阅读说明：本技术 一种无谷物蛋白酱油的制备方法及其无谷物蛋白酱油 (Preparation method of grain-protein-free soy sauce and grain-protein-free soy sauce ) 是由 曲冠云 于 2019-06-27 设计创作，主要内容包括：本发明公开了一种无谷物蛋白酱油的制备方法及其无谷物蛋白酱油,涉及酿造酱油技术领域；本发明所述无谷物蛋白酱油由豆、豆粕、米曲霉、食盐、水和酵母制备而成,酱油生产原料中不添加小麦等谷物原料,生产的酱油不含谷物蛋白过敏源,质量指标和营养成分皆达到现有酱油质量标准要求,可以替代现有酱油满足谷物蛋白过敏人群的食用需求；本发明生产的酱油蛋白质含量可达到15g/100mL,比现有酱油高50％,可溶性无盐固形物含量比目前酱油提高约30％,营养价值更高,酱香味更浓,可作为刺身、生鱼片等日式料理专用酱油,足以包裹食材味道；本发明还提供了一种无谷物蛋白酱油的生产方法,该生产工艺比现有工艺蛋白质消化率提高约10％。(the invention discloses a preparation method of soy sauce without cereal protein and soy sauce without cereal protein, relating to the technical field of soy sauce brewing; the soy sauce without cereal protein is prepared from beans, bean pulp, aspergillus oryzae, salt, water and yeast, wherein cereal raw materials such as wheat and the like are not added in soy sauce production raw materials, the produced soy sauce does not contain cereal protein allergen, quality indexes and nutritional ingredients all meet the requirements of the quality standard of the existing soy sauce, and the soy sauce can replace the existing soy sauce to meet the eating requirements of cereal protein allergic people; the protein content of the soy sauce produced by the invention can reach 15g/100mL, is 50% higher than that of the existing soy sauce, the content of soluble salt-free solid is improved by about 30% than that of the existing soy sauce, the nutritional value is higher, the sauce flavor is stronger, and the soy sauce can be used as the soy sauce special for Japanese cuisine such as tattoo, sashimi and the like and can sufficiently wrap the taste of food materials; the invention also provides a production method of the soy sauce without cereal protein, and the protein digestibility of the production process is improved by about 10 percent compared with the prior art.)

1. A preparation method of soy sauce without cereal protein is characterized by comprising the following steps:

(1) The production raw materials are defatted soybean meal, beans, salt, water and a leaven, and cereal protein raw materials such as wheat and the like are not used;

(2) tabletting the beans to 3-5 mm, and heating, puffing and crushing the beans into powder by hot steam;

(3) Mixing bean pulp and water according to a mass ratio of 1: 1.0-1.5, steaming the material after moistening;

(4) Mixing the bean flour obtained in the step (2) with the steamed material obtained in the step (2) according to the ratio of 1: 1.6-2.4, inoculating aspergillus oryzae in a mixing manner, and culturing and making koji to obtain a koji material;

(5) mixing the yeast material obtained in the step (4) with a sodium chloride aqueous solution, fermenting at a cold temperature for 20 days, inoculating yeast, then heating up for fermentation for 60 days, and then cooling down and carrying out mature fermentation for 90 days to obtain mature sauce mash;

(6) Squeezing the sauce mash obtained in the step (5), extracting raw soy sauce, sterilizing at high temperature, and pumping into a storage tank.

2. The method according to claim 1, wherein the beans in the step (1) comprise one of soybeans and black beans.

3. The preparation method according to claim 1, wherein the beans in step (2) are subjected to rapid decompression and puffing after being tabletted and heated for 20-50s by 0.6-1.0Mpa superheated steam, and then are crushed into powder.

4. The preparation method of claim 1, wherein the steaming temperature in the step (3) is 120-145 ℃, and the steaming time is 5 min.

5. the method according to claim 1, wherein the Aspergillus oryzae is inoculated in an amount of 0.1 to 0.2% in step (4).

6. The preparation method according to claim 1, wherein the concentration of the sodium chloride in the step (5) is 20 to 25g/100mL, the cold fermentation temperature is 12 to 25 ℃, the temperature rise fermentation temperature is 27 to 32 ℃, and the after-ripening fermentation temperature is 23 to 28 ℃.

7. a cereal protein-free soy sauce produced by the method according to any one of claims 1 to 6, which is characterized by having a protein content higher than that of a conventional soy sauce and containing no wheat cereal protein allergen.

Technical Field

The invention relates to the technical field of soy sauce brewing, in particular to a preparation method of soy sauce without cereal protein and soy sauce without cereal protein.

Background

The soy sauce is an indispensable traditional seasoning in daily life of the masses in China, and is also popular with western consumers. But there are 3 problems with current soy sauce: 1) the existing soy sauce is produced by taking soybean or defatted soybean, wheat or flour or wheat bran and salt as main raw materials, and the soy sauce contains wheat cereal protein allergen due to the wheat contained in the production raw materials, so that the soy sauce is not suitable for people with wheat cereal protein allergy to eat; 2) the existing soy sauce product is low in protein content, generally only 9.5-10.5 g/100mL, and 16-18 g/100mL of soluble salt-free solid content, and the sauce flavor is not enough to wrap the flavors of Japanese cuisine food materials such as stings and raw fish fillets, so that the application of the soy sauce is limited; 3) in the aspect of production process, the soybean produced by the current soy sauce adopts a cooking mode, the protein digestibility is only about 85 percent, and the utilization rate of raw materials is low.

In order to solve the above technical problems, it is necessary to improve the existing soy sauce production method to achieve the following: 1) providing a soy sauce suitable for wheat cereal protein allergic people; 2) provides a soy sauce with high protein content and suitable for stinging and sticking raw fish slices for consumers; 3) improve the digestibility of the protein produced by soy sauce.

Disclosure of Invention

The invention aims to provide a preparation method of grain-free protein soy sauce and the grain-free protein soy sauce, which aim to solve the problems in the background technology.

in order to achieve the above objects, the present invention provides a method for preparing cereal-protein-free soy sauce and cereal-protein-free soy sauce prepared by the method, comprising the steps of:

(1) The production raw materials are defatted soybean meal, beans, salt, water and a leaven, and cereal protein raw materials such as wheat and the like are not used;

(2) tabletting the beans to 3-5 mm, and heating, puffing and crushing the beans into powder by hot steam;

(3) Mixing bean pulp and water according to a mass ratio of 1: 1.0-1.5, steaming the material after moistening;

(4) Mixing the bean flour obtained in the step (2) and the steamed material obtained in the step (3) according to the ratio of 1: 1.6-2.4, inoculating aspergillus oryzae in a mixing manner, and culturing and making koji to obtain a koji material;

(5) Mixing the yeast material obtained in the step (4) with a sodium chloride aqueous solution, fermenting at a cold temperature for 20 days, inoculating yeast, then heating up for fermentation for 60 days, and then cooling down and carrying out mature fermentation for 90 days to obtain mature sauce mash;

(6) squeezing the sauce mash obtained in the step (5), extracting raw soy sauce, sterilizing at high temperature, and pumping into a storage tank.

Preferably, the beans are soybeans or black beans.

preferably, the superheated steam pressure in the step (2) is 0.6-1.0Mpa, and the heating time is 20-50 s.

Preferably, the steaming temperature in the step (3) is 120-145 ℃, and the steaming time is 5 min.

Preferably, the inoculation amount of the aspergillus oryzae in the step (4) is 0.1-0.2%.

Preferably, in the step (5), the concentration of the sodium chloride is 20-25 g/100mL, the cold temperature fermentation temperature is 12-25 ℃, the temperature rising fermentation temperature is 27-32 ℃, and the after-ripening fermentation temperature is 23-28 ℃.

The invention provides the grain protein-free soy sauce produced by the preparation method.

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

the soy sauce produced by the invention is not added with wheat, defatted soybean meal and soybeans or black beans are used as main raw materials, broken soybean meal can wrap cooked soybean meal and promote the growth of aspergillus oryzae, and simultaneously the content of protein in the soy sauce finished in the later period can be improved; the protein content of the soy sauce produced by the invention can reach 15g/100mL, the protein content is improved by about 50% compared with the protein content in the existing soy sauce, the content of soluble salt-free solid is improved by about 30%, the nutritional value is higher, the sauce flavor is stronger, and the soy sauce can be used as the soy sauce special for Japanese cuisine such as tattoo, sashimi and the like and can sufficiently wrap the taste of food materials; according to the invention, soybeans or black beans are used as raw materials, after tabletting, superheated steam of 0.6-1.0Mpa is adopted for instantaneous heating and steaming for 20-50s, and then rapid decompression and puffing are carried out, so that the protein digestibility can reach 95%, and is improved by about 10% compared with the existing soy sauce production process. In conclusion, the soy sauce provided by the invention is reddish brown or light brown, is bright in color, glossy and clear in posture, has sauce-flavor and ester-fragrance, is thicker in sauce-fragrance than the conventional soy sauce, is more delicious in taste and free of bitter and astringent peculiar smell.

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.