PROBLEM TO BE SOLVED: To provide an unrefined seasoning having physical properties excellent in fluidity and adhesion, with a mellow flavor using unrefined whole soybean soy sauce.SOLUTION: The unrefined seasoning having a viscosity of 2,000 to 20,000 mPa s contains 0.5 to 4.5% (w/w) of lipid derived from whole soybeans, obtained by pasting unrefined whole soybean soy sauce with a pulverizer. The unrefined seasoning has a mellow flavor and hardly runs down when placed on a food due to proper adhesion and fluidity, the most suitable for use in cooking of beef, pork, chicken, fish, etc.COPYRIGHT: (C)2016,JPO&INPIT【課題】 丸大豆醤油の諸味を利用したまろやかな香味を有し、流動性と付着性に優れた物性を有する諸味調味料を提供する。【解決手段】丸大豆醤油諸味を粉砕機でペースト化して得られた、丸大豆由来の脂質を0.5~4.5%(w/w)含有し、粘度が2,000~20,000mPa・sである、諸味調味料を提供する。このような諸味調味料は、まろやかな香味と食品に載せた場合でも流れ落ちにくい付着性と流動性有し、牛、豚、鶏、魚などの料理に最適である。【選択図】なし
