| 摘要 |
PURPOSE: A process of preparing soy sauce by adding a suitable amount of isoflavone in the manufacture of soy sauce is provided. Whereby, the product has an anticancer activity and cancer cell growth inhibiting activity. CONSTITUTION: Washed soybean is steamed in a rice steamer, added with spawns as a mixture of Aspergillus oryzae and roasted wheat flour and fermented. Thereafter, the fermented soybean is dried, soaked in saline water and added with a small amount of isoflavone, followed by ageing for a specified time of period. In addition, 5 to 50% by weight of steamed soybean germ, based on the soybean is added to steamed soybean in the process of pouring a spawn, instead of addition of isoflavone in the soaking process.
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