| 摘要 |
The present invention relates to a manufacturing method for low salinity soy sauce and low salinity soy sauce manufactured thereby and, more specifically, to a manufacturing method for low salinity soy sauce, which includes a step of mixing fermented wheat, fermented soy and fermented black garlic with soy sauce and unheated sterilization with super high pressure, and low salinity soy sauce with high quality manufactured, thereby having good taste even with low salinity and is able to maintain the taste and quality of the food for a long time. The manufacturing method of the low salinity soy sauce is characterized in that fermented soy, fermented wheat, and fermented black garlic are mixed with soy sauce and unheated sterilization with super high pressure. [Reference numerals] (AA) Wheat; (BB,HH) Steaming; (CC) Aspergillus oryze inoculation; (DD) Wheat koji; (EE) High pressure liquefaction; (FF) Wheat ferment; (GG) Soybean; (II,RR) Wet grinding; (JJ) Lactobacillus inoculation; (KK) Soybean ferment; (LL) Soy sauce; (MM) Apple, plum extract, isomalto-oligosaccharide, citron jam, spring onion, ginger juice, ground sesame, pepper, sesame oil, canola oil, etc; (NN) Mixing and homogenization; (OO) Filling; (PP) Super high pressure non-heating sterilization; (QQ) Black garlic; (SS) Black garlic extract; (TT) Yeast inoculation; (UU) Black garlic ferment |
