| 摘要 |
The present invention relates to a soy sauce containing pear enzyme liquid and a manufacturing method thereof and, more specifically, a soy sauce containing pear enzyme liquid which enables a consumer to take active ingredients in the pear enzyme liquid and has an excellent antioxidative activity by adding the pear enzyme liquid which is made by fermentation of the pear to the soy sauce served with roasted meat and a method for manufacturing the same. The soy sauce containing the pear enzyme liquid according to the present invention comprises 65±10 g of the pear enzyme liquid, 50±10 g of mirin, 20±5 g of ketchup, 250±25 g of broth, 10±2 g of apple vinegar, 20±5 g of balsamic vinegar, 1±0.5 g of guar gum, 5±2 g of starch, and 2.5±1 g of salt per 25 g of soy sauce. [Reference numerals] (AA) Soy sauce, pear enzyme liquid, Mirim, ketchup, meat broth;(BB) Apple cider vinegar, starch, guar gum;(CC) Balsamic vinegar;(S10) Pear enzyme liquid preparation step;(S20) Boiling step;(S30) Concentration controlling step;(S40) Finishing step |
