| 摘要 |
The present invention is characterized by manufacturing a sauce with an excellent taste and flavor by using mulberry leaves only, and provides a mulberry leaf sauce which improves the efficiency assisting in health improvement due to the polyphenol component contained in mulberry leaves so as to maximize the satisfaction and reliability of users, and allows to be used as a functional food condiment so that manufacturers can enhance actual productivity. The manufacturing method of mulberry leaf sauce according to the present invention comprises: a step of fermenting mulberry leaves; a step of mixing the fermented mulberry leaves, water and salt at a predetermined ratio; a step of aging the mixture in a fermentation container for a predetermined period; a step of removing the fermented mulberry leaves in the aged mixture and extracting a separated extract; a step of sterilizing the extracted extract by heating at a predetermined temperature; and a step of manufacturing a sauce by secondly aging the sterilized extract for a predetermined period. |
