PROBLEM TO BE SOLVED: To provide salt-reduced soy sauce having original strong deliciousness of soy sauce in which the monotonousness of the taste is reduced compared to conventional salt-reduced soy sauce while the content of salt is reduced.SOLUTION: Salt-reduced soy sauce with excellent cooking suitability which not only gives a stronger feeling of original deliciousness of soy sauce than conventional soy sauce but also presents good flavor when used for seasoning including oil and fat such as mayonnaise can be obtained by adding shochu yeast extract or unrefined shochu extract to salt-reduced soy sauce the salt concentration of which is 10% or less.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】食塩の含有量を低減しながらも、従来の減塩醤油に比べて味の物足りなさが改善され、醤油本来の強い旨味を有する減塩醤油を提供する。【解決手段】焼酎麹抽出物または焼酎もろみ抽出物を、食塩濃度10%以下の減塩醤油に添加することによって、従来の減塩醤油に比べて醤油本来の強い旨味が感じられるだけでなく、油脂を含むマヨネーズのような調味料等に使用したときにも良好な風味を呈し、調理適性においてもすぐれた減塩醤油を得ることができる。【選択図】なし
