PROBLEM TO BE SOLVED: To provide a production method of flavoring like soy sauce having features of reduced amount of koji to be used and shortened brewing duration by reaction of hydrolase produced by salt resistant yeast during brewing to progress degradation of ingredients in order to achieve power saving, downsizing and simplifying in a brewing facility and to provide a flavoring like soy sauce which is not influenced by aspergillus.SOLUTION: There is provided a transformed salt resistant yeast in which a gene encoding hydrolase, such as protease, amylase etc., is introduced. The transformed salt resistant yeast is used in production of flavoring like soy sauce, having the features that reduced amount of koji to be used and shortened brewing duration by reaction of hydrolase produced by salt resistant yeast during brewing to progress degradation of ingredients under presence of protein raw material and starch raw material, in order to achieve power saving, downsizing and simplifying in a brewing facility.COPYRIGHT: (C)2015,JPO&INPIT【課題】醸造設備の省力化、小型化、簡素化に対応するため、醸造中に耐塩性酵母が生産する加水分解酵素を作用させ原料分解を進行させることで、使用する麹量を減少させ、醸造期間を短くすることを特徴としたしょうゆ様調味料の製造法、また、麹菌の影響を受けない新たなしょうゆ様調味料を提供することを目的とする。【解決手段】プロテアーゼ、アミラーゼ等の加水分解酵素をコードする遺伝子を導入した形質転換耐塩性酵母であって、蛋白質原料、澱粉質原料等の存在下で、醸造中に耐塩性酵母が生産する加水分解酵素を作用させ原料分解を進行させることで、使用する麹量を減少させ、醸造期間を短くすることを特徴としたしょうゆ様調味料の製造に用いるための形質転換耐塩性酵母を提供する。【選択図】なし
