The present invention relates to a traditional soy sauce preparation method. According to the present invention, soy sauce is boiled with filtrate obtained by functional mineral powder being brewed in water and a broth is produced with additives such as onion, ginger, and anchovy, and thus high-quality traditional soy sauce can be provided that is excellent in flavor and taste and contains proper nutrients such as essential amino acids, vitamin, and protein. The present invention includes: a filtrate preparation step in which 68 to 72 wt% of water is evenly mixed with 18 to 22 wt% of salt and 8 to 12 wt% of functional mineral powder and the mixture is stirred for the powder to sink to a bottom and precipitate a primary filtering step in which sediment residue is discarded, the salt- and functional mineral powder-dissolved filtrate is filtered, and particles of at least 0.2 &mu are filtered a step in which a fermented soybean lump is put into the filtered salt water filtrate and then fermentation is performed for 45 to 60 days a step in which a soy sauce solution is completed by secondary filtering of impurities after the fermented soybean lump is taken out once the fermentation of the fermented soybean lump is completed a step in which 8 to 10 wt% of onion, 8 to 10 wt% of ginger, and 8 to 10 wt% of anchovy are mixed with the filtered soy sauce solution and then boiling on a medium heat is performed for 3 to 4 hours and a step in which ripening is performed for 2 to 3 months with onion, ginger, and anchovy residue filtered from the boiled soy sauce solution.COPYRIGHT KIPO 2016본 발명은 재래간장의 제조방법에 관한 것으로서, 더욱 상세하게는 기능성광물질분말을 물에 우려낸 지장수로 간장을 달이고 양파, 생강, 멸치와 같은 첨가물로 육수를 내어 간장의 향과 맛이 좋으면서도 필수아미노산, 비타민, 단백질과 같은 영양소가 고르게 함유된 고품질의 재래간장을 제공할 수 있도록 한 발명에 관한 것이다.전술한 본 발명의 특징은, 물 68∼72중량%에 소금 18∼22중량%, 기능성광물질분말 8∼12중량%를 고르게 혼합하여 저어주고, 분말들이 바닥에 가라앉도록 하여 침전시키는 지장수 제조단계 침전물 찌꺼기는 버리고, 소금과 기능성광물질분말이 용해된 지장수를 여과하여 0.2μ이상의 입자를 걸러내는 1차 여과단계 여과된 소금물 지장수에 메주를 담그고 45∼60일간 발효시키는 단계 메주의 발
