PROBLEM TO BE SOLVED: To provide a technology for manufacturing seasoning having soy sauce-like flavor with largely reducing brewing period of soy sauce.SOLUTION: There are provided a soy sauce-like seasoning having salt concentration of 4% (w/v) or more and a manufacturing method of the soy sauce-like seasoning including an unrefined preparation process for adding water or saline to a solid noodle manufactured by inoculating Aspergillus oryzae in a cereal raw material mainly containing soy bean or wheat to prepare unrefined having salt concentration of less than 4% (w/v), a sterilization unrefined preparation process for sterilizing the refined prepared in the unrefined preparation process to prepare a sterilized unrefined, a fermentation process for conducting yeast fermentation in the refined having salt concentration of less than 4% (w/v) in a container capable of inhibiting contamination of harm organisms at 15 to 45°C for 1 to 90 days, and a process for adding saline to the fermented undefined after the fermentation process.SELECTED DRAWING: Figure 3COPYRIGHT: (C)2016,JPO&INPIT【課題】醤油の醸造期間を大幅に短縮し、かつ、醤油らしい風味を有する調味料を製造する技術の提供。【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、水又は食塩水を加えて、食塩濃度4%(w/v)未満の諸味を調製する諸味調製工程と、該諸味調製工程で調製された諸味を殺菌して殺菌諸味を調製する殺菌諸味調製工程と、該殺菌諸味に酵母を添加し、危害微生物の混入を抑制できる容器で食塩濃度4%(w/v)未満の諸味中で15~45℃、1~90日間酵母発酵を行うことにより発酵諸味を調製する発酵工程と、該発酵工程の後、該発酵諸味に食塩を添加する工程と、を有する食塩濃度4%(w/v)以上の醤油様調味料、及び該醤油様調味料の製造方法。【選択図】図3
