PROBLEM TO BE SOLVED: To provide a non-salt or low-salt soy sauce-like seasoning liquid free from contamination caused by microorganisms and excellent in flavor and functionality, and a method for producing the same.SOLUTION: A solid koji prepared by vaccinating a koji mold to cereal raw material using a soy bean or a wheat as the main raw material is added with non-salt or low-salt charging water to prepare unrefined sake, this unrefined sake is sterilized, and is thereafter subjected to yeast fermentation with a container capable of suppressing the mixing of dangerous microorganisms, thus a non-salt or low-salt soy sauce-like seasoning liquid excellent in flavor and functionality can be obtained.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】微生物による汚染がなく、風味と機能性に優れた無塩又は低塩の醤油様調味液およびその製造方法を提供すること。【解決手段】大豆又は小麦を主原料とする穀物原料に麹菌を接種して調製した固体麹に、無塩又は低塩の仕込み水を加えて諸味を調製し、この諸味を殺菌後、危害微生物の混入を抑制できる容器で酵母発酵を行うことにより、風味と機能性に優れた無塩又は低塩の醤油様調味液を得る。【選択図】なし
