| 摘要 |
PROBLEM TO BE SOLVED: To provide a technology for manufacturing seasoning having soy sauce-like flavor with largely reducing brewing period of soy sauce.SOLUTION: There are provided a soy sauce-like seasoning having salt concentration of 4% (w/v) or more and a manufacturing method of the soy sauce-like seasoning including an unrefined preparation process for adding water or saline to a solid noodle manufactured by inoculating Aspergillus oryzae in a cereal raw material mainly containing soy bean or wheat to prepare unrefined having salt concentration of less than 4% (w/v), a sterilization unrefined preparation process for sterilizing the refined prepared in the unrefined preparation process to prepare a sterilized unrefined, a fermentation process for conducting yeast fermentation in the refined having salt concentration of less than 4% (w/v) in a container capable of inhibiting contamination of harm organisms at 15 to 45°C for 1 to 90 days, and a process for adding saline to the fermented undefined after the fermentation process.SELECTED DRAWING: Figure 3 |
