The present invention relates to a flavored soy sauce for non-salted and salads and a method of producing the same, wherein 8 liters of water is mixed with 100 parts by weight of seasoning, 9 to 13 parts by weight of garlic, 20 to 25 parts by weight of coriander, 3-4 parts by weight of burdock, 30 to 40 parts by weight of mushroom, 3 to 7 parts by weight of anchovy and 2 to 5 parts by weight of seaweed are boiled and then boiled and filtered to obtain an extract； Adding 0.5 to 0.8 parts by weight of the seed, 1.0 to 1.5 parts by weight of the oligosaccharide and 3.0 to 5.0 parts by weight of the vinegar to the extract obtained in the step of obtaining the extract, and boiling for 8 to 12 minutes to prepare a concentrate； Mixing the concentrate extracted from the concentrate and the brewed soy sauce at the same weight ratio and boiling for 8 to 12 minutes to prepare a soy sauce； .본 발명은 무침과 샐러드용 맛 간장 소스 및 그 제조방법에 관한 것으로, 물 8리터에 양념 100중량부에 대하여 마늘 9~13중량부, 대파 20~25중량부, 우엉 3~4중량부, 표고버섯 30~40중량부, 멸치 3~7중량부, 다시마 2~5중량부를 투입하여 끓인 후, 건더기를 걸러내어 추출액을 얻는 단계； 상기 추출액을 얻는 단계에서 얻은 추출액에 정종 0.5~0.8중량부와 올리고당 1.0~1.5중량부 및 식초 3.0~5.0중량부를 추가 투입하고 8분~12분 동안 끓여주어 농축액을 제조하는 단계； 상기 농축액을 제조하는 단계에서 추출한 농축액과 양조간장을 각각 동일 중량비로 혼합하여 8분~12분 동안 끓여주어 간장을 제조하는 단계； 를 포함한다.
