PROBLEM TO BE SOLVED: To provide a liquid seasoning produced by using rapeseed meal, bearing comparison with soy sauce and thereby being used as a substitute for the soy sauce.SOLUTION: The method for producing the liquid seasoning includes: (1) a preprocessing step of performing preprocessing where the moisture content amount of rapeseed meal raw material is adjusted and the rapeseed metal raw material is heated to denaturalize the protein thereof (2) an inoculation step of inoculating seed malt to the preprocessed rapeseed meal raw material (3) a grain size adjustment step of adjusting the grain size of the raw material (4) a malt making step of subjecting the seed malt-inoculated and grain size-adjusted rapeseed raw material to malt-making treatment to obtain malt-making raw material (5) a preparation step of adding salt to the malt-making raw material to obtain prepared unrefined lees (6) a fermentation step of adding spawns to the prepared unrefined lees to obtain matured unrefined lees (7) a matured unrefined lees heating step of heating the matured unrefined lees (8) a squeezing step of squeezing the matured unrefined lees to obtain fresh seasoning liquid and (9) an adjustment step of adjusting the fresh seasoning liquid to make it the liquid seasoning.COPYRIGHT: (C)2010,JPO&INPIT【課題】 菜種粕を用い大豆醤油と遜色のないこれの代替となれる液体調味料を提供する。【解決手段】 菜種粕の原料の水分量を調整するとともに該菜種粕の原料を加熱してそのタンパク質を変性させる前処理を行う前処理工程(1)と、前処理された菜種粕の原料に種麹を接種する接種工程(2)と、原料の粒度調整を行う粒度調整工程(3)と、種麹を摂取し粒度調整された菜種粕の原料を製麹し製麹原料を得る製麹工程(4)と、製麹原料に食塩を添加して仕込み諸味を得る仕込み工程(5)と、仕込み諸味をこれに種菌を添加して発酵させ熟成諸味を得る発酵工程(6)と、熟成諸味を加熱する熟成諸味加熱工程(7)と、熟成諸味を圧搾して生調味液を得る圧搾工程(8)と、生調味液を調整して液体調味料にする調整工程(9)とを備えた。【選択図】 図1
