MANUFACTURING METHOD OF LOW-SALT SOY SAUCE USING LOW TEMPERATURE AND ULTRA HIGH PRESSURE TREATMENT

摘要

The present invention relates to a manufacturing method of low salt soy sauce which comprises the following steps: inoculating and culturing seed malt to a defatted soybean and a mixture of wheat, and forming a koji for soy sauce; dipping the koji for soy sauce in salt water, mixing the same, and forming a soaking material; hydrolyzing the soaking material for 12 to 48 hrs under 50 to 300 MPa of a pressure condition and 30 to 60C of a temperature condition; fermenting the soaking material for 30 to 180 days, and forming a matured material of the soaking material; and filtering the matured material of the soaking material, separating a solid, and obtaining a filtrate. According to the present invention, the manufacturing method uses the salt water having lower salt density than salt water commonly used for manufacturing soy sauce, and has a simpler process than an existing manufacturing method of low salt soy sauce as hydrolyzing a soy sauce raw solution by an ultra high pressure treatment at the same time. In addition, the low salt soy sauce manufactured by the manufacturing method of the present invention has an excellent functional property such as a taste, a scent, a color, etc.