PROBLEM TO BE SOLVED: To provide a liquid seasoning composition having no or extremely week ammonia odor, less in bitter taste and strong in umami using soybean protein as a fermentation raw material and a manufacturing method therefor.SOLUTION: There is provided a manufacturing method of a liquid seasoning composition having a process of inoculating Bacillus natto into a mixture containing Component (A): porous soybean protein having protein content of 40 mass% or more and less than 80 mass%, Component (B): nonporous soybean protein having protein content of 80 mass% or more and Component (C): water, and fermenting for 50 to 168 hours, and the content of the Component (B) in the mixture is 1.5 to 15 pts.mass based on 100 pts.mass of the Component (A).SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】大豆蛋白を発酵原料として、アンモニア臭がない又は非常に弱く、苦味が少なく旨味の強い液状調味料組成物及びその製造方法の提供。【解決手段】成分(A):多孔質であり、かつ蛋白質含有量が40質量%以上80質量%未満である大豆蛋白と、成分(B):非多孔質であり、かつ蛋白質含有量が80質量%以上である大豆蛋白と、成分(C):水と、を含有する混合物に、納豆菌を接種し、50~168時間発酵させる工程を有し、前記混合物中の前記成分(B)の含有量は、前記成分(A)100質量部に対して1.5~15質量部であることを特徴とする、液状調味料組成物の製造方法。【選択図】なし
