PROBLEM TO BE SOLVED: To provide a western-style salt-free or low-salt soybean paste-based seasoning that prevents rancidity, produced in conventional production of salt-free or low-salt soybean paste and that is caused by various bacteria, such as lactic acid bacteria which have delicious taste of soybean paste without the smell of fermentation, and refreshing sour taste, and which is expanded in utilization field.SOLUTION: A method for producing the salt-free or low-salt soybean paste-based seasoning is constituted of adding at least one kind edible organic acid to a mixture constituted of steamed soybeans, soybean paste malt, 0-5% common salt, and material water followed by mixing, preparing the mixture in a container, and ripening the product in a range of 45-65°C. As a result of this, a seasoning which will not cause production loss, and has preservability and fresh sour taste can be produced. The seasoning is suitable, due to its characteristics, for health maintenance naturally for people, in general, and kidney disease patients, and is advantageous and applicable to cooking field of wide and various kinds of foods.COPYRIGHT: (C)2009,JPO&INPIT【課題】 従来の無塩又は低塩みその製造において生ずる乳酸菌などの雑菌による酸敗を防止すると共に、発酵臭なくみその旨味、爽快な酸味を有し、利用分野を拡大した洋風の無塩又は低塩のみそ系調味料を提供する。【解決手段】 蒸煮大豆、みそ用麹、0~5%の食塩及び種水から成る配合物に少なくとも1種の食用有機酸を添加し、混合したものを容器内に仕込み、45~65℃の温度で熟成せしめることを特徴とする無塩又は低塩のみそ系調味料の製造法に係り、製造ロスなく、且つ保存性を有する爽快な酸味を有する調味料を製造でき、その特性上、一般人はもとより、腎臓患者などの健康保持のために適し、有利であり、且つ広い各種の食品の調理分野に適用できる。【選択図】 なし
