KR101021241B1 - The method of preparing soy souce-powder treated by browned-reaction condition of ex lellence - Google Patents

Abstract

The present invention relates to a soy sauce or soybean meal which is usually prepared by mixing brewed soy sauce and acid-decomposed soy sauce in a soy sauce whose pH is controlled so as to have excellent browning reaction conditions. The fermented soy sauce is suitable for taste, flavor and the best browning reaction. The present invention relates to a method for preparing a powdered soy sauce which is subjected to an excellent browning reaction by converting chitosan into chitosan as a functional substance for concentrated chitosan by a vacuum concentration method.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing powdered soy sauce,

The present invention relates to a method for preparing a powdered soy sauce treated with excellent browning reaction conditions, and more particularly, to a method for preparing a soy sauce having a pH adjusted pH value for an excellent browning reaction condition and a sugar, amino acid, The present invention also relates to a method for producing a powdered soy sauce which is treated under an excellent browning reaction condition by subjecting a substance to heat treatment at a low temperature and concentrating it by a vacuum concentration method, drying and pulverizing it.

Recently, various kinds of sauces such as spaghetti sauce, chili sauce, garlic sauce, oyster sauce have been formed due to diversity of consumers' taste. The source market is expected to grow steadily due to the growth trend of the food service industry and consumption trends that are favored by consensus. In addition, new product launches are expected to continue through exploration of various materials in the future.

As for the US market, the preference for ethnic flavor and flavor differentiated from the existing products is gradually increasing. Consumer demand for health-oriented products such as low-fat and low-cholesterol is rising as in Korea .

In the case of the Japanese market, it can also be predicted that it will evolve to pursue high-quality low-calorie products to meet the needs of high-end and health-oriented consumers.

Therefore, consumers' desire is becoming hygienically safe, good taste and flavor, rich in nutrition, and easy to use for health. The development direction and the market prospect of Western food products are also expected to be the main issue of enhancing the safety of products, developing nutritionally good products and health functionalities.

   Therefore, we developed a product according to the present invention as an opportunity to request the development of soy sauce from Luca, Russia. It is not a liquid source product which is widely distributed in the market, but a product which is powderized by commercializing its product characteristics.

As I said above, consumers want things that are different from their existing products. In recent years, I have tried to make a product that has a good taste and flavor, considering the interest in diet and also health. Low-fat and low-cholesterol, and taste and flavor can satisfy consumers' needs. Also, these products are applied as health functional foods, and they are powdered It is advantageous that the volume is reduced and the distribution cost is reduced in the distribution cost part when the source is commercialized, so that the distribution time and stability are advantageous. This is an invention that considers these points.

The brownening reaction, which is a core technology of the present invention, refers to various reactions in which the color gradually becomes brown or dark brown while processing or storing foods. Bread, soy sauce, miso, beer, coffee, black tea, and sausage are important reactions that cause the inherent color of the food. In this reaction, characteristic flavor-forming components such as pyrazine derivatives may be produced, and essential amino acids such as lysine may be destroyed, or the resulting materials may lower the bioavailability of other nutrients including minerals, resulting in loss of nutritional value.

The browning reaction varies widely depending on the mechanism, but is generally divided into nonenzymatic browning reaction which does not involve the enzyme and browning reaction by the enzyme.

The nonenzymatic browning reaction is the formation of a brown substance by a chemical reaction between a component or an ingredient in a food in the absence of an enzyme, such as a milled reaction, a caramelization reaction, and an ascorbic acid oxidation reaction.

A millard reaction is a reaction in which free amino groups of amino acids, peptides, amines, and proteins react with carbonyl groups such as reducing sugar aldehyde and ketone to ultimately produce a brown melanoidin pigment. Depending on the nature of the reactant, it is also referred to as the amino-carbonyl reaction, also called the melanoidin reaction, in the name of the reaction product. The outline of Ibanon can be divided into three stages as an initial stage, an intermediate stage, and a final stage according to progress of the constitutive chemical reaction.

In the initial stage, the reaction product is colorless and does not absorb light at near-infrared wavelengths, resulting in a sugar-amine condensation reaction and an amidori transfer reaction.

First, in the sugar-amine condensation reaction, the aldehyde-type carbonyl group of the reducing sugar causes a condensation reaction with an amino acid, a protein, or an amino group of an amine. As a result, a schiff base derivative is formed and then the corresponding nitrogen glycosyl glycosylamine is formed. These reactions are reversible and proceed very quickly. The resulting glucosylamine is much more active than the saccharide itself, which is a reactive substance.

This condensation reaction is initiated by the nitrogen atom of the nucleophilic amino group attacking the carbon atom of the carbonyl group. Quantization of carbonyl groups enhances this reactivity with impermeable compounds, but quantization of amino group nitrogen atoms hinders attack on carbonyl group carbon atoms.

Secondly, the transfer of Amidori to the glycosylamine formed in the sugar-amine condensation reaction soon rearranges to the corresponding aminoketose. In this reaction, the weak acid acts as a catalyst and quantization of the schiff base is a key step. At this time, the keto form and the reactivity may be present in a larger enol form. In the opposite direction, the process of rearranging the reaction, ie, glycosylamine, into aldisamine is called transferring the Hines.

In the intermediate stage, probably the Lysate and Hanes Transfer products are dehydrated to form and decompose the Porphyra to form aceto, diacetyl, pyrrobal, and the like. Secondary products are colorless or yellowish and strongly absorb at near infrared wavelengths. The dehydration reaction of sugars, the cleavage reaction of sugars, and the degradation of amino acids occur in the dehydration reaction of sugars, which can be divided into perrural formation and reductone formation depending on pH.

In the furfural formation, the weakly acidic compound (ketosemaine) undergoes a 1,2-ounce reaction under weak acidic conditions below pH 5, followed by hydrolysis of the amine to form 3-deoxyosone.

3-deoxyosone is dehydrated to form unsaturated osone and unsaturated 3,4-dideoxyosone. In addition, the enol form of the unsaturated osone is highly reactive and cyclized through dehydration to form a furan derivative represented by 5-hydrixymethyl-2-furfural (5-HMF). Generally, 5-HMF is produced in pentose and 2-furaldehyde in the case of hexose and hexuronic acid. At this time, the hexuronic acid derivative is decarbonated.

Secondly, formation of reductone species In the condition of pH 5 or higher, the amadori compound undergoes 2,3-emolylation reaction, and then the amine forms a reductone like the enol form of the 1-deoxy-2,3-dicarbonyl intermediate. The reductones have enediol or similar structures in the molecule, such as eniminol, endiamine, and thiol-enol, which form an indophenol reductant with the property of reducing 2,6-dichllorphenodophenol. L-ascorbic acid is a typical reductone contained in foods. These reductones have very high reductivity and high reactivity, and they are mainly involved in the browning reaction in the form of dehydrogenation after unsaturation in the carbonyl group.

In the cleavage reaction of sugars, these oxidation products continue to be oxidized and cleaved to form volatile substances with low carbon numbers. That is, glyoxaldehyde, methylglyoxal, diacetyl, acetaldehyde, and glyoxal are formed by the cleavage of the carbon chain of saccharides. These compounds are involved in the formation of brown torthdlm and may give a peculiar smell to food.

The amino acid degradation is known to be caused by the stecker decomposition reaction, which is a significant amount of carbon dioxide generated in the Maillard reaction and an aldehyde derived from amino acids. This reaction is an oxidative decomposition reaction of α-amino acid and α-dicarbonyl compound, which produces aldehyde and carbon dioxide with fewer carbon atoms than amino acid. Dicarbonyl compounds such as unsaturated 3,4-dideoxyosone and amino acids and amino compounds are decarboxylated by strecker decomposition to produce enaminol and aldehyde, which are highly active.

The aldehydes produced in this reaction are volatile components that affect the flavor of the food and may be involved in other reactions.

The furfural derivatives, rituxatons, and degradation products of the sugars produced at the intermediate stage of the Maillard reaction are converted to aldehyde-amine by various reactions such as aldol condensation reaction, aldehyde-amine polymerization reaction, and generation of heterocyclic nitrogen compounds such as pyrrole, imidazole, pyrazine, Of a fluorescent unsaturated polymer.

As a conventional representative source using the above-described browning reaction, for example, a brown sauce such as <Example 1> can be cited. As for the type of brown sauce, Demiglass sauce and Porkgas sauce of <Example 2> are also included. Brown sauces are dark brown and used mainly for the frying of meat or vegetables. Unlike white sauces, they must be roasted until the color of flour is reached.

<Example 1> Brown sauce

\ Raw material Combination ratio (%) One water 9.56 2 Tomato ketchup 2.38 3 Beef bone 47.84 4 onion 12.75 5 flour 6.38 6 carrot 6.38 7 celery 6.38 8 butter 6.38 9 Parsley stem 0.8 10 Salt 0.32 11 pepper 0.32 12 butter 0.32 13 Laurel leaf 0.2 Sum 100

       Production process of brown sauce using the material of Example 1 (Example 1)

Pretreatment process: Carrots, celery and onions are chopped and beef bones are dipped in cold water to remove blood.

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First: Put the butter in the pan and add the trimmed beef and minced beef bones and fry them to brown.

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Second: Put the butter in the pan and add the flour to melt it. Fry slowly so that it becomes brown in a weak fire. Put tomato ketchup on it and fry it again.

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Third: Put the stir-fried vegetables and beef bones in it, fry them, add water, and loosen the lumps. Put the laurel leaves and parsley stalks together and simmer for 30 minutes.

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Finished product: Sprinkle with salt and pepper.

       <Example 2> Demiglass sauce

\ Raw material Formulation ratio (%) One garlic 0.32 2 onion 23.66 3 carrot 7.89 4 celery 15.76 5 beef 15.76 6 butter 1.58 7 Tomato paste 0.79 8 Tomato puree 1.26 9 Beef broth 31.55 10 Laurel leaf 0.16 11 parsley 0.08 12 Black pepper 0.16 13 Salt 0.32 14 Sugar 0.24 15 Worcester sauce 0.47 Sum 100

      (Example 2) using a material of a demiglace source

Pretreatment process: Cut garlic into pieces, cut onions and carrots, cut celery leaves, cut the stem, and cut beef 1 ~ 2cm in size.

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First: Let the frying pan first, then melt the butter, garlic, onion, carrots, celery, beef and fry to dark brown.

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Second: Put tomato paste and tomato puree in this and fry for 3 more minutes.

As a technique related to the present invention, in a conventional soy sauce manufacturing method,

There are brewed soy sauce and acid-decomposed soy sauce.

It is a solution of meju, water and salt combined with doenjang.

Soybeans are cultivated microorganisms such as fungi and bacteria which are naturally inoculated into well-boiled soybeans, pour salt water into meju or lump of meju and ferment and mature them, and then separate the liquid phase and the solid phase, (Gluten), which is extracted from cooking soy sauce and soybeans, which are fermented soybeans, which are conventionally used as fermented soybeans, are neutralized with an alkali and then separated by filtration. Various additives are added to the filtrate And acid-decomposed soy sauce added.

(A) Brewed soy sauce

1. Raw materials (30 servings)

4 chunks of Meju, 2 kg of salt, 50 liters of water, 5 ~ 6 dried chillies, 2 chunks of charcoal

2. Manufacturing Method

<Table 1> Manufacturing process of brewing soy sauce

Preparation: Prepare meju.

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Primary: We pour water into salt in salt, make salt, and filter sieve. The jar is prepared with a wide mouth that can receive a lot of sunlight, and it is poured with hot water and disinfected. Wash meju clean and put into water one by one.

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Second: Pour the washed meju into a jar and pour the prepared salt over it.

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Third: Put chopped red pepper and jujube in the jar and close the lid for 3 days.

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Fourth: I put a jar on the net and set it for 40 days.

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Finished product: After 40 days, remove the charcoal, red pepper and jujube in the jar. Prepare the soy sauce poison.

(B) acid-decomposed soy sauce

1. Raw materials: Main ingredients that make amino acid soy sauce mainly use defatted soybean which is protein raw material. You can use both animal (fish poultry silkworm pupa) or food (soybean, cottonseed) protein as protein source. Hydrochloric acid is mainly used for decomposition, and caustic soda or carbonic acid is used as a neutralizing agent.

2. Manufacturing Method

1) Disassembly

Normally, the amount of hydrochloric acid relative to protein nitrogen is usually 1: 2 as a molar ratio of nitrogen (N) to hydrochloric acid, and 18% of pure hydrochloric acid is suitable for decomposing the protein source. For high-temperature decomposition, decompose at 110 to 115 ° C for 10 hours, and at low-temperature decomposition at 80 to 90 ° C for 48 to 72 hours. The low-temperature decomposition can provide a product having a better quality in terms of composition or flavor than the high-temperature decomposition.

2) neutralization

The decomposition liquid is transferred to a neutralization tank. After cooling to 50 ~ 60 ℃, sodium carbonate or caustic soda will be bitter when the temperature is high. The pH after neutralization is about 4.5 to 5.

3) Filtration

The neutralized amino acid digestion solution is filtered using a squeezer or a filter press.

4) Processing and products

The amino acid solution has a peculiar odor. To remove the deodorizing and deodorizing treatment, add about 1% of purified activated carbon, process it well, and allow to stand for several hours and filter.

5) Manufacturing process diagram

Hydrolysis ↗ night
Raw materials → neutralization → pressurization → amino acid solution → combination → sterilization, cooling → filtration → packaging
Hydrochloric acid, Na2CO3 ↑
additive

As described above, the soy sauce manufacturing method can be broadly divided into brewing soy sauce and acid-decomposing soy sauce. However, there are various methods that differ in the methods such as raw materials. However, until now, I have never tried soy sauce powdered soy sauce.

The present invention relates to a process for producing a soy sauce which comprises pulverizing a soy sauce treated with excellent browning reaction conditions based on a method of producing an acid-decomposed soy sauce, pulverizing the brown soy sauce having excellent color, taste and flavor, nutritionally beneficial, The object of the present invention is to provide a method for producing a pulverized soy sauce which is processed in an excellent browning reaction condition which is light in weight and low in volume in terms of distribution and export, can save packaging cost as well as transportation cost remarkably, .

The appropriate composition ratio of the components participating in the reaction to the excellent browning reaction conditions by adjusting the pH, the selection of the saccharides, the selection of the treatment temperature, the moisture content and the concentration of the reactant to have excellent taste, flavor, It is a powdered soy sauce which is processed in an excellent browning reaction condition which can be greatly reduced in packing cost and transportation cost because it has good color, taste and flavor, rich in nutrition and health function, .

The powdered soy sauce according to the present invention is excellent in taste and flavor due to the addition of fructose (lycopene) and lysine, which is an essential anthocyanosiloxane, and is excellent in coloration due to excellent browning reaction and also has a function as a health food. It is possible to greatly reduce the packing and transportation costs by easily packing, transporting, storing and handling the powder, and the powder treated with excellent browning reaction condition which can expect a high preference with the powder source different from the conventional soy sauce Soy sauce can be called.

In the state of maintaining the conditions for achieving excellent browning reaction in the soy sauce prepared by the above-mentioned conventional methods, additives are added in order to improve taste, amount and color.

Original soy contains 36-40% of protein and 17-22% of oil. In addition, it contains triterpenoid saponins (soya saponin A, B and C), nitrogen compounds, carbohydrates, sugars, pectin minerals and vitamins . Methionine, threonine, leucine, inoline, and valine. Lipid content is high, ranging from 1 to 3.6% lecithin, kefalin, and nitrogen compounds include adenine, guanine, choline, trichomelin, and amino acid histine.

Carbohydrates are mostly composed of water solids, of which 3.3 to 13% is saccharose.

Ash as is the K, Mg, Cu, Fe, Mn, Ni, Zn and trace amounts of Co, and Lin acid is contained, and beans vitamin _{A. B 1, B 2 D,} E, K and isoflavone glycosides Id Gene and Rovinin are contained. Soybean saponin is active in lipid metabolism by function and action.

Lecithin contained in beans emulsifies fat and steroids that do not dissolve in water and emulsifies them into water, thus reducing the amount of cholesterol, which is the main cause of arteriosclerosis. In addition, lecithin in the body of choline, clorerolinic acid, fatty acids and water degradation, so the neurogenic lipid metabolism has a good effect. Likewise, lecithin, which is beneficial to human body, is contained in a lot of scraps of soybean oil.

As a result, the components of the brewed soy sauce and the acid-decomposed soy sauce prepared by conventional methods were examined. The main components were amic acid and sugar, and the browning reaction of the components and the browning reaction of the additives were considered. Is a soy sauce obtained through various experiments in order to obtain soy sauce added with additives which are considered in a comprehensive manner.

Browning reaction with changes in pH of liver

1. Browning reaction according to sugar type

Glucose, fructose and sucrose were changed to pH and the following results were obtained.

Experiment (1)

Add 4 ml of glucose, fructose and sucrose and 4 ml of distilled water. Heat the mixture to 60-70 ° C, add 10 ml of HCl, 4 ml to the solution, and browse for acidity. Add 4 ml of 0.1N NaOH to the solution. The results are shown in Tables (1) and (2).

Table (1) Browning state of sugar in alkali solution

Type \ Time (minutes) 10 20 30 glucose - Extremely light yellow Light yellow fruit sugar yellow Dark yellow Brown saccharose No change No change No change

Table (2) Browning state of sugar in acid solution

Type \ Time (minutes) 10 20 30 glucose Uninvited Uninvited Uninvited fruit sugar Uninvited Uninvited Signs of change saccharose Uninvited Uninvited Uninvited

As a result of repeating the above-mentioned method, it is found that the change of browning is promoted as the pH is increased as the color change starts at pH 4.5. However, when the pH is above 7, the soy is likely to be altered by the invasion of bacteria. Therefore, it is best to maintain the pH of the soy sauce solution at 5 ~ 6.5.

Also, in soy sauce made from soybeans or soybean meal, there is almost no fructose. As described above, the sugar is almost sucrose-soluble, and the progress of browning is extremely slow and considerable time is required, which is disadvantageous from a commercial point of view.

2. Browning reaction by amino acid and sugar addition

Lysine, a kind of basic α-amino acid as an additive, is an amino acid contained in many foods such as histone, albumin and muscle protein. It is an amino acid used to increase the nutritional value of protein by adding it to food. Amino acids. The brown coloration of the mixture of the amino acid and the above - mentioned fructose was experimented.

Experiment (2)

4 ml of a mixture of sugar and lysine in a weight ratio of 1: 1, 4 ml of water and 4 ml of amino acid were mixed and heated to 60 to 70 ° C. An acidic solution containing 4 ml of 10% HCl and an alkali solution (3) and Table (4), respectively.

(Table 3) Color change with time in alkaline solution

Category \ Time (minutes) 10 20 30 Glucose + lysine Signs of color change yellow Light brown Fructose + lysine yellow Dark yellow Dark brown Sucrose + lysine Uninvited Uninvited Uninvited

(Table 4) Color change with time in acid solution

Category \ Time (minutes) 10 20 30 2: 1
Glucose + lysine Uninvited Uninvited Light yellow 2: 1
Fructose + lysine Uninvited Light yellow Light brown 2: 1
Sucrose + lysine Uninvited Uninvited Uninvited

As a result of repeating the experiment while changing the pH by the above-mentioned method, the color change starts to occur at pH 4, and as the pH is increased, the browning change is promoted. However, if the pH is higher than 7, The pH of the soy sauce solution is particularly likely to be altered by the addition of animal protein, so that the pH of the soy sauce is preferably limited to 5 to 6.5.

In addition, as a substance to be added to soy sauce produced by a conventional method, sweetness and flavor are increased by replacing with juice containing a large amount of fructose in order to obtain sweet natural sweetness as fructose, but fructose, glucose, lemonic acid, maleic acid, The pH value of soy sauce is low when a large amount is used. However, when 5% or more is not added, the pH value of soy sauce is not greatly affected. When 5% is added, the pH is decreased from 6.5 to 6 to maintain high quality browning reaction of soy sauce. The addition of a large amount of soybean to the soy sauce can result in alteration of the soy sauce. Therefore, considering that the soy sauce maintains its pH, prevents degeneration, and maintains a high quality browning reaction condition, 5% of the juice is suitable.

Experiment (3)

As described above, the result of the taste, flavor and sensory test of 20 persons according to the amount of lysine added with 5% of the juice in the soy sauce was obtained.

The test method was such that 2%, 5%, 8%, and 11% lysine were added to the soy sauce, and the heat treatment was performed at 60 to 70 ° C. .

Table (5) Preference according to the amount of lysine added

Number of times \ lysine content 3% 5% 8% 11% One 2 8 6 4 2 3 9 5 3 3 3 11 4 2 4 2 13 4 One commandment) 10 41 19 10

As described above, the added amount of lysine is about 5% by weight in terms of taste and flavor, and since it is a fleshy amino acid, the addition amount of lysine should be considered in consideration of deterioration of liver, so the most appropriate amount of lysine added is 5%.

The coconut solution (A) treated as described above is dried under vacuum at a temperature of 35 ° C to 45 ° C and pulverized through a concentrated drying process to obtain a powdered soy sauce.

In another embodiment of the present invention, in order to impart a function of a healthy food to a soy sauce solution which is heat treated by adding fructose (juice) and lysine to ordinary soy sauce, a powdered soy sauce (sauce) And the like.

Chitosan is a substance with immune function that inhibits the growth of cancer cells. Biological treatment of it is hydrolyzed by glucosate bond, and various molecular substances are produced. Chitooligosaccharide, which is one of them, is used for immune strengthening and beneficial growth of intestinal bacteria And cholesterol levels, and helps the physiological activities. Chitosan has various advantages, so it can be used for removing cauterization, promoting peristalsis of the intestines, controlling the nutrition absorption and function, improving liver function, improving obesity, improving hyperlipidemia, Prevention, blood pressure control, improvement of side effects of anti-cancer and anti-cancer treatment, control of blood cholesterol concentration, excretion of pollutants such as heavy metal dioxin, and elimination of hangover.

However, chitosan has β-poly-D-glucosamine as a product in which acetyl is released from chitin (β-poly-N-acetyl-D-glucosamine) and has bitter taste and bitter taste peculiar to chitosan. Poetry could not be discerned as a sensual experiment.

Experiment (4)

The soy sauce solution containing chitosan powder (0.5%, 1%, and 1.5%) added to the soy sauce solution (A) and the soy sauce solution described above was subjected to four times of sensory test on taste and flavor .

 Table (6) Result of chitosan added sensory test

Number of times Soy sauce solution (A) A + chitosan 0.5% A + chitosan 1% A + chitosan 1.5% One 7 people 6 6 One 2 8 7 5 0 3 7 6 5 2 4 7 6 6 One system 29 25 22 4

As shown in the above table (6), the addition of chitosan to the soy sauce solution (A) has no significant difference in the sensory feelings up to 1%, but the bitterness and bitter taste can be felt at 1.5%, and the addition of 1% or more affects the flavor and flavor . As a health food, it is good to add more fragrance to get higher function, but soy sauce is a seasoning sauce that mainly focuses on flavor and flavor. If it is added at 1% or less, it is difficult to expect a satisfactory function as a health food.

As a result of the above, the manufacturing method of the powdered soy sauce of the present invention can be summarized as follows.

A one-step process of adjusting the pH of the brewed liver or acid-decomposed soy sauce solution with soybeans or soybean meal to a pH of 5 to 6.5,

A two step process to obtain a soy sauce solution (A) which is heat-treated for 1 to 2 hours at a temperature of 60 to 70 ° C by adding 5wt% of juice as a fructose and 5wt% of lysine as an essential amino acid obtained from an animal protein,

A method of producing powdered soy sauce treated with an excellent browning reaction condition including a three-step process of concentrating, drying and pulverizing the soy sauce solution (A) obtained in the two-step process at a temperature of 35 to 45 ° C by a vacuum concentration method can do.

As another embodiment of the present invention, a method for producing a powdered soy sauce prepared by further adding 1 wt% of chitosan powder in the above two-step process is included in the scope of the present invention.

Claims (2)

Soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, (A) obtained by heat-treating 1 to 2 hours at a temperature of 60 to 70 ° C by adding 5wt% of juice as a fructose and 90% of a soy sauce solution having been subjected to the first step process and 5% by weight of lysine as an essential amino acid obtained from an animal protein, fair, A method for producing a powdered soy sauce, which comprises a three-step process of concentrating, drying and pulverizing a soy sauce solution (A) subjected to a two-step process at a temperature of 35 to 45 ° C by a vacuum concentration method. delete