PROBLEM TO BE SOLVED: To prevent the generation of precipitation and turbidity during storage resulting from the reaction of an ingredient in soy sauce with calcium when, as is generally the case, producing soy sauce enriched with a large amount of calcium.SOLUTION: The calcium-enriched soy sauce seasoning generating no precipitation nor turbidity during storage in spite of containing calcium at such a high concentration as not to be achieved conventionally can be produced by adding a malic acid or an ascorbic acid and calcium. The calcium-enriched soy sauce seasoning can be produced in a very simple method by adding a malic acid or an ascorbic acid and calcium and is excellent in the time and costs required for production.SELECTED DRAWING: None
