| 摘要 |
PURPOSE: Seasoned soy sauce containing fermented liquid anchovy sauce and Rubus coreanus fruit, and a producing method thereof are provided to offer a prevention effect on adult chronic diseases. CONSTITUTION: A producing method of seasoned soy sauce containing fermented liquid anchovy sauce and Rubus coreanus fruit comprises the following steps: mixing 20-40wt% of soy sauce, 20-40wt% of fermented liquid anchovy sauce, 10-20wt% of Rubus coreanus enzyme, 10-20wt% of fruit enzyme, 2-10wt% of kiwi fermented liquid, 0.1-2wt% of sea tangle, 0.1-2wt% of Glycyrrhizae radix, 0.1-2wt% of jujube, 0.1-2wt% of Lentinus edodes, and 0.1-2wt% of Astragalus membranaceus to obtain a soy sauce mixture(S11); heating the soy sauce mixture for 1-3 hours, and separating liquid parts from the mixture(S21); and packaging the obtained seasoned soy sauce in a 80-100 deg. C glass jar(S31). [Reference numerals] (S11) Mixing soy sauce, fermented liquid anchovy sauce, a Rubus coreanus enzyme, a fruit enzyme, kiwi fermented liquid, sea tangle, Glycyrrhizae radix, jujube, Lentinus edodes, and Astragalus membranaceus to obtain a soy sauce mixture; (S21) Boiling the soy sauce mixture for 1-3 hours, and separating liquid; (S31) Packaging the liquid seasoned soy sauce in 80-100 deg. C glass bottle
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