KR101399276B1 - Method for producing short-ripened soy sauce and short-ripened soy sauce produced by same method - Google Patents

Abstract

The present invention relates to a process for the production of (a) boiled soybeans, Bacillus lactis, licheniformis), Bacillus subtilis (Bacillus subtilis ) and Aspergillus oryzae ), fermenting and drying the bean paste to prepare a bean meju; (b) Inoculating aspergillus oryzae to rice bran and fermenting to prepare rice bran koji; And (c) adding salt water to the mixture of the prepared bean sprouts of step (a) and the prepared bean sprouts of 8.5 to 9.5: 0.5 to 1.5 by weight, and then aging the mixture. The present invention relates to a method for producing a short-term aged liver and a short-term aged liver prepared by the method.

Description

TECHNICAL FIELD The present invention relates to a method for producing short-aged soy sauce and a short-aged soy sauce produced by the method,

The present invention relates to a process for the production of (a) boiled soybeans, Bacillus lactis, licheniformis), Bacillus subtilis (Bacillus subtilis ) and Aspergillus oryzae ), fermenting and drying the bean paste to prepare a bean meju; (b) Inoculating aspergillus oryzae to rice bran and fermenting to prepare rice bran koji; And (c) adding salt water to the mixture of the prepared bean sprouts of step (a) and the prepared bean sprouts of 8.5 to 9.5: 0.5 to 1.5 by weight, and then aging the mixture. The present invention relates to a method for producing a short-term aged liver and a short-term aged liver prepared by the method.

Most Korean food is made from miso, soy sauce, and kochujang, so the taste of the cabbage is the basic factor that determines the taste of the food. Meju, which is a raw material for making miso, soy sauce, and kochujang, boils beans, barley, wheat, rice, etc., and makes a difference by making different kinds of meju. However, The origin of Meju was developed in Korea from the end of the early Iron Age to the beginning of the Three Kingdoms period, and it was developed in China. It appears in the name of the democracy of the Democratic People's Republic of China in the name of the Democratic People's Republic of China (武 民 術 術) In the early days, the meaning was different, and it was called "Wangju". In the Mongmonjae society (1625), "Zhang" itself was generally called "sweet potato" and "soy sauce".

Soy sauce was used for soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, (2 ~ 3 days) → Putting on the straw (4 weeks) → Drying in the sun → Putting it back again (How to make meju) → Bean → soaked (12 hours at room temperature) 2 months).

The principle of making meju is that many kinds of microorganisms are naturally developed from rice straw or air while keeping the meju chunks in a warm place, and the microorganisms that are adhered to them grow the protein decomposing enzymes Protease) and starch degrading enzyme (Amylase) secreted by the microorganism that gives a unique flavor and flavor to the soybean breeds more.

Generally, soy sauce, which has been widely used as a traditional soybean food, boils soybeans to make meju as a solid, naturally fermentes it for a predetermined period, floats on salt water for aging for about 40 to 50 days, separates and filtrates the fermentation liquid after completion of aging When it reaches the moon, traditional soy sauce is obtained. Such traditional traditional soy sauce takes a long period of aging and high biogenic amine content.

Korean Patent No. 0209770 discloses a conventional method of producing soy sauce and powdered soy sauce in which unpleasant odor has been removed. Korean Patent Registration No. 0913541 discloses a method of producing soy sauce having improved functionality. However, Which is different from the manufacturing method.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for reducing the biosynthetic amine content of liver and enhancing nutritional components such as free amino acid content, There is provided a process for producing short-term aged soy sauce which can reduce time and cost by improving the quality and preference of the meju and coagus by optimizing the production conditions, mixing ratio and aging conditions of the meju and koji, There is.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a fermented soybean meal, comprising adding salt water to a mixture of pre-fermented soybean meju and rice bran koji in a ratio of 8.5 to 9.5: 0.5 to 1.5 by weight and aging for 10 to 18 days The present invention also provides a method for producing short-term ripe soy sauce.

The present invention also provides a short-term fermented soy sauce prepared by the above method.

The soy sauce prepared by the method of the present invention is superior in taste, color and quality as compared with the conventional soy sauce, and can also produce a soy sauce having a reduced free biogenic amine content and a high free amino acid content. In addition, compared to the conventional method, the soy sauce manufacturing process is shortened to two weeks, which is advantageous in that the cost and time can be reduced compared with the conventional soy sauce manufacturing method.

FIG. 1 is a graph comparing the mixing ratio of soybean meal with rice bran and the pH change with fermentation period.
FIG. 2 is a graph comparing changes in sugar content with the mixing ratio of fermented soybean meal and rice bran and fermentation period.
FIG. 3 is a graph comparing the salt content of the soybean meal with the rice koji and the change in salinity according to the fermentation period.
FIG. 4 is a graph comparing changes in total nitrogen content with the mixing ratio of fermented bean meju and rice bran and fermentation period.
FIG. 5 is a graph comparing changes in ammonia nitrogen content with the mixing ratio of fermented soybean meal and rice koji and fermentation period.
FIG. 6 is a graph comparing changes in amino acid nitrogen content with the mixing ratio of fermented soybean meal and rice bran and fermentation period.
FIG. 7 is a graph comparing the degree of brownness of the soybean meal with the rice koji according to the mixing ratio and fermentation period.
1 to 7 show the mixing ratio of bean jam: rice bran at a weight ratio of 5: 5, B: bean jam: rice bran at a weight ratio of 7: 3, C: bean jam: rice bran at a ratio of 9: 1 And D is a soy sauce prepared by mixing rice bean jam: rice bran koji at a weight ratio of 10: 0.

In order to achieve the object of the present invention,

(a) boiled in soy Bacillus Kenny Li Po Miss (Bacillus licheniformis), Bacillus subtilis (Bacillus subtilis and Aspergillus oryzae , followed by fermentation to produce a bean meju;

(b) Inoculating aspergillus oryzae to rice bran and fermenting to prepare rice bran koji; And

(c) adding salt water to the mixture of the soybean meal prepared in step (a) and the prepared rice bran koji in a ratio of 8.5 to 9.5: 0.5 to 1.5, and then aging the mixture; And a method for producing a short-term ripe soy sauce.

In the method for producing a short-term ripe soy sauce according to the present invention, the method for preparing the soybean meal in step (a)

(1) soaking the soybeans in water for 14 to 16 hours, then extracting and boiling them at 116 to 125 ° C for 25 to 35 minutes;

(2) The boiled soybeans were cooled to 65 to 75 DEG C, and then Bacillus licheniformis and Bacillus subtilis were inoculated at 0.8 to 1.2% Aspergillus oryzae ) in a dose of 0.4 to 0.6% relative to the soybean weight;

(3) The second-inoculated soybeans can be fermented at 28 to 32 ° C for 36 to 40 hours and then dried at 45 to 55 ° C.

More specifically,

(1) soaking the soybeans in water for 15 hours, and then boiling them at 121 DEG C for 30 minutes;

(2) The boiled soybeans were cooled to 70 DEG C, and then Bacillus licheniformis and Bacillus subtilis subtilis ) in an amount of 1% based on the weight of each soybean and 0.5% of a soybean weight of Aspergillus oryzae in a second step;

(3) Fermentation of the second-inoculated soybeans at 30 ° C for 38 hours, followed by drying at 50 ° C.

Conventional boiled soybeans were prepared by using soybean meal prepared by fermenting soybeans and isolating strains capable of reducing harmful substances with high starch and protein degrading ability as described above, , It was possible to prepare soybean meju suitable for short - term aged soy sauce because it promotes color formation of soy sauce, has high proteolytic ability, and has excellent total nitrogen content and can shorten soy sauce manufacturing period to within 2 weeks.

In the method for producing a short-term ripe soy sauce according to the present invention, the rice gum in the step (b) is preferably roasted at a temperature of 116 to 125 ° C for 12 to 18 minutes, then added with water, Aspergillus oryzae can be prepared by inoculating 0.8-1.2% by weight of rice bran and then fermenting at 28-32 ° C for 1-3 days. More preferably, rice bran is roasted and sterilized at 121 ° C for 15 minutes , Water was added, and Aspergillus oryzae ) at 1% of the weight of rice bran and fermenting at 30 ° C for 2 days.

In the method for producing a short-term fermented soy sauce according to the present invention, the step (c) is preferably carried out by mixing the soybean meal prepared in the step (a) and the prepared rice bran koji in the step (b) (W / v) of salt water may be mixed in a ratio of 0.8 to 1.2: 2.5 to 3.5 by weight and then fermented for 10 to 18 days. More preferably, the mixture of step (a) (W / v) salt water was mixed in a weight ratio of 1: 3 to the mixture of the prepared bean sprouts prepared in step (b) and the prepared rice bran koji in a weight ratio of 9: 1, have. The soy sauce is prepared by mixing soybean koji and rice koji koji at the above ratios. The soy sauce has excellent color quality because of the rapid coloring of soy sauce and high total nitrogen content. In addition, the free amino acid content which gives a savory taste, So that the taste of the soy sauce could be further increased.

The present invention also provides a short-term fermented soy sauce prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Preparation of short-term ripe soy sauce

Ⅰ. material

1. Strain

Separate from the traditional sauces (re) Bacillus fermentation microorganisms that are kept in the Administration Center licheniformis 3 species of (SCG1210, SCG1217, SCK121057) and received pre-sale from Bacillus Korea Culture Center of Microorganisms One subtilis (KCCM32835) and one Aspergilus oryzae (SCO1102) was used.

2. Soybean

The soybean was purchased from (Tong) Soonchang and used.

Ⅱ. Short-term fermented soy sauce manufacturing method

1. Preparation of fermented soybean meju

The soybeans were washed 3 times, and the soybeans and water were immersed in a ratio of 1: 3 for 15 hours, then the water was removed and the soybeans were boiled at 121 ° C for 30 minutes. The beans were cooled to 70 ℃ and then 1 of Bacillus licheniformis (SCG1210, SCG1217, SCK121057) and Bacillus subtilis (KCCM32835) were inoculated with 1% of soybean weight (absorbance 0.3) and Aspergilus oryzae (SCO1102) Of the total. The fermented soybeans inoculated with the bacteria were fermented at 30 ℃ for 38 hours and then dried in a dryer at 50 ℃ to prepare a soybean meal.

2. Manufacture of rice koji

Rice bran was roasted and sterilized at 121 ° C for 15 minutes, then 50% of water was added, and Aspergilus oryzae 1%. The rice bran inoculated with the bacteria was fermented in a thermostat at 30 ° C for 2 days to prepare a coagulum

3. Soy sauce manufacturing

The mixture was prepared by mixing 20% (w / v) brine at a ratio of 1: 3 in a mixture of meju and rice koji at a weight ratio of 9: 1. The mixture was fermented at room temperature for 2 weeks and then the soy sauce was separated.

Experimental Method

1. pH

5 g of the sample was diluted 10-fold and measured with a pH meter (Mettler Toledo GmbH, Switzerland).

2. Total nitrogen

The total nitrogen content was determined by dissolving 1 g of the sample in a digestion apparatus (Foss Digester 2020), distilling it using a Kossek system (Foss Kjeltec System 2400), titrating it, and converting the number of mL of 0.1 N HCl into total nitrogen Respectively.

3. Ammonia nitrogen

The ammonia nitrogen content was determined by decomposing 1 g of the sample with a decomposition apparatus (Foss Digester 2020), distilling it using a Kossek system (Foss Kjeltec System 2400), titrating it, and converting the number of mL of 0.1 N-HCl into ammonia- Respectively.

4. Brownness

The sample was diluted with an appropriate amount of brown color and measured at 420 nm using a spectrophotometer (OPRON 3000, Korea) and then multiplied by the dilution factor.

5. Biogenic amines

Take 5 g of the sample, add 25 mL of 0.1 N HCl, homogenize with a Vortex mixer, centrifuge at 4,500 rpm and 4 ° C for 15 minutes, take the supernatant, repeat the supernatant one more time, add 50 mL of 0.1 N HCl Was used as an extract solution. Take 1 mL of Extraction Solution and 1 mL of Mixed Standard Solution, add 0.1 mL of internal standard (1,7-diaminoheptane, 100 mg / L), 0.5 mL of saturated sodium carbonate (46 g / 100 mL), 0.8 mL of 1% mL was added and derivatized at 45 ° C for 1 hour. To this, 0.5 mL of 10% proline solution was added to remove excess derivatization reagent, 5 mL of ether was added, and the mixture was shaken for 5 to 10 minutes. The supernatant was taken and concentrated by nitrogen. To this, 1 mL of acetonitrile was added and the mixture was filtered at 0.45 탆 and analyzed by HPLC.

6. Free amino acids

For free amino acids, take 2 g of sample and add 30 mL of third distilled water. After stirring for 50 mL, extract by ultrasonication for 20 minutes, centrifuge (3000 rpm, 10 minutes) and add 2 mL of 5% TCA 2 (10,000 rpm, 10 min). The supernatant was diluted with 0.02 N HCl, passed through a 0.2 μm syringe filter, and analyzed with an amino acid analyzer under the analytical conditions of Table 1 .

Instrument Amino acid analysis (Hitachi L-8900) Detector UV / Vis (440nm-570nm) Column Hitachi 4.6 x 60 mm (speration)
Hitachi 4.6 × 40 mm (Ammonia filtering) Buffer flow rate 0.40 ml / min Ninhydrin flow rate 0.35 ml / min Temperature 50 ℃ Injection volume 20 μl Mobile phase Buffer set (PH-SET KANTO)

Example  1: short-term aged soy sauce pH

FIG. 1 shows the pH of the soaked soy sauce fermented in different mixing ratios of meju and rice koji. As a result, the mean pH of soy sauce fermented at 0 day was 5.82 and the average fermented soy sauce fermented at 6.82 and fermented at 2 week fermented soy sauce were 6.01 and 6.01, respectively. The results showed that the pH of the conventional soy sauce was 4.37 ~ 5.93, and the pH of the soy sauce was different from that of pH 4.0 ~ 6.8. The results of this study showed that the pH of soybean paste was higher than that of soybean fermented soy sauce fermented soy sauce, As the period increased, soybean fermentation of soybean was increased to pH 7.13 in soy sauce for 12 days, indicating different trends. The reason for this is thought to be that fermentation of Bacillus spp. In aseptic state after adding soybean into glass container increases the difference depending on the environment of fermentation condition.

Example  2: Sugar and salinity of short-term fermented soy sauce

The sugar content and salinity according to the fermentation period of the soaked soy sauce with different mixing ratios of meju and rice koji are shown in FIGS. 2 and 3. As a result, the sugar content increased with fermentation and the rice koji content did not affect the sugar content of soy sauce. Salinity was not significantly changed during fermentation.

Example  3: Total nitrogen content of short-term fermented soy sauce

Nitrogen content of liver is the first factor that has the greatest effect on the quality of liver. Total nitrogen component is composed of free amino acid, peptide, ammonia nitrogen. Among them, total nitrogen affects not only the taste of soy sauce but also the yield of soy sauce. Therefore, high total nitrogen or amino nitrogen content is evaluated as high grade soy sauce. The total nitrogen content of soy sauce according to the mixing ratio of fermented soybean meju and rice koji and fermentation period is shown in Fig. In the case of soy bean and rice koji at a ratio of 9: 1, the total nitrogen content reached 1.01% in one week after fermentation, and reached 1.62% in two weeks of fermentation. The total amount of nitrogen in soy sauce is 0.7% or more.

Example  4: Ammonia nitrogen content of short-term fermented soy sauce

Ammonia nitrogen is produced by deamination in the proteolytic process. When ammonia nitrogen accumulates excessively in the food, it acts as a decay, and is generally used as an indicator of deterioration or abnormal fermentation of the soybean products. The change in ammonia nitrogen content with the mixing ratio of fermented bean and rice koji and fermentation time is shown in Fig. The initial ammonia nitrogen content in the fermentation was 0.13 ~ 0.19 mgN / g, which increased with increasing fermentation period. It increased rapidly from the beginning of fermentation as a whole and decreased to 0.7 ~ 1.67 mgN / g after 2 weeks of fermentation.

Example  5: Amino acid nitrogen content of short-term aged liver

The change of the amino acid nitrogen content according to the mixing ratio and the fermentation time of the soybean koji and rice koji koji is shown in Fig. As the fermentation period increased, the content of amino acid nitrogen increased. On the 2nd week of fermentation, the content of soybeans mixed with soybean meal and brown rice koji at the ratio of 9: 1 was the highest at 652.52 mg%.

Example  6: Brown color of short-term fermented soy sauce

The color of soy sauce is caused by the melanoidin substance, which is the product of the maillard reaction. The pigment formed during meju is eluted into the liver during the soaking period, or the carbonyl compound and amino acid in the liver, the color of the liver is formed through a maillard reaction using an amino compound such as a peptide or protein as a substrate. The brownness of the soy sauce was measured at 420 mm and the absorbance was analyzed.

The degree of browning of soy sauce was increased as the aging period increased. The soy sauce blended in 3: 1 ratio of soy sauce was highest in soy sauce mixed with 9: 1 soy sauce and rice koji at 3.2: 7, and mixed at a ratio of 5: 5 Soy sauce was the lowest. Proper browning of soy sauce improves color and aroma of soy sauce to improve quality, but even if it is too soft, it is not considered desirable due to a deviation from the universal expectation of color of soy sauce.

Example  7: Short-term fermented soy sauce Biogenic  Amine content

Biogenic amines are in the form of structural aliphatic aromatic heterocyclic structures and are one of the essential components involved in the regulation of neurotransmitters or direct and indirect vasculature of the central nervous system in human and animal body. Some biogenic amines have the potential to be converted into potent carcinogens such as N-nitrosamine, which is a food harmful substance. In particular, biogenic amines are substances that are produced during the fermentation and aging of fermented food products, which contain protein, and can be easily exposed to the risk of biogenic amines in fermented soybeans with high protein content. Continuous monitoring Audit and management are needed.

It was confirmed that the content of histamine and tyramine in the short-term ripe soy sauce mixed with the mixed fermented soybean meju and rice koji at a ratio of 9: 1 was less than that of conventional soy sauce and brewed soy sauce (Table 2).

Biogenic Amine Content of Soy Sauce Types of soy sauce The biogenic amine (unit: ppm) Histamine Tyramine The short-term fermented soy sauce of the present invention 61.05 75.31 Traditional soy sauce 225.9 541.6 Brewed soy sauce 129.8 594.5

Example  8: Free amino acid content of short-term fermented soy sauce

Total free amino acid content of soy sauce was 8804.03 ppm, which was obtained by mixing 9: 1 mixture of fermented soybeans and rice koji in the 2nd week of fermentation. The aspartic acid and glutamic acid glutamic acid were also high at 504.25 ppm and 1262.25 ppm, respectively, and the sweetness of serin and alanine were the highest at 49.50 ppm and 518.75 ppm, respectively.

Free amino acid content of soy sauce fermented (ppm (%)) 0 weeks A B C D p-Ser 5.78 (1.44) 5.05 (1.42) 3.58 (1.53) 4.60 (1.51) Tau 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) PEA 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Urea 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Asp 26.65 (6.67) 22.50 (6.32) 13.92 (5.94) 18.90 (6.20) Thr 11.83 (2.96) 9.18 (2.58) 4.20 (1.79) 7.33 (2.40) Ser 14.75 (3.69) 9.18 (2.58) 3.73 (1.59) 6.28 (2.06) Glu 74.10 (18.54) 65.73 (18.46) 43.15 (18.42) 55.45 (18.18) Sar 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) a-AAA 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Gly 13.85 (3.47) 10.83 (3.04) 6.35 (2.71) 10.49 (3.44) Ala 30.90 (7.73) 26.75 (7.51) 13.75 (5.87) 21.96 (7.20) Cit 25.03 (6.26) 22.88 (6.42) 8.00 (3.42) 10.83 (3.55) a-ABA 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Val 26.35 (6.59) 22.78 (6.40) 14.38 (6.14) 19.04 (6.24) Cys 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Met 6.54 (1.64) 6.03 (1.69) 3.31 (1.41) 5.50 (1.80) Cysthi 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Ile 15.33 (3.83) 12.60 (3.54) 7.90 (3.37) 12.33 (4.04) Leu 29.10 (7.28) 24.75 (6.95) 14.75 (6.30) 20.75 (6.80) Tyr 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Phe 17.90 (4.48) 15.66 (4.40) 10.08 (4.30) 14.08 (4.61) b-Ala 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) b-AiBA 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) g-ABA 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) EOHNH2 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) NH3 61.25 (15.32) 61.25 (17.20) 60.00 (25.61) 62.50 (20.49) Hylys 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Orn 4.90 (1.23) 6.33 (1.78) 5.18 (2.21) 7.48 (2.45) Lys 35.45 (8.87) 34.63 (9.72) 22.00 (9.39) 27.53 (9.02) 1Mehis 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) His 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 3Mehis 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Ans 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Car 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Arg 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Hypro 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) pro 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) total 399.69 (100.00) 356.09 (100.00) 234.25 (100.00) 305.01 (100.00)

A: mixed fermented soybean Meju: mixed rice koji at a weight ratio of 5: 5

B: mixed fermented soybeans Meju: rice bran koji mixed at a weight ratio of 7: 3

C: mixed fermented soybeans Meju: mixed rice koji at a weight ratio of 9: 1

D: mixed fermented soybeans Meju: rice bran koji mixed at a weight ratio of 10: 0

Free amino acid content (ppm (%)) of fermented soy sauce 2
2 weeks A B C D p-Ser 22.19 (0.41) 33.38 (0.54) 49.50 (0.56) 36.23 (0.53) Tau 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) PEA 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Urea 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Asp 343.28 (6.30) 363.15 (5.85) 504.25 (5.73) 375.23 (5.52) Thr 196.93 (3.61) 220.80 (3.55) 317.83 (3.61) 245.63 (3.61) Ser 265.73 (4.88) 304.03 (4.89) 439.80 (5.00) 345.13 (5.08) Glu 867.85 (15.93) 954.83 (15.37) 1262.98 (14.35) 906.58 (13.33) Sar 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) a-AAA 85.15 (1.56) 120.35 (1.94) 184.33 (2.09) 133.95 (1.97) Gly 177.93 (3.27) 200.25 (3.22) 295.70 (3.36) 238.38 (3.51) Ala 330.00 (6.06) 367.95 (5.92) 518.75 (5.89) 406.43 (5.98) Cit 470.60 (8.64) 536.00 (8.63) 762.48 (8.66) 622.55 (9.16) a-ABA 49.75 (0.91) 64.29 (1.03) 97.98 (1.11) 71.65 (1.05) Val 294.65 (5.41) 329.25 (5.30) 473.98 (5.38) 386.10 (5.68) Cys 68.50 (1.26) 62.73 (1.01) 64.80 (0.74) 33.38 (0.49) Met 108.80 (2.00) 124.78 (2.01) 174.25 (1.98) 139.15 (2.05) Cysthi 29.53 (0.54) 33.48 (0.54) 40.33 (0.46) 38.65 (0.57) Ile 264.88 (4.86) 318.40 (5.13) 485.05 (5.51) 399.60 (5.88) Leu 449.20 (8.24) 531.28 (8.55) 776.68 (8.82) 629.90 (9.26) Tyr 190.90 (3.50) 222.23 (3.58) 308.03 (3.50) 242.03 (3.56) Phe 295.63 (5.43) 351.95 (5.67) 530.20 (6.02) 439.50 (6.46) b-Ala 0.00 (0.00) 25.93 (0.42) 0.00 (0.00) 35.55 (0.52) b-AiBA 28.20 (0.52) 9.90 (0.16) 52.28 (0.59) 12.45 (0.18) g-ABA 10.45 (0.19) 8.00 (0.13) 0.00 (0.00) 0.00 (0.00) EOHNH2 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) NH3 164.60 (3.02) 189.28 (3.05) 288.68 (3.28) 233.95 (3.44) Hylys 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Orn 120.63 (2.21) 147.43 (2.37) 226.43 (2.57) 161.75 (2.38) Lys 487.53 (8.95) 557.30 (8.97) 771.80 (8.77) 543.50 (7.99) 1Mehis 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) His 126.25 (2.32) 135.10 (2.17) 177.98 (2.02) 122.28 (1.80) 3Mehis 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Ans 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Car 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Arg 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) Hypro 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) pro 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) 0.00 (0.00) total 5449.12 (100.00) 6212.02 (100.00) 8804.03 (100.00) 6799.50 (100.00)

A: mixed fermented soybean Meju: mixed rice koji at a weight ratio of 5: 5

B: mixed fermented soybeans Meju: rice bran koji mixed at a weight ratio of 7: 3

C: mixed fermented soybeans Meju: mixed rice koji at a weight ratio of 9: 1

D: mixed fermented soybeans Meju: rice bran koji mixed at a weight ratio of 10: 0

Example  9: Sensory evaluation

Soy sauce (Comparative Example 1) prepared by mixing the soy sauce prepared in Preparation Example 1 and the soy sauce prepared in Preparation Example 1 by mixing the soy sauce meju and rice sauce koji in a weight ratio of 5: 5, the soy sauce meju and the rice sauce koji (Comparative example 2) prepared by mixing soy sauce (soy sauce) prepared by mixing soy sauce (soy sauce) and soy sauce (soy sauce) prepared by mixing soy sauce Respectively. The sensory test was conducted on 30 people in general, and the color, flavor, taste, and general preference were classified into 1 point, 2 points was bad, 3 points were normal, 4 points were good, 5 points were 5 points Scale method was used. Table 5 below shows the average of sensory test results.

Sensory evaluation Production Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 color 4.10 3.80 3.79 3.90 incense 3.88 3.80 3.76 3.78 flavor 4.22 3.82 3.80 3.68 Overall likelihood 4.12 3.80 3.78 3.70

As a result, the short-term aged liver prepared by the method of Production Example 1 of the present invention showed higher preference in terms of color, taste and overall acceptability than the Comparative Examples 1 to 3, Soy sauce fermented for 2 weeks is suitable for the preference of consumers and can be considered to be highly productive.

Claims (3)

(a) soaking the soybeans in water for 14 to 16 hours, then extracting and boiling them at 116 to 125 DEG C for 25 to 35 minutes;
(b) After cooling the boiled soybeans to 65 to 75 ° C, Bacillus licheniformis and Bacillus subtilis are first inoculated at 0.8 to 1.2% A second step of inoculating 0.4 to 0.6% of Aspergillus oryzae with respect to the weight of soybean;
(c) fermenting the second-inoculated soybeans at 28 to 32 ° C for 36 to 40 hours, and then drying at 45 to 55 ° C to prepare a soybean meal;
(d) Roasted rice bran and sterilized at 116 ~ 125 ℃ for 12 ~ 18 minutes. After adding water, 0.8 ~ 1.2% of Aspergillus oryzae is inoculated to the weight of rice bran, Fermenting for 1 to 3 days to prepare a rice bran koji; And
(e) 18-22% (w / v) brine was added to the mixture of the prepared bean sprouts of step (c) and the prepared rice bran koji of 8.5-9.5: 0.5-1.5 weight ratio 0.8 to 1.2: 2.5 to 3.5; and fermenting the mixture for 10 to 18 days. delete A short-term ripe soy sauce produced by the method of claim 1.

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