PURPOSE: Soy sauce and fermented soybean paste containing cornus controversa sap, and producing methods thereof are provided to offer tonic function, diuretic function, and cough suppression function to users.CONSTITUTION: A producing methods of soy sauce containing cornus controversa sap comprises the following steps: steaming soybean at the temperature higher than 100 deg C for 2-3 hours, and pounding the soybean before inserting into a molding frame to obtain soybean blocks fermenting the soybean blocks for 20-21 days by changing the temperature and ventilating tying the fermented soybean blocks with rice straws, and drying the blocks for 20-25 days mixing 100 parts of cornus controversa sap by weight and 17.5-20 parts of bay salt, and filtering the mixture after 3-4 hours using a fine sieve mixing 100 parts of cornus controversa sap mixture by weight with 35-45 parts of fermented soybean blocks by weight, and aging the mixture for 35-45 days in a jar and sieving the mixture, and fermenting the liquid for 6 months-2 years after covering an inlet of the jar with a mesh in a place with sunlight.COPYRIGHT KIPO 2012본 발명은 층층나무 수액을 이용한 간장 및 된장의 제조방법 및 이에 따라 제조된 층층나무 수액을 함유하는 간장 및 된장에 관한 것으로, 본 발명에 따라 제조된 층층나무 수액을 함유하는 간장 및 된장은 고유의 전통식품에 층층나무의 기능성, 즉 강장작용, 이뇨작용, 지해, 거풍, 활락, 해수, 요퇴통, 소종지통, 종기, 악창, 신경통, 관절염 예방효과를 부여한 것으로 당분야에서 유용하게 이용할 수 있을 것으로 기대된다.
