KR102130749B1 - The manufacturing method of soybean paste and soysauce using GOROSOY sap - Google Patents

Abstract

The present invention relates to a method of manufacturing miso and soy sauce using blast-roof sap. The method of manufacturing the miso is immersed in soybeans (大豆) for 22 to 26 hours, followed by steaming at 90 to 100°C for 30 minutes to 3 hours, and cooling and grinding the steamed soybeans to inoculate a monobacterial strain. By drying at room temperature and fermenting for 25 to 35 days to make fermented meju, and 50 to 80 parts by weight of the fermented meju, 20 to 30 parts by weight of salt, 1 to 5 parts by weight of red pepper, jujube 2 Put a mixture of ~3 parts by weight and 0.5~2 parts by weight of charcoal in a jar, cover the inner circumferential surface of the jar with a finishing member, and spread salt on it to form a salt layer of 1 to 3mm in size and form 40 to 20~25℃. It characterized in that it comprises the step of aging for 50 days and removing the fermented meju from the mixture, and storing the fermented meju at 18-22°C for 3 to 5 months to re-mate.

Description

The manufacturing method of soybean paste and soysauce using GOROSOY sap}

The present invention relates to a method for manufacturing miso and soy sauce using blast-roasted sap, and more specifically, when preparing miso and soy sauce, using a sap through rust-roofed tree, etc. without using a synthetic seasoning, as well as improving preference and functionality It relates to a method of manufacturing the added miso and soy sauce.

Since ancient times, miso or soy sauce has been widely used as a side dish or soup material in a unique way.

In recent years, with a variety of lifestyles, the modern structure of society has changed rapidly, and double-income couples have emerged, and young housewives have started to prefer brewed soy sauce made in factories rather than making and using complex soy sauce. It became popular.

The brewed soy sauce is made of soybeans, wheat flour, wheat rice, barley, etc., or all of them are made of meju or koji-hwa, poured brine, fermented in a liquid phase, and squeezed and filtered to make the filtrate soy sauce.

In general, brewed soy sauce is recognized as a high-grade soy sauce because of its superior flavor compared to acid-decomposed soy sauce, and is used as a raw material for mixed soy sauce mixed with acid-decomposed soy sauce or commercially available by adding sugars or various improvers. Companies continue to make efforts to improve the quality of brewed soy sauce and increase the preference of consumers and to establish suitable and improved processes, such as pre-treatment of raw materials such as extrusion molding, development of improved strains, and introduction of enzymatic decomposition methods. There is still much room for improvement.

Published No. 2000-24798 in Korean Patent Publication No. 2000-24798 discloses a technique for manufacturing miso and soy sauce containing shiitake mushrooms containing shiitake mushroom powder in miso and soy sauce that has been roasted with shiitake mushrooms to remove moisture and aroma at the same time. have.

All of the disclosed prior art techniques have been mainly improved by adding aging ingredients such as the ratio of raw material and brine in the process, liquid fermentation, or solid fermentation, and utilizing useful microorganisms, or by adding healthy ingredients to the liver. Since there has been no research on the pretreatment of raw materials for brewing soy sauce, a simple technique of transferring the imperial process by conventional crushing and shaping has been conventionally used, or it is simply adding traditionally known medicinal herbs or health foods. It is a situation that is not used as a natural health food that can not only give fresh taste by using the sap of rustwood or birch, which is an ingredient, but also good for health.

In addition, the miso that is made with soy sauce while making meju is equally important, and the research and development of soy sauce and miso using the sap of maple or maple sap is still insufficient.

Republic of Korea Patent Publication No. 2001-0044666 Republic of Korea Patent Application No. 2012-0112513

An object of the present invention is to provide a method of manufacturing miso and soy sauce using the extract of the extract of the rust-roasted tree and maple as the main raw material.

In addition, it is intended to provide a method of manufacturing miso and soy sauce by using a relatively easy method by effectively maintaining the flavor of soy sauce and miso by adding the medicinal ingredients of blast-roast sap and maple sap through a special fermentation and aging process. .

In order to achieve this object, the present invention is a method of manufacturing miso using blast furnace sap, wherein the method of manufacturing miso is immersed in soybeans for 22 to 26 hours, and then at 90 to 100°C for 30 minutes to 3 hours. When steamed and crushed, the fermented soybeans are incubated for 25 to 35 days by inoculating a monofilament strain and drying at room temperature to make fermented meju and the fermented meju 50 to 50 parts by weight of maple sap. A mixture of 80 parts by weight, 20 to 30 parts by weight of salt, 1 to 5 parts by weight of red pepper, 2 to 3 parts by weight of jujube and 0.5 to 2 parts by weight of charcoal is put in a jar, and the inner circumferential surface of the jar is covered with a finishing member. The salt is spread on top to form a 1~3mm size salt layer, aged for 20-50°C for 40-50 days, and the fermented meju is taken out of the mixture, and the fermented meju is 18~22°C for 3 months~5 Characterized in that it comprises a step of re-aging by storage for months.

In addition, it is characterized in that the mixture of 30 to 50 parts by weight of the blast furnace sap is mixed with 100 parts by weight of the maple tree sap and aged at 4 to 10°C for 2 to 5 hours.

In addition, in the method of manufacturing the soy sauce using blast furnace sap, the method of manufacturing the soy sauce is immersed in soybeans for 22 to 26 hours, and then steamed at 90 to 100°C for 30 minutes to 3 hours, and then the steamed soybeans. When crushed by cooling, the step is inoculated with a monobacterial strain, dried at room temperature, fermented for 25 to 35 days to prepare fermented meju, and 50 to 80 parts by weight of the fermented meju and 15 to 25 parts of salt by 100 parts by weight of maple sap Weight parts, 1-5 parts by weight of whole red pepper, 2-3 parts by weight of jujube and 0.5-2 parts by weight of charcoal are put in a jar, the inner circumferential surface of the jar is covered with a finishing member, and salt is spread on it to size 1-3 mm Forming a salt layer of aging at 40~50℃ for 40~50 days and removing fermentation meju from the mixture, receiving the mixture in the fermentation container and fermenting at 15~25℃ for 13~17 days 1 Making a primary fermentation broth, adding yeast or rice wine to the primary fermentation broth and sealing the secondary fermentation for 13 to 17 days, filtering the secondary fermentation broth in the fermentation vessel and extracting the liquid fermentation broth to complete the soy sauce It is characterized by doing.

And, the salinity of the liver is characterized in that 8 to 10%.

Therefore, the present invention was made of soy sauce and miso using the ingredients of the gorilla tree sap and maple sap as raw materials, so by adding the medicinal component of the maple and the gorilla tree extract together, it is possible to ingest the medicinal components of the natural tree as it is. Therefore, it has the advantage of maintaining health.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In addition, in the description of the present invention, when it is determined that detailed descriptions of related well-known configurations or functions may obscure the subject matter of the present invention, detailed descriptions thereof will be omitted.

The term sap, a term frequently used in the present specification, refers to a liquid present in a tree, and is used not only for various folk remedies for the treatment of gastrointestinal diseases, hypertension, neuralgia, skin diseases, and diseases of the urinary system, but also trees. Since it exhibits various flavors depending on the type, it is intended to reveal in advance that it means a beneficial liquid that can be collected and consumed.

Hereinafter, a description will be given of the harvesting method of the sap and sap corresponding to the main material of the present invention.

The gorrose extract used in the present invention is about 20 m high as sap of gorose tree and the name gorose is derived from the Chinese word gorisu, meaning that it is beneficial to the bone. In oriental medicine, the juice that flows from a tree wound is called pungdang, so that patients with gastrointestinal diseases, lung diseases, neuralgia, and arthritis drink it as a mineral water, and the juice contains sugars.

The sap tree sap is about 1m high of the tree and is drilled to a size of 1 to 3cm with a tool such as a drill to fix the hose to receive water rising from the root to the stem by a certain collecting means. The sap collection time is appropriate from late February to mid-March.

Goroseo tree sap contains various nutrients such as potassium, calcium, magnesium, iron, phosphorus, and manganese, which are basically a large amount of nutrients necessary for trees to grow, and is made up of 97% water and 3% macronutrients. Consists of.

It is known that such gorilla sap has a high calcium content and contains many minerals such as magnesium and potassium in the form of ions that affect muscles and nerves.

As a nutrient for sap tree sap, glucose, sucrose, and fructose are the main ingredients. The sweetness when drinking the Goro-soe sap is because it contains more sugar than water. The mineral contained in the iron is mostly potassium and calcium, and contains fluorine, manganese, iron, and other amino acids, vitamin B, and the like.

Hereinafter, the maple tree will be described.

The maple tree is wounded on the trunk of a tree like Geojesu tree, and takes the method of receiving the flowing fluid. When the knee joint pain is severe, when it is taken by boiling with water, when it is injured, it can be used in combination with aggression. It is known to have detoxification. Therefore, it is widely used as a medicine in herbal medicine.

Maple sap is the sap of the maple tree family. In Chinese medicine, the juice that flows through the wound from a tree is called pungdang, so that patients with gastrointestinal diseases, lung diseases, neuralgia, and arthritis drink it as a mineral water. Iii) Contains ingredients. In addition, it is known to have anti-cancer effects.

Hereinafter, with reference to Figure 1 will be described a preferred embodiment of a method for producing soy sauce using a blast extract extract according to the present invention.

Soybean (大豆) is immersed for 22 to 26 hours, then steamed at 90 to 100°C for 30 minutes to 3 hours, and when the boiled soybean is cooled and crushed, a monobacterial strain is inoculated and dried at room temperature. Fermentation for ~35 days to make fermented meju ;

First, it will be described in detail about making fermented meju using soybeans.

The method of manufacturing Meju is a step of immersing soybeans in purified water for 22 to 26 hours, followed by steaming at 90 to 100°C for 30 to 3 hours,

After the boiled beans are cooled to 50-60°C, and then crushed, Aspergillus oryzae (monobacterial) strains are inoculated and dried in a dryer (not shown) at room temperature (20-25°C) for fermentation for 25-35 days. Steps,

In the above step, the bean inoculated with monofilament is molded to a size of 0.8 to 1 kg, and thus is prepared in the form of meju.

The meju that has undergone the above process has enough moisture on the outer surface of the meju so that the beneficial mold can be sufficiently reproduced without harmful bacteria and fungi propagating, thereby making meju suitable for soy sauce production.

The fermented meju that has undergone the fermentation step is mixed with 5 to 8 parts by weight of mixed material mixed with Angelica, Donggulle and Cheongung in 100 parts by weight of meju and additionally mixed with 45 to 50 parts by weight of purified water and 5 to 10 parts by weight of salt. It is placed in the same container and aged for 40-50 days to complete the fermented meju.

If the salt is less than 5 parts by weight, the addition effect is difficult to come out, and when it exceeds 10 parts by weight, the taste is deteriorated due to excessive salt. If the mixed material is less than 5 parts by weight, the effect is negligible, and when it exceeds 8 parts by weight, the fragrance of the mixed material becomes too dark, which is not good.

Put 50 to 80 parts by weight of the fermented meju, 20 to 30 parts by weight of salt, 1 to 5 parts by weight of red pepper, 2 to 3 parts by weight of jujube, and 0.5 to 2 parts by weight of charcoal into a jar Covering the inner circumferential surface of the jar with a finishing member, spreading salt on it to form a 1 to 3 mm salt layer, and aged at 20 to 25°C for 40 to 50 days.

Here, the maple tree sap is characterized in that it is aged for 2 to 5 hours at a temperature of 4 to 10°C by mixing 30 to 50 parts by weight of sapflower tree sap with 100 parts by weight of maple sap.

The components of the maple sap contain potassium (K), calcium (Ca), magnesium (Mg), fluorine, manganese (Mn), etc., and have excellent heavy metal purification ability, and have the effect of strengthening bones like blast furnace sap. The values of the above ingredients are 1 to 5 g of potassium in 1 liter of maple sap, 1 to 5 g of calcium, 3 to 7 g of magnesium, 0.5 to 2 g of fluorine, 0.5 to 4 g of manganese, 0.5 to 1 g of iron, 0.5 to 3 g of phosphorus and other trace elements 4 ~ 10g is included, the rest is moisture.

In addition, the reason for limiting the numerical value of the gorilla tree sap is that it is not good because the effect of the addition is negligible when the gorilla sap is less than 30 parts by weight, and the scent of the gorilla is too thick if it exceeds 50 parts by weight. When the temperature (4℃) and the aging time (less than 2 hours) are less than, the aging effect of the sap is negligible. When the temperature (10℃) and the aging time (5 hours) are exceeded, the taste may change, so it is not good. .

Hereinafter, a method of manufacturing the blast furnace sap will be described.

First, the blasting wood is punctured to extract the blasting stock. The process of making the blast furnace solution by concentrating the collected blast furnace solution and passing it through a filtering network (not shown) having a pore size of 0.1 to 0.15 μm, and heating the filtered blast furnace solution at a high temperature of 100 to 110° C. for 3 to 5 minutes. Is made of

Concentration method of the blast furnace stock solution sterilizes the blast furnace stock solution with ultraviolet light, boils at 100 to 150°C, boils until the volume becomes 40 to 60 parts by weight of the initial volume, and then cools at room temperature (15 to 25°C). More preferably, the concentrate is sterilized with ultraviolet rays (sterilization using a UV sterilization filter) prior to concentration.

Filtration of the blast furnace stock solution makes the pore size from 0.1 to 0.15 μm in view of the fact that the size of a typical bacterium is about 0.2 μm. When the pore size exceeds the above range, it is difficult to remove the entire bacteria. Conversely, if it is smaller than the above range, there is a problem in that the filtration amount (efficiency) is significantly reduced due to clogging. If the temperature and time are less than 100°C and 3 minutes, there is a possibility that there is no sterilization effect. If it exceeds 110°C and 5 minutes, it is not preferable because nutrients peculiar to the cedar tree can be destroyed by excessive heating.

For reference, the sugar content of the blast furnace sap is characterized by 3 to 5 Brix. Originally, the extract of the extract from the rust tree was about 0.4 to 3.5 Brix, which is concentrated to 3 to 5 Brix using the low-temperature centrifugal thin film concentrator (not shown).

The fermented meju is mixed with 50 to 80 parts by weight of the fermented meju, 20 to 30 parts by weight of salt, 1 to 5 parts by weight of red pepper, 2 to 3 parts by weight of jujube, and 0.5 to 2 parts by weight of charcoal. One mixture is placed in a container (not shown) such as a jar, and aged at 20 to 25°C for 40 to 50 days to make a matured product.

In other words, the fermented meju, which is fermented and aged by fermentation in the form of meju, is immersed in the mixture, that is, the fermented meju is put in a jar container such as Jangdok and the mixture is poured and aged at 20-25° C. for 40-50 days. To do. The temperature (20 ~ 25 ℃) such as aging at room temperature (常 잘) is good, if less than 40 days, the aging effect is likely to be negligible, and if it exceeds 50 days, the maturation of meju is too high, which is not preferable.

Here, it should be noted that it is preferable to cover the inner circumferential surface of the jar with a finishing member (not shown) such as a vinyl sheet during the aging period, and to form a salt layer having a size of 1 to 3 mm by spreading salt thereon. By reducing the smell of this miso, it prevents insects such as flies from twisting. It also has the effect of pressing the mixture under the weight of the salt layer. In addition, the fermentation gas may be raised during fermentation, but the mixture is not boiled and overflowed when produced by the above method.

When the amount of the red pepper is less than 1 part by weight, there is a fear that the flavor of the red pepper is insufficient due to insufficient usage, and when the amount of the red pepper is more than 5 parts by weight, the soy sauce may be spicy due to excessive use.

The jujube serves to improve flavor by acting to help digestion while enhancing appetite with a unique flavor, and when the amount used is less than 2 parts by weight, the flavor and efficacy of jujube are not sufficiently mixed and the taste is reduced. There is a concern, and when the amount of jujube used exceeds 3 parts by weight, the jujube fragrance may become too strong.

If the charcoal is less than 0.5 part by weight, the effect is virtually absent, and if it exceeds 2 parts by weight, the aroma of charcoal is high, which is not good. If the salt is less than 20 parts by weight, there is no effect, and if it exceeds 30 parts by weight, the salt is too high, which is not good.

In addition, it is preferable to add a plum concentrate to the fermented meju, so that the aroma and flavor of the plum can be felt. Hereinafter, the preparation of the plum concentrate will be described.

After dipping the plums in a jar at a volume ratio of 1:1 with sugar, aging for 90-100 days, separating the plum concentrate from the ripe plums, placing them in another jar, and ripening the plum concentrates aged for 6 months to 3 years Is to do.

Put the fermented meju in 100 parts by weight of the fermented plum in a ratio of 5 to 10 parts by weight, make the plum concentrate evenly mixed, and then ripen for 1-2 months in a sunny and well-ventilated place to produce the plum concentrate. In this way, high-quality miso is a combination of the efficacy of miso and the efficacy of plums.

Removing the fermented meju from the mixture, and storing the fermented meju at 18 to 22° C. for 3 to 5 months to re-mate.

The fermented meju made through the above-described process is taken out of the mixture, and stored at 18 to 22°C for 3 to 5 months for re-aging for use as miso. The temperature is at room temperature, and if it is less than 3 months, there is no aging effect, and if it exceeds 5 months, the taste may be deteriorated, which is not good.

In addition, in the re-aging step, the fermentation meju is characterized by mixing alkaline water having a pH of 7 to 8 and 3 to 5 parts by weight of brine.

As described above, the fermented meju in which the mesyl concentrate is blended together with the mixture of the crushed sap, whole red pepper and jujube, etc. is re-matured to complete the miso using the crushed sap with the nutrients and potency of the gorus tree sap.

Hereinafter, an example of a method for manufacturing soy sauce will be described. In the embodiment of the method for manufacturing the soy sauce, a description of parts common to the soy sauce will be omitted to some extent.

The description of the process of the method of making the fermented meju and the mixture has been described in detail above and will be omitted.

The maple sap contained in the mixture is also mixed with the same weight part of the blast furnace sap as in the miso preparation method described above.

Remove the fermented meju from the mixture, receive the mixture in a fermentation container and ferment for 13 to 17 days at 15 to 25°C to make a primary fermentation broth, add yeast or rice wine to the primary fermentation broth and seal for 13 to 17 days Secondary fermentation, filtering the secondary fermentation liquid in the fermentation vessel while extracting the liquid fermentation liquid to complete the soy sauce

The fermented meju is taken out of the mixture and used as miso, and the remaining liquid is collected separately to ferment and mature to make the fermentation broth, that is, the soy sauce of the present invention.

Hereinafter, the process of extracting the liquid fermentation broth (soy sauce) will be described.

First, the mixture is put in a fermentation vessel (not shown), and the inlet (lid) is completely sealed to ferment for 13 to 17 days at room temperature of 15 to 25°C to make a primary fermentation broth.

Release the inlet of the fermentation vessel containing the fermented primary fermentation broth as described above to discharge the gas generated during the fermentation process, and after introducing yeast (east) or rice wine into the primary fermentation broth degassed, the inlet is sealed and the same Secondary fermentation for 13 to 17 days at room temperature. In the case of adding makgeolli, makgeolli is filtered through a strainer, then precipitated to use makgeolli with clear water. About 2/3 of the standard paper cup is put into the fermentation vessel. As such, the second fermentation proceeds, and the reason for introducing yeast or rice wine in the second fermentation is for the activity of fermentation.

As described above, in the first fermentation, a useful component of the mixture softened by the first fermentation by introducing makgeolli or yeast into an atmosphere in which the components of the mixture of stalk and maple sap are easily extracted can be osmotic. It is to be more easily and effectively extracted by action or the like.

In this way, the secondary fermentation broth in the secondary fermentation vessel is sifted, extracted and separated to complete the soy sauce.

If necessary, it is possible to perform a process of adjusting the salinity of the liver to 8-10% by adding salt to the fermentation broth before aging, and then performing the aging process. For reference, the salinity can be adjusted by adding salt to the fermentation broth.

[Production example]

When soybeans soaked for 24 hours were boiled at 100° C. for 3 hours, and then cooled and crushed, a monobacterial strain was inoculated and dried at 40° C. to ferment for 35 days to make fermented meju.

35 parts by weight of gorno sap was mixed with 100 parts by weight of maple sap, 3 parts by weight of red pepper, 3 parts by weight of jujube and 1 part by weight of charcoal in a container to make a mixture, and immersed the fermented meju in the mixture for 45 days at 25°C. While aged. The fermented meju was withdrawn from the mixture, and the mesyl solution was mixed, and then re-aged by storing at a temperature of 20°C for 4 months to prepare miso using blast furnace sap.

Then, the mixture was separately extracted to prepare a fermentation broth. Impurities were removed from the fermentation broth made as described above and left for 40 days to prepare soy sauce using blast furnace sap.

[Comparative Example 1]

The soy sauce and miso were prepared according to the above production example, but without using the extract of the rust tree.

[Comparative Example 2]

Prepared by the method of the above preparation example, soy sauce and miso were prepared by mixing plum juice and water instead of the blast furnace sap or maple sap.

[Sensory evaluation (soy sauce)]

The soy sauce (manufacturing example) using the gorilla tree sap prepared by the embodiment of the present invention and the soy sauce prepared by the methods of Comparative Examples 1 and 2 were subjected to sensory testing on 20 trained sensory agents. , The results are shown in Table 1 below. The sensory test items were performed on color, aroma, taste, and overall preference, and scored 5 out of 5 according to the 5-point scale method, and the average value of these subjects was determined and recorded according to the following evaluation criteria. (5: Very good, 4: Good, 3: Normal, 2: Bad, 1: Very bad)

color incense flavor Full preference diagram Manufacturing example 3.8±0.2 4.3±0.2 4.7±0.2 4.5±0.2 Comparative Example 1 3.4±0.1 3.7±0.1 3.8±0.3 3.7±0.2 Comparative Example 2 3.5±0.3 3.5±0.1 3.7±0.1 3.5±0.1

As shown in [Table 1], in the preference for color, the soy sauce (manufacturing example) and the comparative examples of the present invention were not significantly different, but in the preference for flavor and taste, the soy sauce of the manufacturing example of the present invention was 4.3 and 4.7. It scored better than the comparative examples.

Also, in the overall preference, it was found that the soy sauce of the manufacturing example using the example according to the present invention received a better score, and the soy sauce made using sap of the gorilla tree was also excellent in flavor, and the overall preference was also high.

[Sensory Evaluation (Miso)]

The sensory evaluation of the miso (preparation example) to which the blast-resistant sap of this example was added was performed by extracting 10 sensory evaluators and conducting flavor, color, and taste by a 5-point rating method. The scoring criteria were very good: 5 points, good: 4 points, normal: 3 points, bad: 2 points, very bad: 1 point, and the sample number was changed every 2 hours to repeat 3 times. The average score was obtained except for the highest and lowest scores. As shown in [Table 2] below, it was found that the preference degree of miso added with blast furnace sap increased.

incense color flavor Comprehensive preference map Manufacturing example 3.8±1.61 3.6±0.96 3.5±0.95 3.7±0.94 Comparative Example 1 3.1±0.98 3.2±1.13 3.0±1.06 3.0±0.93 Comparative Example 2 3.0±0.9 3.1±1.02 3.0±0.05 3.0±0.03

As described above, the present invention has been described with reference to the above-described embodiments, but this is merely exemplary, and various modifications and other equivalent embodiments are possible from those skilled in the art to which this technology belongs. You should understand that. Therefore, the true technical scope of the present invention should be defined by the appended claims.

Claims (1)

In the method of producing soy sauce using blast furnace sap,
The soy sauce manufacturing method is when soybean (大豆) is immersed for 22 to 26 hours and then boiled at 90 to 100°C for 30 minutes to 3 hours, and when the boiled soybean is cooled to 50 to 60°C and crushed, Aspergillus oryzae Inoculating and fermenting at a temperature of 20-25° C. for 25-35 days to make fermented meju;
In the step of making the fermented meju, 5 to 8 parts by weight of the mixed material obtained by mixing Angelica, Donggule and Chungu in 100 parts by weight of the fermented meju is mixed with 45-50 parts by weight of purified water and 5-10 parts by weight of salt. Put it in a container and aged for 40-50 days to complete fermentation meju,
The fermented meju is 50-80 parts by weight, 15-15 parts by weight of salt, 1-5 parts by weight of red pepper, 2-3 parts by weight of jujube, 0.5-2 parts by weight of charcoal Put the mixture of wealth in a jar,
Covering the inner circumferential surface of the jar with a finishing member, and spreading salt thereon to form a salt layer having a size of 1 to 3 mm and aged at 20 to 25° C. for 40 to 50 days; It consists of,
The mixing ratio of the sap tree sap and the sap of maple tree sap is mixed with 30 to 50 parts by weight of sap of sap tree sap to 100 parts by weight of the sap of maple tree sap.
After removing the fermented meju from the mixture, the mixture is accommodated in a fermentation vessel and fermented at 15 to 25°C for 13 to 17 days to make a primary fermentation broth.
Makgeolli is put in the primary fermentation broth and sealed to perform secondary fermentation for 13 to 17 days, filtering the secondary fermentation broth in the fermentation vessel and extracting the liquid fermentation broth to complete a soy sauce having a salinity of 8 to 10%; Method of producing soy sauce using a blast furnace sap, characterized in that.