The development of soy sauce from organic soy bean

Shoupeng Wan, Yanxiang Wu, Cong Wang, Chunling Wang, Lihua Hou

Key Laboratory of Food Nutrition and Safety(Tianjin University of Science & Technology), Ministry of Education, Tianjin, China.

DOI: 10.4236/as.2013.45B022                

Abstract

Soy sauce by a high salt liquid-state fermentation process was prepared using the organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121℃, steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus oryzae 3.042 (0.3%, w/w) and cultured for 36 hours, the koji was obtained. When the brine (2:1, w/w) was added, fermentation started. At the end of the fermentation, isoflavone content of organic soy sauce was 0.22 mg· g^-1 higher than those in the non- organic soy beans. In addition, compared to the control there were a higher unsaturated fatty acids content, the linoleic acid content in crude fat of 51.61% and γ-linolenic acid content in crude fat of 0.55%.

Keywords

Organic Soy Bean; Soy Sauce; Fermentation; Fatty Acid; Isoflavone

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	Wanakhachornkrai, P. and Lertsiri, S. (2003) Comparison of determination method for volatile compounds in Thai soy sauce. Food Chem, 83, 619-629. doi:10.1016/S0308-8146(03)00256-5
[2]	Zhang, Y.F. and Tang, W.Y. (2001) Flavor and taste compounds analysis in Chinese solid fermented soy sauce. Afr J Biotechnol, 8, 673-681..
[3]	Qin, L.K. and Ding, X.L. (2007) Formation of taste and odor compounds during preparation of douchiba, a Chinese traditional soy-fermented apperizer. J Food Biochem, 2, 230-251. doi:10.1111/j.1745-4514.2007.00105.x
[4]	Williams, C.M．(2002) Nutritional quality of organic food：shades of grey or shades of green．P Nutr Soci，61, 19-24. doi:10.1079/PNS2001126
[5]	Lee, I.H. and Chou, C.C. (2006). Distribution profiles of isoflavone isomers in organic soy bean kojis prepared with various filamentous fungi. J Agr Food Chemy, 54, 1309-1314. doi:10.1021/jf058139m
[6]	Setchell K.D.R., Brown, N.M., Desai, P.D., Zimmer-Nechemias Zimmer-Nechemias, L., Wolfe, B.E., Brashear, W.T., Kirschner, A.S., Cassidy, A. and Heubi, J.E. (2001) Bioavailability of pure isoflavone in healthy humans and analysis of commercial soy isoflavone supplements. The American Society for Nutritional Sciences, 4, 13625-13755.
[7]	Kyung, K., Jose, M. and Mauro, A. (2002) Benefits of soy isoflavone therapeutic Regimen on Menopausal symptoms. Obstetric & Gynecology, 99, 389-394. doi:10.1016/S0029-7844(01)01744-6
[8]	Minamino, T., Kitakaze, M., Asanuma, H., Tomiyama, Y., Shiraga, M. and Sato, H. (1998). Endogenous adenosine inhibits P-selectin-dependent formation of coronary thromboemboli during hypoperfusion in dogs. The Journal of Clinical Investigation, 101, 1643-1653. doi:10.1172/JCI635
[9]	Ling, M.Y. and Chou, C.C. (1996) Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw materials. International Journal Food Science & Technology, 31, 511-517. doi:10.1046/j.1365-2621.1996.00358.x
[10]	Seppänen-Laakso, T. and Laakso, I.R. (2002) SeppeanenAnalysis of fatty acids by gas chromatography, and its relevance to research on health and nutrition. Analytical Chimica Acta, 465, 39-62. doi:10.1016/S0003-2670(02)00397-5
[11]	Collomb, M., Buti-kofer, U., Sieber, R., Jeangros, B. and Bosset, J.O. (2002) Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography. International Dairy Journal, 12, 649-659.
[12]	Zhang, Y.F. (2010). Biochemical changes in low-salt solidstate fermented soy sauce. J Biotechnol, 9, 15-21.
[13]	Yan, L.J, Zhang, Y.F., Tao, W.Y., Wang, L. and Wu, S. (2008) Rapid determination of volatile flavor components in soy sauce using head space solid phase micro extraction and gas chromatography-mass spectrometry. Chinese Journal of Chromatography, 26, 285-291. doi:10.1016/S1872-2059(08)60017-6
[14]	Su, Y.C. (1980) Traditional fermented foods in Taiwan. In Proceedings of the Oriental Fermented Foods, Food Industry Research and Development Institute, Hsinchu, Taiwan, Republic of China, 15-30.
[15]	Su, N.W., Wang, M.L., Kwok, K.F. and Lee, M.H. (2005). Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji. Agricultural and Food Chemistry, 53, 1521-1525. doi:10.1021/jf0486390
[16]	Wanakhachornkrai, P. and Lertsiri, S. (2003) Comparison of determination method for volatile compounds in Thai soy sauce. Food Chemistry, 83, 619-629. doi.org/10.1016/S0308-8146(03)00256-5
[17]	Shahidi, F. and Ho, C.T. (1999) Role of the Maillard reaction in browning during moromi process of Thai soy sauce. Flavor and Chemistry of Ethnic Foods, Hertfordshire, HRT, United Kingdom, 5-14.