KR20190074780A - Method of making low sodium Doenjang by using salty taste soy fermented powder and substitute salt - Google Patents

Abstract

The present invention relates to a method for producing low sodium fermented soybean paste using a salty material potassium chloride (KCl) or a salty soybean fermented product to reduce sodium intake from the fermented soybean paste. When the salt ratio of conventional immersion water is 19%, the sodium content of the fermented soybean paste produced with fermented soybean lump soaked water produced by replacing 12.5%, 25%, 32.5% or 45% in 19% with potassium chloride is lowered. Alternatively, when the salty soybean fermented product is produced and branded with commercially available fermented soybean paste, the sodium content of the fermented soybean paste is lowered.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing sodium-containing soybean fermented soybean fermented soybean fermented soybean,

The present invention relates to a method of preparing low sodium doenjang using substitute salts and salable materials to reduce the sodium content of doenjang.

According to the National Health and Nutrition Examination Survey, the average daily intake of sodium in Korea in 2010 is 4,785㎎, 4,546㎎ in 2012, and 2014 3,890mg, which is twice the upper limit of the WHO recommendation level. In addition, the prevalence of hypertension over 30 years of age increased from 24.6% in 2007 to 26.9% in 2008 and 30.3% in 2009, and the study continues that excessive sodium intake may cause various chronic diseases such as hypertension and stroke. The rate of hospitalization for hypertension was 191 per 100,000 population, ranking 4th in the OECD. Therefore, the nation is making various efforts to reduce sodium intake. In order to reduce excess sodium intake, it is necessary to promote sodium intake at all stages, including processed food manufacturing, food preparation, and consumer intake. The global market for sodium-depleted foods is expected to grow to 54 trillion won, and the market is growing every year. In addition, the government is actively promoting reduction policies overseas. In Japan, Making 'to encourage food companies to join. In Finland, the government also promoted a steady reduction of sodium in the 1970s and thirty years, and succeeded in reducing sodium intake by about 60%. Canada, the United Kingdom, the United States, Singapore, and other countries, and the Korea Food and Drug Administration (KFDA) is also encouraging autonomous sodium reduction through the 'Reduction of sodium in processed foods' category in Korea.

According to the National Health and Nutrition Survey of Korea in 2011, 22.1% of kimchi and 20.6% of soy sauce were the main sources of sodium intake. It was reported that ingestion of kimchi and soy sauce consumed more than 40.0% of the daily amount of salt. In the case of representative doenjang of intestinal foods, the intake per adult is about 27.0 g / day, resulting in a salt intake of about 3.0 g / day or more, which contributes to a large amount of daily intake of salt. Miso with the function of an essential protein source in our diet is as fermentation Aspergillus (Aspergillus), hair fungi (Mucor), Saccharomyces with Mrs. (Saccharomyces), Bacillus (Bacillus) in bacteria, proteins, fats, carbohydrates of soybean by It is decomposed into amino acids, fatty acids and organic acids, and its unique flavor is determined by various secondary metabolites produced by salt tolerant lactic acid bacteria and salt tolerant yeast. As one of the ingredients that most influence the growth of microorganisms among the raw materials of doenjang is salt, about 12.0% or more of salt is added to prevent abnormal fermentation and decay, and to provide storage stability after production. Therefore, if the salinity is lowered, microorganisms other than the salt-tolerant microorganisms that are involved in the miso fermentation may grow, which may result in an undesirable flavor. However, the salt in the soup is also involved in the bitter taste of the soup, and it is a reality that it causes various adult diseases with excessive salty taste.

In March 2012, the Korea Food and Drug Administration (KFDA) launched the "Sodium Reduction Campaign Headquarters," which aims to reduce sodium intake by 20% (about 2.5 g) by 2020, and plans to reduce kimchi, We have presented a step-by-step guideline through the Sodium Reduction Technology Support Program for SMEs. The average salinity of soybean is 15% (sodium content 6,100 ㎎%) at the time of the survey in 2012, 12.5% (sodium content 5,000 ㎎%) until 2018, And low salt guidelines of 7.0% (sodium 4,800 ㎎%). Therefore, in order to contribute to the reduction of the daily intake of sodium in the nation, the necessity of low salt miso, which is excellent in sensory characteristics, has been increased while reducing the amount of salt used in immersion and solving the problems of distribution.

Accordingly, the present inventors have made intensive efforts to produce soy sauce having a low sodium content. As a result, the inventors of the present invention have found that a method of immersing sodium maltose in a substitute salt using a salable material and a fermented soy sauce fermented in a conventional soy sauce, And the present invention has been completed.

Accordingly, the inventors of the present invention have developed a method for producing doenjang having a low sodium content, thereby completing the present invention.

Accordingly, it is an object of the present invention to provide a low sodium miso dipping method utilizing a dipping water containing an alternative salt potassium chloride (KCl).

Yet another object of the present invention is to provide a method for producing low sodium doenjang using salted fermented soybean fermented product.

In order to accomplish the above object, the present invention provides a method for producing low sodium doenjang comprising the step of preparing a soybean paste material by mixing soaked soybeans with soaking water containing potassium chloride (KCl).

In a preferred embodiment of the present invention, the immersion water may be an aqueous solution containing chloride ions at a concentration of 10% to 20%, specifically, an aqueous solution containing chloride ions at a concentration of 16% to 19%.

In a preferred embodiment of the present invention, the aqueous solution may be an aqueous solution containing 10% to 19% sodium chloride (NaCl) and 1% to 9% potassium chloride (KCl) when the chloride ion concentration is 19% have.

In a preferred embodiment of the present invention, the mixing may be such that the ratio of the number of meju and the number of soaking is 1: 2 to 1: 4 (w / w).

The present invention also provides a process for producing low sodium doenjang comprising the following steps i) to iv):

i) inoculating and culturing Bacillus subtilis N2 in a soybean solution to prepare a starter;

ii) mixing fermented soybeans with the starter and protein hydrolyzing enzyme prepared in step i);

Iii) obtaining a mixture fermented in step ii), drying and pulverizing the mixture to prepare a salt fermented soybean fermented product; And

iv) mixing the salty soybean fermented product of step iii) with commercially available miso.

In a preferred embodiment of the present invention, the mixing of step iv) may be carried out by mixing 5%, 10%, 20% to 30% (w / w) of salty soybean fermented soybeans with commercial doenjang.

Accordingly, the present invention provides a method of preparing low sodium doenjang using an alternative salt potassium chloride (KCl) or salt-free soybean fermented product.

That is, when the salt ratio of the conventional soaking water is taken as 19%, the sodium content of the soaked soybean paste is lowered by using Meju soaking water prepared by replacing 12.5%, 25%, 32.5% or 45% . Or salt fermented soybean fermented soybeans and commercialized soybean paste is branded, the sodium content of soybean paste may be lowered.

Fig. 1 shows the sodium content of the soy sauce prepared in [Example 1] and [Example 2].
Fig. 2 shows contents of amino nitrogen of doenjang prepared in [Example 1] and [Example 2].

Hereinafter, the present invention will be described in more detail.

As described above, there has been no research or report on a method for producing low-sodium doenjang, which is excellent in sensory properties such as salty taste while reducing the amount of salt used for dipping and solving the problems of distribution.

The method for producing low sodium doenjang according to the present invention can be provided as a method for producing low sodium doenjang because it can provide doenjang in which salty taste is maintained while reducing sodium intake from doenjang.

Accordingly, the present invention can provide a method for producing low sodium miso containing the following steps i) to iii).

i) preparing a meju material by mixing a soaked water containing an alternative potassium chloride (KCl) with washed soybeans;

ii) Inoculating the Meju material prepared in step i) with Bacillus subtilis strain N2 and fermenting to prepare Meju; And

Iii) aging the meju prepared in step ii) to obtain doenjang.

The immersion water of step i) of the present invention may be an aqueous solution containing 10% to 20% chloride ion, specifically, an aqueous solution containing chloride ion at a concentration of 16% to 19%, but is not limited thereto Do not.

The aqueous solution of the present invention may be an aqueous solution mixed with 10% to 19% sodium chloride (NaCl) and 1% to 9% potassium chloride (KCl) when the chloride ion concentration is 19%. Specifically, when sodium chloride is 19%, 16.63%, 14.83%, 12.83%, and 10.45%, the amount of potassium chloride is preferably 0%, 12.5%, 25%, 32.5%, and 45%, respectively.

The mixing of step i) of the present invention is preferably, but not limited to, mixing such that the ratio of meju and the number of soaking water is 1: 2 to 1: 4 (w / w).

The strain of step ii) of the present invention is preferably but not limited to Bacillus subtilis N2.

The fermentation of step ii) of the present invention is preferably carried out at 20 캜 to 40 캜 for 6 to 10 weeks, but is not limited thereto.

The present invention also provides a process for producing low sodium miso, comprising the following steps i) to iv).

i) inoculating and culturing Bacillus subtilis N2 in a soybean solution to prepare a starter;

ii) mixing fermented soybeans with the starter and protein hydrolyzing enzyme prepared in step i);

Iii) obtaining a mixture fermented in step ii), drying and pulverizing the mixture to prepare a salt fermented soybean fermented product; And

iv) mixing the salty soybean fermented product of step iii) with commercially available miso.

The mixing of step iv) of the present invention is preferably, but not limited to, mixing 20% to 30% (w / w) of salted soybean fermented soybeans with commercial doenjang.

In a specific example of the present invention, the present inventors measured the pH, Na content, moisture, and amino acid nitrogen content of doenjang prepared in [Example 1] and [Example 2] KCl) could be substituted for general doenjang (Figs. 1 and 2)

Accordingly, the present invention provides a method for producing low sodium doenjang using potassium chloride (KCl) or salt-free soybean fermented product as an alternative salt material.

That is, when the salt ratio of the conventional soaking water is taken as 19%, the sodium content of the soaked soybean paste is lowered by using Meju soaking water prepared by replacing 12.5%, 25%, 32.5% or 45% . Or salt fermented soybean fermented soybeans and commercialized soybean paste is branded, the sodium content of soybean paste may be lowered.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Control (A) Manufacture of miso

A control soybean paste was prepared for comparison with doenjang prepared by low salt miso soybean manufacturing technology.

The soybean meal was prepared by using modified soybean meju and fresh water prepared by refined salt. At this time, the concentration of salt is 19% (w / w).

Manufacture of low sodium for miso

<2-1> Preparation of low-sodium doenjang using Meju-based water using salt substitution salt (KCl)

The present invention utilizes sodium-free alternative salt (KCl) instead of salt to prepare miso soaking water in order to prevent excessive sodium intake from miso.

A modified soybean meal was prepared from soybean meju and salt substitute of potassium chloride (KCl). At this time, salt of 12.5% (B), 25% (C), 32.5% (D) and 45% (E) was replaced with potassium chloride in the salt addition amount of the control. The ratio of meju to soaking water was 1: 3, and fermented at room temperature for 8 weeks and then separated into soybean paste and soy sauce. The separated miso was aged for one year.

Name of sample Concentration of soaking water Sodium reduction rate NaCl KCl A 19% 0% 0% B 16.63% 2.38% 12.5% C 14.83% 4.75% 25.0% D 12.83% 6.18% 32.5% E 10.45% 8.55% 45.0%

<2-2> Mass production of low sodium doenjang (sample C) with a sodium content of 25%

A low salt doenjang (sample C prepared in Example <2-1>) having a sodium content of 25% was mass-produced from the same manufacturer as the control (A).

Manufacture of Low Sodium Doenjang using fermented soybeans

In order to prevent excessive sodium intake from doenjang, low salt soybean paste was prepared by branding salt-free soybean fermented product and aged doenjang.

<3-1> Preparation of yeast fermented soybeans

Bacillus subtilis N2 stored in KMF Co., Ltd. was used for the fermentation of fermented soybeans. Bacillus subtilis N2 was inoculated into 20% soybean solution and incubated in a 37 ° C incubator (HB-102L, Korea) for 24 hours and then used as a starter. For the preparation of fermented soybean fermented soybeans, the soybeans were cleaned with purified water, and then 300% of the soybeans were added. After the beans were cooled to 37 ° C, Bacillus subtilis N2 starter was inoculated at 0.2% (v / w), and Prozyme GA (70000 PU / g, pH 6.0 to 8.0, KMF. Korea) 0.15% (w / w) was added for fermentation for 24 hours. The fermented raw materials were dried for 24 hours in a 55 ° C drier (COBP-15S, ShinHeung Industry Co., Ltd., Korea), and then passed through a Hi-jet mill (HJM-15100, Han Sung Co., Ltd., Korea) to prepare an undissolved soybean fermented powder.

<3-2> Branding fermented soybeans with fermented soy sauce

1 kg of dried salt-free soybean fermented product powder and 1 kg of water were mixed in the same amount and then immersed for 2 hours. 5%, 10%, 20%, and 30% of soybean paste fermented powder was added to the control (A) prepared in Example <2-1> and then the mixture was branded.

Name of sample Branding rate
Sodium reduction rate Aged miso Fermented soybeans A 100% 0% 0% A-5 95% 5% 5% A-10 90% 10% 10% A-20 80% 20% 20% A-30 70% 30% 30%

Characterization of Low Sodium Doenjang

<4-1> Analysis of physicochemical properties _ pH and acidity

The pH and acidity of doenjang vary according to the growth of microorganisms. When the pH is below 4.5, sourness may be a problem compared with normal miso. The pH and acidity of low sodium doenjang prepared according to [Example 1] and [Example 2] were measured.

Specifically, the pH was measured with a pH meter (ST3100, OHAUS, Parsippany, NJ, USA) by adding 45 ml of distilled water to 5 g of uniformly ground soybean paste. The acidity was titrated to the pH of 8.3 with 0.1 N NaOH in 5 ml of the eluent, and the required amount was determined as the lactic acid acidity value by the following formula.

As a result, in the case of the improved doenjang, the pH and the difference of pH were 5.27 and 5.27-5.54, respectively, in the control (A), sodium (B), (C), It was not big.

<4-2> Analysis of physicochemical characteristics _ Salinity and sodium

The salinity and sodium of low sodium doenghood prepared according to [Example 1] and [Example 2] were measured.

Specifically, 25 g of doenjang sample was taken and 225 ml of sterilized physiological saline (0.85% NaCl) was added and homogenized for 2 minutes using a stomacher (ProMedia SH-II M, Tokyo, Japan). The homogenized soybean paste was measured and compared with each salinity meter. The sodium content was analyzed by the wet digestion method. 6 g of 65% HNO ₃ and ₁ ml of 30% H ₂ O ₂ were added to 1 g of doenjang samples in a teflon bottle, which was used as a pretreatment test solution. The microwave digestion system (Ethos-1600, Milestone, Sorisole , Italy) at a maximum of 600 W for a total of 20 minutes. The pretreated sample solution was filtered through a 0.45 ㎛ membrane filter (Milipore, Massachusetts, USA) and analyzed by an inductively coupled plasma spectrometer (ICP-IRIS, Thermo Elemental, Massachusetts, USA).

As a result, as shown in Fig. 1, in the purified salt, sodium accounts for about 40%. Therefore, it can be considered that about 100 g of sodium contains about 40 g of sodium, and when sodium salt is 25% 30 g. The control (A) had a sodium content of 7.75%, which was 19.37 g when converted to the amount of salt, which is similar to the salt concentration of 19%, which was used in the control. The sodium content in the low salt area (B) was 6.22%, which was about 19% lower than the control. In the low salt area (25%), the sodium content was 6.20% Results were obtained. (D), 37% of sodium was reduced to 4.84%, and in (E), which was reduced by 45%, sodium content of 4.47% was reduced by 42% compared to the control.

<4-3> Analysis of physicochemical characteristics _ moisture

In general, moisture content is an important factor affecting the microbial growth conditions during aging process, which affects the commercialization, convenience and sensory quality of the soybean paste, and is generally maintained at the 55% level. Since the difference in the water reduction rate due to the aging of the indoor and the outdoor in the fermentation process of the soybean paste is highly correlated with the sodium content, the moisture content of the low sodium soybean paste prepared according to [Example 1] and [Example 2] was measured.

Specifically, the moisture content was measured by using a 105 ° C infrared-ray moisture meter (FD-220, Kett, Tokyo, Japan) measuring 1.5 g to 2 g of doenjang uniformly ground.

As a result, it was confirmed that the content of sodium was not influenced by moisture content. The contents of soybean paste used in this study were in the range of 56-60% because they were matured in the room.

<4-4> Analysis of physicochemical characteristics _ Amino acid nitrogen

The amino acid nitrogen content is related to the richness of the soy sauce, and Korean traditional food standard is evaluated as the soybean paste with less than 300 ㎎% amino acid nitrogen content and the soybean paste with higher quality than 500 ㎎%. The presence or absence of amino acid nitrogen in low-sodium doenjang prepared according to [Example 1] and [Example 2] was measured.

Specifically, the amino acid nitrogen (NH ₂ -N) in doenjang was measured by a formal titration method based on the food revolution. 100 g of distilled water was added to 10 g of the sample, homogenized, centrifuged at 4,000 rpm for 10 minutes, and the supernatant was used as a sample. 10 ml of a formaldehyde solution was added to 5 ml of the supernatant and neutralized with 0.1 N NaOH solution to pH 8.3. The blank was calibrated using 5 ml of distilled water instead of the supernatant.

As a result, in this study, the amino acid content of nitrogen was analyzed and the effect of sodium content was compared and analyzed, as shown in FIG. In the case of doenjang (A), 518 ㎎%, the content of 12.5% low salt doenjang (B) was 497 ㎎%, the content of 25% low salt doenjang (C) was 518 ㎎% % Low - salt miso (E) was 539 ㎎%. The contents of amino acids in (A), (B), (C), (D) and (E) were all close to or above 500 ㎎% The decrease of salt content and the addition of potassium chloride did not affect the flavor of soybean paste.

<4-5> Analysis of physicochemical characteristics _ Free amino acids and constituent amino acids

Free amino acid is the value measured by decomposition of soybean protein from peptide form into amino acid during the fermentation process of doenjang, and it is the result that the degree of fermentation of doenjang can be known. The presence of free amino acids and constituent amino acids was measured in low sodium doenjang prepared according to [Example 1] and [Example 2].

Specifically, the free amino acid content was mixed with 0.9 ml of 5% tricholoroacetic acid solution in 0.1 g of each sample and then centrifuged at 10,000 rpm for 10 minutes. The supernatant was filtered through a 0.45 μm filter (PVDF-2545, Chemco Scientific, Osaka, Japan), diluted with 0.02 N HCl, and analyzed with an amino acid analyzer (L-8900, Hitachi, Tokyo, Japan). The constituent amino acid content was weighed 0.05 g of each sample, 1 ml of 6 N HCl was added, and the sample hydrolyzed at 110 ° C for 24 hours was dried at 80 ° C, mixed well with 1 ml of 0.02 N HCl, After extraction, it was filtered with a 0.45 μm filter (PVDF-2545, Chemco Scientific, Osaka, Japan), diluted with 0.02 N HCl and analyzed with an amino acid analyzer (L-8900, Hitachi, Tokyo, Japan).

As a result, as shown in Table 3, the total free amino acid content of doenjang (A) was 37.489 mg / g, the total amino acid content of 12.5% low salt doenjang (B) was 39.685 mg / g, ) Was 26.258mg / g, 37.5% low salt doenjang (D) was 39.569㎎ / g and 45% low salt miso was (E) was 38.787mg / g.

As a result of analysis of constituent amino acids, a total of 17 species were detected, and the content of each was shown in Table 4 above. The total amino acid content of doenjang (A) was 52.72㎎ / g, the total amino acid content of 12.5% low salt doenjang (B) was 54.32㎎ / g, 25% low salt doenjang (C) was 38.71㎎ / g, (D) was 51.35 mg / g, and 45% low-salt miso (E) was 44.46 mg / g. The liberalization of total amino acids to free amino acids was 70% for soybean paste, 71% for low salt soybean paste, 89% for soybean paste (C), 71% for soybean paste (D) And the liberation rate to free amino acids was 1-19% higher in low salt miso period.

Since there is no influence on the fermentation due to low salt and the production of free amino acids affecting the taste proceeds similarly, even if the salt is soaked with low KCl-added soaking water, there is no physico-chemical problem, The results showed that the liberation to free amino acid was higher in low salt miso, indicating that the salinity range required for the fermentation of doenjang does not affect the quality of miso.

However, as shown in Table 5, the content of total amino acid nitrogen was 5.18 mg / g of general soybean paste (A), the content of 4.97-5.5 mg / g of soybean paste (B) - (E) . The content of glutamic acid and aspartic acid is 9.02mg / g in general soybean paste and 6.5-9.5mg / g in low salt soybean paste (B) - (E). As shown in Fig.

Based on the above results, the changes of amino acid content in the low - salt period and the general doenjang seem to be different by the fermentation rather than the increase or decrease of the content depending on the low salt. Therefore, it was confirmed that the total content of free amino acids produced by the fermenting microorganism in the protein contained in soybean was not affected by the addition of calcium chloride, which is a substitute salt of sodium. In general, in this experiment, the decrease of salt content and the addition of potassium chloride Fermentation of microorganisms during fermentation of soybean paste did not occur.

Quality evaluation

&Lt; 5-1 > Evaluation of the quality of the fermented soybean fermented according to Example < 3-1 >

Item pH Acidity (%) Saltiness (%) Moisture (%) Amino-type Nitrogen (mg%) No Sodium salty fermented soybean powder

6.53

0.83

1.77

4.5

400

As shown in Table 6, the fermented soybean fermented product had a pH of 6.53, an acidity of 0.83%, a salinity of 1.77%, and a moisture content of 4.5% [Table 6] 5], the salinity and acidity were very low. The salinity was measured for sodium present in the soybean itself.

This salt fermented soybean fermented product has a low salinity but has a moisture content of 4.5%. Therefore, even when added to aged doenjang, the moisture content of the whole soybean paste is between 53% and 58%. In addition, because the content of amino acid nitrogen and amino acid for free amino acid needed for doenjang are increased, there is no influence on doenjang quality, and it is characteristic that it is possible to manage salinity by postmarking method using as much as desired by miso maker.

As shown in Table 7, the free amino acid content was 34.53 mg / g, which was similar to the free amino acid content of commercially available soybean doenjang 26.26 ~ 39.69 ㎎ / g (Table 3).

It was confirmed that the salty soybean fermented product of the present invention can reduce the sodium content without adversely affecting the quality and taste of the commercial soybean paste.

<5-2> Evaluation of quality of low sodium miso prepared according to Example <3-2>

The salty, acidity, pH, moisture, amino acid nitrogen and sodium contents were analyzed by adding 2% alcohol to branded soybean paste fermented with soybean paste and stored at room temperature. Respectively.

A commercial fermented soybean paste was divided into a group A-5 with 5% reduction, a group A-10 with 10% reduction, a group A-20 with 20% reduction and a group 30-30% The quality characteristics of doenjang were investigated. As shown in Table 8, pH, acidity, moisture content and amino acid nitrogen content were not significantly different according to the addition of salty soybean fermented product. In other words, even if the fermented soybean fermented soybeans were aged 5-30%, the decrease in the content of amino acid nitrogen, which is the index of fermentation of soybean paste, did not fall to a comparable extent, Of the flavor of the food. On the other hand, the ratio of salinity to sodium content according to branding of salty soybean fermentation was 16.77% for A-5, 16.10% for Sodium 6,751mg% for A-10, 6,423mg% for Sodium and 14.09% for A-20 5,606 mg%, A-30 was measured as 12.39% salinity and 4,967 mg% sodium content. This means that sodium was reduced in proportion to the concentration of the fermented soybean fermented product.

<5-3> Quality characteristics of 10% low-sodium doenjang (A-10) mass produced in accordance with Example <3-2>

Item pH Acidity (%) Saltiness (%) Moisture (%) Na (mg%) Amino-type Nitrogen (mg%) Normal Doenjang 5.63 2.56 12.98 54.76 4246.7 776.16 Blending Doenjang 6.29 1.1 12.8 54.45 3304.07 735.03

[Table 9] As shown in Table 9, the pH and acidity of the soybean paste blended with commercially available soybean fermented soybean fermented in accordance with Examples <3-1> and <3-2> When the moisture content of soybean paste was compared with that of soybean paste, blended soybean paste had lower acidity than soybean paste, and pH was higher than soybean paste, and amino acid nitrogen content . When the sodium content was compared, it was confirmed that the sodium content of the blended soy sauce was reduced by 10% or more than that of commercial soy sauce soy sauce, and 10% low sodium soy sauce soy sauce was produced by this method. It was confirmed that blending of salted soybean fermented product with commercial aged soybean paste did not affect the physicochemical properties and could reduce the sodium content.

As shown in the above Table 10, when the content of free amino acids in the soy sauce blended with commercial fermented soy sauce and soy sauce fermented soy sauce was compared, the free amino acid content of the soy sauce blended was higher than that of the soy sauce, , Histidine, aspartic acid, and glutamic acid, the content of amino acids giving a rich flavor was higher in the soy sauce blended with salt-free soybean fermentation.

Thus, even if low-salt miso is produced by using a certain amount of fermented soybean fermented soybeans in commercial fermented soybean paste for low salt miso fermented soybeans, the sodium content is reduced by the amount of fermented soybean fermented soybean oil, The results were confirmed. It was confirmed that mass production of low salt miso can be achieved by using general aged doenjang and salt fermented bean fermentation technology.

Sensory test

Specifically, in this experiment section, low-salt miso soaking with 1 ton of low-salt miso soaking was carried out with 14.83% of the immersion water of 25% low salt, Sample C of Example <2-1> The sensory evaluation of doenjang was carried out to the general public. The same amount of water was added to the same amount of miso, and the miso soup was boiled and served. The salty taste and the richness were rated as 5 points. Before offering information on low salt for the two miso varieties to be provided, the preference degree was selected, the information about low salt was given, and the preference degree was selected again, and the selected miso was given a score.

As a result, as shown in Table 11, it was confirmed that the general people felt the salty difference in 25% low salt miso. The low salt miso was significantly higher in the richness evaluation. This means that the low-salt miso sauce has a rich flavor compared to general miso sauce and can enjoy delicious miso. As shown in Table 5, the content of amino acid nitrogen was almost twice as high as that of general miso, but the free amino acids (Basic and Acid amino acids) The content of peptides was found to be insufficient in low - salt miso - aged aged about 1 year, and it was confirmed that there was no effect on the quality of miso. Rather, it was confirmed that the content of amino acid nitrogen and salt showing bitter taste in general doenjang was high, and the bitterness was sensually sensed, and it was found that it was lower in the richness taste than the low salt miso.

As shown in the above table 12, preference for low-salt miso was 77%, information about low-salt miso was 81%, followed by low salt miso Respectively. The use of potassium chloride as a substitute salt for low salt miso was suggested that there might be an effect on the flavor due to the heterogeneity of taste. However, in the low salt miso paste aged 1 year, there was no effect of taste due to potassium chloride, As a result, the sodium content of salt was lower than that of salt substitute, and no difference in physicochemical properties was observed between the salt and the salt. .

<4-9> Statistics

The results obtained from the experiments were analyzed by SPSS (SPSS 21, Inc, Chicago, IL, USA) program. Statistical significance of each treatment interval was analyzed by one-way ANOVA and t-test was used to verify significant differences.

Claims (3)

(NaCl) and 1 to 9% potassium chloride (KCl &lt; / RTI &gt;&lt; RTI ID = 0.0 &gt; ) Is a mixed aqueous solution of sodium hypochlorite.
i) inoculating and culturing Bacillus in a soybean solution to prepare a starter;
ii) mixing fermented soybeans with the starter and protein hydrolyzing enzyme prepared in step i);
Iii) obtaining a mixture fermented in step ii), drying and pulverizing the mixture to prepare a salt fermented soybean fermented product; And
iv) blending the salty soybean fermented product of step iii) with commercial doenjang;
&Lt; / RTI &gt;
The method for preparing low sodium doenjang according to claim 2, wherein the mixing of step iv) is performed by mixing the salt-free soybean fermented product with commercial doenjang at 5% to 30% (w / w)

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