MANUFACTURING PROCESS OF SOY SAUCE HAVING MULTI FUNCTIONS

摘要

A method for preparing functional soy sauce containing polyphenol from green tea is provided to prevent overgrowth of yeast generated during the period the soy sauce is stored, thereby improving marketability. A method for preparing functional soy sauce containing polyphenol from green tea comprises the following steps of: pulverizing green tea to become powder; and heating soy sauce and cooling down to a temperature range of 30-40°C; and uniformly spraying the pulverized green tea powder to the soy sauce so that the polyphenol comes off from the green tea powder. The green tea is pulverized to become 2~4um in size and sprayed to the soy sauce at a temperature of 35~36°C. The 1g of green tea powder is sprayed to the 1litter of soy sauce.