| 摘要 |
The present invention relates to: a low sodium soy sauce using Phellinus linteus and a preparation method therefor and, more specifically, to soy sauce having enriched flavors with low sodium by adding Phellinus linteus, which has excellent antibacterial activity having an effect of inhibiting microorganisms generated in a low sodium condition; and a preparation method therefor. In order to prepare the low sodium soy sauce, the concentration of brine used in preparing soy sauce should first be low, and when using soy sauce prepared with the low concentrated brine in real life, if more than a conventional soy sauce is added to season food, the use of the low sodium soy sauce becomes meaningless. In order to prevent such a situation, the soy sauce should be delicious even with low sodium. In general, when various tastes are harmonized instead of seasoning food with only one taste, even bland food tastes good. |
