PRODUCING METHOD OF IMPROVED SOY SAUCE AND THE IMPROVED SOY SAUCE PRODUCED BY THE SAME

摘要

A method for preparing the modified herb medicine ganjang (soy sauce), and the modified herb medicine ganjang composition prepared by the method are provided to obtain the herb medicine ganjang free from acetic alcohol and caramel. A method for preparing the modified herb medicine ganjang comprises the steps of parching a black soybean, buckwheat, Cassia tora L., Job's tears, Glycyrrhizae Radix and Pueraria thunbergiana BENTH., pulverizing them, and drying and pulverizing coltsfoot, stevia, ginger, Salicornia herbacea and rice straw; mixing the obtained powder; steaming the mixture at 110-120 deg.C for 40-60 min and cooling it to 30-39 deg.C; molding the steamed one in a molding box where rice straw powder is spreaded, and maturing it at 28-34 deg.C and at a humidity of 50-60 % for 1-2 days; fermenting the matured one and storing it at 5-8 deg.C for 20-30 days; cutting the stored meju (fermented soybeans) into small parts, putting it in a net bag, dipping it in the water containing liquid salted fish, Salicornia herbacea powder and bay salt to mature it, and filtering the remaining solution to mature it; and increasing the temperature slowly to 90-103 deg.C and heating it for 60-90 min with stirring.