KR20120001875A - Process for preparing sesame sauce - Google Patents

Abstract

PURPOSE: A producing method of sesame seed soy sauce using roasted and defatted sesame powder is provided to use protein koji obtained from the roasted and defatted sesame powder instead of using starch. CONSTITUTION: A producing method of sesame seed soy sauce using roasted and defatted sesame powder comprises the following steps: adjusting the moisture content of the steamed sesame powder or a mixture of the steamed sesame powder and a gelatinized farinaceous raw material into 35-50wt%; injecting aspergillus into the mixture to obtain protein koji; adding 1-10wt% of water or salt water into the protein koji, and fermenting the mixture for 24-72 hours at 0-15 deg C; adding salt into the fermented mixture, and heating the mixture for 40-60 deg C for fermenting for 48-72 hours; and adjusting the salinity of the fermented mixture into 15-20wt%, and aging the mixture for 20-60 days at 15-35 deg C.

Description

Process for preparing sesame soy sauce {Process for preparing sesame sauce}

The present invention relates to a method of producing a new type of soy sauce, that is, sesame soy sauce, and more particularly, to a method of producing soy sauce, ie, sesame soy sauce, prepared from protein coated paper obtained by using roasted skim sesame powder.

The manufacturing method of soy sauce can be divided into a traditional method and an improved method. In the traditional manufacturing method, soybeans are soaked overnight, and the cauldron is heated, and then the meju is floated. The soybeans are soaked in about 18 bae saline, fermented for 6 months to 1 year in a jar, and then filtered. to be. Depending on the meju manufacturing process, it may be divided into traditional Korean soy sauce and improved Korean soy sauce. In the fermentation aging process, a separate temperature control is not performed, but is affected by the change of season at room temperature.

In the improved manufacturing method, after dipping the starch raw materials such as soybean, skim soybean, wheat, bran, etc. by dipping and increasing the amount of roasting and roasting, the starch raw materials are mixed at an appropriate ratio, and then inoculated with germs for a certain period of time. After conducting to obtain a koji, immersed in brine, fermentation aging process of 6 months to 1 year, and then seasoned raw material is added to the compressed growth to prepare soy sauce. This is commonly referred to as brewing soy sauce, and is defined as "processing the filtrate after fermentation and aging of saline, etc. by incubating koji bacteria in soybeans, skim soybeans, or grains."

On the other hand, roasted skim sesame powder separated as a by-product in the sesame oil manufacturing process, has no specific useful value yet, the situation is mostly discarded or used for feed. However, stir-fried sesame powder contains about 50% protein, high content of sulfur-containing amino acids, including methionine, which are easily lacking in plant foods, and lignans in sugar fractions contain about 0.2% as glycosides. The use as an edible protein source has been studied. In some countries, cases have been reported for use in the manufacture of baby food. In addition, a method of preparing soy sauce and miso by adding sesame gourd to produce meju and aging it has been disclosed (Korean Patent Publication No. 10-2004-0065435), which is a traditional method of manufacturing meju by molding, It is a method of adding the taste and aroma of sesame seeds by adding some sesame foil as an additive to shape meju. However, stir-fried sesame powder has a problem such as browning and protein denaturation due to the characteristics that it is obtained as a by-product after being roasted during roasting of sesame oil or through milking by expeller. There is a limit to use as.

The inventors of the present invention, while studying the various utility possibilities for the roasted skim sesame powder, which is discarded or used for feed due to browning and protein denaturation, surprisingly using the roasted skim sesame powder as a raw material of protein koji It is possible to manufacture protein cod with excellent protease titer, especially without using starch raw material. Also, short-term fermentation method can be used for mass production process of new type of soy sauce (ie sesame soy sauce). It has been found to be applicable.

Accordingly, an object of the present invention is to provide a method of producing a new type of soy sauce and sesame soy sauce using roasted skim sesame powder, which can be mass-produced on an industrial scale.

According to one aspect of the invention, (a) increased roasted skim sesame powder; Or inoculating and propagating the bacterium in a mixture of the increased roasted skim sesame powder and the alphalated starch raw material to obtain protein koji; (b) The mixed solution obtained by adding water or 1 to 10% by weight of brine so as to have a solid content of 20 to 30% by weight to the protein koji obtained in step (a) is fermented at 0 to 15 ° C for 24 to 72 hours. step; (c) fermenting the fermentation product obtained in step (b) at 40-60 ° C. for 48-72 hours; And (d) aging the fermented product obtained in step (c) at 15-35 ° C. for 20-60 days.

In the manufacturing method of the present invention, step (a) is the roasted skim sesame sesame powder; Alternatively, by adjusting the water content of the mixture of the cooked roasted skim sesame powder and the alpha starch raw material to 35 to 50% by weight, and then inoculating and breeding the bacteria to obtain a protein koji can be carried out preferably, Aspergillus oryzae or Aspergillus sojae may be preferably used.

The water or 1 to 10% by weight of the brine of step (b) may preferably be water cooled to 0 to 15 ℃ or 1 to 10% by weight of the brine.

Step (c) may be preferably carried out by adding salt to the fermentation product obtained in step (b) to adjust the salinity to 10 to 15% by weight, and then at a temperature of 40 to 60 ° C. to ferment for 48 to 72 hours.

Step (d) may be preferably performed by adding salt to the fermentation product obtained in step (c) to adjust the salinity to 15 to 20% by weight, and then aging at 15 to 35 ° C. for 20 to 60 days.

According to the present invention, it has been found that it is possible to manufacture protein koji through the propagation of Korean bacteria by using roasted skim sesame powder as a raw material instead of starch raw materials such as soybean, wheat and bran. In other words, using a roasted skim sesame powder in place of the conventional starch raw material can be produced a protein coated with excellent protease titer. In addition, since the protein cozy can be obtained from a mixture of an alphalated starch raw material and a steamed roasted skim sesame powder, the amount of starch raw material can be lowered, and in addition to consumers who have an allergic reaction according to soy ingestion using soybean. There is an advantage that can be used safely. In addition, it has been found that by adopting the low temperature fermentation process, it is possible to prevent the initial microbial contamination and promote the growth of lactic acid bacteria, which can significantly reduce the fermentation odor and also reduce the reduction of taste components (specifically, glutamic acid). lost. In addition, by performing high-temperature decomposition, the pH reduction of the degradation products can be induced gently, thereby maximizing various enzyme activities of the koji, so as to produce high-quality soy sauce (ie, sesame soy sauce).

1 is a process chart showing an example of the manufacturing process of sesame soy sauce according to the present invention.

In the present specification, "fried skim sesame powder", sesame or shelled raw sesame after the roasting process, sesame oil is removed by the method such as the pressurized milking machine, expeller type milking machine, supercritical extraction, etc. And sesame seeds in which the shell is removed after milking. In other words, the roasted skim sesame powder is separated as a by-product (waste) through the milking process in the manufacturing process of sesame oil, also referred to as 'sesame gourd'.

"Sesame soy sauce" also refers to the growth (ie, final sterilization, filtration, etc.) obtained from protein cozy obtained using steamed roasted skim sesame powder alone or a mixture of steamed roasted skim sesame powder and alpha starch raw material. Intermediate fermented product) and / or the soy sauce obtained through a conventional commercialization process such as sterilization, filtration and the like.

The present invention (a) increased roasted skim sesame powder; Or inoculating and propagating the bacterium in a mixture of the increased roasted skim sesame powder and the alphalated starch raw material to obtain protein koji; (b) The mixed solution obtained by adding water or 1 to 10% by weight of brine so as to have a solid content of 20 to 30% by weight to the protein koji obtained in step (a) is fermented at 0 to 15 ° C for 24 to 72 hours. step; (c) fermenting the fermentation product obtained in step (b) at 40-60 ° C. for 48-72 hours; And (d) aging the fermented product obtained in step (c) at 15 to 35 ° C. for 20 to 60 days.

The production method of the present invention provides a method for producing soy sauce (ie, sesame soy sauce) using proteolytic enzymes produced by culturing koji in a mixture of roasted skim sesame powder or roasted skim sesame powder and starch raw material. That is, the production method of the present invention is increased roasted skim sesame powder; Or inoculating and propagating the bacterium in a mixture of the increased roasted skim sesame powder and the alpha starch raw material (ie, step (a)).

According to the present invention, it has been found that it is possible to manufacture protein koji through the propagation of Korean bacteria by using roasted skim sesame powder as a raw material instead of starch raw materials such as soybean, wheat and bran. In other words, it has been found that roasted skim sesame powder can be used in place of the conventional starch raw material to produce protein koji with excellent protease titer. Roasted skim sesame powder has a self-heating phenomenon when it comes into contact with moisture due to its unique component, that is, phosphorus component, so it is difficult to control the temperature, so it is very difficult to apply to the mass production process using this. In addition, stir-fried sesame powder is obtained as a by-product in the sesame oil manufacturing process, so the particle size is low (ie, the particle size is small), so it is not easy to apply on-site. It is difficult to expect a smooth generation of. Nevertheless, when the roasted skim sesame powder is added to a specific moisture content range and then used for cultivation of the bacterium, the culture of the bacterium can be effectively achieved and it becomes a protein koji having excellent protease titer, thereby making a large amount of it. It is surprising that it can be applied to production.

In addition, it has been found that the mixing of the roasted skim sesame powder with starch raw materials such as soybean, wheat, bran, etc., also enables the production of protein koji through breeding of Korean bacteria, in which case the amount of starch raw material can be significantly lowered.

The steaming of the roasted skim sesame powder may be carried out by sprinkling the roasted skim sesame powder or by immersing the roasted skim sesame powder in water and then increasing the amount according to a conventional cooking method. It is preferable to adjust the water content of the obtained increase to facilitate the subsequent inoculation / reproduction of the bacteria. That is, after the roasted skim sesame powder is increased, the water content of the roasted skim sesame powder is adjusted to 35 to 50% by weight, preferably 35 to 42% by weight, and then inoculated and propagated to obtain protein koji. It is preferable. The adjustment of the moisture content can be performed by adding water.

The mixture of the cooked roasted skim sesame powder and the steamed starch raw material may be obtained by mixing the cooked roasted skim sesame powder obtained as described above and the alphalated starch raw material obtained by alphalizing the starch raw material according to a conventional method. In the mixture of the steamed roasted sesame powder and the alphalated starch raw material, the mixing ratio of each is not particularly limited. Although it may be in the range of -20, it is not particularly limited. For example, the mixing ratio (weight ratio) of the cooked roasted skim sesame powder and the alphalated starch raw material may be in the range of about 6: 4. The starch raw material may be a starch raw material, such as soybean, skim soybeans, wheat, bran, and the like commonly used in the production method of soy sauce using protein koji, alpha-starched starch raw material after immersion according to a conventional method Can be obtained through a process such as cooking or roasting. In the case of using a mixture of steamed roasted skim sesame powder and an alphaized starch raw material, the water content is adjusted to 35 to 50% by weight, preferably 35 to 43% by weight, followed by inoculation and propagation of Korean bacteria to It is preferable to obtain, and the adjustment of the moisture content can be carried out by adding water.

The bacterium is a bacterium commonly used in the production of soy sauce by fermentation, for example, Aspergillus sp. , Mucor sp. Or Rhizopus genus capable of producing proteolytic enzymes . sp. ) and the like, these may be used alone or in combination of two or more. As the bacterium, Aspergillus oryzae or Aspergillus sojae can be preferably used. Inoculation of the bacterium may be added in an amount of 0.01 to 0.3% by weight based on the total amount of the raw material, but is not limited thereto. The breeding after the inoculation of the bacterium (that is, the culture of the bacterium) may be performed at about 30 ° C. for 2 to 4 days, and the culture of the bacterium may be performed by employing a conventional empire method.

In the production method of the present invention, the mixed solution obtained by adding water or 1 to 10% by weight of saline to the protein koji obtained in step (a) so that the solid content is 20 to 30% by weight is 24 to 72 hours. During fermentation (ie, step (b)).

The protein koji obtained from roasted skim sesame powder is added water or 1 to 10 wt% saline to obtain a mixed solution. In order to facilitate the subsequent fermentation process, it is preferable to use water or 1 to 10% by weight brine cooled to 0 to 15 ° C or 1 to 10% by weight brine. By adjusting to unsalted or low salinity as described above, and adopting low-temperature fermentation, that is, fermentation process at 0 to 15 ° C., it is possible to prevent initial microbial contamination and to promote the growth of lactic acid bacteria, which can significantly reduce fermentation odor. In addition, it is possible to reduce the reduction of taste components (specifically, glutamic acid). The low temperature fermentation process may be carried out for 24 to 72 hours, preferably for 48 to 72 hours.

The production method of the present invention comprises the step of fermenting the fermentation product obtained in step (b) at 40 to 60 ℃ for 48 to 72 hours (ie, step (c)).

The high temperature fermentation in step (c), ie the fermentation at 40-60 ° C., leads to protein hydrolysis by the enzyme produced during the empire. In the high temperature fermentation process, salt is added to the fermentation product obtained in step (b) to adjust the salinity to 10 to 15% by weight, and then the temperature is rapidly lowered to 40 to 60 ° C for 48 to 72 hours, more preferably 36 to 72 hours. Fermentation is preferred. The salinity control can typically be controlled by adding salt to the fermentation product obtained in step (b). By adjusting the salinity as described above, it is possible to suppress the growth of tolerant bacteria, and the increase in salt concentration lowers the water activity (Aw), which reduces the amount of water available to the microorganisms, thereby inhibiting the growth of microorganisms and preventing contamination of fermented products. You can get growth.

The preparation method of the present invention comprises the step of aging the fermentation product obtained in step (c) at 15 to 35 ℃ for 20 to 60 days (ie, step (d)).

Through the aging step (d), the polymer peptide and amino acids produced during the fermentation process can be harmonized to optimize the sensory flavor. The aging may be performed at 15 to 35 ℃, preferably 20 to 30 ℃, more preferably about 25 ℃, for 20 to 60 days. If necessary, the salting may be adjusted to 15 to 20% by weight by adding salt to the fermentation process, that is, the fermentation product obtained in step (c) before performing the aging process, and then the aging process may be performed. . The salinity control can typically be controlled by adding salt to the fermentation product obtained in step (c).

The fermentation product obtained through the aging step as described above may be prepared by growth through a conventional post-treatment process (eg, compression), and soy sauce may be prepared therefrom. For example, when the fermentation product obtained through the aging step is compressed (that is, only the juice part is separated from the matured moromi liquid), growth can be obtained, and the growth can be used for food by sterilization and filtration according to a conventional method. Soy sauce can be prepared.

Hereinafter, the present invention will be described in more detail through Examples and Test Examples. However, these Examples and Test Examples are for illustrating the present invention, and the scope of the present invention is not limited to these Examples and Test Examples. In the following examples, the roasted skim sesame powder was used as the remaining skim skimmed sesame powder after being milked from a crimping machine and an extruder.

Example 1.

5000 kg of roasted skim sesame powder was sprinkled with water and 2300 kg of water was added in a continuous steamer. After cooling the cooked roasted skim sesame powder, water was added to adjust the water content to about 38% by weight, and then inoculated with 0.02% by weight of Aspergillus oryzae to incubate the empire at about 30 ° C for 3 days. Was carried out. After the completion of the empire, it was cooled to obtain protein koji. A brine (concentration: 9 wt%) at 5 ° C. was added to the obtained protein koji so that the solid content was 20 wt%, followed by fermentation at about 15 ° C. for 3 days. A salt was added to the fermentation product so as to have a salinity of about 12% by weight based on the total weight of the fermentation product obtained, and then, the resultant was cooled to 45 ° C and fermented for 2 days. The salt was further added so as to have a salinity of about 17% by weight based on the total weight of the fermented product, and then aged at 25 ° C for 30 days. Soy sauce was prepared by compression, filtration, and sterilization of the mature solution.

Example 2.

In the same manner as in Example 1, protein koji was obtained using roasted skim sesame powder. A brine (concentration: 9 wt%) at 5 ° C. was added to the obtained protein koji so that the solid content was 25 wt%, followed by fermentation at about 15 ° C. for 3 days. The salt was added to the fermentation product so that the salinity was about 11% by weight based on the total weight of the fermentation product obtained, and then, the resultant was cooled to 45 ° C and fermented for 3 days. The salt was further added so as to have a salinity of about 16% by weight based on the total weight of the fermented product, and then aged at 25 ° C for 30 days. Soy sauce was prepared by compression, filtration, and sterilization of the mature solution.

Example 3.

5000 kg of roasted skim sesame powder was sprinkled with 2500 kg of water and cooked in a continuous steamer. After cooling the steamed roasted skim sesame powder, water was added to adjust the water content to about 40% by weight, and then inoculated with 0.02% by weight of Aspergillus oryzae to inoculate the empire at 30 ° C for 3 days. Was carried out. After the completion of the empire, it was cooled to obtain protein koji. A brine (concentration: 9% by weight) at 5 ° C was added to the obtained protein koji so that the solid content was 28% by weight, followed by fermentation at about 15 ° C for 3 days. A salt was added to the fermentation product so as to have a salinity of about 11% by weight based on the total weight of the fermentation product obtained, and then, the resultant was cooled to 45 ° C and fermented for 2 days. The salt was further added so as to have a salinity of about 15% by weight based on the total weight of the fermented product, and then aged at 25 ° C for 30 days. Soy sauce was prepared by compression, filtration, and sterilization of the mature solution.

Example 4.

7000 kg of stir-fried sesame powder was sprinkled with 3900 kg of water, and the mixture was steamed in a continuous steamer and cooled to room temperature. 3000 kg of wheat flour was roasted for 40 minutes at a temperature of 120 ° C. using a direct roaster, and then ground to obtain an alphalated wheat flour (ie, powdered roasted wheat). After mixing the cooked roasted skim sesame powder and alpha-ized wheat flour obtained above, water was added to adjust the water content to about 43% by weight, and then inoculated with 0.02% by weight of Aspergillus oryzae . Empire was carried out at 30 ° C. for 3 days. After the completion of the empire, it was cooled to obtain protein koji. A brine (concentration: 9% by weight) at 5 ° C was added to the obtained protein koji so that the solid content was 28% by weight, followed by fermentation at about 15 ° C for 3 days. The salt was added to the fermentation product so that the salinity was about 11% by weight based on the total weight of the fermentation product obtained, and then, the resultant was cooled to 45 ° C and fermented for 3 days. The salt was further added so as to have a salinity of about 16% by weight based on the total weight of the fermented product, and then aged at 25 ° C for 30 days. Soy sauce was prepared by compression, filtration, and sterilization of the mature solution.

Comparative Example 1.

Mix 6,000 KG of increased skimmed soybean and 4,000 KG of roasted ground flour, adjust the water content to 42% by weight with water, and inoculate 0.02% by weight of Aspergillus oryza The Empire was carried out for three days. After the completion of the empire, it was cooled to obtain protein koji. Brine (concentration: 22% by weight) was added to the obtained protein koji so that the solids content was 25% by weight, and then 0.02% by weight of lactic acid bacteria and 0.02% by weight of the yeast culture were added to induce lactic acid fermentation and alcohol fermentation. Fermentation brewing liquid (ie, soy sauce) was prepared by soaking for 6 months in total.

Test Example 1. Component Analysis of Stir-Fried Sesame Powder

Milking of sesame oil through a pressurized milking machine, and the general component analysis of the roasted skim sesame powder obtained as a by-product and the roasted skim sesame powder obtained as a by-product and the supercritical extraction method were performed. That is, the results of analyzing the total nitrogen (hereinafter referred to as "TN"), water content, and crude fat content of each roasted skim sesame powder are shown in Table 1. TN, moisture content, and crude fat content were respectively measured according to the test assay on the Food Code.

General Ingredient Analysis pressure Supercritical moisture(%) 1.30 3.02 TN (%) 7.20 9.10 Crude fat (%) 10.77 1.07

From the results of Table 1, the total nitrogen content of the roasted skim sesame powder is 7.20 and 9.10% by weight, respectively, it can be seen that both the high protein content and low crude fat content.

Test Example 2 Determination of Enzyme Titer of Protein Cozy

After diluting the protein koji obtained in Example 1 in distilled water to extract the enzyme. Casein was added to the obtained filtrate, followed by color development with a polyline solution. The absorbance was analyzed at 660 nm, and enzyme titers were measured. The results are shown in Table 2 below.

Enzyme titer division (Unit / g) Protease titers 902

From the results of Table 2, it can be seen that excellent proteinase titer can be obtained even if the protein koji is prepared using only roasted skim sesame powder without starch raw material.

Test Example 3 Bacteria and Enzyme Activity According to Fermentation Temperature

After adding brine (concentration: 9% by weight) of 5 ° C. to a solid content of 25% by weight to the protein Cozy obtained in the same manner as in Example 1, and then to 10 ° C., 15 ° C., 20 ° C., 45 ° C., or 55 ° C. After adjusting the temperature, the fermentation was carried out for 3 days at the temperature, and then the change in the number of bacteria and the enzyme titer were measured. Enzyme titer was measured in the same manner as in Test Example 2. The results are shown in Table 3 below.

Fermentation temperature 10 ℃ 15 ℃ 20 ℃ 45 ℃ 55 ° C Number of bacteria (cfu / g) 6.85 X 10 ⁶ 8.23 X 10 ⁶ 8.72 X 10 ⁸ 5.38 X 10 ⁹ 5.42 X 10 ⁹ Enzyme Activity (Unit / g) 248 254 242 246 244

As can be seen from the results in Table 3, when the fermentation was carried out at 15 ℃ or less, the number of bacteria was reduced to 10 ⁶ cfu / g level, it can be seen that the enzyme activity was not significantly reduced. However, when the temperature is exceeded, the enzyme activity does not change significantly, but it can be seen that the microorganism grows rapidly by increasing the number of bacteria.

Test Example 4 Analysis of Changes in Components According to Aging Process

In Example 4, the results of analyzing the component changes in the aging process is shown in Table 4 below. However, after 30 days of aging, some of the aging solution was taken separately and the aging was continued for 53 days under the same conditions. Brix, salt concentration (% by weight), TN (% by weight), and amino acid nitrogen (AN) (% by weight) were determined by analytical methods on the food industry, respectively.

Component Change Analysis by Aging Process Ripening period Temperature (℃) Brix% salt(%) TN (%) AN (%) pH D + 1 12 15.2 7.89 0.42 115 5.6 D + 2 12 17.7 7.89 0.51 5.61 D + 3 12 24.9 14.83 0.6 5.42 D + 4 42 26.1 14.71 0.85 290 5.38 D + 5 39 26.1 13.87 0.98 364 5.22 D + 6 42 27 13.39 1.13 494 5.12 D + 7 28 30.4 16.63 1.16 622 5.02 D + 14 28 30.8 16.69 1.22 580 4.73 D + 25 27 31.8 16.57 1.24 628 4.63 D + 32 28 31.8 16.8 1.24 679 4.63 D + 42 28 33 17 1.24 650 4.54 D + 53 28 32.7 17.16 1.33 678 4.38

From the results of Table 4, it can be seen that as the aging progresses, the TN content increases, and AN (mg%) increases significantly. This is similar to the existing brewed soy sauce, it can be seen that it is possible to manufacture soy sauce using roasted skim sesame powder. In addition, it can be seen that even if the aging period is shortened compared to conventional brewed soy sauce, there is no difference in the physicochemical components of the product.

Test Example 5 Sensory Test

In order to evaluate the utility value of soy sauce (Sesame soy sauce, Example 4) and conventional soy sauce (Comparative Example 1) obtained according to the present invention, 38 housewives panel was subjected to consumer sensory tests, the results are shown in Table 5 Same as In each test item, scores were scored from 0 to 5, and the closer to 5, the higher the preference.

Sensory test purchase preference division Inspection items Comparative Example 1 Example 4 Before cooking Symbol incense 3.6 4.1 flavor 3.4 4.2 aftertaste 3.4 4.2 Goodness of fit Salty taste 4.0 4.5 sweetness 3.8 4.2 Umami 4.2 4.2 Overall likelihood 3.5 4.2 After cooking Symbol incense - - flavor 4.1 4.2 aftertaste 4.1 4.2 Goodness of fit Salty taste 4.4 4.3 sweetness 4.0 3.9 Umami 4.0 3.8 Overall likelihood 4.3 4.3

* Preference:

Before cooking-control (comparative example 1) 6 (20%): sesame soy sauce (example 4) 23 (77%)

After cooking-Control (Comparative Example 1) 10 (33%): Sesame soy sauce (Example 4) 18 (60%)

From the results of Table 5, it can be seen that the soy sauce prepared using the protein coated from the roasted skim sesame powder shows an excellent purchase preference, and thus a high utility value can be expected as a new kind of product.

Claims (6)

(a) cooked roasted skim sesame powder; Or inoculating and propagating the bacterium in a mixture of the increased roasted skim sesame powder and the alphalated starch raw material to obtain protein koji;
(b) The mixed solution obtained by adding water or 1 to 10% by weight of brine so as to have a solid content of 20 to 30% by weight to the protein koji obtained in step (a) is fermented at 0 to 15 ° C for 24 to 72 hours. step;
(c) fermenting the fermentation product obtained in step (b) at 40-60 ° C. for 48-72 hours; And
(d) aging the fermentation product obtained in step (c) for 20 to 60 days at 15-35 ℃
Containing, manufacturing method of sesame soy sauce. The method according to claim 1, wherein step (a) comprises the increased roasted skim sesame powder; Or adjusting the water content of the mixture of the increased roasted skim sesame powder and the alpha starch raw material to 35 to 50% by weight, and then inoculating and propagating the bacterium to obtain protein koji. The method of claim 1, wherein the bacterium is Aspergillus oryzae or Aspergillus sojae . The method according to claim 1, wherein the water or 1 to 10% by weight of the brine of step (b) is water cooled to 0 to 15 ° C or 1 to 10% by weight of the brine. The process according to claim 1, wherein step (c) is performed by adding salt to the fermentation product obtained in step (b) to adjust the salinity to 10 to 15% by weight, and then quenching at 40 to 60 ° C to ferment for 48 to 72 hours. Manufacturing method characterized in that. The process according to claim 1, wherein step (d) is performed by adding salt to the fermentation product obtained in step (c) to adjust the salinity to 15 to 20% by weight, and then aging at 15 to 35 ° C for 20 to 60 days. Characterized in the manufacturing method.