KR20210014441A - Method for producing soy sauce using natural food materials - Google Patents

Abstract

The present invention relates to a method for manufacturing seasoned soy sauce suitable for preference of consumers, and seasoned soy sauce manufactured thereby. According to the present invention, the method comprises the following steps: (1) adding onion skins, black beans, kelp, and shiitake mushrooms to water and boiling and filtering the mixture to manufacture a seasoning solution; (2) adding water to green tea leaves, basil, savory, ginkgo leaves, and cumin, respectively, and extracting and filtering each mixture to manufacture a green tea extract, a basil extract, a savory extract, a ginkgo leaf extract, and a cumin extract; (3) mixing the green tea extract, the basil extract, the savory extract, the ginkgo leaf extract, and the cumin extract manufactured in the step (2) to manufacture a mixed extract; and (4) mixing the seasoning solution manufactured in the step (1), the mixed extract manufactured in the step (3), soy sauce, fish sauce, sugar, Japanese apricot syrup, apples, pears, onions, starch syrup, and garlic with respect to the total weight of seasoned soy sauce, and boiling and filtering the mixture.

Description

Method for producing taste soy sauce containing natural food materials {Method for producing soy sauce using natural food materials}

The present invention comprises the steps of (1) adding onion skin, black beans, kelp and shiitake mushrooms to water, boiling, and filtering to prepare a seasoning solution; (2) adding water to green tea leaves, basil, savory, ginkgo leaves and cumin, respectively, followed by extraction, filtering, and concentrating to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract, and cumin extract, respectively; (3) preparing a mixed extract by mixing the green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract prepared in step (2); And (4) based on the total weight of taste soy sauce, the seasoning liquid prepared in step (1), the mixed extract prepared in step (3), and soy sauce, fish soy sauce, sugar, plum green, apple, pear, onion, starch syrup, and garlic. It relates to a method for producing flavored soy sauce, characterized in that it comprises the step of mixing, boiling, and filtering, and to flavored soy sauce prepared by the method.

Soy sauce is a representative fermented soybean food in Korea that is fermented and aged with soybean as the main ingredient. Soy sauce is not only high in protein and amino acids, but also has excellent storage properties, and has a unique taste and aroma, so it has been widely used in the diet of our ancestors. During the aging process of soy sauce, there are various factors that determine the quality of taste, aroma, and color, but can be largely divided into raw materials, manufacturing methods, meju and strains applied thereto. Although good raw materials and the action of microorganisms during the aging process determine the taste and aroma, the quality of soy sauce depends on the manufacturing method.

And, in the case of conventionally available soy sauce, the salinity of soy sauce is 18 to 19%, which is very high, so when used directly on food, it gives a strong salty taste, and when the salinity is lowered, there is a risk of being oxidized and spoiled. In addition, in the case of flavored soy sauce marketed in the form of conventional spiced soy sauce or presented in cookbooks, nutrients are destroyed during the manufacturing process and saltiness is increased, or the flavor is very strong and unhealthy due to various artificial additives.

On the other hand, salt or soy sauce is used to season food when cooking, and subsidiary materials such as various seasonings, seasonings, green onions, and onions are added to add flavor. Therefore, there is a problem in that it is difficult to calculate each addition ratio, along with the hassle of separately preparing various seasonings or seasonings when cooking food, and there is a disadvantage in that the cooking time is lengthened.

Korean Patent No. 1664268 discloses a method of manufacturing bellflower flavored soy sauce, and Korean Registered Patent No. 1924366 discloses a method of manufacturing black rice flavored soy sauce, but a method of manufacturing flavored soy sauce containing natural food ingredients of the present invention It is different from

The present invention was conceived by the above demands, and an object of the present invention is to manufacture a new type of taste soy sauce with excellent nutritional and palatability using various food materials, such as selection of subsidiary materials, mixing ratio, extraction, heating, etc. By optimizing the conditions, the nutrients are improved compared to the existing taste soy sauce, and its deep and umami taste is excellent, so that it provides a method of manufacturing taste soy sauce suitable for consumers' preference.

In order to solve the above problems, the present invention comprises the steps of: (1) adding onion skin, black beans, kelp and shiitake mushrooms to water, boiling, and filtering to prepare a seasoning solution; (2) adding water to green tea leaves, basil, savory, ginkgo leaves and cumin, respectively, followed by extraction, filtering, and concentrating to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract, and cumin extract, respectively; (3) preparing a mixed extract by mixing the green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract prepared in step (2); And (4) based on the total weight of taste soy sauce, the seasoning liquid prepared in step (1), the mixed extract prepared in step (3), and soy sauce, fish soy sauce, sugar, plum green, apple, pear, onion, starch syrup, and garlic. It provides a method for producing flavored soy sauce, characterized in that it comprises the step of mixing and boiling and then filtering.

In addition, the present invention provides a taste soy sauce prepared by the above method.

Flavored soy sauce of the present invention does not add any artificial colors, preservatives, seasonings, etc., and uses only natural ingredients to have the natural taste, while the taste is refreshing and neat and not salty, and the taste is improved, so that the taste is improved and the preference is excellent. It can be usefully used in various dishes such as soup, stew, stew, and seasoned, and it is possible to provide taste soy sauce with excellent anti-diabetic activity by using food materials with anti-diabetic activity.

1 is a graph comparing pancreatic cell survival rates according to concentrations of green tea extract.
2 is a graph comparing the insulin concentration in blood.
Fig. 2 taste soy sauce: taste soy sauce without mixed extract, developed soy sauce: taste soy sauce in Preparation Example 1, Mix: refers to the mixed extract in step (3) of Preparation Example 1.

In order to achieve the object of the present invention, the present invention

(1) adding onion skin, black beans, kelp and shiitake mushrooms to water, boiling, and filtering to prepare a seasoning solution;

(2) adding water to green tea leaves, basil, savory, ginkgo leaves and cumin, respectively, followed by extraction, filtering, and concentrating to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract, and cumin extract, respectively;

(3) preparing a mixed extract by mixing the green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract prepared in step (2); And

(4) Based on the total weight of taste soy sauce, the seasoning liquid prepared in step (1), the mixed extract prepared in step (3), and soy sauce, fish soy sauce, sugar, plum green, apple, pear, onion, starch syrup, and garlic It provides a method for producing taste soy sauce, characterized in that it comprises the step of mixing, boiling and filtering.

In the method for producing taste soy sauce of the present invention, the seasoning solution of step (1) is preferably 0.05 to 0.07 g of onion skin, 1.8 to 2.2 g of black beans, 0.08 to 0.12 g of kelp, and 0.06 to shiitake mushrooms in 80 to 120 mL of water. After adding 0.08 g, it can be boiled at 90 to 100°C for 8 to 12 minutes and then filtered. More preferably, 0.06 g of onion peel, 2.06 g of black beans, 0.1 g of kelp, and 0.07 g of shiitake mushrooms are added to 100 mL of water. It can be prepared by adding and boiling for 10 minutes at 100° C. and filtering. The seasoning liquid prepared with the above material types, mixing ratios and extraction conditions has excellent flavor and umami, and thus, when added in an appropriate amount during the production of taste soy sauce, it can serve to enrich the taste of taste soy sauce.

In addition, in the method for producing taste soy sauce of the present invention, the step (2) is preferably 55 to 65 after adding 8 to 12 times (v/w) water to green tea leaves, basil, savory, ginkgo leaves and cumin, respectively. After extracting for 4 to 6 hours at °C, filtered and concentrated at 75 to 85 °C to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively, more preferably green tea leaves, basil, savory, After adding 10 times (v/w) water to each ginkgo leaf and cumin, extracting at 60°C for 5 hours, filtering and concentrating at 80°C to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively. I can.

In addition, in the method for producing taste soy sauce of the present invention, the mixed extract of step (3) is preferably 18 to 22 mL of green tea extract, 18 to 22 mL of basil extract, 8 to 12 mL of savory extract, 8 to 12 of ginkgo leaf extract. mL and 8 to 12 mL of cumin extract can be mixed, and more preferably, 20 mL of green tea extract, 20 mL of basil extract, 10 mL of savory extract, 10 mL of ginkgo leaf extract, and 10 mL of cumin extract can be prepared by mixing. have.

To prepare taste soy sauce by adding an appropriate amount of the mixed extract mixed with the material type, extraction and mixing ratio of the above (2) and (3) adds the umami and flavor of taste soy sauce, and eco-friendly taste and health using only natural ingredients. Oriented, high-value added taste soy sauce can be provided to consumers.

In addition, in the manufacturing method of taste soy sauce of the present invention, step (4) is preferably based on the total weight of taste soy sauce, seasoning liquid 16 to 17 wt%, mixed extract 19 to 21 wt%, soy sauce 23 to 26 wt%, Fish soy sauce 1.8-2.4% by weight, sugar 3-4% by weight, plum green 1.8-2.4% by weight, apple 9-10% by weight, pear 9-10% by weight, onion 9-10% by weight, starch syrup 3-4% by weight and 0.1 to 0.3% by weight of garlic may be mixed and boiled at 90 to 100°C for 4 to 6 minutes, and then filtered. More preferably, based on the total weight of taste soy sauce, seasoning liquid 16.5% by weight, mixed extract 20% by weight, and soy sauce 24.4 Mixing% by weight, 2.1% by weight of fish soy sauce, 3.4% by weight of sugar, 2.1% by weight of plum green, 9.3% by weight of apples, 9.3% by weight of pears, 9.3% by weight of onion, 3.4% by weight of starch syrup, and 0.2% by weight of garlic, and 5 at 100°C After boiling for a minute, it may include filtering. Flavored soy sauce prepared with the above material types, formulations and heating conditions could be prepared as flavored soy sauce in which the ingredients were well harmonized and the taste was deeper, and the sweet, salty and umami tastes were harmonized.

The method for producing taste soy sauce of the present invention, more specifically

(1) After adding 0.05 to 0.07 g of onion skin, 1.8 to 2.2 g of black beans, 0.08 to 0.12 g of kelp, and 0.06 to 0.08 g of shiitake mushrooms in 80 to 120 mL of water, boil at 90 to 100°C for 8 to 12 minutes. Filtering to prepare a seasoning liquid;

(2) Add 8 to 12 times (v/w) water to green tea leaves, basil, savory, ginkgo leaves and cumin, respectively, extract at 55 to 65°C for 4 to 6 hours, filter, and concentrate at 75 to 85°C. Preparing green tea extract, basil extract, savory extract, ginkgo leaf extract, and cumin extract, respectively;

(3) Mixed extract by mixing 18 to 22 mL of green tea extract prepared in step (2), 18 to 22 mL of basil extract, 8 to 12 mL of savory extract, 8 to 12 mL of ginkgo leaf extract, and 8 to 12 mL of cumin extract Manufacturing a; And

(4) Based on the total weight of taste soy sauce, 16 to 17% by weight of seasoning liquid prepared in step (1), 19 to 21% by weight of mixed extract prepared in step (3) and 23 to 26% by weight of soy sauce, fish soy sauce 1.8 ~2.4 wt%, sugar 3~4 wt%, plum green 1.8~2.4 wt%, apple 9-10 wt%, pear 9-10 wt%, onion 9-10 wt%, starch syrup 3-4 wt% and garlic 0.1 Mixing ~0.3% by weight, boiling for 4-6 minutes at 90-100°C, and then filtering,

More specifically

(1) adding 0.06 g of onion skin, 2.06 g of black beans, 0.1 g of kelp, and 0.07 g of shiitake mushrooms to 100 mL of water, boiling at 100°C for 10 minutes, and filtering to prepare a seasoning solution;

(2) After adding 10 times (v/w) water to green tea leaves, basil, savory, ginkgo leaves and cumin, extracting for 5 hours at 60°C, filtering and concentrating at 80°C, green tea extract, basil extract, savory extract , Preparing each of the ginkgo leaf extract and the cumin extract;

(3) preparing a mixed extract by mixing 20 mL of green tea extract prepared in step (2), 20 mL of basil extract, 10 mL of savory extract, 10 mL of ginkgo leaf extract and 10 mL of cumin extract; And

(4) Based on the total weight of taste soy sauce, 16.5% by weight of the seasoning liquid prepared in step (1), 20% by weight of the mixed extract prepared in step (3) and 24.4% by weight of soy sauce, 2.1% by weight of fish soy sauce, and 3.4% sugar %, 2.1% by weight of plum, 9.3% by weight of apples, 9.3% by weight of pears, 9.3% by weight of onion, 3.4% by weight of starch syrup, and 0.2% by weight of garlic are mixed, boiled at 100°C for 5 minutes, and then filtered. have.

The present invention also provides a taste soy sauce prepared by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Manufacturing example One. Soy sauce

(1) 0.06 g of onion skin, 2.06 g of black beans, 0.1 g of kelp, and 0.07 g of shiitake were added to 100 mL of water, and then boiled at 100° C. for 10 minutes and filtered to prepare a seasoning solution.

(2) After 10 times (v/w) of purified water was added to green tea leaves, basil, savory, ginkgo leaves and cumin, respectively, extracted for 5 hours at 60°C, and filter paper (Advantec, No. After filtering in 2), it was concentrated under reduced pressure at 80° C. until 1/10 volume, to prepare green tea extract, basil extract, savory extract, ginkgo biloba extract and cumin extract, respectively.

(3) A mixed extract was prepared by mixing 20 mL of the green tea extract prepared in step (2), 20 mL of basil extract, 10 mL of savory extract, 10 mL of ginkgo leaf extract, and 10 mL of cumin extract.

(4) Based on the total weight of taste soy sauce, 16.5% by weight of the seasoning liquid prepared in step (1), 20% by weight of the mixed extract prepared in step (3) and 24.4% by weight of Jin Soy Sauce (Ongojip Chosun Soy Sauce), Fish Soy Sauce Fish soy sauce) 2.1% by weight, sugar 3.4% by weight, plum green (charmzone food) 2.1% by weight, apple 9.3% by weight, pear 9.3% by weight, onion 9.3% by weight, starch syrup 3.4% by weight, and minced garlic 0.2% by weight After boiling for 5 minutes at 100 ℃ filtered.

Mixing ratio of seasoning liquid and mixed extract Material type Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Seasoning water 100 mL 100 mL 100 mL 100 mL Onion peel 0.06 g 0.76 g 0.06 g 0.19 g Black beans 2.06 g - 1.86 g 1.7 g Kelp 0.1 g 0.76 g 0.1 g 0.2 g Shiitake mushrooms 0.07 g 0.76 g 0.07 g 0.2 g garlic - - 0.1 g - radish - - 0.1 g - Mixed extract Green tea extract 20 mL 40 mL 10 mL 10 mL Basil extract 20 mL 40 mL 10 mL 15 mL Savory extract 10 mL - 10 mL 5 mL Ginkgo biloba extract 10 mL - 10 mL 20 mL Cumin extract 10 mL 20 mL 10 mL 20 mL Rosemary extract - - 10 mL - Jujube extract - - 10 mL -

Comparative example 1 to 3. Soy sauce

To prepare taste soy sauce by the method of Preparation Example 1, Comparative Example 1 using the seasoning liquid and mixed extract prepared with the ingredients and blending ratio of Table 1 when preparing the seasoning liquid in step (1) and the mixed extract in step (3). Each of the taste soy sauce of 3 was prepared.

Comparative example 4 and 5. Soy sauce

Flavored soy sauce was prepared by the method of Preparation Example 1, but the taste soy sauce of Comparative Examples 4 and 5 was prepared by mixing with the ingredients and mixing ratios of Table 2 below when the ingredients in step (4) were mixed.

Material mixing ratio (% by weight) Material type Manufacturing Example 1 Comparative Example 4 Comparative Example 5 Seasoning 16.5 16.5 19.5 Mixed extract 20 20 15 Soy sauce 24.4 24.4 20 Fish soy sauce 2.1 2.1 6 Sugar 3.4 3.4 2 Plum Cheong 2.1 2.1 4 Apple 9.3 9.3 8 ship 9.3 9.3 12 onion 9.3 4.3 12 corn syrup 3.4 1.4 One garlic 0.2 0.2 0.5 Green Onion - 5 - licorice - 2 -

Experiment method

1. Cell protection effect

In order to confirm the protective effect of green tea extract on pancreatic cells, the degree of cytoprotective effect was confirmed using a commercially available assay kit by treating the pancreatic cells, RINm5F cells and MIN6 cells, and the above five types of extracts, which are pancreatic cells distributed from the Korea Cell Line Bank. . A sample was prepared by adding green tea leaf extract to the culture medium at a concentration of 10 μg/mL to 100 mg/mL. Then, RINm5F cells were dispensed at 5×10 ⁴ into a 96-well plate containing RPMI medium to which 10% FBS and 1% penicillin-streptomycin were added, and cultured to maintain 37° C. and 5% CO ₂ . MIN6 cells were added at 37° C. and 5% CO ₂ in a 96-well plate containing DMEM medium to which 10% FBS, 1% penicillin-streptomycin, and 1% 55 mM 2-Mercaptoethanol were added. Incubated to maintain. After stabilizing RINm5F cells and MIN6 cells for about 1 day, the prepared extract sample was added at a concentration of 1/100 of 200 μl in a well volume of a 96-well plate. After 4 hours, a concentration of 100 mM STZ (Streptozotocin) was added to RINm5F cells at a concentration of 1/100 of 200 µl of a well volume of a 96-well plate. Then, a concentration of 300 mM STZ (Streptozotocin) was added to MIN6 cells at a concentration of 2 µl, which is 1/100 of a well volume of 200 µl of a 96-well plate. After 24 hours, RINm5F cells and MIN6 cells were added to each well at a concentration of 1/20 of 200 μl of a well volume of a CCK 96-well plate. After reacting in an incubator maintained at 37°C and 5% CO ₂ for about 4 hours, absorbance was measured at 540 nm using a plate reader.

2. Sensory analysis

The sensory test of taste soy sauce according to the manufacturing conditions was conducted on a 7-point scale for 39 Muslim panelists who were trained by a professional analysis agency.

3. Extract and Soy sauce Verification of blood insulin enhancement effect

Diabetes was induced by intraperitoneal injection of 100 mg/kg of streptozotocin (STZ) once every 7 days to 5-week-old ICR male mice. At the same time as the experiment was started, blood was collected from the mouse tail vein and blood glucose was measured. After performing the experiment for a total of 14 days, mouse serum and pancreas were collected and used for experimental analysis.

The mouse serum insulin concentration was measured using a mouse insulin ELISA kit (ALPCO, Salem, MA, USA). Standard (6.9 ng/ml, 3.7 ng/ml, 1.25 ng/ml, 0.5 ng/ml, 0.18 ng/ml) and 10 μl of serum were loaded into a 96-well plate coated with the primary antibody. 75 µl of each reaction conjugate was loaded into the wells loaded with standard and serum, and then reacted for about 2 hours. Thereafter, 100 µl of TMB solution was loaded to induce a color reaction, and then 100 µl of stop solution was added to terminate the reaction. The degree of color development according to the insulin concentration was recorded by measuring the absorbance under the 450 nm wavelength.

Example One. Green tea leaves Of water extract Pancreatic beta cell line Death protection efficacy

It was confirmed in RINm5F cells and MIN6 cells through CCK screening whether or not the pancreatic beta cell line had an effect on cell survival due to apoptosis when STZ (Streptozotocin) treatment was performed (FIG. 1 ). When 1000 uM STZ treatment on RINm5F cells, the cell viability decreased to about 40%, and when STZ and green tea water extract were treated in parallel, the cell viability increased by 60% at a concentration of 1000 ㎍/ml to suppress cell damage. I could confirm. When MIN6 cells were treated with 3000 uM STZ, the cell viability decreased to about 60%, and when the STZ and green tea water extract were treated in parallel, the cell viability increased by 40% at a concentration of 1000 ㎍/ml to suppress cell damage. I could confirm. Green tea water extract was suitable as a material having antidiabetic efficacy in RINm5F cells and MIN6 cells as it showed the same cell viability as in the blank group without STZ treatment.

Example 2. Seasoning And according to the material mixing ratio of the mixed extract Soy sauce Sensory test

Table 3 shows the results of the sensory test after ingesting it together with the soft tofu using taste soy sauce according to the ingredient mixing ratio of the seasoning liquid and the mixed extract.

Sensory evaluation of taste soy sauce according to the ingredient mixing ratio of seasoning liquid and mixed extract division color incense flavor Overall acceptability Manufacturing Example 1 4.02 4.30 4.64 4.50 Comparative Example 1 3.92 3.60 3.90 3.74 Comparative Example 2 3.90 3.70 3.94 3.82 Comparative Example 3 3.88 3.84 4.18 3.90

As shown in Table 3, flavored soy sauce prepared using the seasoning liquid and mixed extract of Preparation Example 1 showed a high score in flavor, taste, and overall acceptability compared to the flavored soy sauce of Comparative Examples, and the material type and mixing ratio of the present invention It was found that preparing taste soy sauce using the seasoning liquid and mixed extract was significantly improved in palatability.

Example 3. According to the material mixing ratio Soy sauce Sensory test

After the taste soy sauce of Preparation Example 1 and Comparative Examples 4 and 5 was taken together with soft tofu, the sensory test was performed.

Sensory test of taste soy sauce according to the ingredient mixing ratio division color incense flavor Overall acceptability Manufacturing Example 1 4.02 4.30 4.64 4.50 Comparative Example 4 3.78 3.48 3.60 3.54 Comparative Example 5 3.96 3.76 3.84 3.80

As shown in Table 4, compared to the taste soy sauce of Comparative Examples 4 and 5, the taste soy sauce of Preparation Example 1 exhibited a higher preference, and thus, the taste of soy sauce was prepared with the material type and mixing ratio of Preparation Example 1. And it was confirmed that the flavor can be further improved.

Example 4. Insulin enhancing effect

The results of comparing the insulin enhancing effect with the mixed extract and taste soy sauce are shown in FIG. 2. Intraperitoneal injection of STZ in mice significantly reduced the serum insulin concentration, and 202% increased compared to the STZ alone group due to oral administration of 200 mg/kg of taste soy sauce (developed soy sauce) of Preparation Example 1, and chicory used as a positive control. It showed 51.06% higher efficacy compared to the oral administration group (chicory insulin increase rate: 134.37%, developed taste soy sauce 200 mg/kg insulin increase rate: 202.98%).

Claims (5)

(1) adding onion skin, black beans, kelp and shiitake mushrooms to water, boiling, and filtering to prepare a seasoning solution;
(2) adding water to green tea leaves, basil, savory, ginkgo leaves and cumin, respectively, followed by extraction, filtering, and concentrating to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract, and cumin extract, respectively;
(3) preparing a mixed extract by mixing the green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract prepared in step (2); And
(4) Based on the total weight of taste soy sauce, the seasoning liquid prepared in step (1), the mixed extract prepared in step (3), and soy sauce, fish soy sauce, sugar, plum green, apple, pear, onion, starch syrup, and garlic Mixing, boiling, and filtering the method for producing flavored soy sauce, characterized in that it comprises the step of filtration. The method of claim 1, wherein the mixing in step (4) is based on the total weight of taste soy sauce, seasoning liquid 16 to 17 wt%, mixed extract 19 to 21 wt%, soy sauce 23 to 26 wt%, fish soy sauce 1.8 to 2.4 wt%, Sugar 3-4 wt%, plum green 1.8-2.4 wt%, apple 9-10 wt%, pear 9-10 wt%, onion 9-10 wt%, starch syrup 3-4 wt%, and garlic 0.1-0.3 wt% A method for producing taste soy sauce, characterized in that mixing. The method of claim 2,
(1) adding 0.05 to 0.07 g of onion skin, 1.8 to 2.2 g of black beans, 0.08 to 0.12 g of kelp, and 0.06 to 0.08 g of shiitake mushrooms to 80 to 120 mL of water, boiling, and filtering to prepare a seasoning solution;
(2) Add 8-12 times (v/w) of water to green tea leaves, basil, savory, ginkgo leaves and cumin, extract, filter, and concentrate to extract green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively. Manufacturing steps;
(3) Mixed extract by mixing 18 to 22 mL of green tea extract prepared in step (2), 18 to 22 mL of basil extract, 8 to 12 mL of savory extract, 8 to 12 mL of ginkgo leaf extract, and 8 to 12 mL of cumin extract Manufacturing a; And
(4) Based on the total weight of taste soy sauce, 16 to 17% by weight of seasoning liquid prepared in step (1), 19 to 21% by weight of mixed extract prepared in step (3) and 23 to 26% by weight of soy sauce, fish soy sauce 1.8 ~2.4 wt%, sugar 3~4 wt%, plum green 1.8~2.4 wt%, apple 9-10 wt%, pear 9-10 wt%, onion 9-10 wt%, starch syrup 3-4 wt%, and garlic 0.1 Mixing ~0.3% by weight, boiling and filtering the method for producing taste soy sauce, characterized in that it comprises the step of. The method of claim 3,
(1) After adding 0.05 to 0.07 g of onion skin, 1.8 to 2.2 g of black beans, 0.08 to 0.12 g of kelp, and 0.06 to 0.08 g of shiitake mushrooms in 80 to 120 mL of water, boil at 90 to 100°C for 8 to 12 minutes. Filtering to prepare a seasoning liquid;
(2) Add 8 to 12 times (v/w) water to green tea leaves, basil, savory, ginkgo leaves and cumin, respectively, extract at 55 to 65°C for 4 to 6 hours, filter, and concentrate at 75 to 85°C. Preparing green tea extract, basil extract, savory extract, ginkgo leaf extract, and cumin extract, respectively;
(3) Mixed extract by mixing 18 to 22 mL of green tea extract prepared in step (2), 18 to 22 mL of basil extract, 8 to 12 mL of savory extract, 8 to 12 mL of ginkgo leaf extract, and 8 to 12 mL of cumin extract Manufacturing a; And
(4) Based on the total weight of taste soy sauce, 16 to 17% by weight of seasoning liquid prepared in step (1), 19 to 21% by weight of mixed extract prepared in step (3) and 23 to 26% by weight of soy sauce, fish soy sauce 1.8 ~2.4 wt%, sugar 3~4 wt%, plum green 1.8~2.4 wt%, apple 9-10 wt%, pear 9-10 wt%, onion 9-10 wt%, starch syrup 3-4 wt% and garlic 0.1 Mixing ~0.3% by weight, boiling for 4-6 minutes at 90 ~ 100 ℃, and then filtering the method for producing flavored soy sauce. Flavored soy sauce prepared by the method of any one of claims 1 to 4.

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