KOREAN STYLE SOY SAUCE WITH ENHANCED ANTIOXIDANT COMPONENTS AND FLAVOR, AND METHOD FOR PREPARING SAME

摘要

The present invention relates to Korean style soy sauce with enhanced antioxidant components and flavor, and a method for preparing the same. Korean style soy sauce, prepared by adding fruits and vegetables to soy sauce at an optimum blending ratio, is highly evaluated in overall preference when compared to commercial soy sauce. The high content of flavonoids, organic acids, free amino acids and lactic acid bacteria and high reducing power are expected to enhance antioxidant properties, flavor and nutritional value as well as to be very useful when preparing food.;COPYRIGHT KIPO 2019