PROBLEM TO BE SOLVED: To provide a production method of salt-reduced instant miso soup showing a sufficient enhancement effect of miso flavor damaged by reducing the amount of miso which is a constituent of the instant miso soup in order to reduce salt and to provide salt-reduced instant miso soup having satisfactory miso flavor.SOLUTION: There is provided a method for producing salt-reduced instant miso soup having improved miso flavor by adding potassium chloride, a tomato processed product and yeast extract to salt-reduced instant miso soup in which the amount of miso which is a constituent of the instant miso soup is reduced so that a salt equivalent in the instant miso soup falls within a prescribed range.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】減塩すべく即席みそ汁の構成成分であるみその量を減らすことで損なわれるみそ風味の十分な増強効果を示す減塩即席みそ汁の製造方法と、満足のできるみそ風味を持った減塩即席みそ汁を提供する。【解決手段】 即席みそ汁の構成成分であるみその量が、当該即席みそ汁の食塩相当量が所定の範囲になるように減量されている減塩即席みそ汁に対して、塩化カリウム、トマト加工品及び、酵母エキスを添加することによりみそ風味が改善された減塩即席みそ汁を製造する方法。【選択図】なし
