MANUFACTURING METHOD OF SOY SAUCE WITH IMPROVED ANTIOXIDANT ACTIVITY

摘要

PURPOSE: A manufacturing method of soy sauce with the improved antioxidant activity is provided to add herb during the boiling process of the soy sauce for improving the antioxidant activity using effective components of the herb. CONSTITUTION: A manufacturing method of soy sauce with the improved antioxidant activity comprises the following steps: increasing soybean by inserting into water; roasting wheat, mixing with seed koji, and inserting the mixture to the soy bean, for a koji making process for 40~70 hours; fermenting the fermented soybean obtained from the previous step after soaking into salt water, and obtaining raw soy sauce by filtering; boiling the raw soy sauce and filtering after cooling; and adding herb 5~10 minutes before finishing the boiling process.