The present invention relates to a soy sauce preparation method using pictum sap and soy sauce prepared by the same. The method includes: (S1) a step in which 30 to 50 parts by weight of pictum sap, 0.1 to 1 part by weight of shiitake, 10 to 30 parts by weight of cooking wine, 10 to 30 parts by weight of traditional wine, and 20 to 40 parts by weight of sugar are mixed with 100 parts by weight of soy sauce (S2) a step in which the mixture prepared in step (S1) is heated and the mixture is further heated for 20 to 40 seconds once the mixture begins to boil (S3) a step in which the heating in step (S2) is stopped, 0.1 to 1 part by weight of lemon and 0.1 to 1 part by weight of apple are added to 100 parts by weight of soy sauce, and then the obtained material is cooled for 3 to 5 hours with a lid covering a container and (S4) a step in which solids are removed from the soy sauce obtained in step (S3). In a case where the soy sauce according to the present invention prepared by this method is used for food cooking, meat and vegetable textures can be improved, tastes can be enhanced, sweet and salty tastes are maintained while sugar content and salinity are reduced, which results in improvement in preference and healthfulness. In addition, the pictum sap and shiitake are used at the same time, and thus the level of immunity and blood circulation can be improved. Accordingly, the soy sauce according to the present invention is expected to be highly useful in cooking food.COPYRIGHT KIPO 2016본 발명은 고로쇠 액을 이용한 맛간장 소스의 제조방법 및 이에 따라 제조된 맛간장 소스에 관한 것으로, (S1) 간장 100 중량부에 대하여 고로쇠 원액 30 내지 50 중량부, 표고버섯 0.1 내지 1 중량부, 맛술 10 내지 30 중량부, 전통주 10 내지 30 중량부 및 설탕 20 내지 40 중량부를 혼합하는 단계 (S2) 상기 단계 (S1)에서 준비된 혼합물을 가열하여 끓기 시작하면 20 내지 40초 동안 더 가열하는 단계 (S3) 상기 (S2) 단계에서의 가열 후 가열을 중지하고 간장 100 중량부에 대하여 레몬 0.1 내지 1 중량부 및 사과 0.1 내지 1 중량부를 첨가한 다음 용기의 뚜껑을 덮고 3 시간 내지 5시간 동안 식히는 단계 및 (S4) 상기 단계 (S3)에서 수득된 맛간장 소스에서 건더기를 건져내는 단계를 포함하는 방법에 따라 제조된 본 발명에 따른 맛간장 소스를 음식 조리시 이용할 경우 육류 및 채소의 조직감을 향상시킬 수 있으며, 감칠맛
