KR20160126694A - Method for producing soy sauce with decreased biogenic amine - Google Patents

Abstract

The present invention relates to a method of manufacturing soy sauce having reduced content of biogenic amine, a method of reducing the content of biogenic amine of soy sauce, and soy sauce having reduced content of biogenic amine manufactured thereby. According to the present invention, the method of manufacturing soy sauce having reduced content of biogenic amine comprises the following steps: (a) soaking washed soybean in water, dewatering and steaming the soaked soybean; (b) inoculating Bacillus subtilis and Aspergillus oryzae into the steamed soybean, and forming the inoculated soybean into a fermented soybean lump; (c) drying and fermenting the lump formed in the step (b), washing the fermented soybean lump with flowing water, and cutting the washed fermented soybean lump; and (d) immersing the cut fermented soybean lump cut in the step (c) in a salt water to age the mixture, and separating say sauce from the mixture.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing soy sauce having reduced biogenic amine content,

The present invention relates to a process for producing soybean milk, comprising the steps of: (a) soaking washed soybeans, dehydrating and dehydrating them; (b) inoculating Bacillus subtilis and Aspergillus oryzae to the soybeans added in step (a), and then molding them into meju; (c) fermenting the dried meju of step (b), washing it in running water, and cutting it; And (d) immersing the Meju in step (c) in a saline solution and aging the resulting Meju, followed by isolating the liver. The method for producing a liver having reduced biogenic amine content, A method for reducing the content of genic amines and a soy sauce having reduced biogenic amine content prepared by the above method.

Soy is fermented soybean fermented food, which is the representative fermented soybean fermented in Korea. Soy sauce has high protein and amino acid content, is excellent in storage, has its unique taste and flavor and has been widely used in the diet of our ancestors. There are many factors in determining the quality of taste, flavor, color, etc. during the ripening process of soy sauce, but it can be roughly divided into raw materials, manufacturing method, meju and strains applied thereto. Although the taste and flavor are determined depending on the action of the microorganisms during the good raw material and aging process, the soy sauce has a great influence on the quality depending on the production method.

On the other hand, soy sauce is a combination of dozens of fungi and bacteria derived from nature due to the characteristics of soy sauce, and it poses a danger in terms of food safety such as contamination by microorganisms and their metabolites and food poisoning during fermentation and aging.

In the Food Sanitation Law, microbial control has been introduced by introducing quantitative standards of harmful microorganisms, Bacillus cereus. However, there is no clear set point for the risk management and regulation of biogenic amines, which have been receiving attention recently. Biogenic amines are typical examples of allergenic substances such as histamine (Histamine) and tyramine (Tyramine), which are produced during fermentation and fermentation of fermented food products. Biogenic amines are also involved in cell growth and proliferation, but also have the potential to be converted to carcinogens such as N-nitrosamine. Especially, in the case of soy sauce fermenting soybean with high protein content as a main ingredient, the risk of biogenic amines can be easily exposed, and continuous monitoring and inspection is required.

Studies on the reduction of biogenic amines in soybean have been conducted by applying biogenamic amine ratio / low productivity starter culture and inhibition effect by application of natural extract. However, there is no research on process improvement. to be.

Korean Patent No. 0874785 discloses a method for producing soy sauce containing an antimicrobial component. Korean Patent No. 1399276 discloses a method for preparing short-term aged soy sauce. However, . ≪ / RTI >

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 soy sauce which is excellent in preference while preventing harmful microorganisms such as Bacillus cereus from being contaminated, The present invention is to provide a method for producing soy sauce which is superior in quality and safety from harmful substances by optimizing pre-meju pretreatment conditions, aging conditions and the like.

In order to solve the above problems, the present invention provides a process for producing soybean milk, comprising the steps of: (a) soaking, washing and dehydrating washed soybeans; (b) inoculating Bacillus subtilis and Aspergillus oryzae to the soybeans added in step (a), and then molding them into meju; (c) fermenting the dried meju of step (b), washing it in running water, and cutting it; And (d) aging the Meju cut in step (c) in saline, and then aging the soybean, and isolating the soy sauce. The present invention also provides a method for preparing a soy sauce having reduced biogenic amine content.

The present invention also provides a method for producing soybean milk, comprising the steps of: (a) soaking washed soybeans, dehydrating and dehydrating them; (b) inoculating Bacillus subtilis and Aspergillus oryzae to the soybeans added in step (a), and then molding them into meju; (c) fermenting the dried meju of step (b), washing it in running water, and cutting it; And (d) immersing the Meju in step (c) in saline, aging it, and isolating the liver, wherein the method comprises the steps of:

The present invention also provides a soy sauce having reduced biogenic amine content prepared by the above method.

The soy sauce produced by the method of the present invention is superior in flavor, color and quality compared with the conventional soy sauce, and the content of the biogenic amine is reduced only by the process improvement without adding the additive for the reduction of the biogenic amine, And it is also possible to prevent contamination of harmful microorganisms such as Bacillus cereus and to provide a soy sauce excellent in quality and safety.

FIG. 1 is a graph comparing changes in (A) sugar content (Brix), (B) salinity (%), (C) pH and (D) acidity (%) according to the ripening period of the liver.
FIG. 2 is a graph comparing the total nitrogen content (mg%) with the aging period of the liver.
FIG. 3 is a graph comparing the amino nitrogen content (mg%) according to the ripening period of the liver.
4 is a graph comparing the content (ppm) of the biogenic amine with the aging period of the liver.
NWNS of Figs. 1 to 4: Meju not washed + not split, WNS: Meju washed + not split, WS: Meju washed and cleaved.

In order to achieve the object of the present invention,

(a) soaking the washed soybeans, dehydrating and growing the soybeans;

(b) the step (a) the increase of the Bacillus subtilis a soybean (Bacillus subtilis and Aspergillus oryzae , and then shaping into meju;

(c) fermenting the dried meju of step (b), washing it in running water, and cutting it; And

(d) immersing the Meju in step (c) in saline, aging it, and isolating the liver, wherein the method comprises the steps of:

In step (a) of the present invention, the washed soybeans may be dipped for 12 to 18 hours, dehydrated for 1 to 3 hours, and then allowed to grow at 110 to 120 ° C for 8 to 12 minutes. More preferably, the washed soybeans can be soaked for 15 hours, dehydrated for 2 hours, and then heated at 115 ° C for 10 minutes. The soybean soaked in water as described above can be called soybeans in a state suitable for growth, and the dehydrated soybeans are prevented from being contaminated with fungi and other bacteria through the process of elevating the soybeans at a high temperature as described above, It was possible to prepare soybeans suitable for soy sauce.

In addition, in the method for producing a liver of the present invention, the step (b) may be molded into a meju having a size of 7 to 9 cm in length, 7 to 9 cm in length and 9 to 11 cm in height, Preferably 8 cm in length, 8 cm in length, and 10 cm in height. When the size of the meju is larger than the above range, it is not dried or fermented well until the meju is formed. When the size of the meju is smaller than the above range, a larger amount of meju So that the efficiency is lowered.

In addition, in the method for producing a liver of the present invention, after the drying in step (c), the dried meju is preferably dried at 55 to 65 ° C for 20 to 28 hours and then at 28 to 32 ° C for 12 to 18 days More preferably, the molded Meju can be dried at 60 DEG C for 24 hours and then fermented at 30 DEG C for 15 days. After drying as described above, the fermented meju did not propagate harmful germs and fungi because the water on the surface of the meju was sufficiently dried, so that the beneficial fungi were sufficiently propagated, and thus it was possible to prepare meju suitable for soy sauce production.

In addition, in the method for manufacturing a liver of the present invention, the cutting after washing in the step (c) is preferably performed for 8 to 12 seconds in flowing water, and then cut into 2 to 3 portions, more preferably, After washing for 10 seconds in water, it can be cut into two halves. The size of the cut meju is 7 to 9 cm in length, 7 to 9 cm in length and 3 to 6 cm in height, preferably 8 cm in width, 8 cm in height and 5 cm in height. Meju was washed and then cut in the same manner as described above before immersion in saline, and it was possible to produce a soy sauce having a reduced biogenic amine content without adding a food additive. If the time for washing the meju is less than the above range, the effect of washing is insignificant. If the time exceeds the above range, the beneficial bacteria attached to the meju surface are removed to a great extent and the fermentation of the soy sauce is not easy. In addition, when the Meju cut above the above range is immersed in saline and fermented, the nutrients and flavor in Meju may be abundant as salty water, resulting in not only the nutritional content of the soy sauce but also the richness and savor taste.

The method for producing a liver of the present invention is more specifically

(a) soaking the washed soybeans for 12 to 18 hours, dehydrating for 1 to 3 hours, and then growing at 110 to 120 ° C for 8 to 12 minutes;

(b) Bacillus subtilis (Bacillus having a degrading activity of the glutamic acid-producing ability, and biogenic amines (biogenic amine) to increase the rise of the step (a) subtilis SCKB1319 strain (KCCM 11684P) and Aspergillus oryzae , followed by molding into meju of 7 to 9 cm in length, 7 to 9 cm in length and 9 to 11 cm in height;

(c) The dried Meju of step (b) is dried at 55 to 65 ° C for 20 to 28 hours, fermented at 28 to 32 ° C for 12 to 18 days, washed for 8 to 12 seconds in flowing water, Truncating into three equal parts; And

(d) immersing the Meju in step (c) in 22-28% (w / v) saline, aging the mixture at 20-25 ° C for 25-35 days, and isolating the liver,

More specifically,

(a) soaking the washed soybeans for 15 hours, dehydrating for 2 hours, and growing at 115 ° C for 10 minutes;

(b) Bacillus subtilis (Bacillus having a degrading activity of the glutamic acid-producing ability, and biogenic amines (biogenic amine) to increase the rise of the step (a) subtilis SCKB1319 strain (KCCM 11684P) and Aspergillus oryzae , followed by molding into meju of 8 cm in length, 8 cm in height and 10 cm in height;

(c) drying the formed Meju of step (b) at 60 ° C for 24 hours, fermenting at 30 ° C for 15 days, washing for 10 seconds in flowing water, and cutting into two equal parts; And

(d) immersing the meju cut in step (c) in 25% (w / v) saline, aging at 20 ~ 25 ° C for 30 days, and isolating the liver.

The present invention also relates to

(a) soaking the washed soybeans for 12 to 18 hours, dehydrating for 1 to 3 hours, and then growing at 110 to 120 ° C for 8 to 12 minutes;

(b) Bacillus subtilis (Bacillus having a degrading activity of the glutamic acid-producing ability, and biogenic amines (biogenic amine) to increase the rise of the step (a) subtilis SCKB1319 strain (KCCM 11684P) and Aspergillus oryzae , followed by molding into meju of 7 to 9 cm in length, 7 to 9 cm in length and 9 to 11 cm in height;

(c) The dried Meju of step (b) is dried at 55 to 65 ° C for 20 to 28 hours, fermented at 28 to 32 ° C for 12 to 18 days, washed for 8 to 12 seconds in flowing water, Truncating into three equal parts; And

(d) immersing the cleaved Meju in step (c) in 22 to 28% (w / v) saline, aging the mixture at 20 to 25 ° C for 25 to 35 days, and isolating the liver The amount of the biogenic amine in the liver is reduced.

The method of reducing the biogenic amine content of the liver of the present invention, more specifically,

(a) soaking the washed soybeans for 15 hours, dehydrating for 2 hours, and growing at 115 ° C for 10 minutes;

(b) Bacillus subtilis (Bacillus having a degrading activity of the glutamic acid-producing ability, and biogenic amines (biogenic amine) to increase the rise of the step (a) subtilis SCKB1319 strain (KCCM 11684P) and Aspergillus oryzae , followed by molding into meju of 8 cm in length, 8 cm in height and 10 cm in height;

(c) drying the formed Meju of step (b) at 60 ° C for 24 hours, fermenting at 30 ° C for 15 days, washing for 10 seconds in flowing water, and cutting into two equal parts; And

(d) immersing the meju cut in step (c) in 25% (w / v) saline, aging at 20 ~ 25 ° C for 30 days, and isolating the liver.

The present invention also provides a soy sauce having reduced biogenic amine content prepared by the above method. The biogenic amine may be histamine or thiamine, but is not limited thereto.

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

1) Materials

Strain used in the soy sauce is produced in a separate traditional sauces collected in the country, among the selected strains biogenic amines (biogenic amine) with high degradation rate, a high glutamic acid produced Bacillus subtilis (Bacillus subtilis SCKB1319) (Accession No. KCCM 11684P) and Aspergillus oryzae SCAB03 were used. The salted salmon (Salmonella spp.

2) Experimental method

(1) Strain experiment

(A) Biogenic amine-decomposing activity

HPLC was performed to observe the ability of the selected strain to degrade the biogenic amine. Steam sterilized boiled rice flour was prepared by adding 0.8 mL of NB (nutrient broth) medium containing 16 mg of tyramine, putrescine and cadaverine to 0.3 g of soy flour, and 0.2 mL of the selected strain. Respectively. For comparison, a control group without addition of bacteria was used. In 37 ℃ 48 hours of incubation mix the culture supernatant 0.1 mL, 80 ㎕ acetone soluble 1% daensil chloride, 50 ㎕ saturated Na ₂ CO ₃ obtained by separating 10 minutes centrifugation at 13,000 rpm was screen 1 hours derivative in 45 ℃. To the derivatized sample solution, 0.5 mL of ether was added. After 3 minutes, the separated supernatant was collected, cultured at 50 ° C, evaporated, and dissolved in 0.1 mL of acetonitrile. In the HPLC analysis, 0.1% formic acid (A) dissolved in H ₂ O and 0.1% formic acid (B) dissolved in acetonitrile were used as the reversed phase column and C18 (Capcellpak, 4.6 mm × 150 mm, ~ 10 minutes, A: B = 45: 55; 11-15 minutes, A: B = 35: 65; 16 to 25 minutes, A: B = 20: 80; 26 to 30 min, A: B = 10: 90, 30 min flow rate was 1 mL / min and 10 μl samples were injected.

(B) Glutamic acid production ability

The selected strains were cultured in 2% soy flour medium at 47 ° C for 48 hours and then centrifuged at 13,000 rpm for 10 minutes to remove the cells. 50 μl of the supernatant was dispensed into a 96-well plate, and then 90 μl of an assay buffer of Glutamic Acid Assay Kit (Catalog # K629-100; 100 reactions; Store kit at -20 ° C), 8 μl of glutamic acid developer and 2 μl of glutamic acid enzyme mix, Lt; / RTI > wells. After incubation at 37 ° C for 30 min, the absorbance was measured with a 450 nm microplate reader.

(2) Soy experiment

(A) Soy sauce manufacturing method

The selected soybeans were washed three times, and the soybeans and water were immersed in a ratio of 1: 3 for 15 hours, then dehydrated for 2 hours, and then incubated at 115 ° C for 10 minutes in NK magnetism. The boiled soybeans were transferred using a conveyor belt and then transferred to Bacillus subtilis subtilis SCKB1319) ( Aspergillus oryzae SCAB03) was inoculated 0.1% of the soybean weight before the addition, and 8 cm in length, 8 cm in length, and 10 cm in height were inoculated with the strain (accession number KCCM 11684P) Sized square meju. The molded square meju was dried in a drying chamber at 60 ° C. for 24 hours, and then transferred to a fermentation chamber having a fermentation temperature of 30 ° C. and a fermentation temperature of 30%, followed by fermentation for 15 days. The fermented Meju was immersed in brine and the conditions were changed. The ratio of meju to brine (25%) pretreated with all three conditions, NWNS, WNM, WC and WS, was not cleaned according to washing and cleavage. 1: 2. The washing was carried out for 10 seconds in running water, and the cleaved meju was divided into two equal portions. Meju was immersed in salt water for about 30 days at room temperature (20 ~ 25 ℃), and the soy sauce was isolated from the soybean paste. The soy sauce was removed and the soy sauce was collected at intervals of 14 days. ℃) for a total of 70 days.

List of control and experiment of soy sauce sample Whether washing meju Separate Meju Control (NWNS) Do not wash Not split Experiment 1 (NWS) Washed Not split Experiment 2 (WS) Washed Split

(B) Measurement of pH and titratable acidity

The sample was collected and ground with a blender, and weighed 5 g. Distilled water was added to make 50 mL. The mixture was thoroughly mixed and measured using a pH meter (Mettler Toledo Gmbh, Switzerland). Titratable acidity was 0.1 N NaOH And the pH was adjusted to 8.4.

Titratable acidity (%) = (0.1 N-NaOH titration amount 占 0.009 (lactic acid) 占 F 占 dilution multiple 占 100) / sample amount (g)

(C) Brix measurement

0.5 mL of the sample was taken and measured using a sugar meter (ATAGO, PAL-1).

(D) Salinity measurement

90 g of distilled water was added to 10 g of the sample, and the mixture was stirred for 1 minute and then measured with a salinity meter (ATAGO, TM-30D).

(E) Total Nitrogen Measurement

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.

(F) Amino-type nitrogen measurement

Amino nitrogen was measured by the Formol method. 1 g of the sample was taken in a beaker, mixed with 50 mL of distilled water, shaken for 240 seconds, sufficiently dissolved, and then adjusted to pH 8.4 with 0.1N NaOH solution. To this was added 20 mL of formalin, shaken for 20 seconds, and neutralized to pH 8.4 with 0.1 N NaOH solution.

Amino nitrogen (mg%) = (0.1 N-NaOH titration amount 占 1.401 占 F 占 dilution multiple 占 100) / amount of sample (g)

(G) Biogenic amine measurement

0.5 mL of each sample and standard solution was taken in a test tube, and then 0.25 mL of 1,7-diaminoheptane (0.1 g / L) was added. 0.25 mL of saturated sodium carbonate solution and 0.4 mL of 1% dansyl chloride acetone solution were added and mixed. The mixture was then plugged and derivatized at 45 ° C for 1 hour. After the derivatization, add 0.25 mL of 10% proline solution to remove excess dynechyl chloride, add 2.5 mL of ether to the test tube and shake for 3 minutes. Take the supernatant, evaporate it completely in a nitrogen concentrator, add 0.5 mL of acetonitrile And analyzed by HPLC under the analytical conditions in Table 2 after filtration with a 0.45 [mu] l filter.

HPLC analysis conditions for quantification of biogenic amine Instrument Agilent 1200 series
(Agilent Technologies, Santa Clara, CA, USA) Column CapcellPak C18 Column Detector DAD detector (254 nm) Mobile phase A: 0.1% formic acid in H 2 O B: 0.1% formic acid in ACN Gradient condition A: B = 45:55, 0 to 10 min A: B = 35:65, 10-15 min A: B = 20: 80, 15 - 20 min A: B = 10: 90, 20 - 30 min A: B = 10: 90, 40 min over Flow rate 1.0 mL / min Temperature 40 ℃ Injection volume 20 μl

(A) Bacillus cereus strain

50 g of the sample was diluted 10-fold with 450 mL of sterile physiological saline, homogenized and used as a test solution. The diluted solution was prepared by diluting the pretreated sample solution with sterilized physiological saline by 10 times in a stepwise manner, and then 0.2 mL of each dilution solution in each step was plated in 5 sheets on a MYP agar plate medium to make the total inoculum to be 1 mL, After incubation at 30 ° C for 24 hours, pink colonies with turbid rings producing lecithinase around the colonies were counted.

Example  One: Biogenic  Amine analysis result

Table 3 shows the results of analysis of the biogenic amine degradation rate of the strain Bacillus subtilis SCKB1319. In this experiment, four types of biogenic amines were tested: histamine, tyramine, putrescine, and cadaverine. As a result, the Bacillus subtilis SCKB1319 strain has a total of four types of biogenic amine cleavage ability, and in particular, cleavage efficiency of 90% or more with respect to each of tyramine, putrescine and cadaverine to efficiently remove biogenic amines .

Biogenic Amine Degradation Rate (%) Strain Histamine Tyramine Putrescine Cadaverine Bacillus subtilis SCKB1319 52% 95% 91% 95%

Example  2: Glutamic acid Generation

The glutamic acid-producing ability of the isolate strain Bacillus subtilis SCKB1319 is shown in Table 4 below. The content of glutamic acid per 1 mL of 2% soybean medium was converted to 5.954 nmol.

Glutamic acid production ability Strain Glutamic acid (nmol / 2% soybean broth 1 mL) Bacillus subtilis SCKB1319 5.954

Example  3: Analysis of general components of liver

Brix is a measure of the degree of aging of the liver due to elution and degradation of components derived from Meju except for salinity, and the change of Brix is shown in FIG. 1 (A). NWNS soy sauce showed the highest Brix, although there was almost no change from the early stage of fermentation to the completion of fermentation. There was no significant change in WS soy sauce during fermentation period but it increased slightly at 56 days of fermentation and was similar to that of NWNS soy sauce. The WNS liver showed the lowest Brix of 27.8 brix at 70 days of fermentation.

As a result of observing the change in salinity during the ripening period, all samples showed a constant level of about 13.5% and showed no significant change (FIG. 1B). In the case of pH, NWNS soy sauce and WS soy sauce did not show any significant change during aging period, and the average pH was maintained at 5.1. On the other hand, the pH of the WNS soy sauce rapidly decreased from pH 6.2 on the 0th day of ripening to pH 5.0 on the 14th day of ripening, and remained unchanged after that on the 14th day of ripening. The titratable acidity increased with aging. At 42 days of ripening, the NWNS was 1.7%, the WNS was 1.2%, and the WS soy was 1.5%, showing the maximum value. About 1.2% (D in Fig. 1).

Example  4: total nitrogen content of liver

The results of measuring the total nitrogen content of the soy sauce as well as the total nitrogen content of the soy sauce were as shown in Fig. 2, and there was a slight difference between the samples according to aging. NWNS showed the content of 1.4 ㎎% at 70 days of fermentation, 1.3 ㎎% lower than that of WS soy and 1.2 ㎎% of WNS soybean.

Example  5: of the liver Amino acid  Nitrogen content results

Amino nitrogen of liver by aging period is shown in Fig. Amino nitrogen is a protease activity, and as the amount of soybeans is increased, a large amount of low molecular weight peptide and amino acid are produced, which is an indicator of the degree of ripening of soy sauce and quality of preservation period. Soy sauce with high amino nitrogen content has been evaluated as good in component and sensory properties. In the present experiment, amino acid nitrogen changes with aging period showed similar contents of all samples at about 650 mg%, showing no significant difference.

Example  6: of soy sauce Biogenic  Amine analysis result

The analysis results of the bioenzymine of the liver are shown in FIG. In this experiment, two kinds of biogenic amines such as histamine and tyramine were examined and expressed as the total content. Compared to NWNS, which is a soy sauce without washing meju, the content of biogenic amines in WNS and WS was lower than that of soy sauce. Especially, on the 0th day and 14th day after fermentation, there was a big difference. The content of NWNS liver was 91.1 ~ 154.1 ppm, which was higher than that of other samples. The contents of WNS liver were distributed in 48.6 ~ 98.8 ppm and the content of WS liver was in 14.3 ~ 106.6 ppm. As a result, WS liver showed lower biogenic amine content than NWNS and WNS soy sauce, and the lowest biogenic amine content showed that aged WS soy sauce was not aged.

Example  7: Soy Bacillus Cereus  test results

The results of quantitative analysis of Bacillus cereus of soy sauce are shown in Table 5. As a result of the test, no Bacillus cereus was detected in all the samples. Was confirmed to be much lower than the current limit of 10, 000 CFU / g, and it was confirmed that all samples were safe for Bacillus cereus.

Quantitative analysis of Bacillus cereus in soy sauce Aging date Bacillus cereus NWNS WNS WS 0 days ND ^{1 )} ND ND 14 days ND ND ND 28th ND ND ND 42 days ND ND ND 56 days ND ND ND 70 days ND ND ND

¹⁾ ND: Not detected

Example  6: Sensory evaluation of soy sauce

The sensory evaluation was performed on 20 sensory test workers trained in soy sauce isolated from miso. The results are shown in Table 6 below. The sensory test items were evaluated for color, flavor, taste, and overall acceptability. The scores were recorded on a 5-point scale using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory evaluation of soy sauce Types of soy sauce color incense flavor Overall likelihood NWNS 3.6 ± 0.1 3.4 ± 0.2 3.6 ± 0.1 3.5 ± 0.1 WNS 3.5 ± 0.2 3.6 ± 0.1 3.7 ± 0.2 3.6 ± 0.2 WS 3.7 ± 0.1 4.0 ± 0.2 4.4 ± 0.1 4.2 ± 0.2

As a result, as shown in Table 6, there was no significant difference in color preference in all the soy sauce, but WS doenjang showed the highest preference in flavor and taste preference. In addition, the overall acceptability of WS miso was better than that of NWNS miso and WNS miso, and it was confirmed that the preference of the soy sauce was improved by washing and breaking meju, followed by immersion in salting water and aging.

Korea Microorganism Conservation Center (overseas) KCCM11684P 20150409

Claims (5)

(a) soaking the washed soybeans, dehydrating and growing the soybeans;
(b) the step (a) the increase of the Bacillus subtilis a soybean (Bacillus subtilis and Aspergillus oryzae , and then shaping into meju;
(c) fermenting the dried meju of step (b), washing it in running water, and cutting it; And
(d) immersing the Meju in step (c) in saline water and aging the resulting Meju, followed by isolating the liver, wherein the reduced biogenetic amine content is reduced. The method according to claim 1, wherein in step (c), the formed meju is fermented after being dried, washed in flowing water for 8 to 12 seconds, and then cut into two to three equal portions. ≪ / RTI > The method according to claim 1,
(a) soaking the washed soybeans for 12 to 18 hours, dehydrating for 1 to 3 hours, and then growing at 110 to 120 ° C for 8 to 12 minutes;
(b) Bacillus subtilis (Bacillus having a degrading activity of the glutamic acid-producing ability, and biogenic amines (biogenic amine) to increase the rise of the step (a) subtilis SCKB1319 strain (KCCM 11684P) and Aspergillus oryzae , followed by molding into meju of 7 to 9 cm in length, 7 to 9 cm in length and 9 to 11 cm in height;
(c) The dried Meju of step (b) is dried at 55 to 65 ° C for 20 to 28 hours, fermented at 28 to 32 ° C for 12 to 18 days, washed for 8 to 12 seconds in flowing water, Truncating into three equal parts; And
(d) immersing the cleaved Meju in step (c) in 22 to 28% (w / v) saline, aging at 20 to 25 ° C for 25 to 35 days, and isolating the liver Wherein the amount of at least one biogenic amine selected from the group consisting of histamine and tyramine is reduced. (a) soaking the washed soybeans for 12 to 18 hours, dehydrating for 1 to 3 hours, and then growing at 110 to 120 ° C for 8 to 12 minutes;
(b) Bacillus subtilis (Bacillus having a degrading activity of the glutamic acid-producing ability, and biogenic amines (biogenic amine) to increase the rise of the step (a) subtilis SCKB1319 strain (KCCM 11684P) and Aspergillus oryzae , followed by molding into meju of 7 to 9 cm in length, 7 to 9 cm in length and 9 to 11 cm in height;
(c) The dried Meju of step (b) is dried at 55 to 65 ° C for 20 to 28 hours, fermented at 28 to 32 ° C for 12 to 18 days, washed for 8 to 12 seconds in flowing water, Truncating into three equal parts; And
(d) immersing the cleaved Meju in step (c) in 22 to 28% (w / v) saline, aging the mixture at 20 to 25 ° C for 25 to 35 days, and isolating the liver 0.0 > histamine < / RTI > and tyramine in the liver. A soy sauce having reduced biogenic amine content produced by the method of any one of claims 1 to 3.

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