PROBLEM TO BE SOLVED: To provide various soybean fermented salt-free foods referred to as salt-free soybean paste by soybean fermentation treatment causing no deterioration or putrefaction in a salt-free state.SOLUTION: To a preparation of sodium chloride-free soybean paste raw material with a predetermined water content, 2.5% or less of alcohol is added for reducing unwanted bacteria derived from rice malt. An enzymatic decomposition treatment is accelerated by short-term high-temperature brewing at 50 to 70°C for 1 to 5 days. After completion of the treatment, fermentation microorganisms (yeast, lactic bacteria, etc) are added at a temperature of 30°C or lower for a low-temperature fermentation treatment for 2 weeks or more, thus producing the food.COPYRIGHT: (C)2014,JPO&INPIT【課題】無塩状態で変敗・腐造を生じない大豆発酵処理により、無塩味噌と称されるような無塩の各種の大豆発酵食品を提供する。【解決手段】食塩を除いた味噌原材料を所定の水分に調製し、2.5%以下のアルコールを添加して麹由来の雑菌を軽減する雑菌低減処理を施し、50~70℃、1日~5日の短期間高温仕込みによって酵素分解処理を促進し、前記の処理終了後に、30℃以下で発酵微生物(酵母・乳酸菌等)を添加して2週間以上の低温発酵処理を行って製出する。【選択図】図1
