METHOD OF MANUFACTURING SOY SAUCE HAVING REDUCED CONTENT OF BIOGENIC AMINE

摘要

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.;COPYRIGHT KIPO 2016