KR101284849B1 - The method of low salty, short term aging product and how to use this for soybean paste - Google Patents

Abstract

The present invention relates to a method for producing a low salt short-term aging and a method of using the same for miso. More specifically, (i) a first step of increasing the flour and then empire using Aspergillus oryzae; (ii) a second step of adjusting the salinity to 3 to 6% by adding salt and purified water after the empire; And (iii) after the salinity control, the third step of aging for 3-7 days with stirring at 45 ~ 55 ℃; It relates to a method for producing a low salt short-term aging of the product, characterized in that it comprises, preferably the cooker to increase the flour to steam pressure of 1 ~ 2 kgf / ㎠, to increase the water content to reach 25 to 35% It may be characterized in that, the empire may be characterized in that it is maintained for 40 to 45 hours, while adjusting the product temperature to be 30 ± 10 ℃, the stirring is put in a aging tank and left for 23 to 25 hours , Agitation using aeration or propeller at intervals of 3 ± 2 hours.
In another aspect, the present invention is (i) a first step of roasting the beans, pulverizing and increasing the weight, then empire using Aspergillus oryzae; (ii) a second step of adjusting the salinity to 3 to 6% by adding salt and purified water after the empire; And (iii) after the salinity control, the third step of aging for 3-7 days with stirring at 45 ~ 55 ℃; It relates to a method for producing a low salt short-term ripening, characterized in that comprising, preferably the steam is steam of 1-2 kgf / cm 2 soaked soaked so that the water content reaches 50 ~ 60wt% for 4-10 minutes It may be characterized in that the increase in pressure, the empire may be characterized in that it is maintained for 40 to 45 hours, while adjusting the product temperature to 30 ± 10 ℃, the stirring is added to the aging tank, 3 ± It may be characterized by stirring using aeration or a propeller every two hours.
By using a predetermined amount of the low-salt short-term ripened material prepared according to the present invention mixed with an existing high-salt soybean paste, it is possible to produce miso with improved salinity while improving the appearance, taste, water quality and aftertaste, while reducing salinity for health. Advantageous effects are recognized. Ultimately, the present invention has an advantageous effect that the salinity of miso is excellent in sensory quality by reducing the salinity of miso, and the development of the food industry can be achieved by contributing to the improvement of public health.

Description

The method of low salty, short term aging product and how to use this for soybean paste}

The present invention is added to a general 'soybean paste' having a salinity of 10% to 12%, while lowering the salinity of 'soybean paste' while improving the organoleptic properties such as appearance, taste, water quality and aftertaste in a low salt short-term composition Technology. Ultimately, using the low-salt short-term ripening of the present invention, it is possible to produce a low-salt miso, while showing excellent sensuality.

In general, doenjang is a traditional fermented food produced by fermentation and ripening by microorganisms using mainly protein raw materials such as soybeans. The protein raw materials are decomposed into peptides or amino acids by enzymes produced by the microorganisms during fermentation, and the starch raw materials are decomposed into saccharides to become flavor components such as richness, sweetness, and sour taste, resulting in unique taste.

In addition, by the action of microorganisms such as Bacillus sp., Mucor sp. The fragrance component gives various fragrance components such as pyrazines, short chain fatty acids and esters, and imparts the characteristic fragrance characteristic of the persimmon.

Doenjang, a fermented food, is known for its anti-cancer effects, blood pressure enhancement, cholesterol reduction and thrombolytic effects, including cardiovascular disease prevention effects, antioxidant effects, anti-obesity effects, and immune enhancing effects. This is due to the functional ingredient derived from soybean or increased in content by fermentation. Functional ingredients of doenjang are known to be functional peptides such as isoflavones, soy saponins, trypsin inhibitors, ACE inhibitory peptides, immunomodulators such as thrombolytic enzymes, microbial cell components or metabolites.

In spite of the above functionalities of miso, there has been a recent concern that a large amount of salt contained in miso may cause the development of lifestyle diseases such as hypertension. Doenjang, which is a food that causes salt intake of Koreans, is located in the top positions such as kimchi. Accordingly, research on low-salt miso has been actively conducted.

The conventional soybean paste manufacturing process can be divided into a conventional manufacturing method and an improved manufacturing method. In the conventional manufacturing method, the raw material is soybean, and the soybean is selected, washed with water, soaked for about 12 hours, and drained. Soak the soaked beans in a pot for 4 hours and steam them to make meju. Meju is the first step, spreading rice straw in the inner room and curled on it for about a week. In two steps, the dried meju is tied with rice straw and hung on the rafters or in the back of the room and dried for 30 days. After fermentation of meju, wash thoroughly and soak in brine. If only soybean paste is prepared, add about 1.7 times the weight of meju and 3.5 times the weight of meju when separating soy sauce. After soaking the intestines about 2 months, ripen the liquid part to make the soy sauce, and filter the remaining waste to put in the jar so that air does not enter into the ripen. Aging dates vary from 60 days to 2 years.

The improved manufacturing method uses a mixture of starch such as barley rice, flour or rice in addition to soybean. Raw soybeans are immersed for 12 hours after the selection and washing process and drained. The beans are increased for 1 hour at 121 ℃ using NK steamer. Coogee is roughly divided into starch and concoji. Starch koji inoculates 0.2% of the total weight of the whole starch into the increased starch (barley and flour). use oryzae Culture conditions are carried out for 3 days at 30 ℃. Most of the doenjang added to the improved doenjang is steamed soybeans, and some of the soybeans are fermented by inoculation with some B. subtilis. Unlike conventional soybean paste, improved soybean paste does not separate soy sauce and adds less salt in water. Starch cooji and steamed soybeans are mixed and ground, then aged with water and salt. Maturation is most often made at 30 ° C for 30 days. When aging is completed, the seasoned product is mixed with seasoning raw materials or physical properties to produce the product.

Certain salinity plays an important role in the manufacturing process of doenjang. The unique taste and smell of doenjang depend heavily on the bacteria involved in fermentation. The fermentation should be carried out by appropriate bacteria such as Bacillus subtilis and Rheum eryngii without contamination of miscellaneous bacteria that are not beneficial during the fermentation. The more severe the contamination of various germs, the more unpleasant odor occurs in the flavor of miso. Especially, when the lactic acid bacteria are contaminated, the pH is lowered due to the generation of organic acid, so that the miso has a sour taste, which lowers the sensory quality. It is important to maintain a certain salinity during aging in order to prevent miscellaneous contamination, which is a cause of abnormal fermentation of miso. Doenjang's ripening pattern can vary depending on the relationship between water and salt.

On the other hand, there is a salt concentration (%) value for water as a measure of the relationship between soybean paste water and salt. The salt concentration (%) of the miso's water is calculated using the formula '[Salt (%)] / [Water (%) + salt (%)] Ｘ100', and the salt concentration of the miso's water. It is known that the concentration is 20 ~ 22%, but in case of general doenjang, 18.8% is the limit of normal fermentation. When the algebraic salt concentration exceeds 22%, the aging is delayed and the growth of lactic acid bacteria is suppressed, so that lactic acid is hardly produced. In addition, if the concentration is less than 20%, that is, when the immersion water increases, the action of microorganisms and enzyme groups involved in the aging becomes active, and the ripening is accelerated, and the risk of abnormal fermentation such as acidity and excessive odor produced by lactic acid bacteria growth is high. You lose.

For this reason, the salinity of conventional doenjang products is about 13% to 16% higher than that of traditionally prepared miso, and it is less contaminant than other traditional methods of manufacturing soybean paste. Because there is a risk of contamination because it is not an existing facility or facility, the salinity is manufactured as high as 11% to 12%.

Doenjang is an indispensable food in Korean diet and a fermented food that is the basis of food taste. As the interest in the health of modern people increases, the interest in its functionality is also increasing, but the health concern due to the high salt intake of miso is also increasing. In addition to the functional studies, research on the reduction of high salt in doenjang, which is more than 11%, is being actively conducted, and more research results are needed.

Hereinafter, techniques related to the present invention will be described.

First, Patent No. 10-2000-0077010 exists as a patent document. The present invention relates to a method for manufacturing soybean paste with the content of the applicant of the present invention filed in 2000 and registered. More specifically, the imperial stage using the fried soybean flour when making miso; Mixing the soybean flour and meju, saline, and purified water coated on the surface of fried soybean flour or gospel soybean flour; It relates to a method for producing soybean miso comprising the step of aging for 30 to 60 days at 25 to 30 ℃ after the mixed step and adding 2 to 3.5% alcohol, bacterial contamination that is likely to occur in the inoculation after soybean steaming The present invention aims to overcome the difficulties of producing uniform quality products such as degrading proteolytic enzyme activity and off-flavor, and to mass-produce traditional miso of delicious flavor, which is essentially different from the concept of the present invention. .

Second, application number 10-2008-0024512 exists. The present invention relates to a method for producing a natural amino acid fermentation broth, which also has been filed and registered by the applicant of the present invention in 2008. More specifically, the present invention relates to a method for preparing a natural amino acid fermentation broth having a high protein content under low salinity by maximizing various enzyme activities of koji, and the natural amino acid fermentation broth prepared by the present invention has a protein degradation efficiency of 45 to 60%, By containing 1.0-2.0% glutamic acid (GA), which is a rich flavor ingredient, it can be used as a natural material to replace the existing sodium glutamate (MSG) and vegetable hydrolyzed protein (HVP), the technical characteristics of the present invention It is not included.

Third, application number 10-2009-0092430 exists. The present invention relates to a method for producing gochujang comprising two stages of fermentation and ripening, which is also filed in 2009 by the applicant of the present invention. The present invention comprises the steps of fermenting the mixture of the gelatinized starch raw material, koji, and brine for 1 to 30 days at 40 ~ 60 ℃ (first fermentation step); And fermenting and ripening the mixture including fermented product, red pepper powder, and meju obtained from the first fermentation step at 20 to 40 ° C. for 1 day to 6 months (second fermentation and ripening step). The present invention relates to a manufacturing method, which shows technical objects different from the present invention.

The present inventors have prepared a method for preparing low-salt miso which can be normal fermented at low salinity in order to reduce the salinity of doenjang which is more than 11% in the miso product, especially miso product, and the low-salt miso low-salt miso using various salts Research efforts have been made to develop manufacturing methods. In particular, in order to prevent contamination and growth of lactic acid bacteria such as lactic acid bacteria and to shorten the maturation period in the low salinity, efforts were made to study the ripening temperature, the stirring conditions and the amount of oryzae grains added. As a result, using only Oryzae grains to produce a low salt of less than 5%, and the high temperature low salt aging process and low salt soybean paste that is aged in a short period of 3 to 5 days while stirring the mature at high temperature of about 50 ℃ The present invention was completed by confirming that the low-salt doenjang can be manufactured by mixing a certain amount with the existing salt of the miso of 11% or more in a predetermined amount to produce various low-salt doenjang products of less than 10%.

An object of the present invention is to provide a low-salt doenjang manufacturing method for reducing the high salinity of more than 11% of miso products, and to provide a variety of low-salt doenjang prepared using the same.

The technical objects to be achieved by the present invention are not limited to the above-mentioned technical problems, and other technical subjects which are not mentioned can be clearly understood by those skilled in the art from the description of the present invention .

In order to solve the problems of the prior art, the present invention provides the following contents.

First, in the present invention (i) a first step of increasing the wheat flour, then empire using Aspergillus oryzae; (ii) a second step of adjusting the salinity to 3 to 6% by adding salt and purified water after the empire; And (iii) after the salinity control, the third step of aging for 3-7 days with stirring at 45 ~ 55 ℃; It provides a method for producing a low salt short-term aging of the product (hereinafter referred to as 'manufacturing method A') comprising a.

In the production method A, preferably, the cooker is characterized in that the flour is increased by steam pressure of 1 ~ 2 kgf / ㎠, to increase the water content to reach 25 to 35%, the empire is It may be characterized in that it is maintained for 40 ~ 45 hours, while adjusting to 3 ± 10 ℃, the stirring is put into the aging tank and left for 23 to 25 hours, and then aeration or propeller at 3 ± 2 hours It can be characterized by stirring using.

Second, in the present invention (i) the first step of roasting the beans, pulverized and increased, then using Empire Aspergillus oryzae; (ii) a second step of adjusting the salinity to 3 to 6% by adding salt and purified water after the empire; And (iii) after the salinity control, the third step of aging for 3-7 days with stirring at 45 ~ 55 ℃; It provides a method for producing a low salt short-term aging of the product (hereinafter referred to as 'manufacturing method B') comprising a.

In the production method B, preferably, the steam may be characterized in that the soybean soaked to reach a water content of 50 ~ 60wt% to increase the steam pressure of 1 ~ 2 kgf / ㎠ for 4-10 minutes, The empire may be characterized in that it is maintained for 40 to 45 hours, while adjusting the product temperature to 30 ± 10 ℃, the stirring is added to the aging tank, and stirred using aeration or propeller at 3 ± 2 hour intervals It can be characterized as.

Third, the present invention provides a 'low salt short-term aging prepared by the above method'.

Fourth, in the present invention by adding 15 to 25wt% of 'low salt short-term aging prepared by the above method' to the general 'Doenjang' having a salinity of 10 to 12%, the salinity of the 'Doenjang' is lowered, the sensory is improved It provides a method to make it.

More specifically, the improved sensuality may be characterized in that any one or more selected from the group consisting of appearance, taste, lifespan, and aftertaste.

The present invention was able to produce a low-salt miso of the low salt short-term maturation of the fermentation of soybeans or wheat flour in the production of soybean paste and wheat flour and stirring at high temperature with low salt, thereby reducing the ripening period. By mixing a certain amount with high salt soybean paste, the salinity is lowered to favor health, and the beneficial effect of producing soybean paste with improved appearance, taste, wateriness, and aftertaste, etc. is recognized. Ultimately, the present invention has an advantageous effect that the salinity of miso is excellent in sensory quality by reducing the salinity of miso, and the development of the food industry can be achieved by contributing to the improvement of public health.

Figure 1a is a schematic diagram of the production process of low salt short-term ripening using wheat flour of the present invention.
Figure 1b is a schematic diagram of the manufacturing process of the soybean used low salt short-term ripening of the present invention.
Figure 1c is a schematic diagram of the manufacturing process of the wheat flour / soybean used low salt short-term ripening of the present invention.
Figure 2a is a schematic diagram of the salinity reduction manufacturing process of miso using the wheat flour and wheat flour / soybean using low salt short-term ripening of the present invention.
Figure 2b is a schematic diagram of the salinity reduction manufacturing process of doenjang using soybean using low salt short-term ripening of the present invention.

The present invention relates to a method for producing a low salt short-term aging and a method of using the same for miso. More specifically, (i) a first step of increasing the flour and then empire using Aspergillus oryzae; (ii) a second step of adjusting the salinity to 3 to 6% by adding salt and purified water after the empire; And (iii) after the salinity control, the third step of aging for 3-7 days with stirring at 45 ~ 55 ℃; It relates to a method for producing a low salt short-term aging of the product, characterized in that it comprises, preferably the cooker to increase the flour to steam pressure of 1 ~ 2 kgf / ㎠, to increase the water content to reach 25 to 35% It may be characterized in that, the empire may be characterized in that it is maintained for 40 to 45 hours, while adjusting the product temperature to be 30 ± 10 ℃, the stirring is put in a aging tank and left for 23 to 25 hours , Agitation using aeration or propeller at intervals of 3 ± 2 hours.

In another aspect, the present invention is (i) a first step of roasting the beans, pulverizing and increasing the weight, then empire using Aspergillus oryzae; (ii) a second step of adjusting the salinity to 3 to 6% by adding salt and purified water after the empire; And (iii) after the salinity control, the third step of aging for 3-7 days with stirring at 45 ~ 55 ℃; It relates to a method for producing a low salt short-term ripening, characterized in that comprising, preferably the steam is steam of 1-2 kgf / cm 2 soaked soaked so that the water content reaches 50 ~ 60wt% for 4-10 minutes It may be characterized in that the increase in pressure, the empire may be characterized in that it is maintained for 40 to 45 hours, while adjusting the product temperature to 30 ± 10 ℃, the stirring is added to the aging tank, 3 ± It may be characterized by stirring using aeration or a propeller every two hours.

On the other hand, the present invention relates to a 'low salt short-term aging prepared by the above method'.

Furthermore, in the present invention, by adding 15-25 wt% of 'low salt short-term aging product prepared by the above method' to 'Doenjang' having a salinity of 10 to 12%, the salinity of 'Doenjang' is lowered, and the sensory is improved. The improved sensory function may be characterized by any one or more selected from the group consisting of appearance, taste, lifespan, and aftertaste.

According to a preferred embodiment of the present invention, the low salt aging process in the present invention is to decompose soybean or wheat flour by a fungal-derived enzyme at a salinity lower than that of a conventional soybean salt. Due to the low salinity of the aging, various bacteria such as lactic acid bacteria can be contaminated and grown, resulting in excessive sour taste. In order to suppress this, the fermentation temperature was increased and the brine infiltrated quickly and easily through aeration or agitation to control the lactic acid bacteria or microorganisms, most of which are anaerobic growth conditions and nutrient cells. Aging temperature was 50 degreeC higher than room temperature (about 26-28 degreeC) which is a conventional aging temperature. Agitation was carried out using aeration or propeller so that the matured mixture was sufficiently mixed with the brine. Such high temperature and agitation aging conditions are the optimum conditions for maximizing the activity of enzymes derived from the microorganisms, thereby improving the degree of degradation of the enzyme, thereby shortening the aging period.

The production method of the present invention can be applied to the production of low-salt miso of various salinities and a method of making miso using various raw materials. Preferably, the low-salt miso aging of the present invention may be prepared with 5% salinity, and the low-salt miso may be prepared by variously adjusting the final product salinity by adjusting the mixing amount with respect to the existing miso aging. Raw materials may be wheat flour and soybeans. Soybean paste that is used as a starch raw material can be used as a low-salt fermented wheat flour or a low-salt fermented mixture of wheat flour and soybeans.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1. Example 1 Preparation of Wheat Flour Low Salt Miso

For the wheat flour low salt aging product of the present invention, the pH and amino acid nitrogen of each aging period were analyzed. Cereals were prepared by incorporating wheat flour and inoculated with Aspergillus oryzae spawn to produce solid grains. Salt and water were added and mixed to make salin less than 5% and water more than 50%. The aging temperature was maintained at 50 ° C., the initial day 1 was left without stirring, and aged after propagation with a propeller after day 1.

division 0 days 1 day 2 days 3 days 4 days Stirring pH 5.20 5.16 5.05 5.05 5.02 Amino acidity
Nitrogen (mg%) 200 270 343 360 365 Comparison pH 5.20 5.16 5.01 4.83 4.65 Amino acidity
Nitrogen (mg%) 200 270 290 305 311

Wheat flour low-salt aging tended to decrease pH and increase amino acid nitrogen during aging. Compared with the stirred group, the control group had a larger pH reduction and less amino acid nitrogen. That is, the pH of the stirring experiment was small and the amino acid nitrogen increased a lot (see Table 1).

2. Experimental Example 2 Preparation of Soybean Low Salted Miso Fermentation

Soybean low salt aging of the present invention was analyzed for pH, amino acid nitrogen by aging period. Soybeans were roasted, crushed and steamed, inoculated with Aspergillus oryzae spawn, followed by solid fermentation, and grains were prepared. Aging temperature was maintained at 50 ℃, and aged with stirring with a propeller.

division 0 days 1 day 2 days 3 days Stirring pH 5.30 5.25 5.15 5.13 Amino acidity
Nitrogen (mg%) 410 460 550 600 Comparison pH 5.30 5.02 4.81 4.64 Amino acidity
Nitrogen (mg%) 410 420 450 480

Soybean low-salt aging tended to decrease in pH and increase in amino acid nitrogen during aging. The stirred group had a smaller decrease in pH and a greater degree of amino acid nitrogen than the control group (see Table 2).

The fermentation period and amino acid nitrogen of the doenjang and the low salt short-term aging of the present invention according to the conventional manufacturing method were compared. Table 3 below relates to the comparison of soybean paste ripening period.

division Conventional miso Low salt short-term aging of the present invention Improved miso
(Bean + starch) Improved miso
(bean) Wheat flour use Beans use Grain in miso (%) 14 13 51 30 Protease Activity in Miso (u / g) 28 91 102 210 Aging period (days) 30 60 3 to 5 3 to 5 Amino acid nitrogen
(mg%) 300 600 350 600

In the case of low-salt doenjang, it has higher titer of proteolytic enzymes because of its higher content of fermented soybeans than some raw materials and about 10% of fermented soybeans. Therefore, the same degree of fermentation (amino acid nitrogen) is achieved during a very short fermentation period. Soybean paste was prepared.

3. Example 3 Preparation of 'Saline Reduced Doenjang' Using the Low-Salt Short-Ringed Meal of the Present Invention

Low salt short-term aging was prepared according to the production method of the present invention, this low-salt short-term aging was added to the existing doenjang (11% salinity) to prepare a low-salt doenjang.

On the other hand, the low salt short-term maturity of wheat flour was mixed with the soybean paste using wheat flour, a conventional starch raw material, and the low salt short-term maturation of soybean paste made with soybean was mixed with the low salt short-term maturation of soybean, so that the final salinity of the doenjang was less than 10%. It was. Table 4 is for the weight ratio of the final salinity reduced soybean paste and the unit is wt% (wt%).

division 11% salinity
Conventional miso Low salt short-term aging of the present invention denomination Wheat flour use Control A 100 0 - Experiment Zone A 75 to 85 15-25 Wheat flour use
Salinity reduced miso Beans use Control B 100 0 - Experiment Zone B 75 to 85 15-25 Beans use
Salinity reduced miso

4. Experimental Example 1 Sensory Test of Salinity-Reduced Miso

A sensory test was conducted to investigate consumer palatability of the saline-reduced soybean paste prepared in the embodiment of the present invention. Thirty well-trained sensory test agents were tested for taste and color, flavor and adequacy of spinach soup and doenjang stew cooked using miso. The investigation methods were blind test, paired comparison test, and sequential monadic test (one by one). Sensory items were scored by dividing 'very bad' into one point and 'very good' into seven points in the case of preference, and 'very weak' into one point. Strong 'was evaluated as 7 points. Table 5 below shows the results of sensory evaluation of experimental group A (salt reduced soybean paste) and control group A (conventional soybean with 11% salinity).

inspection
shape product Overall
Likelihood preference Likelihood Goodness of fit Exterior flavor Water box aftertaste color Salty taste sweetness Spinach Control A 4.0 37% 3.2 3.9 3.8 4.2 2.5 4.0 3.9 Experiment Zone A 4.4 63% 3.9 4.4 4.3 4.3 3.3 4.2 4.1 Miso
Stew Control A 3.9 37% 3.5 4.0 3.9 4.1 2.6 4.5 4.2 Experiment Zone A 4.3 60% 4.2 4.1 4.1 4.4 3.4 4.3 4.5

▶ Goodness of fit: If each property is appropriate, it is displayed as [4 = appropriate], but if the mean is significantly greater than 4.0 (α = 0.05), it is displayed as [4 <strong], if it is small, [4> weak]. .

Table 6 shows the results of sensory evaluation of experimental group B (soybean saline reduced soybean paste) and control group B (conventional soybean with 11% salinity).

inspection
shape product Overall
Likelihood preference Likelihood Goodness of fit Exterior flavor Water box aftertaste color Salty taste sweetness Spinach Control B 4.1 36% 4.3 4.3 4.1 4.0 3.7 4.4 4.2 Experiment Zone B 4.7 64% 4.6 4.4 4.3 4.5 3.7 4.6 4.0 Miso
Stew Control B 4.1 36% 4.5 4.1 4.0 4.2 3.8 5.1 4.2 Experiment Zone B 4.4 57% 4.5 4.4 4.3 4.4 3.6 4.8 4.1

▶ Goodness of fit: If each property is appropriate, it is displayed as [4 = appropriate], but if the mean is significantly greater than 4.0 (α = 0.05), it is displayed as [4 <strong], if it is small, [4> weak]. .

As a result of the experiment, the salt reduced doenjang prepared by adding the low-salt short-lived material of the present invention was superior in overall preference and preference to conventional doenjang. Specifically, the results of appearance, taste, water quality, and aftertaste were all high, indicating that the sensory quality of the reduced salinity of miso was better than that of conventional miso.

Although the present invention has been described in connection with the specific embodiments of the present invention, it is to be understood that the present invention is not limited thereto. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. In addition, the materials of each component described herein can be readily selected and substituted for various materials known to those skilled in the art. Those skilled in the art will also appreciate that some of the components described herein can be omitted without degrading performance or adding components to improve performance. In addition, those skilled in the art may change the order of the method steps described herein depending on the process environment or equipment. Therefore, the scope of the present invention should be determined by the appended claims and equivalents thereof, not by the embodiments described.

Claims (9)

(i) a first step of increasing the flour and then empire using Aspergillus oryzae ;
(ii) a second step of adjusting the salinity to 3 to 6% by adding salt and purified water after the empire; And
(iii) a third step of controlling the salinity, adding the aging tank and allowing it to stand for 23 to 25 hours, and then aging for 3 to 7 days while stirring with aeration or propeller at 3 ± 2 hours at 45 to 55 ° C .; Method for producing a low salt short-term aging, characterized in that it comprises a.
(i) a first step of roasting the beans, pulverizing and increasing them, and then empire using Aspergillus oryzae ;
(ii) a second step of adjusting the salinity to 3 to 6% by adding salt and purified water after the empire; And
(iii) after the salinity control, a third step of aging for 3-7 days while stirring with aeration or propeller at 3 ± 2 hours at 45 ~ 55 ℃ in a aging tank; low salt short-term characterized in that it comprises a Method of Preparation of Aged Product.
The method of claim 1, wherein the cooker increases the wheat flour at a steam pressure of 1 to 2 kgf / cm 2 to increase the water content to 25 to 35%.
The method of claim 2, wherein the steam is soaked soybean water soaked to reach 50 to 60% of steam for 4 to 10 minutes 1 to 2 kgf / ㎠ steam, characterized in that the method for producing a low salt short-term aging.
The method of claim 1 or 2, wherein the empire is maintained for 40 to 45 hours while controlling the temperature of the product to be 30 ± 10 ℃.
delete delete A low salt short-term mature product prepared by the method of claim 1.
A method of improving the sensory function of miso while lowering the salinity of miso by adding 15 to 25 wt% of a low salt short-term matured product prepared by the method of claim 1 or 2 to 10 to 12% salinity.

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