PROBLEM TO BE SOLVED: To provide a method for producing soy sauce and salt-free soy sauce-like seasoning in a short period, without subjecting fermented and aged unrefined soy sauce to heat sterilization, and without depending on a method of filtration sterilization.SOLUTION: Unrefined soy sauce decomposed in the salt-free state at a high temperature of 50-60°C under a high pressure of 50-75 MPa is fired at a temperature of 80°C-lower than 85°C and cooled, and thereafter, the unrefined soy sauce securing a sterile condition into which yeast is inoculated is fermented and aged at a temperature of 40°C or lower, and then subjected to pressure sterilization under a condition of 50-60°C, 100-200 MPa, to thereby obtain soy sauce-like seasoning. Soy sauce is obtained by adding salt water before or after pressurization.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】発酵・熟成したもろみを加熱殺菌せずに、またろ過除菌の方法に頼らずに、短期間に醤油ならびに無塩の醤油様調味料を製造する方法を提供すること【解決手段】50~75MPaの高圧下で50~60℃の高温で無塩の状態で分解したもろみに80℃~85℃未満の温度で火入れし、冷却後、無菌状態を確保したもろみに酵母を接種して40℃以下の温度で発酵熟成させ、50~60℃、100~200MPaの条件で加圧殺菌して醤油様調味料とする。加圧前後に食塩水を加えれば醤油となる。【選択図】図1
