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Soy sauce delicious flavor base material and preparation method thereof

A umami and soy sauce technology, applied in food science and other fields, can solve problems such as how to improve the quality of soy sauce

Active Publication Date: 2019-02-15
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Based on the above-mentioned problems, the purpose of the present invention is to overcome the shortcomings of the above-mentioned prior art and provide a soy sauce umami base material with clear ingredients and a preparation method thereof, so as to solve the problem of how to improve the quality of soy sauce in the prior art, and to prepare high-quality soy sauce. Quality soy sauce lays the foundation and provides a theoretical basis for the quality identification of soy sauce brewed by different processes

Method used

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  • Soy sauce delicious flavor base material and preparation method thereof
  • Soy sauce delicious flavor base material and preparation method thereof
  • Soy sauce delicious flavor base material and preparation method thereof

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preparation example Construction

[0038] In some embodiments, the present invention provides a kind of preparation method of soy sauce umami taste base material, comprises the following steps:

[0039] 1) Firstly, high-quality soy sauce is passed through ultrafiltration membranes with pore sizes of 10000Da, 5000Da and 1000Da in sequence, and the permeate is collected, concentrated, freeze-dried, and stored in a desiccator for future use;

[0040] 2) Prepare a 20 mg / mL solution of the lyophilized powder and deionized water obtained from the above ultrafiltration separation, take 3 mL of the solution onto the column, and elute with deionized water at a flow rate of 1 mL / min. Collect in separate tubes of 2ml; use UV-2100 ultraviolet-visible spectrophotometer to detect at 220nm wavelength, get P-I, P-II, P-III and P-IV separated peak components, combine the collected components under the same peak, concentrate and freeze dry and ready for use;

[0041] 3) The degree of umami enhancement of the above-mentioned lyo...

Embodiment 1

[0049] A kind of embodiment of the preparation method of soy sauce umami taste base material among the present invention , including the following steps:

[0050] 1) First, high-quality soy sauce (high-quality soy sauce is Haitian Jinbiao light soy sauce, which can be purchased by the public, and the other examples are the same) is passed through ultrafiltration membranes with pore sizes of 10000Da, 5000Da and 1000Da in sequence, and the permeate is collected and then concentrated , freeze-dried and placed in a desiccator for future use;

[0051] 2) Prepare a 20 mg / mL solution of the lyophilized powder and deionized water obtained from the above ultrafiltration separation, take 3 mL of the solution onto the column, and elute with deionized water at a flow rate of 1 mL / min. Collect in separate tubes of 2ml; use UV-2100 ultraviolet-visible spectrophotometer to detect at 220nm wavelength, get P-I, P-II, P-III and P-IV separated peak components, combine the collected components ...

Embodiment 2

[0061] A kind of embodiment of the preparation method of soy sauce umami taste base material among the present invention , including the following steps:

[0062] 1) Firstly, high-quality soy sauce is passed through ultrafiltration membranes with pore sizes of 10000Da, 5000Da and 1000Da in sequence, and the permeate is collected, concentrated, freeze-dried, and stored in a desiccator for future use;

[0063] 2) Prepare a 20 mg / mL solution of the lyophilized powder and deionized water obtained from the above ultrafiltration separation, take 3 mL of the solution onto the column, and elute with deionized water at a flow rate of 1 mL / min. Collect in separate tubes of 2ml; use UV-2100 ultraviolet-visible spectrophotometer to detect at 220nm wavelength, get P-I, P-II, P-III and P-IV separated peak components, combine the collected components under the same peak, concentrate and freeze dry and ready for use;

[0064] 3) The degree of umami enhancement of the above-mentioned lyophi...

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Abstract

The present invention discloses a delicious flavor base material and a preparation method thereof. The delicious flavor base material comprises 2-(2-amino-3-methylbutyryl amido)-4-methylvaleric acid and cyclohexanyl(iso)leutide. The present invention also discloses soy sauce containing the delicious flavor base material and an identifying method for delicious flavor ingredients in the soy sauce. The present invention discloses for the first time that the substance component in the soy sauce capable of significantly improving delicious flavor of the soy sauce is the cyclohexanyl(iso)leutide and2-(2-amino-3-methylbutyryl amido)-4-methylvaleric acid. The delicious flavor base material lays foundation for the high-quality soy sauce and also provides a theoretical basis for the quality identification of the soy sauce produced by different soy sauce brewing technologies. At the same time, the soy sauce is subjected to effective deep processing; multifunctional substances are extracted; andseeking greater economic value becomes possible.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a soy sauce umami base material and a preparation method thereof. Background technique [0002] The composition of soy sauce is complex, containing various components such as polypeptides, amino acids, oligosaccharides, organic acids, etc. The taste is an important indicator of the quality of soy sauce. However, my country’s current grade standards for brewed soy sauce are only divided into super-grade, first-, second-, and third-grade soy sauces according to their amino acid nitrogen content, that is, super-grade: amino acid nitrogen ≥ 0.8g / 100ml, first-grade: 0.8g / 100ml> amino acid state Nitrogen ≥ 0.7g / 100ml, second grade: 0.7g / 100ml> amino acid nitrogen ≥ 0.55g / 100ml, third grade: 0.55g / 100ml> amino acid nitrogen ≥ 0.4g / 100ml. But in fact, the same level of soy sauce, even if the amino nitrogen content is the same, the flavor is quite different. High-quality soy sau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 童星吴昌正孙爱华
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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