PROBLEM TO BE SOLVED: To provide a production method for producing gluten-free soy sauce called tamari, with dense flavor by bulk production at low cost.SOLUTION: A gluten-free soy sauce called tamari, is produced according to following steps 1-14. The steps are formed of: a step 1 for adding water of 70-100 l per 100 kg of defatted soybean, for making the soybean absorb water or wet a step 2 for cooking the soybean which has absorbed water or which has become wet a step 3 for molding the cooked soybean into a ball of miso a step 4 for mixing soybean flour and mold starter a step 5 for incorporating the mixture into the ball of miso a step 6 for making koji from the ball of miso a step 7 for discharging the ball of miso in salt water a step 8 for fermenting the ball of miso subjected to koji making in the salt water a step 9 for compressing unrefined sake (solid content of fermentation product) a step 10 for refining the obtained raw soy sauce called tamari a step 11 for, optionally, filtering the raw soy sauce called tamari by a reverse osmosis membrane a step 12 for adjusting density of a predetermined component in the raw soy sauce called tamari a step 13 for heating the raw soy sauce called tamari a step 14 for refining the heated soy sauce called tamari a step 15 for filtering a supernatant of the refined soy sauce called tamari and a step 16 for packing the soy sauce called tamari in a bottle.COPYRIGHT: (C)2016,JPO&INPIT【課題】深い味わいのグルテンフリー溜醤油を低コストで大量生産する製造方法の提供。【解決手段】下記の工程1~14に従って、グルテンフリー溜醤油を製造する。工程1:脱脂大豆100kg当り70~100lの水を添加し大豆を吸水又は湿潤する工程2:吸水又は湿潤した大豆を蒸煮する工程3:蒸煮した大豆を味噌玉に成形する工程4:大豆粉と種麹とを混合する工程5:混合物を味噌玉に盛り込む工程6:味噌玉を製麹する、工程7:製麹した味噌玉を塩水に仕込む工程8:味噌玉を塩水中で発酵させる工程9:諸味(発酵生成物の固体成分)を圧搾する工程10:得られた生溜醤油を清澄する工程11:任意に、生溜醤油を逆浸透膜により濾過する工程12:生溜醤油の所定の成分の濃度を調節する工程13:生溜醤油に火入れを行う工程14:火入れした溜醤油を清澄する工程15:清澄した溜醤油の上清を濾過する工程16:溜醤油を瓶詰めする【選択図】図1
