As edible insects have come to be used as a dietary source of protein, related studies have been carried out in various fields. A liquid fermented seasoning was prepared using Tenebrio molitor larvae by applying the soy sauce fermentation process. Meju, koji, and roasted rice flour were combined with a 23% brine to produce a sauce. Aspergillus oryzae and Bacillus licheniformis were used to ferment raw or defatted insect larvae, and the resulting material was used as an insect meju. The insect koji was prepared with defatted insects and A. oryzae. Six sauce samples, including soy sauce with two different ratios of ingredients (meju:koji:roasted rice flour = 6:2:2 and 8:1:1) were prepared with raw T. molitor larvae (raw insect sauce), defatted larvae (defatted insect sauce), and soy (soy sauce) after 20 days of fermentation at 25 °C. No difference in the L value was observed among experimental groups, but the 6:2:2 ratio sauces generally had higher L values than did the 8:1:1 ratio sauces. The raw insect sauce showed the highest b value. The overall color change (ΔE) over time was not significant, but the value was high for the insect sauce. Browning tended to increase as fermentation continued in the soy and raw insect sauces. Browning of defatted insect sauce increased, but decreased sharply on day 20. Sample pH values were 5.70–6.19 on day 0 and 5.66–6.02 on day 20. No significant change in pH was observed among samples. Titratable acidity increased overall during fermentation. The 6:2:2 ratio sauces had higher total soluble solids, reducing sugars, and total sugars than did the 8:1:1 ratio sauces. Total nitrogen content of the sauces was 1.06–1.19% after 20 days of fermentation. The 6:2:2 ratio sauces showed greater amino‑nitrogen content (0.26–0.32% on day 20) than did the 8:1:1 ratio sauces, indicating more efficient protein degradation. The percentage nitrogen degradation rates were higher for the insect sauces than for the soy sauce. Essential and nonessential amino acids, as well as amino acid derivatives, increased by 1.5–2 times during fermentation. The raw M6 insect sauce had the highest total free amino-acid content of 510.42 mg/kg. Glutamic acid, alanine, aspartic acid, serine, isoleucine, lysine, phenylalanine, and valine contents were high in the sauces.

由于食用昆虫已被用作蛋白质的饮食来源，因此在各个领域都进行了相关研究。使用黄粉虫幼虫通过酱油发酵工艺制备液体发酵调味料。梅酒，曲和烤米粉与23％的盐水混合制成酱油。使用米曲霉和地衣芽孢杆菌发酵生的或脱脂的昆虫幼虫，并将所得的材料用作昆虫meju。昆虫曲是用脱脂的昆虫和米曲霉制备的。用生的T. molitor制备了六个酱料样品，包括具有两种不同比例的原料（酱油：苦酒：烤米粉= 6：2：2和8：1：1）的酱油样品在25°C下发酵20天后，幼虫（生虫酱），脱脂幼虫（脱脂虫酱）和酱油（酱油）。实验组之间没有观察到L值的差异，但是6：2：2比例的调味料通常比8：1：1比例的调味料具有更高的L值。原始的昆虫酱显示出最高的b值。随时间变化的总体颜色变化（ΔE）并不显着，但对于昆虫酱而言，该值很高。随着酱油和生虫酱中发酵的继续进行，褐变趋于增加。脱脂昆虫酱的褐变增加，但在第20天急剧下降。样品的pH值在第0天为5.70–6.19，在第20天为5.66–6.02。在样品中未观察到pH的显着变化。可滴定酸度在发酵过程中总体上增加。比例为6：2：2的酱汁的总可溶性固形物含量较高，与8：1：1比例的调味料相比，减少了糖分和总糖分。发酵20天后，调味酱的总氮含量为1.06-1.19％。6：2：2比例的酱汁比8：1：1比例的酱汁具有更高的氨基氮含量（第20天为0.26-0.32％），表明蛋白质降解效率更高。昆虫酱的氮降解百分率高于酱油。在发酵过程中，必需氨基酸和非必需氨基酸以及氨基酸衍生物增加了1.5–2倍。原始M6昆虫酱的总游离氨基酸含量最高，为510.42 mg / kg。调味料中谷氨酸，丙氨酸，天冬氨酸，丝氨酸，异亮氨酸，赖氨酸，苯丙氨酸和缬氨酸的含量很高。发酵20天后达到19％。6：2：2比例的酱汁比8：1：1比例的酱汁具有更高的氨基氮含量（第20天为0.26-0.32％），表明蛋白质降解效率更高。昆虫酱的氮降解百分率高于酱油。在发酵过程中，必需氨基酸和非必需氨基酸以及氨基酸衍生物增加了1.5–2倍。原始M6昆虫酱的总游离氨基酸含量最高，为510.42 mg / kg。调味料中谷氨酸，丙氨酸，天冬氨酸，丝氨酸，异亮氨酸，赖氨酸，苯丙氨酸和缬氨酸的含量很高。发酵20天后达到19％。6：2：2比例的酱汁比8：1：1比例的酱汁具有更高的氨基氮含量（第20天为0.26-0.32％），表明蛋白质降解效率更高。昆虫酱的氮降解百分率高于酱油。在发酵过程中，必需氨基酸和非必需氨基酸以及氨基酸衍生物增加了1.5–2倍。原始M6昆虫酱的总游离氨基酸含量最高，为510.42 mg / kg。调味料中谷氨酸，丙氨酸，天冬氨酸，丝氨酸，异亮氨酸，赖氨酸，苯丙氨酸和缬氨酸的含量很高。昆虫酱的氮降解百分率高于酱油。在发酵过程中，必需氨基酸和非必需氨基酸以及氨基酸衍生物增加了1.5–2倍。原始M6昆虫酱的总游离氨基酸含量最高，为510.42 mg / kg。调味料中谷氨酸，丙氨酸，天冬氨酸，丝氨酸，异亮氨酸，赖氨酸，苯丙氨酸和缬氨酸的含量很高。昆虫酱的氮降解百分率高于酱油。在发酵过程中，必需氨基酸和非必需氨基酸以及氨基酸衍生物增加了1.5–2倍。原始M6昆虫酱的总游离氨基酸含量最高，为510.42 mg / kg。调味料中谷氨酸，丙氨酸，天冬氨酸，丝氨酸，异亮氨酸，赖氨酸，苯丙氨酸和缬氨酸的含量很高。