PURPOSE: A manufacturing method for soy sauce with the improved palatability is provided to extend the storage period using Hovenia dulcis, and improve the antioxidant vitality, the detoxification, and the bioactivity. CONSTITUTION: A soybean block is produced by boiling cereals(S1). The soybean block and Hovenia dulcis leaves are soaked in a saline solution(S2). The soaked mixture is fermented and aged(S3). Crude liquid of the soy sauce is obtained by separating the liquefied soy sauce through a first filtering process(S4). The crude liquid of soy sauce is sterilized, concentrated, and secondly filtered(S5). The saline solution used in the previous process is 250-350 parts by weight for 100 parts by weight of fermented soybean block. The Hovenia dulcis leaves used in the previous process is 1-2 parts by weight for 100 parts by weight of the saline solution. The fermented soybean paste is inoculated with a spawn, and dried with warm air of 45 deg. C. The fermented soybean pasts has the molded size of 500-1,800cm^2.본 발명은 헛개나무를 이용한 간장 제조방법에 관한 것으로,곡류를 삶아 메주를 제조하는 단계와； 식염수에 상기 메주와 헛개나무 잎을 담궈 간장담금하는 단계와； 간장담금한 것을 발효 및 숙성시켜 헛개나무 잎의 유효성분이 침출된 간장을 용출시키는 단계와； 1차 여과를 통해 액상의 간장만을 분리하여 간장원액을 수득하는 단계와； 간장원액을 살균 및 농축시키고 2차 여과하는 단계를 포함하는 것을 특징으로 하여 향, 맛, 색 등의 기호도가 향상되고, 항산화 작용, 해독작용 등의 생리활성 작용이 향상된 헛개나무를 이용한 간장 제조방법을 제공한다.
