SEASONING GANJANG WITH GANJANG MADE FROM LIQUID MEJU CONTAINING RICE

摘要

The present invention relates to seasoning soy sauce capable of being used in cooking various vegetables and stews using soy sauce manufactured from liquid rice-containing soybean lumps. The soy sauce to season and the soy sauce for stew manufactured by the present method are produced from liquid rice-containing soybean lumps, thereby having a light brown color whereby the problem occurring in using the existing soy sauce, which is a phenomenon of darkening the color when used in cooking due to the dark brown color, can be prevented. In addition, since the soy sauce of the present invention selects raw material by exploring natural seasoning material and then extracting its extract through a suitable extracting method and optimally mixing through a mixing technology, the soy sauce itself can have properties of a seasoning liquid.