| 摘要 |
PROBLEM TO BE SOLVED: To provide a manufacturing method of a characteristic miso-like fermented seasoning having a rich flavor of tomato while maintaining excellent aging fermentation; and a manufacturing method of a miso-like seasoning having a good flavor with rich content of minerals and dietary fiber, which prevents reduction in viscosity of the miso-like fermented seasoning due to the use of concentrated tomato.SOLUTION: Concentrated tomato having a water content of 60 to 75 mass% is added to steamed soybeans, rice malt, and sodium chloride, so as to achieve a ratio of 5 to 105 parts by weight relative to 100 parts by weight of steamed soybeans (dry mass) for aging fermentation. Pulverized and heated or heated and pulverized wheat bran may be further added for aging fermentation. |
