SOY SAUCE AND METHOD FOR PREPARING THEREOF

From the paper

Abstract

A method of manufacturing soy sauce by culturing any one of Lentinus edodes and Hericium erinaceus in a soybean culture medium is provided to give the efficacy of mushroom mycelium, to maintain original properties of soy sauce and to improve the taste and flavor of soy sauce. Soybeans are mixed with 3% by weight of refined sugar, soaked in water for 19hr, dehydrated and heated at 121deg.C for more than 30min. The sterilized solid medium is inoculated with any one of Lentinus edodes and Hericium erinaceus, cultured at 30deg.C for 2 to 3 weeks. During the manufacture of soy sauce, fermented beans(Meju) are mixed with less than 50% by weight of cultured soybeans of Lentinus edodes or less than 25% by weight of cultured soybeans of Hericium erinaceus.