| 摘要 |
PURPOSE: A method for manufacturing soy sauce using mulberry leaves is provided to improve tastes of the soy sauce while maintaining beneficial components of the mulberry leaves by aging the mulberry leaves in the soy sauce manufactured by mixing water, vinegar, sugar, and salt. CONSTITUTION: A method for manufacturing soy sauce using mulberry leaves comprises the following steps: cleaning the mulberry leaves; fermenting the mulberry leaves in salt water for 8 ~ 15 days; steaming the fermented mulberry leaves for 40 ~ 90 minutes in 30~70°C; manufacturing mixed soy sauce by mixing 40~60 parts by weight of water, 5~10 parts by weight of vinegar, 20~30 parts by weight of sugar, 5~10 parts by weight of soy sauce and salt; and aging the mulberry leaves in the mixed soy sauce for 15 ~ 30 days.
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