阅读说明：本技术 一种无麸质酱油的制备方法 (Preparation method of gluten-free soy sauce ) 是由 曲冠云 于 2019-06-27 设计创作，主要内容包括：发明公开了一种无麸质酱油的制备方法及其无麸质酱油,涉及酿造酱油技术领域。本发明所述的无麸质酱油由豆粕、辅料、食盐和水制备而成,酱油生产原料中不含有小麦等麸质原料,本发明生产的酱油生产原料中不添加小麦,而以大米、玉米代替小麦生产出的无麸质酱油可以满足小麦麸质过敏特殊人群的需求；本发明对大米或玉米采用0.4-0.8 Mpa过热蒸汽加热15-45秒后快速脱压膨化,从而使蛋白质消化率提高到95%以上；本发明生产的酱油中所含酱油糖类物质高达5.7g/ml,比现有酱油提高30%以上,所含醇类和酯类物质比现有酱油提高20%以上,酱油甜口味道和醇厚感更好,综合感官质量指标比现有酱油提高。(The invention discloses a preparation method of gluten-free soy sauce and the gluten-free soy sauce, and relates to the technical field of soy sauce brewing. The gluten-free soy sauce is prepared from soybean meal, auxiliary materials, salt and water, wherein gluten raw materials such as wheat and the like are not contained in soy sauce production raw materials; the rice or the corn is heated by superheated steam of 0.4-0.8Mpa for 15-45 seconds and then is rapidly decompressed and puffed, so that the digestibility of the protein is improved to more than 95 percent; the soy sauce produced by the invention contains the saccharides of the soy sauce up to 5.7g/ml, which is improved by more than 30 percent compared with the prior soy sauce, the contained alcohols and esters are improved by more than 20 percent compared with the prior soy sauce, the sweet taste and the mellow feeling of the soy sauce are better, and the comprehensive sensory quality index is improved compared with the prior soy sauce.)

1. a preparation method of gluten-free soy sauce is characterized by comprising the following steps:

(1) the production raw materials are defatted soybean meal, auxiliary materials, salt, water and a leavening agent, and gluten raw materials such as wheat and the like are not used;

(2) Heating and puffing the auxiliary materials by hot steam, and then crushing for later use;

(3) Putting the bean pulp and water into a barrel to moisten and soften the bean pulp, and after the bean pulp expands, steaming the bean pulp;

(4) mixing the soybean meal steamed in the third step with the powder obtained in the second step, inoculating aspergillus oryzae, and then fermenting in a pool to prepare starter;

(5) Mixing the koji with saline water, mixing with 20-25g/100mL saline water, pumping into a fermentation tank, mixing and stirring uniformly;

(6) fermenting in a tank, keeping the fermentation temperature of 10-17 deg.C, fermenting for 18-20 days, uniformly heating to 23-26 deg.C in the next 10 days, adding yeast, and heating to 27-32 deg.C for fermenting for 55-60 days;

(7) squeezing to obtain raw soy sauce, sterilizing at high temperature, and placing into storage tank.

2. the method for preparing gluten-free soy sauce as claimed in claim 1, wherein: in the step (1), the auxiliary materials are one or two of rice and corn.

3. The method for preparing gluten-free soy sauce as claimed in claim 1, wherein: in the step (2), the crushed particles are required to be 8-12 meshes, and the auxiliary materials are rapidly decompressed and expanded after being heated for 15-45 seconds by superheated steam of 0.5 Mpa.

4. The method for preparing gluten-free soy sauce as claimed in claim 1, wherein: in the step (3), during soaking, the water is twice of the volume of the bean pulp, the bean pulp is soaked until the bean pulp is completely swelled, the soaking temperature is 25-30 ℃, the cooking temperature is controlled at 130-132 ℃, and the cooking time is controlled at 5-8 minutes.

5. the method for preparing gluten-free soy sauce as claimed in claim 1, wherein: in the step (5), the amount of the saline water is 1.5-1.8 times of the total weight of the soybean meal and the auxiliary materials.

6. The method for preparing gluten-free soy sauce as claimed in claim 1, wherein: in the step (6), when the post-maturation period is reached after the main fermentation, the fermentation temperature is reduced to 23-28 ℃.

7. A gluten-free soy sauce produced by the production method as claimed in any one of claims 1 ~ 7, which is characterized by an improved overall sensory quality index as compared with conventional soy sauce and does not contain wheat gluten allergen.

Technical Field

the invention relates to the technical field of soy sauce, in particular to a preparation method of gluten-free soy sauce.

Background

Gluten allergies are classified as celiac disease, non-celiac sensitive wheat and wheat allergy. Traditionally, celiac disease has occurred at a relatively high rate in western europe. Previously, it was believed that the incidence among the us was low, perhaps two-thousandths. Since its symptoms are the same as those of other diseases, it is easily misdiagnosed as being treated as another disease. With the progress of diagnostic technology in recent years, it has been found that the number of patients in the U.S. is increasing, and the occurrence rate is now counted to be about 1%. Celiac disease has been considered extremely rare in china, however, in recent years, a number of celiac disease cases have been reported in succession, suggesting that celiac disease is also present in china and far more common than originally expected. According to recent studies, the incidence of celiac disease is also approximately 1%. People in the northern area have higher disease probability due to the genotype, and in the northern people, the HLA-DQ2 antigen frequency is 24.94%; while the frequency of HLA-DQ2 antigen in the southern population was 14.81%.

celiac patients are very sensitive to mucedin, and very small amounts of mucedin can cause symptoms. Ordinary wheat flour contains over ten percent of gluten proteins, which are too high. The soy sauce in the prior art has the following defects in the production and eating processes:

1. The present soy sauce is produced by using defatted soybean cake (or soybean) and wheat as main material and through yeast making and fermentation with certain amount of salt water. However, there are special groups of people who are allergic to wheat gluten who cannot eat soy sauce produced from wheat as a raw material;

2. The wheat produced by the existing soy sauce is mixed with the boiled soybean after being crushed or the wheat is mixed with the boiled defatted soybean after being wheat-made, and the digestibility of the raw material protein can only reach 85 percent;

3. At present, the content of sugar substances in the existing soy sauce is 3-4g/100ml, and the alcoholic strength is 2.5-3.0% vol, so the overall sensory quality index is lower.

disclosure of Invention

The present invention is directed to a method for preparing gluten-free soy sauce, which solves the problems of the background art mentioned above.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of gluten-free soy sauce is characterized by comprising the following steps:

(1) the production raw materials are defatted soybean meal, auxiliary materials, salt, water and a leavening agent, and gluten raw materials such as wheat and the like are not used;

(2) Heating and puffing the auxiliary materials by hot steam, and then crushing for later use;

(3) Putting the bean pulp and water into a barrel to moisten and soften the bean pulp, and after the bean pulp expands, steaming the bean pulp;

(4) Mixing the soybean meal steamed in the third step with the powder obtained in the second step, inoculating aspergillus oryzae, and then fermenting in a pool to prepare starter;

(5) mixing the koji with saline water, mixing with 20-25g/100mL saline water, pumping into a fermentation tank, mixing and stirring uniformly;

(6) Fermenting in a tank, keeping the fermentation temperature of 10-17 deg.C, fermenting for 18-20 days, uniformly heating to 23-26 deg.C in the next 10 days, adding yeast, and heating to 27-32 deg.C for fermenting for 55-60 days;

(7) squeezing to obtain raw soy sauce, sterilizing at high temperature, and placing into storage tank.

preferably, in the step (1), the auxiliary materials are one or two of rice and corn.

Preferably, in the step (2), the crushed particles are 8-12 meshes, and the auxiliary materials are rapidly decompressed and expanded after being heated for 15-45 seconds by superheated steam of 0.4-0.8 Mpa.

preferably, in the step (3), during soaking, the water is twice of the volume of the soybean meal, the soybean meal is soaked until the soybean meal is completely swelled, the soaking temperature is 25-30 ℃, the cooking temperature is controlled at 130-132 ℃, and the cooking time is controlled at 5-8 minutes.

Preferably, in the step (5), the amount of the saline water is 1.5-1.8 times of the total weight of the soybean meal and the auxiliary materials.

Preferably, in the step (6), when the post-maturation period is reached after the main fermentation, the fermentation temperature is reduced to 23-28 ℃.

Compared with the prior art, the invention has the beneficial effects that:

1. The soy sauce produced by the invention does not contain wheat, rice and corn are used for replacing wheat, and the produced gluten-free soy sauce can meet the requirements of special populations allergic to wheat gluten;

2. The rice or the corn is heated by superheated steam of 0.4-0.8Mpa for 15-45 seconds and then is rapidly decompressed and puffed, so that the digestibility of the raw material protein is improved to more than 95 percent;

3. the soy sauce produced by the invention has the advantages that the sugar substances are improved by more than 30 percent, the alcohol and ester substances are improved by more than 20 percent compared with the existing soy sauce, the sweet taste and the mellow feeling of the soy sauce are better, and the comprehensive sensory quality index is improved compared with the existing soy sauce.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.