KR20140004016A - Preparing method for low salinity soy sauces and low salinity soy sauces prepared therefrom - Google Patents

Abstract

The present invention relates to a manufacturing method for low salinity soy sauce and low salinity soy sauce manufactured thereby and, more specifically, to a manufacturing method for low salinity soy sauce, which includes a step of mixing fermented wheat, fermented soy and fermented black garlic with soy sauce and unheated sterilization with super high pressure, and low salinity soy sauce with high quality manufactured, thereby having good taste even with low salinity and is able to maintain the taste and quality of the food for a long time. The manufacturing method of the low salinity soy sauce is characterized in that fermented soy, fermented wheat, and fermented black garlic are mixed with soy sauce and unheated sterilization with super high pressure. [Reference numerals] (AA) Wheat; (BB,HH) Steaming; (CC) Aspergillus oryze inoculation; (DD) Wheat koji; (EE) High pressure liquefaction; (FF) Wheat ferment; (GG) Soybean; (II,RR) Wet grinding; (JJ) Lactobacillus inoculation; (KK) Soybean ferment; (LL) Soy sauce; (MM) Apple, plum extract, isomalto-oligosaccharide, citron jam, spring onion, ginger juice, ground sesame, pepper, sesame oil, canola oil, etc; (NN) Mixing and homogenization; (OO) Filling; (PP) Super high pressure non-heating sterilization; (QQ) Black garlic; (SS) Black garlic extract; (TT) Yeast inoculation; (UU) Black garlic ferment

Description

Preparation method of low salt soy sauce and low salt soy sauce prepared therefrom {Preparing Method for Low Salinity Soy Sauces and Low Salinity Soy Sauces Prepared Therefrom}

The present invention relates to a method for preparing a low salt soy sauce and a low salt soy sauce prepared therefrom, and more particularly, to mixing wheat fermentation, soybean fermentation, and black garlic fermentation in soy sauce, and ultra-high pressure non-heat sterilization. The present invention relates to a low salt soy sauce, and a high salt low soy sauce, which is produced therefrom and is tasty even with low salt.

The amount of physiological sodium required by the body is 180 to 230 mg / day, which is enough to be supplied from natural foods that are commonly consumed (WHO, 2007). However, according to a report by the Ministry of Health and Welfare, the daily sodium intake of Koreans is 4,878 mg, which is 2.4 times higher than the World Health Organization's maximum recommended intake of 2,000 mg. Especially for men in their 30s and 50s, 6,327mg is more than tripled. These sodium intakes were the highest, except in African countries. A comparison of daily salt intake shows that the United States consumes between 8,000 and 12,000 mg / day, and the European Union consumes between 8,000 and 11,000 mg / day (EFSA, 2005), especially in Korea between 15,000 and 20,000 mg / day. As a day, the development of sodium reduction technology is urgently high compared to the United States and the European Union.

Accordingly, the Korea Food and Drug Administration (KFDA) is also promoting a policy to reduce sodium in processed foods, and has announced a step-by-step reduction in salinity of soy sauce, soybean paste, and red pepper paste, which are the major sources of sodium intake. In particular, we are actively working with related companies to reduce salinity from 0.1 to 1.0 to 400 mg of sodium per 100 g of products.

As a technique related to the low salt of foods studied so far, there has been disclosed a method of removing only the salts contained in conventional soy sauce or fermented soy sauce by using electrodialysis and reverse osmosis (Korea Patent No. 0561688, Korean Patent No. 0561103). However, these techniques have a problem that the taste and quality of the food is deteriorated as the salts contained in the soy sauce, as well as the sweet sugars and ingredients that enhance the flavor are removed.

In addition, commercially available low-salt products are added potassium chloride to maintain the salty taste instead of reducing the sodium content, but most of the potassium chloride is released into the kidneys, so if people with renal function consume it a lot, they may have difficulty breathing as well as heart. It can even cause paralysis.

Accordingly, the present inventors have made diligent efforts to prevent the deterioration of the taste and quality of foods that may occur when the soy sauce is low salted, and to maintain the quality of foods for a long time. As a result, carbohydrates and proteins are hydrolyzed to produce sweet and sugary ingredients. When the wheat fermentation product, soybean fermentation product, and black garlic fermentation product are mixed with low-salt soy sauce and then subjected to ultra-high pressure non-heat sterilization, it is confirmed that it is possible to cook neat foods using only low-salt soy sauce without adding seasoning. The present invention has been completed.

The main object of the present invention is to provide a high-quality low-salt soy sauce and a method for producing the same, which are delicious even with low salt and can maintain the taste and quality of food for a long time.

In order to achieve the above object, the present invention provides a method for producing a low salt soy sauce, characterized in that the soybean fermentation, wheat fermentation and black garlic fermentation is mixed in the soy sauce, ultra-high pressure non-heat sterilization.

The present invention is also prepared by the above production method, and containing 5 to 80 parts by weight of soybean fermentation, 5 to 50 parts by weight of wheat fermentation, and 5 to 50 parts by weight of black garlic fermentation, based on 100 parts by weight of soy sauce. To provide a low salt soy sauce.

Low salt soy sauce according to the present invention is low salt, but can maintain the taste and quality of food for a long time, diabetes, hypertension patients, cardiovascular disease patients, cancer patients who require a low salt diet is concerned about obesity or adult diseases It is also useful for the general public.

1 is a schematic manufacturing process diagram of a low salt soy sauce according to an embodiment of the present invention.
2 is a soy sauce image prepared according to an embodiment and a comparative example of the present invention.
3 is a graph showing the result of measuring the total number of bacteria of soy sauce according to the storage period (a: 5 ℃ storage, b: 10 ℃ storage)
4 is a graph showing the results of measuring the change in chromaticity of the soy sauce according to the storage period (a: brightness, b: redness, c: yellowness).
Figure 5 is a graph of the results of measuring the change in viscosity of the soy sauce with storage period.
6 is a graph showing the results of measuring the salinity change of soy sauce according to the storage period.
7 is a graph showing the results of measuring changes in solid content of soy sauce according to storage period.

In the present invention, when carbohydrates and proteins are hydrolyzed, wheat fermentation, soybean fermentation, and black garlic fermentation, which contain sweet sugars and thickening components, are mixed with low-salt soy sauce, and then seasoning is added when ultra-high pressure non-heat sterilization is performed. We wanted to confirm that we can cook neat foods with low-salt soy sauce only.

In the present invention, soybean fermented product, wheat fermented product and black garlic fermented product are prepared, respectively, the prepared soybean fermented product, wheat fermented product and black garlic fermented product are mixed with low salt soy sauce, and ultra-high pressure non-heating treatment to prepare low salt soy sauce. It was. As a result of evaluating the palatability and storage stability of the prepared low salt soy sauce, it was confirmed that the low salt soy sauce has excellent palatability, appearance, color, aroma, salty taste and sweetness as a whole, and also excellent storage stability.

Therefore, the present invention relates to a method for producing a low salt soy sauce, characterized in that the soybean fermentation product, wheat fermentation product, and black garlic fermentation product are mixed in the soy sauce and ultra-high pressure non-heat sterilization.

Hereinafter, a method for preparing a low salt soy sauce according to the present invention will be described in detail with reference to the accompanying drawings. 1 is a process chart for a method of preparing a low salt soy sauce according to an embodiment of the present invention.

First, the soybean fermentation product may be prepared by pulverizing the increased soybean, then inoculating lactic acid bacteria to the ground soybean, and fermenting at 20 to 40 ° C. for 3 to 30 hours. Soybean fermentation contains a large amount of protein hydrolysates, which can enhance the flavor of food.

The soybean can be easily adjusted according to the water content of the soybean, it is preferable to add 3 to 20 times the water to the soybean, soak for 1 to 10 hours, and then increase the boiling water for 3 to 20 minutes. Do.

Increased soybeans are wet pulverized to have an average particle size of 20 ~ 200㎛. If, when the average particle size of the soybean pulverization exceeds 200㎛, there is a problem that the texture is not good after fermentation, if less than 20㎛ has a disadvantage that takes a lot of energy when grinding.

Wet milled soybean may be further sterilized at 110 ~ 140 ℃ to remove various germs.

Fermentation of soybean may vary depending on the type of lactic acid bacteria to be inoculated, but is preferably performed for 3 to 30 hours at 20 ~ 40 ℃. If the fermentation is less than 20 ° C or 3 hours, fermentation is not performed properly, and when fermentation exceeds 40 ° C or 30 hours, lactic acid bacteria may be killed or soybeans may be deteriorated.

The lactic acid bacteria are Lactobacillus genus (Lactobacillus sp.), Lactobacillus genus (Sporolactobacilus sp.), Streptococcus genus (Streptococcus sp.), Lactococcus genus (Lactococcus sp.), Lou Kono Stock in (Leuconostoc sp.) In Spokane , Pediococcus sp. , Enterococcus sp. , And Bifidobacterium sp. Can be used at least one bacteria selected from the group consisting of, genus Enterococcus ( Enterococcus sp. )

The Enterococcus genus (Enterococcus sp.) Can be mentioned, such as Enterococcus pie Titanium (Enterococcus faeccium), Enterococcus Lahti (Enterococcus ratti).

In addition, the wheat fermented product may be prepared by inoculating Bacillus spp. On cooked wheat, fermenting at 20 to 40 ° C. for 20 to 60 hours to obtain a fermented product, and then liquefying it under high pressure. Wheat fermentation contains a large amount of various amino acids, peptides and carbohydrates and protein hydrolysates to enhance the flavor of food.

The steaming of the wheat may be carried out after adding moisture to the final milled wheat 20 to 40% of the dry mill.

Fermentation of wheat may vary depending on the type of bacterium inoculated, but is preferably performed at 20 to 40 ° C. for 20 to 60 hours. If the fermentation is less than 20 ℃ or 20 hours, the fermentation is not properly, if the fermentation is over 40 ℃ or 60 hours, the domestic bacteria may be killed or the wheat components may be altered.

The bacterium may use one or more bacteria selected from the group consisting of Aspergillus Oryzae and Aspergillus Sojae .

The high-pressure liquefaction is a fermentation product (wheat cozy) obtained by fermenting the wheat or fermented product and the mixed wheat and then mixed using a conventional high-pressure liquefaction apparatus at 20 ~ 60 ℃ 20 ~ 70MPa for 30 minutes to 30 hours It is preferable to carry out.

If the high pressure liquefaction is carried out below 20 ° C or 20 MPa, fermentation products of wheat cannot be obtained, and if it is carried out above 60 ° C or 70 MPa, the activity of the enzyme may be lost.

In addition, the black garlic fermentation step of ripening garlic for 10-15 days at 40 ~ 90 ℃; Wet grinding the aged black garlic; Inoculating yeast with black ground garlic and first fermenting at 20-40 ° C. for 5-48 hours; Filtering the primary fermentation product; The filtrate can be prepared by performing a second fermentation step at 10-30 ° C. for 5-20 days.

Black garlic has a characteristic scent and sugar, and diallyl disulfide contained in black garlic can prevent the decay of the liver by antibacterial, antifungal and antioxidant activity.

The aging may be carried out in a heating aging machine capable of temperature control, it is preferable that the aged black garlic is wet pulverized so that the average particle size is 20 ~ 200㎛. If, when the average particle size of the black garlic pulverization exceeds 200㎛, there is a problem that the texture after fermentation is not good, if less than 20㎛ has a disadvantage that takes a lot of energy when grinding.

Fermentation of black garlic is carried out by primary fermentation and secondary fermentation, and may vary depending on the type of yeast inoculated, but primary fermentation is preferably performed at 20 to 40 ° C. for 5 to 48 hours. When the fermentation is performed at less than 20 ° C or 5 hours, alcohol fermentation does not occur normally, and when the fermentation is performed at 40 ° C or more than 48 hours, the active ingredient of black garlic may be deteriorated or yeast may be killed.

After the primary fermentation is completed, the primary fermentation product is filtered, and then the secondary fermentation is performed at 10 to 30 ° C. for 5 to 20 days. If the secondary fermentation is carried out in less than 10 ℃ or 5 days can not obtain the aroma and viscosity of the black garlic fermentation, if it is carried out for more than 30 ℃ or 20 days, the flavor, taste, viscosity, The color changes and the like loses the characteristics of the black garlic fermented product.

A yeast used for fermentation of the black garlic is blood teeth keuruyi berry (Pichia kluyveri), saccharose in my process three ribisi to (Saccharomyces Cerevisiae), saccharide as MY access the parse tree Honors (Saccharomyces Pastrianus), saccharose in my process inter Medi-house ( Saccharomyces Intermedius ), Saccharomyces Validus , Saccharomyces Ellipsoideus , Saccharomyces Malisisler , Saccharomyces Menshushuris Mand ), Saccharomyces Vordermannii , Saccharomyces Peka , Saccharomyces Shasshin g, Saccharomyces Piriformis , Saccharomyces Piriformis Mai Men to process analog system (Saccharomyces Anamensis), saccharose in my process car tilra Gino suspension (Saccharomyces Cartilaginosus), Saccharomyces My process And Mori (Saccharomyces Awamori), saccharose in my process Vata Te (Saccharomyces Batatae), saccharose in my process Corey Nurse (Saccharomyces Coreanus), a saccharide My process rover seutuseu (Saccharomyces Robustus), saccharose in my process Carlsbad beojen sheath (Saccharomyces Carlsbergensis ), Saccharomyces Monacensis , Saccharomyces Marxianus , Zygo Saccharomyces Major , Saccharomyces Lactis and can be used one or more from the group consisting of saccharose as MY access Lucy (Saccharomyces Rouxii), it may preferably be in my process three ribisi as Saccharomyces (Saccharomyces Cerevisiae).

The fermented black garlic has a pungent odor of garlic, and the functional substance and high-molecular carbohydrate plutans contained in garlic are decomposed into glucose and plutose, which are sweet and tender when mixed with soy sauce. In addition, the palatability by the metabolite produced during the fermentation is increased to increase the palatability. In addition, the high viscosity of the black garlic fermentation can play a role as a natural thickener, there is an advantage that can replace the caramel pigment added during brewing soy sauce to express a uniform brown.

As described above, when soybean fermentation, wheat fermentation, and black garlic fermentation are obtained, they are mixed with low-salt soy sauce and sterilized by ultra-high pressure non-heating sterilization to prepare low-salt soy sauce.

The low salt soy sauce can be used without particular limitation as long as the salinity of the low salinity of 8 to 13% salinity, low salt soy sauce, electrodialysis, or reverse osmosis soy sauce can be used.

In the present invention, the ultra-high pressure non-heat sterilization is performed to sterilize at a very high pressure without heating, to maintain the fresh taste and aroma of low-salt soy sauce, to greatly improve the quality and shelf life of low-salt soy sauce, 200 ~ 600 It is characterized in that it is carried out for 1 to 10 minutes at MPa. When the ultra-high pressure non-heating sterilization is performed at less than 200 MPa or less than 1 minute, it is difficult to expect the sterilization effect of some microorganisms, and when it is performed at more than 600 MPa or more than 10 minutes, it is economically undesirable because an excessive amount of electricity is used. not.

In the preparation of the low salt soy sauce, the mixing amount of soy sauce and fermented products is preferably 5 to 80 parts by weight of soybean fermentation, 5 to 50 parts by weight of wheat fermentation, and 5 to 50 parts by weight of black garlic fermentation based on 100 parts by weight of soy sauce. Do. If less fermentation products are added than the above ranges, the effect on the flavor components derived from the fermentation products is insignificant, and when added over the above ranges, the viscosity becomes high, which may impair the commerciality of the low salt soy sauce.

The method for preparing low salt soy sauce according to the present invention may further include adding seasoning ingredients to improve the flavor of the low salt soy sauce.

The seasoning component may be used without limitation as long as it is not a chemical seasoning, garlic, onion, ginger, green onions, apples, pears, plum juice, citron, isomaltooligosaccharide, sesame salt, pepper, sesame oil, canola oil, mirin, brown sugar, etc. can do.

In another aspect, the present invention is prepared by the above production method, containing 5 to 80 parts by weight of soybean fermentation, 5 to 50 parts by weight of wheat fermentation and 5 to 50 parts by weight of black garlic fermentation based on 100 parts by weight of soy sauce. It relates to a low salt soy sauce characterized by.

Low-salt soy sauce according to the present invention is 2-4% salinity, low salt, but can maintain the taste and quality of food for a long time, and can be distributed for more than two weeks in refrigeration, diabetes patients requiring a low salt diet, high blood pressure Not only patients, patients with cardiovascular disease and cancer, but also people with obesity or adult diseases are useful.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples should not be construed as limiting the scope of the present invention, and should be construed to facilitate understanding of the present invention.

Examples 1-4: Preparation of low salt soy sauce

(1) Soybean Fermentation

Soybeans were washed, added with 10 times the water by volume, immersed for 5 hours, and then steamed in boiling water for 7 minutes, and pulverized to an average particle size of 150 μm by a wet mill. Next, the ground soybeans were sterilized at 121 ° C. for 10 minutes, inoculated with Enterococcus fascium AJ301830 (5 × 10 ³ cfu), and then fermented at 37 ° C. for 18 hours, soybean fermentation (salt 11.2 %) Was obtained. The nutritional component and amino acid content of the soybean fermentation obtained were evaluated, and the results are shown in Table 1 and Table 2, respectively.

Nutritional components were analyzed according to the Association for Official Agricultural Chemists (AOAC) method, and quantitative evaluation of amino acids was performed using the Agilent HPLC 1200 system (Agilent Technologies Inc., Santa Clara, CA). Samples were separated into C18 columns (4.6 × 150 mm, 5 μm), and the separated samples were analyzed by two detectors (fluorescence detector and UV detector).

ingredient moisture
(g) Ash
(g) Crude fat
(g) Crude protein
(g) carbohydrate
(g) Dietary Fiber (mg) iron
(mg) calcium
(mg) salt
(mg) Insoluble receptivity content 73.00 1.16 1.11 10.51 14.22 3.2 1.8 1.73 34.20 4.17 (Standard: soybean fermented 100 g)

amino acid Content (mg) amino acid Content (mg) ASP 16.9 CYS - GLU 11.8 VAL 0.8 SER 2.3 MET - HIS 2.8 PHE 2.4 GLY 3.4 ILE 0.9 THR 1.2 LEU 1.1 ARG 1.7 LYS 2.6 ALA 7.8 PRO 3.1 TYR 8.7 (Standard: soybean fermented 100 g)

(2) wheat fermentation

Mill ground to a 200 mesh, and the addition of water of 1.7 times based on the grinding mill parts by weight Next, after steaming at 121 ℃ 10 minutes, and the steamed wheat purchased from Korea Culture Center of Microorganisms Aspergillus duck claim (Aspergillus Oryzae KCCM 60166 ) was inoculated with 0.1% and fermented at 30 ° C. for 54 hours to obtain milk . Next, put 125 g of milk and 75 g of water into 100 g of increased wheat flour, and liquefy for 24 hours at 60 ° C. at 50 ° C. using a high-pressure liquefier (Dima Puretech, Korea). Obtained. The amino acid content of the obtained wheat fermentation was evaluated, and the results are shown in Table 3.

amino acid Content (mg) amino acid Content (mg) ASP 5.6 CYS 0.6 GLU 13.5 VAL 6.5 SER 1.3 MET 2.3 HIS 4.1 PHE 6.1 GLY 4.1 ILE 11.3 THR 5.0 LEU 5.9 ARG 1.4 LYS 6.6 ALA 5.9 PRO 17.3 TYR 2.3 (Standard: wheat fermented 100 g)

(3) Black Garlic Ferment

Remove the root part of the whole garlic, wash it with 2cm left over the top part, and put it in a stainless steel container of a temperature-adjustable heating aging machine (Vision, Korea) to cover the vinyl to prevent evaporation of water. Black garlic was prepared by heat aging for 10 to 15 days while varying the temperature from 40 to 90 ℃.

The skin of the aged black garlic was removed, 5 times of water was added based on the volume ratio, and then wet milled using a colloid mill grinder. Next, inoculated with dry yeast ( Saccharomyces Cerevisiae ), a commercial strain purchased from Jungwoo International, Inc. (5.2 × 10 ³ cfu), and then pulverized black garlic for 1 hour at 25 ° C. for 48 hours. Tea fermented. The primary fermentation product was filtered through a filter, and the filtrate was subjected to secondary fermentation at 20 ° C. for 9 days to finally obtain black garlic fermentation (salt 8.4%).

In the first fermentation and the second fermentation step, the physical properties of the fermentation product were measured with time and shown in Table 4 and Table 5, respectively.

time Sugar content (%) importance Chromaticity pH yeast
(cfu) Acidity (%)
L (brightness) a (redness) b (yellow degree) 0 days 24 1.080 10.73 7.17 9.19 4.40 5.2 × 10 ³ 0.29 2 days 20 1.088 9.71 6.11 4.31 4.13 1.27 × 10 ⁸ 0.79 4 days 12 1.020 16.00 7.38 9.38 3.64 4.3 × 10 ⁷ 0.90 5 days 7 1,000 12.97 9.80 13.27 3.72 3.4 × 10 ⁷ 0.83

As shown in Table 4, after 2 days of the second fermentation, the maximum growth was observed, after which the growth was stopped and alcohol fermentation proceeded. It is expected that the aroma and taste of black garlic fermentation will be harmonized during alcohol fermentation.

time Sugar content (%) Viscosity importance Chromaticity pH yeast
(cfu) Acidity (%)
L (brightness) a (redness) b (yellow degree) 0 days 7 53.3 1,000 12.97 9.80 13.27 3.72 3.4 × 10 ⁷ 0.83 3 days 7.5 - 0.999 17.05 20.58 24.16 3.86 9.25 × 10 ⁶ 0.41 6 days 7 16.7 0.999 27.15 20.95 39.95 3.87 2.26 × 10 ⁸ 0.56 8 days 7.2 36.7 0.996 17.84 23.49 26.02 3.90 1.955 × 10 ⁶ 0.45 9th 7 36.7 - 18.86 17.12 25.97 3.99 1.955 × 10 ⁷ 0.72

(4) low salt soy sauce

As shown in Table 6 below, soybean fermentation, wheat fermentation and black garlic fermentation were prepared by mixing the low-salt soy sauce (11% salinity) (Sam table, sunshine is a natural ripening low-salt soy sauce), and then white sugar, Apple, onion, leek, garlic, ginger, mirim, sesame, sesame oil, pepper, plum juice, citron blue, isomaltooligosaccharide and canola oil were added to prepare a low salt soy sauce (Fig. 2). At this time, apples, onions, leeks and garlic were used to grind in a mixer, respectively, ginger was used only juice.

division Example 1 (wt%) Example 2 (wt%) Example 3 (wt%) Example 4 (wt%) Low salt soy sauce 15.0 15.0 12.5 17.5 Soybean Fermentation 6.0 6.0 7.5 7.5 Wheat fermentation 2.5 2.5 2.5 1.5 Black Garlic Ferment 2.5 2.5 2.5 2.5 Apple 12.5 25.0 10.0 16.0 ship 12.5 - - - Brown sugar 10.0 10.0 2.5 6.0 Isomaltooligosaccharide - - 2.5 4.0 Yuja Office - - - 2.0 Plum - - 2.5 7.5 Mirim - - 7.5 - onion 16.0 16.0 18.5 18.5 Green onion 10.0 10.0 12.5 - garlic 4.8 4.8 5.3 5.0 ginger 0.5 0.5 1.0 1.5 Sesame oil 5.0 5.0 5.0 6.5 Canola oil - - 5.0 3.5 Sesame salt 2.5 2.5 2.5 - pepper 0.2 0.2 0.2 0.5 Sum 100 100 100 100

(5) ultra high pressure non-heating treatment

In order to maintain the quality of the prepared low salt soy sauce and increase the shelf life, ultra-high pressure non-heat sterilization was performed. The low-salt soy sauce was packed into pouches and vacuum packed and then ultrahigh pressure non-heat sterilized for 3 minutes at 550 MPa, 5-10 ° C., using an ultrahigh pressure system (215L, Avure Inc. USA).

(6) heat sterilization

Preheat the water bath (SVS 10LS, Sous-vide supreme, China) to 86 ℃, which is 1 ℃ higher than 85 ℃, and heat-treat the vacuum packed sample for 30 minutes, and then heat the sample at 85 ±. When the temperature reached 1 ° C, it was immediately sterilized by dipping in ice water for 10 minutes.

Comparative Example 1: Preparation of General Soy Sauce

As shown in Table 7, using brewed soy sauce (object, salinity 14%) instead of low-salt soy sauce, and in the same manner as in Examples 1 to 4 except that soybean fermentation, wheat fermentation and black garlic fermentation were not added General soy sauce was prepared (see FIG. 2).

division Brewed Soy Sauce ship Brown sugar Green onion garlic Ginger juice Sesame oil Sesame salt pepper Sum Content (wt%) 29.0 23.5 17.2 11.3 4.8 0.9 9.8 3.0 0.5 100

Experimental Example 1: Evaluation of Properties

(1) Salinity Measurement

Salinity is taken from 10 ml of sample, diluted in 90 ml of secondary distilled water, filtered through filter paper (Whatman ™ cellulose filter paper Grade 1, GE Healthcare companies, UK), and the filtrate is salt meter PAL-ES3, ATAGO. , Japan) was repeated three times and expressed as an average value.

(2) sugar measurement

The sugar content was taken in 10 ml of sample, diluted in 90 ml of secondary distilled water, filtered through filter paper (Whatman ™ cellulose filter paper Grade 1, GE Healthcare companies, UK), and the filtrate was hand-held brix refractometer (RHB-32 ATC). , Brix scale 0-32, China) was repeated three times and the average value was expressed as Brix.

(3) pH measurement

pH was measured by taking 10 ml of sample and diluting it in 90 ml of distilled water and filtering with filter paper (Whatman ™ cellulose filter paper Grade 1, GE Healthcare companies, UK), pH meter (Orion 3-star plus pH Benchtop meter, Orion Research). Inc., USA) and expressed as the average value after three repeated measurements.

(4) viscosity measurement

Viscosity was measured using a Brookfield viscometer (Brookfield Engineering Laboratories, Inc., Stoughton, MA, USA) with 200 ml of sample in a beaker, and the spindle used was measured for 30 seconds at No. 3 and a rotational speed of 20 rpm. The average value is shown after three repeated measurements.

division Salinity (%) Brix (° Brix) pH Viscosity (cP) sample Example 1 2.1 ± 0.00 31.3 ± 0.15 5.17 ± 0.00 1508.3 ± 23.62 Example 2 2.2 ± 0.05 30.6 ± 0.05 5.02 ± 0.01 2733.3 ± 148.5 Example 3 2.8 ± 0.23 42.0 ± 0.23 5.01 ± 0.04 2185.0 ± 88.45 Example 4 2.4 ± 0.05 40.0 ± 0.11 4.90 ± 0.01 2953.3 ± 35.47 Comparative Example 1 4.7 ± 0.00 47.3 ± 0.00 5.37 ± 0.01 3086.6 ± 53.46 Commercially available products Comparative Example 2 4.4 ± 00.2 59.3 ± 0.11 4.60 ± 0.02 113.3 ± 10.40 Comparative Example 3 5.96 ± 0.15 59.0 ± 0.11 4.70 ± 0.02 1023.3 ± 5.77 Comparative Example 4 5.53 ± 0.05 59.0 ± 0.11 4.91 ± 0.01 544.1 ± 28.6 Comparative Example 5 4.90 ± 0.10 61.3 ± 0.05 4.63 ± 0.00 956.6 ± 10.40 Comparative Example 6 4.60 ± 0.05 60.3 ± 0.05 5.69 ± 0.03 40.0 ± 0.00

Comparative Example 2: Sariwon Bulgogi Seasoning (Snow White), Comparative Example 3: Beef Bulgogi Seasoning (Snow White), Comparative Example 4: Bulgogi Seasoning (Ottogi), Comparative Example 5: Black Garlic Bulgogi Seasoning (Eastern Food Master, Comparative Example 6: Organic Bulgogi) Seasoning (Clean Garden)

As shown in Table 8, Examples 1 to 4 showed lower salinity and sugar content than Comparative Example 1 and commercially available products (Comparative Examples 2 to 6), but high viscosity.

The salinity of Comparative Example 1 and commercially available products (Comparative Examples 2 to 6) varied from 4.4 to 5.96%, and when cooked with the recipes presented for each product, the salinity was found to be about 6.4 to 8.1%. In addition, the sugar content was 47.3 ~ 61.3 ° Brix was higher than Examples 1 to 4, the pH of the commercial product (E) was slightly higher as 5.69, the rest was distributed between 4.5 to 5.0. Viscosity was up to 25 times higher for products using thickeners (such as xanthan gum and guar gum).

The low-salt soy sauce of Examples 1 to 4 was shown to reduce salinity by up to 60% in experimental cooking as well as commercially available products (Comparative Examples 2 to 6), compared to Comparative Example 1, which is a traditional cooking method. It can be lowered by 33% compared to the product. Although the viscosity was measured two to three times higher than that of commercial products because apple, onion, garlic, and leeks were added in the form of raw materials, the viscosity could be lowered if the source was homogenized through the mass production process. I think it will be.

Experimental Example 2: Sensory Test

(1) Inspection of preference for Koreans

The palatability test was conducted on 20 sensory personnel for two products (comparative example 2 and comparative example 4) and two samples (ultra high pressure non-heat sterilization, heat sterilization) which differed in the sterilization treatment method. This is to determine how the low salt soy sauce of Example 1 has an effect on the preference when the sterilization is performed by heat treatment sterilization which is a general sterilization method and when it is sterilized by ultra-high pressure which is a non-heat sterilization method. It was carried out to determine if there is.

The sensory test was performed by making 90 g of minced beef and 90 g of sauce to make Tteokgalbi, and evaluating it by marking it as 1 point (strong negative) to 7 point (strong positive) using the Hedonic scale. Shown in

Item Comparative Example 2 Comparative Example 4 Example 1 Ultra High Pressure Non-heating Sterilization Heat sterilization Overall likelihood
(overall acceptance) 4.40 ± 1.31 ^ab 4.25 ± 1.52 ^a 5.30 ± 1.34 ^b 4.70 ± 1.26 ^ab Appearance 5.05 ± 0.95 4.98 ± 1.36 5.10 ± 1.21 4.70 ± 1.26 Color 4.45 ± 1.36 4.45 ± 1.40 4.50 ± 1.28 4.25 ± 1.21 Aroma 4.85 ± 1.27 ^a 4.25 ± 1.20 ^a 5.40 ± 1.05 ^b 4.55 ± 1.26 ^ab Sweetness 3.40 ± 1.35 ^a 3.2 ± 1.44 ^a 4.25 ± 1.21 ^b 3.70 ± 1.17 ^a Saltiness 3.50 ± 1.36 ^a 3.23 ± 1.55 ^a 4.25 ± 1.90 ^b 3.23 ± 1.10 ^a Texture 4.45 ± 1.35 4.45 ± 1.30 4.50 ± 1.20 4.25 ± 1.20 a, b: significantly different at p <0.05 by Duncan's multiple range test
meanSD (n = 20)

From Table 9, the overall acceptability showed the highest score of the low salt soy sauce of Example 1 (ultra high pressure non-heat sterilization), and the low salt soy sauce of Example 1 (heat sterilization), Comparative Example 2, and Comparative Example 4 in order. Was rated high.

The appearance and color of the low salt soy sauce of Comparative Example 2 and Example 1 (ultra high pressure non-heat sterilization) were similarly evaluated, and the low salt soy sauce of Example 1 (ultra high pressure non-heat sterilization) was also highly evaluated in terms of flavor. It became.

In the case of saltiness and sweetness, the low salt soy sauce of Example 1 (ultra high pressure non-heat sterilization) was evaluated to be slightly sweeter and less sweet, but the overall taste and flavor were excellent, and there was no significant difference. Texture appeared to be appropriate for all samples.

In addition, the same low-salt soy sauce was different in appearance, color, and flavor depending on the sterilization method (ultra high pressure non-heat sterilization or heat sterilization), and ultra-high pressure non-heat sterilized low salt soy sauce was well evaluated.

(2) Inspection of preference for foreigners

A survey of the preference of low-salt soy sauce for overseas Koreans for the globalization of Korean food was conducted with 20 foreigners who visited the Korean restaurant "Sarang" located in the center of Singapore and 15 Koreans living in Korea. Among them, 15 were male and 20 were female. The mean age was 28.6 years old and 30.6 years old. The taste was also investigated for bulgogi cooked using the low salt soy sauce of Example 1, and the results are shown in Table 10.

Item Bulgogi cooked in a low-salt soy sauce of Example 1 south female Overall likelihood
(overall acceptance) 4.93 ± 1.07 4.74 ± 1.09 Appearance 4.93 ± 1.07 4.95 ± 1.17 Color 4.71 ± 0.61 5.16 ± 1.01 Aroma 4.64 ± 0.84 4.89 ± 1.10 Saltiness 3.50 ± 0.94 3.11 ± 1.04 Sweetness 3.71 ± 0.82 3.26 ± 1.14       meanSD (n = 35)

As shown in Table 10, both men and women were assessed to be close to 'like'. Appearance and scent were both rated 'good' and color was better in women, but there was no significant difference. The salty and sweet taste is slightly weak, but the overall taste and flavor is excellent.

Experimental Example 3: Evaluation of Storage Stability

The microbial stability, viscosity change, color change, salinity change and solid content change were measured to confirm the change according to the storage period.

(1) microbial stability

The microbial stability of the low salt soy sauce (Ultra High Pressure Non-heating Sterilization) of Example 1 and the same composition as Example 1, but the sterilized low salt soy sauce (control) was stored at 5 ° C and 10 ° C for 2 months, which is the target shelf life. Was evaluated.

The total bacterial count was incubated for 48 hours in an incubator fixed at 35 ° C. using a 3M dry film, and the colony count per g was calculated by selecting a plate having 25 to 250 colonies per plate, and the Bacillus test was MYP. Fresh medium (Difco, USA) was purchased and proceeded using the streaking method.

As a result, as shown in Figure 3, during the cold storage period at 5 ℃ normal bacteria of the control group was detected as 5log level increased by 1log after 20 days of storage, compared to the initial 4log level, 6log after 35 days, 50 days after storage 7 log level was detected. However, in Example 1, the ultrahigh pressure non-heat sterilization, the initial bacterial count was detected at 1log level at 5 ℃, slightly increased from 10 days after storage to 2log level after 25 days, 3log level after 45 days storage.

On the other hand, as a result of measuring the presence of E. coli and Bacillus bacteria during the cold storage period of the low-salt soy sauce according to the sterilization method, as shown in Table 11, the low-salt soy sauce (ultra-high pressure non-heat sterilization) and Example E. coli and Bacillus were confirmed to have the same composition as 1 but heat-stained low-salt soy sauce (control).

Strain storage duration Ultra High Pressure Non-heating Sterilization Heat sterilization Escherichia coli 0 ND ND 7 ND ND 14 ND ND 30 ND ND Bacillus cereus 0 ND ND 7 ND ND 14 ND ND 30 ND ND

ND: Not Determined

(2) chromaticity change measurement

Chromaticity is measured by the color difference meter (CM-3500d, Minolta Co., Ltd., Osaka, Japan) by measuring L (lightness), a (redness), and b (yellowness) values of Hunter chromaticity. ') 2+ (a-a') 2+ (b-b ') 2] 1/2, and the standard plate uses a white plate with a value of L = 90.68, a = 1.59 and b = -8.60. It was.

At this time, the low-salt soy sauce (ultra-high pressure non-heat sterilization) of Example 1 and the same composition as in Example 1, while the heat sterilized low-salt soy sauce (control) at 5 ℃ and 10 ℃ over a two-month target shelf life while The chromaticity change was measured and the result is shown in FIG.

As shown in Figure 4, the low-salt soy sauce (ultra-high pressure non-heat sterilization) and heat sterilization of the heat sterilized control of Example 1 was measured at about the same level without significant difference, and confirmed that there is no significant change even after 2 months of storage. Could. After the measurement of the colorimeter, the ΔE value showed a slight change in the value as the storage period passed, but it was confirmed that the chromaticity was kept constant due to no significant difference.

(3) viscosity change measurement

Viscosity was measured after 1 minute stirring at 25 ° C. using a Viscometer (Model LVDV-II + P, Brookfield Eng Labs Inc, USA) and fixed at 20 rpm using spindle # 5.

At this time, the low-salt soy sauce (ultra-high pressure non-heat sterilization) of Example 1 and the same composition as in Example 1, while the heat sterilized low-salt soy sauce (control) at 5 ℃ and 10 ℃ over a two-month target shelf life while Viscosity change was measured and the result is shown in FIG.

As shown in FIG. 5, when stored in a 5 ° C. refrigerated state, the low salt soy sauce (Ultra High Pressure Non-Heat Sterilization) and the control of Example 1 were all found to be almost unchanged for 50 days of storage. However, in the case of the control group, the viscosity was slightly lowered as the physical properties were homogenized, and the value thereof also hardly changed during the storage period.

On the other hand, when stored at 10 ℃, in the case of Example 1 it was confirmed that the viscosity is lowered after 5 days.

(4) salinity change measurement

For salinity, take 10 ml of the sample, dilute it in 90 ml of distilled water, filter with filter paper (Whatman ^™ cellulose filter paper Grade 1, GE Healthcare companies, UK), and filter the salt solution (salt meter PAL-ES3, ATAGO). , Japan) was repeated three times and expressed as an average value.

At this time, the low-salt soy sauce (ultra-high pressure non-heat sterilization) of Example 1 and the same composition as in Example 1, while the heat sterilized low-salt soy sauce (control) at 5 ℃ and 10 ℃ over a two-month target shelf life while The salinity change was measured and the result is shown in FIG.

As shown in Figure 6, the initial salinity is 2.2 ~ 2.4% in Example 1 and the control group showed little change in the value depending on the storage temperature and storage period.

(5) Solid content change measurement

Solid content change was measured using the atmospheric pressure drying method. The sample was taken in an appropriate amount and dried in an oven at 105 ° C. (approximately 24 hours) to remove moisture and weighed again to obtain an amount of water before and after drying as a content of water to calculate a solid content.

At this time, the low-salt soy sauce (ultra-high pressure non-heat sterilization) of Example 1 and the same composition as in Example 1, while the heat sterilized low-salt soy sauce (control) at 5 ℃ and 10 ℃ over a two-month target shelf life while Solid content change was measured and the result is shown in FIG.

As shown in FIG. 7, the initial solids content of the low salt soy sauce (Ultra High Pressure Non-Healing Sterilization) and the control of Example 1 was measured at a level of 36.00 to 37.00%, and the solid content of the control group and Example 1 was changed. And there was no difference according to storage temperature.

As described above, the low-salt soy sauce of the present invention to which ultra-high pressure non-heat sterilization technology is applied is confirmed as a result of confirming the stability and microbiological stability of physicochemical properties according to two months storage at 5 ° C. and 10 ° C., which are cold storage conditions. The freshness, taste, aroma and color of the raw materials are kept intact while the growth of microorganisms is suppressed and the quality as a fresh, low-salt soy sauce that can be distributed for 2 months or more is measured. It was confirmed that there was little change in the physicochemical properties of.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (15)

Soybean fermented product, wheat fermented product, and black garlic fermented product are mixed with soy sauce, and ultra-high pressure non-heat sterilization method for producing low salt soy sauce.
According to claim 1, wherein the soybean fermented product of low salt soy sauce, characterized in that after pulverized soybean soybeans, inoculated with lactic acid bacteria in the ground soybean, and fermentation at 20 ~ 40 ℃ for 3 to 30 hours Manufacturing method.
The method of claim 2, wherein the lactic acid bacteria is Lactobacillus genus (Lactobacillus sp.), Lactobacillus genus to the spokes (Sporolactobacilus sp.), Streptococcus genus (Streptococcus sp.), Lactococcus genus (Lactococcus sp.), Root Pocono Stock Low salt characterized by at least one fungus selected from the group consisting of the genus Leuconostoc sp. , Pediococcus sp. , Enterococcus sp. And Bifidobacterium sp. Method of making soy sauce.
According to claim 1, The fermented wheat is inoculated with the bacteria in the increased wheat, fermented for 20 to 60 hours at 20 ~ 40 ℃ to obtain a fermented product, low salt characterized in that it is prepared by high pressure liquefaction Method of making soy sauce.
The method of claim 4, wherein the bacterium is one or more bacteria selected from the group consisting of Aspergillus Oryzae and Aspergillus Sojae .
The method of claim 4, wherein the high pressure liquefaction is performed for 20 minutes to 20 to 70 MPa for 30 minutes to 30 hours at 20 ~ 60 ℃.
According to claim 1, wherein the black garlic fermentation step of ripening garlic for 10-15 days at 40 ~ 90 ℃; Wet grinding the aged black garlic; Inoculating yeast with black ground garlic and first fermenting at 20-40 ° C. for 5-48 hours; Filtering the primary fermentation product; Method for producing a low salt soy sauce, characterized in that the filtrate is prepared by performing a second fermentation step at 10 ~ 30 ℃ for 5 to 20 days.
The method of claim 7, wherein the yeast is blood teeth keuruyi berry (Pichia kluyveri), saccharose in my process three ribisi to (Saccharomyces Cerevisiae), saccharide as MY access the parse tree Honors (Saccharomyces Pastrianus), a saccharide My process inter Medi-house ( Saccharomyces Intermedius ), Saccharomyces Validus , Saccharomyces Ellipsoideus , Saccharomyces Malisisler , Saccharomyces Mend Shurisus Sriccharomyces Mand , Saccharomyces Vordermannii , Saccharomyces Peka , Saccharomyces Shasshin g, Saccharomyces Piriformis , Saccharomyces Piriformis Saccharomyces Anamensis , Saccharomyces Cartilaginosus , Saccharomyces Anamensis, Sacch aromyces Awamori , Saccharomyces Batatae , Saccharomyces Coreanus , Saccharomyces Robustus , Saccharomyces Carlsbergensis , Saccharomyces Carlsbergensis Saccharomyces Monacensis , Saccharomyces Marxianus , Zygo Saccharomyces Major , Saccharomyces Lactis and Saccharomyces Method of producing a low salt soy sauce, characterized in that the at least one bacteria selected from the group consisting of Saccharomyces Rouxii .
The method of claim 1, wherein the ultra-high pressure non-heat sterilization is performed for 1 to 10 minutes at 200 to 600 MPa.
The method of claim 1, wherein the soy sauce has a salinity of 8 to 13%.
The low salt soy sauce of claim 1, wherein 5 to 80 parts by weight of soybean fermentation, 5 to 50 parts by weight of wheat fermentation, and 5 to 50 parts by weight of black garlic fermentation are mixed with 100 parts by weight of soy sauce. Manufacturing method.
The method of claim 1, further comprising adding a seasoning ingredient.
The method of claim 12, wherein the seasoning component is one or more selected from the group consisting of garlic, onion, ginger, leeks, apples, pears, plum juice, citron blue, isomaltooligosaccharide, sesame salt, pepper, sesame oil, canola oil, mirin and brown sugar Method for producing a low salt soy sauce, characterized in that.
It is manufactured by the manufacturing method of any one of Claims 1-13, and it contains 5-80 weight part of soybean fermentation, 5-50 weight part of wheat fermentation products, and 5-50 weight part of black garlic fermentation with respect to 100 weight part of soy sauce. Low salt soy sauce, characterized in that.
The low salt soy sauce of claim 14, wherein the salinity of the low salt soy sauce is 2 to 4%.

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