Abstract:

The development of a novel Perilla flavored bean sauce based on a rapid fermentation method is proposed. The optimal fermentation conditions were obtained through single factor and orthogonal array design experiments to be: the amount of inoculated Aspergillus oryzae 0.40%; primary fermentation temperature 50 ℃; the amount of added Perilla leaf juice 4%; and the amount of added water for koji making 150%. The Perilla flavored bean sauce manufactured under the optimal conditions showed the highest sensory quality and fermentation performance as well as shorter processing cycle, which is beneficial to its industrial production. It had the unique aroma of Perilla and a pure taste, thus being suitable to be used as a seasoning sauce for seafood.

Key words: Perilla flavored bean sauce, rapid fermentation, development