The present invention relates to a method of preparing nutritional soy sauce and soybean paste by using fermented fish juice, one of traditional seasonings. More specifically, the present invention provides soy sauce and soybean paste which has excellent taste, flavor and is enriched in nutrients as fermented soybean lumps are placed in a solvent with high protein such as fermented anchovy sauce to be prepared into soy sauce and soybean paste. The soy sauce and soybean paste of the present invention have effects of: having a high nutritional value as fermented fish sauce is used as a solvent for soy sauce instead of salty water such that the soy sauce and soybean paste are added with unique nutritional values of the fermented fish sauce and added with vegetable soy protein and animal protein from fish and seafood compared to conventional soy sauce being placed in salty water providing enhanced flavor of soy sauce and soybean paste as the unique flavor of the traditional soy sauce is added with the flavor of fermented fish sauce exhibiting potential as sauce used in a variety of food as the fermented fish sauce with unique flavor is added and being beneficial to the human health and capable of maintaining stability and credibility as a product when being traded in international trade as the soy sauce and soybean paste manufactured by the method of the present invention have histamine content adjusted to be lower than a standard value during a fermentation and aging process.COPYRIGHT KIPO 2016본 발명은 우리나라의 전통적인 기호양념장(醬)의 일종인 젓갈액즙(이하, 액즙이라 함)을 이용하여 영양간장과 영양된장을 제조할 수 있도록 한 것으로, 더욱 구체적으로는 멸치액즙과 같이 고단백질이 함유된 용제에 메주를 담구어 간장과 된장을 제조함으로써 맛과 향 그리고 영양성분이 풍부한 장유제품(醬類製品)을 제공할 수 있도록 한 것으로, 본 발명은 간장 용제로써 소금물 대신 액젓 용제를 사용함으로써 액젓의 고유영양가치가 부가되어, 종래의 소금물에 담는 간장과 달리 식물성 대두 단백질에 해산어류의 동물성 단백질이 함께 부가되어 영양가치가 매우 높고, 간장(된장)의 맛이 전통적인 간장 본래의 향기에 젓갈 향기가 더하여져 보다 향상된 간장의 향미를 느낄 수 있으며, 특유의 향미를 갖는 해산젓갈이 추가됨으로써 다양한 요리에 조미장류로서 널리 적용할 수 있는 사용효과를 발휘하며, 본 발명의 방법에 의해 제조되는 영양간장 및 된장은 발효숙성과정에서 히스타민 함유량이 기준
