VEGETABLE SAUSE WITH ENHANCED NUTRIENTS AND ANTI-OXYDANT PROPERTY AND PREPARATION METHOD THEREOF

摘要

The present invention provides: sauce stock of fast-fermented bean paste, which is fermented by Bacillus amyloliquefaciens Ja-8; vegetable sauce which includes the same sauce stock and has enhanced nutritional properties, enhanced antioxidant properties, excellent storage stability, and excellent palatability; and a method for manufacturing the same. According to the present invention, the vegetable source is 100% vegetable sauce, is highly nutritious, has excellent palatability, and has excellent antioxidant activity. Therefore, the vegetable sauce can be used as a substitute, in accordance with a health-oriented trend in modern time, for meat sauce.