SOY SAUCE INCLUDING ONION HAVING ANTIOXIDANT AND ANTICANER FUNCTION AND METHOD FOR MANUFACTURING THE SAME

摘要

A method of manufacturing soy sauce by addition of onion extract to steamed defatted soybeans or whole soybeans and roasted wheat and then fermenting with Aspergillus oryzae is provided to obtain soy sauce with antioxidant effect and anticancer effect while retaining original taste and flavor of soy sauce. Defatted soybeans or whole soybeans are soaked in water at room temperature for 20 to 40min, steamed at 2.0 to 4.0kg/cm^2 for 30min, allowed to settle for 30min and cooled to room temperature to obtain steamed defatted soybeans or whole soybeans with a moisture content of 57±3%. The obtained steamed defatted soybeans or whole soybeans are mixed with roasted wheat in a weight ratio of 1:1 and cultured with 0.1% by weight of Aspergillus oryzae at 25 to 28deg.C and 98±1% humidity for 42 to 46hr to make koji. The koji is added with 12.5 times its weight of 22 to 24% saline water, fermented at room temperature for more than 6 months or at 30deg.C for more than 3 months, compressed, mixed with onion extract and sterilized to give soy sauce containing 70 to 99% by weight of the compressed koji and 1 to 30% by weight of onion extract. In the fermentation procedure, lactic acid fermentation is firstly performed at 12 to 16deg.C for 1 month, main yeast fermentation by lactic acid bacteria and main yeast is secondly performed at 18 to 28deg.C for 2 months and after-ripening fermentation is performed at room temperature for more than 1 month.