| 摘要 |
PROBLEM TO BE SOLVED: To provide a full-bodied seasoning having good flavor with a low salt concentration without having soybean sauce flavor and bitter taste by treating a raw seasoning material. SOLUTION: This seasoning full of body is obtained by acting a cereal malt to a seasoning raw material under a condition in which soy sauce yeast, spirit yeast and soy sauce lactic bacteria do not grow. This method for producing the full-bodied seasoning is to act the cereal malt to the raw seasoning material by keeping the concentration of alcohol and that of salt in unrefined lees at 3.5-6%v/v and 8-12%w/v, respectively, at 20-40 deg.C. As examples of the raw material, a protein-containing material and/or shochu (Japanese spirits distilled from sweet potatoes, rice, etc.)-distillation residue are cited. |
