PREPARATION METHOD OF LOW SODIUM FIVE GRAIN SOY SAUCE USING FIVE GRAIN SOYBEAN LUMPS, AND LOW SODIUM FIVE GRAIN SOY SAUCE

摘要

The present invention relates to low-sodium five-grain soy sauce prepared by using soybeans lumps which are prepared with five grains including 88-96 wt% of steamed beans, 1-3 wt% of glutinous rice, 1-3 wt% of wheat, 1-3 wt% of barley corn, and 1-3 wt% of millet, or the like. Additionally, the soy sauce comprises a Platycodon grandiflorum root enzyme, a Luffa cylindrica enzyme, and a Ginkgo nut powder enzyme aged over one year, and thus has added flavor with an effect of preventing a cold. The low-sodium five-grain soy sauce has a deep flavor and savory taste without being too salty, thereby having effectively increased palatability.;COPYRIGHT KIPO 2016