| 摘要 |
The present invention relates to a method for manufacturing short-term aged soy sauce and the short-term aged soy sauce manufactured by the method. The method for manufacturing short-term aged soy sauce includes: (a) a step for manufacturing a fermented soybean block by inoculating boiled beans with Bacillus licheniformis, Bacillus subtilis, and Aspergilus oryzae, and drying the same; (b) a step for manufacturing rice bran koji by inoculating rice bran with Aspergillus oryzae, and fermenting the same; and (c) a step for adding salt water to a mixture obtained by mixing the fermented soybean block and the rice bran koji with a mixing ratio of 8.5-9.5:0.5-1.5 by weight, and aging the mixture. |
