| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for easily producing novel soy sauce-like seasoning comprising effectively utilizing sake lees wasted as waste material while containing components enough to be utilizable as food raw material. <P>SOLUTION: The method for producing soy sauce-like seasoning comprises mixing salt water, sake lees and soy sauce malt together, fermenting the mixture and aging the fermented mixture. The mixing ratio of the sake lees is 15-40 mass%, and squeezing and firing may be performed after aging, or unrefined sake as it is may be obtained without squeezing. The thus-obtained unrefined sake-state soy sauce-like seasoning can be used as a pickling bed. The liquid soy sauce-like seasoning obtained through squeezing has peculiar sweetness not obtained up to now, is excellent in nutritive value, and has good flavor, so that the seasoning is utilizable as various seasonings in a way similar to that of dipping sauce for roasted rice balls, dressing or stock soy sauce. <P>COPYRIGHT: (C)2007,JPO&INPIT |
