Rapid method for manufacturing red crab soy sauce and red crab doenjang and red crab soy sauce and red crab doenjang manufactured thereby

Abstract

The present invention relates to a rapid method for manufacturing red crab soy sauce and red crab Doenjang, and red crab soy sauce and red crab Doenjang manufactured thereby. According to the present invention, by using koji prepared by mixing soybean powder starter, grain powder starter, and Doenjang powder starter and fermenting the mixture, red crab soy sauce and red crab Doenjang can be rapidly manufactured. In addition, the red crab soy sauce and the red crab Doenjang according to the present invention exhibit excellent quality despite being manufactured with significantly shortened fermentation and maturation periods, and provide excellent preference by reducing the unique fishy taste and odor of red crab soy sauces and red crab Doenjang while enhancing flavor and umami.

Description

Rapid manufacturing method of red crab soy sauce and red crab soybean paste and red crab soy sauce and red crab soybean paste according to the same

[0001] The present invention relates to a rapid manufacturing method for red crab soy sauce and red crab soybean paste, and to the red crab soy sauce and red crab soybean paste produced thereby.

[0002] Soy sauce, a seasoning used to season and flavor food, is generally produced by fermenting soybean koji in brine and then filtering or heating and sterilizing the resulting liquid. During the fermentation process, soy sauce produces a unique taste and aroma that combines salty, sweet, and umami flavors as amino acids, organic acids, and free sugars are mixed through the breakdown of soybean proteins, starches, and fats. However, the taste can vary depending on the raw materials used and the fermentation method.

[0003] In Korea, since ancient times, it has been believed that the taste of food depends on the quality of the soy sauce. Therefore, when making soy sauce, people always chose an auspicious day and avoided evil spirits. Furthermore, the process of making soy sauce has been highly valued, with meticulous attention paid not only to the selection of ingredients but also to management during storage.

[0004] Soy sauce can be classified into traditional, improved, and chemical types depending on the manufacturing method. Improved soy sauce has the advantages of uniform quality, strong umami flavor, and a relatively simple manufacturing process compared to traditional soy sauce, but it has the disadvantage of a monotonous taste. Additionally, chemical soy sauce (amino acid soy sauce) is produced by hydrolyzing protein raw materials such as soybean flour, soybean meal, peanut meal, and soy sauce lees with hydrochloric acid, neutralizing the resulting amino acids with caustic soda or sodium carbonate, seasoning them with salt, and adding chemicals to mimic the color, taste, and aroma of traditional soy sauce; however, its flavor is significantly inferior compared to traditional and improved soy sauces.

[0005] The aforementioned traditional method of manufacturing soy sauce involves boiling soybeans to make meju, fermenting it on an ondol, thoroughly drying the meju in the sun, soaking it in saltwater to extract the liquid sufficiently, straining it through a sieve, pouring it into a pot, and boiling it. The method of manufacturing improved soy sauce is identical to the traditional method, but it is made using improved meju produced with Aspergillus oryzae, which has a strong ability to hydrolyze proteins and starches. Therefore, a fermentation and aging period of at least several months is required to manufacture soy sauce.

[0006] Meanwhile, the red snow crab (*Chionoecetes japonicus*) is a crustacean that inhabits the waters off the east coast of Korea at depths of approximately 400 to 2,000 m. It is a major resource in Korea, capable of securing a stable annual catch of about 38,000 tons through resource management measures such as the Total Allowable Catch (TAC) system and the designation of a closed season (July to August, varying by fishing method) (Kim et al., 2012; KFA, 2015). In particular, the red snow crab is a high-protein, low-calorie food. With an edible caloric content of 46 kcal / 100g, it is a low-calorie food with significantly lower calories and fat content compared to other crabs, and it is rich in calcium and iron. In particular, it is a crustacean with a high content of amino acids that provide umami and sweet flavors.

[0007] In addition, red snow crabs are known to contain the highest amount of chitosan among crustaceans. This chitosan is a natural polymer material that acts as a food ingredient with anticancer, immune-boosting, cholesterol-lowering, and antibacterial properties. It is produced by deacetylating chitin, which is found in crab shells, and is directly produced from the byproducts of red snow crab shells. It is receiving significant attention as it is utilized as a treatment for diabetes and cancer, as well as for the prevention and treatment of adult diseases such as fatty liver and hypertension, and is even being used in functional beverages.

[0008] In an era like the present, where problems of nutritional excess such as obesity are prevalent due to calorie overconsumption, red snow crab is a high-protein, low-calorie food that serves as an excellent source of nutrition for those who need to control their calorie intake. In particular, red snow crab is superior from a nutritional perspective, as its calcium and iron content makes it a high-quality source of nutrition for growing children, pregnant women, and the elderly.

[0009] Accordingly, the inventors have made diligent efforts to develop a soy sauce that is superior in nutrition and has good umami and flavor compared to conventional or improved soy sauces, while shortening the fermentation and aging periods during the manufacturing process. By confirming that it is possible to produce a soy sauce with excellent umami and flavor while maintaining food safety and minimizing variations in taste quality, and by fermenting red crabs using koji prepared by mixing and fermenting soybean powder starters, grain powder starters, and soybean paste powder starters, respectively, the fermentation and aging periods of the soy sauce can be significantly shortened, the invention has been completed.

[0010] The objective of the present invention is to provide a method for rapidly manufacturing red crab soy sauce and red crab soybean paste by significantly shortening the fermentation and aging periods.

[0011] Another objective of the present invention is to provide red crab soy sauce and red crab soybean paste that are of excellent quality despite being manufactured rapidly according to the above method, and that have excellent palatability due to reduced fishy taste and odor characteristic of red crab soy sauce and red crab soybean paste, and enhanced flavor and umami.

[0012] To achieve the above objective, the present invention comprises the following steps: (1) preparing a soybean powder starter by inoculating steamed soybeans with strains of the genus Aspergillus and the genus Bacillus, fermenting for 2 to 6 days, and then drying and grinding; (2) preparing a grain powder starter by inoculating roasted and coarsely ground grains with strains of the genus Aspergillus and the genus Bacillus, fermenting for 2 to 6 days, and then drying and grinding; (3) preparing a soybean paste powder starter by fermenting a mixture of steamed soybeans and traditional soybean paste for 2 to 5 days, and then drying and grinding; (4) preparing koji by inoculating 100 parts by weight of a mixture of steamed soybeans and roasted and finely ground grains with 0.5 to 2 parts by weight of the soybean powder starter, the grain powder starter, and the soybean paste powder starter, respectively, and fermenting for 3 to 7 days. (5) a step of preparing a first fermented product by adding salt to a mixture of crushed and steamed red crab and the koji and fermenting it for 2 to 5 days; (6) a step of preparing a second fermented product by immersing the first fermented product in starter soy sauce and fermenting it for 20 to 40 days; and (7) a step of obtaining red crab soy sauce by aging the filtered liquid obtained by filtering the second fermented product for 20 to 40 days; the present invention provides a method for rapidly producing red crab soy sauce comprising: (5) a step of preparing a first fermented product by adding salt to a mixture of crushed and steamed red crab and the koji and fermenting it for 2 to 5 days; (6) a step of preparing a second fermented product by immersing the first fermented product in starter soy sauce and fermenting it for 20 to 40 days; and (7) a step of obtaining red crab soy sauce by aging the filtered liquid obtained by filtering the second fermented product for 20 to 40 days.

[0013] According to one embodiment of the present invention, the strain of the genus Aspergillus is one or more strains selected from Aspergillus oryzae and Aspergillus sojae, and the strain of the genus Bacillus may be one or more strains selected from Bacillus amyloliquefaciens and Bacillus subtilis.

[0014] According to one embodiment of the present invention, the grains in steps (2) and (4) may be one or more selected from rice bran and oats.

[0015] According to one embodiment of the present invention, the coarsely ground grains after roasting in steps (2) and (4) can be adjusted to have a moisture content of 50 to 70 weight%.

[0016] According to one embodiment of the present invention, in step (3), the steamed soybeans and traditional soybean paste can be mixed in a weight ratio of 1:0.5 to 1.5.

[0017] According to one embodiment of the present invention, in step (4), the grain coarsely ground after roasting can be mixed in an amount of 30 to 50 parts by weight with respect to 100 parts by weight of the steamed soybeans.

[0018] According to one embodiment of the present invention, in step (5), the red crab and koji can be mixed in a weight ratio of 1:0.5 to 1.5.

[0019] According to one embodiment of the present invention, in step (5), the salt may be added in an amount of 5 to 15 parts by weight per 100 parts by weight of the mixture.

[0020] According to one embodiment of the present invention, Tetragenococcus halophilus may be inoculated into the primary fermented product immersed in the starter soy sauce on the 3rd to 7th day of fermentation in step (6).

[0021] According to one embodiment of the present invention, Zygosaccharomyces rouxii may be inoculated into the primary fermented product immersed in the starter soy sauce on the 10th to 18th day of fermentation in step (6).

[0022] To achieve the other objectives mentioned above, the present invention provides red crab soy sauce prepared according to the above method.

[0023] To achieve the aforementioned additional objective, the present invention comprises the following steps: (1) preparing a soybean powder starter by inoculating steamed soybeans with strains of the genus Aspergillus and the genus Bacillus, fermenting for 2 to 6 days, and then drying and grinding; (2) preparing a grain powder starter by inoculating roasted and coarsely ground grains with strains of the genus Aspergillus and the genus Bacillus, fermenting for 2 to 6 days, and then drying and grinding; (3) preparing a soybean paste powder starter by fermenting a mixture of steamed soybeans and traditional soybean paste for 2 to 5 days, and then drying and grinding; (4) preparing koji by inoculating 0.5 to 2 parts by weight each of the soybean powder starter, grain powder starter, and soybean paste powder starter into 100 parts by weight of a mixture of steamed soybeans and roasted and finely ground grains, and fermenting for 3 to 7 days. (5) a step of preparing a first fermented product by adding salt to a mixture of crushed and steamed red crab and the koji and fermenting for 2 to 5 days; (6) a step of preparing a second fermented product by immersing the first fermented product in starter soy sauce and fermenting for 20 to 40 days; and (7) a step of obtaining a solid by filtering the second fermented product; the present invention provides a method for rapidly producing red crab soybean paste.

[0024] To achieve the aforementioned additional objective, the present invention provides red crab soybean paste prepared according to the above method.

[0025] According to the present invention, red crab soy sauce and red crab soybean paste can be produced rapidly by using koji prepared by mixing a soybean powder starter, a grain powder starter, and a soybean paste powder starter, followed by fermentation. Furthermore, the red crab soy sauce and red crab soybean paste according to the present invention are of excellent quality even when produced with significantly shortened fermentation and aging periods; moreover, the fishy taste and odor characteristic of red crab soy sauce and red crab soybean paste are reduced, while the flavor and umami are enhanced, resulting in excellent palatability.

[0026] FIG. 1 is a schematic diagram briefly illustrating a method for manufacturing red crab soy sauce and red crab soybean paste according to one embodiment of the present invention.

[0027] FIG. 2 is a schematic diagram briefly illustrating a method for manufacturing koji according to one embodiment of the present invention.

[0028] FIG. 3 is a series of photographs briefly illustrating the process of manufacturing a primary fermented product according to one embodiment of the present invention.

[0029] FIG. 4 is a photograph of a primary fermented product according to one embodiment of the present invention.

[0030] FIG. 5 is a schematic diagram briefly illustrating the process of preparing a secondary fermented product, pasteurizing, and aging according to one embodiment of the present invention.

[0031] Figure 6 is a photograph of red crab soy sauce commercialized according to one embodiment of the present invention.

[0032] Figure 7 is a photograph of the solid remaining after filtering red crab soy sauce according to one embodiment of the present invention (red crab soybean paste).

[0033] The present invention will be described in detail below (see FIGS. 1 and FIGS. 2).

[0034] One aspect of the present invention comprises: (1) a step of preparing a soybean powder starter by inoculating steamed soybeans with strains of the genus Aspergillus and the genus Bacillus, fermenting for 2 to 6 days, and then drying and grinding; (2) a step of preparing a grain powder starter by inoculating roasted and coarsely ground grains with strains of the genus Aspergillus and the genus Bacillus, fermenting for 2 to 6 days, and then drying and grinding; (3) a step of preparing a soybean paste powder starter by fermenting a mixture of steamed soybeans and traditional soybean paste for 2 to 5 days, and then drying and grinding; (4) a step of preparing koji by inoculating 0.5 to 2 parts by weight each of the soybean powder starter, the grain powder starter, and the soybean paste powder starter into 100 parts by weight of a mixture of steamed soybeans and roasted and finely ground grains, and fermenting for 3 to 7 days. (5) a step of preparing a first fermented product by adding salt to a mixture of crushed and steamed red crab and the koji and fermenting it for 2 to 5 days; (6) a step of preparing a second fermented product by immersing the first fermented product in starter soy sauce and fermenting it for 20 to 40 days; and (7) a step of obtaining red crab soy sauce by aging the filtered liquid obtained by filtering the second fermented product for 20 to 40 days; the invention relates to a method for rapidly producing red crab soy sauce comprising: (5) a step of preparing a first fermented product by adding salt to a mixture of crushed and steamed red crab and the koji and fermenting it for 2 to 5 days; (6) a step of preparing a second fermented product by immersing the first fermented product in starter soy sauce and fermenting it for 20 to 40 days; and (7) a step of obtaining red crab soy sauce by aging the filtered liquid obtained by filtering the second fermented product for 20 to 40 days.

[0035] As a result of seeking a method to rapidly manufacture red crab soy sauce while maintaining its functionality and sensory properties, the inventors discovered that by using koji produced by mixing and fermenting a soybean powder starter, a grain powder starter, and a soybean paste powder starter during the manufacturing process of red crab soy sauce, quality degradation such as functionality and sensory properties does not occur even when the fermentation and aging periods are significantly shortened.

[0036]

[0037] (1) Soybean powder starter manufacturing step

[0038] First, steamed soybeans are inoculated with Aspergillus strains and Bacillus strains, fermented at 25 to 35°C, preferably 28 to 32°C, for 2 to 6 days, preferably 3 to 5 days, and then dried and ground to produce a soybean powder starter. When Aspergillus strains and Bacillus strains are used together for soybean fermentation as described above, the ability to degrade soybean protein and the ability to inhibit Bacillus cereus strains can be further enhanced compared to when each strain is used alone.

[0039] The above-mentioned strain of the genus Aspergillus may be one or more strains selected from Aspergillus oryzae and Aspergillus sojae, and preferably may be an Aspergillus sojae strain. In addition, the above-mentioned strain of the genus Bacillus may be one or more strains selected from Bacillus amyloliquefaciens and Bacillus subtilis, and preferably may be a Bacillus amyloliquefaciens strain.

[0040] It is more preferable to use the above-mentioned Aspergillus material strain and Bacillus amyloliquefaciens strain together for the preparation of the soybean powder starter of the present invention.

[0041] The above Aspergillus strain is 1.0×10 4 ~ 1.0×10 8 spore / g, preferably 1.0×10 5 ~ 1.0×10 7 It is preferable to inoculate with spore / g.

[0042] In addition, the above-mentioned Bacillus strain is 1.0 × 10 5 ~ 1.0×10 9 cfu / g, preferably 1.0×10 6 ~ 1.0×10 8 It is advisable to inoculate at cfu / g.

[0043] The above drying may be hot air drying at 50 to 80 ℃, preferably 60 to 70 ℃, for 24 to 48 hours.

[0044]

[0045] (2) Grain powder starter manufacturing step

[0046] A grain powder starter is prepared by inoculating coarsely ground grains, roasted, with strains of Aspergillus and Bacillus, fermenting them at 25 to 35°C, preferably 28 to 32°C, for 2 to 6 days, preferably 3 to 5 days, and then drying and grinding. When strains of Aspergillus and Bacillus are used together for grain fermentation as described above, the protein degradation ability of the grain can be further increased compared to when each strain is used alone.

[0047] The above grain may be one or more selected from rice bran and oats, and preferably may be a mixture of rice bran and oats.

[0048] In addition, it is preferable to roast the grain at 100 to 150°C, preferably 110 to 130°C, for 10 to 30 minutes before fermentation, and then coarsely grind it.

[0049] In addition, it is desirable for strain fermentation that the grains coarsely ground after roasting have a moisture content of 50 to 70 weight%, preferably 55 to 65 weight%.

[0050] The above-mentioned strain of the genus Aspergillus may be one or more strains selected from Aspergillus oryzae and Aspergillus sojae, and preferably may be an Aspergillus oryzae strain. In addition, the above-mentioned strain of the genus Bacillus may be one or more strains selected from Bacillus amyloliquefaciens and Bacillus subtilis, and preferably may be a Bacillus subtilis strain.

[0051] It is more preferable to use the above-mentioned Aspergillus oryzae strain and Bacillus subtilis strain together for the production of the grain powder starter of the present invention.

[0052] The above Aspergillus strain is 1.0×10 4 ~ 1.0×10 8 spore / g, preferably 1.0×10 5 ~ 1.0×10 7 It is preferable to inoculate with spore / g.

[0053] In addition, the above-mentioned Bacillus strain is 1.0 × 10 5 ~ 1.0×10 9 cfu / g, preferably 1.0×10 6 ~ 1.0×10 8 It is advisable to inoculate at cfu / g.

[0054] The above drying may be hot air drying at 50 to 80 ℃, preferably 60 to 70 ℃, for 24 to 48 hours.

[0055]

[0056] (3) Soybean paste powder starter manufacturing step

[0057] A mixture of steamed soybeans and traditional soybean paste is fermented at 25 to 35°C, preferably 28 to 32°C, for 2 to 5 days, preferably 2 to 4 days, and then dried and ground to produce a soybean paste powder starter.

[0058] The aforementioned traditional soybean paste may be produced using traditional methods and is not specifically limited. However, it must be a traditional soybean paste whose safety has been verified, in which aflatoxin and Bacillus cereus strains are not detected.

[0059] The above steamed soybeans and traditional soybean paste can be mixed in a weight ratio of 1:0.5 to 1.5, preferably 1:0.8 to 1.2.

[0060] The above drying may be hot air drying at 25 to 35 ℃, preferably 25 to 30 ℃ for 3 to 7 days, preferably 4 to 6 days.

[0061] The soybean paste powder starter prepared as described above becomes a source for producing diverse and rich flavors through the growth of various microorganisms during koji fermentation, thereby enabling the production of fast-fermented sauces with various flavors.

[0062]

[0063] (4) Koji manufacturing step

[0064] Koji is prepared by inoculating 100 parts by weight of a mixture of steamed soybeans and roasted and finely ground grains with 0.5 to 2 parts by weight, preferably 0.5 to 1 part by weight, of the soybean powder starter, grain powder starter, and soybean paste powder starter, respectively, and fermenting at 23 to 35°C for 3 to 7 days, preferably 4 to 6 days (see FIG. 2).

[0065] It is preferable that the finely ground grains after roasting be mixed in an amount of 30 to 50 parts by weight, preferably 35 to 45 parts by weight, relative to 100 parts by weight of the steamed soybeans.

[0066] The above grain may be one or more selected from rice bran and oats, and preferably may be a mixture of rice bran and oats.

[0067] In addition, it is preferable to finely grind the grain after roasting it at 100 to 150°C, preferably 110 to 130°C, for 10 to 30 minutes before fermentation.

[0068] In addition, it is desirable for strain fermentation that the finely ground grains after roasting have a moisture content of 50 to 70 weight%, preferably 55 to 65 weight%.

[0069] The finely ground grains after roasting mentioned above can help the growth of microorganisms during koji fermentation.

[0070] As described above, the koji of the present invention, prepared by mixing a soybean powder starter, a grain powder starter, and a soybean paste powder starter, can further enhance the flavor and preservation stability of red crab soy sauce and red crab soybean paste. Furthermore, it has been confirmed that the quality and sensory properties of the red crab soy sauce and red crab soybean paste can be maintained while rapidly fermenting the red crab. If any one of the soybean powder starter, grain powder starter, or soybean paste powder starter is omitted during preparation, the koji cannot exhibit these effects.

[0071]

[0072] (5) 1st fermentation step

[0073] A mixture of crushed and steamed red crab and the koji is mixed with salt, and then fermented at 25 to 30°C for 2 to 5 days, preferably 2 to 4 days, to produce a primary fermented product.

[0074] The above red crab may include both the meat and the shell.

[0075] The above red crab and koji can be mixed in a weight ratio of 1:0.5 to 1.5, preferably 1:0.8 to 1.2.

[0076] When red crabs that have been crushed and steamed as described above are mixed with the koji of the present invention, the red crabs are fermented rapidly to produce red crab soy sauce and red crab soybean paste with high total nitrogen content and / or amino nitrogen content.

[0077] It is preferable that the above salt be solar salt.

[0078] The above salt may be added in an amount of 5 to 15 parts by weight, preferably 5 to 10 parts by weight, per 100 parts by weight of the mixture.

[0079]

[0080] (6) Secondary fermentation product preparation step

[0081] After immersing the above first fermented product in starter soy sauce, the second fermented product is prepared by fermenting it at 20 to 30°C for 20 to 40 days, preferably 25 to 35 days.

[0082] The above starter soy sauce preferably has a salt content of 20 to 25% and is preferably manufactured using a traditional method.

[0083] The above primary fermented product and starter soy sauce may be in a weight ratio of 1:2 to 3, preferably 1:2.2 to 2.8.

[0084] It is preferable to inoculate the primary fermented product immersed in the above-mentioned soy sauce with Tetragenococcus halophilus, a salt-tolerant lactic acid bacterium, on the 3rd to 7th day after fermentation begins.

[0085] As described above, inoculating with Tetragenococcus halopillus strains during fermentation can improve the flavor of red crab soy sauce and red crab soybean paste, and as fermentation proceeds, an acidic environment of pH 4-5.5 is created, which prevents spoilage and creates an optimal environment for the growth of salt-tolerant yeast.

[0086] The above Tetragenococcus halopillus strain is 1.0 × 10 5 ~ 1.0×109 cfu / g, preferably 1.0×10 6 ~ 1.0×10 8 It is advisable to inoculate at cfu / g.

[0087] It is preferable to inoculate the primary fermented product immersed in the seed soy sauce with the salt-tolerant yeast Zygosaccharomyces rouxii on the 10th to 18th day, preferably the 14th to 18th day, after the start of fermentation following the immersion of the primary fermented product in the seed soy sauce. In the present invention, the point in time when the optimal growth environment for the yeast is established is after 14 days of fermentation.

[0088] As described above, inoculating the strain of Zygosaccharomyces luxii during fermentation can further enhance the flavor of red crab soy sauce and red crab soybean paste.

[0089] The above Zygosaccharomyces luxii strain is 1.0 × 10 5 ~ 1.0×10 9 cfu / g, preferably 1.0×10 6 ~ 1.0×10 8 It is advisable to inoculate at cfu / g.

[0090] In the present invention, using the Tetragenococcus halopillus strain and the Saccharomyces luxii strain together is more preferable in terms of improving the flavor of the red crab soy sauce and red crab soybean paste of the present invention and increasing preservation stability.

[0091]

[0092] (7) Filtration step

[0093] The filtered liquid obtained by filtering the above secondary fermented product is aged at room temperature for 20 to 40 days, preferably 25 to 35 days, to obtain red crab soy sauce.

[0094] It is desirable to pasteurize the above filtrate at 60 to 70°C for 20 to 60 minutes before aging in order to maintain the consistent taste and color of red crab soy sauce and red crab soybean paste.

[0095]

[0096] The method for producing red crab soy sauce according to the present invention utilizes koji with excellent fermentation characteristics, so the fermentation and aging period is drastically shortened to 2 to 3 months, whereas the fermentation and aging period required for conventional or improved soy sauce or fish soy sauce production is 1 year or more, preferably 2 years or more.

[0097] In addition, since the red crab soy sauce according to the present invention is manufactured using koji with excellent fermentation characteristics, it has excellent flavor and high preservation stability even when manufactured quickly by shortening the fermentation and aging period, and has high total nitrogen content and / or amino nitrogen content.

[0098] In addition, since the red crab soy sauce according to the present invention is manufactured using the entire red crab including the flesh and shell, the chitin content, such as chitosan, may be significantly higher compared to cases where it is manufactured using red crab extract or red crab boiling liquid.

[0099]

[0100] In addition, another aspect of the present invention relates to red crab soy sauce prepared according to the above method.

[0101] The details regarding the above “red crab soy sauce” and “method for manufacturing red crab soy sauce” are as described above.

[0102]

[0103] In addition, another aspect of the present invention comprises: (1) a step of preparing a soybean powder starter by inoculating steamed soybeans with strains of the genus Aspergillus and the genus Bacillus, fermenting for 2 to 6 days, and then drying and grinding; (2) a step of preparing a grain powder starter by inoculating roasted and coarsely ground grains with strains of the genus Aspergillus and the genus Bacillus, fermenting for 2 to 6 days, and then drying and grinding; (3) a step of preparing a soybean paste powder starter by fermenting a mixture of steamed soybeans and traditional soybean paste for 2 to 5 days, and then drying and grinding; (4) a step of preparing koji by inoculating 0.5 to 2 parts by weight each of the soybean powder starter, the grain powder starter, and the soybean paste powder starter into 100 parts by weight of a mixture of steamed soybeans and roasted and coarsely ground grains, and fermenting for 3 to 7 days. (5) a step of preparing a first fermented product by adding salt to a mixture of crushed and steamed red crab and the koji and fermenting for 2 to 5 days; (6) a step of preparing a second fermented product by immersing the first fermented product in starter soy sauce and fermenting for 20 to 40 days; and (7) a step of obtaining a solid by filtering the second fermented product; the invention relates to a method for rapidly producing red crab soybean paste.

[0104] The details of steps (1) to (6) above are as described above in the “method for manufacturing red crab soy sauce”.

[0105] The solid obtained by filtration in step (7) above can be pasteurized at 60 to 70°C for 20 to 60 minutes, and then aged at room temperature for 20 to 40 days, preferably 25 to 35 days, to obtain red crab soybean paste.

[0106]

[0107] The method for manufacturing red crab soybean paste according to the present invention utilizes koji with excellent fermentation characteristics, so the fermentation and aging period is drastically shortened to 2 to 3 months, whereas the fermentation and aging period required for conventional or improved soybean paste manufacturing is 1 year or more, preferably 2 years or more.

[0108] In addition, since the red crab soybean paste according to the present invention is manufactured using koji with excellent fermentation characteristics, it has excellent flavor and high preservation stability and high amino nitrogen content even when manufactured quickly by shortening the fermentation and aging period.

[0109] In addition, since the red crab soybean paste according to the present invention is manufactured using the entire red crab, including the flesh and shell, the chitin content, such as chitosan, may be significantly higher compared to cases where it is manufactured using red crab extract or red crab boiling liquid.

[0110]

[0111] In addition, the solid obtained by filtration in step (7) above can be used as red crab soybean paste itself, or it can be mixed with various ingredients to produce and use as red crab soybean paste seasoning.

[0112] Specifically, a red crab soybean paste seasoning can be produced by mixing 10 to 30 parts by weight of a mixture of roasted soybean flour, anchovy powder, kelp powder, and garlic powder with 100 parts by weight of the above solid material and then drying it.

[0113] The above roasted soybean flour, anchovy powder, kelp powder, and garlic powder can be mixed in a weight ratio of 1 : 0.5-1.5 : 0.5-1.5 : 0.5-1.5.

[0114] The red crab soybean paste seasoning produced by the above method has excellent flavor and preservation stability, and is a low-salt seasoning with a salt content of 4 to 8%, more specifically 4 to 7%, more specifically 4 to 6%, and more specifically 4 to 5%.

[0115]

[0116] In addition, another aspect of the present invention relates to red crab soybean paste prepared according to the above method.

[0117] The details regarding the above “red crab soybean paste” and the “method for manufacturing red crab soybean paste” are as described above.

[0118]

[0119] The present invention will be described in detail below by way of examples, but the present invention is not limited by the following examples.

[0120]

[0121] <Example>

[0122] Preparation of red crab soy sauce

[0123] Example 1: Preparation of Red Crab Soy Sauce

[0124] (1) Preparation of soybean powder starter

[0125] Soybeans were washed twice, and 1.4 times the volume of water was added to soak them for 10 hours. Afterward, the soaked soybeans were removed, steamed at 121°C for 15 minutes, then drained and cooled to 35°C.

[0126] To 100 g of the above-mentioned steamed soybeans, an Aspergillus material strain culture solution (1×10 6 spores / g) and Bacillus amyloliquefaciens strain culture (1×10⁻⁶ 7 Each was inoculated with CFU / g and fermented at 30°C for 4 days (96 hours). Afterward, the fermented soybeans were hot-air dried at 65°C for 36 hours and then ground to produce a soybean powder starter.

[0127] (2) Preparation of a grain powder starter

[0128] Grains mixed with rice bran and oats in a weight ratio of 2:8 were washed and dried, then placed in a roaster and roasted at 130°C for 5 minutes.

[0129] After coarsely grinding the above-mentioned roasted grains and adjusting the moisture content to 60%, an Aspergillus oryzae strain culture solution (1×10⁻⁶ 6 spore / g) and Bacillus subtilis strain culture (1×10⁻⁶ 7 Each was inoculated with CFU / g and fermented at 30°C for 4 days (96 hours). Afterward, the fermented grains were hot-air dried at 65°C for 36 hours and then ground to produce a grain powder starter.

[0130] (3) Preparation of miso powder starter

[0131] The above-mentioned steamed soybeans and traditional soybean paste (soybean paste produced by a traditional method) were mixed in a weight ratio of 1:1 and fermented at 30°C for 3 days. Afterwards, the fermented soybean mixture was hot-air dried at 30°C for 5 days and then ground to produce a soybean paste powder starter.

[0132] (4) Manufacturing of Koji

[0133] 100 parts by weight of a mixture was prepared by mixing 100 parts by weight of the steamed soybeans with 40 parts by weight of the roasted and coarsely ground grains (moisture content adjusted to 60%), and 1 part by weight each of the soybean powder starter, grain powder starter, and soybean paste powder starter was inoculated into the mixture. Subsequently, the mixture was fermented at 30°C for 5 days to produce koji (see Fig. 2).

[0134] (5) Preparation of primary fermented product

[0135] The red crab was washed, dehydrated, and ground, then steamed at 121°C for 30 minutes.

[0136] A first fermented product was prepared by adding 7.5 parts by weight of solar salt to 100 parts by weight of a mixture of the steamed red crab and the koji in a weight ratio of 1:1, and then fermenting it at 28°C for 3 days (see Fig. 3).

[0137] (6) Preparation of secondary fermented product

[0138] The above first fermented product and seed soy sauce (soy sauce aged for over 10 years using traditional methods; Onggojip Fermentation Center, Gangwon-do) were mixed in a weight ratio of 1:2.5 (immersion) (see Fig. 4), and then fermented at 28°C for 30 days, with the entire mixture being uniformly mixed at weekly intervals to produce a second fermented product (see Fig. 5).

[0139] (7) Aging

[0140] The filtrate obtained by filtering the above secondary fermented product was pasteurized at 65°C for 30 minutes and then aged at room temperature for 30 days (1 month) to produce red crab soy sauce (salt content: 20%) (see Fig. 6).

[0141]

[0142] Example 2: Inoculation of salt-tolerant lactic acid bacteria during the secondary fermentation process

[0143] The procedure is carried out in the same manner as in Example 1, provided that on the 5th day of fermentation in step (6), the primary fermented product immersed in the seed soy sauce contains a Tetragenococcus halopillus strain culture solution (1×10⁻⁶ 7 Red crab soy sauce was prepared by inoculating with CFU / g.

[0144]

[0145] Example 3: Inoculation of salt-tolerant yeast during the secondary fermentation process

[0146] The procedure is carried out in the same manner as in Example 1, provided that on the 14th day of fermentation in step (6), a culture solution of the Zygosaccharomyces luxii strain (1×10⁻⁶) is applied to the primary fermented product immersed in the starter soy sauce. 7 Red crab soy sauce was prepared by inoculating with CFU / g.

[0147]

[0148] Example 4: Inoculation of salt-tolerant lactic acid bacteria and salt-tolerant yeast during the secondary fermentation process

[0149] The procedure is carried out in the same manner as Example 1, provided that on the 5th day of fermentation, the primary fermented product immersed in the seed soy sauce of step (6) contains a Tetragenococcus halopillus strain culture solution (1×10⁻⁶ 7Inoculated with CFU / g), and on the 14th day of the above fermentation, a culture solution of the Zygosaccharomyces luxii strain (1×10⁻⁶ 7 Red crab soy sauce was prepared by inoculating with CFU / g.

[0150]

[0151] Control Group 1: Use of commercial koji

[0152] The procedure was carried out in the same manner as in Example 1, but commercial koji (Korean Suwon Fermentation, yellow koji (rice koji)) was used to produce red crab soy sauce.

[0153]

[0154] Comparative Example 1: Soybean powder starter omitted

[0155] Red crab soy sauce was prepared in the same manner as in Example 1, but with the soybean powder starter omitted.

[0156]

[0157] Comparative Example 2: Omission of grain powder starter

[0158] Red crab soy sauce was prepared in the same manner as in Example 1, but with the grain powder starter omitted.

[0159]

[0160] Comparative Example 3: Omission of soybean paste powder starter

[0161] Red crab soy sauce was prepared in the same manner as in Example 1, but with the soybean paste powder starter omitted.

[0162]

[0163] Comparative Example 4: Use of red crab extract

[0164] The procedure was carried out in the same manner as Example 1, but in step (5), red crab soy sauce was prepared using red crab extract (or red crab boiled liquid) instead of whole red crab that was crushed and steamed.

[0165]

[0166] Preparation of red crab soybean paste

[0167] Example 5: Preparation of Red Crab Miso

[0168] The procedure was carried out in the same manner as Example 1, but in step (7), the secondary fermented product was filtered and the remaining solid was obtained (see FIG. 7).

[0169] The above solid was pasteurized at 65°C for 30 minutes and then aged at room temperature for 30 days (1 month) to produce red crab soybean paste (salt content: 12%).

[0170]

[0171] Example 6: Inoculation of salt-tolerant lactic acid bacteria during the secondary fermentation process

[0172] The procedure is carried out in the same manner as Example 5, provided that on the 5th day of fermentation in step (6), the primary fermented product immersed in the seed soy sauce contains a Tetragenococcus halopillus strain culture solution (1×10⁻⁶ 7 Red crab soybean paste was prepared by inoculating with CFU / g.

[0173]

[0174] Example 7: Inoculation of salt-tolerant yeast during the secondary fermentation process

[0175] The procedure is carried out in the same manner as in Example 5, provided that on the 14th day of fermentation in step (6), a culture solution of the Zygosaccharomyces luxii strain (1×10⁻⁶) is applied to the primary fermented product immersed in the starter soy sauce. 7 Red crab soybean paste was prepared by inoculating with CFU / g.

[0176]

[0177] Example 8: Inoculation of salt-tolerant lactic acid bacteria and salt-tolerant yeast during the secondary fermentation process

[0178] The procedure is carried out in the same manner as Example 5, provided that on the 5th day of fermentation, the primary fermented product immersed in the seed soy sauce of step (6) contains a Tetragenococcus halopillus strain culture solution (1×10⁻⁶ 7 Inoculated with CFU / g), and on the 14th day of the above fermentation, a culture solution of the Zygosaccharomyces luxii strain (1×10⁻⁶ 7 Red crab soybean paste was prepared by inoculating with CFU / g.

[0179]

[0180] Control Group 2: Use of regular koji

[0181] The procedure was carried out in the same manner as in Example 5, but using general koji (Korean Suwon Fermentation, yellow koji (rice koji)) to produce red crab doenjang.

[0182]

[0183] Comparative Example 5: Omission of soybean powder starter

[0184] Red crab soybean paste was prepared in the same manner as in Example 5, but with the soybean powder starter omitted.

[0185]

[0186] Comparative Example 6: Omission of grain powder starter

[0187] Red crab soybean paste was prepared in the same manner as in Example 5, but with the grain powder starter omitted.

[0188]

[0189] Comparative Example 7: Omission of soybean paste powder starter

[0190] Red crab soybean paste was prepared in the same manner as in Example 5, but with the soybean paste powder starter omitted.

[0191]

[0192] Comparative Example 8: Use of red crab extract

[0193] The procedure was carried out in the same manner as Example 5, but instead of the whole red crab that was crushed and steamed in step (5), red crab extract (or red crab boiled liquid) was used to prepare red crab soybean paste.

[0194]

[0195] Preparation of red crab soybean paste

[0196] Example 5: Preparation of Red Crab Miso

[0197] The procedure was carried out in the same manner as Example 1, but in step (7), the secondary fermented product was filtered and the remaining solid was obtained (see FIG. 7).

[0198] The above solid was pasteurized at 65°C for 30 minutes and then aged at room temperature for 30 days (1 month) to produce red crab soybean paste (salt content: 12%).

[0199]

[0200] Example 6: Inoculation of salt-tolerant lactic acid bacteria during the secondary fermentation process

[0201] The procedure is carried out in the same manner as Example 5, provided that on the 5th day of fermentation in step (6), the primary fermented product immersed in the seed soy sauce contains a Tetragenococcus halopillus strain culture solution (1×10⁻⁶ 7 Red crab soybean paste was prepared by inoculating with CFU / g.

[0202]

[0203] Example 7: Inoculation of salt-tolerant yeast during the secondary fermentation process

[0204] The procedure is carried out in the same manner as in Example 5, provided that on the 14th day of fermentation in step (6), a culture solution of the Zygosaccharomyces luxii strain (1×10⁻⁶) is applied to the primary fermented product immersed in the starter soy sauce. 7 Red crab soybean paste was prepared by inoculating with CFU / g.

[0205]

[0206] Example 8: Inoculation of salt-tolerant lactic acid bacteria and salt-tolerant yeast during the secondary fermentation process

[0207] The procedure is carried out in the same manner as Example 5, provided that on the 5th day of fermentation, the primary fermented product immersed in the seed soy sauce of step (6) contains a Tetragenococcus halopillus strain culture solution (1×10⁻⁶ 7 Inoculated with CFU / g), and on the 14th day of the above fermentation, a culture solution of the Zygosaccharomyces luxii strain (1×10⁻⁶ 7 Red crab soybean paste was prepared by inoculating with CFU / g.

[0208]

[0209] Control Group 2: Use of regular koji

[0210] The procedure was carried out in the same manner as in Example 5, but using general koji (Korean Suwon Fermentation, yellow koji (rice koji)) to produce red crab doenjang.

[0211]

[0212] Comparative Example 5: Omission of soybean powder starter

[0213] Red crab soybean paste was prepared in the same manner as in Example 5, but with the soybean powder starter omitted.

[0214]

[0215] Comparative Example 6: Omission of grain powder starter

[0216] Red crab soybean paste was prepared in the same manner as in Example 5, but with the grain powder starter omitted.

[0217]

[0218] Comparative Example 7: Omission of soybean paste powder starter

[0219] Red crab soybean paste was prepared in the same manner as in Example 5, but with the soybean paste powder starter omitted.

[0220]

[0221] Comparative Example 8: Use of red crab extract

[0222] The procedure was carried out in the same manner as Example 5, but instead of the whole red crab that was crushed and steamed in step (5), red crab extract (or red crab boiled liquid) was used to prepare red crab soybean paste.

[0223]

[0224] Manufacturing of red crab soybean paste seasoning

[0225] Example 9: Preparation of red crab soybean paste seasoning

[0226] A mixture of roasted soybean powder, anchovy powder, kelp powder, and garlic powder in a weight ratio of 1:1:1:1 was mixed with 100 parts by weight of red crab soybean paste according to Example 5 above, and 20 parts by weight of the mixture was added.

[0227] The above mixture was hot-air dried and then ground to obtain powdered low-salt red crab soybean paste seasoning (salt content: 4.8%).

[0228]

[0229] <Test Example>

[0230] Test Example 1: Quality Characteristics (Total Nitrogen Content)

[0231] 1-1: Red crab soy sauce

[0232] The total nitrogen content of red crab soy sauce was measured according to the examples and comparative examples.

[0233] Total nitrogen content was measured by the semi-micro Kjeldahl method (AOAC. 2006), and amino nitrogen content was measured by the Formol method (Choi and Ya. 1989). Specifically, 250 mL of distilled water was added to 5 mL of red crab soy sauce according to the examples and comparative examples and stirred for 30 minutes. Then, 25 mL of the stirred solution was adjusted to pH 8.5 with 0.1N-NaOH solution, and 20 mL of formaldehyde solution (pH 8.5) was added. When the pH decreased, the solution was titrated again with 0.1N-NaOH solution to reach pH 8.5 to determine the total nitrogen content, which is shown in Table 1 below. In the table below, *, **, and *** indicate significance at p<0.05, p<0.01, and p<0.001, respectively, when compared to Control Group 1.

[0234] Classification Total Nitrogen Content (%) Control Group 10.81 Example 11.62 * Example 21.80 ** Example 31.88 ** Example 42.18 *** Comparative Example 11.02 Comparative Example 21.24 Comparative Example 31.11 Comparative Example 41.22

[0235] Looking at Table 1 above, it can be confirmed that the red crab soy sauce according to Examples 1 to 4 of the present invention has a significantly higher total nitrogen content compared to the red crab soy sauce according to Control Group 1 and Comparative Examples 1 to 4. In particular, the red crab soy sauce according to Example 4 was found to have a significantly higher total nitrogen content compared to the red crab soy sauce according to Examples 1 to 3.

[0236] Meanwhile, in the case of the above control group 1, it was fermented using ordinary koji rather than the koji according to the present invention, and it appears that the total nitrogen content was measured to be negligible due to the short fermentation and aging period.

[0237] For reference, an important indicator for evaluating the quality of soy sauce is its total nitrogen content (TN index). Generally, the quality standard for the total nitrogen content of Korean-style soy sauce is 0.8%, and the Korean Industrial Standards define it as standard soy sauce if it is 1.0% or higher, premium soy sauce if it is 1.3% or higher, and special grade soy sauce if it is 1.5% or higher.

[0238] In this regard, since the red crab soy sauce according to Examples 1 to 4 all have a total nitrogen content of 1.5% or more, it can be confirmed that all of them are special grade soy sauces.

[0239]

[0240] 1-2: Red Crab Miso Paste

[0241] The amino nitrogen content of red crab soybean paste according to the examples and comparative examples was measured using a method similar to Test Example 1-1 above and is shown in Table 2 below. In the table below, *, **, and *** indicate significance at p<0.05, p<0.01, and p<0.001, respectively, compared to control group 2.

[0242] Classification Amino nitrogen content (mg%) Control group 2281.3 Example 5405.7 * Example 6421.5 ** Example 7433.6 ** Example 8459.5 *** Comparative Example 5 332.6 Comparative Example 6 354.1 Comparative Example 7 327.3 Comparative Example 8 343.8

[0243] Looking at Table 2 above, it can be confirmed that the red crab soybean paste according to Examples 5 to 8 of the present invention has a significantly higher amino nitrogen content compared to the red crab soybean paste according to Control Group 2 and Comparative Examples 5 to 8. In particular, the red crab soybean paste according to Example 8 was found to have a significantly higher amino nitrogen content compared to the red crab soybean paste according to Examples 5 to 7.

[0244]

[0245] Test Example 2: Sensory Evaluation

[0246] 2-1: Red Crab Soy Sauce

[0247] Sensory evaluation of red crab soy sauce was conducted according to the examples and comparative examples.

[0248] A panel of 40 male and female students from Kookmin University was formed, and a sensory evaluation of the above aronia beverage was conducted based on a 9-point scale (where a higher degree is closer to 9). For statistical analysis, the SPSS 12.0 statistical program was used, and significance was verified at a significance level of p<0.05 using the Duncan multiple range test (DMR-test).

[0249] - Color, aroma, umami, flavor, overall taste (salty, bitter, sweet), and overall preference: 1 point = very bad, 9 points = very good

[0250] The results of the above evaluation are shown in Table 3 below. In the table below, *, **, and *** indicate significance at p<0.05, p<0.01, and p<0.001, respectively, compared to control group 1.

[0251] Classification Color Aroma Umami Flavor Overall Taste Comprehensive Preference Control Group 15.4 4.8 5.05.2 5.3 5.1 Example 16.06.5 * 6.9 * 6.6 * 6.7 * 6.5 * Example 26.3 * 6.9 ** 7.5 ** 7.1 ** 7.1 ** 7.0 ** Example 36.2 * 7.1 ** 7.4 ** 7.2 ** 7.3 ** 7.2 ** Example 46.8 ** 7.7 *** 8.4 *** 7.9 *** 8.0 *** 7.8 ***Comparative Example 15.85.96.15.85.95.8 Comparative Example 25.75.96.26.06.05.9 Comparative Example 35.86.06.35.85.85.7 Comparative Example 45.76.16.16.16.06.0

[0252] Looking at Table 3 above, it can be confirmed that the red crab soy sauce according to Examples 1 to 4 of the present invention has significantly higher color, aroma, umami, flavor, overall taste, and overall preference compared to the red crab soy sauce according to Control Group 1 and Comparative Examples 1 to 4. In particular, the red crab soy sauce according to Example 4 was found to have a significantly higher sensory evaluation compared to the red crab soy sauce according to Examples 1 to 3.

[0253]

[0254] 2-2: Red Crab Miso Paste

[0255] Sensory evaluation of red crab soybean paste according to the examples and comparative examples was conducted using the same method as in Test Example 2-1 above and is shown in Table 4 below. In the table below, *, **, and *** indicate significance at p<0.05, p<0.01, and p<0.001, respectively, compared to control group 2.

[0256] Classification Color Aroma Umami Flavor Overall Taste Comprehensive Preference Control Group 25.0 4.9 5.3 5.2 5.3 5.0 Example 55.9 * 6.4 * 6.8 * 6.5 * 6.6 * 6.4 * Example 66.2 * 6.8 ** 7.4 ** 7.0 ** 7.0 ** 6.9 ** Example 76.1 * 7.0 ** 7.3 ** 7.1 ** 7.2 ** 7.1 ** Example 86.7 ** 7.6 *** 8.3 *** 8.0 *** 7.9 ***7.7 *** Comparative Example 55.75.86.05.75.85.7 Comparative Example 65.65.86.15.95.95.8 Comparative Example 75.75.96.25.75.75.6 Comparative Example 85.66.06.06.05.95.8

[0257] Looking at Table 4 above, it can be confirmed that the red crab soybean paste according to Examples 5 to 8 of the present invention has significantly higher color, aroma, umami, flavor, overall taste, and overall preference compared to the red crab soybean paste according to Control Group 2 and Comparative Examples 5 to 8. In particular, the red crab soybean paste according to Example 8 was found to have a significantly higher sensory evaluation compared to the red crab soybean paste according to Examples 5 to 7.

[0258]

[0259] Test Example 3: Change in Flavor Over Shelf Life - Sensory Evaluation

[0260] 3-1: Red crab soy sauce

[0261] The results of a sensory evaluation on the overall preference of red crab soy sauce, prepared according to the examples and comparative examples of the present invention and stored at room temperature for 12 months, are shown in Table 5 below. The sensory evaluation was performed in the same manner as in Test Example 2-1.

[0262] Classification Color Aroma Umami Flavor Overall Taste Comprehensive Preference Control Group 25.0 4.9 5.3 5.2 5.3 5.0 Example 55.9 * 6.4 * 6.8 * 6.5 * 6.6 * 6.4 * Example 66.2 * 6.8 ** 7.4 ** 7.0 ** 7.0 ** 6.9 ** Example 76.1 * 7.0 ** 7.3 ** 7.1 ** 7.2 ** 7.1 ** Example 86.7 ** 7.6 ***8.3 *** 8.0 *** 7.9 *** 7.7 *** Comparative Example 55.75.86.05.75.85.7 Comparative Example 65.65.86.15.95.95.8 Comparative Example 75.75.96.25.75.75.6 Comparative Example 85.66.06.06.05.95.8

[0263] Looking at Table 5 above, it can be seen that the red crab soy sauce produced according to the embodiment of the present invention minimizes the decline in sensory quality (overall preference such as taste) over the shelf life (storage period) compared to the control group and comparative example.

[0264]

[0265] 3-2: Red Crab Miso Paste

[0266] The results of a sensory evaluation on the overall preference of red crab soybean paste, prepared according to the examples and comparative examples of the present invention and stored at room temperature for 12 months, are shown in Table 6 below. The sensory evaluation was performed in the same manner as in Test Example 2-2.

[0267] Classification Immediately after manufacturing 6 months elapsed 9 months elapsed 12 months elapsed Control group 25.04.13.72.9 Example 56.4 * 6.2 * 5.9 * 5.6 * Example 66.9 ** 6.7 ** 6.4 ** 6.1 ** Example 77.1 ** 6.9 ** 6.6 ** 6.3 ** Example 87.7 *** 7.6 *** 7.4 *** 7.2 *** Comparative Example 55.7 4.9 4.4 3.8 Comparative Example 65.8 5.0 4.5 3.9 Comparative Example 75.6 4.8 4.3 3.7 Comparative Example 85.9 5.1 4.6 4.0

[0268] Looking at Table 6 above, it can be seen that the red crab soybean paste prepared according to the embodiment of the present invention minimizes the decline in sensory properties (overall preference such as taste) over the shelf life (storage period) compared to the control group and comparative example.

[0269]

[0270] Although the present invention has been described as a preferred embodiment mentioned above, various modifications and variations are possible without departing from the essence and scope of the invention. Furthermore, the appended claims include such modifications and variations that fall within the essence of the invention.

Claims

1. (1) A step of preparing a soybean powder starter by inoculating steamed soybeans with Aspergillus strains and Bacillus strains, fermenting for 2 to 6 days, and then drying and grinding; (2) A step of preparing a grain powder starter by inoculating coarsely ground grains after roasting with Aspergillus strains and Bacillus strains, fermenting for 2 to 6 days, and then drying and grinding; (3) A step of preparing a soybean paste powder starter by fermenting a mixture of steamed soybeans and traditional soybean paste for 2 to 5 days, and then drying and grinding it; (4) A step of producing koji by inoculating 0.5 to 2 parts by weight each of the soybean powder starter, grain powder starter, and soybean paste powder starter into 100 parts by weight of a mixture of steamed soybeans and roasted and finely ground grains, and fermenting for 3 to 7 days; (5) A step of preparing a primary fermented product by adding salt to a mixture of crushed and steamed red crab and the koji, and then fermenting it for 2 to 5 days; (6) A step of preparing a second fermented product by immersing the first fermented product in seed soy sauce and fermenting it for 20 to 40 days; and (7) A step of obtaining a filtered liquid by filtering the above secondary fermented product and aging it for 20 to 40 days to obtain red crab soy sauce; comprising a method for rapid production of red crab soy sauce.

2. In Paragraph 1, The above Aspergillus strain is one or more strains selected from Aspergillus oryzae and Aspergillus sojae, and A method for rapidly producing red crab soy sauce, characterized in that the above-mentioned Bacillus strain is one or more strains selected from Bacillus amyloliquefaciens and Bacillus subtilis.

3. In Paragraph 1, (2) A method for producing red crab soy sauce in a rapid manner, characterized in that the grains in steps (2) and (4) are one or more selected from rice bran and oats.

4. In Paragraph 1, (2) A method for rapidly producing red crab soy sauce characterized by coarsely ground grains after roasting in steps (2) and (4) having a moisture content of 50 to 70 weight%.

5. In Paragraph 1, (3) A method for rapidly producing red crab soy sauce characterized by mixing the steamed soybeans and traditional soybean paste in a weight ratio of 1:0.5 to 1.

5.

6. In Paragraph 1, (4) A method for rapidly producing red crab soy sauce characterized by mixing the coarsely ground grains after roasting in an amount of 30 to 50 parts by weight with respect to 100 parts by weight of the steamed soybeans.

7. In Paragraph 1, (5) A method for rapidly producing red crab soy sauce characterized by mixing the red crab and koji in a weight ratio of 1:0.5 to 1.

5.

8. In Paragraph 1, (5) A method for rapidly producing red crab soy sauce, characterized in that the salt is added in an amount of 5 to 15 parts by weight per 100 parts by weight of the mixture.

9. In Paragraph 1, (6) A method for producing red crab soy sauce quickly, characterized by inoculating the primary fermented product immersed in the seed soy sauce with Tetragenococcus halophilus on the 3rd to 7th day of the fermentation of the above step.

10. In Paragraph 8, (6) A method for producing red crab soy sauce quickly, characterized by inoculating the primary fermented product immersed in the starter soy sauce with Zygosaccharomyces rouxii on the 10th to 18th day of the fermentation of the above step.

11. Red crab soy sauce produced according to the method of any one of claims 1 to 10.

12. (1) A step of preparing a soybean powder starter by inoculating steamed soybeans with Aspergillus strains and Bacillus strains, fermenting for 2 to 6 days, and then drying and grinding; (2) A step of preparing a grain powder starter by inoculating coarsely ground grains after roasting with Aspergillus strains and Bacillus strains, fermenting for 2 to 6 days, and then drying and grinding; (3) A step of preparing a soybean paste powder starter by fermenting a mixture of steamed soybeans and traditional soybean paste for 2 to 5 days, and then drying and grinding it; (4) A step of producing koji by inoculating 0.5 to 2 parts by weight each of the soybean powder starter, grain powder starter, and soybean paste powder starter into 100 parts by weight of a mixture of steamed soybeans and roasted and finely ground grains, and fermenting for 3 to 7 days; (5) A step of preparing a primary fermented product by adding salt to a mixture of crushed and steamed red crab and the koji, and then fermenting it for 2 to 5 days; (6) A step of preparing a second fermented product by immersing the first fermented product in seed soy sauce and fermenting it for 20 to 40 days; and (7) A step of filtering the secondary fermented product to obtain a solid; a method for producing red crab soybean paste quickly.

13. In Paragraph 12, The above Aspergillus strain is one or more strains selected from Aspergillus oryzae and Aspergillus sojae, and A method for rapidly producing red crab soybean paste, characterized in that the above-mentioned Bacillus strain is one or more strains selected from Bacillus amyloliquefaciens and Bacillus subtilis.

14. In Paragraph 12, (2) A method for producing red crab soybean paste in which the grains in steps (2) and (4) are one or more selected from rice bran and oats.

15. In Paragraph 12, (2) A method for rapidly producing red crab soybean paste characterized by coarsely ground grains after roasting in steps (2) and (4) having a moisture content of 50 to 70 weight%.

16. In Paragraph 12, (3) A method for rapidly producing red crab soybean paste characterized by mixing the steamed soybeans and traditional soybean paste in a weight ratio of 1:0.5 to 1.

5.

17. In Paragraph 12, (4) A method for rapidly producing red crab soybean paste characterized by mixing the coarsely ground grains after roasting in an amount of 30 to 50 parts by weight with respect to 100 parts by weight of the steamed soybeans.

18. In Paragraph 12, (5) A method for rapidly producing red crab soybean paste characterized by mixing the red crab and koji in a weight ratio of 1:0.5 to 1.

5.

19. In Paragraph 12, (5) A method for rapidly producing red crab soybean paste, characterized in that the salt is added in an amount of 5 to 15 parts by weight per 100 parts by weight of the mixture.

20. In Paragraph 12, (6) A method for producing red crab soybean paste quickly, characterized by inoculating the primary fermented product immersed in the seed soy sauce with Tetragenococcus halophilus on the 3rd to 7th day of the fermentation of the above step.

21. In Paragraph 20, (6) A method for producing red crab soybean paste quickly, characterized by inoculating the primary fermented product immersed in the seed soy sauce on the 10th to 18th day of the fermentation of the above step with Zygosaccharomyces rouxii.

22. In Paragraph 12, (8) A step of mixing 10 to 30 parts by weight of a mixture of roasted soybean flour, anchovy powder, kelp powder and garlic powder with 100 parts by weight of the above solid material and then drying; further comprising a method for manufacturing red crab soybean paste quickly.

23. Red crab soybean paste produced by the method of any one of paragraphs 12 to 22.

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