JP2007181450A - Salt-free soy sauce-like seasoning liquid, salt-free soy sauce-like seasoning, salt-free soy sauce-taste dressing, salt-free soy sauce-taste ponzu (soy sauce with juice squeezed from bitter orange), soy sauce-like seasoning liquid, soy sauce like-seasoning, soy sauce-taste dressing and soy sauce-taste ponzu - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide, by improving taste of a salt-free soy sauce-like seasoning liquid, a salt-free soy sauce-like seasoning liquid which contains neither sodium chloride nor potassium chloride, and a soy sauce-like seasoning liquid prepared to have an optional salt content of 0.001-18% which soy sauce-like seasoning liquid is unproducible by conventional production methods. <P>SOLUTION: The salt-free soy sauce-like seasoning liquid is obtained by maturing soy sauce Koji soaked in alcohol on a condition of ≤20°C to produce a raw material seasoning liquid, heating and condensing the raw material seasoning liquid to remove alcohol, and adding a saccharide and an amino acid thereto. And the soy sauce-like seasoning liquid prepared to have an optional salt concentration of 0.001-18% is obtained by adding an optional amount of soy sauce and salt to the salt-free soy sauce-like seasoning liquid. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

In the present invention, a raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C. or less is heated and concentrated to remove alcohol from the raw material seasoning liquid, or a soy sauce cake soaked in alcohol An unsalted soy sauce-like seasoning, an unsalted soy sauce-like seasoning, an unsalted soy sauce-flavored dressing, no The present invention relates to salt soy sauce ponzu, soy sauce seasoning, soy sauce seasoning, soy sauce flavor dressing and soy sauce flavor ponzu.
The soy sauce koji in this specification refers to soybeans and / or defatted soybeans and wheat that are used as a soy sauce raw material and cultured with seed koji. In normal soy sauce production, The mash is made into mash and fermented and matured to make soy sauce. Moreover, the soy sauce-style seasoning liquid in this specification shall contain all the salt concentration adjusted from 0.001% to 18% irrespective of the opinion of the Ministry of Agriculture and Water.

Conventionally, soy sauce has a salt content of about 15 to 18%, and this contained salt has had its taste.

In recent years, low-salt and low-salt soy sauce has been sold for health reasons.
In the past, unsalted soy sauce using potassium chloride instead of sodium chloride was sold as a seasoning solution for hypertensive patients whose sodium intake was restricted while maintaining taste (see Patent Document 1).

However, production and sales are not currently being performed due to the following problems associated with the use of potassium chloride.
That is, there is a peculiar taste of potassium chloride, there is a risk that renal failure patients may ingest high amounts of potassium at once, and high potassium plasma may be caused, and the validity of soy sauce using potassium chloride as unsalted Because there is a question to.

Therefore, the salt-reduced soy sauce currently on the market is one in which the amount of sodium chloride is reduced to about half of the usual amount (around 7%), and there is no change in the point of containing sodium chloride.

As a salt-free seasoning solution that does not use sodium chloride, a seasoning solution is produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 degrees or less.
Since this salt-free seasoning liquid contains 10% alcohol and has an alcohol concentration equivalent to that of sake, it cannot be used directly as a seasoning liquid (see Patent Document 2).

Moreover, the salt reduction and low salt soy sauce which reduced sodium chloride using the reverse osmosis membrane etc. as salt reduction and low salt soy sauce are adjusted (refer patent document 3 and patent document 4).

Thus, in the conventional salt reduction method, the method of 1/2 desalting from raw material soy sauce using the reverse osmosis membrane was taken.
Therefore, in order to adjust the salinity, it is necessary to add salt again after largely desalting (for example, repeating the reverse osmosis membrane method three times to reduce the salt to 1/8). It was difficult to adjust any salt concentration.

In addition, a salt-reduced seasoning liquid using a reverse osmosis membrane or the like starts to show miscellaneous tastes such as bitterness, astringency and sourness when the salt concentration decreases from around 7%.
In addition, the seasoning liquid produced using soy sauce cake soaked in alcohol and the seasoning solution produced using soy sauce cake concentrated for alcohol removal do not contain salt, so the same bitterness, astringency, sourness, etc. The taste of miscellaneous. The cause of this is, among amino acids, lysine, valine, methionine, tryptophan, and amino acid peptides of plant-derived amino acids, and there is a problem that they exhibit miscellaneous tastes such as bitterness, astringency, and acidity (Non-patent Document 1). reference).

Based on the above, at present, alcohol is removed by concentrating the seasoning liquid produced by aging a soaked soy sauce cake that does not contain sodium chloride or potassium chloride in alcohol and aging under a temperature condition of 20 degrees or less. Alternatively, the seasoning liquid produced by immersing a soaked soy sauce cake in alcohol under a temperature condition of 20 ° C. or less is not a seasoning liquid for soy sauce production due to a taste problem (adjustment of nitrogen ratio or taste It is not sold except for the purpose of adjustment. Although soy sauce containing salt has a bitter taste, even if a small amount of seasoning liquid is added thereto, the bitter taste is tasted by salt as in the case of soy sauce, and no problem occurs. However, the bitter taste which was tasted with the decrease in salt concentration comes to be felt. For that reason, especially low-salt soy sauce of less than 7% is rare. That is, there is a problem that commercialization is difficult.
Japanese Patent Publication No. 6-189709 Japanese Patent Publication No. 06-125735 Japanese Patent Publication No. 2004-357700 Japanese Patent Publication No. 2001-046014 Toko Kiyoshi, there is a reason for delicious messi-scientific verification of taste, published by Kadokawa Shoten, 2001

The present invention relates to a seasoning liquid obtained by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C. or less and heating and concentrating it to remove alcohol from the raw material seasoning liquid, or soy sauce immersed in alcohol. Improves the palatability of the raw material seasoning liquid produced by aging the persimmons at a temperature of 20 degrees or less, and powders the salt-free soy sauce-like seasoning liquid that does not contain sodium chloride and potassium chloride, and the salt-free soy sauce-like seasoning liquid. The first problem is to provide a salt-free soy sauce-like seasoning, salt-free soy sauce-flavored dressing, and salt-free soy sauce-flavored ponzu.

Moreover, by using this salt-free soy sauce-like seasoning solution, a soy sauce-like seasoning solution and a soy sauce-like seasoning solution in which the salt concentration was arbitrarily adjusted from 0.001% to 18%, which was impossible with the conventional manufacturing method, A second problem is to provide a soy sauce-like seasoning, a soy sauce-flavored dressing, and a soy sauce-flavored ponzu that are adjusted to a powder or granule by use.

In order to solve the first problem, the salt-free soy sauce-like seasoning of the present invention (Claim 1)
A raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less to remove the alcohol, or a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less. It was set as the structure manufactured by adding saccharides and amino acids to the raw material seasoning liquid manufactured by aging.
The soy sauce koji may be any one that is used in the production of soy sauce. For example, a soy sauce koji is used that is produced by putting seed koji into whole soybeans and / or defatted soybeans and wheat. be able to.
As alcohol, brewing alcohol (ethyl alcohol) is used. Alcohol is optimally used in a final concentration range of 5 to 20%, preferably about 6 to 15%. The soy sauce cake soaked in alcohol is aged for about 1 to 2 months under a temperature condition of 20 degrees or less, preferably 15 degrees or less. The reason for setting the aging temperature condition to 20 ° C. or less is that the aging is carried out under salt-free conditions, and if the temperature is further increased, the growth of spoilage microorganisms cannot be suppressed. In addition, it is preferable to heat and concentrate the raw seasoning liquid at a temperature of about 80 to 85 degrees for about 10 minutes to 5 hours. Heat concentration of the raw material seasoning liquid is performed to evaporate alcohol from the raw material seasoning liquid. However, it is inconvenient if the amino acid of the raw material seasoning liquid changes. Therefore, it is preferable to heat and concentrate the raw seasoning liquid within the temperature and time ranges, but the present invention is not limited to this. In addition, when a raw material seasoning liquid is heated, a water | moisture content will be removed a little with evaporation of alcohol.
Sucrose, fructose, glucose, oligosaccharides, cyclic oligosaccharides, dextrin, trehalose, etc. are used as sugars added to the raw material seasoning liquid, and glycine, arginine, etc. are used as amino acids. Saccharides and amino acids are used to taste the acidity, bitterness and astringency of the raw material seasoning liquid.

Moreover, the salt-free soy sauce-like seasoning of the present invention (Claim 2) removes alcohol by heating and concentrating the raw material seasoning liquid produced by aging soy sauce cake soaked in alcohol under a temperature condition of 20 ° C. or less. A salt-free soy sauce-like seasoning liquid obtained by adding saccharides and amino acids to a raw material seasoning liquid produced by aging a soy sauce cake soaked in food or alcohol under a temperature condition of 20 ° C. or less into powder or granules It was set as the formed structure.
The method of using a salt-free soy sauce-like seasoning as a powder seasoning is performed by a conventionally known drying means such as spray drying. Moreover, the method of using a salt-free soy sauce-like seasoning liquid as a granular seasoning can be carried out, for example, by a granulating means using a binding aid generally used in food processing.

Moreover, the salt-free soy sauce-flavored dressing of the present invention (Claim 3)
A raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less to remove the alcohol, or a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less. It was set as the structure manufactured by adding a dressing raw material to the salt-free soy sauce-like seasoning liquid obtained by adding saccharides and amino acids to the raw material seasoning liquid manufactured by aging.
Dressing materials include vinegar (grain vinegar, brown rice vinegar, moromi vinegar, wine vinegar, etc.), oil (edible oil such as olive oil, corn oil, germ oil, flavor oil), solids (onion, green onion, shiso, olive Etc.), spices (as is or spice extract), seasonings (yeast extract, chicken bouillon, shiitake extract, seafood extract, seasoning (amino acid), etc.), thickener (xanthan gum), sweetener (licorice, stevia), etc. These are added as appropriate to produce a salt-free soy sauce-flavored dressing.

Moreover, the salt-free soy sauce-flavored ponzu of the present invention (Claim 4)
A raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less to remove the alcohol, or a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less. It was set as the structure manufactured by adding a ponzu raw material to the salt-free soy sauce-like seasoning liquid obtained by adding saccharides and amino acids to the raw material seasoning liquid manufactured by aging.
Use citrus vinegar (such as citron, kabosu, vinegar, orange, tangerine), cereal vinegar, sake, mirin, and seasonings (such as bonito, kelp, shiitake mushrooms, iriko or their extracts) as the ponzu material. In addition, unsalted soy sauce flavored ponzu is produced.

In order to solve the second problem, the soy sauce-like seasoning of the present invention (Claim 5)
A raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less to remove the alcohol, or a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less. A salt concentration of 0.001% to 18 is obtained by adding soy sauce and / or salt containing salt to a salt-free soy sauce-like seasoning solution obtained by adding sugars and amino acids to a raw material seasoning solution produced by aging. % Was arbitrarily adjusted.

The soy sauce-like seasoning of the present invention (Claim 6)
A raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less to remove the alcohol, or a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less. A salt concentration of 0.001% to 18 is obtained by adding soy sauce and / or salt containing salt to a salt-free soy sauce-like seasoning solution obtained by adding sugars and amino acids to a raw material seasoning solution produced by aging. % Arbitrarily adjusted soy sauce-like seasoning liquid was formed into a powder or granule. The method for making the powder or granule is the same as the salt-free soy sauce-like seasoning (Claim 2).

Moreover, the present invention (Claim 7) is a soy sauce flavored dressing,
A raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C. or less to remove the alcohol, or a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C. or less. In salt-free soy sauce-like seasoning liquid obtained by adding saccharides and amino acids to the raw material seasoning liquid produced by aging in the above, the salt concentration is reduced from 0.001% by adding soy sauce and / or salt containing salt. It was set as the structure manufactured by adding dressing raw materials, such as vegetable oil, a vinegar, a spice, to 18% arbitrarily adjusted soy sauce-like seasoning liquid. The dressing raw material is the same as that described in the salt-free soy sauce-style dressing (Claim 3).

The soy sauce flavored ponzu of the present invention (claim 8)
A raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less to remove the alcohol, or a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C or less. A salt concentration of 0.001% to 18 is obtained by adding soy sauce and / or salt containing salt to a salt-free soy sauce-like seasoning solution obtained by adding sugars and amino acids to a raw material seasoning solution produced by aging. % Of soy sauce-like seasoning liquid prepared arbitrarily, and ponzu raw materials such as citrus juice, vinegar, sake and mirin were added.
The raw material of ponzu is the same as that described in the salt-free soy sauce-style ponzu (Claim 4).

The salt-free soy sauce-like seasoning liquid of the present invention (Claim 1) is obtained by concentrating a raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C. or less to remove alcohol, Or, it is made by adding sugars and amino acids to a raw seasoning liquid produced by aging soy sauce cake soaked in alcohol at a temperature of 20 degrees or less, so it has a unique sourness, bitterness and astringency. It is possible to obtain a salt-free seasoning solution that does not contain sodium chloride or potassium chloride while reducing the taste and having the taste of soy sauce. Moreover, since it contains a free amino acid at a high concentration, it can be used for health foods and the like.

Moreover, since the salt-free soy sauce-like seasoning of the present invention (Claim 2) forms the salt-free soy sauce-like seasoning liquid in the form of powder or granules, it can be used for drying and sprinkling. Easy to store and use.

Further, the salt-free soy sauce-flavored dressing of the present invention (Claim 3) is produced by adding dressing ingredients such as vegetable oil, vinegar, and spices to the salt-free soy sauce-flavored seasoning solution. Seasoning can be obtained.

Moreover, since the salt-free soy sauce-flavored ponzu of the present invention (Claim 4) is produced by adding ponzu materials such as citrus fruit juice, vinegar, sake and mirin to the salt-free soy sauce-like seasoning liquid, the salt-free soy sauce Ponzu-style seasoning can be obtained.

Moreover, the soy sauce-like seasoning liquid of the present invention (Claim 5) is obtained by heating and concentrating a raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C. or less, and removing alcohol. Or a salt-free soy sauce-like seasoning liquid obtained by adding sugars and amino acids to a raw material seasoning produced by aging a soy sauce cake soaked in alcohol at a temperature of 20 ° C. or less, and / or soy sauce containing salt Since the salt concentration was adjusted from 0.001% to 18% by adding salt, a soy sauce-like seasoning liquid having any salt concentration can be easily produced. In particular, in the present invention, the salt content of soy sauce that could not be adjusted to any conventional salt content simply by adding soy sauce and / or salt containing salt to the salt-free soy sauce-like seasoning solution after addition, A soy sauce-like seasoning liquid having an arbitrary salt concentration of 0.001% to 18% can be produced.

The soy sauce-like seasoning of the present invention (Claim 6) is formed in the form of powder or granules, so that it can be used for drying and sprinkling, and is easy to store and use. is there.

In addition, the soy sauce flavored dressing of the present invention (invention 7) is manufactured by adding dressing materials such as vegetable oil, vinegar, and spices to the soy sauce flavored liquid, so that a novel dressing flavored seasoning can be obtained. .

The soy sauce-flavored ponzu of the present invention (invention 8) is produced by adding ponzu materials such as citrus fruit juice, vinegar, sake and mirin to the soy sauce-like seasoning liquid, so that a novel ponzu-like seasoning is obtained. be able to.

As a preferable embodiment of the method for producing a salt-free soy sauce-like seasoning liquid in the present invention, a raw material seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 ° C. or less is heated and concentrated to obtain a raw material seasoning liquid Saccharide (sucrose, fructose, glucose, oligosaccharide, cyclic oligosaccharide, dextrin, trehalose, etc.) is added to the raw material seasoning liquid from which the alcohol has been removed, and the mixture is thoroughly stirred using an ultrasonic wave, a homogenizer, or a stirrer. Then, after heating at 0 ° C. to 100 ° C. for 5 minutes to 3 hours, an amino acid (glycine, arginine, etc.) is added thereto.

Moreover, as a preferable form of the method for producing a soy sauce-like seasoning liquid in the present invention, soy sauce and / or salt containing salt is added by post-addition to the salt-free soy sauce-like seasoning liquid produced as described above Thus, a soy sauce-like seasoning liquid having a salt concentration arbitrarily set to 0.001% to 18% can be produced.

Table 1 below shows (A) a commercially available 1/2 salt-reduced soy sauce (salt concentration 7%), (B) a 3-fold diluted solution of salt-free soybean HFC, (C) 1/5 salt-reduced soy sauce, (D) book The result of the sensory test of the taste improvement confirmation performed using invention is shown.
Unsalted soy HFC refers to a product obtained by heating and concentrating a raw seasoning liquid produced by aging a soy sauce cake soaked in alcohol under a temperature condition of 20 degrees or less, and removing the alcohol from the raw seasoning liquid. Then, a solution diluted with water to 3 times the amount was used. As the unsalted soybean HFC, a seasoning liquid made by Fukuoka Soy Sauce Brewing Cooperative was used as a raw material.
1/5 low-salt soy sauce (salt concentration 2.87%) is specially adjusted for taste comparison, and commercially available low-salt soy sauce (salt concentration 7%) is prepared using a reverse osmosis membrane. Prepared by desalting twice.
The product of the present invention was manufactured by the following method. A soy sauce cake made by adding seed meal to soybeans, defatted soybeans, and wheat is dipped in alcohol, aging under a temperature of 20 degrees or less, and the seasoning liquid produced by heating is concentrated to remove the alcohol. To the product (salt-free soybean HFC) 1 is added 1/10 amount of cyclic oligosaccharide and 2 times the amount of water, and the mixture is sufficiently stirred and heated to 60 ° C. until melted with ultrasonic waves. To this, trehalose was added in an amount of 1/150 of the total amount, and the mixture was sufficiently stirred until it was melted with ultrasonic waves, heated to 85 ° C. and then cooled to obtain the product of the present invention.
The evaluation was carried out by 10 trained panelists, and the evaluation of the comparative product was evaluated by a 5-point method of ± 2 points with 1/2 reduced salt soy sauce (commercial product) as 0.
In addition, as a product of the present invention, a seasoning liquid produced by aging a soy sauce cake prepared by adding seed pods to soybeans, defatted soybeans and wheat and immersing them in alcohol under a temperature condition of 20 degrees or less Add 1/20 amount of cyclic oligosaccharide to (unsalted soy HFS) 1 and stir well until it dissolves with a stirrer or ultrasonic wave, heat to 60 to 65 degrees, and add 1/200 amount of trehalose to this It can also be obtained by heating to 85 degrees with stirring and then cooling. However, in the taste test, alcohol is also involved in the taste, and in the sensory test for confirming the improvement in taste, the taste of salt-free soybean HFC containing no alcohol was used. The unsalted soybean HFS is a seasoning liquid manufactured by Fukuoka Soy Sauce Brewing Cooperative and contains 10% alcohol. Alcohol evaporates to some extent during heating and stirring, and even if it remains, it can be heated and evaporated to adjust the alcohol concentration, so there is no problem in the production of soy sauce. Rather, it is preferable that about 3% of alcohol remains for preserving.

The product of the present invention is less bitter than the commercial product, has a slightly stronger sweetness and less astringency. Moreover, the result with strong umami and little sourness was obtained. Compared with the low-salt soy sauce currently sold as a commercial product (salt content 7%), the results of soy sauce have the same or better results in all of sweetness, sourness, bitterness and umami. . The taste was significantly improved as compared with unsalted unsalted soybean HFC (diluted solution diluted to the same concentration as the product of the present invention), and an improvement equivalent to or higher than that of commercially available reduced salt soy sauce was achieved. However, because it is a salt-free soy sauce-style seasoning, there is no salty taste in the taste of soy sauce.

The product of the present invention has been made possible by improving the taste of a salt-free soy sauce-like seasoning solution that could not be provided conventionally.

In addition, when a taste test was conducted with a taste sensor using a product obtained by adding 3.5% sodium chloride to the product of the present invention and a commercially available salt-reduced soy sauce having a salt content of 8.2%, the product of the present invention was subjected to 3. The result of adding 5% sodium chloride had little bitterness, strong umami, and light saltiness compared to the commercially available reduced salt soy sauce. From this, in the present invention, it was possible to achieve a remarkable effect that it was possible to provide an ultra-low salt soy sauce that could not be realized with a conventional low salt soy sauce.
Note that ultra-low salt soy sauce has a much lower salt content than conventional soy sauce. For this reason, it feels thin as a taste and gets the impression that there is no punch. Therefore, by adding amino acids such as yeast extract, bonito extract, kelp extract, boiled dried extract, etc., it can be provided as a more delicious seasoning with a wide range of taste. In addition, since the preservation of soy sauce is derived from a high concentration of salt, it is preserved by using traditionally used spirits, vitamin B1, oily licorice, etc., and further preserved by heating and filling. Can be increased. As a form to provide, it is preferable to fill it into a single-use baby bag package filled in a hot pack or a small bottle. Furthermore, in order to ensure safety as a food, it is preferable to provide a expiration date and to give a precautionary note so that it is stored in the refrigerator after opening. In addition, since both ponzu and dressing use vinegar, they can be preserved despite low salt. Therefore, it is not necessary to take the above-mentioned means for dressing-like seasonings and ponzu-like seasonings.

Next, examples of the salt-free soy sauce dressing of the present invention will be described.
A soy sauce cake soaked in alcohol was aged at a temperature of 20 ° C. or less to produce a raw material seasoning liquid, and this raw material seasoning liquid was heated and condensed to remove alcohol, and was obtained by adding sugars and amino acids. Add 60 cc of olive oil, 10 cc of apple cider vinegar, and a little sugar to 30 cc of salt-free soy sauce-style seasoning liquid and shake well. An appropriate amount of sesame seeds or chopped onions may be added. If you add salt-free powdered soup stock, it will be delicious even in Japanese style. You can add chopped green onions and large leaves. It's even better if you put it in the refrigerator for about a week. If necessary, a salt or soy sauce can be added in a desired amount to make a soy sauce-flavored dressing having an arbitrary salt concentration.

Next, the Example of the salt-free soy sauce style ponzu of this invention is described.
Cook 60cc of sake and 50cc of mirin over low heat, simmer alcohol and boil. Add 100 cc of the above salt-free soy sauce seasoning and boil for 5 minutes on low heat. Immediately cool and add the squeezed 1 eggplant and 4 vinegars to this. Add 3g each of unsalted powdered rice cake, powdered kelp stock, and powdered sardine stock to a pan, add 30cc of water, boil it, cool it, and add it. If possible, put it in the refrigerator for more than a day before using it. If necessary, a little salt or soy sauce may be added, and soy sauce-flavored ponzu having an arbitrary salt concentration can also be made.

Next, the manufacturing method of the salt-free soy sauce style seasoning liquid which applied this invention is demonstrated. Each salt-free soup stock, powdered kelp stock, 3g each of powdered sardines are dissolved in 30cc water, boiled to 15cc, and 100cc of the above-mentioned salt-free soy sauce-style seasoning solution is added to the vessel and filtered. It can be obtained by chilling and quenching. By adding salt, soy sauce, etc. to this, a soy sauce-style seasoning liquid having an arbitrary salt concentration can be obtained.

Claims (8)

A soy sauce cake soaked in alcohol is aged at a temperature of 20 ° C. or less to produce a raw material seasoning liquid, and the raw material seasoning liquid is heated and concentrated to remove alcohol, or the raw material seasoning liquid is mixed with saccharides An unsalted soy sauce-like seasoning liquid characterized by adding amino acids. A soy sauce cake soaked in alcohol is aged at a temperature of 20 ° C. or less to produce a raw material seasoning liquid, and the raw material seasoning liquid is heated and concentrated to remove alcohol, or the raw material seasoning liquid is mixed with saccharides An unsalted soy sauce-like seasoning obtained by forming an unsalted soy sauce-like seasoning liquid obtained by adding amino acids into a powder or granules. A soy sauce cake soaked in alcohol is aged at a temperature of 20 ° C. or less to produce a raw material seasoning liquid, and the raw material seasoning liquid is heated and concentrated to remove alcohol, or the raw material seasoning liquid is mixed with saccharides An unsalted soy sauce-flavored dressing produced by adding dressing ingredients to an unsalted soy sauce-like seasoning liquid obtained by adding amino acids. A soy sauce cake soaked in alcohol is aged at a temperature of 20 ° C. or less to produce a raw material seasoning liquid, and the raw material seasoning liquid is heated and concentrated to remove alcohol, or the raw material seasoning liquid is mixed with saccharides A salt-free soy sauce-flavored ponzu produced by adding a ponzu raw material to a salt-free soy sauce-like seasoning liquid obtained by adding amino acids. A soy sauce cake soaked in alcohol is aged at a temperature of 20 ° C. or less to produce a raw material seasoning liquid, and the raw material seasoning liquid is heated and concentrated to remove alcohol, or the raw material seasoning liquid is mixed with saccharides Soy sauce characterized in that the salt concentration is arbitrarily adjusted from 0.001% to 18% by adding soy sauce containing salt and / or salt to a salt-free soy sauce-like seasoning liquid obtained by adding amino acids. Wind seasoning liquid. A soy sauce cake soaked in alcohol is aged at a temperature of 20 ° C. or less to produce a raw material seasoning liquid, and the raw material seasoning liquid is heated and concentrated to remove alcohol, or the raw material seasoning liquid is mixed with saccharides To a salt-free soy sauce-like seasoning solution obtained by adding amino acids, a soy sauce-like seasoning solution in which the salt concentration is arbitrarily adjusted from 0.001% to 18% by adding soy sauce and / or salt containing salt, A soy sauce-like seasoning characterized by being formed into a powder or granule. A soy sauce cake soaked in alcohol is aged at a temperature of 20 ° C. or less to produce a raw material seasoning liquid, and the raw material seasoning liquid is heated and concentrated to remove alcohol, or the raw material seasoning liquid is mixed with saccharides To a salt-free soy sauce-like seasoning liquid obtained by adding amino acids, soy sauce-like seasoning liquid in which salt concentration is arbitrarily adjusted from 0.001% to 18% by adding soy sauce containing salt and / or salt, A soy sauce-flavored dressing produced by adding dressing ingredients. A soy sauce cake soaked in alcohol is aged at a temperature of 20 ° C. or less to produce a raw material seasoning liquid, and the raw material seasoning liquid is heated and concentrated to remove alcohol, or the raw material seasoning liquid is mixed with saccharides To a salt-free soy sauce-like seasoning liquid obtained by adding amino acids, soy sauce-like seasoning liquid in which salt concentration is arbitrarily adjusted from 0.001% to 18% by adding soy sauce containing salt and / or salt, Soy sauce-flavored ponzu, characterized by adding ponzu ingredients.