PROBLEM TO BE SOLVED: To provide a manufacturing method of a soy source-like seasoning with enhanced heated meat-like flavor.SOLUTION: There is provided a manufacturing method of a soy source-like seasoning including a process for heating honjyozo soy source (heat-treated soy-sauce or non-heat-treated soy-sauce) in the presence of pentose, HMF and/or a sulfur-containing compound. There is provided a manufacturing method of the soy source-like seasoning in which the pentose is ribose and/or xylose, the sulfur-containing compound is one or more sulfur-containing compound selected from cysteine, cystine or hydrogen sulfide, and in the process for heating, the honjyozo heat-treated soy-sauce or the honjyozo non-heat-treated soy-sauce is heated at 50 to 150°C for 3 to 60 min. and the pH is in a range of 3 to 7.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】加熱肉様の香りが増強された醤油様調味料の製造方法の提供。【解決手段】五炭糖、HMF及び/又は含硫化合物の存在下で本醸造醤油(火入醤油又は生醤油)を加熱する工程を含む、醤油様調味料の製造方法。五炭糖がリボース及び/又はキシロースであり、含硫化合物がシステイン、シスチン又は硫化水素から選択される1種以上の含硫化合物であり、また、加熱工程において本醸造火入醤油又は本醸造生醤油が50~150℃で3~60分間加熱され、pH3から7の範囲内で実施される醤油様調味料の製造方法。【選択図】なし
