METHOD FOR PRODUCING SPICY SOY SAUCE USING BLUEBERRY FERMENTATION LIQUID WITH IMPROVED FUNCTIONALITY

摘要

The present invention relates to a method for producing a spicy soy sauce using a blueberry fermentation liquid and a spicy soy sauce using a blueberry fermentation liquid produced by the same method, wherein the method comprises: a step (a) of preparing a medium mixture by adding an ethanol and a Acetobacter pasteurianus strain to a medium made by adding purified water to an undiluted solution extracted from blueberry, and performing sterilization thereof, and preparing a medium mixture by adjusting sugar content of the medium, which is made by adding the purified water to the undiluted solution extracted from blueberry and sterilizing the same, and adding a Pediococcus acidilactici strain to the medium; a step (b) of fermenting the medium mixture prepared in the step (a) and performing sterilization to produce a blueberry fermentation liquid; a step (c) of preparing a licorice root extract by inputting a licorice root into water, performing extraction and filtration, inputting the prepared licorice root extract into a saccharified liquid made by inputting malt and water into boiled rice and performing saccharification and filtration, and boiling the mixture down to produce licorice syrup; a step (d) of producing broth by inputting green onion, kelp, anchovy, white radish, onion and apple into water, and heating and filtrating the same; and a step (e) of mixing the blueberry fermentation liquid produced in the step (b), the licorice syrup produced in the step (c), the broth produced in the step (d), soy sauce, pear juice, onion juice and garlic juice and heating the mixture. The present invention can make sauces diverse.;COPYRIGHT KIPO 2018