CN1117816A

CN1117816A - Nutrient soy sauce and its production method

Info

Publication number: CN1117816A
Application number: CN94111152A
Authority: CN
Inventors: 陈卫红; 蒋小平; 柳金矿
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-09-02
Filing date: 1994-09-02
Publication date: 1996-03-06

Abstract

The present invention relates to a nutritious soy sauce and its production method. It is made up by using soybean, flour, refined salt and trace elements through a refining method combined with the traditional technological process. It richly contains such components of natural protein , vegetable fat, vitamin B, vitamin C, lysine, glutamic acid and aspartic acid, and at the same time it also contains the trace elements of calcium, iron and zinc, etc., so that it can meet the requirements for growth and development of organism and skeleton, and can participate in the hematopoietic function of human body so as to make the old health and lengthen life and make the child's intelligence raise.

Description

Nutrient soya sauce and production method thereof

The present invention relates to a kind of nutrient soya sauce and production method thereof.

Soy sauce is an indispensable flavouring in people's diet, it is mainly brewageed by soybean and makes, its delicious flavour, increase color in the adding dish, whet the appetite, because people's every day, every meal nearly all had absorption, composition if can have additional nutrients, make it have functions of nutrition and health care, then can play more fully effect, and existing soy sauce has only simple seasoning colouring function.

The object of the present invention is to provide a kind of nutrient soya sauce and production method thereof that increases soy sauce nutrition.

The objective of the invention is to realize with the following methods: a kind of nutrient soya sauce is mainly formed by crude oil interpolation ferrous lactate, zinc sulfate, isomery vitamin C, natrium citricum, spices and flavor enhancement cooperation, reaction; It cooperates component preferably ferrous lactate 2-3 gram, zinc sulfate 0.4--0.5 gram, isomery vitamin C 0.3--0.6 gram, natrium citricum 0.5--0.9 gram, spices 4--6 gram, flavor enhancement 4--6 gram, crude oil 1000 grams; Its spices can be to add hydration by flos caryophylli, Fructus Caryophylli, the achene of Siberian cocklebur, anistree fennel, cassia bark to boil to filter and form, and flavor enhancement can be to add hydration by sea-tangle, ginger, basyleave, dried orange peel to boil to filter and form.A kind of production method of nutrient soya sauce is finished by following step: with boiling after soybean dipping, the removal of impurities, add kind Qu Jinhang mixing, koji that flour and bacterial classification are made then, add 10% refined salt and Z _nSO ₄7H ₂O is at 30 ℃--and 45 ℃ of temperature bottom fermentations, natural turning over behind the embryo in 10 ℃--20 ℃ of wine with dregs storage tanks estranged down add ginger, sea-tangle, basyleave and pulverize filtered fluid and Z after boiling _nSO ₄7H ₂O ferrous lactate, natrium citricum boiled 1 hour under 75 ℃-83 ℃, simultaneously added dried orange peel before end, added the isomery vitamin C then and sterilized and mix, and filtered, can.

Increased essential trace element during human body grows in this nutrient soya sauce, ferro element with ferrous lactate as a kind of hardening agent, its main effect is the transhipment that participates in oxygen in the erythrocytic synthetic and body, exchange and tissue respiration process, if iron is taken the ability drop of oxygen or the lazy weight of iron, in various degree influence will take place to body, and cause hypoferric anemia, the main effect of zinc element is to promote the needs of growth of children and intelligence, it is the composition of the multiple metal enzyme of human body, be again zymoexciter simultaneously, when lacking, body growth occurs and stagnate, sex infantilism, symptoms such as idiopathic hypogeusia and traumatic healing are bad.Isomery vitamin C, natrium citricum have been stabilizer function in this nutrient soya sauce component, and it can solve the precipitation of ferro element, but also seasoning simultaneously, and its spices rises and renders palatable, antisepsis.

This nutrient soya sauce has added necessary nutrient and the flavor enhancement of human body in existing soy sauce crude oil, make its mouthfeel delicious more, satisfy people simultaneously in growth, in the growth to the demand of trace element, it contains abundant native protein, plant fat, Cobastab, vitamin C and lysine, compositions such as asparatate, contain calcium simultaneously, iron, trace elements such as zinc, can satisfy the needs of body bone growth and development, participate in the human body hematopoietic function, make senior health and fitness's longevity, children increase intelligence, it promptly is a kind of ticbit condiment, is again a kind of all-ages nutrient excellent product.

Below the invention will be further described:

Embodiment 1:

The each component of this nutrient soya sauce is pressed: ferrous lactate 2.06 grams, zinc sulfate 0.44 restrain, isomery vitamin C 0.5 restrains, natrium citricum 0.6 restrains, spices (extract) 5 grams, and flavor enhancement (extract) 5 restrains, crude oil 1000 restrains.

Its concrete production technology is as follows:

Select boiling after high quality soybean dipping, the removal of impurities, bacterial classification cultivates kind of a song, and the soybean after the boiling adds flour and plants Qu Jinhang and mix the concurrent ferment of koji, and fermentation temperature is 30 ℃-45 ℃, adds 10% refined salt and Z in the sweat _nSO ₄7H ₂O, carry out then naturally turning over embryo about 3 months (being generally hot summer days), regeneration divided the wine with dregs storage tank 7-10 days, temperature is controlled at 10 ℃--and 20 ℃, getting 1000 gram crude oils boiled 1 hour under 75 ℃ of-83 ℃ of temperature, the spices (flos caryophylli 20 grams, Fructus Caryophylli 20 grams, the achene of Siberian cocklebur 20 grams, anistree 10 grams, cassia bark 15 grams of returning) that configures is bundled into parcel with bundle to be placed in the crude oil with boiling Z _nSO ₄7H ₂O ferrous lactate and natrium citricum also add simultaneously, add flavor enhancement before finishing, flavor enhancement is pulverized to boil and was filtered into finished product in 1 hour by 20 grams of sea-tangle in the per kilogram crude oil, ginger 1 gram, basyleave 0.83 gram, dried orange peel 4.1 gram configuration backs, sterilize then and mix, add the isomery vitamin C simultaneously, filter the back filling bottle through filter press, pack finished product.

The nutraceutical average content of per kilogram is in the finished product:

Calcium 0.25 gram native protein 20 grams

Can utilize carbohydrate 240 grams

Phosphorus 0.5 gram crude fibre 5 grams

Sodium 19 gram fat 2 grams

Potassium 5 gram zinc 0.02-0.08 grams

Ash content 0.035 gram iron 0.2-0.45 gram

Vitamin A 14000IV ammonia nitrogen 7-8 gram

Vitamin B1 0.0009 gram vitamin B2 0.0007 gram

Nicotinic acid 0.015 gram vitamin C 0.05 gram

Water 670 grams

Claims

1. a nutrient soya sauce is characterized in that: mainly formed by crude oil interpolation ferrous lactate, zinc sulfate, isomery vitamin C, natrium citricum, spices and flavor enhancement cooperation, reaction.

2. according to the described nutrient soya sauce of claim 1, it is characterized in that: it cooperates component to be:

Ferrous lactate 2--3 gram

Zinc sulfate 0.4--0.5 gram

Isomery vitamin C 0.3--0.6 gram

Natrium citricum 0.5--0.9 gram

Spices 4--6 gram

Flavor enhancement 4--6 gram

Crude oil 1000 grams

3. according to claim 1 or 2 described nutrient soya sauces, it is characterized in that: spices is to add hydration by flos caryophylli, Fructus Caryophylli, the achene of Siberian cocklebur, anistree fennel, cassia bark to boil to filter and form; Flavor enhancement is to add hydration by sea-tangle, ginger, basyleave, dried orange peel to boil to filter and form.

4. the production method of a nutrient soya sauce is characterized in that: with boiling after soybean dipping, the removal of impurities, add kind Qu Jinhang mixing, koji that flour and bacterial classification are made then, add 10% refined salt and Z _nSO4 7H ₂O is at 30 ℃ of-45 ℃ of temperature bottom fermentations, natural turning over behind the embryo in 10 ℃--and 20 ℃ of wine with dregs storage tanks estranged down add ginger, sea-tangle, basyleave and pulverize filtered fluid and ZnSO after boiling ₄7H ₂O ferrous lactate, natrium citricum boiled 1 hour under 75 ℃-83 ℃, simultaneously added dried orange peel before end, added the isomery vitamin C then and sterilized and mix, and filtered, can.