SALT FREE SOY SAUCE AND FERMENTED SOYBEAN PASTE WHICH ARE USEFUL AS FUNCTIONAL HEALTH FOOD FOR A PERSON SUFFERING FROM HEART DISEASE, HYPERTENSION OR LIVER DISEASE AND PROCESS FOR PREPARATION THEREOF
PURPOSE: Salt free soy sauce and fermented soybean paste and a process for preparation thereof are provided, which salt free soy sauce and fermented soybean paste are useful as functional health food for a person suffering from heart disease, hypertension or liver disease. CONSTITUTION: The process for preparing the salt free soy sauce and fermented soybean paste comprises the steps of: adding water into bean powder or ground bean and sterilizing the bean solution at 121 deg. C for 15 to 25 minutes, and cooling it; inoculating fungi into the medium and culturing it at 20 to 30 deg. C; mixing the cultured medium and heating the cultured medium at 45 to 65 deg. C for 24 to 48 hours to induce autodigestion of mycelium of mushroom; and filtering the autodigested cultured medium and heating the filtered paste at 70 deg. C for 20 minutes.
