PURPOSE: Provided is a method of manufacturing soy sauce having active ingredient of black onion and intrinsic flavor and sweetness of the black onion in addition to function a traditional soy sauce.CONSTITUTION: Pulverized black onion and black onion extract are processed. Soybeans are washed and soaked in water. 95-99 wt% of the water soaked soybeans and 1-5 wt% of the pulverized black onion are mixed and boiled. The mixture is made into a soybean lump at a predetermined size, and aspergillus is cultured while the soybean lump is dried for a predetermined period of time. The cultivated fermented soybean lump and water in which a predetermined amount of bay salt is melted are mixed and aged for a predetermined period of time. The fermented soybean lump finished with a primary aging is separated from the salt water. 1-3 wt% of the black onion extract based on the weight of the salt water is mixed to the salt water, from which the fermented soybean lump is separated, and aged.COPYRIGHT KIPO 2013[Reference numerals] (AA) Black garlic soy sauce (F100) Step of extracting black onion and black onion extract (S100) Step of immersing in water (S200) Step of steaming (S300) Step of jekuk (S400) Step of primarily aging (S500) Step of separating salt water (S600) Step of secondarily aging본 발명은 흑양파을 이용한 간장 제조 방법에 관한 것으로서 더욱 상세히는 전통 간장의 제조과정 중에 흑양파 또는 흑양파 진액을 혼합하고 숙성하여 흑양파의 유효성분과 향미가 함유된 간장 제조 방법에 관한 것이다.본 발명에 의해 음식 조리시 맛을 내고 각종 양념으로 많이 사용되는 간장에 흑양파의 유효 성분이 함유되어 전통 간장의 기능 향상과 염도를 낮출 수 있고 건강에 유익하고 맛이 좋은 흑양파을 이용한 간장을 제공할 수 있다.[색인어]간장. 흑양파[도면의 간단한 설명]도1은 본 발명에 의한 흑양파을 이용한 간장에 대한 공정도이다
