Method for reducing content of sensitization protein in soy sauce

The invention provides a method for reducing the content of sensitization protein in soy sauce. The method comprises the following steps: performing enzymolysis on raw soy sauce to obtain low-sensitivity soy sauce; wherein the enzyme adopted in the enzymolysis comprises any one or a combination of at least two of flavourzyme, alkaline protease or papain. According to the low-sensitivity soy sauce produced by the method disclosed by the invention, not only are soybean allergenic proteins greatly degraded, but also the content of amino acid nitrogen in the low-sensitivity soy sauce is increased, and the content of the amino acid nitrogen is also one of indexes for measuring the quality of the soy sauce, that is, the quality of the low-sensitivity soy sauce is further improved while the allergenic proteins are reduced. 本发明提出了一种降低酱油中致敏蛋白含量的方法。所述方法包括：将生酱油进行酶解，得到低敏酱油；其中，所述酶解采用的酶包括风味蛋白酶、碱性蛋白酶或木瓜蛋白酶中的任意一种或至少两种的组合。本发明生产的低敏酱油不仅大豆过敏蛋白得到大幅度降解，低敏酱油中氨基酸态氮的含量也有所升高，而氨基酸态氮的含量也是衡量酱油品质的指标之一，即在降低致敏蛋白的同时，进一步提升了低敏酱油品质。