| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide seasoning liquid remarkably decreased in strong soy sauce flavor which conventional refermented soy sauce has and heterogeneous soy sauce flavor which thick soy sauce does not have, and having thick taste, high extract component, and strong deliciousness. <P>SOLUTION: A method for producing the thick seasoning liquid comprises making malt by using a mixed raw material which is obtained by mixing 100-60 wt.% of a raw material comprising 25-100% of gluten at dry matter reduced mass and 75-0% of wheat with 0-40 wt.% of soybeans, fermenting the malt thus obtained together with water, adding soy sauce yeast to the product followed by brewing, and compressing the product to obtain first seasoning liquid. Furthermore, the method comprises mixing malt obtained in the same way with the seasoning liquid, enzymically hydrolyzing the product with malt at 10-30°C for 1-3 month(s) without adding soy sauce yeast, and compressing and burning the product. <P>COPYRIGHT: (C)2007,JPO&INPIT |
