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A kind of soy sauce umami base material and preparation method thereof

A umami and base material technology, applied in the field of soy sauce umami base material and its preparation, can solve the problems of how to improve the quality of soy sauce, and achieve the effect of great economic value

Active Publication Date: 2022-07-29
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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  • A kind of soy sauce umami base material and preparation method thereof
  • A kind of soy sauce umami base material and preparation method thereof
  • A kind of soy sauce umami base material and preparation method thereof

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preparation example Construction

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

[0039] 1) First, microfilter high-quality soy sauce through ultrafiltration membranes with 10,000 Da, 5,000 Da and 1,000 Da pore sizes in turn, collect the permeate, concentrate, freeze-dry, and store in a desiccator for future use;

[0040] 2) The lyophilized powder of the components obtained by the above ultrafiltration separation and deionized water were prepared into a 20 mg / mL solution, 3 mL of the solution was loaded on the column, and eluted with deionized water at a flow rate of 1 mL / min, and the solution was 2 ml per tube were collected in separate tubes; UV-2100 UV-Vis spectrophotometer was used for detection at 220 nm wavelength to obtain P-I, P-II, P-III and P-IV separated peak components, and the collected components under the same peak were combined, Concentrated and freeze-dried for later use;

[0041] 3) The degree of uma...

Embodiment 1

[0049] An embodiment of the preparation method of soy sauce umami base material in the present invention , including the following steps:

[0050] 1) First, the high-quality soy sauce (the high-quality soy sauce is Haitian Jinbiao light soy sauce, which can be obtained by the public through purchase, and other examples are the same) are passed through microfiltration through ultrafiltration membranes with 10000 Da, 5000 Da and 1000 Da apertures in turn, and the permeate is collected. Concentrate, freeze-dry, and store in a desiccator for later use;

[0051] 2) The lyophilized powder of the components obtained by the above ultrafiltration separation and deionized water were prepared into a solution of 20 mg / mL, and 3 mL of the solution was loaded on the column, and then eluted with deionized water at a flow rate of 1 mL / min, and the solution was 1 mL / min. 2 ml tubes were collected in separate tubes; UV-2100 UV-Vis spectrophotometer was used for detection at 220 nm wavelength ...

Embodiment 2

[0061] An embodiment of the preparation method of soy sauce umami base material in the present invention , including the following steps:

[0062] 1) First, microfilter high-quality soy sauce through ultrafiltration membranes with 10,000 Da, 5,000 Da and 1,000 Da pore sizes in turn, collect the permeate, concentrate, freeze-dry, and store in a desiccator for future use;

[0063] 2) The lyophilized powder of the components obtained by the above ultrafiltration separation and deionized water were prepared into a solution of 20 mg / mL, and 3 mL of the solution was loaded on the column, and then eluted with deionized water at a flow rate of 1 mL / min, and the solution was 1 mL / min. 2 ml tubes were collected in separate tubes; UV-2100 UV-Vis spectrophotometer was used for detection at 220 nm wavelength to obtain P-I, P-II, P-III and P-IV separated peak components, and the collected components under the same peak were combined to carry out Concentrated and freeze-dried for later use...

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Abstract

The invention discloses an umami base material and a preparation method thereof. The umami base material contains 2-(2-amino-3-methylbutanamido)-4-methylvaleric acid and cyclohexaleucine; The invention also discloses a soy sauce containing the above-mentioned umami base material, and a method for identifying umami components in the soy sauce. The present invention discloses for the first time that the material components in soy sauce that can significantly improve the umami taste of soy sauce are cyclohexaleucine and 2-(2-amino-3-methylbutanamido)-4-methylvaleric acid, which is used for preparing high-quality soy sauce. It has laid a foundation and provided a theoretical basis for the quality identification of soy sauce produced by different soy sauce brewing processes. At the same time, it is possible to carry out effective deep processing of soy sauce, extract multifunctional substances from it, and seek greater economic value.

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, including polypeptides, amino acids, oligosaccharides, organic acids and other components. The taste is an important indicator of the quality of soy sauce. However, the current brewing soy sauce grade standard in my country is only divided into super-grade, first-grade, second-grade and third-grade soy sauce according to its amino acid nitrogen content. Nitrogen ≥ 0.7g / 100ml, secondary: 0.7g / 100ml> amino acid nitrogen ≥ 0.55g / 100ml, tertiary: 0.55g / 100ml> amino acid nitrogen ≥ 0.4g / 100ml. But in fact, the same grade of soy sauce, even if the amino nitrogen content is the same, the flavor is quite different. Taste has a key impact. [0003] Studies have shown that taste-presenting peptides refer to oligopeptides with a molecular weight o...

Claims

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Application Information

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Patent Type & Authority Patents(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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