KR20230082946A - Method for producing natural seasoning materials using liquid fermented soybean product - Google Patents

Abstract

The present invention comprises the steps of (1) preparing soybean koji by adding water to a koji mixture inoculated with an Aspergillus oryzae strain and then fermenting; (2) preparing a fermented soybean product by first fermenting the soybean koji liquid obtained by adding water to the soybean koji prepared in step (1); and (3) adding salt to the fermented soybean product prepared in step (2), performing secondary fermentation, and then filtering. It relates to fermented soy sauce and processed food using the liquid fermented soy sauce.

Description

Method for producing natural seasoning materials using liquid fermented soybean paste {Method for producing natural seasoning materials using liquid fermented soybean product}

The present invention relates to a method for producing fermented liquid soy sauce, characterized in that it is prepared using a specific Aspergillus oryzae strain SRCM102487, a fermented liquid soy sauce prepared by the method, and a processed food using the fermented liquid soy sauce will be.

Soy sauce is Korea's representative fermented soybean food made by fermenting and maturing soybeans as the main ingredient. Soy sauce has a high protein and amino acid content, excellent storage stability, and has a unique taste and aroma, so it has been widely used in the diet of our ancestors. There are many factors that determine the quality of soy sauce, such as taste, aroma, and color, during the aging process, but it can be largely divided into raw materials, manufacturing methods, fermented soybeans and strains applied to them. Good raw materials and the action of microorganisms during the maturation process determine its taste and aroma, but the manufacturing method of soy sauce has a great influence on its quality.

And, in the case of conventionally marketed soy sauce, the salinity is very high as 18 to 19%, so when used directly in food, it imparts a strong salty taste, and when the salinity is lowered, there is a risk of spoilage due to bacterial contamination. In addition, in the case of taste soy sauce prepared based on conventional soy sauce, the flavor is very strong due to high salinity or various artificial additives, and there is a difference between expression of various amino acids and healthy flavor by fermentation.

Most commercially available seasonings are seasonings made of a single glutamic acid component through a chemical manufacturing process, and safety issues have emerged in the past. It is also true that interest in materials is increasing. Recently, the domestic seasoning market can be said to be growing along with the growth of the food service market along with primary processed products and finished food products, but accordingly, consumers' sensory preferences are also spreading in various directions, and chemical It has become difficult to respond with seasoning alone. In addition, from the perspective of food manufacturers, the issue of additive safety is expected to continue to be a controversial issue regardless of whether it is true or not, so interest in naturally fermented seasoning products is expected to continue to increase in the future.

Korean Patent No. 2296716 discloses a method for producing aronia seasoning liquid, and Korean Patent Publication No. 2021-0014441 discloses a method for producing flavored soy sauce containing natural food ingredients. It is different from the manufacturing method of the natural seasoning material used.

The present invention was derived from the above request, and in the present invention, a strain suitable for producing low-salt liquid fermented soybean paste is selected, and a low-salt liquid fermented soybean paste with enhanced nutrients and excellent palatability is obtained by using the selected strain. It is to provide a manufacturing method of.

In order to solve the above problems, the present invention (1) Aspergillus duck material ( Aspergillus oryzae ) After adding water to the koji mixture inoculated with the strain, fermenting to prepare soybean koji; (2) preparing a fermented soybean product by first fermenting the soybean koji liquid obtained by adding water to the soybean koji prepared in step (1); and (3) adding salt to the fermented soybean product prepared in step (2) to perform secondary fermentation and then filtering.

In addition, the present invention provides a liquid fermented soy sauce prepared by the above method.

In addition, the present invention provides a processed food using the liquid fermented soy sauce.

By producing liquid fermented soy sauce using the selected specific strain of the present invention, high-quality liquid fermented soy sauce can be produced, and the liquid fermented soy sauce can be used as various seasoning and processed foods, which is useful for the traditional food industry. It is considered to be usable.

1 is a comparison of photographs of soybean koji prepared with different moisture contents.
Figure 2 compares photographs of soybean koji prepared by varying the fermentation temperature.
Figure 3 compares photos of soybean koji prepared with different fermentation times.
Figure 4 shows a picture of low-salt fermented soybean paste.

In order to achieve the object of the present invention, the present invention

(1) preparing soybean koji by adding water to a koji mixture inoculated with an Aspergillus oryzae strain in soybeans and then fermenting;

(2) preparing a fermented soybean product by first fermenting the soybean koji liquid obtained by adding water to the soybean koji prepared in step (1); and

(3) Provides a method for producing fermented soybean sauce prepared in step (2), characterized in that it is prepared by adding salt to the fermented soybean product prepared in step (2), performing secondary fermentation, and then filtering.

In the method for producing liquid fermented soy sauce of the present invention, the Aspergillus duck material ( Aspergillus oryzae ) strain is excellent in starch and proteolytic enzyme activity, has high production ability of protease and amylase, which are important enzymes in the soy fermentation process, and carcinogens A strain that does not produce phosphorus aflatoxin was selected and deposited with the Korea Microorganism Conservation Center on October 15, 2020 (accession number: KCCM12804P).

In addition, in the method for producing liquid fermented soy sauce of the present invention, the soybean koji in step (1) is preferably 0.2 to 0.4% (v / w) ratio of Aspergillus oryzae strain to soybean compared to soybean. It can be prepared by adding water so that the moisture content of the koji mixture inoculated with is 34 to 44% (v / w), and then fermented for 40 to 48 hours at a temperature of 28 to 32 ℃, more preferably soybean After adding water so that the water content of the Koji mixture inoculated with Aspergillus oryzae SRCM102487 strain (KCCM12804P) at a rate of 0.3% (v / w) was 42% (v / w), 30 It can be prepared by fermentation for 42 hours at a temperature of ° C. The production of soybean koji under the above conditions has the advantage of excellent fermentation efficiency while maintaining a constant quality of koji while having excellent proteolytic activity.

In addition, in the method for producing liquid fermented soy sauce of the present invention, the fermented soybean product in step (2) is preferably soybean koji liquid having a solids content of 22 to 25 Brix by adding water to soybean koji and 40 to 50 Brix. It can be prepared by primary fermentation at ° C for 2 to 4 days, and more preferably, soybean koji liquid having a solid content of 23 Brix is prepared by adding water to soybean koji and primary fermentation at 45 ° C for 3 days. can do. Production of the fermented soybean product under the above conditions could be produced under conditions with high fermentation yield, high amino nitrogen content, total nitrogen content, and glutamic acid content.

In addition, in the method of manufacturing liquid fermented soy sauce of the present invention, the step (3) is preferably adjusted to 7 to 13% (w / v) by adding salt to the fermented soybean product to adjust the salt concentration to 40 to 50 ° C. After secondary fermentation for 1 to 7 days, it can be filtered. More preferably, after adjusting the salt concentration to 10% (w / v) by adding salt to the fermented soybean product, secondary fermentation at 45 ° C. for 2 days After fermentation, it can be filtered. When fermented under the above conditions, abnormal fermentation did not occur even under low salt, so it was possible to produce low-salt fermented soy sauce with stable quality and maximized seasoning function.

The method for producing liquid fermented soy sauce of the present invention is more specifically

(1) Moisture content of the Koji mixture inoculated with soybean aspergillus duck material ( Aspergillus oryzae ) SRCM102487 strain (KCCM12804P) at a ratio of 0.2 to 0.4% (v / w) was 34 to 44% (v / w) Preparing soybean koji by adding water to be fermented at a temperature of 28 to 32° C. for 40 to 48 hours;

(2) Soybean koji liquid having a solids content of 22 to 25 Brix was prepared by adding water to the soybean koji prepared in step (1), and primary fermentation was performed at 40 to 50 ° C for 2 to 4 days to obtain a fermented soybean product. manufacturing; and

(3) Salt was added to the fermented soybean product prepared in step (2) to adjust the salt concentration to 7-13% (w/v), followed by secondary fermentation at 40-50 ° C for 1-7 days It may include filtering,

more specifically

(1) Soybeans were inoculated with Aspergillus oryzae SRCM102487 strain (KCCM12804P) at a rate of 0.3% (v / w) to soybeans, and water was added so that the moisture content of the mixture was 42% (v / w) After adding, fermenting at 30 ° C. for 42 hours to prepare soybean koji;

(2) preparing a fermented soybean product by making a soybean koji liquid having a solid content of 23 Brix by adding water to the soybean koji prepared in step (1) and primary fermentation at 45 ° C. for 3 days; and

(3) Adding salt to the fermented soybean product prepared in step (2) to adjust the salt concentration to 10% (w / v), followed by secondary fermentation at 45 ° C for 2 days and filtering can

The present invention also provides a liquid fermented soy sauce prepared by the above method.

The present invention also provides a processed food using the liquid fermented soy sauce. There is no particular limitation on the type of the processed food. Examples of foods to which the liquid fermented soy sauce can be added include seasonings, meat, sausages, soup, stew, soup, hotpot, ramen, other noodles, vegetables, seasonings, and sauces, and all processed foods in the conventional sense include

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Low-sodium liquid fermented soy sauce

(1) Purified water so that the moisture content of the Koji mixture inoculated with the roasted soybean powder in the ratio of Aspergillus oryzae SRCM102487 strain to 0.3% (v / w) was 42% (v / w) compared to the roasted soybean powder After adding, fermented at 30 ° C. for 42 hours to prepare soybean soup (soybean koji).

(2) The first fermented soybean product was prepared by first fermenting the soybean koji liquid having a solid content of 23 Brix to which purified water was added to the soybean koji prepared in step (1) at 45 ° C. for 3 days.

(3) Salt was added to the primary fermented soybean product prepared in step (2) to adjust the salt concentration to 10% (w / v), followed by secondary fermentation at 45 ° C. for 2 days, followed by filtration.

Experiment material and experiment method

1. Materials

For soybeans, domestic soybeans were purchased and used, and roasted soybean flour was used after going through a pre-processing process through outsourcing. Sea salt was domestically produced, and other raw and subsidiary materials for mixing were purchased from the respective companies and used after testing.

As the fermented strain used in this experiment, the fungus Aspergillus oryzae SRCM102487 strain (KCCM12804P), which was finally selected through the 1st year research by the Korea Institute for Fermentation Microbiology Industry, was used. As a seed, an Aspergillus oryzae strain for soy sauce was purchased from Chungmu Fermentation Co., Ltd. and used.

2. Experiment method

(1) Production of optimal Koji by applying strain specificity

Soybean was used as the protein source used in this empire, and roasted soybean flour processed soybean through outsourcing was used to make it suitable for processing. The roasted soybean flour used in the experiment was properly pre-treated, and then inoculated with 0.3% of Aspergillus oryzae SRCM102487 strain distributed from the Institute for Fermentation Microbiology Industry, and fermented according to fermentation conditions (moisture content, fermentation temperature, fermentation time) By analyzing the proteolytic activity, we tried to establish solid state fermentation conditions for obtaining a high content of enzyme activity. Thereafter, soybean koji was prepared under optimal conditions with the highest proteolytic activity.

(2) Establishment of manufacturing conditions for low-salt liquid fermented soy sauce

The low-salt liquid fermented soy sauce for this experiment was prepared by preparing soybean koji under the optimal conditions established as described above, and then adding purified water to the prepared soybean koji as a basic base and adding bay salt to suit the purpose for each fermentation condition (solids content). , fermentation temperature, fermentation time, salt concentration, salt input time), and established an efficient manufacturing method through pH, amino nitrogen content (AN), total nitrogen content (TN), and glutamate content (GA) analysis wanted to

(3) Scale-up and standardization of low-salt liquid fermented soy sauce manufacturing process

Low-salt liquid fermented soy sauce with maximized elution of seasoning ingredients through this study was firstly optimized through lab-scale prior to production, and secondly, pilot-scale research suitable for the field for mass production and product launch By conducting a mass production process, the mass production process was established, and the quality and sensory quality of the produced product was finally confirmed through a third mass scale-up experiment to establish a mass production system.

(4) Optimum mixing ratio design for naturally fermented seasoning based on liquid fermented soy sauce

Based on low-salt liquid fermented soy sauce, natural fermented seasoning materials that can be applied to various food materials were developed, total nitrogen (TN) and glutamic acid (GA) were analyzed for each mixing condition, and sensory characteristics were also analyzed. Based on this, the final mixing ratio was selected. In order to check the possibility of final release of the selected products, a simple experiment was conducted with our own researchers through flavor and preference analysis in the first step, and flavor preference analysis in the second step. The flavor preference analysis was evaluated on a 9-point scale using an item scale in the rating method. In relation to the sensory characteristics analysis, the sensory assessor targeted all employees of Sunchang Paste Co., Ltd., an agricultural corporation, for salty and savory taste by concentration. After the test was conducted, it was conducted on 11 selected people. For the sample, 10 g of seasoning material was dissolved in water and boiled soup was used for preference analysis.

(5) Scale-up and standardization of the manufacturing process of naturally fermented seasoning material based on liquid fermented soy sauce

The production of natural seasoning materials was completed through the first experimental production and the second scale-up of the manufacturing process based on the developed mixing ratio.

(6) Development of application sauce food based on simple fermented seasoning material

The simple taste soy sauce sauce to which fermented seasoning material is applied uses liquid fermented soy sauce base as the main raw material, properly mixes fermented seasoning material and various food ingredients by mixing ratio, and sterilizes them to ensure distribution quality and completes commercialization. Item manufacturing report and official product was made to be released.

(7) Measurement of proteolytic activity (Protease activity)

Take 10 g of the sample, add distilled water to make 100 mL, and shake and mix at 30 ° C at 150 rpm for 1 hour. The extracted filtrate is used as a crude enzyme solution, 0.5 mL of enzyme solution, 1 mL of Mcllivine's buffer, 2% milk casein After adding 0.5 mL, the mixture was reacted in a water bath at 38° C. for 1 hour, and then 3 mL of 0.4M TCA was added and reacted in a water bath at 38° C. for 20 minutes. 1 mL of the filtrate obtained by filtration, 5 mL of 0.4M Na ₂ CO ₃ , and 1 mL of a 2-fold diluted solution of phenol reagent were reacted at 38 ° C. for 30 minutes, and the absorbance at 660 nm was measured.

(8) pH measurement

pH was measured using a pH meter (Mettler Toledo GmbH, Switzerland) after taking a weight of 5 g, diluting it with distilled water in 45 mL and shaking it.

(9) Measurement of amino-type nitrogen

Amino nitrogen was measured by the Formol method. Take 1 g of the sample in a beaker, add 50 mL of distilled water, shake and mix for 240 seconds to fully dissolve, and then titrate with 0.1N NaOH solution to pH 8.4. 20 mL of neutral formalin was added thereto, mixed with shaking for 20 seconds, and then neutralized and titrated to pH 8.4 with 0.1N NaOH solution.

(10) Measurement of total nitrogen

For total nitrogen content, 1 g of the sample is digested with a digester (Foss Digester 2020), distilled using a Keltec device (Foss Kjeltec System 2400), and then titrated to calculate the amount by converting the number of mL of 0.1N-HCl into total nitrogen. did

(11) Measurement of glutamate content

For the measurement of glutamic acid, the content of glutamic acid was calculated using an automatic free amino acid analyzer (L-8900, Hitachi High-Technologies, Tokyo, Japan), and after taking 2 g of the sample, 50 mL of tertiary distilled water was added thereto and ultrasonic (WUC- D22H, Daehan Scientific Co., Ltd) treatment and extraction for 20 minutes, followed by centrifugation at 970 × g for 10 minutes to obtain the supernatant. After adding 2 mL of 5% TCA (trichloroacetic acid) to 2 mL of the supernatant, centrifuged at 10,000 rpm for 10 minutes, diluted with 0.02N-HCl, filtered through a 0.2 ㎛ syringe filter, and analyzed with an automatic amino acid analyzer. did

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

Example 1. Establishment of optimal conditions for preparing Koji by applying strain specificity

Koji can be said to be a starter culture that starts fermentation for the production of naturally fermented seasonings, and by deriving appropriate temperature and humidity conditions for Aspergillus oryzae to grow well, The purpose of this experiment is to manufacture a large amount of quality koji. Prior research has confirmed that soybeans, the main raw material, are advantageous in obtaining fermentation enzymes by roasting and then pulverizing them for luxury rather than using the soybeans themselves to expand the application area where microorganisms can operate. Aspergillus duck material ( Aspergillus oryzae ) sold in the first year from the Fermentation Microbial Industry Promotion Agency SRCM102487 strain was inoculated, and optimal solid culture conditions were established by analyzing protease activity as an index for measuring quality for each fermentation condition (moisture content, fermentation temperature, fermentation time). Here, through comparison with Koji ('C') inoculated with a commercial fungus, the condition with the highest proteolytic activity was finally selected, and then an experiment was conducted to establish conditions for low-salt fermented soy sauce.

(1) Moisture content

Moisture content was divided into 37%, 42% and 47% to see the difference in proteolytic activity according to the moisture content of Koji. The fermentation temperature was 30℃, the fermentation humidity was 80%, and the fermentation time was set to 48 hours. As the fermentation proceeded, whenever the temperature of the fermentation product increased, it was turned over to maintain the desired product temperature.

As a result, Aspergillus duck material ( Aspergillus oryzae ) Koji inoculated with the SRCM102487 strain showed the highest proteolytic activity at 395.77 u/g when the water content was 42%, which was 366.57 as a result of the proteolytic activity of Koji (Control) prepared at 42% as a commercial fungus. It can be seen that the activity was higher than u/g. When the moisture content of koji is 37%, it is possible to manufacture koji without bacterial contamination, but it is judged to be relatively insufficient in an environment where mold can grow actively. It was observed that other germs of the family grow together to form an ammonia odor. In particular, it is true that the higher the moisture content, the more active the fermentation of microorganisms. The harsh imperial conditions are judged to be inappropriate for the production of Koji with high enzyme activity while suppressing various germs. Therefore, Aspergillus developed through the results of this experiment In applying the SRCM102487 strain, it was concluded that the appropriate water content for maintaining the quality of Koji constant while having excellent proteolytic activity was 42% (FIG. 1).

Proteolytic activity of koji according to water content (u/g) Moisture content (%) Control Aspergillus duck SRCM102487 37 197.03±6.32 205.07±6.05 42 366.57±9.35 395.77±8.39 47 306.37±9.7 336.20±7.78

(2) Fermentation temperature

In the above experiment, the moisture condition of Imperial City, which had the highest proteolytic activity during Koji production, was 42%. As the fermentation temperature experiment section, the experiment was conducted by dividing it into 25 ℃, 30 ℃, and 35 ℃. In this experiment, when the product temperature rises, the product temperature was maintained by turning over, and as a result, Aspergillus duck material ( Aspergillus oryzae ) In the case of koji inoculated with SRCM102487 strain, the highest proteolytic activity was shown at 404.83 u/g under the condition of fermentation temperature of 30 ° C, and it showed higher proteolytic activity than that of koji prepared with commercial fungi. In the case of koji manufactured under the fermentation temperature condition of 25℃, it takes longer to rise to the temperature at which mold growth is active, and even if the constant humidity condition is maintained, the moisture on the surface evaporates before mold growth becomes active, increasing the value of koji. I could see it falling. In addition, when the fermentation temperature is set at 35 ° C, the growth of microorganisms can be actively performed in the early stages, but as the growth of microorganisms becomes active, the temperature of the fermented product rises above 40 ° C, making it difficult to control the temperature. It was observed that thermophilic bacteria that grow well above ℃ were easy to grow, and this interfered with the growth of fungal strains, which are major protein enzyme sources, and it was judged that the proteolytic activity was measured low. In particular, when applied to field mass production rather than a laboratory environment, it is difficult to maintain product temperature or manage germs, so it was judged that empire at high temperature is not desirable to obtain a large amount of koji of uniform quality (FIG. 2).

Proteolytic activity of koji according to fermentation temperature (u/g) Fermentation temperature (℃) Control Aspergillus duckweed SRCM102487 25 193.13±4.74 198.27±2.80 30 378.07±3.37 404.83±5.86 35 231.77±6.14 293.83±4.99

(3) Fermentation time

In the above experiment, the moisture content with the highest proteolytic activity was 42%, the fermentation temperature was 30 ° C, and the optimum moisture and temperature conditions were fixed and the fermentation humidity was 80%. The optimal proteolytic activity was observed at 36 hours, 42 hours, and 48 hours. As a result, the proteolytic activity was the highest at 42 hours of fermentation, and thereafter, there was no increase in protease enzyme activity with time extension. Aspergillus duckweed In the case of koji prepared with SRCM102487 strain, 392.50 u/g at 42 hours of fermentation, showing higher activity than koji prepared with commercial fungi. As it is easily blown away during the flight, it is detrimental to the creation of the research environment. In addition, since the increase in enzyme activity after generating spores was also not very noticeable, it was judged that extending the fermentation time was meaningless. In particular, from the point of view of profit, as the fermentation time, which shows the optimal enzyme activity, increases, the utility cost or inventory cost rises, so it was judged to be economically efficient to maintain fermentation for up to 42 hours and stop fermentation after that. (Fig. 3).

Proteolytic activity of koji according to fermentation time (u/g) Fermentation time (hr) Control Aspergillus duckweed SRCM102487 24 149.27±5.05 142.92±6.99 30 193.60±2.10 196.97±2.32 36 283.80±7.78 306.23±4.76 42 370.27±6.58 392.50±5.38 48 369.05±7.59 383.70±4.42

As a result, the optimal conditions for manufacturing soybean koji using the Aspergillus duck stock SRCM102487 strain are 42% moisture content, 30℃ fermentation temperature, and 42 hours fermentation time. could

Example 2. Establishment of manufacturing conditions for low-salt liquid fermented soy sauce

Methods for controlling the quality of finished products in food products include the use of preservatives, especially in the case of processed foods, the increase of brix using sugar, the control of the activity of pathogenic microorganisms by the addition of salt, or natural pickling in vinegar to lower the pH. It is known that a recipe exists.

In this experiment, the goal of the most important task is to derive manufacturing conditions for liquid fermented soy sauce with maximized seasoning function without abnormal fermentation under low salt. Purified water was put into the koji to liquefy, and bay salt was added according to the purpose, and homogeneously mixed for each fermentation condition (solid content, fermentation temperature, fermentation time, salt concentration, salt input time) to establish the manufacturing conditions of low-salt liquid fermented soy sauce. In addition, low-salt liquid fermented soy sauce (hereinafter referred to as 'Control') was prepared by applying the commercially available fungus Chungmu fermentation strain to the manufacturing conditions established through the results of this study, set as a control, and Aspergillus duck material ( Aspergillus oryzae ) SRCM102487 was applied We tried to complete the goal of this task by confirming the results through physicochemical analysis with low-salt liquid fermented soy sauce (hereinafter referred to as 'Sample') prepared with soybean koji.

(1) Solid content (Brix) content selection test

Liquid fermented soy sauce can be said to be a process in which water-soluble flavor components are eluted from the solid soybean paste into the mixed water, and it is important to establish manufacturing conditions that can maximize the elution efficiency of the solid content. At this time, the higher the mixing ratio of solids to water, the higher the content of components eluted in the liquid phase. As the content of water-soluble brix is low, it may be vulnerable to bacterial contamination, and the content of ingredients eluted in the liquid phase is low, so the content of flavoring ingredients is relatively low. In conclusion, there is a problem that the value as a product is lowered. In this experiment, 20 to 25 brix was the most appropriate for the solid content that could be stirred to facilitate the dissolution of the components. As a result, a fermentation test was performed for 24 hours in a salt-free state. As a result, the pH of the sample prepared from Koji inoculated with Aspergillus oryzae SRCM102487 strain showed a slight decrease in pH as the solid content increased. The higher the pH, the higher the pH. In both experimental groups, the higher the solid content, the amino nitrogen content (hereinafter 'AN'), total nitrogen content (hereinafter 'TN'), and glutamic acid content (hereinafter 'GA'). ) was found to increase. Looking at the physicochemical results, it was confirmed that 25 brix was the section with the best results, but the yield was very low because it was stiff during homogenization or filtration. In addition, if the solid content is too high, it is judged that stirring will not be possible during mass field production, and if homogenization is difficult compared to 23 brix, it is expected that other problems will occur in mass production, such as dissolution of salt or proliferation of various germs. As a result of this experiment, it was judged that a solid content of 23 brix would be most appropriate to obtain a high GA, high TN growth fluid.

Analysis result of low salt fermented soy sauce according to solid content (Brix) Quality characteristics Brix Control Sample pH 20 5.10±0.01 5.40±0.01 23 5.17±0.01 5.28±0.02 25 5.27±0.03 5.21±0.02 Amino type nitrogen content (mg%) 20 557.29±2.87 625.11±1.26 23 642.73±12.88 734.60±3.64 25 737.19±4.13 783.87±5.46 Total nitrogen content (N%) 20 1.14±0.01 1.38±0.01 23 1.39±0.01 1.67±0.01 25 1.61±0.01 1.74±0.01 Glutamate content (%) 20 0.79±0.01 0.92±0.01 23 0.90±0.01 1.00±0.01 25 0.98±0.01 1.06±0.01

(2) Fermentation temperature selection experiment

According to the above experimental results, the brix content was set to the same condition as 23 brix, and the fermentation temperature was divided into 35 ° C, 45 ° C and 55 ° C, and fermented for 24 hours in a salt-free state. As a result of analyzing the degree of decomposition by temperature, AN and GA were measured to be high when fermented at 45℃ in both treatments, and TN, which is used as a representative quality indicator of soy sauce, showed high results when fermented at 55℃. On the other hand, when fermented at 35 ℃, the fragrance of the abnormal fermentation state was observed, and even when the fermentation temperature was decomposed at 55 ℃, the pH was measured high. It was determined that it would be desirable to set the optimum fermentation temperature to 45 ° C.

Analysis of low-salt fermented soy sauce according to fermentation temperature Quality characteristics Fermentation temperature (℃) Control Sample pH 35 5.92±0.01 6.10±0.02 45 5.17±0.01 5.28±0.02 55 6.01±0.01 6.03±0.01 Amino type nitrogen content (mg%) 35 592.49±1.54 681.72±17.71 45 642.73±12.88 734.59±3.65 55 472.09±6.83 447.79±3.01 Total nitrogen content (N%) 35 1.39±0.01 1.53±0.01 45 1.39±0.01 1.39±0.01 55 1.44±0.02 1.86±0.01 Glutamate content (%) 35 0.75±0.01 0.71±0.01 45 0.90±0.01 1.00±0.01 55 0.28±0.01 0.53±0.01

(3) Fermentation period selection experiment

In order to select the optimal fermentation time, it was decomposed over a total of 7 days at a solid content of 23 brix and a fermentation temperature of 45 ° C, and the quality change was analyzed by dividing into fermentation 1 day, fermentation 3 days, fermentation 5 days, and fermentation 7 days. As follows, GA decomposition and elution were observed on the 3rd day, and thereafter, there was a slight increase, but no significant change. However, high AN, TN, and GA contents were shown on the 7th day of fermentation, but when the pH change and self-sensory characteristics were confirmed, the pH decreased and a slightly sour scent began after the 7th day, so it was difficult to operate stably in mass production rather than small-scale production. It was judged that it was unreasonable to prolong the decomposition up to 5 days, so it was decided to end the fermentation on the 5th day.

Analysis of low-salt fermented soy sauce according to fermentation period Quality characteristics Fermentation period (day) Control Sample pH One 5.17±0.01 5.28±0.01 3 5.09±0.03 5.10±0.02 5 4.94±0.01 4.93±0.02 7 4.94±0.01 4.83±0.02 Amino type nitrogen content (mg%) One 642.73±12.88 734.59±3.64 3 827.99±9.24 860.30±2.66 5 889.37±1.47 939.61±2.31 7 894.48±6.58 959.41±1.82 Total nitrogen content (N%) One 1.57±0.01 1.39±0.01 3 1.56±0.01 1.49±0.01 5 1.58±0.01 1.63±0.01 7 1.61±0.01 1.62±0.01 Glutamate content (%) One 0.90±0.01 1.00±0.01 3 1.29±0.01 1.27±0.01 5 1.28±0.01 1.30±0.01 7 1.32±0.01 1.32±0.01

(4) Salt concentration selection experiment

The results of physicochemical analysis of liquid fermented soy sauce according to the difference in salt concentration are shown in Table 8. Under the conditions of solid content of 23 brix, fermentation temperature of 45 ° C, and fermentation time of 5 days, the salt concentration was set to no salt (0%), 5%, 10%, and 15%, and then the experiment was conducted by adding salt from the start of fermentation. In the case of samples, the higher the salt concentration, the more stable the pH was observed, but it was consistently confirmed that the higher the salt concentration, the lower the AN, TN, and GA contents in all experimental groups. Therefore, it is judged that salt has a great effect on protein degradation, and in this experiment, the degradation efficiency of salt-free conditions is far superior to that of the salt-containing group. It was judged as an experimental point. Through repeated experiments, it was judged that there would be difficulties in quality standardization because the pH decreased and there was a section where the fermentation time elapsed in the section with less than 5% salt, and there was a section with odors of germs. As the contents of AN, TN, and GA were uniformly low, the value as a seasoning material was reduced, so the appropriate decomposition rate and stable salt concentration for quality were determined to be 10% in this experiment. 10% salt is a significantly lower salt concentration level compared to the 18-22% salinity level in the general Korean cooking method and the 16-18% level in the brewing method, but it is important to reduce the salt concentration to achieve the purpose of this experiment It can be said that this is the purpose, and when salt is added from the start of fermentation, as the GA decomposition rate, which is the most important point of seasoning material, decreases, the purpose is achieved by adjusting the timing of salt input, such as starting with low salt and increasing the salinity step by step. Additional experiments were conducted to achieve this.

Analysis of low-salt fermented soy sauce according to salt concentration Quality characteristics salt concentration Control Sample pH 0 4.94±0.01 4.93±0.02 5 4.83±0.01 4.88±0.01 10 4.65±0.02 5.14±0.01 15 5.03±0.01 5.17±0.03 Amino type nitrogen content (mg%) 0 889.37±1.47 939.62±2.31 5 619.09±7.14 710.40±1.74 10 469.63±4.27 532.62±8.05 15 347.12±5.39 383.40±17.85 Total nitrogen content (N%) 0 1.58±0.01 1.58±0.01 5 1.71±0.01 1.96±0.01 10 1.65±0.01 1.64±0.01 15 1.45±0.01 1.56±0.01 Glutamate content (%) 0 1.27±0.02 1.29±0.02 5 0.87±0.01 1.04±0.02 10 0.66±0.01 0.70±0.01 15 0.42±0.02 0.52±0.01

(5) Experiment on selection of salt input period

In the above experiment, it was confirmed that the salt concentration stable for the quality of the low-salt fermented soy sauce was 10%. Under the condition of fermentation time of 5 days and salt concentration of 10%, salt was added on the 1st day of fermentation, 2nd day of fermentation, 3rd day of fermentation, 4th day of fermentation, and 5th day of fermentation, respectively, to achieve the desired quality on the 5th day, the final fermentation completion date. levels were analyzed. As a result, on the 4th day of fermentation, the salt-injected treatment group showed the highest GA content, and also showed high AN and TN contents, but the pH slightly decreased. On the other hand, in the case of the treatment group where salt was added on the 1st and 2nd day of fermentation, the pH was stable but the GA, AN, and TN contents were low, and after the 4th day of fermentation, the GA, AN, and TN contents were high, but the pH decreased. Since there is a possibility of showing an unstable appearance, it was judged that it would be advantageous for mass production to stably operate the process by adding salt on the third day of fermentation.

Analysis result of low-salt fermented soy sauce according to salt input time Quality characteristics Fermentation period (day) Control Sample pH One 4.77±0.01 5.12±0.01 2 4.66±0.02 4.86±0.02 3 4.64±0.01 4.84±0.01 4 4.62±0.01 4.63±0.01 5 4.59±0.01 4.57±0.01 Amino type nitrogen content (mg%) One 617.49±2.31 684.73±1.82 2 781.50±14.84 708.41±6.86 3 818.93±11.48 855.00±2.59 4 832.93±9.31 843.01±5.39 5 826.38±6.93 830.89±5.44 Total nitrogen content (N%) One 1.48±0.01 1.61±0.01 2 1.51±0.01 1.52±0.01 3 1.54±0.01 1.65±0.01 4 1.50±0.01 1.67±0.01 5 1.61±0.01 1.67±0.01 Glutamate content (%) One 0.87±0.02 0.93±0.01 2 1.11±0.01 0.96±0.01 3 1.14±0.01 1.17±0.02 4 1.14±0.01 1.20±0.01 5 1.11±0.01 1.18±0.01

The low-salt fermented soy sauce to be finally developed was set as the optimal fermentation conditions: solids content of 23 brix, fermentation temperature of 45 ℃, fermentation time of 5 days, final salt concentration of 10%, and salt input on the 3rd day of fermentation. It can be said that the production conditions of low-salt fermented soy sauce with maximized seasoning function were derived without abnormal fermentation under low salt.

Example 3. Low-salt fermented soy sauce manufacturing process scale-up and process standardization

Through this study, the final manufacturing process of low-salt fermented soy sauce with maximized elution of seasoning ingredients went through a lab-scale before production, conducted a manufacturing method study suitable for the field, and confirmed the quality and sensory quality, conditions in which the desired quality and sensory conditions were derived. It was equipped with a mass production system through scale-up. Having a mass manufacturing process for standardized quality products is as important as deriving and developing recipes for new products, and for this, it is necessary to standardize the process through mass experimental production.

(1) Quality analysis of scale-up low-salt fermented soy sauce prepared under final conditions

The quality analysis results of Scale-up low-salt fermented soy sauce prepared under the final conditions are shown in Tables 10 and 11 below. The low-salt fermented soy sauce prepared in the final condition showed high GA, AN, and TN contents and was low-salt.

Scale-up low-salt fermented soy sauce quality analysis result prepared under final conditions Quality characteristics Control Sample pH 4.69±0.02 4.88±0.01 Amino type nitrogen content (mg%) 805.50±7.21 830.98±5.53 Total nitrogen content (N%) 1.60±0.01 1.73±0.01 Glutamate content (%) 1.10±0.01 1.21±0.01

Scale-up low salt fermented soy sauce quality analysis data Quality characteristics Standard Result Salinity (%) 10.0±0.5 10.1±0.15 Alcohol (%) 3.0 or higher 3.5±0.06 Brix (%) 32.5+ 33.5±0.25 Pure-extract (%) 23.0+ 23.4±0.10

(2) Scale-up low-salt fermented soy sauce stability test prepared under final conditions

This study is to verify the stability of low-salt fermented soy sauce used as a base for natural seasoning against microbial contamination and secondary contamination during storage and distribution. The work was carried out and the analysis data for the scale-up produced low-salt fermented soy sauce is shown in Table 12 below.

As a result of microbiological analysis of the low-salt fermented soy sauce produced through this study, yeast was not detected, and general bacteria were also judged to have no problems with the manufacturing method through scale-up through experimental production at a level similar to that of other brewed soy sauce and soy sauce.

Microbiological analysis data of scale-up low-salt fermented soy sauce microbial distribution General bacteria (cfu/ml) Yeast (cfu/ml) Day 1 of Productization 7.6 ×10 ¹ - Productization Day 3 4.3 ×10 ¹ - Productization Day 7 9.0 ×10 ⁰ -

A microbial stability test was conducted to determine the stability of the low-salt liquid fermented soy sauce to be used as a base for naturally fermented seasoning products. Low-salt liquid fermented soy sauce containing 3% (v / w) of alcohol content was used as a sample for this experiment, and yeast ( Zygosaccharomyces rouxii : gas generation bacteria) and Bacillus subtilis ( Bacillus subtilis ) were activated so that the final number of bacteria reached the level of 10 ⁵ CFU / ml, and then inoculated into low-salt liquid fermented soy sauce and classified into an open aerobic state and a sealed anaerobic state at 30 ° C / While storing for a certain period of time in a 37 ° C. incubator, film yeast and air bubbles were observed.

As a result of the experiment, the developed low-salt liquid fermented soy sauce product did not generate gas and film yeast in both the yeast inoculated area and the yeast non-inoculated area at 30 ° C as follows. In addition, as a result of inoculating Bacillus subtilis and incubating at 37 ° C., gas generation was not observed, and it was judged to be safe as a food material (Tables 13 and 14).

Stability test result of low salt liquid fermented soy sauce at 30℃ 30℃ storage period (days) release sealed One N.D. N.D. 3 N.D. N.D. 5 N.D. N.D. 7 N.D. N.D. 9 N.D. N.D. 12 N.D. N.D. 15 N.D. N.D. 17 N.D. N.D. 20 N.D. N.D.

Stability test results of low-salt liquid fermented soy sauce at 37℃ 37℃ storage period (days) release sealed One N.D. N.D. 3 N.D. N.D. 5 N.D. N.D. 7 N.D. N.D. 9 N.D. N.D. 12 N.D. N.D. 15 N.D. N.D. 17 N.D. N.D. 20 N.D. N.D.

Through the above experimental results, the scale-up produced low-salt liquid fermented soy sauce was produced identically to the laboratory-designed product, and it is judged to be stable as a food material.

Example 4. Development of seasoning sauce for all-purpose cooking

The liquid fermented soy sauce, the manufacturing process of which was established through this study, has a lower salinity than typical liquid fermented soy sauce, and the color is pale due to the short fermentation time, so it is possible to develop products that do not harm the natural color of various materials and have high taste. It is expected to play a role in enhancing the taste of dishes based on flavor. The naturally fermented seasoning material based on low-salt fermented soy sauce developed through this experiment is expected to enhance the quality of cooking by giving richness and various flavors to various foods and dishes.

In this experiment, not only the development of low-salt fermented soy sauce, but also the mixing process using various high value-added food materials based on this low-salt fermented soy sauce, including the process to ensure the stability of sterilization and distribution quality after mixing by appropriate mixing ratio The optimal mixing ratio was designed. Based on the finally determined mixing ratio, the amino nitrogen content (AN), total nitrogen content (TN), and glutamic acid content (GA) of the seasoning sauce (Sample) blended with a low-salt fermented soy sauce base were analyzed before and after filtration. did Here, by setting the seasoning sauce (Control) based on the brewed soy sauce, which can be called the existing liquid fermented soy sauce, as a control, the quality characteristics between the existing brewed-based seasoning sauce and the developed low-salt fermented soy sauce-based seasoning sauce were evaluated through this study. made to compare. In the case of the low-salt fermented soy sauce-based seasoning sauce, the AN and TN contents were higher than that of the brewed-based seasoning sauce, and in particular, the GA content was about 2.5 times higher. The developed seasoning material had no significant difference in AN, TN, and GA contents before and after filtration, and the color after filtration was clear, so it was judged to be good for the appearance, so it was judged that it would be better to filter the seasoning sauce that was finally mixed. (Fig. 4).

Mixing ratio of seasoning sauce for all-purpose cooking (fermented soy sauce-based seasoning material and low-salt fermented soy sauce-based seasoning material) Raw materials Control Sample Base 55.0 55.0 Vegetable concentrate 0.4 0.4 Yeast powder 4.0 4.0 Glucose 5.0 5.0 Salt 7.0 7.0 Alcohol 4.0 4.0 Water 24.6 24.6 weight% 100 100

Analysis results of brewed soy sauce-based seasoning sauce and low-sodium fermented soy sauce-based seasoning sauce before/after filtration Quality characteristics Condition Control Sample Amino type nitrogen content (mg%) Before filtration 377.78±5.14 583.11±7.14 After filtration 372.33±5.53 566.30±8.68 Total nitrogen content (N%) Before filtration 1.44±0.01 1.59±0.01 After filtration 1.41±0.01 1.53±0.01 Glutamate content (%) Before filtration 0.46±0.01 1.25±0.01 After filtration 0.45±0.01 1.19±0.01

also. In order to check the possibility of launching the final product of low-salt fermented soy sauce-based naturally fermented seasoning sauce, a simple preference test was conducted on a 5-point scale for flavor and preference analysis targeting the first-stage self-researchers and used as basic data for scale-up. Afterwards, prototypes were produced by mass scale-up, and sensory acceptability was evaluated on a 9-point scale using an item scale in the rating method as a two-step flavor acceptability analysis. The control for sensory comparison was the seasoning sauce (Control) blended with the brewing base, and a comparative analysis of sensory characteristics between the brewing base seasoning material and the low-sodium fermented soy sauce-based seasoning sauce (Sample) was conducted to determine the value of the developed product and stabilize the market It was intended to be used as basic data to go to the development of finished products for settlement.

As a result of conducting experiments on flavor and preference in the above manner and synthesizing opinions, it was found that the preference of the developed low-salt fermented soy sauce-based seasoning sauce was significantly higher than that of the brewed-based seasoning sauce. In the case of brewed seasoning sauce, most of the opinions were that it had a strong feeling of a soy sauce product with a dark color and strong taste and aroma. Overall, when looking at the scores, there were particularly large differences in appearance, taste, and aroma, which was judged to be due to the savory taste and various flavors from the low-salt fermented soy sauce itself. Based on this, by completing the quality and sensory inspection of the low-salt fermented soy sauce-based naturally fermented seasoning sauce developed through this study, a mass production system was established by applying a mass process.

Result of first-stage sensory comparison between brewing-based seasoning sauce and low-salt fermented soy sauce-based seasoning sauce Attributes Control Sample Preference 1.5 4.0 Appearance 1.8 3.8 Taste 1.8 4.0 Aroma 1.3 3.8

Result of sensory comparison of two-step seasoning sauce based on brewing and low-sodium fermented soy sauce based seasoning Attributes Control Sample Preference 4.1 6.8 Appearance 4.5 6.4 Taste 3.5 6.7 Aroma 3.2 5.5

Example 5. Development of seasoning sauce for seasoning, pickling and dipping

(1) Optimal design for seasoning sauce series

The fermented seasoning material, the manufacturing process of which has been established through this study, has a strong flavor compared to sauces using conventional brewed soy sauce and has the advantage of being able to preserve the color of the raw material, making it a suitable sauce for various dishes. series was developed.

In developing a sauce series suitable for the recent consumption trend, our company purchases various food materials, properly mixes them by mixing ratio, and sterilizes them to ensure stability during distribution to complete commercialization. Commercialization was carried out through reporting.

Commercialized non-chill sauce ingredients were prepared by mixing oligosaccharide, water, fish sauce, alcohol, salt, yeast extract, sesame, vitamin B1 lauryl sulfate (TLS), garlic extract, and xanthan gum in liquid fermented soy sauce.

In addition, the pickled sauce was prepared by mixing oligosaccharide, vinegar, water, sugar, salt, yeast extract, citric acid, ginger extract, and vitamin B1 lauryl sulfate (Thiamine Dilaurylsulfate, TLS) in liquid fermented soy sauce.

In addition, the dipping sauce is liquid fermented soy sauce, oligosaccharide, starch syrup, vinegar, lemon extract, salt, citric acid, onion extract, radish extract, ginger extract, licorice extract, yeast extract, vitamin B1 lauryl sulfate (Thiamine Dilaurylsulfate, TLS) , It was prepared by combining alcohol and water.

The above three sauce products are applied to various sugars such as sugar, fructose, and oligosaccharide for sweetness suitable for cooking as well as jimi from low-salt fermented soy sauce, and addition of vinegar and various natural spices to enhance the taste of cooking It can be said that you can enjoy Korean or Western food by giving taste and nutrition to products that are easily cooked at home. Compared to products using brewed soy sauce, the developed sauces were easier to adjust in salinity and had higher spiciness, and were less dark in color than brewed soy sauce base products, so they were judged to be of value as products because they could preserve the color of the raw material. In conclusion, the sauce product developed is a product that promotes convenience, and can be said to be a product that can be completed with only raw ingredients or that helps delicious dishes without adding other seasonings or seasoning materials. By exhibiting at exhibitions such as mega shows, the possibility of commercialization was tested, and it was intended to help the company realize profits through future sales performance.

The sauce applied with low-salt natural fermented soy sauce was intended to establish a sales entry category into the growing sauce market within the soy sauce market. It was found that the salinity was low and the color was not dark, so it was suitable for enhancing the color of the dish.

As for the acceptance test for the dipping sauce, a total of 11 selected employees of our company who completed the taste test were asked to dip dumplings in the sauce and eat them. Compared to sauce products based on low-salt fermented soy sauce, compared to products based on brewed soy sauce, the fragrance was found to be slightly lower at a level with no significant difference, but it was found to be at a higher level in taste preference and overall preference.

Sensory level of dipping sauce products (brewed soy sauce base and low salt fermented soy sauce base) Attributes brewed soy sauce base Low-salt fermented soy sauce base Appearance 4.7 6.1 Taste 4.2 6.9 Aroma 6.1 5.9 All Preferences
(Total preference) 4.6 6.9

(2) Fermented seasoning material application product seasoning sauce stability test

A microbial stability test was conducted to determine the distribution stability of the dipping sauce product, which is a fermented soy sauce-based naturally fermented seasoning material application product. Experimental samples were inoculated so that the final number of yeast ( Zygo. rouxii : gas generating bacteria) and Bacillus subtilis reached a level of 10 ⁵ CFU / ml to measure the preservative power due to contamination during distribution with the control group that was not inoculated with yeast. The naturally fermented seasoning materials were classified according to opening and sealing conditions and stored for a certain period of time in an incubator at 30 ° C / 37 ° C, and the formation of acid film yeast and bubbles were observed.

As a result of the experiment, the naturally fermented seasoning material product developed through this study did not generate gas and acid film yeast in both yeast inoculated and yeast non-inoculated areas at 30 ° C as follows. In addition, as a result of inoculating Bacillus subtilis and culturing at 37 ° C, gas generation was not observed, so it is considered safe during distribution as a product. In conclusion, the naturally fermented seasoning material application source product developed by this study is distributed after sterilization. It was judged to be safe from gas generation and acid film yeast production.

Stability test results of natural fermented seasoning material application products at 30℃ (bubbles and acid film formation) 30℃ storage period (days) release sealed One N.D. N.D. 3 N.D. N.D. 7 N.D. N.D. 10 N.D. N.D. 12 N.D. N.D. 14 N.D. N.D.

Stability test results of natural fermented seasoning material application products at 30℃ (yeast increase/decrease coefficient) 30℃ storage period (days) release sealed inoculation concentration 3.9×10 ⁵ 3.9×10 ⁵ 3 N.D. N.D. 4 N.D. N.D. 5 N.D. N.D. 6 N.D. N.D. 7 N.D. N.D.

When yeast ( Zygo. rouxii : gas-generating bacteria) was contaminated at a level of 10 ⁵ CFU/ml, there was no bubble generation and acid film formation under both anaerobic and aerobic conditions, and the number of bacteria was measured and all were found to be dead. Judging from the above experimental results, it was determined that the sauce soy sauce product would be safe if it was contaminated by yeast after opening the product (Tables 22 and 23).

Stability test result of naturally fermented seasoning material at 37℃ (bacteria inoculation test) 37℃ storage period (days) release sealed One N.D. N.D. 8 N.D. N.D. 12 N.D. N.D. 17 N.D. N.D.

N.D: Not Detect

Stability test results of natural fermented seasoning material application products at 37℃ (bacterial increase/decrease coefficient) 30℃ storage period (days) release sealed inoculation concentration 4.2×10 ⁵ 4.2×10 ⁵ 2 2.3×10 ² 1.3×10 ² 6 3.7×10 ¹ 8.8×10 ¹

When contaminated with bacteria ( Bacillus subtilis ) at a level of 10 ⁵ CFU / ml, there was no bubble generation under both anaerobic and aerobic conditions, and as a result of counting the number of bacteria, 10 ¹ to 10 ² CFU / ml level was maintained and no longer proliferated. did not In general, the general bacterial count is an indicator of the leading market for food, and 10 ⁵ per 1 g of food is the microbiological safety limit, and 10 ⁸ is regarded as the stage of initial decay. As a result of the above experiment, it was determined that the source soy sauce product was safe if it was contaminated by bacteria during production and distribution of the product (Tables 25 and 26).

Korea Microbial Conservation Center (Overseas) KCCM12804P 20201015

Claims (5)

(1) preparing soybean koji by adding water to a koji mixture inoculated with an Aspergillus oryzae strain in soybeans and then fermenting;
(2) preparing a fermented soybean product by first fermenting the soybean koji liquid obtained by adding water to the soybean koji prepared in step (1); and
(3) A method for producing liquid fermented soy sauce, characterized in that it is produced by adding salt to the fermented soybean product prepared in step (2), performing secondary fermentation, and then filtering. The method of claim 1, wherein the Aspergillus duck stock ( Aspergillus oryzae ) strain is Aspergillus duck stock ( Aspergillus oryzae ) SRCM102487 strain (KCCM12804P), characterized in that the liquid fermented soy sauce manufacturing method. According to claim 2,
(1) Moisture content of the Koji mixture inoculated with soybean aspergillus duck material ( Aspergillus oryzae ) SRCM102487 strain (KCCM12804P) at a ratio of 0.2 to 0.4% (v / w) was 34 to 44% (v / w) Preparing soybean koji by adding water to be fermented at a temperature of 28 to 32° C. for 40 to 48 hours;
(2) Soybean koji liquid having a solids content of 22 to 25 Brix was prepared by adding water to the soybean koji prepared in step (1), and primary fermentation was performed at 40 to 50 ° C for 2 to 4 days to obtain a fermented soybean product. manufacturing; and
(3) Salt was added to the fermented soybean product prepared in step (2) to adjust the salt concentration to 7-13% (w/v), followed by secondary fermentation at 40-50 ° C for 1-7 days A method for producing liquid fermented soy sauce, characterized in that it is produced by including the step of filtering. A liquid fermented soy sauce prepared by the method of any one of claims 1 to 3. A processed food using the liquid fermented soy sauce of claim 4.

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