PROBLEM TO BE SOLVED: To provide a production method of a miso-like liquid seasoning capable of suppressing secular sedimentation of an insoluble component of miso particles, while having flavor of miso, without using a dilution method of miso.SOLUTION: A production method of a miso-like liquid seasoning has a step for performing an enzyme treatment of soy sauce by pectinase, and hemicellulase and/or cellulase, and an insoluble component in the miso-like liquid seasoning is reduced to 1 wt% or less. In the production method of the miso-like liquid seasoning, pectinase is added as much as 0.1-10 pts. to 100 pts. soy sauce.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】味噌を希釈する方法を用いずに、味噌の風味を有しつつも、味噌粒子の不溶成分が経時で沈殿することが抑制された味噌風液体調味料を製造する方法の提供。【解決手段】醤油を、ペクチナーゼと、ヘミセルラーゼおよび/またはセルラーゼとで酵素処理する工程を有し、味噌風液体調味料の不溶性成分を1重量%以下に低減する、味噌風液体調味料の製造方法。醤油100部に対して、ペクチナーゼを0.1~10部加える、味噌風液体調味料の製造方法。【選択図】なし
