KR100597953B1 - Method for preparing soybean paste and soy sauce with good flavor and reduced nasty smell - Google Patents

Abstract

 The present invention relates to a method for producing an odor and flavor improved jang, by mixing the Aspergillus duck soybean culture or penicillium polonicum soybean culture with meju, reducing the odor of traditional fermented soy It can improve flavor.

Off-flavor, miso, soy sauce

Description

METHODS FOR PREPARING SOYBEAN PASTE AND SOY SAUCE WITH GOOD FLAVOR AND REDUCED NASTY SMELL}

Figure 1 measures the degradation rate of butyric acid by the enzyme obtained from the Aspergillus oryzae culture.

[TECHNICAL FIELD OF THE INVENTION]

The present invention relates to a method for preparing odor and improved soy sauce, and more particularly, by mixing Aspergillus duck soybean culture or Penicillium polonicum soybean culture in meju or soy sauce. It is about how to let.

[Private Technology]

Traditional Korean food, soy sauce and soybean paste are fermented seasonings with unique flavor and functionality that Japanese soy sauce does not have. However, most of traditional Korean traditional fruits due to off-flavor (Kim Jong-kyu et al., Yeungnam University, Korea), pp. 63-69. 1990; Song Jae-young et al., Journal of the Korean Society for Industrial Microbiology, 12 (2). 1984) The young generation and foreigners are evading.

Meju, a raw material of traditional Korean soy sauce, produces microorganisms, butyric acid (butyric acid), which is the causative agent of Bacillus subtilis (Kwon Hee-jung et al., Yeungnam University) Department of Microbiology, pp. 1-22. 2000; Park, Sang-Kyu et al., Thesis, Department of Applied Microbiology, College of Natural Resources, Yeungnam University, pp. 21-35. 2000; Kim, Myung-Soo et al., Bachelor of Thesis, Department of Applied Microbiology, College of Natural Resources, Yeungnam University.pp. 1-17, 2001; 2001; Do-Hyun Jung et al., Bachelor of Thesis, Department of Applied Microbiology, Yeungnam University, Korea. Pp. 47-56. 2001; Imho Lee , Bachelor of Thesis, Department of Applied Microbiology, Yeungnam University, Korea. Pp. 67-85. 2001; Bachelor's Thesis, Department of Applied Microbiology, College of Resources, pp. 86-101. 2001;

Existing doenjang-related patents include a method of preparing conventional doenjang using Bacillus subtilis of Korean Patent Publication No. 1991-20168 and a method of producing meju using Bacillus subtilis of Korean Patent Publication No. 2000-31503. The manufacturing method of the conventional doenjang has all the advantages that you can feel the unique flavor of meju or doenjang, but the problem remains difficult to satisfy a variety of tastes as the intrinsic odor of miso is maintained as it is.

The present invention has been made in order to solve the problems of the prior art, it is an object of the present invention to provide a miso production method that can reduce the smell of conventional miso and improve the flavor of traditional miso.

It is another object of the present invention to provide a soy sauce manufacturing method that can reduce off-flavor of soy sauce and improve flavor of soy sauce.

It is another object of the present invention to provide an jang with improved odor and flavor.

In order to achieve the above object, the present invention comprises the step of mixing the Aspergillus duck agent culture in meju or miso at a weight ratio of 1: 1 to 0.2, and aged at 25 to 35 ℃, the Aspergillus duck agent The culture is inoculated with boiled soybeans inoculated with Aspergillus duck provides a doenjang preparation method comprising incubating for 3 to 10 days at 27 to 33 ℃.

In another aspect, the present invention comprises the step of mixing the penicillium polonicum culture in meju or miso at a ratio of 1: 0.5 to 0.2, and aged at 25 to 35 ℃, the penicillium polonicum culture is boiled soybean To inoculate penicillium polonicum to provide a method for producing miso comprising incubating for 3 to 10 days at 22 to 27 ℃.

In another aspect, the present invention comprises the step of mixing the Aspergillus ducki culture in soy sauce and aged at 25 to 35 ℃, the Aspergillus ducki culture is inoculated with Aspergillus ducki in boiled soybean 27 to It is cultured for 3 to 10 days at 33 ℃, provides a soy sauce preparation method comprising mixing 0.5 g to 0.15 g of Aspergillus duckase culture per ml of soy sauce.

In another aspect, the present invention comprises the step of mixing the penicillium polonicum culture in soy sauce and aged at 25 to 35 ℃, the penicillium polonicum culture is inoculated with penicillium polonicum in boiled soybean 22 to It is cultured for 3 to 10 days at 27 ℃, provides a soy sauce production method comprising mixing 0.1 g to 0.5 g penicillium polonicum culture per 1 ml of soy sauce.

The present invention also provides penicillium polonicom 241 (KCTC 10709BP) isolated from Meju.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for reducing off-flavor and improving flavor of conventional soy sauce, and provides miso and soy sauce to which Aspergillus aurise culture or penicillium polonicum culture is added.

The method for preparing soybean paste of the present invention includes adding Aspergillus aurise culture or penicillium polynikum culture to meju or miso and aging at 25 to 35 ° C.

The meju may be any kind of meju used in the miso, and specifically, conventional meju or Bacillus subtilis meju may be used. The conventional meju is different depending on the region or home, but after boiled and dried soybeans, various microorganisms of the surroundings are naturally propagated, and the Bacillus subtilis meju may be inoculated with soybean and empire meju. In an example of the present invention, Bacillus subtilis meju was prepared by inoculating Bacillus subtilis on boiled soybean and incubating it at 30 ° C. for 3 days.

The miso includes all kinds of miso, which are manufactured or sold at home, and may be, for example, conventional miso. Traditional soybean paste means prepared by the conventional method. For example, the soybeans are boiled, steamed, molded into bricks or spheres, dried for 2 to 3 days, and then cracked to hang with straw to maintain proper temperature and humidity. In this way, the various microorganisms around them spontaneously grow and multiply, and then wash the meju and soak it in brine, ferment and ripen for 3 to 6 months, and then add the soy sauce to the soy sauce, and the rest becomes soybean paste.

The Aspergillus aurise culture or penicillium polynicum culture, boiled soybean is inoculated 100 to 200 mg (dry weight) per 100 g of each microorganism whole culture, it is 3 to 3 to 20 to 35 ℃ Incubated for 10 days. Preferably, the penicillium polonicacum is incubated at 22 to 27 ℃ after inoculation, Aspergillus duckase is preferably cultured at 27 to 33 ℃ after inoculation.

Aspergillus duckase culture in the meju or doenjang may be mixed in a weight ratio of 1: 1 to 0.2, preferably 1: 1: 0.2 to 0.5 by weight for conventional meju, 1: 1: for Bacillus subtilis meju It may be 1 to 0.2 weight ratio. The above range is an optimal condition that can improve the off-flavor and flavor of miso. In addition, penicillium polonicum culture may be mixed in a weight ratio of 1: 0.5 to 0.2 with respect to meju.

Aspergillus aurise culture or penicillium polonicum culture is added to meju or miso, followed by aging to prepare miso, especially when the maturation period is 30 to 90, to improve off-flavor and flavor of miso . After the ripening period, doenjang can be stored at low or room temperature.

The miso prepared by the above method may include various subsidiary materials, such as seasonings, salts, and the like, which are usually added to the production of miso.

The present invention also relates to a method for preparing soy sauce, the method comprising adding a Aspergillus aurise culture or penicillium polonicum culture to the liver and aging it.

The soy sauce is a conventional soy sauce that is commonly prepared, it is prepared by soaking meju in brine, fermenting and ripening, and then weighing the liquid.

Aspergillus aurise culture or penicillium polonicum culture added to the soy sauce may be prepared by the same method as Aspergillus aurise culture or penicillium polonicum culture added to the soybean paste. .

Aspergillus aurise culture or penicillium polonicum culture added to the soy sauce may have different mixing ratios depending on the type, for example, 0.15 to 0.5 g of Aspergillus aurise culture per milliliter of soy sauce. , 1 to 0.5 g of penicillium polonicum culture can be mixed per 1 ml of soy sauce. After mixing the Aspergillus aurise culture is aged at 25 to 35 ℃, penicillium polonicum culture can be aged at 25 to 35 ℃ after mixing.

When adding Aspergillus aurise culture or penicillium polonicum culture during the manufacturing process of traditional enteric meat according to the present invention, the content of off-flavor components is significantly reduced, not only to inhibit the unpleasant odor, but also to the rich and excellent flavor. To provide.

In addition, the present invention relates to a penicillium polonicum 241 strain, the effect of the novel strain, which has a remarkable effect in reducing the off-flavor and enhance the flavor of traditional foods such as miso and soy sauce, compared to the existing penicillium polonicum Is excellent. Penicillium Polonicomm 241 was deposited on October 20, 2004 at the Korea Institute of Bioscience and Biotechnology, located at Eoeun-dong, Yuseong-gu, Daejeon, Korea, and received the accession number KCTC 10709BP.

Hereinafter, examples of the present invention will be described. The following examples are only for illustrating the present invention and the present invention is not limited to the following examples.

The microorganisms used for making miso are Penicillium polonicacum 241 (KCTC 10709BP), Bacillus subtilis PM3 (KCTC 8486P) and Aspergillus ducki M (KCTC 10708BP).

Example 1 Novel Strain Identification from Meju

To isolate the off-flavor and enhance the flavor from meju. Strains were isolated by culturing meju, and IPS DNA sequencing and morphological identification were performed. As a result, since the strain was determined to be a penicillium polynicomb strain, the strain was designated as penicillium polonicum 241 and deposited as KCTC 10709BP.

Example 2: Preparation of Doenjang Using Penicillium Polonicum and Bacillus Subtilis

2-1. Manufacture of miso

Penicillium polonicum was inoculated with 10-20 mg (dry weight) of whole culture per 1 g of boiled soybean and incubated at 25 ° C. for 7 days.

Bacillus subtilis PM3 was inoculated with 10-20 mg (dry weight) of whole culture per gram of boiled shredded soybean and incubated at 30 ° C. for 3 days.

The penicillium polonicum culture was mixed in 0.11, 0.2: 1, 0.5: 1, and 1: 1 weight ratios of the Bacillus subtilis cultured meju, and aged at 30 ° C. for 30 days to prepare miso. In addition, only penicillium polonicum culture and Bacillus subtilis culture as a control was aged under the same conditions, respectively, to prepare miso.

2-2. Content of Volatile Organic Acids of Miso

The content of volatile organic acids of doenjang was measured by gas chromatography, and the results are shown in Table 1 below.

Table 1

Bacillus meju: Penicillium culture Volatile Organic Acids (mg / 100g) Acetic acid Propionate Butyric acid 3-methylbutanoic acid 1: 0 3.16 0.49 0.09 19.46 0: 1 5.72 0.34 0.00 4.51 1: 0.1 6.33 0.28 0.00 21.72 1: 0.2 12.81 1.56 0.07 19.71 1: 0.5 4.69 0.91 0.19 15.49 1: 1 1.93 0.31 0.00 15.01

2-3. Sensory evaluation

The sensory test was conducted for the sensory test staff consisting of two graduate students and ten undergraduate students, and the taste and aroma were scored by the five-point method for each miso. The results are shown in Table 2 below.

Table 2

Bacillus meju: Penicillium culture Sensory evaluation Sensory evaluation Sensory test result flavor incense 1: 0 3 4 Sweet Miso 0: 1 3 4 Moldy meju flavor 1: 0.1 4 4 Less-aged traditional miso flavor and aroma 1: 0.2 4.5 4.5 Sweet traditional miso flavor and aroma 1: 0.5 3 3 About sour miso 1: 1 3.5 4.5 Old miso flavor and aroma

In the volatile organic acid content and sensory test, doenjang prepared by mixing Bacillus subtilis: penicillium polonicum in a 1: 0.2 ratio was the best flavor. Too much acetic acid and propionic acid give a sour taste and smell, but the content range is improved in the content range. Butyric acid, however, has a odor.

Example 3: Preparation of Doenjang Using Aspergillus duckase and Bacillus subtilis

3-1. Miso

Aspergillus duckase was inoculated with 10-20 mg (dry weight) of whole culture per gram of boiled soybean and incubated at 30 ° C. for 7 days.

Bacillus subtilis PM3 was inoculated into boiled shredded soybeans and incubated at 30 ° C. for 3 days.

The Aspergillus aurise culture was mixed 1: 1 in meju cultured Bacillus subtilis culture, and aged for 30 days at 30 ℃ to prepare miso.

3-2. Content of Volatile Organic Acids of Miso

The content of volatile organic acids of doenjang according to the aging period was measured by gas chromatography, and the results are shown in Table 3 below.

Table 3

Meju Types Ripening period Volatile Organic Acids (mg / 100g) Acetic acid Propionate Butyric acid 3-methylbutanoic acid Miso using Bacillus subtilis One 43.43 0.00 2.94 2.88 2 31.81 0.00 2.94 2.38 3 51.14 0.19 3.31 3.05 5 29.76 1.15 1.79 2.13 Bacillus: miso prepared by mixing aspergillus in a 1: 1 ratio One 38.37 0.00 2.42 2.20 2 42.52 0.00 2.59 2.23 3 59.83 0.00 2.77 1.58 5 27.73 0.55 0.76 1.06

3-3. Sensory evaluation

The sensory test was conducted for the sensory test staff consisting of two graduate students and ten undergraduate students, and the taste and aroma were scored by the five-point method for each miso. The results are shown in Table 4 below.

Table 4

Meju Types Ripening period Sensory evaluation Sensory evaluation Sensory test result flavor incense Miso using Bacillus subtilis One 3.0 3.5 Sweet and sour miso 2 3.0 3.0 About sour light miso flavor and aroma 3 3.4 3.3 About sour light miso flavor and aroma 5 3.8 3.7 Medicinal bitterness and aroma Bacillus: miso prepared by mixing aspergillus in a 1: 1 ratio One 4.0 4.5 About traditional miso flavor and aroma 2 4.0 4.0 Yakdan traditional miso flavor and aroma 3 4.1 4.0 Yakdan traditional miso flavor and aroma 5 4.2 4.3 Sweet traditional miso flavor and aroma

In the case of miso mixed with Bacillus and Aspergillus, the longer the ripening period, the better the flavor of miso.

Example 4: Miso mixed with Aspergillus duckase in conventional miso

Aspergillus aurise culture prepared in the same manner as in Example 3 was mixed in conventional miso (Zein Agricultural Co., Ltd.), and aged at 30 ° C for 1 or 2 weeks. Since volatile organic acid content and sensory test of miso was carried out in the same manner as in Example 2, the results are shown in Tables 5 and 6.

Table 5

sample Ripening period Mixing ratio Content (mg / 100g) Acetic acid Propionate Butyric acid 3-methylbutanoic acid Traditional Miso 1 week - 64.63 0.00 2.86 0.16 2 weeks - 26.32 0.00 2.23 0.08 Traditional Miso: Aspergillus 1 week 1: 0.2 144.48 0.00 T 0.72 1: 0.5 47.16 0.00 1.66 0.12 1: 1 31.56 0.00 1.25 0.00 2 weeks 1: 0.2 6.38 0.00 0.63 0.29 1: 0.5 18.24 0.00 0.99 0.12 1: 1 34.08 0.00 0.58 0.11

Table 6

sample Ripening period Mixing ratio Raw miso Boiled miso Sensory evaluation Sensory evaluation Sensory evaluation Sensory evaluation incense flavor incense flavor Traditional Miso 1 week - 3.0 3.3 Traditional miso flavor and taste 2.9 2.7 Traditional miso flavor and taste 2 weeks - 3.0 3.0 Traditional miso flavor and taste 1.8 3.0 Salty and spicy aroma Traditional Miso: Aspergillus Orize 1 week 1: 0.2 3.5 3.9 Sweet miso flavor and taste 3.1 3.0 Medicinal sweet miso flavor and taste 1: 0.5 3.4 3.9 Sweet miso flavor and taste 3.3 3.4 About traditional miso flavor and taste 1: 1 2.5 3.3 Yeast miso flavor and taste 3.0 3.0 About yeast miso flavor and taste 2 weeks 1: 0.2 3.0 3.7 Medicinal sweet miso flavor and taste 2.3 3.3 Sweet taste and delicious aroma 1: 0.5 4.0 3.7 Sweet traditional miso flavor and taste 2.9 3.4 Sweet taste and delicious aroma 1: 1 3.3 3.0 A mild aroma and taste 2.3 3.1 A mild aroma and taste

Aspergillus duckase culture was mixed in a conventional soybean paste at a 1: 0.2 mixing ratio.

Experimental Example: The effect of reducing off-flavor components by Aspergillus duckase

Aspergillus aurise culture prepared in the same manner as in Example 3, 4 ℃ distilled water was added in a ratio of 1: 1, shaken and left for 1 hour, then centrifuged and filtered. The filtrate was dialyzed in distilled water and then lyophilized to obtain a crude enzyme, which was then reacted with butyric acid to measure the degradation. The enzyme reaction was stopped by adding 0.1 ml of 0.5% butyric acid, 0.6 ml of distilled water, and 0.3 ml of coenzyme solution after adjusting the pH and reacting the mixture at 30 ° C. for a certain period of time, adding 2% H ₂ SO ₄ to 0.1%. I was. As a control, the one to which H ₂ SO ₄ was added in the state of not reacting with enzyme at 30 ° C was used. After the enzymatic reaction, the butyric acid content of the control and experimental groups was analyzed by gas chromatography.

Figure 1 is a measure of the degradation rate of butyric acid by the enzyme obtained from the Aspergillus culture, a is a control without the enzyme, b is a test group treated with the enzyme. In FIG. 1, the enzyme obtained from the Aspergillus culture was found to have a function of decomposing butyric acid to reduce the content of butyric acid.

Example 5 Preparation of Soy Sauce Using Penicillium Polonicomb

Penicillium polonicum cultures prepared in the same manner as in Example 2 were mixed with conventional soy sauce and aged at 30 ° C. Volatile organic acid content and sensory test of aged soy sauce were measured in the same manner as in Example 2, and the results are shown in Table 7 below.

Table 7

Ripening period                                          Conventional Soy Sauce: Penicillium Polonycum Volatile Organic Acids (mg / 100g) Sensory evaluation Acetic acid Propionate Butyric acid 3-methylbutanoic acid Sensory evaluation Sensory test result 10 days 1: 0 391.11 0.86 1.59 4.47 3 Salty and sour soy sauce 1: 0.05 388.21 0.73 1.75 2.63 4 Miso Soy Sauce Flavor 1: 0.1 618.04 0.49 1.49 1.76 4.5 Traditional Soy Sauce Flavor 1: 0.2 483.57 0.25 1.19 1.36 3 Sweet Soy Sauce 1: 0.3 424.64 0.22 0.91 1.11 3.5 Sweet Soy Sauce 1: 0.5 356.72 0.57 1.57 1.41 4 Sweet Soy Sauce 20 days 1: 0 414.42 5.22 5.14 3.84 3 Salty, soy sauce 1: 0.05 361.35 0.67 1.26 2.56 4 Sweet traditional soy sauce flavor 1: 0.1 435.21 1.56 2.18 13.83 4 Sweet traditional soy sauce flavor 1: 0.2 411.39 0.40 1.19 3.70 4 Traditional soy sauce flavor 1: 0.3 384.21 0.77 1.17 4.45 3.5 Traditional Soy Sauce 1: 0.5 422.41 0.66 1.39 6.99 2.5 Soybean Paste Soy Sauce 30 days 1: 0 238.59 0.68 0.81 7.21 3 Salty and soy sauce 1: 0.05 180.10 0.95 1.11 3.69 2.5 About sour soy sauce 1: 0.1 106.76 0.47 0.05 3.02 3.5 About sweet traditional soy sauce flavor 1: 0.2 442.57 0.94 0.00 8.46 4 Sweet traditional soy sauce flavor and aroma 1: 0.3 411.43 1.42 0.53 6.43 3 About soy sauce and miso flavored soy sauce flavor 1: 0.5 522.54 0.72 1.15 3.27 2.5 About sour soy sauce flavor

As a result, when the penicillium polynicum culture: conventional soy sauce was mixed at 0.1 to 0.2: 1, and aged for 30 days, the content of butyric acid was low but the flavor was very excellent.

Example 6 Preparation of Soy Sauce Using Aspergillus Duckase

Aspergillus duckase culture prepared in the same manner as in Example 3 was mixed in conventional soy sauce at a ratio of 3: 1, and aged at 30 ° C. Volatile organic acid content and sensory test of aged soy sauce were measured in the same manner as in Example 2, and the results are shown in Tables 8 and 9 below.

Table 8

Ripening period Mixed ratio (conventional soy sauce: Aspergillus duck) Volatile Organic Acids (mg / 100g) Acetic acid Propionate Butyric acid 3-methylbutanoic acid 1 week 1: 0 ¹⁾ 114.32 T 3.04 1.72 0: 1 ²⁾ 44.32 T 6.35 1.55 3: 1 ³⁾ 65.38 0.73 0.70 2.17 2 weeks 1: 0 318.87 0.11 6.11 3.52 0: 1 28.37 2.44 T 4.98 3: 1 174.73 7.70 T 6.19 ¹⁾ Conventional Soy Sauce: 300ml, ²⁾ Aspergillus Duck Seed Culture: 100g, ³⁾ Conventional Soy Sauce: Aspergillus Duck Seed Culture = 300ml: 100g

Table 9

Ripening period Mixed ratio (conventional soy sauce: Aspergillus duck) Sensory evaluation Sensory evaluation Sensory test result flavor incense 1 week 1: 0 ¹⁾ 3.0 3.2 Salty traditional soy sauce flavor and aroma 0: 1 ²⁾ 2.8 2.5 Less-aged miso flavor and aroma 3: 1 ³⁾ 4.1 4.5 About traditional soy sauce taste and aroma 2 weeks 1: 0 3.1 3.3 Salty soy sauce and flavor 0: 1 2.4 2.7 Less-aged miso and weakly sour flavor 3: 1 4.0 4.5 Sweet traditional soy sauce flavor and aroma ¹⁾ Conventional Soy Sauce: 300ml, ²⁾ Aspergillus Duck Seed Culture: 100g, ³⁾ Conventional Soy Sauce: Aspergillus Duck Seed Culture = 300ml: 100g

As shown in Tables 8 and 9, when the Aspergillus duckase is mixed 3: 1 with conventional soy sauce, the flavor of soy sauce was prepared as the ripening period became longer.

As described above, the method of preparing soybean paste of the present invention provides a method of aging by mixing a culture cultured with Aspergillus aurise or penicillium polynikum separately in a meju prepared by inoculating conventional meju or Bacillus, There is an advantage that the odor of miso is reduced and the flavor is improved. In addition, by using the strain culture in the production of soy sauce, it provides soy sauce with improved flavor while maintaining the traditional intestinal taste.

Claims (11)

Mixing aspergillus oryzae culture in a meju or miso at a ratio of 1: 1.0 to 0.2 by weight and aging for 1 week to 90 days at 25 to 35 ° C., The aspergillus ducki culture is inoculated with boiled soybeans aspergillus duckin is incubated for 3 to 10 days at 27 to 33 ℃ method. The method of claim 1, The Aspergillus ducki culture is 0.2 to 0.5: 1 weight ratio is mixed with conventional doenjang manufacturing method. The method of claim 1, The meju is Bacillus subtilis ( Bacillus subtilis ) meju, the mixing ratio of the Aspergillus aurise culture: meju is 0.2 to 1: 1 weight ratio doenjang manufacturing method. Mixing penicillium polonicum culture in a meju or doenjang at a ratio of 1: 0.5 to 0.2 by weight and aging for 1 week to 90 days at 25 to 35 ° C., The penicillium polonicum culture is inoculated with penicillium polonicum in boiled soybeans is incubated for 3 to 10 days at 22 to 27 ℃. The method of claim 4, wherein The meju Bacillus subtilis ( Bacillus subtilis ) Mejuin soybean paste manufacturing method. The method of claim 4, wherein The penicillium polonicum culture ( Penicillium polonicum ) culture is a method of producing miso is a culture of penicillium polonicum 241 (KCTC 10709BP). Mixing the Aspergillus oryzae culture with soy sauce and aging for 1 week to 90 days at 25 to 35 ℃, The Aspergillus duckase culture is inoculated with boiled soybeans Aspergillus duckling is incubated for 3 to 10 days at 27 to 33 ℃, Said mixing is soy sauce production method of mixing 0.5 g to 0.15 g of Aspergillus duckase culture per 1 ml of soy sauce. Mixing penicillium polonicum culture with soy sauce and aging for 1 week to 90 days at 25 to 35 ° C., The penicillium polonicum culture is inoculated with boiled soybean inoculated penicillium polonicum incubated for 3 to 10 days at 22 to 27 ℃, Said mixing is soy sauce manufacturing method of mixing 0.1 g to 0.5 g penicillium polonicum culture per 1 ml of soy sauce. The method of claim 8, The penicillium polonicum ( Penicillium polonicum ) culture is a soy sauce manufacturing method of the penicillium polonicum 241 (KCTC 10709BP). Soybean paste prepared by the method of manufacturing doenjang according to any one of claims 1 to 6. Soy sauce prepared by the method for producing soy according to any one of claims 7 to 9.

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