| 摘要 |
PROBLEM TO BE SOLVED: To provide a non-salt or low-salt soy sauce-like seasoning liquid free from contamination caused by microorganisms and excellent in flavor and functionality, and a method for producing the same.SOLUTION: A solid koji prepared by vaccinating a koji mold to cereal raw material using a soy bean or a wheat as the main raw material is added with non-salt or low-salt charging water to prepare unrefined sake, this unrefined sake is sterilized, and is thereafter subjected to yeast fermentation with a container capable of suppressing the mixing of dangerous microorganisms, thus a non-salt or low-salt soy sauce-like seasoning liquid excellent in flavor and functionality can be obtained.SELECTED DRAWING: None |
