METHOD FOR MANUFACTURING COMPOSITION OF FERMENTED SOYBEAN PRODUCTS AND COMPOSITION OF FERMENTED SOYBEAN PRODUCTS MANUFACTURED THEREBY

Abstract

Provided is a method for manufacturing a composition of fermented soybean products and a composition of fermented soybean products manufactured by the method.

Claims

1. A method of manufacturing a composition of fermented soybean products, comprising: preheating a raw material of fermented soybean products; sterilizing the raw material using steam as a heating medium; and cooling, filling, and packing the sterilized raw material.

2. The method of claim 1, wherein the raw material of the fermented soybean product comprises at least one kind selected from hot pepper paste, soybean paste, and seasoned soybean paste.

3. The method of claim 1, further comprising adding 1-50 parts by weight of water to the raw material.

4. The method of claim 1, further comprising chopping the raw material to which water is added.

5. The method of claim 1, wherein the preheating is performed by heating the raw material of fermented soybean products at 45 C. to 85 C.

6. The method of claim 1, wherein the sterilization is performed at 105 C. to 135 C. for 5-40 seconds.

7. The method of claim 1, wherein the sterilized raw material has the total number of bacteria of 105 CFU/g or less.

8. The method of claim 1, wherein the cooling is to reduce the sterilized raw material to 15 C. to 35 C. under reduced pressure.

9. A composition of fermented soybean products manufactured by the manufacturing method of claim 1.

10. A composition of fermented soybean products manufactured by the manufacturing method of claim 2.

11. A composition of fermented soybean products manufactured by the manufacturing method of claim 3.

12. A composition of fermented soybean products manufactured by the manufacturing method of claim 4.

13. A composition of fermented soybean products manufactured by the manufacturing method of claim 5.

14. A composition of fermented soybean products manufactured by the manufacturing method of claim 6.

15. A composition of fermented soybean products manufactured by the manufacturing method of claim 7.

16. A composition of fermented soybean products manufactured by the manufacturing method of claim 8.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0037] FIG. 1 shows the results of a total ion chromatogram, in which the flavor components of the hot pepper paste manufactured by Example 1 of the present disclosure and the hot pepper paste of Comparative Example 1 manufactured by the batch sterilization method are compared and analyzed.

BEST MODE FOR CARRYING OUT THE INVENTION

[0038] Hereinafter, the present disclosure will be described in more detail through the Examples. However, the scope of the present disclosure is not limited to the Examples.

EXAMPLES

Example 1: Manufacturing of Fermented Soybean Products

[0039] To confirm the changes in quality and manufacturing effects of the sterilization method of the present disclosure, fermented soybean products were manufactured using hot pepper paste, soybean paste, seasoned soybean paste, and fermented-soybean-product-based sauces as raw materials. Specifically, in the step for adding water, for hot pepper paste, 5-15 parts by weight of purified water was added relative to 100 parts by weight of hot pepper paste; and for soybean paste, 2-10 parts by weight of purified water was added relative to 100 parts by weight of soybean paste; and for seasoned soybean paste, 1-10 parts by weight of purified water was added relative to 100 parts by weight of seasoned soybean paste. The fermented-soybean-product-based sauce was manufactured by mixing 50-60 wt % of soybean paste with 1-10% of an anchovy/Laminaria japonica extract and 30-40% of purified water. The fermented soybean products in which water was added were chopped into a size of 1-3 mm and preheated to 60 C., and then sterilization was performed using a direct steam injection heater (DSI) at 110 C. to 125 C. for 15-35 seconds. Additionally, the resultant was cooled under reduced pressure and filled/packaged to manufacture fermented soybean products.

Comparative Example 1: Confirmation of Sterilization Effect on Fermented Soybean Products According to Batch Sterilization Method

[0040] To confirm the effect of sterilization of fermented soybean products using the conventional sterilization method, the sterilization was performed using the conventional batch sterilization method for fermented soybean products. After the sterilization, the number of common bacteria, heat-resistant bacteria, Bacillus cereus, fungi, and Salmonella were confirmed and the results are shown in Table 1 below. The specific sterilization conditions were as follows: for hot pepper paste, at 65 C. for about 15 minutes; for soybean paste, at 75 C. for about 20 minutes; and for seasoned soybean paste, at 72 C. for about 20 minutes. In Table 1 below, the unit is CFU/g and % represents relative value of bacteria number (% log), and specifically, % log represents a percentage of the log value of the number of bacteria relative to the log value of the number of bacteria before sterilization. Additionally, nd (which represents not detected) was assumed that the log value is 0.

TABLE-US-00001 TABLE 1 Results of analysis of microorganisms according to batch- type sterilization treatment of fermented soybean products Hot Pepper Paste Soybean Paste Seasoned soybean paste (CFU/g) (CFU/g) (CFU/g) Before After Before After Before After Sterilization Sterilization Sterilization Sterilization Sterilization Sterilization Item (%) (%) (%) (%) (%) (%) Common 6.9 10.sup.6 1.4 10.sup.6 4.7 10.sup.8 4.3 10.sup.8 5.4 10.sup.6 6.9 10.sup.5 Bacteria (100%) (90%) (100%) (100%) (100%) (87%) Heat- 7.1 10.sup.6 1.2 10.sup.5 7.1 10.sup.6 4.8 10.sup.6 3.4 10.sup.5 1.8 10.sup.5 Resistant (100%) (74%) (100%) (98%) (100%) (95%) Bacteria E. coli Negative Negative Negative Negative Negative Negative B.C* 7.0 10.sup.1 5.0 10.sup.1 2.8 10.sup.2 2.6 10.sup.2 1.0 10.sup.2 8.0 10.sup.1 (100%) (92%) (100%) (99%) (100%) (95%) Fungi 7.8 10.sup.2 nd** 1.8 10.sup.6 2.8 10.sup.1 5.8 10.sup.5 1.0 10.sup.1 (100%) (0%) (100%) (23%) (100%) (17%) Salmonella Negative Negative Negative Negative Negative Negative *B.C: Bacillus cereus **nd: not detected

[0041] As a result of sterilization, the decrease of the number of fungi, which is the cause of swelling, was confirmed. However, it was confirmed that the cell death of common bacteria, heat-resistance bacteria, and Bacillus cereus was difficult under the sterilization conditions for batch-type method for commercially available fermented soybean products.

Comparative Example 2: Confirmation of Sterilization Effect on Hot Pepper Paste According to Non-Thermal Sterilization (Ultrahigh Pressure)

[0042] To confirm the effect of sterilization on hot pepper paste according to ultrahigh pressure, the hot pepper paste was treated at 200-600 Mpa for 15-25 minutes, and then the numbers of common bacteria, yeasts, and fungi were counted. The results are shown in Table 2 below.

TABLE-US-00002 TABLE 2 Confirmation of sterilization effect according to non-thermal sterilization (ultrahigh pressure) Conditions for Treatment Microorganism (CFU/g) Pressure Common (Mpa) Time (min) Bacteria Yeast Fungi 0 0 2.6 10.sup.5 8.0 10.sup.5 7.0 10.sup.3 200 15 1.2 10.sup.6 2.0 10.sup.5 5.0 10.sup.3 25 5.0 10.sup.5 1.8 10.sup.5 2.4 10.sup.2 400 15 3.0 10.sup.5 2.1 10.sup.4 2.0 10.sup.3 25 1.6 10.sup.5 1.7 10.sup.4 2.1 10.sup.2 600 15 1.1 10.sup.5 2.0 10.sup.3 7.0 10.sup.1 25 9.7 10.sup.4 3.0 10.sup.3 2.0 10.sup.1

[0043] When treated at 600 Mpa for 25 minutes, the numbers of yeast and fungi tended to decrease by about 2 log, but it was confirmed that there was no effect of decreasing the number of common bacteria.

Comparative Example 3: Confirmation of Sterilization Effect on Hot Pepper Paste According to Thermal Sterilization

[0044] To confirm the sterilization effect on hot pepper paste by a batch sterilizer and a retort sterilizer according to sterilization temperature, the hot pepper paste was sterilized at 90 C. to 121 C. for about 2-20 minutes and then the numbers of common bacteria and heat-resistant bacteria were confirmed. The results are shown in Table 3 below.

TABLE-US-00003 TABLE 3 Sterilization effect of thermal sterilization on hot pepper paste Sterilization Condition Microorganism (CFU/g) Sterilization Temperature Common Heat-Resistant Facility ( C.) Time (min) Bacteria Bacteria Batch 0 0 1.2 10.sup.6 2.5 10.sup.3 90 2 1.8 10.sup.5 2.3 10.sup.3 5 1.9 10.sup.5 9.0 10.sup.2 100 2 2.3 10.sup.4 1.8 10.sup.2 5 6.0 10.sup.3 4.0 10.sup.1 105 2 8.0 10.sup.3 1.1 10.sup.2 Retort 0 0 8.4 10.sup.6 9.6 10.sup.3 (Autoclave) 105 10 2.9 10.sup.6 6.4 10.sup.3 20 5.9 10.sup.5 3.7 10.sup.3 115 5 2.1 10.sup.4 3.5 10.sup.2 121 5 nd* nd *nd: not detected

[0045] When the conventional batch sterilizer was used, the effect of reducing the number of bacteria was observed at 100 C. for 5 minutes and at 105 C. for 2 minutes. Specifically, the number of the common bacteria treated at 100 C. for 5 minutes and at 105 C. for 2 minutes was reduced by 3 log, respectively, and the number of the heat-resistant bacteria was reduced by 2 log and 1 log, respectively. However, it was confirmed that the color of the hot pepper paste became darker after sterilization.

[0046] When sterilized by the retort method, it was confirmed that the effect of reducing the number of bacteria was lower than the conventional batch, due to the decrease of heat transfer efficiency, whereas in a case of the hot pepper paste, which was sterilized at 121 C. for 5 minutes, the color became darker and the odor of carbonization was generated thus deteriorating the quality.

Experimental Example 1: Measurement of Water Content in Hot Pepper Paste, Soybean Paste, and Seasoned Soybean Paste

[0047] The water content of the raw material (fermented soybean products) before water addition was measured by ambient pressure drying. Specifically, the fermented soybean products was dried by heating at 105 C. to 110 C. until the sample of fermented soybean products reached a constant weight, and the water content was quantified as a decrease of weight. The results of the measurement were as follows: hot pepper paste contained 39.4 wt % of water, soybean paste contained 48.9 wt % of water, and seasoned soybean paste contained 46.8 wt % of water.

Experimental Example 2: Analysis of Volatile Flavor Components of Hot Pepper Paste Manufactured by the Method of the Present Disclosure

[0048] The volatile flavor components in the hot pepper paste manufactured by the direct steam injection sterilization method of Example 1 and the hot pepper paste manufactured by the batch sterilization method of Comparative Example 1 were analyzed and the results of comparison are shown in FIG. 1.

[0049] In both the product by the direct steam injection sterilization and the product by the batch sterilization method, ethanol accounted for the majority of alcohols, followed by 3-methyl-1-butanol and 2-methyl-1-butanol in this order. In particular, 1-hexanol and 1-octen-3-ol, which are flavor materials known to be involved in the representative soybean odor, were detected only in the hot pepper paste by the batch sterilization method, whereas 2-methylbutanal and 3-methylbutanal, which, being intermediate products of the Maillard reaction, are produced by the Strecker aldehyde Maillard reaction, are components which have malty, cocoa, and roasty flavors and play a positive role in the hot pepper paste, and showed a relatively high proportion in the DSI sterilized hot pepper paste. From these results, it was confirmed that the DSI sterilization and cooling under reduced pressure methods have a positive influence on the flavors of the hot pepper paste.

Experimental Example 3: Analysis of Ethanol Content of Hot Pepper Paste Manufactured by the Method of the Present Disclosure

[0050] The ethanol contents of the hot pepper paste manufactured by the direct steam injection sterilization method of Example 1 and the hot pepper paste manufactured by the batch sterilization method of Comparative Example 1 were analyzed and the results of comparison are shown in Table 4 below. The ethanol content of the hot pepper paste before sterilization in which no liquor was added was 1.44%, and the ethanol content after the conventional batch sterilization method after sterilization was 1.39% thus showing no significant difference. Accordingly, it was confirmed that the hot pepper paste not only can improve sensory properties according to the alcohol odor, but also can be applied to a Halal product, with 0% alcohol content, thus having excellent marketability in the Islamic market.

TABLE-US-00004 TABLE 4 Results of analysis of components Direct Steam Injection Batch Sterilization Before After Before After Item Sterilization Sterilization Sterilization Sterilization Ethanol (%) 1.44 1.39 1.44 0.00 Water 45.65 43.57 45.65 45.89 Content (%) Salinity (%) 6.98 7.31 6.98 6.87 pH 4.37 4.42 4.37 4.44 Aw 0.8180 0.8113 0.8180 0.8322

Experimental Example 4: Comparison of Products of Hot Pepper Paste and Soybean Paste Manufactured by the Method of the Present Disclosure, after Sterilization

[0051] To confirm the changes in quality of the fermented soybean products manufactured by the method of the present disclosure, 5 and 10 parts by weight of purified water was added to the hot pepper paste, and 4 and 8 parts by weight of purified water was added to the soybean paste, respectively, preheated to 60 C., and sterilized at 120 C. to 125 C. for 15-30 seconds by the direct steam injection sterilization method, and the physical properties and the chrominance of the fermented soybean products cooled under reduced pressure were compared. Specifically, the physical properties were examined by a texture analyzer and the chrominance was measured using a color difference meter. The results are shown in Table 5, and the L value of chrominance represents lightness, a value represents redness, and b value represents yellowness.

TABLE-US-00005 TABLE 5 Results of analysis of physical properties and chrominance Physical Properties (g) High Low Chrominance Category Force Force L a b Hot Conventional 71.6 40.1 22.8 12.7 5.0 Pepper (65 C./15 Min, Paste Batch) Addition of 174.2 86.5 23.7 12.4 4.8 Purified Water (120 C./15 Sec, DSI) Addition of 5 87.1 43.9 24.3 11.4 6.3 Parts by weight of Purified Water (120 C./15 Sec, DSI) Addition of 5 68.6 34.4 24.9 11.8 7.2 Parts by weight of Purified Water (120 C./15 Sec, DSI) Soybean Conventional 145.7 78.2 45.7 5.8 16.1 Paste (75 C./20 Min, Batch) Addition of 377.3 124.7 48.9 5.9 16.5 Purified Water (120 C./15 Sec, DSI) Addition of 4 208.1 104.3 49.4 6.2 16.7 Parts by weight of Purified Water (120 C./15 Sec, DSI) Addition of 8 134.9 65.2 50.7 5.8 18.5 Parts by weight of Purified Water (120 C./15 Sec, DSI)

[0052] In cases where both the physical properties of the hot pepper paste and the soybean paste were adjusted by adding purified water thereto, it was confirmed that the quality was improved even after the sterilization. Specifically, it was confirmed that the intrinsic physical properties were maintained in a case where 10 parts by weight of purified water was added to the hot pepper paste and in a case where 8 parts by weight of purified water was added to the soybean paste. This confirms that the method maintains color and quality and provides an excellent sterilization method to be described later, compared to the conventionally-used sterilization method used.

Experimental Example 5: Confirmation of Sterilization Effect of Hot Pepper Paste and Soybean Paste Manufactured by the Method of the Present Disclosure

[0053] To confirm the sterilization effect of the present disclosure, hot pepper paste was manufactured by adding 5-15 parts by weight of purified water to 100 parts by weight of the hot pepper paste; soybean paste was manufactured by adding 2-10 parts by weight of purified water with respect to 100 parts by weight of the soybean paste; seasoned soybean paste was manufactured by adding 1-10 parts by weight of purified water to 100 parts by weight of the seasoned soybean paste; and a fermented-soybean-product-based sauce was manufactured by mixing 50-60% of soybean paste, 1-10% of an anchovy/Laminaria japonica extract and 30-40% of purified water. The mixed fermented soybean products were chopped into a size of 1-3 mm, put into a preheating tank and preheated to 55 C. to 65 C., sterilized by the DSI method, and cooled under reduced pressure. For the sterilized products, the total numbers of common bacteria, heat-resistant bacteria, Bacillus cereus, and fungi were confirmed, and the results are shown in Table 6. In Table 6 below, the unit is CFU/g and % represents relative value of bacteria number (% log), and specifically, % log represents a percentage of the log value of the number of bacteria relative to the log value of the number of non-sterilized bacteria (0, sterilization for 0 second). Additionally, nd (which represents not detected) was assumed that the log value is 0.

TABLE-US-00006 TABLE 6 Confirmation of sterilization effect Microorganism (CFU/g) Sterilization Heat- Condition (DSI) Common Resistant Temperature Time Bacteria Bacteria Category ( C.) (sec) (%) (%) BC*(%) Fungi(%) Hot pepper 0 0 4.8 10.sup.7 2.4 10.sup.5 1.6 10.sup.1 6.2 10.sup.3 paste (100%) (100%) (100%) (100%) 110 15 5.2 10.sup.4 1.8 10.sup.3 nd**(0%) nd(0%) (61%) (61%) 115 15 1.4 10.sup.3 1.3 10.sup.1 nd nd (41%) (21%) 120 15 1.0 10.sup.1 nd (0%) nd nd (13%) 120 30 nd (0%) nd nd nd 125 15 nd nd nd nd Soybean 0 0 2.7 10.sup.8 2.1 10.sup.6 1.8 10.sup.2 1.0 10.sup.1 paste (100%) (100%) (100%) (100%) 115 15 3.6 10.sup.4 1.3 10.sup.1 nd(0%) nd(0%) (54%) (18%) 115 30 5.5 10.sup.3 3.1 10.sup.2 nd nd (44%) (39%) 120 30 2.5 10.sup.2 2.0 10.sup.1 nd nd (28%) (21%) 125 30 nd(0%) nd(0%) nd nd 130 15 nd nd nd nd Seasoned 0 0 4.2 10.sup.6 3.7 10.sup.5 8.7 10.sup.2 3.9 10.sup.2 soybean (100%) (100%) (100%) (100%) paste 110 15 6.6 10.sup.3 2.3 10.sup.1 nd(0%) nd(0%) (58%) (24%) 115 15 2.2 10.sup.3 1.5 10.sup.1 nd nd (50%) (21%) 120 15 6.0 10.sup.1 nd(0%) nd nd (27%) 120 30 nd(0%) nd nd nd 125 15 nd nd nd nd Fermented- 0 0 6.1 10.sup.8 3.4 10.sup.5 5.1 10.sup.3 2.0 10.sup.1 Soybean- (100%) (100%) (100%) (100%) Product- 115 15 1.2 10.sup.4 3.3 10.sup.3 nd(0%) nd(0%) based Sauce (46%) (64%) 115 30 2.5 10.sup.3 2.9 10.sup.2 nd nd (39%) (45%) 120 15 2.3 10.sup.2 1.8 10.sup.1 nd nd (27%) (23%) 120 30 1.7 10.sup.2 1.0 10.sup.1 nd nd (25%) (18%) 125 15 nd(0%) nd(0%) nd nd *BC: Bacillus cereus **nd: not detected

[0054] When sterilization was performed by the method of the present disclosure, the total number of bacteria was confirmed to be less than 10.sup.3 CFU/g under the following conditions: for hot pepper paste, 15 seconds at 120 C.; for soybean paste, 30 seconds at 120 C. to 125 C.; for seasoned soybean paste, 15 seconds at 120 C.; and for a fermented-soybean-product-based sauce, 15 seconds or more at 120 C., and thereby confirmed that foreign standards were met.

[0055] Additionally, it was confirmed that microorganisms did not proliferate in the fermented soybean products manufactured by the method of the present disclosure even after the storage at 25 C. or 35 C. for 12 months.

Experimental Example 6: Evaluation of Storage Property of Hot Pepper Paste Manufactured by the Method of the Present Disclosure

[0056] The microorganism present in the hot pepper paste manufactured by the direct steam injection sterilization method of Example 1 and the hot pepper paste manufactured by the batch sterilization method of Comparative Example 1, during storage, were analyzed and the comparison results are shown in Table 7 below. In a case of the hot pepper paste sterilized by the conventional batch sterilization method showed a tendency that yeast started to proliferate from the 4th week after storage and the swelling of the product was observed. Meanwhile, in a case of the hot pepper paste sterilized by the direct steam injection sterilization, none of the microorganism analyzed up to the 24th week after storage did not proliferate and also the swelling of the product was not observed thus confirming the stability of microorganisms in room temperature distribution with 0% ethanol content.

TABLE-US-00007 TABLE 7 Results of microorganisms in hot pepper paste manufactured by the method of the present disclosure during storage Heat- Storage Storage Common Resistant Category Temperature Period Bacteria Bacteria BC CP Yeast Remark Batch 25 C. Week 0 2*10.sup.5 2.4*10.sup.3 5*10.sup.1 ND ND Yeast Week 4 4*10.sup.5 2.5*10.sup.3 ND ND 7*10.sup.3 proliferation Week 8 7*10.sup.5 5.6*10.sup.3 ND ND 10.sup.5 or and swelling greater at week 4 35 C. Week 0 2*10.sup.5 2.4*10.sup.3 5*10.sup.1 ND ND Week 4 3*10.sup.5 1.6*10.sup.3 ND ND 9*10.sup.3 Week 8 5*10.sup.5 1.8*10.sup.3 ND ND 3.4*10.sup.4 DSI 25 C. 0 30 ND ND ND ND No proliferation Week 14 30 ND ND ND ND and no swelling Week 18 30 ND ND ND ND Week 24 90 ND ND ND ND 35 C. 0 30 ND ND ND ND Week 14 30 ND ND ND ND Week 18 50 ND ND ND ND Week 24 90 ND ND ND ND # Package condition: unit weight 500 g/Packaging material: PP/No application of deoxidizing material

Experimental Example 7 Results of Sensory Evaluation of Fermented Soybean Products Manufactured by the Method of the Present Disclosure (1)

[0057] To evaluate the quality of the hot pepper paste, soybean paste, seasoned soybean paste, and a fermented-soybean-product-based sauce of Experimental Example 6, which met the condition that the total number of bacteria after sterilization is 10.sup.3 CFU/g or less, 10 professional panelists were allowed to taste these products, and then a sensory evaluation was performed using a 5-point scale method to obtain the mean values. The results are shown in Table 8 below.

TABLE-US-00008 TABLE 8 Results of sensory evaluation of fermented soybean products manufactured by the method of the present disclosure Conditions for Direct Steam Over- Steril- Group of Injection all ization Products Sterilization Taste Color Flavor Taste Odor Hot Pepper 115 C., 15 Sec 3.85 3.78 3.88 3.87 3.81 Paste 120 C., 15 Sec 3.85 3.91 3.84 3.84 3.77 120 C., 30 Sec 3.84 3.94 3.82 3.85 3.71 125 C., 15 Sec 3.80 3.85 3.75 3.79 3.58 Soybean 115 C., 30 Sec 3.69 3.51 3.55 3.76 3.62 Paste 120 C., 30 Sec 3.73 3.61 3.52 3.78 3.57 125 C., 30 Sec 3.72 3.59 3.50 3.75 3.54 130 C., 15 Sec 3.56 3.53 3.46 3.65 3.47 Seasoned 115 C., 15 Sec 3.83 3.84 3.62 3.74 3.82 soybean 120 C., 15 Sec 3.86 3.81 3.76 3.95 3.80 paste 120 C., 30 Sec 3.82 3.77 3.70 3.92 3.76 125 C., 15 Sec 3.71 3.68 3.65 3.83 3.72 Fermented- 115 C., 30 Sec 3.86 3.77 3.83 3.91 4.07 Soybean- 120 C., 15 Sec 3.96 4.01 3.85 3.93 4.05 Product- 120 C., 30 Sec 3.90 4.07 3.82 3.89 3.92 based Sauce 125 C., 15 Sec 3.85 3.92 3.54 3.72 3.63 (5-point scale method, n = 10, preference)

[0058] As a result of confirming the sensory qualities of the hot pepper paste, soybean paste, seasoned soybean paste, and a fermented-soybean-product-based sauce manufactured by the method of the present disclosure, according to the conditions of the direct steam injection sterilization method, the following products showed a high preference with respect to overall taste: hot pepper paste (sterilized at 120 C., 15 sec); soybean paste (sterilized at 120 C. to 125 C., 30 sec).

Experimental Example 8 Results of Sensory Evaluation of Fermented Soybean Products Manufactured by the Method of the Present Disclosure (2)

[0059] To compare the sensory qualities of the hot pepper paste, soybean paste, seasoned soybean paste, and a fermented-soybean-product-based sauce, which were evaluated to have excellent sensory properties in Experimental Example 7, with the products which were manufactured by batch and retort methods, 10 professional panelists were allowed to taste these products and a sensory test was performed by using a 5-point scale method to obtain the mean values. The results are shown in Table 9 below.

TABLE-US-00009 TABLE 9 Results of sensory evaluation of fermented soybean products manufactured by the method of the present disclosure Conditions for Direct Steam Over- Steril- Group of Injection all ization Products Sterilization Taste Color Flavor Taste Odor Hot Pepper Batch 3.79 3.91 3.95 3.75 3.86 Paste (65 C., 15 Min) Retort 3.63 3.66 3.50 3.63 3.38 (121 C., 5 Min) DSI 3.81 3.94 3.92 3.79 3.85 (120 C., 15 Sec) Soybean Batch 3.62 3.51 3.33 3.64 3.57 Paste (75 C., 20 Min) Retort 3.54 3.47 3.21 3.57 3.29 (121 C., 5 Min) DSI 3.69 3.50 3.37 3.72 3.55 (120 C., 30 Sec) Seasoned Batch 3.85 3.52 3.91 3.94 3.86 soybean (72 C., 20 Min) paste Retort 3.75 3.55 3.65 3.78 3.54 (121 C., 5 Min) DSI 3.88 3.74 3.90 3.93 3.84 (120 C., 15 Sec) Fermented- Batch 3.79 3.65 3.78 3.81 3.59 Soybean- (85 C., 20 Min) Product- Retort 3.62 3.58 3.55 3.66 3.48 based Sauce (121 C., 5 Min) DSI 3.86 3.79 3.85 3.84 3.71 (120 C., 15 Sec) (5-point scale method, n = 10, preference)

[0060] The sensory qualities of the hot pepper paste, soybean paste, seasoned soybean paste, fermented-soybean-product-based sauce manufactured by the method of the present disclosure were confirmed to be equivalent or greater compared to those manufactured by the batch sterilization method. Additionally, it was confirmed that the hot pepper paste, soybean paste, seasoned soybean paste, fermented-soybean-product-based sauce manufactured by the method of the present disclosure have significantly excellent preferences for the sterilization odor (e.g., starch syrup odor, etc.) compared to those subjected to heat treatment at 121 C. for 5 minutes by the retort method, thus confirming that the improved taste quality by minimizing thermal impact due to the use of a direct steam injection method.