PROBLEM TO BE SOLVED: To solve problems for example, in a conventional rice koji seasoning including soy sauce, (1) rice grain in the rice koji is burned during cooking and results in discomfort appearance and flavoring, and (2) by addition of soy sauce, viscosity of the seasoning is reduced, and before mixing with ingredient and sousing meat and fish before cooking, the seasoning runs down, and is unsuitable for seasoning.SOLUTION: Provided is the rice koji seasoning including soy sauce, including rice koji and soy sauce, in which (1) grain size is 3.2 mm or less, and (2) viscosity is equal to or more than 5000 mPa.s.COPYRIGHT: (C)2016,JPO&INPIT【課題】従来の醤油含有米糀調味料は、(1)米糀中の米粒が加熱調理した際に焦げ付き、不快な外見・香味を与え、(2)醤油を添加することにより調味料の粘度が低下し、調味料として具材に絡めたり、肉・魚を調理前に漬け込んだりする際に流れ落ちてしまうため、調味に不適である。【解決手段】米糀および醤油を含有し、(1)粒度が3.2mm以下であり、(2)粘度が5000mPa・s以上であることを特徴とする醤油含有米糀調味料を得る。【選択図】図2
