Patent ID: 11957145
Assignee: nan
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. An all-purpose seasoning soy sauce as a fermented product obtained by aging and fermenting a mixture of an all-purpose seasoning soy sauce composition,
wherein the all-purpose seasoning soy sauce composition includes 55 to 62 wt % of a filtrate, 12 to 17 wt % of an enzymatically decomposed seasoning solution, 2 to 5 wt % of a fermented fruit liquid, 1 to 2.5 wt % of a licorice extract, 0.5 to 1 wt % of a green tea extract, and a remaining amount of purified water, wherein the wt % is a weight percent based on the total weight of the composition,
the filtrate is obtained by heating and filtering a mixture which includes 5 to 15 parts by weight of sugar and 8 to 20 parts by weight of a fructooligosaccharide mixed therein based on 100 parts by weight of a mixed soy sauce including a fermented soy sauce and a Korean soy sauce, the fermented soy sauce and the Korean soy sauce being included at a weight ratio of from 1:0.5 to 1:1,
the enzymatically decomposed seasoning solution is an extract obtained by heating a mixture which includes 75 to 85 wt % of flakes including dried kelp, dried anchovies, dried pollack, dried shrimp, dried shiitake mushrooms, dried onions, dried garlic, and dried large green onions, and 15 to 25 wt % of raw daikon radish, wherein the wt % is a weight percent based on the total weight of the mixture to be heated, and
the fermented fruit liquid includes a fermented solution obtained by fermenting a mixture which includes 23 to 28 wt % of pears, 10 to 17 wt % of apples, 13 to 20 wt % of pineapples, 15 to 25 wt % of kiwi fruits, and a remaining amount of Japanese apricot juice, wherein the wt % is a weight percent based on the total weight of the mixture to be fermented.