PROBLEM TO BE SOLVED: To provide a Miso flavored, and unsalted or low-salt seasoning with strong Umami, and a Miso flavored, low salt and aseptic processed food by using the Miso-like seasoning as the processing material.SOLUTION: There are produced: a Miso-like seasoning which has soybeans and rice as the raw material and a moisture content of 50% or lower, has a salt concentration of 0-6%, and a proteolysis indicated by a ratio of a formol nitrogen amount contained in the total nitrogen content, of 25% or higher, and is accompanied by fermentation by yeast and a Miso-like seasoning made aseptic by heating the same in an intermediate-temperature range. The Miso-like seasoning is used as a food processing material.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】無塩又は低塩で且つ旨味の強い味噌風味の調味料とこの味噌様調味料を加工資材とすることにより味噌風味の低塩且つ無菌の加工食品を提供すること。【解決手段】食塩濃度が0から6%で且つ全窒素分中に含まれるホルモール態窒素量の割合で示される蛋白質分解率が25%以上で且つ酵母による発酵を伴うことを特徴とする大豆と米を原料とする水分50%以下の味噌様調味料とこれを中温域で加熱処理することにより無菌化した味噌様調味料を製造する、さらに食品加工用資材としてこの味噌様調味料を使用する。【選択図】なし
