The purpose of the present invention is to provide a method for preparing soy sauce with improved palatability and flavor. A method for preparing soy sauce with improved palatability and flavor according to the present invention has a merit of shortening an aging period of the soy sauce using a fermentation process of Cheonggukjang (fast-fermented bean paste), and a merit of enabling taste and flavor of soy sauce and others to satisfy the preferences of various consumers such as men and women of all ages, foreigners, and others by mixing fine powders of rosemary-impregnated dried shiitake mushroom and dried jujube, thereby improving functionality and flavor of the soy sauce. A method for preparing soy sauce with improved flavor and palatability according to the present invention comprises: a first process of pressurizing and steaming soybeans soaked in water, injecting yellow fungal isolates (Aspergillus species) into the pressurized and steamed soybeans to obtain a fermentation product, and drying and grinding the fermentation product to obtain a ground fermentation product a second process of obtaining rice porridge from a mixture of rice and rosemary leaf powder, saccharifying the rice porridge with malt, filtering solids from the saccharified rice porridge to remove the solids, and concentrating a filtrate to obtain a saccharified concentrate a third process of inserting a rosemary leaf extract in dried powders of shiitake mushroom and jujube to obtain a rosemary impregnated material and a fourth process of mixing the saccharified concentrate, the rosemary impregnated material, salt, and purified water to obtain a mixed solution, aging the mixed solution, and separating solids from the aged mixed solution to prepare soy sauce.COPYRIGHT KIPO 2016본 발명은 기호성 및 향미을 개선한 간장을 제조하는 방법의 제공을 목적으로 하는 것이며, 본 발명은 청국장 발효방식을 이용하여 숙성기간을 단축하면서도 로즈마리가 함침된 건 표고버섯 및 건 대추 미세분말을 배합하여 기능성 및 향미를 개선함으로써 간장의 맛과 향 등에 의해 남녀노소, 외국인등 다양한 수요자의 기호를 충족시킬 수 있는 장점이 있다.
