KR20220114899A - Soy sauce with black garlic and manufacturing method of the same - Google Patents

Abstract

The present invention relates to a black garlic soy sauce and a method for manufacturing the same and, more particularly, to a black garlic soy sauce of a new recipe and a method for manufacturing the same, capable of providing a balance of a taste and a nutrition to satisfy various tastes of consumers by manufacturing a soy sauce using black garlic. More specifically, the present invention relates to a black garlic soy sauce and a method for manufacturing the same, wherein the black garlic soy sauce has an enhanced functionality effective for health promotion such as strengthening of antioxidant, anticancer, and immune functions, fatigue recovery, promotion of blood circulation, strengthening of gastrointestinal motility, strengthening of a liver function and invigorating of vital energy through active ingredients of a fermented and aged black garlic, while reducing an irritating smell of garlic by manufacturing the soy sauce using the fermented and aged black garlic, and maintaining a unique taste and aroma of the soy sauce and at the same time, maintaining an excellence and characteristics of a traditional soy sauce. The method for manufacturing a black garlic soy sauce according to the present invention comprises the steps of: (S1) manufacturing the black garlic by fermenting and aging garlic; (S2) manufacturing a black garlic extract by extracting the black garlic; (S3) heating a black garlic soy sauce mixture in which the black garlic extract and the soy sauce are mixed; and (S4) cooling the black garlic soy sauce mixture, refrigerating and aging the black soy sauce mixture to manufacture the black garlic soy sauce.

Description

Black garlic soy sauce and its manufacturing method

The present invention relates to black garlic soy sauce and a method for manufacturing the same, and more particularly, black garlic soy sauce of a new recipe that can provide balanced taste and nutrition to satisfy various tastes of consumers by manufacturing soy sauce using black garlic; It relates to a manufacturing method thereof.

More specifically, the present invention reduces the irritating smell of garlic by producing soy sauce using fermented and matured black garlic, while maintaining the excellence and characteristics of traditional soy sauce, while maintaining the taste and aroma of soy sauce-specific fermentation. It relates to black garlic soy sauce with enhanced functions effective for health promotion such as antioxidant, anti-cancer, immune function enhancement, fatigue recovery, blood circulation promotion, gastrointestinal movement enhancement, liver function enhancement and nourishment tonic through the active ingredients of aged black garlic, and its manufacturing method will be.

In general, traditional fermented foods include soybean paste, soy sauce, gochujang, and kimchi. Among them, soy sauce is made using soy sauce and soy sauce is used to season food. improving the taste and nutrition of

Soy sauce, a staple in Korea's representative food, is a basic seasoning that matches the seasoning of food.

Soy sauce can be divided into dark soy sauce, medium soy sauce, and thin soy sauce according to the concentration. Each of these has different saltiness and sweetness, and different colors, so the uses are different depending on the food. The thin soy sauce that has been soaked for 1 to 2 years is used to boil soup, the medium sauce that has been soaked for about 3 to 4 years is used to make stews or vegetables, and the old soy sauce that has been soaked for more than 5 years is sweet and dry. It is used to make medicinal food or abalone vinegar.

Since ancient times, making soy sauce has been regarded as an important annual family event, and events such as making soy sauce, floating soybean paste, making soy sauce, and making soy sauce continued from early winter to early summer of the following year. It is said that the taste of soy sauce is good, so when making soy sauce, gilil is always selected and illegality is prohibited.

On the other hand, salt or soy sauce is used to adjust the seasoning when cooking, and in order to add flavor, various seasonings, seasonings, green onions, and other auxiliary materials such as onions are added. Therefore, there is a problem in that it is difficult to calculate each addition ratio together with the inconvenience of separately preparing various seasonings or seasonings when cooking food, and the cooking time is long.

And, in the case of conventionally commercially available soy sauce, it has a very high salinity of 18 to 19%, so when used directly on food, it gives a strong salty taste. In the case of soy sauce marketed in the form of soy sauce or presented in cookbooks, there is a problem in that the nutrients are destroyed during the manufacturing process, the salinity is increased, or the flavor is very strong due to various artificial additives. In addition, there was a problem in that the shelf life is limited when mixed with various kinds of natural materials.

Therefore, even if conventional soy sauce is mixed with nutritionally excellent natural ingredients such as black garlic, it can be prevented from being easily deteriorated, and it is a realistic and applicable method for producing flavored soy sauce that can reduce salinity while maintaining the nutrients and flavor inherent in natural ingredients. There is an urgent need for technology related to

On the other hand, garlic belongs to the Liliaceae family and is a scaly perennial plant containing about 0.1% of essential oil, and the main components of this essential oil are diallyl disulfide, diallyl trisulfide, and allylpropyl disulfide. In ancient times and in the Middle Ages, it was highly valued for its medicinal properties, and modern scientific research has proven many properties of garlic. . Also, as components of garlic, scordinin, creatine, germanium, cysteine, methionine, allitiamine, selenium, aronamine, lysine, etc. are known. Shows the effect of kidneys, and creatine is a component belonging to the scordinin class, which helps in muscle contraction, muscle strengthening, and growth. Germanium shows fatigue recovery and stamina enhancement effects. Compared with other vitamin B1, allitiamine has a higher absorption rate and improves physical vitality and fatigue recovery. Aronamine has a strong and digestive function, and lysine improves male ability to increase pregnancy rate and smooth blood flow, so it is good for high blood pressure as well as low blood pressure. It can also prevent myocardial infarction.

However, the consumption of garlic is restricted due to the strong pungent taste and spicy taste of garlic, and various attempts have been made for the ease of consumption of garlic. One of them is black garlic, which is fermented and aged garlic.

Such fermented and aged garlic is black garlic that is converted into a substance called esallyl cysteine by inhibiting the production of allin to allicin in raw garlic and aging it for 30 to 40 days. It is known as black garlic because of the black color of fermented-aged garlic. As the content of allicin is reduced, the bitter and pungent taste of black garlic is reduced, resulting in increased sweetness, and lowering of gastrointestinal disorders such as gastric ulcer or gastritis. It can reduce odor, so it helps people who feel uncomfortable eating raw garlic to eat garlic easily. In addition, compared to raw garlic, black garlic is nutritionally superior, such as improving various functions such as polyphenols and antioxidant effects.

The main ingredient and efficacy of black garlic is diallyl disuifide (DADS), and the sulfur-containing compound is known for its antibacterial, antifungal, antioxidant, platelet aggregation inhibition, and anti-inflammatory action. It contains a large amount of anilcysteine, s-methylcysteine, s-arylmercapcysteine, and the like. Through the active ingredient of black garlic, it is effective in promoting health such as antioxidant, anticancer, strengthening immune function, recovery from fatigue, promoting blood circulation, strengthening gastrointestinal movement, strengthening liver function, and nourishing tonic.

Recently, various natural additives have been added to soy sauce to improve the taste and nutrition of soy sauce. An example of such a soy sauce additive is black garlic as described above. Looking at an example of applying black garlic to soy sauce, Republic of Korea Patent No. 10-1077592 discloses a process for processing crushed black garlic and black garlic extract; Separately, a water immersion step called by washing the soybeans; Steaming step of mixing soaked soybeans and crushed black garlic at a mixing ratio of 95-99% by weight of soybeans and 1-5% by weight of black garlic and boiling: The steamed soybean and black garlic mixed raw materials are made into meju of a certain size and dried for a certain period of time. The imperial stage of culturing the middle Korean bacteria; The first maturation stage of mixing soybean after the imperial stage with a certain amount of sea salt dissolved water and aging it for a certain period of time; A brine separation step of separating meju and brine after primary aging; a secondary aging step of mixing the brine separated in the above process with 1 to 3 wt % of black garlic extract based on the weight of the separated brine and aging; The contents of the soy sauce manufacturing method using black garlic processed by the above manufacturing method are posted, and in Korean Patent No. 10-1363019, black garlic made by fermenting at low temperature and conventional soy sauce made by fermenting soybean at a low temperature The contents of a low-salt flavored soy sauce manufacturing method using black garlic, which can be extracted by vacuum method and stored using charcoal balls, can extend shelf life, maintain natural ingredients' nutritional components and flavor, and reduce salinity, are posted.

In addition, Korean Patent Publication No. 10-2013-0003719 discloses that the present invention relates to an imperial process of culturing mold in soy sauce raw material in a soy sauce manufacturing process, a soy sauce base fermentation process, a black garlic extract manufacturing process, and inoculating and culturing yeast in black garlic extract. Fermented black garlic soy sauce including yeast fermentation process, alcohol fermentation process of alcohol fermentation after mixing soy sauce base and fermented black garlic liquid, and fermentation process, and a manufacturing method thereof are posted, and Korean Patent Publication No. 10-2017-0014239 Mixing soaked soybeans and crushed enzymatically fermented black garlic and then steaming the mixture; forming and fermenting the steamed soybean and black garlic mixture into meju to prepare fermented meju; Fermenting the prepared fermented meju by immersing it in brine; and manufacturing soy sauce by filtering the brine in which the fermented soybean has been immersed in the fermentation step.

Republic of Korea Patent Registration No. 10-1077592 Republic of Korea Patent No. 10-1363019 Republic of Korea Patent Publication No. 10-2013-0003719 Republic of Korea Patent Publication No. 10-2017-0014239

The present invention has been devised to solve the problems of the prior art as described above, and by producing soy sauce using black garlic, a new recipe for black garlic that can provide balanced taste and nutrition to satisfy the various tastes of consumers It is an object of the invention to provide soy sauce and a method for manufacturing the same.

More specifically, the present invention reduces the irritating smell of garlic by producing soy sauce using fermented and matured black garlic, while maintaining the excellence and characteristics of traditional soy sauce, while maintaining the taste and aroma of soy sauce-specific fermentation. We provide black garlic soy sauce and its manufacturing method with enhanced functions effective for health promotion such as antioxidant, anti-cancer, immune function enhancement, fatigue recovery, blood circulation promotion, gastrointestinal exercise, liver function enhancement, and nourishment tonic through the active ingredients of aged black garlic is the purpose of the invention.

The problems to be solved of the present invention are not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above and object, the method for producing black garlic soy sauce according to the present invention comprises the steps of: fermenting and ripening garlic to produce black garlic (S1); extracting the black garlic to prepare a black garlic extract (S2); heating the black garlic soy sauce mixture in which the black garlic extract and soy sauce are mixed (S3); and cooling the black garlic soy sauce mixture and then refrigerated ripening to prepare black garlic soy sauce (S4).

In addition, the manufacturing method of black garlic soy sauce according to the present invention, the step of producing the black garlic of the step S1, the step of fermentation and aging the garlic at 60 ~ 80 ℃ heat (S11); and a step (S12) of fermenting and aging the heat-fermented garlic at room temperature at room temperature.

In addition, in the method for producing black garlic soy sauce according to the present invention, the step of preparing the black garlic extract of step S2 includes mixing the black garlic with 1-2 times the weight of the black garlic with water at a temperature of 110 to 120 ° C. It is characterized by boiling for 6 hours and extracting hot water.

In addition, in the method for producing black garlic soy sauce according to the present invention, in step S3, 10 to 50% by weight of the black garlic extract and 10 to 90% by weight of the soy sauce are mixed, and the heating temperature is 50 to 70 ℃ It is characterized in that .

On the other hand, black garlic soy sauce according to the present invention is characterized in that it is produced by the method for producing black garlic soy sauce according to the present invention.

According to the black garlic soy sauce and its manufacturing method according to the present invention having the configuration as described above, black garlic soy sauce of a new recipe that can provide a balanced taste and nutrition to satisfy various tastes of consumers by manufacturing soy sauce using black garlic and a manufacturing method thereof.

More specifically, according to the black garlic soy sauce and its manufacturing method according to the present invention, by producing soy sauce using fermented and matured black garlic, the irritating smell of garlic is reduced and the superiority and characteristics of traditional soy sauce are preserved while the unique fermentation of soy sauce While maintaining the taste and aroma of the fermented and matured black garlic, through the active ingredients of the fermented and matured black garlic, effective functions such as antioxidant, anticancer, strengthening immune function, recovery from fatigue, promoting blood circulation, strengthening gastrointestinal movement, strengthening liver function, and nourishing tonic It is possible to provide fortified black garlic soy sauce and a method for manufacturing the same.

Effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a manufacturing process diagram schematically showing a manufacturing method of black garlic soy sauce according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art. Like numbers refer to like elements throughout.

1 is a manufacturing process diagram schematically showing a manufacturing method of black garlic soy sauce according to the present invention.

The method for producing black garlic soy sauce according to the present invention comprises the steps of: fermenting and ripening garlic to produce black garlic (S1); extracting the black garlic to prepare a black garlic extract (S2); heating the black garlic soy sauce mixture in which the black garlic extract and soy sauce are mixed (S3); and cooling the black garlic soy sauce mixture and then refrigerated ripening to prepare black garlic soy sauce (S4).

Hereinafter, the manufacturing method of black garlic soy sauce according to the present invention will be described in more detail step by step with reference to FIG. 1 .

1. Black garlic manufacturing step (S1);

This step is a step of producing black garlic by fermenting and aging garlic.

More specifically, the step of heating and fermenting the garlic at 60 ~ 80 ℃ (S11); and a step (S12) of fermenting and aging the heat-fermented garlic at room temperature at room temperature.

After trimming and washing whole garlic, drain the water, put the roots in a heating fermentation and aging machine (eg, electric rice cooker, etc.) After 20 days of heat fermentation and aging, the heat-fermented garlic is fermented and aged at room temperature (20±5℃) for 80 to 100 days to produce chewy, jelly-like black garlic.

2. Black garlic extract preparation step (S2);

This step is a step of preparing a black garlic extract by extracting the black garlic.

More specifically, the black garlic and water 1 to 2 times the weight of the black garlic may be mixed and boiled at a temperature of 110 to 120° C. for 3 to 6 hours for hot water extraction.

In step S1, the peeled black garlic kernels and black garlic skins of black garlic may be ground and used, or black garlic may be peeled or minced. Mix ground or minced black garlic with 1 to 2 times the weight of black garlic, put it in a water bath, and boil it at a temperature of 110 to 120° C. for 3 to 6 hours to prepare a more savory black garlic extract.

3. Heating the black garlic soy sauce mixture (S3);

This step is a step of preparing a black garlic soy sauce mixture in which the black garlic extract and soy sauce are mixed, and then heating.

More specifically, the black garlic soy sauce mixture may consist of mixing 10 to 50% by weight of the black garlic extract and 10 to 90% by weight of the soy sauce, and the black garlic soy sauce mixture is heated to a temperature of 50 to 70° C. keep for hours

4. Refrigerated aging step of black garlic soy sauce mixture (S4);

In this step, the black garlic soy sauce mixture is cooled and then refrigerated and aged to prepare black garlic soy sauce.

More specifically, the black garlic soy sauce mixture heated in step S3 is cooled and then refrigerated and aged at a temperature of 0 to 10° C. for 24 to 30 hours to prepare black garlic soy sauce.

By heating the black garlic soy sauce mixture in step S3 and refrigeration and aging in step S4, black garlic soy sauce not only obtains the effect of the active ingredient of black garlic, but also maintains the unique taste and aroma of soy sauce.

As another embodiment of the present invention, as a raw material for manufacturing black garlic, the garlic may be composed of elephant garlic.

Elephant garlic is a lily and perennial bulb, and it is a large garlic. It is 7-10 times larger than ordinary garlic, hence the name. It is mainly grown in the US and UK. It usually grows to about 90-100cm, and in Korea, it is called ungnyeo garlic, king garlic, and giant garlic rather than elephant garlic.

Elephant garlic is the number one cancer prevention food selected by the American Cancer Research Institute. Elephant garlic is excellent for blood vessel health. It lowers blood cholesterol levels and detoxifies by removing waste products and toxins from the blood vessels. It has the effect of preventing various cardiovascular diseases by promoting smooth blood circulation.

Garlic is originally known to be good for men's stamina, but elephant garlic is known to contain twice as much scordin, a component that promotes metabolism and helps nourish and tonic, than ordinary garlic.

Elephant garlic contains saponin, a representative component of ginseng. Saponin inhibits alcohol absorption and strengthens the liver, and can be expected to prevent obesity, increase immunity, and prevent arteriosclerosis.

Unlike garlic, elephant garlic has a mild stimulant, mild taste, and almost no spiciness. It is crunchy and juicy, so it can be eaten raw or used in salads. Although the name is garlic, it is similar to onion or green onion and has a slightly sweet and fragrant smell.

Elephant garlic also contains allicin, a garlic-smelling ingredient, and the content of allicin in elephant garlic is only about 1/60 of that of general garlic, so there is almost no garlic smell.

As another embodiment of the present invention, as a raw material for manufacturing black garlic, garlic or elephant scales are immersed in rice water with the skins, aged at a temperature of 0.5 to 1.5° C. for 12 to 15 hours, and then subjected to a pre-treatment step of drying. can do.

The rice water refers to the cloudy water generated when washing rice. Vitamin B1, vitamin B2, starch, etc. are dissolved, and the odor adsorption ability is excellent. do.

By fermenting garlic or elephant garlic in rice water at 0.5 to 1.5°C at a low temperature under the same conditions as described above, it is possible to absorb the active ingredients of fiber and vitamins dissolved in the rice water and to remove the garlic smell in advance. In order to obtain the low-temperature aging effect by the rice water, it is preferable to maintain the above temperature and time ranges.

As another embodiment of the present invention, in step S3, 5 to 10 parts by weight of the gold-silver extract may be further added with respect to 100 parts by weight of the black garlic soy sauce mixture.

Geumhwagyu is a plant whose usefulness has been recorded in the "Plantaceae", and it is known as a rare edible and medicinal plant that it is called PANDA of the plant kingdom. Geumhwagyu is said to be used in oriental medicine to treat gonorrhea, furuncle, and detoxication. Geumhwagyu contains flavonoids, linoleic acid, oleic acid, vitamin E, selenium, and vegetable collagen. It has been found that the ethanol extract of Geumhwagyu improves diabetic renal failure, such as a decrease in urine protein. As such, research is being conducted to utilize the beneficial effects of Geumhwagyu on the human body, but it is difficult to enjoy in daily life as it has a reluctance to consume due to its poor taste and flavor.

In the present invention, the gold-silicon extract is prepared as follows.

(a) drying and pulverizing any one or more selected from the group consisting of roots, seeds, stems and leaves of Keumhwagyu to prepare Keumhwagyu powder; and

(b) adding 30-50 parts by weight of the Kumhwagyu powder based on 100 parts of water and extracting hot water at 35-45° C. for 40-50 hours to prepare a hot-water extract of Kumhwagyu;

More specifically, it will be described in more detail below through examples of the present invention. However, these Examples are for illustrating the present invention, and the present invention is not limited by these Examples.

(1) After trimming and washing whole garlic, drain the water, and then fill the electric rice cooker with the roots down to about 70~80% of the heat fermentation and aging machine, and keep warm function (keep 60~80℃) Black garlic in a chewy, jelly-like state is produced by heating and fermenting and aging garlic for 15 to 20 days, and fermenting and aging the heated and fermented garlic at room temperature (20±5℃) for 80 to 100 days.

(2) After grinding the black garlic, mix with water 1 to 2 times the weight of black garlic, boil at a temperature of 110 to 120° C. for 3 to 6 hours, and extract with hot water to prepare a black garlic extract.

(3) A mixture of 10 to 50% by weight of the black garlic extract and 10 to 90% by weight of the soy sauce is heated to a temperature of 50 to 70° C. and maintained for 1 to 2 hours.

(4) The heated black garlic soy sauce mixture is cooled and then refrigerated and aged at a temperature of 0 to 10° C. for 24 to 30 hours to prepare black garlic soy sauce.

In (1) of [Example 1], it was carried out in the same manner as in [Example 1], except that elephant garlic was used instead of garlic as a raw material for producing black garlic.

Except that in (1) of [Example 1], as a raw material for producing black garlic, whole garlic was immersed in rice water and aged at a temperature of 0.5 to 1.5 ° C. for 12 to 15 hours and then subjected to a pretreatment step of drying [ Example 1] was carried out in the same manner.

In (1) of [Example 1], as a raw material for producing black garlic, whole elephant garlic was immersed in rice water, aged at a temperature of 0.5 to 1.5 ° C. for 12 to 15 hours, and then subjected to a pretreatment step of drying was carried out in the same manner as in [Example 1].

In (1) of [Example 1], 5 to 10 parts by weight of the Keumhwagyu extract is further added to 100 parts by weight of the black garlic soy sauce mixture in which 10 to 50% by weight of the black garlic extract and 10 to 90% by weight of the soy sauce are mixed, and then 50 It was carried out in the same manner as in [Example 1], except that it was heated to a temperature of ~70°C and maintained for 1 to 2 hours.

The process of preparing the black garlic extract of (1) and (2) of [Example 1] was carried out in the same manner as in [Example 1], except that a commercially available general water bath was used. The water bath was operated in the following way.

- Menu: Decoction 18 hours -> Menu: Raw solution 11 hours

[Comparative Example 1]

A commercially available garlic soy sauce was purchased as [Comparative Example 1].

[Test Example: Sensory Evaluation]

[Example 1] to [Example 6] sensory evaluation was performed on the black garlic soy sauce according to the present invention and the commercially available garlic soy sauce of [Comparative Example 1]. The sensory evaluation was performed by selecting a panel of 100 consumers, each of 50 adult males and females, and scoring 9 points for taste, aroma, and overall preference (9: very good, 7: good, 5: average, 3: bad, 1: very bad). ), and the results are shown in [Table 1].

division taste incense full symbol Example 1 6.9 7.0 7.0 Example 2 7.4 7.4 7.4 Example 3 7.5 7.3 7.4 Example 4 7.4 7.5 7.5 Example 5 6.8 6.9 6.9 Example 6 7.0 7.4 7.2 Comparative Example 1 5.4 5.3 5.4

As confirmed in [Table 1], in the case of [Example 1] to [Example 5] as black garlic soy sauce according to the present invention, compared to the commercially available garlic soy sauce of [Comparative Example 1], taste, aroma and overall preference It was confirmed that it was highly evaluated in terms of

In addition, even in the case of [Example 5] in which the Keumhwagyu extract was further added, compared to [Example 1], almost approximate values were shown in terms of taste, aroma, and overall acceptability, so there was no objection to the added Keumhwagyu. It can be expected that the beneficial ingredients of beef can be easily consumed with soy sauce.

In particular, [Example 2] using elephant garlic, and [Example 3] to [Example 4], in which garlic or elephant garlic were pretreated by immersion in rice water, were evaluated higher in all items than in [Example 1]. So they answered that they were very satisfied.

In addition, in the case of [Example 6] using a water bath, the garlic smell of the black garlic extract could be completely removed, and the response was very satisfactory compared to that of [Example 1] in terms of flavor and overall preference.

Therefore, the black garlic soy sauce according to the present invention reduces the irritating odor of garlic and preserves the superiority and characteristics of traditional soy sauce while maintaining the taste and aroma of soy sauce-specific fermentation, while using the active ingredients of fermented and aged black garlic for antioxidant and anti-cancer properties. It can be expected to provide black garlic soy sauce with enhanced functions effective for health promotion, such as strengthening immune function, recovering from fatigue, promoting blood circulation, strengthening gastrointestinal movement, strengthening liver function and nourishing tonic.

The present invention described above is merely exemplary, and those of ordinary skill in the art to which the present invention pertains will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms recited in the above detailed description. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications and equivalents and substitutions falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

In the manufacturing method of black garlic soy sauce,
fermenting and aging garlic to produce black garlic (S1);
extracting the black garlic to prepare a black garlic extract (S2);
heating the black garlic soy sauce mixture in which the black garlic extract and soy sauce are mixed (S3); and
A method for producing black garlic soy sauce, comprising: cooling the black garlic soy sauce mixture and then refrigerated ripening to prepare black garlic soy sauce (S4).
According to claim 1,
The step of producing the black garlic of step S1 is,
Heating and fermenting the garlic at 60-80° C. (S11); and
A method of producing black garlic soy sauce comprising a; step (S12) of fermenting and aging the heat-fermented garlic at room temperature.
According to claim 1,
The step of preparing the black garlic extract of step S2 is,
A method for producing black garlic soy sauce, characterized in that the black garlic and water 1 to 2 times the weight of the black garlic are mixed and boiled at a temperature of 110 to 120° C. for 3 to 6 hours for hot water extraction.
According to claim 1,
In step S3,
10 to 50% by weight of the black garlic extract and 10 to 90% by weight of the soy sauce are mixed, and the heating temperature is 50 to 70°C.
In black garlic soy sauce,
5. Black garlic soy sauce, characterized in that it is produced by the method for producing the black garlic soy sauce according to any one of claims 1 to 4.

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