The present invention relates to a liquid seasoning prepared by mixing fermented soybeans and rice and a method for producing the same, and more particularly, to a liquid seasoning prepared by fermenting soybean and rice mixture with rice empire technology and soybean fermentation technology, . The soybean and rice mixed fermentation technology according to the present invention can contribute to the development of a high-temperature fermentation brewing technology, an optimal recipe, and a stable production process. By developing a liquid natural seasoning product to meet the well-being trend of food, It can cooperate with the policy of expansion of consumption and contribute to increase the competitiveness of related industries and to increase exports. In addition, through the development of rice fermentation technology, it is possible to diversify the selection of raw materials for natural seasoning, which has been produced only in existing soybeans, to cereals, and develop an innovative new product by differentiating quality through it. Although the present invention is directed to natural seasoning, the present invention is applicable not only to seasonings but also to a variety of products such as soybean paste, kochujang, and soy sauce, which are souvenir products. Especially, by developing products based on soybean and rice, it is possible not only to meet the government's strong consumption promotion of rice, but also to provide a foundation for developing various new products by combining rice fermentation technology with rice processing industry , The past processed rice products have been used passively such as simply changing the shape and properties of rice such as rice flour and puffed rice or extracting some nutritional components of rice. However, the mixed fermented product of soybean and rice according to the present invention is fermented Can be expected by various flavors and physiological activities, and thus can be expected to be used more wid
