The present invention relates to a method for producing black garlic soy sauce, which comprises 240-300 parts by weight of an amino acid stock solution, 24-200 parts by weight of an undiluted soy sauce solution, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of black garlic juice, and 0.1 part by weight of preservative are prepared, and the black garlic juice is prepared by adding raw garlic to 37 to 43 parts by weight of natural sweeteners, 0.2 to 0.5 parts by weight of natural sweeteners, 35 to 55 parts by weight of high-(S0) for preparing black garlic juice by aging for 9 to 11 days at a temperature of < RTI ID = 0.0 > 0 C A raw material mixing step (S1) for mixing the prepared salt water, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel A heat sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83C for 20 to 30 minutes and sterilized by heating A cooling step (S3) of cooling the heat sterilized mixture to 40 DEG C or lower A filtration step (S4) of filtering the sterilized mixed liquid A preserving agent mixing step (S5) in which the preserving agent is mixed and stirred in the filtered mixed solution Mixing the black liquorice juice with the mixed liquor and stirring them and uniformly mixing them (S7) in which fermentation is aged for 2 to 3 months at room temperature, and the black garlic soy sauce is used for the cooking of the food, It adds a rich flavor and is able to consume black garlic ingredients that are beneficial to the human body.본 발명은 흑마늘 간장의 제조 방법에 관한 것으로, 13.5∼15.5%의 염도를 가지는 소금물 333∼667 중량부에 대해, 아미노산 원액 240∼400 중량부, 양조간장 원액 24∼200 중량부, 엠에스지 1∼3 중량부, 천연감미료 0.2∼0.5 중량부, 고과당 35∼55 중량부, 캐러멜 3∼7 중량부, 흑마늘 진액 30∼80 중량부, 보존료 0.1 중량부를 준비하되, 흑마늘 진액은 생마늘을 37∼43℃의 온도에서 9∼11일을 숙성하고, 숙성한 흑마늘을 압착 여과한 흑마늘 진액을 준비하는 재료 준비 단계(S0) 준비된 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜을 혼합하는 원료 혼합 단계(S1) 혼합된 혼합액을 70∼83℃의 온도로 20∼30분간 유지하여 가
