To provide a fish meat which is not soaked with oxidation of meat such as pork, beef, poultry chicken, etc. for a long period of time, the meat placed in a pickled state hardens and does not become Pasapasa, further salty Provided is a miso saga composition which is unknown and a method for producing the same.SOLUTION: In 100 parts by weight of the whole miso soda composition, 10 to 30 parts by weight of miso, 40 to 60 parts by weight of peanut powder, 5 to 9 parts by weight of olive oil, 2 to 6 parts by weight of mirin, 2 to 6 parts by weight of rice bran, and 5 to 10 parts by weight of sake. The peanut powder is dried and roasted peanut beans from which the epidermis have been removed are roasted under a pressure of 50 MPa or more to form hard beans, the bean grains are pulverized to about 3 mm, placed in a deodorizing machine to obtain crushed grains, A miso sipping composition obtained by pulverizing crushed granules to powder form with a particle size of 50% fraction of 200 to 500 m.Selection drawing None【課題】豚肉、牛肉、鶏肉等の肉を長時間漬け置いても、該肉が酸化して黒くなることが無く、また漬け置いた肉が硬くなりパサパサに成ることが無く、さらには塩辛くなることが無い味噌だれ組成物及びその製造方法の提供。【解決手段】味噌だれ組成物全体100重量部中に、味噌10~30重量部、落花生粉40~60重量部、オリーブオイル5~9重量部、みりん2~6重量部、砂糖5~9重量部、いりごま2~6重量部、日本酒5~10重量部を含む味噌だれ組成物。落花生粉が、乾燥し、表皮を除去した落花生豆を50MPa以上の圧力下で焙煎して硬い豆とし、該豆粒を3mm程度に粉砕して、脱臭機に掛けて、破砕粒とし、更に積算分率50%の粒子径が200~500μmに破砕粒を粋砕して粉状とした、味噌だれ組成物。【選択図】なし
