran is 52%, the acid enzyme activity of the enzyme preparation reaches the highest value, so the addition ...

experiment example 3

[0066] 1. Determination of the preparation temperature of the enzyme preparation for 6h to 18h

[0067] In the process of large-scale production and ventilated koji making, in order to ensure that Aspergillus niger becomes the dominant strain and reduce the production of bacteria, the temperature is controlled at 28-30°C for 0-6 hours in the early stage, and 6-18 hours is the most vigorous growth stage of Daqu. For the second pine song, reduce the temperature of Daqu to 30-32°C, the optimum temperature for Aspergillus niger to produce enzymes. Therefore, it is necessary to adjust the temperature between 6 and 18 hours to determine the suitable temperature for preparing the enzyme preparation: mix the desalted sauce residue and bran evenly to make seed koji, the ratio of desalted sauce residue to bran is 1:1, Aspergillus niger The amount of inoculation is 0.5‰, the amount of water added is 50% of the total weight of the seed koji, and the culture temperature is: 0~6h temperatur...

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Abstract

The invention discloses a soy sauce brewing method for increasing an amino acid yield by utilizing an enzyme preparation. The soy sauce brewing method comprises the following steps: mixing aspergillus oryzae and / or aspergillus sojae with cooked soybean and starchy auxiliary materials, and then fermenting to prepare soy sauce koji; mixing the obtained soy sauce koji with salt water to prepare soy sauce mash, and then fermenting in nature to obtain soy sauce; adding the enzyme preparation which accounts for 3 percent to 10 percent of the total weight of a koji making material into the soy sauce mash, wherein the enzyme preparation is obtained by fermenting aspergillus niger and desalted sauce residue, and acid proteinase activity of the enzyme preparation is 2000 U / g or above. According to the method disclosed by the invention, by adding the enzyme preparation during fermentation, an enzyme system lacking in the aspergillus oryzae and / or aspergillus sojae is remedied, the acid proteinase activity of the soy sauce mash is increased, amino acid content in natural soy sauce is increased, occurrence of Maillard reaction is promoted, and a soy sauce flavor is promoted.

Description

technical field [0001] The invention relates to a soy sauce brewing method, in particular to a soy sauce brewing method using an enzyme preparation to increase amino acid yield. Background technique [0002] In the current brewing process in the Cantonese-style soy sauce industry, the raw soy sauce (natural oil) produced is usually divided into the first soy sauce and the second soy sauce. First soy sauce, referred to as head oil, is a dilute mixture of soy sauce and brine, that is, soy mash, which is directly extracted from raw soy sauce after half a year of fermentation in the sun. Because soy sauce dako contains a large number of enzymes, it can decompose the soybean protein in the moromi into small molecular amino acids, and decompose the starch into sugars, thereby giving the head oil umami and sweetness. The sauce residue left after the head oil is extracted from the soy mash is the head oil residue, which is one of the raw materials for preparing double-extracted soy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
Inventor 赵红娟梁亮符姜燕杨俊王红涛陈穗杨明泉贾爱娟田坡樊瑞池志国陈春燕
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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