KR101293692B1 - Production Method of Clear Soy Source, The Clear Soy Source Produced by thereof Method, and cultivation method of lactobacillus - Google Patents

Abstract

The present invention relates to a method for producing transparent soy sauce using lactic acid bacteria isolated from kimchi and transparent soy sauce prepared by the above method, more specifically, extracting lactic acid bacteria from kimchi; Propagating and culturing the extracted lactic acid bacteria in large quantities using sweet potatoes; Primary aging by adding the cultured lactic acid bacteria to water in which the natural salt is dissolved; Putting the steamed rice and onion in the aged lactic acid bacteria solution, adding health and taste, and adjusting the salinity by adding crushed garlic; Secondary fermentation of the lactic acid bacteria solution with controlled salinity; And removing garlic solids from the aged lactic acid bacteria liquid and extracting soy sauce. The present invention relates to a method for preparing transparent soy sauce, and transparent soy sauce prepared by the method. Transparent soy sauce using lactic acid bacteria of kimchi of the present invention is prepared by using sweet potato, kebab, onion, and garlic, and the advantages of fermented soy sauce and the transparency of the prepared soy sauce make it possible to save all the intrinsic colors of ingredients. There is this.

Description

Production method of clear soy sauce, transparent soy sauce and lactic acid bacteria culture method produced by the above method {Production Method of Clear Soy Source, The Clear Soy Source Produced by consider Method, and cultivation method of lactobacillus}

The present invention relates to a method for producing transparent soy sauce using lactic acid bacteria isolated from kimchi.

Soy sauce is fermented and matured by pouring brine into meju cultured with microorganisms such as molds and bacteria on boiled soybeans, and then separating liquid soy sauce and solid soybean paste. to be.

Soy sauce is an important seasoning that gives taste to grain- and vegetable-based food cultures. It is a scientific food with the ancestors' wisdom. It can be stored for a long time and supplements and gives the flavor amino acids lacking in grain-oriented foods. It has been used as a representative seasoning in Korea.

Soy sauce includes conventional soy sauce, improved soy sauce, and chemical soy sauce, depending on the preparation method. To make traditional soy sauce, first make meju and then wash the dried meju in a jar with saline, filter it to remove impurities, and add charcoal, jujube, and red pepper to ferment in a sunny place. After about 40 to 50 days of aging, the juice is separated and then the soy sauce is made by serving the soy sauce is conventional soy sauce.

Since traditional soy sauce only makes meju with soybeans, the soluble carbohydrates contained in raw soybeans are used by meso microorganisms such as Bacillus subtilis, lactic acid bacteria, yeast and mold in the process of making meju. Very low

In order to make improved soy sauce, pure microorganisms are used to mix skimmed soybeans and roasted wheat flour in the same amount, and inoculate them to maintain about 40 ℃ while controlling the temperature and humidity so that the bacteria grow well. The mixture is mixed with these brine, put into a tank and fermented for 6 months while maintaining the temperature, and then compressed and separated into gourd and liquid. This is called raw soy sauce, and it is sterilized by adding food additives such as sugar to the raw soy sauce. It is improved soy sauce.

Chemical soy sauce has the advantage that it can be produced in a short time using a method of hydrolyzing soy protein with acid, but also has the disadvantage that the taste or aroma is not good compared to the fermentation period.

Soy, the source of soy, contains 40% protein, 20% fat, 20% soluble inorganic nitrogen, 14% fermentable sugar, 10% water, 5.5% crude fiber, 5.5% ash and vitamins. . In addition, soy sauce has a very high amino acid content, especially glutamic acid, which plays a unique role in the flavor of soy sauce.

As a specific example of the prior art, a domestic patent publication (Registration No.:10-0392608) discloses "how to prepare soy sauce." The technical content of soy sauce is made using meju prepared by boiling wheat and soybeans at 7: 3 ratio. Fermented by the method of fermentation, mixed with 10 parts by volume of mejukoji, 3 parts by volume of salt, 20 parts by volume of water to make soy sauce, and aged for about 100 days to filter soy sauce to select soybeans, wheat, barley, rice selected from The soy sauce is prepared by mixing a single grain, which is commonly used as an improved soy sauce method, and has been widely used for a long time, and rice straw or seedlings containing wild natto bacteria, which are a type of aerobic bacteria, are a means of fermenting and ripening meju. By not using it takes a long time for fermentation aging and can not expect excellent mejukoji.

As another conventional technique, Korean Laid-Open Patent Publication (Publication No. 2002-0093336) introduces a method for preparing chopped soy sauce and soybean paste. Add 0.18% by weight of mejukoji (fermented meju), wrap the amount of choji equivalent to 0.25% by weight of meju koji in a net, and mature for one year. The soy sauce manufacturing method that matures for 2 months for 8 months is characterized by immersing vinegar wrapped in the net in the soy sauce pad of the conventional soy sauce manufacturing method. The vinegar (cinnamon) has antibacterial activity against various pathogenic bacteria during fermentation aging. It has the effect of preventing the formation of various bacteria or decay, and may have flavor of cinnamon, but it takes a long time to ripen because it inhibits the activity of fermented mature bacteria. It contains acid poison.- toxin, paralytic toxin component, xanthan upon long-term use may cause the secretion of gastric juice, etc. There is also detrimental to human gastric juice secretion promoting action without a lot of people have acid indigestion.

As another conventional technology, the domestic registration patent publication (Registration No .: 10-0505550) introduces a "soybean soy sauce manufacturing method". The technology is that the leek is briefly boiled in hot water at 80 ° C., and then the shredded leeks are soaked in purified salt, the purified salt is dissolved in purified water, fermented meju is added, aged for 3 months, and the filtrate is filtered. Boil and then refined soy sauce can be called a method. If the leek is salted here, the salt will dissolve and penetrate into the leek, but since the leek cannot penetrate into the salt, even if such salt is added to the soy sauce, the content of the leek may be insignificant. Determining the taste of the meju can be said to be a result of fermentation matured in a certain state, but it can be said that the production method lacks a means or method for this.

In addition, the domestic registration patent publication (Registration No.:10-05-0658557) has published the "how to make the annual soy sauce" and the composition of the technology, soybeans soaked by washing the soaked soybeans and then crushed and molded into an arbitrary shape It is a method of manufacturing soy sauce by dipping the soybeans which were naturally fermented at the same time with lotus root and soaking them in salt water to make soy sauce and then fermenting for 2-4 months to separate the aged liquid. In general, the method of preparing soy sauce is completed by the first step of fermenting soybeans by fermenting meju and brine by crushing (crushing) the beans and forming meju into various shapes. The first stage process is the aerobic fermentation ripening stage and the second stage process is the anaerobic fermentation ripening stage, so that the products may be different and the same may be produced, but there is a big difference in the yield.

Moreover, the taste of soy sauce may vary depending on the material added to the soy sauce, but the taste of soy sauce may be greatly influenced by the result of fermentation aging of the first step process. However, the one-step process of the present invention lacks a specific means or method other than the content of naturally fermenting soy meju.

On the other hand, there are a number of microorganisms harmless to the human body, but depending on what microorganisms are located in their bodies, they may work or exist only, and some have a habit of moving away from any group. For example, a person who has been living with kimchi and soybean paste for many years after birth eats fermented yogurt and dairy products and absorbs and digests the nutritional components of milk, but the microorganisms of dairy products do not have any effect in the intestine and are just present. . That's because the kimchi and yeast strains are already in the person's body, and some scholars say that microbes in dairy products die from stomach acid.

However, if the intestines are completely washed and sterilized in the state of being absorbed by dairy lactobacillus, it is impossible to convert them into kimchi lactobacillus. Considerable periods and salaries are important.

Food contaminated with germs should not be boiled. It is not to kill only bacteria of contaminated food because the toxin is already discharged from the food and enters the intestine even if it boils. On the contrary, it is the same as boiling healthy microorganisms. This is because beneficial microorganisms in the intestine multiply before bacteria.

Among them, lactic acid bacteria are bacteria that ferment saccharides to produce more than 50% lactic acid, which is the most beneficial microorganism available to humans. It is widely distributed in the natural world such as the oral cavity, digestive tract, and soil of mammals as well as food, and it is a beneficial strain for human life that plays an important role related to food preservation and sensory characteristics. Lactic acid bacteria, widely used as foods as fermented foods containing lactic acid bacteria for a long time, have recently been recognized as stability as GRAS (Generally Recognized As Safe) microorganisms.

Based on the stability of lactic acid bacteria and the recognition that lactic acid bacteria are good for health, efforts to maintain health and prevent diseases have been increased through foods containing lactic acid bacteria. Recently, probiotics for evaluating the potential for use of lactic acid bacteria in functional foods have been increased. The research on tick lactic acid bacteria is extensively carried out worldwide.

Probiotic lactic acid bacteria should not only be recognized for their stability in origin and use, but also under acidic conditions in the upper gastrointestinal tract and in the presence of bile, should be able to adhere to the large intestine, and should have excellent strain stability or viability. Currently, the probiotic lactic acid bacteria satisfying the above requirements are mostly Lactobacillus sp. And Bifidobacterium strains.

Also, Kimchi is a food that can be manufactured by anyone at home without any special knowledge. More specifically, Kimchi is Korea's representative traditional fermented food that has been developed since the Three Kingdoms period. It is one of the representative Korean fermented foods that are aged through the fermentation process by microorganisms that exist around the living environment by mixing spices such as garlic and garlic.

Recently, a number of studies on the usefulness of kimchi have been published. For example, as physiological functions such as immune activity enhancement and anticancer effects have been revealed, it is recognized as a food necessary for maintaining health as well as nutrient supply, and soaking fresh vegetables without heat treatment. Therefore, it is reported that the content of lactic acid bacteria is higher than that of fermented milk products because all nutrients of vegetables are maintained to provide a good habitat for lactic acid bacteria.

The research on the lactic acid bacteria has been mainly conducted for dairy products, and the systematic and scientific researches on lactic acid bacteria involved in kimchi foot effect tablets have been conducted recently compared to the long history.

Therefore, the inventors of the present invention while trying to develop a method for protecting the body by using kimchi lactic acid bacteria which is depleted by the bacterial infiltration and rapid growth of bacteria every day, mass production of lactic acid bacteria of kimchi using sweet potato and The present invention was completed by preparing transparent soy sauce without texture and visual rejection.

It is an object of the present invention to provide a method for preparing transparent soy sauce using lactic acid bacteria which are isolated from kimchi and have antimicrobial activity against harmful microorganisms.

Still another object of the present invention is to provide a transparent soy sauce prepared by the above method.

Another object of the present invention is to extract the lactic acid bacteria from kimchi, and then mixed with the extracted lactic acid bacteria to provide a culture method for culturing the lactic acid bacteria mass proliferation by aging, and through this method to prepare a transparent liver It is to provide.

In order to achieve the above object, the present invention comprises the steps of iii) extracting lactic acid bacteria from kimchi; Ii) propagating and culturing the extracted lactic acid bacteria in large quantities using sweet potatoes; Iii) adding the cultured lactic acid bacteria to water in which salt of natural salt is first aged; Iii) adjusting the salinity by adding crushed garlic to the aged lactic acid bacteria solution; Iii) fermenting the fermented lactic acid bacteria solution with controlled salinity; And iii) removing garlic solids from the aged lactic acid bacteria solution and extracting soy sauce.

The present invention also provides a transparent soy sauce prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of iii) extracting lactic acid bacteria from kimchi; Ii) propagating and culturing the extracted lactic acid bacteria in large quantities using sweet potatoes; Iii) adding the cultured lactic acid bacteria to water in which salt of natural salt is first aged; Iii) adjusting the salinity by adding crushed garlic to the aged lactic acid bacteria solution; Iii) fermenting the fermented lactic acid bacteria solution with controlled salinity; And iii) removing garlic solids from the aged lactic acid bacteria solution and extracting soy sauce.

In the production method of the transparent soy sauce of the present invention, the lactic acid bacteria are Lactobacillus sp is desirable, and (Lactobacillus sp.) Or Bifidobacterium strain (Bifidobacterium strain) the ⅲ) step is solar salt per water ℓ 15 ~ 20 It is preferable to dissolve g and add 0.5 to 2 g of lactic acid bacteria, and the sweet potato of step ii) is pumpkin sweet potato or chestnut sweet potato, and the rice of step iii) is preferably cod rice.

In addition, in the method for producing transparent soy sauce of the present invention, the salinity of step iii) is preferably 20 to 23%, and the first fermentation of the iii) step and the second fermentation aging of the iii) step are three months. It is preferably made during the step, it is preferable to include the step of further aged for one month after the step iii).

In another aspect, the present invention provides a method for culturing lactic acid bacteria, characterized in that after lactic acid bacteria are extracted from kimchi, the extracted lactic acid bacteria are mixed with sweet potatoes and matured.

In addition, the present invention in the cultivation method of lactic acid bacteria, (i) peeled and chopped sweet potato, sprinkled with salt and poured water, and (ii) mixed evenly mixed lactic acid bacteria extracted from kimchi to the soaked sweet potato in the step 6 hours After soaking for about 1 day, (iii) salt, water, and lactic acid bacteria are mixed for 3 to 10 days, preferably aged for 5 days, and then mixed with sweet potatoes obtained in step (ii) for 0.5 months to 2 months preferably Provided is a lactic acid bacteria culture method characterized by culturing lactic acid bacteria in large quantities by aging for about 1 month.

Each step will be described in more detail below.

First step: lactic acid bacteria extraction step

Extracts lactic acid bacteria that are beneficial to the human body from kimchi that has no odor and is well matured. At this time, the lactic acid bacteria may be any kind of beneficial microorganisms fermented and grown in kimchi seasoning, in particular, Lactobacillus sp. ( Lactobacillus sp.) Or Bifidobacterium strain ( Bifidobacterium strain) is preferred. Among them, Lactobacillus pentosus strains are most preferred.

Sealing or vacuum packing kimchi inhibits fermentation. Lactic acid bacteria of kimchi are fermented regardless of the presence of air, but the speed is different. However, when exposed to air at room temperature (about 15 ℃ or more), it multiplies at a tremendous rate. When fermentation is terminated in a given environment, the dandelion grows white to form white powder and then blooms like a snowflake to move from one group to another. Therefore, when extracting lactic acid bacteria from kimchi, this white powder may be collected. Only 5 mg of the sample can be grown in a short amount of time. But it turns white and turns blue, but other colors such as black, blue, yellow, and red are bacteria that are not beneficial to the body. In addition, fermentation of garlic using lactic acid bacteria produced outside of kimchi is not validated because toxic or carcinogenic substances may appear. In addition, lactic acid bacteria can be collected directly from kimchi broth, but it is difficult to collect only beneficial strains.

2nd step: Lactic acid bacteria mass culture and 1st aging

After mass propagation culture of the lactic acid bacteria extracted in step 1 using sweet potatoes, it is preferable to dissolve 15 to 20 g of sun salt per liter of water, and 0.5 to 2 g of lactic acid bacteria are added thereto. Specifically, 100 liters of water, salts of 1,500 to 2000 g of sun salt and 100 g of lactic acid bacteria extracted and cultured in the kimchi are added and aged for about 3 months.

When two or more kinds of common vegetables are mixed, it is difficult to preserve the original taste, strong smell like kimchi, and various colors exist. Therefore, it reduces the smell of fermentation, and starch and protein sugars help fermentation. It is preferable to culture the lactic acid bacteria using the included pumpkin sweet potato. It is also useful to confirm the proliferation of the desired lactic acid bacteria to remove the sweet potato peel to turn pink. Sweet potatoes can be either white or strong yellow sweet potatoes. Specifically, it is preferable that the pumpkin sweet potato or chestnut sweet potato.

It is possible to use a large poison, but the size of the container is described based on 100 ℓ as follows.

Temperature is the most suitable weekly average 5 ~ 15 ℃, but more than that there is a possibility of penetration of bacteria, but eat soaked kimchi throughout the year is not a big problem.

Specifically, peel and chop the sweet potatoes, and then sprinkle salt like cabbage, pour water to soak sweet potatoes, sprinkle water over 50 mg of microorganisms, and 1 hour at low temperature and 6 hours at high temperature. Soak it, take it out, wash it well, and then put 10 kg of sweet potato in 100 l liter of water in 1,500 g of salt and aged 100 mg of lactic acid bacteria in 100 mg of salt for 5 days. Fermentation is continued until this occurs. Time is not important, but if the strain is not visible, it is not suitable for microbial soy because of the lack of microbial count.

Since the longer the microorganism strain starts to appear, the better it is, if it is 1 month or more, it does not need to be specifically limited to 2 months. At this time, maltose or oligosaccharide can be added, but it is not necessary because of the characteristics of the product. This is because fermentation cultivation does not need to occur quickly, rather because the too fast fermentation rate is not deep and clean and cannot reduce the harm of salt. When the incubation is completed, take out the sweet potato building, peel 1 pinch of rice and onion skin, chop it, and chop it for 6 to 12 hours. Pour 5 kg of onion, which has been salted and dried, ferment and ripen for more than 1 month, and turn it into milky white. It becomes a microbial agent of sweet taste. This is used for garlic secondary fermentation described below.

Specifically, when the amount of salt in 100 liters of water is less than 1,500 g, the bacteria tend to invade in the first culture, and the taste changes, and when the amount is more than 1500, 2000 g is suitable.

Third step: garlic addition, salinity control and secondary fermentation ripening step

Garlic pulverized after the first aging is added and the salinity is adjusted to 20 to 23%, most preferably 20%. Thereafter, the secondary fermentation is aged for at least three months.

Garlic can not be stored long. Six months after production, they slowly oxidize or sprout and lose their original nutrients. And since I'm peeling garlic, it's inconvenient to cook then. Kimchi and garlic are part of an important seasoning that cannot be thought of separately, and it is well known that garlic is good for our bodies. In addition, garlic was used in the preparation of soy sauce of the present invention because it is not easy to let children ingest as it is.

The amount of garlic may vary depending on the situation from 3 ㎏ to 5 ㎏ based on 100 ℓ, but if too much is added, the garlic taste may be so strong that palatability may be reduced. The reason why the salinity is set to 20 ~ 23% again at low salinity is because it is an optimal element of soy sauce and to reduce the taste change. It is also to remove any bacteria that may have penetrated during the manufacturing process.

In secondary fermentation aging, the lower the fermentation temperature is, the better, but most preferably from 5 ° C to 20 ° C. Kimchi is an age of soaking all year round, so there is no big restriction and 10 ℃ is the best.

The period of secondary fermentation is preferably at least 3 months. The longer the fermentation ripening is better due to the characteristics of microorganisms (lactic acid bacteria), but in terms of economics, the fermentation maturation should be at least 3 months long. The older it is, the more the bacteria die or go somewhere else. The longer the fermentation period, the longer the salt toxins are reduced and the microorganisms break down the salt to reduce harm.

There was news that 60-year-old soy sauce was sold to the Japanese for 50 liters for 50 million won. Also, according to one experiment, assuming that the plant is the smallest unit that dies when water is given to a plant with water containing about 10 g of salt in 10 liters of water, the same amount of fermentation does not kill the fermentation. There was an experiment. In addition, according to a Japanese doctor's survey, 20% of Koreans said that eating too salty did not interfere with hypertension or myocardial infarction, which is considered a function of fermented foods.

The longer the fermentation aging period, the deeper the taste. Microorganisms also have the function of filtering contaminants.

Fourth step: preparation of transparent soy sauce

After aging, the transparent soy sauce is removed by removing the sinking garlic solids. Preferably it is used after further aging for at least 1 month.

Garlic is aged and aged, and once the turbid float has settled down, it is not necessary to do it as purely clear water, but pour out the clearest part with soy or filter it out as much as possible. When cooking, it is enough that it does not affect the colored ingredients or the type of soup.

The prepared transparent soy sauce may be used as it is, and it is highly desirable to further mature for at least one month, in order to equalize the taste and aroma unique to the soy sauce and to weaken the strength of garlic. In addition, if the taste changes in the middle is the minimum unit to be suppressed, it is preferable to check whether the concentration of the brine and the number of microorganisms is uniform.

The additional fermentation aging may be referred to as tertiary fermentation. Soy sauce and soybean paste are good for the body due to the nature of yeast strains, but because they multiply mycelia only in soybeans, they are limited to the second and third fermentation and cannot be suppressed whether they are kimchi microbes or bacteria. Kimchi microorganisms (lactic acid bacteria) is to produce the soy sauce of the present invention utilizing the characteristics of culture fermentation without limitation to the kinds of meat from low to high temperature. When microorganisms are proliferated at the rate of bacteria, artificially administering microbial soy before they are contaminated with bacteria, the bacteria are suppressed when the microorganisms multiply first and become larger than the number of bacteria present. In other words, the microorganism wins the battle, in which case the germs run away, but do not die because they lost the battle, sometimes they are compatible. If the number of bacteria is less than the growth of microorganisms, it does not work.

As an example of the experiment, 400 l of water was added to a 600 l container, 2 kg of salt, 500 g of culture microorganisms were added. After the first aging, the 600 l container was filled with 600 L container of sesame jelly and the strain appeared on the surface. After exposure to the air for the next three years, the amount was neither reduced nor spoiled. Reduced amounts are a result of bacterial contamination. At the top, it was so nice to see it white like a frost snowflake. Garlic may be fermented only, but one seasoning material does not reduce the hassle when cooking, and lack of sugar and protein content interferes with microbial activity. This is because it is easy to use as a perfect natural seasoning when mixed with sweet potatoes, onions, rice, and garlic, and it is also to compensate for the disadvantage that the unused materials take a long time for the third fermentation when first contacted. Finally, when the garlic miso is separated, the soy color becomes a light yellow transparent soy sauce mixed with light yellow extracted from the yellow portion of amber sweet potato and orange color extracted from garlic, and the amount of one spoon is colorless and transparent.

Transparent soy sauce (garlic soy sauce) of the present invention was made to focus on the characteristics of the seasoning to make the center of the role of suppressing corruption by utilizing the color of other materials. Fermenting garlic suppresses the strong acidity and strong garlic, making it easier for children to access.

The removed garlic solids can be additionally used as garlic miso, and sweet potatoes and onions can be used as supplementary feed for preventing disease in livestock by reducing salinity. Benefits can also be taken at the same time.

The present invention is a part of the seasoning as a method for producing transparent soy sauce using garlic as lactic acid bacteria, but it has the effect of preventing the corruption in the added food and make the third fermentation. In addition, it has the advantage that it can be put anywhere as a seasoning by replacing soy sauce salt such as Seolleongtang bean sprouts soup, which can not be eaten by adding colored kimchi soup. It is the first transparent microbial soy sauce using lactic acid bacteria (microorganisms), sweet potatoes, onions, rice and garlic, not fermented soy sauce using fungal strains.

The present invention also provides a transparent soy sauce prepared by the above method.

The transparent soy sauce of the present invention is necessary to add a double before and after cooking, and the foods eaten together by the family members do not need to be boiled and stored by adding transparent soy sauce just before storage.

In conclusion, the transparent soy sauce of the present invention does not matter the kind of microorganisms, and all kinds of beneficial microorganisms fermented and grown in kimchi seasoning can be used. The time of the first fermentation of yellow sweet potatoes is not very important. In addition, the transparency is the result of the advantages of being able to save all the intrinsic color of the ingredients and the special advantages of the property that the secondary tertiary fermentation continues.

As described above, the transparent soy sauce using lactic acid bacteria of kimchi of the present invention is prepared using sweet potatoes, red rice, onions, garlic, and the inherent color of food ingredients due to the advantages of fermented soy sauce and the soy sauce prepared more than two times. There is an advantage to save both the texture and texture.

Hereinafter, the present invention will be described in more detail based on the following examples. It should be noted, however, that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The present invention is not limited to the following examples. Will be apparent to those skilled in the art to which the present invention pertains.

Example 1 Preparation of Transparent Soy Sauce 1

First, kimchi was fermented at room temperature (20 ° C.) to collect lactic acid bacteria of 5 g of white powder. Then, 1500 g salt was dissolved well in 100 L of clean water. Peel 10 kg of sweet potato, slice it thin, salt it for 24 hours, rinse it in water, drain it, put it in brine, sprinkle it with 5 g of lactic acid bacteria, and then put it on the surface for 2 months until more than hundreds of white droplets form on the surface. Fermented during. After picking out the sweet potato building, peeled 1 air of rice and onion, chopped, salted and salted for 24 hours, rinsed in water, drained, put in and fermented again for 2 months. Take out the onion, and peel the garlic 5 ㎏ peeled, pickled and washed with salt for 24 hours, put a little salt water and grind well or crushed, put the salt concentration 20 ~ 23% fermentation aged for more than 3 months to separate the clear parts It was.

Example 2 Preparation of Transparent Soy Sauce 2

The fermented transparent soy sauce was further aged for 2 months to carry out the third fermentation.

Comparative Example Preparation of Traditional Soy Sauce

5 kg of soybeans were boiled in 20 L of water to make meju. 10 kg of brine at 25% concentration per 1 kg of meju was fermented at room temperature for 6 months, and then filtered to obtain soy sauce (filtrate). The soy sauce was decocted for 10 hours and then aged for 6 months to prepare conventional soy sauce.

Experimental Example Sensory Test of Soy Sauce

The sensory test on the taste of the soy sauce prepared in Example 1, Example 2 and Comparative Example was performed. For the test, 50 males and 50 females of 25 to 40 years old were selected, and the tastes of the soy sauce of Examples 1, 2 and Comparative Examples were measured, and scored by 1 to 5 points, and shown in Table 1 below. The 5-item scale was 5 points for "very transparent and neat" and 1 point for "very opaque and thin".

5 item scale Example 1 (number of people) Example 2 (number of people) Comparative example (number of people) 5: very transparent and tidy 89 96 0 4: transparent and tidy 8 4 2 3: good 3 0 66 2: opaque and thin 0 0 25 1: very opaque and short 0 0 7

Referring to Table 1, there were many opinions that the soy sauce prepared by the present invention is very sweet and tidy. In comparison, soy sauce dipped in conventional taste was bitter and bitter.

In addition, the soy sauce prepared by the present invention has a flavor similar to that of vinegar and is not as steamed as the flavor of garlic onion pizza. In addition, the clear part was colorless and transparent when light yellow was low, and the building part was milky white. In addition, the taste is like a natural seasoning, onion, garlic flavored a little, there was no sour taste like vinegar. In addition, there was no lingering aftertaste.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention, and are not intended to limit the scope of the invention. .

Claims (10)

Iii) extracting lactic acid bacteria from kimchi;
Ii) propagating and culturing the extracted lactic acid bacteria in large quantities using sweet potatoes;
Iii) adding the cultured lactic acid bacteria to water in which rice, onions and sun salt are dissolved, and aging the first step;
Iii) adjusting the salinity by adding crushed garlic to the aged lactic acid bacteria solution;
Iii) fermenting the fermented lactic acid bacteria solution with controlled salinity; And
Iii) removing the garlic solids from the aged lactic acid bacteria solution and extracting soy sauce. The method of claim 1, wherein the lactic acid bacteria is Lactobacillus sp. Or Bifidobacterium strain. The method of claim 1, wherein the step iii) dissolves 15-20 g of natural salt per liter of water, and adds 0.5-2 g of lactic acid bacteria thereto. The method of claim 1, wherein the sweet potato of step ii) is pumpkin sweet potato or chestnut sweet potato, and the rice of step iii) is cod rice. The method of claim 1, wherein the salinity of step iii) is 20 to 23%. The method of claim 1, wherein the first fermentation of step iii) and the second fermentation aging of step iii) are performed for 2 to 4 months. The method of claim 1, further comprising the step of further aging for 1 month after the step iii). A transparent soy sauce prepared by the method of any one of claims 1 to 7. delete delete